This creamy dairy free beef liver pate is rich and luscious with no butter or cream added. Enjoy all the benefits of this potent superfood without any of the pungent taste. It's Paleo, Whole30 , Keto, and AIP-friendly.

It's a big day.

Liver is making its debut on Tasting Page.

I've held out for many, many years in avoiding this superfood.

I finally found a way to enjoy the strong taste of liver with this creamy dairy free beef liver pate.

My mom hated liver. My dad has always loved it.

My mom did the cooking in our house while I was growing up, so guess what, we never ate liver. My dad only got liver on special occasions when my mom's mom would come to town and cook it for him.

The two of them would relish it, while the rest of it would cover our noses and go out for dinner. The strong odor would linger in our house for days. Yuck.

Then I started getting into this whole nutrition thing, and began learning about what foods give the best bang for the nutritional buck. Guess what's a big healthy winner? Yup, liver. 

Liver is a B12 superstar.

It also packs in A, D, E, K, folic acid.

This all helps your body naturally detox and keep your own liver in tip-top shape.

All the iron will also keep your energy levels high, fighting off frustrating fatigue.

Good sourcing for liver is paramount.

You want to ensure you're eating pasture-raised, grass-fed liver.

Whole Foods sells it frozen and the farmer's market is also a good place to ask for quality liver.

The last thing to worry about is the taste.

Or maybe that's the first thing to worry about.

If you like that pungent liver-y taste, more power to you.

I found a good dose of lemon and some beef stock helped round out and soften the liver-y taste. The added liquid also turned the liver pate super creamy. 

I divided this dairy free beef liver pate into three small mason jars.

I put one in my fridge and the other two in the freezer.

I went through the first jar so fast that one of the jars in the freezer barely had time to set before I pulled it out.

So don't fear liver. Dive into all of the amazing health benefits with this creamy dairy free beef liver pate.

Creamy Dairy-Free Beef Liver Pate {Paleo, Keto, Whole 30, AIP}

Makes About 2 cups

Ingredients

• 5 slices of nitrate and sugar-free bacon

• 1 pound grass-fed, pasture raised beef liver

• 1 small onion, diced

• 3 garlic cloves, minced

• 1 teaspoon dried rosemary

• 1 teaspoon dried thyme

• 1/2 cup organic beef broth

• 3 tablespoons fresh lemon juice

• Salt to taste

Instructions

1. In a cast iron or other large pan, cook the bacon over medium-low heat. Once crisp, remove the bacon from the pan and set aside to cool. Keep the bacon fat in the pan and add the onions and cook for about 10 minutes, until they begin to soften and sweeten. Then add the garlic, rosemary and thyme and stir. Next, place the beef liver in the pan and cook through. Once the liver is cooked, remove from heat and allow the entire mixture to cool slightly.

2. Place all of the pan contents in a high-speed blender, along with the broth and lemon juice. Blend until combined and creamy. Season with salt.

3. Divide the mixture into several glass jars for storing. Jars can be frozen. When ready to serve, sprinkle with bacon on top.

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