Pâté

Nutrient dense dip for your party snacks!

Since starting on this journey I have come across many new recipes and I am very happy to say that most of them are enjoyed by people who are not on the same food journey. I have found along the way that there are some major benefits to cooking for family and friends. One benefit is you can eat the food that you make as you know what is in the recipe and two you might just start to help people close to you see that with a little bit of creativity and effort the food can be amazing. This will hopefully get people away from the myth that healthy food tastes horrible and move them more towards a healthy pathway.’Bad’ foods that we used to have can be converted into amazing, healthy, nutrient rich foods which have a positive influence on our health and wellbeing.

So along the way I have noticed a lot of people who inspire me eating chicken liver regularly, so I thought I would have a look into the benefits of this food as my family and I had always been partial to a bit of Pâté on a nibble plate.

Pâté seems to be a bit of our power house food. Nutrients found in Pâté include iron, Selenium, plus Vitamin’s A and B12. Iron is an important nutrient that helps your body transport and store oxygen, Selenium supports thyroid function and helps break food down into energy. Vitamin A is an important nutrient to help form white blood cells, in turn aiding the immune system and B12 supports nervous system health and supports red blood cell formation. Chicken livers are also a great source of healthy saturated fat for brain health.

So get a  bit of Pâté on your fork and reap the benefits of this amazing food.

Traditional Paleo inspired Pâté

500g chicken livers (I use organic)

2 cloves of garlic

4 slices of nitrate free bacon cut into small pieces

2 onions diced

1.5 cups of organic grass fed butter

5 sprigs of fresh thyme

5 Tbsp apple cider vinegar

2 pinches of nutmeg

salt and pepper to taste

* This recipe makes a large batch so you can freeze a few ramekins for use at the next bbq.

Method

  • Heat a large pan and cook the bacon
  • Add onion and garlic with 1/2 a cup of the grass fed butter to soften the onions.
  • Add the livers and 1/4 cup more of the butter and cook for a further 5-6 minutes or until they are cooked through
  • Add apple cider vinegar, thyme, salt, pepper and nutmeg.
  • Pour the mixture into a blender or food processor and blend until smooth
  • Pour the mixture into ramekins
  • Melt the remaining butter and pour over the top of the Pâté evenly. This will prevent discolouration due to oxidation.
  • Cover and place one in the fridge and the others into the freezer. (It will last about 5 days in the fridge and 3 months in the freezer)

Enjoy with family and friends. xo

 

 

Beetroot Dip

A dip that is nutritious and easy to make, yes please!

I am a massive fan of snacks/nibbles and unfortunately this has been my undoing in the past. This is why I try to make and bring snacks/nibbles to functions so I can control what I eat and avoid the dreaded trans- fats and highly processed foods.

It seems that not a lot of good stuff is present in processed food, so I guess making it yourself is a better way of knowing exactly what is going into it. In short trans-fats raise your ‘bad’ cholesterol and ‘lower’ your good cholesterol which can increase your risk of heart disease and other chronic illness. Trans-fats in food is formed through an industrial process that adds hydrogen to vegetable oil to make it solid at room temperature, which gives food a longer shelf life.

These bad fats are pretty much in everything in your supermarket, from dips to chips to biscuits and anything pre-made that is sitting on your supermarket shelf like cakes, pastries etc. They are also used in fried foods such as hot chips, fried chicken and any meat that is cooked in vegetable oils. When you really think about it does it worry you that these products are sitting on the supermarket shelf for months on end… When you make these foods yourself they last at most a week. Maybe looking at a can/packet/container with a use by date 3 months down the track would trigger something in you to question whether it is actually good for you and whether it is actually food?

It has taken me a while to work this out myself and sometimes a slip up and eat the corn chips that are in front of me out of a life long habit. This is why I choose to make healthy options made from real food sources, temptation is then reduced.

So today when I had a family BBQ pop up I whipped up this Beetroot dip in my food processer and it was a hit with the family. I teamed it with my favourite home made biscuits and vegetable sticks for added nourishment. Enjoy this easy to make recipe.

Beetroot Dip 

1 large fresh beetroot peeled and chopped

1 Tbsp apple cider vinegar

2 Tbsp cold pressed extra virgin olive oil

2 tsp Caraway seeds

3/4 tsp sea salt flakes

1 cup cashews

Blend all of the ingredients together.

Enjoy xo