Organ meats are the powerhouse of nutrition. They’ve held a long standing position on the dinner table, until today. Traditional societies offered them to the highest member of their community first. When tribal men hunted, the first thing removed from the animal was the heart or the liver and the first bite was given to the elder or shaman on the hunt. Fried liver and onions was a weekly tradition in most homes in the 50s. Our current society is depleted in nutrition, while it’s sitting right at or fingertips. 

The B vitamin load in liver dwarfs any supplement. B9 (folate), B12 (cyanocobalamin), B6 (folic acid). The B12 content is so high some consider it’s the B12 jackpot! The iron levels in liver can stop anemia dead in its tracts. Liver contains copper, zinc,chromium, phosphorous and selenium, essential fatty acids EPA, DHA vitamins A, D, E, K and CoQ10. When there is damage in the intestinal tract, nutritional deficiencies are  present and few things rank as high as liver. 

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Dr. Natasha recommends liver, daily, in proportions the size of your hand, not the palm, the hand.

One of the easiest ways to tell if liver is a benefit to you is to eat liver and workout. One teenage boy said, “Mom, when I eat liver, I can do 7 pull-ups and it’s not hard. When I don’t eat liver I have a hard time doing one!”

Making liver taste good is important to consumption. One of the most important steps in this process is washing the liver. To wash the liver lay the pieces in a shallow pan (this recipe calls for a pound of liver) and cover it with lemon juice, real milk, home brewed kefir or home brewed yogurt. After sitting for 4 hours, remove the liver from the washing.

Put a block of Kerrygold butter in a properly seasoned cast iron skillet on medium. Add four onions, chopped. It is very important to use organic onions as they soak up pesticides like a sponge.

On top of the cooking onions add the one pound of washed liver, one 8 ounce package of portabella mushrooms, 5 cloves garlic, 1 teaspoon dry mustard, 1/2 teaspoon dill, 1 teaspoon dried rosemary, 1.5 Tablespoons lemon juice, 2/3 of a cup of dry red wine (it’s important to know if you are drinking out of a measuring cup, you’re cooking, not drinking), sprinkle of mineral and pepper. Cook this mixture on medium low until the liquid is cooked down. The more you cook down the liquid the firmer the pate. The more liquid you leave the liquid, not cooked down dry, the easier to scoop. 

Place all the ingredients into the Vitamix and blend until smoothe. 

 

Pour into Pyrex containers and serve or freeze. This makes an easy to go food for lunch or a classy dip for a party. 

Liver Pâté
A smooth and nutritious dip for the most discerning pallet.
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Ingredients
  1. 1 pound liver
  2. 4 onions
  3. 1 eight ounce package of portabella mushrooms
  4. 5 cloves garlic
  5. 1 teaspoon dry mustard
  6. 1/2 teaspoon dill
  7. 1 teaspoon dried rosemary
  8. 1.5 Tablespoons lemon juice
  9. 2/3 cup dry red wine
  10. salt and pepper
Instructions
  1. Place liver in a shallow pan, cover with lemon juice and allow the liver to wash for 4 hours.
  2. Place one block of Kerrygold butter in a cast iron skillet. Add chopped onions to the butter in the pan. On top of the cooking onions add the one pound of washed liver, one 8 ounce package of portabella mushrooms, 5 cloves garlic, 1 teaspoon dry mustard, 1/2 teaspoon dill, 1 teaspoon dried rosemary, 1.5 Tablespoons lemon juice, 2/3 of a cup of dry red wine (it's important to know if you are drinking out of a measuring cup, you're cooking, not drinking), sprinkle of mineral salt and pepper. Cook this mixture on medium low until the liquid is cooked down. The more you cook down the liquid the firmer the pate. The more liquid you leave the liquid, not cooked down dry, the easier to scoop.
Notes
  1. Freezes well.
Adapted from Nourishing Traditions
Adapted from Nourishing Traditions
Nourishing Plot https://www.nourishingplot.com/
*Nourishing Plot is written by Becky Plotner, ND, traditional naturopath, GAPS who sees clients in Rossville, Georgia. She works as a Certified GAPS Practitioner who sees clients in her office, Skype and phone. Since her son was delivered from the effects of autism (Asperger’s syndrome), ADHD, bipolar disorder/manic depression, hypoglycemia and dyslexia through food she continued her education specializing in Leaky Gut and parasitology through Duke University, finishing with distinction. She is a Chapter Leader for The Weston A. Price Foundation. This is not a news article published by a paper trying to make money. This blog is put out by a mom who sees first hand the effects of nourishing food vs food-ish items. No company pays her for writing these blogs, she considers this a form of missionary work. It is her desire to scream it from the rooftops so that others don’t suffer from the damaging effect of today’s “food”. 
“GAPS™ and Gut and Psychology Syndrome™ are the trademark and copyright of Dr. Natasha Campbell-McBride. The right of Dr. Natasha Campbell-McBride to be identified as the author of this work has been asserted by her in accordance with the Copyright, Patent and Designs Act 1988.

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2 Responses to Pâté – GAPS Approved

  1. Avalon says:

    Eating animals is evil and damaging practise. BTW our ancestors ate mostly plant food and meat came from insects, not pork or chicken

  2. Autumn says:

    Looks delicious! Thanks for sharing your recipe!

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