by
Paul
BenhaimVegetables
Broccoli (very high in vitamin C and full of cancer-preventing
compounds when eaten raw or lightly steamed), celery (high in
natural sodium, excellent for satiating salt cravings), cabbage (see
the sauerkraut recipe), chives, kale, leeks, lettuce, mustards,
greens, parsley, spring onions, watercress, burdock, carrots,
radish, parsnip, pumpkin, yam, turnips, swedes, various sprouts,
beans, courgettes, cucumbers, mushrooms and peas.
Sea
Vegetables
Arame (great in vegetable dishes), dulse (contains 200 times more
iron than beet greens and is very good on salads), hijiki (contains
14 times more calcium than cow's milk), kelp & kombu (great
thickeners which do need to be cooked for a long time), nori (a
good source of B12, wrap foods in the thin sheets), wakame
(delicious in soups).
Fermented
Foods
A selection of misos (preferably low natural sea-salt, they are
excellent seasoning agents or delicious as a soup when mixed
with water): hatcho miso for cold weather, rice miso for hotter
weather, barley as a good all rounder), Hempso(tm) (use instead
of salt or processed soy sauce which is high in MSG), pickled
foods (without sugar or artificial ingredients), tempeh, umeboshi
(green plums pickled in sea salt which have a strong alkalising
effect).