A few of the allowed vegetables are: alfalfa sprouts, daikon, mushrooms, arugula, endive, parsley, bok choy, escarole, peppers, celery, fennel, radicchio, chicory, jicama, radishes, chives, lettuce, romaine lettuce, and cucumber.
Folic acid can be readily absorbed from raw salad greens such as lettuce, spinach, arugula, alfalfa sprouts, and others.
From artichokes to arugula, the recipes are cleverly designed to excite even the most experienced food critic.
Start with a base of greens, such as a spring mix, arugula, spinach, or watercress.
