The Autoimmune Wellness Handbook Review
 
Prep time
Cook time
Total time
 
Recipe type: Appetizer
Cuisine: Paleo Autoimmune Protocol
Serves: 2 cups
Ingredients
  • 6 slices bacon
  • 1 small onion, minced
  • 4 cloves garlic, minced
  • 1 pound grass-fed beef liver, rinsed, dried, and sliced into 2- to 3-inch pieces
  • 2 tablespoons minced fresh rosemary
  • 2 tablespoons minced fresh thyme
  • ⅓ cup coconut oil, melted
  • ½ teaspoon sea salt
  • Fresh herbs, for garnish
  • Carrot or cucumber slices, for serving
Instructions
  1. Cook bacon slices over medium heat in a cast-iron skillet, flipping as needed. Cook until crispy. Transfer to a paper towel-lined plate to cool, reserving fat in the pan.
  2. Add onions and cook on medium-high heat for about 5 minutes, stirring. Add garlic and cook for a minute, then add liver, rosemary, and thyme. Cook for 2 to 5 minutes per side, or until liver is no longer pink in the center. Set aside to cool for a few minutes.
  3. Transfer mixture into a blender or food processor with coconut oil and sea salt. Process until it forms a thick paste.
  4. Place pâté into a small bowl. Chop cooled bacon into the bowl in fine pieces and combine.
  5. Garnish with fresh herbs and serve with vegetable slices.
Notes
Storage: keeps in the refrigerator for several days. Also freezes well.
Recipe by A Squirrel in the Kitchen at https://asquirrelinthekitchen.com/bacon-beef-liver-pate-and-the-autoimmune-wellness-handbook-review/