Laura's Organic Chicken Liver Pate

This recipe can be made with any kind of bird liver, chicken, turkey, duck, goose, etc.Please use an organic liver. As you probably know, livers are the clearinghouses in the bodies of toxins.

Therefore, it's an excellent idea to use an organic liver, so that it is is as free from toxins as possible. Livers are great vitamin B sources and are pure protein, no carbs.

This is obviously an ethnic preference. Some people hate liver. I have always loved bird liver from the time i was very little girl.

But I don't care much for beef liver. I love bird liver. And I only like it in pate form.

Sauté in a bit of ghee or olive or safflower or walnut or similar oil, 1 pound of liver with one medium-size sliced onion. Add peeled garlic, if you like garlic. Garlic is a wonderful antioxidant.Cook until the liver no longer oozes pink juice.Pour into a food processor.Add a scoop of mayonnaise or cream cheese.Process until smooth. This is a quick zip in the food processor

Sprinkle in my secret ingredient ...which is Chia seeds. Chia seeds are a fabulous antioxidant ..even better than flaxseeds and they help absorb any excess liquid.Add seasoning to taste.

I like Rosemary and salt. If you like, you can add in a dab of sweet wine, marsala or sherry. That is up to individual taste.

Serve on a bed of fresh greens such as spinach, arugula, leafy lettuce, etc.Decorate with fresh sliced apples, almonds, or any food decoration of your choice. T

he chopped liver is kind of colorless, so you need to add color to make it look appetizing.

This is a great first course, or would go nicely with a soup or quiche