Fresh Turmeric - Okra Saute
Chef Notes: I know there are a lot of you there who like okra to the bone (“seeds”), just like me. Every time I see okra in a produce section I have to buy it. Although my husband won’t eat it I’ve got to cook some. Then I saw fresh turmeric in our produce section. Usually you only see it in an ethnic shop and it is always dried and ground. Turmeric is a rhizome the same as ginger but not as strong and makes your food yellow. It’s not only a culinary spice but also medicinal, good for the stomach and also has a anti-bacterial properties. I tell you, the combination of okra and fresh turmeric is fabulous. Chef Jyoti
Yield: 2 - 4 servings Difficulty: easy
tablespoons Spectrum Naturals Extra Virgin Olive Oil
teaspoon fresh turmeric root, peeled and sliced thinly
˝ pounds okra, trim both ends and slice in half
Bragg's Liquid Aminos and Frontier Black Pepper, to taste
In a medium-size skillet, heat olive oil and cook turmeric for a minute until it shrinks a little bit.
Add okra, stir several times for two minutes until softened but still firm.
Add Bragg's Liquid Aminos and
black pepper to taste. Serve as a side dish with organic brown rice.
Original Talley's recipe by Chef Jyoti Friedland
Copyright © 2006 Talley's Green Grocery