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
Ingredients
- 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
Method
- 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
Notes
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.
