Recipe: Best Ever Chicken Liver Pate

This recipe was originally authored and published by Genevieve St-Cyr .

I have this memory of my mum ‘forcing’ us to eat chicken liver when I was a kid…telling us it was good for us to grow tall and strong! Well…as always, she was right (although it appears like she was lying about the tall part…). We would wrap it in so much bacon that it couldn’t possibly taste of liver any more, and we would still pretend to gag with every bite! I know a lot of people feel the same way about liver, and organ meat in general!

What my mum knew is that there is nothing quite as nutrient dense as liver!

Organ meats like liver are between 10 and 100 times higher in nutrients than corresponding muscle meats, like our beloved steak.

Health Benefits

The liver is high in many important nutrients:

  • Fat soluble vitamins A, D, E, K
  • B vitamins,like B12 and folate, which so many women are deficient in
  • Choline, an important nutrient for the brain and every cells in the body
  • Minerals such as copper, iron and zinc.

If, like many people, you can’t quite convince yourself to eat liver, despite the obvious health benefits, try this delicious liver pate, it won’t disappoint!

Serve with those gluten-free crackers, or a delicious slice of sourdough bread (if tolerated).

Ingredients

  • 140 grams butter
  • 2 large onions, diced (if intolerant, take them off the pan after cooking in the butter)
  • 3 cloves garlic, crushed (or 1 tsp garlic oil)
  • 2-3 rashers bacon (omit if histamine intolerant)
  • 650 grams chicken livers, trimmed and cut into 2cm pieces
  • 1 bay leaf
  • Thyme or rosemary (1-2 sprigs fresh or ½ tsp dried)
  • Salt & pepper to taste
  • 2 tablespoons brandy (omit if very sensitive to alcohol)

Instructions

  1. Heat up a fry pan and add butter.
  2. Fry onion, garlic and bacon over medium heat, stirring constantly until softened (3-4 minutes).
  3. Add livers, bay leaf and thyme and then cook, stirring occasionally, until cooked through and no longer pink in the center.
  4. Remove bay leaf and then blend until fully combined and forms a paste.
  5. Add salt and pepper to taste (I like it with lots of pepper), and then two tablespoons brandy and process again.
  6. Pass through a sieve and transfer to serving bowls.
  7. Cover with melted ghee (optional)
  8. Refrigerate for at least one hour before serving.

Recipe: Power Shake

Many of our patients wish to consume some form of a shake during the day. This can be quite a problem as there is no single shake that works for all of the different varieties of food sensitivities, mast cell activation issues, metabolic typing, Ayurvedic types, Fodmaps issues, SIBO, bacterial endotoxemia, oxalates, ketogenic, candida- the list of variabilities are endless. However, many people are somewhat deficient in key fatty acids. We measure all of the fatty acid variables through the Kennedy Krieger Institute and use the template found on this handout to design the foundation of a shake. The ingredients listed are altered according to the specifics of the issues facing patients. There is obviously no one size fits all approach and the variety and dosage of ingredients to be used is endless. Do not use this template without specific functional medicine testing to ascertain your own key nutritional deficiencies.

The Power Shake
Patient Handout
  Start SLOW: ¼ dose
  •        1/2       cup of full fat organic coconut milk beverage – Natural Value brand - tin can only
  • _________ tsp/ TBSP Omega-3 Flax / Hemp oil
  • _________ tsp/ TBSP MCT oil / Bulletproof Brain Octane oil
  • _________ tsp/ TBSP Linoleic Omega-6 Safflower oil (start with 1 tsp, work up to 2 TBSP)
  • _________ tsp/ TBSP BodyBio Balanced oil (start with 1 tsp, work up to 2 TBSP)
  • _________ tsp/ TBSP BodyBio PC-Ph. Choline (start with 1 tsp, work up to 2 TBSP)
  • _________ tsp/ TBSP BodyBio EPO-Evening Primrose Oil (start with 1 tsp, work up to 2 TBSP)
  •         2        TBSP BodyBio Liquid Minerals
  •         2        TBSP E-lyte Balanced Electrolyte Concentrate. Can add too soups, food 2 x per day
  •         2         scoops Amino Replete powder ____ daily
  •         1        TBSP Liver Life 5 Mushroom blend or New Earth Organics 16 Mushroom Blend
  •         2        tsps. New Earth Organics Lions Mane – use twice a day
  •         1        tsps. Astragalus

Optional:

  •         1        TBSP Nut or seed butter (walnut, almond, sunflower, tiger nut) – if tests allow
  •       5 - 7     drops Nutra Medix or Sweet Leaf Sweet Drops Stevia to taste
  •         1-3     tsp/ TBSP Glycine to taste
  •     1/2 – 1   tsp pure vanilla powder
  •         1        pinch sea salt
  •         2        tsp beetroot powder – New Earth Organics
  •         1        tsp Ceylon true cinnamon – (containing verum - not cassia or Chinese cinnamon)
  •     1/2 - 1   cup of ice

Add as a topping later - do not blend:

  • Raw organic cacao nibs - 2 TBSPs
  • Hemp Seeds – 2 TBSPs
  • Goji Berries – 2TBSPs

When increasing fat intake to help digest and emulsify fat you must use:

  • TUDCA:   ____ caps ____day ___    after shake/fat/meal
  • Beta TCP: _____    caps _________after shake/fat/meal
  • Beta Plus: _____   caps _________after shake/fat/meal

Resources:

Probiotic-Rich Coconut Yogurt
Vegan, gluten free coconut yogurt with just 2 ingredients! Thick and creamy. Serves 1.5 cups

Ingredients:

  • 1 can full fat coconut milk, 14 oz.; (Whole Foods 365 & Thai Kitchen brands work well, with guar gum)
  • 1 vegan friendly probiotics capsule without prebiotics (ProbioMax DF, 100 billion)

Optional:

  • Stevia for sweetening
  • Vanilla extract

Instructions:

  • You want to use a full fat coconut milk that is creamy and smooth; shake the can well. Pour into clean, dry glass bowl. Use a whisk to make the milk very smooth.
  • Empty the Probiotic capsule into the yogurt.
  • Use a wooden or plastic spoon to stir, not metal (can react negatively with the probiotics).
  • Stir until creamy and evenly dispersed.
  • Cover the mixture with cheesecloth, and secure with rubber band.
  • Let yogurt activate for 24 hours and up to 48 hours for a thicker texture (at about 23 C). The longer it rests, the tangier the yogurt.
  • If you want it even thicker, place 2 layers of cheesecloth over a fine mesh strainer set over a large mixing bowl, and carefully pour in your yogurt to strain. Loosely cover the top and refrigerate. Let drain for several hours until the desired thickness is reached.
  • Once done, cover securely with a lid and refrigerate until cold. This will also thicken the yogurt. Store in refrigerator for up to 7 days.
Bullet Proof  Coffee
Instructions:

  • Brew certified organic coffee. Kicking Horse or Kion is a good brand.
  • Using a blender and blend for 20-30 secs until frothy
  • Blend in ½ tsp – 1 or 2 Tbsp. unsalted, grass-fed cultured ghee – start with 1 tsp
  • Blend 2 Tbsp. of Brain Octane, XCT Oil or MCT oil - start with 1 tsp
  • Start slowly with the oils and build your dose slowly
  • If nausea or right upper quadrant pain occurs with the oils- use BetaPlus and BetaTCP and/or Tudca - 1- 2 of each after drinking the coffee.
  • Most people must use these enzymes and emulsifiers to assist in the fat digestion and emulsification

Coffee alternative:

  • 1 bag organic earl grey tea – steeped in hot water- 3 mins
  • 1 bag organic green tea – steeped in hot water -3 mins
  • 1 cinnamon stick – in with steeping hot water - 3 mins
  • 1-2 tablespoons organic coconut oil – blend with this mixture after removing cinnamon stick – 20 secs
  • Add the cinnamon stick back into brew after blending
References
www.BodyBio.com

https://minimalistbaker.com/easy-2-ingredient-coconut-yogurt/

www.bulletproof.com

Caution: Please note that this recipe is to be used in conjunction with functional medical tests to determine individual nutrients. This is not meant to cure or treat any disease or symptoms.