Chicken Liver Pate

Liver is one of the most nutrient dense foods out there! Full of B-vitamins, minerals, and protein, it’s a superstar food to include on a weekly basis. If you naturally love liver, I’m jealous! Pate and hiding it in meatloaves or other dishes is the only way I find it palatable. Most of the time, I’ll even buy the pate because I’d rather not prepare it myself. Or, at least that used to be the case. Enter this recipe. For whatever reason, I have no problem cooking up this pate and eating it straight away. It was even delicious warm. I know, I wasn’t expecting that either. I hope you love it as much as I do!

Chicken Liver Pate

1 pound chicken livers, preferably pasture raised
1 shallot, minced
1/2 cup butter, divided
1/2 cup red wine
4 cloves roasted garlic*
1 teaspoon dijon mustard
2 sprigs fresh thyme
1 sprig rosemary
1 tablespoon lemon juice
sea salt

1. Melt 2 tablespoons butter in medium-sized skillet over medium heat. Add chicken livers and shallot and cook until browned.

2. Add red wine, roasted garlic, dijon, thyme & rosemary to the skillet and cook until most of the liquid is gone. Add lemon juice.

3. Transfer liver mixture and butter to a food processor and process until smooth. Add sea salt to taste.

4. Store in airtight container in refrigerator for up to one week. I usually freeze half the mixture in smaller mason jars.

Serve with almond flour or flaxseed crackers, apple slices, salami & raw cheese. Also delicious heated in pan with steamed or roasted vegetables.

*Roasted garlic: Preheat oven to 400 degrees F. Take a full head of garlic and chop about a 1/2-inch off from the top. Drizzle exposed cloves with olive oil and wrap the head of garlic in tin foil. Roast for 30-40 minutes.

Grain-free Granola

Granola for breakfast or an afternoon snack in the summertime is such a treat! But un-soaked and barely cooked oats can be tough on anyone, especially folks dealing with any kind of digestive weakness, which is common in chronic illness, pregnancy, and many functional health issues. I replace rolled oats with flaked coconut and came up with this grain-free granola recipe that will make your house smell amazing and keep your tummy happy. Plus, by ditching the oats, and adding extra nuts and seeds this granola is full of healthy fats, protein, vitamins and minerals. By using soaked and dehydrated or sprouted nuts and seeds, digestibility and bioavailability will be even greater.

I love this recipe for my patients working to reduce inflammation as well as those looking for a quick, healthy option that will leave them feeling satisfied until the next meal. I like to serve this with homemade hemp milk (but any milk will do) and fresh fruit. I also like to add the appropriate seeds for the phase I'm in for a simple way to keep up my seed cycling. 



1.5 cups unsweetened coconut flakes
2 cups slivered almonds
1 cup raw pecans (soaked & dehydrated, if possible)
1 cup raw walnuts (soaked & dehydrated, if possible)
1 cup sunflower seeds (soaked & dehydrated, if possible)
1 cup pumpkin seeds (soaked & dehydrated, if possible)
1/4 cup hemp seeds
1/4 cup chia seeds
1/4 cup ground flaxseed
2 tsp ground cinnamon
1/2 tsp sea salt
2 tbsp coconut sugar
1/4 cup coconut oil or ghee
1/4 cup maple syrup
1/2 tsp vanilla
1/2 cup dried apricots or figs, chopped
1/4 cup unsweetened dried cherries or cranberries

Preheat oven to 325 degrees F. Mix coconut flake, almonds, pecans, walnuts, sunflower seeds, pumpkin seeds, hemp seeds, chia seeds, flaxseeds, cinnamon sea salt and coconut sugar in a large bowl. Melt coconut oil in a small saucepan over medium-low heat. Once melted, add maple syrup and vanilla.

Add oil mixture to the bowl with nuts and seeds and stir to evenly coat the nuts and seeds. Pour mixture on to a rimmed cookie sheet and bake for 25 minutes, or until lightly golden brown, stirring once or twice during the baking time. Remove the cookie sheet from the oven and let cool without disturbing. Once cool, mix in the dried fruit and transfer to glass jars for storage. Will keep 1-2 months, but it probably won't last that long.

Makes about 2.5 quarts of granola.