All it takes is a good recipe to change your view of an ingredient, and today I bring you the most palatable liver pâté recipe I’ve tried. This recipe comes from a fellow NTP, Daniele Della Valle, who served as an assistant teacher for my class while I was in nutrition school. On an early morning of our weekend intensives, she brought in a big batch of pâté for us to snack on, and we all went bonkers for it – people who swore they didn’t like liver went back for seconds, then thirds.
What’s the secret?
“Paleo Chicken Liver Pate”read more