Liver Pate II

This is a nutrient-rich, low-fat appetizer, that I have added to my daily diet because it is loaded with iron. I eat about a tablespoon on my toast with a slice of avocado and a dollop of my homemade yogurt cheese (lebane). To make sure it digests well, I will also eat a tablespoon of homemade sauerkraut or a very small bowl of my homemade lacto-fermented vegetables. Adding liver pate to my daily diet has improved my overall energy.

Ingredients

1/2-1 pound of chicken livers
1/2-1 pound of calf liver (optional, but I like to include it)
1 teaspoon of sea salt
Pepper
McCormicks Grill Mates Chicken Seasoning (optional), to taste

Procedure

1. Wash the livers and bring them to a bowl in a saucepan; reduce heat to a low simmer for about 5-8 minutes or until the liver is no longer pink.

2. Transfer the livers to a food processor with a slotted spoon. Process the livers with a little of the hot liquid until it is a creamy consistency. Add salt, pepper and spices to taste.

3. Put in a container and refrigerate before serving.

To Serve

Transfer serving size to a nice platter and decorate with parsley and colorful vegetables. Add a spoon or two of lebane (yogurt cheese) on top (or mayonnaise if you must!) and serve with crackers or toasted artisan bread. This makes a great appetizer for your guests.