Today's Ms. Gardner's 4th grade class visited the Native American Garden, planted some kale seeds and ate kale. In the Native American Garden we discussed how Chumash made flour from the acorns of the coast live oak. The students planted California poppy seeds. They also learned that students who did reports on the native plants last year had their reports linked to the plant signs via QR codes. They'll have the opportunity to do this later this school year.
The students chose between kale smoothies and kale chips for their snack.
1 bunch of kale
1 T. olive oil
Pre-heat oven to 350. Take off center rib of kale and tear remainder in small pieces. Wash kale and dry well. Put in bowl and mix with olive oil and salt. Place on baking sheet that's lined with parchment paper. Cook for 10-15 minutes. Remove from sheet. Add parmesan cheese if desired. Eat!
8 oz. liquid (almond milk, apple juice, orange juice) we used almond milk at school
½ c. frozen mango chunks (or any other frozen fruit)
1 medium banana
1 c. curly leaf or lacinato kale
Blend and serve.