If you would like to be added to my pâté email distribution list…

Did you know that pastured livers are the most nutrient-dense food on the planet bar none? They are high in vitamins A, D, E and B group vitamins (crucial for reproductive health) and minerals such as highly absorbable iron, copper, zinc, magnesium and choline. Livers are the richest source of folate of any food (expectant mothers take note!). Livers are also a great source of protein and healthy saturated fats.

Given how vitamin and mineral depleted most of us are in this busy Western world, I believe pâté (or other organ meats for that matter) is something we should be eating least once or twice a week if not more frequently. They are an especially important source of fuel and nourishment for athletes, children, those who are iron-deficient, those wishing to fall pregnant, as well as pregnant and lactating women. To read how one mother overcame dangerously low iron levels during her pregnancy with daily consumption of livers (as opposed to iron tablets that her doctor was pushing), read one of my earlier posts here.

Concerned about the taste? Chicken liver pâté is a very palatable way of consuming organ meats. I suggest eating with vegetable sticks or on traditionally prepared bread (sourdough, sprouted etc).

I make chicken liver pâté on a weekly (or fortnightly) basis with livers from Burrawong pastured hens  (and other ingredients that are either certified organic or if not certified then in substance organic).

I run regular cooking classes on how to cook organ meats but if you don’t have the time, energy or inclination to make pâté on a regular basis (or if the idea of handling livers freaks you out) then consider being added to my pâté email distribution list. All you need to do is let me know (via text 0407871884 or email soulla.chamberlain@me.com) your email address and I’ll add you to the list so that you will be notified whenever I make pâté and which flavour I’m making. I make 4 varieties: (a) sage and thyme, (b) rosemary, (c) date, and (d)  fig (the latter 2 are a sweeter introduction to the world of pâté). Then you simply let me know if you want any and when you can collect from my workshop in Waverley. I retail it for $19.80/240g tub and it can befrozen- handy for a summer picnic or a rainy day emergency. Pâté keeps 5 days in the fridge once the butter encasing is broken.

Introducing new rosemary chicken liver pâté

I have added a new flavour of chicken liver pâté to my existing range: Rosemary! Made with certified organic  dried rosemary sourced from OVVIO- The Organic Lifestyle Store in Paddington. The livers are from pastured chickens and all other ingredients are either certified organic or if not certified then in substance organically grown. Other flavours of pâté available (made on a rotating weekly basis) are:

• Sage and thyme
• Caramelized onion and rehydrated figs (for a sweeter palate)
• Caramelized onion and medjool (for a sweeter palate)

What’s so good about pâté? Gram for gram liver from pastured animals is the most nutrient-dense foods on the planet. It is loaded with fat soluble vitamins A and D, essentially fatty acids, highly absorbable iron, B12, protein, zinc and the richest source of folate. Organ meats were part of all traditional diets and were the most highly prized parts of the animal for our hunter-gatherer ancestors.  They are an especially important source of fuel and nourishment for athletes, children, those who are iron-deficient, those wishing to fall pregnant, as well as pregnant and lactating women. To read how one mother overcame dangerously low iron levels during her pregnancy with daily consumption of livers (as opposed to iron tablets that her doctor was pushing), read one of my earlier posts here.

How often should we eat it? Organ meats should ideally be consumed at least once a week, if not more frequently. In France, where I holidayed earlier this year, I found myself eating organ meats EVERY DAY because it is still very much part of traditional French cuisine and found on all menus. Since holidaying in France I try to eat some kind of organ meat daily or every second day.

How to buy it? If you don’t have the time, energy or inclination to make pâté on a regular basis (or if the idea of handling livers freaks you out!) then consider being added to my pâté email distribution list. Just inbox me your email address and I’ll add you to the list. You will be notified by email when I make a fresh batch of pâté and can choose whether or not to buy a container.

How much does it cost? My pate retails for $18/240g tub and can be frozen - handy for a rainy day, emergency or unexpected guests. Collect from my home in Bronte at a mutually convenient time.

How long does pâté keep? Pâté keeps 5-7 days in the fridge once the butter encasing is broken. It lasts a good month or so in the freezer.

How do I eat it? I suggest eating with vegetable sticks or spread on sourdough bread. A great take away lunch, entrée or meal in its own right.

Organ meats cooking class – 7:30pm Tuesday 3rd Sept 2013

I have been approached by a group of 10 people to run an organ meats cooking class next Tuesday 3rd Sept. I would like extend the invitation to anyone else who would like to attend, especially those who missed out on my last one in July.

I will be showcasing ways in which you can easily incorporate (and disguise!) nutrient-dense organ meats into meals including:

(a) chicken livers (in the form of pâté) (b) lambs brains (via omelette, cheesy scrambled eggs, and crumbed in spicy activated buckwheat flour) (c) lamb sweetbreads (in creamy mushroom sauce) (d) bone marrow (via vanilla berry custard and meat patties)

Cost is $60 per person and includes:

• information on the nutritional benefits of organ meats
• detailed handout including information on where to purchase organ meats with prices, and step by step recipes
• practical demonstrations
• hands-on experience
• food tasting
• opportunity to ask questions of myself and a local butcher

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When: 7:30-10:00pm (ish) Tuesday 3 Sept 2013 Where: 77a Hewlett Street, Bronte.

Spaces limited

RSVP:  To secure a spot contact soulla.chamberlain@me.com or 0407 871 884 and deposit funds (referenced with your name) into bank account:

Account name: star anise organic wholefoods

BSB: 062 267 Account no: 10166103

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Please feel free to forward to any friends or family members. Cancellation policy: once funds are deposited into my bank account they are non-refundable but can be transferred to another cooking class/workshop upon 48 hours notice.

Organ meats from pastured animals are the most nutrient-dense foods on the planet. Liver is loaded with fat soluble vitamins A and D, essentially fatty acids, highly absorbable iron, B12, protein, zinc and the richest source of folate. Organ meats should ideally be consumed at least once a week, if not more frequently. They are an especially important source of fuel and nourishment for athletes, children, those who are iron-deficient, those wishing to fall pregnant, as well as pregnant and lactating women. Organ meats were part of all traditional diets and were the most highly prized parts of the animal for our hunter-gatherer ancestors. Most people in modern society simply don’t consume organ meats on a regular basis. Here’s your opportunity to build reserves of strength and vitality by learning how.