Quote:
Originally Posted by bigmike73  Im sure yall have had post like this before, but i couldnt find any. I HATE leafy veggies. i mean HATE THEM. they make me sick. I dont THINK i hate them. I really do.
I am also limited in the second group of veggies, but still there are some in that group that i DO like. Should i eat more of the second group and not worry about the first. or got other suggestions? |
"Salad" list
alfalfa sprouts -- not leafy
daikon --- not leafy
mushrooms --- not leafy
arugula
endive
parsley
bok choy
escarole
peppers --- not leafy
celery --- not leafy
fennel --- not leafy
radicchio
chicory
jicama --- not leafy
radishes --- not leafy
chives
lettuce
romaine lettuce
cucumber --- not leafy
mache
sorrel
So from the "salad list" there are 9 veggies that are not the leafy ones you hate with a passion. From those 9 non-leafy veggies, I see lots of eating potential
Alfafa: salads, stir fries, omelets
Daikon: chopped in salads, stir fries, boiled/steamed and mashed like potatoes, sliced into match-sticks and mixed with mayo for a "slaw"
Mushrooms: raw in salads; or cooked in omelets, stirfries. Also marinated and served warm or cold.
Peppers: raw in salads, cooked in stirfries or omelets, cooked as part of a vegetable medley, stuffed with cheese or meat and baked or stewed.
Celery: raw in salads, raw as a "slaw", cooked in stirfries, cooked or braised.
Fennel: raw in salads. cooked---sauteed or baked with heavy cream(!)
Jicama: raw or cooked
Radishes: raw in salads, raw as a "slaw"; cooked as a potato-like substitute.
Cucumber: raw in salads or cooked (yeah, it's a classic French accompaniement to fish.)
As for the leafy veggies, if you are willing to give them a try, try them lightly sauteed. Sauteeing them makes them more digestible and changes their taste to being somewhat sweeter. By the way, I think bok choy tastes best when it is cooked---sauteed with a little bacon and garlic.
Parlsey and chives are herbs but they make nice "pestos" to serve along side chicken, fish or seafood.