Few people can rally enthusiasm for the lowly okra vegetable unless it comes in the breaded and fried variety or combined in a gumbo.
Personally I grew up cherishing fried okra as a comfort food and can hardly resist having it cooked this way when I go back to visit my home town of Savannah, Georgia.
The recipe I’m sharing with you is a much healthier version.
If you are suffering from heart disease, I highly recommend you include this recipe in your regular diet.
Sauteed Okra with Lemon Juice and Olive Oil
- organic olive oil
- 8 ounces fresh okra
- 2 organic lemons
- Himalayan pink salt
- Wash the okra. Cut off the ends and slice length-wise.
- Sauté the okra in olive oil.
- Squeeze the juice of two organic lemons over the okra.
- Sprinkle with Himalayan pink salt to taste.
- Sauté until golden brown.
- Okra contains a unique water soluble fiber that removes arterial plaque. If you are suffering from heart disease, I recommend you find a way to eat 3 okra pods every day.
- One cup of okra has more vitamin C than a tomato.
- Eating okra may lower your cholesterol by as much as 10 percent.
- Okra helps you load up on potassium, magnesium, catechin, epicatechin, procyanidin B1 and B2, quercetin and rutin.
- Olive oil is widely recommended for heart health due to its monounsaturated fatty acids.
- Finally, lemon juice has both antioxidant and antibiotic effects.
- Himalayan pink salt is high in minerals and is safe even for people who have high blood pressure who have been told to avoid ordinary table salt.