Broccoli and
other green vegetables such as Brussels sprouts, cabbage, cauliflower, artichokes and asparagus will leave you gassy, and so will your breast milk.
Not exact matches
1 (3 - pound) pie pumpkin, or
other orange - fleshed squash
such as butternut, Red Kuri, or Golden Hubbard 8 tablespoons (1/2 cup) unsalted butter 1/2 cup olive oil 1/2 cup finely ground cornmeal 2 medium turnips (about 12 ounces total) 2 medium red bell peppers, chopped 1 large onion, chopped 6 cloves garlic, minced 2 tablespoons tomato paste 4 cups low - sodium
vegetable broth 2 (10 - ounce) cans diced tomatoes with
green chilies,
such as Rotel 2 (16 - ounce) cans chili beans, drained 2 cups frozen corn kernels 1 tablespoon chili powder 1 teaspoon ground cinnamon 1 teaspoon ground cumin Several dashes vegetarian Worcestershire sauce Salt Freshly ground black pepper Balsamic vinegar For serving: chopped
green onions, shredded cheddar cheese, sour cream
Other vegetable combinations
such as potato - leek - wakame, or shiitake mushrooms - turnips -
greens may be substituted.
Other notes: I like to serve this with a
green vegetable,
such as
green beans or broccoli, steamed and tossed with a little olive oil or butter spread and lemon juice.
Ingredients 2 cloves garlic, minced or pressed 1 Tbsp fresh ginger, minced 1/2 cup low sodium soy sauce 1 Tbsp plus 1 tsp rice vinegar 1 tsp sesame oil 1 tsp red chile sauce (
such as Sriracha) 2 tbsp brown sugar 1/2 tsp cornstarch 1 pound flank steak (or
other beef steak), very thinly sliced 1 medium Chinese eggplant *, cut into 1 inch cubes 1 red bell pepper, diced 2 Tbsp
vegetable oil Salt and pepper to season beef
Green onions, sliced diagonally for garnish
Calorie for calorie, leafy
green vegetables such as spinach provide more nutrients than any
other food.
That said, some plant foods have a higher bioavailability of protein compared to
other plant foods so if you want to increase your plant protein, here are 10 rich sources: lentils, beans, peanuts, tree nuts (
such as cashews and almonds), seeds (
such as hemp seeds, chia seeds, and sesame seeds), quinoa, leafy
greens, nutritional yeast, tofu and tempeh, wild rice, and
green vegetables like broccoli.
They contain all
vegetables other than
green and leafy
such as lettuce and cabbage.
Feel free to substitute
other diced steamed
vegetables,
such as zucchini, snap peas, or
green beans, for the asparagus.
Ingredients 1/2 cup peanut oil, or
other vegetable oil1 / 2 cup flour1
green pepper, chopped1 medium onion, chopped3 celery stalks, chopped4 garlic cloves, minced1 Tbsp Cajun seasoning1 quart shellfish * or chicken stock, plus 1 cup water2 teaspoons Worcestershire sauce8 - 12 ounces smoked andouille sausage, cut into 1 / 4 - inch thick rounds2 pounds shrimp, peeled and deveinedSalt and pepper to taste3 - 5
green onions, white and
green parts, choppedFile powder (optional) Hot sauce (
such as Tabasco) to taste.
A good rule of thumb is to add any hard
vegetables to the broth first to give them the longest cooking time, and add the soft
vegetables such as spinach or
other leafy
greens last as they don't need nearly as much cooking time and are much nicer when they retain their
green colour.
This can be also used with
other greens such as spinach or seaweed, or your own selection of
vegetables.
She finely chops any
green leafy
vegetables such as Romain, spinach, salad mix, adds shredded apple and carrot, finely chopped cucumber and tomato, and continues with any
other vegetables and fruits that she is in the mood for.
1 head of Romain lettuce (or
other green leafy
vegetables)-- chopped finely 1 large apple,
such as Fuji or Gala — cored and shredded on the large - holed side of a box grater 1 - 2 carrots — peeled and finely shredded 1 - 2 small cucumbers — peeled, optionally seeded and finely chopped 1 - 2 tomatoes — finely chopped 1 pear — cored, finely chopped 2 ripe kiwi — peeled and chopped handful of strawberries — finely chopped handful of radishes — finely chopped 1 ripe mango — peeled, pitted and finely chopped
You can also thread whole cherry tomatoes, firm ripe tomatoes (
such as Romas), or pickled
green tomatoes onto skewers and grill them separately from the meat and
other vegetables, since the tomatoes will cook more quickly than these
other ingredients.
Avocado Kiwi Smoothie 1 avocado 2 - 3 ripe, sweet kiwis about 4 cups packed leafy
greens (hard stems removed if using kale and
such) 1 - 2 tablespoons vanilla pea or
other vegetable protein about 2 cups almond milk or more, to the consistency that you prefer a few ice cubes
stems of 4 - 6 broccoli heads, depending on their thickness (about 580 g or 20 oz)-- I usually reserve the stems from one bunch in the fridge, until I'm ready to buy and cook the next one (usually soon after) florets from 1 large broccoli head — cut into bite - sized pieces a couple handfuls of
other vegetables,
such as chopped asparagus, peas, edamame, etc. (optional) a large handful of
green leafy
vegetables — spinach, kale, etc. 1 lemon — zest and juice salt and pepper to taste 3 1/2 tablespoons ghee or grapeseed oil — divided 1 shallot — chopped Pecorino Romano or Parmesan to taste — finely grated (I used unpasteurized sheep's milk Pecorino Romano) baby
greens or microgreens for garnish (optional)
Spinach and
other dark
green vegetables have many important nutrients for athletes,
such as Vitamin C, calcium, magnesium, vitamin K, zinc and iron.
We've always done food based, but now I need to think «OK, I need a dark
green vegetable or a red / orange
vegetable or whatever» instead of thinking about what taste or texture or color or
such would compliment the
other menu items.
It's also more readily consumed by most kids than
other foods providing some of those nutrients,
such as calcium - rich sardines, canned salmon with bones or dark
green, leafy
vegetables.
Other calcium - rich foods include seafood
such as salmon, sardines (an excellent source with 370 mg of calcium in 3 ounces), and shrimp, as well as a number of plant sources,
such as broccoli and
green leafy
vegetables.
If we allow this golden rice, and depend for nutrition on it, we might further lose these crops, our children losing knowledge of the importance of
other crops
such as
green leafy
vegetables.»
Try to consume half of the carbohydrates you normally consume though, and replace the
other half with
vegetables such as: Asparagus, Bean Sprouts, Beet
Greens, Broccoli, Brussels, Sprouts, Cabbage, Cauliflower, Celery, Cucumber, Eggplant,
Green beans, Kale, Mushrooms, Onion, Parsley, Peppers, Spinach etc..
Lucky for us, many citrus fruits
such as oranges and grapefruits are in season during the winter months and are great sources of vitamin C. Strawberries, apples, pears, mangoes, pineapple, and
other types of berries are also great to eat to be sure to take in ample amounts of vitamin C.
Vegetables such as broccoli, carrots, potatoes and sweet potatoes, and leafy
greens such as kale and spinach are also great sources of vitamin C.
Eat antioxidant - rich foods,
such as berries,
other fruits with skins, leafy
green vegetables, sweet potatoes, nuts, pomegranate juice and even red wine and coffee, in moderation.
• Whole foods
such as sweet potatoes, nuts, seeds, beans, lentils, peas, asparagus, carrots, celery, zucchini, sea
vegetables, quinoa,
green tea, and
other foods which are not specified.
Vegetables, especially leafy
greens, flaxseed oil, nuts
such as walnuts, almonds and Brazil nuts, chia seeds, and avocados are loaded with antioxidants, provide important vitamins, minerals, antioxidants, fatty acids, and
other beneficial phytonutrients, and keep the lymphatic system flowing and cleansed of toxins.
Vegetables such as dark leafy
greens and
other greens.
Green leafy vegetables and other green, orange, and yellow vegetables, such as broccoli, carrots, and sq
Green leafy
vegetables and
other green, orange, and yellow vegetables, such as broccoli, carrots, and sq
green, orange, and yellow
vegetables,
such as broccoli, carrots, and squash.
Other tastes that keep Kapha in balance are bitter and dry,
such as
green leafy
vegetables, bean soups, broccoli, cauliflower and brussels sprout.
As stated above that 5 % carbohydrate allowance is to be made up of mostly
green cruciferous
vegetables and trace amounts of carbs in
other things
such as macadamia nuts or heavy cream.
• Soup stock made from spicy herbs
such as garlic, ginger, onion and chili (e.g. Mulligatawny Soup, p. 149) • Limited amounts of lean meats, prepared baked or grilled, e.g. poultry, fish, bison, elk, wild game (e.g. Goat Curry, p. 169) • Leafy
greens and
other vegetables, steamed or stir - fried with only a little fat (e.g. Garlic - Basil Rapini, p. 156) • Light and drying grains
such as barley, buckwheat, millet and wild rice (e.g. Northwest Wild Rice Infusion, p. 185) • Most legumes, prepared with warming herbs and spices (e.g. Urad Mung Dhal, p. 180) • Sour and bitter fruits
such as lemon and lime • Fermented foods, made with bitter and pungent
vegetables such as onion, daikon, radish, cabbage, tomato, peppers (p. 158) • Warming herbs and spices, e.g. ginger, cardamom, cayenne, ajwain, black pepper, mustard • Honey, in limited amounts
A slow - carb diet is based on low - glycemic foods, which are metabolized at a slower pace,
such as leafy
greens, tomatoes, broccoli and all
other non-starchy
vegetables, fresh fruits, nuts, whole grain sourdough bread, quinoa and steel - cut oats.
You can obtain these through your diet from foods
such as: berries, pomegranates, curcumin (the spice curry is made from), rosemary, 100 % raw cacao (or chocolate),
green tea and most fruits and
vegetables in smaller amounts, among
other sources.
While
vegetables and fruits have carbs, you can choose to eat
vegetables that are lower in carbs than
others,
such as kohlrabi, leafy
greens or cauliflower.
Safe sources are fibrous leafy
green and cruciferous
vegetables such as spinach, broccoli, cauliflower, cabbage, kale, asparagus, Brussels sprouts,
green beans, chard, celery, cucumbers, lettuce or any
other type of salad.
I like to combine fresh spring
greens with
other spring
vegetables,
such as peas, artichoke or asparagus, and the vibrant
green of the dishes always inspires me and makes me eat with pleasure.
«One of the world's leading bio-energetic doctors Professor Dr Valerie Hunt tested sprouted foods at UCLA in the 1970's and found that on average that sprouts like alfalfa, clover, broccoli (yes, the sprout is far more nutritious than the fully grown
vegetable), sesame, sunflower, lentil, mung, adzuki, soy, fenugreek, and
other soil-less sprouts are roughly 10 times as nutritious as the best freshly picked organic
green vegetables such as broccoli, kale, and spinach.»
But you may be able to get some and even more of the benefits of eating fresh fruits and
vegetables by consuming
other supplements
such as
green tea extract, resveratrol and curcumin.
If you don't already, I'd eat lots of fruit (berries especially),
green leafy
vegetables and
other vegetables, beans and legumes
such as lentils, and nuts and seeds including ground flax daily at 2 tablespoons.
A
green smoothie is a blend of
green, leafy
vegetables such as kale, chard, spinach, arugula and collard
greens (among
others), mixed with fresh fruit.
You can, however, get calcium from
other sources,
such as supplements, fortified soy milk or leafy
green vegetables containing calcium.
The higher nutrient bitter
green leafy
vegetables usually from ethic markets or farmers markets
such as fenugreek leaves, moringa, and
others I'm looking for.
We recommend that people consciously include fibrous carbohydrates in their diet,
such as oatmeal, sweet potatoes, leafy
green vegetables and
other foods high in fiber.
ALA supports cellular integrity by interacting with vitamin C and glutathione, allowing the production of Vitamin E. Small amounts of lipoic acid are found in
green vegetables such as broccoli, however, supplementation provides a readily available amount that may not be obtainable solely by eating
green vegetables or
other foods as part of a daily diet.
Avoid cruciform
vegetables such as: broccoli, brussel sprouts, cauliflower and
other greens, as these interfere with thyroid function.
My regular morning smoothie includes whole fruit (apple, orange, dates, cranberries,
other berries),
vegetables (red cabbage, dark
greens such as kale, carrots, celery), spices (fresh ginger, cinnamon), flax seed, and some powdered
green tea leaves and hibiscus leaves.
If you are allergic to yeast, you must avoid all foods that contain yeast or molds... • Brewer's yeast • Breads, pastries and
other raised bakery goods • Cheeses and prepared foods that contain cheese • Milk, buttermilk, sour cream, and sour milk products (some individuals tolerate fruit - free, sugar - free yogurt) • Condiments, sauces and vinegar - containing foods (mustard, ketchup, monosodium glutamate; steak, barbecue, chili, shrimp and soy sauces; pickles, pickled
vegetables, relishes,
green olives, sauerkraut, horseradish, mince meat and tamari; vinegar and vinegar - containing foods
such as mayonnaise and salad dressing) • Malt products (malted milk drinks, cereals and candy) • Processed and smoked meats (sausages, hot dogs, corned beef, pastrami, smoked fish) • Mushrooms and
other edible fungi • Peanuts and pistachios • Dried and candied fruit • Melons (watermelon, honeydew and cantaloupe are prone to being contaminated with mold) • Fruit juices (canned, bottled or frozen) • Fermented beverages (alcohol, root beer and cider) • Coffee and tea • Leftovers
Green smoothies are generally one part green vegetable, one part fruit or other natural sweetener and one part liquid such as coconut oil, almond milk or good ol' fashioned w
Green smoothies are generally one part
green vegetable, one part fruit or other natural sweetener and one part liquid such as coconut oil, almond milk or good ol' fashioned w
green vegetable, one part fruit or
other natural sweetener and one part liquid
such as coconut oil, almond milk or good ol' fashioned water.
Folic acid is found in leafy
greens such as spinach, fenugreek, turnip
greens, asparagus along with many
other fruits and
vegetables.