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One of the most potent superfoods available to us also happens to be the most gross, in my opinion. It has amounts of notoriously hard-to absorb nutrients that those of us with autoimmune disease are usually lacking in – B vitamins, iron, zinc, and vitamins A and D. It took me a long time after reading about all of the benefits of liver to actually gather up enough courage to eat it. Fortunately my husband was raised on liver, and offered to prepare and cook it for me. If you haven’t handled beef liver before, be prepared – its texture is slippery and it leaves what appears to be a murder scene in your sink. Not the most appealing thing for a former 10-year vegan! I can’t argue with how it makes me feel, however. It gives me such an energy boost that I have learned only to eat it in small quantities with breakfast or lunch, but never dinner. After not loving the taste or texture of sauteed liver, I thought that pâté might be more palatable. Pairing it with bacon has been my most successful attempt so far at making a dish that I actually look forward to eating. When I make this recipe I usually freeze half and eat the other half over a few days in small quantities with my meals. I have added onions and garlic to the recipe, but if you are sensitive to them because of FODMAPs it tastes fine without. Lastly, if you have never had liver before, this is about as good as it gets for an introduction!
- 6 pieces uncured bacon
- 1 small onion, minced
- 4 cloves garlic, minced
- 1 pound grass-fed beef liver
- 2 tablespoons fresh rosemary, minced
- 2 tablespoons fresh thyme, minced
- ½ cup coconut oil, melted
- ½ teaspoon sea salt
- Slices of fresh carrot or cucumber
- Cook the bacon slices in a cast-iron pot until crispy. Set aside to cool, reserving the grease in the pan to cook the liver.
- Add the onion and cook for 2 minutes on medium-high. Add the garlic and cook for a minute. Add the liver, sprinkling with the herbs. Cook for 3-5 minutes per side, until no longer pink in the center.
- Turn off heat, and place contents into a blender or food processor with the coconut oil and sea salt. Process until it forms a thick paste, adding more coconut oil if too thick.
- Cut the cooled bacon strips into little bits and mix with the pâté in a small bowl. Garnish with some fresh herbs and serve on carrot or cucumber slices.