Mindful Meditation with DJClass6
We begin our Mindful Moments Meditation series and focus on RECONNECTing to our inner voice that reveals our personal truth.
Today’s Workout: Full Body Workout
When trying to lose weight, cardio is king, right? Not so fast. Cardio is important but resistance training is the secret weapon when you’re trying to shed unwanted pounds. Lifting weights or using resistance bands can strengthen and tone muscles, bring power to your bones and extend calorie burn hours after your workout.
Grab your hand weights (light, medium or heavy) and give our full body dumbbell workout a try.
*Always consult your physician before starting any exercise routine.
Nutrition: Remixed: A Healthy Twist on Your New Year’s Meal
With Thanksgiving and Christmas now behind us, it’s time to celebrate the New Year. Many of us will be eating traditional African American dishes for good luck, like black-eyed peas and collard greens. Why not make it healthier? Check out our healthy twist on New Year’s dinner (black-eyed peas recipe and link to more below), plus a couple of our most delicious ways to get rid of the leftovers.
Savory Black-Eyed Peas For Luck
Ingredients:
- 4 cups raw organic black-eyed peas
- 2 tbsp baking soda
- 6 cups purified water
- 1 cup vegetable stock
- 1 large red onion, chopped
- 1 large red onion, chopped
- 4 garlic cloves, chopped
- 3 tbsp olive oil
- 2 tbsp liquid smoke
- 2 tsp sea salt
- 2 tbsp Spike All-Purpose seasoning
- Optional: 2 slices Lightlife Vegetarian Bacon (for a more traditional dish flavor)
Directions:
The night before cooking, place the black eyed peas in a large storage container. Pick out any debris from the peas. Pour 2-3 cups of purified water into the container to cover the peas. Add the baking soda and mix well. The baking soda softens the peas and shortens cooking time. Seal the container and place in the refrigerator overnight. Don’t soak the peas longer than overnight as they will become mushy.
When ready to cook, drain the peas and rinse with cold water. Set aside.
Heat olive oil in a heavy pot. Add onions and garlic and sauté until the onions are translucent. Add the peas and stir until mixed well. Add the remaining ingredients and cook on low to medium heat for 30-45 minutes. Cook until peas are tender and to desired texture. Adjust seasonings to taste.
Check out our Smoky Collard Greens recipe here.
New Year’s Cornbread Muffins
Ingredients:
- 1 cup cooked black-eyed peas (recipe above)
- 1 cup cooked collard greens (recipe here)
- Your favorite cornbread recipe (make it vegan by substituting milk for nut milk (unsweetened and unflavored) and using egg replacer). You can find egg replacer at your local grocery or health food store.
- Paper muffin baking cups
- Vegan butter) and hot sauce, for serving
Directions:
- Preheat your oven according to your favorite cornbread recipe instructions.
- Combine your cornbread ingredients to make the batter. Stir black-eyed peas and collard greens into the cornbread batter. Bake as directed on your cornbread recipe.
- Serve with vegan butter and hot sauce for dipping.
New Year’s Soul Rolls
Ingredients:
- 1/2 cup cooked black-eyed peas (recipe above)
- 1/2 cup cooked collard greens (recipe here)
- 1/2 cup cooked brown rice, cooled
- Eight 7-inch egg roll wrappers
- 1 to 2 1/2 cups of high-heat oil, depending on size of pan or deep fryer (avocado or safflower oil)
- Water
Directions:
- Heat oil on medium-high heat in a large cast iron skillet, Dutch oven or deep fryer.
- Mix black-eyed peas, collard greens and brown rice together in a small bowl.
- With one corner facing you, line up egg roll wrappers for filling. Place a heaping tablespoon of the mixture in the center of each egg roll. Fold the near corner up over the mixture, then fold in the left and right corners. Brush a bit of water on the final corner to seal the rolls and then roll up completely.
- Carefully place the rolls in the oil and fry until golden brown. Drain on paper towels.
- Serve with hot sauce or your favorite condiment.
