Roasted Okra & Greens

Stir Fry is an easy go-to meal that almost any family can make in under 30 minutes. Okra has been a fan favorite for decades in the south. Originally from the indigenous people of the Gold coasts of West Africa, Okra made its way  in the bellies of the “New World” in the late 1600’s. However, it’s most commonly known for being included in Creole patois since the 1800’s to the present.

Since Okra and Collard greens are a huge component in the south. I decided to take the two most common items and create a healthy, vegan meal that can be created alongside cornbread and black-eyed peas or as a meal by itself.

My goal was not to overcook the greens so the nutrients still remain in them hence cooking them under 2 minutes.

Here’s the recipe for roasted Okra and Collard Greens stir fry.

 

INGREDIENTS:

Roasted Okra:
1/2 lb okra cut in halves
3 tbls grape seed oil
1/2 tsp sea salt
1 tsp basil
1/4 tsp ground sage
Bake at 400 F approx.10-12 minutes

Sautéed Mixture:
2 cups chopped collard greens
2 cups chopped Kale
1/2 onion
1/2 large Green bell pepper
1 1/2 cup sliced mushrooms
Approx. 3-4 tbls grape seed/Avocado oil
3/4 tbls sea salt

2 cups Garbanzo beans
3/4 cup Black beans

Grains:
1 cup Quinoa
2 cups water
1/4 cup Kamut Approx
1 cup water

DIRECTIONS:

Boil grains as directed on package.

As grains are boiling, preheat oven to 400 F.

Rinse and slice Okra in halves.

Prepare Okra by mixing oils, herbs and sea salt together on a baking sheet.

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Bake Okra approximately 10-12 minutes

As Okra is baking, Chop your Sautee mixture.

Heat skillet on Med-High heat with Grapeseed/Avocado oil

Add onions, peppers, and mushrooms first for a few seconds (coat)

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Then Add greens and Kale and sautee’ approximately 2 minutes.

 

By this time, the  Okra should be done. Remove and Let cool.

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Continuously stir the Greens mixture.

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Grains should be done.

Add cooked or canned Garbanzo beans. Add Sea Salt. Stir

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(If you want to keep this meal Dr. Sebi approved, do not add Black beans)

Add Black beans. Stir

 Add 2 cups cooked quinoa and 1/4 cup cooked Kamut  to the mixture.

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Stir approx. 1 minute

Add Okra and Enjoy!

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*This entire meal was alkaline until we added black beans. If you follow Dr. Debi’s plan, do not add black beans.

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