Gerson Cooking Recipes

This are just some helpful tips about how to prepare some gerson dishes
Sunday, September 27, 2009
Papaya and Kiwi Salad Dressing

1 papaya, peeled and cubed – the amount depends on the size papaya papaya.
2 cubed peeled kiwifruit.
2 tablespoons vinegar.

These ingredients are put in the blender. If the dressing is too thick distilled water is added.

Taste when this is smooth . You can add 2-3 teaspoons of honey. Also add little tarragon – to taste.

Pear or Apple Sauce

- Cook 8 to 10 (red apples or pears) with 2oz. of water. These are cooked almost by steam because a very low flame is used.

- Once the fruit is cooked place the fruit (pears or apples) through the food mill and it will make the fruit (apples or pears) into a sauce.

Turkish Eggplant Salad

Choose only Organic vegetables

2 eggplants, rinsed and scored in quarters
1 small onion, chopped (cook on low if desired)
1 Tbsp cider vinegar (or white)
small bunch chopped parsley
2 tomatoes, chopped fine
Flax oil

Method:

Bake eggplant for 1 hour or until soft at 350 degrees. Cool and scoop with a spoon. If many seeds are present, these can be removed. Mash together with onion, vinegar, parsley, and tomatoes and flax oil. Serve on large lettuce leaf or in nice salad dish with parsley sprigs.

· Additions: red pepper chopped fine (cook as needed).

Add 2 cloves of garlic, if desired

Yummy Spinach

50 ml (1/8 cup) green onion or chives, chopped
250 ml (1 cup) spinach, rinsed, chopped
250 ml (1 cup) Swiss chard, rinsed, chopped
75 ml (1/4 cup) water or vegetable stock

Wash vegetables well. Cut away heavy stalks of chard and chop into bite sized cubes. Pour water into a fry pan or waterless cooker. Heat until bubbling slightly, add spinach and chard stalks. Stir fry on LOW heat for 5-6 minutes or until vegetables look clear. Add spinach and chard leaves. Simmer, watch and stir using a wooden spoon. Add extra water or vegetable stock only as necessary. Simmer until wilted and tender. Add chives or green onions for last 1 ½ minutes of cooking.

Serve hot.

Suggestions: Double the recipe and save some for salad. Chill well. Serve as a salad with fresh chives sniped on top.

Try: A squeeze of lemon juice on 1 tsp cider vinegar on Top…especially as a salad…drip 1 tsp flax oil over salad and enjoy.

on youtube-
Here’s the artichoke dip

1 1/2 c. raw almond sour cream (cashew or macadamia nuts), or nut/seed yogurt
(Soak 1 1/2 c. nuts in water for 12 hours, sprout 1-2 days. Blend with 2 c. water, strain through a cheesecloth.The liquid will be your sour cream. Let that sit on the counter with 1 T. lemon juice, barley
water or rejuvelac, with a paper towel on top, for 8 hours.) (Keep the almond meal/pulp in the bag and hang
the bag for 8 hours to make almond ricotta.)
To the sour cream, add:
3-4 spinach leaves, finely diced
16 oz. diced artichoke hearts
1 T. Dijon mustard
1/2 tsp. black pepper or Trader Joe’s 21 Seasoning Salute
1/2 tsp. garlic
herbs of choice – I used thyme, cilantro, basil, mint and garlic greens
Sea salt to taste
Serve with raw crackers, vegetables or rolled up in spinach/lettuce leaves.

http://www.naturalnews.com/023945.html

Raw Vegan Spinach Manicotti

http://www.rawfoodrecipes.com/recipes/category/main-course.html

* Main Ingredient: Tomato, Hemp Seeds, Zucchini
* Difficulty: Moderate
* Cuisine: Italian
* Equipment Needed: Blender, Food Processor, Mandoline
* Serves: 8-10

Raw Vegan Spinach Manicotti
Description

I love raw Italian Food! There are ways to mimic spaghetti, lasagna, ravioli, pizza, you name it—all using veggies, nuts and seeds. This manicotti is an impressive gluten-free and vegan dish that is a great way to introduce newbies to raw food. This makes quite a bit, so share the raw food love with family & friends!
Recipe by
Natalia

For the Noodles:
4 medium zucchini
2 tablespoons olive oil

For the Spinach & Sunflower Cheese Filling:
2 cups of sunflower seeds (from above)
½ cup water
½ cup lemon juice
3 cloves of garlic
1 teaspoon Himalayan salt
8 cups spinach
½ cup parsley
1½ tablespoons Italian Seasoning

For the Herby Tomato Sauce:
3 cups of sundried tomatoes, measured after soaking (from above)
1 cup water
1 medium tomato, chopped
¼ cup cold-pressed olive oil
3 cloves of garlic
1 tablespoon oregano
1 tablespoon basil
2 teaspoons rosemary
2 teaspoons thyme
1 teaspoon fennel seed
½-1 teaspoon salt, only if your sun-dried tomatoes are unsalted
2 tablespoons hemp seed, for garnish, if desired
Methods/steps

Advanced Prep

1.
Soak 2 cups of sunflower seeds in pure water for 4-6 hours. Drain and rinse.
2.
In a separate bowl, soak 2 cups of sundried tomatoes in pure water for 4 hours or longer. Drain

For the Noodles

1.
Cut off both ends of each zucchini. Using a mandoline, slice the zucchini the long way so that you have long, wide noodles. If a mandoline is not available, use a knife, cutting as thinly as possible.
2.
Place in a bowl, drizzle with olive oil and toss very gently.

For the Spinach & Sunflower Cheese Filling

1.
In a high-speed blender, combine sunflower seeds, water, lemon, garlic and salt.
2.
Blend well until smooth. Scrape into a large bowl.
3.
In a food processor, process the spinach and parsley in batches until chopped but not puréed. Alternately, chop finely by hand. Pour into the bowl with the sunflower cheese.
4.
Add Italian seasoning and mix well.

For the Herby Tomato Sauce

1.
To assemble, arrange 4 zucchini noodles horizontally on a cutting board, slightly overlapping one over the next by about ½”.
2.
Place ¼ cup of the spinach & sunflower cheese filling in the center and spread so that it covers the front to the back and about 1” in width.
3.
Roll the zucchini from left to right to create a filled manicotti.
4.
Place two manicotti on a plate and top with ¼ cup of tomato sauce.
5.
Garnish with a drizzle of olive oil

This morning’s smoothie has:

Bee pollen
MSM powder
Chia Seeds
Frozen Peach slices
Frozen Strawberries
1/4 cup of OJ
Splash of Almond milk
Banana
Handful of Spinach
Handful of Broccoli

Wash 2 bunches spinach thoroughly.
Dressing:
1/3 c. raw tahini
1/3 c. nutritional yeast
1/8 c. ground dill seed
juice of 3 lemons
3 T. raw agave or honey
1 clove garlic
1 tsp. salt
Blend until you have a creamy dressing
Massage leaves with dressing and place on dehydrator sheets. Dehydrate at 105 degrees for about 12-16 hours, until crispy.

Brigitte Mars
Lambsquarter: Wild Spinach in Your Yard

http://www.care2.com/greenliving/lambsquarter-wild-spinach-in-your-yard.html

posted by Brigitte Mars Jun 27, 2010 1:09 pm
filed under: Eating for Health, Entrees, Food & Recipes, Garden & Nature, Green Kitchen Tips, Raw, Soups & Salads, Vegan, Videos, edible, free, green, spinach, vegetarian, wild

Thirty some years ago, I lived on a farm in Reynolds, Missouri. Every Thursday I would go help an elderly neighbor woman — Mrs. Glore — old enough to have outlived three husbands. She taught me that most of the weeds we would be pulling out of the garden were useful and edible plants and that rather than getting rid of them, we should incorporate them as the evening’s dinner and thus double or triple the yield of our gardens.

Wild foods are plants nourished by rain, sunlight, moonlight, and wind. Learn to enjoy the freshness of a salad that was collected five minutes before being eaten when much of the produce bought at a store, was growing a month ago! Learn to eat local, native and cut down on grocery bills. Many of the foods one buys in groceries are descendants of wild plants. In times of survival, we can be all the more prepared by recognizing the wild things around us.

Lambsquarter (Chenopodium album is a member of the Chonopodiacee (Goosefoot) Family and a relative of spinach, quinoa, amaranth and beets and much easier to grow!

The genus name, Chenopodium is derived from the Greek chen, meaning “goose” and podus, meaning “foot.” This is because the shape of the leaf looks like a goose’s foot. The species name album means “white” and refers to the whitish beads of moisture that are on the top of the plant. Lambsquarter is also known as wild spinach, goosefoot, pigweed, Good King Henry and fat hen. Lambsquarter, the common name is a corruption of “Lammas quarter,” a harvest festival held August 1st.

The stems, leaves, and seeds of lambsquarter are all used as food. The goosefoot-shaped leaves of this abundant plant have long been used as a nourishing food during times of need. The leaves taste like spinach and are even more nutritious being rich in beta carotene, vitamin B2, niacin, calcium, iron, and phosphorus. Eat lambsquarter raw in salads, prepare like spinach. Like spinach, lambsquarter contains oxalic acid; so be sure to get adequate calcium if you’re ingesting a lot of this plant. Lambsquarter can be dried, frozen or canned for winter use and even fed to animals as fodder. Seeds of lambsquarters can be dried and sprouted or ground into flour for bread, pancakes, muffins, cakes, cookies or gruel. The seeds are also used as a seasoning and a coffee substitute.

Spinach, Avocado & Mango Salad

From: EatingWell

Reader Jennifer Sanders contributed this salad, which offers a wealth of color and texture, as well as antioxidants.

Servings: 4 servings, 2 cups each

Prep: 20 mins

Total: 20 mins

Baby Spinach Salad with Raspberry Vinaigrette

From: EatingWell

Salad is a great way to increase your family’s fruit and vegetable consumption–the challenge is getting your children (or picky eaters) to enjoy it. We’ve found that a simple, slightly sweet dressing like our Raspberry Vinaigrette, tossed with mild-flavored greens, such as baby spinach, fruit and your family’s favorite vegetables can convince most everyone to take a bite.

Servings: 4 servings, 1 1/2 cups each

Prep: 10 mins

Total: 10 mins