Chicken Liver & Rosemary Pâté
  1. Season the livers generously with salt and pepper. Set aside.
  2. 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.
  3. 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.
  4. Place contents of the pan inside the food processor bowl and blend until smooth. Add the Brazil nuts and lemon and pulse 25 times.
  5. 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


  • Asparagus, steamed 
  • Raw Cauliflower 
  • Raw Beets, sliced 
  • Brussels sprouts, steamed