I’m seeing a new doctor who specializes in functional/integrative medicine, where they look at treating the whole body rather than simply focusing on symptoms of disease. My MD suggested I check out Terry Wahls’ website and switch to her eating plan. It’s a modified Paleo diet with focus on getting all essential nutrients from food rather than vitamins and supplements. Part of that means eating organ meats. I’ve never been a big fan but I’m looking at it as a culinary challenge.

I looked at several liver pâté recipes and some ethnic liver dishes and came up with the recipe below. I wanted that liverwurst flavor but with a healthy twist so I added vegetables and then the cranberries for their tartness.

1 1/2 lbs beef liver, cleaned and cut into chunks
1 cup water or vegetable broth
2 cups cranberries, fresh or frozen
2 stalks celery, sliced
1 medium onion, diced
1 carrot, diced
1/4 tsp rubbed sage
1 pinch ground cloves (about 1/8 tsp)
Salt & pepper to taste

Sauté cranberries, celery, onion and carrots in a large frying pan until onions are translucent, cranberries have popped and carrots are cooked. Stir in water or broth, sage and cloves. Bring to a simmer and add chunks of liver. Simmer, stirring often, until liver is cooked through, about 20 minutes. Spoon into a food processor and puree until smooth. Add salt and pepper to taste. Serve with favorite crackers or vegetables.