Baby Liver Pate with Apple and Onions
Liver is nature's multivitamin, rich in vitamin A, B vitamins, copper, iron, zinc, selenium, and choline. Unlike other meats, it is also a good source of vitamin C. At about 6 months of age, breast milk can no longer meet the baby's needs for energy, protein, iron, zinc, and fat soluble vitamins like vitamin A, E, D, and K (1). Choline is also an essential vitamin that plays a very important role in neurodevelopment that that commonly is under consumed by women. Mother's dietary intake of choline directly reflects choline content in breast milk. Utilizing liver pate as a first food puree and incorporating it moving forward as baby gets older, can be a really great tool to help ensure adequate nutrient status, especially if your baby has been diagnosed with anemia. Did you know that vitamin A deficiency often co-exists with iron deficiency? Researchers found that the combination of vitamin A and iron reduces anemia more effectively than either iron or vitamin A alone (2). You can give baby this pate straight, or mix it into other foods like mashed potatoes or squash. I suggest serving this baby liver pate with other plant based food purees to provide additional carbohydrates and fiber. This recipe can also be given to older babies and toddlers. Simply spread the pate onto whole grain toast or roasted potato spears. Since liver is very nutrient dense, it is best to keep the servings to 2x per week to avoid excess intake of vitamin A.
Makes 10 servings
Time: ~15 minutes
1 tablespoon grass-fed butter (Organic Valley pasture butter or KerryGold)
8oz chicken livers (preferably pasture-raised), sliced into even pieces
1/8th teaspoon sea salt
Fresh ground pepper
Sprinkle dulse granules (I like Sea Seasonings)
1 cup peeled and diced apples (I used honeycrisp which was about 1/2 apple)
1/2 medium yellow onion, diced
2 tablespoons grass-fed heavy cream
Heat a cast iron pan over medium heat and add the butter. Once sizzling add the chicken liver and reduce heat to medium low. Sauté for about 2 minutes, then turn the chicken livers over and sauté another 2 minutes. Season with salt, pepper, and sprinkle dulse. Transfer to food processor.
Add the diced apple and onion to the same cast iron pan and cover. Cook over medium to medium low heat until tender and soft, ~ 5 minutes. Transfer to food processor and blend. Add the 2 tablespoon cream and blend some more until the mixture is smooth.
Transfer the pate to a baby food tray, cover, and freeze. Once frozen store in a sealable container in the freezer.
Prior to use remove 1 serving and place into a glass/ceramic container and either:
1) Let thaw in fridge overnight and stir.
2) Add a splash water (1/2 teaspoon) and microwave for 15-30 seconds. Stir well. Feel the mixture to make sure it didn't get too hot before serving.
***Make sure to keep the pate refrigerated and use within 48 hours after thawing.
Nutrition (per serving): 67kcal, 2.4g carbs, 0.2g fiber, 3.7g fat, 5.7g protein.
1) Up-To-Date: Introducing solid foods and vitamin and mineral supplementation during infancy.
2) Linus Pauling. Iron. https://lpi.oregonstate.edu/mic/minerals/iron
I hope you enjoy my creative, flavorful, and nutrient dense approach to whole foods cooking. All recipes are gluten free.