Inspiration from Shawn & Tami
1 bunch Chard (or kale, beet greens, etc.)
1 cup frozen or fresh fruit (blueberries, strawberries, raspberries, pineapple, etc.)
1 frozen banana
1 cup rice/soy or dairy milk
Optional: add honey or fruit flavored yogurt to sweeten to taste
Directions: Add all ingredients to a blender and puree. This is a recipe that you can truly experiment with. Use any fruit or greens that you happen to have on-hand or purchase special fruit to make a “tropical” green drink. If you want the drink to be a special green-colored smoothie, try kiwi, avocados, pineapple, and don’t forget the garden greens!
Kids and adults will love these – and you won’t even realize you are getting your daily dose of fruits & veggies!
1 bunch kale, cleaned and dried in a cotton towel
About 2 TBS olive oil
Salt, seasoned salt and or garlic salt
Directions: Heat oven to 425-450 degrees. Cut stems from the kale stalks (you can save the stems for another use, like a stir-fry or a quick nibble). Tear leaves into 2 to 3-inch size pieces and place them in a large bowl. Drizzle them in olive oil, then toss the kale with your hands until all of it is lightly covered with the oil. Spread kale out on one or two large baking sheets. Don’t pile them up; keep them in one layer. Sprinkle with salt to taste. Bake until kale is nice and crispy, 10-15 minutes. You will hear it hissing and popping while it is cooking. Don’t worry this is normal. Remove from oven, transfer kale chips to a bowl, and enjoy. Makes 4 or more servings.
At the farmer’s market a mother told me that her daughter loves this recipe so much, that the first thing she asks for in a supermarket is…kale!