Hi, I'm Kim

Hi, I’m Kim Christensen, M.Om., Dipl.OM, L.Ac. I’m a licensed acupuncturist, herbalist, and owner of Constellation Acupuncture & Healing Arts in Minneapolis, Minnesota. Back before going to school and becoming a healthcare practitioner, Affairs of Living was my creative outlet while healing from chronic health issues. There's big changes coming to the site - it will soon be the home of my new health coaching practice! Stay tuned. 

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Unless otherwise noted, all recipes on this blog are free of gluten, peanuts, soy, corn, tomatoes, potatoes, shellfish, cane sugar, oranges, and yeast. Most recipes are also free of egg, dairy, and tree nuts (if used, reliable substitutions will be provided for these when possible). Check out my recipe index for a full list of recipes by category. 

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Tuscan Chicken Liver Paté and Paté, Cucumber & Radish "Sliders" (gluten free, ACD)

You know those recipes that knock around in the back of your mind, tormenting and tempting you, but you just never quite get around to tackling them?  I have many.  Olive oil-packed homemade canned tuna.  Potato-free, gluten-free gnocchi.  Really good chocolate cake.  Chicken liver paté.

Yes.  You read that correctly. Chicken liver paté.

I have been dreaming of making my own chicken liver paté for about about two years. I got hooked on paté in France in 2007.  In 2008 I ate amazing paté at a fancy holiday party at my manager's house and almost died from pleasure.  But sadly, I haven't had liver paté since; store-bought liver paté just has too many things I can't eat.  I've looked up recipes, I've sourced out organic chicken livers at my local co-op, and I've scribbled down ideas. But I just haven't done the deed.

This week the time finally time. Upon seeing this recipe for Tuscan Chicken Liver Paté on Food 52, I knew I had to make it. Anything that includes garlic, onions, anchovies, and capers sounds good to me.  It sounded simple to make and easy to adapt to my needs.  I was a woman on a mission. 

Oddly enough, the first co-op I visited to buy organic chicken liver was completely sold out until Tuesday.  How random!  The guy at the meat counter seemed kind of perplexed. So, off to another co-op to find liver.  Thankfully, they had plenty.  I went home, whipped this up, and found myself eating paté in my kitchen less than one hour later.  I fell in love with liver all over again.

Before you completely write me off as being insane for loving liver so darn much, give me the opportunity to convince you why you should learn to love liver.  Liver is an incredibly nutrient dense food, providing massive amounts of good stuff!

  • Liver is an excellent source vitamin A, vitamin B12, iron, riboflavin, selenium.
  • Liver is a strong source of DHA, EPA, and AA, fatty acids that are essential for the body
  • 1 oz of cooked chicken liver contains a whopping 7 grams of protein but only about 40 calories

Considering that liver is fairly inexpensive (one pound of liver was only $3.59/lb), it provides incredible nutrition per dollar.  And while it is high in cholesterol, a serving of paté here and there shouldn't be a problem for you if you are eating a clean diet free of all those other nasty cholesterol sources. Make sure to get organic liver from animals that are free of antibiotics and hormones. The liver is basically a filter, right?  Animals that are exposed to chemicals will have a higher toxic load, and therefore, that little liver is going to full of all those chemical residues. You eat that, and it adds to your own body's toxic load. Not good!  So buy happy organic liver and save yourself all those toxins.  Also, make sure the livers are fresh as possible. If you don't see them in your butcher case, just ask - they might be able to special order them for you!

Wondering how to eat paté? I ate it smeared on a wide variety of vegetables, from collard leaves to carrots, and spread on a lovely slice of Pumpkinseed Teff Sandwich Bread I pulled from my freezer.  I also made little "sliders" - thin slices of radish and cucumber layered with paté, and topped with mustard.  The lightness of the cucumber and the bite of the radish were an excellent contrast to the richness of the paté.  

Paté is a great low-carb, high protein solution for snacks and meals, and I think paté will be a regular thing in my fridge from now on; I'm hooked.  It is a great spreadable protein alternative for people who can't tolerate beans or have nut or seed allergies!  I took some paté to work to share with my foodie coworkers, and everyone who tried it agreed it was spine-tinglingly good.  Enjoy!  

Tuscan Chicken Liver Paté 
yield: approx 2 1/2 cups paté
adapted from gluttonforlife's Tuscan Chicken Liver Paté on Food 52

This paté is rich, flavorful and aromatic, and is sure to please even someone suspicious of liver!  Serve as an appetizer or eat as a light main course with breads, crackers, or vegetables.  The vitamin C crystals replace some of the acidity lost by not including wine, as the original recipe calls for. If you don't have vitamin C crystals, feel free to make without, or add a little squeeze of fresh lemon juice.  Make sure to get organic chicken livers; non-organic chicken livers may have highly concentrated amounts of chemical residues.

1 pound organic chicken livers
2 Tbsp extra-virgin olive oil
2 Tbsp ghee (or butter)
2 large shallots, thinly sliced
1 large garlic clove, smashed
3 anchovy filets (or 1 Tbsp anchovy paste)
1 Tbsp salt-packed capers, rinsed, patted dry, and minced
4-6 sage leaves
1 sprig fresh rosemary, leaves removed and minced (about 1 1/2 tsp)
1 sprig fresh thyme, leaves removed (about 1 tsp)
2/3 cup vegetable or chicken broth (or 2/3 cup water mixed with 2 Tbsp homemade vegetable bouillon!)
1/8 tsp vitamin C crystals (or a squeeze of lemon juice)

Trim any sinews from the livers and dry well with paper towels.

In a large skillet, melt the ghee and olive oil over medium-high heat. Sautee the shallots, garlic, anchovy, capers, sage, rosemary, and thyme until shallots are lightly browned, 6 minutes or so.

Season the chicken livers with salt and pepper and add to the pan. Cook over high heat until browned, then add half of the broth and keep stirring with a wooden spoon, breaking up the livers as they start to cook through. When the broth is absorbed, add the second 1/3 cup and repeat the process.

Remove from heat and transfer to a food processor. Process until quite smooth, then add vitamin C crystals and any additional sea salt and pepper as desired to flavor.  Serve warm or at room temperature. Spread on breads, crackers, collard wraps, or vegetables.  Would be delicious scooped up in Belgian Endive spears!


Paté, Cucumber & Radish Sliders
yield varies

These are perfect for little appetizers for parties and potlucks, and make quick healthy and nutritious snacks. 

Tuscan chicken liver paté
optional: capers 

Thinly slice the cucumber and radishes with a mandoline or v-slicer, or with a very sharp knife. Spread a layer of paté on a cucumber, top with a radish, and put a little blob of mustard on top. If desired, place a caper on top of the mustard blob. Then eat up!

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Reader Comments (7)

I visit your blog often and read up on the recipes. I've had candida before and now I'm on an elimination diet with no gluten, no egg, no nightshade, no soy, no starch, no yeast, no dried fruit restrictions and find your blog to be of great use. Thank you! I got some sourdough buckwheat bread from the natural foods store and was looking for a recipe to make my own and found it right at your blog. The triple buckwheat bonanza bread! I'm going to give it a try as soon as I get my hand on vitamin c crystals. How are your sourdough experiments coming along?

I do write more about your garden in your garden journal. I'm gardening for the first time this year on my balcony and in the community garden and would love to read your blog.

April 21, 2010 | Unregistered CommenterKay

Oh, forgot to mention that The chicken liver pate looks so yummy, I'll give it a try soon. saw some organic chicken livers at the store today.

April 21, 2010 | Unregistered CommenterKay

I've never been able to bring myself to eat liver (my family used to show dogs and before each big show weekend we'd cook up liver to use as treats when we were in the ring with the dogs.) So I think its really just a mental block, but I just can't help it... The way you've seasoning this pate though, I might be convinced to try it :) And I DO think your sliders are absolutely fantastic! What a grand idea for a snack :)

~Aubree Cherie

April 21, 2010 | Unregistered CommenterAubree Cherie

Kay - candida is a bear, I deal with it too. good luck with your cleanse. i haven't done sourdough lately; after my initial experiment I actually had some reactions to it (to yeasty!) and stopped. then i tried again over the winter and my starter was a flop. i am hoping, actually, to get another starter going next week and try again! I will be doing more garden journal entries, so stay tuned! I am really excited about the garden. not much yet to report, it is so early in the season! but when it gets going, I will be writing often. I have to catch up on my acitivty from last weekend. great to meet you and i hope to see you around the blog more often!

Aubree - try it! you'll like it! i promise! ; )

April 21, 2010 | Registered CommenterKim

Oh wow, this looks amazing. I grew up eating lots of yummy chicken liver pate, but have not made it in recent years. I may look into it again once some of my digestive issues get better - I have gallbladder problems so meats have to be super lean right now, but maybe in the future :)

Any chance we could see the photos? It sounds gorgeous. Thanks!

February 19, 2013 | Unregistered Commentercv

This recipe looks sickeningly good. Cannot wait to get back home where there are chicken livers and my own homemade bone broth to try it.

June 23, 2013 | Unregistered CommenterAnna Tennis
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Hi reader! My schedule as full-time grad student with two part-time jobs doesn't allow me the time to manage comments. I hope you enjoy what you find and can figure out answers to any questions you may have. xo