Recipes
Recipes
Bone Broth
Liver
I recommend liver for so many of my clients – it is one of the most nourishing foods you can eat. A great source of vitamin A, folate, choline, and other vitamin B12, as well as protein and some vitamin K2.
Here is one of my favorite recipes; I substitute a natural sauce called ponzu
in place of the teriyaki sauce.
Your whole family may actually like these chicken livers!
More Recipes
List of Services
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Quick Fruit “Mousse”List Item 1
4 servings
- 4 Tbsp Unflavored gelatin
- 1 – 16 oz package Frozen fruit such as strawberries, mango, or peaches
- 1/4-1/2 cup Sugar or honey
*Do not use honey if your child is under 1 year of age
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Directions:
- In small saucepan, sprinkle gelatin onto 1/2 cup room temperature water to hydrate, then stir in well. After the gelatin has fully hydrated (3 to 5 minutes), add an additional 1 cup of water and heat on low until mixture is clear, but do not allow to boil. Stir in sugar or honey and cool for 10 minutes. (If using raw honey, you may want to wait until the gelatin/water cools to add.)
- Place frozen fruit in a blender. Pour cooled gelatin/water/sugar mixture into blender and IMMEDIATELY blend on high speed until fruit is completely pureed. You will notice that the mixture gets thick as the gelatin gets cooled by the frozen fruit.
- Pour into a serving bowl or into individual serving dishes. This “mousse” can be eaten immediately or put into refrigerator to keep for 3 to 5 days. Top with fresh fruit and yogurt or whip cream if desired.
Nutrition information (per serving)
Collagen protein: 6g Calories: 125 Carbohydrates: 28g Fiber: 2.5g
* Made with strawberries and 1/3 cup sugar
List of Services
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Chicken Liver PateList Item 1
- 1 lb chicken livers (Bell & Evan’s Organic is my choice)
- ½ cup chopped white onion or shallots
- 2 Tbsp grass-fed butter
- 1 tsp allspice (or nutmeg)
- ¾ tsp salt
- ¼ tsp black pepper
- 1/3 cup bourbon (can substitute red wine, or other alcohol, or chicken broth)
- ¼ cup currants or raisins
- 1 Tbsp powdered gelatin
- 2 egg yolks (optional)
- 2-4 Tbsp grass-fed butter (for pureeing)
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Directions:
- Drain chicken livers.
- Sauté onion/shallots in 2 Tbsp butter for 5 minutes on medium heat,
- Add allspice, salt and pepper and cook 1 minute longer
- Add in chicken livers and sauté 10 minutes on medium-low heat, or until firm and cooked inside.
- Add alcohol or broth and currants/raisins, cover, and simmer on low for 5 more minutes.
- Turn off heat. Sprinkle on gelatin, wait 1 minute then stir in.
- Allow mixture to cool 15 minutes. Puree in food processor with egg yolks and additional butter until smooth.
- Transfer to serving dish and chill 6 hours or more.
*Serve with sliced French bread or crackers and pickles.
Full day of Eating
click here to see what Pam eats