Oh yes – LIVER!!
You may have seen me post this on instagram a little while ago. About how I finally became an adult :-D
Liver is a nutrient-dense food. This means that it contains a wide variety of nutrients packed into a small amount of food. Liver is a great source of protein, iron, zinc, selenium, vitamin A, K, B12, folate, and the other B’s, even vitamin C (which is hard to find outside of fruit, veg and some seafood), and more. A true superfood.
Even as a nutritionist who understands the insane powerhouse of nutrition contained in liver, I still resisted it until now. I finally got myself to give it a go recently by adapting a recipe I had to suit what I had available to me and our dietary requirements. And I liked it! We are both eating this in our house now. Mainly spread onto freshly toasted real sourdough bread with a spritz of lemon. Give it a try!
Recipe (adapted from Nourishing Traditions by Sally Fallon)
- 3 tbsp ghee (or butter or coconut oil)
- 500g organic chicken livers
- several green/spring onions, chopped
- 2/3c white wine
- 1/2 tsp mustard seeds
- 1/2 tsp rosemary
- 1 tbsp lemon juice
- another few tbsp of ghee
- optional – 1 garlic clove
In a heavy-bottomed pan add ghee to melt. Add livers and chopped onions and cook for about 10 minutes until browned and cooked through, stirring occasionally. Add wine, lemon juice, optional crushed/chopped garlic, mustard seeds, rosemary and cook on a boil uncovered until all the liquid is evaporated. Once cooled, puree in food processor along with additional ghee and pinch sea salt (to taste). Transfer to small containers and store in fridge for a few days. Freeze what will not be used within about 3 days. Serve however you like!
Do you like pâté? Let me know what recipe you use, or if you give this one a go!