Ingredients

• 1 head (6 cups) green, purple or Tuscan kale, chopped
• 1 tbsp extra-virgin olive oil
• ⅔ cup raw organic sesame seeds or hemp hearts
• ⅔ cup extra-virgin olive oil or MCT oil or coconut oil
• 8 green onions, green part only
• 3 tbsp Bragg’s apple cider vinegar
• 1 ¼ tsp grey sea salt or pink Himalayan salt

Directions

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.
5. Spread on celery sticks or meats.