Asparagus, French artichoke
beetroot, broccoli, brussel sprouts
cabbage, cauliflower, carrots, celery, courgette, cucumber
garlic, green beans, green peas
marrow, mushroom (avoid if doing an anti-Candida diet)
parsley, peppers (all colours), pumpkin
Legumes are difficult to digest because they contain phytic acid, lectins, enzyme inhibitors and starches as well as other anti-nutrients such as these.
The following beans are non-starchy: Dried white (navy) or haricot beans, lima beans (fresh or dried), string beans, lentils, split peas. Soak dried beans for at least 12 hours before rinsing to remove harmful lectins and starches before cooking. Do not eat these if you have diarrhoea or other digestive problems. Do not buy ready cooked beans as they are not normally pre-cooked. White (navy) beans can be used for cooking where the are nut or wheat intolerances. When you are ready to introduce legumes to your diet again, do use a fermented form: soak for 12 hours minimum, cover with water (and whey if you are tolerant) and leave to ferment at room temperature for 4-5 days. Rinse before cooking.