Simmer until done. When done, there should be no water left. Mash with enough yogurt to 
make smooth. Mashed Potatoes and Chard  
1 bunch green (or red) chard 
4-5 tbsp. water (or soup stock) 
3 large (or 4 medium) potatoes, peeled and cubed
6-8 oz. yogurt
Shred the chard and put in pan. Add water (or soup stock; see “ ‘Special Soup’ or ‘Hippocrates 
Soup ’” in Chapter 12, “Preparing Food and Juices—The Basic Rules”) 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 soft and done. Remove water if any remains, and add yogurt. Mash all 
together. 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. Copyright © Charlotte Gerson, 2007. All rights reserved. This material may not be reproduced in any medium, print or electronic without prior written permission from the author .Page 266Healing the Gerson Way—Defeating Cancer and Other Chronic Diseases
www.thegersonway.comMashed Potatoes Gerson® Style 
Preparation time: 10 minutes
Cooking time: 35 minutes
potatoes, peeled and cut into pieces
onion, peeled and chopped small
water 
Place potatoes and onions in a pot. Add just enough water to reach the vegetables half-way 
up. Cover, bring to boil and simmer until potatoes are cooked. (Most of the cooking water will 
probably be gone.) Mash potatoes and onions using some (or all) of the cooking water . If not 
enough moisture, add some soup stock  (see “‘ Special Soup’ or ‘Hippocrates Soup ’” in Chapter 
12, “Preparing Food and Juices—The Basic Rules”). 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
potatoes
Cut 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 surprisingly low heat (300 ° F (149 ° C)) if left in long enough. Depending on the variety of potato, they can brown very quickly and puff up at high heat ( 425°  
F (218° C)). They can also be browned under the broiler, but watch them to avoid burning. This 
is meant to be an occasional treat! Parsley Potatoes 
potatoes
parsley, chopped
flex seed oil
Boil several potatoes in their skins until done. Remove the peel and roll in some chopped 
parsley after slightly brushing with flaxseed oil. Copyright © Charlotte Gerson, 2007. All rights reserved. This material may not be reproduced in any medium, print or electronic without prior written permission from the author .Page 267Healing the Gerson Way—Defeating Cancer and Other Chronic Diseases
www.thegersonway.comParsnips and Sweet Potatoes
Preparation time: 10 minutes
Cooking time: 40 minutes
Serves 2-4
1 lb. parsnips, cut into wedges
1 lb. sweet potatoes, cut into wedges
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 minutes
Cooking time: 40 minutes
new potatoes
tomatoes, chopped or sliced
fresh rosemary  sprigs
garlic
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 minutes
Cooking time: 1 hour
Serves 2
2 tomatoes, skinned
2 red bell peppers, halved and seeded
2 cloves garlic , sliced
herbs
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 of garlic inside each pepper half and top 
each with half a skinned tomato. Bake covered at 3 50° F  (180° C) until tender and sweet  (about 
1 hour ). Serve hot or cold, sprinkled with herbs. Copyright © Charlotte Gerson, 2007. All rights reserved. This material may not be reproduced in any medium, print or electronic without prior written permission from the author .Page 268Healing the Gerson Way—Defeating Cancer and Other Chronic Diseases
www.thegersonway.comPotato and Celery Root Lyonnaise
Preparation time: 15 minutes
Cooking Time: 1-1/2 to 2 hours
Serves 2
1 small to medium onion, thinly sliced
similar amount of celery root, scrubbed (and, if necessary, peeled) and thinly sliced
1 medium potato, scrubbed and thinly sliced
water
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. Bake for 1-1/2 to 2 hours at 325° F (170° C). The top layer will get crisp while the lower layers should be soft. Serve with green vegetable of 
your choice and a salad. Potato Cakes
Preparation time: 25 minutes
Cooking time: 30 minutes
Serves 2-4
1 lb. potatoes
1 large carrot, thinly cut
1 green bell pepper, chopped
1 stick of celery, chopped
oats
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 of the skin.) Cut carrot into thin matchsticks. Chop 
the green pepper and celery. Add these to the potato purée and form into small cakes. Coat with 
oats and bake in the oven  at 325° F (170° C) on a baking sheet sprinkled with oats to prevent 
sticking. Copyright © Charlotte Gerson, 2007. All rights reserved. This material may not be reproduced in any medium, print or electronic without prior written permission from the author .Page 269Healing the Gerson Way—Defeating Cancer and Other Chronic Diseases
www.thegersonway.comPotatoes and Carrots, Westphalian Style  
6-8 small (or 4-5 large carrots) carrots, sliced
3 medium (or 2 large) potatoes, peeled and sliced 
1 large onion, chopped
3-4 tbsp. of soup stock 
Slice carrots into pan. Peel and slice potatoes and chop onion. Add all together in pan with soup 
stock (see “‘ Special Soup’ or ‘Hippocrates Soup ’” in Chapter 12, “Preparing Food and Juices—
The Basic Rules,” p. 106). Let simmer until done, adding a bit more soup stock, if necessary . When done, no liquid should remain in pan. Potatoes Anna
Preparation time: 20 minutes
Cooking time: 1 to 1-1/2 hours
Serves 2
onion , cooked
1 lb. potatoes, very thinly sliced
garlic , crushed
yogurt
parsley , finely chopped
Using a 10 -inch flan (or quiche) tin with  at least 1-inch sides , place a layer of cooked onions 
(sweated by the Gerson® method, which is done in a covered saucepan over very low heat for 
approximately 1 hour) on the bottom of the flan dish   Sprinkle with a little water to stop the 
onions from sticking. Very thinly slice the potatoes and layer them in the dish on top of the 
onions. Sprinkle with crushed garlic and some of the yogurt. Add an additional two layers, again 
sprinkling with garlic and yogurt. Press down each layer and make sure 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 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 while cooking; if they look 
too dry, add a little more yogurt. To serve, turn the potato cake out of its dish and sprinkle with 
finely chopped parsley. Copyright © Charlotte Gerson, 2007. All rights reserved. This material may not be reproduced in any medium, print or electronic without prior written permission from the author .Page 270Healing the Gerson Way—Defeating Cancer and Other Chronic Diseases
www.thegersonway.comPotato Puffs  
baking potato
Take a baking potato and cut it into thin (1/2-inch) slices. Place the slices on the oven rack and, 
without any addition, bake at high heat (425° F (218° C)) to puf f. Turn over and lower heat to 
325° F (163° C) with oven door cracked open. Bake for another 20 minutes. The slices puff up 
and become crisp and tasty, almost like fried potatoes. Done when shiny brown on both sides. This is marginal food, so eat it occasionally. Potato Salad
Preparation time: 10 minutes
Cooking time: 20 minutes
Serves 2
1 lb. small new potatoes
large sprig of mint
1 tbsp. fresh parsley
Dressing:
4 oz. yogurt
little flaxseed oil
2 cloves garlic, crushed
Scrub the potatoes and put in a saucepan with a little water. Gently simmer until cooked but 
still firm. While the potatoes are still hot, slice them and put into a warm dish. Pour over the 
dressing. Finish by sprinkling fresh chopped mint and parsley . Quick Bake Potatoes
Preparation time: 5 minutes
Cooking 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 half the time in the oven at 300-350 ° F (149-177 ° 
C); when cool enough,  the surfaces can be coated with flaxseed oil. Copyright © Charlotte Gerson, 2007. All rights reserved. This material may not be reproduced in any medium, print or electronic without prior written permission from the author .Page 271Healing the Gerson Way—Defeating Cancer and Other Chronic Diseases
www.thegersonway.comQuick Tomatoes and Zucchini
Preparation time: 5 minutes
Cooking time: 30 minutes
Serves 2
2 medium tomatoes, sliced
1 clove garlic , crushed
1/4 to 1/2 tsp. sugar (optional)
1 medium zucchini, sliced
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 and cook for about 20 minutes. Ratatouille
Preparation time: 15 minutes
Cooking time: 1 hour
Serves 2-4
8 oz. onions, sliced
8 oz. green/red/yellow bell peppers, seeded and thinly sliced
8 oz. eggplant
4 tomatoes, chopped
1 clove garlic, finely chopped
2 tsp. apple cider vinegar
marjoram
Slice the onions and place in a baking dish. Seed  and thinly slice the peppers. Add to the dish. Cut the eggplant s in quarters lengthwise and then into 1/4 -inch slices, and add. Chop the 
tomatoes and finely chop the garlic clove. Add to the dish together with the apple cider vinegar . Cook very gently in the oven at 3 25° F ( 170° C) until well done. Can also be cooked on top of 
the stove. Copyright © Charlotte Gerson, 2007. All rights reserved. This material may not be reproduced in any medium, print or electronic without prior written permission from the author .Page 272Healing the Gerson Way—Defeating Cancer and Other Chronic Diseases
www.thegersonway.comRed Cabbage 
1/2 red cabbage, shredded 
3 tsp. vinegar 
3 large onions, chopped
2 bay leaves
a little soup stock
3 apples, peeled and grated
1 tsp. sugar
Combine cabbage, vinegar, onions, bay leaves and soup stock (see “‘Special Soup’ or 
‘Hippocrates Soup’” in Chapter 12, “Preparing Food and Juices—The Basic Rules,” p. X) in a 
pan. Stew over low heat for approximately 1 hour. At the 1/2-hour mark, add apples and sugar. Red Cabbage and Apple Casserole
Preparation time: 15 minutes
Cooking time: 1-1/2 hours
Serves 2
medium red cabbage, shredded
apples (cook ing or green), sliced
juice of 1 orange
apple cider vinegar
maple 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 cider vinegar 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. Almost 
better as a reheated leftover! Copyright © Charlotte Gerson, 2007. All rights reserved. This material may not be reproduced in any medium, print or electronic without prior written permission from the author .Page 273Healing the Gerson Way—Defeating Cancer and Other Chronic Diseases
www.thegersonway.comRed Kuri Squash with Vegetables
Preparation time: 15 minutes
Cooking time: 30 minutes
Serves 2-4
1 red kuri squash
1 tbsp. water 
1 small sweet potato, cooked
1 small zucchini, cooked
1 red (or green) bell pepper, cooked
1 tomato, peeled
onion (or garlic) powder
fresh 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 flesh intact. Stand upright in a heat-proof dish to whi ch 
the water  has been added. Cover and bake at 300-350 ° F (149-177° C)  until cooked (about 30 
minutes; test by inserting a knife into the flesh). If there is enough room, 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 top 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 minutes
Cooking time: 30 minutes
Serves 2
1 lb. small zucchini
2 red bell peppers, seeded and quartered
thick yogurt 
3 tbsp. mint, roughly chopped
Dressing:
2 tbsp. lemon juice
2 cloves garlic, crushed
flaxseed oil
Cut the ends off the zucchini and cut in half lengthwise. Seed the peppers and cut into quarters. Put the zucchini  and peppers skin-side up on a baking tray. Bake in oven  at 325° F (170° C)  for 
about 1/2 hour. When cooked and tender, cool slightly and cut into 1 -inch lengths. Put into a 
serving dish, pour on the dressing and add the chopped mint. Serve with a smattering of cottage 
cheese. Copyright © Charlotte Gerson, 2007. All rights reserved. This material may not be reproduced in any medium, print or electronic without prior written permission from the author .Page 274Healing the Gerson Way—Defeating Cancer and Other Chronic Diseases
www.thegersonway.comRolled Chard Parcels
Preparation time: 10 minutes
Cooking time: 30 minutes
chard leaves
green  onions
snow peas
asparagus
broccoli
julienne 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 and then chop them. Blanch the chard leaves. Fill with the cooked vegetable medley 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
Preparation time: 10 minutes
Cooking time: 1 hour
Serves 2
1 small onion, thinly sliced
8 oz. potatoes
4 oz. carrots
4 oz. swede (rutabaga)
dill
Thinly slice the onion and cook by “sweating” in a little water. Meanwhile, gently cook the 
potatoes, carrots and swede. Drain thoroughly and, when cool enough to handle, co arsely 
grate into a bowl. Stir in the softened onion and dill. Put the mixture into an oven-proof dish. Bake for about 1/2 hour in the top of the oven at 350 ° F (180° C), or until cooked and slightly 
browning. Serve immediately. Copyright © Charlotte Gerson, 2007. All rights reserved. This material may not be reproduced in any medium, print or electronic without prior written permission from the author .Page 275Healing the Gerson Way—Defeating Cancer and Other Chronic Diseases
www.thegersonway.comSauté of Sweet Potatoes
Preparation time: 15 minutes
Cooking time: 20 minutes
Serves 2-4
4 medium sweet potatoes
juice of 1 orange
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 saucepan with the sweet potatoes. Heat gently but don’t 
let the mixture boil. Put into a serving dish and allow to cool a little . Then add the flaxseed oil, 
toss and serve imm ediately with fresh parsley (or chives) and a green salad . Scalloped Potatoes ( Without Yogurt)
1 onion
potatoes, sliced
tomato, sliced
marjoram and/or thyme
Place a whole chopped onion in bottom of a glass baking dish. Slice potatoes and place one 
layer on top of the onion. Add a layer of sliced tomato on top, then another layer of sliced or 
chopped onion. Sprinkle with 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 minutes
Cooking time: 1 to 1-1/2 hours
Serves 2
1 lb. potatoes
1 small onion, finely chopped
1 clove garlic, finely chopped
yogurt
Cook the potatoes gently until just cooked but firm. Slice thinly. Finely chop the onion and 
garlic. Arrange the slices of potato, layered with onion 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 to 
brown on top. Copyright © Charlotte Gerson, 2007. All rights reserved. This material may not be reproduced in any medium, print or electronic without prior written permission from the author .Page 276Healing the Gerson Way—Defeating Cancer and Other Chronic Diseases
www.thegersonway.comSpinach 
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 the pan. Do not add water. Stew over a low flame until 
spinach wilts. Pour off excess juice. Serve chopped with slice of lemon. Spinach or Chard with Tomato Sauce
Preparation time: 15 minutes
Cooking time: 15 minutes
spinach (or chard)
lemon  grass
sprig of rosemary
allspice (optional)
Cook the spinach (or chard) with some lemon  grass and a sprig of rosemary (and a pinch of 
allspice, if desired). Thinly cut the ribs of the spinach (or chard) and cook the leaves. Serve with 
tomato sauce. Stuffed Eggplant
Preparation time: 20 minutes
Cooking time: 1 hour
Serves 2
1 eggplant
4 oz. tomatoes
1 medium onion
1 clove garlic, crushed
1 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. Meanwhile, in another saucepan, very gently cook the 
tomatoes for 5 minutes. Press through s ieve to get rid of the skins; set aside the pulp. Cut the 
cooled eggplant s in half lengthwise. Scoop out the pulp, leaving a 1/2-inch thick outer shell. Chop the eggplant  pulp and set aside. Place the eggplant  shells in a shallow baking dish with 
just a little water in the bottom to prevent sticking. Bake for 30 minutes at 350° F (180° C). Sauté the onion and crushed garlic in a very little boiling water until tender . Stir in the parsley. Add the sieved tomato pulp and the chopped eggplant  pulp, and cook for 20 minutes on 
moderate heat until it thickens. Spoon this mixture into the cooked eggplant  shells. Keep warm 
in the oven until serving, or leave to cool and serve cold. Copyright © Charlotte Gerson, 2007. All rights reserved. This material may not be reproduced in any medium, print or electronic without prior written permission from the author .Page 277Healing the Gerson Way—Defeating Cancer and Other Chronic Diseases
www.thegersonway.comStuffed Mixed Vegetables
Preparation time: 25 minutes
Cooking time: 30 minutes
Serves 2-4
1 zucchini
1 eggplant
2 small onions, chopped
garlic , crushed
marjoram
1 green (or red) bell pepper
soup stock
2 tomatoes 
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 and marjoram. Cut the peppers in half and take 
out the seeds. Stuff the eggplant, zucchini and peppers with the mixture and  put in a shallow 
baking dish on a layer of onion rings. Bake at 300-350 ° F (149-177° C)  until the pepper is done. Add a little soup stock (see “‘ Special Soup’ or ‘Hippocrates Soup’ ” in Chapter 12, “Preparing 
Food and Juices—The Basic Rules”)  if the dish seems to be getting dry. Serve with tomato 
sauce. Stuffed Pepper
Preparation time: 10 minutes
Cooking time: 50 minutes
Serves 1
red (or green) bell pepper, seeded 
leftover mixed chopped vegetables
tomatoes, sliced
Halve the pepper and seed it. Place it open-side up in an oven-proof dish. Stuf f leftover mixed 
chopped vegetables into pepper halves. Place slices of tomato over the top. Cook at 350° F 
(180° C) for 40 to 50 minutes or until the pepper is soft. Serve with broccoli or other very green 
vegetable. Variation:  For a change from baked potato, serve with Potato Puffs . Copyright © Charlotte Gerson, 2007. All rights reserved. This material may not be reproduced in any medium, print or electronic without prior written permission from the author .Page 278Healing the Gerson Way—Defeating Cancer and Other Chronic Diseases
www.thegersonway.comStuffed Squash 
3-4 acorn squash 
1/2 cup onion, diced 
1/2 cup celery, diced 
1/2 cup carrot, diced 
1-1/4 cup cooked brown rice 
1/2 cup lentils sprouted 
1/4 cup raisins (or chopped prunes), soaked and drained
3 tsp. fresh parsley, minced 
1/2 tsp. rubbed sage 
1/2 tsp. thyme
1 large clove garlic, crushed
Slice squash lengthwise and remove seeds. Combine remaining ingredients and fi ll 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 recipe (see p. X). 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 minutes
Cooking time: 1 hour
Serves 2
8 oz. sweet potat oes
2 eating apples , sliced
a little water
a little sugar
allspice (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 of apple. Over each layer, sprinkle some water and a 
little sugar (and allspice, if using). Bake at 300-350 ° F (149-177° C)  covered for 20 minutes , 
then remove cover and bake for an additional 10 minutes. Serve as a main dish with a salad (if 
omitting the allspice) or as a dessert ( if using allspice). Copyright © Charlotte Gerson, 2007. All rights reserved. This material may not be reproduced in any medium, print or electronic without prior written permission from the author .Page 279Healing the Gerson Way—Defeating Cancer and Other Chronic Diseases
www.thegersonway.comTangy Sweet and Sour Casserole
Preparation time: 20 minutes
Cooking Time: 1-1/2 to 2 hours
Serves 2
1 large (or two small) cooking apples, peeled and sliced
few slices of leek, sliced
1 small onion, peeled and sliced
1 small sweet potato, sliced
1 small parsnip, cored and chopped
bay leaf
1 tomato, skinned and sliced
1 large clove garlic, crushed
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 sprinkle 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, sliced
tomatoes, sliced
leeks, sliced
potatoes
zucchini s
peppers
carrots
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 of the pan. Take an assortment of sliced, chopped or 
cubed vegetables and put in layers until about 3/4 full. Add a little water if needed. Cook gently 
until don e. 
Copyright © Charlotte Gerson, 2007. All rights reserved. This material may not be reproduced in any medium, print or electronic without prior written permission from the author .Page 280Healing the Gerson Way—Defeating Cancer and Other Chronic Diseases
www.thegersonway.comWinter Vegetable Casserole
Preparation time: 20 minutes
Cooking time: 2 hours
Serves 2
sweet potato
parsnip
swede (aka: rutabaga)
celery root
celery stalks
fennel root
tomatoes
Brussels sprouts
bay leaves
water (or soup stock)
fresh parsley, chopped
Chop, slice or dice any or all of the above ingredients (with the exception of the Brussels 
sprouts and parsley). Put into a large casserole dish with the bay leaves and very little water (or 
soup stock; see “‘Special Soup’ or ‘Hippocrates Soup’” in Chapter 12, “Preparing Food and 
Juices—The Basic Rules,” p. X)  to stop the vegetables from sticking. Cover and cook slowly at 
325° F (170° C ) for 1-1/2 hours. Trim and halve the Brussels sprouts, add to the casserole  and 
continue to cook for another 1/2 hour. Sprinkle with fresh, chopped parsley just before serving. Zucchini  and Potato Bake
Preparation time: 20 minutes
Cooking time: 1-1/2 hours
Serves 2
1 lb. zucchini, finely sliced
1 lb. potatoes , finely sliced
2 medium onions , finely sliced
2 cloves garlic, crushed
10 oz. yogurt
fresh parsley , chopped
Finely slice the zucchini , potatoes and onions. Place alternate layers of zucchini , potatoes and 
onions in a casserole dish,  adding a sprinkling of crushed 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 
clove and add to the yogurt. When the dish is cooked, remove from the oven and spread the 
yogurt mixture on top. Sprinkle chopped fresh parsley over the top and serve immediately . Copyright © Charlotte Gerson, 2007. All rights reserved. This material may not be reproduced in any medium, print or electronic without prior written permission from the author .Page 281Healing the Gerson Way—Defeating Cancer and Other Chronic Diseases
www.thegersonway.comZucchini with Garlic and Parsley
Preparation time: 15 minutes
Cooking time: 35 minutes
Serves 2
1 lb. zucchini
3 tbsp. parsley, finely chopped
2 cloves garlic, crushed
juice of 1 lemon
flaxseed oil
Chop both ends off the zucchinis  and cook whole. While they are cooking, finely chop the 
parsley and crush the garlic. Mix with the lemon juice and flaxseed oil. Put into a serving bowl. When the zucchinis  are cooked, halve lengthwise (if small) or slice thickly (if lar ge). While still 
hot, add to the serving bowl and toss in the mixture. Serve immediately with oven -roasted bell 
peppers, a baked potato and a green salad. Zucchini  with Mint
Preparation time: 10 minutes
Cooking time: 30 minutes
Serves 2
4 small zucchinis
2 tbsp. apple cider vinegar
2 tbsp. water
2 tbsp. chopped mint
Cook the zucchinis  gently until just cooked but firm. C ut both ends off, then cut diagonally into 
thin slices. Put into a small casserole dish. Mix the apple cider vinegar , water and chopped mint 
and pour over the sliced zucchini . Bake gently in the oven at 300° F (149° C)  until warmed 
through. Then leave to cool and serve with a baked potato and a green salad. Copyright © Charlotte Gerson, 2007. All rights reserved. This material may not be reproduced in any medium, print or electronic without prior written permission from the author .Page 282Healing the Gerson Way—Defeating Cancer and Other Chronic Diseases
www.thegersonway.comDesserts
Applesauce, Cooked 
3 medium apples, pared, cored and sliced
honey (or sugar)
Put apple slices in saucepan half covered with cold water. Add honey (or sugar) to taste. Boil 
until soft, about 15 minutes. Put through food mill and mix with honey . Applesauce, Fresh 
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 . Season to 
taste and enjoy. 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 
pinch of allspice 
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)
pinch of allspice 
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 mixture. 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. Copyright © Charlotte Gerson, 2007. All rights reserved. This material may not be reproduced in any medium, print or electronic without prior written permission from the author .Page 283Healing the Gerson Way—Defeating Cancer and Other Chronic Diseases
www.thegersonway.comApple-Sweet Potato Pudding 
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) 
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. Cherries (Stewed) 
1/2 lb. cherries, stemmed
1 tsp. potato starch 
2 tsp. cold water 
2 tsp. sugar 
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 particularly healthful and are best enjoyed raw.) Currants 
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. Copyright © Charlotte Gerson, 2007. All rights reserved. This material may not be reproduced in any medium, print or electronic without prior written permission from the author .Page 284Healing the Gerson Way—Defeating Cancer and Other Chronic Diseases
www.thegersonway.comFruit Combination 
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
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 
4-5 ripe pears, halved and cored 
4 oz. water
4 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 mixture over them. Bake in slow oven at 250° F (121° C)  
until done. Baste with juice if necessary. Oatmeal Cake 
4 cup oatmeal (dry oats) 
2 carrots, grated or blended 
honey and raisins (as desired)
Combine all the above ingredients (except yogurt) in a baking dish. Put in the oven without a lid 
and bake for 45 minutes at 250° F (121° C). Serve with yogurt. Peaches 
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 half cover fruit level. Cover . Simmer for 10 minutes. Cool. Add sugar and serve chilled. Copyright © Charlotte Gerson, 2007. All rights reserved. This material may not be reproduced in any medium, print or electronic without prior written permission from the author .Page 285Healing the Gerson Way—Defeating Cancer and Other Chronic Diseases
www.thegersonway.comPears
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 
1/2 lb. plums, halved and pitted (or leave whole) 
2 tsp. sugar
Cut plums 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 Banana Whip 
1 cup dried prunes, soaked and cooked
2 small bananas, mashed
juice of 1/4 lemon 
1 tsp. sugar
Whip all ingredients together thoroughly and put in refrigerator for 1 hour . May be served in 
slices decorated with sweetened yogurt. Prunes and Apricots (Dried) 
1/2 lb. prunes
1/2 lb. apricots 
1/3 cup barley
Soak prunes and apricots overnight in water to cover. Use same water and boil with barley. Cool 
and serve. Copyright © Charlotte Gerson, 2007. All rights reserved. This material may not be reproduced in any medium, print or electronic without prior written permission from the author .Page 286Healing the Gerson Way—Defeating Cancer and Other Chronic Diseases
www.thegersonway.comADDITIONAL READING:
Dying to Have Known  (DVD) - A Documentary Film by Stephen Kroschel
Filmmaker, Stephen Kroschel, sets out to find hard evidence of the effectiveness of the Gerson Therapy, a 
long-suppressed natual cancer treatment. His travels take him across both the Atlantic and Pacific Oceans, 
from upstate New York to San Diego to Alaska, from Japan to Holland and Mexico. In the end, he presents 
the testimony of patients, scientists, surgeons and nutritionists, who testify to the effectiveness of the Gerson 
Therapy and shows the hard scientific evidence to back up their claims. Click Here to Order DVD: $24.95
A Cancer Therapy: Results of 50 Cases  - Max Gerson, M.D. This is Dr. Gerson’s landmark book, the work of a true medical genius. In it, Gerson details the therapy, its 
history and development through 1958. Case histories, X-rays, photographs. Click Here to Order $19.95
Dr. Max Gerson, Healing the Hopeless  - Howard Straus. The first definitive biography of Dr. Max Gerson from his early years in Germany, through his stunning medical 
discoveries, flight from Nazism and battles with the American medical establishment. Thoroughly documented, 
over 20 photographs. Click Here to Order $19.95
A Time to Heal - Beata Bishop. Beata Bishop, a novelist and writer for the BBC, received a diagnosis of malignant late stage melanoma 
— normally a death sentence. When she met Charlotte Gerson’s daughter in London, she settled on the Gerson 
Therapy. This is the moving story of her complete recovery, over 20 years ago. Bishop is alive and well today. Click Here to Order $12.95
The Gerson Miracle  (DVD) - Stephen Kroschel. This award-winning documentary about the Gerson Therapy is a powerful statement of the Therapy’s 
effectiveness. Cured patients, why we are ill, how we can recover. 91 minutes, color. A “must have!” 
Click Here to Order DVD: $24.95
All books and videos can be ordered from: Charlotte Gerson 355 Greenwood Place, Bonita, CA  91902 (619) 
656 2504 or email: charlotte@charlottegerson.com. Other related books, audio and video tapes available from The Gerson Institute, 1572 Second Ave., San Diego, 
CA 92101 Tel. : (888) 4-GERSON • www.gerson.org
Healing_the_Gerson_Way.txt
Summarize the following text section accurately and concisely. Maintain specific details and numerical information, and use anti-repetition mechanisms:

        Simmer until done. When done, there should be no water left. Mash with enough yogurt to 
make smooth. Mashed Potatoes and Chard  
1 bunch green (or red) chard 
4-5 tbsp. water (or soup stock) 
3 large (or 4 medium) potatoes, peeled and cubed
6-8 oz. yogurt
Shred the chard and put in pan. Add water (or soup stock; see “ ‘Special Soup’ or ‘Hippocrates 
Soup ’” in Chapter 12, “Preparing Food and Juices—The Basic Rules”) 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 soft and done. Remove water if any remains, and add yogurt. Mash all 
together. 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. Copyright © Charlotte Gerson, 2007. All rights reserved. This material may not be reproduced in any medium, print or electronic without prior written permission from the author. Page 266Healing the Gerson Way—Defeating Cancer and Other Chronic Diseases
www. thegersonway. comMashed Potatoes Gerson® Style 
Preparation time: 10 minutes
Cooking time: 35 minutes
potatoes, peeled and cut into pieces
onion, peeled and chopped small
water 
Place potatoes and onions in a pot. Add just enough water to reach the vegetables half-way 
up. Cover, bring to boil and simmer until potatoes are cooked. (Most of the cooking water will 
probably be gone. ) Mash potatoes and onions using some (or all) of the cooking water. If not 
enough moisture, add some soup stock  (see “‘ Special Soup’ or ‘Hippocrates Soup ’” in Chapter 
12, “Preparing Food and Juices—The Basic Rules”). 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
potatoes
Cut 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 surprisingly low heat (300 ° F (149 ° C)) if left in long enough. Depending on the variety of potato, they can brown very quickly and puff up at high heat ( 425°  
F (218° C)). They can also be browned under the broiler, but watch them to avoid burning. This 
is meant to be an occasional treat. Parsley Potatoes 
potatoes
parsley, chopped
flex seed oil
Boil several potatoes in their skins until done. Remove the peel and roll in some chopped 
parsley after slightly brushing with flaxseed oil.
1 hour
What is the total cooking time for the "Root Vegetable Rosti" recipe?
Not mentioned in the provided text (there is no recipe with this name)
Which ingredients are used to make the "Tangy Sweet and Sour Casserole"?
350° F (180° C)
What is the recommended temperature for cooking the "Stuffed Squash" recipe?
Not mentioned in the provided text (there is no recipe with this name)
What is the recommended cooking method for the "Quick Tomatoes and Zucchini" recipe?
Not mentioned in the provided text (there is no recipe with this name)
What is the purpose of the "Ratatouille" recipe?