NEW YEAR’s RECIPES (with raw food you need to plan ahead…)
Posted Dec 29 2008 5:53pm
Where I am from in the South, traditionally, we eat black-eyed peas, collards (or other greens, like kale), and pork, on New Year’s Day. The collards are green, like money, and symbolize prosperity in the New Year. The black-eyed peas symbolize good luck, and the pork also symbolizes prosperity (because the pig is the only animal which eats while it is moving forward)
I don’t eat pork, duh, but I do keep up the tradition of greens and black-eyed peas.
BLACK-EYED PEAS 1 C dried organic black-eyed peas 1 - 2 T minced onion (to taste, optional) 1 - 2 T minced garlic (to taste, optional) 1 - 2 T extra virgin olive oil (to taste) 1 - 2 T apple cider vinegar (to taste) sea salt to taste black pepper to taste (optional)
Sprout black-eyed peas for 3 - 4 days (soak for 12 hours, drain, and sprout, rinsing twice daily for 2 - 3 - 1/2 more days) Mix sprouted black-eyed peas with minced onion and a minced garlic to taste (optional). Add olive oil and vinegar, and mix well. Add salt and pepper to taste.
You can also find these COLLARDS RECIPES elsewhere within blog. They are re-listed here for your convenience.
MARINATED GREENS MARINADE 1/4 C apple cider vinegar 1/4 C sun-dried tomatoes, finely chopped 1/4 C scallions, white parts only, finely only 1 clove garlic, minced 1 t red pepper flakes 2 t sea salt, divided 1/2 t black pepper 1 bunch collard greens (or other greens) 1/8 C olive oil
1 - Mix apple cider vinegar, sun-dried tomatoes, scallions, garlic, red pepper flakes, 1 t sea salt and pepper. Set aside. 1 - Roll up 2 - 3 leaves into a cylindrical “cigar” shape. 2 - With a sharp knife, thinly slice the rolled greens crosswise into ribbons. 3 - Cross-chop the “rounds” 4 - Place in a large bowl. 5 - Repeat steps 1 - 4 until all greens have been chopped. 6 - Add in olive oil, remaining 1 t salt, and marinade mixture. 7 -Massage all ingredients until mass is reduced by half. 8 -Refrigerate and marinate for 1 - 24 hours
MASSAGED MARINATED GREENS this comes out enough like old-fashioned Southern greens to satisfy your longing for Grandmamma’s cooking.
1 bunch greens (collards, kale, beet, turnip) 5 - 10 kalamata olives, finely chopped 2 T apple cider vinegar 2 T extra virgin olive oil 1 onion, finely chopped 1/2 red bell pepper, slivered fresh garlic, finely chopped, to taste, or garlic powder (optional) chili seasoning, to taste (optional)
1 - Roll up 2 - 3 leaves into a cylindrical “cigar” shape. 2 - With a sharp knife, thinly slice the rolled greens crosswise into ribbons. 3 - Cross-chop the “rounds” 4 - Place in a large bowl. 5 - Repeat steps 1 - 4 until all greens have been chopped. 6 - Add remaining ingredients to bowl and mix. 7 - With hands, ‘massage” greens until bulk is reduced by half. 8 - Set aside to marinate for one hour (or up to 24 hours). Alternatively, eat right away.