LIVER PATE
1 large onion
1 green pepper
1 bulb of garlic
Saute in coconut oil and butter until onions are caramelized. Let cool.
About 3/4 lb -1 lb of grass-fed, grass-finished beef liver
Remove fibrous outer edges and fibers inside. Some areas you can just cut off (in about 1/2 pieces) while other areas require that you cut away or strip off the fibrous inner strings. If making a raw liver pate, put the de-fibrous liver cubes aside and mix in, at the end, after all the other ingredients are blended. If using cooked liver, add the diced liver to the caramelized onions and cook for a about 2 minutes, then let cool, then add to the food processor with the other ingredients.
Add onion mixture to a food processor along with:
1-2 Tbs pumpkin seed oil (as this neutralizes liver taste)
1-2 Tbs virgin olive oil
1/2 tsp Himalayan salt
1 tsp mesquite powder (or maca maca powder for a more savory taste)
3 Tbs of rice bran solubles (tocotrienols), if available (as this smooths out the liver taste)
Diced liver. Raw liver is added last, after all other ingredients are processed. (Cooked liver is added first, with the sauteed onions, pepper, and garlic.)
Remove pate from food processor and refrigerate in a glass jar.
Various ways to eat liver pate
Pate can be eaten on a rice cake or it can be spread on various vegetables.
It can be spread on rice cakes with a vegetable added on top.
It can be mixed in with steamed vegetable and rice.
Other ways to prepare liver
Caramelize onion, pepper, and garlic
Add chunks of liver and cook for about 2 minutes
Add salt, to taste
Add pumpkin seed oil, to taste.
Can then add steamed vegetables to the mixture, such as Brussels sprouts, broccoli, carrots, asparagus, etc.
1 large onion
1 green pepper
1 bulb of garlic
Saute in coconut oil and butter until onions are caramelized. Let cool.
About 3/4 lb -1 lb of grass-fed, grass-finished beef liver
Remove fibrous outer edges and fibers inside. Some areas you can just cut off (in about 1/2 pieces) while other areas require that you cut away or strip off the fibrous inner strings. If making a raw liver pate, put the de-fibrous liver cubes aside and mix in, at the end, after all the other ingredients are blended. If using cooked liver, add the diced liver to the caramelized onions and cook for a about 2 minutes, then let cool, then add to the food processor with the other ingredients.
Add onion mixture to a food processor along with:
1-2 Tbs pumpkin seed oil (as this neutralizes liver taste)
1-2 Tbs virgin olive oil
1/2 tsp Himalayan salt
1 tsp mesquite powder (or maca maca powder for a more savory taste)
3 Tbs of rice bran solubles (tocotrienols), if available (as this smooths out the liver taste)
Diced liver. Raw liver is added last, after all other ingredients are processed. (Cooked liver is added first, with the sauteed onions, pepper, and garlic.)
Remove pate from food processor and refrigerate in a glass jar.
Various ways to eat liver pate
Pate can be eaten on a rice cake or it can be spread on various vegetables.
It can be spread on rice cakes with a vegetable added on top.
It can be mixed in with steamed vegetable and rice.
Other ways to prepare liver
Caramelize onion, pepper, and garlic
Add chunks of liver and cook for about 2 minutes
Add salt, to taste
Add pumpkin seed oil, to taste.
Can then add steamed vegetables to the mixture, such as Brussels sprouts, broccoli, carrots, asparagus, etc.