Okra Wonderfood

Okra, or lady's finger was an acquired taste since young. It was always deliciously soft and flavoursome in an assam curry. I never imagined that I could eat it raw until I chanced upon a salad dish at a Japanese restaurant. Cut fresh and tossed with other vegetables in vinegar, it was surprising crunchy and delectable. 

My second reckoning with the vegetable was before grandma passed on. Grandma was diabetic for a big part of her life and suffered the daily indignity of needles and medication. In the years before she passed on, I don't remember who introduced this - Dad or one of my aunties - but it was a home remedy made popular on the internet that they started to give to her daily: A cut lady's finger is steeped in water overnight and the gelatinous liquid drunk in the morning. Surprisingly, Grandma's blood sugar came down and her medications had to be adjusted accordingly. 

That made me sit up and  view this humble kampong veggie with different eyes. I ferreted through research on it and was richly rewarded with information on why this very alkaline vegetable is a wonderfood:

1. Okra has superior fiber and mucilage that helps stabilise blood sugar by slowing down intestinal absorption. 
2. The same slippery fiber make it a protective agent against constipation and colorectal cancer.
3. The mucilage acts is bind toxins in cholesterol and bile acids and eliminates them through the digestive tract.
4. It promotes intestinal health, protects the walls of the intestines and the helps the growth of flora in the intestines.
5. It is anti-inflammatory and a great anioxidant. Hence, a good remedy for sore throats, asthma, gout, beautiful skin, cataract etc.
6. It promotes joint and capillary health.
7. It's high calcium and folic acid content build bones and fights against atherosclerosis
8. It is high in folic acid and counteract against depression.
9. like coconut water, okra gel is found to be suitable for blood plasma replacements

   see also: 

http://thebest-healthy-foods.com/okra-plant/

http://www.livestrong.com/article/315395-what-are-the-benefits-of-okra-for-a-diabetic-patient/

Do you know too that okra seeds are often used as coffee replacements? The next time to have some too old okra in the garden, dehydrate the seeds and grind them up for a cuppa ;-)

I have a simple recipe for a salad that I love: 

Ingredients

2 okras sliced crosswise thinly

a handful of cherry tomatoes halfed

1 avocado cubed

half Japanese cucumber broken up using a half slice, half prise action or cut into triangular pieces

some enoki mushroom

(add strawberries or mangoes if you like)

Dressing

2 tbs chinese zhejiang vinegar or any apple cider vinegar

1 tsp sesame oil

1 tsp raw honey

Sprinkle with sesame seeds and serve immediately

Kale (or Kailan) Chips

I love kailan and I love my miso hawthorn vinegar dressing - so why not combine both?
The result is a very very addictive crispy chip that you cannot put down.

Key ingredient
Organic Kailan or Kale (1 kg) use only the leaves. Keep the stalks for juicing or feeding the turtles :)


Dressing
1 tbs of barley miso
2 heaped tbs of tahini
1 tbs of honey
2 tbs of hawthorn vinegar

Putting it together
Mix all the ingredients for the dressing really well in a large mixing bowl. Tear the Kailan into large pieces (remember it will shrink down to half its size). Using your hands, dig in and coat each leaf with the dressing. Put it in the dehydrator and dry till crispy (about 12 hours).

Enjoy the crackle. Feed it to your kids.

Avocado Mango Salad with Miso Hawthorn Dressing

This must be my favourite salad - what can go wrong with creamy avocado and delectable thai honey mangoes? This is heavenly especially when you lay them on a bed of baby romaine and arugula.
Of course, the piquant miso and hawthorn vinegar dressing melds all flavours together. This is a satisfying meal and instant pick me up in terms of appetite.

Ingredients


A whole avocado sliced
A whole mango cubed
A bed of greens (arugula and baby romaine is best)
A handful of sprouted and dehydrated pumpkin and sunflower seeds

Dressing:

2 tbs of barley miso
2 tbs of EVO
4 tbs of hawthorn vinegar (made by soaking dried hawthorn in apple cider vinegar)

Bon appetite