Kale and Hemp Heart Spread
2 cups baby kale leaves, lightly packed (NOTE)
1/3 cup hemp hearts (natural raw shelled)
1/3 cup oil packed sun dried tomatoes (NOTE)
2 Tbsp lemon juice
1/2 tsp salt
1/8 tsp red pepper flakes
Process all ingredients in a food processor until finely minced, add a bit of water if needed until you get the consistency you desire.
NOTE: You can use dried sun dried tomatoes, just soak them in hot water for a few minutes. Then instead of adding in water, drizzle in some olive oil until the mixture comes together. You can use mature kale leaves (rib removed, leaves chopped), however you may want to blanch the leaves first in boiling water for 20 seconds to soften them. Pat dry, then add to food processor with rest of ingredients.
Nutritional Information for the Full Recipe: Calories 432, Protein 23 gr, Fat 28 gr, Sat Fat 3 gr Carb. 25 gr, Sugar 4 gr, Fiber 10 gr, Sodium 1311 gr, Chol. 0 mg, Potassium 436 mg
Nutritional Information Per 1 of 4 Servings: Calories 108, Protein 6 gr, Fat 7 gr, Sat Fat 1 gr, Carb 6 gr, Sugar 1 gr, Fiber 2.5 gr, Sodium 327 gr, Chol. 0 mg, Potassium 109 mg
Posted by: Darlene BC <dsharple@shaw.ca>
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