{"id":360,"date":"2010-05-13T16:50:00","date_gmt":"2010-05-13T16:50:00","guid":{"rendered":"https:\/\/anjaschwerin.com\/food\/?p=360"},"modified":"2016-03-17T17:59:37","modified_gmt":"2016-03-17T17:59:37","slug":"lemon-okras-with-red-peppers-and-cashews","status":"publish","type":"post","link":"https:\/\/anjaschwerin.com\/food\/05\/lemon-okras-with-red-peppers-and-cashews\/","title":{"rendered":"Lemon Okras with Red Peppers and Cashews"},"content":{"rendered":"
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This okra recipe has been sitting in my computer for the last two days, ready to post, with picture chosen and retouched, etc. Just the introductory notes were missing. It should be easy for a super dish like this, with superfoods okra and bell peppers being the main ingredients, topped up with some cashews for crunch. Okras are in fact a superfood, full of vitamin K, calcium, fiber, vitamin C, protein, folate, manganese and magnesium. The sliminess of the okra, that makes many people okra haters,  is being neutralized in the lemon sauce in this dish. Bell peppers are excellent sources of vitamin  A, B6 and C. Cashews are full of copper, magnesium and phosphorus and their fats are the really good unsaturated fats.
I should be sitting here bragging about it paragraph after paragraph. Instead, my creativity fails me as my body has been busy fighting some cold bug. And apart from what you have read above, nothing else comes to my mind. This okra dish should, in fact, be preventing us from getting sick by cold bugs. But even us healthy foodie mortals get hit every now and then in spite of all the superfoods. My legs feel like jelly and my had like a rock, far to heavy for the rest of my body to carry. My kids had no mercy with me today, as they have had colds themselves……
You know what I am having for dinner tonight? Take-away pizza….. in front of the TV.
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LEMON OKRAS WITH RED PEPPERS AND CASHEWS<\/b><\/div>\n
<\/div>\n
(Print Recipe)<\/a><\/div>\n
<\/div>\n
2 cups okras, head removed and cut into 1 inch pieces<\/div>\n
1 red bell pepper, deseeded and deveined, cut into strips<\/div>\n
3 garlic cloves, finely sliced<\/div>\n
1 tablespoon olive oil<\/div>\n
<\/div>\n
1 cup vegetable stock<\/div>\n
1 tablespoon whole wheat flour<\/div>\n
<\/div>\n
zest of 1\/2 lemon<\/div>\n
juice of 1\/2 lemon<\/div>\n
salt and pepper to taste<\/div>\n
<\/div>\n
1\/2 cup cashew nuts<\/div>\n
<\/div>\n
Serves 2-4<\/div>\n

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Heat the olive oil in a deep pan or wok over medium heat. Add sliced garlic and and stir-fry until fragrant, about 1 minute. Add the okras and fry for 3-4 minutes. Now stir in bell pepper slices. Cook for another 2 minutes or until just tender.<\/p>\n

Heat the vegetable stock and whisk in the flour until all lumps have dissolved. Add the mixture to the okra pepper pan and let simmer until sauce becomes thick. Stir in lemon juice and zest and season with salt and freshly ground pepper. <\/p>\n

In a dry pan, toast the cashew nuts over medium heat for about 5 minutes or until lightly browned, turning them over once or twice in the course.<\/p>\n

Stir in the cashews. Transfer to serving bowl. Serve with brown rice or noodles.<\/p><\/div>\n","protected":false},"excerpt":{"rendered":"

This okra recipe has been sitting in my computer for the last two days, ready to post, with picture chosen and retouched, etc. Just the introductory notes were missing. It should be easyRead More<\/a><\/span><\/p>\n","protected":false},"author":1,"featured_media":1020,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"image","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[16,9],"tags":[],"class_list":["entry","author-Anja","post-360","post","type-post","status-publish","format-image","has-post-thumbnail","category-side-dish","category-vegan"],"jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p8TjFz-5O","jetpack-related-posts":[{"id":131,"url":"https:\/\/anjaschwerin.com\/food\/04\/roasted-okra-and-tomato-salad\/","url_meta":{"origin":360,"position":0},"title":"Roasted Okra and Tomato Salad","author":"Anja","date":"April 16, 2012","format":false,"excerpt":"I love this time of the year in Dubai. Those few weeks in spring before it gets too hot. Where the sky is still sort of clear before endless months of yellowish haze set in.\u00a0 Now is the time when local produce seems at their best, soaking up the sun\u2026","rel":"","context":"In "gluten-free"","block_context":{"text":"gluten-free","link":"https:\/\/anjaschwerin.com\/food\/category\/gluten-free\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2012\/04\/OkraTomatoes.jpg?fit=830%2C1024&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2012\/04\/OkraTomatoes.jpg?fit=830%2C1024&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2012\/04\/OkraTomatoes.jpg?fit=830%2C1024&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2012\/04\/OkraTomatoes.jpg?fit=830%2C1024&ssl=1&resize=700%2C400 2x"},"classes":[]},{"id":343,"url":"https:\/\/anjaschwerin.com\/food\/06\/barley-salad-with-kidney-beans-and-tuna\/","url_meta":{"origin":360,"position":1},"title":"Barley Salad with Kidney Beans and Tuna","author":"Anja","date":"June 16, 2010","format":"image","excerpt":"I am convinced that our bodies often tell us what nutrients they need. One just needs to listen carefully. For instance, in winter I often feel like eating tinned tuna. The craving is so big that I eat it straight out of the tin. The whole tin. 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Can't decide. This Lentil Salad seems to becoming my new favorite lunch in record times. 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The only musts in my stir fries are freshly grated ginger and chili. 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