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Raw 'Pickled' Okra

30 Jul
Raw Green and Purple ‘Pickled’ Okra
We visited a dear friend yesterday and she invited us to pick some of her tomatoes, cucumbers and okra.  What a treat!  My vegetable garden was not so successful this year, so it was very nice to be able to taste her array of fresh homegrown produce.  Our son couldn’t get enough of the cherry tomatoes and loved his bite of raw plain okra!  I devoured my okra.  My friend couldn’t believe I would eat okra raw.  But young okra, when not over 4 inches, is not stringy and deliciously crunchy.  She said when she was pregnant, she couldn’t get enough of pickled okra!  For some reason, I couldn’t get that off my mind.  I went by our local produce farm today and bought some young okra  to ‘pickle’.  This is so addictive!  

Mix together in a bowl:

1/4 – 1/2 tsp red pepper flakes
2 tsp cumin seeds, crushed
2 tsp yellow mustard seeds 
2 tsp sea salt 
1 big clove garlic, thinly sliced
1 tbsp honey
1 1/2 tbsp dried dill
1/4 cup raw apple cider vinegar
1/4 cup extra virgin olive oil
1 pound small okra, remove stems, leave caps on
Mix thoroughly and allow to marinate at least 15 minutes.
Okra is highly nutritious.  The daily values from just 1 cup of raw okra are 35% Vitamin C, 66% Vitamin K, 13% Thiamin, 11% Vitamin B6, 22% Folate, 14% Magnesium, 50% Manganese.  And in Ayurveda, okra is considered an aphrodisiac.