Ingredients: 6 tablespoons organic ghee 2 medium shallots, peeled and finely chopped 1 pound organic chicken livers, 1 Tbsp fresh thyme leaves, chopped 2 tsp sage 2 tsp dulse granules (seaweed) 1/2 tsp Himalayan salt ( add more to taste)
Instructions: -In large skillet on medium heat melt 3 tablespoons of the ghee. Add the shallots, and sauté them until translucent, being careful not to allow them to brown. Add the livers and decrease to low heat and as they cook add the thyme, sage and dulse. Occasionally stirring the livers around in the skillet with a spoon, cook for approximately 5 minutes (or until no red juice comes out of the livers) Tip: Don't over cook the liver! They should still be pink inside and will continue to cook in the next step. -Remove the pan from the stove, and put its contents into a blender or food processor, along with the remaining butter and salt. Purée until smooth, adding a little more melted ghee if necessary. -Taste and adjust salt to taste. -Chill before serving or serve warm. Enjoy with sliced carrots, cucumbers, crackers or toast. Storage tips: Pack the leftover pâté into small serving sized glass jars or ramekins, smooth the top with a spatula and cover top with 1/4 inch of melted ghee to keep freshness. Seal jars or cover ramekins tightly with plastic wrap and refrigerate. They keep in the refrigerator for 1-2 days and in the freezer for 1-2 months. Recipe adapted from The Whole-Food Guide to Overcoming Irritable Bowel Syndrome by Laura Knoff N.C.
Gluten free and vegan Makes 2, 9" pies. Filling: 3 cups baked kabocha squash (you can use sweet potatoes, acorn squash or pumpkin if you'd like) 1-2 Tablespoon pumpkin pie spice 12oz coconut milk 5 drops of stevia ( or 1/4 cup maple syrup)
Pie crust: 2 cup buckwheat flour 1/2 cup cold coconut oil 1/2 cup cold water
Instructions: Make pie crust by combining flour with coconut oil and then add water until sticky ball of dough forms. Split dough in half and place each half in a pie pan. Flatten dough evenly in a pie pans with fingers or the back of a spoon. It should be 1/4 inch to 1/8th inch thick. Pierce the bottom of the crusts once with a fork. Bake at 350F for 20 minutes.
For the filling blend kabocha, spices, sweetener and coconut milk in a blender or food processor until smooth.
Pour the filling in the baked crusts and put back in the oven for 15-20 minutes*
Let the pie cool for 20 minutes and then place in the refrigerator for 40 minutes before serving. The pie will be pudding-like, so it may be a little messy but tastes great!
Serve by itself or with coconut whipped cream, cashew yogurt or your favorite non-dairy ice cream.
*These don't need to be baked again, I just like to get a baked look on the top of the pie. **recipe adapted from Laura Knoff B. Sc. N.C**