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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