I tried searching but couldn't find the answer I was looking for. My question is what are some veggies you can eat raw, and how do you prepare them before you eat them? Ive been trying hard to add veggies to my diet but I already spend enough time cooking every thing else so I like to eat veggies raw if possible. So far Ive been eating lots of raw spinach and iceberg lettuce.
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Raw Veggies?
- Thread starter JailHouse
- Start date
Generally speaking all veggies can be eaten raw, though not potatoes.
I absolutely loath over-cooked veggies, cabbgage make me barf - but I can munch of raw cabbage and in fact do so daily. So it's more a matter of what can't you eat than what you can.
B.
I absolutely loath over-cooked veggies, cabbgage make me barf - but I can munch of raw cabbage and in fact do so daily. So it's more a matter of what can't you eat than what you can.
B.
There are a few considerations with regard to the raw thing. Some vitamins are more bioavailable in cooked veggies than raw - beta-carotene, for example, in carrots. Others, the cruciferous vegetables (broccoli, cauliflower, cabbage...) contain isothiocyanates - substances that can interfere with thyroid function. Cooking appears to de-activate at least some of these.
This isn't to say all produce should be cooked! Vitamin C, for example, is cooked out of foods like tomatoes, and of course the enzymes in any food are destroyed with heat.
Sorry. What was the question again?
This isn't to say all produce should be cooked! Vitamin C, for example, is cooked out of foods like tomatoes, and of course the enzymes in any food are destroyed with heat.
Sorry. What was the question again?
massage101
Registered
the fastest raw veggie would be a lightly boiled collard with a hint of salt...
Thanks Built. The question is what are some raw veggies I can buy at the store and eat with no prep?
massage101
Registered
carrots and corn are a good alternative to"
You can still do raw broccoli. Don't LIVE on it, but there are still health benefits to it. Lots of foods are mildly toxic in large amounts, but nourishing when eaten regularly, if not daily.
My "normal" veggies are steamed broccoli with butter, steamed cabbage in soup usually, steamed green beans - which are lovely cold with a vinaigrette by the way - and eggplant in everything LOL - cooked though, please! Raw, lesseee... romaine, avocado, tomato, cucumber, celery. Sometimes carrots, occasionally sugar snap peas - love 'em with dip!
Any of this help?
My "normal" veggies are steamed broccoli with butter, steamed cabbage in soup usually, steamed green beans - which are lovely cold with a vinaigrette by the way - and eggplant in everything LOL - cooked though, please! Raw, lesseee... romaine, avocado, tomato, cucumber, celery. Sometimes carrots, occasionally sugar snap peas - love 'em with dip!
Any of this help?
Yes thats a big help. So what your saying is I have to cook some of these raw veggies like broccoli?
Also I looked up avocados on fitday its saying there around 500cals?! Is that accurate?
massage101
Registered
Avocados are a great source of efa's ans dpa
katt
Registered
I love love love raw veggies!!! Especially in the summer when they are straight out of my garden.. OMFG... the taste is sooo utterly good! Tomatoes I can eat every single day! Cucumbers, beets, green beans, peas.
YUM< YUM< YUM
YUM< YUM< YUM
Avocados are technically a fruit, and yes, an excellent source of fat. I eat one every day.
i remember I had thought about going on a raw food diet, or just crossing over. Dam I couldnt imagine not having bacon or pizza or cake or....yes....cap'n Crunch. Thats hell on earth for me and I'm not here for hell.
I do love baked okra. Probably my favorite veggie raw or cooked.
I do love baked okra. Probably my favorite veggie raw or cooked.
massage101
Registered
combing your diet together with good herbal products could help with the digestion of any vegetable....raw is better I prefer juicing it is much more essential to a diet regimen
How is it prepared, Merkaba?
For days when I'm not watching my diet so closely it goes like thus:
I'll chop it up in strips usually. However you like it. Just enough olive oil and or beaten egg or egg white(usually i just use olive oil) to wet it. Toss it around in a bowl. Then I'll put some louisina brand (blue bag) seasoned fish fry on it. (basically seasoned cornmeal) toss around to cover. Place on pam sprayed pan in preheated oven at 400 for about 15 minutes depending on how you like it and your oven's strength. Just when it starts to brown I'll switch the oven to medium broil for about 5 minutes just enough to crisp it a little. This is the closest to veggie candy as I've ever gotten.
On "light" days or for you people who actually watch your diet. You can skip the oil if youre over your fat intake for the day, and just use enough beaten egg white or pam to moisten it. You can skip the cornmeal and just put your favorite blend of spices on it and pop it in the oven. I've learned to spray the pan a little or else it likes to stick.
This is not bad with Broccoli or zuke or squash. Oh god squash is good too, I like it thin.
God I dont have any in the fridge. I shall get some!
Am I the only one that will just grab a cucumber out of the fridge, wash it, and eat it whole? 
9in cucumber. One bite.
massage101
Registered
juicing for vitality is best. lol
Perdido
Elite Member
My neighbor grows Okra in his garden and I have never tried it until recently. Now it's one of my favorite veggies for soups & stews.
Stewed okra and tomatoes....a Southern slimy favorite.
Another cool thing this time of year, in addition to fall squash...Pumkin. Makes really cool soups/bisque.
Ginger Pumkin Bisque
2 tablespoons olive oil
3/4 cup chopped shallots
1/2 cup chopped onion
2 teaspoons grated fresh ginger
1/4 cup all-purpose flour
4 cups chicken broth
1/2 cup apple cider
1 (15- or 16-ounce) can pumpkin
1/3 cup pure maple syrup
2 bay leaves
1/4 teaspoon dried thyme, crushed
1/4 teaspoon ground cinnamon
1/4 teaspoon pepper
1/8 teaspoon ground cloves
1/2 cup half-and-half or whipping cream
1/2 teaspoon vanilla
Whipping cream (optional)
Fresh thyme (optional)
In a 3-quart saucepan heat oil over medium heat. Add the shallots,
onion, and ginger; cook until tender. Stir in the flour. Carefully
add the chicken broth and cider all at once. Cook and stir over
medium heat until thickened and bubbly. Stir in the pumpkin, maple
syrup, bay leaves, dried thyme, cinnamon, pepper, and cloves.
Bring to boiling; reduce heat. Simmer, covered, for 20 minutes.
Remove from heat. Discard bay leaves. Cool slightly. Pour one-fourth
to one-third of mixture into a blender container or food processor
bowl. Cover and blend or process until smooth. Pour into a bowl.
Repeat with remaining mixture until all is processed. Return the
mixture to the saucepan. Stir in the 1 cup half-and-half or whipping
cream and the vanilla. Heat through, but do not boil. Ladle into soup bowls.
If desired, swirl a little whipping cream into each serving; garnish with fresh thyme.
Makes 8 to 10 servings.
Butternut Squash and Apple Soup
2 tablespoons unsalted butter
2 tablespoons good olive oil
4 cups chopped yellow onions (3 large)
2 tablespoons mild curry powder
5 pounds butternut squash (2 large)
1 1/2 pounds sweet apples, such as McIntosh (4 apples)
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 cups water
2 cups good apple cider or juice
Warm the butter, olive oil, onions, and curry powder in a large stockpot uncovered over low heat for 15 to 20 minutes, until the onions are tender. Stir occasionally, scraping the bottom of the pot.
Peel the squash, cut in half, and remove the seeds. Cut the squash into chunks. Peel, quarter, and core the apples. Cut into chunks.
Add the squash, apples, salt, pepper, and 2 cups of water to the pot. Bring to a boil, cover, and cook over low heat for 30 to 40 minutes, until the squash and apples are very soft. Process the soup through a food mill fitted with a large blade, or puree it coarsely in the bowl of a food processor fitted with a steel blade.
Pour the soup back into the pot. Add the apple cider or juice and enough water to make the soup the consistency you like; it should be slightly sweet and quite thick. Check the salt and pepper and serve hot.
Yeah, I know this should be in the recipes thing....
Another cool thing this time of year, in addition to fall squash...Pumkin. Makes really cool soups/bisque.
Ginger Pumkin Bisque
2 tablespoons olive oil
3/4 cup chopped shallots
1/2 cup chopped onion
2 teaspoons grated fresh ginger
1/4 cup all-purpose flour
4 cups chicken broth
1/2 cup apple cider
1 (15- or 16-ounce) can pumpkin
1/3 cup pure maple syrup
2 bay leaves
1/4 teaspoon dried thyme, crushed
1/4 teaspoon ground cinnamon
1/4 teaspoon pepper
1/8 teaspoon ground cloves
1/2 cup half-and-half or whipping cream
1/2 teaspoon vanilla
Whipping cream (optional)
Fresh thyme (optional)
In a 3-quart saucepan heat oil over medium heat. Add the shallots,
onion, and ginger; cook until tender. Stir in the flour. Carefully
add the chicken broth and cider all at once. Cook and stir over
medium heat until thickened and bubbly. Stir in the pumpkin, maple
syrup, bay leaves, dried thyme, cinnamon, pepper, and cloves.
Bring to boiling; reduce heat. Simmer, covered, for 20 minutes.
Remove from heat. Discard bay leaves. Cool slightly. Pour one-fourth
to one-third of mixture into a blender container or food processor
bowl. Cover and blend or process until smooth. Pour into a bowl.
Repeat with remaining mixture until all is processed. Return the
mixture to the saucepan. Stir in the 1 cup half-and-half or whipping
cream and the vanilla. Heat through, but do not boil. Ladle into soup bowls.
If desired, swirl a little whipping cream into each serving; garnish with fresh thyme.
Makes 8 to 10 servings.
Butternut Squash and Apple Soup
2 tablespoons unsalted butter
2 tablespoons good olive oil
4 cups chopped yellow onions (3 large)
2 tablespoons mild curry powder
5 pounds butternut squash (2 large)
1 1/2 pounds sweet apples, such as McIntosh (4 apples)
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 cups water
2 cups good apple cider or juice
Warm the butter, olive oil, onions, and curry powder in a large stockpot uncovered over low heat for 15 to 20 minutes, until the onions are tender. Stir occasionally, scraping the bottom of the pot.
Peel the squash, cut in half, and remove the seeds. Cut the squash into chunks. Peel, quarter, and core the apples. Cut into chunks.
Add the squash, apples, salt, pepper, and 2 cups of water to the pot. Bring to a boil, cover, and cook over low heat for 30 to 40 minutes, until the squash and apples are very soft. Process the soup through a food mill fitted with a large blade, or puree it coarsely in the bowl of a food processor fitted with a steel blade.
Pour the soup back into the pot. Add the apple cider or juice and enough water to make the soup the consistency you like; it should be slightly sweet and quite thick. Check the salt and pepper and serve hot.
Yeah, I know this should be in the recipes thing....
Oh, it rocks.
I actually make the pumpkin bisque a little less sweet..more like a squash soup than pureed pumkin pie....deceivingly tasty.
Kind of a tough sell to the Southern conservatives around here, but good. This is a good time of the year to capitalize on the seasonal angle, so they'll get a lot of autumn/winter squash dishes....whether they want 'em or not.
I actually make the pumpkin bisque a little less sweet..more like a squash soup than pureed pumkin pie....deceivingly tasty.
Kind of a tough sell to the Southern conservatives around here, but good. This is a good time of the year to capitalize on the seasonal angle, so they'll get a lot of autumn/winter squash dishes....whether they want 'em or not.
