Brain Food: Chicken Liver Pate

By Joanna Rushton, Energy Coaching Institute

chicken liver pate

So many people consider Chicken Liver Pate to be unhealthy yet it was once considered the number one brain food and was always highly recommended for mums to be; where did all this wisdom go! Now we consider it to be a sinful indulgence but on the contrary it’s jam packed full of essential nutrients and is on my list of Super Foods for the following reasons.

 

It is rich in:

  • 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 (amino acid) for healthy nerves and muscles
  • Cholesterol (yes cholesterol IS an essential ‘nutrient’, without it there’d be no estrogen, 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!! Did Mother Nature get it wrong…I think not!!

Chicken Liver Pate

  • Servings: 8
  • Difficulty: Easy
  • Print

Ingredients:

  • 500 gr organic chicken livers (most important to use organic liver only, it is the detoxifying organ after all)
  • 1 onion diced
  • 3 slices of bacon (optional)
  • 1 clove of garlic
  • 250grams organic butter
  • 100 ml of white wine (optional)
  • Herbs such as rosemary, thyme, tarragon, or parsley (optional)

Method:

  • Heat 50 gr of 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 until smooth.
  • Transfer to a glass container and refrigerate.
  • Additional melted butter can be drizzled over the top to preserve colour and help to keep the pate from forming a skin on top.

Jo’s tip: 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 great mid afternoon snack with some raw organic carrot and celery sticks.

jo

Please contact info@energycoachinginstitute.com should you require and additional information on Jo or the work of the Energy Coaching Institute

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About psyched4success

"Psyched4Success" encapsulates the 4 foundations for Successful living: Heart - Emotions and Relationships Mind - Psychology and Thinking Body - Physical Health, Movement and Nutrition Spirit - Personal Essence, Values, Goals and Motivation I am a Psychologist with a passion for Holistic Health and Wellness, determined to inspire personal transformation in these foundational areas for success. When i am not working as a Psychologist, Corporate Trainer, and University Tutor, i love spending countless hours in the kitchen creating nutritious organic meals, inspired by a whole foods philosophy, free of gluten, sugar and dairy. I intend to share my creations with you here, as well as my journey from adrenal fatigue to health through my own personal, health, nutrition and lifestyle transformations. I am based in Sydney, Australia, but am an intrepid soul who sets an intention to visit a new destination each year.
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2 Responses to Brain Food: Chicken Liver Pate

  1. Yum! I LOVE chicken liver pate! – only, I’m looking forward to the day when I can make it with lots of butter and alcohol again… (sigh!)

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