Hi guys Long time no blog! Well it hasn’t actually been that long but it feels like an eternity. Took a nice little social media vacation for a bit in order to totally relax and enjoy my last few days of break and spend time with friends whom I haven’t seen in ages. I planned to be back on here blogging this weekend but Netflix got the best of me. Well actually, Amazon Prime Instant Video did. Unbeknownst to me until now, they’ve got some really fantastic shows on there! My parents suggested I watch Orphan Black, and at first, I was a little skeptical (it’s about clones…) But on Friday I watched the first episode, and then this happened..
And now I’m halfway through season 2.. Hehe 😀 So you can blame Cosima, Alison and Sarah for keeping me from you guys for a few days longer than intended! Needless to say, I highly recommend it.
Anywhoooo now I’m back in blogging action, here today with more of a method than a recipe, but it’s something I’ve been wanting to share for a while! Okra is one of the least hyped veggies around, but it packs a nutritional punch and it’s freakin’ delicious! Did you know it’s actually technically a fruit? Yeah, me neither until just now. And about the slime that so many people loathe.. embrace it! That slime is a type of fiber called mucilage, and it’s part of why things like chia seeds, flax seeds and aloe vera are all so good for you. Roasting it pretty much eliminates the sliminess anyways. So put on your grown up pants, and embrace the slime!
PSA to all you Southerners: you don’t have to fry okra to make it taste awesome. This unassuming veggie can speak for itself, thank you very much. If you don’t ~think~ you’re an okra fan, prepare it this way and give it a chance. You just might find it extremely addicting! I could easily eat a whole pan of it in one sitting. No shame.
- 1 lb of okra
- 2 Tbsp olive oil
- sea salt
- Preheat your oven to 400 F.
- Cut the tops off of the okra. You can then slice it lengthwise or leave it whole (I prefer the latter).
- Toss in 2 Tbsp of olive oil, spread evenly on a baking sheet, and sprinkle with sea salt.
- Roast for 25-30 minutes, stirring every 10-15 minutes, until tender and beginning to brown.