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Thread: But I don't like vegetables..... page 2

  1. #11
    Beef Cake's Avatar
    Beef Cake is offline Senior Member
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    Quote Originally Posted by Jokaman70 View Post
    ... if I bite into something and discover that there's an onion in it, it takes every bit of me to stop myself from throwing up on the spot.
    Have you tried shallots instead of onions? I have a friend who gets nauseated from onions and even has an allergic reaction...but shallots are no problem. Kind of odd, but it may work for you as well.
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  2. #12
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    You don't actually need to eat any vegetables. Just eat the veggies you feel like when you feel like it.

    Otherwise, you can quite happily live on 100% meat.
    The "Seven Deadly Sins"

    Grains (wheat/rice/oats etc) . . . . . Dairy (milk/yogurt/butter/cheese etc) . . . . . Nightshades (peppers/tomato/eggplant etc)
    Tubers (potato/arrowroot etc) . . . Modernly palatable (cashews/olives etc) . . . Refined foods (salt/sugars etc )
    Legumes (soy/beans/peas etc)

  3. #13
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    Use a blender to blend fruits & veggies together and drink it quickly. This way within 10 seconds you have had your veggie portion of the day and it's done. No need to prolong the agony. :-)

  4. #14
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    thank goodness im not fussy at all. ill eat freaking just about anything that walks or grows on this earth.
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  5. #15
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    I repeat the advice, once you've ditched processed foods, vegetables will taste great. I used to hate them too, but now I look forward to eating them.
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  6. #16
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    If the veggies are cooked "right" as I would consider right to be, they wouldn't be mushy. I love all veggies, but there's not a lot of things I like squishy in my mouth. You're not so abnormal. BUT, my very favorite way (and my hubby's fave, too) is I roast just about any veggie. The very basic is to of course, use fresh veggies, clean of course, then spread them out on a baking sheet, sprinkle with olive oil, sea salt and cracked pepper. Roast on about 400 degrees for 30-45 minutes, or to your desired doneness. If you like a little more kick, you can also add paprika, and/or red pepper flakes to just about anything and it's always good. If you're roasting a squishy veggie - squash, eggplant, etc, I either slice them in half lengthwise and roast them with the same oil/spices sliced side up or if you cut them in disc, just make sure they're thick enough so they won't practically disappear or stick to the baking sheet.

    With baby carrots or fresh green beans, I like to put butter in a non-stick skillet, pile the veggie in on top once the butter is melted, saute them, cover and let them cook for about 3 minutes (longer for carrots)...then turn them over and cook covered again. Meantime, I toast some sliced almonds in the oven or in a dry sauce pan and when the carrots or green beans are done, I toss with the almonds! MMMM...making myself hungry!

    Last night I browned some ground sirloin, and mixed in with steamed cauliflower and lots of cheese. This is a great, healthy replacement for mac & cheese (with or without the meat).

    Just some VERY SIMPLE ideas I hope will help the anti-veggie people out some. The way I cook them, nothing ever gets mushy and gross. And remember, if you cook any veggie long enough for it to be mushy, you've basically killed all the live enzymes within.

    Hope you enjoy!

  7. #17
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    I've discovered just recently that if I eat raw onions, mainly purple or yellow (the Texas 10-15 sweet are not so much of a problem) I will get a very bad headache. I don't know if this counts as an allergic reaction or not. But I can only eat them cooked. That was something I was not happy to figure out because I loved them sliced super thin on salads!

  8. #18
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    Eat them raw in a big salad for lunch... problem solved.

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