Reprinted from The Blood Type Diet Website (

Stewed Okra and Tomatoes
Contributed by: Maureen MillerAdded: May 03, 2011 at 00:21 AM


Okra cooked with tomatoes and onions and served on toast or rice

  • 1-1/2 lbs okra
  • Sea Salt to taste
  • juice of one lemon
  • 2 small or 1 large onion, chopped
  • 1 cup skinned, seeded tomatoes
  • 2 Tablespoons parsley
  • 2 teaspoons rice syrup or compliant substitute
  • 1 teaspoon turmeric (optional)
How to make it:
  1. Remove stems from okra.
  2. wash and drain and place in a dish.
  3. Sprinkle with sea salt and lemon juice (this prevents okra from splitting during cooking).
  4. Heat skillet, add oil and saute onions until lightly browned.
  5. Add the tomatoes, parsley, rice syrup and sea salt. Simmer, covered, for 15 minutes.
  6. Add okra to tomato mixture, placing them side by side.
  7. Cover the skillet and simmer 20-30 minutes or until okra are tender.
  8. Serve on gluten-free toast or brown rice.
  9. Serves 4-6