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Thursday, June 29, 2017

18 Reasons WHY You SHOULD EAT OKRA Regularly: We Did Not Know #3 and #13 Until Now – Check Out Easy Okra Recipes Here

Are you familiar with okra? These green, finger-like vegetables are popular in tropical countries. It has a slimy, glue-like texture to it that most people do not readily like. However, okra is packed with antioxidants, fiber, minerals and is a good source of alkaline. No wonder health experts are recommending this vegetable to cancer patients and diabetics.

Okra (also known as gumbo), ladies’ finger, is a tall-growing, warm-season, annual vegetable from the same family as hollyhock, rose of Sharon and hibiscus. The immature pods are used for soups, canning, and stews or as a fried or boiled vegetable. The hibiscus-like flowers and upright plant (3 to 6 feet or more in height) have ornamental value for backyard gardens.
via Health Awareness For All
Reasons why you need to eat okra

#1 Lowers cholesterol: it lowers the cholesterol levels because it’s rich in soluble fiber Pectin. The Pectin lowers the bad cholesterol and prevents atherosclerosis.

#2 Skin detoxifier: it cleans our skin from wastes and repairs our tissue. It prevents skin pigmentation, reduces acne, and prevents psoriasis and other conditions.

#3 Hair: brings your hair to life; it acts as hair conditioner, it moisturizes your scalp while preventing dandruff. Your hair will look shiny and fresh.

#4 Detoxification: yet another benefit from the fibers; they bind cholesterol and bile acid and eject toxins.

#5 Immunity: boosts your immune system with the help of the antioxidants and vitamin C and other essential minerals like calcium, manganese, magnesium, and iron. These help your body fight against free radicals.

#6 Respiratory problems: the leaves and flowers of okra are used in treating pneumonia, bronchitis and common cold and flu.

#7 Constipation: the fibers in the okra facilitate proper absorption of water, lubricates the large intestines and ensure bowel movements. The works as a natural laxative.

#8 Sun strokes: if you suffer from sun strokes you can eat okra to relieve weakness and exhaustion from the heat.

#9 Colon cancer: the fibers in the okra reduce the risk for colon and rectal cancer. They clean our intestines tract, while the antioxidants eliminate the free radicals.

#10 Obesity: okra has almost no calories, while the fibers make you feel full. Plus, it is rich with nutrients.

#11 Fibers: rich in fibers, which improves digestion and heals the bowels. It helps us easily dispose of toxins in the intestines.

#12 Diabetes: helps reduce blood sugar levels. It stabilizes blood sugar by regulating the rate at which sugar is absorbed.

#13 Pregnancy: okra is rich in folates, which helps in fetal development. It prevents miscarriage and defects in the fetal neural tube.

#14 Bones: strengthens your bones and prevents osteoporosis because it’s rich in vitamin K and folates, which makes the bones denser.

#15 Asthma: rich in antioxidants and vitamin C and has anti-inflammatory properties. All of that prevents the development of asthma and asthma attacks.

#16 Proteins: okra seeds are rich in proteins, which is perfect for both vegetarians and non-vegetarians. They are also rich in oils, amino acids like cysteine, tryptophan, and other.

#17 Blood network: support your blood capillaries by eating plenty of flavonoid and vitamin C-rich fruits and vegetables, such as Okra.

#18 Probiotics: okra aids good bacteria to thrive in your intestines, which helps for a healthy intestinal tract.

Easy okra recipes

Okra and corn mash
via Pinterest

1/4 pound spicy smoked sausage, diced
1/2 cup chopped sweet onion
1/2 cup chopped green bell pepper
2 garlic cloves, minced
3 cups fresh corn kernels
1 cup sliced fresh okra
1 cup peeled, seeded, and diced tomato (1/2 lb.)
Salt and freshly ground pepper to taste

How to prepare:

Sauté sausage in a large skillet over medium-high heat 3 minutes or until browned. Add onion, bell pepper, and garlic, and sauté 5 minutes or until tender. Add corn, okra, and tomato; cook, stirring often, 10 minutes. Season with salt and pepper to taste.

Skillet Roasted Okra and Shrimp
via MyRecipes

1/2 pound fresh okra, halved lengthwise
3 tablespoons olive oil, divided
1 pt. grape tomatoes
1 pound peeled, large raw shrimp, deveined
1/2 teaspoon dried crushed red pepper
3 garlic cloves, minced
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped fresh flat-leaf parsley

How to prepare:

Saute okra in 1 Tbsp. hot olive oil in a large cast-iron skillet over medium-high heat 4 to 5 minutes or until lightly browned. Transfer okra to a large bowl. Add tomatoes and 1 Tbsp. oil to skillet; saute 3 minutes or until skins begin to burst. Transfer tomatoes to bowl with okra. Add shrimp and remaining 1 Tbsp. oil to skillet; sprinkle shrimp with red pepper. Saute 2 to 3 minutes or just until shrimp turn pink. Add garlic; saute 30 seconds. Stir in okra mixture, and sauté 1 to 2 minutes or until hot. Stir in salt, pepper, and parsley.

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