A good pâté can stand on its own when surrounded by soft-boiled farm-fresh eggs, steamed asparagus spears, raw cauliflower, and colorful beets, and steamed Brussels sprouts!
This combination also makes a potent methylation-friendly meal – liver provides a surprisingly high amount of natural folate, other B vitamins, and minerals such as zinc which are used in the clearance of homocysteine. Choline from eggs and betaine from zinc also participate in healthy homocysteine metabolism. The phytonutrients rosmarinic acid in rosemary, allicin in garlic, and sulforaphane in the cauliflower and Brussels sprouts work as methylation adaptogens, balancing methyl groups that attach to DNA and regulate genetic expression.
The recipe originally appeared on Chef Maria Cooper and was adapted from Maria Cooper’s cookbook, Heartful Kitchen: A Cookbook for Every Body.
More Methylation Resources
- FREE article Methylation – What’s All the Fuss?
- Methylation Diet & Lifestyle eBook: The Foundations for A More Comprehensive and Safer Approach to Healthy Methylation and Genetic Expression (for professionals and savvy consumers)
- EVERYDAY MDL – Recipes for the Methylation Diet & Lifestyle Program for Optimal Genetic Expression eBook
- FREE Methylation Adaptogens PDF
- Cleveland Clinic Webinars on the Methylation Diet & Lifestyle (for professionals)
Chicken Liver & Rosemary Pâté
Ingredients
- 8 ounces Chicken livers preferably organic, cleaned of connective tissue and fat
- 3 tbsp extra-virgin coconut oil
- 1 white or yellow onion thinly sliced
- 2 tbsp chopped rosemary
- 3 cloves garlic thinly sliced
- 1 tsp salt clean-sourced sea salt or iodized
- 2 tbsp balsamic vinegar
- 1/2 cup dry red wine
- 1/2 cup chopped Brazil nuts
- 1/2 tsp Lemon juice
Instructions
- Season the livers generously with salt and pepper. Set aside.
- In a large skillet, melt the 3 tablespoons of coconut oil on medium heat. Add the onion, rosemary, garlic and the salt, and cook until onions are translucent, about 8 to 10 minutes.
- Add the livers and cook 2 to 3 minutes on each side until very lightly browned. Add the balsamic vinegar and the red wine and reduce until 75% reduced, about 2 minutes more. Cover and reduce heat to low for 2 minutes. Livers should be lightly browned and rosy in the middle.
- Place contents of the pan inside the food processor bowl and blend until smooth. Add the Brazil nuts and lemon and pulse 25 times.
- Remove from food processor and place pâté in a bowl or serving dish with a lid or cover and press tightly with plastic wrap. Refrigerate until cold and firm, about 3 hours. Pâté will keep for up to 3 days.
Recipe Notes
FOR DIPPING
- Asparagus, steamed
- Raw Cauliflower
- Raw Beets, sliced
- Brussels sprouts, steamed