A silky, nutrient-dense pate made from chicken livers, butter, and herbs. Served with toasted sourdough. Extraordinarily rich in vitamin A and B12.
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Pat chicken livers dry and season with salt and pepper.
Melt half the butter in a skillet over medium-high heat. Cook livers 3 minutes per side.
Add minced garlic and thyme. Cook 1 minute.
Transfer everything to a food processor. Add remaining butter.
Blend until smooth. Season with salt and pepper.
Transfer to a ramekin, smooth the top, and refrigerate for at least 1 hour.
Serve with toasted sourdough bread and cornichons.
B12 absorption requires stomach acid + intrinsic factor; taking with a meal stimulates both. Plant-heavy meals also under-supply B12, making supplementation more impactful.
If the meal's iron is plant-based (non-heme), pair with the vitamin C in the recipe to boost absorption 2-3×. Avoid coffee or tea within 1h.
Preformed retinol is fat-soluble — this meal's fat content boosts absorption. Beta-carotene from vegetables converts to retinol inefficiently (~12:1).
Per-ingredient research grade, not a composite recipe score.
Nutritional data: CIQUAL (ANSES, France) cross-referenced with USDA FoodData Central.
Methylfolate (5-MTHF) is the bioavailable form, preferred over folic acid especially with MTHFR variants. Pair with B12 to keep the methylation cycle balanced.