Vera Brown




Hope everyone enjoyed a wonderful long weekend!


As much as I am not a fan of "getting back on track" principal,  or "fall off the wagon" statements, I do find that during the  summer months, especially long weekends,  we inevitably  over indulge, I mean is it even summer if you're not eating ice-cream everyday? Despite of what  the calendar says! . Jack even had his first taste of chocolate! Those were homemade paleo chocolate mint cookies, but still - chocolate non the less. 


I do believe in the 80/20 rule, and sometimes the stress of restricting is worst than the food you're trying to avoid to begin with, but I do think it's important to not lose sight of the big picture. 

So during those times that temptations seem to be more abundant - I'm looking at you, you delicious soft serve ice-cream!!!    My philosophy  is, instead of saying "no" to many things, just say "yes" to extra healthy things to balance.  

So we try to eat extra veggies, drink more water, and eat more organ meat... I know, I know... some of you might be grossed out by this, but try to keep an open mind and hear me out.


Did you know that organ meat is one of the most nutrient dense sources of food? It has essential vitamins,  minerals, amino acids and essential fatty acids that are hard to come by in any other food, like vitamin A - do not confuse with beta carotene in tomatoes. It's a different mechanism of action, and works differently in the body, B vitamins, iron, phosphorus, co enzyme Q10, Vit D and the list goes on and on. If you're curious I can provide some great links to fantastic articles about the importance of organ meat.


Some people take frozen raw liver bites instead of a multivitamin. (Liver has to be frozen for over 2 weeks to kill any possible bacteria) 

Why not take a regular multivitamin? You might ask - and the answer is; no matter how great of a quality a multivitamin is, real food sources of nutrients are better, as long as you're  eating all these foods. 


Besides that, organ meat is quite inexpensive , so if you're on a budget, there is no better way to stretch your $$$ than buying some organ meat.


I was lucky enough to grow-up eating organ meat, so have a taste to it, but I know so many people that have an aversion to it.


So I thought I'll share my favourite recipe of a liver pate, I love it! Jack loves it! And when he is not eating much, or not eating the perfect foods, a few bites of the pate will make up for some of the not ideal choices.


So here goes:


1 lbs of chicken liver (chicken liver has a milder flavour than beef)

1.5 cups of sautéed onions

1.5 cups of cooked carrots 

1/3 cup of coconut oil or butter 

1 teaspoon of salt

1 teaspoon of coconut sugar if you wish.




Add  oil to a frying pan and sauté the liver - make sure to cover with a lid or your kitchen will be covered in  pieces of liver, even for a huge liver fan like myself it's too much lol

It will only take 7-10 min. Take one piece out of the pan and cut in half to check for doneness. There  should be no more deep red tissue and the inside should be brown.


In a food processor or good blender combine the sautéed liver with all the oil from the pan, the onions, carrots and the salt, if you wish, you could add 1 teaspoon of coconut sugar.  And pulse until combined  and resembles a smooth paste. 


Transfer to a container and chill in the fridge for a few hours.


Serve cold on crackers, pieces of cucumber or apple. Or by the teaspoon- Jacks favourite.

And trust me, a little will go along way!!


If you make this recipe with coconut oil, this will be a GREAT first food.


Hope you try it out! Let me know what you think of the recipe and if organ meat in general. #justeatthedamnliver

Add a comment