THE UNCOOL SUPERFOOD

Yes, I'm talking about liver.  As a culture we prize the muscle meat from animals and eating the organ  meats has fallen out of fashion, well that is until now. Organ meats are all the rage in certain circles, and for good reason.  Organ meats have many more nutrients than meat (like 10-100 times)- they are very rich in iron, phosphorus, zinc, vitamins A , D, B6 and B12, and special fats for the brain. If you are in the market for a serious nutrient boost in your diet, go for liver. Just make sure you buy liver that comes from pastured and organic animals as they are more nutritious than meats from feedlots.

My go to liver recipe is a classic chicken liver pate. It tastes great on toasted bread, crackers, in sandwiches, or spread on celery sticks.  The best part is you can freeze it in small mason jars so you always have some on hand, because this superfood is best consumed once a week.

 CHICKEN LIVER PATE

1 pound organic/pastured chicken livers

1 pound organic mushrooms, finely chopped

1 organic onion, chopped

1/4 cup organic butter

1 cup white wine or homemade chicken stock

1 tsp organic dry mustard

4 cloves organic garlic, crushed
1 Tbsp organic lemon juice or apple cider vinegar
2 Tbsp chopped fresh organic parsley

2 tsp fresh rosemary, chopped

2 tsp fresh thyme, chopped

2-3 Tbsp organic butter, softened

sea salt to taste

Method: Soak the liver in a bit of water and lemon juice or vinegar for 1-2 hours. Drain liver and saute with the mushrooms and onion in the butter until browned. Add the wine, herbs and garlic and cook until liquid evaporates. Allow to cool, then puree in a food processor with the remaining butter, season to taste with salt. Refrigerate and serve.