I don’t know about the rest of the country, but down here in the South, the “New Year’s Day” tradition is black-eyed peas and collard greens – usually served with cornbread or cracklin’ bread and ham or fried chicken or (in my family) both – with home-made banana pudding for dessert.
This year I decided to use ionized water to prepare these traditional southern dishes and what a difference it made! Cooking with ionized water made all the difference – by far my best batch yet.
Using both alkaline and acidic water during prep and cooking enhanced the flavor, texture – and actually cut the cooking time for the collard greens significantly.
In my family “Turkey Dinner” is the traditional meal at both Thanksgiving and Christmas. Thanksgiving 2008 was when I first experienced what a difference alkaline ionized water could make in how juicy my holiday turkeys came out. If you’re a water ionizer owner and plan to cook a turkey for Christmas I highly recommend trying this yourself. Once you start cooking with ionized water, you’ll never go back!
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