Vegetables
The supplemental additive.“Thorns also and thistles shall it bring forth to thee; and thou shalt eat the herb of the field.” Genesis 3:18 KJV.
Vegetables were prescribed by our Creator God to be a healing supplement to the effects of sin in our physical frames. “In the midst of the street of it, and on either side of the river, was there the tree of life, which bare twelve manner of fruits, and yielded her fruit every month: and the leaves of the tree were for the healing of the nations” Revelation 22:2.
Here’s a good way to remember: Fruits sustain, vegetables regain (it rhymed lol but the better word to use here would be “restore”). For this purpose, vegetables are so easy to eat, that there’s really only 3 general rules used to combine them.
Three Fundamental Vegetable Combining Rules and Exceptions
1. Combine no more than 3 vegetables in the same meal (one sitting).
EXCEPTION: These three are in addition to 1-2 Leafy Greens and 1-2 Fruit Vegetables in Group 1.2. Do not combine fruits and vegetables in the same meal (one sitting).
EXCEPTION: Lettuce and celery are so neutral, they can be combined with any fruit meal; it will actually enhance the digestion and overall assimilation of the fruit. Try adding lettuce and celery to three other properly-combined fruits!
EXCEPTION: Tomatoes are an acid fruit, without the sugar content of other acid fruits. Best used with vegetable salad, any Green Leafy, or Non-starchy vegetables; but not at a starch meal. May be safely combined with nuts, seeds, sprouts, olives, avocados, and soybeans with experimentation.3. Take special care when preparing Special Veggies (Group 3) for consumption; see list for details.
Neutral Veggies
Group 1
LEAFY GREENS:
- Brussels sprouts
- Cabbage (young and sweet)
- Caraway
- Catnip
- Celery
- Celery cabbage
- Chicory greens
- Collard greens
- Dandelion greens
- Dulse
- Escarole (not bitter)
- Fennel
- Kale
- Lettuce 1
- Mustard greens
(young and mild) - Sea kelp
- Turnip tops
FRUIT-VEGETABLES:
- Cucumber
- Eggplant
- Okra
- Peppers
(sweet bell of all colors) - Summer squash
(yellow, zucchini, scallop)
NOTES: Some unusual or tropical vegetables are not listed. Leafy or seeded varieties are a good indication of its classification.
Composite Veggies
Group 2
NON-STARCHY:
- Alfalfa sprouts
- Asparagus
- Bamboo shoots
- Bok choy
- Broccoli
- Cauliflower
- Chayote
- Green beans
(young and tender) - Green corn 2
- Kohlrabi
- Rapini (similar to broccoli)
- String beans
- Turnips
MILDLY STARCHY:
- Beets
- Burdock
- Carrots
- Globe artichoke
- Pod peas (edible)
- Pumpkins
- Rutabaga
- Sprouted grains
- Winter squash
HIGHLY STARCHY:
- Corn (mature, field, fresh)
- Artichokes (Jerusalem)
- Parsnip
- Potatoes (all kinds)
- Salsify (oyster plant)
NOTES: Some unusual or tropical vegetables are not listed. Dense (less water content) and colorful varieties are a good indication of its classification.
Special Veggies
Group 3
USE SELDOM, IF AT ALL:
Problem: In its “raw” state, it’s too high in oxalic acid (a calcium antagonist). Solution: Blanching for a few minutes leeches out the acid. Tip: Water your plants with the cooled runoff :-)
- Beet tops
- Rhubarb
- Spinach
- Swiss chard
SHOULD NOT BE USED:
Problem: Contains concentrated acids and irritants. Solution: Do not consume.
- Cabbage (bitter)
- Endive
- Escarole (bitter)
CONTAINS MUSTARD OIL:
Problem: Contains irritants when mature and savory. Solution: Consume very young, while still sweet. Tip: Do not use often, or in large quantities. Exception: Medicinal use is permissible.
- Chives
- Cress
- Garlic
- Leeks
- Mustard greens (mature)
- Onions
- Parsley
- Radishes
- Scallions
- Watercress
NOTES: Some unusual or tropical vegetables are not listed. Pungent taste is a good indication of its classification.
Footnotes:
1 Lettuce varieties include: romaine, bibb, boston, leaf, garden, etc.
2 Green Corn is considered to be non-starchy when it is not mature, and if eaten less than two hours after picking.
