Vegetables to be eaten raw: carrots, celery, peppers, tomatoes, cucumbers, mushrooms, lettuce and other salad greens, snow peas, sugar snap peas, and tomatoes.
Vegetables for cooking: (fresh or frozen) – broccoli, cauliflower, eggplant, mushrooms, tomatoes, cabbage, string beans, kale, Swiss chard, mustard greens, spinach, Brussels, sprouts, asparagus, onions, and garlic.
Fruits (fresh or frozen): strawberries, blueberries, raspberries, kiwifruit, apples, oranges, pineapple, melons, lemons, limes, grapes, pears, bananas, mangoes, plums, peaches, and cherries
Raw nuts and seeds: walnuts, almonds, cashews, pistachios, sunflower seeds, pumpkin seeds, unhulled sesame seeds, hemp seeds, flaxseeds, and chia seeds.
Ingredients for homemade soup: carrots, celery, garlic, onions, zucchini, fresh and dried herbs, no-salt seasoning, leeks, turnips, dried beans, lentils, and split peas.
Other staples: flavored and balsamic vinegars, lemons (juice is great in a salad, soup, or vegetable dish) tomato sauce (no salt added), salsa (no salt added), avocados, tofu, edamame (green soybeans), and old – fashioned rolled oats.
Fresh or diced herbs and seasonings: basil, oregano, dill, parsley, cilantro, chives, rosemary, thyme, ginger, garlic cloves or garlic powder, onion powder, mint, chili powder, cumin, Cajun seasoning, pepper, curry powder, cinnamon, Mrs. Dash (no salt added)