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Ode to Okra

Nourishment is a good antidote for uncertainty. When the world grows tiresome, frustrating, and strange, head to the garden or farm stand to find reminders of hope and persistence.


Bringing the bounty back to your kitchen, create simple nourishment. I find simple meals to be exactly what my body craves as the weather cools, the nights grow longer, and maintaining grounded energy is helpful in our uncertain world.  


Our garden is pretty much done for the season, but the okra has continued to produce. It's beautiful. Okra is the perfect late summer, early autumn food. It is fresh and green, but also moistening (mucilaginous - how's that for a vocab word?) which is helpful at the beginning of Vata Season. Okra has both a bitterness and a sweetness which nourishes and satisfies. 


Fall comfort food is here with fresh sautéed okra and coconut rice. Try this tasty little recipe that I cooked up recently. It makes a great Earlier, Lighter Dinner!


Sautéed Okra and Coconut Rice

Serves 2 Preparation time: 25 minutes Ingredients: 1/2 cup white basmati rice 1/2 cup water 1/2 cup coconut milk from a can 1/4 t. salt 6- 10 medium to large okra  1 Tbsp ghee or Sunflower oil  ¼ tsp mineral salt garlic powder and paprika to taste 1 T. nutritional yeast 2 t. chopped cilantro (optional) Put water and coconut milk in a small pot with a lid over medium heat. Rinse rice and add to the water and coconut milk mixture with salt. Bring to a boil and then turn down the heat to a simmer for 15 minutes.  While the rice is cooking, wash and slice up okra into rounds. Heat the ghee or oil in a frying pan and sauté the okra until it's slightly brown on both sides. Remove from heat and add salt, garlic powder, and paprika. When rice is finished cooking, divide it between two bowls. Sprinkle half of the nutritional yeast in each bowl, over the rice.  Divide the okra in between the bowls Sprinkle with cilantro (optional) Enjoy! 

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