KALE PATE AND SPREAD

Make eating raw vegetables fun with this flavorful 6-ingredient kale pate and spread that’s low-FODMAP. No garlic or nuts!

Eating Style: Candida Friendly, Dairy-free, Egg-free, Gluten-free, Grain-free, Low Carb, Nut-free, Paleo, Refined Sugar-free, Soy-free, Sugar-free, Vegan, Vegetarian

Prep Time: 10 minute

Serves: 10

INGREDIENTS

• 1 head (6 cups) green, purple or dino kale, chopped
• 1 tablespoon extra-virgin olive oil
• ⅔ cup raw organic sesame seeds or hemp hearts
• ⅔ cup extra-virgin olive oil or MCT oil
• 8 green onions, green part only
• 3 tablespoon apple cider vinegar
• 1 ¼ teaspoon grey sea salt

INSTRUCTIONS

1. Add chopped kale and 1 tablespoon olive oil to a cast iron pan and heat on low, covered, until slightly crispy, about 7 minutes.
2. Transfer to your high-powered blender or food processor with “S” blade.
3. Add remaining ingredients. Blend until smooth, using the blenders’ tamper to push the ingredients down to the blade.
4. Spoon into a mason jar and store in the fridge for 4-5 days.

NOTES

FODMAP: to make even lower FODMAP, use less sesame seeds. You could go down to ¼ cup sesame seeds and an equal amount of oil.

Serving Size: 2 tablespoons

Nutrition Information Per Serving

• Calories: 207
• Calories from Fat: 177
• Total Fat: 19.6
• Saturated Fat: 2.8 g
• Sodium: 81 mg
• Carbs: 7.4 g
• Dietary Fiber: 2 g
• Net Carbs: 5.4 g
• Protein: 3.1 g

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About chef imado

Hello! My Name Is Imad Qaidi, Cooking Holds a certificate of the Moroccan state and I have all the qualifications of the traditional and the modern cuisine of various well-known in the world of cooking states, Best Regards Admin.