Listen or Read: Liver Pâté Recipe

Protect yourself from 5G, or viruses, whichever, depending on your beliefs!

Audio available scroll to the end!

I am not a nutritionist or a doctor, but liver pâté is something I swear by to keep me alive. I eat liver pâté, because I don’t particularly like the taste of liver. I make my own because the store bought pâté has weird chemicals added to it.

Liver contains many valuable nutrients, two of which are Vitamin A, and choline.

Choline is an essential nutrient that is naturally present in some foods and available as a dietary supplement. Choline is a source of methyl groups needed for many steps in metabolism. The body needs choline to synthesize phosphatidylcholine and sphingomyelin, two major phospholipids vital for cell membranes. Therefore, all plant and animal cells need choline to preserve their structural integrity . In addition, choline is needed to produce acetylcholine, an important neurotransmitter for memory, mood, muscle control, and other brain and nervous system functions . Choline also plays important roles in modulating gene expression, cell membrane signaling, lipid transport and metabolism, and early brain development . source: Choline Fact Sheet for Health Professionals

Choline is a precursor to acetylcholine, which is an important neuro-transmitter (see I am not transphobic) .

Vitamin A is essential for living in the modern world to protect from the spray and high levels of radiation, like 5G.

Vitamin A and choline do much more than that, but I am not going to get into these other details in the article, because I am just sharing my recipe today.

Liver Pate Recipe:

INGREDIENTS:

1/2 pound liver from a healthy animal (chicken livers are more mild tasting than other liver, and you can easily grow your own chickens!)

1/3 cup butter

2 tbsp heavy cream (full fat)

1/2 cup water (this is for only cooking stage)

1/4 cup or more diced onion

2 cloves minced garlic

1 tbsp fresh thyme

3/4 tsp salt divided (read method)

1/2 tsp black pepper

METHOD:

prepare onions garlic, thyme have them resting aside, onions seperated

use 1 tablespoon butter, heat in pan, add onions, till transluscent

add garlic and thyme 1/4 tsp salt, saute briefly

add liver cut into 1 inch pieces, stir, add 1/2 cup water allow to come to simmer

cover simmer 2 minutes, stir, simmer another 2 minutes covered

turn off heat let the liver sit covered for 5 minutes

Drain livers, crisp them briefly again in the pan to allow water to evaporate

add these warm livers, the rest of the butter, the cream, 1/2 tsn salt to a blender. Blend well, you may also use a meat grinder for tougher types of liver, like beef livers.

chill (can be frozen in individual portions)

Caution: Mental status changes are common following Vitamin A intoxication. In addition, there is a risk for seizures, headache, and blurred vision (due to elevated intracranial pressure). Chronic toxicity can lead to alopecia, anorexia, pruritus, dryness of mucous membranes, muscle and bone pain and hyperlipidemia.

Who needs a vitamin supplement? I don’t, it comes all packaged in the liver of a healthy animal. Thanks to our Creator!