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Recipe of the Week: Artichoke & Almond Paté

I’m a sucker for a good paté. So when I stumbled upon this vegan artichoke & almond paté recipe from Nourishing Meals I knew I had to make it.

This paté is a wonderful dip for raw vegetables, spread for crackers or bread—it’s delicious in a sandwich—or can even be rolled into a romaine lettuce or chard leaf  for an extra healthy snack.

Make it tonight! It’s my latest favourites 🙂




Artichoke & Almond Paté


Makes 4-6 servings

1 cup raw almonds, soaked overnight

1 14oz. jar of artichokes, drained and rinsed

1/4 cup extra virgin olive oil

1/4 cup freshly squeezed lemon juice

1/2 small red onion, coarsely chopped

2 tablespoons organic capers

1 small garlic clove, peeled

1/2 teaspoon sea salt



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  • Soak the almonds in a medium bowl with enough water to cover. Set on the countertop overnight, or for 8 to 12 hours. When ready to use drain off the soaking water and rinse well.
  • Place all ingredients into a food processor fitted with the “s” blade and process until the mixture is smooth, and serve! It really is that easy.



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