a jar of pate and pate spread on a pice of bread

Traditionally people ate the whole animal including its organs. Unfortunately, we almost lost this tradition and, instead, eat exclusively muscle meat.  Organ meats are the richest source of almost all nutrients!

Liver is very high in vitamin A, B12 and Folate.

  • Yes, Folate! You might think that green leafy vegetables are hight in Folate (foliage=Folate) and that’s true. But liver contains about three times more Folate than kale or spinach!
  • Vitamin A is another very important vitamin that people might think that they are getting enough of by consuming vegetable high in beta-carotens. Although it’s true that we have the ability to convert beta-carotens into the vitamin A, it takes our bodies extra 13 enzymatic steps to do so. And there is no guaranty that your particular body does it efficiently! We also need about 12 units of beta-carotens to make 1 unit of vitamin A. Vitamin A is very important for our vision, for reproduction and lactation, and for all the cells that undergo fast devision (skin, lining of the intestine, fetus).
  • B12 plays a very important role in nervous system functioning. It is needed for Red blood cells formation, metabolism of Folate and fatty acids.

I you are wondering what I’m spreading the pâté on it’s Dense and Nurturing Bread.

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Vitamin Rich Pâté

Ingredients:

1 Tbsp olive oil
2 Tbsp butter
2 medium onions, chopped
1 Lb chicken livers
Salt and pepper to taste

Directions:

  1. Sautee onions in olive oil on low heat until soft and translucent. Don’t let them brown!
  2. Add chicken livers, mix well and cover with a lid. Cook for about 10 minutes, stirring every 2-3 minutes and cutting the livers to check for doneness.  They are done when they are still soft and juicy without blood running.
  3. Add butter, salt and pepper, combine well and remove from the burner. Let cool for just a couple of minutes.
  4. In a food processor pulse all the warm ingredients together, transfer to a mason jar or a serving bowl.