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This pâté was developed for a critically ill Crohn’s patient after they returned home following four weeks in the hospital on parenteral nutrition (PN). Unable to hold down more than a few ounces of food at a time and anemic, the client started with 1 tablespoon. Within three days, they could eat ¼ cup and had significantly improved mental clarity, digestion, and physical energy. Each ingredient is high in iron and digestives.
- 1 pound organic chicken livers
- 1 pound chicken hearts
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne pepper
- ¼ teaspoon cumin
- 2 tablespoons olive oil
- 1 fennel bulb, medium large, sliced; reserve the feathery top for later
- 2 large shallots
- 6 cloves garlic
- ½ teaspoon Celtic sea salt
- 2 cups water
- Place liver, heart, garlic powder, spices, shallots, and fennel in a sauce pan with water and simmer until fennel is tender, about 15 minutes.
- Place garlic cloves, olive oil, and ¼ cup of tender, feathery fennel tops in food processor with ¼ cup of broth from sauce pan; chop finely while blending. Gradually add the cooked liver, shallots, and fennel, adding reserved liquid from the meat until pâté is smooth and creamy in texture.
- Use 1 teaspoon on gluten-free rice crackers or toast.
Reprinted from Our Journey with Food Cookery Book, 2nd ed., by Tammera J. Karr, PhD, BCHN®, CNW™, CGP, with Chef Benjamin Qualls and Chef Christine Wokowsky, CN, CGP (Summerland Publishing, 2022). Tammera is an author, educator, researcher, and clinician whose books are used in nutrition programs and natural health college programs, and by nursing professionals. For more info, visit yourwholenutrition.com.
Published in the Journal of Health and Healing™
Fall 2023 | Volume 47, Number 3
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