Colorful Veggies

Acorn Squash/Spaghetti Squash/Butternut Squash
Green Beans
Artichokes
Green Onions/Chives/Shallots
Asparagus
Kohlrabi
Avocado
Leeks
Beets
Lettuce
Radish
Mushrooms
Bok Choy
Mustard Greens/Swiss Chard/Rainbow Chard
Broccoli
Okra
Brussel Sprouts
Onions
Cabbage/Purple Cabbage
Parsley
Parsnips
Carrots/Purple carrots
Bell Peppers
Cauliflower/Purple Cauliflower
Rhubarb
Cilantro
Eggplant
Sprouts/all types
Endive
Tomatillo
Fennel
Tomatoes
Garlic
Turnips
Ginger
Wasabi Root
Spinach
Kale


 

LIMITED Starchy Vegetables  - Eat 2-3 half-cup servings a week, unless otherwise instructed by your practitioner
 

Black Beans
Kidney Beans Green/Snow Peas
Garbanzo Beans
Aduki Beans
Fava Beans
Yucca Root
Lentils
Black Eyed Peas
Sweet Potato
Potato

*Starchy vegetables are converted into sugar very quickly in the body.  Our goal is to start using healthy fats as our fuel source and not sugar so try to limit your intake of starchy veggies.

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