Phase 1 Vegetables
Don't forget, you must eat 4 cups per of Select Vegetables per day.
COOKED or RAW, MEASURE BEFORE COOKING
Alfalfa sprouts, asparagus, bamboo shoots, bean sprouts, bell peppers, broccoli, cabbage (all), cauliflower, celeriac, chard (all), chayote, chicory, collards, cucumber (all), dill pickles, fennel, Gai Lan (Chinese broccoli), green onions, hot peppers, kale, kohlrabi, mushrooms, okra, onions (raw only), radish, rapini, rhubarb, sauerkraut, spinach, turnips and zucchini/ yellow summer squash
Unlimited Raw Vegetables & Lettuces
Arugula, Bibb lettuce, bok choy, Boston lettuce, cactus (all), celery, chicory lettuce, endive, escarole lettuce, frisée lettuce, green- and red-leaf lettuce, iceberg lettuce, mushrooms, radicchio, radish, romaine lettuce, spinach and watercress lettuce
Beans (green and wax), Brussels sprouts, eggplant, heart of palm, jicama, leeks, rutabaga, snow peas, spaghetti squash, tomatillo and tomatoes (all)
*You may choose Occasional Vegetables instead of your Select Vegetables at a maximum of 4 cups total per week. COOKED OR RAW, MEASURE BEFORE COOKING
"What if I Cook Unlimited Vegetables that Appear in Both Select & Unlimited?"
IF YOU COOK ‘EM, COUNT ‘EM (TOWARD SELECT). MEASURE BEFORE COOKING
The cooking process changes the caloric density of certain “unlimited” vegetables. In this instance, cooked spinach, cooked mushrooms, and cooked radishes would be categorized as a “Select” vegetable