Baba’s Beef Liver Pâté Recipe

This recipe comes from Marina Peck, who is a Weston A. Price Foundation Chapter leader in the North Atlanta area and in training as a certified GAPS Coach. Marina’s interest in food came as an unexpected passion. She is a creative person at heart. Since her first daughter was born 24 years ago with Muscular Dystrophy, she faced her own health issues. She used nourishing food as medicine to keep their bodies strong. It brings her so much joy to help people reclaim their health with food. She considers it empowering, life transforming, and miraculous.

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This recipe came from Marina’s mother, who is lovingly called Baba by her grandchildren. She married a Russian Jewish boy, Marina’s Dad, and is herself Russian Orthodox. Marina’s family emigrated from Kiev, Ukraine, when it was part of the USSR, to America in the late ’70s.

The story goes that Marina’s father’s mother is the one who taught Baba this liver pâté recipe when they were newlyweds! Given that Marina’s family left Russia when she was 10 years old, Marina doesn’t have much of a memory of her paternal grandmother. She never saw her after they left Kiev. To know that her grandmother’s memory continues through this liver pâté recipe brings Marina so much joy! She would have been so touched to know that her recipe is loved by many! Enjoy!!!

(This author is not a fan of liver Pâté, but tolerates it as she knows how good it is for her. Marina brought this recipe to our annual GAPSgiving gathering and I was blown away at the taste! Finally, a liver pate recipe that is enjoyable, even to those who don’t like liver!)

Baba’s Beef Liver Pâté

INGREDIENTS:

• 1 lb. pasture raised beef liver (can use any liver from any animal)
• 1 organic onion, roughly chopped into 2” pieces
• 2-3 organic carrots, cleaned and roughly chopped
• 3 heaping Tbsp. organic butter, ghee, or coconut oil
• Sea salt to taste
• Crushed organic black peppercorns to taste

DIRECTIONS:

1. Remove the membrane from the liver. NOTE: If using chicken livers or any other poultry, no need to do this step.

1. Cut the liver into 2” pieces.
2. Heat the oil of choice in the dutch oven on medium high. DO NOT let it smoke.
3. Brown the liver pieces slightly for about 5 minutes, mixing constantly. Do not over-cook. Lower the flame to medium.

1. Place the onion and carrots in the pot along with sea salt and cracked pepper. Mix just to coat contents with oil.

1. Cover the pot with lid and reduce the heat to low.
2.     Cook for 30 minutes without opening the lid. This retains the moisture of the liver. Make sure the vegetables are cooked through by poking them with a point of a knife. They should be soft.
3. Turn the flame off and let the contents cool slightly.

1. Transfer everything from the pot (liver, onions, carrots and all the juices) to the food processor and blend until the desired texture is achieved.

1. Transfer the pate to the refrigerator after it has cooled off.

Follow Marina on Facebook and Insta @GotGutHealth

*Nourishing Plot is written by Becky Plotner, ND, traditional naturopath, CGP, D.PSc. who sees clients in Rossville, Georgia. She works as a Certified GAPS Practitioner who sees clients in her office, Skype and phone. She has been published in Wise Traditions, spoken at two Weston A. Price Conferences, Certified GAPS Practitioner Trainings, has been on many radio shows, television shows and writes for Nourishing Plot. Since her son was delivered from the effects of autism (Asperger’s syndrome), ADHD, bipolar disorder/manic depression, hypoglycemia and dyslexia, through food, she continued her education specializing in Leaky Gut and parasitology through Duke University, finishing with distinction. She is a Chapter Leader for The Weston A. Price Foundation. becky.nourishingplot@hotmail.com

“GAPS™ and Gut and Psychology Syndrome™ are the trademark and copyright of Dr. Natasha Campbell-McBride. The right of Dr. Natasha Campbell-McBride to be identified as the author of this work has been asserted by her in accordance with the Copyright, Patent and Designs Act 1988.