Anyway, My recipe this week was inspired by this 'often neglected but favorite southern vegetable', OKRA. Looked up a couple recipes online and experimented in the kitchen, taking out/modifying anything that would make it non-paleo, and also just based on my own taste/veggie preferences, etc.
SO, check out the links below...and have fun experimenting on your own :)
http://nuttykitchen.com/2010/09/29/demystify-okra-paleo-gumbo-with-lotus-root/
http://southernfood.about.com/od/gumborecipes/r/bl00109a.htm
Also, tried cooking with Ghee (clarified butter) vs butter, olive oil, or cocunut oil for the first time. I liked cooking with it. I thought it was better at preventing sticking, and better for sauteing at higher temp's. As for whether there are increased health benefits, it remains controversial....but google it, and check it out yourself :) But one thing i must say is that is was wayyyy toooo expensive!! The jar of the stuff was $9.99! HOWEVER, you can easily make ghee yourself at home, save money AND get the benefits... if your really that dedicated.
HOW TO MAKE GHEE VIDEO
http://www.youtube.com/watch?v=dGBI4IKL58g
The 411 on Orka: its texture is unusual, so beware. ( I discovered this while making the gumbo. When its cut, okra releases a "sticky substance with thickening properties, often used in soups, stews, Gumbos"). According to web sources Okra comes from a large vegetable plant of African origin, brought to the United States three centuries ago by African slaves. Shopping for OKRA: look for young pods free of bruises, tender but not soft, and no more than 4 inches long.
health benefits: Okra contains vitamins A and C and is a good source of iron and calcium. Also a good source of many nutrients including vitamin B6 and
C, fiber, calcium, thiamine, riboflavin, and folic acid.
One more warning, this takes time, and can be very very messy.
which has got me thinking..I really need to get me a sous chef (aka kitchen bitch) to help me clean my messes. haha
Happy Cooking...and eating!
