time to branch out in the veggie realm

Hopeful · Post by **Hopeful** » Thu Jan 21, 2016 6:43 pm

I have been eating well cooked veggies in limited variety since August, 2014. These include: carrots, summer and winter squash, green beans, sweet potatoes, broccoli, potatoes, cauliflower, and occasionally asparagus, tomatoes, and brussels sprouts. I would love to try some greens such as spinach, kale, collards, swiss chard, but I'm scared since these caused a lot of problems in the past.

For those who have been able to add more veggies to their repertoires, what would be some good ones to try?

I have a large organic vegetable market/garden, so this has been an especially challenging issue for me...
Chris

Martha · Post by **Martha** » Thu Jan 21, 2016 6:57 pm

I eat carrots, cucumbers, spinach, zucchini, broccoli, cauliflower, acorn squash, butternut squash, avocados, tomatoes, bok choy, jicama. Asparagus once or twice, and it seemed okay.

I find that peas, green beans and any dried beans cause trouble, as they are legumes, and my soy sensitivity seems to include all the legumes. I haven't dared try cabbage yet, although it might be okay for me since the bok choy is all right.

Martha