“Almost all traditional cultures prize organ meats for their ability to build reserves of strength and vitality.” 

Organ meats are extremely valuable sources of fat-soluble vitamins A and D. In addition it also provides copper, zinc and iron in abundance. Organic, grass-fed organ meats are a rich source of of antioxidants, which helps out our own liver remove toxins.

During my childhood in Peru, my grandma used to make “hígado encebollado” (sauté liver) once a week. I used to hate it! I would literally cry at the dinning table because I was forced to eat it. Today, I wish I would’ve learned more about the preparation of this superfood, it could’ve saved me so many years of suffering with acne. But like the popular saying goes: “We don’t know what we have until we lose it.”

Acne, dry skin, premature aging, eczema and other skin disorders are many times caused by vitamin A deficiency. This is why so many acne sufferers are given Accutane – a synthetic form of vitamin A, which can have detrimental consequences including depression, liver damage and suicidal thoughts.

Vitamin A is one of the MOST important vitamins for healthy skin and overall health. In fact, we need vitamin A from animal sources in order to utilize other vitamins and minerals. The richest food sources of Vitamin A are organic/grass-fed liver, pasture-raised egg yolks, fermented cod liver oil (this is the supplement I take), butterfat and other organ meats.

I know…not everyone is going bananas about this recipe, but seriously give it a try! Spread it over a piece of sourdough, sprouted or gluten-free bread and sprinkle a little parmesan. You can thank me later 😉

Mushroom Liver Pate 

Ingredients:

• 1 cup mushrooms, sliced
• 1/2 lb organic chicken liver
• Sea salt and pepper to taste
• 1/2 tsp garlic powder
• 1/2 tsp dried oregano
• 1/4 cup grass-fed butter or ghee, melted
• 1/4 tsp maple syrup
• Pinch of chili powder

How?

1. Chop liver into bite-size pieces.
2. Brush a little bit of butter or ghee on a pan over low heat. Add liver, stir, cover and cook for 5 minutes.
3. Add mushrooms, stir and continue cooking until mushrooms are tenders. This should take just a couple of minutes.
4. Transfer the pan content to a food processor. Include all the juices. Pour in melted butter or ghee, season with garlic powder,  sea salt and pepper. Blend until all ingredients are well combined and a paste has formed.
5. Add maple syrup and a tiny pinch of chili powder. Blend one more time.
6. Spread over a piece of toast and sprinkle with some raw parmesan, if desired.
7. Stays well in the fridge for 3 days. Freeze it if you’d like it to last longer.