SCD Liver Pâté with Cranberries

I really don’t like eating liver. I sit there just staring at it and working up the courage to take a bite. Then I have to wait until I forget how gross the last bite was before taking another. Sometimes I sit there all evening just to end up eating maybe 1/2 cup or so. Why do I torture myself eating it? Liver is the ONLY food that I can notice making a huge difference in my energy. If my muscles are sore or if I’m lacking energy, liver is almost an instant pick-me up. It also seems to help me sleep better.

From my hatred of liver has emerged an obsession with figuring out a recipe that I actually like. Well today’s attempt was not too bad and so I deem it good enough for the blog recipes :). I made a pâté after reading many recipes online. Most recipes don’t include the onions in the actual pâté, but I love onions so they get thrown in. Anything to mask the liver flavor! Also I did not cook the onions very much, they ended up simmering for at most 5 minutes. Be generous with the onions and butter, and this recipe is quite good.

For this recipe, I did soak my liver for 6 hours in lemon juice. Then I rinsed/drained it before adding it to the saucepan. Still not sure if soaking makes a difference but it’s not hard to do. I also served it with cheese, because cheese makes everything better.

Liver Pâté with Cranberries

0.5 lbs (1 cup) liver
1 onion, chopped
3 cloves garlic
1 bay leaf
1 tsp white pepper
1/4 tsp thyme
1/2 cup water

1/4 cup butter
1/2 tsp pepper
1/2 tsp salt

1/3 cup dried cranberries, sweetened in apple juice or honey

Soak liver for 5+ hours in lemon juice. Rinse well.

Add liver, onion, bay leaf, white pepper and thyme to a saucepan with water. Cook at a simmer for a few minutes until liver is mostly cooked. Set aside and cool.

Add liver and onions to a blender or food processor. Add butter, salt and pepper and pulse until smooth. Mix in cranberries by hand.

Scoop into small dishes and cool in refrigerator. Serve on slices of cheese.

If you’re interested in other “Real Food” ideas, check out Real Food Wednesdays this week hosted by Kelly the Kitchen Kop. Note that most of the participants do not follow SCD, but their ideas can really help inspire you to try creating new recipes.


I have been following the Specific Carbohydrate Diet since January 2008 to recover from Celiac disease. As part of the diet, I don't eat grains, sugar or potatoes and prepare all my meals from scratch.


  1. Adorable blog Kat.
    Found you via Kelly the Kitchen Kop.
    I need to work up my nerve to make a dish with liver. I have tried liver a few times ~ don't love it ~ but do dream of the day I can make a dish with liver and feed it to my family with love.
    Have any great recipes that kids would LOVE?
    We'd love to feature you and your recipes on http://www.NourishMD.com ~ HOW to feed your child REAL food for REAL health.
    Blessings to you on your journey.
    Sue McCreadie, MD (drsue@NourishMD.com)

  2. Don't be intimidated by liver! It's tough to get used to it, but the more you try it the less offensive the taste becomes.

    I have a lot of recipes that I haven't posted yet, and some are very kid-friendly. I absolutely love what you are doing on NourishMD.com. I'll contact you by email about recipes and such 🙂

  3. You made me laugh as you commented on how long it takes you to eat your liver. I try to eat it while thinking of something pleasant and hoping I never come back to thinking about what I am eating. It does make me feel better but I don't eat it enough. How often do you try to consume liver in a week's time?
    I heard 2 -3 times a week is good. Yikes.
    Thanks for sharing more recipes to get our liver down!

  4. I consume some organ meat, oysters, or fish roe every week. Whatever I make I end up eating for 2 or 3 servings. So yeah, 2-3 times a week seems like a good amount to aim for (unfortunately) ;).

    The liver pate has so far been the easiest to get down. I can eat a fair portion in about 20 minutes. Never thought I would be keeping track of time while eating! lol

  5. If you soak the liver in raw milk or diluted yogurt for about 6 hours and then rinse it before cooking it dramatically reduces the “liverness” of the flavor. Also calf livers rather than beef or chicken livers are much more mild in flavor.
    Hope this helps!

    I’m not a really big fan of liver pate, but I find that preparing with the milk soak then frying it with sage, onions and bell peppers is actually pretty tasty. For those times that it’s not (like when we have beef liver instead of calf) I hide it in smashed veggies 🙂

  6. @Cage Free Family I found that lemon juice worked better than milk for reducing the liver taste, but definitely either one will help. Do you have any recipes for hiding it with veggies? I haven’t found a good way to hide it, but maybe I’m not using the right ingredients 🙂

  7. Ok so I have one question.. When you soak the liver, is it in a whole cup of pure lemon juice? Does it need to be submersed?

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