The New Year is practically upon us, and it may be silly, but we know you could use all the luck you can get! Starting fresh, resolutions, and all kinds of plans – something as simple as moving forward a year certainly comes with a lot of expectations. But don’t worry – ReBuilt is by your side to make sure that the countdown to the New Year comes with a little serendipity. In the Southern United States, folks ring in the New Year with some very special foods that are tried-and-true guarantees for a perfect year. (Okay, maybe not ‘guaranteed’, but they sure can’t hurt!) The tradition involves some tasty snacks that are also jam-packed with nutrition; but they taste so good no one will even be thinking about how healthy their choices already are for 2019. In the South, on New Year’s, you eat peas for pennies; and greens for green. Black-eyed peas and collard greens will bring luck, and fortune, in 2019! We’ve run the formula, and this will undo any bad luck due to broken mirrors and black cats that you may have run into during 2018. Black-eyed pea salad – also known as ‘Texas Caviar’ – has a fresh, zesty taste and is definitely the ‘ka-pow’ of the New Year’s foods because of its hefty dose of lime and cilantro. Here’s our favorite recipe:
- 2 cans black-eyed peas; drained
- 1 fresh jalapeno; diced into tiny pieces
- 1 red onion; diced
- 1 green bell pepper; diced
- 1 red bell pepper; diced
- 2 heaping tablespoons fresh cilantro; chopped
- 3 tablespoons (about one medium lime) juice
- 2 tablespoons olive oil
- 1 tablespoon minced garlic
- Mix all; chill for at least 30 minutes. Serve with tortilla chips.
Greens for green – well, we’ve got some collard greens! It takes a while to soften these bad boys up, but once you do, get ready for a savory treat with a little bit of southern spice!
- 1 pound collard greens; stems removed; chopped into 2 inch pieces
- 5 pieces of maple bacon; chopped
- 2 tablespoons minced garlic
- 1 small white onion; chopped
- 1 tablespoon white sugar
- Sprinkle of cayenne pepper
Combine all ingredients into a stock pot and cover with water. Bring to a boil, then reduce to a simmer at low for two hours (until greens are soft and water is mostly gone).