THE UNLIMITED VEGGIE LIST
All vegetables are good vegetables, but these nonstarchy picks do the best
job at filling you up for very few calories. Eat as many as you want,
whenever you want ’em. You can snack on them raw, with a splash of
vinegar (such as balsamic) or lemon juice for flavour. You can also steam
them and add them to any meal to plump it out. If you come across one of
these veggies in a recipe, feel free to add more than the recipe calls for.
(This works especially well with leafy greens—they cook down nicely into
just about anything.) I’ve noted some tasty ways to snack on these and to
add them to meals throughout, but be creative—the veggie sky’s the limit.
Artichokes Simple prep instructions are on page 158. Or use canned if
they are packed in water.
Asparagus
Aubergine Try slicing it thinly, then steaming it for 15 minutes. Then add
it to a saucy dish, like a stir-fry or pasta.
Bamboo shoots, canned. Add to a pot of brown rice for flavour, toss into a
stir-fry, or slice thinly and add to a salad for crunch.
Beetroot
Broccoli If you buy a head of broccoli, you can spiralize the stem and add
it to a pasta dish to bulk it up. Throw the broccoli “noodles” into the pot
with the pasta a few minutes before it’s done cooking.
Brussels sprouts
Cabbage
Cauliflower
Celery
Courgette
Cucumber
Daikon radish Steam and top with a squeeze of lemon, or use as a
snacking veggie—they’re great sliced and dipped in peanut butter.