I love okra! I also really love Thanksgiving, but I just don’t think anyone doesn’t over-do it on this holiday. So, when I woke up this morning thinking about okra, I quickly remembered it’s ability to stimulate digestion–something we all need 2 days after Thanksgiving.
Popular in Asian, African and Southern American cuisines, okra is a valuable resource for many health issues, including the cardiovascular system and digestive system. It is not only high in fiber, which contributes to lowering cholesterol, it is also a great plant source for protein. Some people are turned off by okra’s ‘slimy’ consistency, but this actually gives okra more value because this gentle, yet powerful laxative also lubricates the bowels, so there is less irritation than taking medication.
We stopped at the Brookline Indoor Farmer’s Market today, and bought the most beautiful spinach & cauliflower from Silverbrook Farm and Stillman’s Farm respectively, so I created a great curry recipe to use all of these items. Give it a try, and feel free to post on your results:
1 Small Onion, peeled & diced
2 Cloves Garlic, crushed & minced
2″ piece of Raw Ginger, minced
1/2 Head Cauliflower, cut into 1″ florets
1 Japanese Eggplant, cut into 1/2″ cubes or slices
1 Medium Carrot, chopped or sliced
Big Handfull of Chopped Spinach
2 Bags Frozen Chopped Okra (or fresh if you have it)
1 Can Coconut Milk
6 Cups Vegetable or Poultry Broth
1 Can Chopped Tomatoes
5-10 Fresh Curry Leaves
2 Tbs. Curry Powder
2 Tbs. Chili Powder
2 Tbs. Turmeric
Olive Oil or Coconut Oil
Salt & Pepper
Sautee onion, garlic & ginger in the oil until translucent, add carrot, eggplant and cauliflower. Sautee for 2-3 minutes. Start by adding your broth–I used some homemade turkey broth from my thanksgiving turkey bones. Cover, and let the broth & veggies simmer for 3-5 minutes, then add the okra, tomatoes and spices. Let the stew continue to simmer until the vegetables become tender, then add the whole can of coconut milk, making sure to scrape all of the coconut cream from the sides of the can. Add salt & pepper, adjust all spices, and serve with brown rice.
A few tips:
*Chicken and Turkey broth are some of the most valuable things you can add to your soup. They provide a powerful source of nutrients and energy for your strength, vitality, and mental capacity, not to mention how well they aid in the aging process.
*Buy organic carrots and scrub them with a vegetable brush rather than peeling them–many of the nutrients are in the peel.
*When buying canned tomatoes, look for brands that are ‘BPA-free’, such as Pomi tomatoes in the tetra-pack, Muir Glen, or Eden Organics.
*Coconut milk is a great source of healthy fats. Healthy fats not only provide a feeling of satiation when you eat, they also nourish your brain, nervous system, muscles, tendons and immunity. Skip the ‘light’ coconut milk and go for the regular. Thai Kitchen brand is my favorite, and some Asian brands, like Chaokoh, sell coconut cream that is unsweetened and really delicious!