Many people do not like the texture of okra unless it is fried but if it is cooked and seasoned well, it tastes amazing roasted. Okra will have a firmer, less gooey texture if you roast it whole. You can also marinade it in vinegar and salt or lime juice for an hour. Since so many people are asking for quick meals, I decided to show you how roast okra the fastest and easiest way.

The seasoning is the key for this recipe. If you do not have any of Cumin Lime French Grey Salt yet to season all your fall and winter vegetables, then click on the Salt Provisions site or ask for some for the holidays. You and your kids will love it and want to eat more veggies!

Okra is high in fiber which can help regulate blood sugar levels. The elongated fruit also contains many antioxidants to prevent cell damage. Kantha Shelke, from the Institute of Food Technologists, said okra was served to the athletes at the Beijing Olympics and ”okra is also called “plant Viagra” in the US and “green panax” in Japan, due to the physiological effects it can bring. The okra fruit has been found to contain polysaccharides, food nutrients that can improve blood flow the way Viagra can.” read more

Okra is typically available in the Summer but many local farmers still have some. Buy extra and freeze the rest. Okra is excellent in stews and other side dishes such as Black-Eyed Peas with Okra, Corn and Tomatoes.

Directions

1) Preheat oven to 425 degrees standard or 400 degrees convection.

2) Wash, trim the ends and slice the Okra into 1/3 inch slices and place in a large casserole dish or on a baking sheet. Note: If you do not like gooey okra, roast them whole but trim the ends.

3) Coat the okra with about 1/8 cup of olive oil. Use a spoon to coat all the sides. Sprinkle 2 tablespoons of Back to Organic Cumin Lime French Grey Salt or use fresh cumin powder, good sea salt, some minced garlic or garlic granules, black pepper and zest from an organic lime. Use 1 tablespoon of Back to Organic Cumin Lime for every pound of okra. Stir again with the spoon.

4) Bake for 10 to 15 minutes until tender and slightly browned. Larger okra may take longer to cook. For a crisper okra, roast at 450 degrees standard or 425 convection for 15 minutes.

Why You Want to Eat This!

• Okra is rich in fiber, cholesterol improving pectin, and the antioxidants “epicatechin, catechin, rutin, procyanidin B1 and B2 and quercetin. These antioxidants are capable of preventing damage to cells caused by environmental factors and stress.” Natural News
• Garlic adds so much flavor as well as many health benefits. It is a natural anti-inflammatory, has antiviral and anti-bacterial benefits, lowers blood pressure, and improves your cardiovascular system as well as iron metabolism. Cumin and garlic work well together.
• Cumin can boost your metabolism and immune system, improve digestion, and give you energy. The seed is rich in antioxidants and iron which may help women at certain times of the month. Many people say they are deficient in iron and feel run down; 1 teaspoon of cumin will give you 15.5% of the daily recommended value.
• Back to Organic French Grey is hand harvested in France from the cleanest ponds and is naturally rich in magnesium. It is certified organic from Nature and Progres in France.
• Cumin Lime French Grey Salt Rub is made with Hand-harvested French Grey, Fresh Oregano, Cumin, Paprika, Garlic, Black Pepper, and Fresh Lime Zest. The Cumin Lime rub completes your dishes with Chicken, Pork, Beans, Okra, Fall Root Vegetables like Squash and Carrots, Chickpeas, and dips like Hummus. I highly recommend this seasoning in gumbo, tomato stews, squash soups and side dishes, and even grilled cheese. Kids love the flavor of cumin especially on fish.

References:

https://m.allrecipes.com/recipe/204478/roasted-okra
https://www.nutrition-and-you.com/okra.html
https://www.nytimes.com/2011/09/13/health/nutrition/13recipehealth.html?_r=0