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Kwanzaa Karimu: Collard Green Salad and Black Eye Pea Fritters

 

 

Collard Green Salad


Ingredients:
6 cup collard green, chopped
1 cup cherry or grape tomatoes, sliced
1⁄2 cup red onions, chopped
1 tablespoon ginger, fresh and minced
2 tablespoon olive oil
3 tablespoon balsamic vinegar
3 tablespoon agave
1⁄4 cup raisins
2 tablespoons hemp seeds (optional)
1 teaspoon Himalayan sea salt
Cayenne to taste

 

Directions

1. In a bowl whisk together olive oil, agave, balsamic vinegar, ginger, cayenne, and salt.
2. Massage the dressing into the collard leaves. Massage well. Collards should be soft and
well coated with dressing.
3. Toss the collards with tomatoes, onions, raisins, and hemp seeds. Add salt to taste if
needed.

 

 Black Eye Pea Fritters

 

 

 

Ingredients

  • 2 cups cooked black-eyed peas, drained
  • ½ cup chickpea flour
  • ¼ cup minced sweet or yellow onion
  • 2 cloves garlic, grated
  • 1 tbsp chopped fresh cilantro or parsley, 
  • 1/4 tsp cayenne
  • 1/2 tsp cumin
  • 1/2 tsp smoked paprika
  • ½ tsp sea salt
  • avocado, peanut or coconut oil for frying

 

Instructions

  • Combine all the ingredients in a large mixing bowl. Mash all ingredients together until a thick paste forms.
  •  Roll and shape patties. The mixture makes about 12. If you are not using it immediate place patties in the refrigerator for up to one day.
  •  Heat 2-3 tablespoons of oil in a skillet over medium-high heat. Fry the fritters in batches cooking 3-4 minutes per side, flipping only once, until golden brown.
    Drain the fritters on a paper towel-lined plate. Enjoy warm with or without hot sauce.
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