Okra is the seed pod of the Abelmoschus esculentus plant, and it has a distinct ‘slimy’ texture. The tubelike fruit is filled with white seeds and is sometimes called lady’s fingers for its long, slender shape. Okra originated in Ethiopia and was brought to North America by enslaved people and settlers centuries ago. This fantastic recipe was created by Sidi Riza, who is native to Kenya.
Okra brings a generous helping of vitamins B1, B6, and K1, along with folate, calcium, copper, magnesium, manganese, phosphorus and potassium. Tomato boosts vitamins A and C, while the amaranth leaves layer in even more vitamins and minerals to super-boost your nutrient density.
Scorecard
- Diet Quality Score = 79%
- Satiety Index Score = 85%
- Protein % = 26%
- P:E ratio = 0.5
Macros
One serving provides 330 calories, 21 g of protein, 3 g of fat, and 37 g of net carbs.
Micros
The Cronometer screengrab below shows the nutrients provided by 2000 calories of this recipe relative to the Optimal Nutrient Intakes.
Ingredients
SERVES 1
- 400 g (14 oz) okra, stem end trimmed and chopped into ½” pieces
- 325 g (11 oz) amaranth leaves and stems, roughly chopped
- 3 large tomatoes, chopped into ¾” pieces
- 6 cloves of garlic, minced
Directions
- Add everything to a heavy saucepan or Dutch oven
- Season with salt and pepper
- Cook on medium heat until vegetables soften and meld, about 10-15 minutes
More
- Want more amazing recipes like this that focus on satiety (feeling fuller for longer with less calories/energy) and the critical nutrients you’re probably missing? Check out our NutriBooster recipe books (including free recipe samples).
- If you want to finally lose excess weight without hunger using a guided program, including personalised personalised satiety reports, check out the Macros Masterclass.
