Grains And Veggies On My Weight-Loss Diet

Today is Saturday, Day #3 of my special weight-loss diet. I ate leftovers for each of my three meals and still have two containers of grains soaking in water — the purple prairie barley and the quinoa/wild rice/brown rice mix. I can see that I was a bit over-enthusiastic about all the grains I had pre-soaking in water! I also was quite enthusiastic about my exercise today and found by late afternoon after raking leaves that I needed a cup of hot water with lemon for its alkalyzing effect (see Carl Ferre's book, Acid Alkaline Companion). And I was very hungry so I had my dinner a little earlier than usual and then found that I didn't need anything more to drink, so I skipped my kukicha tea.

I am really enjoying this diet so far! I have a list of grains and vegetables mounted on my wall that I'm looking forward to eating in the next 6 weeks as well as the next 18 months. I'm also expecting the pictures of my meals in My Daily Diet Report to start looking different as I go!

Some of these whole grains on my list are not always available year-round and so they become special seasonal treats. 

Whole Grains:
• Brown rice, short
• Brown rice, medium
• Brown rice, long
• Brown rice, basmatti
• Brown rice, sweet
• Wild rice
• Quinoa
• Barley
• Barley, purple prairie
• Millet
• Teff
• Wheat berries
• Rye berries
• Oat berries
• Buckwheat groats
• Corn on the Cob
• Amaranth

The following are the vegetables that I am focusing on during my 18-month weight-loss diet. Whenever possible, I prefer them to be locally grown, organic, and fresh — and, of course, from our own garden is always best!

Vegetables:
• Carrots
• Onions
• Cabbage
• Kale, curly
• Kale, dinosauer
• Kale, red
• Celery
• Cauliflower

• Broccoli
• Baby broccoli
• Bok choy
• Daikon white radish
• Red radish
• Sweet potatoes
• Yams
• Turnips
• Leeks  
• Parsnips
• Dandelion greens
• Burdock root
• Chinese cabbage
• Brussels sprouts
• Green onions
• Cucumbers
• Corn on the cob
• Squash, summer
• Squash, winter
• Pumpkin, sweet baking
• Zucchini

And let us not forget the sea vegetables! I prefer wakame seaweed for my everyday miso soup and kombu for my heartier chowders, soups and stews. I'm looking forward to trying new kinds of seaweed too.

Sea Vegetables:
• wakame
• kombu
• nori

Related Blog Articles:
MY DAILY DIET REPORT — Day #3
The First Six Weeks Of My Weight-Loss Diet
The Acid And Alkaline Dimension Of Food, Part 1