Drag a fork over thetop to decorate and bake for about 45 to 60 minutes at 350° F (180° C).Place pie plate on baking sheet in case of leakage. Serve with green vege-tables and salad. Variations:  Change the contents of the pie by adding green beans,
peas and/or corn when in season. Jerusalem artichokes would be alsogood. You could leave the leeks out of the pie and purée them (with$PPLCPPL5IF(FSTPO8BZ
electric blender or food mill) to add to the topping instead of the sweet
potato, onion or celery root. Gerson Roast Potatoes
Preparation time: 5 minutesCooking time: 1 hour
1 baking potatoCut a baking potato in half (or, if very large, into quarters). Score across
the cut surface with a knife. Put into a casserole dish with a little waterto just cover the bottom. Put lid on and bake in a hot oven at 400-425° F(204-218° C) for 1 hour. Before serving, remove the lid and leave toslightly brown. Glazed Beets 
Preparation time: 25 minutesCooking time: 1-1/2 hoursServes 6 to 8
9 large beetsScrub beets and boil in 2 to 3 inches of water until tender for 1 to 1-1/2
hours. Add more water if needed. Peel in cold water. Slice or cut intobite-sized pieces. Glaze: 
2/3 cup fresh orange juice 1 tsp. cornstarch 1-1/2 tsp. apple cider vinegar1 tsp. honey (or sugar)
Combine ingredients for glaze. Cook over low flame until thick. Add
beets and mix well. Variation:  Use 1/2 cup apple juice and 3 tsp. lemon juice in place of
orange Juice. Recipes
Glazed Carrots and Turnips with Garlic
Preparation time: 10 minutes
Cooking time: 30 minutesServes 2
8 oz. carrots
8 oz. turnips
Dressing :
1 tbsp. lemon juice1 clove garlic, crushedflaxseed oil
Gently cook the carrots and turnips. Cut into thin slices and put into a
serving dish. Pour on the dressing and garnish with cilantro or dill. Glazed Carrots with Herbs and Lemon
Preparation time: 5 minutesCooking time: 30 minutesServes 2
1 lb. carrots
1 tsp. sugara little water1 tbsp. lemon juicemintrosemaryparsleyflaxseed oil
Gently cook the carrots whole. When beginning to soften, remove from
pan and cut into 2-inch sticks. Return to the saucepan with the sugarand a little water. Heat until the sugar is dissolved, the water has beenabsorbed and the carrots are cooked. Add the lemon juice and herbs andheat for an additional 2 minutes. Place on a warm serving dish, add flax-seed oil and serve immediately. $PPLCPPL5IF(FSTPO8BZ
Glazed Carrots with Orange
Preparation time: 5 minutes
Cooking time: 30 minutesServes 2
1 lb. carrots
1 tbsp. sugarjuice of 1/2  orangeflaxseed oil
Gently cook the carrots whole. When beginning to soften, remove from
the pan and cut into 2-inch sticks. Return to the saucepan with the sugarand orange juice. Heat until the sugar has been dissolved and the orangejuice absorbed. Turn onto platter, add flaxseed oil and serve. Green Beans in Honey and Tomato Sauce
Preparation time: 15 minutesCooking time: 20 minutesServes 2
1 lb. fine green beansSauce:
1 medium onion2 cloves garlic1 lb. tomatoes, roughly chopped1 tsp. honeyherbs
Cut ends off the beans, cook until just tender and drain. To make the
sauce, chop the onion and crush the garlic. Cook them both in a littlewater until just tender. When the onion is soft, add the roughly choppedtomatoes and bring to a boil. Simmer gently until sauce becomes fairlythick. Stir in the honey and herbs. Add the beans and allow to cool.Serve at room temperature. Recipes
Green Chard Rolls 
Preparation time: 45 minutes
Cooking time: 2 hours
4 leaves of green chard 
2 carrots 
1/4 head broccoli 
1/4 head cauliflower 
2 small zucchini squash 
1 ear of corn (cut kernels off)
1/2 cup uncooked rice 
Sauce:
1-1/2 tomatoes
2 cloves garlic 
Put the chard leaves in hot water long enough to wilt them so they will
bend. Cut the broccoli, cauliflower, squash and corn into small pieces
and put them in a pan with a little water to simmer. When cooked,
drain the water off. Make a sauce in the blender with the tomatoes and
garlic, and pour this sauce on top of the vegetables and uncooked rice. Place some of the vegetables/rice mixture in the center of each leaf and
roll them up. Put these in a baking dish with a lid and bake in the oven
at 250° F (121° C) for 1 to 1-1/2 hours. Green Peppers 
Preparation time: 10 minutes
Cooking time: 30 minutes
Serves 2-3
2-4 green peppers, sliced
2-4 onions, sliced 
Stew in tightly covered pot for approximately 30 minutes. Do not add
water. $PPLCPPL5IF(FSTPO8BZ
Grilled Eggplant
Preparation time: 10 minutes
Cooking time: 20 minutesServes 1
1 eggplant
garlicparsley, choppedlemon (or lime) juice
Slice the eggplant lengthwise. Heat a griddle pan (preferably a “ridged”
pan). When the pan is hot, turn down the heat, place the slices of egg-plant on the griddle and allow them to cook slowly. Turn over the slicesand repeat. Before serving, squeeze garlic over the slices, sprinkle withchopped parsley and drizzle lemon (or lime) juice over them. This is agood main course for lunch served with new potatoes. Variations:  You can do the same thing with large slices of peppers,
halves of onions or zucchini halved lengthwise. Leek and Potato Bake
Preparation time: 15 minutesCooking time: 40 minutesServes 2
1 lb. potatoes
1 small leekfine oats (put some regular rolled oats in the blender)
Parboil the potatoes in their skins until they are hot through and just
beginning to soften. Very thinly slice the leek (using the white sectiononly). Peel the potatoes and coarsely grate them. Mix in the leek. Putinto a shallow baking dish (sprinkled at the bottom with fine oats to pre-vent sticking). Cook on the top shelf of the oven at 350° F (180° C) untilbeginning to show signs of browning. (Don’t leave it for too long or itRecipes
will dry out.) Serve with either cooked vegetables or a green salad and
tomatoes. Leeks (or Zucchini) à la Grecque
Preparation time: 10 minutesCooking time: 30 minutesServes 2
1 lb. leeks (or zucchini)
3 tomatoes, chopped (optional)juice of 1 lemonbay leafthymecoriander seeds
Slice the leeks (or zucchini) into 1-inch pieces. Cook gently with
chopped tomatoes (if used), lemon juice, bay leaf, thyme and corianderseeds. Serve hot or cold. Lima Beans and Zucchini 
Preparation time: 15 minutesCooking time: 20 minutesServes 1-2
1 large onion 
1 clove garlic 1/2 cup soup stock 1 cup fresh lima beans 3 cups zucchini 4 medium tomatoes 1/2 tsp. cornstarch 4 sprigs fresh parsley dash of thyme (or sage, or a pinch of dried parsley)
$PPLCPPL5IF(FSTPO8BZ
7Mix together all ingredients except herbs. Simmer about 15 minutes
(until tender). Thicken with cornstarch mixed with a little water. Justbefore serving, add herbs. Lyonnaise Potatoes
Preparation time: 5 minutesCooking Time: 1 to 1-1/2 hoursServes 2
1 lb. potatoes
1 large onion2 tbsp. of water flaxseed oilgarlic, crushed
Thickly slice the potatoes and onion. Arrange the potato slices in an
oven-proof dish with a slice of onion between each potato slice. Pour onthe water. Bake in oven at 300-350° F (149-177° C) until well done andbeginning to brown. Allow to cool slightly, then pour on the flaxseed oiland crushed garlic. Serve immediately. Mashed Carrot and Potato Bake
Preparation time: 10 minutesCooking time: 1 hour
carrots
potatoes
Cook the carrots and potatoes gently until just tender. Mash them and
pile into an oven-proof dish. Decorate with diagonal fork marks and putinto a hot oven at 400-425° F (204-218° C) to brown. Mashed Potatoes 
Preparation time: 20 minutesRecipes
7Cooking time: 40 minutes
potatoes
1 small onionyogurt
Peel and cube potatoes. Place in pan with one small onion and enough
water to bring to a boil. Simmer until done (when there is no water left).Mash with enough yogurt to make smooth. Mashed Potatoes and Chard 
Preparation time: 15 minutesCooking time: 25 minutesServes 4
1 bunch green (or red) chard 
4-5 tbsp. water (or soup stock) 3 large (or 4 medium) potatoes6-8 oz. yogurt
Shred the chard and put in pan. Add water (or soup stock) and start to
boil. When boiling, turn down to simmer. Meanwhile, peel potatoes,cube and place on top of the chard. Let simmer until potatoes are softand done. Remove any remaining water and add yogurt. Mash alltogether. Add a little more yogurt if the mixture is too dry. Variation: The same recipe can be used with kale. When using kale,
strip out central stems before shredding into pan. Mashed Potatoes Gerson Style
Preparation time: 10 minutesCooking time: 35 minutes
potatoes, peeled and cut into pieces
onion, peeled and chopped small$PPLCPPL5IF(FSTPO8BZ
7Place potatoes and onions in a pot. Add just enough water to reach the
vegetables half-way up. Cover, bring to boil and simmer until potatoesare cooked. (Most of the cooking water will probably be gone.) Mashpotatoes and onions using some (or all) of the cooking water. If notenough moisture, add some soup stock. Variations: Add any herb of your choice, finely chopped. Parsley is
very good; mint and dill will also work. Oven-Browned Potatoes 
Preparation time: 5-10 minutes
potatoesCut the potatoes like French fries (or in small cubes, or in thin slices)
and brown on an oven tray in the oven. They will brown at a surpris-ingly low heat (300° F or 149° C), if left in long enough. Depending onthe variety of potato, they can brown very quickly and puff up at highheat (425° F or 218° C). They can also be browned under the broiler, butwatch them to avoid burning. This is meant to be an occasional treat! Parsley Potatoes 
potatoesparsley, choppedflaxseed oil
Boil several potatoes in their skins until done. Remove the peel and roll
in some chopped parsley after slightly brushing with flaxseed oil. Parsnips and Sweet Potatoes
Preparation time: 10 minutesCooking time: 40 minutesServes 2-4
1 lb. parsnipsRecipes
71 lb. sweet potatoes
sprig of fresh rosemary
Cut the parsnips and sweet potatoes into wedges, leaving the skins
intact. Put into a baking dish with a little water to cover the bottom.Add a sprig of rosemary. Cover and bake in a medium oven at 325° F(170° C) until just cooked. Serve with a baked potato. Patate alla Francesca
Preparation time: 5 minutesCooking time: 40 minutes
new potatoes
tomatoesfresh rosemary sprigsgarlic
Bake new potatoes in a covered dish at 300-350° F (149-177° C) with
chopped or sliced tomatoes, fresh rosemary sprigs and plenty of garlic.Serve with lemon wedges and a green salad. Piemontese Peppers
Preparation time: 10 minutesCooking time: 1 hourServes 2
2 tomatoes
2 red bell peppers2 cloves garlic, slicedherbs
Skin the tomatoes. Halve the peppers and remove the seeds (but not the
stalks). Place the peppers skin-side down in a baking dish. Place slices ofgarlic inside each pepper half and top each with half a skinned tomato.$PPLCPPL5IF(FSTPO8BZ
Bake covered at 350° F (180° C) until tender and sweet (about 1 hour). Serve hot or cold, sprinkled with herbs. Potato and Celery Root Lyonnaise
Preparation time: 15 minutesCooking Time: 1-1/2 to 2 hoursServes 2
1 small to medium onion
1 small to medium celery root, scrubbed (and, if necessary, peeled)1 medium potato, scrubbed
Slice all the ingredients thinly. Arrange in layers (onion, celery root and,
potato) in a small soufflé dish. Add a very little amount of water. Bakefor 1-1/2 to 2 hours at 325° F (170° C). The top layer will get crisp whilethe lower layers should be soft. Serve with green vegetable of yourchoice and a salad. Potato Cakes
Preparation time: 25 minutesCooking time: 30 minutesServes 2-4
1 lb. potatoes
1 large carrot1 green bell pepper1 stick of celeryfine oats (put some regular rolled oats in the blender)
Parboil the potatoes in their skins until they are hot through and just
beginning to soften. Put through the food mill. (This will also get rid ofthe skin.) Cut carrot into thin matchsticks. Chop the green pepper andcelery. Add these to the potato purée and form into small cakes. Coatwith oats and bake in the oven at 325° F (170° C) on a baking sheetsprinkled with fine oats to prevent sticking.Recipes
Potatoes and Carrots, Westphalian Style 
Preparation time: 10 minutes
Cooking time: 35 minutesServes 4
6-8 small (or 4-5 large carrots) carrots
3 medium (or 2 large) potatoes1 large onion3-4 tbsp. of soup stock 
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 bitmore soup stock, if necessary. When done, no liquid should remain inpan. Potatoes Anna
Preparation time: 20 minutesCooking time: 1 to 1-1/2 hoursServes 2
onion, cooked
1 lb. potatoesgarlic, crushedyogurtparsley, finely chopped
Sweat the onions in a covered saucepan over very low heat for approxi-
mately 1 hour. Using a 10-inch flan (or quiche) tin with at least 1-inchsides, place a layer of sweated onions on the bottom of the tin. Sprinklewith a little water to stop the onions from sticking. Very thinly slice thepotatoes and layer them in the dish on top of the onions. Sprinkle withcrushed garlic and some of the yogurt. Add an additional two layers,again sprinkling with garlic and yogurt. Press down each layer and makesure the potatoes overlap each other very slightly so there are no spaces.Cover the dish (e.g., by using a base from a larger, loose-bottomed cake$PPLCPPL5IF(FSTPO8BZ
tin). Bake at 350° F (180° C) for about 1 to 1 to 1-1/2 hours or until the
potatoes feel soft when pierced with a knife. Check the potatoes whilecooking; if they look too dry, add a little more yogurt. To serve, turn thepotato cake out of its dish and sprinkle with finely chopped parsley. Potato Puffs 
Preparation time: 5 minutesCooking time: 45-50 minutes
baking potatoTake a baking potato and cut it into 1/2-inch slices. Place the slices on
the oven rack and, without any addition, bake at high heat (425° F (218°C)) to puff. Turn over and lower heat to 325° F (163° C) with oven doorcracked open. Bake for another 20 minutes. The slices puff up andbecome crisp and tasty, almost like fried potatoes. Done when shinybrown on both sides. This is marginal food, so eat it occasionally. Potato Salad
Preparation time: 10 minutesCooking time: 20 minutesServes 2
1 lb. small new potatoes
large sprig of mint1 tbsp. fresh parsley
Dressing:
4 oz. yogurta little flaxseed oil2 cloves garlic, crushed
Scrub the potatoes and put in a saucepan with a little water. Gently sim-
mer until cooked but still firm. While the potatoes are still hot, sliceRecipes
them and put into a warm dish. Pour over the dressing. Finish by sprin-
kling fresh chopped mint and parsley. Quick Bake Potatoes
Preparation time: 5 minutesCooking time: 1 hour
potatoes
flaxseed oil
Cut potatoes in half lengthwise and score cut surfaces with diagonal
lines crossing each other (like lattice work). They will cook in about halfthe time (about 50 minutes) in the oven at 300-350° F (149-177° C);when cool enough, the surfaces can be coated with flaxseed oil. Quick Tomatoes and Zucchini
Preparation time: 5 minutesCooking time: 30 minutesServes 2
2 medium tomatoes
1 clove garlic, crushed1/4 to 1/2 tsp. sugar (optional)1 medium zucchini
Slice the tomatoes and place in the bottom of a saucepan, along with the
crushed garlic and sugar (if using). Slice the zucchini and place on top.Set on a gentle heat. When the tomatoes begin to cook, stir, cover andcook for about 20 minutes. Ratatouille
Preparation time: 15 minutesCooking time: 1 hourServes 2-4
$PPLCPPL5IF(FSTPO8BZ
8 oz. onions
8 oz. green/red/yellow bell peppers8 oz. eggplant4 tomatoes1 clove garlic2 tsp. apple cider vinegarmarjoram
Slice the onions and place in a baking dish. Seed and thinly slice the
peppers. Add to the dish. Cut the eggplants in quarters lengthwise andthen into 1/4-inch slices and add. Chop the tomatoes and finely chopthe garlic clove. Add to the dish together with the apple cider vinegarand a sprinkling of marjoram. Cook very gently in the oven at 325° F(170° C) until well done. Can also be cooked on top of the stove. Red Cabbage 
Preparation time: 25 minutesCooking time: 1 hourServes 2-3
1/2 red cabbage, shredded 
3 tsp. vinegar 3 large onions, chopped2 bay leavesa little soup stock3 apples, peeled and grated1 tsp. sugar
Combine cabbage, vinegar, onions, bay leaves and soup stock in a pan. Stew over low heat for approximately 1 hour. At the 1/2-hour mark, addapples and sugar. Red Cabbage and Apple Casserole
Preparation time: 15 minutes
Recipes
Cooking time: 1-1/2 hours
Serves 2
medium red cabbage
apples (cooking or green)juice of 1 orangeapple cider vinegarmaple syrup
Shred the red cabbage and slice the apple. Place layers of red cabbage
and apple in a casserole dish. Pour over the orange juice, apple cidervinegar and maple syrup. Cover with a tight-fitting lid and bake at 350°F (180° C) for about 1-1/2 hours or until tender. Stir and serve. Almostbetter as a reheated leftover! Red Kuri Squash with Vegetables
Preparation time: 15 minutesCooking time: 30 minutesServes 2-4
1 red kuri squash
1 tbsp. water 1 small sweet potato, cooked1 small zucchini, cooked1 red (or green) bell pepper, cooked1 tomato, peeledonion (or garlic) powderfresh herbs
Cut the red kuri squash in half. This is easily done with a very sharp,
pointed knife. Scoop out the seeds, leaving the rest of the red fleshintact. Stand upright in an oven-proof dish to which the water has beenadded. Cover and bake at 300-350° F (149-177° C) until cooked (about30 minutes; test by inserting a knife into the flesh). If there is enoughroom, the other vegetables could be cooked in the same dish. Otherwise,bake them in a separate dish in the same way, or cook them gently on$PPLCPPL5IF(FSTPO8BZ
8top of the stove in a saucepan. When cooked, pile the vegetables into the
squash halves. Sprinkle with onion (or garlic) powder or fresh herbs.Serve with a colorful mixed salad. Roasted Zucchini and Pepper Salad
Preparation time: 10 minutesCooking time: 30 minutesServes 2
1 lb. small zucchini
2 red bell peppersyogurt 3 tbsp. mint, roughly chopped
Dressing:
2 tbsp. lemon juice2 cloves garlic, crushedflaxseed oil
Cut the ends off the zucchini and cut in half lengthwise. Seed the pep-
pers and cut into quarters. Put the zucchini and peppers skin-side up ona baking tray. Bake in oven at 325° F (170° C) for about 1/2 hour. Whencooked and tender, cool slightly and cut into 1-inch lengths. Put into aserving dish, pour on the dressing and add the chopped mint. Serve witha smattering of cottage cheese (unsalted and uncreamed or fat-free). Rolled Chard Parcels
Preparation time: 10 minutesCooking time: 30 minutes
chard leaves
green onionssnow peasasparagusbroccoliRecipes
8julienne of carrots
red chard stems
Set aside the chard leaves. Gently cook the green onions, snow peas,
asparagus, broccoli, carrots and red chard stems in very little water andthen chop them. Blanch the chard leaves. Fill with the cooked vegetablemedley and form into “packets.” Cook briefly in the oven at 300-350° F(149-177° C) for a few minutes until heated through. Serve hot or cold. Root Vegetable Rosti*
* Rosti means “broiled” or “roasted” (i.e., top-browned)Preparation time: 10 minutesCooking time: 1 hourServes 2
1 small onion
8 oz. potatoes4 oz. carrots4 oz. swede (rutabaga)dill
Thinly slice the onion and cook by “sweating” in a little water. Mean-
while, gently cook the potatoes, carrots and swede (rutabaga). Drainthoroughly and, when cool enough to handle, coarsely grate into a bowl.Stir in the softened onion and dill. Put the mixture into an oven-proofdish. Bake for about 1/2 hour in the top of the oven at 350° F (180° C) oruntil cooked and slightly browning. Serve immediately. Sauté of Sweet Potatoes
Preparation time: 15 minutesCooking time: 20 minutesServes 2-4
4 medium sweet potatoes
juice of 1 orange
$PPLCPPL5IF(FSTPO8BZ
8a little sugar
flaxseed oil
Cook the sweet potatoes in their skins until just cooked. Allow to cool
slightly, then cut into cubes. Put orange juice and sugar into a saucepanwith the sweet potatoes. Heat gently but don’t let the mixture boil. Putinto a serving dish and allow to cool a little. Add the flaxseed oil, tossand serve immediately with fresh parsley (or chives) and a green salad. Scalloped Potatoes (Without Yogurt)
Preparation time: 15 minutesCooking time: 1-2 hours
1 onion
potatoestomato, slicedmarjoram and/or thyme
Place a whole chopped onion in the bottom of a glass baking dish. Slice
potatoes and place one layer on top of the onion. Add a layer of slicedtomato on top, then another layer of sliced or chopped onion. Sprinklewith a dash of marjoram and/or thyme and bake in a low oven at 300° F(149° C) for 1 to 2 hours or until done. Scalloped Potatoes (With Yogurt)
Preparation time: 15 minutesCooking time: 1 to 1-1/2 hoursServes 2
1 lb. potatoes
1 small onion1 clove garlicyogurtRecipes
8Cook the potatoes gently until just cooked but firm. Slice thinly. Finely
chop the onion and garlic. Arrange the slices of potato, layered withonion and garlic, in a pie dish. Pour over the yogurt and bake at 350° F(180° C) for 1 to 1-1/2 hours or until well cooked and beginning tobrown on top. Spinach 
Preparation time: 10 minutesCooking time: 20 minutes
spinach
onions, chopped
After cutting off roots, wash spinach 3 to 4 times. Put in large, tightly
covered pot that has a layer of chopped onions on the bottom of thepan. Do not add water. Stew over a low flame until spinach wilts. Pouroff excess juice. Serve chopped with slice of lemon. Spinach (or Chard) with Tomato Sauce 
Preparation time: 15 minutesCooking time: 15 minutes
spinach (or chard)
lemon grasssprig of rosemaryallspice (optional)
Cook the spinach (or chard) with some lemon grass and a sprig of rose-
mary. Add a pinch of allspice, if desired. Thinly cut the ribs of the spin-ach (or chard) and cook the leaves. Serve with tomato sauce. Stuffed Eggplant
Preparation time: 20 minutesCooking time: 1 hour
$PPLCPPL5IF(FSTPO8BZ
Serves 2
1 eggplant
4 oz. tomatoes1 medium onion1 clove garlic, crushed1 tbsp. fresh chopped parsley
Place the whole eggplant in a large saucepan and cover with boiling
water. Let stand for 10 minutes, then plunge into cold water. Mean-while, in another saucepan, very gently cook the tomatoes for 5 minutes.Press through sieve to get rid of the skins and set aside the pulp. Cut thecooled eggplants in half lengthwise. Scoop out the pulp, leaving a 1/2-inch thick outer shell. Chop the eggplant pulp and set aside. Place theeggplant shells in a shallow baking dish with just a little water in the bot-tom to prevent sticking. Bake for 30 minutes at 350° F (180° C). Sautéonion and crushed garlic in a small amount of boiling water until ten-der. Stir in the parsley. Add the sieved tomato pulp and chopped egg-plant pulp, and cook for 20 minutes on moderate heat until it thickens.Spoon this mixture into the cooked eggplant shells. Keep warm in theoven until serving, or leave to cool and serve cold. Stuffed Mixed Vegetables
Preparation time: 25 minutesCooking time: 30 minutesServes 2-4
1 zucchini
1 eggplant2 small onions, choppedgarlic, crushedmarjoram1 green (or red) bell peppersoup stock
Recipes
Cut the zucchini and eggplant in half, scoop out the pulp of the eggplant
(carefully leaving a shell) and cook with the onion, crushed garlic andmarjoram. Cut the peppers in half and take out the seeds. Stuff the egg-plant, zucchini and peppers with the mixture and put in a shallow bak-ing dish on a layer of onion rings. Bake at 300-350° F (149-177° C) untilthe pepper is done. Add a little soup stock if the dish seems to be gettingdry. Serve with tomato sauce. Stuffed Pepper
Preparation time: 10 minutesCooking time: 50 minutesServes 1
red (or green) bell pepper
leftover mixed, chopped vegetablestomatoes, sliced
Halve the pepper and seed it. Place it open-side up in an oven-proof
dish. Stuff leftover mixed, chopped vegetables into pepper halves. Placeslices of tomato over the top. Cook at 350° F (180° C) for 40 to 50 min-utes or until the pepper is soft. Serve with broccoli or another very greenvegetable. Variation:  For a change from baked potato, serve with “Potato Puffs”. Stuffed Squash 
Preparation time: 30 minutes*
* Does not include presoakingServes 4-6
3-4 acorn squash 
1/2 cup onion, diced 1/2 cup celery, diced 1/2 cup carrot, diced $PPLCPPL5IF(FSTPO8BZ
1-1/4 cup cooked brown rice 
1/2 cup lentils sprouted 1/4 cup raisins (or chopped prunes), presoaked and drained3 tsp. fresh parsley, minced 1/2 tsp. rubbed sage 1/2 tsp. thyme1 large clove garlic, crushed
Slice squash lengthwise and remove seeds. Presoak raisins (or chopped  
prunes) (soak overnight in cold water, or pour boiling water over them  
and leave for a couple of hours until plump) and add. Combine remain-
ing ingredients and fill squash halves. Cover and bake at 300-325° F  
(149-163° C) for 1-1/2 hours or until squash is tender. Delicious with  
carrot sauce in “Cauliflower and Carrot Sauce”. Variation: For a delicious mild flavor, try using 6-8 whole garlic
cloves. Crushing the fresh garlic releases its strong aromatic oils,whereas using it uncut imparts a mild taste. Sweet Potato and Apple Bake
Preparation time: 15 minutesCooking time: 1 hourServes 2
8 oz. sweet potatoes
2 eating apples, sliceda little watera little sugarallspice (optional)
Cook the sweet potatoes gently in their skins until just cooked. Allow
to cool. Slice and put into a baking dish alternating with layers ofapple. Over each layer, sprinkle some water and a little sugar (and all-spice, if using). Bake at 300-350° F (149-177° C) covered for 20 min-utes, then remove cover and bake for an additional 10 minutes. Serve
Recipes
as a main dish with a salad (if omitting the allspice) or as a dessert (if
using allspice). Tangy Sweet and Sour Casserole
Preparation time: 20 minutes
Cooking Time: 1-1/2 to 2 hours
Serves 2
1 large (or 2 small) cooking apples
a few slices of leek
1 small onion
1 small sweet potato
1 small parsnip
bay leaf
1 tomato
1 large clove garlic
thyme
1 small zucchini, sliced
Peel and slice the apple, and arrange half the slices in the bottom of a
casserole dish. Slice the leek and arrange on top of the apple. Peel and
slice the onion and add a layer. Slice the sweet potato, core and chop the
parsnip and add a further layer, intermingling with the rest of the apple
slices. Put a bay leaf in the middle of the casserole. Skin the tomato and
slice, adding a further layer to the casserole. Crush the garlic and sprin-
kle over the tomato with the thyme and add a layer of sliced zucchini. Cover and bake in the oven at 350° F (180° C) for 1-1/2 to 2 hours. Vegetable Casserole
Preparation time: 20 minutes
Cooking time: 1 hour
onions
tomatoes
$PPLCPPL5IF(FSTPO8BZ
leeks
potatoeszucchinispepperscarrots
Using a heavy saucepan with a tight-fitting lid, slice a layer of either
onions, tomatoes or leeks (or all three) and put layer in the bottom ofthe pan. Take an assortment of sliced, chopped or cubed vegetables andput in layers until about 3/4 full. Add a little water if needed. Cook gen-tly for 45 minutes or until done. Winter Vegetable Casserole
Preparation time: 20 minutesCooking time: 2 hoursServes 2
sweet potato
parsnipswede (rutabaga)celery rootcelery stalksfennel roottomatoesBrussels sproutsbay leaveswater (or soup stock)fresh parsley, chopped
Chop, slice or dice any or all of the above ingredients (with the excep-
tion of the Brussels sprouts and parsley). Put into a large casserole dishwith the bay leaves and very little water (or soup stock) to stop the vege-tables from sticking. Cover and cook slowly at 325° F (170° C) for 1-1/2hours. Trim and halve the Brussels sprouts, add to the casserole and
Recipes
9continue to cook for another 1/2 hour. Sprinkle with fresh, chopped
parsley just before serving. Zucchini and Potato Bake
Preparation time: 20 minutesCooking time: 1-1/2 hoursServes 2
1 lb. zucchini
1 lb. potatoes2 medium onions2 cloves garlic10 oz. yogurtfresh parsley, chopped
Finely slice the zucchini, potatoes and onions. Place alternate layers of
zucchini, potatoes and onions in a casserole dish, adding a sprinkling ofcrushed garlic between the layers. Cook in the oven at 300-350° F (149-177° C) for about 1-1/2 hours. Meanwhile, crush the second garlic cloveand add to the yogurt. When the dish is cooked, remove from the ovenand spread the yogurt mixture on top. Sprinkle chopped fresh parsleyover the top and serve immediately. Zucchini with Garlic and Parsley
Preparation time: 15 minutesCooking time: 35 minutesServes 2
1 lb. zucchini
3 tbsp. parsley2 cloves garlicjuice of 1 lemonflaxseed oil
$PPLCPPL5IF(FSTPO8BZ
9Chop both ends off the zucchinis and cook whole. While they are cook-
ing, finely chop the parsley and crush the garlic. Mix with the lemonjuice and flaxseed oil. Put into a serving bowl. When the zucchinis arecooked, halve lengthwise (if small) or slice thickly (if large). While stillhot, add to the serving bowl and toss in the mixture. Serve immediatelywith oven-roasted bell peppers, a baked potato and a green salad. Zucchini with Mint
Preparation time: 10 minutesCooking time: 30 minutesServes 2
4 small zucchinis
2 tbsp. apple cider vinegar2 tbsp. water2 tbsp. chopped mint
Cook the zucchinis gently until just cooked but firm. Cut both ends off,
then cut diagonally into thin slices. Put into a small casserole dish. Mixthe apple cider vinegar, water and chopped mint and pour over thesliced zucchini. Bake gently in the oven at 300° F (149° C) until warmedthrough. Cool and serve with a baked potato and a green salad. Desserts
Applesauce, Cooked 
Preparation time: 10 minutesCooking time: 15-20 minutesServes 2
3 medium apples, pared, cored and sliced
honey (or sugar), if neededRecipes
9Put apple slices in saucepan half covered with cold water. Add honey
(or sugar) to taste. Boil about 15 minutes or until soft. Put through food
mill. Applesauce, Fresh 
Preparation time: 10 minutes
3 medium apples, pared, cored and sliced
honey (or sugar)
Add honey (or sugar) to taste. Run apples through the grinder portion
of the juicer. Apple Spice Cake 
1/4 cup honey (or maple syrup)
1 cup fresh applesauce 
1-1/2 cups oat flour 
3/4 cup triticale flour
3/4 cup sugar 
a pinch of allspice 
a pinch of mace 
1/4 tsp. coriander
2 cups raisins (or chopped dates)
Crumb topping:
2/3 cup rolled oats 
1/3 cup maple syrup (or honey)
a pinch of allspice 
a pinch of mace
Combine honey (or maple syrup), applesauce and flours. Sift together
sugar, allspice, mace and coriander. Add raisins (or dates). Combine wet
and dry ingredients. Pour into nonstick oblong bake pan. For crumb
topping, buzz oats briefly in blender to make a finer flake. Mix spices
with oats. Mix in enough maple syrup (or honey) to make a crumbly
$PPLCPPL5IF(FSTPO8BZ
9mixture. When the crumb topping is made, sprinkle on top. Bake at
325° F (163° C) for 40 minutes or until cake tests done. Serve with a
spoonful of fresh applesauce or yogurt. Apple-Sweet Potato Pudding 
Preparation time: 20 minutes
Cooking time: 30 minutes
Serves 2-3
1 sweet potato, boiled, peeled and sliced
1 apple, raw, peeled and sliced
1 tsp. raisins
1/2 cup bread crumbs 
1 tsp. sugar
1/2 cup orange juice 
3 tsp. yogurt
Place sweet potato slices in baking dish with apple slices and raisins
spread with bread crumbs, sugar and orange juice. Bake in oven at 350°
F (177° C) for 30 minutes. Serve hot with yogurt. Banana (Broiled) 
Preparation time: 5 minutes
Cooking time:  10 minutes
Serves 1
1 banana 
1 tsp. sugar
lemon juice
Cut banana in half lengthwise and add sugar and a few drops of lemon. Place in pan and broil under low flame in its skin for 10 minutes. Serve
hot. Recipes
9Cherries (Stewed) 
Preparation time:  10 minutes
Cooking time:  12 minutes
Serves 2
1/2 lb. cherries, stemmed
1 tsp. potato starch 
2 tsp. cold water 
2 tsp. sugar (if needed)
Place cherries in saucepan with water to cover. Cook 10 minutes over
low flame. Add potato starch dissolved in cold water. Add to boiling
cherries. Cook 2 minutes longer. Chill and serve. (Cherries are particu-
larly healthful and are best enjoyed raw.) Currants 
Preparation time: 5 minutes
Serves 1-2
1/4 lb. red currants 
3 tsp. sugar
yogurt
Clean currants thoroughly before removing stems. Place in dish, add
sugar and serve. Yogurt, sweetened with sugar, may be used for sauce. Fruit Combination 
Preparation time: 5 minutes
Cooking time: 13-15 minutes
Serves 3
3 cups fresh cherries and apricots, halved, sliced and pitted
2 cups water 
1/2 cup sugar 
2 tsp. cornstarch, dissolved in 1/3 cup cold water
$PPLCPPL5IF(FSTPO8BZ
Place fruit with water and sugar in saucepan. Boil gently and slowly for
10 minutes. Add cornstarch. Cook 3 minutes longer. Cool and serve. Glazed Pear Halves 
Preparation time: 15 minutesCooking time: 15 minutesServes 4
4-5 ripe pears
4 oz. water4 tbsp. honey (or sucanat, an organic dried cane sugar)
Cut ripe pears into halves and core. Add water to honey (or sucanat)
and mix well. Place pear halves in baking dish and pour sugar mixtureover them. Bake in slow oven at 250° F (121° C) until done. Baste withjuice if necessary. Oatmeal Cake 
Preparation time: 20 minutesCooking time: 45 minutesServes 6
4 cups oatmeal (dry oats) 
2 carrots, grated or blended honey and raisins (as desired)
Combine all the above ingredients in a baking dish. Put in the oven
without a lid and bake for 45 minutes at 250° F (121° C). Serve withyogurt. Peaches 
Preparation time: 15 minutesCooking time: 10 minutesServes 1-2Recipes
1/2 lb. peaches, skinned
2 tsp. sugar 
Place peaches in boiling water for 1/2 minute, drain and peel. Cut in
halves. Remove pits and place in saucepan with boiling water to halfcover fruit level. Cover. Simmer for 10 minutes. Cool. Add sugar andserve chilled. Pears
Preparation time: 5 minutesCooking time: 20 minutesServes 1
1 large pear, peeled, cored and halved
1 tsp. sugar 
Place pear halves in saucepan with water to half cover. Add sugar and
cook for 20 minutes 
Plums 
Preparation time: 10 minutesCooking time: 15 minutesServes 1
1/2 lb. plums
2 tsp. sugar
Cut plums in half and remove pits (or plums can be cooked whole). Place in saucepan with water to cover. Cook 15 minutes. Remove, cooland add sugar. Serve chilled. Prune and Banana Whip 
Preparation time: 10 minutes**Does not include presoakingCooking time: 10 minutes$PPLCPPL5IF(FSTPO8BZ
Serves 2
1 cup dried prunes
2 small bananas, mashedjuice of 1/4 lemon 1 tsp. sugar
Presoak the prunes (soak overnight in cold water, or pour boiling water
over them and leave for a couple of hours until plump) and cook for 10minutes. Whip all ingredients together thoroughly and put in refrigera-tor for 1 hour. May be served in slices decorated with sweetened yogurt. Prunes and Apricots (Dried) 
Preparation time: 5 minutes** Does not include presoakingCooking time: 15 minutesServes 2
1/2 lb. prunes
1/2 lb. apricots1/3 cup barley
Presoak the prunes and apricots (soak overnight in cold water, or pour
boiling water over them and leave for a couple of hours until plump).Use same water and let boil for 10 minutes or until barley is done. Cooland serve. Additional Reference Material
Healing Arthritis the Gerson Way, Charlotte Gerson (GerTPO.FEJB
2011). A straightforward explanation of rheu-matic and collagen 
diseases from osteoarthritis to scleroderma and from rheumatoid 
arthritis to osteoporosis, plus a proven effective means of halting 
and reversing these painful and disfiguring diseases, which afflict 
over 40 million people in the United States. A “must-have” for 
rheumatic, joint and collagen disease sufferers. Healing Diabetes the Gerson Way,  Charlotte Gerson 
Specifically tailoring the Gerson Therapy to reverse one of the 
fastest-growing disorders in the U.S. and in many other “developed” 
countries, this powerful and effective program has a demonstrated 
history of clearing disease. There could not be a more timely volume 
or a more important program for our times. A Cancer Therapy: Results of Fifty Cases and The Cure of Advanced
Cancer by Diet Therapy: A Summary of Thirty Years of Clinical Exper-
imentation, Max Gerson, MD. Dr. Gerson’s seminal work on his 
cancer therapy, developed over 35 years of clinical experience. Dr. Max Gerson: Healing the Hopeless,  Howard Straus 
The official biography of Dr. Max Gerson, chronicling his life and 
the intertwined development of his therapy, flight from the Nazi 
Holocaust, and struggle against American allo-pathic medicine.$PPLCPPL5IF(FSTPO8BZ
Censured for Curing Cancer: The American Experience of Dr. Max Ger-
son, S. J. Haught. An investigative reporter who set out to expose 
Dr. Gerson as a cancer quack, but discovered who the quacks really 
were. Healing booklets by Charlotte Gerson 
30 pages each. This is a series of nine booklets, eight of which detail 
the reason why cancer occurs, how and why the Gerson Therapy 
heals, a short outline of the Gerson Therapy, and about adozen 
stories of recovered patients. The ninth booklet cov ers “Auto-
Immune Diseases.”
• Healing Breast Cancer the Gerson Way
• Healing Prostate and Testicular Cancer the Gerson Way
• Healing Ovarian and Female Organ Cancer the Gerson Way
• Healing Colon, Liver and Pancreas Cancer the Gerson Way• Healing Lung Cancer & Respiratory Diseases the Gerson Way
• Healing Lymphoma the Gerson Way
• Healing Melanoma the Gerson Way
•Healing Brain and Kidney Cancer the Gerson Way•
Healing “Auto-immune” Diseases the Gerson Way
DVDs:
• The Gerson Miracle, Stephen Kroschel (Haines, AK: Kroschel Films,
2004). Winner of the 2004 Golden Palm for “Best Picture,” BeverlyHills Film Festival, Beverly Hills, CA. • Dying to Have Known, Stephen Kroschel (Haines, AK: Kroschel
Films, 2006). Awarded Honorable Mention, Feature-length docu-mentary category, 2006 New York International Independent Filmand Video Festival, New York City, NY. • The Beautiful Truth, Cinematographer Stephen Kroschel’s third
feature-length Gerson documentary. A teen embarks on a cross-country trip to investigate the merits of a natural therapy for cancerbased upon diet. He learns that this cure, which boldly contradictsthe treatments promoted by the medical establishment, has existedfor over half a century.
_OceanofPDF.com_The_Gerson_Therapy_Cookbook_-_Charlotte_Gerson.txt
Summarize the following text section accurately and concisely. Maintain specific details and numerical information, and use anti-repetition mechanisms:

        Drag a fork over thetop to decorate and bake for about 45 to 60 minutes at 350° F (180° C). Place pie plate on baking sheet in case of leakage. Serve with green vege-tables and salad. Variations:  Change the contents of the pie by adding green beans,
peas and/or corn when in season. Jerusalem artichokes would be alsogood. You could leave the leeks out of the pie and purée them (with$PPLCPPL5IF(FSTPO8BZ
electric blender or food mill) to add to the topping instead of the sweet
potato, onion or celery root. Gerson Roast Potatoes
Preparation time: 5 minutesCooking time: 1 hour
1 baking potatoCut a baking potato in half (or, if very large, into quarters). Score across
the cut surface with a knife. Put into a casserole dish with a little waterto just cover the bottom. Put lid on and bake in a hot oven at 400-425° F(204-218° C) for 1 hour. Before serving, remove the lid and leave toslightly brown. Glazed Beets 
Preparation time: 25 minutesCooking time: 1-1/2 hoursServes 6 to 8
9 large beetsScrub beets and boil in 2 to 3 inches of water until tender for 1 to 1-1/2
hours. Add more water if needed. Peel in cold water. Slice or cut intobite-sized pieces. Glaze: 
2/3 cup fresh orange juice 1 tsp. cornstarch 1-1/2 tsp. apple cider vinegar1 tsp. honey (or sugar)
Combine ingredients for glaze. Cook over low flame until thick. Add
beets and mix well. Variation:  Use 1/2 cup apple juice and 3 tsp. lemon juice in place of
orange Juice. Recipes
Glazed Carrots and Turnips with Garlic
Preparation time: 10 minutes
Cooking time: 30 minutesServes 2
8 oz. carrots
8 oz. turnips
Dressing :
1 tbsp. lemon juice1 clove garlic, crushedflaxseed oil
Gently cook the carrots and turnips. Cut into thin slices and put into a
serving dish. Pour on the dressing and garnish with cilantro or dill. Glazed Carrots with Herbs and Lemon
Preparation time: 5 minutesCooking time: 30 minutesServes 2
1 lb. carrots
1 tsp. sugara little water1 tbsp. lemon juicemintrosemaryparsleyflaxseed oil
Gently cook the carrots whole. When beginning to soften, remove from
pan and cut into 2-inch sticks. Return to the saucepan with the sugarand a little water. Heat until the sugar is dissolved, the water has beenabsorbed and the carrots are cooked. Add the lemon juice and herbs andheat for an additional 2 minutes. Place on a warm serving dish, add flax-seed oil and serve immediately. $PPLCPPL5IF(FSTPO8BZ
Glazed Carrots with Orange
Preparation time: 5 minutes
Cooking time: 30 minutesServes 2
1 lb. carrots
1 tbsp. sugarjuice of 1/2  orangeflaxseed oil
Gently cook the carrots whole. When beginning to soften, remove from
the pan and cut into 2-inch sticks. Return to the saucepan with the sugarand orange juice. Heat until the sugar has been dissolved and the orangejuice absorbed. Turn onto platter, add flaxseed oil and serve. Green Beans in Honey and Tomato Sauce
Preparation time: 15 minutesCooking time: 20 minutesServes 2
1 lb. fine green beansSauce:
1 medium onion2 cloves garlic1 lb. tomatoes, roughly chopped1 tsp. honeyherbs
Cut ends off the beans, cook until just tender and drain. To make the
sauce, chop the onion and crush the garlic. Cook them both in a littlewater until just tender. When the onion is soft, add the roughly choppedtomatoes and bring to a boil. Simmer gently until sauce becomes fairlythick. Stir in the honey and herbs. Add the beans and allow to cool. Serve at room temperature. Recipes
Green Chard Rolls 
Preparation time: 45 minutes
Cooking time: 2 hours
4 leaves of green chard 
2 carrots 
1/4 head broccoli 
1/4 head cauliflower 
2 small zucchini squash 
1 ear of corn (cut kernels off)
1/2 cup uncooked rice 
Sauce:
1-1/2 tomatoes
2 cloves garlic 
Put the chard leaves in hot water long enough to wilt them so they will
bend. Cut the broccoli, cauliflower, squash and corn into small pieces
and put them in a pan with a little water to simmer. When cooked,
drain the water off. Make a sauce in the blender with the tomatoes and
garlic, and pour this sauce on top of the vegetables and uncooked rice. Place some of the vegetables/rice mixture in the center of each leaf and
roll them up. Put these in a baking dish with a lid and bake in the oven
at 250° F (121° C) for 1 to 1-1/2 hours. Green Peppers 
Preparation time: 10 minutes
Cooking time: 30 minutes
Serves 2-3
2-4 green peppers, sliced
2-4 onions, sliced 
Stew in tightly covered pot for approximately 30 minutes. Do not add
water. $PPLCPPL5IF(FSTPO8BZ
Grilled Eggplant
Preparation time: 10 minutes
Cooking time: 20 minutesServes 1
1 eggplant
garlicparsley, choppedlemon (or lime) juice
Slice the eggplant lengthwise. Heat a griddle pan (preferably a “ridged”
pan). When the pan is hot, turn down the heat, place the slices of egg-plant on the griddle and allow them to cook slowly. Turn over the slicesand repeat. Before serving, squeeze garlic over the slices, sprinkle withchopped parsley and drizzle lemon (or lime) juice over them. This is agood main course for lunch served with new potatoes. Variations:  You can do the same thing with large slices of peppers,
halves of onions or zucchini halved lengthwise. Leek and Potato Bake
Preparation time: 15 minutesCooking time: 40 minutesServes 2
1 lb. potatoes
1 small leekfine oats (put some regular rolled oats in the blender)
Parboil the potatoes in their skins until they are hot through and just
beginning to soften. Very thinly slice the leek (using the white sectiononly). Peel the potatoes and coarsely grate them. Mix in the leek. Putinto a shallow baking dish (sprinkled at the bottom with fine oats to pre-vent sticking). Cook on the top shelf of the oven at 350° F (180° C) untilbeginning to show signs of browning. (Don’t leave it for too long or itRecipes
will dry out. ) Serve with either cooked vegetables or a green salad and
tomatoes. Leeks (or Zucchini) à la Grecque
Preparation time: 10 minutesCooking time: 30 minutesServes 2
1 lb. leeks (or zucchini)
3 tomatoes, chopped (optional)juice of 1 lemonbay leafthymecoriander seeds
Slice the leeks (or zucchini) into 1-inch pieces. Cook gently with
chopped tomatoes (if used), lemon juice, bay leaf, thyme and corianderseeds. Serve hot or cold. Lima Beans and Zucchini 
Preparation time: 15 minutesCooking time: 20 minutesServes 1-2
1 large onion 
1 clove garlic 1/2 cup soup stock 1 cup fresh lima beans 3 cups zucchini 4 medium tomatoes 1/2 tsp. cornstarch 4 sprigs fresh parsley dash of thyme (or sage, or a pinch of dried parsley)
$PPLCPPL5IF(FSTPO8BZ
7Mix together all ingredients except herbs. Simmer about 15 minutes
(until tender). Thicken with cornstarch mixed with a little water. Justbefore serving, add herbs. Lyonnaise Potatoes
Preparation time: 5 minutesCooking Time: 1 to 1-1/2 hoursServes 2
1 lb. potatoes
1 large onion2 tbsp. of water flaxseed oilgarlic, crushed
Thickly slice the potatoes and onion. Arrange the potato slices in an
oven-proof dish with a slice of onion between each potato slice. Pour onthe water. Bake in oven at 300-350° F (149-177° C) until well done andbeginning to brown. Allow to cool slightly, then pour on the flaxseed oiland crushed garlic. Serve immediately. Mashed Carrot and Potato Bake
Preparation time: 10 minutesCooking time: 1 hour
carrots
potatoes
Cook the carrots and potatoes gently until just tender. Mash them and
pile into an oven-proof dish. Decorate with diagonal fork marks and putinto a hot oven at 400-425° F (204-218° C) to brown. Mashed Potatoes 
Preparation time: 20 minutesRecipes
7Cooking time: 40 minutes
potatoes
1 small onionyogurt
Peel and cube potatoes. Place in pan with one small onion and enough
water to bring to a boil. Simmer until done (when there is no water left). Mash with enough yogurt to make smooth. Mashed Potatoes and Chard 
Preparation time: 15 minutesCooking time: 25 minutesServes 4
1 bunch green (or red) chard 
4-5 tbsp. water (or soup stock) 3 large (or 4 medium) potatoes6-8 oz. yogurt
Shred the chard and put in pan. Add water (or soup stock) and start to
boil. When boiling, turn down to simmer. Meanwhile, peel potatoes,cube and place on top of the chard. Let simmer until potatoes are softand done. Remove any remaining water and add yogurt. Mash alltogether. Add a little more yogurt if the mixture is too dry. Variation: The same recipe can be used with kale. When using kale,
strip out central stems before shredding into pan. Mashed Potatoes Gerson Style
Preparation time: 10 minutesCooking time: 35 minutes
potatoes, peeled and cut into pieces
onion, peeled and chopped small$PPLCPPL5IF(FSTPO8BZ
7Place potatoes and onions in a pot. Add just enough water to reach the
vegetables half-way up. Cover, bring to boil and simmer until potatoesare cooked. (Most of the cooking water will probably be gone. ) Mashpotatoes and onions using some (or all) of the cooking water. If notenough moisture, add some soup stock. Variations: Add any herb of your choice, finely chopped. Parsley is
very good; mint and dill will also work. Oven-Browned Potatoes 
Preparation time: 5-10 minutes
potatoesCut the potatoes like French fries (or in small cubes, or in thin slices)
and brown on an oven tray in the oven. They will brown at a surpris-ingly low heat (300° F or 149° C), if left in long enough. Depending onthe variety of potato, they can brown very quickly and puff up at highheat (425° F or 218° C). They can also be browned under the broiler, butwatch them to avoid burning. This is meant to be an occasional treat. Parsley Potatoes 
potatoesparsley, choppedflaxseed oil
Boil several potatoes in their skins until done. Remove the peel and roll
in some chopped parsley after slightly brushing with flaxseed oil. Parsnips and Sweet Potatoes
Preparation time: 10 minutesCooking time: 40 minutesServes 2-4
1 lb. parsnipsRecipes
71 lb. sweet potatoes
sprig of fresh rosemary
Cut the parsnips and sweet potatoes into wedges, leaving the skins
intact. Put into a baking dish with a little water to cover the bottom. Add a sprig of rosemary. Cover and bake in a medium oven at 325° F(170° C) until just cooked. Serve with a baked potato. Patate alla Francesca
Preparation time: 5 minutesCooking time: 40 minutes
new potatoes
tomatoesfresh rosemary sprigsgarlic
Bake new potatoes in a covered dish at 300-350° F (149-177° C) with
chopped or sliced tomatoes, fresh rosemary sprigs and plenty of garlic. Serve with lemon wedges and a green salad. Piemontese Peppers
Preparation time: 10 minutesCooking time: 1 hourServes 2
2 tomatoes
2 red bell peppers2 cloves garlic, slicedherbs
Skin the tomatoes. Halve the peppers and remove the seeds (but not the
stalks). Place the peppers skin-side down in a baking dish. Place slices ofgarlic inside each pepper half and top each with half a skinned tomato. $PPLCPPL5IF(FSTPO8BZ
Bake covered at 350° F (180° C) until tender and sweet (about 1 hour). Serve hot or cold, sprinkled with herbs. Potato and Celery Root Lyonnaise
Preparation time: 15 minutesCooking Time: 1-1/2 to 2 hoursServes 2
1 small to medium onion
1 small to medium celery root, scrubbed (and, if necessary, peeled)1 medium potato, scrubbed
Slice all the ingredients thinly. Arrange in layers (onion, celery root and,
potato) in a small soufflé dish. Add a very little amount of water. Bakefor 1-1/2 to 2 hours at 325° F (170° C). The top layer will get crisp whilethe lower layers should be soft. Serve with green vegetable of yourchoice and a salad. Potato Cakes
Preparation time: 25 minutesCooking time: 30 minutesServes 2-4
1 lb. potatoes
1 large carrot1 green bell pepper1 stick of celeryfine oats (put some regular rolled oats in the blender)
Parboil the potatoes in their skins until they are hot through and just
beginning to soften. Put through the food mill. (This will also get rid ofthe skin. ) Cut carrot into thin matchsticks. Chop the green pepper andcelery. Add these to the potato purée and form into small cakes. Coatwith oats and bake in the oven at 325° F (170° C) on a baking sheetsprinkled with fine oats to prevent sticking. Recipes
Potatoes and Carrots, Westphalian Style 
Preparation time: 10 minutes
Cooking time: 35 minutesServes 4
6-8 small (or 4-5 large carrots) carrots
3 medium (or 2 large) potatoes1 large onion3-4 tbsp. of soup stock 
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 bitmore soup stock, if necessary. When done, no liquid should remain inpan. Potatoes Anna
Preparation time: 20 minutesCooking time: 1 to 1-1/2 hoursServes 2
onion, cooked
1 lb. potatoesgarlic, crushedyogurtparsley, finely chopped
Sweat the onions in a covered saucepan over very low heat for approxi-
mately 1 hour. Using a 10-inch flan (or quiche) tin with at least 1-inchsides, place a layer of sweated onions on the bottom of the tin. Sprinklewith a little water to stop the onions from sticking. Very thinly slice thepotatoes and layer them in the dish on top of the onions. Sprinkle withcrushed garlic and some of the yogurt. Add an additional two layers,again sprinkling with garlic and yogurt. Press down each layer and makesure the potatoes overlap each other very slightly so there are no spaces. Cover the dish (e. g. , by using a base from a larger, loose-bottomed cake$PPLCPPL5IF(FSTPO8BZ
tin). Bake at 350° F (180° C) for about 1 to 1 to 1-1/2 hours or until the
potatoes feel soft when pierced with a knife. Check the potatoes whilecooking; if they look too dry, add a little more yogurt. To serve, turn thepotato cake out of its dish and sprinkle with finely chopped parsley. Potato Puffs 
Preparation time: 5 minutesCooking time: 45-50 minutes
baking potatoTake a baking potato and cut it into 1/2-inch slices. Place the slices on
the oven rack and, without any addition, bake at high heat (425° F (218°C)) to puff. Turn over and lower heat to 325° F (163° C) with oven doorcracked open. Bake for another 20 minutes. The slices puff up andbecome crisp and tasty, almost like fried potatoes. Done when shinybrown on both sides. This is marginal food, so eat it occasionally. Potato Salad
Preparation time: 10 minutesCooking time: 20 minutesServes 2
1 lb. small new potatoes
large sprig of mint1 tbsp. fresh parsley
Dressing:
4 oz. yogurta little flaxseed oil2 cloves garlic, crushed
Scrub the potatoes and put in a saucepan with a little water. Gently sim-
mer until cooked but still firm. While the potatoes are still hot, sliceRecipes
them and put into a warm dish. Pour over the dressing. Finish by sprin-
kling fresh chopped mint and parsley. Quick Bake Potatoes
Preparation time: 5 minutesCooking time: 1 hour
potatoes
flaxseed oil
Cut potatoes in half lengthwise and score cut surfaces with diagonal
lines crossing each other (like lattice work). They will cook in about halfthe time (about 50 minutes) in the oven at 300-350° F (149-177° C);when cool enough, the surfaces can be coated with flaxseed oil. Quick Tomatoes and Zucchini
Preparation time: 5 minutesCooking time: 30 minutesServes 2
2 medium tomatoes
1 clove garlic, crushed1/4 to 1/2 tsp. sugar (optional)1 medium zucchini
Slice the tomatoes and place in the bottom of a saucepan, along with the
crushed garlic and sugar (if using). Slice the zucchini and place on top. Set on a gentle heat. When the tomatoes begin to cook, stir, cover andcook for about 20 minutes. Ratatouille
Preparation time: 15 minutesCooking time: 1 hourServes 2-4
$PPLCPPL5IF(FSTPO8BZ
8 oz. onions
8 oz. green/red/yellow bell peppers8 oz. eggplant4 tomatoes1 clove garlic2 tsp. apple cider vinegarmarjoram
Slice the onions and place in a baking dish. Seed and thinly slice the
peppers. Add to the dish. Cut the eggplants in quarters lengthwise andthen into 1/4-inch slices and add. Chop the tomatoes and finely chopthe garlic clove. Add to the dish together with the apple cider vinegarand a sprinkling of marjoram. Cook very gently in the oven at 325° F(170° C) until well done. Can also be cooked on top of the stove. Red Cabbage 
Preparation time: 25 minutesCooking time: 1 hourServes 2-3
1/2 red cabbage, shredded 
3 tsp. vinegar 3 large onions, chopped2 bay leavesa little soup stock3 apples, peeled and grated1 tsp. sugar
Combine cabbage, vinegar, onions, bay leaves and soup stock in a pan. Stew over low heat for approximately 1 hour. At the 1/2-hour mark, addapples and sugar. Red Cabbage and Apple Casserole
Preparation time: 15 minutes
Recipes
Cooking time: 1-1/2 hours
Serves 2
medium red cabbage
apples (cooking or green)juice of 1 orangeapple cider vinegarmaple syrup
Shred the red cabbage and slice the apple. Place layers of red cabbage
and apple in a casserole dish. Pour over the orange juice, apple cidervinegar and maple syrup. Cover with a tight-fitting lid and bake at 350°F (180° C) for about 1-1/2 hours or until tender. Stir and serve. Almostbetter as a reheated leftover. Red Kuri Squash with Vegetables
Preparation time: 15 minutesCooking time: 30 minutesServes 2-4
1 red kuri squash
1 tbsp. water 1 small sweet potato, cooked1 small zucchini, cooked1 red (or green) bell pepper, cooked1 tomato, peeledonion (or garlic) powderfresh herbs
Cut the red kuri squash in half. This is easily done with a very sharp,
pointed knife. Scoop out the seeds, leaving the rest of the red fleshintact. Stand upright in an oven-proof dish to which the water has beenadded. Cover and bake at 300-350° F (149-177° C) until cooked (about30 minutes; test by inserting a knife into the flesh). If there is enoughroom, the other vegetables could be cooked in the same dish. Otherwise,bake them in a separate dish in the same way, or cook them gently on$PPLCPPL5IF(FSTPO8BZ
8top of the stove in a saucepan. When cooked, pile the vegetables into the
squash halves. Sprinkle with onion (or garlic) powder or fresh herbs. Serve with a colorful mixed salad. Roasted Zucchini and Pepper Salad
Preparation time: 10 minutesCooking time: 30 minutesServes 2
1 lb. small zucchini
2 red bell peppersyogurt 3 tbsp. mint, roughly chopped
Dressing:
2 tbsp. lemon juice2 cloves garlic, crushedflaxseed oil
Cut the ends off the zucchini and cut in half lengthwise. Seed the pep-
pers and cut into quarters. Put the zucchini and peppers skin-side up ona baking tray. Bake in oven at 325° F (170° C) for about 1/2 hour. Whencooked and tender, cool slightly and cut into 1-inch lengths. Put into aserving dish, pour on the dressing and add the chopped mint. Serve witha smattering of cottage cheese (unsalted and uncreamed or fat-free). Rolled Chard Parcels
Preparation time: 10 minutesCooking time: 30 minutes
chard leaves
green onionssnow peasasparagusbroccoliRecipes
8julienne of carrots
red chard stems
Set aside the chard leaves. Gently cook the green onions, snow peas,
asparagus, broccoli, carrots and red chard stems in very little water andthen chop them. Blanch the chard leaves. Fill with the cooked vegetablemedley and form into “packets. ” Cook briefly in the oven at 300-350° F(149-177° C) for a few minutes until heated through.
15 minutes
What is the cooking time for the Green Beans in Honey and Tomato Sauce?
400-425° F (218° C)
What is the recommended temperature for baking the potatoes in the recipe for Mashed Carrots?
Stew over a low flame
What is the recommended cooking method for the spinach in the recipe for Spinach?
Serve with green vegetables and a salad
What is the serving suggestion for the Glazed Beets?
Not applicable (there is no banana recipe in the provided text)
What is the recommended cooking temperature for the Banana in the recipe for Banana?