Eat 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 cook.

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 discard.)

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

Eat organic or naturally grown as much as possible. Grow your own in a garden, or create a container garden inside your home if you don't have a 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.

The 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 before cooking.

Green Tomatoes
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.)

Mix 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.
Chop 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.
Breaded and fried: 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.

Turnips and carrots
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)
Cut 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.
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adding raw egg to hot liquid || adjust alcohol || airlock || alcoholism || ale || antibiotics questions || apples || arthritis || avatars || bagels || balaclava || beans and rice || beets || bone broth || book suggestions ||  bread beer || bread kvass || brew by bottle || brine pickling for beginners || cabbage water || cancer || carrot cake || casserole || chocolate || cholesterol || chutney || clay || cleaning stuff || coffee || coloring drawings || coloring pages || condiments || container gardening || cookware || corn | cosmetics || cream cheese || cream of wheat || culturing milk and cream || cure alcoholism? || dandelions || dehydrating || depression era living || dmso || e-books for sale || "e. coli infections" || eat dirt || eating less || edible leaves and flowers || eggs || elderberry syrup || EM || evolution || evolution for children || exercise || fast food || fermented malt tea || fermented sun tea || fish, how to filet || fish head soup || fizzy drink || flour || flu || food allergies || food circle || free e-books || frugal healthy eating || fungus in body || grains || grain-free || green tomatoes || gruit ale || hard iced tea |head cheese (lunchmeat) || healthy eating || heartburn and indigestion || home remedies || how to not get sick || how to publish on kindle (ebook) || ice cream || instant NT || japonica quince, identifying || kefir whey || kelp || kimchi & sauerkraut || kombucha || kvass || lard || lemon pickles || lemon pudding || lifestyle || liver || liver loaf || living on less || make animated gif || make whey || magnesium || magnesium diy || magnesium oxide || magnesium sulfate diy || mead || mincemeat || minerals || mold || moldy lemon uses || msg || mustard plaster || my drawings || near beer || oneil's shebeen || pekmez || penicillin diy || pesticides || ph testing strips || physic garden || pickles || pie crust || plums || POGs || poor richard's ale || pork pie || preserving eggs || quince cheese || quince curd || quince honey || quince jam || quince soda || quince syrup || radiation exposure || raspberry framboise || raw beer || raw corn beer || raw fermented fish || raw milk || re-downloading a kindle book || roots beer || salsa || seafood || search natural health sites || search this site || separating egg yolk and white || seven day ale || shoes made of junk || small beer || snacks || soda pop || song of ninkasi || soughism || soup || sourdough beer || sourdough bread || spores (breathing in mold) || sprouting || substitutions || sugar syrup || supplements || survivalism || tea || timeline || tree oils || umeboshi || using frozen || using unset jam || vegetables || vertigo || vitamin C || water || way to lose weight || wheat grass beer || wild food || wild yeast harvesting || wine || yeast starter || yogurt

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