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Vegetables
About 25 - 30 percent of each macrobiotic meal may consist of vegetables.
Two thirds of these may be cooked in various styles (sautéed, steamed, boiled, or baked). The remaining third may be eaten uncooked - pressed in sea salt, umeboshi vinegar, or tamari and water, pickled according to traditional methods,
or prepared as raw salad. Please note carefully the three list below.
Unless you live in a tropical climate,
avoid the foods of tropical origin whenever possible,

because they are difficult to balance in the body.

REGULAR USE

acorn squash
bok choy
boroccoli
broccoli rabe
brussels sprouts
burdock
buttercup squash
butternut squash
carrot tops
carrots
cauliflower
celery
chicory
Chinese cabbage
collard greens
daikon, fresh or dried
dandelion greens
fresh corn
garden or wintercress
ginger
green cabbage
Hokkaido pumpkin
hubbard squash
kale
leeks
lotus root
lotus seeds

onions
parsley
parsnips
pumpkin
red radishes
and greens
scallions
turnip greens
turnips
watercress
Occasional Use
alfalfa sprouts
chives
cucumber
endive
escarole
green peas
green snap beans
kohlrabi
lettuce
mung bean sprouts
mushrooms
patty pan squash
red cabbage
rutabaga
shiitake mushrooms
snowpeas
soybean sprouts
summer squashes

AVOID

asparagus,avocado
bamboo shoots,beets
eggplants,ginseng
green & red peppers
okra, potatoes
spinach, swiss chard
tomatoes
yams
zucchini

Many of this group is in the Night Shade Family.

This page is my
attempt to help the people who are trying to make the transition to a healthy life style. All the ideas and
suggestions made here are from
first hand experiences, some good, some bad. Your thoughts
and ideas are always welcomed.