Sunday, November 9, 2014

Paleo Pate (dairy, gluten, soy and sugar free)

So, PATE! I have never been a huge lover of store bought pate. It just doesn't sit with me, the mush of things I can not identify and the probability of them being toxic.

As our son is allergic to dairy and soy proteins he could have never tried it any way because every commercially available pate that I checked contained either of this two proteins, as well as sugar and additives. And the meat and/or the liver that they put in it I are neither meat nor liver.

Industrial pate also contains a lot of fat, so OK, we have nothing against animal fat WHEN it is home raised. Industrial animals unfortunately are fed with a lot of things one would never think of putting in their mouth in normal conditions, and all that poison is best gathered in the fat parts of the animal. Why? because it is most soluble in the fat. There is not a one plus why one would eat this industrial kind of a leftover mush.

I never ventured into making it at home before because I believed it to be complicated...and expensive. Well, it is neither!

Before the recipe itself  I wanted to add few more comment. As I have been away from the blog for some time we added some new changes to our cooking. We stopped using traditional salt altogether and are now using only Himalayan salt. This is something I wanted to do for a while now, but dreaded the added expense. But there is none. It is a bit more expensive, but the expense of using Himalayan comes down to 21 kn per month....(the price of 1/2kg), really not much if you include all of the added benefits (Himalayan salt).

  • 30 dkg  chicken breast
  • 20 dkg goose liver (or any kind of poultry liver)
  • 2 medium carrots (cut into chunks)
  • 2 Tbsp tahini paste (this is optional; I used Alnatura, which is made from organic sesame without anything else added; If you own a high speed blender make it yourself) 
  • 2 Tbsp home made olive oil mayonnaise (this too is optional; will give a recipe in one of the following blog posts)
  • Himalayan salt
  • Pepper

  • In a salted, boiling water place the meat, the liver and the carrots, and cook for about 30 minutes.
  • Place the cooked and drained meat, liver and carrots in a blender and blend until smooth.
  • Add in the tahini paste, salt and pepper to taste and blend.
  • Add in the mayo (it has to be room temperature or the mayo will separate) and blend.

1 comment:

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