Today’s post is a guest post by Melanie Haber, a delightful young lady who has taken her health into her own hands, and is thriving! Enjoy this traditional Jewish chopped liver recipe, tell your kids to schlep their own stuff for the day and rub the schmutz off their faces… you’ll be smiling the whole time. 

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Thank you Melanie for this gem:

“Have you eaten today?!” says your virtual Jewish mother.
Whether you have OR have not yet eaten today, you’ll want to try this traditional Jewish chopped liver recipe, right away!
I adapted this recipe from a couple of written recipes and mainly, the amazing chopped liver sold by a great New York gourmet food shop, of Eli Zabar fame, that specializes in good quality Jewish dishes and kosher foods… But this recipe will be made exclusively with traditional clean food ingredients, with NO “vegetable oils” in sight! Just clean real foods that God made!
This recipe turned out to be impressive, and your Bubbe would be impressed, too. Made with the traditional fats, there is no kvetching over “cholesterol and fats” over here. We know these ingredients are healthy, and we can enjoy them!
– 1-1 & 1/2 pounds of either chicken, turkey, or goose liver (preferably pastured/organic)
-Organic schmaltz (aka chicken fat)
– 2-3 organic onions, chopped & caramelized. 
~at least 2 garlic cloves, minced (but whatever number of garlic cloves you add is fine with me.)
– 3-4 hard boiled eggs (with eggs from pasture raised chickens)
-2 tbsp raw honey
– 2-4 tbsp mayonnaise (preferably homemade, but in either case not made with any fake fats)
To begin: Prepare livers by placing in a bowl of filtered water with the juice of 1 lemon. I usually soak this for a few hours prior to cooking. You can call this step optional, but I prefer to soak them, personally.
After they are done soaking, rinse them off and pat them dry with paper towels, making sure to pat away as much of the water as you can.
Set the livers aside.
Hard boil the eggs now so that they are ready by the time you’re done cooking the other ingredients.
The onions can be large diced, and garlic roughly minced, this will all be ground down later, so the actual size of these really isn’t very important right now. 
Heat a large skillet over medium to medium low heat, and add 4 tbsp schmaltz to the hot skillet, and caramelize the onions with the minced garlic cloves, stirring every minute for about 20 minutes or so until soft and caramelized, but do not let them burn. (The onions will cook down a lot as they caramelize.)
Totally optional, but I like this step… Enjoy a glass of fresh raw milk as you wait for the onions to be done ?
The eggs are boiling while the onions are cooking down.
Toward the latter end of the cooking of the onions/garlic, add the honey into the pan and stir to coat onions/ garlic with honey. Cook this mixture over the heat for just a few more minutes, stirring the honey into the mix. 
Yum, the caramelized onions and garlic are done.
Scrape caramelized onions and garlic and all of its honey-schmaltz into a bowl and set them aside. As tempting as it is to start tasting these now, they are so good, you better wait so you have some to add to the recipe!
Add 2 tbsp schmaltz to the pan over medium heat, and now we will fry the livers in two batches so we don’t crowd the pan. 
Season the livers liberally with salt and pepper on both sides before/during frying.  We want to fry these livers for only 3-4 minutes per side. The livers should still have some pink inside when they are finished cooking.  The smaller livers, like from chicken, should be done in just 3 minutes per side. Important note- DO NOT OVERCOOK LIVERS. 
Add 2 more tbsp schmaltz to the pan and cook the rest of the livers.
Fry the livers in schmaltz over medium heat. Remove livers to rest on a plate to cool.
Divide each hard boiled egg, and chop them up into large chunks… not finely, however, as they will go into the food processor in just a moment.
Originally, before the modern convenience of a food processor, chopped liver was traditionally either chopped by hand on a cutting board with a large knife, or sometimes was put through a special hand crank grinder. You can still do it that way, if you prefer. 
Remember, this is CHOPPED liver, and not a pate. You can “chop” it as much or as little as you want, but let’s remember the “chopped” in the chopped liver. We want some texture, not a totally smooth paste. A smooth paste would be a pate.
 The taste won’t change, though, so if you end up overdoing it, you won’t have lost much… ?
So be gentle with the food processor, and check it often, only pulsing a few times at once. It’ll be pasty, but not a smooth paste which would be classified as a pate, which is not what we are aiming for here ? 
Add onions & garlic with the schmaltz it was fried in, the livers, the rough chopped eggs, and the garlic powder plus a bit more salt to the food processor bowl. Add the mayonnaise and PULSE the food processor, checking every few seconds of “chopping” to make sure it’s not becoming too much of a mush, and turn the mixture over with a spatula if needed.
Once it’s all about evenly chopped, place your chopped liver into a dish to dip in. One common way of eating chopped liver is dipping matzo into the chopped liver, but, I find it so good, I just eat it right off the spoon! A GAPS diet option would be flax crackers. Or you might make a grain free or GAPS approved flat bread or crackers to spread it on, if desired.  This chopped liver is so amazing that in not long I find myself wishing I had made more! With that said, liver is a very highly nutrient dense food that is extremely satisfying, and one of the healthiest foods.
The chopped liver should be chilled in the fridge for a couple of hours before serving. 

*Nourishing Plot is written by Becky Plotner, ND, traditional naturopath, CGP, D.PSc. who sees clients in Rossville, Georgia. She works as a Certified GAPS Practitioner who sees clients in her office, Skype and phone. She has been published in Wise Traditions, spoken at two Weston A. Price Conferences, Certified GAPS Practitioner Trainings, has been on many radio shows, television shows and writes for Nourishing Plot. 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. [email protected]

“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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