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The Body Healer

Recipe:

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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.