Kale Pate and Spread

Leanne Vogel September 6, 2015November 3, 2017

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, Keto, 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
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

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

Did you know MCT oil also comes in powdered form? Ya! In its powdered state, it's much easier to use, travel with, and incorporate into your favorite recipes. Plus, if you've experienced digestive issues with MCT oil before, MCT oil powder is a lot gentler on the gut. Check out my favorite brand of MCT oil powder here.

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