I’ve never been one to go with the flow of popularity even in my eating. I don’t like kale chips, fat bombs, kombucha, kefir, or a kale salad. But I love adventures and experimenting with flavors. So let’s begin at the beginning The adventures of kale and avocado is my story of how I paired my least favorite veggie with my favorite fruit.
I Love Avocados
If I had only avocados to eat the rest of my life, I’d be one happy woman. I could eat them everyday and never get tired of them. They are good in so many ways. My favorite is a half of an avocado with a sprinkle of homemade taco seasoning mix. It’s like a party in my mouth!
Kale on the other hand has to be hidden for me to really like it. I eat it because it’s the best way to get calcium that’s usable for my body. But even knowing that doesn’t do anything for my palate. So I’ve put it in my veggie smoothies, I’ve hidden it in meatballs (when I was eating meat), and even tried making it creamed like creamed spinach.
Then I thought how about pairing it with an avocado. And it hit me. I had a recipe for Kale Butter from the Engine 2 Diet book. I made this vegan recipe several times, but I could not get past its bitterness. In walks the Avocado and a couple my tweaks and this recipe is transformed into yumminess!
Kale Avocado Butter
Makes 12 servings
1 bunch kale, chopped and steamed 4 minutes (spinach, beet greens, or choice)
1 avocado, peeled and seeded
2 Tablespoons lime juice
2 Tablespoons onion soup mix (I make my own, recipe coming soon.)
1/4 teaspoon Himalayan salt
1/2 cup chopped pecans (can also sub out for walnuts and macadamias or make it nut free by using pumpkin or sunflower seeds)
8 Tablespoons avocado oil
1/8 cup water
Whirl it in a food processor until smooth. Serve with crackers, veggie cakes, crudités or even as a topping on a sweet potato.
Nutrition Facts per serving
Fat: 15.6 grams
Carbs: 5.1 grams
Fiber: 2.8 grams
Net Carbs: 2.3 grams
Protein: 1.8 grams