Dairy Free

Gluten & Grain Free

Egg Free

Low Disaccharide

Ready in less than 5 minutes, makes a tasty supply for the week.

Serves: Makes 2 cups

Prep time: 5 mins

Cooking time: Nil


  • 1/2 bunch or about 6 leaves Kale
  • 1 cup baby spinach
  • 3/4 cup olive oil
  • 1/2 tsp salt
  • 1/8 tsp black pepper
  • 3 cloves garlic
  • Juice of 1 lemon
  • 1 tbsp nutritional yeast
  • 1 cup almonds, raw


  • In blender, place torn kale and spinach, oil, salt, pepper, garlic and lemon juice.
  • Blend until smooth.
  • Add yeast and almonds, and blend until slightly chunky (or preferred texture).
  • Serve with vegetable sticks, biscuits or stir through zucchini pasta


Use any leaves, basil is traditionally used, but I often use a combination of kale, spinach, parsley and basil. Any greens will work for this.


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