Chicken Liver Pate

Posted on | February 28, 2013 | No Comments

After being sick right before Christmas, then heading into the rush of Christmas, my body began to wear down. I was tiring easily. I had no energy, & I was just feeling the winter blahs. Enter liver pate

Liver is a superfood. Superfoods are nutrient dense foods that you don’t necessarily need a lot of to get the benefits. With liver, it is suggested you only eat 2-3 servings per week (a couple ounces are all you need each time).

Liver can deLIVER (haha, I made a punny!) your daily requirements for B12, folate, vitamin A, selenium & riboflavin. It also packs a good chunk of your requirements for protein & phosphorous. But one of my favourite things about liver is the iron content. Liver is an amazing source of iron. While there are plenty of iron pills & other supplements available, your body will not process them quite the same as nutrients from food. While I know it’s not always possible, I always try to get nutrients into our bodies via food.

Many times, when I’m run down, I’m lacking iron. I find that those days when my body is losing momentum, it happens in the early to mid afternoon. If I don’t have liver available, or I don’t have any thawed, I switch to “molasses tea.” I use unsulphured molasses, trying to use one that has 8% of the RDA of iron. Simply put- I add a tablespoon or 2 of molasses to hot water & drink as a tea. It’s not hugely tasty, but it doesn’t make me want to puke either. It’s something I can deal with, knowing it’s something I need. I’d much rather have liver πŸ™‚

So… after the hellacious holiday season, the ugh of the new year & the realization that I was tired of being tired… And I stocked up on liver… And we ate a lot of liver & onions… And then…

I cooked up some liver & started throwing various ingredients into the processor with it. A dash of this, a smidge of that, taking notes of what I was tossing in. Bacon grease made the best pate, but occasionally I don’t have it on hand. Especially, if I’ve been making pate a lot. This was by far the best pate I’d made.

What I found, after the first round of pate is that I couldn’t stop eating it. I was amazed at the renewal I felt. I was energetic & able to get so much accomplished. I made 1 batch of this & between my 2 older boys & I, it was gone in.just.3days. O_o While there is a possibility of vitamin a toxicity from eating too much iron, my body was in such desperate need of all nutrients that after a few days, my craving for pate died down. What I was craving were the nutrients. I made a 2nd batch of this, ate off it for a couple days & am now back to eating some every couplefew days.

What my picky eaters didn’t know, is that I was also sneaking this into foods. Like other ways of sneaking liver into foods, I was pureeing pate into liquids & adding it to sauces & soups. I recently added some to some tomatoes, pureed them & poached some eggs in a tomato based broth/sauce. The pickiest eater- he said yum. πŸ™‚

Have you tried liver pate? Love it or hate it?

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Michaela– homeschooling Mom to 3 boys, wife to one wonderful Hubba, kitty-momma, likes gardening/sewing/baking/cooking/a multitude of other things.

I am not in any sort of medical field, be it for animals or humans. Some links might be affiliates. I appreciate your click-throughs to help support the blog & keep it going. Use all advice, recipes, how-to’s & links at your own risk. Please read full disclaimers here.

Thanks for stopping by & have a blessed day!”

 

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