Here’s a really tasty and easy sardine pate. Sardines are full of Omega 3s, which are crucial for the health of the brain, the eyes, the cardiovascular system, the skin and many others

2 hardboiled eggs
1 tin of sardines
2-3 tablespoons natural yoghurt (I use homemade kefir)
Squeeze of lemon

Seasoning ideas (depends on your taste!)
2 tablespoons chopped spring onion/chives
a bit of dill
splash of coconut aminos, Tamari or some herby salt
freshly ground black pepper

Put all ingredients into a blender, whizz and enjoy on your favourite bread or cracker. I also use it as a dip for vegetables.

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About Patricia Daly

Patricia Daly is an experienced and internationally recognized nutritional therapist (MSc (Advanced Nutrition), dipNT, mBANT, rCNHC), author and educator in the area of integrative cancer support. Following her cancer diagnosis in 2008, she started studying nutrition science and left her corporate career. She is completing her MSc degree in “Advanced Nutrition in Research and Practice” at Middlesex University in London in 2021. As a Swiss native, she regularly attends training courses in Switzerland/Germany, including at the renowned Tumor Biology Center in Freiburg, Germany. Patricia is also one of the founding and advisory board members of the Association for Ketogenic Metabolic Therapies based in Germany.

Over the past 10 years, Patricia has worked with hundreds of clients worldwide that are affected by cancer and that are looking to improve their quality of life with nutrition and lifestyle changes. In 2016, she co-wrote the book “The Ketogenic Kitchen” with Domini Kemp. It quickly became a bestseller in Ireland and subsequently also on Amazon US. Patricia is a guest lecturer and regularly receives invitations to speak at international medical conferences.

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