Dinner at the Ranch

Faux meatloaf with barbecue sauce, roast purple sweet potatoes; Raw kale salad with tangelo-coconut dressing

Purple Okinawan sweet potatoes are roasted in coconut oil, cinnamon and cardamom, while the “wheat” loaf is generously basted with some excellent barbecue sauce–a gift from my brother. The sauce is made by some kind of mom-and-pop outfit in Missouri called Show-Me Barbecue Sauce.

Raw kale from the garden is massaged with coconut oil and seasoned tangelo juice, then we add basil, parsley and Ethiopian moringa leaf. Served topped with toasted cashews and mild chilies.

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