Juneteenth & the Healthier Side of Freedom (OUTSPOKEN Diva's Favorite Recipes)

Hibiscus-and-Ginger Iced Tea

Ingredients

• 1⁄2 cup water
• 1⁄2 cup sugar
• One 3" piece of fresh ginger, peeled and grated
• 4 hibiscus tea bags (I like TAZO)
• 8 cups water, room temperature
• Ice

Directions

Ginger simple syrup:

1. Combine the sugar and 1⁄2 cup of water in a 2-quart saucepan.
2. Bring to a boil and let syrup cook for 3 minutes, stirring until all of the sugar is dissolved.
3. Remove the pot from heat and add the grated ginger.
4. Let syrup cool completely and strain. Set the syrup aside.

Hibiscus tea:

1. In a 4-quart saucepan, pour 4 cups of water over the tea bags and place the pot over low heat.
2. Bring the water to a slow simmer and let cook for 5 minutes.
3. Turn off the heat and let the tea steep for another 5 minutes.
4. Strain into a pitcher and add in the remaining 4 cups of water.
5. Fill the pitcher with ice.

Baked Catfish Fillets

Ingredients

• 2 tablespoons minced fresh parsley
• 3/4 teaspoon paprika
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/2 teaspoon pepper
• 4 catfish fillets (6 ounces each)
• 2 tablespoons lemon juice
• 1 tablespoon reduced-fat butter, melted
• 1 garlic clove, minced

Directions

1. Combine the first six ingredients; cover the fillets on both sides with the mixture. Place in a greased 13-in. x 9-in. baking dish. Combine the lemon juice, butter, and garlic; drizzle over the fillets.
2. Bake, uncovered, at 350° for 15-20 minutes or until fish flakes easily with a fork.
   
   
   

Simple Black-Eyed Peas with Collard Greens

Ingredients

• 1 large bunch collard greens, chopped (about 4 cups)
• 1 large onion, chopped
• 1 green or red bell pepper, chopped
• 4 cloves garlic finely chopped
• 3 tablespoons canola oil
• 2 (14.5 oz) cans crushed or diced tomatoes, low sodium
• 1 (14 oz) can black-eyed peas
• 2 tablespoons cider vinegar
• 1 teaspoon thyme
• 1 teaspoon black pepper

Directions

1. Wash collards, remove stems, and slice leaves into strips. Cut across strips to cut leaves into bite-size pieces.
2. Heat oil in a large pot over medium heat. Add bell pepper, onions, and garlic, and cook for 3-4 minutes.
3. Stir in collards to coat with oil and cook for about 5 minutes, stirring regularly. (Add water if collards start to stick to the pot.)
4. Stir in tomatoes, cover, and cook for another 10 minutes.
5. Add the black-eyed peas, cider vinegar, and spices.
6. Stir well, cover, and simmer on low heat until collards are tender.
7. Serve on a bed of rice.

Strawberry Spinach Salad (Because what is the holiday without the fruit)

Ingredients

Dressing:

• ½ cup white sugar
• ½ cup olive oil
• ¼ cup distilled white vinegar
• 2 tablespoons sesame seeds
• 1 tablespoon minced onion
• ¼ teaspoon paprika
• ¼ teaspoon Worcestershire sauce

Salad:

• 1 quart strawberries - cleaned, hulled, and sliced
• 10 ounces fresh spinach - rinsed, dried, and torn into bite-size pieces
• ¼ cup almonds, blanched and slivered

Directions

1. Make the dressing: Whisk together sugar, oil, vinegar, sesame seeds, onion, paprika, and Worcestershire in a medium bowl. Cover and chill for 1 hour.
2. Make the salad: Combine strawberries, spinach, and almonds in a large bowl.
3. Pour dressing over salad; toss to coat. Refrigerate for 10 to 15 minutes before serving.

Happy Juneteenth!!! Healthy Juneteenth!!!✊🏽

As Always Talking to You in Adult Terms!