PRESENTATION OUTLINE
VEGETABLES TO EAT
Amaranth greens –
Avocado, Asparagus, Bell Peppers,
Chayote (Mexican Squash), Corn Chips, corn Tortillas or air-popped corn, Cucumber, Dandelion greens
Garbanzo beans (chick peas) & Green banana
Izote – cactus flower/leaf grows in California
Jicama, Kale, Lettuce (all, except Iceberg)
Mushrooms (all, except Shitake), Mustard greens, Okra, Olives, Onions, Nopales – Mexican Cactus,
Poke salad -greens, Sea Vegetables (wakame/dulse/arame/hijiki/nori)
Squash, Spinach (use sparingly), String beans
Tomato – cherry and plum only, Tomatillo
Turnip greens & Zucchini
Mild Flavors
Basil, Bay Leaf, Cilantro, Dill, Marjoram, Oregano,
Savory Sweet Basil, Tarragon, Thyme
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Pungent & Spicy Flavors
Achiote, Cayenne, Cumin,
Coriander, Onion Powder, Sage
Salty Flavors
Pure Sea Salt, Powdered Granulated Seaweed
(Kelp/Dulce/Nori – has “sea taste”)
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Sweet Flavors
100% Pure Maple Syrup – Grade B recommended
Maple “Sugar” (from dried maple syrup)
Date “Sugar” (from dried dates)
100% Pure Agave Syrup – (from cactus)
FRUITS -,” no canned or seedless fruits”.
Apples, Bananas – the smallest one or the Burro/mid-size (original banana)
Berries – all varieties- Elderberries in any form –
no cranberries
Cantaloupe
, Cherries, Currants, Dates, Figs
Grapes -seeded
, Limes (key limes preferred with seeds)
Mango
, Melons -seeded, Orange (Seville or sour preferred, difficult to find )
Papayas, Peaches, Pears, Plums, Prunes
Raisins -seeded
, Soft Jelly Coconuts
Soursops –Latin or West Indian markets)
Sugar apples (chermoya)
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