Healthy Juneteenth-Inspired Dishes with Chef Ashley Keyes

ATLANTA, Ga. (ATL Live) -

It’s Tasty Tuesday!

Chef Ashley Keyes joins ATL Live with healthy soul food options for Juneteenth and shares how she’s helping teens have a better relationship with food through her non-profit organization, C.H.O.I.C.E.S., in Atlanta.

Harvest Green Hoe Cakes

Ingredients:

• 1 cups Cornmeal
• 1 cups Flour
• ¼ cup Sugar: you can use less
• 1 tsp Baking Powder
• 1 cup Buttermilk
• 1 Egg
• ¼ cup butter, melted
• ¼ cup oil, olive, avocado, coconut, etc.
• ½ tablespoon salt
• 1 tablespoon black pepper
• 1 tablespoon garlic powder
• 1 bunch or 2 cups greens, kale, collards, spinach, etc.
• 1 cup corn
• 2 cloves garlic
• ¼ cup onion, chopped
• ¼ cup red bell pepper, chopped
• ½ cup shredded parmesan cheese

Directions:

1. Mix cornmeal, flour, sugar, seasonings, and baking powder.
2. In another bowl, mix buttermilk, butter, and egg beat lightly
3. Slowly add liquid to the dry mixture and combine. Set aside
4. Saute greens, corn, garlic, onion, and bell pepper in oil for 5 minutes on medium-high heat. Onions should be near translucent.
5. Pour vegetable mixture onto a plate or bowl chilled in the freezer. Stir to chill.
6. Add cheese and vegetables to the cornbread and fold in gently.
7. Heat a non-stick griddle or frying pan at medium heat.
8. Use a small spoon to make round cakes.
9. Once bubbles start to form, flip and cook for another 2-3 minutes
10. Remove and rest, and continue until your mix is all cooked up!

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