Gerson Therapy Chef

~ Here’s to your Health and Healing Journey, a delicious Gerson Therapy Green Juice. You can email me at the Max Gerson Foundation for a print out of the Green Juice ~ 🍏[email protected]

Warmest wishes of recovery, good health and happiness as you celebrate the season with the people closest to your heart. Happy Holiday

~ In Health Anna Maria Aliano 💚~

~ Arugula salad with red pepper, cauliflower and radish ~
🧑‍🎄👩‍🍳🎄🧑‍🎄👩‍🍳🎄🧑‍🎄👩‍🍳🎄🧑‍🎄👩‍🍳🎄🧑‍🎄👩‍🍳🎄
Dressing:
Fresh thyme, onion, garlic,
honey, flax oil, apple cider vinegar and yogurt.
*You can make this dressing without the yogurt if you are not yet allowed to have it in your Gerson Therapy Protocol and it will still be delicious.

If you have tried this salad (also considered and herb) by itself or mixed in your other leafy salad greens, you may find it intensely bitter while some of you may enjoy the aromatic peppery flavor. It is incredibly nutritious and loaded with many vitamins potassium and calcium.
The arugula I used was harvested
by my neighbor but I usually get it at my local farmer’s market, it’s common to see arugula at farmers markets especially in the spring and fall. Your local health food store will carry it pre-washed and bagged. Arugula is very perishable. Do not rinse until use.

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~ 🎄Holiday Slaw 🎄~
🍏
Shredded Green Cabbage
Shredded Brussels Sprouts
Pomegranate Seeds
Sliced Shallots
Sliced Green Onion
Sliced Green Apple
Sliced Limes

Dressing:
Lemon, lime, cilantro, apple cider vinegar and flax oil

Fresh lime, lemon and pomegranate picked from the grove 👩‍🍳

~ 🧑‍🎄👩‍🍳 ARTICHOKE with a balsamic, flax oil, garlic and parsley dip 👩‍🍳🧑‍🎄~

Have you tried cooking this delicious vegetable in your Gerson Therapy protocol, it’s amazingly delicious.

•Choose artichokes that feel heavy when you pick them up. If they feel light, they're probably a bit dried out and not as meaty as they should be.
•The leaves should be closed with just a little separation, not flayed wide open, artichoke with wide open leaves may be old and not very tender.

Preparing the artichoke
•Cut of the tips of the leaves with a scissor as they tend to have little thorns on the ends, this is mainly for aesthetics and also to make the artichoke easier to handle.
•Slice about 3/4 “ to an inch off the tip of the artichoke, a serrated bread knife works best for this and removed the stem.

Cooking the artichoke
•Cook by using the Gerson boiling method (by adding distilled water to your pan to cover the artichoke) boil till leaves are tender and can be easily pulled from the base.

Eating the artichoke
•Pull off the outer leaves one at a time, dip in the vinaigrette side down, pull by scraping through your teeth to remove the edible part and discard remaining petal. When you get to the tender inner leaves you can remove them all at once.
•Underneath the artichoke choke is the heart which is the best part, with a spoon scrape out and discard the inedible fuzzy part covering the artichoke heart and enjoy.