CHEF IVY’S PLANT-BASED APPROVED FOODS

EAT THIS!

Brown Rice

Oats

Lentils

Quinoa, Buckwheat, Millet, Amaranth (grain-like seeds)

Beans (Garbanzo/Chickpea, Kidney, Cannellini), String beans, snap peas

Corn and Peas

Sweet Potato

Beets, Parsnip, Jerusalem artichoke, rutabaga, turnips

Red-Skinned Potatoes (organic if possible)

Carrots, onions, garlic, ginger

Tofu, soy yogurt, soymilk (fresh as possible)

Eggs

Organic free-range chicken and salmon on occasion

Good Parisian ham

Green leafy vegetables: spinach, kale, swiss chard, collard greens, arugula (rocket), green salads

Crucifers: red and green cabbage, broccoli, cauliflowers, bok choy, napa cabbage

Peppers, eggplant, tomatoes, mushrooms, okra, asparagus, zucchini (courgette)

Pumpkin, butternut squash

Berries

Avocados, Nuts, Seeds (sparingly)

Apples

Raw butter, coconut oil, cold-pressed oils

Spare amounts: honey, black/unrefined molasses, maple syrup, hard cheese (Have 0.5% lactose or less: Parmesan, Comte)

 

NOT THAT!
White sugar

Brown sugar

Bread

Pasta

Cereals (even healthy “Granola”). Muesli is OK; make sure no added sugar

Couscous

Jams

Cakes

Cookies

Crackers

Fruit juices and smoothies (unless freshly squeezed)

Flavored yogurts

Soda

Pizza

Fries

Chips

Poor quality red meat, ground meat and processed meats