I say “okra”, you say “gumbo”. Have you been seeing fresh okra at the farmers market, but don’t know what to do with it? There are quite a few options for cooking okra – frying, boiling, grilling, steaming. You can even eat it raw. Use it in salads, soups, stews, or a simple side dish, as I did here.
This pod vegetable is full of valuable nutrients. It’s a great source of soluble fiber from gums and pectins. If you are looking for good sources of folic acid, put okra in your market basket. Calcium and magnesium ensure healthy bones and also help with muscle function and nerve-signal function. Okra is an excellent source of both minerals.
Okra has been found to help stabilize blood sugar and therefore we benefit from better hormone balance and weight control. The fiber it contains works like a natural laxative which lubricates the intestines to gently remove waste and toxins.
This recipe gives you a basic place to begin. As you get used to preparing it, feel free to add a half teaspoon of spices – Cajun, Italian, Old Bay…whatever makes sense to you. You might opt for a dipping sauce instead. Your favorite homemade salad dressing or the cashew chive dipping sauce here.
- 1 pound okra
- 1 tablespoon olive oil
- 2 tablespoons brown rice flour
- 1 teaspoon nutritional yeast
- 1 teaspoon dried oregano
- ¼ teaspoon sea salt
- ⅛ teaspoon cayenne pepper
- Preheat oven to 450℉. Rinse the okra, and drain on a kitchen towel to dry. Trim stem ends and the tips.
- Transfer okra to a large bowl and toss with the olive oil.
- Combine remaining ingredients in a small bowl. Pour over okra and toss to coat.
- Arrange in a single layer on a parchment paper-lined baking sheet. Bake 15-20 minutes until lightly browned.