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Caramelized Onion and Bacon Liver Pâté
Rich in both flavor and nutrients, this Caramelized Onion and Bacon Liver Pâté makes a wonderful appetizer or sandwich spread and would both be the perfect addition to any holiday spread or even just an every day weekday treat.
Well, well, well. The time has come. Liver has made it’s way to the Tasty Yummies recipe archives. Who am I, even? Honestly, though, there is a version of me from 5 years ago that would truly never believe it possible. Yet, here we are. Just a girl in her 30s that has a mild love affair with good liver and how good that it makes her feel.
A good pâté at a restaurant, this was the first time I was able to eat liver. If you’ve never had it, pâté is a smooth mousse that is deliciously served up in small portions traditionally on crostini or crackers, garnishing pricy charcuterie boards. Liver is usually quite inexpensive to purchase from your local farmer, or a trusted market, sometimes as inexpensive as a few dollars a pound.
Liver is a highly-prized, often overlooked superfood. I find it’s a really great way to get my vitally important vitamin A, a fabulous source of B vitamins and iron, along with many crucial minerals and it even contains a not-yet-identified anti-fatigue factor. Guys, legit I have massive amounts more energy when I am eating liver, regularly. You can read more about the many, many nutritional benefits of nature’s most potent superfood here.
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Boosted Horchata
With today being Cinco de Mayo, I was feeling inspired to create just one more Mexican-inspired recipe. But as usual, I couldn’t leave well enough alone and I had to put a little nutritional spin on this one, too. Classic Mexican horchata is obviously crazy delicious on it’s own, there is no denying that, but often it’s loaded with tons of refined sugar and traditionally it’s made with run of the mill rice and almonds – so, there really isn’t much nutrition happening here. What else could I do except boost it?
This recipe takes a little time to prepare and you may need to do a little searching to find the right ingredients, but none of it’s difficult and I can tell you, it’s more than worth it. The end product is delightful. Full of creamy, rich, sweet and spicy flavor and depending on how you boost it, tons of health-containing goodness, too.
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Savory Sprouted Grain Breakfast Porridge with Soft Cooked Egg {Gluten-free}
I have said it before a million times, but I seriously can’t really get into the super sweet breakfast scene. Once in a great while I love a good, subtly sweet homemade waffle covered in some maple syrup, but mostly I crave fat and savory, first thing in the morning. I don’t know about you, but this is the kind of note I want to start my day on and the fuel I want running through my body, especially on the busy days.
As I tend to avoid grains most of the time, this means lots of eggs, veggies and in the warmer months, green smoothies. I also like the occasional piece of gluten-free sourdough, topped with an egg or avocado. In the winter months I find myself craving a bit more substantial and comforting foods. I could get down with a good savory oatmeal, but my tummy doesn’t tend to love that grain. I can tolerate the certified gluten-free oats, for sure, but it just doesn’t always sit well. Not worth the bloat – that should really be my life motto.
These days when I do consume grains (gluten-free, obvi), I prefer for them to either be fermented by way of sourdough or to be sprouted. We spoke about the reasons why to sprout, in my sprouting tutorial, but as a recap:
Germination (sprouting) produces vitamin C and it also changes the grains and seeds in many beneficial ways. It increases it’s vitamin B content, carotene increases significantly, but most importantly sprouting neutralizes phytic acid, a substance present in the bran of all grains. Phytic acid inhibits our ability to properly absorb calcium, magnesium, iron, copper and zinc. These inhibitors can also neutralize our own already existing precious enzymes within our digestive tract. The complex sugars responsible for intestinal gas are also broken down during sprouting and the sprouting also inactivates aflatoxins, potent carcinogens found in grains. Finally, many previous enzymes that actually benefit the digestion process are produced during the sprouting process. Read the rest of this entry »
