Category: Kale

Kale Chips

11/29/2018

November is Kale Month at Veggie Buds Club so we are excited to bring you a delicious classic kale recipe from Noelle Martin of @motherhoodandmeals- kale chips! We still have a few "Kids Love Kale!" Veggie Buds Super Club boxes left in our shop, purchase one today to receive fun hands-on kale activities, games, growing projects, and more!

Kale is such a powerhouse vegetable and yet one that kids often turn their nose up at if served “as is”. One recipe that is always a winner in our house is Kale Chips. And as soon as I heard the November veggie of the month was kale I knew this was the recipe I would share! These are a great snack or side to any meal. I have even served them with scrambled eggs at breakfast!

Kale Chips

Break apart on head of fresh, washed kale...or better yet, have your children pull it apart! Place pieces on a baking stone or sheet and drizzle with avocado oil, maple syrup, and a small sprinkle of turmeric. Add sunflower seeds and roast at 400F for about 8-10 minutes or until kale is crispy. This can also be made in a toaster oven at 400 for 3-5 minutes. It’s that easy!!! That calls for a Kale Yeah!

Noelle Martin is a Registered Dietitian and mom of three young boys. She has a passion for education, inspiring, and empowering moms to make healthy choices for themselves and their families. Noelle loves involving her children in food planning and preparation for their home and sees the kitchen as a perfect area for teaching both academic and life skills. Follow @MotherhoodandMeals on Instagram for Noelle's nutrition tips, recipes, product reviews, and motherhood moments.

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Kids Love Rainbow Veggies!

11/22/2018

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We are excited to bring you this month's post from Katie Blauser, the creator of Eat Pretty Darling. Each month on our blog we feature a "Color of the Week" that corresponds with Veggie Buds Club's veggie of the month. November's veggie is KALE, and we're having fun this month by celebrating RAINBOW veggies and a RAINBOW KALE kid-friendly recipe!

Katie Blauser is the mama of two boys, wife of a picky eater, and food lover at Eat Pretty Darling. She believes in making food fun, healthy, & pretty! Katie’s not only outnumbered by boys in her little family, but also by picky eaters. She loves trying to find new ways to get both kids and adults to eat healthy while making food pretty yummy, pretty healthy, and pretty fun! Find Katie on Instagram (@eatprettydarling), where she shares colorful and cute food ideas for both picky and adventurous eaters.

Color of the Week - Rainbow

Some weeks we like to have a little fun and instead of picking a color, we pick all of the colors! Rainbow is a color in our book. We grabbed one item in each color to go with our green kale in this month’s Veggie Buds Club box. My son picked some of his favorites for each color. Blueberries for blue, carrots for orange, yellow bell pepper for yellow, tomatoes for red, and purple cabbage for purple.
Salads may not be the first thing that comes to mind when thinking of kid food, but making it full of color and having them help pick the ingredients makes it a little more exciting. The fun thing about this recipe is you could use almost any fruits or veggies that fit the colors, as long as you try to make a rainbow! Have your kids be a part of it from start to finish.

Rainbow Kale

Ingredients

3 cups kale, stem removed and finely chopped
1 medium yellow pepper
1 cup shredded carrots
1 cup diced tomatoes
1 cup shredded purple cabbage
1 cup blueberries

Dressing

2-3 Tablespoons olive oil
Zest and juice of 1 lemon
¼ tsp salt
⅛ tsp ground black pepper

Instructions

Place kale in a large bowl. Mix all dressing ingredients in a small jar. Shake it well to combine.
Drizzle dressing on top and gently massage dressing into kale (this is a fun part for the kids!). Add in remaining ingredients and toss to coat the vegetables in the dressing.
Cover and place in the fridge to let the kale become a little more tender.

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Gluten-Free Kale Crackers with Kale White Bean Dip

11/15/2018

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November's featured veggie is KALE at Veggie Buds Club! We hope you enjoy these delicious recipes for Gluten-Free Kale Crackers and Kale White Bean Dip from this month's Veggie Buds Club subscription box.

This recipe was developed by Heather Staller, a mom of two boys, ages 6 and 3, and cooking instructor specializing in bringing cooking into preschool classrooms. After college, Heather knew she wanted to be a teacher, but first followed her lifelong dream of going to culinary school. Teaching cooking combines both of her passions, and she truly enjoys introducing young children to the joys of cooking with fresh ingredients. Find Heather on Instagram (@heather_kidskitchen), where she shares inventive kid-friendly recipes and ideas for cooking with kids at home.

Kale and White Bean Dip

Blending kale into a simple, creamy dip is a great way to get kids involved in cooking with the veggie of the month. Your little chef can get hands-on experience by preparing the kale for this recipe: wash and dry the kale leaves, remove the kale stems, and rip or cut the kale into small pieces. The kale is first cooked with garlic to infuse the dip with lots of flavor and make the kale easily blend into the white beans. Make sure you have your little one push the button on the food processor and watch the bean dip turn a beautiful shade of green. Serve the dip with crackers and fresh veggies, or spread it on bread for a delicious sandwich filling.

Ingredients

3 tablespoons olive oil
2 garlic cloves, sliced
2 packed cups chopped or ripped kale leaves (any kind)
1 15-ounce can white beans (2 cups), drained and rinsed
½ lemon
½ teaspoon coarse salt

Instructions

Heat 1 tablespoon of oil in a sauté pan or skillet over medium heat. Add garlic and cook, stirring occasionally, until the garlic is lightly browned, about 1 minute. Add kale and a ¼ cup of water. Stir occasionally until the kale is wilted and all the water has evaporated, about 5 minutes. Transfer cooked kale to a plate to cool.
Meanwhile, add beans, the juice of ½ a lemon, remaining 2 tablespoons of oil, and salt to a food processor bowl. Once kale has cooled, add it to the food processor and blend. Add a splash of water if bean dip seems too thick to blend. Stop and scrape down the sides of the bowl then blend again until creamy.
Taste for seasoning and add additional salt and/or lemon juice as needed. Serve as is or store in the refrigerator for up to 5 days.

Gluten-Free Kale Crackers

Ingredients

1 packed cup chopped kale leaves (any kind)
1 ½ cups all-purpose gluten-free flour blend or regular all-purpose flour
¼ teaspoon coarse salt
2 tablespoons room temperature coconut oil or butter
½ teaspoon honey
3 to 5 tablespoons cold water

Instructions

Preheat oven to 375 degrees.
Add kale to a food processor and pulse until very finely chopped.
Add flour and salt and pulse a few times to combine. Add oil and honey and pulse until mixture looks crumbly.
Continue to pulse and add a little water at a time until a dough forms. Check by removing the top of the food processor and squeezing the dough together between your fingers. If the dough is still crumbly, add another tablespoon of water and blend again. If your dough is too sticky, add a little more flour.
Dump dough out onto a sheet of parchment paper and press it together to form a small rectangle. Place another sheet of parchment on top of the dough and use a rolling pin to carefully roll the dough out about 1/8-inch thick. Remove the top sheet of parchment and sprinkle a little extra salt over the top of the dough then gently roll it in with the rolling pin.
Using a pizza wheel or knife, cut the dough, making a grid of squares. If the edges of your rolled dough are very thin, trim and discard so they don’t burn in the oven. Transfer the parchment paper with the rolled and cut dough on it to a sheet pan and bake until golden brown around the edges, about 12 to 15 minutes. Watch the crackers carefully because you want them cooked enough to be crunchy and brown but not burnt.
Store cooled crackers in an airtight container at room temperature for up to a week.

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Kale Chips

Kale Chips

Kids Love Rainbow Veggies!

Color of the Week - Rainbow

Rainbow Kale

Gluten-Free Kale Crackers with Kale White Bean Dip

Kale and White Bean Dip

Gluten-Free Kale Crackers

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