Cornbread mix (I used Bob’s Red Mill) + optional 1 tablespoon ground flaxseed
1/2 teaspoon canola oil
4 cloves garlic, chopped
5 stalks (stems + leaves) Swiss chard – add more if making for a crowd
1 cup uncooked sorghum
Fresh okra and tomatoes for garnish
To a pot, add 3 cups water and sorghum. Bring to a boil; cook 5 minutes. Turn heat down to low; cover and cook for about 45 minutes or until tender-firm. (Sorghum does not get soft, but is tender.)
Make Red Beans & Brown Rice according to directions – except do not add sausage, and skip step #1 to make rice. Add okra in step #3 along with green peppers.
Make muffins according to package directions, add 1 tablespoon flaxseed + 3 tablespoons warm water along with the egg.
Lay Swiss chard stems + leaves on top of each other. Slice into 1/4-inch pieces; keep stems separate from leave. Heat oil in small skillet over medium heat. Add Swiss chard stems and cook stirring 2 minutes; add garlic and cook 1 minute. Add chard leaves and 2 tablespoons water; cook stirring for 2 minutes until tender crisp.
Assemble your Soul Food Power Bowl as you wish with Red Beans with Okra & Sorghum, Garlicky Greens and fresh okra and/or okra. Serve with a corn muffin and sorghum molasses if desired.