So many people consider chicken liver pate to be unhealthy, yet it was once considered the number one brain food, and was always highly recommended for mums to be, so where did all this wisdom go?
Now we consider it to be a sinful indulgence, but on the contrary, it’s full of essential nutrients and is on my list of superfoods for the following reasons.
- Rich in Iron for healthy blood
- Rich in Folate for healthy cell regeneration and protection from heart disease
- Rich in B12 for a healthy nervous system
- Rich in Vitamin B6 for healthy hormones and protein metabolism
- Rich in Vitamin A for healthy eyes, skin and respiratory tract
- Rich in Zinc for healthy skin and immune system
- Rich in Protein for growth, repair and regeneration
- Rich in Choline (amino acid) for healthy nerves and muscles
- Rich in Cholesterol – yes cholesterol is an essential ‘nutrient’, without it there’d be no oestrogen, progesterone or testosterone, you’d have leaky cells, and you wouldn’t be able to store memories or make myelin which protects your nerves. If your cholesterol is high, you need to find out why your liver is producing more than it should. Your liver makes 80% of the cholesterol found in your body, 10% is made in your digestive tract and 5% in your skin. Only 5-10% comes from dietary sources.
- FYI the fat component of breast milk contains more cholesterol than any other food!! Did Mother Nature get it wrong…I don’t believe so!
Try it on your favorite sourdough toast for breakfast, makes better brain food than Vegemite on toast and most kids love it provided you don’t tell them what it’s made from! It also makes a great mid afternoon snack with some raw organic carrot and celery sticks.
- 500 grams organic chicken livers – most important to use organic liver only, it is the detoxifying organ after all
- 1 onion diced
- 3 slices of bacon
- 1 clove of garlic
- 250 grams organic butter
- 100ml of white wine (optional)
- Herbs such as rosemary, thyme, tarragon, or parsley (optional)
- Heat 50 grams of butter in pan; add onion garlic and sauté for 1 minute add bacon and livers sauté till opaque
- Add herbs (if selected)
- Add white wine and reduce to a moist consistency, let it cool
- Transfer to blender, add remaining butter and blend till smooth
- Transfer to glass container and refrigerate
- Additional melted butter can be drizzled over the top to preserve color and help to keep the pate from forming a skin on top