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A bowl of olive tapenade topped with whole green olives sits on a rustic wooden table beside a vibrant Brassica slaw. Fresh olives and branches are scattered around, while a piece of bread with tapenade rests invitingly in the foreground.

Heart-Friendly Paté Recipe

A nutrient-packed whole food plant based paté that nourishes your heart, balances hormones, and delights your palate.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Course Appetizer
Cuisine International
Servings 4
Calories 431 kcal

Equipment

  • blender
  • Mixing Bowl
  • cutting board
  • knife

Ingredients
  

  • 1 cup macadamia nuts
  • 1 cup cashews
  • 4 small lemons juiced and zested
  • 1/3 cup watercress
  • 1/2 cup fresh parsley
  • 1/2 cup arugula
  • 4 olives
  • 1 teaspoon granulated garlic
  • 2 tablespoons dill powder
  • Red chili powder to taste
  • Paprika to taste
  • 1/2 teaspoon pink Himalayan sea salt
  • Roasted garlic or onion slices optional
  • Enough water to almost cover the nuts in your blender

Instructions
 

  • Blend all the ingredients together, starting with the nuts and gradually add water until you achieve a smooth, creamy consistency.
  • Adjust spices to taste, and enjoy immediately or store in the refrigerator to let the flavors meld..

Variations:

  • As a Dressing: Thin with extra lemon juice or water and drizzle over a crisp arugula salad sprinkled with pomegranate seeds.
  • Textured Twist: Finely chop the greens and stir them in after blending for a rustic finish reminiscent of fresh basil.
  • Dipping Delight: Serve as a dip with avocado slices, crisp celery, or your favorite gluten-free, seed crackers.

Nutrition

Calories: 431kcalCarbohydrates: 16gProtein: 9gFat: 40gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 28gSodium: 74mgPotassium: 407mgFiber: 4gSugar: 4gVitamin A: 797IUVitamin C: 12mgCalcium: 61mgIron: 4mg
Keyword Paté, plant-based, Vegan
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