raw, preferably lacto-fermented (fermented
with lactic acid bacteria) like
sauerkraut or pickles, as much as possible. Peel, soak overnight, lacto-ferment and/or slow
Try to eat vegetables that you
can eat raw, like tomatoes, lettuce,
celery or avocados. (Don't eat long pieces of raw celery string as
these are indigestible -- either cut them up in small pieces or
Don't eat a lot of raw,
unfermented cabbage. Make it into
sauerkraut, otherwise eat
only a small amount of raw, unfermented cabbage at a time. If you puree
cabbage to eat it
(not recommended) eat as much as you could eat if it weren't processed
(put through a blender, as in for a green smoothie) but just in the raw
leaf state. Any more than that, processed through a blender, should be
considered "medicine" rather than "food". The best way to get more
cabbage into your diet is to make it into sauerkraut
naturally grown as much as possible. Grow your own in a
garden, or create a container
garden inside your home if you don't
garden or land outside. Get locally grown foods as much as possible, and eat them in season.
To prepare and cook
greens, soak them in warm water to which you have
added some baking soda or vinegar for at least an hour, and then steam
them until they are soft.
Some vegetables need more
artificial chemicals to be grown
commercially, while other can be bought at regular supermarkets and
will not have a lot of chemicals in them.
following is a
downloadable (right click and select Save Image As)
and printable graphic with a list of common vegetables and what is
considered to be their chemical additives ranking. The "Best" category
is considered to be foods that you can reasonably safely buy as
non-organic produce from the supermarket if you have to.
Buy from small grocers, vegetable stands or
farmers markets before buying from supermarkets if possible.
If you buy non-organic,
either peel and throw away the peel, or soak and wash the unpeeled
vegetables in a mixture of warm, soapy water and some baking soda and
then rinse thoroughly. Organic or non-organic, vegetables can be made
more easily digestible by letting them soaking in water for a few hours
Green tomatoes make excellent pickles. Slice green
tomatoes and put them in a glass jar with some peeled garlic
cloves, thinly sliced onion and de-seeded red peppers, either sweet or
hot depending on your
preference, or red pepper flakes. Add some spices like mustard seed,
coriander or fennel seed if desired. Fill the jar with a spoonful of
culture starter* and salt brine and pack with leaves. Cover with an
airlock as above for sauerkraut. Let it sit for 5-6 days for crunchy
pickles or 4-5 weeks for soft.
*Culture starter is raw sauerkraut juice, kvass, whey or kombucha. Salt
brine is salt water in a ratio of 1 teaspoon of full-array salt to 1
pint of water.
(Green tomatoes can
also be ripened by wrapping them in newspaper and leaving in a cool,
dark place undisturbed for a few months.)
whole okra (no need to cut off ends or split) with olive oil and a
little paprika and sea salt. Roast until soft. Can be cooked on a
barbecue. Put over pasta or salad, or add to soups and stews.
onions and slice okra. Cook in coconut oil or lard until slightly
tender. Add chopped tomatoes and sweet corn and continue cooking for a
while longer. Season with salt and pepper.
Beat an egg. Dip okra into egg and then roll in a mixture of flour (any
kind), salt and pepper. Fry in animal fat of your choice.
Peel, wash and soak. Peel non-organic potatoes, wash in a bowl of warm
water to which has been added a teaspoon of baking soda, and then soak
in a bowl of water with a spoonful of vinegar or over-sour kombucha.
Boil or roast until cooked and then mash or puree. Add cream and mix
in. Add butter, salt and pepper to taste.
Pickling Zucchini (Courgette or marrow)
the zucchini open and scoop out the seeds. Shred it coarsely. Finely
chop 2-3 cloves of garlic. Pack in jars and add 2 teaspoons of salt
per pound of vegetable and a little water to cover. Cover and ferment
for 3 or 4 days.
Vegetables That Heal
Some vegetables are considered so good for you they are considered medicine as well as food.
Onions and garlic
Fermented or cultured soy such as miso, tamari and shoyu
Turmeric -- often used a spice, but a root vegetable.