I see in Gerson one of the most eminent geniuses in the
history of medicine. —Albert Schweitzer
For over thirty years I have recommended the Gerson Therapy to
persons fighting cancer, and have never once had cause to regret it.This new Gerson manual is the best ever written on the subject:
comprehensive, up to date, exhaustively referenced, and very read-
able. It explains the therapy as it instructs on exactly how to do ityourself. Most importantly, Healing the Gerson Way  is about heal-
ing chronic diseases other than cancer, including many that aresupposedly “hopeless.” Don't let anyone tell you otherwise: There ismuch more than hope for “terminal” patients: there is Gerson. Thisis a compendium of knowledge, based on decades of success, thatyou will want to share with everyone you know. —Andrew W. Saul, Assistant Editor,
Journal of Orthomolecular MedicineThe
Gerson 
Therapy
Cookbook
Charlotte Gerson 
Copyright © 2007, 2008, 2009, 2010, 2013 by Charlotte Gerson  
1VCMJTIFECZ(FSTPO(PPE
B%BVQIJO1VCMJDBUJPOTDPNQBOZXXXHFSTPOHPPEDPN
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All rights reserved. No part of this book may be reproduced in any form or by any means without the prior written consent of the publisher, except for brief quotes used in 
reviews. ISBN-13: 978 JW5BCMFPG Contents
1SFQBSJOH'PPEBOE+VJDFT 
3FDJQFT 
Special Notes  ................................................................................................ 
Bread  ......................................................................................................... 
Yogurt  ....................................................................................................... 
Sweeteners  ................................................................................................ 
Washing Fruits and Vegetables............................................................. 
Baking  ....................................................................................................... 
Cooking Time/Serving Size  ................................................................... 
Special Soup or Hippocrates Soup........................................................ 
Recipes........................................................................................................... 
Dips  ........................................................................................................... 
Appetizers................................................................................................. 
Dressings  .................................................................................................. 
Salads......................................................................................................... 
Soups  ......................................................................................................... 3
Vegetables and Potatoes......................................................................... 
Desserts..................................................................................................... 9
Preparing Food and Juices—
The Basic Rules
A first-rate soup is more
creative than a second-rate painting. —Abraham Maslow
ssuming that your kitchen is now fully equipped for your healing
Gerson routine, and that you have banished from your home all
forbidden foods and substances, the moment has come to find out aboutthe all-important task of food preparation. The rules are simple, butthey must be observed faithfully to secure the best results. All food must be organic and as fresh as possible. Ideally, we should
be able to gather fresh, living food from our own organic gardens;unfortunately, this is not an ideal world and we must compromise. Thenext best thing is to shop frequently for salad and leaf vegetables insmallish amounts so there is no need to keep them for any length oftime. Apples, pears, oranges and root vegetables can be stored for awhile without significant loss of quality. The two most important basic rules of food preparation are the
following:
• All foods must be prepared with great care in order to pre-
serve nutrients as much as possible. Cooking must be slow,using low heat; high temperatures alter nutrients in vegetablesand cause them to be less easily absorbed. Vegetables shouldA
$PPLCPPL5 he Gerson Way
not be peeled—valuable nutrients are contained in or immedi-
ately underneath their skins—and only washed or well 
scrubbed. Except for potatoes, corn and whole beets, which 
have to be boiled in sufficient water, vegetables are cooked 
with the minimum of water or soup stock (see “Special Soup 
or Hippocrates Soup,”) or on a bed of sliced onions and 
tomatoes, which release enough moisture to keep the vegeta-
bles from burning. Remember that oxidation, with loss of 
nutrients, sets in as soon as you cut into a vegetable or fruit; 
only start chopping when you are ready to cook. •Food must be tasty, varied and enjoyable to make up for being
very different from the so-called normal Western diet. Varietyhelps to stimulate appetite. It also supplies a wide range ofminerals and trace elements needed by the body to heal.Remember the importance of eye appeal! Salads in particularcan be made truly tempting by mixing green leaves withchopped tomatoes and multicolored peppers, adding radishes
and a smattering of chives. A small vase of flowers on the dining table can work wonders in mak-
ing the meal taste even better. The Gerson diet strikes a fine balance between raw and cooked foods. The ample main meals may suggest to some patients that much of their
food is cooked, but this is not the case. Meals begin with huge helpings
of raw salad and end with raw fruit, and the daily ration of 13 glasses of
freshly made juice is as raw as can be. Cooked foods are necessary. Dr.
Gerson’s experience showed that patients do not digest well if given
only raw foods along with the juices. In fact, cooked foods provide addi-
tional variety and enable patients to eat more than they would on an
exclusively raw diet. They also supply soft bulk, which promotes thedigestion of the raw foods and juices. The most popular item on the list of cooked foods is the “Special 
Soup or Hippocrates Soup” that helps to detoxify the kiEOFZT
and is highly comforting, especially in cold weather.  All cookedPreparing Food and Juices—The Basic Rules
foods serve as a kind of “blotting paper” in the stomach, helping to deal
with the constant intake of large amounts of juice. Even so, cookedfoods only account for some 3 to 4 pounds of the patient’s daily con-sumption, while raw foods, mostly made into juices, represent some 17pounds! THE ALL-IMPORTANT JUICES
Only four kinds of juice are used in the treatment of all categories ofpatients, except for a few minor exceptions. The basic juices are:
• Apple/carrot juice• Carrot-only juice• Green juice• Orange juiceOccasionally, for special cases, a different juice may have to be substi-
tuted. For example, diabetics receive grapefruit juice instead of orangejuice, since grapefruit contains less sugar; sometimes a fruit juice, suchas apple juice, is given to patients with collagen diseases who should notdrink citrus juice. Apple/Carrot Juice
Use approximately 8 ounces each of carrots and apples. Wash and brush(do not peel), grind to a pulp and place in a cloth supplied with thepress-type juicer to press. Serve and drink immediately. Carrot-Only Juice
Use approximately 10-12 ounces of carrots. Wash and brush (do notpeel), grind to a pulp and place in a cloth supplied with the press-typejuicer to press. Serve and drink immediately. $PPLCPPL5IF  Gerson Way
Green Juice
Use romaine, red leaf lettuce, endive, escarole, two to three leaves of red
cabbage, young inner beet tops, Swiss chard, a quarter of a small greenpepper and watercress. Add one medium apple when grinding. Procureas many of these materials as possible. If some of the above items are notavailable, do not  use substitutes, such as spinach or celery. Grind the
material to a pulp and place in a cloth for pressing. This juice must bedrunk immediately since its enzymes die quickly. Orange (or Grapefruit) Juice
Use only a reamer-type juicer, electric or hand operated. Do not squeezethe peel of the fruit. The aromatic oils contained in the skin are harmfuland would interfere with the treatment.Recipes
ast, but far from least, this chapter contains a treasury of recipes
that add variety, pleasure and super-healthy nutrition to Gerson-
style meals. However, there are some important points to remember:
•Study and learn by heart the basic rules for food preparation  
described in, “Preparing Food and Juices—The  Basic 
Rules”. • If you are a Gerson patient, newly embarked on the full inten-
sive therapy, you need to limit your food intake to the basic  
recipes for the first three months  and eat no dairy products 
for the first six to 10 weeks. • After three months, you may introduce some variety by using
different salads, dressings and vegetable courses. •The “Special Soup or Hippocrates Soup” and the  baked 
potato are essential parts of the healing diet and must  not be 
omitted. If you are not ill but wish to improve your health and well-being by  
switching to the Gerson lifestyle, you may of course enjoy the recipes  
freely. Please use the slow, low heat, waterless or minimum-water cook-
ing method, in order to preserve precious  nutrients. L$PPLCPPL5IF(FSTPO8BZ
SPECIAL NOTES
Bread
You will find no recipes for bread or other flour-based baked goods in
this chapter. The only acceptable bread—unsalted, organic 100% ryebread—is available at good health food stores, so there is no point inbaking bread at home. Patients are allowed two small slices of bread aday, but only after eating the complete Gerson meals consisting of salad,soup and potato with vegetables and fruit. Bread must not take the placeof any of these items. Yogurt
Yogurt, when permitted, must be certified organic and fat free (orextremely low fat). A few recipes refer to “yogurt.” To make this, hangsome regular yogurt, placed in several layers of cheesecloth, over thesink or in a cheesecloth-lined strainer over a bowl, and allow it to drainovernight
Sweeteners
The only permitted sweeteners are:
• Organic raw brown sugar, which is available in various shades
ranging from light beige to dark brown
• Organic clear honey• Organic maple syrup• Unsulphured molasses• Sucanat (also known as Rapadura)In the recipes, these ingredients are referred to as “honey” and
“sugar.” Recipes
Washing Fruits and Vegetables
All fruits and vegetables must be washed before use. If the water supply  
in your area is not fluoridated, purified water (produced by reverse  
osmosis) may be used, both for washing produce and for cooking. If the  
water supply contains fluoride, only distilled water is permissible for  
cooking and as a final rinse for fruits and vegetables. Baking
When baking, the oven should always be preheated. Cooking Time/Serving Size
When a specific cooking time or a number of people served is omitted,
it is because it depends on the size of the ingredients. For example, if alarge potato is used, it takes much more time to bake or cook than asmall one. Also, one or two large potatoes serve more people than thesame number of small ones. Special Soup or Hippocrates Soup
1 medium celery root, if available 
(if not, 3 to 4 celery branches (i.e., pascal)) 
1 medium parsley root (rarely available; may be omitted)2 small or one large leek (if not available, use 2 small onions instead)2 medium onionsgarlic to taste 
(may also be squeezed raw into the hot soup instead of cooking it)
small amount of parsley
1-1/2 pounds tomatoes (or more, if desired)1 pound potatoes
Wash and scrub vegetables and cut into slices or 1/2-inch cubes. Put in
large pot, add water to just cover vegetables, bring to a boil, then cookslowly on low heat for 1-1/2 to 2 hours until all the vegetables are soft.$PPLCPPL5 he Gerson Way
RECIPES
Dips
Carrot and Dill Dip
Preparation time: 15 minutes
Cooking time: 30 minutes Serves 4-8
1 lb. carrots, scrubbed, unpeeled
4 tbsp. yogurt2 tbsp. dill weed (or 2 tsp. dried dill), finely chopped1 tsp. flaxseed oil juice of 1 small lemon
Simmer carrots until just tender. Drain and leave until cooled. Put
through the food mill. Mix in yogurt, dill, flaxseed oil and lemon juice.Mix well. Chill in the refrigerator. Serve as part of a large salad or as adip with carrot, zucchini and bell pepper sticks. Also delicious on bread. Orange (or Red) Pepper Dip
Preparation time: 15 minutesServes 6
2 orange (or red) bell peppers
10 oz. yogurt1/2 tsp. organic tomato purée
Seed and dice one of the peppers very finely and mix with the yogurt
and tomato purée. Slice the remaining pepper lengthwise in half andremove the seeds. Place the yogurt mixture into each pepper half. Placeon a serving dish with thin strips of carrot, zucchini and celery.Recipes
Appetizers
Celery Root Rémoulade Appetizer
Preparation Time: 10 minutes
Serves 2-4
celery root
radicchio lettuce2 or 3 varieties of loose leaf lettuce (butter or red leaf lettuce)green onions (or chives), chopped parsley (or tarragon) 
Dressing:
vinegarwaterhoneyyogurt
Combine the dressing ingredients. Grate the celery root and add the
dressing. Place lettuce leaves on a plate and top with celery root. Sprinklewith chopped green onions (or chives) and parsley (or tarragon). Eggplant Appetizer
Preparation time: 15 minutesCooking time: 50 minutes Serves 2
1 eggplant
1 small onion, chopped1/2 tbsp. organic tomato puréeparsley (or cilantro)lemon wedge yogurt$PPLCPPL5IF(FSTPO8BZ
Prick the skin of the eggplant all over. Place directly onto the oven rack
(or use a small baking dish) and bake at 375° F (190° C) for about 40minutes near the top of the oven, turning once after 20 minutes.Remove from oven and cool. When cool, peel away the stalk and skin,and chop the flesh until you have a rough purée. Heat a little water in asmall pan and sauté the chopped onion over low heat for about 10 min-utes or until soft. Stir in the tomato purée and the eggplant purée. Cookfor another 2 minutes over high heat to remove excess moisture.Remove from heat and cool completely. Chop some parsley (or cilantro)and mix in with the purée. Lay on a bed of lettuce. Garnish with a wedgeof lemon and a little yogurt. Grapefruit Appetizer
Preparation time: 15 minutesServes 1 or 2
1 pink grapefruit
celery1 red bell pepper, seededradicchio (or red leaf lettuce leaves)grated horseradish
Cut the grapefruit in half. Juice one-half and cut out the segments of the
other half. Chop some celery and seeded red pepper. Arrange a layer ofradicchio (or red leaf lettuce leaves) on a plate. Mix grapefruit segments,celery and red pepper together and put on top of lettuce. Make a dress-ing with grapefruit juice flavored with a little grated horseradish (orchopped mint leaves). Variation:  Put grapefruit segments on top of endive and watercress. Make a dressing with yogurt and a little grapefruit juice. Mix well andserve immediately. How to segment a grapefruit:  Cut a horizontal slice off the top and
bottom. Sit the grapefruit flat and, using a sharp knife, remove the peeland outer white membrane by cutting downwards in sections. Using acontainer to catch any juice, cut between the membranes and the flesh ofRecipes
1each segment to the core, taking care to point the knife blade away from
you. Work around the grapefruit, easing out each segment as you go. Jerusalem Artichoke Paté
Preparation time: 20 minutesCooking time: 40 minutesServes 2
1 lb. Jerusalem artichokes
1 tbsp. yogurt1-2 tsp. lemon juiceparsley, choppedflaxseed oil 
Scrub the artichokes. Put in dish in oven to roast at 400° F (204° C) for
25 minutes. (It’s a good idea to cook them with your baked potato. )Allow to cool and remove skin. Mash or purée (with electric blender orfood mill) until it has a creamy consistency. Add the yogurt, lemonjuice, chopped parsley and flaxseed oil, and beat together. Serve as anappetizer or a snack with toasted slices of bread and a smattering of var-ious lettuce leaves and cherry tomatoes to decorate. Melon and Mango Appetizer
Preparation time: 15 minutesServes 2-4
slices of honeydew and/or cantaloupe melon
slices of mango
Dressing:
1/2 tbsp. honey1 tbsp. flaxseed oil2 tbsp. lime (or lemon) juicemint leaves$PPLCPPL5IF(FSTPO8BZ
Cut the melon in half and remove the rind. Slice the melon and arrange
in a fan shape on a shallow plate. Slice the mango lengthwise and peel,including the flesh left around the pit. Cut the mango flesh into slicesand arrange between the melon slices on the plate. Pour the dressingover the melon. Papaya and Lime Appetizer
Preparation time: 15 minutesServes 2
2 papayas
2 tbsp. honeyjuice of 1 lime1 lime for decoration, sliced
Peel the papaya and remove the seeds. Cut into slices (or cubes). Mix
the honey with the lime juice and pour over papaya slices. Toss gentlyand refrigerate. Serve chilled, decorated with thin slices of lime. Stuffed Zucchini Appetizer
Preparation time: 10 minutesCooking time: 5 minutesServes 2-4
8 medium zucchinis
1 large onion, chopped1 green bell pepper3 tomatoes1 tsp. parsley, chopped1 clove garlic, crushedred leaf lettuce4-6 tbsp. dressing
Dressing:
6 tbsp. apple cider vinegar (or lemon juice)
Recipes
4 tbsp. water
herbsflaxseed oil
Cook the zucchini whole (about 5 minutes on a very low heat) until
half-cooked. Cut off both ends and cut each in half lengthwise. Scoopout the seeds and chop them. Sprinkle some dressing into the zucchinihollows and add a little chopped onion. Leave to marinate while prepar-ing the stuffing. Take the remaining onion and chop the pepper andtomatoes, add the chopped parsley and crushed garlic, and mix with thechopped zucchini middles. Toss in the rest of the dressing and fill thehollows with the mixture. Arrange on a layer of red leaf lettuce to serve. Yogurt and Apricot Sorbet Appetizer
Freezing time: 2-3 hoursPreparation time: 15 minutesCooking time: 40 minutesServes 2-4
8 oz. dried apricots
20 fl. oz. water10 oz. yogurt2 tbsp. honey 
Place the apricots and a little water in a saucepan and bring to a boil. Cover and simmer for 30-40 minutes, or until soft. Add the rest of thewater to bring the liquid content to 15 oz. Leave to cool. Place the apri-cots and liquid in a blender and blend until smooth. Add the yogurt andhoney but do not blend these. Transfer the contents to a freeze-proofcontainer and freeze until solid. Use an ice-cream scooper to serve oneor two scoops into a bowl. Serve immediately.$PPLCPPL5IF(FSTPO8BZ
Dressings
Baba Ghanoush (Eggplant and Lemon Dressing)
Preparation time: 10 minutes 
Cooking time: 1 hourServes 3 or 4
1 large eggplant
1 or 2 cloves garlic 2 tbsp. lemon juice1 tbsp. parsley, chopped
Bake the eggplant for 1 hour at 350-400° F (177-204° C). When cooled
enough to peel, drain off excess juice, squeezing gently. Mash and blendwith garlic until fairly smooth and add lemon juice and parsley. Mixwell. Serve with lemon wedges. Good with crudités (raw veggies) and asa relish as well as a sauce. Variation: Mix with yogurt. Basic Salad Dressing
Preparation time: 7 minutes
Serves 2
2 tbsp. lemon juice (or apple cider vinegar)
2 tbsp. waterpinch of sugar (optional)
Mix together and put into a container with any of the following:
tarragon, pushed in stalk firstshallots (or green onions), finely chopped 2 cloves garlic, peeled and crushedfresh bay leaflemon grass (for a lemon flavor)Recipes
Dressing for Vegetables
Preparation time: 5 minutes
Serves 2
2 tbsp. lemon juice (or apple cider vinegar)
2 tbsp. waterpinch of sugar (optional)yogurt
Mix lemon juice (or apple cider vinegar), water and sugar (if used). Mix
in yogurt and beat well. Flaxseed Oil and Lemon Juice Dressing
Preparation time: 5 minutesServes 2
1 tbsp. flaxseed oil
1/2 tbsp. lemon juice(Use a ratio of 2/3 oil to 1/3 lemon juice)garlicfresh herbsa little orange juice
Combine all the ingredients in a pitcher and stir vigorously. Pour over
the salad and serve immediately. Garlic and Green Onion Dressing
Preparation time: 5 minutesServes 1
1 tbsp. flaxseed oil
1/2 tbsp. lemon juice (or apple cider vinegar)1 clove garlic1 green onionfresh parsley
$PPLCPPL5IF(FSTPO8BZ
chives
dillfennela little mint
Mix flaxseed oil with lemon juice (or apple cider vinegar). Crush the
garlic and add. Chop the green onion, parsley and chives and add,together with the dill, fennel and mint. Either pour over the salad andserve immediately, or put into a pitcher and allow guests to servethemselves. Variation: If you have no fresh herbs, use a generous pinch of suitable
dried herbs. Basic Dressing
Preparation time: 5 minutesServes 6
2-1/3 cup apple cider vinegar
1 tsp. sugar2/3 cup water
Mix ingredients together. Variation:  Add some or all of the following herbs (optional), letting
them infuse: tarragon (pushed in stalk first); shallots or spring onions,finely chopped; 2 cloves of garlic, peeled and crushed with the back of aknife; and 1 fresh bay leaf. Orange Vinaigrette
Preparation time: 6 minutesServes 1
1 clove garlic
2 tbsp. fresh parsley2 tbsp. apple cider vinegar1 tsp. sugarRecipes
4 tbsp. orange juice
1 tbsp. flaxseed oil
Chop the garlic and parsley, and add to vinegar, sugar, orange juice and
flaxseed oil. Yogurt, Garlic and Honey Dressing
Preparation time: 6 minutesServes 2
6 oz. yogurt
1 clove garlic, crushed1 tsp. honeywatercress
Mix the ingredients, toss lightly and serve immediately. Garnish with
watercress. Yogurt, Herb and Vinegar Dressing
Preparation time: 4 minutes
apple cider vinegar
a little waterhoneyyogurt parsley tarragon
Mix all together. Yogurt, Onion and Apple Cider Vinegar Dressing
Preparation time: 4 minutesyogurt
apple cider vinegar
$PPLCPPL5IF(FSTPO8BZ
chopped onion
Mix all together and serve with a green salad. Salads
Apple and Carrot Salad
Preparation time: 15 minutes
Serves 2
1 small crisp red apple
1 large carrot
1 green onion, chopped
1 radish, sliced
apple juice
mint
Grate the apple and carrot into a dish and add a chopped green onion
and a sliced radish. Pour over a little apple juice and sprinkle with mint. Serve on a bed of mixed colored salad leaves, such as radicchio, water-
cress or parsley. Beet and Watercress Salad
Preparation time: 5 minutes
cooked beet
flaxseed oil
watercress
Chop cooked beet and toss in a little flaxseed oil. Serve with watercress. Beet Salad Yolande
Preparation time: 20 minutes
cooked beets
Recipes
carrots
celeryapplesparsley
Dressing:
yogurtlemon juiceflaxseed oil
Dice the beets, carrots, celery and apples and put into a bowl. Make the
dressing and mix in with the vegetables. Sprinkle with parsley. Beet Thermidor
Preparation time: 6 minutes
cooked beetsDressing:
yogurtlemon juicegrated horseradish
Dice cooked beets, put into a bowl and add the dressing. Carrot Salad
Preparation time: 15 minutes 
Serves 2-4
8 oz. carrots
1 medium crisp eating apple5 oz. yogurtjuice of 1 large orange
Grate the carrots into a bowl. Cut the apple into quarters, remove core,
then grate into the bowl and mix with the carrot. Mix the yogurt withthe orange juice and stir into the salad.$PPLCPPL5IF(FSTPO8BZ
Variation: Presoaked raisins (soak overnight in cold water, or pour
boiling water over them and leave for a couple of hours until plump) orsultanas can also be added. Carrot and Orange Salad with Fresh Dates 
Preparation time: 15 minutesServes 2
1 large carrot
1 orangea few fresh datestoasted oats
Dressing:
lemon (or lime) juiceflaxseed oil
Cut the carrot into thin strips. Segment the orange and mix with the
carrot. Chop the dates and add. Add dressing and garnish with toastedoats. Carrot and Raisin Salad
Preparation time: 10 minutes** Does not include presoakingServes 2
3 large carrots, grated
2 oz. raisins, presoakedlettuce2 tsp. parsley, chopped
Dressing:
1 clove garlic, crushedflaxseed oilapple cider vinegarRecipes
21/2 tsp. honey
2 tsp. lemon juice
Mix grated raw carrots with presoaked raisins (soak the raisins over-
night in cold water, or pour boiling water over them and leave for a cou-ple of hours until plump). Add dressing and serve on lettuce garnishedwith chopped parsley. Carrot, Apple and Onion Salad
Preparation time: 15 minutesServes 2
12 oz. carrots
8 oz. apples1 medium onion10 oz. yogurtjuice of 1/2 lemon
Shred the carrots, apples and onion. Combine with the yogurt and
lemon juice. Serve with a mixed green salad. Celery Salad
Preparation time: 10 minutesServes 2
2 stalks celery
2 crisp small eating apples1/4 medium red bell pepper, finely slicedmixed lettuce leaves
Dressing:
apple cider vinegarflaxseed oil1 tsp. honey$PPLCPPL5IF(FSTPO8BZ
2Chop the celery and apples and put into a large bowl. Add the finely
sliced red bell pepper. Add the dressing. Line a salad plate with mixedlettuce leaves and pile the dressed salad on top. Cherry Tomato and Watercress Relish
Preparation time: 15 minutesServes 2-4
cherry tomatoes (red and yellow)
watercressfresh chives (or green onions), finely choppedherbs, finely chopped
Halve the tomatoes and place in a bowl. Steam the watercress over boil-
ing water for 10 seconds, rinse well in cold water and shake dry. Trimoff any woody stems and cut or tear the remaining stems and leaves intosmall pieces. Add to the tomatoes. Add the finely chopped chives (orgreen onions) and herbs and toss together. Chicory and Orange Salad
Preparation time: 15 minutesServes 2-4
1 lb. chicory heads
2 large oranges1 medium green onionjuice of 1/2 lemon1 tbsp. flaxseed oil1 tsp. honey
Trim the chicory and slice into rounds about 1/2-inch thick. Push the
rounds apart to make rings. Peel the oranges, removing the white pith,and slice into rounds. Place the chicory in a bowl and lay the oranges inoverlapping rings around the top, leaving the center empty. Trim andchop the green onion and sprinkle into the center. Mix the lemon juice,Recipes
2flaxseed oil and honey, and pour over the salad. Leave for a few minutes
before serving to allow the flavors to “marry.”
Coleslaw 
Preparation time: 15 minutes** Does not include presoaking
raisins
white cabbageappleceleryonion
Dressing:
yogurtlemon juiceflaxseed oil
Presoak the raisins (soak the raisins overnight in cold water, or pour
boiling water over them and leave for a couple of hours until plump).Thinly shred the white cabbage and apple. Finely chop the celery andonion. Put all into a bowl and add the raisins. Toss in dressing. Colorful Mixed Salad
Preparation time: 15 minutesServes 2
zucchini
beetapplelettucetomatoorange$PPLCPPL5IF(FSTPO8BZ
Dressing:
equal amounts of apple cider vinegar and waterhoney (or maple syrup)garliclemon (or orange) juice
Grate the zucchini, beet and apple. Add the dressing and mix them
together or pile them in separate mounds onto a bed of lettuce. Deco-rate with slices of tomatoes and orange. Colorful Three-Cabbage Salad
Preparation time: 15 minutes** Does not include presoakingServes 2
2 oz. raisins
4 oz. each white, red and green cabbage4 oz. carrot1 medium onion, finely sliced1 small crisp eating apple, choppedwatercress 
Dressing:
5 fl. oz. yogurta little flaxseed oil1 clove garlic, crushed
Presoak the raisins (soak the raisins overnight in cold water, or pour
boiling water over them and leave for a couple of hours until plump).Finely shred the cabbage. Grate the carrot. Put both in a bowl with theraisins, finely sliced onion and chopped apple. Mix well. Mix the dress-ing ingredients and pour over the salad just before serving, tossinglightly. Garnish with watercress.Recipes
Colorful Winter Salad
Preparation time: 20 minutes
Serves 4-6
3 tart eating apples
lemon juice1/4 medium-sized red cabbage1 medium carrot1/2 medium red bell pepper2 sticks celery1/2 red onionwatercress
Core and roughly chop the apples and mix with lemon juice in a small
bowl. Core and finely shred the red cabbage. Peel and grate the carrot. (This is the only time to peel the carrots. If they are grated with theirskins on, they tend to turn brown.) Seed and chop the red pepper. Slicethe celery. Peel and chop the red onion. Put all the above ingredientsinto a large bowl. Garnish with watercress. Variations: Serve with cottage cheese (unsalted and uncreamed or fat-
free) and your favorite dressing. Crunchy Salad
Preparation time: 15 minutes** Does not include presoakingServes 4-6
2 oz. dried apricots, chopped
3 oz. raisins1 lb. white cabbage1 green bell pepper1 red bell pepper (or 1/2 bunch of radishes)watercress $PPLCPPL5IF(FSTPO8BZ
Dressing:
6 fl. oz. yogurt1 clove garlic, crushed1 tsp. honey
Presoak the apricots and raisins (soak overnight in cold water, or pour
boiling water over them and leave for a couple of hours until plump).Finely shred the white cabbage. Chop the pepper (or radishes). Placeinto a bowl together with the raisins and chopped apricots. Mix well.Mix the dressing and pour over the salad. Toss lightly, garnish withwatercress and serve. Endive and Orange Salad
Preparation time: 15 minutesServes 2
1 small head of endive
1 red bell pepper2 oranges2 tomatoes1 tbsp. herbs, chopped
Dressing:
juice of 2 oranges5 oz. yogurt1 tsp. honey
Chop the endive and put into a bowl. Seed the pepper, cut into thin
strips and add to the bowl. Peel the oranges, removing the pith with thepeel. Cut out segments between the membranes and add to the bowlwith the tomatoes. Make the dressing and toss into the salad. Sprinklewith chopped herbs. Fruity Winter Salad
Preparation time: 15 minutes*Recipes
* Does not include presoaking
Serves 2-4
2 oz. raisins
2 oz. dried figs2 oz. dried apricots1/2 white cabbage2 carrots2 red eating apples8 tbsp. yogurt1 lemonparsley, chopped
Presoak the raisins, figs and apricots (soak overnight in cold water, or
pour boiling water over them and leave for a couple of hours untilplump). Finely shred the cabbage. Coarsely grate the carrots and apples. (Sprinkle the apples with lemon juice to stop them from turningbrown.) Put the above ingredients into a bowl. Combine the yogurt,lemon juice and chopped parsley in a jug and spoon over the salad. Tosstogether until well mixed. Gerson Coleslaw
Preparation time: 15 minutesServes 2-4
onion
white cabbagecarrot
Dressing:
2 tbsp. lemon juice2 tbsp. watersugar (optional)yogurtcottage cheese (unsalted and uncreamed or fat-free)
$PPLCPPL5IF(FSTPO8BZ
Slice or chop the onion. Grate or slice the white cabbage. Grate the car-
rot. Mix all together. For the dressing, mix lemon juice with water (andsugar, if used). Mix yogurt with cottage cheese and beat well to get rid ofany lumps. Then add the lemon juice and water mixture. Mix well andpour over salad. Grated Zucchini Salad with Lime
Preparation time: 15 minutesServes 2-4
1 lb. zucchini
juice of 1 lime (or lemon)1 red bell pepper, grated1 clove garlic, crushedlettuce
Grate the zucchini finely. Mix with the lime (or lemon) juice and grated
pepper. Add crushed garlic. Allow the flavors to blend a little beforeserving on a bed of lettuce. Hungarian Tomato Salad
Preparation time: 15 minutes
whole tomatoes
lettucechopped chives
Dressing:
yogurtlemon juiceflaxseed oil grated horseradishRecipes
Skin the tomatoes by dipping them in boiling water for a minute. Make
the dressing. Place the whole, skinned tomatoes on the lettuce leavesand cover with the dressing. Garnish with chopped chives. Jumbo Salad
Preparation time: 20 minutes**Does not include presoakingServes 4-6
variety of shredded lettuce leaves 
and salad greens, bite-sized and shredded
Any, or all, of the following: 
tomato, choppedgreen (or red) bell pepper, choppedgreen onions, finely slicedcarrotbeetradish, finely slicedfennel, finely slicedgrape halveslemon juiceflaxseed oildried dill weedraisins, presoaked
Gradually build up the salad, beginning with the bite-sized shredded let-
tuce leaves and salad greens. Add any, or all, of the ingredients listedabove. Presoak the raisins (soak overnight in cold water, or pour boilingwater over them and leave for a couple of hours until plump). Sprinkleon top of the salad. Grate the carrot and/or beet and place to one side ofthe salad. (If you put it all on top, it tends to “smother” the salad.) Pouron the lemon juice and flaxseed oil. Sprinkle with dill. Serve with rice,oven-cooked and sliced potatoes or boiled small new potatoes.$PPLCPPL5IF(FSTPO8BZ
3Minted Apple and Celery Salad
Preparation time: 15 minutes*
* Does not include presoakingServes 2
1 red eating apple
apple cider vinegar1 stalk of celeryraisins, presoakedmint leaveslettuce
Cut and core the apple and chop into bite-sized chunks. Mix with a little
apple cider vinegar (diluted with water, if desired). Chop the celery andadd, with the presoaked raisins (soak overnight in cold water, or pourboiling water over them and leave for a couple of hours until plump), tothe apple and apple cider vinegar. Take the mint leaves and tear intosmall pieces. Add to the dish and serve on a bed of lettuce. (Leave for alittle while before serving so the flavors have time to mix.) Variation: Yogurt can be mixed with the apple cider vinegar for the
dressing. Orange, Chicory and Watercress Salad
Preparation time: 15 minutesServes 2-4
1 orange
2 heads of chicory1 bunch of watercress
Dressing:
1 tbsp. flaxseed oil 1/2 tbsp. apple cider vinegar (or lemon juice)1 clove garlic, crushed1 green onionRecipes
3parsley
chivesdillfennelmint
Peel the orange and split into segments. Separate the chicory leaves and
arrange like the spokes of a wheel around a large dish. Put the water-cress and orange in the middle. Combine all the dressing ingredients ina jug and stir vigorously. (If you have no fresh herbs, use a generouspinch of dried herbs.) Pour over the salad and serve immediately. Radish, Apple and Celery Salad
Preparation time: 15 minutes** Does not include presoakingServes 2
radishes
green applesceleryraisinslettuce 
Dressing :
1 tbsp. apple cider vinegar1 tbsp. water1 tsp. sugar (or honey)1 or 2 cloves garlic, crusheddill, choppedyogurt
Chop the radishes, green apples and celery into small chunks. Presoak
the raisins (soak overnight in cold water, or pour boiling water overthem and leave for a couple of hours until plump) and add. For thedressing, mix together the apple cider vinegar, water, sugar (or honey),garlic and dill. Add enough yogurt to make a creamy dressing. Pour$PPLCPPL5IF(FSTPO8BZ
3over the salad and serve on a bed of lettuce (include radicchio or red
leaf, if available). Variations: Use other herbs instead of dill, omit the yogurt or add
some flaxseed oil. Raw Turnip, Watercress and Orange Salad
Preparation time: 15 minutesServes 2
1 turnip
1 orangewatercress
Dressing:
orange juiceflaxseed oil 
Peel and cut the turnip into matchstick-size pieces. Segment the
orange and add to the turnip pieces. Add the watercress and toss inthe dressing. Rice Salad
Preparation time: 15 minutesServes 2
green bell pepper
red bell peppertomato1 cup cooked brown rice
Dressing:
1 tbsp. flaxseed oil 1 tbsp. apple cider vinegar1 clove garlicsugar 
Recipes
3Chop the peppers and tomato. Prepare the dressing, mix well and add
the chopped peppers and tomato. Spoon onto the rice. Serve with amixed green salad. Romaine Lettuce with Yogurt Dressing
Preparation time: 10 minutes
Romaine lettuce 
chives, chopped 
Dressing:
yogurtsugarlemon juicecrushed garlic
Coarsely shred the lettuce. Pour on the dressing and sprinkle with
chopped chives. Salad Kebabs
Preparation time: 15 minutes
tomatoes
zucchiniswhole radisheslettuce heartscarrots
Dressing:
lemon juiceyogurtflaxseed oil herbs (mint, dill or parsley)$PPLCPPL5IF(FSTPO8BZ
34Thread on wooden skewers thinly sliced pieces of tomato, zucchini,
whole radishes, lettuce hearts and raw carrot. Dip into the salad dressingbefore serving. Salad Lorette
Preparation time: 10 minutes
cooked beets
celery stalkslettuce
Dressing:
flaxseed oil lemon juice
Thinly slice the beets and celery and mix with lettuce. Add dressing. Spanish Salad
Preparation time: 15 minutes
Serves 2
onions
1 clove garlicred bell pepperstomatoes, slicedparsley, chopped
Dressing:
flaxseed oil 1 tbsp. apple cider vinegar1 tbsp. watersugar (optional)
Thinly slice the onions and put into a bowl which has been rubbed over
with a cut clove of garlic. Seed and slice the red peppers and lay themon top of the onion. Add a layer of sliced tomatoes. Crush the garlicRecipes
3and sprinkle on top. Pour over the dressing and sprinkle with chopped
parsley. Tomato and Zucchini Salad
Preparation time: 15 minutesServes 2
tomato
zucchinigreen onionbeetlettuce
Dressing:
flaxseed oil yogurtlemon juice
Chop the tomato and zucchini into chunks. Slice the green onion and
add. Finely grate the raw beet (or chop cooked beet into chunks) andmix into the salad. Lay on a bed of lettuce. Pour over dressing. Tomato Salad
Preparation time: 15 minutesServes 2
tomatoes
onion1 tbsp. apple cider vinegar1 tbsp. watersugar (optional)parsley, choppedchives$PPLCPPL5IF(FSTPO8BZ
3Slice the tomatoes and spread out over a flat dish. Slice the onion and
arrange the onion rings over the tomatoes. Mix the apple cider vinegarwith water (and optional sugar, if used). Pour over the tomatoes andsprinkle with chopped parsley and chives. Watercress, Endive and Grapefruit Salad
Preparation time: 10 minutesServes 2
watercress
endive (frisée or escarole, or both)grapefruityogurt
Tear the watercress into smaller pieces, remove woody stems and put in
a bowl with the endive leaves. Cut the grapefruit in half. Juice one halfand segment the other half. Add the segments to salad leaves. Mix thegrapefruit juice with yogurt and pour over the salad. Toss well andserve. Zucchini Ribbon Salad
Preparation time: 10 minutesServes 2-4
3 large zucchinis
1 lb. tomatoes6 green onions
Dressing :
2 tbsp. apple cider vinegarpinch of sugar2 tbsp. flaxseed oil freshly chopped cilantroRecipes
Using a vegetable peeler or cheese slicer, cut the zucchinis lengthwise
into thin ribbons, running along the side so the ribbons include the
green skin. Place into a bowl. Quarter the tomatoes and thinly slice the
onions. Add to the bowl. Toss in the dressing just before serving. Soups
Apple and Fennel Soup
Preparation time: 15 minutes
Cooking time: 30-45 minutes
Serves 4
1 lb. potatoes
2 bulbs fennel
2 leeks
2 Granny Smith apples
1 tsp. sugar (optional)
1 tart eating apple
Peel and dice the potatoes, trim and chop the fennel, slice the leeks, and
core and chop the apples into small pieces. Put these ingredients into a
pot and cover with water. Bring to a boil, turn down the heat and sim-
mer gently until potatoes and fennel are cooked. Purée (with electric
blender or food mill). Add the chopped apples to the puréed soup. Serve
immediately. Variation: Omit apples, if you wish. Argyll Soup
Preparation time: 10 minutes
Cooking time: 45 minutes
Serves 4
2 large carrots
2 large onions
$PPLCPPL5IF(FSTPO8BZ
34 sticks celery
1 lb. potatoes
2 cloves garlic
parsley
Slice the carrots, roughly chop the onions and slice the celery. Peel and
chop the potatoes and crush the garlic. Put all into a large pot and cover
with water. Bring to a boil. Turn down the heat and simmer gently for
45 minutes. Purée (with electric blender or food mill). Garnish with
parsley and serve immediately. Autumn Flame Soup
Preparation time: 15 minutes
Cooking time: 25 minutes
Serves 4
1 large onion
3 large cloves garlic
1 lb. squash (or pumpkin)
4 large red bell peppers
1 lb. tomatoes, chopped
thyme
fresh green herbs (2 small bay leaves, fresh parsley or cilantro)
Chop the onion and crush the garlic. Peel and chop the squash into
small chunks. Seed the peppers and chop into small pieces. Put it all into
a pot and cover with water. Bring to a boil. Turn down the heat and add
the chopped tomatoes, thyme and bay leaves. Simmer gently for no lon-
ger than 20 minutes. Purée (with electric blender or food mill). Serve
immediately, garnished with fresh green herbs of your choice. Beet Soup
Preparation time: 15 minutes
Cooking time: 1 hour
Recipes
3Serves 4
2 medium beets, unpeeled
1 large onion1 medium carrot2 large tomatoesred cabbage leaves, chopped1 bay leafwater 1 tbsp. apple cider vinegarjuice of 1/2 lemonherbs yogurt parsley 
Chop beets, onion, carrot and tomatoes, without peeling (except for the
onion!). Put into a large pot. Add chopped cabbage leaves and bay leaf.Cover with water and add apple cider vinegar, lemon juice and herbs.Bring to a boil, then lower heat and simmer gently for about 1 hour.When cooked, purée (with electric blender or food mill), serve with aswirl of yogurt and garnish with parsley. Cabbage Soup
Preparation time: 10 minutesCooking time: 40 minutesServes 2-4
1 small green (or white) cabbage
2 leeks2 potatoes, peeled2 onions2 sticks celery1 clove garlicyogurtparsley, chopped$PPLCPPL5IF(FSTPO8BZ
4Coarsely chop the vegetables. Put in a pot and cover with water. Bring to
a boil, lower the heat and simmer until vegetables are tender. Purée
(with electric blender or food mill). Serve hot with swirls of yogurt and
garnished with chopped parsley. Broccoli Floret Soup
Preparation time: 15 minutes
Cooking time: 35 minutes
Serves 2-4
1 medium onion
6 oz. potato
1 lb. broccoli
bay leaf
yogurt
Peel and chop the onion and potato. Trim the broccoli and cut into flo-
rets. Keep a few florets to one side and put the rest into a pot with the
chopped onion, potato and bay leaf, and cover with water. Bring to a
boil and simmer for 20 minutes. Add the other florets and simmer for
an additional 10 minutes. Remove the bay leaf. Take the whole florets
from the soup and put onto a hot plate. Put the rest of the soup through
the food mill. Add the other cooked florets. Reheat the soup gently. Serve immediately with a swirl of yogurt. Carrot and Orange Soup
Preparation time: 10 minutes
Cooking time: 40 minutes
Serves 2-4
1 lb. carrots
8 oz. onions
8 oz. potatoes
juice of 1 orange
Recipes
a pinch of thyme
Chop the vegetables and put them into a pot with the orange juice and
the thyme, and cover with water. Bring to a boil, then simmer until veg-etables are tender. Purée (with electric blender or food mill). Cauliflower Soup
Preparation time: 10 minutesCooking time: 40 minutesServes 2-4
1 large cauliflower
1 onion1 celery stick10 oz. yogurtparsley, chopped
Trim the cauliflower and break into small florets. Chop the onion and
slice the celery. Put into a pot and cover with water. Bring to a boil,lower the heat and simmer gently for 30 minutes. Purée (with electricblender or food mill). Stir in the yogurt. Reheat gently before serving.Garnish with chopped parsley. Celery, Carrot and Apple Soup
Preparation time: 10 minutesCooking time: 45 minutesServes 2-4
1 lb. celery
1 lb. carrots8 oz. sweet apples (Pink Lady or Gala)dill (or lemon grass)celery leaves, chopped $PPLCPPL5IF(FSTPO8BZ
4Slice the celery, dice the carrots and chop the apples. Put into a large pot
and cover with water. Bring to a boil, lower the heat, add the dill (orlemon grass) and simmer for 40 minutes. Purée (with electric blender orfood mill). Serve immediately and garnish with chopped celery leaves. Celery Root and Swiss Chard Soup
Preparation time: 10 minutesCooking time: 40 minutesServes 2-4
1 small celery root
1 medium leek2 oz. Swiss chardapple cider vinegar (or lemon juice)parsley 
Scrub and chop the celery root and leek and tear the Swiss chard into
small pieces. Put into a pot with apple cider vinegar (or lemon juice)and cover with water. Bring to a boil, turn down the heat and simmeruntil the vegetables are soft. Purée (with electric blender or food mill).Serve hot or cold and garnish with parsley. Corn Chowder
Preparation time: 10 minutesCooking time: 45 minutesServes 2-4
3 sticks celery
1 large potato, peeled1 large onion1 large green bell pepper1 bay leaf (or a pinch of ground bay leaf)4 ears of cornparsley, choppedRecipes
4Dice the celery, potato and onion. Remove the seeds from the pepper
and dice the flesh. Put into a pot with the bay leaf and cover with water.Simmer gently until the vegetables are almost cooked. Slice the cornfrom the cobs and add to the soup. Cook slowly until all the vegetablesare soft but not broken (about 5 minutes.). Sprinkle with the choppedparsley and serve. Potato, Cabbage and Dill Soup
Preparation time: 10 minutesCooking time: 40 minutesServes 2-4
1 medium potato, peeled
1 medium onion1 medium leekwhite cabbage, chopped4 tsp. dried dillchives, chopped
Chop the potato, onion and leek. Put into a pot with the chopped cab-
bage and cover with water. Bring to a boil, turn down the heat and addhalf the dill. Simmer gently until the potatoes are cooked. Purée (withelectric blender or food mill). Add the rest of the dill and reheat gently.Garnish with chopped chives and serve immediately. Potato Soup 
Preparation time: 20 minutesCooking time: 1-1/2 to 2 hoursServes 4-6
1 large onion
1/2 small celery knob2 stalks celery2 large potatoes$PPLCPPL5IF(FSTPO8BZ
1 leek
parsley 2 quarts water 
Dice all vegetables. Place vegetables, parsley, and water in covered
saucepan and bring to boil. Lower heat and cover. Simmer 1-1/2 to 2hours. Mash through food mill. Sweet and Sour Cabbage Soup
Preparation time: 10 minutesCooking time: 15 minutesServes 2-4
2 medium onions
1 medium white (or green) cabbage2 cloves garlic, crushed2 medium tomatoes1 tbsp. sugar juice of 1 large lemon3 oz. raisins1 qt. water
Slice the onion and sweat gently in a little water for a few minutes until
it starts to soften. Cut the cabbage into thin strips and add to onion,mixing well. Add crushed garlic. Chop the tomatoes and add togetherwith the sugar, lemon juice, raisins and water. Bring to a boil and sim-mer until the cabbage is al dente (about 10 minutes). Serve this heartysoup as a main dish with bread followed by fruit for dessert. Tangy Tomato Soup
Preparation time: 10 minutesCooking time: 25 minutesServes 2-4
1 lb. tomatoesRecipes
1 carrot
1 stick celery1 onion1 red bell pepperlittle orange juiceyogurt
Chop tomatoes, carrot, celery and onion. Seed pepper and chop. Put all
into a large pot and cover with water. Bring to a boil, turn down the heatand simmer until vegetables are tender. Purée (with electric blender orfood mill). Add the orange juice. Reheat gently. Add a swirl of yogurtbefore serving. Tomato Soup with Potato and Onion 
Preparation time: 20 minutesCooking time: 40 minutesServes 3-4
2 large tomatoes 
1 medium onion2 medium potatoes1 tsp. wine vinegarsmall bay leaf
Dice all vegetables. Place all ingredients in covered saucepan, cover with
water and cook over low flame for 35-40 minutes. Mash through foodmill and serve hot. Vegetables and Potatoes
Baked Pepper and Tomato Salad
Preparation time: 15 minutesCooking time: 30 minutesServes 2-4$PPLCPPL5IF(FSTPO8BZ
3 red bell peppers
6 large tomatoes1 medium red onion3 cloves garlicjuice of 1 large lemon3 tbsp. fresh, chopped mintflaxseed oil 
Bake the peppers and tomatoes whole at 350° F (177° C) until somewhat
cooked but still firm. Skin the peppers and tomatoes, chop roughly andplace in a serving dish. Finely slice the onion and very thinly slice thegarlic. Add to the mixture in the dish. Add the lemon and mint. Mixwell. Sprinkle with a little flaxseed oil. Baked Potato and Parsnip Rosti*
* Rosti means “broiled” or “roasted” (i.e., top-browned)Preparation time: 15 minutesCooking time: 1-1/4 hourServes 2
8 oz. parsnips
8 oz. potatoes1 onion, finely chopped2 tbsp. fresh chives, finely choppedherbs3-1/2 oz. yogurta little grated horseradish (optional)
Core the parsnips. Peel and coarsely grate the potatoes and parsnips into
a large bowl. Add finely chopped onion, chives, herbs and yogurt. Mixuntil well combined. Put the vegetable mixture into a shallow dish andcover. Bake for 1 hour at 375° F (190° C). Remove the lid and bake a lit-tle longer until it begins to brown and the top is crispy. Serve with acrisp salad or a vegetable (or both).Recipes
Baked Potatoes
Preparation time: 5 minutes
Baked potatoes should be thoroughly washed, not scraped or peeled. Bake in a low oven at 300° F (149° C) for 2 or 2-1/2 hours or, alterna-tively, bake for 50 minutes to 1 hour at 350° F (177° C). Baked Potato with Beet and Onion
Preparation time: 15 minutesCooking time: 1 hour
1 baking potato
1 large onion, peeledbeet, diced and cookedyogurtdill1 tsp. flaxseed oil (optional) 
Scrub the potato and place whole into a casserole dish with a large,
peeled onion. Add a little water and bake until both are cooked. Chopthe cooked onion and put into a saucepan with the diced, cooked beet.Heat through. Split open the potato and fill with the onion and beetmixture. Mix together the yogurt, dill and flaxseed oil (if using the flax-seed oil, wait until the potato is no longer steaming) and drizzle over thetop. Serve with a green salad. Baked Potato with Onion
Preparation time: 15 minutesCooking time: 1-1/2 hours
1 baking potato
1 onioncooked beetyogurtdill$PPLCPPL5IF(FSTPO8BZ
Bake the potato in its skin. Slice the onion and cook gently until begin-
ning to soften. Dice the beet, add to the onion and warm through.When the potato is cooked, split it open and spoon in the beet mixture.Top with dollops of yogurt and sprinkle with dill. Serve with a greensalad. Baked Tomatoes
Preparation time: 10 minutesCooking time: 20 minutesServes 2
1 lb. tomatoes
1 clove garlic1 medium onionbread crumbs (or a handful of rolled oats)dillflaxseed oil 
Slice the tomatoes and put into a baking dish. Crush the garlic, chop the
onion and sprinkle over the tomatoes. Cover with bread crumbs (orrolled oats) and bake for about 20 minutes at 325° F (170° C). Justbefore serving, sprinkle with dill and flaxseed oil. Beets 
Bake at 300-350° F (149-177° C) or boil beets in their jackets. Beets, Cooked and Creamed 
Preparation time: 15 minutesCooking time: 60-75 minutes
3 beets, cooked and chopped 
6 tbsp. yogurt1 tbsp. fresh chives, snipped2 tbsp. onion, finely chopped Recipes
parsley, finely chopped
Put cooked, chopped beets into a saucepan with the yogurt, chives and
onion and heat gently. Put into serving dish and sprinkle with choppedparsley. Beets with Horseradish
Preparation time: 10 minutesCooking time: 1 to 1-1/2 hoursServes 2-4
6 beets
yogurt2 tsp. horseradishchives
Cook the beets until tender. Remove the skin and cut into quarters. Combine the yogurt and horseradish and pour over the beets. Garnishwith chopped chives and serve immediately. Bessarabian Nightmare
Preparation time: 15 minutesCooking time: 40 minutesServes 2
tomatoes
onionsred (or green) bell pepper, seededgarlic, crushedherbsflaxseed oil
Skin the tomatoes. Slice the tomatoes, onions and peppers. Arrange in
layers in an oven-proof dish. Sprinkle with crushed garlic and herbs. $PPLCPPL5IF(FSTPO8BZ
5Cook slowly, then chill and serve cold, adding a little flaxseed oil before
serving. A strange name for a delicious dish! Braised Cabbage
Preparation time: 15 minutesCooking time: 1 hourServes 2
1 lb. green cabbage
4 oz. carrots4 oz. onion2 sticks celerydill seeds
Cut the cabbage into quarters. Remove the stalk, the core and any dis-
colored leaves. Cook the cabbage in a little water in a saucepan for 10minutes. Dice the carrots, onion and celery and put into a large oven-proof dish with very little water. Place the cabbage on top. Scatter withdill seeds. Bake covered  for about 1 hour at 350° F (180° C) or until the
vegetables are tender. Braised Fennel with Orange and Tomato Sauce
Preparation time: 10 minutesCooking time: 30 minutesServes 2
1 medium head of fennel
1-1/2 lb. tomatoes1 tbsp. tomato puréejuice of 1/2 orangeherbsgreen fennel tops
Cut the fennel into quarters and remove the core. Cook gently for 8-10
minutes. Meanwhile, cook the tomatoes to a pulp and add the tomato
Recipes
5purée, orange juice and herbs. Add the fennel and cook covered for 12-
15 minutes. Garnish with fennel tops and serve. Broccoli 
Bake in a covered casserole in low oven at 300° F (149° C) with onionsor a small amount of soup stock for 1-2 hours. Serve with tomato sauce. Broccoli and Herbs 
Preparation time: 20 minutesCooking time: 25 minutesServes 2
2 bunches of broccoli 
4-6 cloves garlic 1/2 onion sliced1/4 tsp. dill 1/4 cup soup stock
Peel the broccoli stems. Put garlic and onion in one pot and cook until
onion becomes translucent. Add cut broccoli crowns and stems, dill andsoup stock. Cook on low heat until broccoli is tender. Broccoli, Green Beans and Pears
Preparation time: 5 minutesCooking time: 20 minutesServes 2
broccoli
green beans2 pears
Dressing:
lemon juice (or apple cider vinegar)flaxseed oil$PPLCPPL5IF(FSTPO8BZ
5Gently cook the broccoli and green beans. Allow to cool. Peel and chop
the pears and put in a dish together with the broccoli and beans. Gently
toss in dressing and serve with a baked potato and a mixed green salad. Butternut Squash (Mashed)
Preparation time: 10 minutes
Cooking time: 35 minutes
Serves 2
butternut squash
1 small onion
yogurt
Peel and core chunks of butternut squash. Place in pan with one small
onion. You will probably not need cooking water as the butternut
squash is a “wet” vegetable. Simmer until done. Mash with enough
yogurt to make smooth. Cabbage and Tomato Hot Pot
Preparation time: 15 minutes
Cooking time: 35 minutes
Serves 2
1 small cabbage
1 onion
1 dessert apple
4 large tomatoes, skinned
yogurt 
bread crumbs
parsley, chopped
Cook the cabbage gently in water until cooked but still crisp. Chop the
onion, apple and skinned tomatoes and cook gently until they form a
thick purée. Shred the cabbage and add to the purée. Turn into a casse-
role dish. Mix the yogurt with the bread crumbs and sprinkle over the
Recipes
5top. Top-brown under the broiler to heat a little. Sprinkle with chopped
parsley and serve immediately. Carrot and Leek Bake
Preparation time: 10 minutesCooking time: 1-2 hoursServes 2-4
1 lb. carrots
4 or 5 small leeks2 medium orangeshandful of raisins
Dice or slice the carrots and slice the leeks. Put into a baking dish with
the raisins. Add the juice of two oranges. Bake in a medium oven at 325°F (170° C) for 1 to 2 hours until done. If you wish, you can thicken theorange juice with corn starch to make a sauce. (Organic corn starch maybe used occasionally.) Serve with a baked potato. Carrot and Tomato Casserole
Preparation time: 15 minutesCooking time: 1 hourServes 2
8 oz. tomatoes
1/2 tbsp. chopped fresh sage (or 1/2 tsp. dried sage)2 medium onions1 lb. carrots
Slice or chop the tomatoes and put a layer into the bottom of a casserole
dish. Add some sage. Slice the onions and place a layer on top of thetomatoes. Add another sprinkling of sage. Slice the carrot and place ontop, finishing with a layer of tomato mixed with the last of the sage.Place the casserole in the oven and bake for 1 hour at 350° F (180° C)
$PPLCPPL5IF(FSTPO8BZ
until the carrots are tender. Serve with a mixed green salad and a baked
potato. Carrots and Honey 
Preparation time: 10 minutesCooking time: 45 minutesServes 1-2
carrots
soup stock1/2 tsp. honey
Cut off the ends of the carrots and slice. Do not peel or scrape. Stew in a
small amount of soup stock for 45 minutes or until tender. During thelast 5 to 10 minutes of stewing, add honey for slight flavoring. Cauliflower 
Preparation time: 10 minutesCooking time: 45 minutes
cauliflower
2-3 tomatoes
Break cauliflower into sections. Add tomatoes, sliced and cut into
chunks. Stew together for approximately 45 minutes (or until tender) onlow heat. Cauliflower and Carrot Sauce 
Preparation time: 20 minutesCooking time: 50 minutes
1 small cauliflower 
3 carrots flaxseed oilRecipes
Separate the cauliflower florets, place them in a baking dish with a little
water and cook at 250° F (121° C) for 40 minutes or until soft. Whenready, drain off the water. At the same time, simmer the carrots on lowheat with enough water until they are soft. Blend carrots in blender withthe flaxseed oil. Pour sauce over the cooked cauliflower and place inwarm oven at 250-300° F (121-149° C) (turned off) for 5-10 minutesbefore serving. Chard Rolls, Stuffed 
Preparation time: 40 minutesCooking time: 30 minutes
1/2 onion, sliced 
6 medium potatoes 4 carrots 3 large cloves garlic, minced1 bunch of chard 
Cook onions and potatoes in one pot. In another pot, cook carrots and
garlic. When done, purée (with electric blender or food mill) each potfulseparately, then mix together. Put chard leaves in very hot water, beingsure not to overcook. Spread each leaf and remove tough center stem.Place purée in center of each leaf and roll tightly. Display on tray andserve with tomato sauce made with tomatoes, onion, garlic and smallpotato, which have been cooked and puréed. Cooked Sweet Potato and Beet Salad
Preparation time: 10 minutesCooking time: 30 minutesServes 2
1 large (or 2 small) sweet potatoes
a few cooked small beets, slicedarugula (or lettuce) leaves
$PPLCPPL5IF(FSTPO8BZ
Dressing:
yogurtlemon juiceflaxseed oildill weed, dried or fresh
Cook the sweet potatoes gently in their skins until done. Allow to cool. Cut into slices and place the sweet potato and beet slices overlapping ona plate of arugula (or lettuce) leaves. Drizzle on the dressing and serveimmediately. Corn 
Preparation time: 5 minutes
Corn may be baked in the husk wrapped in foil. Bake in low oven at
300° F (149° C) for 1 hour. If husked, place in boiling water for approxi-mately 7 minutes. Corn on the Cob Packets
Preparation time: 5 minutesCooking time: 1 hourServes 1-2
1 or 2 corn cobs
flaxseed oilparsley, chopped
Leave the corn in its outer leaves and wrap in baking foil. Bake at 350° F
(180° C) for about 1 hour. When cooked, peel back the leaves and allowto cool. Pour on some flaxseed oil to which some chopped parsley hasbeen added. Serve as an appetizer or a side dish. Corn with Mixed Vegetables 
Preparation time: 15 minutesRecipes
Cooking time: 1 hour
Serves 2
2 ears of corn 
3 stalks of celery2 carrots2 zucchinis squash
Husk the corn and cut the kernels off. Slice the other vegetables into
small pieces. Put the corn in a baking dish and add the vegetables. Bakeat 200° F (93° C) for 1 hour. Corn with Orange Juice 
Preparation time: 10 minutes
2 ears of corn 
1 glass of orange juice
Husk the corn, cut off the kernels and put it in a baking dish with a lid. Bake at 250° F (121° C) until soft (approximately 25-30 minutes). Pourthe corn juice off and add the orange juice. Let set 5 to 10 minutesbefore serving. Creamed Corn 
Preparation time: 20 minutesCooking time: 1-1/2 hoursServes 2-3
3 ears of corn 
1 green bell pepper, sliced 
Husk corn and cut off the kernels. Put kernels from 2 ears in a blender
and blend. Add the kernels from the third ear to the blended corn. Placein a baking dish and put the sliced green pepper on top and bake in theoven at 200-250° F (93-121° C) for 1-1/2 hours. $PPLCPPL5IF(FSTPO8BZ
Creamed Green Beans
Preparation time: 5 minutes
Cooking time: 15 minutesServes 2
10 oz. whole green beans
yogurt2 oz. onion, finely chopped
Cook the beans gently. Just before the beans are ready, gently heat the
yogurt with the chopped onion. Put the beans into a warm serving dishand pour on the yogurt dressing. Creamy Cabbage
Preparation time: 10 minutesCooking time: 30 minutesServes 2
white cabbage
1 small onion2 tbsp. yogurt1 tsp. dried dill tops, chopped (or crushed dill seeds)
Shred the cabbage and chop the onion. Add a little water to cook. When
cooked and tender, add the yogurt mixed with the dill tops (or seeds). Eggplant, Baked 
Preparation time: 15 minutesCooking time: 2 hoursServes 2
soup stock
1 onion, chopped 1 eggplant, sliced 2 tomatoes, sliced and skinnedRecipes
Put some soup stock in bottom of large covered baking dish. Add onion,
eggplant and tomatoes in layers. Cover and bake in a low oven at 300° F(149° C) for 2 hours. Eggplant Fan
Preparation time: 15 minutesCooking time: 45 minutesServes 2
1 large onion
1 large eggplant1 large firm, ripe tomatothyme and marjoram1 small clove garlic, chopped
Slice the onion into rings and cook gently in a thick-bottomed saucepan
while preparing the other ingredients. Cut eggplant into 4 or 5 length-wise slices, stopping 3/4 inch from either end. Slice the tomato intotwice as many slices as there are cuts in the eggplant. Arrange the egg-plant on top of the onions in a fan shape, and fill the cuts with thetomato slices. Sprinkle with herbs and chopped garlic. Cover and cookgently, on top of the stove, or bake gently in a low oven at 300° F (149°C) until the eggplant is soft. Eggplant Salad
Preparation time: 15 minutesCooking time: 1 hourServes 21 eggplant1 small onionparsley2 tomatoes1-1/2 tbsp. vinegara little flaxseed oil$PPLCPPL5IF(FSTPO8BZ
6Bake the eggplant for about 1 hour at 350° F (180° C). Chop the onion
and parsley and slice the tomatoes. Combine with the cooked eggplant.Add the vinegar and flaxseed oil. Eggplant, Stewed 
Preparation time: 20 minutesCooking time: 30 minutesServes 2
1 eggplant, cut into cubes 
2 onions, chopped 3 tomatoes, peeled and chopped
Combine all ingredients in a stew pot. Stew approximately 30 minutes
(until tender). Do not add water. Fancy Garlic Potatoes
Preparation time: 5 minutesCooking Time: 1-1/2 to 2 hours
potatoes
flaxseed oilgarlic, crushed
Cut the potatoes into slices, not quite through to the base. Put into a
casserole dish with only enough water to cover the bottom. Cook in thetop of the oven at 325° F (170° C) for 1-1/2 to 2 hours or at 350° F (180°C) for 1 hour. Mix together the flaxseed oil and crushed garlic. Put thepotatoes onto a serving dish and, when slightly cooled, pour on thedressing. Serve immediately. Fennel Treat 
Preparation time: 15 minutesCooking time: 1-2 hours
Recipes
6Serves 2
1 fennel bulb 
1 large tomato, cut into 1/4-inch  slices2-3 cloves garlic, peeled and sliced thinly
Cut off stalks and leaves from fennel. Slice bulb in half lengthwise to
give two flat halves. Rinse under running water to remove sand and putthem in a baking dish with cut side up. Cover halves with tomato slicesand place garlic slices on top of tomatoes. Cover the dish and bake at250° F (121° C) for 1 to 2 hours. Serve with a baked potato and a salad ofgrated carrots on a bed of pretty greens. Festive Broccoli (or Festive Green Beans) 
Preparation time: 25 minutesCooking time: 45 minutesServes 2-3
1 large head broccoli (or 3-1/2 cups sliced green beans)
1 small onion, diced 1 clove garlic, minced1 medium sweet red (or yellow) bell pepper, cut in strips 2 tsp. lemon juice (optional) 1/4 tsp. dried (or 1 tsp. fresh) dill weed
Select dark green head of broccoli with no yellowing. Cut into spears,
peeling tougher stalks at base. Place onion and garlic in pot. Cover andstew on low flame for 45 minutes or until tender. Add pepper strips forthe last 20 to 25 minutes of cooking. Add lemon juice just before serving(lemon will discolor broccoli if added during cooking). Sprinkle vegeta-bles with dill and serve. French Bean (Green Bean) Salad
Preparation time: 5 minutesCooking time: 10 minutes$PPLCPPL5IF(FSTPO8BZ
6Serves 2
French beans (green beans) 
small onion, choppedflaxseed oilapple cider vinegar (or lemon juice)parsleychives
Cook the beans gently until just tender. Drain and add the chopped
onion. Put into a serving dish and toss in the flaxseed oil and apple cidervinegar (or lemon juice). Add herbs and serve. Fruited Red Cabbage
Preparation time: 10 minutes** Does not include soakingCooking time: 15 minutesServes 2
4 oz. raisins
4 oz. dried apricots, chopped1 small red cabbage2 dessert apples, cored and choppedapple cider vinegara little sugar
Presoak the raisins and apricots (soak overnight in cold water, or pour
boiling water over them and leave for a couple of hours until plump).Shred the red cabbage and sweat in a little water until slightly softened.Add raisins, chopped apricots and cored, chopped dessert apples. Tossin apple cider vinegar, to which a little water and sugar have beenadded. Pile into a bowl and serve with a baked potato. Gerson Gardener’s Pie*
*A bit like Shepherd’s Pie but with vegetables instead of meatRecipes
6Preparation time: 30 minutes
Cooking time: 2-1/2 hoursServes 2-3
Topping:
1 lb. potatoes12 oz. celery root (or sweet potato or onion)
Peel the potato and other vegetable and cut into small chunks. Add
water but only about 1/2 to 2/3 the height of the vegetables. Bring to aboil and reduce to a simmer. Cook slowly until all the water is gone andthe vegetables are soft, and mash. If there is a little water left in the pan,beat it into the mash mixture. Filling:
1 small onion (or a few shallots)2 cloves garlic, crushed8 oz. carrots, sliced, or chipped or diced (but not diced too thickly)8 oz. zucchini, cut into half slices, not too thin8 oz. leeks, trimmed and sliced2 tomatoes, skinned and chopped1-2 tbsp. chopped parsleyherbs to taste2 oz. bread crumbs
Prepare vegetables and put them into a saucepan in the order listed
above. Cook the vegetables very gently. You may need to use a simmerplate. This could take 1 to 1-1/2 hours. Prepare topping and breadcrumbs. When vegetables are cooked, stir in bread crumbs and pour themixture into a pie plate. Top with mashed potatoes.
_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:

        I see in Gerson one of the most eminent geniuses in the
history of medicine. —Albert Schweitzer
For over thirty years I have recommended the Gerson Therapy to
persons fighting cancer, and have never once had cause to regret it. This new Gerson manual is the best ever written on the subject:
comprehensive, up to date, exhaustively referenced, and very read-
able. It explains the therapy as it instructs on exactly how to do ityourself. Most importantly, Healing the Gerson Way  is about heal-
ing chronic diseases other than cancer, including many that aresupposedly “hopeless. ” Don't let anyone tell you otherwise: There ismuch more than hope for “terminal” patients: there is Gerson. Thisis a compendium of knowledge, based on decades of success, thatyou will want to share with everyone you know. —Andrew W. Saul, Assistant Editor,
Journal of Orthomolecular MedicineThe
Gerson 
Therapy
Cookbook
Charlotte Gerson 
Copyright © 2007, 2008, 2009, 2010, 2013 by Charlotte Gerson  
1VCMJTIFECZ(FSTPO(PPE
B%BVQIJO1VCMJDBUJPOTDPNQBOZXXXHFSTPOHPPEDPN
$BMJGPSOJB  
All rights reserved. No part of this book may be reproduced in any form or by any means without the prior written consent of the publisher, except for brief quotes used in 
reviews.  ISBN-13: 978 JW5BCMFPG Contents
1SFQBSJOH'PPEBOE+VJDFT 
3FDJQFT 
Special Notes. 
Bread. 
Yogurt. 
Sweeteners. 
Washing Fruits and Vegetables. 
Baking. 
Cooking Time/Serving Size. 
Special Soup or Hippocrates Soup. 
Recipes. 
Dips. 
Appetizers. 
Dressings. 
Salads. 
Soups. 3
Vegetables and Potatoes. 
Desserts. 9
Preparing Food and Juices—
The Basic Rules
A first-rate soup is more
creative than a second-rate painting. —Abraham Maslow
ssuming that your kitchen is now fully equipped for your healing
Gerson routine, and that you have banished from your home all
forbidden foods and substances, the moment has come to find out aboutthe all-important task of food preparation. The rules are simple, butthey must be observed faithfully to secure the best results. All food must be organic and as fresh as possible. Ideally, we should
be able to gather fresh, living food from our own organic gardens;unfortunately, this is not an ideal world and we must compromise. Thenext best thing is to shop frequently for salad and leaf vegetables insmallish amounts so there is no need to keep them for any length oftime. Apples, pears, oranges and root vegetables can be stored for awhile without significant loss of quality. The two most important basic rules of food preparation are the
following:
• All foods must be prepared with great care in order to pre-
serve nutrients as much as possible. Cooking must be slow,using low heat; high temperatures alter nutrients in vegetablesand cause them to be less easily absorbed. Vegetables shouldA
$PPLCPPL5 he Gerson Way
not be peeled—valuable nutrients are contained in or immedi-
ately underneath their skins—and only washed or well 
scrubbed. Except for potatoes, corn and whole beets, which 
have to be boiled in sufficient water, vegetables are cooked 
with the minimum of water or soup stock (see “Special Soup 
or Hippocrates Soup,”) or on a bed of sliced onions and 
tomatoes, which release enough moisture to keep the vegeta-
bles from burning. Remember that oxidation, with loss of 
nutrients, sets in as soon as you cut into a vegetable or fruit; 
only start chopping when you are ready to cook. •Food must be tasty, varied and enjoyable to make up for being
very different from the so-called normal Western diet. Varietyhelps to stimulate appetite. It also supplies a wide range ofminerals and trace elements needed by the body to heal. Remember the importance of eye appeal. Salads in particularcan be made truly tempting by mixing green leaves withchopped tomatoes and multicolored peppers, adding radishes
and a smattering of chives. A small vase of flowers on the dining table can work wonders in mak-
ing the meal taste even better. The Gerson diet strikes a fine balance between raw and cooked foods. The ample main meals may suggest to some patients that much of their
food is cooked, but this is not the case. Meals begin with huge helpings
of raw salad and end with raw fruit, and the daily ration of 13 glasses of
freshly made juice is as raw as can be. Cooked foods are necessary. Dr. Gerson’s experience showed that patients do not digest well if given
only raw foods along with the juices. In fact, cooked foods provide addi-
tional variety and enable patients to eat more than they would on an
exclusively raw diet. They also supply soft bulk, which promotes thedigestion of the raw foods and juices. The most popular item on the list of cooked foods is the “Special 
Soup or Hippocrates Soup” that helps to detoxify the kiEOFZT
and is highly comforting, especially in cold weather.  All cookedPreparing Food and Juices—The Basic Rules
foods serve as a kind of “blotting paper” in the stomach, helping to deal
with the constant intake of large amounts of juice. Even so, cookedfoods only account for some 3 to 4 pounds of the patient’s daily con-sumption, while raw foods, mostly made into juices, represent some 17pounds. THE ALL-IMPORTANT JUICES
Only four kinds of juice are used in the treatment of all categories ofpatients, except for a few minor exceptions. The basic juices are:
• Apple/carrot juice• Carrot-only juice• Green juice• Orange juiceOccasionally, for special cases, a different juice may have to be substi-
tuted. For example, diabetics receive grapefruit juice instead of orangejuice, since grapefruit contains less sugar; sometimes a fruit juice, suchas apple juice, is given to patients with collagen diseases who should notdrink citrus juice. Apple/Carrot Juice
Use approximately 8 ounces each of carrots and apples. Wash and brush(do not peel), grind to a pulp and place in a cloth supplied with thepress-type juicer to press. Serve and drink immediately. Carrot-Only Juice
Use approximately 10-12 ounces of carrots. Wash and brush (do notpeel), grind to a pulp and place in a cloth supplied with the press-typejuicer to press.
Charlotte Gerson
Who wrote the book "Healing the Gerson Way"?
All foods must be prepared with great care to preserve nutrients, and food must be tasty, varied, and enjoyable.
What are the two most important rules for food preparation in the Gerson Therapy?
The purpose of the soup is to help detoxify the body and is highly comforting, especially in cold weather.
What is the purpose of the "Special Soup or Hippocrates Soup" in the Gerson Therapy?
None are explicitly listed as not permitted, but it is implied that all sweeteners must be organic and unsulphured.
What type of sweetener is not permitted in the Gerson diet?
13 glasses of freshly made juice
What is the daily ration of juice recommended in the Gerson Therapy?