The Body Ecology diet, a program designed by nutritionist Donna Gates, takes a holistic approach to dieting in order to balance your "inner ecology." In other words, the Body Ecology diet focuses on eating cultured foods and healthful fats while reducing your intake of sugar and carbohydrates. This diet helps improve the health of your digestive system, which in turn may benefit your overall health. One allowance on the Body Ecology diet is steamed organic low-carbohydrate vegetables.
Carrots
Carrots are one example of a low-carbohydrate vegetable that you can steam and consume as part of the Body Ecology diet. Wash and peel your organic carrots and slice them evenly into small, thin medallions. The thicker you cut the carrots, the longer they take to steam cook. After your pot of water has come to a boil, place the sliced carrots into the steaming basket and cook for six to eight minutes. To further follow the Body Ecology diet, drizzle a little extra virgin olive oil over the steamed carrots for a boost of healthful fats.
Cabbage
You may also steam cabbage as part of the Body Ecology diet. Although cabbage is high in nutrients such as vitamins K and C and fiber, and it's low in carbohydrates, many people get hung up on the smell of cabbage as it cooks. The goal with cabbage is not to over-steam it. The more it cooks, the greater the chance the sulfur compounds inside the cabbage are going to be released, producing an unpleasant pungent odor. Wash your cabbage carefully and cut it into strips, or use the large-holed side of a grater to grate the cabbage into strips. Place the cabbage into the steaming basket in the same manner as the carrots. Let steam five to eight minutes and remove immediately. The cabbage should still have a little bite to it.
Broccoli
The Body Ecology diet includes steamed broccoli, which provides a substantial amount of vitamins C, K and A. To steam broccoli, first wash the head carefully. If you're taking it directly from a garden, place the broccoli florets in a pan containing 1 tsp. of salt and a quart of water to coax out any hiding bugs. Break the broccoli into separate florets and place in the steaming basket. Steam the broccoli for six to eight minutes.
Cauliflower
Cauliflower is often used as a low-carb substitute for starchier vegetables such a potatoes. After washing the head of cauliflower, quarter it into smaller pieces. Place the cauliflower into a steaming basket and cook for 12 to 15 minutes. You can then eat the cauliflower as is or mash it into a low-carb version of mashed potatoes. For a more realistic mashed potato, use half cauliflower and half potatoes to reduce the carbohydrates in the dish.
Asparagus
Asparagus is full of vitamins K and C and folate, and you can easily steam it for an addition to your Body Ecology meals. Wash the asparagus and hold a stalk in your hand. Bend the stalk and allow it to snap at its natural breaking point. Discard the end that breaks off, which is typically less tender than the rest of the stalk. Steam four to six minutes, depending on the thickness of your asparagus.
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