Best Beef Liver Pate


Contrary to popular belief, the liver is not a storage facility for toxic waste in humans and animals. When we consume liver from grass fed, naturally raised pastured animals, the liver acts the way nature intended: as a filter.

The liver will only store toxins if it is sluggish or overwhelmed, such as in sick conventionally raised animals in confinement.

Liver is a great food for those needing to build or re-build, such as pregnant and postpartum women. It is an excellent source of easily assimilatable iron, Vit.A and Vit.D.

It provides the raw materials we need to boost the health and resiliency of our own liver…..something that many of us need with the onslaught of toxic chemicals in the environment and the prevalence of digestive issues.

In addition, special attention should be paid to the liver in adults or children who were never breastfed….or not for very long.

Enjoy this recipe! I am amazed that liver can taste well….. not like liver!

Beef Liver Pate

Ingredients:
2 lobes or lengthwise slices of pastured and compassionately raised beef livers, cut into pieces
1 small white onion, chopped
1/2 cup certified organic red wine
2 cloves garlic, crushed
1 tablespoon lemon juice
3/4 cup butter
2 tsp unrefined salt
1 tsp black or white pepper

Instructions:
1) Saute the liver and onions in ample butter until the livers are browned and the onions are tender.

2) Once cooled off a bit, put in a food processor.

3)Then add the wine, garlic, lemon juice, salt, pepper and butter.

4)Blend to a smooth paste and then refrigerate in a shallow dish to firm.

5) Serve with crackers once firmed up!

Variations:
fresh herbs of your choice
1/2 tsp mustard
serve with peppercorns pressed ontop

and I must give credit to the orginal recipe (mine was adapted only because I totally wasn’t paying attention to what I was doing)….here is the recipe that I was trying to follow!!
http://farmlet.co.nz/?p=199

Please let me know if you like it!

Fertility Freezer Fudge..or a little “lovebite“ for those looking to boost their libido!

If you are low on progesterone or looking to boost your libido, you’ve got to try maca. Maca is a root vegetable that is not only nutritious, but has a reputation both for nourishing the womb and for liberating the libido! One I might add that it often Dramatically lives up to!

Maca

Fine Tune Your Fertility or Liven Up Your Libido!

Maca has a very distinct taste and is best mixed in a smoothie. However, I recently came up with the idea of making myself a freezer fudge version to take along with my fermented cod liver oil (cod liver oil should be consumed with butter for optimal assimilation). I’ve been making a carob peanut butter one for the kids, but thought I would try making a maca one for myself so that I can both optimize my daily dose of Vit.A and Vit.D, AND get a quick daily infusion of maca.

The Recipe:

3/4 -1 cup pastured (or best quality butter you have access to) butter
1/4 cup maca powder
1/4 cup  honey or unrefined cane sugar
1-3 tsp vanilla

Blend with a fork and taste as you go, to see how much butter and vanilla tastes best to you in combination with the maca.

Variations:
1/4 cup organic carob or chocolate
1 Tbsp espresso
1 Tbsp Teecino shot (or other coffee like alternative)
substitute coconut oil for butter

Put your fudge in a container in the freezer. I cut mine into pie shapes because I wanted a pretty picture, but little squares will be just fine too!

Enjoy and tell me your favourite variation on this theme!

Chicken Chips! I ain`t kidding

A very common belief is that chicken skin is bad for us because it is a concentrated source of saturated fat and cholesterol.

I don’t buy into this perception.

Saturated fat is a naturally occuring fat found in conjunction with other fats in both plant and animal sources. Our physiology requires saturated fat from birth. The fat portion of breast milk is 48% saturated fat, 33% monounsaturated and 16% polyunsatured.

While contrary to popular belief “Saturated fats are heart protective: they lower the Lp(a) in the blood (Lp(a) is a very harmful substance which initiates athersclerosis in the blood vessels), reduce calcium deposition in the arteries and are the preferred source of energy for the heart muscle. Saturated fats enhance our immune system, protect us from infections and are essential for the body to be able to utilise the unsaturated omega-3 and omega-6 fatty acids.”  Dr. Natasha Campbell Mc Bride, author of Put Your Heart in Your Mouth
http://www.putyourheartinyourmouth.com/dr-natasha-campbell-mcbride.asp

What about cholesterol then? The body can make cholesterol even faster than it can extract it from food and there is good reason for this, we can’t live without it! Since this post is just about a recipe, I won’t get into it, but here is a link to learn why http://www.cholesterol-and-health.com/

So now if you are the least bit brave or curious and still reading this and if you’ve known me for the last nearly 15 years as a vegetarian, then you’ll probably wonder how the heck I got to the place where I serve my children a near weekly dose of chicken chips!

It is pretty bizarre to me too, being that one of the things that turned me off from eating meat personally since I was a child, is the texture of grizzly, mushy fat!

While moving more towards a traditional diet including some animal foods, I feel that it is responsible, sustainable and respectful that we use the entire animal as best we know how….at this point with the cooking skills I have, I can use the meat, the bones and feet for broth and now the skins and soft parts for chicken chips! Next I will be experimenting with organ meats, but that is for another post.

Ok, so here are the chicken chips just out of the oven!

Still sizzling hot! My children love this local, healthy whole food snack! I am excited to have found a palatable way to serve such a nutritious food that is typically discarded in most north american homes.

And before I share the recipe, I must mention that Chicken Chips (AND dehydrated vegetable chips, such as Kale Chips!) are a way better choice than potatoe chips.

Reason being? Potatoe chips contain carcinogenic acrylamide and not to mention that since they are deep fried or baked with vegetable oils (which cannot tolerate high heat cooking) they are a source of toxic rancid oils. For more info on acrylamide and potatoe chips and french fries, click through the following link http://www.cbc.ca/news/health/story/2009/02/24/f-acrylamide.html

How’s that for some perspective? I’m pretty sure that it is not 1 small batch of chicken chips, shared once a week by a family that we should be concerned about!

And now for the Chicken Chips recipe!

Ingredients:
Boiled Chicken skin and other soft parts from a compassionately raised pastured chicken
unrefined sea salt

Instructions:
1) Put oven on low broil
2) Put chicken skin and otherwise unpalatable soft parts on a pie plate or other pyrex baking dish
3) Sprinkle on unrefined sea salt
4) Broil for 10 minutes on each side (or until crispy, it just depends on how thick the skin and other soft parts are)!

Let cool and serve!