I was one of those weird kids that loved liver.

I know, right? So weird! Basically I have always craved red meat and the nutrients it provides. And liver is definitely a Superfood.  Dr. Terry Wahls recommends eating 16 ounces of organ meat a week, which equals about 4 to 5 servings, depending on your protein requirements.  While that definitely doesn’t have to be 16 ounces of liver, I do suggest eating it either once a week or in pill form.  To put it simply, eating liver helps support your liver.  this means that you will support your body’s ability to rid of toxins.  The nutrients also support energy and brain function.  Many think that eating liver means you are being exposed to all the toxins that animal’s liver filtered out but I assure you that this is not an organ that will add to your toxic load.  In fact, as I mentioned above, it will actually support your body’s detoxification pathways.

So many traditional recipes include things like milk, gluten and other grains, refined oils and various irritants, allergens and inflammatory ingredients.  For perhaps obvious reasons (or not so obvious if you are new or unfamiliar with those worlds) , the Paleo, AIP, and CEP have remade these recipes avoiding the aforementioned ingredients.  While there is great quality recipes out there, my experience has left me missing the spreadability (yes I made that word up:) of traditional pate’s .  They also didn’t have the same flavors that I was used to eating and so I wanted to recreate those flavors and textures in my own recipe.  This is what I came up with.

The recipe makes one serving, but to make it for more people, simply use 1 large, black skinned avocado with one pound of liver.


  • 3-4 ounces of grass-fed beef liver or organic, (preferably pastured if available) chicken livers.
  • 1/4 black skin avocado, ripe
  • 1/2 cup sauteed leeks- measured raw
  • 2 cloves of garlic, cooked with the leeks
  • 1 tbs fresh herbs (can use more, i’ve used double) or 1 tsp dried herbs. I suggest thyme and/or rosemary.
  • 1 to 2 tbs olive oil
  • 1 tbs coconut oil or palm shortening, for cooking only.

Cook the liver in the coconut or palm shortening with the leeks and garlic in a separate pan or cooked after the meat.  Cook the liver on low and cook gently until the liver is cooked through but not overcooked.  You don’t want any pink but also not crispy.  I suggest cooking it on medium low with a lid on it and keeping an eye on it. The leeks and garlic should just be cooked until soft. You can add the herbs to the leeks and garlic.

Place items into a small (2 cup) food processor with the avocado and process until it is smooth.  You may have to press it down with a fork in between pulses to keep the puree in line with the blades.  If you are making a large batch and therefore using a large food processor, you will not need to do this (they are usually better quality and better at mixing the food in general). When the ingredients are thoroughly mixed and smooth, you may need to gradually add the olive oil and blend that in so that it is not overly thick.  It should be the consistency of a thick dip.

Serve with optional fruits and vegetables such as radishes, carrots, cucumbers or apples.  It is also excellent with plantain chips!