(vegan) Kale & Spinach dip in Olive oil - Bimby directions

I have to write this one down because I highly modified some recipes I found on the web. See below why I modified these recipes

INGREDIENTS:

For the faux parmesan (recipe modified from http://minimalistbaker.com/how-to-make-vegan-parmesan-cheese/):
1/4 cup Macademia nuts
1/2 cup Walnuts
3 Tbsp Nutritional Yeast
1/4 tsp sea salt
1/4 tsp garlic powder
Directions: Grind all the ingredients together in a food processor for about 1 minute. Store in a glass jar in the fridge.

Rest of the dip (recipe modified from http://www.chowhound.com/recipes/garlicky-kale-and-spinach-dip-11351 and http://minimalistbaker.com/creamy-kale-and-spinach-dip/ ):
40 gr Olive Oil
200 gr Chopped Kale including stem
100 gr baby spinach (I used a mixed kale, spinach, collard green and arugola salad prewashed box
3 small cloves of garlic, or 2 medium, or 1 big ;-)
add the rest of ingredients at the end:
1/4 cup finely chopped parsley
1 Tbsp dried origano
1/4 tsp Tumeric (just a pinch)
2 Tbsp Extravirgin Olive oil

in a skillet fry the garlic in the 40 gr of olive oil (never fry the extra virgin, which can be added only when the dip is cold) until gets yellow, then add chopped kale and spinach.
If you have a Thermomix or Bimby, put everything in the jug, chop for 5 sec speed 5, then cook for 3.30 min, heat 100, speed 3.
Let cool down, possibly in a cooler container.
add 1/4 cup faux Parmesan, and the rest of the ingredients.
Let the Bimby/ Thermomix mix all together up to speed 8, otherwise use a food processor.

If you want it more oily you can mix with more oil or 1/4 cup milk of your choice, but it's super good like that.

Enjoy!

-WHY THIS VARIANT
1- faster to prepare ;-)
2- I have a number of food intolerances, including Cashews and Whey, while Nutritional yeast is a dead yeast, therefore not only works for who has yeast intolerance, but also for getting an extra dose of B12.
3- I want to have a heathy dip which uses Olive oil, because I'm intolerant to Sunflower oil, which is used in the majority of dips and bottled food, and I still love dips as snack food.
4- kale, spinach, oregano, walnuts, garlic, tumeric, arugola, collard greens, parsley are all food pretty healthy for the body: either anti-inflammatory, anti-cancer, or anti-oxidants.

I found many information about healthy food properties in this website: http://nutritionfacts.org/