Dr. Sebi Vegetables List

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When it comes to eating healthy, one of the best things you can do is incorporate more vegetables into your diet. However, not all vegetables are created equal.

According to the late Dr. Sebi, there are certain vegetables that are particularly beneficial for our health. These vegetables he says are alkaline, non-hybrid, non-mucus-forming, and promote health and healing.

These vegetables he recommended and included in his nutritional guide of approved food list.

So in this article, we will take a look at these veggies, what they are and how they can be beneficial to our health.

Dr. Sebi List of Approved Vegetables

While there are endless possibilities when it comes to incorporating vegetables into your diet, a good and healthy place to start is with the Dr. Sebi vegetable list. This list includes some of the most alkaline, nutrient-rich vegetables available, including amaranth greens, dandelions, and okra.

While you may not be familiar with all of these vegetables, be rest assured that they are all incredibly healthy and worth adding to your diet.

These Dr. Sebi approved veggies include some of the healthiest and most alkaline vegetables there is.

Dr. Sebi Approved Veggies

Dr. Sebi is a world-renowned healer who has devoted his life to helping people achieve optimum health. One of the ways he does this is by recommending certain foods that he believes are essential for good health.

Among these are a variety of veggies that are not only nutritious, but also help to detoxify the body and cleanse the blood.

Some of the most popular Dr. Sebi approved veggies include amaranth greens, cucumbers, and kale. These vegetables are packed with nutrients that can help improve your overall health.

In addition, they are all highly alkaline, making them ideal for those who are looking to maintain a healthy body free from disease and mucus.

Below is the list of Dr. Sebi’s approved and unapproved vegetables:

Table of Dr. Sebi’s approved vegetables as contained in the nutritional guide:

Dr. Sebi Approved Alkaline Vegetables

Vegetables Not to Eat (Not Approved)

Amaranth green (same as callaloo)
wild arugula
bell peppers
avocado
chayote (mexican squash)
cucumber
dandelion greens
garbanzo beans
izote (cactus flower/cactus leaf)
kale, lettuce (all except iceberg)
Mushrooms (all except shitake)
Nopales (Mexican cactus)
Okra
Olives
Onion
Sea veggies (wakame/dulse/arame/hijiki/nori)
Squash
tomato (cherry and plum only)
tomatillo
turnip greens
zucchini
watercress
purslane (verdolaga)

Carrots
Lima Beans
Black beans
Kidney beans
Parsley
Broccoli
Cabbage
Cauliflower
Spinach
Leek
Celery
Garlic
Alfalfa sprouts
Arrowroot
Collard greens
Eggplant
Jicama
Radishes
Sweet potatoes

Table of Dr. Sebi’s approved vegetables vs Non-approved

1. Amaranth green (same as callaloo)

Amaranth greens, also known as callaloo, are a type of leafy green vegetable that is popular in many Caribbean dishes.

The leaves are tender and have a slightly sweet flavor, making them a versatile ingredient in soups, stews, and salads. Amaranth greens are alkaline and approved in Dr. Sebi’s nutritional guide. They can be found fresh, frozen, or canned at most grocery stores.

2. Wild arugula

Arugula is a type of salad green that is often used in Mediterranean cuisine. It has a peppery flavor that some people find to be quite intense.

Arugula is also known as rocket or roquette. Arugula grows best in cool weather, so it is often planted in the spring or fall. The leaves can be eaten raw or cooked.

3. Bell peppers

Bell peppers are a type of chili pepper that is distinguished by its bell-shaped fruits. These peppers are native to Central and South America, where they have been cultivated for thousands of years.

Bell peppers come in a range of colors, including green, red, yellow, and orange. They are alkaline and approved in the nutritional guide. They are a low-calorie food. You can eat bell peppers raw, cooked, or roasted. You can also add them to salads or use them as a garnish.

4. Avocado

There’s a lot to love about avocados. First, they’re alkaline and are packed full of so many health benefits. Second, they’re creamy and delicious, and they’re packed with nutrients like Vitamins C, E, and K.

They’re also a great source of healthy fats, plus, they’re incredibly versatile – you can use them in everything from salads to smoothies.

5. Chayote (mexican squash)

Chayote is a type of squash that is native to Mexico. It is also known as Mexican squash or chayote squash. The fruit is pear-shaped and can be either green or white in color. It has a light, delicate flavor and can be eaten raw or cooked.

Chayote is a good source of vitamins C and B6, as well as potassium and fiber. It can be used in a variety of dishes, including salads, soups, stews, and stir-fries.

6. Cucumber

Cucumbers are a refreshing and healthy alkaline addition to any diet. They are very well approved in the nutritional guide by Dr. Sebi.

They are also low in calories and high in water content, making them a great choice for people looking to stay hydrated. In addition to being eaten raw, cucumbers can also be pickled, juiced, or used in salads and other dishes.

7. Dandelion greens

Dandelion greens are a nutritional powerhouse, and they can be enjoyed in a variety of ways. One cup of dandelion greens contains more than the daily recommended value of vitamins A and K, as well as calcium, iron, and magnesium.

They are also a good source of fiber and antioxidants. Dandelion greens can be eaten raw in salads, or they can be cooked like any other leafy green. When cooked, their bitter flavor mellows out, making them a delicious side dish.

8. Garbanzo beans (Chickpeas)

Garbanzo beans, also known as chickpeas, is the only legume approved in Dr. Sebi’s nutritional guide list. It originates from the Mediterranean and Middle Eastern regions. They are widely consumed and are a staple ingredient in many ancient dishes.

Garbanzo beans are a good source of plant-based protein and contain several important nutrients, such as fiber, iron, and folate. They can be enjoyed cooked or raw, roasted or as part of a soup or salad. It’s water – the aquafaba is a notable ingredient in many dishes.

9. Izote (cactus flower/cactus leaf)

The izote is a cactus flower that grows in the regions of Mexico and the southwestern United States. Also known as the “cactus leaf,” or prickly pear cactus, the izote has a long, slender stem and small, bright flowers.

The izote is also used in traditional Mexican medicine, as it is believed to have healing properties. In addition, the izote is often used as an ingredient in Mexican food, such as salsa and guacamole.

10. Kale

Kale is a green cruciferous vegetable that is part of the cabbage family. It is known for its nutrient-rich leaves, which are often used in salads or as a healthy alternative to spinach. Kale is rich in vitamins A, C, and K, as well as calcium and iron.

It also contains cancer-fighting antioxidants and has been shown to reduce cholesterol levels. In addition to being healthy, kale is also delicious when cooked properly.

11. Lettuce (all except iceberg)

Lettuce is a leafy green vegetable that is often used in salads and sandwiches. There are many different types of lettuce, including iceberg, romaine, and spinach. All variety of lettuce is recommended by Dr. Sebi, except the iceberg species.

Lettuce is a good source of vitamins A and C, as well as iron and calcium. It is also low in calories and fat. Lettuce can be eaten raw or cooked.

12. Mushrooms (all except shitake)

Mushrooms are often thought of as vegetables, but they are actually fungi. They grow in soil or on decaying plant matter, and they typically have a stalk and a cap. There are many different kinds of mushrooms, including button mushrooms, portobellos, and shiitakes. However, Dr. Sebi does not approve of the Shitake variety. Some mushrooms are edible, while others are poisonous.

Mushrooms can be cooked and eaten, or they can be used to make medicine. They have a long history of use in traditional Chinese medicine, and they are sometimes used as an alternative to antibiotics.

Mushrooms are a source of several important nutrients, including vitamin D and selenium. Some research suggests that they may also have anti-cancer properties.

13. Nopales (Mexican cactus)

Nopales are a type of cactus that is commonly found in Mexico. The paddles (or pads) of the nopal cactus are harvested and eaten as a vegetable. Nopales have a slightly sour and salty taste, and are often used in salads or as a side dish.

They are also a good source of vitamins and minerals, including calcium, potassium, and vitamin C. In addition to being eaten fresh, nopales can also be cooked, canned, or pickled.

14. Okra

Okra is a delicious and nutritious vegetable that is often used in soups and stews. It is also a popular ingredient in many African dishes. Okra is native to Africa, and it has been grown there for centuries. The plant was first brought to the Americas by slaves, and it has been cultivated here since the 1600s. Today, okra is grown in warm climates all over the world.

The plant produces green, cylindrical fruits that are about six inches long. Each fruit contains numerous small seeds. Okra can be eaten raw or cooked, and it is an excellent source of vitamins A and C. When cooked, okra has a slightly slimy texture that some people find off-putting. However, this sliminess is what gives okra its unique flavor and makes it an ideal thickener for soups and stews.

15. Olives

Olives are a popular food all around the world. But did you know that they’re also a fruit? Olives grow on olive trees, which are native to the Mediterranean region. The olive tree is thought to be one of the oldest trees in the world, and it has been cultivated for centuries.

Olives are usually harvested in the fall when they are ripe. To make olive oil, the olives are crushed and then pressed to release their oil.

Olive oil is used in cooking as well as in cosmetics and medicine. You can find olives in many different colors, including green, black, and brown. They can be eaten whole or used to flavor other dishes.

16. Onion

There’s a lot to love about onions. They add flavor to just about any dish, they’re alkaline and healthy, and they’re pretty easy to cook with.

It’s perfect for adding flavor to stews, sauces, and casseroles, and it can also be used as a standalone ingredient in dishes like onion soup and caramelized onions. Onions are low in calories and fat, and they’re a good source of Vitamin C. They’re also believed to have health benefits, such as reducing inflammation and helping to prevent cancer.

17. Wakame

Wakame is a type of edible seaweed that is often used in Asian cuisine. It has a mild, slightly sweet flavor and a firm, chewy texture.

Wakame is most commonly used in soups and salads, but it can also be used as an ingredient in other dishes such as stir-fries and rice bowls. Wakame is a good source of iodine, calcium, and iron, making it a healthy addition to any diet.

18. Dulse

Dulse is a type of edible seaweed that is often used in Asian cuisine. It has a slightly spicy flavor and is often used as a seasoning or ingredient in soups and stews.

Dulse is high in iodine, which makes it a good choice for people who are looking to add more iodine to their diet. It is also a good source of vitamins A and C, as well as iron and calcium. Dulse can be found fresh or dried in most Asian markets.

19. Arame

Arame is a type of seaweed that is often used in Asian cuisine. It has a mild, slightly sweet flavor, and is often used as a garnish or edible decoration.

Arame is rich in minerals, including iodine, calcium, and magnesium. It is also a good source of fiber and protein.

Arame can be found fresh or dried in most Asian markets. It is typically sold in small bundles and should be soaked in water for about 10 minutes before use. When cooked, arame will become tender and slightly transparent. It can be stir-fried, added to soups or stews, or used as a topping for rice or noodles.

20. Hijiki

If you’re a fan of sushi, then you’ve probably had hijiki at some point. This traditional Japanese seaweed is often used as a sushi filling or as a garnish, and it has a distinctive salty flavor. Hijiki is also a good source of minerals, including iron and calcium. In fact, just a small amount of hijiki provides over 70% of the daily recommended intake of iron.

Additionally, hijiki contains dietary fiber and prebiotic compounds that help to promote gut health. Though it is traditionally eaten in Japan, hijiki is now enjoyed around the world.

21. Nori

Nori is a type of seaweed that is commonly used in Japanese cuisine. It has a slightly salty, umami flavor and a slightly chewy texture. Nori is most commonly used to wrap sushi, but it can also be used in other dishes such as soups and stews.

Seaweed is a good source of iodine, which is an essential nutrient for the body. It also contains other vitamins and minerals, such as iron and calcium. Nori is low in calories and fat, making it a healthy addition to any diet.

22. Purslane (verdolaga)

Purslane is a succulent plant that grows in many parts of the world. Also known as verdolaga, this plant is often used in soups and stews. Purslane has a slightly sour taste and is high in vitamins A and C. The leaves and stems of the plant are edible, and it is also a good source of omega-3 fatty acids.

In addition to being a tasty addition to many dishes, purslane is also considered a medicinal herb. It has been used to treat wounds, skin conditions, and digestive problems. Purslane is easy to grow, and it makes an attractive ground cover in gardens.

23. Sea moss

Sea moss, also known as Irish moss or carrageen moss, is a type of algae that grows in the intertidal zone along rocky coasts. It gets its common name from its habitat, as well as its reddish-brown color.

Sea moss is a source of iodine, calcium, and other minerals, and has been used traditionally as a treatment for many ailments. Dr. Sebi was a veteran advocate of sea moss as it contains high anountsa of Iron.

Sea moss is also a popular ingredient in vegan recipes, as it can be used to thicken and stabilize soups, sauces, and desserts. In addition to its culinary and medicinal uses, sea moss is also used in the cosmetics industry as an emollient and thickener in lotions, creams, and shampoos.

24. Squash

Squash is a fruit that belongs to the Cucurbitaceae family. This family includes cucumbers, melons, and gourds. Squash is considered a “new world” food, meaning it was first cultivated in the Americas.

The most popular varieties of squash include acorn, butternut, and pumpkins. Squash is a versatile fruit that can be eaten raw, cooked, or roasted. It can also be used to make soups, pies, and bread.

25. Tomato (cherry and plum only)

Cherry and plum tomatoes are two of the most popular types of tomatoes and for good reason. They are alkaline, healthier, and whose molecular structure hasn’t been tampered with. As such, they are the only approved varieties in the nutritional guide.

Both are extremely versatile and can be used in a wide variety of recipes. They are often used in salads, sandwiches, and sauces. Cherry tomatoes are small and round, while plum tomatoes are oval-shaped.

Both types of tomatoes are usually red, but there are also yellow and green varieties. Cherry tomatoes generally have a sweeter flavor than plum tomatoes. Plum tomatoes are usually juicier and less acidic than cherry tomatoes.

When choosing tomatoes, look for ones that are firm and free of blemishes. Avoid tomatoes that are mushy or have wrinkles on the skin.

26. Tomatillo

The tomatillo is a fruit that is closely related to the tomato. It is native to Mexico and Central America, and it has been cultivated for centuries. The tomatillo is a small, green fruit that is encased in a paper-like husk. When ripe, the fruit will be soft and slightly sweeter than a tomato.

Tomatillos are often used in Mexican and Latin American cuisine, and they are a key ingredient in salsa verde. They can also be eaten raw or cooked, and they make an excellent addition to salads, soups, and stews.

27. Turnip greens

Turnip greens are a Nutritious leafy green vegetable that belongs to the Brassicaceae family, which also includes cabbage, kale, and Brussels sprouts. The turnip itself is a root vegetable that has a white or light purple flesh with a mildly sweet flavor.

Turnip greens are the leaves of the turnip plant and have a slightly bitter taste. Nevertheless, they are a good source of vitamins A, C, and K as well as calcium, iron, and folate. Turnip greens can be eaten cooked or raw and are often used in salads or as a side dish.

28. Watercress

Watercress is a type of leafy green vegetable that is often used in salads or as a garnish. It has a slightly peppery flavor and is very healthy, as it is high in vitamins A and C. Watercress is a member of the cabbage family and is related to mustard greens and horseradish. The plant grows best in cool, running water, and has been cultivated for centuries.

In ancient Rome, watercress was considered to be an important food for athletes, as it was thought to help increase stamina. Today, watercress is still eaten by many people for its health benefits. It can be bought fresh from markets, or grown at home in a kitchen garden.

29. Zucchini

Zucchini is a type of summer squash that is usually green and cylindrical in shape. It is a versatile vegetable that can be used in both sweet and savory dishes.

Zucchini can be grilled, roasted, baked, or even stir-fried. It is a good source of vitamins A and C, as well as fiber and potassium. One of the best things about zucchini is that it is very easy to grow. It is a hardy plant that does not require a lot of attention.

Dr. Sebi Vegetables Not to Eat (Not Approved)

While a plant-based diet is generally considered to be healthy, there are some vegetables that Dr. Sebi recommends avoiding. These include other types of tomatoes (except cherry and plum), potatoes, most forms of beans, cabbage, broccoli, cauliflower, and spinach, amongst others.

According to Dr. Sebi, these vegetables are “hybrids” and “acid-forming”. They can be detrimental to health and can lead to inflammation, fatigue, headaches, and pain.

While there is no scientific evidence to support these claims, it is important to eat only natural, non-hybrid, and god-made foods that will provide you the electric nutrients your body needs to heal and live.

So if you do choose to follow Dr. Sebi’s recommendations, be sure to exclude these vegetables from your diet.

Below is the list of veggies that are not approved by Dr. Sebi in his alkaline diet:

Carrots
Lima Beans
Black beans
Kidney beans
Parsley
Broccoli
Cabbage
Cauliflower
Spinach
Leek
Celery
Garlic
Alfalfa sprouts
Arrowroot
Collard greens
Eggplant
Jicama
Radishes
Sweet potatoes

Related: Is Garlic Acidic or Alkaline?

Final Thoughts

The list of vegetables Dr. Sebi recommends is extensive and includes many powerhouse vegetables that are low in acidity and highly alkaline. in nutrients.

Adding more of these vegetables to your diet is a great way to improve your overall health. These veggies are packed with nutrients that can help boost your immune system, fight inflammation, and promote healthy digestion.

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Dr. Sebi Vegetables List

Dr. Sebi List of Approved Vegetables