Sunday, October 21, 2012

Raw Curried Okra Salad

If you saw my post from over a week ago you know I have an entire bin full of okra in my refrigerator, probably more than 5 pounds worth.  And at the rate we are harvesting it from our garden, we will need to consume at least 1 pound a day so that our refrigerator does not start to overflow...or worse, so that the older pieces don't start going bad.

One friend suggested I blanch and freeze a bunch of it.  But, based on my past history of freezing things from the garden and using them in recipes later, I decided not do too much of it this way.  I use a lot of frozen fruit, frozen spinach, and frozen sweet potato chunks.  But other frozen veggies typically get overlooked once they arrive on the "frozen vegetables" section of my freezer.

While searching for raw okra recipes I came across this one at Raw Girl in a Toxic World.

Her recipe had 1/3 cup of olive oil and well, you know how I'm a bit of a freak about using too much oil...especially when you don't really need it for food to taste good most of the time.  I also had some leftover sweet yellow onions that I had marinated in coconut aminos, so those got thrown in too.  So here is my modified version of the recipe.

1 pound of Okra sliced into 1/2 inch rounds
1 ear of Corn soaked in hot water and removed from the ear/stalk
1/3 cup Vidalia Sweet Onion sliced thin and soaked in Coconut Amino Acids
1/2 tsp Coriander
1/2 tbsp Curry Powder
1 1/2 tsp Organic Low Sodium Tamari
Juice from 1/2 a lime

Put everything into a big bowl and then massage the spices and tamari into the veggies.  If it's not salty enough for your taste, try adding more lime juice before adding sea salt.  If you think it needs oil, go ahead and drizzle a little EVOO over the top, but I personally didn't miss it!

Let me know what you think in the comments below :)

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