Dairy Free Pate Recipe
If you want to know how important organic liver is for your health, just ask Terry Wahls!
It is so rich in a diverse array of nutrients that it is able to provide us with approximately 50% of all of the things we need for optimal health. There is no other food that comes even close to being able to do this!
Why A Dairy Free Pate Recipe?
Most of us are intolerant of dairy products… especially modern dairy… which, somewhat unsurprisingly, is nowhere near as nutritionally beneficial as old fashioned milk. Pasteurisation and homogenisation robs what little nutritional value there was in the milk in the first place… and there’s not much to begin with.
One of the biggest lies the food industry is responsible for is telling us that milk is a good source of calcium.
In reality, however, our bodies actually leech more calcium from our bones in order to digest these harmful dairy products than we actually obtain from eating them…
Dairy-Free Pate Really Makes Sense
I could write a very long book about how awful processed dairy is for us… because that’s how bad it is!
But, it’s well documented on the internet these days so I advise you to research it yourself.
Check out the difference between A1 (the good old fashioned milk from Guernsey and Jersey cows, and A2 milk, from the appallingly farmed and pitifully poorly Friesians that make the milk supplied in every supermarket and convenience store in the UK.
Also, see how homogenised milk can enter the blood stream without first passing through the digestive tract, thereby causing life-threatening auto-immune conditions, which lead to painful degenerative conditions like Arthritis, and mental illness in the form of early onset dementia and Alzheimer’s…
Dairy Free Pate Recipe Explained
- Organic Chicken Liver
- Red Onions
- (Deodorised) Coconut Oil (a good amount… as much as 50g)
- Fresh Thyme (lots :: home grown is best 🙂 )
- Medium Sherry
- Black Pepper
- Himalayan Rock Salt
*Specific weights haven’t been provided as it’s all down to taste!
Place coconut oil in a low sided frying pan (preferably not a non-stick, unless it is an eco or Le Creuset one).
Use a low heat throughout.
Add the liver, chopped onion, and garlic. Cook gently for 10 to 15 minutes. The liver should still be a little pink inside.
Increase the heat to a medium heat for a minute and then add the sherry. Let the sherry burn off as you are quickly folding it into the rest of your ingredients. You want to try and get the sherry to cover the surface area of all of your ingredients as it burns off.
Turn off the heat.
When the mixture is cold add salt, pepper and de-stemmed thyme.
Then wizz until smooth.
Caution: Do not place the hot mixture in your blender or wizz it with your plastic hand-held wizzer. Plastic, when hot, leeches neuro-toxins and carcinogens… and we only need infinitesimally small amounts of these things to cause life threatening conditions.
Serve: I love this pate dolloped, in large amounts, on Corn Cakes, which are the only biscuit / crackers that I allow myself because I’m grain, legume and dairy intolerant.
*A lot of specialists say that corn is an high risk food for food intolerances. But, Dr David Perlmutter reckons it’s okay… and I feel like it’s okay… so, I allow myself this one treat 🙂