Gerson Cooking Recipes

New recipes

2010-09-07T16:07:00.003-07:00

Hi, sorry i havent posted any new recipes but I will post new ones ASAP, I lost the password for this blog about a year ago and just recover it :D

Thank you & have a great day :D

Acorn Squash Pudding

2009-11-14T11:44:00.000-08:00

1/2 a Acorn Squash

8 Oz. Of Oats

3 Oz. Of bronw sugar

2 Oz. Soak raisons

Cook Acorn Squash for 40 min and then peal, take seeds out, mash and mix with all the other ingredients. Put mixture on a glass pan and bake for 35 min at 350F

Corn Cake

2009-11-14T11:43:00.001-08:00

5 Ears of corn

1/2 a Green Bell pepper

1/2 stick of celery

1/4 diced onion

3 Oz. of Oats

1/2 Diced zucchini

Parsley to taste

Take 4 ears of corn and take the corn off the cob and pass the corn thru the norwalk juicer (not the presser), Mix all the other ingredients and add the corn from the 5th ear of corn, put in a glass pan an put in the oven for 45 min at 350F

Oatmeal Cake

2009-11-14T11:42:00.000-08:00

2 cups (equivalent to 16 oz.) of whole grain organic oatmeal. The oats must be in a powder form so this can be done by placing the oats in blender (or food processor) for a few seconds until they are the right consistency

- 2 or 3 bananas (mashed)

- 4 oz. of orange juice

- 4 oz. of apple sauce

- 4 oz. of honey

- handful of raisins (if preferred)

- 8 oz. of grated carrot can be added (if desired)

Add oats to form soft dough with all the ingredients. Dough must be easy to stir. For added flavor you can pour some orange juice or liquid from raisins (this is made when raisins are stewed overnight in water to help them become softer. Once the raisins have been sitting in water they turn the water into a sweet nectar that can be added to the cake/cookie). Chopped fruit can also be added. Place all ingredients in a oven safe cake pan or cookie sheet and bake in oven (350 degrees Fahrenheit) until it’s brown.

Potato Cake

2009-11-14T11:41:00.001-08:00

3 Potatoes
1/8 Diced onion
1 Diced garlic
1/2 Diced bell pepper
Dill
1/4Hypocrites Soup

The potatoes are boiled in water until tender. These are then peeled and quartered. A puree is made utilizing all of the ingredients and adding the soup so that the vegetables are not too dry. Put on a glass pan, then placed in a 350F oven for 35 minutes or until slightly golden.

Potato Garlic Gravy

2009-11-14T11:39:00.000-08:00

½ Cooked Potato

2 Spoons of Flax Oil

1 Pinch of Dill Weed.

2 Tea Spoons Of Brown Sugar

1 Spoon of Chop Onion

1 Clove of garlic

2 Spoons of Apple Cider Vinegar

1 ½ Cup Of Warm Water.

Blend all of the ingredients on a blender.

Papaya and Kiwi Salad Dressing

2009-09-27T02:33:00.000-07:00

1 papaya, peeled and cubed - the amount depends on the size papaya papaya.
2 cubed peeled kiwifruit.
2 tablespoons vinegar.

These ingredients are put in the blender. If the dressing is too thick distilled water is added.

Taste when this is smooth . You can add 2-3 teaspoons of honey. Also add little tarragon - to taste.

Pear or Apple Sauce

2009-09-27T02:27:00.002-07:00

- Cook 8 to 10 (red apples or pears) with 2oz. of water. These are cooked almost by steam because a very low flame is used.

- Once the fruit is cooked place the fruit (pears or apples) through the food mill and it will make the fruit (apples or pears) into a sauce.

Turkish Eggplant Salad

2009-09-27T02:27:00.001-07:00

Choose only Organic vegetables

2 eggplants, rinsed and scored in quarters

1 small onion, chopped (cook on low if desired)

1 Tbsp cider vinegar (or white)

small bunch chopped parsley

2 tomatoes, chopped fine

Flax oil

Method:

Bake eggplant for 1 hour or until soft at 350 degrees. Cool and scoop with a spoon. If many seeds are present, these can be removed. Mash together with onion, vinegar, parsley, and tomatoes and flax oil. Serve on large lettuce leaf or in nice salad dish with parsley sprigs.

· Additions: red pepper chopped fine (cook as needed).

Add 2 cloves of garlic, if desired

Yummy Spinach

2009-09-27T02:24:00.000-07:00

50 ml (1/8 cup) green onion or chives, chopped

250 ml (1 cup) spinach, rinsed, chopped

250 ml (1 cup) Swiss chard, rinsed, chopped

75 ml (1/4 cup) water or vegetable stock

Wash vegetables well. Cut away heavy stalks of chard and chop into bite sized cubes. Pour water into a fry pan or waterless cooker. Heat until bubbling slightly, add spinach and chard stalks. Stir fry on LOW heat for 5-6 minutes or until vegetables look clear. Add spinach and chard leaves. Simmer, watch and stir using a wooden spoon. Add extra water or vegetable stock only as necessary. Simmer until wilted and tender. Add chives or green onions for last 1 ½ minutes of cooking.

Serve hot.

Suggestions: Double the recipe and save some for salad. Chill well. Serve as a salad with fresh chives sniped on top.

Try: A squeeze of lemon juice on 1 tsp cider vinegar on Top…especially as a salad…drip 1 tsp flax oil over salad and enjoy.

soon

2009-09-10T20:49:00.001-07:00

haven't have a chance to update the recipes... but soon, before the week ends.

Corn with orange juice.

2009-08-11T10:29:00.001-07:00

2 Ears of corn

1 Glass of orange juice (8 Oz.)

Wash the corn well, husk, and cut off the kernels. Put this on a baking dish with a lid and bake in the oven at 250 degrees until done. Pour the corn juice off, and add the orange juice. Let set 5 to 10 min before serving.

Creamed Corn

2009-08-11T10:28:00.003-07:00

3 Ears of corn

1 Green bell pepper

Husk corn and cut off the kernels. Put the kernels from 2 ears in a blender and blend. Add the kernels from the third ear to the blended corn. Place in a 1 & ½ hours at 250 degrees.

Carrots and Honey

2009-08-11T10:28:00.001-07:00

Wash carrots, cut off ends, and slice.

DO NOT PEEL OR SCRAPE

STEW in a small amount of soup stock for 45 minutes or until tender

Last 5-10 min add ½ tsp honey for slight flavoring.

Green or white cabbage

2009-08-11T10:27:00.000-07:00

Combine in pan;

½ Cabbage, shredded thinly

3-4 T apple cider vinegar

Pinch of marjoram

1 large tomato, chopped

1 onion, diced

Stew approximately 1 hour, until tender. DO NOT ADD WATER

Dilly beans

2009-08-11T10:04:00.000-07:00

Combined and bake in low oven casserole until tender.

3 C Green beans

1/3 Onion sliced in half ring

½ Dill weed

2 T lemon juice.

Stuffed peppers

2009-07-05T16:08:00.002-07:00

Boil 1 C water.

Add: ½ C brown rice

Cover and allow to steam over low heat 45 minutes.

Add: 1 Tomato peeled and chopped

½ Onion, chopped

2 Cloves of garlic

Celery

Marjoram

Sage

Wash and hallow peppers, fill with rice mixture , place in covered casserole. Bake in low oven 1 hour.

Eggplant stewed.

2009-07-05T16:08:00.001-07:00

Combine in a stew pot;

1 Eggplant, cut into cubes

2 Onion, chopped

3 Tomatoes, chopped

Stew proximally 30 minutes until tender DO NOT ADD WATER.

Creamed corn.

2009-07-05T16:07:00.001-07:00

3 Ears of corn

1 Green bell pepper

Husk corn and cut off the kernels. Put kernels from 2 ears in a blender and blend. Add ther kernels from the third ear to the blended corn. Place in a baking ish and on the top place sliced green pepper. Bake in the oven 1 ½ hours at 200-250^o

Preparation of vegetables.

2009-07-05T16:06:00.000-07:00

All vegetables must be cooked slowly, aver a low flame, with little or no addition of water, the slow cooking process is very important, in order to preserve the natural flavor of the vegetables and jeep them easily digestible. All vegetables should be done or tender. Valuable burst, the minerals go out of their colloidal composition and become more difficult to be absorbed. A stainless steel “flame tamer” may be used to prevent burning. A lithe of the “Special Soup” may also be use, or tomatoes, apple slices, or chopped onion may be placed at the bottom of the pan to give up more fluid. In some cases this also improves the flavor. Only spinach water is too bitter, contains to much oxalic acid and must be discarded. Tomatoes, leek and onions should be stewed in their own juices, as they contain an abundance of fluid by themselves. Red beets should be cooked like potatoes, in their peel, in water. All vegetables must be carefully washed and cleaned. Peeling or scraping is forbidden, because important minerals salts and vitamins are deposited directly under the skin. The pot (non aluminum) must close tightly, to prevent escape of steam. Don’t use pressure cooking pots. Lids must be heavy and it well into the pots. Cooked foods (soup and fruits) may be kept in the refrigerator for 48 hours.

Baked potato

2009-06-20T09:33:00.001-07:00

Thoroughly scrub the potatoes, DO NOT peel or scrape. Pierce the skin with a sharp knife (to allow skin to escape and stop the potato from exploding in the oven (I have seen this happened sometimes) and put the potato directly in the preheated oven. Bake for 1 hour at 350^oF or 180^oC. If you cut the potato in half bake for 40 min at same temperature.

Forbidden foods.

2009-06-16T11:06:00.000-07:00

All things bottled, canned, frozen, preserved, refined, salted, smoked, sulphured.
Bicarbonate of soda in food, toothpaste and gargle.
Salt and all substitutes.
Alcohol
Avocados (too much fatty acid)
Basil, oregano (aromatic oils can cause unfavorable reactions)
Berries
Commercial beverages
Cake
Chocolate
Cocoa
Coffee, including instant.
Cream
Cucumbers
Fats and oils (except flax oil)
Ice cream
Mushrooms
Nuts (too much fatty acid)
Orange and lemons rinds (aromatic oils)
Pickles
Pineapples (automatic acids can cause unfavorable reactions)
Soya beans and products (contain enzyme inhibitors)
Spices (pepper, Paprika)
Sugar (refined white)
Sweets
Tap water
White flour

The following, although nor food, are also forbidden.

Cosmetics
Epson salts
Toothpaste/gargles containing fluoride.
Hair dying and perms
Nicotine
Toiletries (made with chemicals)
Deodorants (all sorts)

Norwalk Demostration

2009-06-09T19:38:00.000-07:00

Gruel

2009-06-09T19:36:00.002-07:00

During flare-ups and reactions, the juices may not be tolerated very easily. If this happens either reduce the amount of juices given for the period of the reaction, or add a little gruel to the juices.

The gruel is made as follow;

32 oz. of water
8 oz. of raw oats.

Boil the water and add the oats. Stir and simmer for 20 minutes then strain the liquid. This hot liquid can be kept in a thermos for a day and used as needed.

This can be taken with a banana, for instance when appetite and digestion are very poor.

Orange juice

2009-06-09T19:36:00.001-07:00

Squeeze only with a reamer type juicer of glass, plastic, porcelain or an electric machine. DO NOT use any juice press into which the orange is inserted with the skin. If the skin is also pressed out it will emit harmful fatty acids and aromatic substance contained in its surface.

Green Juice.

2009-06-09T19:35:00.000-07:00

Procure as many things of the various kinds of leaves as possible mention below (NO OTHERS)

· 6 to 8 leaves of Romaine

· 3 leaves of lettuce

· 1 leaf of chard

· 1 leaf of beet top (young inner leaves

· 4 leaves of watercress

· ¼ of a leaf of red cabbage

· ½ a leaf of Escarole

· 1 leaf of Endive

· ¼ of Green bell pepper

· 1 medium green apple for each glass when grinding.

THIS JUICE MUST BE DRUNK IMMEDIATELY

Carrot apple juice

2009-06-09T19:34:00.000-07:00

3 small carrots
1 medium green apple

If you are going to work, apple carrot juice (ONLY) may be taken and kept in the thermos no longer than 4 hours.

Chard Rolls

2009-05-21T09:52:00.000-07:00

4 Chard leaves
2 Medium size potatoes
1 Carrot
1/2 of an onion – sliced
1 Clove of garlic

The potatoes are cooked in water. Once cooked they are drained and placed in a bowl with the carrots and made into a puree. The garlic and onion are also added to this puree.
The chard leaves are washed and separated. They are then placed in very hot water but making sure that they do not cook too much. Each leaf is spread out and with a knife; the base of the leaf is cut off and discarded. In the center of the leaf a spoonful of the pure is placed. Once enough pure is placed then each leaf is rolled up and put onto a serving dish. The rolls are then ready to be served.

Rye Bread

2009-05-19T09:39:00.000-07:00

4 cups rye flour

2 cups whole wheat flour

½ cup molasses

2 tablespoons dry yeast

With ½ cup warm water

2 cups additional water to mix the dough

Let rise for 1 hour 15 minutes.

Put in baking pan, raise again one hour,

Bake about one hour at 375

Salad Dressing

2009-05-19T09:32:00.000-07:00

8 Oz. of Orange juice (strained)
1 Oz. of Apple vinegar
1 clove of garlic
Dill, tarragon and marjoram (to taste)
1/4 of bell pepper
1/4 of white onion

The ingredients are added to blender. If dressing is too acidic then some brown sugar or honey can be added. After having blended the ingredients the dressings can be refrigerated for four to five days.

You can add any vegetable that you prefer like some beets, celery, zucchini or any thig else it just has to be organic.

Oatmeal Cake or Cookie

2009-05-19T09:22:00.001-07:00

- 2 cups (equivalent to 16 oz.) of whole grain organic oatmeal. The oats must be in a powder form so this can be done by placing the oats in blender (or food processor) for a few seconds until they are the right consistency

- 2 or 3 bananas (mashed)

- 4 oz. of orange juice

- 4 oz. of apple sauce

- 4 oz. of honey

- handful of raisins (if preferred)

- 8 oz. of grated carrot can be added (if desired)

- Add oats to form soft dough with all the ingredients. Dough must be easy to stir. For added flavor you can pour some orange juice or liquid from raisins (this is made when raisins are stewed overnight in water to help them become softer. Once the raisins have been sitting in water they turn the water into a sweet nectar that can be added to the cake/cookie). Chopped fruit can also be added. Place all ingredients in a oven safe cake pan or cookie sheet and bake in oven (350 degrees Fahrenheit) until it’s brown.

Rice Pudding

2009-05-19T09:09:00.000-07:00

1/2C of rice
2C of water
1/4C of brown sugar
2C of raisins (or raisins to taste)

The rice is washed, drained and then placed in a pot with water. When the water reaches boiling point the brown sugar and raisins are added. The heat is placed very low until the rice is cooked. Refrigerate and serve when cool.

Cabbage with fresh green Peas

2009-05-19T09:08:00.001-07:00

1/2 a head of cabbage sliced

1/2 cup of Green peas
1/2Onion
A few cloves of Garlic
Laurel to taste
Dill to taste
Hypocrites soup for flavoring

The cabbage, peas, onion, garlic, laurel, dill and soup are placed in a pot over a very low temperature on the stove. Cook these gently as if you were steaming the vegetables.

Carrot Soup

2009-05-19T09:07:00.000-07:00

Carrot Soup

The main vegetable can be substituted for that one of your choice such as Cauliflower, zucchini, broccoli or potato.

5 Carrots (or main vegetable of your choice)
1 Potato
1 Onion
A few cloves of Garlic
1/2 cup of Hypocrites Soup
Dill to taste
Parsley to taste

All of the ingredients are cooked together. It is important to thoroughly cook at high temperature the vegetables but then as soon as they boil they should be set to simmer for 45-60 minutes. Once they are cooked until soft they are placed in a blender until mashed evenly. The soup is served hot.

Hippocrates Soup

2009-05-19T08:48:00.001-07:00

Hippocrates Soup

This will render four (4) servings.

- 4 medium potatoes cut in pieces

- 2 small celery roots. If these are not available then 3 stalks of chopped celery can be used

- 1 chopped white onion

- 1 chopped leek

- 1 whole garlic. Chop off the ends but you do not need to peel the whole garlic.

- 5 to 6 Medium tomatoes

- pieces of parsley

Make sure that all vegetables are thoroughly cleaned with distill water. Once veggies have been washed well then place all vegetables in a large pot (with lid). Put enough water in pot so that it covers all of the vegetables. Cook at a high heat until the vegetables boil and then turn down to a simmer for two to three hours. When the veggies are cooked then use a food mill to make the soup. You can determine the thickness of the soup to taste