Body Belief by Aimee E. Raupp

Author:Aimee E. Raupp
Language: eng
Format: epub
Publisher: Hay House
Published: 2018-02-13T05:00:00+00:00

The other oils I mention in this section are not for cooking, but rather are for making dressings or marinades. Do not use them to cook!

Vegetables: You should have one serving of vegetables with each meal at minimum, with a total of three to five servings per day! A serving size for vegetables is ½ cup or 4 ounces. Eat a variety of colors and types of vegetables each day, except for the nightshades. Prepare by steaming, sautéing, or roasting them in one of my recommended healthy fats. You can also blanch some veggies like spinach or kale and add them to a smoothie. Once or twice a week you can also make a fresh vegetable juice and drink your veggies, keeping in mind my advice about cooked vs. raw foods.

When you cook your vegetables, be sure you make them al dente, which means “to the tooth,” or slightly undercooked; overcooked vegetables lose most of their nutrients.

Eat loads of:

Leafy greens: lettuce, spinach, kale, chard, collards, dandelion greens, cilantro, parsley, endive, napa cabbage, watercress, and kelp

Cruciferous veggies: arugula, radishes, radicchio, turnips, mustard greens, broccoli, brussels sprouts, cabbage, cauliflower, and bok choy

Onions, scallions, garlic, leeks, shallots, spring onions, and chives

Root veggies: carrots, beets, jicama, squash, pumpkin, rutabaga, turnips, and parsnip

Sweet potatoes and yams

Sea vegetables: arame, dulse, kombu, nori, and wakame

Other veggies: artichokes, capers, celery, cucumber, zucchini, olives, and okra

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