Using kale in a dip is another tasty and healthy way of benefiting from all the nutrients this superfood contains. The combination of the kale, tahini and macadamia nuts creates a creamy taste sensation you’ll want to enjoy with vegetables sticks, seed crackers, on organic rye sourdough, tossed through a salad or beside a piece of chicken or fish. Dips like this are a great way to keep nourishing yourself during the third trimester, when you might not feel like eating big meals anymore.

Ingredients

1 tbsp coconut oil

1 onion, diced

4 garlic cloves, minced

1 bunch kale central stalks removed, leaves chopped

120g unhulled tahini

100mls olive oil

pinch of cayenne pepper (optional)

4 tbsp freshly squeezed lemon juice

50g macadamia nuts

salt and pepper to taste

seed crackers to serve

raw vegetables such as carrot, fennel, celery and cucumber, cut into bite-sized pieces, for dipping

Method

Melt the coconut oil in a large saucepan over medium heat. Add the onion and cook, stirring, for about 5 minutes, or until softened. Add the garlic and cook for about 30 seconds, or until it starts to colour.

Add the kale and 125ml water. Cover and cook for 3 minutes, or until the kale is tender. Leave to cool slightly.

Transfer the kale mixture and the cooking liquid to a food processor and add the tahini, olive oil, cayenne pepper (if using), lemon juice, macadamia nuts, salt and pepper. Process until smooth and serve with seed crackers and raw vegetables.

The kale dip will keep in an airtight container in the fridge for up to 5 days.