Some people keep a pound or two of liver in their freezer… this girl, she keeps 8-10 lbs! A few weeks ago, I accidentally left our freezer door slightly open. It stayed open for close to 24 hours. Luckily, the only items that had defrosted were beef liver. It could have been WAY worse – everything could have defrosted! I was quite surprised the fish I had in their was still frozen solid, but the liver, not so much. Although my freezer was stocked with it, I was really slacking in my liver consumption. I think this was the Universe’s way of telling me IT’S TIME TO EAT LIVER! Now, why would the universe want me to eat liver? Because it is FULL of nutrients, of course. I am currently studying nutrition with the Canadian School of Natural Nutrition. I couldn’t even count the amount of times liver has come up while studying specific nutrients.
Liver is a nutrient powerhouse: known as one of the most concentrated source of nutrients available, containing high amounts of:
- Vitamin A * (Need some Vitamin A? Liver is your best bet with 8 ounces containing 100,000 IU)
- B vitamins (B2, B3, B6, and B12 – Liver is the highest source of vitamin B12)
*Like all meat, it is important to source grass-fed liver. Grain-fed conventional meat is inflammatory, and really, who needs more inflammation? I know I sure don’t! Grass-fed is the way to go, especially if you’re trying to heal and reduce inflammation!
Now this liver pâté is seasoned with red onions and thyme. I decided to top it with roasted red grapes, because I love adding a little bit of natural sweet with my liver, and c’mon, roasted red grapes, yah-um! The flavour combination just works so well! I like to enjoy it as a snack with some plantain chips or spread onto some cucumber slices, and just like that, I am able to add crazy amounts of nutrients to my diet!
- 2 cups red grapes
- 1 lbs grass-fed beef liver
- 1/2 large red onion, sliced
- 1/2 cup coconut oil + 1 tbsp. (for frying)
- 2 tsp thyme, dried
- 1/2 tsp pink salt
- Spread the grapes on a parchment lined baking sheet. Bake for 30 minutes at 400.
- Mash grapes with fork and roast another 10-15 minutes or until caramalized.
- Remove from oven and set aside.
- Add 1 tbsp. of cocnut oil to a pan over medium heat.
- Once hot, add onions and cook for 5 minutes or until translucent.
- Add liver and sprinkle with one tsp of thyme. Cook for 2-5 minutes.
- Flip liver and sprinkle with the remaining tsp of thyme. Cook another 2-5 minutes of until liver is no longer pink in the center.
- Add liver, onions, remaining coconut oil, and salt to a blender or food processor.
- Blend until smooth.
- Add pâté to glass containers and top with roasted grapes.
Please note: This post contains affiliate links.
This recipe is shared on Paleo AIP Recipe Roundtable.