Looking for something refreshing this Sunday for breakfast or lunch? We’ve got just what you need. This sweet potato dish can be prepared within minutes and is as yummy as a Sunday bowl of salad can get.
Sunday Scrumptious Sweet Potatoes with chard, cabbage & farm eggs with Parsley-Cilantro-Tahini Avocado Sauce
- 2 sweet potatoes
- 1 bunch chard
- pinch black mustard seeds
- pinch fennel seeds
- farm eggs
- 1/4 cabbage
- handful cilantro
- handful parsley
- 2 TB tahini
- 1/4 avocado
- sea salt
- coconut oil
Toast seeds in a skillet until fragrant, add coconut oil and diced sweet potatoes. Saute until slightly golden, add chard and cabbage until bright green. Turn heat off and set aside. Season as you like: sea salt, cayenne, black pepper-you choose. While cooking: mash tahini and avocado together with a squeeze of lime and sea salt.
Chop herbs and mix together. Add to the blender for a quick sauce. Fry eggs in coconut oil to your liking, I like whites hard, yellow a bit runny. Top eggs with veg and sauce everywhere. Enjoy
I found this scribbled on a piece of paper when I was moving, not sure who wrote it, but whoever did, inspired me on a multitude of levels. First I started cooking, then I sat down to write, and so here you go.
“Sunlight divides night and day.
Tell me when it’s time to play.
There is something boiling inside letting through the rain, clouds abide.
Outpouring like ___ lines
People gather now this time
each ray of light they shine.
Just give it all, don’t stand too tall.
Whats mine is yours. What stands must fall.
A welcomed breeze carries the song of bird and __
A cloud once at rest leaves a seed and you will see.
What time means to me.
And we are told until we are old.
The tide will come but soon will fold.”
Until then keep the peace and spread the LOVE,
Blessings from my jungle abode,