Happy New Year! I hope everyone has had time to relax and reflect on this wonderful year that just ended. I am so grateful for this platform and the ability to create and share food with others through social media. We also welcomed our first child into the world back in June and I have since been on maternity leave from blogging and my baking business. I know it has been a while since I’ve posted any recipes. It’s amazing how hard it is to make time for recipe sharing since our daughter, River arrived. At 6 months post partum, I finally feel ready and able to begin baking cakes and creating simple and delicious recipes to share once again. There was a brief moment that I seriously thought I would not pick up where I left off, but here I am!
Updates and things ahead:
My husband gifted me a brand new kitchenaid mixer for Christmas and I knew I had to put it to great use by reopening my cottage food bakery here in Oakland. We are also planning to move to a new house in the next month or so and will finally have a dish washer again after 3 long years of hand washing everything! It may not sound like a big deal to many but trying to run a bakery, cooking dinner every night and taking care of a 6 month old on the verge of crawling leaves very little time for hours of washing dishes each day! So when we decided to move and upgrade to a place with a dishwasher, I knew it was time to go back to work 🙂 Our daughter has also become a little more independent and does not need to constantly nurse anymore, which frees up some time for mama to get creative in the kitchen. I’m looking forward to bringing ya’ll many more recipes and pictures of decadent cakes in 2018!
To start this new year off, I am sharing an easy health and wealth promoting soup that my folks down south will be familiar with. Southerners traditionally consume a combination of black eyed peas, collard greens and pork to promote a prosperous new year ahead. In this recipe, I have combined all three into a healthy soup.
- 2 c cubed precooked ham
- 6-8c bone broth (I highly suggest using REAL high quality bone broth, not the shelf stable kind OR making your own if possible)
- 2 cup soaked & cooked black eyed peas (or canned beans to save time)
- (To make: soak for 24 hours w/ 1 tbsp apple cider vinegar, changing out the water every 8 hours). Once finished, rinse the beans and cook over medium low heat for 1 hour or until soft.
- 1 bunch chopped collard greens
- 1 onion diced
- 4 cloves minced garlic
- 1 tbsp of ghee
- 1/4-1/2 tsp red pepper flakes for desired heat
- 1 tsp pink salt
- 1 tsp + 1 tbsp apple cider vinegar (for soaking)
- Begin by preparing the black eyed peas (skip this step if using canned beans). Place the beans in a pot and cover with fresh water and add 1 tbsp Apple cider vinegar. Rinse the beans and replace the water every 8 hours for a 24 hour period. Once they have been soaked, rinse the beans once again and fill with clean water. Cook the beans over medium low heat for about 1 1/2 hours until they are soft. Set the beans aside.
- Chop the onion, garlic and collard greens. Add 1 tbsp of ghee to a large pot and add the onion. Cook over medium heat until the onions are translucent. Then add in the garlic and cook for 1 minute. Add the chopped collard greens and salt and sauté until they soften a bit. Add in the broth and red pepper flakes and bring to a boil. Turn the heat down to a slow simmer and add the cubed ham and cooked black eyed peas. Cook for about 10 minutes then serve with fresh parsley. Have a happy and healthy New Year!!