1 lb. chicken livers
2 T. duck fat or ghee
2 T. white wine
3 hard boiled eggs
1/2 c. camelized onions
salt and pepper
Melt fat in a medium saute pan. Add chicken livers and cook over medium heat until brown all over. Add wine to deglaze pan. Scrape contents of pan into food processor. Add remaining ingredients and pulse until smooth. Chill. Serve with crudites.
This post discusses why mycotoxins are triggering your MCAS, and what to do if they…
This post delves into the common symptom of neuropathy in people with MCAS: what it…
This post describes my experience of using astaxanthin for inflammation and neuropathy with MCAS. As…
In this blog post I share some tips for how to reduce EMF exposure with…
The last two weeks I've been busy trying to find a used car that I…
Here's my new recipe for lower histamine chocolate Valentine fudge. It's a sweet holiday treat…
This website uses cookies.