On New Year’s Day, my mother always served black-eyed peas for good luck, accompanied by pork-chops and sauerkraut. I later learned that the black-eyed peas, called Hoppin’ John, were a southern tradition, accompanied by collard greens for money and prosperity in the New Year. I continue this tradition in my home, sans pork chops, and continue to enjoy it throughout the year. It’s just plain good and good for you.
I’m linking to an excellent website called the World’s Healthiest Foods for nutritional information for specific foods, rather than writing it in my articles. Just click on the link. If you want to know about a food for which I haven’t created a link, you will want to see their list of 130 World’s Healthiest Foods to learn more.
Hoppin’ John
2 TBSP grapeseed oil or ghee
1 onion, finely chopped
2 garlic cloves, minced
1 ¾ cup black-eyed peas, rinsed
3 cups water
1 whole carrot
Pinch of ground allspice
Pinch of cayenne pepper
2 TBSP shoyu or tamari
Chopped cilantro for garnish
Heat oil in a pressure cooker or soup pot over medium heat. Saute the onion and garlic until golden. Add the peas, water, and carrot. Lock pressure cooker lid in place. Bring to high pressure then reduce heat to maintain pressure for 10 minutes. Place the cooker under cold running water to reduce the pressure. Turn the release valve away from you to open the cooker. Alternately bring to a boil and simmer for about 20 minutes or until tender. Add allspice, cayenne pepper and shoyu. Serves 6.
Serve atop warm pressure cooked brown rice, sprinkled with fresh chopped cilantro. Corn bread is a tasty, traditional alternative to brown rice. Enjoy some steamed collard greens sprinkled with umeboshi plum vinegar. Collards take about 15 minutes to steam.
2 eggs
1 cup soy milk
½ teaspoon vinegar
¼ cup ghee or grapeseed oil
¾ teaspoon salt
1 TBSP maple syrup or honey
4 teaspoons baking powder
1 cup yellow cornmeal
1 cup whole wheat pastry flour
Preheat the oven to 400 degrees. Oil an 8 inch square or 9 inch round baking pan. Beat the eggs, milk, ghee, salt and maple syrup in a large bowl until well blended. Sift in the baking powder and whisk until foamy. Quickly mix in the cornmeal and flour. Beat until smooth. Pour into the oiled baking pan. Bake for 20 to 25 minutes until lightly browned and a knife inserted in the center comes out clean.
Comments