This vegetable is well known in Indian cooking and down south in North America.

This vegetable is related to the cotton family, approximately the size of one’s little finger, green elongated, tapered ridged pods containing seeds, with a slimy texture inside. Indigenous to regions around the Nile in North Africa and the Middle East, discovered as far as 3500 years ago in Ethiopia. Okra was later taken to North America via the slave trade and then to Europe, Asia and South and Central America.

The slimy (mucilaginous) texture inside and the fiber found in okra helps stabilize blood sugar levels.

The fiber of okra has many superior qualities maintaining the health of the gastro-intestinal tract, feeding the good bacteria.

Due to its high percentage of water and bulky fiber it helps prevent constipation, gas and bloating.

It is an ideal vegetable for weight-loss, providing many other health benefits. Cooked over low heat to help retain as much of its properties as possible ensuring as much of its invaluable mucilage properties are kept to a maximum.

It feeds the good bacteria in common with many other fresh fruit and vegetables, encouraging biosynthesis which enables the body to make its own Vitamin B complex.

Okra is an excellent laxative treating irritable bowel, healing ulcers and soothing the gastrointestinal track.

Nutrients – Thiamin, B6, C, folic acid, riboflavin, calcium, zinc and dietary fiber.

Okra Curry

Two packets of okra

4 fresh tomatoes, chopped

2 onions, chopped fine

Chili to taste fresh or powdered, to your taste

½ teaspoon ground coriander seeds

Some fresh cilantro, chopped

A little coconut oil

Freshly ground pepper

A little herbal salt (for recipe see page 15)

Gently soften the onions, add all the other ingredients except the cilantro. Simmer gently until the okra are cooked but not too soft, almost at the end of cooking add the chopped cilantro leaves and serve.