Chicken Liver Paté

Prep time: 15mins

Makes: about 10-12 muffins, around 5-6 cups.

I enclose my favourite homemade chicken paté recipe which was inspired from Terry Wahls’ wonderful recipes found in her book “The Wahls Protocol”. Eating this paté regularly, for those who tend to be low in iron (like me), can be a life changer! It is high in protein, iron and B12 (and B vitamins generally). I love it on GF seedy crackers, with avocado. It is important to cook with organic chicken livers, as the liver can store heavy metals. When I make this recipe, I freeze most of the batch in silicone ice cubes/small muffins tray/small glass containers, as it may last for maximum a week in fridge. I separate the layers of small muffin patés with baking paper in a glass container for freezing.

Ingredients

• 250 g bacon, or Italian prosciutto (preservative/nitrate free)

• 250 g mushrooms, sliced

• 1 tsp seaweed powder (organic)

• 500 g onions

• 2-3 cloves garlic

• 750 g chicken livers, chopped a little

• 90 mls balsamic vinegar/apple cider vinegar (with the Mother), I use a splash in the dish, and the rest for the blender.

• 1 /2 tsp iodised sea salt

• black pepper to taste

• 60 mls olive oil, coconut oil, or I use ghee (I add this to the blender)

• 1 tsp dried/2 tsp fresh thyme and rosemary (I add straight to the blender, after cooking, to retain maximum goodness)

Directions

In a large frypan, fry bacon. Our off all the fat. Add mushrooms, seaweed and onions and cook for 3-5 minutes over medium heat. Add livers, vinegar and salt. Cook over medium heat for 2-3 minutes whilst stirring, leaving the livers medium-rare, as overcooking makes then tough. You can eat a portion of this dish with vegetables as a meal, if desired, and add more vinegar and oil for the pate, as noted. If it is too thick, add more vinegar or water so it is a runny/smooth consistency. Store what you can eat within a week in fridge, freeze the rest.