Free Cracking the Paleo Diet Code: Lose Weight Fast With Primal Eating & Intermittent Fasting (How to Lose Weight Your Way) by Darrin Wiggins Page A

pat-dried, cubed. For a milder tasting liver pâté, you can substitute calf liver, chicken livers or duck liver. You do not need to cube the chicken livers. Buy these only from your trusted meat dealers to ensure freshness.
    1 yellow onion, small-sized, peeled, minced
    2 garlic cloves, large, peeled, grated
    9 fresh sage leaves, small, roughly torn (smaller sage leaves are less bitter than the larger, mature leaves)
    1 fresh bay leaf, whole
    1 sprig fresh rosemary, whole
    4 sprigs fresh thyme, whole
    ¼ tsp. sea or kosher salt, add more if needed
    1/8 tsp. ground or powdered mace
    1/3 cup apple cider vinegar
    ½ cup extra virgin coconut oil
    Directions:
    1. Carefully line a 7.5” x 3.5” aluminum loaf pan or rectangular glass baking dish with multiple sheets of cling wrap. Make sure that you have the insides well lined, with overhanging sheets of plastic on the sides. This is to make it easier to pry the liver pâté out of the container.
    2. In a large frying pan, heat the coconut oil or palm shortening over medium-high heat.
    3. Add in the bay leaf, garlic, minced onion, rosemary, sage, and thyme all at once. Stir fry the spices and herbs until the onions are limp and transparent. This will take about 7 to 10 minutes.
    4. Add in the cubed livers. You only need to brown the outsides ; you do not need to cook the livers through.
    5. Once the liver cubes are properly browned, carefully add in the apple cider vinegar. Cover the pan, and let the vinegar boil for 2 minutes.
    6. Remove the lid, and fish out the bay leaf, and the sprigs of rosemary and thyme. Discard these.
    7. Carefully ladle the hot liver mixture into a blender, and process until smooth.
    8. Pour the liver pâté into the prepared loaf pan or baking dish. Set this aside to cool completely at room temperature. Once the pâté is cool enough, cover this with more layers of cling wrap. The plastic should be touching the surface of the prepared meat. This is to prevent the liver pâté from developing a crust.
    9. Place the pâté in the fridge for 24 hours before serving.
    10. To serve: remove the liver pâté from its container by tugging on the overhanging sheets of cling wrap. Turn this over on a cutting board, and peel away only a small portion of wrap from one end. Slice off just enough liver pâté for one serving, about one 1-inch thick slice.
    11. Reseal the liver pâté again under layers of cling wrap, but do not return this to the loaf pan or baking dish. Place this in an airtight plastic container instead, and return to the fridge for later use. This will keep well for the next 4 to 6 days.
    12. Place the inch thick liver pâté in a small dipping bowl, accompanied by a butter knife. Serve this with thick slices of chilled cucumbers, or Paleo-safe crackers if you choose.

Paleo -Safe Ceviche
    Makes: 8 servings
    Ingredients:
    1 shallot, medium, peeled, halved, sliced into thin wafers
    For the fish base :
    2 pounds fresh fish fillets, if possible, straight from the fishmonger's or from the stall in the fish market, rinsed, pat-dried, diced. The fresher the fish, the better. You can have your pick from: black bream, dover sole, gurnard, pollock, salmon, sea bass, sea bream, tilapia, and tuna. You can also use bay scallops or quick boiled shrimps.
    5 lemons, large, halved, juices squeezed, seeds removed
    1 lime, medium-sized, halved, juices squeezed, seeds removed
    8 garlic cloves, large, peeled, thinly sliced
    4 stalks fresh cilantro, roots and woody stems removed, minced
    1 habanero chili, top removed, halved, seeded, thinly sliced
    S alt & Pepper to taste
    For the salad :
    1 avocado, large, halved, pitted, peeled, diced, roughly the size of the fish fillets
    1 tomato, large, halved, diced, roughly the size of the fish fillets
    R omaine or butternut lettuce leaves, cored, washed, drained well
    Directions:
    1. Place the sliced shallots in a small bowl. Add in a pinch of salt and massage the thin wafers gently. Set aside.
    2. To make the salad base: place