Quote:
Originally Posted by AlaskaLadyie
Newbie Here... I wanted different vegetable while getting groceries last night so bought Parsnips thinking they were a limited.......... Of course I ate 2 cups it was late after getting groceries after working and putting groceries away and then cooking I then looked at the food list they are not allowed at all..OPPS
Can only go on from here....... Ironically they also affected my arthritis so I wont be even tempted again.. I try my best to not eat night shade vegetables due to arthritis ...but it very much limits the vegetables choices I also suffer from bad Gas (TMI) so a lot of the cabbage broccoli and cauliflower family is not a great choice...lettuce cucumbers get boring
I'll chime in with a vegetable discovery I have made since being on IP. Okra. I have no idea if they are "night shade" or not, but you probably do. I do know that they are the bud of a flower. Anyway, it came to us in our CSA basket last year, week after week, so I figured I should find a way to use it. I now LOVE it and could not live without it, IP or not. My grocery store just started carrying it regularly in the produce department, so maybe yours does, too. I wash them, shake them dry, toss with olive oil and salt, and roast at 425* for approx. 20 - 25 mins or so. Sometimes I flip them half way through to make them a bit more evenly roasted, but not imperative that you do. They are a bit crisp and a bit chewy and roasted and yummy. I find that salting them well -- sometimes again out of the oven -- is very important, to my taste anyway. Anyway, just offering an idea if you feel the need to find something new.