OMG! How good is that!

The taste exceeded my expectations!

Ladies and gentlemen this is  ALKALINE PLANT-BASED VEGAN PATE, completely vegan, delicious and all in gold colors!

Why alkaline?

-Because it cleanses the body, thus purifying it and detoxifying it.

– Eliminates fatigue, headaches (even migraine), and gastrointestinal disorders.


One of the ingredients of the pate is detoxifying body MILLET.

Millet dries the organism from the congested mucus, so it is great especially in the autumn (fall) and winter season when bacteria and viruses are raging. Positively affects the kidneys and liver as well as the spleen and pancreas.

It is often used for fungal infections (candidas).


RED LENTIL, PUMPKIN, DRY APRICOTS  is a triple reinforcing disc!

Red lentils full of plant protein and fiber, will fill the feeling of satiety and “up” the metabolism.


Pumpkin is “Queen of Fall” until it blooms on natural beta-carotene (provitamin A), vitamin C and potassium.

Helps to keep your “eye sight” and rejuvenate.


Delicately sweetened dishes add dried apricots.

4 x YES for dried apricots!

  1. Fiber – cleanses and regulates metabolism
  2. Beta carotene – strong antioxidant. It supports the immune system, perfectly strengthens the eye and glows the skin.
  3. The source of iron (non-heme), which is important, especially in the case of vegetarians and vegans
  4. Potassium – regulates and maintains proper blood pressure


ALKALINE PLANT-BASED VEGAN PATE is delicate sweet in taste, with a hint of spice, which gives chili peppers

Oh and don’t forget about TUMERIC!

Especially in the infectious season, it strengthens immunity and works anti-inflammatory!


For 1 plaque we need:

½ cup red lentil (quantity before cooking)

½ cup cooked millet

2 carrots

½ cup diced pumpkin

½ of the average onion

1 clove of garlic

2 tablespoons of flaxseed flour or ground flaxseed

2 dried apricots

butter clarified for cooking millet and lentils (about 2 teaspoons) or coconut oil for vegans

1 teaspoon of apple cider vinegar

1/3 teaspoon turmeric

Himalayan salt, freshly ground pepper, a pinch of powdered chillies (or braised ½ teaspoon of tabasco sauce).

Pumpkin seeds for sprinkling


Soaked, drained and drained lentils are cooked together with carrot, onion, garlic clove, apricots and pumpkin cut into cubes and a teaspoon of butter until soft.

When the vegetables and lentils cooked, mix them into a smooth paste.

Add the cooked millet, 2 tablespoons of flaxseed  flour(or flaxseed), apple cider vinegar and salt, pepper, turmeric and chili (or tabasco). Mix well.

Put in a greased mold – a cube, whose bottom we sprinkled with pumpkin seeds.

Bake for about 40 minutes at 375 degrees.

After baking it is necessary to cool it to “take” the strict structure.

It tastes delicious with a slice of juicy tomato or pickled cucumber that will break the sweet and savory taste of pate.


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