Variety is not merely the spice of life … it makes a valuable contribution to your health. The great thing about the 6 week strategy is that you never need to be concerned about overeating raw vegetables, salads or cooked greens. There are a huge variety of foods that you can use to make delicious vegetable salads including lettuce (romaine, bib, Boston, red leaf, green ice, iceberg, arugula, radicchio, endive, frisee etc), watercress, celery, spinach, cucumbers, tomatoes, mushrooms, broccoli, cauliflower, peppers, onions, radishes, kohirabi, snow peas, carrots, beets, cabbage and all kinds of sprouts.
Even more vegetables can be eaten cooked. These include broccoli, kale, string beans, artichokes, Brussels sprouts, bok choy, spinach, Swiss chard, cabbage, asparagus, okra, zucchini, collard , mustard and turnip greens. These vegetables can be flavoured in various ways. Greens are always great with mushrooms, onion, garlic and stewed tomatoes. Remember, cooked greens are very low in calories but give you the nutritional power of ten pounds of other foods. Frozen greens such as broccoli and peas are nutritious and convenient – they are flash cooked and frozen soon after being picked and are just as nutritious as fresh.
4. Beware of starchy vegetables