Chicken liver pate is super simple to make and packed full of B vitamins, especially B12, iron, Vitamin A, magnesium and phosphorus. Making this blend super nourishing for cellular function, energy levels and the nervous system. Think vitality, longevity and less stress. I have included cumin and cardamom for extra digestive system support...
500g organic chicken liver (beef, lamb or turkey can be used in place of chicken)
1 clove garlic, minced
1/4 cup organic butter (or ghee or coconut oil)
1/2 onion (or leek), sliced
1 tsp cumin
1/2 tsp cardamom powder
1 tbsp apple cider vinegar
1 rasher of pasture fed (nitrite and gluten free) bacon
1 tsp himalayan salt
1 tsp cracked black pepper
1 tbsp extra organic butter or ghee
Saute bacon with 1 tbsp of butter for 2-3 minutes.
Add garlic, onion or leek, herbs and spices and saute a further 2 minutes.
Add liver, apple cider vinegar and remaining butter (of the 1/4 base amount) and cook for 10 minutes on low to medium heat.
Take off heat and blend in a high speed blender until smooth and creamy.
Pour pate mixture into a dish.
Melt remaining 1 tbsp of butter and pour over pate.
Freeze for 30 minutes or more and enjoy with homemade crackers, or vegetable sticks.