How to Make Chicken Liver Mousse (Casein Free, Grain Free, Paleo)

This week is turning out to be comfort food week. All of the recipes that I'm sharing this week remind me of my childhood and growing up. My mom has always loved to cook. Whenever a holiday, a birthday, or any special occasion would come, my mom would spend countless hours in the kitchen cooking up a spread made for a king. She became quite famous for her feasts. She'd make a variety of salads, side dishes, meats, and hors d'oeuvres. A staple was her chopped liver. Sometimes, she would serve it in a bowl and other times (before I found out I was allergic to wheat) she spread it inside Lavash bread and make little spirals with it.

My recipe differs slightly from hers because I use ghee instead of butter and I've added my own secret ingredient: a pickle! I'm also using Selina Naturally Smoked Celtic Salt for additional flavor. I really like this salt because of rich applewood smoke flavor it adds to dishes.

Chicken liver is very good for you:

1. It is high in Vitamin B12, which not only supports production of red blood cells but is also essential for proper brain and nervous system function. Symptoms of a B12 deficiency includes, mood changes such as depression, numbness of fingers and toes, and memory loss

2. It helps with fertility and helps prevent birth defects. Because chicken liver is high in folate. Folate, or folic acid, is another B Vitamin that is essential for the human body. A folic acid deficiency can cause behavioral issues, memory, and low birth weights in pregnant women.

3. It can helps thyroid function due to high levels of selenium

4. It can make you look younger. Chicken liver is high in B2 (Riboflavin) which is necessary for repairing tissues, specifically the skin. It also helps support the lining of your intestines.

5. Helps you handle stress better. Chicken liver is also high in pantothenic acid, which supports your adrenal glands, which are responsible for secreting stress hormones.

Chicken Liver Mousse
Ingredients
3/4-1 lb organic chicken livers (if it's not organic, you are eating every toxin the chicken ate, since toxins are processed in the liver)
1 large yellow onion
2 tbsp ghee
1/4 cup water
1/2 large dill pickle
1 tsp Selina Naturally Smoked Celtic Salt
1 tsp Selina Naturally Celtic Salt
Additional salt to taste

Process:
1. Heat 1 tbsp of ghee in pan

2. Slice onion thinly and add to pan once ghee has melted

3. Saute onions on medium heat for 5-6 minutes until they begin to brown

4. Add liver

5. Saute liver until cooked (8-10 minutes)

6. Put onions, liver, pickle, salt, 1 tbsp ghee into a Vitamix Blender

7. Slowly add water

8. Blend until smooth

9. Add additional salt if you'd like

10. Transfer to a air tight container and eat within 3-4 days

11. Enjoy