FOOD | HEALTH | SPIRITUALITY

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Welcome to Sacred & Delicious! I’d like to reward your interest with two valuable gifts:

The Sacred & Delicious Food List
and
A Complimentary Webinar with Vaidya Smita Naram

The Sacred & Delicious Food List is an addendum to the cookbook, Sacred & Delicious. Author Lisa Mitchell decided to distribute this comprehensive list of the foods through her website so that she would be able to update it more easily. These are foods found in most modern kitchens. The list organizes the foods into categories to reflect how they fit in your diet from an Ayurvedic perspective.

The free webinar with Vaidya Smita Naram that Lisa Mitchell is hosting will be held in the spring of 2019. Dr. Naram is one of India’s leading Ayurvedic pulse masters, herbal pharmacologists, and clinicians, and she has helped thousands of patients overcome serious health problems with the time-tested tools of Ayurveda. Lisa will conduct an interview with Dr. Naram about how to embrace an Ayurvedic diet and other health care approaches that have the potential to transform your health or to sustain optimal wellness. Here are some topics that will be covered:

  • Stories of people who have overcome serious health problems through modern Ayurveda— without taking pharmaceuticals
  • An in-depth discussion about how diseases take take root and evolve in the body from the perspective of Ayurveda.
  • A safe weight-loss plan that never leaves you hungry
  • Dietary recommendations to support chronic health conditions, including acid reflux, acne, headaches, back pain, perimenopause/menopause and more

While you wait for the book, enjoy reading the monthly updates on our blog,
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Black-Eyed Pea Salad

Here’s an easy-to-make, completely satisfying vegan Black-Eyed Pea Salad. Quick, delicious and healthy to boot.

Black-eyed peas are especially appreciated by vegan and vegetarian cooks because the peas will be tender after boiling in about 30 minutes, unlike harder beans such as black beans and chick peas that take an hour or more to cook in a regular pot. With black-eyed peas you’ll have a protein-rich main dish that you can build a summer meal around with very little labor—a gift to the cook on a hot summer night.

If you’re too hungry to wait for the black-eyed peas to cool, no problem! This quintessential Southern food is equally appealing when eaten warm after it’s just been cooked. Once the salad is chilled, it’s an ideal dish to serve at your 4th of July picnic.

If you’re attending holiday events with omnivorous friends and relatives, you can relish your protein and freedom of choice while they can enjoy black-eyed peas as a tasty side!

Happy Birthday, America!

 

BLACK-EYED PEA SALAD

 

Preparation Time: About 45 minutes
Serves 4

 

1½ cups dried black-eyed peas
4 cups water
1 teaspoon Light Grey Celtic Sea Salt
1 fresh bay leaf
Bulb of one medium to large leek
1 small red pepper
2 tablespoons olive oil
½ teaspoon ground cumin
½ teaspoon ground coriander
1 teaspoon balsamic vinegar
Juice 1 lime
1 large clove garlic, pressed
1 teaspoon freshly grated ginger
½ cup tightly packed chopped fresh cilantro (or basil), including some for garnish
¼ to ½ teaspoon Fine Ground Celtic Sea Salt (or Himalayan mineral salt)
Black pepper to taste (optional)

 

1. Before leaving for work, cover peas with 8 cups of cold water. Of if you’re fortunate to work at home, soak the beans for at least 1 hour before cooking and up to 8 hours.

 

2. When ready to cook, rinse the peas under cold water several times. Strain the peas and transfer them to a 6-quart soup pot. Add water, Grey Celtic Sea Salt, and bay leaf, and bring to a boil. Reduce heat to medium, and simmer covered for 30 to 35 minutes. Be careful not to overcook the peas or they will get mushy, but they should be tender when pierced with a fork. Once tender, strain them and transfer to a large mixing bowl to cool.

 

3. While the peas are cooking, wash the leek and red pepper, and dry them. Slice the leek and finely dice the red pepper. Heat a medium-sized sauté pan on medium heat with oil. When the oil is moderately hot, add leeks and red pepper. Sauté the vegetables until the leeks turns golden, about 5 minutes. Add cumin and coriander, and stir. Set aside until the peas have been strained; then spoon the vegetable mixture into the peas.

 

4. Finish the salad by tossing the black-eyed peas with vinegar, lime juice, garlic, ginger, cilantro (or basil), and ¼ teaspoon Fine Ground Celtic Sea Salt. Add salt and pepper to taste. Garnish with cilantro. Serve the salad at room temperature or slightly chilled.

Don't eat more than once or twice a month.

3 Responses

  1. Candice Stark says:

    Lisa –
    I LOVE black eyed peas – this looks delicious. Thanks!
    Candice

    • Lisa says:

      Thanks, Candice, in California! As they say, you can take the woman out of the South, but you can’t take the Southern out of the woman!