Liver Pate – is a Nutrient Powerhouse!


½ pound chicken liver (beef, pork, duck or goose) 

¼ pound brown mushroom (about 5), coarsely chopped

½ cup onion, chopped

1 mashed garlic

½ tsp. dry mustard

1 tsp. dried or 2 Tbs. fresh herb (dill, parsley, rosemary)

1 Tbs. lemon juice

Sea salt

5-6 Tbs. real organic butter or coconut oil, including for grease the skillet


How to

1. Melt a little oil in a heavy skillet

2. Add liver, onion, and mushrooms and cook, stirring occasionally, for about 6-7 min, until livers are browned, but not overcooked.

3. Add garlic, mustard, lemon juice, herbs and salt.  Cook it for about 1-2 min. Cool.

4. Process it in a food processor with butter or coconut oil.  Keep in refrigerator.

5. Serve with fresh vegetables or gluten free pancakes HERE