CHICKEN LIVER PATE
2 lbs Chicken Livers
½ cup carrots
1 tbsp salt
3 tbsp Coconut oil
2 tbsp Zataar
Once the livers are fully cooked and tender, put them into the Nutri Bullet and liquify into a pate texture. Once placed in the serving container, heat coconut oil till melted and pour on top of the pate then place in fridge to chill and harden.
HUMANS Serve chilled with crackers
DOGS Serve on broccoli stems, red cabbage leaves, on a carrot or on top of their kibble*The Middle-Eastern spice blend called za’atar ingredients are: sesame seeds, ground sumac, and dried za’atar (an herb with a savory-thyme-oregano flavor). You can buy za’atar blends in Middle-Eastern markets, but you can also make it at home. In the blend shown above, thyme and oregano or marjoram stand-in for the za’atar herb, which is rarely available in the United States.To make about 1/2 cup of za’atar, put 3 Tbs. dried thyme, 1 Tbs. lightly toasted sesame seeds, 1 Tbs. ground sumac, 1/2 tsp. dried oregano or marjoram, and 1/4 tsp. kosher salt in a spice grinder. Pulse a few times to mix and break up some of the seeds—there should still be many whole seeds visible. Store in a cool, dark place for up to six months. If sumac is unavailable, substitute 2 Tbs. dried lemon peel.
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