Chicken Liver Mousse

Finding it hard to get vegetables into your kids?

If your under 5 year olds are anything like mine, getting more than a couple of select vegetables into them is a challenge! 

We are told that children must eat vegetables because they contain loads of vitamins and minerals but are vegetables really the most nutrient dense foods? Should we be concerned if our kids only eat, say sweet potato and carrot, like mine!?? What are they missing out on? What other foods are good sources of valuable nutrients?



So then I came to liver as a good source of vitamins and minerals. Liver is really a super food, topping all other food sources for almost all vitamins and minerals.

Check out this comparison graph:

Liver Nutrients

You can view the full article here.

Further research resulted in me finding a Chicken Liver Mousse Recipe that apparently 'every child will love' but it contained butter and cream - so I set about making a dairy free version for my kids.

And guess what... they did love it! Totally surprised. My wee girl eats it for breakfast most days either off the spoon, on a sweet potato hash brown, grain free bread or a rice cracker.

Chicken Liver Mousse


1 cup of chicken livers, wash and stringy bits removed
1 Tablespoon coconut oil (butter is also fine)
1/4 teaspoon of mixed spice
1/4 teaspoon dried thyme
Sprinkle of sea salt
1/2 cup coconut cream (cream is also fine)
2 teaspoons of maple syrup (leave this out if you use butter and cream as they have natural sugars in them)

Heat oil in pan and fry the chicken liver on a low heat for a few minutes.
Add spice, herb, salt and maple syrup if using.
Add coconut cream and simmer for 5 minutes
Pour into a container and let it cool.
Blend well with a stick blender and pour into a glass storage container, the mixture will be runny but will thicken when it cools.

Keep in the fridge for up to 5 days. Or freeze.


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