Chicken Liver Pate by Kate Callaghan, The Holistic Nutritionist

This Monday, while visiting Sydney, I was fortunate to attend Holistic Nutrition book launch by Kate Callaghan, supercharged by bestselling author Sarah Wilson.

Kate is down to earth and very personable holistic nutritionist and personal trainer with over fifteen years’s experience in the health and fitness industry.

Having experienced hormonal chaos herself, Kate is passionate about helping other women find health and happiness, the natural way.

Kate is the author of popular blog “The Holistic Nutritionist“, and currently lives is New Zealand. Kate certainly walks her talk!
I asked Kate what are 3 key health tips shared in her first publication, this is what she said:
” Firstly, we need to learn how to nourish ourselves.
Without proper nourishment your body will enter the flight and fight response and this will suppress your sex hormone production and compromise your thyroid functions which will ultimately undermine your health.
Secondly, We need to learn how to manage our stress levels.
And thirdly, we need to master self love. Unless you love, value and see yourself as worthy you are not going to be able to do anything that you want to do.”

I couldn’t agree more with her health philosophy, as it is so aligned to mine and while looking through her book on the way back to Melbourne, I felt in love with the wisdom she is sharing with us. If you would like to know how to nourish your body and balance your hormones naturally, this is a book for you!

 

 

Today, I am sharing with you Kate’s chicken liver pate recipe that is one clever superfood to include in your diet! 

 

Ingredients :

500 g organic chicken livers

6 tablespoon butter at room temperature

2 rashers bacon, chopped

1 cup chopped shallots

1 garlic clove, minced

1 large green apple, peeled, cored and chopped into cubes

1tablespoon sage, chopped

1,5 teaspoons fresh thyme leaves

1/4 cup brandy

1 teaspoon sea salt

Pepper to taste

Extra butter (optional;taste as you go and add more to your liking)

Methode:

Veggie sticks, to serve

• Drain the livers and set aside.
• In a large pan over medium heat, melt 2 tablespoons of butter. Add the bacon and cook, stirring occasionally, until edges are just beginning to brown.
• Add the shallots and garlic and cook, stirring occasionally, until shallots are soft.
• Add the livers, apple and herbs, and cook. Stir occasionally until the livers are just barely pink inside when cut and the apple pieces are soft.
• Transfer this mixture to your food processor.
• Pour the brandy into the pan and bring to boil over low heat, scraping up the browned bits from the bottom of the pan.
• Boil for about 1 minute to reduce slightly, and then pour over the liver mixture.
• Add sea salt and process until mixture is very smooth, scraping down the slides of the bowl as needed.
• Transfer mixture to a bowl and mix thoroughly with remaining 4 tablespoons of softened butter. Add pepper to taste. Pack into small jars or ramekins and smooth tops with a spatula or knife.
• Cover with extra melted butter if you are not going to gobble it all down straightaway, which I wouldn’t recommend doing all by yourself.
• Refrigerate what you will eat within 3 days and freeze the rest.
• Enjoy with veggie sticks such as carrots, capsicum and cucumber.