|Kale Pesto with Toasted Walnuts Recipe|
So Why Should YOU Care About Kale?
* Kale continues to trend upward and has increased in sales over 200%
* Kale is now seen more often on restaurant menus and in grocery store aisles
* Kale is also now appearing in school lunches like the New York Public School System, as a staple item for kids to enjoy
* It's nutritional benefits can help make a difference in our country's health crisis
Kale is a versatile ingredient for recipes of all kinds
On October 7, retailers, bloggers, chefs, food influencers and other media members will be joining in on a digital conversation through the sharing of recipes, photos and posts, as well as a Twitter party, which had over a million impressions last year.
In conjunction to digital efforts, there will also be in-person events around the country and on-air interviews with the movement's founders:
Dr. Drew Ramsey, MD
Chef Jennifer Iserloh (Skinny Chef).
As the best-selling author of 50 Shade of Kale and Healthy Cheats and a classically trained chef, Jennifer is a leader in promoting diets of delicious, nutritious and easy to prepare meals to help promote healthy lifestyles. To schedule an interview or on-air appearance with Jennifer, please contact us directly.
And of course, a celebration of kale wouldn't be complete without recipes.
Kale Pesto with Toasted Walnuts Recipe
2 cups packed torn kale leaves, stems removed
1 cup packed fresh basil leaves
1 teaspoon sea salt
1/4 cup extra virgin olive oil
1/4 cup toasted walnuts
4 cloves garlic, chopped
1/2 cup grated Parmesan cheese
In a food processor, combine the kale leaves, basil leaves, and salt. Pulse 10 to 12 times, until the kale leaves are finely chopped. With the motor running, drizzle in the olive oil. Scrape down the sides of the processor. Add the walnuts and garlic and process again, then add the cheese and pulse to combine. Toss with your favorite pasta and serve immediately.
For more information, visit www.NationalKaleDay.org