Good Health Naturally

Natural Health and Food as Medicine Consultant in Sydney

Organic Chicken Liver Pate

By Sarah Luck on July 21, 2009

Pate is a Superfood!

We often think of pate as a sinful indulgence.  It’s not.  Pate is simply chock full of essential nutrients such as:

  • Iron for healthy blood
  • Folate for healthy cell regeneration and protection from heart disease
  • B12 for a healthy nervous system
  • Vitamin B6 for healthy hormones and protein metabolism
  • Vitamin A for healthy eyes, skin and respiratory tract
  • Zinc for healthy skin and immune system
  • Protein for growth, repair and regeneration
  • Choline for healthy nerves and muscles
  • Cholesterol (yes cholesterol IS an essential ‘nutrient’, without it there’d be no oestrogen, progesterone or testosterone, you’d have leaky cells and you wouldn’t be able to store memories or make myelin which protects your nerves.  If your cholesterol is high you need to find out why YOUR liver is producing more than it should.  Your liver makes 80% of the cholesterol found in your body, 10% is made in your digestive tract and 5% in your skin.  Only 5-10% comes from dietary sources.  FYI breast milk contains more cholesterol than any other food)

Try it on toast for breakfast (makes better brain food than honey on toast and most kids love it provided you don’t tell them what it’s made from!).  It also makes a mid afternoon snack with some raw organic carrot sticks. 

Most pate these days is made from margarine instead of butter, which you’ll know from previous email newsletters, makes the top 10 unhealthy food list due to trans fats and other nasty rancid fats.  Magarine is cheap and nasty.  By making your own you can use organic chicken livers and organic butter and enjoy it with complete peace of mind.

Organic Chicken Liver Pate

serves 4-6

  • 500 grams organic chicken livers (you can use duck liver for a richer taste)
  • 1 onion diced
  • 3 slices of bacon
  • 1 clove of garlic
  • 200 gram organic butter
  • 100 ml of white wine (optional)
  • Herbs such as rosemary, thyme, tarragon, or parsley (optional) 

Heat 100 gram butter in pan; add onion garlic and sauté for 1 minute add bacon and livers sauté till opaque. Add herbs if selected. Add white wine and reduce to just a moist consistency. Let cool.

Transfer to blender, add remaining butter and blend till smooth. Transfer to glass container and refrigerate. Additional melted butter can be drizzled over the top to preserve color and help to keep the pate from forming a skin on top.

Thanks to Jo Rushton of 6 Wisdoms for this recipe which was used at our Healthy Child Workshop earlier in the year.

Sarah Luck
Natural Health Consultant
Sydney, Australia
COMMENTS - 1 Response

  1. Hi Sarah

    Yum…that pate recipe sounds good.

    Last time I had my blood work done my doctor was very concerned by my high cholesterol. I’m in two minds about it…worry because of the line of thinking we’ve been fed for years, & not too concerned because of what I’ve learned through Sally Fallon/Mary Enig. I just wanted to ask what you meant though in your info above “If your cholesterol is high you need to find out why YOUR liver is producing more than it should.” How can I find out about that. What are the reasons your liver would produce too much cholesterol? Thanks.



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