Spring is here and we couldn’t be more thrilled! Spring means new varieties of product is on its way! We can’t wait for leafy green salads topped with fresh herbs. Mouths watering. In Vancouver most of the markets are on a brief hiatus while the farmers wait for their crops to mature, so we wanted to take this opportunity to provide some recipe inspo. We told you we’re all about nutrient dense foods so we have a delicious recipe to share that everyone has to try once. Don’t let judgement get in your way because believe us when we say this shit is good.

We bought our beef liver in the winter and had some frozen in the freezer. Most herbs are easy enough to grow yourself indoors or find at markets year round. You can make this recipe any time, but I find myself longing for it after a cold winter.

Beef Liver Pate


1 pound of grass-fed beef liver (cut into thin slices)
1 medium onion
1 cup coconut oil (divided, can use olive oil, bacon fat, lard or duck fat)
2-3 tablespoons minced garlic
1 tablespoon apple cider vinegar (balsamic or red wine vinegar would also taste great with this)
1 1/2 tablespoons fresh rosemary
1 tablespoon fresh thyme
salt and pepper to taste


  1. Fry liver and onions in 2 tablespoons of the coconut oil, or desired fat), until onions are caramelized and the liver is cooked through.
  2. Add the garlic, cider vinegar, rosemary, and thyme.
  3. Cook for a few more minutes until the liquid from the vinegar is reduced.
  4. Remove from heat and let it cool for 5 minutes.
  5. Transfer to a food processor with 1/4-1/2 cup of the oil.
  6. Process until smooth, adding the remaining oil as you go, until moist and creamy.
  7. Portion into containers for storing*

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