Tricolour paté from Hèlen Beliën can be prepared in 0 minutes. You make this dish with Olive oil - Hermanos Catalan from Amanprana. This recipe from the French kitchen is delicious as . It also fits perfectly in a Vegetarian, Gluten free, Vegan, Lactose-free & Raw food diet.

Ingredients for tricolour paté

Basic ingredients
  • 1 cup soaked brazil nuts
  • 1 cup soaked almonds
  • 2 cups soaked walnuts
  • 1 cup nutritional yeast flakes
  • 2 tbsp Hermanos Catalán olive oil
  • 1 tsp Himalayan salt
  • 1 tbsp white miso
  • Juice of ½ lime, lemon
Green layer
  • 1 tbsp thyme
  • 1 tbsp herbes de provence
  • 1 small bunch parsley
  • 1 small bunch fresh basil
Red layer
  • 1 tsp red paprika powder
  • ½ cup sun-dried tomatoes
Yellow layer
  • 1 tsp turmeric
  • 1 tbsp curry powder

Preparation of tricolour paté

A simple adornment for the table, with this easy recipe for vegetarian pate Mix all ingredients in the Magimix until it forms a smooth paste. Add water if necessary, the pate must not be too dry or to too wet. Split the pate into three equal parts. Add the ingredients for the colours green, yellow and red to each part, individually. Line a pate terrine with a layer of cling film so that the pate can be removed. Fill the pate terrine with the three coloured layers of pate. Leave the pate to set for an hour in the fridge.

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Hèlen Beliën

Hèlen Beliën likes to keep things purely natural. She does not believe in boiled, baked and processed food, but goes for raw instead. The cuisine is really back-to-basics that's historically-based. When her daughter was five she was afflicted with juvenile arthritis. When the doctor literally prescribed boxes and boxes of pills, Hèlen realised that there were alternatives and she discovered the world of good health. She tried an array of diets and lifestyles, including veganism and Ayurveda. Ultimately, she found what she believed to be the best option - pure and unprocessed nourishment, raw food. No dairy products and no meat, with the focus on vegetables. And within six months her daughter was cured of arthritis. Her findings meant that Hèlen wanted others to discover this diet, and she wrote a great book about the topic, Pure smaaksensaties (Pure Taste Sensations). The focus in her recipes is on simplicity, so that they can be prepared by anybody on any day of the week, and you don't have to go hunting for the ingredients. Aside from her work as a cookbook author, Hèlen also has years of culinary experience.