The Body Healer


Beet & kale dip
Beet & Kale Dip

4 oz. cooked beets
1/2 cup cooked garbanzo beans
1 cup kale, chopped & sliced
1 tbsp olive oil
3 cloves garlic, chopped
3 tbsp slivered almonds or crushed walnuts
1 tbsp red wine vinegar

Blend everything well before adding chopped kale.  Chill and serve.

DMCA.com Protection Status

Disclaimer:  All content posted on this website is commentary or opinion of The Body Healer, LLC., unless otherwise noted, and is protected under Free Speech.  The information on this website is provided for educational and entertainment purposes only, and is intended as a sharing of knowledge based on the research and experience of The Body Healer. It is not intended as a substitute for medical advice or professional advice of any kind.  The Body Healer encourages you to make your own healthcare decisions based on the advice of your qualified healthcare practitioner in partnership with your own research.  The Body Healer assumes no responsibility for the use or misuse of this material, and is not responsible for written commentary of any contributing authors.  Your use of this website indicates your agreement to these terms.  All trademarks, registered trademarks and service marks mentioned on this site are the property of their respective owners.