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Sunday, December 23, 2012

Healthy Holiday Meals - Black-eyed Pea Croquettes with Maple Dijon Sauce

The other day I posted a blog with a recipe for Roasted Kabocha Squash with Sage and Rosemary that was part of a very special dinner. As promised here is the recipe for the other side dish!

These are my go to when I want to make something to knock someone’s socks off but might not have all that much time. This dish has it all, warm, crunchy, a little savory and a little sweet plus they are remarkably easy to prepare.

Also, let's not kid ourselves here they just sound fancy!

You will need
·        1 cup black-eye peas (soaked over night)
·        ¼ teaspoon sea salt
·        ½ tbsp tamari
·        ½ teaspoon cumin
·        ½ teaspoon turmeric
·        Oil for frying (coconut, safflower, or toasted sesame seed)
·        Handful chopped fresh parsley 
·        Combine all the ingredients in a food processor.
·        Blend until you get fine shreds of bean – don’t blend into a pulp.
·        The mixture should be slightly wet and hold together.
·        Make small palm sized croquettes.
·        Heat oil in a pan and fry about 4 minutes on each side. 

Dipping sauce
·        ¼ cup barley malt or maple syrup to make it gluten free
·        ½ - 1 tbsp Dijon mustard

·        Heat barley or maple syrup and mustard over low heat until it bubbles.
·        Pour over croquettes.
·        Serve hot. 

**The maple syrup is a little thin so I thickened it up using kuzu. To do this take ½ teaspoon kuzu diluted in a little bit of water. Add to bubbling maple – Dijon sauce bring to a low boil string constantly until well mixed and simmer 2 minutes. This will make it think and easier to digest!

 Add a healthy holiday dessert to the end of this meal and everyone will be impressed!

As we are in the holiday season I hope you are still finding ways to make yourself a priority. We can get really caught up in making others happy and gift giving, which is wonderful, but don't forget about yourself!

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