Q. Are there any cooking tips to help me eat more vegetables and enjoy them more while dieting?

Many people start their diet by buying pre-packaged salads, but this can actually be quite taxing on the body. I have personally experienced bloating and indigestion from overconsuming raw vegetables. In Traditional Korean Medicine, those with 'Spleen Deficiency' (Bi-heo, 脾虛)—a state where the digestive system is weakened—may find that raw vegetables act as a stressor rather than a benefit. When planning your meal-preps, I suggest this phased approach: 1. Weeks 1-2 (Steaming): Try steaming vegetables like cabbage or broccoli. This significantly reduces their volume, allowing you to comfortably consume two to three times more dietary fiber than you would raw. 2. Weeks 3-4 (Sautéing): Transition to stir-fried dishes. Sautéing mushrooms, zucchini, or bok choy in olive oil enhances the flavor, preventing diet fatigue. Incorporating ingredients with 'warm properties' during this stage can help expel 'phlegm-fluid' (Dam-eum, 痰飮), which refers to stagnant metabolic waste in the body. 3. After one month (Custom Sauces): Experiment with your own dressings. A mix of vinegar, lemon juice, and a touch of soy sauce stimulates the appetite and complements a diet aimed at clearing 'blood stasis' (Eo-hyeol, 瘀血), or stagnant blood that hinders circulation. Ultimately, the key is sustainability. Rather than being overly strict, it is important to find preparation methods that your body can comfortably accept. If you are curious about a customized diet tailored to your specific constitution (Sasang typology), please visit our clinic for a consultation.