“Our thoughts and feelings have a chemical effect on our bodies. Stress, repressed emotions, depression, anxiety, lives lived half-assed — all have profound effects on our wellbeing.
Even our fears, hurts and sufferings need to be digested, along with our last meal.
Being truly nourished has just as much to do with our thoughts, feelings, beliefs and experiences as it does with what we are feeding ourselves on a daily basis..”
Saladu Nebbe ~ Raw Hoppin’ John
Serves: 4 to 6
Black-eyed peas are not just for New Years! They are delicious little white beans with a mild taste and smooth texture, and as such can and should be enjoyed year-round. This simple, refreshing pea salad recipe makes a great summer side or potluck dish. I add cauliflower* and sliced avocado to make it a complete meal.
- 2 cups cooked black-eyed peas (I used frozen black-eyed peas Cook black-eyed peas and yam in large saucepan of boiling salted water until tender, about 8 minutes. Drain; cool 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
- 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
If you want to make it an entrée add:
- 1 Cauliflower* with 1 tsp. turmeric in food processor blend to the size of raw rice kernels 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, serve it on top of cooked brown basmati rice and top with avocado slices.
- 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.
Blessings to all…
Eating your Dosha!!
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