Okra is a great vegetable but one that probably finds itself on most people’s ‘Less Than Familiar’ lists.
A staple in Indian, African & Middle Eastern cooking, it is now readily available in supermarkets & from many greengrocers.
It is an absolute powerhouse when it comes to soluble fibre (some might have been put off from purchasing due to the phrase ‘Okra slime’) This gelatinous quality is exceptional when’s it comes to maintaining a healthy bowel rhythm & also acts to aid good cardiovascular health through the removal of excess cholesterol. Many find this to be a sensational aid through pregnancy which leads nicely into my next point!
In addition to this fibre, okra is also full to the rafters with micronutrients, notably Vitamins C, A, K, Folate, B1, B2, B3, B5, B6, Magnesium & Manganese. And just so it couldn’t be seen as a shirker there’s plenty of antioxidants coming along for the ride too such as Beta Carotene, Lutein & Zeazanthin (crucial for eye health), Epicatechin, Catechin, Rutin, Procyanidin and Quercetin (also an antihistamine).
Pop into soups, stews & curries to add a beautiful glossy richness or alternatively try out these crispy bites as a stepping stone if the ‘slime’ is still playing on your mind 😉
- 500g okra
- 1 tbsp melted coconut oil
- pinch Himalayan salt
- freshly ground black pepper (to taste)
- Preheat the oven to 230°C.
- Wash & thoroughly dry the okra then chop into 1cm pieces.
- Toss with the coconut oil & seasoning then transfer to a baking tray & roast for 25-30 minutes until crisp & golden.
- Serve straight away as a great snack or alongside whatever you fancy as a different spin on a green veggie side dish 🙂