Kale Pate and Spread

September 6, 2015 by Leanne Vogel November 3, 2017

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

Ingredients

• 1 head (6 cups) green, purple or dino kale, chopped
• 1 tablespoon extra-virgin olive oil
• 1/2 cup raw organic sesame seeds or hemp hearts
• 1/2 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.

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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