Sunday, May 24, 2015

Roasted Potatoes and Okra

Roasted Potatoes and Okra

I don't eat okra very often... hardly at all.  Not too many people I have come across do
My friend (The Barefoot Farmer- Tomazin Farms) offered me some fresh okra last week, I 
wanted to find some way to prepare them. Okra is a great source of fiber, improves blood 
sugar levels and reduces your risk for heart disease.  It is high in Vitamin C, K, A, manganese 
and magnesium folate, beta carotene and lutein.
Here is a quick and easy recipe:

Preheat oven to 425'.
Cut 2-3 potatoes into 3/4"-1' cubes.
Largely dice 1/2 onion (red if you have it).
Cut your fresh okra into 1/2" slices.
 In a mixing bowl add okra and small amount of olive oil.
Coat the okra and then mix in 2 tbs of cornmeal, pepper and salt.
The cornmeal will cut down on the "slime".
Place it on a baking sheet.
Mix potatoes and onions in same bowl, adding a little more olive oil,
smoked paprika,salt and pepper. Coat well and place on baking sheet.
Bake for 20-25 minutes.
Stir mixture, sprinkle with fresh rosemary sprigs and garlic powder.
Bake for another 10-15 minutes until potatoes are soft and okra is browned.
Remove from oven, mix all together in a large serving bowl.
Squeeze some fresh lemon juice over all.
Serve with organic or homemade ketchup. Or even with your favorite hot sauce!
It can be a great weekend breakfast when joined with tofu scramble.

Here's a quick tofu scramble recipe:
Drain and press a package of sprouted "extra/super" firm tofu, between two plates.
In skillet, heat 1 tbs. coconut or olive oil.
Crumble the tofu into scrambled egg size pieces into skillet.
Season with turmeric, smoked paprika and salt&pepper.
Stir/cook the tofu while coating it with the seasonings and oil until it looks like scrambled eggs.
Sprinkle nutritional yeast on top, and you have the best "cheesy" scramble ever.
Have a great week!

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