Vegetables & Fruits

We encourage eating vegetables (preferably organic, biodynamic, and local whenever possible). Vegetables may be cooked, raw, juiced and fermented. They are wonderful blended into soups and stews, steamed and served with butter, in salads with home-made dressing and many more ways.

Healthy 4 Life:

Vegetables and fruit add interest and variety to the diet. Compared to animal foods, they are not very dense in nutrients; however, they provide B vitamins and vitamin C, as well as a range of minerals and other compounds that protect us from disease.

Vegetables are most nutritious when served with a fat or oil, such as salad with homemade olive oil dressing, cooked vegetables with butter or soup with cream. The nutrients in fruits and vegetables are much more available when they are eaten with good fats.

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Fermented Vegetables:

Of particular interest to the Eugene Chapter are fermented fruits and vegetables. The Eugene Chapter created the Kraut Pounder as a fund-raiser for our chapter, and to help people make their own fermented foods. Please see our other website: krautpounder.com for more info.

The Eugene Chapter holds workshops and teaches classes on fermentation as well as other topics. Please sign up for our newsletter to be notified about upcoming events.


Local Sources for Vegetables and Fruits:

Recipes & How to Prepare:


Articles on the Weston A. Price Foundation website:

And while we LOVE veggies, we do not think that they are the end-all of nutrition.  Dr. Weston Price searched the globe, but was unable to find examples of healthy vegan cultures who were able to produce healthy children generation after generation.