In a recent article about nutrient density, Mickey emphasized the importance of adding nutrient-dense foods to your healing diet. These foods, and all the vitamins, minerals, and phytonutrients they contain, are absolutely necessary to repair and heal your body from the damages caused by autoimmune diseases. Some examples of nutrient-dense foods are bone broth, fermented vegetables, fatty fish, shellfish, and offal. While most of these are already pretty mainstream, some of us find it difficult to incorporate organ meats, like liver, into our routine!
A good option for “beginners” on the autoimmune protocol is to try liver pâté. The fact that the liver is “hidden” in the preparation makes it easier to enjoy. Here are several delicious recipes from various AIP bloggers that you could try:
- Bacon-Beef Liver Pâté with Rosemary and Thyme (Autoimmune Paleo)
- Pork and Chicken Liver Terrine with Spiced Apple Compote (Autoimmune Paleo)
- “Powerhouse on a Plate” Bacon, Mushroom, Beef Liver Pâté (Gutsy By Nature)
- Beef Liver Pâté with Bacon and Rosemary (Gutsy By Nature)
- Beef Liver Pâté with Balsamic Caramelized Onions (Enjoying This Journey)
- Chicken Liver Pâté with Mushrooms and Bacon (The Paleo Partridge)
- Chicken Liver Pâté (Salixisime)
- Pork Liver and Bacon Pâté (Comfort Bites Blog)
- Paleo Herbed Chicken Liver Pâté AIP (Beyond the Bite)
- Paleo Asian Beef Liver Pâté AIP (Beyond the Bite)
- Chicken Liver Pâté 101 (The Paleo partridge)
For the “intermediate” AIP-er and all the adventure-seekers, try this rustic rosemary and garlic beef liver appetizer! Why not show off your paleo skills in front of your friends at your next party? This appetizer is definitely a conversation starter!
This recipe comes directly from my grandmother’s kitchen. When I was a kid, back in Belgium, she used to have a small farm where she kept sheep, chickens, and rabbits for our own consumption. Organ meats were considered a delicacy! We would eat them fried in a skillet with lots of butter (grass-fed of course), spices, and herbs. What a feast it was! For this AIP version, I swapped butter for olive oil and it is equally delicious.
- 2 tbsp olive oil
- 8 oz (226 gr) beef liver, cut into 8 pieces
- Salt to taste
- 2 tsp fresh rosemary, chopped
- 2 tsp fresh garlic, crushed and minced
- 2 apples
- 1½ cups arugula
- In a large skillet, warm the olive oil on medium heat.
- Add liver, salt, garlic, and rosemary.
- Cover and cook for 5 minutes, turning the liver over to brown on both sides.
- Remove from the heat and set aside to rest for 5 minutes.
- Meanwhile, cut the apples crosswise to obtain 8 round slices of ¼-inch thick.
- On a serving platter, place the apples, some arugula and pieces of liver on top.
- Garnish with a little bit of olive oil, rosemary, and garlic spooned out of the skillet.
- Bon appétit!