J Man didn’t think he’d like coconut, but then he tried it and realized he loved coconut.
J Man didn’t think he’d like girls, but then he met some and realized he loved girls.
More about the coconut later.
First, a story about my little Romeo.
I’ve already shared with you his “relationship” with Carly. Then, last week in church, I caught him holding hands with Brianna. Two ladies? Really?
Yesterday as I was dropping him off at preschool, his teacher took me outside to show me what he had written in sidewalk chalk: “To Ava from Jackson” with a big heart.
So last night, Matty B said, “Did Teacher Melissa talk to you about J Man and that girl?”
“Oh, Ava?” I replied.
“No,” he said sounding confused. “Apparently J Man and Sahilah were holding hands at school today.”
Four ladies? Really?
Maybe it’s his coconut breath.
The kid loves coconut, which is kind of surprising to me, being how picky he is.
Looking back at previous recipes, I realize that I’ve already posted a coconut kale recipe.
But this recipe has large flake coconut.
It has coconut oil.
It has shredded coconut.
AND I put Earth Balance coconut spread on my sweet potato.
That’s FOUR coconuts.
And as J Man will testify, four is always better than one…
Four Coconut Kale
2 cups kale
1 tsp coconut oil
1/4 cup large flake coconut
1 TBS Bragg’s liquid aminos
1 TBS shredded coconut
Optional: baked sweet potato and Earth Balance coconut spread
Preheat oven to 400.
Massage kale and flaked coconut with oil and liquid aminos.
Bake on a cookie sheet for 10-12 minutes.
Lightly toast shredded coconut in a fry pan over medium heat, 2-3 minutes.
Top baked sweet potato with kale mixture and toasted coconut.