Okay so you had a wonderful Xmas. Now it’s time to ramp up and get ready 2 ring in the New Year in style. Time to do a little spiritual housekeeping. You know clearing and removing the toxicity and painful aspects from your life. So, staying in the you are what you eat, let’s begin with one of my all time favorites. Black-eyed peas ain’t just for Luck for the New Years!; they are delicious little white legumes that have a mild taste and smooth texture that can be enjoyed year-round. This simple, refreshing pea salad recipe makes a delicious potluck dish. I add cauliflower* and sliced avocado and chopped chives to make it a complete meal. Don’t forget the sounds. No worries, I will share it in the next post. Til’ then Let’s Jam!
- 2 cups defrosted black-eyed peas rinse and drain and set aside.
- 10 scallions, roughly chopped
- 1 red and yellow bell pepper, stemmed, seeded, and finely chopped
- 1 cup cherry or grape tomatoes, chopped
- 1 medium cucumber, seeded and finely chopped
- 2 serrano peppers or 1 Habanero or Scotch bonnet chile, stemmed, seeded, and minced
- Sea salt and freshly ground black pepper, to taste
- 1 Bunch of raw kale chopped finely
- ¼ cup fresh lime juice (about 2½ limes, juiced)
- 1 cup chopped parsley (I like cilantro sometimes to give it a nice kick)
- ¼ to ½ to cup olive oil 1 tablespoon smooth Dijon mustard * See note below
- 1½ teaspoons honey
- Sea salt and freshly ground pepper, to taste
- Teaspoon of Fresh Thyme to give it that Creole appeal
If you want to make it an entrée add
- Cauliflower* with 1 tsp. turmeric in food processor blend to the size of rice kernels or Raw Vegan couscous mix with rest of ingredients
- Sliced avocado as garnish
- In a large bowl, whisk together the lime juice and parsley. Continue whisking as you slowly drizzle in the olive oil to make a smooth dressing.
- Add the black-eyed peas, scallions, bell pepper, tomato (try not to transfer the tomato juice and seeds to the salad), cucumber, and minced pepper to the bowl. Season the mixture with salt and pepper and use a big spoon to toss the salad. Cover and set aside at room temperature for at least 1 hour, or refrigerate up to overnight to marinate and meld the flavors. Add raw chopped kale. Serve chilled or at room temperature. To make this salad a main dish, add raw cauliflower* and top with avocado slices. and chopped chives for garnish.
- Adapted from Saveur Magazine, May 2012.
- The original recipe called for one cup canola oil, which seemed like way too much oil. I reduced the oil by half and used olive oil instead. You might be able to get away with just ⅓ cup oil.
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