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Thread: Fibrous Veggies page

  1. #1
    RitaRose's Avatar
    RitaRose is offline Senior Member
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    Fibrous Veggies

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    After a nasty night and the ER visit that followed, my doctor told me I need to up my intake of vegetables (which I already knew), specifically the fibrous ones. Since he never once mentioned "healthy whole grains", and didn't even flinch when I told him I don't eat wheat or most grains, I feel like I owe it to him and my colon.

    So I can see greens being a good source, but can you think of any others that may not be so obvious? Especially veggies that taste great floating in a pool of melted butter...
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  2. #2
    Paleobird's Avatar
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    Eat Your Low Carb Veggies

    Try this list. My favorites are Brussels Sprouts with garlic butter.

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    RitaRose's Avatar
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    Great link! Thanks!
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    Artichokes, broccoli, brussels sprouts, cabbage, turnip and other greens, carrots are all fairly high fiber...give those a try. Brussels sprouts were NOT my favorite until I learned to saute them in oil or butter with garlic. Oh. My. (These were all on the Mayo Clinic page, by the way.)
    Last edited by Kate Ruckman; 10-19-2011 at 04:51 PM. Reason: added source

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    RitaRose's Avatar
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    Suppposedly there is an art to picking and cooking good-tasting brussel sprouts. An art I haven't quite learned yet... but I'll have to give it another try.

    I absolutely LOVE artichokes and broccoli, though.
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    Ever try cooking your Brussels Sprouts in heavy cream? It's delish!!! Add in a little butter and some nutmeg before serving and I'm in 7th heaven!
    I've converted people into Brussels Sprouts lovers with this dish.

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    Paleobird's Avatar
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    Quote Originally Posted by RitaRose View Post
    Suppposedly there is an art to picking and cooking good-tasting brussel sprouts. An art I haven't quite learned yet... but I'll have to give it another try.

    I absolutely LOVE artichokes and broccoli, though.
    The art starts in getting the small ones that still have all their leaves tightly closed in not petaled out. You can also cut them in half lengthwise, brush with oil of your choice, and roast them in the oven.

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    RitaRose's Avatar
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    Ah, you guys are the best!
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    Eat the skin of winter squash along with the flesh.
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    Suppposedly there is an art to picking and cooking good-tasting brussel sprouts.
    There's no such creature as a "good-tasting brussel sprout!"
    There are two wolves fighting within a man's heart, one is Love, the other is Hate. The one that wins is the one you feed.

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