Slivers of liver, dressed up and tall
Minced up together til reduced and small
Mixed with delicious sauteing crisp apples
Sizzling shallots, garlic, pineapples
Totally optional, a provocateur’s dream
Pate takes flavors and makes them redeem
Our medicinal hero, who takes some acquiring
But who, once acquired, we’re always desiring
Feel renewed for the new year
Go forth, make cheer and be dancers
- ¼ - ½ cup fat (coconut oil or ghee (non-AIP/re-intro), or mix of both. I also often throw in some avocado or olive oil)
- 1 large onion or 3 shallots
- 1 scallion/spring/green onion
- 4 cloves garlic
- 1 apple
- 1 pound pastured chicken, pork, lamb, duck, or grass-fed beef livers (I prefer chicken & duck)
- 1 tsp sea salt
- 1 tb apple cider vinegar
- 1 tb lemon juice
- ¼ c chopped parsley, sage, thyme, or rosemary (or any mixture of herbs as desired)
- Heat up fat over medium heat in a skillet.
- Rough chop onion, scallion, garlic, and apple, and sauté in fat for about 10 minutes.
- Add livers and cook for another 8-10 minutes until livers are browned.
- Add seasoning, then add herbs.
- Food process or blend everything well. Pour into containers and refrigerate for an hour to set.
- Eat with plantain chips, apple slices, or anything you feel like eating pâté on. 😉
Post shared on Phoenix Helix’s Paleo-AIP Roundtable.