A different take on the traditional cabbage & blackeyed peas!

Loaded Cornbread 2 flax eggs* 1 cup vegan milk 1/4 cup vegan butter 1 1/2 cups self-rising cornmeal 1 cup flour 1/2 cup UNREFINED sugar 8-10 oz organic corn 1-2 sweet onion chopped about a tablespoon of thyme (to taste) Bake @ 450, 20-25 Min. greased skillet *To substitute for real egg, add 1 tablespoon flaxseed meal and 2 tablespoons water per egg requested to a measuring cup, mix and let stand for 5 minutes before plopping into your recipe! 1/8 Skillet: Calories: 181 Carb: 21 Protein:5 Fat:9 Sodium: 380 Fiber: 2

Indian Blackeyed Peas 1 cup chopped onion 1 tablespoon oil 1 hot pepper or to taste 1/2 cup dried blackeyed peas, soaked and drained 2 cups packed spinach 1 pint home canned tomatoes 1 inch knob of ginger 3 cloves garlic 1 tsp garam masala 1/2 tsp salt 1/4 tsp each cinnamon and cardamom powder 1 cup water 3/4 cup uncooked basmati rice Heat oil, cook onion for five minutes Add blackeyed peas & water, cook covered, 25 minutes Combine all but rice remaining in blender, Add and bring to boil. add rice, cook for five minutes, reudce heat, simmer for another 10 minutes. One half cup: Calories:101 Carb:19 Protein:3 Fat:2 Sodium:321 Fiber: 2

Indian Cabbage 2 tablespoons lentils 2 tablespoons coconut oil (I like unrefined) 1 teaspoon of asafetida (hing) 1 teaspoon black mustard seeds About a dozen chopped curry leaves 1-2 chopped hot peppers optional 1 teaspoon salt 2 tablespoons unsweetened coconut whole head chopped or shredded cabbage Soak lentils while preparing other ingredients. Heat oil, toast spices and drained lentils for about 30 seconds, Add cabbage,peppers, and salt, stir regularly for about 2 minutes until cabbage wilts. Per one cup: Calories: 66 Carb:9 Protein: 2 Fat: 3 Sodium: 12 Fiber: 4