Pate is a wonderful way to incorporate organ meats into your diet. Liver is full of vitamins and minerals, including iron and vitamin B 6 and 12. The bourbon in this recipe adds a subtle sweetness that complements the rich flavor of liver.

8 tablespoons unsalted grass-fed butter, cut into cubes
2 tablespoons bourbon
2 medium shallots, peeled and finely chopped
3 garlic cloves, minced
1 pound of chicken livers
1 sprig of fresh thyme, finely chopped
Heavy whipping cream as needed
Sea salt to taste

In a large saute pan over medium heat, melt 4 pads of butter until it begins to foam. Add bourbon, shallots and garlic, until translucent. Add the livers and thyme to the pan until the outsides begin to brown but the inside stays soft pink, about 5 minutes.
Move livers into a blender or food processor with about 3 tablespoons of cream and blend until smooth, adding cream and salt as needed.
Transfer into a glass container and smooth the top, then cover tightly and allow to chill for 2 hours before serving.

Ketchup is rich condiment that gives everything a little extra umami and sweetness, however most ketchups contain a shockingly high amount of sugar. Swap out conventional ketchup for this nutritious version with probiotics.

2, 6 ounce cans of tomato paste
1/4 cup sucanat or natural sweetener of choice
1/3 cup water
2 tablespoons raw apple cider vinegar
1/8 teaspoon clove
1/4 teaspoon cinnamon
1/8 teaspoon mustard powder
sea salt to taste

In a small saucepan dissolve sucanat in warm water.
Combine sugar water, tomato paste, vinegar, clove, cinnamon, mustard powder and salt in a quart jar and stir until well combined. Cover with a lid and allow to ferment in a warm spot for 2-5 days, then transfer to refrigerator.