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What 10 True Vegetables Do You Consume Most?

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  • #16
    Cabbage, asparagus, collards, spinach, lettuces, kale, leeks, broccoli, cauliflower, brussels sprouts.
    Buy house, Demolish house, Build house.

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    • #17
      onion, garlic, shallot, carrot, leek, celery, romaine lettuce...I actually don't consume any other true vegetables regularly, I'm all about the chiles, squash, tubers and avocado! But I have recently discovered the leek and I can't get enough! It's thick, spiky green top made me a little nervous, but after I googled it and learned which part you're supposed to eat, it's my new favorite ingredient.

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      • #18
        cauliflower
        broccoli
        kale
        brussel sprouts
        mushrooms
        spinach
        salad greens (cos, watercress)
        garlic
        asparagus
        sweet potato

        oh, and celery and spring onions
        Last edited by MariaNYC; 03-31-2011, 06:56 AM.
        Everything in moderation, including moderation.

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        • #19
          Spinach
          Kale
          Brussels Sprouts
          Carrots
          Onions
          Garlic
          Cabbage
          Cauliflower
          Broccoli
          Sweet Potato
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          • #20
            My regulars:

            Artichokes
            Asparagus
            Bean Sprouts
            Beet Greens
            Beets
            Bok Choy
            Broccoli
            Brussel Sprouts
            Cabbage, Green and Red
            Carrots
            Cauliflower
            Celery
            Dandelion Greens
            Garlic
            Jicama
            Kale
            Leeks
            Lettuce, Boston, Romaine, Green Leaf and Red Leaf
            Okra
            Onions
            Roasted Nori
            Radicchio
            Scallions
            Spinach, Baby
            Sweet Potato
            Zucchini

            Of course lots of avocado, red, yellow, orange peppers, English cucumber, tomatoes, fresh herbs, green and yellow beans, spaghetti squash, snow peas, sugar snap peas and zucchini.

            And to help keep it all fresh Debbie Meyers Green Bags.
            Last edited by O_O; 03-31-2011, 07:39 AM.

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            • #21
              collards, kale, mustards, swiss chard, turnip greens, spinach, red cabbage, napa cabbage, cabbage, red leaf, raddiccio, lotsa seaweed

              herbs varying

              bok choy, endive, onions, garlic

              i dont like broc/caul or least they dont like me
              Get on my Level
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              • #22
                broccoli, cauliflower, spinach, kale, collards, mustard greens, cabbage, brussel sprouts, fennel, onion, carrots, celery, parsnips, turnips, radishes, potatoes, sweet potatoes, bok choy, salad greens, garlic, summer and winter squashes (for as long as the garden is producing them... we finished our last winter squash in feb!

                Kale/collards are in heavy rotation, especially when our garden is booming. broccoli, spinach, onion, carrots, celery and salad greens are right up there, and for the tubers - potatoes/sweet potatoes, followed by parsnips, turnips, and radishes.
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                • #23
                  Originally posted by kennelmom View Post
                  based on what you're asking us to exclude in the first post...

                  collards
                  kale
                  asparagus
                  cabbages in various forms and colors
                  bok choy
                  beets
                  various lettuces
                  cauliflower
                  Brussels sprouts
                  carrots
                  +1 here. Of course all are even better with bacon.

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                  • #24
                    in no particular order cos I love em all

                    cabbage (all varieties/colours etc)
                    brussel sprouts
                    cauli
                    broccoli
                    spinach
                    carrots
                    parsnips
                    sweet potatoes
                    leeks
                    onions
                    lettuces
                    mushrooms
                    herby stuff
                    kale
                    celery
                    garlic
                    swede (rutabaga)
                    turnip

                    oops - more than 10 and I could keep going!!

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                    • #25
                      Onion
                      Garlic
                      Lettuce(all types)
                      Cabbage
                      Bok Choy
                      Mushrooms
                      Shallots
                      Carrotts
                      Celery
                      Parsnips
                      Spinach
                      Brocoli
                      Watercress
                      Endive

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                      • #26
                        All of the above....+ rapini, broccolini, turnip greens,

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                        • #27
                          In order of consumption

                          Baby spinach
                          broccoli
                          Cabbage (Irish blood coming thru)
                          peas
                          lettuce
                          onion
                          brussel sprouts
                          cauliflower
                          Sweet Potato
                          bok choy
                          Self-realization. I was thinking of the immortal words of Socrates, who said, "... I drank what?"

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                          • #28
                            Whatever's at the farmers' market. So... lots of purple kale and swede/ carrot/ parsnip over winter; adding in purple sprouting broccoli now, hooray. And young nettles. (Not at the farmers' market, but all over the garden!)

                            Pre-Primal I just went and bought the same darn things - carrots, broccoli, cauli, green beans, spuds - every week from the supermarket. The market's introduced me to Swiss chard, purple and Romanesco cauliflowers, squashes other than butternut (yes, I know, seeds, whatever), kale and sprouting broccoli on the stem (keeps much better) and carrots that smell and taste like carrots.

                            Another place to broaden your repertoire would be any local oriental shops. There are a couple near me that contain a whole lot of leaves and tubers I don't know the names of and would have no clue how to prepare.

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                            • #29
                              Screw this thread! Now I'm hungry! I am bad with my veggie intake. Really need to work on it.

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                              • #30
                                Toad, we gotta get you on the chard bandwagon. It rules.


                                ETA:
                                I surprised how little chard I am seeing on these lists. Really, you have no idea what you are missing. Waaay better than kale or collard greens (which are good).
                                Last edited by TigerLily; 03-31-2011, 09:06 AM.
                                "Let food be thy medicine and medicine be thy food." -- Hippocrates

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