Golden Okra with Peppers and Pickled Ginger


This easy recipe is paleo, vegan and dairy free! Not to mention it is as antioxidant rich and anti-inflammatory as you can get! Most of us know okra by its slimy texture and while most don't prefer okra because of this attribute; it is actually what makes okra so healthy! This slimy texture of okra is actually mucilaginous compounds that can work to soothe and calm the intestinal tract and calm inflammation in the body. I find when I grill, roast or saute okra; it has a much less slimy texture versus when it is prepared in a soup or stew! This recipe also includes both ginger and turmeric which also boast amazing anti-inflammatory and gut supporting benefits!


1 pound of raw okra, sliced 

1 red bell pepper or 3 baby red peppers, sliced 

1/4 cup red onion, chopped

1 tbsp coconut oil (or you could use ghee) 

1 tbsp coconut aminos (this is a soy free substitute for soy sauce) 

1 tsp ground ginger

1/2 tsp turmeric powder 

1 pinch of sea salt 

2 tbsp of pickled ginger (optional) 


Begin by heating 1 tbsp of coconut oil in large pan over medium to medium high heat. Add the onion and cook until translucent or about 1 minute. Add in your slices okra and bell peppers and cook over medium-high heat for about 3-4 minutes before flipping and stirring your okra to ensure all sides have been cooked evenly. Cooking for another additional 1-2 minutes or until browned on all sides. Lastly, remove from heat and stir in 1 tbsp coconut aminos and sprinkle with; turmeric, ginger and salt to taste. Option to add in 2 tbsp of unsweetened pickled ginger at the very end before plating! I used a shredded pickled ginger by Japan Gold . I really liked that this particular brand did not have preservatives and that it did not contain sugar. 

Lindsay Reno