A Scrumptious Red Spread for Juneteenth

While Juneteenth seems to have made its way into the national consciousness in recent years, this day that symbolizes freedom and community has been celebrated for over 150 years. The origins of Juneteenth date back to June 19, 1865, when slaves in Galveston, Texas, received news that slavery was abolished, two years after the Emancipation Proclamation. Juneteenth is now a federal holiday, filled with hearty celebrations and colorful foods — with red being one of the prominent colors featured on many a Juneteenth spread. Red foods, according to The New York Times, are “a symbol of ingenuity and resilience in bondage,” and naturally red foods happen to be great for us as well!

According to Renée Simpson, a registered dietitian nutritionist, a plant-based chef and founder of Well Diva Lifestyle, eating red foods provides a slew of benefits for our bodies. “The great benefit of eating red foods is that they contain cancer-fighting chemicals,” Simpson says. “The red pigment is from lycopene, which is a phytonutrient and antioxidant. In addition to fighting cancer, phytonutrients also can slow the effects of aging.”

Phytonutrients are plant powerhouses that are beneficial not just for plants but for us too. “Phytonutrients are naturally occurring chemicals found in plants,” Simpson says. “They serve as a natural pesticide, protecting plants from insects while also protecting us when we consume them by providing antioxidants.”

For everything from a refreshing watermelon and shrimp ceviche to a classic strawberry shortcake, read on for recipes by Simpson and more Black chefs for your Juneteenth celebration!

Red foods styled on a bright colored tablecloth

Strawberry Salsa With Cinnamon Chips

from Chef Tanorria Askew of Tanorria’s Table (tanorriastable.com)

Ingredients:

1 16-oz. container fresh strawberries

1 jalapeño, diced

1 small red onion, diced

4 large mint leaves, chiffonade (fancy word for super-thin ribbons)

1 lime, juiced

1 tablespoon honey

1 teaspoon salt

Method:

Remove stems from each strawberry and cut strawberries into small dice. Combine all ingredients in a bowl and toss until well combined and lime juice and honey are evenly distributed.

Serve immediately, or chill before serving.

Note: Store salsa in an airtight container in the refrigerator for three to four days.

Cinnamon Sugar Chips

Ingredients:

1 package soft taco flour tortillas (10-count)

4 tablespoons butter, melted

¼ cup sugar

3 tablespoons cinnamon

Method:

Preheat the oven to 350°F.

Cut tortillas into triangles. In a small bowl, combine cinnamon and sugar. Stir until well combined.

In a large bowl, drizzle tortillas with melted butter and sprinkle generously with cinnamon sugar.

Toss tortillas until fully covered in butter and cinnamon sugar. Lay tortillas on a baking sheet and bake for 10-12 minutes or until golden brown.

Note: Store cinnamon sugar chips in an airtight bag or container for one to two weeks.

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Watermelon and Shrimp Ceviche

from Renée Simpson, R.D.N., founder of Well Diva Lifestyle

(welldiva.com)

Ingredients:

2 limes, juiced

1 tablespoon peach balsamic vinegar

¼ medium red onion, thinly sliced

1 serrano pepper, finely minced

20 or so medium-size shrimp, cooked and peeled

2 cups watermelon chunks

approx. 10 mint leaves, finely chopped

coarse salt, to taste