Spread
Beef liver pâté
“When people supplement thyroid and eat liver once or twice a week, their acne and dandruff (and many other problems) usually clear up very quickly."
“A nutrient rich diet (liver, shell fish, eggs, orange or tangerine juice, guavas, for example) is essential for preventing the harmful effects of chronic stress."
“Cream, butter, eggs and liver are good sources of vitamin A.” - Ray Peat
PrepPr5 minCookCk3 hTotalTot3 h 5 minServesSrv2Ca:PCa:P1:3.0
Ingredients
- 6 oz of beef liver
- 1 cup of milk or cream
- 2 tbsp of tamari and hot sauce
- 2-4 tbsp of refined coconut oil
- pickling salt to taste
Directions
- Heat pan to high temperature.
- Put in coconut oil.
- Add beef liver, fry and stir,
- Blend liver, milk, salt, tamari and hot sauce together.
- Strain.
- Refridgerate for a few hours.
- Eat as a spread or with tortilla chips.
Contribution
by Danny RoddyNutrition Facts
Per serving (1 of 2). Does not change when you scale ingredients.
- Calories 394.7
- Total Fat 57.9g
- Saturated Fat 43.2g
- Trans Fat 0.6g
- Polyunsaturated Fat 1.1g
- Monounsaturated Fat 2.5g
- Cholesterol 497 mg
- Sodium 1863.5 mg
- Carbohydrate 19.5g
- Fiber 0.2g
- Sugar 11.7g
- Protein 45.8g
- Calcium 314.6 mg
- Phosphorus 942.9 mg
- Ca:P ratio 1:3.0
- Vitamin A 8532 mcg
- Vitamin C 2.2 mg
- B1 (Thiamin) 0.5 mg
- B2 (Riboflavin) 5.1 mg
- B3 (Niacin) 23.9 mg
- B5 (Pantothenic) 13.2 mg
- B6 2 mg
- Folate 498.6 mcg
- B12 102.2 mcg
- Vitamin K 5.3 mcg
- Copper 16.6 mg
- Zinc 8 mg
- Selenium 72.4 mcg
