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The rule of thumb regarding vegetables is to keep them simple, as close to their natural state as possible. Processing, canning, and excessive cooking of vegetables removes nutrients, disrupts antioxidant qualities, and often weakens the fiber [See Below] content which keeps their glycemic index safe and low. Vegetables are far and away the safest food to eat, and can be safely eaten by the truckload (don’t try this), especially if they’re raw or steamed. Listed are our top favorite veggies:

Alex: Spinach, broccoli, tomatoes, orange peppers, cucumbers

Kerri: Sweet potatoes, eggplant, artichokes, garlic, black beans

Paula: Squash, string beans, red/green cabbage, turnip and mustard greens, and tomatoes

Carolyn: Green beans, asparagus, spinach, tomatoes, sweet white onions

Jennifer: Sweet potato, spinach, greens (all kinds!!), romaine/dark leaf lettuce, broccoli

Dawn: Brussel sprouts, cauliflower, squash, zucchini, corn on the cob

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