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Servings: Makes about 2 cups
Cook time: 30 minutes
- 6 tablespoons olive oil
- 1 packet of organic chicken livers (about 1 pound), trimmed (remove the sinew parts with kitchen shears) and rinsed
- ¼ cup cashews or macadamia nuts
- 1 small onion, chopped
- 2 cloves garlic, chopped
- 1 teaspoon fresh thyme (or ½ teaspoon dried)
- Salt and pepper
- Cucumbers, sliced into rounds, for serving
Heat the oil in a medium saucepan over gentle heat. Add the chicken livers, nuts, onion, and garlic and sauté gently until cooked through, about 15-20 minutes. Add the thyme and transfer everything to a food processor. Process until smooth and creamy, about 5 minutes (it takes a little longer to get the cashews really smooth). Add salt and pepper to taste, and process to combine well. Transfer the mixture to a container (with lid) and store in the refrigerator. It will thicken as it cools.
As a snack, serve ⅓ cup of pâté with 6-8 sliced cucumber “chips.”
From the book Methylation Diet and Lifestyle: Whole Being Support for Healthy Methylation and Epigenetic Expression by Kara Fitzgerald, ND, and Romilly Hodges, MS, CNS. Available as an ebook at www.drkarafitzgerald.com.
Check out other Kara Fitzgerald and Romilly Hodges recipes:
Published in the Price-Pottenger Journal of Health and Healing
Summer 2018 | Volume 42, Number 2
Copyright © 2018 Price-Pottenger Nutrition Foundation, Inc.®
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