yogurt
1 clove garlic, crushed
1 tsp. honey
watercress
Mix the ingredients, toss lightly and serve immediately. Garnish with watercress. Yogurt, Herb and Vinegar Dressing
apple cider vinegar
a little water
honey
yogurt  
parsley 
tarragon
Mix all together.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 217Healing the Gerson Way—Defeating Cancer and Other Chronic Diseases
www.thegersonway.comYogurt, Onion and Apple Cider Vinegar Dressing
yogurt
apple cider vinegar
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, grated
1 large carrot, grated
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, watercress or parsley . Beet and Waterc ress Salad
cooked beet, chopped
flaxseed oil
watercress
Chop cooked beet and toss in a little flaxseed  oil. Serve with watercress.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 218Healing the Gerson Way—Defeating Cancer and Other Chronic Diseases
www.thegersonway.comBeet Salad Yolande
cooked beets, diced
carrots, diced
celery, diced
apples, diced
parsley
Dressing:
yogurt
lemon juice
flaxseed  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
cooked beets
Dressing:
yogurt
lemon juice
grated horseradish
Dice cooked beets and put into a bowl with the following dressing:
Carrot Salad
Preparation time: 15 minutes 
Serves 2-4
8 oz. carrots, grated 
1 medium crisp eating apple, quartered, cored and grated
5 oz. yogurt
juice of 1 large orange
Grate the carrot into a bowl. Cut the apple into quarters, remove core  then  grate into the bowl 
and mix with the carrot. Mix the yogurt with the orange juice and stir into the salad. Variation: Presoaked raisins or sultanas can also be added.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 219Healing the Gerson Way—Defeating Cancer and Other Chronic Diseases
www.thegersonway.comCarrot and Orange with Fresh Dates  Salad
Preparation time: 15 minutes  
Serves 2
1 large carrot, cut into strips
1 orange, segmented
a few fresh dates, chopped
toasted oats
Dressing:
lemon ( or lime) juice
flaxseed 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 toasted oats. Carrot and Raisin Salad
Preparation time: 10 minutes
Serves 2
3 large carrots , grated
2 oz. raisins, presoaked
lettuce
2 tsp. parsley, chopped
Dressing:
1 clove garlic, crushed
flaxseed oil
apple cider vinegar
1/2 tsp. honey
2 tsp. lemon juice
Mix grated raw carrots with presoaked raisins. Add dressing and serve on lettuce  garnished with 
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 220Healing the Gerson Way—Defeating Cancer and Other Chronic Diseases
www.thegersonway.comCarrot, Apple and Onion Salad
Preparation time: 15 minutes
Serves 2
12 oz. carrots, shredded
8 oz. apples, shredded
1 medium onion, shredded
10 oz. yogurt
juice 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 minutes
Serves 2
2 stalks celery, chopped
2 crisp small eating apples, chopped
1/4 medium red bell pepper, finely sliced
mixed lettuce leaves
Dressing:
apple cider vinegar
flaxseed oil
1 tsp. honey
Chop the celery and apples and put into a large bowl. Add the finely slice d red bell pepper. Add 
the dressing. Line a salad plate with mixed lettuce leaves and pile the dressed salad 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 221Healing the Gerson Way—Defeating Cancer and Other Chronic Diseases
www.thegersonway.comChicory and Orange Salad
Preparation time: 15 minutes
Serves 2-4
1 lb. chicory heads, trimmed and sliced
2 large oranges, peeled and sliced
1 medium green  onion, trimmed and chopped
juice of 1/2 lemon
1 tbsp. flaxseed oil
1 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 in overlapping rings around the top,  leaving the center empty. Trim 
and chop the green  onion and sprinkle into the center. Mix the lemon juice, flaxseed oil and 
honey, and pour over the salad. Leave for a few minutes before serving to allow the flavors to 
“marry.”
Colorful Mixed Salad
Preparation time: 15 minutes
Serves 2
zucchini, grated
beet, grated
apple, grated
lettuce
tomato
orange
Dressing:
equal amounts of  apple cider vinegar  and water
honey (or maple syrup)
garlic
lemon (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. Decorate with slices of tomatoes and orange.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 222Healing the Gerson Way—Defeating Cancer and Other Chronic Diseases
www.thegersonway.comColorful Three Cabbage Salad
Preparation time: 15 minutes
Serves 2
2 oz. raisins
4 oz. each white, red and green cabbage, finely shredded
4 oz. carrot, grated
1 medium onion, finely sliced
1 small crisp eating apple, chopped
watercress 
Dressing:
5 fl. oz. yogurt
a little flaxseed  oil
1 clove garlic, crushed
Pour boiling water over the raisins and leave until they plump. Finely shred the cabbage. Grate 
the carrot. Put both in a bowl with the raisins, finely sliced onion  and chopped apple. Mix well. Mix the dressing ingredients and pour over the salad just before serving,  tossing lightly. Garnish 
with watercress. Colorful Winter Salad
Preparation time: 20 minutes
Serves 4-6
3 tart eating  apples, cored and roughly chopped
lemon juice
1/4 medium-sized red cabbage, cored and finely shredded
1 medium carrot, peeled and grated
1/2 medium red bell pepper, seeded and chopped
2 sticks celery, sliced
1/2 red onion, peeled and chopped
watercress
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 their skins on,  they tend to turn brown. ) Seed  and chop the red pepper. Slice the 
celery . Peel and chop the red onion. Put all the above ingredients into a large bowl. Garnish with 
watercress. Variations: Serve with cottage cheese and your favorite dressing.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 223Healing the Gerson Way—Defeating Cancer and Other Chronic Diseases
www.thegersonway.comCole slaw 
raisins, presoaked
white cabbage, thinly shredded
apple, thinly shredded
celery, finely chopped
onion, finely chopped
Dressing:
yogurt
lemon juice
flaxseed oil
Presoak the raisins. Thinly shred the white cabbage and apple. Finely chop the celery and onion. Put all into a bowl and add the raisins. Toss in dressing. Crunchy Salad
Preparation time: 15 minutes
Serves 4-6
2 oz. dried apricots, presoaked and chopped
3 oz. raisins  
1 lb. white cabbage, finely shredded
1 green bell pepper, chopped
1 red bell pepper (or 1/2 bunch of radishes), chopped
watercress 
Dressing:
6 fl. oz. yogurt
1 clove garlic, crushed
1 tsp. honey
Presoak the apricots. Pour some boiling water over the raisins,  and leave to soak for a few 
minutes until they begin to swell. Finely shred the white cabbage. Chop the pepper (or 
radishes) . Place into a bowl together with the drained raisins and chopped apricots. Mix well. Mix the dressing and pour over the salad. Toss lightly, garnish with watercress 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 224Healing the Gerson Way—Defeating Cancer and Other Chronic Diseases
www.thegersonway.comEndive and Orange Salad
Preparation time: 15 minutes
Serves 2
1 small head of endive, chopped
1 red bell pepper, seeded and cut into strips
2 oranges, peeled
2 tomatoes 
1 tbsp. herbs, chopped
Dressing:
juice of 2 oranges
5 oz. yogurt
1 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 the peel. Cut out segments between the membranes 
and add to the bowl. Make the dressing and toss into the salad. Sprinkle with chopped herbs. Fruity Winter Salad
Preparation time: 15 minutes (does not include overnight soaking)
Serves 2-4
2 oz. raisins, presoaked
2 oz. dried figs, presoaked
2 oz. dried apricots, presoaked
1/2 white cabbage, finely shredded
2 carrots, coarsely grated
2 red eating apples, coarsely grated
8 tbsp. yogurt
1 lemon
parsley, chopped
Soak the raisins, figs and apricots overnight in cold water, or pour boiling water over them and 
leave for a couple of hours until plump. Finely shred the cabbage. Coarsely grate the carrots and 
apples. (Sprinkle the apples with lemon juice to stop them from turning brown.) Put the above 
ingredients into a bowl. Combine the yogurt, lemon juice and chopped parsl ey in a jug  and 
spoon over the salad. Toss together until well mixed.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 225Healing the Gerson Way—Defeating Cancer and Other Chronic Diseases
www.thegersonway.comGerson® Coleslaw
Preparation time: 15 minutes
Serves 2-4
onion, sliced or chopped
white cabbage, grated or sliced
carrot, grated
Dressing:
2 tbsp. lemon juice
2 tbsp. water
sugar (optional)
yogurt
cottage cheese (nonfat, unsalted) 
Slice or chop the onion. Grate or slice the white cabbage. Grate the carrot. Mix all together. For 
the dressing, mix lemon juice with water (and sugar, if used). Mix yogurt with cottage cheese 
and beat well to get rid of any lumps. Then add the lemon juice and water mixture. Mix well 
and pour over salad. Grated Lime Zucchini Salad
Preparation time: 15 minutes
Serves 2-4
1 lb. zucchini, finely grated
juice of 1 lime (or lemon)
1 red bell pepper , grated
1 clove garlic, crushed
lettuce
Grate the zucchini  finely. M ix with the lime (or le mon) juice and grated pepper. Add crushed 
garlic. Allow the flavors to blend a little before serving on a bed of lettuce.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 226Healing the Gerson Way—Defeating Cancer and Other Chronic Diseases
www.thegersonway.comHungarian Tomato Salad
Preparation time: 15 minutes
whole tomatoes, skinned
lettuce
chopped chives
Dressing:
yogurt
lemon juice
flaxseed oil 
grated horseradish
Skin the tomatoes by dipping them in boiling water for a minute. Make the dressing. Place 
the whole, skinned tomatoes on the lettuce leaves and cover with the dressing. Garnish with 
chopped chives. Jumbo Salad
Preparation time: 20 minutes
Serves 4-6
variety of shredded lettuce leaves and salad greens, bite-sized and shredded
Any, or all, of the following: 
tomato, chopped
green (or red) bell pepper, chopped
green onions, finely sliced
carrot, finely grated
beet, finely grated
radish, finely sliced
fennel, finely sliced
grape halves
lemon juice
flaxseed oil
dried dill  weed
raisins, plumped
Gradually build up the salad , beginning with the bite-sized shredded lettuce leaves and salad 
greens. Add any, or all, of the ingredients listed above. Pour boiling water over the raisins 
and leave for a few minutes to become plump and juicy. Sprinkle on top of the salad. Grate 
the carrot and/or beet and place to one side of the salad. (If you put it all on top , it tends to 
“smother” the salad.) Pour on the lemon juice and flaxseed  oil. Sprinkle with dill. Serve with 
rice, oven-cooked and sliced potatoes or boiled small new potatoes.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 227Healing the Gerson Way—Defeating Cancer and Other Chronic Diseases
www.thegersonway.comMinted Apple and Celery Salad
Preparation time: 15 minutes (does not include soaking)
Serves 2
1 red eating apple, cut, cored and chopped
apple cider vinegar
1 stalk of celery, chopped
raisins , presoaked
mint leaves
lettuce
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 and add, with the presoaked raisins, to the apple 
and apple cider vinegar . Take the mint leaves and tear into small pieces. Add to the dish and 
serve on a bed of lettuce. (Leave for a little 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 minutes
Serves 2-4
1 orange, peeled and segmented
2 heads of chicory
1 bunch of watercress
Dressing:
1 tbsp. flaxseed  oil 
1/2 tbsp. apple cider vinegar  (or lemon juice)
1 clove garlic, crushed
1 green  onion
parsley
chives
dill
fennel
mint
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 watercress and orange in the middle. Combine all the 
dressing ingredients in a jug and stir vigorously. (If you have no fresh herbs, use a generous 
pinch of dried herbs .) Pour over the salad 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 228Healing the Gerson Way—Defeating Cancer and Other Chronic Diseases
www.thegersonway.comRadish, Apple and Celery Salad
Preparation time: 15 minutes (does not include soaking)
Serves 2
radishes, chopped
green apples, chopped
celery, chopped
raisins (presoaked)
lettuce 
Dressing :
1 tbsp. apple cider vinegar
1 tbsp. water
1 tsp. sugar (or honey)
1 or 2 cloves garlic, crushed
dill, chopped
yogurt
Chop the radishes, green apples and celery into small chunks. Add the raisins. For the dressing, 
mix together the apple cider vinegar , water, sugar (or honey), garlic and dill. Add enough yogurt 
to make a creamy dressing. Pour over 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 minutes
Serves 2
1 turnip, peeled and cut
1 orange, segmented
watercress
Dressing:
orange juice
flaxseed oil 
Peel and cut the turnip into matchstick -size pieces. Segment the orange and add to the turnip 
pieces. Add the watercress and toss in the dressing. 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 229Healing the Gerson Way—Defeating Cancer and Other Chronic Diseases
www.thegersonway.comRice Salad
Preparation time: 15 minutes
Serves 2
green  bell pepper, chopped
red bell pepper, chopped
tomato, chopped
1 cup cooked brown rice
Dressing:
1 tbsp. flaxseed  oil 
1 tbsp. apple cider vinegar
1 clove garlic
sugar 
Chop the peppers and tomato. Prepare the dressing, mixing well, and add the chopped peppers 
and tomato. Spoon onto the rice. Serve with a mixed green salad. Romaine Lettuce with Yogurt Dressing
Romaine lettuce 
chives, chopped 
Dressing:
yogurt
sugar
lemon juice
crushed garlic
Coarsely shred the lettuce. Pour on the dressing and sprinkle with chopped chives.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 230Healing the Gerson Way—Defeating Cancer and Other Chronic Diseases
www.thegersonway.comSalad Kebabs
Preparation time: 15 minutes
tomatoes, thinly sliced
zucchini s, thinly sliced
whole radishes, thinly sliced
lettuce hearts, thinly sliced
carrots, thinly sliced
Dressing:
lemon juice
yogurt
flaxseed oil 
herbs (mint, dill or parsley)
Thread on wooden skewers thinly sliced pieces of tomato, zucchini , whole radishes,  lettuce 
hearts and raw carrot. Dip into the salad dressing before serving . Salad Lorette
cooked beets, thinly sliced
celery stalks, thinly sliced
lettuce
Dressing:
flaxseed oil 
lemon juice
Thinly slice the beets and celery and mix with lettuce. Add  dressing.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 231Healing the Gerson Way—Defeating Cancer and Other Chronic Diseases
www.thegersonway.comSpanish Salad
Preparation time: 15 minutes
Serves 2
onions, thinly sliced
1 clove garlic
red bell peppers, seeded and sliced
tomatoes, sliced
parsley, chopped
Dressing:
flaxseed oil 
1 tbsp. apple cider vinegar
1 tbsp. water
sugar (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 them on top of the onion. Add a layer of sliced 
tomatoes. Crush the garlic and sprinkle on top. Pour over the dressing and sprinkle with 
chopped parsley. Tomato and Watercress Relish
Preparation time: 15 minutes
Serves 2-4
cherry tomatoes (red and yellow), halved
watercress
fresh chives (or green  onions), finely chopped
herbs, finely chopped
Halve the tomatoes and place in a bowl. Steam the watercress over boiling water for 10 seconds, 
rinse well in cold water and shake dry. Trim off any woody stems and cut or tear the remaining 
stems and leaves into small pieces. Add to the tomatoes. Add the finely chopped chives (or 
green  onions) and herbs  and toss together.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 232Healing the Gerson Way—Defeating Cancer and Other Chronic Diseases
www.thegersonway.comTomato and Zucchini  Salad
Preparation time: 15 minutes
Serves 2
tomato, chopped
zucchini, chopped
green onion, sliced
beet
lettuce
Dressing:
flaxseed oil 
yogurt
lemon 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) and mix into the salad. Lay on a bed of lettuce. Pour 
over dressing. Tomato Salad
Preparation time: 15 minutes
Serves 2
tomatoes, sliced
onion, sliced
1 tbsp. apple cider vinegar
1 tbsp. water
sugar (optional)
parsley, chopped
chives
Slice the tomatoes and spread out over a flat dish. Slice the onion and arrange the onion rings 
over the tomatoes. Mix the apple cider vinegar  with water (and optional sugar, if used). Pour 
over the tomatoes and sprinkle  with chopped parsley and chives.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 233Healing the Gerson Way—Defeating Cancer and Other Chronic Diseases
www.thegersonway.comWatercress, Endive and Grapefruit Salad
Preparation time: 10 minutes
Serves 2
watercress
endive (frisé e or escarole, or both)
grapefruit
yogurt
Tear the watercress into smaller pieces, remove woody stems and put in a bowl with the endive 
leaves. Cut the grapefruit in half. Juice 1/2 and segment the other half. Add the segments to 
salad leaves. Mix the grapefruit juice with yogurt and pour over the salad. Toss well and serve. Zucchini  Ribbon Salad
Preparation time: 10 minutes
Serves 2-4
3 large zucchinis, cut lengthwise
1 lb. tomatoes, quartered
6 green  onions, thinly sliced
Dressing :
2 tbsp. apple cider vinegar
pinch of sugar
2 tbsp. flaxseed  oil 
freshly chopped cilantro
Using a vegetable peeler or cheese slicer, cut the zucchinis  lengthwise  into thin ribbons, running 
along the side so that 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.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 234Healing the Gerson Way—Defeating Cancer and Other Chronic Diseases
www.thegersonway.comSoups
Apple and Fennel Soup
Preparation time: 15 minutes
Cooking time: 30-45 minutes
Serves 4
1 lb. potatoes, peeled and diced
2 bulbs fennel, trimmed and chopped
2 leeks, sliced
2 Granny Smith apples, cored and chopped
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 simmer gently until potatoes and fennel are cooked. Purée. 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, sliced
2 large onions, roughly chopped
4 sticks celery, sliced
1 lb. potatoes, peeled and chopped
2 cloves garlic, crushed
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. Garnish with parsley 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 235Healing the Gerson Way—Defeating Cancer and Other Chronic Diseases
www.thegersonway.comAutumn Flame Soup
Preparation time: 15 minutes
Cooking time: 25 minutes
Serves 4
1 large onion, chopped
3 large cloves garlic, crushed
1 lb. squash (or pumpkin), peeled and chopped 
4 large red bell peppers, seeded and chopped
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 longer than 20 minutes . Purée. Serve immediately, garnished with fresh green herbs of your 
choice. Beet Soup
Preparation time: 15 minutes
Cooking time: 1 hour
Serves 4
2 medium beets, unpeeled and chopped
1 large onion, peeled and chopped
1 medium carrot, unpeeled and chopped
2 large tomatoes, unpeeled and chopped
red cabbage leaves, chopped
1 bay leaf
water 
1 tbsp. apple cider vinegar
juice of 1/2 lemon
herbs 
yogurt 
parsley 
Chop up beets, onion, carrot, tomatoes, without peeling (except for the onion!). Put into a 
large pot. Add chopp ed cabbage leaves and the 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) and serve with a swirl of yogurt 
and garnish with 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 236Healing the Gerson Way—Defeating Cancer and Other Chronic Diseases
www.thegersonway.comCabbage Soup
Preparation time: 10 minutes
Cooking time: 40 minutes
Serves 2-4
1 small green (or white) cabbage, coarsely chopped
2 leeks, coarsely chopped
2 potatoes, peeled and coarsely chopped
2 onions, coarsely chopped
2 sticks celery, coarsely chopped
1 clove garlic
yogurt
parsley, chopped
Coarsely chop the vegetables. P ut in a pot and cover with water. Bring to a boil, lower the heat 
and simmer until vegetables are tender. Purée. 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, peeled and chopped
6 oz. potato, peeled and chopped
1 lb. broccoli, trimmed and cut
bay leaf
yogurt
Peel and chop the onion and potato. Trim the broccoli and cut into florets. 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.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 237Healing the Gerson Way—Defeating Cancer and Other Chronic Diseases
www.thegersonway.comCarrot and Orange Soup
Preparation time: 10 minutes
Cooking time: 40 minutes
Serves 2-4
1 lb. carrots, chopped
8 oz. onions, chopped
8 oz. potatoes, peeled and chopped
1 orange , juice d
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 vegetables are tender. Purée. Cauliflower Soup
Preparation time: 10 min
Cooking time: 40 minutes
Serves 2-4
1 large cauliflower
1 onion, chopped
1 celery stick, sliced
10 oz. yogurt
parsley, 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. Stir in the yogurt. Reheat gently before serving. Garnish with 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 238Healing the Gerson Way—Defeating Cancer and Other Chronic Diseases
www.thegersonway.comCelery, Carrot and Apple Soup
Preparation time: 10 minutes
Cooking time: 45 minutes
Serves 2-4
1 lb. celery, sliced
1 lb. carrots, diced
8 oz. sweet apples (e.g., Pink Lady or Gala), chopped
dill (or lemon  grass)
celery leaves, chopped 
Slice 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 (or lemon grass) and simmer for 40 minutes. Purée. Serve immediately and garnish with chopped celery leaves. Celer y Root  and Swiss Chard Soup
Preparation time: 10 minutes
Cooking time: 40 minutes
Serves 2-4
1 small celery root , scrubbed and chopped
1 medium leek, scrubbed and chopped
2 oz. Swiss chard, torn
apple 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 simmer until the vegetables are soft. Purée. Serve hot or cold and garnish with 
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 239Healing the Gerson Way—Defeating Cancer and Other Chronic Diseases
www.thegersonway.comCorn Chowder
Preparation time: 10 minutes
Cooking time: 45 minutes
Serves 2-4
3 sticks celery, diced
1 large potato, peeled and diced
1 large onion, diced
1 large green bell pepper, seeded and diced
1 bay leaf (or a pinch of ground bay leaf)
4 ears of corn, sliced 
parsley, chopped
Dice the celery, potato and onion. Remove the seeds from the pepper and dice the flesh. Put into 
a pot with the bay leaf and add cover with water. Simmer gently until the vegetables are almost 
cooked. Slice the corn from the cobs and add to the soup. Cook slowly until all the vegetables 
are soft but not broken (about 5 minutes. ). Sprinkle with the chopped parsley and serve. Potato, Cabbage and Dill Soup
Preparation time: 10 minutes
Cooking time: 40 minutes
Serves 2-4
1 medium potato, peeled and chopped
1 medium onion, chopped
1 medium leek, chopped
white cabbage, chopped
4 tsp. dried dill
chives, chopped
Chop the potato, onion and leek. Put into  a pot with the chopped cabbage  and cover with water . Bring to a boil, turn down the heat and add half the dill. Simmer gently until the potatoes are 
cooked. Puré e. Add the rest of the dill and reheat gently. Garnish with chopped chives 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 240Healing the Gerson Way—Defeating Cancer and Other Chronic Diseases
www.thegersonway.comPotato Soup 
1 large onion, diced
1/2 small celery knob, diced 
2 stalks celery, diced 
2 large potatoes, diced 
1 leek, diced 
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 2 hours. Mash through food mill. Sweet and Sour Cabbage Soup
Preparation time: 10 minutes
Cooking time: 15 minutes
Serves 2-4
2 medium onions, sliced
1 medium white (or green) cabbage, cut into thin strips
2 cloves garlic, crushed
2 medium tomatoes, chopped
1 tbsp. sugar 
juice of 1 large lemon
3 oz. raisins
1 qt. water
Slice the onion and sweat gently in a little water for a few minutes until softening. Cut the 
cabbage into thin strips and add to onion, mixing well. Add crushed garlic. Chop the tomatoes 
and add together with the sugar, lemon juice, raisins and water. Bring to a boil and simmer until 
the cabbage is al dente  (about 10 minutes ). Serve this hearty soup as a main dish with bread 
followed by fruit for dessert .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 241Healing the Gerson Way—Defeating Cancer and Other Chronic Diseases
www.thegersonway.comTangy Tomato Soup
Preparation time: 10 minutes
Cooking time: 25 minutes
Serves 2-4
1 lb. tomatoes, chopped
1 carrot, chopped
1 stick celery, chopped
1 onion, chopped
1 red bell pepper, seeded and chopped
little orange juice
yogurt
Chop tomatoes, carrot, celery and onion. Seed pepper and chop. Put all into a lar ge pot and 
cover with water. Bring to a boil, turn down the heat and simmer until vegetables are tender. Purée. Add the orange juice. Reheat gently. Add a swirl of yogurt before serving. Tomato Soup with Potato and Onion 
2 large tomatoes, diced 
1 medium onion, diced 
2 medium potatoes, diced 
1 tsp. wine vinegar
small 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 food mill and serve hot. 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 242Healing the Gerson Way—Defeating Cancer and Other Chronic Diseases
www.thegersonway.comVegetables and Potatoes
Baked Pepper and Tomato Salad
Preparation time: 15 minutes
Cooking time: 30 minutes
Serves 2-4
3 red bell p eppers
6 large tomatoes
1 medium red onion, finely sliced
3 cloves garlic, thinly sliced
juice of 1 large lemon
3 tbsp. fresh, chopped mint
flaxseed oil 
Cook the peppers and tomatoes whole until somewhat cooked but still fi rm. Skin the peppers 
and tomatoes, chop roughly and place in a serving dish. Finely slice the onion and very thinly 
slice the garlic. Add to the mixture in the dish. Add the lemon and mint. Mix well. Sprinkle with 
a little flaxseed  oil. Baked Potato and Parsnip Rosti*
* Rosti means “broiled” or “roasted” (i.e., top-browned)
Preparation time: 15 minutes
Cooking time: 1-1/4 hour
Serves 2
8 oz. parsnips, cored, peeled and coarsely grated
8 oz. potatoes, peeled and coarsely grated
1 onion, finely chopped
2 tbsp. fresh chives, finely chopped
herbs
3-1/2 oz. yogurt
a little grated horseradish (optional)
Core the parsnips, and peel and c oarsely grate the potatoes and parsnips into a large bowl. Add 
finely chopped onion, chives, herbs and yogurt. Mix until well combined. Put the vegetable 
mixture into a shallow dish and cover. Bake for 1 hour at 375°  F (190° C) . Remove the lid and 
bake a little longer until it begins to brown  and the top is crispy . Serve with a crisp salad or a 
vegetable (or both).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 243Healing the Gerson Way—Defeating Cancer and Other Chronic Diseases
www.thegersonway.comBaked Potatoes
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, alternatively, bake for 50 minutes to 1 hour at 350 ° F (177° 
C). Baked Potato with Beet 
Preparation time: 15 minutes
Cooking time: 1-1/2 hours
1 baking potato
1 onion, sliced
cooked beet, diced
yogurt
dill
Bake the potato in its skin. Slice the onion and cook gently until beginning 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 green salad. Baked Potato with Beet and Onion 
Preparation time: 15 minutes  
Cooking time: 1 hour
1 baking potato
1 large onion, peeled
beet, diced and cooked
yogurt
dill
1 tsp. flaxseed  oil (optional) 
Scrub the potato and place whole into a casserole dish with a lar ge, peeled onion. Add a little 
water and bake until both are cooked. Chop the cooked onion and put into a saucepan with the 
diced, cooked beet. Heat through. Split open the potato and fill with the onion and beet mixture. Mix together the yogurt, dill and flaxseed  oil (if using the flaxseed  oil, wait until the potato is no 
longer steaming) and drizzle over the top. Serve with 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 244Healing the Gerson Way—Defeating Cancer and Other Chronic Diseases
www.thegersonway.comBaked Tomatoes
Preparation time: 10 minutes
Cooking time: 20 minutes
Serves 2
1 lb. tomatoes, sliced
1 clove garlic, crushed
1 medium onion, chopped
bread crumbs (or a handful of rolled oats)
dill
flaxseed 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  (or rolled oats) and bake for about 20 minutes at 325° F 
(170° C). Just before 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 
3 beets, cooked and chopped 
6 tbsp. yogurt
1 tbsp. fresh chives, snipped
2 tbsp. onion, finely chopped 
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 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 245Healing the Gerson Way—Defeating Cancer and Other Chronic Diseases
www.thegersonway.comBeets with Horseradish
Preparation time: 10 minutes
Cooking time: 1 to 1-1/2 hours
Serves 2-4
6 beets
yogurt
2 tsp. horseradish
chives
Cook the beets until tender. Remove the skin and cut into quarters. Combine the yogurt and 
horseradish and pour over the beets. Garnish with chopped chives and erve immediately. Bessarabian Nightmare
Preparation time: 15 minutes
Cooking time: 40 minutes
Serves 2
tomatoes, skinned and sliced
onions, sliced
red (or green) bell pepper, seeded and sliced
garlic , crushed
herbs
flaxseed oil
Skin the tomatoes. Slice the tomatoes, onions and peppers. Arrange in layers in an oven-proof 
dish. Sprinkle with crushed garlic and herbs. Cook slowly, then chill and serve cold, adding a 
little flaxseed oil before serving. A strange name for a delicious dish!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 246Healing the Gerson Way—Defeating Cancer and Other Chronic Diseases
www.thegersonway.comBraised Cabbage
Preparation time: 15 minutes
Cooking time: 1 hour
Serves 2
1 lb. green cabbage
4 oz. carrots, diced
4 oz. onion, diced
2 sticks celery, diced
dill seeds
Cut the cabbage into quarters. Remove the stalk, the core and any discolored leaves. Cook the 
cabbage in a little water in a saucepan for 10 minutes. Dice the carrots, onion and celery and put 
into a large oven -proof dish with very little water. Place the cabbage on top. Scatter with dill 
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 minutes
Cooking time: 30 minutes
Serves 2
1 medium head of fennel
1-1/2 lb. tomatoes
1 tbsp. tomato purée
juice of 1/2 orange
herbs
green 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 purée,  orange juice and herbs. Add the fennel 
and cook covered for 12-15 minutes. Garnish with fennel tops 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 247Healing the Gerson Way—Defeating Cancer and Other Chronic Diseases
www.thegersonway.comBroccoli 
Bake in a covered casserole in low oven at 300 ° F (149° C)  with onions or a small amount of 
soup stock (see “‘ Special Soup’ or ‘Hippocrates Soup ’” in Chapter 12, “Preparing Food and 
Juices—The Basic Rules, p. 106) for 1-2 hours. Serve with tomato sauce. Broccoli and Herbs 
2 bunches of broccoli 
4-6 cloves garlic 
1/2 onion sliced
1/4 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 and soup stock (see “‘Special Soup’  or ‘Hippocrates 
Soup’” in Chapter 12, “Preparing Food and Juices—The Basic Rules,” p. X). Cook on low heat 
until broccoli is tender. Broccoli, Beans and Pears
Preparation time: 5 minutes
Cooking time: 20 minutes
Serves 2
broccoli
green  beans
2 pears, peeled and chopped
Dressing:
lemon juice (or apple cider vinegar)
flaxseed oil
Gently 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.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 248Healing the Gerson Way—Defeating Cancer and Other Chronic Diseases
www.thegersonway.comButternut Squash (Puréed)
Preparation time: 10 minutes
Cooking time: 35 minutes
Serves 2
butternut squash, peeled and cored
onion
Follow the “Mashed Potatoes” recipe (see p. X) but use peeled and cored chunks of butternut 
squash instead of the potato. You will probably not need the cooking water as the butternut 
squash is a “wetter” vegetable. Cabbage and Tomato Hot Pot
Preparation time: 15 minutes
Cooking time: 35 minutes
Serves 2
1 small cabbage
1 onion, chopped
1 dessert apple, chopped
4 large tomatoes , skinned and chopped
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 puré e. Shred the cabbage and add to the puré e. 
Turn into a casserole dish. Mix the yogurt with the bread crumbs and sprinkle over the top. Top-
brown under the broiler to heat a little. Sprinkle with chopped parsley 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 249Healing the Gerson Way—Defeating Cancer and Other Chronic Diseases
www.thegersonway.comCarrot and Leek Bake
Preparation time: 10 minutes
Cooking time: 1-2 hours
Serves 2-4
1 lb. carrots, diced or sliced
4 or 5 small leeks, sliced
2 medium oranges
handful 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,  depending upon 
how well-done you like your carrots. If you wish, you can thicken the orange juice with corn 
starch to make a sauce. (Organic corn starch may be used occasionally.) Serve with a baked 
potato. Carrot and Tomato Casserole
Preparation time: 15 minutes
Cooking time: 1 hour
Serves 2
8 oz. tomatoes, sliced or chopped
1/2 tbs p. chopped fresh sage  (or 1/2 tsp. dried sage)
2 medium  onions, sliced
1 lb. carrots, sliced
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 the tomatoes . Add another sprinkling of sage. Slice 
the carrot and place on top, 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) until the carrots are 
tender. Serve with a mixed green salad and a baked potato.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 250Healing the Gerson Way—Defeating Cancer and Other Chronic Diseases
www.thegersonway.comCarrots and Honey 
carrots, sliced
soup stock
1/2 tsp. honey
Cut off the ends of the carrots and slice. Do not peel or scrape. Stew in a small amount of soup 
stock (see “‘ Special Soup’ or ‘Hippocrates Soup ’” in Chapter 12, “Preparing Food and Juices—
The Basic Rules,” p. 106) for 45 minutes or until tender. During the last 5 to 10 minutes of 
stewing, add honey for slight flavoring. Cauliflower 
cauliflower
2-3 tomatoes, sliced and chunked
Break cauliflower into sections. Add tomatoes, sliced and cut into chunks. Stew together for 
approximately 45 minutes (or until tender) on low heat. Cauliflower and Carrot Sauce 
1 small cauliflower 
3 carrots 
flaxseed oil
Separate the cauli-florets, place them in a baking dish with a little water and cook until soft at 
250° F (121° C). When ready, drain off the water. At the same time, simmer the carrots on low 
heat with enough water until they are soft. Blend carrots in blender with the oil. Pour sauce over 
the cooked cauliflower and place in warm oven at 250-300 ° F (121-149° C ) (turned off) for 5-
10 minutes before serving. 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 251Healing the Gerson Way—Defeating Cancer and Other Chronic Diseases
www.thegersonway.comChard Rolls, Stuffed 
1/2 onion, sliced 
6 medium potatoes 
4 carrots 
3 large cloves garlic, minced
1 bunch of chard 
Cook onions and potatoes in one pot. In another pot, cook carrots and garlic. When done, purée 
each potful separately, then mix together. Put chard leaves in very hot water, being sure not to 
overcook. Spread each leaf and remove tough center stem. Place purée in center of each leaf 
and roll tightly. Display on tray and serve with tomato sauce made with tomatoes, onion, garlic 
and small potato, which have been cooked and puréed . Cooked Sweet Potato and Beet Salad
Preparation time: 10 minutes
Cooking time: 30 minutes
Serves 2
1 large ( or 2 small) sweet potatoes
few cooked small beets , sliced
arugula (or lettuce) leaves
Dressing:
yogurt
lemon juice
flaxseed oil
dill weed, dried or fresh
Cook the sweet potatoes gently in their skins until cooked. Allow to cool. Cut into slices and 
place the sweet potato and beet slices overlapping on a plate o f arugula  (or lettuce) leaves. Drizzle on the dressing and serve immediately. Corn  
Corn may be baked in the husk wrapped in foil. Bake in low oven at 300°  F (149 ° C) for 1 hour 
or place in boiling water for approximately 7 minutes. 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 252Healing the Gerson Way—Defeating Cancer and Other Chronic Diseases
www.thegersonway.comCorn on the Cob  Packets
Preparation time: 5 minutes
Cooking time: 1 hour
1 or 2 corn cobs
flaxseed oil
parsley , 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 allow to cool slightly. Pour on some flaxseed oil  to 
which some chopped parsley has been added. Serve as an appetizer or a side dish. Corn with Mixed Vegetables  
2 ears of corn 
3 stalks of celery, sliced
2 carrots, sliced
2 zucchini squash, sliced
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. Bake at 200° F (93 ° C) for 1 hour. Corn with Orange Juice  
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. Pour the corn juice off and add the orange juice. Let set 5 to 10 minutes before 
serving. 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 253Healing the Gerson Way—Defeating Cancer and Other Chronic Diseases
www.thegersonway.comCreamed Beans
Preparation time: 5 minutes
Cooking time: 15 minutes
Serves 2
10 oz. whole green beans
yogurt
2 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 dish and pour on the yogurt dressing. Creamed Corn  
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. Place in a baking dish and put the sliced green 
pepper on top and bake in the oven at 200-250° F (93-121° C) for 1-1/2 hours. Creamy Cabbage
Preparation time: 10 minutes
Cooking time: 30 minutes
Serves 2
white cabbage, shredded
1 small onion, chopped
2 tbsp. thick yogurt
1 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 thick yogurt mixed with the dill  tops (or seeds).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 254Healing the Gerson Way—Defeating Cancer and Other Chronic Diseases
www.thegersonway.comEggplant, Baked  
soup stock
1 onion, chopped 
1 eggplant, sliced 
2 tomatoes, sliced and skinned
Put some soup stock (see “‘Special Soup’ or ‘Hippocrates Soup’” in Chapter 12, “Preparing 
Food and Juices—The Basic Rules,” p. X) in bottom of large covered baking dish. Add onion, 
eggplant and tomatoes in layers. Cover and bake in low oven at 300°  F (149 ° C) for 2 hours. Eggplant  Fan
Preparation time: 15 minutes
Cooking time: 45 minutes
Serves 2
1 large onion, sliced
1 large eggplant, sliced
1 large firm, ripe tomato, sliced
thyme and marjoram
1 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 lengthwise slices, stopping 3/4 in ch from either end. Slice the tomato into twice as many slices as there are cuts in the eggplant . Arrange the eggplant  
on top of the onions in a fan shape, and fill the cuts with the tomato slices. Sprinkle with herbs 
and chopped garlic. Cover and cook gently, on top of the stove,  or bake gently in a low oven at 
300° F (149° C) until the eggplant  is soft.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 255Healing the Gerson Way—Defeating Cancer and Other Chronic Diseases
www.thegersonway.comEggplant  Salad
Preparation time: 15 minutes
Cooking time: 1 hour
Serves 2
1 eggplant
1 small onion, chopped
parsley, chopped
2 tomatoes, sliced
1-1/2 tbsp. vinegar
little flaxseed oil
Bake the eggplant  for about an 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 
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 minutes
Cooking Time: 1-1/2 to 2 hours
potatoes, sliced
flaxseed oil
garlic , crushed
Cut the potatoes into slices, almost through to the base, but not quite. Put into a casserole dish 
with only enough water to cover the bottom. Cook in the top of 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 the potatoes onto a serving dish and, when slightly cooled, pour on the dressing. 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 256Healing the Gerson Way—Defeating Cancer and Other Chronic Diseases
www.thegersonway.comFennel Treat 
1 fennel bulb 
1 large tomato, cut into 1/4-inch  slices
2-3 cloves garlic, peeled and sliced thinly
Cut off stalks and leaves from fennel. Slice bulb in half lengthwise to give two flat halves. Rinse 
them under running water to remove sand and put them in a baking dish with cut side up. Cover 
halves with tomato slices and place garlic slices on top of tomatoes. Cover dish and bake at 
250° F (121 ° C) for 1 to 2 hours. Serve with a baked potato and a salad of grated carrots on a 
bed of pretty greens. Festive Broccoli (or Festive Green Beans)  
1 large head broccoli (or 3-1/2 cups sliced green beans)
1 small onion, diced 
1 clove garlic, minced
1 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 and stew on low flame for 45 minutes or until tender. Add pepper strips for the last 20 to 25 minutes of cooking. Add lemon juice just before serving 
(lemon will discolor broccoli if added during cooking). Sprinkle vegetables with dill 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 257Healing the Gerson Way—Defeating Cancer and Other Chronic Diseases
www.thegersonway.comFrench Bean (Green Bean) Salad
Preparation time: 5 minutes
Cooking time: 10 minutes
Serves 2
French beans (green beans) 
small onion , chopped
flaxseed oil
apple cider vinegar  (or lemon juice)
parsley
chives
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 cider vinegar  (or lemon juice). Add herbs and serve. Fruited Red Cabbage
Preparation time: 10 minutes (does not include soaking)
Cooking time: 15 minutes
Serves 2
4 oz. raisins 
4 oz. dried apricots
1 small red cabbage, shredded
2 dessert apples, cored and chopped
apple cider vinegar
a little sugar
Soak the raisins and apricots overnight. Shred the red cabbage and sweat in a little water until 
slightly softened. Add raisins, chopped apricots and cored, chopped dessert apples. Toss in apple 
cider vinegar , to which a little water and sugar ha ve been added. Pile into a bowl and serve with 
a baked potato.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 258Healing the Gerson Way—Defeating Cancer and Other Chronic Diseases
www.thegersonway.comGerson® Gardener’s Pie*
*A bit like Shepherd’ s Pie but with vegetables instead of meat
Preparation time: 30 minutes
Cooking time: 2-1/2 hours
Serves 2-3
Topping:
1 lb. potatoes, peeled and cut into chunks
12 oz. celery root (or sweet potato or onion), peeled and cut into chunks
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 a boil and reduce to a simmer . Cook slowly until all 
the water is gone and the 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, crushed
8 oz. carrots, sliced, or chipped or diced (but not diced too thickly)
8 oz. zucchini, cut into half slices, not too thin
8 oz. leeks, trimmed and sliced
2 tomatoes, skinned and chopped
1-2 tbsp. chopped parsley
herbs to taste
2 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 simmer plate. This could take 1 to 1-1/2 hours. Prepare 
topping and bread crumbs. When vegetables are cooked, stir in bread crumbs and pour the 
mixture into a pie plate. Top with mashed potatoes. Drag a fork over the top to decorate and 
bake for about 45 to 60 minutes at 350° F (180° C). Place pie plate on baking sheet in case of 
leakage. Serve with green vegetables and salad. Variations:  Change the contents of the pie by adding green beans, peas and/or corn when 
in season. Jerusalem artichokes would be also good. You could leave the leeks out of the pie and 
purée them to add to the topping instead of the sweet potato, onion or celery root.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 259Healing the Gerson Way—Defeating Cancer and Other Chronic Diseases
www.thegersonway.comGerson® Roast Potatoes
Preparation time: 5 minutes
Cooking time: 1 hour
1 baking potato
Cut a baking potato in half (or, if very large, into quarters). Score across the cut surface with a 
knife. Put into a casserole dish with a little water to just cover the bottom. Put lid on and bake 
in a hot oven at 400-425°  F (204-218° C)  for 1 hour. Before serving, remove the lid and leave to 
slightly brown. Glazed Beets  
Serves 6 to 8
Scrub 9 large beets and boil in 2 to 3 inches of water until tender for 1 to 1-1/2 hours. Add more 
water if needed. Peel in cold water. Slice or cut into bite-sized pieces. Glaze: 
2/3 cup fresh orange juice 
1 tsp. cornstarch 
1-1/2 tsp. cider vinegar
1 tsp. honey (or sugar)
Combine ingredients for glaze. Cook over low flame until thick. Add beets and mix well. Variation:  Use 1/2 cup apple juice and 3 tsp. lemon juice in place of orange Juice. 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 260Healing the Gerson Way—Defeating Cancer and Other Chronic Diseases
www.thegersonway.comGlazed Carrots and Turnips with Garlic
Preparation time: 10 minutes
Cooking time: 30 minutes
Serves 2
8 oz. carrots
8 oz. turnips
Dressing :
1 tbsp. lemon juice
1 clove garlic, crushed
flaxseed oil
Gently cook the carrots and turnips. Cut into thin slices and put into a serving dish. Pour on the 
dressing and garnish with cilantro  or dill. Glazed Carrots with Herbs and Lemon
Preparation time: 5 minutes
Cooking time: 30 minutes
Serves 2
1 lb. carrots
1 tsp. sugar
a little water
1 tbsp. lemon juice
mint
rosemary
parsley
flaxseed oil
Gently cook the carrots whole. When beginning to soften, remove from pan and cut into 2 -inch 
sticks. Return to the saucepan with the sugar and a little water. Heat until the sugar is dissolved, 
the water has been absorbed and the carrots are cooked. Add the lemon juice and herbs and 
heat for an additional 2 minutes. Place o n a warm serving dish , add flaxseed oil 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 261Healing the Gerson Way—Defeating Cancer and Other Chronic Diseases
www.thegersonway.comGlazed Carrots with Orange and Parsley
Preparation time: 5 minutes
Cooking time: 30 minutes
Serves 2
1 lb. carrots
1 tbsp. sugar
juice of 1/2  orange
flaxseed oil
Gently cook the carrots whole. When beginning to soften, remove from the pan and cut into 
2-inch sticks. Return to the saucepan with the sugar and orange juice. Heat until the sugar has 
been dissolved and the orange juice absorbed. Turn onto platter, a dd flaxseed oil and serve. Green Beans in Honey and Tomato Sauce
Preparation time: 15 minutes
Cooking time: 20 minutes
Serves 2
1 lb. fine green beans
Sauce:
1 medium onion, chopped
2 cloves garlic, crushed
1 lb. tomatoes , roughly chopped
1 tsp. honey
herbs
Cut ends off the beans and cook until just tender. Drain, refresh in cold water and drain again. To make the sauce, chop the onion and crush the garlic. Cook them both in a little water until 
just tender. When the onion is soft, add the roughly chopped tomatoes and bring to a boil. Simmer gently until sauce becomes fairly thick. Stir in the honey and herbs. Add the beans and 
allow to cool. Serve at room temperature.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 262Healing the Gerson Way—Defeating Cancer and Other Chronic Diseases
www.thegersonway.comGreen Chard Rolls  
4 leaves of green chard 
2 carrots 
1/4 head broccoli 
1/4 head cauliflower 
2 small zucchini squash 
1 ear of corn (cut kernels off)
1/2 cup rice uncooked 
Sauce:
1-1/2 tomatoes
2 cloves garlic 
Put the chard leaves in hot water long enough to wilt them so they will bend. Cut the broccoli, 
cauliflower, squash and corn into small pieces and put them in a pan with a little bit of water to 
simmer. When cooked, drain the water off. Make a sauce in the blender with the tomatoes and 
garlic, and pour this sauce on top of the vegetables and raw rice. Place some of the vegetables/
rice mixture in the center of each leaf and roll them up. Put these in a baking dish with a lid and 
bake in the oven at 250° F (121 ° C) for 1 to 1-1/2 hours. Green Peppers 
2-4 green peppers, sliced
2-4 onions, sliced 
Stew in tightly covered pot for approximately 30 minutes. Do not add water . Grilled Eggplant
Preparation time: 10 minutes
Cooking time: 20 minutes
Serves 1
1 eggplant
garlic
parsley, chopped
lemon (or lime) juice
Slice the eggplant lengthwise. Heat a griddle pan (preferably a “ridged” pan). When the pan 
is hot, turn down the heat, place the slices of eggplant on the griddle and allow them to cook 
slowly. Turn over the slices and repeat. Before serving, squeeze garlic over the slices, sprinkle 
with chopped parsley and drizzle lemon (or lime) juice over them. This is a good main course 
for lunch served with new potatoes and garnished with chopped parsley . Variations:  You can do the same thing with large slices of peppers, halves of onions, or 
zucchini halved lengthwise. 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 263Healing the Gerson Way—Defeating Cancer and Other Chronic Diseases
www.thegersonway.comLeek and Potato Bake
Preparation time: 15 minutes
Cooking time: 40 minutes
Serves 2
1 lb. potatoes
1 small leek, very thinly sliced
fine oats (put some regular rolled oats in the blender)
Parboil the potatoes in their skins until they are hot through  and just beginning to soften. Very 
thinly slice the leek (using the white section only). Peel the potatoes and co arsely grate them. Mix in the leek. Put into a shallow baking dish (sprinkled at the bottom with fine oats  to prevent 
sticking). Cook on the top shelf of the oven at 350° F (180° C)  until beginning to show signs of 
browning. (Don’t leave it for too long or it will dry out.) Serve with either cooked vegetables or 
a green salad and tomatoes. Leeks or Zucchini  à la Grecque
Preparation time: 10 minutes
Cooking time: 30 minutes
Serves 2
1 lb. leeks (or zucchini), sliced
3 tomatoes , chopped  (optional)
juice of 1 lemon
bay leaf
thyme
coriander  seeds
Slice the leeks (or zucchini)  into 1 -inch pieces. Cook gently with chopped tomatoes (if used), 
the lemon juice, bay leaf, thyme and coriander  seeds. Serve hot or 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 264Healing the Gerson Way—Defeating Cancer and Other Chronic Diseases
www.thegersonway.comLima Beans and Zucchini 
1 large onion 
1 clove garlic 
1/2 cup soup stock 
1 cup fresh lima beans 
3 cups zucchini 
4 medium tomatoes 
1/2 tsp. cornstarch 
4 sprigs fresh parsley 
dash of thyme (or sage or a pinch of dried parsley)
Mix together all ingredients (for soup stock, see “‘ Special Soup’ or ‘Hippocrates Soup ’” in 
Chapter 12, “Preparing Food and Juices—The Basic Rules,” p. 106) except herbs. Simmer 
about 15 minutes (until tender). Thicken with cornstarch mixed with a little water. Just before 
serving, add herbs. Lyonnaise Potatoes
Preparation time: 5 minutes
Cooking Time: 1 to 1-1/2 hours
Serves 2
1 lb. potatoes, thickly sliced
1 large onion, thickly sliced
2 tbsp. of water 
flaxseed oil
garlic, crushed
Thickly slice the potatoes and onion. Arrange the potato slices in an oven-proof dish with a slice 
of onion between each potato slice. Pour on the water . Bake in oven at 300-350 ° F (149-177° C)  
until well done and beginning to brown. Allow to cool slightly, then pour on the flaxseed oil and 
crushed garlic. 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 265Healing the Gerson Way—Defeating Cancer and Other Chronic Diseases
www.thegersonway.comMashed Carrot and Potato Bake
Preparation time: 10 minutes
Cooking time: 1 hour
carrots
potatoes
Cook the carrots and potatoes gently until just tender. Mash them and pile into an oven-proof 
dish. Decorate with diagonal fork marks and put into a hot oven at 400-425°  F (204-218° C)  to 
brown. Mashed Potatoes 
potatoes, peeled and cubed
1 small onion
yogurt
Peel and cube potatoes. Place in pan with one small onion and enough water to bring to a boil. 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.
_OceanofPDF.com_Healing_the_Gerson_Way_-_Charlotte_Gerson.txt
Summarize the following text section accurately and concisely. Maintain specific details and numerical information, and use anti-repetition mechanisms:

        yogurt
1 clove garlic, crushed
1 tsp. honey
watercress
Mix the ingredients, toss lightly and serve immediately. Garnish with watercress. Yogurt, Herb and Vinegar Dressing
apple cider vinegar
a little water
honey
yogurt  
parsley 
tarragon
Mix all together. 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 217Healing the Gerson Way—Defeating Cancer and Other Chronic Diseases
www. thegersonway. comYogurt, Onion and Apple Cider Vinegar Dressing
yogurt
apple cider vinegar
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, grated
1 large carrot, grated
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, watercress or parsley. Beet and Waterc ress Salad
cooked beet, chopped
flaxseed oil
watercress
Chop cooked beet and toss in a little flaxseed  oil. Serve with watercress.
Potatoes
What is the main ingredient in the "Mashed Potatoes" recipe?
Baking
What is the cooking method for the "Baked Potatoes" recipe?
Yogurt, orange juice, and flaxseed oil
What is the dressing for the "Carrot and Orange with Fresh Dates" salad?
Baking
What is the cooking method for the "Baked Fennel with Orange and Tomato Sauce" recipe?
Carrots, orange juice, and flaxseed oil
Which ingredients are used in the "Carrot and Orange Soup" recipe?