Okra Kawaida

Okra Kawaida: Great!

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Ingredients

1. 3 cups / 300 g fresh okra
2. ⅓ cup. / 40 g whole-grain cornmeal, preferably organic
3. ½ tsp. / 1⅔ g ground mustard seed
4. ½ tsp. / 1 g ground cayenne pepper
5. ½ tsp. / 1 g ground black pepper
6. ½ tsp. / 3 g gourmet sea salt, preferably Aztec, Himalayan, or Celtic
7. 1 Tbsp. / 15 ml olive oil

Directions

1. Preheat oven to 375°F / 190°C.
2. Rinse okra well, and pat dry with paper or cloth towels. Slice into ¾-inch / 2-cm pieces.
3. Spray okra pieces with olive oil.
4. Combine cornmeal and seasonings in a covered bowl. Dredge the okra in the cornmeal blend; cover the bowl and shake well, taking care to ensure even coating of each okra piece. Seal and shake well.
5. Mist a baking sheet with oil. Spread okra slices out in a single layer, and mist evenly with oil.
6. Place sheet in oven, and bake until crisp and browned on the outside and tender on the inside, approximately 30 minutes. Stir twice during this time to ensure even baking.

Serving size: ½ cup / 80 g

Exchanges per Serving: ½ Carb, 0 Protein, ½ Fat

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