••• Advanced Protein & Muscle Synthesis
Grassfed Liver Pâté on Sourdough
Nutritional Role & Bio-benefit
Beef liver is the single most nutrient-dense food available — containing 800% DV of retinol (vitamin A), 1,200% DV of B12, bioavailable heme iron, and copper. Provides the raw materials for red blood cell production and oxygen carrying capacity.
How To Prepare
- 1Sauté 250g grassfed beef liver with 1 diced shallot in butter for 4-5 minutes until just cooked through.
- 2Transfer to a food processor with 2 tbsp butter, 1 tbsp brandy or ACV, salt, and pepper.
- 3Blend until smooth and creamy, scraping down sides as needed.
- 4Transfer to a jar and refrigerate for at least 1 hour to set.
- 5Spread on toasted sourdough with cornichons and arugula.
Yield / Servings
4 Servings
Prep Time
25 mins cook
Macronutrients
Carbs: 15g | Protein: 20g | Fat: 16g
Personalized Portions & Macros
Scale this recipe's portion size to align with your bodyweight and athletic training requirements.
lbs
1x
Scaled Nutrition Results (1x serving)
284 kcalThis carbohydrate-dominant portion of 15g is ideal for glycogen replenishment. Recommended consumption window: 2-3 hours pre-event or immediately post-training to maximize glycogen re-synthesis.
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Bio-Booster Cooking Tips
- Soak liver in milk for 30 minutes before cooking to reduce the metallic taste.
- Start with chicken liver if you are new to organ meats — it is milder.
- Freeze pâté in portions for weekly use — lasts 3 months frozen.