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| Books: |
This post includes a summary of a paper published in the Annals of Nutrition and Metabolism 2006;50:485-491 and a recipe for chicken liver pate.
Study title and authors:
B-Vitamin Status and Concentrations of Homocysteine in Austrian Omnivores, Vegetarians and Vegans
D. Majchrzak, I. Singer, M. Männer, P. Rust, D. Genser, K.-H. Wagner, I. Elmadfa
Department of Nutritional Sciences, University of Vienna, Vienna, AustriaThis paper can be accessed at: http://content.karger.com/ProdukteDB/produkte.asp?Aktion=ShowAbstract&ArtikelNr=95828&Ausgabe=232240&ProduktNr=223977
The paper found that vegan diets were deficient in Vitamins B12 and B2. This led to elevated homocysteine levels which are an indicator of heart disease.
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: Scientific Studies : Other Websites : Videos : Food Mall Recipe of the day
Chicken Liver Paté
Ingredients:
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| Chicken Liver |
1lb chicken liver
1 small onion (or 1/2 of a large onion), chopped
1/2 cup red wine, or balsamic vinegar
2-4 cloves garlic, crushed
1 teaspoon dijon mustard
1 sprig fresh rosemary
2 sprigs of fresh thyme
1 Tbsp fresh lemon juice
1/2 cup butter
Sea salt
2 tablespoons cracked black pepper (optional)
Preparation:
•Sauté the liver and onions in a couple of tablespoons of the butter until the livers are browned and the onions are tender.
•Add wine, garlic, mustard, herbs and lemon juice and cook uncovered until most of the liquid has gone.
•Transfer the mixture into a food processor and blend to a smooth paste along with the rest of the butter 1Tbsp at a time until it reaches a smooth, creamy consistency – you don’t want it to be crumbly.
•Add salt to taste.
•Put pate in a shallow dish to refrigerate before serving.
•(optional) Press cracked pepper onto the top of it or garnish with a sprig of fresh thyme or rosemary.
•Enjoy spread on celery, carrots, cucumbers, peppers or any other veggies you want to dip!
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| Chicken Liver Pate |
