Okra has been used traditionally as a food and medicine for hundreds of years in South America, Africa and the Middle East. Okra provides a good dose of vitamin K, calcium and magnesium for strong, healthy bones and blood clotting, and B vitamins, including folic acid, which is important for pregnant women.

The chemicals in everyday household cleaning products are a poorly scrutinised health hazard. Fortunately, more of us are rediscovering the natural cleaning methods our great-grandparents once used.

The combination of pan-fried okra, haloumi, pomegranate and fresh herbs makes this salad a simple weekday dish. Okra often has a bad reputation for being slimy but, rest assured, when it’s cooked properly it’s delicious. Simply pan-fry quickly over medium–high heat to make it crispy rather than let it steam and go soft.

I absolutely love the combination of the okra with this incredible rice! This is a very simple method of cooking the okra, which could be used with many different flavours. It’s worth tracking down the kefir lime leaves as they really lift the entire dish.

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An incredibly valuable medicinal plant, dandelion tastes bitter and salty. All parts of the plant can be used — root, leaves and flowers — as a food and a remedy.

I love adding olives and roasted capsicum to this traditional Tuscan-inspired recipe. The addition of pan-fried okra and lemon gives the dish an interesting textural twist. The salad is a great way to use up leftover tomatoes and bread. If you only have fresh bread, just leave the bread uncovered on a plate to dry for an hour or dry it out on low heat in the oven.

A recent UK study has found that eating just one extra portion of fruits and vegetables a day could have the equivalent effect on mental wellbeing as eight extra days of walking per month.

Okra makes a surprising addition to these lovely spiced puffs, which are perfect for lunch or lunch boxes, or as a side for dinner.

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Meditation was once seen as a spiritual practice reserved solely for yogis but has now become widely recognised as something that can help to combat a variety of health concerns such as gut health health of your skin.

This recipe is one of my all-time favourites for using up leftover vegetables. It can be made in a tagine or a pot. My tip is to add dried apricots for a touch of sweetness and some chilli flakes for extra heat. It can be eaten as a main or side dish for Sunday roast.