Black Olive Nut Pate 

  • 2 C. pine nuts, (note: yellow seeds indicate that the seeds should not be sued)
  • 3/4 C. black olives
  • 3/4 C. filtered water
  • 1 avocado
  • 1 C. fresh parsley, finely chopped
  • 1 C. tomatoes, diced

Process nuts, olives, avocado and water in a blender until creamy; combine mixture with parsley and tomatoes and mix well. If you desire salt or any other seasonings please add at this time to taste.

Photo of a glass pot filled with beige pâté topped with herbs and chopped red pepper on a blue plate with two rectangular crackers spread with pâté and decorated with pumpkin seeds, chopped red chilli and green herbs



Metric – US Customary
  • 1 tablespoon coconut oil
  • 1 onion , diced
  • 2 garlic cloves , minced
  • 70 g mushrooms , sliced (chestnut/button mushrooms)
  • 400 g tin of white beans , drained and rinsed
  • 50 g walnuts
  • 2 tablespoons nutritional yeast
  • 1/4 teaspoon dried herbs (I used a mixture of dried rosemary, sage and thyme)
  • 1 teaspoon miso
  • Salt + pepper to taste


  1. Heat up the oil and add the onion and garlic once hot
  2. Fry for around 10 minutes until softened
  3. Add the mushrooms and fry for a further 5 minutes until softened
  4. Place the cooked onion, garlic and mushrooms in a food processor or blender along with all the other ingredients, and whizz until completely smooth – you might need to mix it around a few times
  5. Taste and adjust seasoning if necessary
  6. Enjoy immediately, or leave in the fridge for a few hours to firm up before serving

Seed Pâté

Seed Pate

  • 1 1/2 cups raw pumpkin seeds
  • 4 cups filtered water, for soaking
  • 1/3 cup olive oil
  • 1 medium garlic clove
  • 4 sprigs of thyme or oregano
  • 4 sprigs fresh dill
  • 2 tablespoons chickpea miso
  • 3 tablespoons fresh lemon juice
  • 1/3 – 2/3 cups nut milk or water
  • hymaalayan salt to taste

Cover the seeds with 4 cups of water and soak for 4-6 hours, or, preferably, overnight. Strain the seeds, rinse well under running water. Drain well and place in a blender along with the olive oil, garlic, herbs, miso, lemon juice, 1/3 cup of the nut milk. Blend until smooth, thinning with more nut milk or water if needed. Taste and adjust with a few pinches of salt, and more lemon juice if needed.