Okra & Shiitake Summer Stir-fry With Cucumber Udon

| 8 July 2016

Do you eat okra?

It is not an everyday vegetable here in the West but it is a worthy one. In fact, it is one of Joel’s most favourite veggies ever. We are all about increasing the variety of the foods we eat each and every day because with more variety we are also getting more varied nutrients, more flavour, more adventure…

Enter Okra! A humble, affordable veg – also called ladies fingers – is packed with vitamins and minerals: from vitamin A to folic acid (which is essential in the early stages of pregnancy) to a robust and healthy dose of vitamin C and all the nutritional qualities that come with the greens. You can make amazing okra fries raw, in a dehydrator. But today, we are sharing something different.

This quick and easy summery recipe is a great balance between raw and cooked, refreshing and nourishing, casual and exotic.


(serves 2)

cucumber udon

  • 1 large organic cucumber or two smaller size
  • pinch of unprocessed sea salt
  • 1 TBLS of extra virgin olive oil
  • 1 tsp of nutritional yeast
  • 1/4 tsp of dried oregano
  • 1 tsp of tamari (optional)


okra stir-fry

  • 3-4 cloves of garlic
  • 1 TBLS coconut oil for cooking
  • 2 packs of fresh okra (200g)
  • 50g of shiitake or other mushrooms
  • 50g of organic non-gm tofu (optional)
  • 1 shallot
  • 1/2 fresh chilli
  • 1 TBLS of tamari
  • big pinch of unprocessed sea salt
  • 3 TBLS of mixed sunflower, pumpkin and hemp seeds
  • juice of 1/2 lemon



Prepare by washing and thoroughly drying the okra with a paper towel. Okra can get very slimy in the presence of water and moisture in general, so everything needs to be as dry as possible! Start by preheating a heavy bottom non-stick pan or a stir-fry wok with some coconut oil on medium heat. Add finely minced garlic and fresh chilli. Right afterwards add finely sliced mushrooms of your choice (we love shiitake) and round, thin slices of okra without the ends. Add tamari, a little lemon juice, salt and continue stirring for 2-3 minutes. Add chunky bits of organic tofu is you like and stir-fry on medium to high heat for another minute or two.

In the meantime, get your spiraliser out on the thickest noodle setting on and quickly spiralise the cucumber or two. Place the cucumber noodles in a big bowl, toss with olive oil, tamari, salt, oregano. Your dish is ready to go!

To assemble: Place a big handful of cucumber noodles on a plate and carefully pile up a few big spoonfuls of okra and mushroom stir-fry on top. Serve with extra fresh lemon, chilli and a generous sprinkle of protein & omega-rich seed mix.

Enjoy! <3

All our love,

Aiste & Joel