Day 3 of Farm to School Month at Marquez Charter

Today we celebrated National Kale Day by distributing kale smoothies and kale chips. We handed out more than 200 smoothies before school. That's at least 14 batches of the recipe.
Thanks to the many helpers: Leaf, River and Winter Armm; Kristiana Tarnuzzer; Sabrina Valensi; Sophia and Veronica Kissane, Logan, QZ and her daughter.

Thanks to Gelson's for donating the ingredients! We appreciate their generous gift card!

Kale Smoothie Recipe

8 oz liquid ( orange juice, almond milk, rice milk, orange juice/water combo)
1 cup kale leaves torn in small pieces with spine removed
1/4-1/2 c. frozen mango or other frozen fruit
1/2  banana

We used a combo of orange juice and water for the liquid.

Kale Chips

Heat oven to 350 degrees.
Wash kale and tear into small pieces.
Place in a bowl and mix in small amount of olive oil. Add small amount of sea salt if desired.
Prepare sheet pan with parchment.
Put kale on it.
Cook 10-15 minutes until just brown at edges.