1 bunch of lacinato kale, leaves torn into bite-sized pieces, stems discarded
1 cup of pitted kalamata olives
4 cloves of garlic
1/2 cup of fresh parsley, chopped
1/4 cup of raw almonds or raw sunflower seeds
Juice and zest of 1 lemon
1/4 cup of ice water (or more for blending)
In a Vitamix or Cuisinart, combine all ingredients and blend until mixture is a creamy yet a bit chunky consistency. Continue to slowly add the ice water until you achieve the consistency you desire.
Serve with lettuce leaves like endives or romaine for dipping. You can also serve on sprouted whole grain or sourdough bread.