Scalloped Potatoes
Take a glass baking dish and place one whole chopped onion in bottom. Slice potatoes and place one layer on top of the onion. Then place a layer of sliced tomato on top, another layer of sliced or
chopped onion. Sprinkle with a dash of marjoram and/or thyme and bake in a low oven
1-2 hours or until done.Potatoes and Carr ots, W estphalian Style
6-8 small carrot s sliced or 4-5 large carrots sliced, 3 medium potatoes or
2 large potatoes, 1 lar ge onion, and 3-4 tbsp of soup stock. Wash and slice carrots into pan. Peel and slice potatoes and chop onion. Add all together in pan with soup stock. Let simmer until done, adding a bit more soup stock if necessary . When done, no water should remain in pan. Red Cabbage
Combine in pan: ½ cabbage shredded, 3 tsp vinegar , 3 large chopped
onions, 2 bay leaves, and a little soup stock. Stew over low heat approximately ½ hour . Last half hour add: 3 apples peeled and grated plus 1 tsp raw sugar . Spinach
After cutting of f roots wash 3-4 times. Put in large, tightly covered pot that has a layer of onions on the bottom
of the pan. Do not add water . Stew over a low flame until spinach wilts. Pour of f excess juice. Serve chopped with slice of lemon. Stuffed Holiday SquashYN
1 large kabocha squash (about 4½ lbs), ¾ cup raw brown rice, ¼ cup raw
wild rice, rye or wheat berries, or more brown rice, 2½ cups vegetable stock
or purified water , 1 cup onion diced, 3 cloves garlic minced, 1½ cup fresh
peas shelled, or sprouted lentils, ¾ cup celery diced, ¾ cup yellow or red
bell pepper diced, ½ cup unsu lphured raisins or prunes (pit prunes andchop), 1 tsp each of sage and savory , 2 tsp thyme, 
  cup fresh parsley
finely chopped, and ¼ cup fresh orange juice. Yvonne Nienstadt says: “I love the texture and taste of this Japanese
squash. It’s very meaty and sweet, but you could use pumpkin, turban, or
acorn squash too (cut the latter in half and seed). You may also use 2 or 3
smaller -sized squashes rather than a large one. This makes a very attractive
presentation, especially if the squash are of dif ferent sizes.”
Cook rice and wild rice together in vegetable stock for 45 minutes or
until rice is done. Using stock to cook the grain adds both nutrition and flavor . Just save your vegetable trimmings, for carrots, parsnips, chard stems or
greens, celery , celery root, onion all work well. Avoid cabbage family veggies as they impart a strong flavor . Cover with pure water and simmer until done. Use in soups, to make sauces or what have you. Carefully cut the top off of the squash as you would when carving a
pumpkin. Remove seeds. Place squash face down on baking pan together with the squash lid and
prebake for 25 to 30 minutes in a 350° F oven. Take care not to overcook; a mushy squash cannot be stuf fed. Place onion, garlic, peas, and celery in a pot and cook on low for 20
minutes to barely tenderize. Add diced pepper , raisins, herbs, citrus juice, and cooked rice, mixing
well. Fill squash with stuf fing, packing it down. Return to oven and bake 25 to 30 minutes, or until squash is tender , but
still firm. If there is extra filling, bake in a covered casserole with a tablespoon of
stock or juice, or fill a bell pepper or two and do the same. To serve, arrange a platter with fresh kale or other leafy greens. Place squash in center of platter and artistically prop squash lid up
against squash. Spoon out each helping, making sure to get some of the delicious squash
meat. Alternatively , if squash is cooled  a bit before serving, it may be sliced in
wedges.Ladle Parsley Yogurt Sauce (see recipe below under Sauces and Dips)
over each portion, if dairy is allowed; otherwise, a squeeze of orange juice
adds a bit of zing. Enjoy! Stuffed SquashYN
3-4 acorn squash, ½ cup onion diced, ½ cup celery diced, ½ cup carrot
diced, 1¼ cup cooked brown rice, ½ cup lentils sprouted, ¼ cup raisins or
chopped prunes soaked and drained, 3 tsp fresh parsley minced, ½ tsp
rubbed sage, ½ tsp thyme, and 1 lar ge clove of garlic crushed. Slice squash lengthwise and remove seeds. Combine remaining ingredients; fill squash halves. Cover and bake at 300–325° F for 1½ hours, or until squash is tender . Delicious with Apricot Sauce or Golden Gravy (see under Sauces and
Dips). Try using 6–8 whole cloves garlic for a delicious mild flavor . Crushing
the fresh  garlic releases its strong aromatic oils, whereas using garlic uncut
imparts a very mild flavor . Stir-Steamed Snow Peas Medley*
1 lb snow peas, 1 bunch bok choy , 1 medium zucchini, 1 medium
crookneck yello w squash, 1 small red onion, 1 carrot, 1 leek, 1 cup orange
juice, 1 tbsp honey , 1 tbsp vinegar , and 1 tsp of allspice. Clean all vegetables, removing stem from snow peas, slicing white stalk
and green leaf of bok choy into strips, slicing yellow squash lengthwise and
then into half circles. You can make attractive planks out of the zucchini by trimming off each
end, and then cutting in half, then half again. Stand each barrel of squash on end and slice down into 
 " planks. Dice red onion, then slice carrot s oriental style as thin as possible at a 45-
degree angle into ovals. Slice leek in similar fashion across stalk into ovals. Put orange juice, honey , allspice, and vinegar into a blender , then pour
into a suitable-sized steam pot.Cover with all the vegetables and simmer 15–20 minutes until tender . Very succulent! String Beans
1 lb green beans (cut tips, wash, and cut into any size piece desired). Add: 1 onion chopped, some soup stock (just enough to keep beans
moist). Stew approximately 50 minutes (until tender). Sweet Potato
Cut of f tips and wash.
Perforate potato with knife to let steam escape and place in casserole
(covered for soft skin, uncovered for crisp skin). Bake in low oven for 2 to 2½ hours. Tomatoes, Grilled
Slice tomatoes in half. Put in pan, sliced side up, and cover each half with chopped onions. Bake in a low oven 1 hour . Save juice to put into soup. Green T omato Mincemeat
1 qt green tomatoes, 2 oz golden raisins, ½ cup brown sugar, ¼ cup
water , 2 oz seeded raisins, ¼ tsp cloves, ¼ cup wine vinegar , along with 1
pt of tart apples. Put tomatoes through coarse chopper . Combine all ingredients except apples. Heat to tender about 30 minutes, stirring. Add chopped apples and cook until thick.Tomatoes Stuffed with Mixed V egetables
4 tomatoes (hollowed out as the vessel), vegetables: a variety , as much as
desired, 2 tomatoes and 6 garlic cloves (the sauce). Wash tomatoes well. Hollow out the 4 tomatoes. Cut the vegetab les into small pieces and boil in a little water for half an
hour. Put cook ed vege tables in the tomatoes and place them in a baking dish
without the lid. In the blender , blend the 2 tomatoes and garlic. Spread sauce on top of each tomato. Preheat oven to 350 degrees for 10 minutes. Turn it of f and put tomatoes in for another 10 minutes. Zucchini
Combine: sliced  zucchini, raw chopped onion, chopped tomatoes, and a
touch of soup stock. Stew for 20 minutes or cut squash into small pieces and place in a baking
dish. In the blender , blend the tomatoes, onion, and 4 garlic cloves. Pour sauce over squash and bake 1½ hours at 200–250° F . Zucchini and Rice
½ lb or ganic brown rice, 1 carrot, 1 zucchini, and 2 garlic cloves. Wash the rice and vegetables well. Put rice in a baking dish and add chopped up parsley , carrot, celery, and
zucchini squash. At the same time blend tomato  and garlic in the blender and spread on
top of the rice and vegetables. Bake in the oven for 1½ hours at 250°F . Zucchini and T omatoesSD6 small zucchini sliced, 1 mediu m or large onion chopped, 2-3 tomatoes
chopped, plus garlic and herbs to taste (thyme, mace, marjoram). Saute onion, tomatoes, and seasonings in a little water . Add zucchini when half done, and simmer . Serve as a vegetable or potato topping. Spaghetti with BeetballsYN
Wash I medium spaghetti squash and cut in half. Scoop out seeds and place cut side down on baking sheet. Bake in low oven for 2 hours or until tender . Or, place cut side up in a large covered pot with 1” water and steam over
low flame for 1 hour or until done. Note: Spaghetti squash is a yellow hard winter squash develo ped by a
Japanese farmer  some 30 years ago. When cooked, it comes out in strands
like spaghetti. It is now widely available especially in organic growers’
circles. Spaghetti Beetball Sauce
2 lb ripe tomatoe s (6–8 large), 3–5 cloves garlic minced, 1 medi um onion
diced fine, 1 green pepper diced, 2 stalks celery diced, or 1 small fennel
bulb diced, 2 small zucchini sliced, or 1 cup eggplant cubed,  4 tsp fresh
parsley minced,  pinch each of rosemary , thyme, sage, and marjoram, a and
½ tsp fennel seeds. Cook whole tomatoes over a low flame for 30–35 minutes or until tender . To ensure a thick, rich sauce,  pour off the extra juice drawn from the
tomatoes during cooking.b
Put drained tomatoes through food mill or sieve to remove skins and
seeds. Pour sauce back into pot and add remaining veggies and seasonings. Cover and stew over low flame for 1 hour or until veggies are done to
your liking. For a little extra bite add a dash or two of wine vinegar with a tsp of
honey .Beetballs
2 tsp parsley minced, 1 small onion minced, 1 medium beet grated, and
3-4 medium carrots grated. Or, 1 cup eggplant ground, ½ cup Essene rye
bread or saltless and fatless rye, 1½ cup of 2-day-old lentils germinated, c 1
small bunch endive, spinach or young chard finely chopped, and 2–3 cloves
garlic minced. Put lentils and eggplant (if used) through food grinder or Norwalk® juicer
using grid #2. Mix with bread crumbs and remaining veggies. Mix well. Form into 2” balls and place on baking sheet well sprinkled with oat or
rye meal to prevent sticking. Cover and bake in low oven for 1 hour . Uncover and bake 1 hour more. Arrange cooked  spaghetti squash on a plate with one or two beetballs,
cover with sauce and enjoy! Variations of this recipe: Use 3 large white or 3 medium sweet  potatoes
in place of ground lentils. Boil sweet potatoes until tender , then put through food mill or grinder
with skins. Proceed as with above. Replace bread crumbs with ½ cup cooked brown rice or 
  cup oat flakes
ground in the Norwalk juicer . Veggie LoafYN
Grind in the Norwalk® juicer or in a food grinder: 2 cups lentils
germinated, ¼ cup fresh parsle y, 1½ cups eggplant diced or parsnips or
yams. Add: 1 cup onions diced fine, ¾ cup beets grated, ¾ cup carrots grated, 1
cup celery diced  fine, 3 cloves garlic minced, 1½ cups cooked brown rice,
pinch thyme, pinch of rubbed sage, pinch of tarragon, and 1 tsp lemon juice. Bake in covered pan in low oven for approximately 2 hours. Uncover and baste with Golden Sauce or T omato Sauce. Bake another 30 minutes to 1 hour . Serve with extra sauce.Veggie Str oganoffYN
1 cup onion diced, 1 cup eggplant diced, 1½ cups cauliflowerets or
cabbage, 1½ cups sliced carrots or tomatoes, 1 cup broccoli or green
pepper , and 1 cup celery or zucchini sliced. Stew vegetables for 1½ hours until tender (you may want to add soft
veggies like tomatoes and zucchini last). Set aside and let cool to 140° F while making sauce as follows:  combine
3 tbsp wine or cider vinegar , 1 tsp dillweed, 2 cups yogurt, 1 cup cottage
cheese (nonfat, saltless), and green onions or parsley for garnish. Blend sauce until smooth. Mix with warm veggies. Serve over a bed of baked spaghetti squash or cooked brown rice. Garnish with chopped green onions or parsley . SOUPS
Potato Soup
1 large onion, ½ small celery knob, parsley , 2 large potatoes, 1 leek, plus
2 stalks celery and 2 quarts water . Clean and dice all vegetables. Place in covered saucepan with water . Bring to boil. Lower heat. Cover . Simmer 2–3 hours. Mash through food mill. Special Soup  (also called “Hippocrates soup”—see  
its recipe cited at the start of this chapter or see  
the Gerson Therapy Handbook,  page 80)
Tomato Soup with Lemon and Garlic2 to 3 large tomatoes, 1 clove garlic, 1 bay leaf, juice of ½ lemon, 2
onions, 1 tsp oat flakes, 1 tsp brown sugar , and ½ cup soup stock (see
Special Soup recipe above). Dice all vegetables. Place vegetables, soup stock, sugar , and lemon in covered saucepan and
cook for 1 hour . Mash through food mill. Replace in saucepan. Add oat flakes and cook 5 more minutes. Tomato and Mint SoupGSG
2 lbs tomatoes (Roma preferab ly), 5 green onions (scallions), 2 small
cooking apples, 5 tbsp cider vinegar, 1 tsp brown sugar , 2 large lemons, 6 or
8 sprigs fresh mint, and 200 g (6-8 oz) of nonfat yogurt (optional). Chop tomatoes, slice spring onions, core and slice apple. Put these into a saucepan with the cider vinegar and sugar . Bring to a boil and simmer gently for 30 minutes. Put through food mill. Either leave to cool, adding last ingredients later, or add the lemon juice
and beat in the yogurt (if used) immediately . Just before serving, add the chopped mint, leaving some scattered over
the top of the soup for decoration. Makes 4 generous or 6 small servings. Tomato Soup with Potato and Onion
2 large tomatoes, 1 medium onion, 1 tsp brown sugar , 2 medium
potatoes, 1 tsp wine vinegar , and a small piece of bay leaf. Wash and dice all vegetables. Place all ingredients except sugar in covered saucepan with water to
cover . Cook over low flame for 1 hour . Mash through food mill and add sugar to taste.SAUCES AND  DIPS
Apricot Sauce
¼ cup dried apricots unsulfure d, 1 cup pure water heated, and ½ cup
fresh apple or orange juice. Wash and drain apricots. Combine with water and soak for several hours. Add juice and stew over low flame until apricots are very tender, about
1½ hours. Puree sauce in blender or by putting through Foley food mill or the
Norwalk® juicer . Baba Ghanoush
1 large eggplant, 2 cloves garlic, 1 tsp lemon juice, 1 tbsp chopped
parsley , and lemon wedges. Bake eggplant for 1 hour and when cool enough, peel, and drain off
excess liquid, squeezing gently . Blend with garlic until fairly smooth, add lemon juice and parsley . Mix well. Serve with raw dipping vegetables such as celery , carrots, cauliflower ,
and peppers. Golden Gravy
1 small potato quartered, 4 carrots sliced, 2 tsp cider vinegar or lemon
juice, 1 cup soup stock or water , 1 small onion diced, ¼ tsp dill, marjoram
or thyme, and 1 tsp parsley minced. Combine ingred ients and stew over low flame for 1½ to 2 hours or until
tender . Remove potato skins and puree. Golden SauceCombine in a covered casserole : 1 small sweet potato or yam quartered,
2–3 carrots coarsely chopped, 1 small onion diced, ½ cup soup stock, ½ cup
tangerine or orange juice, and a pinch of thyme and rosemary . Bake in low oven until tender (approx. 2 hours). Put through Foley food mill or spin in blender adding more juice to
achieve desired consistency . Add 2 tsp parsley and serve. Ketchup/Catsup
3 tomatoes, ½ head of garlic, ½ onion, 
  cup (½ oz) vinegar, ¼ tsp dill,
and ½ cup Sucanat (or ganic brown sugar). Place all ingredients in pan and bring to a boil. Cook until tender and put through food mill or liquefier until smooth. Parsley Y ogurt SauceDAIR Y
½ cup minced onion, 1 tsp fresh grated horseradish or ½ tsp dried
horseradish (optional), 1 cup nonfat yogurt, 1 tbsp lemon or lime juice, 1
tsp maple syrup or honey , and ¼ cup minced parsley . Cook onions over low heat until tender and translucent. Remove from heat and let cool slightly . Blend onions with horseradish , yogurt, citrus juice, and sweetener in
blender until smooth. Stir in parsley . Plum Sauce
½ lb plums, ½ tsp lemon juice, 1 slice toast diced, 1 tsp brown sugar, and
2 tsp bread crumbs. Wash plums. Remove pits and place in saucepan with water to half cover . Cook 15 minutes and strain through food mill. Add sugar , bread crumbs, and lemon juice. Replace in saucepan.Cook 3 minutes longer . Serve over toast if desired. Tomato Salsa
1 medium tomato finely choppe d, green onions or 1 medium red onion, 2
tbsp fresh coriander leaves (cilantro) chopped, and 3 tbsp lemon juice. Combine ingredients (don’ t overdo the lemon juice), cover , and chill. Best eaten fresh but can be kept for up to 2 days in the refrigerator . Tomato Sauce, No-W ait (this sauce is raw)
1 lb Roma Tomatoes cut into pieces, 3-4 cloves of garlic, 3 sprigs of
parsley herbs, and 1 tsp linseed oil. Place linseed oil in blender and start. Begin adding pieces of tomato and other ingredients a little at a time. Allow to whip for a minute or so until all ingredients are mixed. Yields about 2-3 cup of sauce. Tomato Sauce
Combine in large pan: 4-6 large tomatoes, 4-5 large onions peeled and
sliced, 1 large or 2 medium potatoes with skin diced, 2-3 cloves garlic, a
pinch of marjoram, and a pinch of thyme. Stew and let simmer for 1 hour and pass through Foley food mill. One can also add a little celery or green pepper for taste. Tomato Sauce, Fr ench
1 onion,  ½ stick celery , ½ small carrot, 1½ pounds tomatoes, a few sprigs
of flat leaf parsley , 1 clove garlic, and 1 bay leaf. Cook chopped onion, carrot, celery tomatoes, parsley , garlic, and bay
leaf. Puree and serve hot or cold. Makes 1¼ pints.FRUITS AND  DESSER T
Fruits
Most fresh fruits can be eaten unpeeled when ripe. Of course, fruits like oranges and bananas should be peeled. Always wash fresh fruit. Dried fruits should be washed in clean, lukewarm distilled water and
soaked overnight in water (little more than to cover). Use the same water and cook in covered saucepan until tender . Dried fruits must be unsulfured. The following fruit recipes are taken from Dr. Max Gerson’ s personal
files. Desserts
Desserts should never replace the meals or juices of the therapy . At the risk of sounding like your mother , we advise to “clean your plate
before dessert, dear!”
Do not eat or use as ingredients in desserts: ice cream, fat, white flour ,
baking soda, candy , chocolate, cream, or salt. Have fun! Sugar
Use only brown (Sucanat) or raw sugar , light honey , maple syrup, or
unsulfured molasses. Syrup
Boil 1 1b brow n sugar in 1 quart of water and 1 cup apple juice until
dissolved. Keep in covered jar . Apples, Baked2 medium apples, 1 tsp raisins, and 2 tbsp water . Wash, core, and cut apples in half. Place with raisins in pan or baking dish in oven for about 15 minutes
until done then broil under flame until golden brown about 5 minutes. Apple halves should stay whole. Honey may be added to raisins to taste. Apple and Banana
½ cup applesauce, ½ raw sliced banana, and juice of ½ lemon. Serve raw or place applesauce and banana in covered saucepan  and heat
slowly . Serve with lemon juice. Apple Cake with Maple Y ogurtDAIR Y
1½ lbs cooking apples, 1 lemo n, 1 oz rolled oats, 1 oz oatm eal, 2 oz
sultanas or raisins, 4 oz brow n sugar , 4 oz whole wheat flour , 1 tsp
potassium baking powder , ½ cup fresh apple juice, yogurt, and maple syrup. Put peeled and chopped apples into a large bowl and sprinkle with lemon
juice. Combine rolled  oats, oatmeal, raisins, sugar , flour , and baking powder
and mix well. Stir this mixture into the apples. Pour mixture into cake pan and bake at 350° F for 20-35 minutes or until
lightly browned on top. Serve with yogurt mixed with 1-2 tbsp maple syrup. Applesauce, Cooked
3 medium apples pared, cored, and sliced. Add honey or brown sugar to taste. Put apple slices in saucepan half covered with cold water . Boil until soft, about 15 minutes. Put through food mill and mix with honey .Applesauce, Fr esh
3 medium apples pared, cored, and sliced. Add honey or brown sugar to taste. Run apples through the grinder portion of the juicer . Season to taste and enjoy . Apple Spice CakeYN
Combine: ¼ cup honey or maple syrup, 1 cup fresh applesauce, 1½ cups
oat flour , and ¾ cup whole wheat flour or triticale flour . Sift together: ¾ cup crude brown sugar , a pinch of allspice, a pinch of
mace, ¼ tsp coriander , and 1 tsp Featherweight sodium-free baking powder
d (optional). Add: 2 cups raisins or chopped dates. Combine wet and dry ingredients. Pour into nonstick oblong bake pan. Mix crumb topping and sprinkle on top. Bake at 325° F for 40 minutes or until cake tests done. Serve with a spoonful of fresh applesauce or nonfat yogurt. Enjoy . Crumb T opping for Apple Spice Cake
 cup rolled oats, 
  cup maple syrup or honey , a pinch of allspice, and
a pinch of mace. Buzz oats briefly in blender to make a finer flake. Mix spices with oats. Mix in enough sweetener to make a crumbly mixture. Apple Str eusel Pie
One 8” or 9” pie crust (see below), 12 medium green apples sliced thin, 
 cup crude brown sugar or ¼ cup honey , 2 tsp. cornstarch or oat flour , 2-3
tsp lemon or orange juice, ½ cup dried currants or chopped dates, plus a
pinch of coriander , mace, and allspice.Combine dry ingredients. Coat apples. Drizzle on honey (if used) and juice. Fill pie crust. Sprinkle on topping. Bake at 300-325° F for 1 hour and 15 minutes or until apples are tender . Crumb T opping for Apple Str eusel Pie
 cup oat flour , 3 tsp crude brown sugar , pinch allspice, and 
  cup
honey or maple syrup. Apple-Sweet Potato Pudding
1 tsp raisins, ½ cup bread crum bse, ½ cup orange juice, 1 sweet potato
(boiled, peeled, sliced), 1 apple  (raw, peeled, sliced), and 1 tsp of brown
sugar . Place sweet potato slices in baking dish with apple slices and raisins
spread with bread crumbs, sugar , and orange juice and bake in 350 degree
oven for 30 minutes. Serve hot with 3 tsp buttermilk or yogurt if permitted. Apple T artDAIR Y
½ cup warm water (105-1 10° F), 1 tbsp crude brown sugar (Sucanat), 1
package dry yeast, 
  cup churned buttermilk, nonfat yogurt or apple juicef,
½ cup crude brown sugar (Suca nat), 2½ cups oat flour , 1 cup whole wheat
or triticale flour , 9-10 medium apples (Gala, Pippin, and Golden Delicious
are good), 4 tbsp maple syrup, or liquid Fruit Sourceg, 4 tbsp brown rice
syruph, ½ cup date sugar (dried ground dates), 1½ tsp of allspice, and ¼ tsp
mace or coriander . Sprinkle yeast onto warm water  into which 1 tbsp crude brown sugar has
been dissolved. Let stand for 5 to 10 minutes or until frothy . Warm buttermilk, yogurt, or juice to 100°F .Add crude brown sugar and stir until dissolved. Stir buttermilk into yeast mix, then add oat flour and beat vigorously . Stir in enough of the remaining flour to make a stif f dough. Knead on a floured bread board, adding only enough flour to keep dough
from sticking. Knead until smooth and elastic, approximately 5 to 10 minutes. Place in a bowl,  cover with tea towel, and let rise in a warm place until
double in bulk, about 1½ hours. Punch down and let rise again. Divide dough in half. On floured board, press each part into a 15” x 9” rectangle. Place on separate nonstick bake  sheets, or regular sheets that have been
thoroughly coated with oat flakes to prevent sticking. Prick surface with fork, leaving ¼" border around the edges. Cover and let rise until doubled, approximately 40 minutes. Quarter , core, and slice apples, arranging each sliced quarter over dough,
as you cut it. Place the flat side down and the skin side up, fanning the slices out
slightly . Leave about a ½" border . Mix maple and brown rice syrups. Using a pastry brush, coat the apples with the syrup. Combine date sugar and spices and sprinkle over apples. Bake at 325°F for 30 minutes or until bread is lightly browned. Serve as is or with a spoonful of nonfat yogurt or yogurt cheese (see
below) lightly sweetened with honey or maple syrup. Note: Non-Gerson family memb ers could enjoy this dessert with a scoop
of nonfa t fruit sweetened frozen yogurt—Cascadian Farm Vanilla (the milk
is organic) or Stars V anilla Bean are two brands enjoyed in moderation. Yogurt cheese  is made by draining non-fat yogurt through a stainless
steel or nylon sieve lined with a cotton tea towel or cheese cloth with a
bowl beneath to catch the whey . Refrigerate and drain until desired consistency is achieved, anywhere
from 2 to 8 hours. A short drainage period will yield a thickened yogurt;
longer periods will produce a cream-cheese-like texture. For our purposes, a
thickened yogurt texture is what we want.Apricots
½ 1b fresh apricots, 1 tsp cornstarch dissolved in 2 tsp cold water , and 2
tsp brown sugar . Cut apricots in halves and remove pits. Place in pot with boiling water and cook for 10 minutes. Add cornstarch during last 2 minutes. Add sugar when cool. Banana (Br oiled)
1 banana and 1 tsp brown sugar . Cut banana in half lengthwise, then add 1 tsp brown sugar and a few
drops lemon. Place in pan and broil under low flame for 10 minutes. Serve hot. Banana and Apple
1 banana  (peeled  and finely mashed), 1 apple (peeled, cored, grated), and
10 tsp of raisins. Mix banana and apple beating thoroughly with fork or eggbeater . Add raisins and serve. Banana and Figs
1 banana, 3 figs (fresh), and juice of 1 orange. Chop banana and figs fine and mix well with orange juice. Fill orange peel with this mixture and serve. Cherries (Stewed)
½ 1b cherries (washed, stemmed), 1 tsp potato starch, and 2 tsp brown
sugar . Place cherries in saucepan with water to cover .Cook 10 minutes over low flame. Add potato starch dissolved in 2 tsp cold water . Add to boiling cherries. Cook 2 minutes longer . Chill and serve. Currants
¼ lb red currants and 3 tsp brown sugar . Clean and wash currants thoroughly before removing stems. Place in dish, add sugar , and serve. Buttermilk or yogurt (if permitt ed) sweetened with brown sugar may be
used for sauce. Fruit Combination
3 cups fresh cherries and apricots (halved, sliced, pitted), 2 cups water , ½
cup brown sugar , and 2 tsp cornstarch dissolved in 
  cup cold water . Place fruit with water and sugar in saucepan. Boil gently , slowly for 10 minutes. Add cornstarch. Cook 3 minutes longer . Cool and serve. Glazed Pear Halves
4-5 ripe pears and 4 tbsp honey or Sucanat (or ganic dried cane sugar). Cut ripe pears into halves, and core. Add about 4 oz of water to honey or Sucanat and mix well. Place pear halves in baking dish and pour sugar mixture over fruit. Bake in slow oven (Z75°F) until done. Baste with juice if necessary . Frozen Y ogurtSD DAIR Y¼ cup stewed fruit (cherries, apricots) and 1 1b fat-free yogurt. Spoon yogurt into a thin mesh strainer that has been lined with two layers
of cheesecloth, and place it over a deep bowl. Let it drain into the bowl in the refrigerator for about 30 minutes. Spoon the drained yogurt into ice cube trays and freeze. Mix fruit and yogurt cubes in a food processor or the grinder of your K &
K juicer or Norwalk® juicer until the consistency is thick and smooth. Serve immediately . Oatmeal Cake
4 cup oatmeal (dry oats), 2 grated or blended carrots, honey and raisins as
desired. Combine all the above ingredients in a baking dish. Put in the oven without a lid and bake for 45 minutes at 250°F . Oatmeal CookiesDAIR Y
1 cup applesauce, 1 cup rye flour , 1 cup raisins, ½ cup churned
buttermilk, ½ cup brown sugar , ½ cup molasses, 2 cups oatmeal, and 1 pkg
yeast. Mix and let stand 10 minutes. Drop from teaspoon and bake in moderate oven about 20 minutes. PashaYN (Uncooked Cheesecake )DAIR Y
¼ cup fresh orange juice strained, ½ cup chopped dried fruit, 4 cups soft
or medium curd cottage cheese, ½ cup honey or ¾ cup brown sugar , plus
raisins, dates, papaya, peaches, prunes, etc. Mix all ingredients. Pour batter into a strainer or colander lined with a clean cotton cloth
(muslin). Cover with a plate to weight it down. Place in a bowl or pan and refrigerate for 5-10 hours or until dry and
firm.Turn out onto a plate and slice. Good as is, or on a slice of Essene bread. Peaches
½ 1b peaches (skinned) and 2 tsp brown sugar . Wash peaches. Place in boiling water ½ minute, drain and peel. Cut in halves. Remove pits and place in saucepan with boiling water . Cover . Simmer for 10 minutes. Cool. Add sugar and serve chilled. Pears
1 large pear (peeled, cored, halved) and 1 tsp brown sugar . Place pears in saucepan with water to half cover . Add sugar and cook 30 minutes
Plums
½ lb plums and 2 tsp brown sugar . Wash plums, cut in half, and remove pits. (Plums can also be cooked
whole.) Place in saucepan with water to cover . Cook 15 minutes. Remove, cool, and add sugar . Serve chilled. Prune and Apricots (Dried)
½ lb of each of the prunes and apricots plus 1/3 cup barley . Soak prunes and apricots overnight in water to cover . Use same water and boil with barley .Cool and serve. Prune and Banana Whip
1 cup dried prunes (soaked, cooked), 2 small bananas, ¼ lemon juice, and
1 tsp brown sugar . Whip together thoroughly and put in refrigerator for 1 hour . May be served in slices decorated with sweetened yogurt (if permitted). Pumpkin Pudding PieYN (Unbaked)
Pinch of allspice, pinch of coriander , pinch of mace, 2 tsp unsulfured
molasses (optional), one 8” or 9” pie crust, ½ cup tapioca, 1½ cup dates,
pitted and chopp ed, 1
 cup apple juice  or water , and 1½ to 2 cups mashed
pumpkin. Soak tapioca and dates in juice overnight. In morning, stew over low flame using a burner pad to dif fuse heat. Cook for 30 minutes until thick, stirring frequently to prevent sticking. Purée tapioca and pumpkin in Foley food mill or processor . Add spices and molasses. Pour into prepared pie crust and chill thoroughly (may put in freezer for
several hours until very firm); otherwise cutting will be a problem. Serve with a dollop of honey-sw eetened yogurt cheese (see under Apple
Tart) if desired (and permitted by physician). Variation: Use cooked squash , yams, or sweet potatoes in place of
pumpkin. Thin Buttermilk CrustDAIR Y
1¼ cup oat flour , 
 cup churned buttermilk, apple juice or water (cold),
2 tsp honey , pinch allspice or mace, and 1 tsp Featherweight (sodium-free)
baking powder (optional). Mix dry ingredients. Add honey and just enough liquid to make a stif f dough. Knead lightly to mix.Roll out on floured board or between layers of waxed paper . Carefully place in 8” or 9” pie plate which has been thoroughly coated
with oat flakes to prevent sticking. Trim excess dough and flute edges or make indentations with fork. Chill crust, then bake at 325°F for 10-15 minutes or until lightly
browned. Note: This will not be your traditional flaky crust, so roll out thin. Raised Pie CrustYN
1 cup oat flour , ½ cup potato flour (or use more oat flour), 1 cup triticale
or whole  wheat flour , 1 tsp hone y or brown sugar , ½ cup warm water , and 1
tsp baker ’s yeast. Sprinkle yeast into warm water mixed with honey . When frothy add flour and mix well. Let rise in a warm place for 1 hour . Knead on floured board for 5 minutes. Let rest for 10 minutes and roll out on floured board. Place in 8” or 9” pie plate that has been thoroughly coated on the bottom
with rolled oat flakes. Flute edge. Let rise for 15 minutes. Bake at 375°F for 20-25 minutes. Variation: Omit yeast; use just enough cold water to make a stif f dough. Roll out between sheets of floured wax paper . Carefully place in pie plate. Chill crust. Then bake at 350°F for 10-12 minutes. Essene Br ead CrustYN
2 cups Essene bread crumbs, ¼ cup honey , and 3 tsp oat flour . Toast slices of bread in slow oven until lightly brown. Let cool. Grind coarsely by running through grinder or Norwalk®. Add flour , then honey .Press into pie plate that has been well coated with rolled oat flakes. Chill for 1 hour . Bake at 350°F for 10-12 minutes. Roll, then fill. Rhubarb
½ 1b rhubarb (washed and cut into 1” pieces), 2 to 3 tsp brown sugar (to
taste), and 1 tsp cornstarch (if desired). Place washed rhubarb in saucepan. Simmer 15 to 20 minutes. Dissolve cornstarch in a little cold water . Add to rhubarb and allow to stew a few more minutes. Cool and add sugar . Note: Combine rhubarb with other sweet fruits such as apples, peaches,
or apricots (fresh or dried). Stewed Fruit Combinations
Together , use pears and plum s, plums and applesauce, peaches and
plums, apricots and plums, apricots and sliced apples, or peaches and pears. Note: Stewed fruits may be served on toasted rye bread by placing a thick
layer of fruit on top and allow ing it to soak through for ½ hour before
serving. Sunshine SmoothieSD
In a blender or food processor container , combine 1 cup nonfa t organic
yogurt, ½ cup orange juice, 2 tbsp honey , 1 cup cut-up fresh fruit, and ½
cup crushed ice (made from distilled water); process until smooth. Sweet Potato and Apple BakeGSG12 oz sweet potatoes, 3 eating apples, allspice, a little brown sugar , and a
little water . Cook the sweet potatoes gently in their skins until tender . Allow to cool. Slice and put into baking dish, alternating with layers of apple. Over each layer , sprinkle some water , a little sugar , and some allspice. Bake covered for 20 minutes at 350°F , then remove cover and bake for an
additional 10 minutes. Sweet Potato Stuffed Oranges
3 lbs sweet potatoes (or yams), freshly made applesauce, 8 orange peel
halves, and 4 oz orange juice. Boil sweet potatoes (or yams) until done. Peel and mash with orange juice and applesauce to make it a smooth,
stuffing paste. Put stuf fing into orange peel halves and put a dab of applesauce on top. Can be reheated in a cake tray . Makes 4 servings. Recipe may actually stuff 10 or more orange peels and may make more
than 4 servings. Sweet RiceMZ
1½ cups organic brown rice, 4 cups water , 1 cup organic brown sugar
(Sucanat), and 1 cup or ganic raisins. Wash the rice and put into pot with the water . Once the water begins to boil, add the sugar and raisins and reduce the
heat. Maintain on low heat until the rice is tender . DAIRY
Dairy is temporarily forbidden in the beginning of the Gerson Therapy .Consult with your Gerson-trained health professional or physician before
adding any dairy to your diet. After 6 to 12 weeks on the thera py, upon doctor ’s orders, animal proteins
are cautiously added to the diet in the form of pot cheese, yogurt and
cottage cheese, and churned (not cultured) buttermilk, all made from nonfat
milk (preferably raw) and without salt . When starting the proteins, it must be done slowly and carefully . Just one
tablespoon at lunch and suppe r of the solid proteins and ½ cup of the
buttermilk per meal. After 3 to 4 days, these levels can be increased until, at 3 weeks, one cup
of of yogurt or churned (not cultured) buttermilk per meal have been added. While adding the dairy proteins, a Gerson patient needs to watch for
signs that the body is toleratin g these new foods. Indigestion, flatulence
(intestinal production of gas), and nasal mucus production are signs the
enzyme activity  cannot yet handle the dairy products. The patient should
reduce or, after consulting the Gerson-trained physician, eliminate the
proteins for several more weeks. YogurtDAIR Y
Combine: 2 quarts raw nonfat (not low-fat) milk heated to 118°F , 1 pkg
“Bulgarian Yogurt Culture” or 3 tsp yogurt (purchased or saved from a
previous batch). Pour mixture into sterilized glass jar(s). Incubate at 1 10°-1 15° F for 4-8 hours by one of the following methods:
• Electric yogurt maker
• In gas oven, above pilot light
• In electric oven, low heat (gauge heat with thermometer)
• In a thermos
• In a covered pan set in a container of warm water (change wate r to keep
warm)
Incubation time may vary , depending upon temperature. The yogurt is ready when a toothpick inserted point first into the yogurt
doesn’ t fall over . The yogurt becomes set a little more firmly after refrigeration. This is a thin yogurt because it has no fat or processed dried milk added.Be sure to save 3 tbsp for the starter for the next batch. Yogurt CheeseDAIR Y
Yogurt cheese is made by hangi ng nonfat yogurt in a muslin sack over a
sink or bowl or in a muslin-lined  strainer until it thickens to the consistency
of cream cheese, without the fat, in about 6 to 8 hours. Cottage Cheese LoafYN DAIR Y
1 cup dry Essene or rye bread crumbs, 1 tbsp lemon juice or vinegar , 1-2
tsp dried  parsley , ½ tsp dill weed or tarragon, ½ tsp dry horseradish (1 tsp if
fresh), 2 cups mashed potatoes, 2
 cups dry curd cottage cheese, ½ cup
sweet red or green pepper , ½ cup celery diced, and 1 small onion diced. Combine all ingredients except the last two. Form into a loaf. Place on garnished platter . Top with decorative veggie slices. Use watercress or endive for garnish plus slices of carrot, tomato, onion,
and green or red pepper for top. Cottage CheeseYN DAIR Y
½ gallon unpasteurized, nonfat milk (which may not be available). Makes approx. 9 oz (1 cup) cheese. Warm milk to body temperature (98° to 100°F) by placing unopened
bottle of milk in sink of warm water . Incubate in warm place (near pilot light or in oven with light on). It is best to leave milk in origin al container to prevent airborne bacteria
or molds from contaminating culture. The incubation period ranges from about 24 to 30 hours. (Culture longer
for a sharper -tasting cheese.) Shake several times during this period. When curd has formed, it will rise to the top.A harder curd can be formed by putting cheese (still in bottle) in sink of
warm water and gradually incre asing temperature to 110° for soft curd, and
to 120° for farmer -style cheese. Be careful not to overheat or you will destroy precious enzymes and
beneficial bacteria. Use a thermometer to be safe. Pour cheese into a strainer or colander lined with muslin or several layers
of cheesecloth. Gather the corners of the cloth and press out whey . You may place a weight on top to speed the process. For cream-style cottage cheese add approx. ¼ cup thick yogurt per cup of
finished cheese. For herbed cottage cheese, season with any of the following: fresh
chives, crushed garlic, tarragon, parsley , dill weed, dill seed. Let set for ½ hour before serving. Variations: Add the juice of 1 or 2 lemons or 
  cup yogurt to the fresh
milk instead of letting it clabber naturally . These additions result in dif ferent
flavors and textures. Experiment to find the one you like the best. Enjoy! Cottage Cheese Sour Cr eamYN DAIR Y
½ cup yogurt, 1 tbsp lemon juice, and 1 cup dry curd cottage cheese. Blend ingredients in blender . Add any or all of the following: pressed garlic, grated horseradis h, chives
or green onion, fresh mint, or dried dill weed. Use to top baked potatoes or as dip for veggies. BREADS
Bread can be used as a snack, after breakfast, or with a meal if the patient
has a good appetite. Do not replace potatoes and vegetables with any of the breads. SourdoughSourdough is sour fermented dough used as leaven. Don’ t be put off by
the name, because sourdough breads don’t taste sour. They have a tangy
flavor . Sourdough is a white substance over which a colorless or gray liquor
called hooch collects. Hooch enables sourdough to complete its
fermentation. You have to feed sourdough and keep it in the refrigerator because it is a
living thing that’s full of microor ganisms. Colonies of these
microor ganisms can live for many decades with proper care and feeding. You can use a starter batch obtained from someone else to get your own
colonies going or buy a dehydrated starter or make it from scratch. There are many different kinds of sourdough starters: white, yogurt,
whole wheat, sour rye, and so on. For patients on the Gerson Therapy , rye
sourdough is the recommended variety . Sourdough Starter
1 tsp active dry yeast, 3 cups warm water (105°-1 15°F), and 3½ cups rye
flour . Dissolve yeast in warm water in a large mixing bowl. Set aside for about
5 minutes. Gradually add flour , stirring until smooth with a wooden spoon. Cover with cheesecloth; leave on counter in warm, draft-free place. In about 24 hours the mixture will start to ferment. Cover tightly with plastic wrap and leave for another 2 to 3 days. Stir starter 2 or 3 times a day . Starter should be foamy at the end of this time. Put into a plastic
container , glass jar or crock with at least a 1-quart capacity . Stir and cover but not with a tight-fitting top. Feeding Sourdough
Put 1 cup sourdough in mixing bowl. Add 2½ cups flour and 2 cups warm water . (This combination is known
as feeding.) Mix thoroughly .Leave on counter for 8 hours or overnight. Be sure to replace 1 cup sourdough in the jar in the refrigerator . Try to feed sourdough once a week or every 10 days. Feeding is necessary to keep the culture alive and may add tang to its
flavor . (Note: Sourdough can be frozen). General Rules Pertaining to Sourdough
• Use glass, stoneware, or plastic bowls. Don’ t use metal. Wild yeast
produces acids that can corrode metal and thus kill the starter . • Use a wooden spoon. • Clean container about every week so that unwanted bacteria will not
grow and ruin your sourdough. • Wipe up spilled sourdough immediately . It can stick like glue or
cement. • Keep covered with a loose-fitting cover in refrigerator . Wholegrain R ye Br ead
6 cups lukewarm  water , sourdough starter , and 3 lbs rye flour or a 70/30
ratio of rye flour to whole wheat flour . Mix sourdough in water , add flour . Leave covered and warm (180°F) for 12-24 hours. Replace 1 cup sourdough to refrigerator as starter for next time. Add: 2 cups lukewarm water , 2 1bs rinsed whole rye grain, and 2 lbs
rolled rye (use enough rye flour , maybe 2 lbs, to hold dough together). Roll and cut dough to fit loaf pans. Smooth the surface with a wet hand and leave dough in a warm  place to
rise for 2-5 hours. The taste gets stronger the longer it is left to rise, and it will rise only a
little. Cut a furrow down the middle, about ¼" to ½" deep. Bake for 1½ hours at 385°F
Take out of pans immediately and wrap in towels and turn upside down. Do not cut for about 12 hours. Bread can be frozen when lukewarm.Bread Snack
1 slice of bread , spread with cottage cheese, topped with tomatoes, and
radishes or sprouts or 1 slice of bread topped with honey . Bread Dr essing
1 part chopped onions, 1 part chopped celery , 2-3 parts cubed grain
bread, ½ part chopped parsley , ½ to 1 cup water , plus sage, garlic, and
thyme. Place in an uncovered casserole and bake in low oven for 2 hours. Bread Crumbs
Toast leftover bread in the oven. Run it through the food grinder . Store in covered container in the refrigerator . Sour R ye Br ead (Black Br ead Russian Style)
Note: Sour rye is a dif ferent sourdough culture. You will need to make the sour rye sourdough starter from scratch and
keep it separate from your other starter . 8 cups freshly ground whole rye flour , 3 cups warm water , and ½ cup
sourdough culture. Mix 7 cups of the rye flour with water and sourdough culture. Cover and let stand in a warm place 12 to 18 hours. Remove and save ½ cup of dough as a culture for next baking, and keep
the saved culture in a tightly closed jar in refrigerator . Add remaining cup of rye flour and mix well. Divide dough in half. Form oblong loaf smaller than size of pan in lightly floured hands (using
rye flour). Place gently into stainless steel baking pans. Do not press; allow space around sides of loaf.Try dusting stainless steel pan with flour or rye meal, no oil. Let rise for approximately ½ hour . Bake at 350°F for 1 hour or more. Makes two 2-lb loaves. Store tightly wrapped in refrigerator . Sourdough Cultur e
In a wide-mou thed glass jar at least 1 quart in size, mix well the
following ingred ients: 1 cup lukewarm distilled water , 2 tsp baking yeast, 1
tsp raw sugar , and 1 cup rye flour . Stir well once daily with a wooden spoon (never leave a metal spoon in
starter). Allow to sit for 3 to 5 days until sour odor is detected. May cover loosely after 2nd day . Remove ½ cup for bread recipe above. Store covered in refrigerator adding half cup from dough after first rising. Bring to room temperature 1 hour before starting each new recipe. Sourdough Potato R ye Br eadYN
1 cup sourdough starter , 2 cups warm mashed potatoes, 1
 cups potato
cooking water , 2 cups whole wheat or rye Flour ,i ¼ cup molasses
(unsulfured), and 
  tsp caraway or fennel seed. Mix ingredients in lar ge nonmetal bowl. Cover and let stand in warm place for several hours (or overnight for a
very sour loaf). Add the following: 1½ to 3 cups rye flour as needed to make a workable
dough. Turn onto floured board and knead for 5-10 minutes. Let dough rest for 5 minutes, then form into round or baton-shaped
loaves. Place on nonstick bake sheet, or regular bake sheet (ungreased) that has
been well coated with raw oat flakes to prevent sticking. Let bread rise until almost double (when bread does not spring back
when lightly touched).Bake at 350°F for 50 minutes to 1 hour . For a very chewy crust, place a pan of water in bottom of oven to create
steam, or baste bread several times during baking with water . For soft crust, do not steam or baste. Immediately wrap loaves in cotton towels after removing from oven. Let bread cool before cutting. Sourdough Squash R ye Br ead
1 cup sourdough  starter , 2 cups pureed cooked squash (such as butternut
or kabocha), 1
 cups water , 2cups rye flour , ¼ cup honey , and ¼ cup
potato flour . Mix dry ingredients in ceramic or plastic bowl. Cover and let stand in warm place to rise (85 to 95 percent is ideal.) Add 2 cups rye flour , then 1½ to 3 cups more rye flour until achieving
workable dough. Turn onto floured board and knead for 5-10 minutes. Let dough rest for 5 minutes, then shape into loaves or rolls. Sprinkle bottom of baking pans with raw oats, then let rise for 2 hours or
until doubled in size. Bake at 350°F for an hour . Let loaves cool before slicing. Carr ot Raisin Quick Br eadYN
1½ cups triticale or rye flour , 1½ cups brown rice or oat flour , 1 cup
whole wheat or rye flour , 5 cups carrots grated, 2½ cups orange pulp, 
 –½
cup honey, 2 cups raisins, ½ tsp each of allspice and coriander , plus approx. 2 large navel oranges, peeled and ground. Sift dry ingredients together . Stir in raisins. Mix the remaining ingredients, then gradually stir into dry mix. Dough should be rather firm. Divide in half and fill two nonstick bake pans. Bake at 325°F for 50 minutes or until toothpick comes out clean. Let cool before removing from pan.Essene Br eadYN
This naturally sweet cakey bread is made with only sprouted grain. The original Essene Bread recipe comes from The Essene Gospel of
Peace , a 2,000-year -old Aramaic text, which reveals the process of
sprouting wheat as follows: “Moisten your wheat, that the angel of water
may enter it. Then set it in the air, that the angel of air may also embrace it. And leave it from morning to evening beneath the sun, that the angel of
sunshine may descend upon it.” This modern version differs from the
original only in the use of oven heat instead of the sun’ s.
For 1 loaf use: 1 quart of 2-day-old wheat, rye, or triticale sprouts. Refrigerate sprouts for 1 day , uncovered, to dry slightly . Do not rinse before grinding or you will wind up with more of a pudding
than bread. Grind in hand or electric grind er or in the Norwalk® using the #2 grid
(second to the lar gest). Feed sprouts gradually or they will become like cement in your grinding
mechanism. Shape into 1½"-to-2" high loaf. Place on nonstic k or regular baking sheet well coated with oat flakes to
prevent sticking. Bake at 250-300°F for 1½ to 2½ hours (loaf should be nicely browned). Cool thoroughly before slicing (chilled is best). Use serrated knife with a
gently sawing motion. It also helps to dip knife in cold water before slicing
bread. VARIA TIONS IN  BREAD
Fruit Br ead
Add: 
  or 
  cup raisins or other chopped dried fruit, ½ tsp coriander ,
and mace or allspice. Onion or Garlic Herb Br eadAdd: 2 or 3 tbsp finely minced onion, or 2-4 cloves pressed garlic, ½ to 1
tsp dill, thyme, and caraway or fennel. Wafers or Crackers
Form into ¼" patties or roll out on floured board and cut into squares. Bake
wafers or crackers on a nonstick or oat-coated baking sheet at a temperature
of 250-300° F for 45 minutes to 1 hour . OceanofPDF .comA P P E N D I X E S
OceanofPDF .comGERSON THERAPY FINANCIAL AND CONT ACT INFORMA TION
You may have wondered: How much does the Gerson Therapy cost, and
how long does the treatment last? At the present time, the cost at a Gerson cancer facility is U.S.$ 4,900 per
patient per week . This price includes room and board for a companion to
assist in learning the treatment to help the patient on his return home to self-
administer the nutritional/detoxifying program. Bringing a caregiver is
necessary . A companion shares the patient’ s room (twin beds are provided
in each room) and meals are included. The patient’ s cost includes all
physicians’ fees, nursing care, all medications, coffee for enemas, teas,
weekly blood and urinalysis tests, hyperthermia treatments, laetrile, all
meals, and thirteen glasses daily of the approved juices, prepared from
fresh, organically grown produce. Also included are massages, lectures,
several Gerson books and teaching videotapes, and a counseling session
each week with a nutritionist. Extraordinary items are charged separately ,
such as surgery, permanent need for oxygen, blood transfusions, and any
diagnostic and treatment procedures performed at a dif ferent location. Some of the additional cost incurred happens after the patient returns
home. For instan ce, it costs approximately $1,000 for going-hom e medicine
for a three mont h supply . Also, the Gerson Therapy requires thirteen glasses
of juice a day and much other produce for soups, vegetables, fruit plates,
and so on. Reme mber that in this particular natural and nontoxic treatment,
food is medicin e. These nutritional items cost more than ordinary foods,
depending also on the patient’ s location. Costs are lower on the West Coast,
but higher in the Northeast, Midwest, and other places where organic foods
must be shipped in quickly to maintain freshness. Seriously ill patients usually spend a minimum of three weeks at the
Gerson hospital before returning home. If a patient is not in an advanced
pathological condition, two weeks at the hospital may be satisfactory and
sufficient. Still, in order to fully restore the body , the patient must continue
the strict therapy for a suggested minimum of two years. The treatment may
need to be extended if the patient has received chemotherapy treatments,
has extensive bone metastases (which heal more slowly), or is suffering
from a disease that responds slowly , such as multiple sclerosis. The timerequired for total healing, therefore, varies according to the degree of
disease, the patient’ s age, how faithfully the healing program is followed,
and other variables. Patients not suffering from cancer may heal more easily . On the other
hand, patients with kidney damage may need to stay “very close to the
therapy” for the rest of their lives. Many private health insurance companies do cover costs for the Gerson
Therapy , but health maintenance  organizations (HMOs); in-hous e insurance
plans such as the one at Kaiser; and Medicare, CHAM-PUS , and other
government insurance programs mostly do not provide reimbursements. To inquire about enrollment as a patient at a medical facility licensed by
the Gerson Institute, or to acquire information about any of the other
programs offered below , contact the nonprofit Gerson Institute  (a.k.a. the
Cancer Curing Society) at:
 
THE GERSON INSTITUTE  
Post Of fice Box 430, Bonita, California 91908-0430  
Tel. toll free (888) 4-GERSON  
Email: MAIL@GERSON.ORG; Website:
WWW .GERSON.ORG . Here are some additional programs of fered by the Gerson Institute:
• Referral to a trained Gerson practitioner
• Practitioner training courses
• Caregivers’ training weekends
• Gerson support groups
• Recovered Gerson patient referral list
• Recovered Gerson patient support network
• Website chat rooms
• Speakers’ bureau
• Outreach program for schools and businesses
• Membership
• Calendar of events
• National and international seminars• The T ree of Life donation program
• Library donation program
• Subscription to the bimonthly Gerson Healing Newsletter
• Free literature about additional aspects of the Gerson program
• Purchases from a selection of Gerson Institute videotapes, audiotapes,
and book titles in addition to the current one
• Gerson Therapy Products Resource List
• Mind/Body/Spirit Resource Guide
• At home Gerson Therapy followup program packet
The Gerson Institute does not own, operate, or contr ol any treatment
facility . Instead,  it maintains a licensing program with hospitals or clinics
to ensur e that patients ar e receiving true, 100 per cent Gerson-r ecommended
care. Be sure that the clinic or hospital chosen for therapy is Gerson
Institute Appr oved. Readers are invited to call the Institute for discussions
about how the Gerson Therapy may help you or your loved one. OceanofPDF .comGERSON THERAPY DIET ARY PREP ARA TION SUMMARIZED
The Gerson Therapy is a totally integrated system of nutrition and
detoxification to help the body restore all the essential organs and defenses. Therefore, it has many facets and complex directions to cover all areas
including food preparation. Always keep in mind that the basic problem of all chronic disease is
twofold: toxicity  and deficiency . It is essential to address and reverse both
of these. Our modern agriculture and food-processing systems contribute
toxins to the food supply in many ways: pesticides and fungicides,
preservatives, dyes, coloring, and emulsifying materials. But there are other
ways the body is poisoned too: alcohol; nicotine; prescription, over-the-
counter , and street drugs; toxins in the air, water , and soil; and in day-to-day
work and home environments. There are also industrial chemicals in paints,
textile chemicals, glues, polishe s, benzene fractions, and so on. In order to
heal and detoxify the body , all these have to be eliminated. It also stands to reason that in the Gerson diet all foods should be
organically (or biochemically) grown on soil fertilized by natural
composted mate rials—free of pesticides, herbicides, and so on and rich in
the best nutrient s. All foods must be freshly prepared, unsalted, and fat-free. Aluminum and Teflon-coated cooking utensils must be avoided. Stainless
steel, enamel, ironware, and glass containers may be used in cooking. Microwave ovens change the foods so that they are poorly assimilated,
besides emitting  radiation into the kitchen and “cooking the cook.” Avoid
cooking in microwaves and never heat water in them. Some crockpots may
be safe; some have been found to contain toxins in their glaze. Dr. Gerson found that juicers that work on a centrifugal system do not
extract minerals  efficiently . Besides, they tend to kill enzymes. He insisted
that the best juices with the highest mineral content can be made using a
two-process juice-extracting system: first grind the materials to be pressed
in an electric food triturator; mix them well in a bowl; then place the
ground, mixed material in a strong cloth and put it under pressure in a press. This juice is rich and homoge neous (does not easily separate), and the
process helps to extract the largest amount of juice and minerals—up to 50
percent more than a centrifugal juicer!FOOD PREP ARA TION
Necessary Foods
Fruit
Juices of fruit, vegetables, and leaves
Vegetables, salads
Special soup
Potatoes
Oatmeal, salt-free rye bread
  
Dr. Gers on added that the abov e foods are easily and quickly digested;
the body needs larger portions and more frequent servings. The patient is to
eat as much as possible, even during the night when awake. As the body
rebuilds, some patients are ravenously hungry and food should be available
at the bedside: a fresh fruit plate, some fruit salad, applesauce, and so on. Since patients are not supposed  to drink water , peppermint tea should be
placed at the bedside. If the patient awakens during the night and is thirsty ,
some warm tea should be available as well as food. Forbidden Foods
All manufacture d (processed) foods—bottled, canned, frozen, preserved,
refined, salted, smoked, and sulfured items—must be avoided . They are
harmful. Alcohol Cream Pineapples
Avocados Cucumbers Spices (pepper , paprika)
Berries Epsom salts Soybeans and products
Bicarbonate of soda in
toothpaste and gar gleFlour (wheat) Meat
Fish Milk
Butter Eggs Tea (black)
Cheese Ice cream Drinking water
Candy Mushrooms FatsCake Coffee (including
decaf feinated)Nuts
Sugar (white)
Commercial beverages Oils
Other Absolutely Forbidden Items
Fluorides in water , toothpaste, gar gle
Hair dyes, permanents
Cosmetics: underarm deodorants, lipstick, lotions
JUICE PREP ARA TION
Citrus Juices
Use only a reamer -type juicer— do not use a juicer into which a half
orange or lemon is inserted with the skin. Pressing the skin of citrus extracts
harmful fatty and aromatic acids into the juice. Apple and Carr ot Juice
Use apples and carrots in approximately equal proportions. Wash apples;
do not peel. Cut and remove core. Wash carrots; use a brush but do not peel
or scrape. Grind apples and carrots into a bowl; mix thoroughly , place in juicer
cloth, and press. Apple/carrot juice may be kept for 2-3 hours in a thermos if patient goes
back to work. Green Leaf Juice
Obtain as many of the items mentioned below as possible. During certain
seasons, only two or three may be available. Do not substitute items not on
the green leaf juice materials list. Escarole Lettuce Watercress
Endive Red lettuce Swiss chardRomaine Beet tops (young inner
leaves)Red cabbage (2-3 leaves)
Green pepper
Add 1 medium apple per glass when grinding. Grind, press, drink
immediately . Wash all juice cloths regularly . If pores are clogged and
pressing is dif ficult, discard and use a new cloth. PREP ARA TION OF  VEGET ABLES
Use all vegetables except mushrooms, mustard greens, and carrot greens. Vegetables should be cooked with a minimum of water or soup stock
(perhaps 2 to 3 tablespoonfuls) slowly on low heat until well done . To
prevent burning , place on metal  mat, and place cut tomatoes and/or onions
at the bottom of the pot. These generate juice and make the food tasty. You
can also use celery . Certain vegetables (squashes) contain a lot of water and
need no additional water . Spinach releases much water in cooking—discard
this water . It is bitter and should not be used. Certain other  vegetables
(beets, corn) cannot be cooked  without water . Beets should be cooked in
their jackets and peeled when done. SPICES
Since spices, like other aromatic items (such as pineapples and berries)
can interfere with the healing reaction, Dr. Gerson allowed only certain
relatively mild spices and warned patients to use very small quantities. Use
only those spices on the list below; no others. Allspice, anise, bay leaves, coriander , dill, fennel, mace, marjoram,
rosemary , sage, saf fron, tarragon, thyme, sorrel, and summer savory . Chives, onions, garlic, and parsley can be used in lar ger amounts. SALADSIt’s imperative for the patien t to eat as much as possible of raw
vegetables in the form of salads. These items can be finely grate d, chopped,
or minced, mixed or eaten separately . Here are the vegetables:
Salad Dressing:  Dilute organic red wine or apple cider vinegar with water
to taste. Add a little spray-dried organic cane juice (Sucanat), some herbs,
onion, or garlic. Special Soup
This special (Hippocrates) soup is extremely important, and Dr. Gerson
ordered his patients to have it at both lunch and dinner . Since much of the
Gerson Therapy is directed toward cleansing the liver, this soup  is specially
designed (and Hippocrates did acknowledge its effectiveness) to help
cleanse the kidneys. After patients become used to eating without salt
(usually in one to two weeks after starting the Gerson Therapy), the special
soup is tasty and a delicious start for every meal. The following vegetables should  be used, thoroughly washed, not peeled,
cut into cubes, covered with water, and cooked for 1½ to 2 hours. Put
through a food mill and allow only fibers and peels to remain. (This should
form a thick, creamy soup, not a clear broth!) Allow soup to cool before
storing in refrigerator . Make only enough for about two days. The
ingredients include:
1 mediu m celery knob (root), 2 medium onions (if not in season,
substitute a little parsley only and 3-4 stalks of branch celery), 1½ lbs
tomatoes, 1 lb potatoes, 1 medium parsley root (rarely ever available; if not,
omit but more if desired during  the summer season), 2 small leeks (if not
available, substitute 2 medium onions), several cloves of garlic. Until patients are used to salt-free eating, raw garlic should always be
offered with a garlic press to add a “kick” to soup, vegetables, salad, and so
on. POTATOESBaked potatoes are the most valuable. Potatoes should be used at lunch
and dinner and should only rarely be replaced by organic brown or wild
rice. Pasta shou ld be avoided because it is made from processe d flour that
has no nutritional value. Potatoes can be baked, boiled in their jackets,
mashed with a little soup, peeled after being boiled in their jackets, or cut
up and mixed with salad dressing into a potato salad. Potatoes can also be
baked in a casserole with onion, tomatoes, celery , and so on. After 6-10
weeks, if nonfat yogurt is permitted, add onions, chives, or garlic to the
yogurt for a great dressing for your baked potato. Sweet potatoes may be
used once a week. OATMEAL
A large portion  of oatmeal should be eaten for breakfast, made from
organic rolled oats, ½ cup of oats to 1 cup (or a little more) of water . Cook
slowly until done. Other cereals  should not be used; the oats have a special
purpose: they provide good B vitamins; they are rich in protein s but have a
special property: they provide the patient’ s intestinal tract with a soft
cushion (rather than harsh and grainy cereals) for all the juices to come. You can vary the flavor by addin g different fruit: raw grated apples, papaya
or other fruit; honey or 100 percent pure maple syrup; unsulfured blackstrap
molasses; stewe d prunes or other dried fruit, fresh raw or stewed apricots,
apples with raisins, peaches, bananas, and so on. BREAD
You may use some salt-free and fat-free rye bread only after consuming
the full meal  (rye is more nourishing and easier to digest than wheat, which
is low in nutrie nts and often causes allergic reactions). Remember that
bread should not be the main part of any meal. When bread is dry, it can be
grated and used in recipes requiring bread crumbs. Occasionally you may
also use potato flour , tapioca, and cornstarch. SUGAR AND  SWEETENERSUse organic brown sugar , maple syrup, organic light honey , or unsulfured
molasses up to 2 teaspoons a day (provided there is no hypo glycemia or
diabetes). PEPPERMINT AND  OTHER  HERB TEAS
Peppermint tea relieves nausea, flatulence, and upset stomachs (during
healing flare-up s) and helps digestion. Other herb teas (linden blossom,
tahebo, licorice root, essiac, etc.) are all permitted and can often be useful in
overcoming problems. Herb teas such as chamomile and valerian are
soothing and can help induce restful sleep. Since the patient  should not
drink water, a thermos bottle of peppermint or other herb tea should be
provided at bedside in case the patient awakens at night and is thirsty . SAMPLE  MENU
Breakfast
1 glass (8 oz) of orange juice
Large portion oatmeal with choice of fruit sauce
Organic 100 percent rye bread, unsalted and fat-free, toasted and spread
with honey if desired
Lunch
Plate of salad
1 glass (8 oz)of warm special soup
1 glass apple/carrot juice
Baked potato or other (boiled in jacket, potato salad, casserole, etc.) with
yogurt dressing, when permitted
Freshly cooked vegetables
Dessert: raw or stewed fruit
Dinner
Same as lunch. Vary meals by using different vegetables, different
methods of preparing potatoes, other kinds of salads. Organic brown rice may be used once a week. Organic sweet potatoes may be used once a week in the place of potatoes.OceanofPDF .comGERSON THERAPY SUPPL Y RESOURCES
The Gerson Institute endeavors to provide Gerson Therapy resources and
referrals that are useful and well researched. All information provided at the
time of printing  is accurate. The Gerson Institute does not own or operate
any of the clinics or related businesses listed and cannot claim
responsibility for the services they provide, their products or their business
practices. Pleas e let the Gerson Institute know if you encounter any
difficulties. When making your Gerson Therapy choices please ensure that any
individual, clinic , support group or business offering the Gerson Therapy or
claiming to be associated with the Gerson Institute is in possession of a
current “Gerson Institute Seal of Approval.” Please contact the Gerson
Institute for more information. For a possible discount from any of these resources, mention that you are
a Gerson Therapy patient who learned of the resource from this book. RECOMMENDED  JUICERS
Specific requirements for the proper juicer were devised by Dr. Max
Gerson. He discovered that centrifugal juicers were unacceptable and that a
separate grinder  and press provide the best juice extraction. Consequently
the following are superior:
The most popular juicing device among Gerson patients is the Norwalk®
Model 270 Ultimate Juicer manu factured by Norwalk Sales & Service, P.O. Box 829, or 808 South Bloomi ngton, Lowell, Arkansas 72745.
_OceanofPDF.com_The_Gerson_Therapy_-_Charlotte_Gerson_Morton_Walker.txt
Summarize the following text section accurately and concisely. Maintain specific details and numerical information, and use anti-repetition mechanisms:

        Scalloped Potatoes
Take a glass baking dish and place one whole chopped onion in bottom. Slice potatoes and place one layer on top of the onion. Then place a layer of sliced tomato on top, another layer of sliced or
chopped onion. Sprinkle with a dash of marjoram and/or thyme and bake in a low oven
1-2 hours or until done. Potatoes and Carr ots, W estphalian Style
6-8 small carrot s sliced or 4-5 large carrots sliced, 3 medium potatoes or
2 large potatoes, 1 lar ge onion, and 3-4 tbsp of soup stock. Wash and slice carrots into pan. Peel and slice potatoes and chop onion. Add all together in pan with soup stock. Let simmer until done, adding a bit more soup stock if necessary. When done, no water should remain in pan. Red Cabbage
Combine in pan: ½ cabbage shredded, 3 tsp vinegar, 3 large chopped
onions, 2 bay leaves, and a little soup stock. Stew over low heat approximately ½ hour. Last half hour add: 3 apples peeled and grated plus 1 tsp raw sugar. Spinach
After cutting of f roots wash 3-4 times. Put in large, tightly covered pot that has a layer of onions on the bottom
of the pan. Do not add water. Stew over a low flame until spinach wilts. Pour of f excess juice. Serve chopped with slice of lemon. Stuffed Holiday SquashYN
1 large kabocha squash (about 4½ lbs), ¾ cup raw brown rice, ¼ cup raw
wild rice, rye or wheat berries, or more brown rice, 2½ cups vegetable stock
or purified water, 1 cup onion diced, 3 cloves garlic minced, 1½ cup fresh
peas shelled, or sprouted lentils, ¾ cup celery diced, ¾ cup yellow or red
bell pepper diced, ½ cup unsu lphured raisins or prunes (pit prunes andchop), 1 tsp each of sage and savory, 2 tsp thyme, 
  cup fresh parsley
finely chopped, and ¼ cup fresh orange juice. Yvonne Nienstadt says: “I love the texture and taste of this Japanese
squash. It’s very meaty and sweet, but you could use pumpkin, turban, or
acorn squash too (cut the latter in half and seed). You may also use 2 or 3
smaller -sized squashes rather than a large one. This makes a very attractive
presentation, especially if the squash are of dif ferent sizes. ”
Cook rice and wild rice together in vegetable stock for 45 minutes or
until rice is done. Using stock to cook the grain adds both nutrition and flavor. Just save your vegetable trimmings, for carrots, parsnips, chard stems or
greens, celery, celery root, onion all work well. Avoid cabbage family veggies as they impart a strong flavor. Cover with pure water and simmer until done. Use in soups, to make sauces or what have you. Carefully cut the top off of the squash as you would when carving a
pumpkin. Remove seeds. Place squash face down on baking pan together with the squash lid and
prebake for 25 to 30 minutes in a 350° F oven. Take care not to overcook; a mushy squash cannot be stuf fed. Place onion, garlic, peas, and celery in a pot and cook on low for 20
minutes to barely tenderize. Add diced pepper, raisins, herbs, citrus juice, and cooked rice, mixing
well. Fill squash with stuf fing, packing it down. Return to oven and bake 25 to 30 minutes, or until squash is tender, but
still firm. If there is extra filling, bake in a covered casserole with a tablespoon of
stock or juice, or fill a bell pepper or two and do the same. To serve, arrange a platter with fresh kale or other leafy greens. Place squash in center of platter and artistically prop squash lid up
against squash. Spoon out each helping, making sure to get some of the delicious squash
meat. Alternatively, if squash is cooled  a bit before serving, it may be sliced in
wedges. Ladle Parsley Yogurt Sauce (see recipe below under Sauces and Dips)
over each portion, if dairy is allowed; otherwise, a squeeze of orange juice
adds a bit of zing. Enjoy. Stuffed SquashYN
3-4 acorn squash, ½ cup onion diced, ½ cup celery diced, ½ cup carrot
diced, 1¼ cup cooked brown rice, ½ cup lentils sprouted, ¼ cup raisins or
chopped prunes soaked and drained, 3 tsp fresh parsley minced, ½ tsp
rubbed sage, ½ tsp thyme, and 1 lar ge clove of garlic crushed. Slice squash lengthwise and remove seeds. Combine remaining ingredients; fill squash halves. Cover and bake at 300–325° F for 1½ hours, or until squash is tender. Delicious with Apricot Sauce or Golden Gravy (see under Sauces and
Dips). Try using 6–8 whole cloves garlic for a delicious mild flavor. Crushing
the fresh  garlic releases its strong aromatic oils, whereas using garlic uncut
imparts a very mild flavor. Stir-Steamed Snow Peas Medley*
1 lb snow peas, 1 bunch bok choy, 1 medium zucchini, 1 medium
crookneck yello w squash, 1 small red onion, 1 carrot, 1 leek, 1 cup orange
juice, 1 tbsp honey, 1 tbsp vinegar, and 1 tsp of allspice. Clean all vegetables, removing stem from snow peas, slicing white stalk
and green leaf of bok choy into strips, slicing yellow squash lengthwise and
then into half circles. You can make attractive planks out of the zucchini by trimming off each
end, and then cutting in half, then half again. Stand each barrel of squash on end and slice down into 
 " planks. Dice red onion, then slice carrot s oriental style as thin as possible at a 45-
degree angle into ovals. Slice leek in similar fashion across stalk into ovals. Put orange juice, honey, allspice, and vinegar into a blender, then pour
into a suitable-sized steam pot. Cover with all the vegetables and simmer 15–20 minutes until tender. Very succulent. String Beans
1 lb green beans (cut tips, wash, and cut into any size piece desired). Add: 1 onion chopped, some soup stock (just enough to keep beans
moist). Stew approximately 50 minutes (until tender). Sweet Potato
Cut of f tips and wash. Perforate potato with knife to let steam escape and place in casserole
(covered for soft skin, uncovered for crisp skin). Bake in low oven for 2 to 2½ hours. Tomatoes, Grilled
Slice tomatoes in half. Put in pan, sliced side up, and cover each half with chopped onions. Bake in a low oven 1 hour. Save juice to put into soup. Green T omato Mincemeat
1 qt green tomatoes, 2 oz golden raisins, ½ cup brown sugar, ¼ cup
water, 2 oz seeded raisins, ¼ tsp cloves, ¼ cup wine vinegar, along with 1
pt of tart apples. Put tomatoes through coarse chopper. Combine all ingredients except apples. Heat to tender about 30 minutes, stirring. Add chopped apples and cook until thick. Tomatoes Stuffed with Mixed V egetables
4 tomatoes (hollowed out as the vessel), vegetables: a variety, as much as
desired, 2 tomatoes and 6 garlic cloves (the sauce). Wash tomatoes well. Hollow out the 4 tomatoes. Cut the vegetab les into small pieces and boil in a little water for half an
hour. Put cook ed vege tables in the tomatoes and place them in a baking dish
without the lid. In the blender, blend the 2 tomatoes and garlic. Spread sauce on top of each tomato. Preheat oven to 350 degrees for 10 minutes. Turn it of f and put tomatoes in for another 10 minutes. Zucchini
Combine: sliced  zucchini, raw chopped onion, chopped tomatoes, and a
touch of soup stock. Stew for 20 minutes or cut squash into small pieces and place in a baking
dish. In the blender, blend the tomatoes, onion, and 4 garlic cloves. Pour sauce over squash and bake 1½ hours at 200–250° F. Zucchini and Rice
½ lb or ganic brown rice, 1 carrot, 1 zucchini, and 2 garlic cloves. Wash the rice and vegetables well. Put rice in a baking dish and add chopped up parsley, carrot, celery, and
zucchini squash. At the same time blend tomato  and garlic in the blender and spread on
top of the rice and vegetables. Bake in the oven for 1½ hours at 250°F. Zucchini and T omatoesSD6 small zucchini sliced, 1 mediu m or large onion chopped, 2-3 tomatoes
chopped, plus garlic and herbs to taste (thyme, mace, marjoram). Saute onion, tomatoes, and seasonings in a little water. Add zucchini when half done, and simmer. Serve as a vegetable or potato topping. Spaghetti with BeetballsYN
Wash I medium spaghetti squash and cut in half. Scoop out seeds and place cut side down on baking sheet. Bake in low oven for 2 hours or until tender. Or, place cut side up in a large covered pot with 1” water and steam over
low flame for 1 hour or until done. Note: Spaghetti squash is a yellow hard winter squash develo ped by a
Japanese farmer  some 30 years ago. When cooked, it comes out in strands
like spaghetti. It is now widely available especially in organic growers’
circles. Spaghetti Beetball Sauce
2 lb ripe tomatoe s (6–8 large), 3–5 cloves garlic minced, 1 medi um onion
diced fine, 1 green pepper diced, 2 stalks celery diced, or 1 small fennel
bulb diced, 2 small zucchini sliced, or 1 cup eggplant cubed,  4 tsp fresh
parsley minced,  pinch each of rosemary, thyme, sage, and marjoram, a and
½ tsp fennel seeds. Cook whole tomatoes over a low flame for 30–35 minutes or until tender. To ensure a thick, rich sauce,  pour off the extra juice drawn from the
tomatoes during cooking. b
Put drained tomatoes through food mill or sieve to remove skins and
seeds. Pour sauce back into pot and add remaining veggies and seasonings. Cover and stew over low flame for 1 hour or until veggies are done to
your liking. For a little extra bite add a dash or two of wine vinegar with a tsp of
honey. Beetballs
2 tsp parsley minced, 1 small onion minced, 1 medium beet grated, and
3-4 medium carrots grated. Or, 1 cup eggplant ground, ½ cup Essene rye
bread or saltless and fatless rye, 1½ cup of 2-day-old lentils germinated, c 1
small bunch endive, spinach or young chard finely chopped, and 2–3 cloves
garlic minced. Put lentils and eggplant (if used) through food grinder or Norwalk® juicer
using grid #2. Mix with bread crumbs and remaining veggies. Mix well. Form into 2” balls and place on baking sheet well sprinkled with oat or
rye meal to prevent sticking. Cover and bake in low oven for 1 hour. Uncover and bake 1 hour more. Arrange cooked  spaghetti squash on a plate with one or two beetballs,
cover with sauce and enjoy. Variations of this recipe: Use 3 large white or 3 medium sweet  potatoes
in place of ground lentils. Boil sweet potatoes until tender, then put through food mill or grinder
with skins. Proceed as with above. Replace bread crumbs with ½ cup cooked brown rice or 
  cup oat flakes
ground in the Norwalk juicer. Veggie LoafYN
Grind in the Norwalk® juicer or in a food grinder: 2 cups lentils
germinated, ¼ cup fresh parsle y, 1½ cups eggplant diced or parsnips or
yams. Add: 1 cup onions diced fine, ¾ cup beets grated, ¾ cup carrots grated, 1
cup celery diced  fine, 3 cloves garlic minced, 1½ cups cooked brown rice,
pinch thyme, pinch of rubbed sage, pinch of tarragon, and 1 tsp lemon juice. Bake in covered pan in low oven for approximately 2 hours. Uncover and baste with Golden Sauce or T omato Sauce. Bake another 30 minutes to 1 hour. Serve with extra sauce. Veggie Str oganoffYN
1 cup onion diced, 1 cup eggplant diced, 1½ cups cauliflowerets or
cabbage, 1½ cups sliced carrots or tomatoes, 1 cup broccoli or green
pepper, and 1 cup celery or zucchini sliced. Stew vegetables for 1½ hours until tender (you may want to add soft
veggies like tomatoes and zucchini last). Set aside and let cool to 140° F while making sauce as follows:  combine
3 tbsp wine or cider vinegar, 1 tsp dillweed, 2 cups yogurt, 1 cup cottage
cheese (nonfat, saltless), and green onions or parsley for garnish. Blend sauce until smooth. Mix with warm veggies. Serve over a bed of baked spaghetti squash or cooked brown rice. Garnish with chopped green onions or parsley. SOUPS
Potato Soup
1 large onion, ½ small celery knob, parsley, 2 large potatoes, 1 leek, plus
2 stalks celery and 2 quarts water. Clean and dice all vegetables. Place in covered saucepan with water. Bring to boil. Lower heat. Cover. Simmer 2–3 hours. Mash through food mill. Special Soup  (also called “Hippocrates soup”—see  
its recipe cited at the start of this chapter or see  
the Gerson Therapy Handbook,  page 80)
Tomato Soup with Lemon and Garlic2 to 3 large tomatoes, 1 clove garlic, 1 bay leaf, juice of ½ lemon, 2
onions, 1 tsp oat flakes, 1 tsp brown sugar, and ½ cup soup stock (see
Special Soup recipe above). Dice all vegetables. Place vegetables, soup stock, sugar, and lemon in covered saucepan and
cook for 1 hour.
The recipe does not specify a cooking time for the zucchini and rice.
What is the recommended cooking time for the Zucchini and Rice recipe?