One of my new favorite lunches is a Chicken Liver Pate Crostini. It’s super simple when you already have the liver pate made in advance — which I am trying to always have on hand for a quick iron boost. It is also a great source of Vitamin A and D that my body needs as I certainly do not get enough natural sunlight for my body to produce it. Most of us don’t and this is why liver, high-quality egg yokes or fermented cod-liver oil are recommended for consumption each day. Contrary to mainstream thinking — these foods are very good for pregnant women or those wanting to conceive as well.
And don’t be afraid of the liver! In a pate form it tastes AWESOME, and chicken livers are actually a very palatable liver to eat. So be sure to click on the pate recipe and make it ahead for future lunches as well. Adding the lacto-fermented salsa not only tastes great, but it will also help pre-digest the liver making it easier for your body absorb the nutrients.
Liver Pate Crostini
Toasted sourdough bread (traditionally made without yeast)
butter to taste (preferably raw and pastured)
1 – 2 T chicken liver pate to spread
1/2 avocado (chunky or sliced)
lacto-fermented salsa – optional (pureed)
While still warm, butter the toasted sourdough. Spread liver pate on top. Add sliced avocado and then top with lacto-fermented salsa. Yum!
Links to: Whats Cooking Wednesday, Real Food Wednesday, Full Plate Thursday, Turning the table Thursday, Simple Lives Thursday, Fight Back Friday, Fresh Bites Friday