Click here for grain info
Click for vegetable info
Click for soup info
Click for bean info
Click for dessert info


Jill Skeem
208-320-2786
jillasherman@yahoo.com

Classes | Jill's Articles | Recipes | Jill's Bio | Food Facts | Links | Contact | Jill's Services | Home


Vegetables
Eat one or more vegetable dishes with every meal including breakfast.
Together a grain and a vegetable make a complete meal.


(The following are examples of vegetables in each catagory)

Green Leafy
Bok choy, Chinese Cabbage, Collards, Kale, Leek, Mustard Greens, Scallion and Watercress

Round
Acorn, Buttercup & Butternut Squash, Broccoli, Cabbage, Califlower, Onion, Rutabaga and Turnip

Root
Burdock, Carrot, Daikon, Lotus Root, Parsnip and Radish

Sweet Vegetables
(Sweet vegetables are a combination of round and root vegetables, these vegetables become sweet when cooked. Broccoli and califlower not considered sweet vegetables, however, they add a richness and freshness to pureed soups when combined with the sweet vegetables.)

Broccoli, Cabbage, Carrots, Califlower, Daikon, Leek, Onion, Parsnip, Pumpkin and Winter Squash

Click for Vegetable Recipes