Here is a list of low-oxalic foods you can include in your Blasts. You can also lower the amount of oxalic acid from greens by boiling, steaming, or fermenting your greens/veggies.
Fruits: Apples, avocados, banana, cherries, cranberries, melons (cantaloupe, honeydew, watermelon), seedless grapes (red and green), peaches, pear, plums.
Vegetables: Asparagus, broccoli, cabbage, cauliflower, cucumbers; iceberg and Romaine lettuce; radishes, mushrooms, onions (yellow and white); squash (zucchini, acorn, and yellow); red sweet peppers, turnips (root), water chestnuts.
Beverages: Spring and filtered water, chamomille tea, ginger ale, beer, apple juice, apple cider.
Grains: White and wild rice; barley.
Herbs and Spices: Basil, cilantro, mustard, nutmeg, white pepper, saffron, tarragon, vanilla, salt.
Nuts, Peas and Seeds: Coconut; black-eyed peas, green peas, and yellow split peas; flax seeds.
You can read more about it here: http://whfoods.org/genpage.php?tname=george&dbid=48