Vegetarian Food Combining Chart

Yahweh's Alive & Well Vegetarian Food Combining Chart

COMBINE WITH CENTER LIST
OF LEAFY GREENS

SLIGHTLY STARCHY

VEGETABLES

Artichoke, Jerusalem
Beets
Carrot
Celeriac
Kohl-rabi
Parsnip
Rutabaga (Swede)
Salsify
Sweet Potato
Water Chestnut

Oct-Dec
June-Nov
June-Sept
Oct-Nov
June-Oct
Nov-Feb
Oct-Nov
Oct-Dec
Sept-Oct

All Year

HIGHLY STARCHY

VEGETABLES

Corn, Mature
Potatoes
Pumpkins
Winter Squash

Sept-May
June-Sept
Sept-Oct

Sept-April

WHOLE GRAINS*

Amaranth
Barley
Buckwheat
Corn, Dried
Kamut
Oats
Quinoa
Rye
Spelt
Wheat

Oct-Nov
Oct-Nov
Oct-Nov
Oct-Nov
Oct-Nov
Oct-Nov
Oct-Nov
Oct-Nov

Oct-Nov

LEGUMES*

Adzuki Beans
Anasazi Beans
Baby Lima Beans
Black-Eyed Peas
Black Turtle
Chestnut
Cow Peas
Garbanzo Beans
Mung Beans
Navy Beans
Peas, Whole
Small Red Beans

Oct-Nov
Oct-Nov
Oct-Nov
Oct-Nov
Oct-Nov
Oct-Nov
Oct-Nov
Oct-Nov
Oct-Nov
Oct-Nov
Oct-Nov

Oct-Nov

*Whole Grains & Legumes are also classified as proteins because of their protein content. See below*

COMBINE WITH EITHER
STARCH OR PROTEIN

GREEN LEAFY VEGETABLES

Barley Grass
Beet Greens
Brussels Sprouts
Buckwheat Lettuce
Cabbage
Celery
Chard
Chicory
Chinese Cabbage
Collard Greens
Cress
Dandelion Greens
Dulse
Endive
Fennel
Kale
Kelp
Lamb's Quarters
Lettuce
Mustard Greens
Seakale
Spinach
Spinach Beet
Sunflower Greens
Swiss Chard
Watercress
Wheat Grass

All Year
June-Nov
Sept-Feb
All Year
All Year
Aug-Nov
Dec-June
Dec-Jan
Aug-Oct
Nov-Feb
March-Dec
All Year
July-Sept
Sept-Dec
Aug-Oct
Nov-Feb
March
Sept-Dec
April-Dec
March-Dec
Dec-May
Sept-Dec
June-Dec
All Year
July-Dec
June-Nov

All Year

COMMON HERBS

Balm
Bay
Borage
Caraway
Catnip
Chervil
Chives
Comfrey
Dill
Fennel
French Tarragon
Horseradish
Juniper
Lemon Thyme
Lovage
Parsley
Rosemary
Sage
Sorrel
Spearmint
Summer Savory
Sweet Basil
Sweet Marjoram
Winter Savory

June-Aug
June-Aug
June-Aug
May-Aug
June-Sept
June-Aug
May-Oct
May-Oct
June-Aug
All Year
March-Nov
Sept-Nov
Oct-Nov
June-Oct
March-Nov
June-Nov
All Year
June-Aug
March-Nov
March-Aug
June-Aug
June-Aug
June-Nov

All Year

By Combining Your Meals to Match Ingredients in the Individual Boxes You Will be Able to Experience the Least Amount of Digestive Problems While Increasing Your Youth, Energy, Strength & Endurance. The Months Listed are Approximate Harvest Time (May Vary with Your Area) for Peak Freshness. Eating as Close to Your Area’s Harvest Time Gives the Most Nutrition Although Many Vegetables May be Stored or Obtained Elsewhere. Dried Fruits, Whole Grains, Beans, Nuts & Seeds May be Stored & are Available All Year Long.

COMBINE WITH CENTER LIST OF LEAFY GREENS

NON-STARCHY VEGETABLES

Alfalfa Sprouts
Artichoke, Globe
Asparagus
Bamboo Shoots
Broccoli
Cauliflower
Corn, Young Sweet
Garlic
Green Beans
Green Peas
Mung Bean Sprouts
Radish
Red Clover Sprouts
Rhubarb
Turnips

All Year
Aug-Sept
Feb-June
All Year
June-Nov
March-Nov
July-Sept
July-Sept
May-Oct
May-Nov
All Year
April-Nov
All Year
April-June

May-Sept

FRUIT VEGETABLES

Cucumber
Eggplant
Okra
Summer Squash
Tomato

Jul-Oct
Aug-Sept
July-Sept
June-Oct

June-Oct

PROTEINS

FRUIT

Avocado
Olives, Black
Olives, Green

All Year
Dec-Feb

Sept-Nov

SEEDS*

Chia
Flax
Pumpkin
Sesame
Sunflower

Nov-Dec
Nov-Dec
Nov-Dec
Nov-Dec

Nov-Dec

NUTS*

Almonds
Beech Nuts
Brazil Nuts
Butternuts
Candle Nuts
Cashews
Filberts (Hazelnuts)
Hickory Nuts
Macadamia Nuts
Pecans
Pignolia (Pine Nuts)
Pinion Nuts
Pistachios
Walnuts

Oct-Nov
Oct-Nov
Oct-Nov
Oct-Nov
Oct-Nov
Oct-Nov
Oct-Nov
Oct-Nov
Oct-Nov
Oct-Nov
Oct-Nov
Oct-Nov
Oct-Nov

Oct-Nov

LEGUMES*

Lentils

Oct-Nov

*Seeds, Nuts & Beans are also classified as starches because of their starch content. See below*.

It is best to drink 1/2 hour before or 1 hour after meals so that our digestive juices are not diluted & to wait 1 hour between meals so proper digestion may take place & not cause indigestion, fermentation, bloating, gas & constipation.
*Soaking whole grains, legumes, nuts & seeds in spring or filtered water for 4-24 hours, depending on their size, before eating them breaks down concentrated starches & fats into simpler, usable carbohydrates & changes the protein into free form amino acids so our bodies can use up to 100% of their nutrition. Sprouting them also removes enzyme inhibitors & phytates. (Both are found in unsprouted grains & causes digestive problems.) Soak then peel almonds since the skin contains tannic acid.
Proteins & starches DO NOT combine well. Exception: avocados combine well with all starchy vegetables & whole grains.
Fruits & starches DO NOT combine well.
Fruits & proteins DO NOT combine well. Exceptions are: avocados combine with acid & sub-acid fruits. The oil in seeds & nuts extends their digestion long enough for acid fruits & papaya to be digested.
Fruits & vegetables DO NOT combine well. Exception: tomatoes combine well with all leafy greens, non-starch & proteins.
Foods we DO NOT encourage using: dried coconut (it is pasteurized), onions or peppers unless your body has an abundance of bifidus (friendly bacteria). bottled oils coat the colon walls making it impossible for the good bacteria to implant the colon walls. Many are dead food and can either be smelled to detect rancidity or tested elecrtomagnetically without opening the bottle.. Raw apple cider vinegar has been credited with many health benefits when in reality it promotes candida the same as many other vinegars. The only vinegar we recommend when recovering from Candida is Healthy Vinegar. Bragg's liquid aminos and fermented soy sauces can also cause imbalances leading to candida and water retention, so use sparingly and we recommend Bragg's over the latter.. Some people will find they need to completely eliminate fruits not listed on this page or eat less since the fructose can also feed candida. Once healthy bacteria is restored, know your limits with fruit. All of the above will most likely cause indigestion, fermentation, bloating, gas & constipation . Strengthening the Spleen-Pancreas with Chinese herbs containing Atractylodes also helps tremendously to keep balance and prohibit Candida return.

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