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Healthy green veg

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T

Taffyboyslim

Well-Known Member
Relationship to Diabetes
Type 2
Spinach , Califlower, Green Beans , Broccoli, Cabbage , Peas ?

I think that covers it ?

I am using mushrooms , onions and peppers in my stir fry
 
I got this out of a book on diabetes, but can't remember which one (maybe Roy Taylor's book?). I think celery was on the list too, but I didn't make a note of it, as celery is indigestion in stick form!

Page 94 of "Your simple guide to reversing type 2 diabetes" by Roy Taylor, lists "Non Starchy Vegetables" as

artichoke
asparagus
aubergine
Bean sprouts
broad beans
broccoli
Brussels sprouts
cabbage
carrots (I can't find the book that I saw this in, and IanF0ster has questioned if these are low carb, and he has a valid point!)
cauliflower
Covolo nero (kale)
courgette
cucumber
gherkins
green beans
leeks
mange tout
marrow
mushrooms
okra
onions
pak choi
pea shoots
peppers
radishes
rocket
samphire
sugar snap peas
sauerkraut
shallots
spinach
spring greens
spring onions
squash
swede
tomatoes
turnips
watercress

I can recommend making kale crisps as they're nice. I use pepper, chilli and salt to flavour mine.
 
Last edited:
Windy said:
I got this out of a book on diabetes, but can't remember which one (maybe Roy Taylor's book?). I think celery was on the list too, but I didn't make a note of it, as celery is indigestion in stick form!

low starch vegetables:
artichoke
asparagus
aubergine
Bean sprouts
broad beans
broccoli
Brussels sprouts
cabbage
carrots
cauliflower
Covolo nero (kale)
courgette
cucumber
gherkins
green beans
leeks
mange tout
marrow
mushrooms
okra
onions
pak choi
pea shoots
peppers
radishes
rocket
samphire
sugar snap peas
sauerkraut
shallots
spinach
spring greens
spring onions
squash
swede
tomatoes
turnips
watercress

I can recommend making kale crisps as they're nice. I use pepper, chilli and salt to flavour mine.
Click to expand...
I tried that celeriac, dreadful stuff lol
 
Why do you need to change the taste?
 
trophywench said:
Why do you need to change the taste?
Click to expand...
Of veg ?
The same way I would need to flavour any food , to make it appetising

I had some green beans the other day , they were nice after I had added a little pepper , salt and butter but very bland before
 
trophywench said:
Why do you need to change the taste?
Click to expand...

I think a lot of us change the flavour of most meals, chinese, chilli, curry, even the Lea & Perrins in a shepherds pie.

but for veg, - chinese five spice, herbs, onions in cabbage, maybe a dash of red wine vinegar, pepper, olive oil, chillis, curry powder, garlic, I use many things.
 
As most of my meals are vegetarian, I am often adding seasoning to my veg. I see it as a chance to experiment.
There is a lot you can do to make veg more interesting than just salt and pepper.
For example:
Cabbage goes lovely with mustard seeds
Mushrooms and tarragon
I often stir fry veg and include fresh ginger
Fresh coriander goes well with peppers and courgettes
Carrot and caraway or cumin seeds
Cheese and leeks
Tomatoes and basil or oregano
Most things go with chilli or something peppery like harissa or Aleppo pepper
And don't be afraid to add nuts and seeds to add texture - homemade coleslaw with grated carrot, shredded cabbage, mayo and sunflower seeds is far more appetising than the gloopy stuff you get in tubs from the supermarket.

Celeriac goes best with whatever is in the bin along with Brussel sprouts and turnip.
 
Add white wine, cream, salt, pepper, paprika... whatever you want, really.
 
helli said:
As most of my meals are vegetarian, I am often adding seasoning to my veg. I see it as a chance to experiment.
There is a lot you can do to make veg more interesting than just salt and pepper.
For example:
Cabbage goes lovely with mustard seeds
Mushrooms and tarragon
I often stir fry veg and include fresh ginger
Fresh coriander goes well with peppers and courgettes
Carrot and caraway or cumin seeds
Cheese and leeks
Tomatoes and basil or oregano
Most things go with chilli or something peppery like harissa or Aleppo pepper
And don't be afraid to add nuts and seeds to add texture - homemade coleslaw with grated carrot, shredded cabbage, mayo and sunflower seeds is far more appetising than the gloopy stuff you get in tubs from the supermarket.

Celeriac goes best with whatever is in the bin along with Brussel sprouts and turnip.
Click to expand...
Brussels sprouts I can deal with
 
helli said:
As most of my meals are vegetarian, I am often adding seasoning to my veg. I see it as a chance to experiment.

Celeriac goes best with whatever is in the bin along with Brussel sprouts and turnip.
Click to expand...
You clearly feel the same way about the taste of celery, as I do with herbs such as tarragon and chervil - make things taste of aniseed - just nasty, thanks. I don't like ouzo, pastis etc either. Each to their own.

White cabbage - butter and a very generous grind of black pepper. Or indeed - curry - since it really doesn't taste of anything otherwise - but it depends on what you're having it with. Red cabbage, you can either just stew it on a low heat with a knob of butter and a splosh of red wine vinegar, or add sliced red onion, cinnamon and nutmeg to the pan and a couple of well sliced Bramleys on an even lower heat for longer - divided up into serving sized portions, it freezes very well and lasts for ages. Lovely with braised steak and onions.
 
I had a delicious cabbage and coconut milk curry in a Hare Krishna restaurant once, I haven't found the recipe for it, but this one is close but I don't think the HKs eat onion or garlic as it inflames the passions, apparently.

Maybe not the best choice if you have high cholesterol, as I think coconut milk is higher in fat, but it was lovely.
 
I'm surprised that carrots are in that low carb list that @Windy posted.
Carrots (along with peas , beans and tomatoes ) are veg that I am wary of, because they seem to raise my BG much more than for some other Type 2's. We don't all respond the same way to the exact same carbs - so learn which foods your body likes, not just those that others say are OK for them!
 
ianf0ster said:
I'm surprised that carrots are in that low carb list that @Windy posted.
Carrots (along with peas , beans and tomatoes ) are veg that I am wary of, because they seem to raise my BG much more than for some other Type 2's. We don't all respond the same way to the exact same carbs - so learn which foods your body likes, not just those that others say are OK for them!
Click to expand...
Hmmm... I've had a look in both the books I have and can't find the list to check, so I'm not even sure I know where I got it from, might have been the blood sugar diet book or one of the other ones I had and gave to a friend. I'll edit my original post with a note. Thanks Ianf0ster

PS Just found it. Page 94 of "Reverse your diabetes Your simple guide to reversing type 2 diabetes" by Roy Taylor, lists "Non Starchy Vegetables" and it's one of them. I will also reamend the post so the list title reflects this.
 
Last edited:
Windy said:
Hmmm... I've had a look in both the books I have and can't find the list to check, so I'm not even sure I know where I got it from, might have been the blood sugar diet book or one of the other ones I had and gave to a friend. I'll edit my original post with a note. Thanks Ianf0ster

PS Just found it. Page 94 of "Reverse your diabetes Your simple guide to reversing type 2 diabetes" by Roy Taylor, lists "Non Starchy Vegetables" and it's one of them. I will also reamend the post so the list title reflects this.
Click to expand...
The tricky thing with carrots and parsnips is that although they are very fibrous (so quite a lot of their starch can't be digested), they are also two of the sweetest of true vegetables (tomatoes are actually fruit of course).
 
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