If there’s one thing okra is … it’s slimy. Even its scientific name sounds slimy: Abelmoschus esculentus. But, when prepared in the right way, okra is oh-so-delicious – and incredibly good for your gut.
Now, you may have tried okra in a gumbo or stewed with tomatoes. But you probably don’t know that the slimy stuff is actually one of the most effective lectin-trapping power players ever discovered.
But, why else does okra pack a nutritional punch?
Well, for starters, okra seed oil is a rich source of linoleic acid, a polyunsaturated fatty acid essential for human nutrition.1 Now, linoleic acid is a very powerful fatty acid that has been linked, in many cases, to weight management, better skin, and even better health.
Turns out, linoleic acid can actually be found in a few different types of vegetable oils, some nuts, certain seeds, and even in some animal products. And again, it’s needed by your body – in small amounts.
Now, it’s technically a fruit, but that mucusy stuff – the reason for the slime– well, it binds lectins like a magnet. Plus, okra is high in dietary fiber and has a seed protein balance of both lysine and tryptophan amino acids.2
Okra is also shown to be rich in beneficial proteins – especially when it comes down to its content of essential amino acids – and it’s got quite a bit more than other plant foods.
Amino acids are important because they’re the building blocks for a large proportion of our cells, muscles, and tissue. They carry out a laundry list of important bodily functions – not the least of which is giving many of your cells their basic structure. So, you can see, it should play a pretty significant role in the human diet.
You know when you’re in that snacky mood. You just want to pop something crunchy in your mouth, and you don’t really care to monitor how much you’re eating … this snack does the trick.
And, it’s another great way to get the benefits of okra without any of the slime.
This is a delicious okra recipe!
Plus, it’s slime free!
Get ready to get on board with okra.
First things first … if you plan to use frozen okra for this recipe, defrost it first.
Again, these chips are so tasty – absolutely addictive! – you may want to double the recipe. There’s no telling how many you’ll pop in a sitting.
So, without further adieu … Watch the cooking demo or simply print this out and start cooking!
Lectin-Blocking Baked Okra Chips
Serves 4 (Well, it’s supposed to)
Prep time: About 15 minutes
Cook time: 25-30 minutes
What you’ll need –
- 1 pound fresh or whole frozen okra, rinsed and patted dry
- 1 to 2 tablespoons extra-virgin olive oil
- 2 teaspoons fresh thyme, or 1⁄2 teaspoon dried thyme leaves
- 1⁄2 teaspoon dried, crushed, or ground rosemary
- 1⁄4 teaspoon garlic powder
- 1⁄4 teaspoon sea salt, preferably iodized
- Cracked black pepper
- Pinch cayenne pepper (optional)
What to do –
1. Heat the oven to 450°F.
2. Cut off the stem ends of the okra. Then cut them in half, lengthwise.
3. Place the cut okra in a large bowl. Then add the olive oil, thyme, rosemary, garlic powder, and salt.
4. Add black pepper and optional cayenne pepper powder to taste, and stir to coat the okra.
5. Place the okra on a baking sheet in a single layer. Roast in the oven for 15 minutes, then shake the pan or, using a spatula, stir the okra. Roast another 10 to 15 minutes, until the okra is lightly browned and tender.
6. Serve piping hot. So, so good!
Try serving it up with the nutty vegan burger recipe (in the photo above) for the ultimate “All-American” dinner with a healthy twist!
Want help stocking your pantry with Gundry-approved foods? Visit the online grocery shop for Dr. G’s personally curated products for the lectin-free lifestyle. Click the image to shop now: