GHA Home Guide Cover - Gerson Research Organization

Transcription

Special acknowlegements Dr. Max Gerson, the Gerson Institute, Charlotte
Gerson-Straus, Sally Rogers, Mary Lee Rork, Rosaria Jasso, Margarita Guzman, the physicians and kitchen staff of La Gloria Hospital, La Mesa Hospital,
Del Sol Hospital, Centro Hospitalario Internactional Pacifico, S.A. (CHIPSA),
and Yvonne Neinstadt, Director of Health Services at Rancho La Puerta,
Tacate, BC, Mexico.
Nutritional Immunotherapy
Home Guide
Gar & Christeene Hildenbrand
Gerson Research Organization
www.gerson-research.org
[email protected]
© November 2011
Nutritional Immunotherapy
Home Guide
Notes from
Gerson Research Organization
Contents
Setting Up ---------------------------------------- 3
Juicers -------------------------------------------- 6
Organics ------------------------------------------ 7
Pure Water---------------------------------------- 8
Vital Signs record form -------------------------- 11
Sample schedules -------------------------------- 13
Notes---------------------------------------------- 15
Recipes ------------------------------------------ 19
Juices & teas ------------------------------------- 21
Coffee & chamomile recipes --------------------- 22
Breakfast ----------------------------------------- 24
Oatmeal------------------------------------------- 24
Hippocrate’s Soup -------------------------------- 25
Salads--------------------------------------------- 27
Soup & Salads ------------------------------------ 29
Meals & Menus ----------------------------------- 41
Cooked Vegetables ------------------------------- 51
Fruits---------------------------------------------- 69
Cultured Dairy ------------------------------------ 73
Bread --------------------------------------------- 79
Desserts ------------------------------------------ 87
Feasting------------------------------------------- 93
Appendix: Supplements & Meds ---------------- 97
Appendix II: Enemas & Other Protocols -------- 100
Appendix II: Misc Protocols---------------------- 104
Appendix III: About the treatments ------------ 108
Notes from GRO: Setting Up 1
Getting Organized:
Setting up a
Healing Household
If at all possible, have someone at home organize things BEFORE
you return home. They will need to:
1. Locate and purchase organic produce.
CLEAR IT — Get rid of all the
2. Locate and purchase organic coffee.
pesticides, herbicides, poisons
3. Set up the juicer. Note: It’s handy, and easier on the shoul-
and alcoholic beverages. Throw
ders, to put the juicer on a low computer table with wheels.
of any sort including cigarettes
out the salt, oils, processed
4. Reorganize the kitchen paying special attention to remove all
foods and aluminum pans.
sprays, poisons, perfumed items, and aluminum pots and pans.
CLEAN IT — Wash everything
5. Clear the counters. Get everything off but the juicer and the
with non-toxic soaps. Clean the
cutting boards.
drapes, floors, walls. Now is
6. Knives: You will be doing a lot of cutting, so make sure the
knives are sharp.
NOT the time to paint or recarpet — too toxic — just clean the
old ones.
7. Clean water (See “Water” article).
8. You may need to rearrange the bedroom and bathroom to
accommodate coffee enemas. A bench will be necessary if move-
STOCK IT— Bring in the health
-promoting essentials:
ment is impaired.
◊
Juicer
Juicers range from $100 to $2000. Appropriate choices include
◊
Purified water
Norwalk, K&K, Champion (separate press optional), Juiceman,
◊
Organically grown foods
Green Power, and Jack LaLanne juicers.
Your ongoing food costs may be higher than you might suspect,
ranging from $200 per week depending upon your location,
Participants in
seasonal supplies, and cost of shipping.
SUPPORT AT HOME: Now’s the time to call in those markers —
Gar Hildenbrand Alterna-
allow your friends and family to help you physically, spiritually,
tives will already have con-
emotionally, or any way they can ... and this message is for the
companions as well as the patients. It’s going to take real
teamwork to continue the healing at home.
verted their homes — This
page is included for reference.
The Healing Household
Kitchen Supplies
& Shopping Lists
The following checklist will be found useful in arranging a household to accommodate the patient continuing treatment at home.
Most items may be purchased locally at a general department
store, health food store or gourmet shop.
Pollution in and around the home
Pollutants and toxins in the living environment need to be eliminated. Check your home and eliminate as many contaminants as
possible:
Asbestos
Urea formaldehyde insulation
Synthetic materials in rugs, draperies, bedding and clothing
(use natural fibers)
Cigarette smoke
Pesticides and herbicides
Fluoride in the water
New carpeting
Solvents, polishes, adhesives, finishings, paints, etc.
Notes: Teflon and other inert
Appliances
non-stick surfaces should NOT
Juicer
be used.
Purified water (distiller or osmosis + carbon filtration system)
Absolutely No Aluminum!
Liquid warmer: low temperature burner plate
(Aluminum clad stainless steel
Second refrigerator (optional)
pots are OK).
No Pressure Cookers!
Yogurt maker (optional)
Orange juicer, reamer type
Blender or rotary food mill
Cookware
Stainless steel pots and pans with tight fitting lids
I qt. saucepan
2 qt. saucepan
3 qt. saucepan
4 qt. saucepot
8 qt. saucepot
Pyrex or Corningware baking dishes with covers
4 Nutritional Immunotherapy Home Guide
Kitchen utensils
Bathroom supplies
Vegetable brushes: for
Enema Bucket
scrubbing and cleaning veg-
Toilet paper
Carrots, 50 lbs.
etables
Toothpaste (Chloresium,
Tomatoes, 10- 15 lbs.
Grocery list for a week
Cutting boards (assortment
Tom's, Shaklee, Waledo, un-
Potatoes, 25 lbs.
of sizes)
fluoridated, and without bak-
Onions, 20/week (purchase
Sixty-minute timer
ing soda)
25 lb. sack)
Wire-bristled brushes: for
Shampoo (natural shampoo,
Leeks, 2 bunches
cleaning juicer parts
no artificial coloring or pro-
Beets, 5 branch tops for
Glass measuring cups: I
teins added. Some brands:
juice and bottoms for eat-
Cup and 4 Cup
Nature's Gate, Tom's, Shak-
ing
Oven thermometer: for
lee)
Green Peppers, 8 weekly
checking oven temperature
Vaseline
Celery, 2-3 bunches
Funnels
These items are needed only
Celery root, 2 roots
Strainers: for coffee, tea
if using
Romaine, 20 good size
Colander: (a perforated
castor oil enemas:
Chard, 4 bunches
bowl) for straining coarse
Castile soap
Endive, 3 heads
vegetables
Castor oil
Lettuce, 1 5 heads (red
Mixing bowls
Ox bile powder
leaf, green leaf, oak leaf,
Grater: To grate food fine
Paper towels
etc).
to coarse
Wooden spoon
Watercress, 2 bunches
Knives: Various sizes in-
Enamel pitcher
Escarole, 2-3 heads
cluding 2-3 paring knives
Measuring spoons
Parsley, 1 bunch
Condiments and staples
Parsley root, 2 bunches
Metal spatula
Herbs and Spices
Various vegetables, in sea-
Potato masher
Drip ground organic coffee
son
Soup ladle
Honey
Apples 40 lbs. (pippins or
Apple corer
Organic rolled oats (old fash-
granny smith apples)
Garlic press
ioned)
Oranges, 1O- 15 lbs.
Thermoses
Pure maple syrup
Garlic, 1 bulb
Kitchen scale: 10 or 25 lb.
Crude raw brown sugar
Coffee, 3-5 Lbs.
Glass storage jars
(organic dried cane sugar)
Distilled/purified water, 15
Jar for coffee concentrate
Dried fruits (soak before
gallons
with 1 C calibration marks
cooking)
Flaxseed oil (cold pressed,
Pill container with multiple
Organic apple cider vinegar
in black bottles)
sections
Unsulphured blackstrap mo-
Brewer’s yeast
lasses
Flax seeds
Peppermint tea
Wheat germ
Paper towels, muslin or
Chamomile tea
Wheat bran
cheesecloth
Lemons
Lactose
Paper goods
Toilet paper
Probiotic
Juicing cloths
Waxed paper
Juicers
by Christeene Hildenbrand
Eighty years ago, when famed nutritional healer Dr. Max Gerson
first instructed the care-givers of his patients about the lifesaving juices they were to prepare, they were told to finely grate
NORWALK JUICER –this is the
cadillac of juicers – the ones
used at ITC. 800-405-8423 or
outside U.S. 858-755-8423.
WWW.nwjcal.com
Cost: $1995-2095
the vegetables, place into a cheese cloth, and squeeze the juice
out. That juice actually helped people heal!
Today, we are lucky enough to have labor saving juicers available. And, with juices so central to dietotherapy, a good, heavy
duty juicer is a MUST.
CHAMPION – (Can be used
with K&K press or alone). Lodi
Health Foods 1-800-655-3228.
www.modernmanna.org Also
available at most local health
food stores.
Cost $200 + shipping.
All of the juicers listed have been used successfully by people
who healed. Most people would agree that the NORWALK is still
the best juicer around. The pressed juice is smoother and better
tasting than all other juices. It is the juicer used by the majority
of patients historically.
K&K GRINDER & PRESS —
Grinder is connected to motor;
press is hand operated (old
fashioned jack). Very usable.
Contact: Al Hasser
707-928-5970.
Cost: Grinder $950 + shipping;
Press $300 + shipping.
While conducting our interviews of recovered patients, we found
a sizable group (including one pancreas cancer survivor!) who
used a CHAMPION juicer without a press — and got well. We
found sometimes the CHAMPION can heat up when used to make
many juices in a row. I used it as a traveling juicer when I was
on the therapy, using the larger juicers when I was staying at
PERFECT HEALTH —
800-444-4584
Call for current costs:
home. Gar and I presently use the JACK LALANNE juicer. It is not
• WELLS PRESS — good press
to use with CHAMPION.
about 1/2 an hour including cleanup.
as efficient with the vegetables, but it cuts our juicing time by
3/4 — we can make 1 quart green and 1/2 gallon carrot juice in
• GREEN POWER – Excellent
with greens including wheat
grass – carrot juice is not as
smooth as with press juicers,
but definitely useable.
Juicers
Cups
Oz
Volume
Temp
lbs of produce needed per glass lbs carrots Lbs apples
carrot -apple
carrots
18 mo
18 mo
apples
Norwalk
1.67
13.4
335
80
.90
.60
.30
2,592
1,296
K&K
2.00
16.0
400
76
.75
.50
.25
2,160
1,080
Green Power
1.67
13.4
335
na
.90
.60
.30
2,592
1,296
Champion
1.50
12.0
300
86
1.00
.67
.33
2,894
1,426
Champion
+KK press
1.67
13.4
335
80
.90
.60
.30
2,592
1,296
Chart created by Andy Stansbury following 2 in-house comparison studies conducted 6/30/95 & 7/18/95.
Finding Organically
Grown Food & Coffee
Organically grown food has grown in popularity over the past few
years. Many communities have large health food supermarkets. If
you are lucky enough to live in one of the areas served by these
large stores, talk with the produce manager about bulk prices —
you will be using a lot of organically grown produce!
If you have to go searching, the following suggestions may come
in handy:
S.A.Wilson’s Therapy Blend
14041 Old Scugog Rd Unit #2
p.o. bOX 79
Check the local yellow pages for health food stores and co-ops.
Call and ask if they supply organically grown produce. They may
know where you can go.
Blackstock Ontario
Canada LOB-1B0
905-986-1444
Check within your community for organic farmers, many will
Fax:986-5524
contract-grow or may already have programs set up to serve in-
Toll free 866-266-4066
dividuals.
www.sawilsons.com
Contact the Organic Trade Association (OTA) (413)774-7511. Ask
them for the names, addresses, and phone numbers of the orga-
email: [email protected]
cost: $5.99 per pound
nizations involved with certification — ask about distributors,
growers, and possible retailers or visit their web page
www.ota.com and link to their online directory.
For California residents: take a look at the California Farm Fresh
Guide from Community Alliance with Family Farmers at
www.cass.org
ORGANIC COFFEE
It is very important to use organically grown coffee for the enemas. A study conducted by the Natural Resources Defense Council (1983) found that even after roasting, beans could retain
residues of pesticides. A few sources of pure organic coffee are
listed (right).
The coffee used for enemas at CHIPSA is the Wilson’s Therapy
Blend which is specially processed for use in enemas and has
higher levels of the palmitates and caffeine we seek for our
medicinal purposes. It does not look or smell like the dark roast
coffee we are used to encountering. It does not have the “taste”
we associate with dark ground coffee — but it is not formulated
for “drinking.”
Pure Water
By Gar Hildenbrand
Issels Treatment patients need pure water, especially for coffee
enemas. Most cities have bottled water businesses which deliver
purified and distilled water to homes.
Water purification equipment is everywhere now. You can get reverse osmosis units, distillers, carbon filters and more from just
about anyone. People go door to door selling all sorts, sizes and
combinations.
Hardball sales pitch
Maybe you’ve seen the guy who takes a glass of your regular tap
water and tests it with a “special chemical” which causes gobs of
white grungy looking stuff to appear and settle to the bottom.
Now he informs you that you can get all that poison out with a
carbon filter, and he proves it by filtering your water and repeating the test. Voila! No grunge.
In a well researched article in the Consumer Reports: 1992 Buying Guide Issue, Consumers Union (CU) staff members explained
that the “special chemical” is doubtless a flocculating agent which
causes harmless minerals in water to precipitate. Unscrupulous
National Testing Laboratories
sellers use this bogus water test to convince potential buys of the
6151 Wilson Mills Rd
unpotability of tap water in their homes.
Cleveland OH 44143
Unsafe tap water
800-458-3330
www.ntlabs.com
In fact, your tap water may be teeming with hazards, none of
which would be recognized by such a “test.” According to CU
writers, there are more than 70,000 recognized water contaminants ranging from industrial or agricultural wastes to heavy
metals and radon. Microbes are also known to flow from the
household tap.
Labs that test Water
For the Issels Treatment household, it is probably unnecessary to
carry out lab tests for contaminants because of the demand for
really pure water. However, friends and relatives interested in
water quality issues may wish to use one of these CU listed labs
(left).
These tests are expensive, ranging easily up to $200.
CU writers were most concerned about lead, radon, and nitrate
as water contaminants. There are good reasons to remove added
fluorides and chlorine as well.
No machine does it all
The big surprise is that no single form of water purification,
tested by CU was able to remove all contaminants; not distillers;
not reverse osmosis units; and not carbon filters. In order to get
really pure water, it is necessary to COMBINE techniques. You
have two choices:
1. Carbon filtration with reverse osmosis
2. Carbon filtration with distillation
Strengths and weaknesses
For practical purposes, distillers are better at organic health hazards than reverse osmosis units, but they miss the volatile ones
“Only distillers or
like benzene, carbon tetrachloride and trichloroethylene. These
minor differences disappear when either type of water purification
is coupled with carbon filtration.
reverse osmosis units
Only carbon filtration is able to remove chlorine, benzene, carbon
will take out arsenic,
tetrachloride, trichloroethylene, and radon. Carbon filters sound
pretty good so far, but they fall apart when they get to the inorganic health hazards.
barium, cadmium,
chromium, fluoride,
lead, nitrate,
Buy or rent?
If you are in a locale which is not serviced by a reputable water
and selenium.”
company, e.g., Culligan, you may have to purchase equipment.
Your costs may run from $500 to $1400 for either of the effective
combinations. Also, bear in mind that your costs won’t end with
your purchase.
Distillers typically draw 1500 Watts, and electricity is expensive.
Extrapolating CU writers’ numbers, it looks like five gallons of
water will cost $1.50 on the utility bill. For patients, the electricity cost alone may run approximately $30 per month.
Carbon filters are replaced frequently, on the order of every six
months for high volume usage. Replacement costs run from $5 to
$100.
Reverse osmosis units allow up to 80% of water to flow by the
membrane and down the drain. When it’s time to replace the
membrane, usually once a year, costs range from $45 to $234.
We chose to rent
If, after reading the above, you still want to own your own gear,
we recommend that you use the CU ratings guide to make good
choices within a reasonable budget.
On the other hand, if you may choose to rent. We did. Christeene
and I pay $24 per month rent for an under-the-sink combination
reverse osmosis and carbon filtration unit which is maintained by
the company. We pay no replacement costs for filters or membranes. A test light signals when the unit needs servicing. The
unit makes plenty of water allowing us up to five gallons per day
when needed.
Finding a vendor
We found our Arrowhead dealer offering special deals at a trade
booth in the Del Mar Fair. They’re also listed in the Yellow Pages,
along with a bunch of other water companies who offer similar
services.
Arrowhead is a company that started with spring water and distilled water deliveries around San Diego County. They saw a good
market opening up in equipment rentals, they snagged good
technology, and they marketed it competitively. Lots of companies are doing this. It’s a buyers and renters market. Look in
your Yellow Pages.
The quality of tap water mostly everywhere is less than the best.
Fortunately purification units are available, affordable, and effective.
TIME
TEMP
PULSE
NOTES
VITAL SIGNS RECORD
NAME: _____________________________
DATE
Make copies of this form and continue recording your vitals at home. When you
send your lab works to your attending for followup, include this form — filled out.
DATE
TIME
TEMP
PULSE
CHIPSA fax number: 011-52-664-2908
NOTES
Sample Home Schedule for Dietotherapy
6:30
Probiotic
8:00
Orange
9:00
10:00
11:00
12:00
Carrot-Apple
Green
Carrot-Apple
Green
1:00
x
3
*1
*1
3
3
3
3
1
NO
1
NO
Carrot-Apple
3
1
2:00
3:00
4:00
5:00
Green
Carrot-Apple
Green
Carrot-Apple
3
3
3
3
NO
1
NO
1
6:00
Carrot-Apple
3
1
7:00
8:00
9:00
10:00
Carrot-Apple
Carrot-Apple
3
3
Coffee
Cult-Dairy
Flax Oil
Brewer’s Yst
Acytil-l-carnitine
Alpha-lipoic acid
Vitamin D3
Vitamin A
Vitamin E
CoQ10
Thyroid
Pancreatic
enzymes
Meals
HCL + Pepsin
Probiotic
Lugol’s
Potassium
Ascorbic Acid
Time
Juices, etc.
Niacin
Take with meals or as prescribed
Add to Juices
*4
x
1.5 300 1000
600 500
*2 *2
g mg
iU
mg mg
Breakfast
2
4
*3
Lunch
2
4
2Tb 2Tb *3
Dinner
2
4
1.5 300 1000
600 500
*2 *2
2Tb 2Tb *3
g mg
iU
mg mg
*1.The goal is to take 13 juices – 1 each hour – throughout the day. Prescriptions (for Potassium, Tricalcium Phosphate, and Lugol’s) are divided more-or-less evenly
among the juices -- add medications just prior to drinking.
Vitamin C is added to carrot-apple and green juice when batches are prepared: 1/2 tsp to each quart of juice.
Lugol's is NOT put into any green juices.
*2. Vitamin A and D are sometines combined. Goal = 50,000 iU Vitamin A and 10,000 iU Vitamin D per day. Split caps between breakfast and dinner.
3. Dairy = 2 C yogurt, 8 oz cottage cheese or pot cheese per day. Acidophilus milk or buttermilk - ok in addition to Rx dairy.
4. Coffees range around 3-5 per day. They are generally spaced approximately 4-8 hours apart.
13
14
My Schedule for Dietotherapy
6:30
Probiotic
8:00
Orange
9:00
10:00
11:00
12:00
1:00
2:00
3:00
4:00
5:00
6:00
7:00
8:00
9:00
10:00
Carrot-Apple
Green
Carrot-Apple
Green
Carrot-Apple
Green
Carrot-Apple
Green
Carrot-Apple
Carrot-Apple
Carrot-Apple
Carrot-Apple
Breakfast
*1
*1
NO
NO
Lunch
NO
NO
Dinner
Coffee
Cult-Dairy
Flax Oil
Brewer’s Yst
Acytil-l-carnitine
Alpha-lipoic acid
Vitamin D3
Vitamin A
Vitamin E
CoQ10
Niacin
Pancreatic
enzymes
Meals
HCL + Pepsin
Probiotic
Lugol’s
Potassium
Ascorbic Acid
Time
Juices, etc.
Thyroid
Take with meals or as prescribed
Add to Juices
“Whenever we cook for others,
we are making a statement to them.
If what we prepare and present to our family and
guests is attractive, tasty, and health-supporting,
we are saying that we want them to be well and
happy, to feel nurtured and strengthened...
we are saying that we honor them.”
15
“The doctor of the future will give no medicine,
but will involve the patient
in the proper use of
food, fresh air, and exercise.”
16
—Thomas Edison
“Let thy food by our medicine
and your medicine be your food.”
— Hippocrates
17
18
The Immunotherapy Diet
Healing Recipes
& Notes from Gerson Research Organization
THINGS TO AVOID:
SALT & FAT or OILS* WHITE FLOUR, WHITE SUGAR,
RED MEAT, SOY, BUTTON MUSHROOMS
NO SUPPLEMENTAL IRON!
Some basic notes
1. Eat TONS of fresh vegetables.
2. Use FRESH FRUITS & VEGETABLES — NO commercially
canned or frozen foods please.
3. Push the fluids: Drink all your juices and eat at least 2 servings of the Hippocrate’s Soup per day.
4. Use ORGANICALLY GROWN fruits, dried fruits, vegetables,
grains and sweeteners whenever possible.
5. Fruits and vegetables SHOULD NOT be peeled or scraped unless indicated — to clean them use lukewarm water and brush.
6. 2-3 Cups cultured dairy per day.
Sample Menu
BREAKFAST
1 glass citrus juice
Oatmeal (without milk) with fruit
Bread
LUNCH & DINNER
1 glass juice
Salad (raw vegetables)
2 Cups Hippocrate’s Soup
Large baked potato
Cooked vegetables
2/3 Cup yogurt, Brewer’s Yeast, Flax Oil
Dessert: fruit, stewed or raw
*Cold-pressed flax oil is the ONLY oil to eat at the beginning of
treatment.
Daily juicing
Run the juicer only once
1 glass orange juice 2 quarts carrot-apple
1 quart green juice
Medicate with:
Potassium compound
Lugol's solution
Tricalcium phosphate
Add
1 tsp
ascorbic
acid
Add
1/2 tsp
ascorbic
acid
Drink with breakfast
Refrigerate
Refrigerate
Just before drinking, add:
Lugol's solution
Potassium compound
Just before drinking, add:
(No Lugol's solution)
Potassium compound
Drink as prescribed
Drink as prescribed
Note: To make 1/2 Gallon (2 Qts) carrot-apple juice you will use
about 5 Lbs carrots and 6-8 Green apples.
To make 1 Qt green juice you will use about 1-2 heads of romaine lettuce (depending on size), 4-5 sprigs water cress, 1/2-1
bell pepper, about a 2”-wide slice of red cabbage, a couple Swiss
chard leaves, and 3-4 beet tops.
Juices & Teas
CARROT-APPLE JUICE (=8oz juice)
3 large carrots (16 oz)
1 large green apple (6 oz)
GREEN DRINK (=8 oz juice)
1 medium apple
1/4 green pepper
4 leaves watercress
2 leaves red cabbage
2-3 small inner leaves chard
4-5 leaves escarole
1/4 head romaine lettuce
Note: A simplified quick green juice = 1/2 Head Romaine lettuce
+ 1 apple.
And yes! Take your juice
with you on the road —
Preparation of Juices
Citrus Juices: Squeeze with a reamer type juicer of glass, plas-
get out of the house.
tic, porcelain, or an electric machine. DO NOT use any juice press
As Gerson said
into which the orange is inserted with the skin. DO NOT use aluminum juicers.
Juicers: Historically, most patients used a separate grinder and
®
®
®
to one of his patients,
“go dancing, fall in love.”
®
press (K&K , Norwalk , Champion with press). Juiceman and
®
Greenpower juicers have been used effectively as well. PLEASE
DO NOT use liquefiers, centrifuges, juice mixers or master, etc.,
(too much fiber). Always clean juicers thoroughly after preparing
juices.
Making Juice for the day: Patients used to be told to make
juices fresh each hour and drink them immediately. They do taste
best this way, but it isn’t always possible to do. Interviewing people who survived cancer, we found a large number who made all
of their juices for the day in the morning, storing them in jars in
the refrigerator kept fresh by adding 1 tsp. vitamin
C (ascorbic acid) per quart of juice. Medications are
added just before drinking them.
PEPPERMINT TEA
4 Tbsp dried Peppermint
1 Quart boiling distilled water
Pour the boiling water over the dried peppermint
and allow to steep for at least 5 minutes. May be
sweetened with a little honey and lemon.
Notes from GRO: Recipes 21
Amounts for 3-day supply of CONCENTRATE using Wilsons
“blond” coffee OR “black” light-roast coffee
Although the coffee for coffee
Rx:
Total
enemas
Black
coffee
Wilsons
coffee
Water
3/ day
9
2 1/4
Cups
1 3/4
Cups
9 Cups
4/ day
12
3 Cups
12 Cups
5/ day
16
4 Cups
2 1/4
Cups
3 Cups
enemas prepared in-house at
CHIPSA is “ready to use/full
strength,” most patients will be
making a coffee CONCENTRATE for their enemas at
home. We have included
16 Cups
recipes for both methods. The
rule of thumb is to use approximately 3 tablespoons Wil-
COFFEE CONCENTRATE FOR ENEMAS
son’s “blond” coffee or 3
Use Wilson’s “blond” specially blended, Gold Roast Enema Coffee
heaping tablespoons lightly
or organically-grown, light-roasted “black” coffee and purified
ground “black”coffee in one-
water. See chart above for amounts to make enough coffee CON-
quart of water per enema. You
CENTRATE for 3 days, depending on the number of enemas pre-
will notice that we have
scribed per day. Patients will need to have access to purified wa-
rounded up “3 heaping table-
ter to add to the concentrate when they prepare their enemas.
spoons” to 4 tablespoons when
making larger batches of
“black” enema coffee.
1. Combine coffee and water in a large pot.
2. Place over high heat, uncovered.
3. Bring to a rolling boil for 5 minutes or until foam is visibly
decreased.
4. Cover, lower heat and simmer for about 6 hours when using
Wilson’s “blond” coffee. If you are using “black” coffee you only
need to simmer for about 20 minutes. Strain – NO PAPER OR
CLOTH FILTERS!
5. Replace water that has boiled away by rinsing grounds and
adding liquid to container of concentrate.
To use concentrate: Combine 1 Cup concentrate + 3 Cups boiled
purified water (warm enough to make solution slightly warmer
than body temperature 102-104°). For instructions for administering coffee enemas, see Appendix, pg. 100.
FULL-STRENGTH “READY TO USE” COFFEE RECIPE
If making 5 enemas using Wilson’s “blond” coffee, it is legitimate to round up from 15 tablespoons to 16 tablespoons which
equals 1 cup to 5 quarts of water. When using organic “black”
coffee you would use approximately 20 tablespoons which
equals approximately 1 1/4 Cups coffee to 5 quarts of water.
Cooking instructions are the same as for the concentrate. After
straining, it is okay to replace boiled away liquid, adding purified water to bring the batch back to 5 quarts of “ready to use”
coffee.
CHAMOMILE TEA
This recipe can be used as a tea to drink, very soothing, comforting — or as part of an enema if prescribed by your physician.
4 Tbsp Chamomile flowers, dried
1 Quart distilled water
Place flowers in boiling water and allow to boil for 5 minutes,
strain.
This darling drawing was created by Colleen Seltz, 1979.
OATMEAL
BREAKFAST MENU
Orange Juice
Oatmeal
1 Piece of Bread
Fruit
Oatmeal can be made in a variety of ways. Find which way best
suits your needs and the patient’s tastes.
1. Place 1/2 Cup rolled oats, dry fruit, and 1 Cup water to soak
overnight in the fridge. In the morning, heat the soaked oats
and fruit on the stove. They should be ready to eat in about 5
minutes.
2. Bring 1 Cup of water to boil. Add 1/2 Cup rolled oats. Lover
(Fresh or Stewed)
Mealtime Supplements
heat and cook to desired consistency. Add more water if a
saucier kind of oats is desired (about 5-10 minutes).
3. Bring 1 Cup of water to boil. Add 1/4 Cup cracked oats. Lover
heat and cook to desired consistency (about 15 minutes).
Upon rising, patients or their companions need to record the pulse and temperature of
the patient on the temperature chart. The first thing eaten in the morning should be a
probiotic (on an empty stomach) followed by a piece of soft fruit, to get the system moving. Most patients benefit from taking their first coffee enema before eating breakfast.
Maybe a little fruit before the coffee!
You start
with Hippocrate's Soup …
When I was using nutritional immunotherapy to heal, I ate the
plain old Hippocrate’s Soup, ground, twice daily. I found it boring, and I hated it. I was a pretty ornery patient — a lot of anger
issues, but that’s another story. After about a year on the therapy, I learned that the medicinal ingredients of “Hippocrate’s
Soup” are leeks, celery root, and parsley root. I discovered that
the potatoes were added by Gerson to supply more calories. The
onions and tomatoes were added for flavor! The soup stock was
the medicine — the rest was food. I began to experiment with
changing the flavor of the soup. After more than a dozen years,
“Beautiful soup!
Gar and I still eat “Hippocrate’s soup” regularly. But we seldom
Who cares for fish,
have it the same way twice in a row. I hope these recipes are a
game, or any other dish?
help, let them just be a guide to get you started cooking Hippocrate’s soup creatively. As I told my mother when she started
Who would not give all
the diet, “Consume 1 Cup of the “medicine-stock” and 1 Cup of
added veggies two times a day. How you spice it up is up to you.
else for two pennyworth
Have fun with it!”
only of beautiful soup?”
Here’s the regular old stand by recipe, followed by my Hip-
— Lewis Carroll
pocrates soup stock version.
PLAIN OLD HIPPOCRATE’S SOUP
For 1 person use a 2-quart pot, use the following vegetables,
then cover with water:
1 Cup celery knob, if not in season, substitute 3-4 stalks of
branch celery (pascal celery is preferable)
1/2 Cup parsley root
2 Cups leeks
2 Cups onions
little parsley only
2 Cups Tomatoes
3 Cups Potatoes
Do NOT peel any of these vegetables; just wash and scrub them
well and cut them coarsely; cook them slowly for 3 hours, then
put through food mill in small portions; scarcely any fibers should
be left. Vary the amount of water used for cooking according to
taste and desired consistency. Let soup cool off before storing.
Notes from GRO: Recipes
25
Keep well covered in refrigerator NO LONGER than 3 days.
HIPPOCRATE’S SOUP STOCK
Christeene Hildenbrand
For two people use a large (4-5 quart) pot. Do NOT peel any of
the vegetables; just wash and scrub them well and cut them
coarsely, place them in the pan, then COVER WITH HOT DISTILLED WATER. SIMMER slowly for 2-3 hours, then strain*.
Makes about 4 quarts of soup stock (2 days worth).
1 Cup celery knob chopped
1 Cup parsley root chopped
3 Cups chopped leeks
3 Cups chopped onion
A handful of fresh thyme (optional, my addition)
garlic as desired
*You can toss the used vegetables at this point, or, if you are
feeling particularly industrious, you can pour another 4 quarts of
hot distilled water over the vegetables and simmer for another 23 hours. Strain and toss out the exhausted vegetables. Combine
the two batches of soup stock and simmer until you have only 4
quarts. This extra process takes every ounce of value out of the
vegetables — and you come up with a very flavorful, rich, soup
stock.
A word about leeks: when purchased, they usually come with a
Note: Some of our children
loved the Hippocrate’s soup —
the smell, combined with that
of coffee
that more or less defines a
Healing Household a la Gerson.
lot of the green tops cut off, which is fine. The part you want in
the soup stock is the white, the pale green stem parts and a little
of the dark green leaf-tops. If you are lucky enough to get leeks
with all the tops, cut the tops off and set them aside to use in
some of the recipes which call for leek tops (broccoli soup, leek
and potato). To wash leeks, slice them length wise and rinse under a running faucet. They have a tendency to have dirt collect
“As the aroma of a soup cooking on the stove
steams its way into the atmosphere
of our kitchens, our lives are enriched
in ways beyond telling.
A good soup, gently simmering away,
makes the whole house feel welcoming.”
— John Robbins
Salads
“The word salad comes from the Latin salus, meaning to bring
health.” Other words stemming from the same root word include
saludrious (promoting health), salubrity (wholesomeness) and
salutary (contributing to some beneficial purpose), and of course,
there is the toast, “Salud!” — To your health!”
— John Robbins, Diet for a New World
Raw fruit or raw vegetables, when finely grated or shredded,
must be used fresh, as quickly as possible. Raw, still living tis-
“Good salads speak
sues, may not be stored after any kind of preparation.
of exuberance
Very important are the following raw vegetables (finely grated if
and vitality.”
necessary, or chopped, mixed or separate):
Apples and carrots
Knob celery
Lettuce (all types)
Tomatoes
Chicory
Escarole
Watercress
Cauliflower
Radishes
Romaine
Scallions
Chives
Endive
Green peppers
— John Robbins,
Diet for a New World
BASIC TOSSED GREENS SALAD
Greens (Romaine lettuce, various green and red lettuces,
Swiss chard, etc.)
Grated carrot
Radishes
Sliced zucchini
Chopped tomatoes
Serve with vinegar, flax oil, and a little garlic.
27
BEET SALAD
Boil beets in water for 1 hour. Peel and cut tips off, slice thin.
Add:
Chopped onions
Salad dressing 2
SUNCHOKE (JERUSALEM ARTICHOKE) SALAD
Primer, Hospital La Gloria
2 Cups sunchokes (cooked or raw), sliced
½ Cup celery sliced diagonally
¼ Cup green peppers
½ Cup salad dressing 2
Salad dressing 2
1/3 Cup apple cider vinegar
1 t. brown sugar
2/3 Cup water
1-2 tsp vinegar
½ tsp dill weed
pinch mace
Soup & Salad
Keeping it simple — covering the basics when you go home
Simple meals can be thrown together centered on a pot of soup.
Soups can vary day to day to avoid boredom and yet remain
simple. The following recipes combine variations using Hippocrate's Soup Stock and accompanying salads. Use these as a
first step — get creative.
Rules of thumb for planning meals —
•
13 juices daily
•
2 Cups of Hippocrate's Soup Stock per day + 2 Cups Veggies
including potatoes in the soup, daily
•
2 Cups yogurt per day
•
1 Cup cottage/farmers pot cheese per day*
•
At least 2 potatoes in addition to the ones in soup per day
•
Raw greens & veggies in salads
•
2 pieces of bread per day
•
Rice two times a week
•
Lentils two times a week, if physician says ok.
*If you are still dairy protein restricted do not include dairy products (pot cheese, non-fat cottage cheese, yogurt, buttermilk).
MENU
Hippocrate's Soup
Tossed Greens Salad
Baked potato
Cottage Cheese* and
Brewer’s yeast
Fruit
Juice
PLAIN OLD “NEW” HIPPOCRATE’S SOUP
Makes 4 servings. Serving size: 2 Cups.
1 quart Hippocrate’s soup stock, strained (recipe pg 26)
1 Cup leeks chopped
½ Cup onion chopped
½ Cup tomatoes chopped
2 Cups potatoes chopped
½ Cup celery root (or substitute stalks of celery,
chopped)
½ Cup parsley root chopped
Add the chopped vegetables to the stock, simmer
slowly, until the potatoes are done. It can be served
after being ground through a Foley food mill (the
traditional way), put through a blender, or eaten as a
chunky stew.
29
“ITALIAN-TOMATO” HIPPOCRATE’S SOUP
1 quart Hippocrate’s soup stock
1 Cup onion
2-3 cloves garlic, minced
basil, small handful of fresh herbs, chopped or 1 tsp dried
oregano, small handful of fresh, chopped or 1 tsp dried
½ Cup celery root, chopped
½ Cup parsley root
½ Cup parsley tops
½ Cup zucchini, chopped
2 Cups potatoes sliced
1 Cup tomatoes chopped
MENU
½ Cup bell pepper chopped
3-4 sun dried tomatoes, unsulfered
“Italian - Tomato”
Gently sauté onions and garlic in a few tablespoons of the soup
Hippocrate's Soup
stock. Only cook until onions are clear, add the herbs, and then
Baked Potato
“Italian” Salad
Juice
the soup stock. (This process makes the house smell wonderful,
which seems to prepare everybody’s appetite!). Add the vegetables and simmer until the potatoes are soft. To enrich the soup a
bit, soak the sun dried tomatoes in ½ Cup of the soup stock.
When the potatoes are done, Grind the soaked tomatoes in the
blender — add some of the soup to the blender if they need more
liquid. Blend for 1-2 minutes, then pour the mixture into the soup.
Stir, and serve.
Have fun with this recipe — you can add sprouted lentils, carrots,
green beans, etc.
“ITALIAN TOSSED” SALAD
Salad greens
(any sort of lettuce including a little Swiss chard)
Grated carrot
Slices of onion
Bell pepper
Zucchini sliced very thin
Tomatoes
½ Cup cottage cheese
“ITALIAN STYLE” DRESSING
½ Cup vinegar
2 Tbsp flax oil
pinch basil and oregano
1 clove garlic
CREAMED TOMATO BASIL SOUP
2 Cups Soup stock
4-5 Fresh tomatoes, chopped
½ Cup onion
2 cloves garlic, crushed
1 tsp cumin
1 cup chopped basil (or 3 Tbsp dried basil)
1 Cup yogurt
1 Tbsp flax oil
1 Tbsp Brewer’s yeast
Bring soup stock to a BOIL, add chopped tomatoes, onions, garlic, and cumin. Lower heat and SIMMER about 15 minutes. Add
chopped basil, SIMMER another 5 minutes. Remove from heat to
blender. Add yogurt, flax oil, and brewer’s yeast. Blend 'til
smooth. Garnish with a dollop of non-fat yogurt and basil leaf.
CELERY ROOT (KNOB) SALAD
2 celery knobs
1 medium chopped raw onion scallions
OR green onion
Dressing 1
Remove loose roots from 2 celery knobs and scrub clean
BOIL knobs in jacket about 1 hour, peel and slice.
Sprinkle with dressing. Serve warm or chilled.
MENU
Tomato Basil Soup
Celery Root Salad
Baked Potato
Whole grain bread
Mealtime supplements
Juice
Salad dressing 1
1 Tbsp lemon juice or wine vinegar
1 Tbsp water
1 tsp brown sugar
a little diced onion
1 clove garlic, minced
small amount of fresh herbs
Combine all ingredients in a small bowl.
Variation: original recipe included a small amount of horseradish
31
LENTIL SOUP
This recipe came from a collection of recipes typed on notebook
paper in Dr. Gerson’s personal files.
½ Cup lentils
1 onion (chopped)
1/4 celery knob OR 1 stalk celery
1 Tbsp wine vinegar
2 small tomatoes (skinned-diced)
1 clove garlic
Soak lentils over night in water to cover. Place in covered
MENU
Lentil Soup
Cole Slaw
Juice
saucepan with same water. Add ingredients. Add soup stock
(usually about 2 quarts) to make soup thick or thin as desired.
Vinegar to be added the last half hour of cooking. Cook about 1
and 1/2 hours. Try sprinkling a little Brewer’s Yeast on this soup.
COLE SLAW
1 Cup cabbage, grated
2 carrots, grated
1 Tbsp onion
1 Tbsp bell pepper
1 Cup yogurt
1 tsp dill
1 Tbsp flax oil
Sprinkle with celery seed
Grate cabbage and carrots. Add onion, bell pepper, yogurt, dill
flaxseed oil and celery seed.
LENTIL SOUP 2 (Alternative recipe for lentil soup)
2 Cups sprouted lentils
1 quart soup stock
1 onion, chopped
1 tomato, chopped
½ zucchini, chopped
Stew until lentils are very soft
Add: 1 Tbsp cumin
1 tsp fresh grated ginger
fresh cilantro
Combine vegetables and sprouted lentils.
SIMMER until lentils are very soft (about 1 hour).
Add cumin and ginger. Allow to SIMMER another 15 minutes or
so.
Garnish with fresh cilantro.
HARVEST SOUP
1 Cup potato, chopped
½ Cup onion, chopped
1 Cup sweet potato chopped
1 Cup winter squash, chopped
2 Tbsp parsley root, minced
2 Tbsp celery root, minced OR 1 stalk celery, minced
MENU
½ Cup millet
3-4 Cups Hippocrate’s soup
Harvest Soup
1 Cup corn kernels
Baked Potato
3 Tbsp chopped parsley tops
Gently sauté potato, onion, sweet potato, winter squash, garlic,
parsley root, celery root in a couple Tbsp Hippocrate’s soup.
Add millet, 3 Cups Hippocrate’s soup stock. Allow to SIMMER until
potatoes and squash are tender (about 45 minutes). Add more
Green Bean Salad
Juice
soup stock if needed.
Add corn kernels and parsley. Serve hot.
GREEN BEAN & JERUSALEM ARTICHOKE SALAD
3 Cups fresh green beans
2 Jerusalem artichokes
3 Tbsp onion, chopped
3 Tbsp parsley
½ Cup grated carrot or fresh winter squash
Tomatoes, chopped
Flaxseed oil
Vinegar
Place green beans and Jerusalem artichokes into boiling water.
Cover. Lower heat and SIMMER 5-10 minutes. Remove from heat.
Allow to stand 10-15 minutes. Place in iced water.
Slice Jerusalem artichokes.
Combine Jerusalem artichokes, green beans, grated carrot (or
fresh winter squash), tomatoes, flaxseed oil and vinegar.
Serve warm
or cooled.
33
ORANGE HIPPOCRATE’S SOUP
Sauté slowly in a few tablespoons of the soup stock until onions
are transparent:
½ Cup onion, finely chopped
2-3 cloves garlic, chopped or minced
Add:
MENU
Orange Hippocrate’s
Soup
Whole Grain Tortillas
Quinoa Tabouli
Juice
1 Tbsp fresh ginger, minced
1 Tablespoon ground cumin (start with 1 Tablespoon then
add more to taste).
Add: the rest of the soup stock and the following:
1 Cup leek, white and pale part only, chopped
2 Cups potatoes, chopped
½ Cup celery root, chopped (or 2 stalks celery, chopped)
1 Cup carrots, chopped
1 sprig of fresh thyme
1 Cup sweet potato, chopped
1 Cup orange squash or pumpkin, chopped
1 Tablespoon rosemary
Add:
¾ Cup orange juice
Simmer until potatoes are soft. Add orange juice just before
serving. This soup can be ground in the blender to make a
smooth creamy soup. Top with fresh cilantro and brewers yeast.
I often serve this soup with Quinoa Tabouli and fresh whole-grain
tortillas.
QUINOA TABOULI
Adapted from a recipe by Martha Rose Shulman In Eat More,
Weigh Less, by Dean Ornish, M.D.
Bring to boil:
¾ Cup water
Add:
¼ Cup quinoa
Lower heat, cover, and slowly cook (about 30-40 minutes). Let cool.
Combine:
1 Cup chopped fresh parsley
½ Cup chopped fresh spearmint
½ Cup chopped green onions
1 Cup chopped tomatoes
(continued)
Tabouli, Cont.
Add: Cooled quinoa
Toss with:
½ Cup lemon juice
½ tsp. ground cumin
pepper to taste
I garnish this salad with nasturtium blossoms when they are
available.
CREAM OF BROCCOLI SOUP
1 quart soup stock,
1 Cup leeks chopped + leek tops (optional)
MENU
½ Cup onion chopped
½ Cup celery root or celery
Cream of Broccoli Soup
½ Cup parsley roots chopped
Carrot-Apple Salad
1 Cup broccoli stems, chopped (reserve tops)
2 Cups potatoes chopped
Baked Potato
1 Cup apple chopped
2 Tablespoons fresh thyme
Simmer until vegetables are soft. Remove from heat and run
Juice
through the Foley food mill, or blend in a blender. Return to heat
and had chopped broccoli tops. Heat 'til tops are warm and
slightly cooked.
RAW GRATED CARROTS & APPLES
This recipe was in the first Gerson primer for La Gloria
2-3 carrots
1 apple, peeled
¼ Cup raisins
juice of ½ orange or lemon
Grate carrots and apples by putting through grinder of Norwalk.
Add raisins and juice of orange or lemon.
35
GREEN PEA SOUP
2 Cups peas
1 quart Hippocrate's Soup Stock
1 onion, diced
2 cloves garlic, minced
1 Tbsp thyme
½ tsp rosemary
1 Cup diced carrots
1 Cup diced celery
½ Cup diced bell pepper
1 Tbsp chopped parsley
1 parsley root, chopped
½ Cup celery root, chopped
MENU
SIMMER all ingredients until vegetables are very tender. Process
in blender.
Green Pea Soup
Mandarin Orange Salad
Baked Potato
Juice
Alternative recipe for soup:
PEA SOUP
This recipe came from a collection of recipes typed on notebook
paper in Dr. Gerson’s personal files.
½ Cup peas (dried, unsulfered)
1 leek, diced
1 onion, chopped
1 Tbsp parsley, chopped
1 slice toast, diced
Soak peas over night in water to cover.
Place all ingredients in saucepan with peas and cook over low
flame for 1 and 1/2 hours.
Mash through food mill. Serve hot over diced toast.
MANDARIN ORANGE SALAD
1 Cup chopped cabbage
1 Cup chopped lettuce
1 tangerine peeled, sectioned
1 Tbsp onion, diced
1 Jerusalem artichoke, sliced
1 Cup mung bean sprouts
Juice of lemon or lime
Combine vegetables and sprinkle with lemon or lime juice.
HIPPOCRATE’S CORN CHOWDER.
This version of corn chowder was inspired by a recipe found in
The Café Brenda Cookbook by Brenda Langton and Margaret
Stuart.
Start with a batch of Hippocrate’s soup made without tomatoes
and adding 2 carrots. Chop all vegetables in small pieces (1/2”
cubes). After the Hippocrate’s soup has cooked 2-3 hours,
Add:
1 bell pepper, diced
The corn kernels scraped from 8 cobs of corn
2 cups celery, diced (include a little of the tops)
Simmer 7-10 minutes.
Remove about ½ the soup to a blender. Blend well and return to
MENU
the soup.
Just prior to serving, add: 2 Cups parsley, chopped.
Hippocrate’s
Corn chowder
GREEN BEANS WITH TOMATO.
Baked Potatoes
Cut ends off green beans and chop into 1” pieces. Place a small
Green beans with tomato
amount of Hippocrate’s soup stock in a pan and heat to bubbling.
Red potatoes with garlic
Place green beans, chopped tomatoes, a small amount of garlic
and a small amount of chopped onions into the pan. Cover with a
dressing
tight-fitting lid and move to VERY low heat. Allow to stew approximately 15-20 minutes. Sprinkle with a little vinegar mixed
Whole grain bread.
with herbs (oregano, marjoram, or basil) just prior to serving.
Fresh green salad.
Fresh fruit.
RED POTATOES WITH GARLIC DRESSING.
Wash potatoes, place in boiling water, cook until tender (about ½
hour). Rub peelings off, cut larger potatoes in half or quarters.
Place into serving container. Mix with chopped carrots, bell pepper, celery and red onion. Serve with garlic dressing.
GARLIC DRESSING.
Place chopped garlic, flaxseed oil, and vinegar in blender. Blend
to a puree texture. Add dill weed and serve.
37
HIPPOCRATE’S CARROT-CAULIFLOWER SOUP.
1 Cup onion, diced.
1 ½ pounds carrots cut in ½-inch pieces
¼ pound potatoes cut in ½-inch pieces
½ Cup celery root, cut in ½-inch pieces
¼ Cup parsley root, cut in ½-inch pieces
1 pound cauliflower, broken into small florets
1 Tbsp chopped fresh tarragon or dill
MENU
Hippocrate’s CarrotCauliflower Soup.
Hot Potato Salad.
Nopales (or Green Beans)
Salad.
Fresh whole-grain bread.
Fresh fruit.
Sauté onion in a small amount of the Hippocrate’s soup stock.
Add carrots, potatoes, celery root, and parsley root. Add 4 Cups
of Hippocrate’s soup stock. Bring to a boil. Cover, lower heat to
simmer and cook about 5 minutes. Add cauliflower, cover, and
simmer until all vegetables are tender (about 15 minutes). Blend
until smooth. Return to pot and add tarragon. Thin to desired
consistency with more Hippocrate’s soup.
HOT POTATO SALAD.
4 potatoes.
2 laurel leaves (bay leaves)
1 white onion, chopped
¼ Cup celery, chopped
3 grated carrots
½ Cup bell pepper.
2 Tbsp vinegar
1 Tbsp flaxseed oil
BOIL potatoes with bay leaf covered, over slow heat.
Chop onion, celery, and bell pepper. Add grated carrots.
Sauté gently in a small amount of soup stock over low heat.
Combine cooked potatoes and chopped mixed vegetables.
Add vinegar and chopped parsley and allow mixture to cool a bit.
Note: I often add a Nopales or
Green Bean salad with this meal.
Add:
2 T chopped parsley
2 T vinegar
Combine cooked potatoes, chopped to mixed vegetables. Allow
mixture to cool.
Add flaxseed oil. Serve warm. Note: This dish is usually served
warm; however, it can be served chilled as well.
POTATO SOUP
2 large potatoes
1 large onion
1 leek
½ small celery knob
2 stalks celery
parsley
2 quarts water
Clean and dice all vegetables. Place in covered saucepan with
water. Bring to BOIL. Lower heat. Cover. SIMMER 2-3 hours.
Mash through food mill
Variation: Instead of water use Hippocrate’s soup stock.
TOMATO SOUP 1
2 large tomatoes
2 medium potatoes
1 medium onion
1 Tbsp wine vinegar
1 Tbsp brown sugar
small piece of bay leaf
Wash and dice all vegetables. Place all ingredients except sugar
in covered saucepan with water (or Hippocrate’s soup stock) to
cover. SIMMER over low flame for 1 hour. Mash through food mill
and add sugar to taste.
TOMATO SOUP 2
2 to 3 large tomatoes
I found these recipes in
one of Dr. Gerson’s personal files. They had been
2 onions
typed onto lined paper —
1 clove garlic
what a sweet treasure.
I Tbsp oat flakes
1 bay leaf
1 Tbsp brown sugar
juice of ½ lemon
½ Cup Hippocrate’s soup stock
Dice all vegetables. Place vegetables, soup stock, sugar, and
lemon in covered saucepan and cook for 1 hour. Mash through
food mill. Replace in saucepan. Add oat flakes and cook 5 more
minutes.
39
LEMON CAULIFLOWER SOUP
This recipe was inspired by Max Gerson’s recipe for lemon soup
and my mother’s recipe for lemon Bar-B-Q sauce.
Boil for 10 minutes:
1 lemon, sliced
2 Cups water
2 Tbsp sugar
pinch cayenne pepper
Add:
1 ½ Tbsp corn starch mixed in ½ Cup cold water
Over low heat cook til tender:
1 Cup cauliflower, chopped
2 cloves garlic
1 tsp thyme
juice of one lemon
Add cauliflower mixture to soup/sauce. Cover and let stand 10
minutes. Serve warm.
HIPPOCRATE’S FENNEL, SQUASH AND BELL PEPPER SOUP
Inspired by Café Brenda Cookbook, 1992.
4 Cups butternut squash (or other winter squash), cut into
1-inch pieces
1 large leek (white part and only a little of the green
part), sliced
½ Cup parsley root
½ Cup celery root
1 apple
1 bulb fennel
1 large golden or red bell pepper
“Watermelon
— it’s a good fruit.
You eat, you drink,
you wash your face.”
— Enrico Caruso
5 Cups Hippocrate’s Soup stock
Sauté sliced leeks, parsley root, celery root, and bell pepper in a
small amount of Hippocrate’s soup stock until tender. Add fennel
and sauté 3 minutes more. Add squash, apple, bell pepper, the
rest of the Hippocrate’s soup stock. Bring to a boil, reduce heat.
Cover with tight-fitting lid and simmer for 30 minutes or until
squash is well-done. Puree in blender in small batches until
smooth. Garnish with chopped fennel greens and chopped bell
peppers.
OLD FASHIONED VEGETABLE SOUP (4 SERVINGS)
1 quart Hippocrate's Soup Stock
Chop all vegetables into small pieces — add to stock and simmer
until potatoes and carrots are done. This is a good place to use
turnips chopped into small pieces.
2 carrots
½ onion
1 potato
1 turnip
½ Cup celery stalk
¼ Cup parsley root
½ Cup zucchini
1 tomato
½ Cup green beans
1/2 Cup peas
After vegetables are cooked, add a handful of chopped parsley
tops.
POTATO SALAD WITH YOGURT DILL DRESSING
Slice 2-4 cooked potatoes (now’s the time to use some of those
left-over baked potatoes)
Dice ½ onion
Dice 1 stalk celery
Combine with dressing:
½ Cup yogurt
¼ tsp dry mustard
1 Tbsp dill
1 clove garlic, crushed
1 Tbsp minced onion
MENU
All American Meal
Vegetable Soup
Potato salad with yogurt
dill dressing
Corn on the Cob
Green beans
Stuffed Tomato Salad
Water melon
Juice
STUFFED TOMATO WITH COTTAGE CHEESE
Cut Tomato into wedges, opening it like a lotus-flower
Place on a bed of lettuce leaves
Stuff with Cottage cheese
Sprinkle Brewer’s yeast on top
CORN ON THE COB
Bring a large pot of water to boil Place corn, with husk removed
into the boiling water. Allow to boil approximately 7 minutes. Remove from water and serve.
GREEN BEANS
Break beans into 2-inch pieces. Place into boiling water. Allow to
boil approximately 5 minutes. Cover. Remove from heat until
time to serve.
41
ZUCCHINI PESTO
Place in blender; grind until smooth (add a little soup stock if
more liquid is required to blend). Serve over “Vegetable pasta”.
2 Cups raw zucchini, chopped
¼ Cup onion, diced
1 Cup fresh basil, chopped
2 cloves garlic, crushed
2 Tbsp vinegar
½ Cup yogurt
Heat on the stove 'til warm
MENU
Italian Meal #2
Potato-Tomato with
Greens Soup, pg. 43
Zucchini Pesto with
“Vegetable pasta”
Italian Tossed salad,
pg. 30
Fennel treat
Frozen fruit ice
Add 2 Tbsp flax seed oil just prior to serving
VEGETABLE PASTA
If you have access to spaghetti squash, poke fork holes into sides
of squash, then bake 200 degrees for 3 hours. Cut open, scoop
out seeds and serve the noodle-like squash with the sauce — like
spaghetti. An alternative is to slice the following vegetables into
julienne strips, place into boiling soup stock, remove from heat
and let stand 10-15 minutes, or until tender. Strain and save the
liquid to use as soup stock in other recipes. Serve sauce over the
thin vegetables:
Zucchini
Carrots
Celery
Swiss chard stems
FENNEL TREAT
From Hanni Woolsey (Newsletter March-April, 1994)
1 bulb Fennel
1 large tomato cut into ¼ inch slices
2-3 cloves garlic, peeled, sliced thin
Cut stalks and leaves off fennel. Slice bulb in half lengthwise so
you have two flat halves. Rinse halves 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 for 1-2 hours.
FRUIT ICE
Your juicer can be used to make some delightful sorbet-ice
cream type deserts. Just run frozen fruit (bananas, berries, stone
fruits, mangoes, etc.) through the juicer without a strainer. I also
usually freeze some lemonade cubes and add one or two for
tang. Eat right away or store in the freezer.
POTATO-TOMATO WITH GREENS SOUP
1 quart soup stock
2 Cups potatoes, sliced
1 Cup leek, chopped
1 Cup onion, diced
4 garlic cloves, minced
½ Cup bell pepper, chopped
1 Cup tomatoes coarsely chopped
2 Cup cabbage, sliced
2 Cup coarsely chopped Swiss chard, mustard greens,
MENU
turnip greens, and/or Kale (stems removed)
1 Tbsp vinegar
Italian Meal #3
Combine everything but the vinegar in pot and simmer slowly
Potato-Tomato with
Greens Soup
Tomato-Basil Marinara
Sauce
with “Vegetable pasta”
Zucchini with Tomato &
oregano
Tossed Salad
Bread
until potatoes are done.
Add the vinegar and serve.
MARINARA SAUCE
Combine in large pan:
4-6 large tomatoes
4-5 onion, peeled and sliced
1 potato (with skin) diced
½ bell pepper diced
1 stalk celery diced
4-5 cloves garlic
1 bunch fresh basil, chopped
pinch thyme
pinch marjoram
Stew, and let simmer for 1 hour. Pass through Foley food mill.
ZUCCHINI WITH TOMATO AND OREGANO
Alternatives for serving this
Hippocrate’s soup stock
•
2 Zucchini
versatile soup:
serving
1 Tomato, chopped
2 Tbsp fresh oregano
Juice of ½ Lemon
Bring about 1-2” soup stock to boil in saucepan. Add zucchini cut
in half then lengthwise (making 8 wedges). Place zucchini into
hot soup. Cover and remove from heat. Allow to stand about 10
minutes. Add chopped tomato, oregano, and lemon juice. Cover
and let stand until tomatoes are warm
Grind
the
soup
to
before
make
a
creamed soup.
•
Wait to add the greens
until the soup is done,
then put them in only long
enough to wilt them.
•
Grind the soup and then
add the greens so its like a
creamed soup with greens.
43
POTATO, CAULIFLOWER & PEAS
Boil 2 potatoes cut into chunks
Split ¼ cauliflower into flowerets
When potatoes are soft, add cauliflower, simmer about 10 minutes. Strain, reserving liquid which you can add to soup stock.
Add:
1 Cup fresh peas (sugar snaps, snow peas, or regular
peas)
1 tsp coriander
¼ tsp turmeric
MENU
Sprinkle with lemon juice.
Cover let stand 5-10 minutes.
Indian Meal #1
Lentil Soup, pg. 13
Quinoa Tabouli, pg. 34
Potato, cauliflower & peas
Eggplant Tomato & Panir
Juice
EGGPLANT TOMATO AND PANIR (COTTAGE CHEESE)
Cut eggplant into slices and place under broiler 'til golden
Allow to cool a bit then cut into cubes
Combine in a saucepan and bring to a simmer, turn off heat,
cover and let set about 10-15 minutes.
2 tomatoes, chopped
Eggplant cubes
1 zucchini, chopped
½ bell pepper, chopped
1 onion, chopped
pinch of turmeric
½ tsp ground coriander
1 tsp garam masala
1 tsp raw brown sugar
½ Tbsp fresh ginger
pinch of cayenne
Add 1 Cup cottage or hoop cheese just prior to serving.
“ORIENTAL” HIPPOCRATE’S SOUP
Combine and cook until vegetables are tender:
1 quart soup stock, strained
½ Cup leeks, finely chopped
¼ Cup onion, sliced
¼ Cup stalks of celery sliced in julienne type strips
¼ Cup carrot sliced in julienne type strips
½ Cup snow peas
1 tsp grated fresh ginger
Add:
½ Cup mung bean sprouts
½ Cup chopped watercress, Swiss chard, cabbage, or
spinach
1-2 Jerusalem artichokes, sliced
Juice of one lemon
MENU
Garnish with Fresh Cilantro or green onions, chopped
Oriental Meal #1
KANJEE (SOFT BROWN RICE)
Bring 1 Cup water to boil in small covered pan. Add 1/2 Cup
brown rice. Cover. Lower heat lowest setting. Cook slowly about
45 minutes.
SUE’S CHOP SUEY
Susan Hopper
1/4 Cup Bok Choy (leafy part) torn
1 Sun choke (Jerusalem artichoke), sliced
Oriental Hippocrate's
Soup
Brown Rice
Chow Mein
Cabbage & Orange Salad
Juice
1/2 stalk celery or fennel, chopped
1/4 medium yellow onion, chopped
1/2 medium carrot, diced
2 inches burdock root, shaved or minced
5 snow peas
2 cloves minced garlic
2 Tbsp vinegar
cook the vegetables slowly in a covered wok using about an inch
of water. When tender, toss in the pressed garlic and rice vinegar. Serve on top of warm brown rice. Serves 2.
CABBAGE-ORANGE SALAD
Toss in a large bowl:
1/2 Cup Napa cabbage, shredded
1/4 Cup Bok Choy, chopped
2 Tbsp green onion thinly chopped
5-10 fresh snow peas
1 orange, peeled and sectioned.
Sprinkle with juice from one lime.
45
SPAGHETTI WITH BEET BALLS
Yvonne Nienstadt
Wash one medium spaghetti squash and cut in half. Scoop out
seeds and place cut side down on baking sheet. Bake in LOW
OVEN for 2 hours or until tender. OR place cut side up in a large
covered pot with In water and steam over low flame for I hour or
until done.
Note: Spaghetti squash is a yellow hard winter squash developed by a Japanese farmer some 30 years ago. When cooked, it
comes out in strands like spaghetti. It is now widely available
especially in organic growers' circles.
SAUCE
2 Lb ripe tomatoes (6-8 large)
1 medium onion, diced
1 green pepper, diced
2 stalks celery, diced
OR 1 small fennel bulb, diced
2 small zucchini, sliced
MENU
Hippocrate’s Fennel,
Squash & Bell Pepper
Soup, pg. 40
Spaghetti with Beet Balls
Italian Salad #2
Fresh sourdough bread
OR 1 Cup eggplant, cubed
4 Tbsp fresh parsley, minced
pinch rosemary
pinch thyme
pinch sage
pinch marjoram or oregano
½ tsp fennel seeds
Cook whole tomatoes over a low flame for 30-35 minutes or until
tender. To ensure a thick, rich sauce, pour off the extra juice
drawn from the tomatoes during cooking. Put drained tomatoes
through food mill or sieve to remove skins and seeds. Pour sauce
back into pot and add remaining veggies and seasonings. Cover
and stew over low flame for 1 hour.
For a little extra bite add a dash or two of wine vinegar with a tsp
of honey.
Please be sure to keep extra tomato liquid for soup or
gravy, or better still, drink as a hot broth immediately. It's delicious.
BEET BALLS
Yvonne Nienstadt
Essene rye bread
OR saltless, fatless whole-grain bread
1½ Cups 2-day-old lentils, germinated
1 small bunch endive, spinach
2 Tbsp parsley, minced
1 small onion, minced
1 medium beet, grated
3-4 medium carrots, grated
OR 1 Cup eggplant, ground
Put lentils and eggplant (if used) through food grinder or Norwalk
Juicer using grid #2. Mix with bread crumbs and remaining veggies. Mix well. Form into 2” balls and place on baking sheet well
sprinkled with oats or rye meal to prevent sticking. Cover and
bake in LOW OVEN for 1 hour. Uncover and bake 1 hour more.
Arrange cooked spaghetti squash on a plate with one or two beet
balls, cover with sauce and enjoy!
*Cover lentils with distilled water and allow to soak (germinate)
overnight. Drain.
Variations: Use 3 large white or 3 medium sweet potatoes in
place of ground l. Boil ‘'til tender, then put through food mill or
grinder with skins. Proceed as above. Replace bread crumbs with
1/2 Cup cooked brown rice or 1/3 Cup oat flakes ground in Norwalk.
ITALIAN SALAD 2
Cauliflower
Broccoli
Celery Tomatoes
Wash and cut up all vegetables. Add salad dressing 2 and
marinate.
SALAD DRESSING #2
1/3 Cup apple cider vinegar
1 tsp brown sugar
2/3 Cup water
1-2 tsp vinegar
½ tsp dill weed
pinch mace
Combine ingredients in a small bowl.
47
HIPPOCRATE’S VEGETABLE CHOWDER
4 Cups clear Hippocrate’s soup stock
1 Cup Hippocrate’s soup vegetables, strained with ½ Cup
liquid, well-blended
2 Cups Hippocrate’s soup vegetables, strained
½ Cup carrots, sliced
½ Cup onion, chopped
3 cloves garlic, minced
½ Cup bell pepper, chopped
Menu
½ Cup celery, chopped
1 Cup green beans
Hippocrate’s
1 Cup corn
Vegetable Chowder
1 bay leaf
Zucchini & Company
Baked sweet potatoes
Corn cakes
Salad with figs
& oranges
3 Tbsp basil
3 Tbsp thyme
4 Tbsp parsley
1 bay leaf
1 Cup cauliflower
½ Cup sun-dried tomatoes, soaked in enough Hippocrate’s soup stock to cover
1 tomato, chopped
1 Tbsp honey
Juice of 1-2 limes
pinch of red pepper
green onions or chives for garnish
Saute carrots, onion, and garlic in a small amount of Hippocrate’s soup stock until the onions are clear.
Add bell pepper, celery, green beans, corn, basil, bay leaf,
thyme, parsley, bay leaf, and the rest of the Hippocrate’s soup
stock. Bring to a boil, immediately lower heat to simmer, covered, until green beans and carrots are tender.
Place cauliflower in boiling water, lower heat and allow to simmer approximately 5 minutes, til tender, strain.
Place sun-dried tomatoes and Hippocrate’s soup in which they
were soaking into a blender. Add the chopped tomato and blend
until smooth. Add this mixture to the chowder. Add the
cauliflower, honey, juice of the limones and a pinch of red pepper. Garnish with chopped green onions or chives.
ZUCCHINI & COMPANY
Inspired by Julia Child, & Company, 1979.
2 carrots, sliced
2 turnips, sliced
2 parsnips, sliced
2 crook-necked (yellow) squash, sliced
2-3 zucchini squash, sliced
Minced fresh garden herbs (parsley, basil, cervil, etc.)
Juice of lime
Slice all vegetables into very thin circles (approximately 1/8”).
Saute carrots, turnips and parsnips in a small amount of Hippocrate’s soup stock.. Place on VERY LOW heat. Cover tightly. Allow to stew approximately 10 minutes. Add zucchini and yellow
squash, tossing gently to mix with the other vegetables. Recover
and allow to stew 4-5 minutes. Remove from heat but allow to
remain covered another 10 minutes. Just prior to serving, sprinkle lime juice and minced fresh garden herbs and toss gently. Do
not overcook. Vegetables should be lightly crunchy in texture.
BAKED YAMS OR SWEET POTATOES.
Scrub unpeeled yams or sweet potatoes. Place in oven directly on
grate, bake 2 hours at 250 degrees.
CORN CAKES.
1 ½ Cups fresh corn, cut into whole kernels
¼ Cups sour dough starter
1/3 Cups green onions, chopped
1 clove garlic, minced
1 Tbsp celery, minced
1 tsp balsamic vinegar
½ -- ¾ Cups flour
Coarsely chop corn in a blender or food processor. Place corn into
a bowl with all the other ingredients and mix, adding enough
whole-grain flour to form into small cakes. Dough should be
slightly sticky, but hold a shape. Place cakes on baking sheet
sprinkled with organic corn meal or oats. Bake 300 degrees for
approximately 30 minutes.
49
Cooked Vegetable Dishes
Preparation of vegetables
All vegetables MUST BE COOKED SLOWLY over LOW FLAME, with
little or no addition of water. THE SLOW COOKING PROCESS IS
VERY IMPORTANT, in order to preserve the natural flavor of the
vegetables and keep them easily digestible. All vegetables
should be “done" or tender. Valuable components are lost in fast
cooking by excessive heat, because the cells burst, the minerals
go out of their colloidal composition and become more difficult to
be absorbed. A stainless steel "flame tamer" may be used to prevent burning. A little of the "Special Soup" mentioned above
may also be used, or tomatoes, apple slices, or chopped onion
may be placed at the bottom of the pan to give up more fluid. In
some cases this also improves the flavor. Spinach water is too
“Freshness, color, crisp
bitter, contains too much oxalic acid, and should be discarded.
Tomatoes, leeks and onions should be stewed in their own juices,
as they contain an abundance of fluid by themselves. Red beets
should be cooked like potatoes, in their peel, in water.
All vegetables must be CAREFULLY WASHED AND CLEANED.
Don’t peel or scrape because important mineral salts and vitamins are deposited directly under the skin. The pot (not aluminum) must close tightly, to prevent escape of steam. Don't
use pressure cooking pots. Lids must be heavy and fit well into
and crunchy textures,
a sense of sharing
nature’s vitality — they
are all wrapped up
in vegetables”
— Miriam Plumin
the pots. Cooked foods (soup and fruit) may be kept in the refrigerator for 48 hours.
BAKED vegetables should be SLOW COOKED in a "low" oven
(180-190 degrees, use oven thermometer) for 2 to 3 hours, in a
covered casserole with a tightly fitting lid. This method of baking
is virtually waterless. Use onions, tomatoes, or sprinkle vegetables with lemon to add moisture when necessary.
STEWED vegetables are cooked in a heavy pot with tightly fitting
lid on top of the stove over a LOW flame, SLOWLY with LITTLE
OR NO ADDED LIQUID.
(continued)
51
SIMMERED vegetables are cooked on the top of the stove over a
LOW TO MEDIUM flame in a tightly covered pan WITH A SMALL
AMOUNT OF LIQUID. The temperature is kept just at the boiling
point.
BOILED vegetables (like corn and artichokes) are cooked on the
top of the stove in a heavy pot with a tightly fitting lid. Place 1
inch of cold water in the bottom of the pot, add the washed vegetables (DO NOT PEEL OR SCRAPE), cover. Cook over medium
heat, slowly bringing the liquid to a boil (bubbles breaking on the
surface and steam given off). Lower the flame as much as possible, keeping the liquid boiling.
note: Bring liquids to a boil ONLY if the recipe specifically calls
for it.
"TIGHTLY FITTING LIDS": Saucepans must be tightly covered to
prevent steam from escaping. Covers MUST be heavy and close
fitting. You may have to place wax paper under the lid to aid the
seal.
“Imagine the publicity if someone announced that they
have developed a new treatment
that cured 40 percent of all people with cancer.
The media would be jumping up and down.
That kind of benefit can be achieved today
just by following a vegetarian diet.
Right there you have an answer and no one’s listening.”
— Oliver Alabaster, M.D.
George Washington University
ARTICHOKES
Remove stems and rinse well.
Bring 2 inches of water to a
boil. Add artichokes. Lower
temperature, cover and simmer for approximately 2 hours.
Serve with salad dressing on
the side.
ARTICHOKE HEARTS SALAD
“Ensalada de alkachofa”
Hospital Del Sol, 1991
Place artichokes in boiling water. Cover, lower heat and
SIMMER for 1 ½ hours.
Combine and allow to soak
about 10 minutes:
Apple cider vinegar
Asparagus, cont.
OR SIMMER with 1/2 Cup soup
stock for 30 minutes or until.
tender.
ASPARAGUS SALAD
Rosaria Jasso
Asparagus
Dill
Vinegar
Flaxseed oil
Chop asparagus into 3-4”
pieces. Discard woody ends.
Place in boiling water. Lower
heat. Cook about 6 minutes.
Remove from water.
Sprinkle with dill, vinegar, and
flaxseed oil. Serve hot or cold.
Flax oil
White onion
Purple onion
Bell pepper
Peel the artichokes, remove
chokes (fluffy little pokey’s in
the center of the hearts), Use
the hearts in this recipe. Combine hearts with other vegetables. Can be served warm or
cooled.
1 medium onion, chopped
Bake asparagus in covered
casserole with a small amount
of soup stock or lemon juice in
LOW OVEN 1 hour. (continued)
shall be food for you.”
— Genesis 1:29
1 Lb green beans
ASPARAGUS
every green plant, and it
GREEN (STRING) BEANS
Tomato
Note: The kitchen staff peeled
and discarded the leaves. At
my home, I serve the cooked
outer leaves as a vegetable
side dish, reserving the artichoke hearts for recipes like
this one.
“Behold I have given you
some soup stock
Remove ends of fresh green
beans and pull any strings that
show up. Cut into any size
pieces desired.
Add onion and some soup
stock (just enough to keep
beans moist).
STEW approximately 50 minutes(until tender).
GREEN BEANS
Clean, then break ends
off fresh green beans.
Pull “strings,” if any.
Place beans in small
amount of soup stock
brought to a boil. Lower
heat and cover. Allow to
simmer to desired stage
(al dente or more well cooked; softer).
53
GREEN BEAN SALAD
Rosaria Jasso
BEET VEGETABLE DISH
Fresh green beans
Beets
Flax oil
Onions, chopped
Vinegar
2 Tbsp lemon juice OR wine
Garlic
vinegar
Remove ends of fresh green
beans and pull any strings that
show up. Chop into little
pieces.
2 Tbsp water
Place them in boiling water for
10 minutes.
Pour a mixture of flax oil, vinegar and garlic over the vegetables and serve.
GREEN BEANS WITH ORANGE
JUICE
“Ejotes en jugo de naranja”
Green beans
Soup stock
Orange juice
Place chopped green beans into
casserole with ½ Cup water
or soup stock.
BAKE 1 hour at 250 degrees.
When beans are tender, strain
and add orange juice. Allow to
set and flavors to mix before
serving.
1 tsp brown sugar
A little diced onion
A little minced garlic
Dill weed
BOIL beets, whole, unpeeled,
in water for 1 hour.
Peel (rub the peels off), cut
tips off, slice thin.
Add chopped onions.
Prepare dressing by combining
the rest of the ingredients together then pouring over the
beet onion mixture.
Variations: grated horseradish
(in the original recipe), other
herbs. Today the kitchen uses
dill weed.
BEET SALAD WITH LIME
Rosaria Jasso
Beets
Grated carrot
Onion, sliced
Lime juice
Dill weed
BEETS
Boil beets, whole, unpeeled until tender. Discard cooking water. Rub peels off then slice.
BAKE or BOIL beets in their
jackets.
Add grated carrot.
Slice onion and place in lime
juice. Allow to set 5 to 10 minutes. Add onion mixture to
beets & carrots. Add a little bit
of dill weed.Mix and serve.
BELL PEPPERS AND TOMATO
Cabbage, cont.
SAUCE
Combine vegetables, herbs and
vinegar in a pot. STEW approximately 1 hour, until tender.
DO NOT ADD WATER.
Rosaria Jasso
Bell peppers, sliced
Garlic, minced
Onion, chopped
Bell pepper, chopped
Tomatoes, chopped
Soup stock
Cut bell peppers in half, remove seeds. Slice into strips.
Drop into boiling water for 2
minutes. Drain. Cover with
tomato sauce.
Tomato Sauce
Sauté minced garlic, chopped
onions, chopped bell pepper,
chopped tomatoes in a small
amount of soup stock. SIMMER
until vegetables are tender.
Crush vegetables with the back
of a spoon to make a chunky
sauce.
CABBAGE SALAD
Rosaria Jasso
cabbage
2-3 red apples
raisins
Carrots, grated
1 oz apple cider vinegar
“The art of medicine
½ oz flax oil
consists in amusing the
Cook cabbage 30-35 minutes,
until tender. Combine the rest
of the ingredients and add to
the cabbage. Allow flavors to
mix. Can be served warm or
cooled.
patient while nature
cures the disease.”
— Voltaire
RED CABBAGE
1/2 cabbage, shredded
BROCCOLI
2 bay leaves
a little soup stock
BAKE broccoli in covered
3 Tbsp vinegar
casserole in LOW OVEN with
3 large chopped onions
onions or a small amount of
3 apples, peeled and grated
soup stock for 1-2 hours.
1 Tbsp raw sugar
Serve with tomato sauce.
Combine ingredients in a pot,
reserving the apples and sugar.
STEW over low beat approximately 1/2 hour. Last half
hour grated apples and sugar.
GREEN OR WHITE CABBAGE
1/2 cabbage, shredded
thinly
1 large tomato
1 onion, diced
3-4 Tbsp apple cider vinegar
sage or pinch of marjoram
(continued)
55
CAULIFLOWER & BROCCOLI
CASSEROLE
“Coliflor, Brocoli y Salsa Tomate”
Cauliflower, broken into
flowerettes
Brocoli flowerettes
Broccoli stems
Bring pot of water to boil.
Add cauliflower, broccoli florettes, and broccoli stems,
peeled and cubed. Cover,
lower heat and SIMMER until
tender. Remove from heat.
Add tomato sauce. Bake 1520 minutes in oven.
TOMATO SAUCE
Tomatoes
FRUIT SALAD
Pear, cut into wedges
Green apple, cut into
wedges
Red apple, cut into wedges
Grapes, removed from
stems
Kiwi, peeled & sliced
Raisins
Lime or lemon juice
Clean all fruits well.
Cut pear and apples into
wedges, removing seeds. Remove grapes from stems. Peel
and slice kiwi. Combine fresh
fruits and raisins.
Gently toss with a little lime or
lemon juice.
Onion, chopped
Garlic, minced
Marjoram (or oregano)
Place tomatoes in boiling water until skins split. Remove
from water and rub skins off.
Place in blender with onion,
garlic, and marjoram. Blend
until smooth.
COLESLAW
Cabbage, sliced
Apple, chopped
Celery, chopped
Carrot, grated
Raisins
Vinegar
Flax oil
Slice cabbage and place in
baking dish with a small
amount of soup stock or water. Cover and bake for about
30 minutes. Remove from
oven. Add chopped apple,
celery, grated carrot, and
raisins. Sprinkle with vinegar
and flax oil.
Serve warm or cooled.
CARROTS AND HONEY
Wash carrots, cut off ends, and
slice.
DO NOT PEEL OR SCRAPE
STEW in a small amount of
soup stock for 45 minutes or
until tender.
Last 5-10 minutes add 1/2 tsp
honey for slight flavoring
CAULIFLOWER
Cauliflower, broken into
sections
2-3 tomatoes, cut into
chunks
Wash cauliflower and break
into sections.
Add tomatoes.
STEW for approximately 45
minutes (or until tender) on
low heat.
CAULIFLOWER AND CARROT
SAUCE
1 small cauliflower
3 carrots
flax seed oil
Separate the cauliflower into
florets and place in a covered
baking dish with a little water.
BAKE ’til soft at 250 degrees.
When tender, drain off the water.
While cauliflower is baking,
SIMMER the carrots on low
heat with only enough water to
keep them from sticking to the
pan. SIMMER ’til they are soft.
Allow to cool slightly.
Blend carrots in blender with
flax oil.
Pour sauce over the cooked
cauliflower, or serve on the
side.
Variation: Add a little chopped
garlic and dill weed into the
mixture as you blend it in the
blender — really tasty.
GREEN CHARD ROLLS
“Rollos de acelga, Rellenos de
arroz o verduras mixtas”
4 leaves of green chard
2 carrots, diced
1/2 Cup rice, uncooked
¼ head cauliflower, diced
¼ head broccoli, diced
2 small zucchini squash,
diced
1 ear of corn (cut kernels
off)
2 cloves garlic
1½ tomatoes
Wash the vegetables well. Put
the chard leaves in hot water
just long enough to wilt them.
(continued)
GREEN CHARD ROLLS, cont.
Cut the other vegetables into
small pieces.
Place carrots in a pan with a
little bit of water to STEW
over low heat. When cooked,
drain.
Drop cauliflower and broccoli
into a pan of boiling water.
Cover, lower heat and SIMMER ‘til tender. Drain.
Combine uncooked rice,
cooked carrots, cauliflower,
broccoli, zucchini, and corn
(no need to pre cook the zucchini or corn)
“Yes, sometimes unusual
things happen after a
Make a sauce in the blender
with the tomatoes and garlic.
switch to a vegetarian
Add tomato mixture to vegetables and raw rice.
diet. I’ve seen a number
Place some of the vegetablesrice mixture in the center of
each chard leaf and roll them
up.
Place chard rolls in a covered
baking dish.
of cases in which the poor
people broke out in violent attacks of good
health, followed by bouts
of physical exercise and
BAKE in the oven, for 1-1½
hour(s) at 250 degrees.
sweet thoughts.”
— Anonymous
CHAYOTE SQUASH WITH
CHOPPED TOMATOES
Rosaria Jasso
Chayote Squash
Onion
Garlic
Bell pepper
Celery
Cut Chayote Squash into
pieces 3-4” (remove seed).
No need to peel.
Place into boiling water for 10
min or until tender.
While Chayotes cook., prepare chopped tomato sauce.
(continued)
57
Chayote, cont.
CORN WITH ORANGE JUICE
Tomato Sauce
2 ears of corn
Chop onion, garlic, bell pepper
and celery.
Sauté gently in a small amount
of Hippocrate’s Soup Stock.
When tender, add chopped
tomatoes. Continue to simmer
until tomatoes are tender.
Add Chayote squash (strained)
to tomato mixture. Serve.
Alternative: Sprinkle with
grated zucchini instead of
tomato mixture.
CORN
Corn may be baked in the husk
wrapped in foil
BAKE in LOW OVEN for I hour
OR place in BOILING WATER
for approximately 7 minutes.
CREAMED CORN
“Crème de Elote”
3 ears of corn
1 green bell pepper
Husk corn and cut off the kernels. Put kernels from 2 ears
in a blender and blend or run
through the Norwalk juicer
without a strainer.
Add the kernels from the third
ear to the blended corn.
1 glass of orange juice
Clean the corn well, husk, and
cut off the kernels.
Place in baking dish with a lid
and BAKE in the oven at 250
degrees until done.
Pour the liquid off, and add the
orange juice.
Let set 5-10 minutes before
serving.
CORN AND GREEN ONION
CASSEROLE
Rosaria Jasso
Corn
Tomatoes
Garlic
Green onions
Marjoram
Cut corn kernels off fresh corn.
Place into boiling water, lower
heat and cook ‘til tender.
Place whole tomatoes into pan
and cover with hot soup stock.
Add clove of garlic. Allow to
simmer ‘til tomatoes are tender.
Clean green onions, trimming
most of the green off. Chop
green onions and place in baking pan.
Add corn.
Place in a baking dish and on
the top place sliced green pepper.
Grind cooked tomatoes and a
little liquid in blender. Unused
soup stock can be put back
into soup stockpot.
BAKE in the oven 1 ½ hours at
200-250 degrees.
Add a little marjoram to the
tomato sauce.
Pour sauce over onions and
corn.
Mix well and BAKE 300 degrees, 30 to 40 minutes.
CORN WITH MIXED VEGETA-
Green onions, cont.
BLES
Remove damaged parts of
green onions and wash thoroughly.
2 ears of corn
3 stalks of celery
Cut into 3-4” pieces, place
the in boiling water for 5-8
minutes.
2 medium zucchini
2 carrots
Husk and clean corn well. Cut
kernels off with a sharp knife.
Slice celery, zucchini, and carrots.
Pour tomato sauce over
strained, cooked onions.
Serve.
Tomato sauce
Place all vegetables in covered
baking dish.
Chop: tomato, onion, and a
small amount of garlic.
BAKE in the oven at 200 degrees
for 1 hour.
Place into a pan on stove with
a small amount of soup stock.
CORN SALAD
Gently simmer until vegetables are soft.
“Elotes sevian en enselada”
Corn
Tomato, chopped
Onion, chopped
Sauce can be ground in the
blender or mashed. Pour over
the onions and serve.
BAKED EGG PLANT
Apple cider vinegar
Flax seed oil
1 onion, chopped
Husk and clean corn well. Cut
kernels off with a sharp knife.
1 epplant, sliced
Cook corn kernels in a small
amount of water until tender.
sliced
Soak the other vegetables in apple cider vinegar for about 15
minutes.
Combine vegetable vinegar mixture with corn. Sprinkle with flax
seed oil.
Can be served warm or cooled.
GREEN ONIONS WITH TOMATO
SAUCE
Rosaria Jasso
2 tomatoes, skinned and
Put some soup stock in bottom of large covered baking
dish.
Add the vegetables in layers.
Cover and bake in LOW OVEN
for 2 hours.
Note: to skin the tomatoes,
drop into boiling water for
about 30 seconds. Place under cold running water and
prick the skin with a knife.
The skin should peel right off.
Green onions
Tomato
Onion
Garlic
(continued)
59
STEWED EGGPLANT
LIMA BEANS WITH MIXED
1 eggplant, cut into cubes
VEGETABLES
Rosaria Jasso
2 onions, chopped
3 tomatoes, chopped
Combine ingredients in stew
pot. STEW approximately 30
minutes (until tender).
DO NOT ADD WATER.
GREEN PEPPERS
2-4 sliced green peppers
2-4 sliced onions
STEW in tightly covered pot
approximately 30 minutes
(ADD NO WATER).
LIMA BEANS AND SQUASH
Lima Beans, fresh
Garlic
Onions
Tomatoes
Celery
Carrots
Cauliflower
SIMMER fresh lima beans until
tender in soup stock.
Chop celery, carrots, onions,
tomatoes, cauliflower and garlic.
Sauté garlic, onions and tomatoes to make a little salsa. Add
the cooked beans. Add the
chopped vegetables. Allow to
cook 2-3 minutes and serve.
1 large onion
1 clove garlic
1 Cup fresh lima beans
1/2 Cup soup stock
3 Cups zucchini squash
4 medium tomatoes
1/2 Tbsp cornstarch*
dash thyme and sage
4 sprigs fresh parsley OR
pinch dried parsley
Mix all ingredients except herbs
and cornstarch. Simmer about
15 minutes (until tender)
Thicken with cornstarch mixed
with a little water. Just before
serving add herbs.
*Variation: Instead of thickening this dish with cornstarch,
simply mash about ½ of the
vegetables after they have
cooked. Combine the mashed
vegetables and the unmashed
ones in the original pot. Cover
and remove from heat. Allow
to set about 5 minutes.
NOPALES (CACTUS)
Nopales are purchased without
needles and buds (pokey little
puffy’s). Cut brown spots and
soft (gelatin looking) spots out,
and trim around outside. Cut
into strips and then chop. They
look a little like chopped green
beans.
Nopales
Cilantro
Onion
Garlic
Lemon
Tomatoes
Place cleaned, chopped nopales
into pan of boiling water with a
little cilantro, onion, and clove
of garlic.
(Note: to keep a gelatinous
scum from occurring, add a
sliced lemon in the cooking water).
(continued)
NOPALES (CACTUS), Cont.
SIMMER until tender (about 30
minutes).
Drain, remove cilantro, onion,
garlic, and lemon slice.
Allow to cool.
Add to salsa.
Potatoes
Potatoes are one of the mainstays in the menus for the
nutritional immunotherapy
program. They are included
to provide calories and protein in addition to the innu-
Salsa
merable other nutrients they
Combine finely chopped onion,
cilantro, and tomatoes.
supply. They are usually
served baked, in their jackets. We have included a few
ONIONS AND RAISINS
alternatives (i.e. potato salad,
potatoes Fracais ala Gerson).
Potatoes are baked in a “low”
1 onion, peeled & chopped
¼ Cup raisins
oven (200 degrees) for ap-
STEW in tightly covered pot
approximately 30 minutes.
slow cooking method pre-
proximately 3 hours. This
serves the proteins. Cooking
at a higher heat has a ten-
PEAS
dency to burst the proteins —
giving a “puffy” feeling to the
potato.
Peas, shelled
3-4 Tbsp Hippocrate’s soup
stock
parsley, chopped
When shelled, put fresh peas
into a pan with 3-4 Tbsp of
soup stock..
STEW slowly and add a little
more stock if needed.
Add some chopped parsley 10
minutes before the peas are
done.
Garnish with additional fresh
chopped parsley.
“What I say is that if a
man really likes potatoes,
he must be
a pretty decent sort of
fellow.”
— A.A. Milne
BOILED POTATOES are most
often BOILED slowly in a covered pot over MED-LOW heat
approximately 1 hour, until
tender.
BAKED POTATOES should be
thoroughly washed, not
scraped or peeled. BAKE in a
LOW oven for 2-3 hours OR
BAKE 50 minutes to 1 hour at
350 degrees.
PARSLEY POTATOES
Potatoes
Parsley, chopped
Flaxseed oil
Boil several potatoes in
their skins until done.
Remove the peel and roll
in some chopped parsley
after slightly brushing
61
STUFFED POTATO
Rosaria Jasso
POTATOES AND SWISS
Baked potatoes
1 bunch Swiss chard
Celery
Carrots
Cauliflower
Prepare baked potatoes. Thoroughly scrub (do not scrape or
peel). BAKE in a LOW oven for
2-3 hours OR BAKE 50 minutes
to 1 hour at 350 degrees.
Place vegetables, cut into
chunks, into boiling water.
Cover pot, lower heat. Gently
simmer 3-4 minutes. Strain.
Cut across baked potatoes, but
don’t slice (usually 1-2 inches
depending on the size of the
potatoes).
Slightly squeeze potato at the
ends to make the cut into an
opening.
Fill with vegetable mixture .
POTATO PUFFS
Mary Lee Rork
Take a baking potato and cut it
into thin (1/2 .1) slices.
Place the slices on the oven
rack and, without any addition.
BAKE at HIGH beat (425 F) to
puff, turn over and lower heat
to 325 F (with oven door
cracked).
Bake for another 20 minutes.
The slices puff up and become
crisp and tasty, almost like
fried potatoes.
Done when shiny brown on
both sides.
Note: I think this recipe falls
under the category of “guilty
pleasures”... something you
can indulge in once in a while,
but don’t make a habit of it.
CHARD, MASHED
3 large potatoes
6-8 oz non-fat yogurt
Take one bunch of chard,
green or red, wash and shred
and put in pan.
Add small amount (4-5 Tbsp)
of water or soup stock, and
start to boil. when boiling, turn
down to simmer. Meantime,
peel 3 large or four medium/
large potatoes; cube and place
on top of the chard.
Let simmer until potatoes are
soft and done.
Remove water if any remains,
and add approximately non-fat
yogurt.
Mash all together. Add a little
more yogurt if the mixture is
too dry.
Variation: The same recipe can
be used with kale. When using
kale, remove central stems, by
stripping them before shredding into pan.
PAPAS FRANCAIS A LA GERSON
Potatoes
Flaxseed oil
Cut potatoes into “French fry”
like strips.
Place in baking pan and bake,
covered, in oven (300 degrees) ‘til tender (about 1 ½
hours).
Remove cover, stir, and allow
to bake about 15 more minutes.
Just prior to serving, sprinkle
with flaxseed oil.
POTATOES & CARROTS
RED POTATOES WITH GARLIC
(Westphalian Style)
DRESSING, Cont.
6-8 small carrots
Wash potatoes, place in
boiling water, cook until tender (about ½ hour).
OR 4-5 large carrots
3 medium potatoes, cubed
1 large onion
3-4 Tbsp Hippocrate’s soup
stock
Wash and slice carrots into pan.
Add an equivalent amount of
potatoes (about 3 medium or
two large).
Rub peelings off, cut larger
potatoes in half or quarters.
Place into serving container.
Garnish with chopped carrots,
bell pepper, and red onion.
Serve with garlic dressing.
Garlic dressing
Chop onion and add all together
in pan with 3-4 Tbsp of soup
stock.
Place chopped garlic, flaxseed
oil, and vinegar in blender.
PUREE.
SIMMER until done, adding a bit
more soup stock if necessary.
Add dill weed and serve on
the side.
When done, no liquid should remain in the pan.
MASHED POTATOES
and regretted
most of them,
but never the potatoes
Onion, chopped
that went with them.”
Non-fat yogurt
Peel and cube potatoes. Place in
pan with one small onion and
enough water to bring to a boil
and simmer until done. When
done, there should be no water
left. Mash with enough non-fat
yogurt to make smooth.
RED POTATOES WITH GARLIC
I have made
falling in love,
POTATO-OATMEAL CAKES
Rosaria Jasso
Celery, chopped
Onion
I begin with potatoes ...
a lot of mistakes
Potatoes
Potatoes
“Whenever I fall in love,
— Nora Ephron
Carrots, grated
Oats
Smooth tomato salsa
Place potatoes in boiling water. Cover, lower heat and
cook until soft.
Remove potatoes from water,
peel (rubbing usually removes
the peel), mash with a fork
Add the chopped vegetables,
grated carrots, and oats.
DRESSING
Rosaria Jasso
Red potatoes
Carrots, chopped or grated
Red onion, chopped
Form into small cakes and
place in baking dish sprinkled
lightly with oats.
BAKE until golden.
Serve with smooth tomato
salsa.
Garlic
Flaxseed oil
(continued)
Vinegar
Dill weed
(continued)
63
Potato cakes, Cont.
HOT POTATO SALAD
Smooth Tomato Salsa
“Enselada de papas”
Tomatoes, chopped
Onion, chopped
4 potatoes
Garlic, chopped
2 laurel leaves (bay leaves)
1 white onion, chopped
Cilantro
¼ Cup celery, chopped
Combine ingredients in
blender. PUREE. Serve on the
side.
3 grated carrots
½ Cup bell pepper
2 Tbsp vinegar
SCALLOPED POTATOES A LA
1 Tbsp flaxseed oil
GERSON
BOIL potatoes with bay leaf
covered, over slow heat.
Onion, chopped
Potatoes, sliced
Tomato, sliced
Dash of marjoram and/or
thyme
Take a glass baking dish and
place one whole chopped onion
in bottom.
Slice potatoes and place one
layer on top of the onion.
Then place a layer of sliced
tomato on top, another layer of
sliced of chopped onion.
Sprinkle with a dash of marjoram and/or thyme and BAKE in
a LOW OVEN, covered, 1-2
hours or until done.
Chop onion, celery, and bell
pepper. Add grated carrots.
Sauté gently in a small amount
of soup stock over low heat.
Combine cooked potatoes and
chopped mixed vegetables.
Add vinegar and chopped parsley and allow mixture to cool a
bit.
Add:
2 Tbsp parsley
2 Tbsp vinegar
Combine cooked potatoes,
chopped to mixed vegetables.
Allow mixture to cool.
Add flaxseed oil. Serve warm
or chilled.
POTATO SALAD
Potatoes
Onions, chopped
Bell peppers, chopped
Celery, chopped
BOIL potatoes 'til soft (1 hour)
in jackets. Slice (potatoes may
be “peeled” by gently rubbing
peelings off, or potatoes can be
used unpeeled). Add chopped
vegetables and dress with:
2/3 Cup apple cider Vinegar
1 tsp brown sugar
2/3 Cup water
SPINACH
“Espinacas”
After cutting roots off spinach,
wash 3-4 times. Heat large,
tightly covered pot. Place
spinach into heated pot, cover,
remove from heat and allow to
wilt.
Alternative way of preparation:
Put in large, tightly covered pot
which has a layer of onions on
the bottom of the pan. Do not
add water. Cover and allow to
cook just long enough to wilt.
Pour off excess juice Serve
chopped with slice of lemon.
STUFFED PEPPERS
SWEET POTATOES
½ Cup brown rice
Scrub sweet potatoes well. Remove ends and “bad” spots.
1 tomato, chopped
½ onion, chopped
2 cloves garlic
celery, chopped
marjoram
sage
Perforate with knife to let
steam escape
Place in casserole (covered for
soft skin, uncovered for crisp
skin)
bell peppers
BAKE in LOW OVEN for
Bring water to boil and add
brown rice. Cover, and lower
heat. Allow to steam over very
low heat about 45 minutes.
GREENS: SWISS CHARD OR
2-3 hours.
Add the chopped vegetables
and herbs.
SPINACH
Wash and hollow out peppers,
fill with rice mixture, place in
covered casserole.
chopped
BAKE in LOW OVEN 1 hour.
Swiss chard or spinach,
Tomatoes
Onion, chopped
Garlic, minced
SPAGHETTI SQUASH WITH
CHUNKY TOMATO SAUCE
Rosaria Jasso
Spaghetti squash
Tomatoes
Garlic
Onions
Bell peppers
Cut the squash in half, remove
seeds, place in boiling water
for about 10 minutes. Scrape
squash “noodles” with a fork.
Set aside in covered dish.
Chunky Tomato Sauce
Sauté minced garlic, chopped
onions, chopped bell pepper,
chopped tomatoes in a small
amount of soup stock. SIMMER
‘til vegetables are tender. Mash
vegetables with the back of a
spoon to make sauce like. Add
squash.
Bell pepper, diced
Sprinkle the bottom of the pan
with chopped tomatoes,
chopped onion, and minced
garlic.
Pour in just enough soup stock
to keep the mixture from sticking.
Cover, place on stove and gently STEW until tomatoes can be
mashed.
Add a small amount of bell
pepper, diced.
Allow to cook a few minutes
more, while you chop the
greens.
Mash the tomato mixture with
the back of a spoon.
Spread evenly over the pan
and add the chopped greens.
Cover and allow to STEW over
very low heat about 10 minutes.
65
TOMATOES, GRILLED
TOMATO SAUCE
Slice tomatoes in half. Put in
pan, sliced side up, cover each
half with chopped onions.
4-6 large tomatoes
BAKE in LOW OVEN 1 hour.
Save juice to put into soup
4-5 large onions, peeled
and sliced
1/2 large potatoes with
skins, diced
2-3 cloves garlic
GREEN TOMATO MINCEMEAT
1 Qt green tomatoes
2 oz golden raisins
2 oz seedless raisins
1/4 tsp cloves
1/4 Cup wine vinegar
2 Cups tart apples
1/2 Cup brown sugar
1/4 Cup water
Put tomatoes through coarse
chopper.
pinch marjoram
pinch thyme
Combine ingredients in a large
stew pot. STEW for 1 hour and
pass through Foley food mill.
One can also add a little celery
or green pepper for taste.
TOMATOES STUFFED WITH
MIXED VEGETABLES
4 tomatoes
Combine all ingredients except
apples.
vegetables (as much of as
Heat to tender about 30 minutes stirring.
chopped
Add chopped apples and cook
until thick.
6 garlic cloves
TOMATO SAUCE
Cut the vegetables into small
pieces and boil in a little water
for half an hour.
This sauce is RAW
1 Lb Roma tomatoes
3-4 cloves of garlic
3 sprigs of parsley herbs
1 Tbsp flaxseed oil
Place flaxseed oil in blender
and start. Begin adding pieces
of chopped tomato and other
ingredients a little bit at a time.
Allow to whip for a minute or
so until all ingredients are
mixed.
Yields about 2-3 Cups of sauce.
many kinds as desired),
2 tomatoes
Wash tomatoes. well. Hollow
out the four tomatoes.
Put cooked vegetables in the
tomatoes as a stuffing and
place them in a baking dish
without the lid.
Place the two tomatoes and
garlic into a blender. PUREE.
Spread sauce on top of each
tomato.
Preheat oven for ten minutes.
Turn it off. Put tomatoes in for
another ten minutes.
MIXED VEGETABLES
Rosaria Jasso
Tomatoes, chopped
Green beans, chopped
Celery, chopped
Onion wedges
Bell pepper, sliced
BAKED YAMS or SWEET POTATOES
“Camote al horno”
Scrub unpeeled yams or sweet
potatoes. Place in oven directly
on grate, bake 2 hours at 250
degrees.
Minced garlic
Potatoes, chunked
Hippocrate’s soup stock.
Sprinkle vegetables in a baking
dish in layers.
Pour about 1 inch of soup stock
over the vegetables.
Cover and place on stove.
Bring mixture to a boil. Remove from stovetop.
Place into medium oven and
BAKE 30 to 40 minutes.
Winter Squash, Sweet
Potatoes, & Yams
BAKED WINTER SQUASH WITH
HONEY
“Calabaza duce con miel o pioncillo” Del Sol, May 1991
Cut winter squash or pumpkin
into pieces. Place in baking
dish. Sprinkle honey or
(pioncillo mixed with water)
over the squash. Bake 1 hour
at 250 degrees.
ZUCCHINI
Combine sliced zucchini raw
chopped onion chopped tomatoes touch of soup stock
STEW for 20 minutes
OR Cut squash into small
pieces and place in a baking
dish. In the blender blend the
tomatoes, onion, and 4 garlic
cloves. Pour sauce over
squash and BAKE 1 ½ hours at
200-250 degrees.
“Food is an important
part of a balanced diet.”
— Fran Lebowitz
ZUCCHINI AND RICE
½ Lb organic brown rice
1 carrot
1 zucchini
2 Cups celery
1 tomato
2 cloves garlic
parsley
(continued)
BAKED PUMPKIN WITH BROWN
SUGAR
Rosaria Jasso
Thoroughly clean pumpkin, removing seeds. Pumpkin does
not need to be peeled. Cut into
squares. Place into pan. Sprinkle with brown sugar. Place on
stove with a little soup stock,
cover. Bring to a boil then remove from stove top and place
in oven for about 1 ½ hours.
67
Zucchini, Cont.
Wash the rice and vegetables well.
Put rice in a baking dish and add chopped up parsley, carrot, celery, and zucchini squash.
Blend tomato and garlic in the blender and spread on top of the
rice and vegetables.
Bake in the oven for 1 & 1/2 hours at 250 degrees.
ZUCCHINI, CARROTS & RAISINS
Zucchini, sliced
Carrots, sliced
Onion, sliced
Flaxseed oil
Raisins
Slice zucchini and carrots into ¼” slices.
Cook in water on the top of the stove for about 10-15 minutes.
Strain.
Add sliced onion, flax oil, and raisins. Mix and serve.
ZUCCHINI IN TOMATO SAUCE
Rosaria Jasso
Onion, chopped
Tomatoes, chopped
Garlic, minced
Zucchini
Place chopped vegetables in pan with a little soup stock and gently sauté (over low heat). Cut zucchini into quarters (in half and
then lengthwise).Place zucchini into pot of boiling water. Lower
heat and simmer ‘til tender.
Combine zucchini and tomato sauce.
Fruits
Most fresh fruits can be eaten when ripe unpeeled. of course
fruits like oranges and bananas should be peeled. Always wash
fresh fruit.
Dried fruits should be washed in clean, lukewarm, DISTILLED water and soaked over night in water (little more than to cover).
Use the same water and cook 4-n covered saucepan until tender.
DRIED FRUITS MUST BE unsulfered
The following recipes are from Dr. Gerson's personal files.
APPLES (BAKED)
2 medium apples
1 Tbsp raisins
“I know the look of
6 Tbsp water
an apple that is roasting
Wash, core and cut apples in half. Place with raisins in pan or
baking dish in oven for about 15 minutes until done then broil
under flame until golden brown about 5 minutes. Apple halves
should stay whole. Honey may be added to raisins - to taste.
APPLESAUCE (COOKED)
3 medium apples pared, cored and sliced
honey or brown sugar to taste
and sizzling on the hearth
on a winter’s evening,
and I know the comfort
that comes of eating it
hot.”
— Mark Twain
Put apple slices in saucepan half covered with cold water. Boil
until soft about 15 minutes. Put through food mill and mix with
honey.
APPLESAUCE (FRESH)
3 medium apples pared, cored and sliced
honey or brown sugar to taste
Run apples through the grinder portion of the juicer. Season to
taste and enjoy.
APPLE AND BANANA
BANANA (BROILED)
½ Cup apple sauce,
Cut banana in half lengthwise;
add I t brown sugar and few
drops lemon. Place in pan and
broil under low flame for 10
minutes. Serve hot.
½ raw sliced banana
juice of ½ lemon
Serve raw or place applesauce
and banana in covered
saucepan and heat slowly.
Serve with lemon juice.
BANANA AND APPLE
1 banana (peeled and finely
APPLE-SWEET POTATO PUDDING
1 sweet potato (boiledpeeled-sliced)
1 apple (raw-peeled-sliced)
1 Tbsp brown sugar
1 Tbsp raisins
½ Cup bread crumbs*
mashed)
1 apple (peeled-coredgrated)
1 tsp raisins
Mix banana and apple beating
thoroughly with fork or egg
beater. Add raisins and serve.
½ Cup orange juice
BANANA AND FIGS
Place sweet potato slices in
baking dish with apple slices
and raisins spread with bread
crumbs sugar and orange juice
and bake in oven for 30 minutes. Serve hot with 3T buttermilk or yogurt IF PERMITTED.
1 banana
*Note: never use commercial
breadcrumbs. See recipes for
breadcrumbs in the bread section.
CHERRIES (STEWED)
3 figs (fresh)
juice of 1 orange
Chop banana and figs fine and
mix well with orange juice. Fill
orange peel with this mixture
and serve.
½ lb cherries (washedstemmed)
1 tsp potato starch
APRICOTS
1/2 lb fresh apricots
1 tsp cornstarch dissolved
in 2 Tbsp cold water
2 Tbsp brown sugar
water to cover
Cut apricots in halves and remove pits. Place in pot with
boiling water and cook for 10
minutes. Add cornstarch during
last 2 minutes. Add sugar
when cool.
2 Tbsp brown sugar
Place cherries in saucepan with
water to cover cook 10 minutes
over low flame add potato
starch dissolved in 2 T cold water. Add to boiling cherries.
Cook 2 minutes longer. Chill
and serve.
CURRANTS
PEARS
¼ box red currants
1 large pear (peeled-cored-
3 Tbsp brown sugar
cut in ½)
Clean and wash currants thoroughly before removing stems.
Place in dish add sugar and
serve. Buttermilk or yogurt (IF
PERMITTED) sweetened with
brown sugar may be used for
sauce.
1 tsp brown sugar
Place pears in saucepan with
water to half cover. Add sugar
and cook 30 min.
PLUMS
½ Lb plums
FRUIT COMBINATION
2 Tbsp brown sugar
3 Cups fresh cherries and
Wash plums. cut in halves and
remove pits (Plums can also be
cooked whole). Place in
saucepan with water to cover.
Cook 45 min. Remove, cool
and add sugar. Serve chilled.
apricots (halved-slicedpitted)
1 Cup water
½ Cup brown sugar
2 Tbsp cornstarch dissolved
in 1/3 Cup cold water
Place fruit with water and
sugar in saucepan. Boil gently
slowly for 10 min. Add cornstarch. Cook 3 minutes longer.
Cool and serve.
PLUM SAUCE
½ Lb Plums
1 Tbsp brown sugar
“In physical perfectness
of form and texture
and color, there is
nothing in all the world
that exceeds
a well-grown fruit.”
— Liberty Hyde Bailey,
The Holy Earth
½ tsp lemon rind
2 Tbsp bread crumbs
1 slice toast, diced
PEACHES
½ Lb peaches (skinned)
2 Tbsp brown sugar
Wash peaches. Place in boiling
water ½ minute, drain and
peel. Cut in halves. Remove
pits and place in saucepan with
boiling water. Cover. Simmer
for 10 minutes. Cool. Add
sugar and serve chilled.
Wash plums. Remove pits and
place in saucepan with water to
half cover. Cook 15 minutes
and strain through food mill.
Add sugar, breadcrumbs,
lemon rind. Replace in
saucepan. Cook 3 minutes
longer. Serve over toast if desired.
PRUNE AND APRICOTS (DRIED)
½ Lb Prunes
½ Lb Dried apricots
1/3 Cup barley
Soak prunes and apricots over night in water to cover. Use same
water and bring to a boil with barley. Cool and serve.
PRUNE AND BANANA WHIP
1 Cup dried prunes (soaked-cooked)
2 small bananas
1/4 Cup lemon juice
1 Tbsp brown sugar
Whip together thoroughly and put in refrigerator for 1 hour. May
be served in slices decorated with sweetened yogurt (IF PERMITTED)
RHUBARB
½ Lb rhubarb
2 to 3 Tbsp brown sugar (to taste)
1 Tbsp cornstarch (if desired)
Wash and chop rhubarb into 1-inch pieces. Place in saucepan.
STEW 15 to 20 minutes. Dissolve cornstarch in a little cold water.
Add to rhubarb and allow to STEW a few more minutes. Cool and
add sugar. (Note: combine rhubarb with other sweet fruits such
as apples-peaches-apricots (fresh or dried).
STEWED FRUIT COMBINATIONS
pears and plums
plums and applesauce
peaches and plums
apricots and plums
apricots and sliced apples
peaches and pears
Stewed fruits may be served on toasted rye bread placing a thick
layer of fruit - allowing it to soak through for 1/2 hour before
serving.
Introducing
Cultured Dairy Proteins
Introductory remarks by Gar Hildenbrand
Dairy and all other animal proteins are excluded from the diet
during the beginning of treatment. Your physician will prescribe
the type and amount of protein you are to consume.
The condition underlying cancer, chronic and degenerative diseases is a “blockade” caused at least in part by accumulation in
cells, tissues, and fluids of mismanufactured and distorted proteins. When the diet is high in all other essential nutrients, the
body will often disassemble and reuse these proteins, clearing
cells, tissues, and fluids to resume their normal functions. The re-
For most patients,
the daily intake of dairy
will include:
1-2 glasses buttermilk
8 oz yogurt
8 oz pot cheese
or cottage cheese
moval of this blockade is so vital to the health of the whole body
that even partial success will elevate immune function, which can
lead to a healing reaction in which the blockade is even more
rapidly and completely dissolved, which can lead to stronger
healing reactions, and so on.
Even when nutritional manipulation successfully induces healing
reactions, the application of vaccines to trigger further and
deeper healing reactions is a necessary part of treatment. Healing reactions are nature’s way of identifying and fighting disease
while, at the same time, setting in place powerful tissue regeneration. According to clinical and laboratory findings, your physician
will determine the point at which your body needs cultured dairy
proteins to aid your healing and immune functions by supplying
amino acids that are needed to rebuild damaged tissues and to
perform a host of other important functions.
As long ago as a century, German scientists classified dairy
among the protective foods, along with fruits and vegetables.
Cultured dairy provides beneficial microbes which encourage normal gut and liver function and prevent infections. The dairy pro-
73
teins themselves are probably converted in the stomach into
agents which promote normalization of cancer cells and programmed cancer cell death. The calcium supplied by cultured
dairy, in addition to plant foods and juices, is enormously important to the ability of our cells to perform work requiring phase
changes. Cultured dairy is also an important source of substrates
to replenish the detoxification molecule, glutathione.
Depending on the demands of tissue regeneration and overall
healing, the need for dairy may temporarily increase up to a
rather surprising 2 glasses/day of buttermilk, ½ lb/day of pot
cheese, and three glasses/day of acidophilus skim milk or yogurt.
Most patients are using cultured dairy by the time they return
home. Therefore, we have included the following sections which
suggest many ways of working the recommended amounts of
cultured dairy into the daily regimen.
Making yogurt and pot cheese yourself is the best way to insure
that the dairy is fat and salt free. If raw skimmed milk is available, that’s the best way to start. If raw milk is not available, you
can still make yogurt and pot cheese with pasteurized milk using
the following recipes.
YOGURT
2 quarts raw NON-FAT milk (heated to 118 F)
1 pkg "Bulgarian Yogurt Culture"
Methods for making yogurt:
•
Electric yogurt maker.
•
In gas oven, above pilot
light.
•
In electric oven, LOW
heat (gauge heat with
thermometer).
•
In a thermos.
•
In a covered pan set in a
container of warm water
(change water to keep
warm).
OR 3 Tbps yogurt (purchased or saved from a previous
batch)
Combine milk and yogurt culture. Pour mixture into sterilized
glass jar(s). Incubate between 110-115 F for 4-8 hours by one
of the methods listed (left).
Incubation time may vary, depending upon temperature. Ready
when a toothpick inserted point first into the yogurt doesn't fall
over. The yogurt becomes set a little more firmly after refrigeration. But this is a thin yogurt because it has no fat and processed dried milk added. Be sure to save 3 Tbsp for the starter
for the next batch.
YOGURT CHEESE
Yogurt cheese is made by hanging non-fat Yogurt in a muslin
sack over a sink or bowl or in a muslin lined strainer until it thickens to the consistency of cream cheese - without the fat - in
about 6 to 8 hours.
COTTAGE CHEESE OR POT CHEESE
Yvonne Nienstadt
1/2 gallon bottle of raw, non-fat milk, unopened
Makes approx. 9 oz. (1 Cup) cheese
Warm milk to body temperature (98-100°F) by placing unopened
bottle in sink of warm water. Incubate in warm place (near pilot
light or in oven with light on). It is best to leave milk in original
container to prevent airborne bacteria or molds from contaminating culture. The incubation period is about 24-30 hours. (Culture
longer for a sharper cheese) Shake several times during this period.
When curd has formed, it will rise to the top.
A harder curd can be formed by putting cheese (still in bottle) in
sink of warm water and gradually increasing temperature to 100°
for soft curd, and to 120° for farmer-style hoop cheese. Be
careful not to overheat or you will destroy precious enzymes and
beneficial bacteria. Use a thermometer to be safe.
Pour cheese into a strainer or colander lined with muslin or several layers of cheese cloth. Gather the corners of the cloth and
press out whey. You may place a weight on top to speed the
process.
For 'cream' style cottage cheese add approx. ¼ Cup thick yogurt
per cup of finished cheese.
For 'herbed' cottage cheese. season with any of the following:
fresh chives, crushed garlic, tarragon, parsley, dill weed, dill
seed. Let set for 1/2 hour before serving.
Variations: Add the juice of 1 or 2 lemons or 1/8 Cup yogurt to
the fresh milk instead of letting it clabber naturally. These additions result in different flavors and textures. Experiment to find
the one you like the best. Enjoy!
75
COTTAGE CHEESE SOUR
CREAM
COTTAGE CHEESE LOAF
Yvonne Nienstadt
½ Cup yogurt
2 Cups mashed potatoes
1 Tbsp lemon juice
1 Cup dry curd cottage
cheese
Blend ingredients in blender.
Add any or all of the following:
Pressed garlic, grated
horseradish. chives or green
onion, fresh mint or dried dill
weed. Use to top baked potatoes or as dip for veggies.
2-1/3 Cups dry pot cheese
½ Cup bell pepper
½ Cup celery, diced
1 small onion, diced
1 Cup dry Essene or rye
bread crumbs
1 Tbsp lemon juice
OR 1 Tbsp vinegar
1-2 tsp dried parsley
½ tsp dill weed or tarragon
YOGUEFORT SALAD DRESSING
Yvonne Nienstadt
3/4 Cup dry, pot cheese
1 Cup yogurt
OR 1 Cup buttermilk
1/4 Cup vinegar
OR 1/4 Cup lemon juice
2 tsp honey
1 clove garlic, crushed
1 tsp horseradish
Garnish with watercress or
endive, slices of carrot,
tomato, onion, green or
red pepper.
Combine all ingredients except
those listed as garnish. Form
into a loaf. Place on garnished
platter. Top with decorative
veggie slices.
1 tsp tarragon, marjoram or
dill chives or green
PASHA
onions, chopped
(uncooked cheese cake)
Flaxseed oil (optional)
Blend the first 5 ingredients in
blender until smooth. Add
herbs and chives. To thin mixture, add more yogurt. Chill
before serving.
Yvonne Nienstadt
4 Cups soft or med. curd
cottage cheese
½ Cup honey
OR 3/4 Cup brown sugar
¼ Cup fresh orange juice,
BUTTERMILK DRESSING
Yvonne Nienstadt
1 Cup churned buttermilk
(not cultured)
1/3 Cup non-fat yogurt
cheese
¼ tsp horseradish
2 tsp honey
1 Tbsp cider or wine vinegar
pinch dill, tarragon, or savory
strained
½ Cup chopped dried fruit
(raisins, dates, papaya,
peaches, prunes, etc.)
Mix all ingredients. Pour batter
into a strainer or colander lined
with clean cotton cloth
(muslin). Cover with a plate to
weight it down. Place in a bowl
or pan and refrigerate for 5-10
hours or until dry and firm.
Turn out onto a plate and slice.
Good as is, or on a slice of Essene bread.
VEGGIE STROGANOFF
Yvonne Nienstadt
1 Cup onion, diced
1 ½ Cup sliced carrots
OR tomatoes
1 Cup eggplant, diced
1 Cup broccoli
OR green pepper
1 ½ Cup cauliflower
OR cabbage
1 Cup celery
OR zucchini, sliced
STEW vegetables for 1-1/2
hours until tender (you may
want to add soft t veggies like
tomatoes and zucchini last).
Set aside and let cool to 140
degrees while making sauce as
follows:
2 Cups yogurt
3 Tbsp cider vinegar
1 Cup pot cheese
1 tsp dill weed
STUFFED PEPPER WITH YUMMY
SAUCE, Cont.
Take the onion, zucchini, carrot, herbs, tomatoes, turnip
and garlic and chop into tiny
pieces. Place in a small
saucepan with the soup, bring
to the boil and simmer with the
lid on for 30 minutes.
Take the pepper and cut out
the core with a sharp knife.
Make sure all the seeds are removed which can be done by
filling the pepper with water
and then emptying it out.
Mix the pot cheese with the
cooked vegetables and fill the
pepper using a small spoon.
Stand the pepper in a bread tin
or suitable dish and bake for
40 minutes at 350° F.
Serve with baked potatoes and
a green vegetable.
Yummy sauce
OR green onions
1/4 Hokkaido squash
OR parsley for garnish
1/4 onion
Blend sauce until smooth. Mix
with warm veggies. Serve over
a bed of baked spaghetti
squash or cooked brown rice.
Garnish with chopped green
onions or parsley.
STUFFED PEPPER WITH YUMMY
SAUCE
1 large green or red pepper
4 oz pot cheese
Juice of a lemon
Remove the seeds from the
squash but not the peel. Chop
both the squash and the onion
and bring to the boil with 3 oz
water. Cover and simmer very
low for about 30 minutes. Remove from the heat and blend,
adding the lemon juice.
Serve over your stuffed pepper
or any thing else that takes
your fancy.
1/4 onion
CHEESE MARINATED ONIONS
1 zucchini
2 Tbsp. lemon juice
1 small carrot
3 tomatoes
1 small turnip
1 clove garlic
1 Tbsp fresh mixed herbs
4 oz Hippocrate’s soup
Put the pepper in a saucepan
with two or three inches of wa-
3 oz pot cheese
½ tsp brown sugar
2 cups thickly sliced onions
Combine ingredients and allow
to marinate for a few hours in
the refrigerator. Serve as side
dish or condiment.
77
Breads-Grains
Bread can be used as a snack, after breakfast, or with a meal if
the patient has a good appetite. Do not replace potatoes and
vegetables with bread.
SOURDOUGH STARTER
1 Tbsp active dry yeast
Sourdough — General Rules
3 Cups warm water (105 - 115 degrees F)
*Use glass- stoneware- or
3-1/2 Cups rye flour
plastic bowls. Don't use metal.
1. Dissolve yeast in warm water in a large mixing bowl. Set
Wild yeast produces acids that
aside for about 5 minutes.
2. Gradually add flour stirring until smooth with a wooden
spoon.
3. Cover with cheesecloth: leave on counter in warm draft-free
place.
4. In about 24 hours the mixture will start to ferment.
5. Cover tightly with plastic wrap and leave for another 2 to 3
days. Stir starter 2 or 3 times a day.
6. Starter should be foamy at the end of this time. Put into a
can corrode metal and thus kill
the starter.
*Use a wooden spoon
*Clean container about every
week so that unwanted bacteria will not grow and ruin your
sourdough.
*Wipe up spilled sourdough im-
plastic container- glass jar - or crock with at least a l-quart
mediately. It can stick like
capacity. Stir - cover - but not with tight-fitting top.
glue or cement.
FEEDING SOURDOUGH: Put 1 Cup sourdough in mixing bowl.
*Keep covered with a loose-
Add 2 -1/2 cups flour and 2 cups-warm water. (This is known as
fitting cover in refrigerator.
feeding.) Mix thoroughly. Leave on counter for 8 hours or
overnight. BE SURE TO REPLACE 1 CUP SOURDOUGH IN THE
JAR IN THE REFRIGERATOR. Sourdough starter can be frozen for
future use. To restart, thaw and feed.
SOURDOUGH is sour fermented dough used as leaven. Don't be put off by the name - sourdough
breads don't taste sour. They have a tangy flavor. Sourdough is a white substance over which a
colorless or gray liquor called HOOCH collects. Hooch enables sourdough to complete its fermentation You have to feed sourdough and keep it in the refrigerator because it is a living thing - full of
microorganisms. Colonies of these microorganisms can live for many decades with proper care and
feeding. You can use a starter batch obtained from someone else to get your own going OR buy a.
dehydrated starter OR make it from scratch. There are many different kinds of sourdough starters:
white - yogurt - whole wheat - sour rye - etc.
WHOLE GRAIN RYE BREAD
6 Cups lukewarm water
1 Cup sourdough starter
3 Lbs rye flour or 70/30 rye and whole wheat flour
Mix sourdough in water, add flour. Leave covered and warm
(180 degrees) for 12-24 hours. Replace 1 C sourdough to refrigerator as starter for next time. Add:
2 Cups lukewarm water
2 Lbs rinsed whole rye grain
2 Lbs rolled rye
enough rye flour (maybe 2 Lbs) to hold dough together
“With bread...
all sorrows are less.”
- Miguel de Cervantes
Roll and cut dough to fit loaf pans, smooth the surface with a wet
hand an leave in a warm place to rise for 2-5 hours. The taste
gets stronger the longer it is left to rise and it will rise only a little. Cut a furrow down the middle and this should be about 1/4
to 1/2 inch deep.
Bake for 1 and 1/2 hours at 385 degrees. Take out of pans immediately and wrap in towels and turn upside down. Do not cut
for about 12 hours, bread can be frozen when lukewarm.
BREAD SNACK
1 slice of bread, spread with cottage cheese, topped with tomatoes, and radishes or sprouts. OR 1 slice of bread topped with
honey.
BREAD DRESSING
1 part chopped onions
1 part chopped celery
2 parts cubed grain bread
1/2 part chopped parsley
1/2 to 1 Cup water
sage, garlic, thyme
Place in an uncovered casserole dish and BAKE in LOW OVEN 2
hours.
BREAD CRUMBS
Toast leftover bread in the oven. Run through the food grinder.
Store in covered container in the refrigerator.
SOUR RYE BREAD
(Black-Bread Russian Style)
Note: Sour Rye is a different sourdough culture. You will need
to make the sour rye sourdough starter from scratch--and keep it
separate from your other starter.
8 Cups freshly ground whole rye flour
3 Cups warm water
1/2 Cup sourdough culture
Mix seven cups of the rye flour with water and sourdough culture. Cover and let stand in a warm place 12 to 18 hours.
(Remove and save 1/2 Cup of dough as a culture for next baking.
Keep the culture in a tightly closed jar in refrigerator.) Add remaining cup of rye flour and mix well.
Divide dough in half. Form oblong loaf smaller than size of pan in
lightly floured hands (using rye flour).
Place gently into stainless steel baking pans. Do not press: allow
space around sides of loaf. Try dusting stainless steel pan with
flour or rye meal, no oil. Let rise for approximately one halfhour.
Bake at 350 degrees F. for one hour or more. Makes 2 two-pound
loaves. Store tightly wrapped in refrigerator.
“good sourdough
... goes on
... forever”
— James Michener
RYE SOURDOUGH CULTURE
In wide mouthed glass jar at least one quart in size Mix well the
following ingredients:
1 Cup lukewarm distilled water
2 tsp baking yeast
1 tsp raw sugar
1 Cup rye flour
Stir well once daily with a wooden spoon (never leave a metal
spoon in starter), Allow to sit for 3 to 5 days until sour odor is
detected (May cover LOOSELY after 2nd day). Remove one-half
cup for bread recipe above. Store covered in refrigerator adding
half cup from dough after first rising. Bring to room temperature
one hour before starting each new recipe.
Sharing hints: I feed my sourdough every Saturday. Once it has “bubbled nicely” I reserve 4 Cups
of starter in a jar and take the rest and make a bread dough (by adding enough flour to make a
soft dough. I store the dough in Tupperware containers in the refrigerator. They serve my needs a
little like “instant biscuits”. When I am ready to make some rolls, I pull off what I need (usually
needing to use a little extra flour to handle) place on a oat-sprinkled cookie sheet, and place in the
oven at about 400 degrees for 20 minutes. These sourdough rolls are easy, simple, and delicious!
This dough can also be used to make chapatis or flat bread.
SOURDOUGH POTATO RYE BREAD
Yvonne Nienstadt
1 Cup sourdough starter
2 Cups warm mashed potatoes
2 Cups whole wheat or rye flour*
1/4 Cup molasses (unsulfered)
1-1/3 Cup potato cooking water
1-3 tsp caraway or fennel seed
Mix ingredients in large non-metal bowl. Cover and let stand in
warm place for several hours (or overnight for a very sour loaf).
Add the following:
2 Cups rye flour, beat with
1-1/2 to 3 Cups rye flour as needed
Beat with 50 strokes or more to make a workable dough. Turn on
to floured board and knead for 5-10 minutes. Let dough rest for
5 minutes, then form into round or baton shaped loaves. Place
on Teflon or regular bake sheet (ungreased) that has been well
coated with raw oat flakes to prevent sticking. Let bread rise 'til
almost double (when bread does not spring back when lightly
touched). Bake at 350 degrees for 50 minutes to 1 hour. For a
very chewy crust, place a pan of water in bottom of oven to create steam, or baste bread several times during baking with water. For soft crust, do not steam or baste. Immediately wrap
loaves in cotton towels upon leaving oven. Let bread cool before
cutting.
Dr. Gerson allowed patients to use 1/3 wheat to 2/3 rye flour.
The bread is delicious with or without wheat.
CARROT RAISIN QUICK BREAD
Yvonne Nienstadt
1-1/2 Cup triticale or rye flour
2-1/2 Cups orange pulp*
1-1/2 Cups brown rice or oat flour
1/3-1/2 Cup honey
1 Cup whole wheat or rye flour
2 Cups raisins
5 Cups carrots, grated
½ tsp allspice
½ tsp coriander
*approx. 2 large navels, peeled and ground
Carrot, Cont.
Sift dry ingredients together. Stir in raisins. Mix the remaining ingredients, then gradually stir into dry mix. Dough should be
rather firm. Divide in half and fill two non-stick bake pans. Bake
at 325 degrees for 50 minutes or until toothpick comes out clean.
Let cool before removing from pan.
ESSENE BREAD
Yvonne Nienstadt
"Moisten your wheat, that
This naturally sweet cakey bread is made with only sprouted
the angel of water may
grain. The original recipe comes from The Essene Gospel of
Peace, a 2,000 year old Aramaic text, which revealed the process
enter it. Then set it in the
of sprouting wheat (see quote, right).
air, that the angel of air
This modern version differs from the original only in the use of
may also embrace it. And
oven heat instead of the sun's.
leave it from-morning-to-
For one loaf use: 1 quart of 2 day old wheat, rye, or triticale
sprouts.
Refrigerate sprouts for one day, uncovered, to dry slightly. DO
NOT RINSE before grinding or you will wind up with more of a
mudding than bread. Grind in hand or electric grinder or in the
Norwalk using the #2 grid (second to the largest). Feed sprouts
evening beneath the sun,
that the angel of sunshine
may descend upon it."
— Essene Gospel of Peace.
gradually or they will set up like cement in your grinding mechanism.
Shape into 1 1/2 to 2" high loaf. Place on non-stick or regular
baking sheet well coated with bat flakes to prevent sticking. Bake
at 250-300 degrees for 1 1/2 to 2 1/2 hours (loaf should be
nicely browned). Cool thoroughly before slicing (chilled is best).
Use serrated knife with a gently sawing motion. It also helps to
dip knife in cold water before slicing bread.
VARIATIONS:
Fruit Bread: Add 1/3 - 2/3 Cups raisins or other chopped dried
fruit and 1/2 tsp. coriander, mace, or allspice.
Onion or Garlic Herb Bread: Add 2 - 3 Tbsp. finely minced onion,
or 2-4 cloves pressed garlic and 1/2 - 1 tsp. dill, thyme, caraway
or fennel.
Wafers or Crackers: Form into 1/4" patties or roll out on floured
board and cut into squares. Bake on non-stick or oat coated
baking sheet at 250-300 degrees for 45 min. to I hour.
BROWN RICE
Bring 2 Cups water to boil
Add: 1 Cup brown rice
Cover with tight fitting lid, lower heat to very low. Allow to STEW
for approximately 45 minutes.
RICE & VEGGIES
Kimberly Lewis
Bake diced organic tomatoes after seasoning to taste with
marjoram, thyme, and garlic. Separately, cook spinach, torn
into small pieces, and Basmati brown rice. Mix all three ingredients together before serving. It is very colorful and very tasty.
Preheat oven. Bake bread at 380 F for 30-35 minutes. To test
Bread for doneness remove one loaf, remove from tin. Turn loaf
upside done and tap. If it sounds hollow and is a nice brown color
then it is done. If not, return to oven for a further 5-10 minutes.
CHAPATIS
Flat Bread
Heat a skillet so its really hot. Take a 1”-ball of bread dough and
roll out on a floured board ‘til it is thin (diameter about 6-8”).
Place on dry, hot skillet. It will bubble, and then start to puff.
Turn and allow to continue puffing. It browns very fast, so watch
out for over-cooking and burning. Serve warm with lentil soup.
“Whenever we cook for others,
we are making a statement to them.
If what we prepare and present to our family and
guests is attractive, tasty, and health-supporting,
we are saying that we want them to be well and happy,
to feel nurtured and strengthened...
we are saying that we honor them.”
ORGANIC VIDA-BREAD RECIPE
Recipe created by Clayton Leinneweber
This is the bread served at the hospital with breakfast.
Makes 5 2Lb loaves
22 oz Rolled oats
30 oz Whole wheat flour
21 oz “7 grain cereal”
18 oz Rye flour
8 oz honey
2.5 oz Rapid rise yeast
1.5 quarts water
13 oz raisins
Mix all ingredients together in a food mixer for 10 minutes. Dust
table with flour. Place dough on table. Divide into five loaves.
Place dough in pan. Leave to rise at room temperature for 10
minutes. Keep dough out of draughts.
Preheat oven. Bake bread at 380 F for 30-35 minutes. To test
Bread for doneness remove one loaf, remove from tin. Turn loaf
upside done and tap. If it sounds hollow and is a nice brown color
then it is done. If not, return to oven for a further 5-10 minutes.
Desserts
Desserts should never replace the meals or juices of the therapy.
At the risk of sounding like your mother, "Clean your plate before
dessert, dear!" DO NOT EAT or use as ingredients in desserts: ice
cream, fat, white flour, baking soda, candy, chocolate, cream, or
salt. Have fun!
SUGAR Use only brown or raw sugar , light honey, maple syrup
or unsulfered molasses. (Note: to soften brown sugar when hard
- place a slice of moistened bread on top of the brown sugar in a
covered container. Remove bread when sugar is soft (after a few
hours).
SYRUP Boil 1 lb. brown sugar in I quart of water and 1 C apple
juice until dissolved. Keep in covered jar.
APPLE SPICE CAKE
Yvonne Nienstadt
¼ Cup honey or maple syrup
1 Cup fresh applesauce
¾ Cup crude brown sugar
pinch allspice
pinch mace
1/4 tsp coriander
1 1/2 Cups oat flour
3/4 Cup whole wheat flour
OR triticale flour
1 Tbsp Featherweight sodium free baking powder
(optional)
Add: 2 Cups raisins or chopped dates
Combine honey and maple syrup, sift dry ingredients, then combine wet and dry ingredients. Pour into non-stick oblong bake
pan. Mix crumb topping and sprinkle on top. Bake at 325 degrees
for 40 minutes or until cake tests done. Serve with a spoonful of
fresh applesauce or nonfat yogurt. Enjoy.
Crumb topping:
2/3 Cup rolled oats
1/3 Cup maple syrup or honey
pinch allspice
pinch mace
Buzz oats briefly in blender to make a finer flake. Mix spices with
oats. Mix in enough sweetener to make a crumbly mixture.
*Featherweight is a potassium
based baking powder. If you
are a cancer patient, check
with your physician first.
APPLE STREUSEL PIE
PUMPKIN PUDDING PIE, Cont.
1- 9' pie crust (see below)
Puree tapioca and pumpkin in
Foley food mill or processor.
Add spices and molasses. Pour
into prepared I pie crust and
chill thoroughly (may put in
freezer. for several hours ‘til
very firm), otherwise cutting
will be a problem. Serve with
a dollop of honey sweetened
yogurt cheese* if desired (and
permitted by physician).
12 med. green apples,
sliced thin
2-3 Tbsp lemon or orange
juice
1/2 Cup dried currants
OR chopped dates
1/3 Cup crude brown sugar
OR 1/4 C honey
pinch coriander, mace, allspice
2 Tbsp oat flour
Combine dry ingredients. Coat
apples. Drizzle on honey (if
used) and juice. Fill piecrust.
Sprinkle on topping. Bake at
300-325 F for 1 hr 15 min. or
until apples are tender.
Crumb Topping:
2/3 Cup oat flour
3 T Tbsp crude brown sugar
PUMPKIN PUDDING PIE
Yvonne Nienstadt
1— 8' or 9' pie crust
1/2 Cup tapioca
1½ Cups dates, pitted and
chopped
1-1/3 Cups apple juice or
water
1½ to 2 Cups mashed
pumpkin
pinch allspice
1/3 Cup honey or maple
syrup
pinch coriander
pinch mace
2 Tbsp unsulfered molasses
Soak tapioca and dates in juice
overnight. In morning stew
over low flame using a burner
pad to diffuse heat. Cook for
30 minutes stirring frequently
to prevent sticking. This will
be very thick.
(continued)
VARIATION: Use cooked
squash, yams, or sweet potatoes in place of pumpkin.
CRUST
1¼ Cup oat flour
1/3 Cup churned buttermilk, apple juice, or water (cold)
2 tsp honey
pinch allspice or mace
1 tsp Featherweight
(sodium free) baking
powder* (optional)
Mix dry ingredients. Add honey
and just enough liquid to make
a stiff dough. Knead lightly to
mix. Roll out on floured board
or between layers of waxed paper. This will not be your traditional flaky crust, so roll out
thin. Carefully place in pie plate
that has been thoroughly
coated with oat flakes to prevent sticking. Trim excess
dough and flute edges or make
indentations with fork. Chill
crust, then bake at 325 degrees for 10-15 minutes or until lightly browned.
RAISED CRUST
OATMEAL CAKE
Yvonne Nienstadt
4 Cups Oatmeal (dry oats)
1 Cup oat flour
2 grated or blended carrots
½ Cup potato flour or use
more oat flour
½ Cup triticale or whole
wheat flour
1 Tbsp honey or brown
sugar
½ Cup warm water
honey and raisins as desired
Combine all the above ingredients in a baking dish. Put in
the oven without a lid and bake
for 45 minutes at 250 degrees.
OATMEAL COOKIES
1 Tbsp baker's yeast
½ Cup brown sugar
Sprinkle yeast into warm water
mixed with honey. When frothy
add flour and mix well. Let rise
in a warm place for 1 hour.
Knead on floured board for 5
min. Let rest for 10 min. roll
out on floured board. Place in
pie plate that has been thoroughly coated on the bottom
with rolled oat flakes. Flute
edge. Let rise for 15 min. Bake
at 375 F. for 20-25 min.
½ Cup molasses
Variation: Omit yeast, use just
enough COLD water to make a
stiff dough. Roll out between
sheets of floured wax paper.
Carefully place in pie plate.
Chill crust. Then bake at 350 F
for 10-12 min.
ESSENE BREAD CRUST
Yvonne Nienstadt
2 Cups Essene bread
crumbs
1/4 Cup honey
3 Tbsp oat flour
Toast slices of bread in slow
oven until lightly brown. Let
cool. Grind coarsely by running
through grinder or Norwalk.
Add flour, then honey. Press
into pie plate that has been
well coated with rolled oat
flakes. Chill for 1 hour. Bake
at 350 F for 10-12 min. Roll,
then fill.
2 Cups oatmeal
1 pkg yeast
1 Cup apple sauce
1 Cup rye flour
1 Cup raisins
½ CUP buttermilk
Mix and let stand 10 minutes.
Drop from teaspoon and BAKE
in moderate oven about 20
minutes.
ORANGE & BANANA SURPRISE
Sally Baldwin
Blend 1 orange and 1 banana
with a little lemon juice and
serve sprinkled with a few sultanas (raisins).
Sally’s deserts
Sally Baldwin’s deserts
add spark to the palate -and all within the
confines of the
dietotherapy regimen.
APPLE GRAPEFRUIT COCKTAIL
Sally Baldwin
Mix 1 chopped medium apple
with half a peeled, chopped
grapefruit and serve with a few
halved grapes on top.
APRICOT WHIP
Sally Baldwin
1 ½ cups soaked and slightly
cooked unsulfered dried apricots folded into 1 cup of chilled
yogurt, sprinkled with honey
and grated orange peel.
RHUBARB CRUMBLE
Kissel, Cont.
Sally Baldwin
If you are using rhubarb, cut
into 1 inch lengths. If plums or
apricots, chop them roughly
and remove stones. If you like,
crack the stones and reserve
the kernels to add to the mixture. In a saucepan, mix cornstarch to a smooth paste with
a little of the water. Whisk in
the remaining water and add
the fruit and half the honey.
Bring to the boil, stirring on a
medium heat. Simmer for 5
minutes to soften the fruit. Remove from the heat and add
the remaining honey if wanted
(sweetness will be more pronounced when cold). Pour into
an attractive serving dish and
leave it for several hours until
it is cold and lightly set.
½ Lb rhubarb washed and
cut into 1 inch pieces
2 Tbsp brown sugar (added
at the end)
1 Tbsp cornstarch
1 Cup rolled oats
¼ Cup honey or maple
syrup (sprinkle in)
Pinch mace
Simmer rhubarb for 15-20 minutes. Dissolve cornstarch in a
little water, add to rhubarb and
allow to stew a few more minutes. Cool and add sugar. Put
oats in blender to make a finer
flake. Mix spice with oats and
add enough sweetener to make
a crumbly mixture. Bake in the
oven.
INDIVIDUAL FRENCH APPLE
TARTS
MANGO CREAM DESSERT
Sally Baldwin
Sally Baldwin
For 6 or a single pie
1 ripe mango
2 Lbs apples (quite sour)
2 bananas
juice of ½ a fresh lemon
Peel the mango and remove
the flesh with a knife. Blend
with the bananas and lemon
juice. Pour into wine glasses
and chill. Can add sliced fruit
for decoration. Make this fresh
— Do not make ahead.
Juice of 1 lemon
3½ oz brown sugar to taste
¼ teaspoon allspice
(optional)
KISSEL
Peel and core apples, cut a
quarter of them into neat, very
thin slices and toss them in
lemon juice, a little sugar and
maybe allspice. For the crust
use the recipe for crusts,
above, adjusting as necessary:
Sally Baldwin
1¼ Cups oat flour (put oats
1 lb mixed fruit (rhubarb,
in blender)
apricots, cherries and/or
¼ to ½ Cup cold water
plums).
2 tsp honey
2 Tbsp cornstarch
Pinch allspice or mace
5 fluid oz water
1 tsp sodium-free baking
3 tsp honey to taste.
powder (optional)
(continued)
Mix dry ingredients. Add honey
and just enough liquid to make
(continued)
Apple Tarts, Cont.
a stiff dough. Knead lightly to
mix. Roll out very thinly on
floured board or between layers
of waxed paper. Carefully cut 6
rounds, each about the size of a
saucer, or use a pie plate. Lay
rounds on 2 baking trays (or
plate) thoroughly coated with
oat flakes to prevent sticking.
Trim excess dough, flute edges
and make indentations with fork.
Chill crust then spread with apple sauce. Arrange apple slices
on top, overlapping in neat circles. Bake at 325º until done. If
you are using 2 baking trays,
exchange shelves during cooking.
BANANA COOKIES
Nancy Chiricosta
2 bananas
1/2 cup soaked dried fruit
1 cup oatmeal.
APRICOT & APPLE CRUMBLE
London support group
1 Lb Fresh apricots
OR 8oz dried soaked
overnight and stewed
until soft
1 Lb green apples
2-3 Cups rolled oats
1/3 Cup maple syrup
pinch allspice
1-2 tablespoons brown
sugar
Mix together the ingredients
for the crumble. Halve apricots and remove stones. Core
apples and slice. Arrange in
layers in a Pyrex type dish
(Oven proof) Place in the
oven at number 450 Fahrenheit or 300 Celsius. Cook for
25-30 minutes or until golden
brown. Serve with yogurt
Soak the oatmeal in 1 cup water
overnight and strain. Blend the
bananas with the soaked dried
fruit and then add in the oatmeal. Form into round shapes
and bake on a baking tray in a
moderate oven for 20-30 minutes. To prevent sticking, lay
cookies on a bed of raw oatmeal.
Feasting:
Recipes for the Holidays
FRUIT & VEGGIE SALAD
Radish
Apples
Celery
Raisins
JACKET POTATO (Baked
potato)
RED CABBAGE & APPLE
CASSEROLE
bed of Lettuce
1lb Red Cabbage
yogurt and dill dressing
Chop all the fruit and vegetables into small chunks and add
the raisins. Pour yogurt dill
dressing over chopped ingredients and toss. Serve on a bed
of lettuce.
1lb Green Apples
YOGURT DILL DRESSING
Place in oven and bake at
number 350 Fahrenheit(170
Celsius) Cook for 11/2 hours
or until contents are tender.
Stir and serve.
Make a quantity of salad dressing 1. Add one or two cloves of
Garlic, crushed, some chopped
Dill and enough Yogurt to
make a creamy consistency.
(The flavors of this dressing
are much improved by making
up the day before. Store in refrigerator in a screw top jar).
Variations: Omit dill. Use whatever herb you like. Omit yogurt
Add Flax oil.
BEET SOUP
8oz Beets
8oz Onions
Juice of an Orange
Slice Red Cabbage and apple.
Place into casserole in layers.
Pour over the juice. Cover
with a tight fitting lid.
Note: Watch that the contents of the casserole does
not dry out. If it seems too
dry add two tablespoons of
water.
The London Supper
Salad of Radish, Apples,
Celery & Raisins
Beet Soup
Jacket Potato
Red Cabbage and Apple
Casserole
Medley of Green Vegetables in Tomato Sauce
Apricot and Apple
Crumble, pg 91
MEDLEY OF GREEN VEGETABLES IN TOMATO SAUCE
Make a selection of green
vegetables. 8oz of each. Trim
and wash all vegetables. We
used:
In 1993 in London the Gerson
Support Group organized a
Broad beans
Supper. It was a great success,
French beans
60 people turned up. My the-
chopped dill or fennel
Mange tout
ory is that FOOD always brings
Peel beets and chop into
chunks. Peal and slice onions.
Scrub potatoes and cut into
chunks. Put all vegetables into
saucepan cover with distilled
water and bring to the boil.
Simmer until vegetables are
tender. Puree, sieve and liquids. Serve with a swirl of yogurt and chopped dill or fennel
leaves.
Broccoli.
people out of the woodwork.
Slice a medium onion
The event was organized by
Slice 4 tomatoes
Janet Pottinger and here are
1 clove garlic
the recipes for the splendid
1 tablespoon fresh
feast prepared by her and her
chopped thyme(or your
helpers that evening. Recipes
choice)
were published in the Healing
Place in a saucepan and cook
slowly until the vegetables
are soft.
Seeds Newsletter, Vol. 10,
8oz Potatoes
1995.
STUFFED SQUASH with Golden
Gravy
Yvonne Nienstadt
3-4 Acorn squash
Buttermilk dressing
Glazed Beets
Pumpkin pudding pie
4 carrots, sliced
2 t cider vinegar or lemon
juice
1/2 Cup celery, diced
1 C soup stock or water
1/2 Cup carrot, diced
Combine ingredients and STEW
over low until tender. Remove
potato skins and puree.
1/2 Cup lentils, sprouted
Cold Broccoli Salad
1 small potato, quartered
1/2 Cup onion, diced
1 ¼ Cups cooked brown
rice
Stuffed Acorn Squash
Stars
Golden Gravy
1/4 Cup raisins or chopped
OR prunes, soaked &
drained
3 T fresh parsley, minced
pinch rubbed sage
pinch thyme
1 clove garlic, crushed*
Slice _squash lengthwise and
remove seeds. Combine remaining ingredients, fill squash
halves. Cover and bake in
LOW OVEN for 2-3 hours or
until squash is tender. Delicious with apricot sauce or
golden gravy.
* Try using 6-8 WHOLE cloves
garlic for a delicate mild flavor.
Crushing releases the strong
aromatic oils, whereas using
garlic uncut imparts a very
mild flavor.
Apricot Sauce:
¼ Cup dried apricots, unsulphered
1 Cup pure water, heated
COLD BROCCOLI SALAD
Yvonne Nienstadt
2 lbs. broccoli, cut into bitesized pieces.
STEW over a low flame in a
heavy pan with a tight fitting
cover until barely tender, about
25-30 minutes. Chill. Add:
1 Cup cherry tomatoes
½ Cup shallots or green
onions
1 Cup Buttermilk dressing
2-3 Tbsp chives
2-3 Tbsp parsley
Serve on bed of endive and
garnish with chives and parsley
GLAZED BEETS
Scrub 9 beets and BOIL in 1"
water until tender, approx. 1—
1 ½ hours. Rub peelings off
under cold running water.
Wear gloves to protect hands.
Slice or cut into bit sized
pieces. Cover with glaze and
allow to set 5-10 minutes to
allow flavors to mix. Can be
served warm or cooled.
½ Cup fresh apple or or-
Glaze
ange juice
2/3 Cup fresh orange juice
Wash and drain apricots.
Combine with water and soak
for several hours. Add juice
and stew over low flame until
apricots are very tender, about
1 1/2 hours. Puree sauce in
blender or by putting through
1 1/2 Tbsp cider vinegar
1 Tbsp cornstarch
1 Tbsp honey
Combine ingredients and cook
over low flame until thick. Add
beets and mix well.
RED AND GREEN SALAD
Veggie Loaf, Cont.
Yvonne Nienstadt
Bake in covered pan in LOW
OVEN for approximately 2
hours. Uncover and baste
with Golden sauce* or
Tomato sauce. Bake another
30 minutes to 1 hour. Serve
with extra sauce.
Combine ingredients and serve
with spinach dressing
1 head romaine lettuce
1 Cup Savoy or green cabbage shredded
1 green onion, chopped
1 Cup sunflower greens
kohlrabi cut in shoe string
strips
OR use peeled broccoli stems
1 yellow crookneck squash
sliced thin
*Golden Sauce
Combine in a covered casserole:
1 small sweet potato or
yam quartered
2-3 carrots coarsely
chopped
1 pint cherry tomatoes
1 small onion, diced
OR 1 large sweet red pepper
1/2 Cup soup stock
cut in strips
Spinach Dressing
Yvonne Nienstadt
Place in a blender & spin until
smooth:
1 Cup non-fat yogurt
2 Cup spinach chopped raw
OR 1 Cup spinach, cooked
3 green onions chopped
VEGGIE LOAF
Yvonne Nienstadt
1/2 Cup tangerine or or-
Dilly Beans
Apple Spice Cake, pg 87
BAKE in LOW OVEN until tender (approx. 2 hours) Put
through Foley food mill or
spin in blender adding more
juice to achieve desired consistency. Add 2 T parsley and
serve.
DILLY BEANS
Yvonne Nienstadt
2 Cup lentils, germinated*
3 Cups green beans
1/4 Cup fresh parsley
1/3 Cup onion sliced in
Add:
Holiday Veggie Loaf
pinch thyme and rosemary
Combine and bake in LOW
OVEN in a covered casserole
until tender
parsnips OR yams
Spinach Dressing
ange juice
Grind in Norwalk or food
grinder:
1 1/2 Cup eggplant, diced OR
Red and Green Salad
half rings
½ tsp dill weed
1 tsp lemon juice
1 Cup onions diced fine
3/4 Cup beets grated
3/4 Cup carrots grated
1 Cup celery diced fine 3
cloves garlic, minced
1 ½ Cup cooked brown rice
pinch thyme & pinch sage
pinch tarragon
Juices & medications taken in the juices
1 Juices — Juices are taken hourly, usually 8 ounces per serving,
13 per day. Juices include orange juice, carrot-apple juice, and
green juice. Juices are used as a means to force fluids high in
micronutrients and aide detoxification.
2 Lugol’s solution —In the first weeks the physician usually
prescribes a loading dose (18 drops per day = 2 drops in the
orange juice and each of 8 carrot/apple juices). On day 11, the
dosage is usually lowered substantially along with the thyroid.
(Guideline is about 3 drops per grain of thyroid prescribed). DO
NOT PUT LUGOL’S IN GREEN JUICE. Lugol’s solution is a 10%
solution of 10 grams potassium iodide and 5 grams iodine in
water to total 100 ml of solute. The Lugol’s solution
is
PRE-MIXED half strength (5% solution). USE LUGOL’S AS
SUPPLIED. DO NOT DILUTE. Iodine controls the rate of
metabolism.
3 Potassium compound — (10% solution) -- The compound is
received in powder form. Empty one 100-gram container of
potassium compound salts into a 1-quart glass jar and fill to the
top with distilled water. Store in a dark place. Does not need
refrigeration. The liquid is placed by teaspoonfuls into
the juices. Dosage varies throughout the course of
treatment. Cancer cells require a sodium burst to divide.
Sodium restriction and potassium supplementation
counters this.
Supplements & medications taken with meals
1 Acidol Pepsin — Rx: 1-3 tablets taken with the first
bites of
each meal (i.e., with food to avoid stomach
irritation). A source of supplemental hydrochloric acid to
aid digestion.
2 Thyroid — Rx: Many patients will use a loading dosage
(usually 5 grains daily) in the first 10 days of treatment,
lowering the dosage on day 11. Dosage range varies
considerably patient to patient. Discontinue in the event
of tachycardia (pulse over 120). Discontinue temporarily
during menses. Increases metabolism and calorie burning to allow greater nutrient
inputs and faster wound
healing.
Notes from GRO: Appendix 97
3 Pancreatic Enzymes — Broad spectrum combination of plant
and animal enzymes. Most patients benefit with less digestive
trouble, gas spasms, and difficulty gaining weight and strength.
4 Niacin (B3) — Goal: 1500 mg twice a day. Separate doses by
at least 6 hours. Reactions (flushing: hot, red skin) are temporary and harmless. Minor bleedings are no cause for concern,
but discontinue during menses or in case of hemorrhage. Niacin
dilates capilaries promoting circulation and tissue oxygenation
and works with CoQ10 to provide oxygen to the cell’s mitochondria. Use pure nicotinic acid; NOT time released, sustained, or
niacinamide. You will begin Niacin during your stary at CHIPSA.
Feeding & Protecting
Mitochondria
Oxygen drives normal metabol-
Over the first several months at home you will gradually
increase your intake until you reach the above dosage.
5 CoQ10 — 300 mg morning and evening (total 600 mg per day).
ism. Together CoQ10 , Vitamin
CoQ10 is the spark to cell respiration in the mitochondria, the
E and Niacin (Vitamin B3) de-
energy producing organelles of the cell.
liver oxygen within mitochondria (cell energy factories) to
produce ATP (cellular free energy). Oxygen radicles generated in this process are
quenched by alpha-lipoic acid
and acetyl-L-carnitine to prevent cell aging (DNA damage).
Brewer’s yeast provides pure
mitochondrial RNA and DNA for
replication, growth and repair
of mitochondria.
6 Vitamin E — 1,000 IU morning and evening (2,000 IU per
day).Preferred form is alpha-tocopheryl succinate (Dry E).
7 Alpha-lipoic acid — 600 mg twice daily with meals (1200 mg
per day). Combined with Acetyl-L-Carnitine. These are powerful
mitochondria protectors.
8 Acetyl-L-carnitine — 500 mg twice daily with meals (1,000
mg per day).
9 Brewer’s yeast — Dosage varies from 1Tbsp 2x daily (lunch
and supper) to 3Tbsp 3x daily (with each meal) depending upon
the size the individual and their general nutritional status.
Brewer’s yeast can be mixed into juices, sprinkled on soup and
vegetables. It lends a somewhat salty taste.
10 Flax oil (Cold pressed flaxseed oil) — During the first
months of the therapy, the average dosage is 2 Tbsp per day
and is the ONLY oil allowed in the diet. Do not cook with this oil.
Store in refrigerator or freezer. It should smell “nutty” when
fresh. If it smells like fish, it has become rancid and should be
discarded. Flax oil assists the body in utilizing Vitamin A, and
other fat-soluble vitamins. It is a source of linoleic acid, low in
cholesterol and effective in lowering cholesterol in the blood.
11 Vitamin A & D — 50,000 IU Vit A, 10,000 IU Vit D3 daily; half
taken in the morning and 1/2 taken in the evening. Increases
calcium and phosphorus uptake for cell energy. Vitamin A
functions like a hormone in the maturation of epithelial cells. It
is involved in immunity and has been demonstrated to have
anti-tumor effects. The liver is command central for the bodie’s
innate immune system and contains Vitamin A-storing cells
essential to its functions. Vitamin D3 controls calcium and
therefore phosphate metabolism leading to production of cellular free energy (ATP).
This section was
included for
Miscellaneous
Dairy (see “Dairy” in Recipes section, pg. 73).
Probiotics — 1-2 capsules first thing in the morning, on an
empty stomach. Under optimum conditions, our bodies contain 10
friendly microbes for every cell (100 Trillion: 10 Trillion).
Chemotherapy, radiation, steroids, antibiotics, toxic hits from the
environment, inappropriate nutrition, and contamination by un-
education purposes.
Your physician will
prescribe your
personal supplement
program.
friendly microbes all result in death or distortion of friendly
microbes. Probiotics must be taken for a long time to help restore
healthy colonies.
Liver Extract and B12 (by injection) — 2.9 cc liver extract and
0.1 cc B12 combined in a single syringe, injected into gluteus
medius daily. The physician will normally reduce frequency gradually over the course of therapy.
General notes:
Timing and frequency of enemas will vary throughout the entirety
of your therapy. Your physician will instruct you and answer
questions concerning use of coffee enemas.
If your bucket’s plastic hose becomes kinked, run a small amount
“To make enemas most effective, the patient should lie on
his right side, with both legs
drawn close to the abdomen,
and breathe deeply, in order to
suck the greatest amount of
fluid into all parts of the colon.
The fluid should be retained 10
of hot water through it to soften it.
The coffee solution should be body temperature. Run a little of the
solution through the tube into the sink to warm the tube; close
the stopcock. Lubricate rectal or enema tube for about 2 in. at
end with petroleum jelly. Hang enema bucket (not more than 2 ft.
above you). Lying on the right side, draw both legs close to the
abdomen, relax and breathe deeply.
to 15 minutes... Patients have
Insert tube into rectum one to two inches. Partially open stopcock
to know that the coffee enemas
and allow fluid to run in very slowly to avoid cramping. Retain
are not given for the function of
solution 12-15 minutes. Don’t place tube back into bucket until
the intestines but for the stimu-
after you have thoroughly cleaned them (use biodegradable
lation of the liver.”
food-use detergent and rinse well. Rinse daily, or as often as
Max Gerson,
A Cancer Therapy, pg. 191.
—
needed with hydrogen peroxide 3%). The bucket and the tube are
very good growing grounds for bacteria — so take special care to
keep your equipment clean.
Retain the solution for 12-15 minutes. If you have trouble
retaining or taking in the full 32 oz, lower the bucket; if you feel
spasms, lower the bucket to the floor to allow the flow to back up
a bit to relieve the pressure. After 12-20 seconds, slowly start
raising the bucket toward the original level. You can also control
the flow of solution by pinching the tube with your fingers or
adjusting the plastic ring in a partially closed position. You will
quickly learn what works best for you individually.
Frequency of enemas is increased with symptoms of toxicity such
as headache, fever, nausea, intestinal spasms and drowsiness.
Upon awakening in the morning, if headache and drowsiness are
experienced, an additional enema is recommended during the
following night.
As a general rule, eat a little something before your first coffee
enema of the day to activate the upper digestive tract. A small
piece of fruit is sufficient. This rule applies whenever considerable
time has elapsed since the last meal, juice or snack.
Enemas
Coffee enemas cause accelerate the liver’s removal of toxins
from the blood and tissues, promote healing, and relieve pain.
Your physician and/or nurse will be happy to go over this procedure if this is your first enema.
Taking a coffee enema:
1
Hang bucket 18-24” above your body.
2
Lie on the right side, with legs gently drawn up. Insert tube
only 1-3” into rectum. Use the plastic ring (or pinch the tube
with your fingers) to control the speed of flow. Take it slowly,
Supplies:
◊
Plastic enema bucket with
plastic hose
◊
◊
◊
Thermos of coffee
Distilled water
Pad to place under you
while taking enemas
◊
◊
◊
Vaseline
Soap for cleaning
Peroxide for cleaning
especially at first.
3
Once the coffee is in the colon, hold for 10-15 minutes.
Leaving the tube in place in the rectum while holding the
enema can alleviate “leaking” and gas problems by allowing
the coffee to go back up the tube and return to the rectum
once the pressure is relieved.
4
Let coffee out into toilet. Note: be sure to close the sphincter
after each movement (like a kaegle). Roll hips slightly forward
and put a small step under your feet. People were designed to
squat while defecating — these hints can help the bowel to
function.
5
Keep your buckets clean at all times. Wash with soap and
rinse with peroxide daily.
Intestinal Spasms
and Cramping
These frequently painful symptoms are caused by strong irritation
to the intestinal tract and lead to problems with the enemas. It
becomes difficult to instill the full 32 oz. of coffee solution, difficult
to hold the enema the full 10-15 minutes or, on the other hand,
the enema becomes trapped and cannot be released. Following is
a list of possible remedies which have proved useful to other
patients:
1. CHECK THE ENEMA TECHNIQUE: Be sure that the tip of the
enema tube is inserted securely past the anal sphincter (usually
Nourish first —
one to two inches). Do not try to force the tube into the colon.
then detoxify!
higher than body temperature, i.e. 100-103ºF. During high
The temperature of the enema solution should be only slightly
fevers, even body temperature coffee is too cool and may shock
the intestine. If the temperature is too cold, cramping almost
always results. Don’t raise the enema bucket too high. If the flow
is too rapid, it can set up counter-spasms. About eighteen to
twenty-four inches is the correct bucket height. Even at that
height, spasms can occur. If so, immediately lower the bucket to
allow the flow to back up a few inches to relieve the pressure.
After 20 to 30 seconds slowly start raising the bucket toward the
original level. The flow can also be controlled by pinching the tube
with your fingers or adjusting the
plastic ring to a partially closed
position. It may take some time to
get the enema completely instilled, but this is acceptable.
2. HEAT OVER THE ABDOMEN:
Can be applied by a heating pad.
This has a calming effect on the
irritated,
hyperactive
intestinal
tract.
3. CHAMOMILE TEA ENEMA: Use
full strength and give just prior to
the regularly scheduled coffee enema. Retain the tea enema for
about 5 minutes. After release,
immediately start the coffee enema. In severe problems,
chamomile concentrate can be added to all coffee enemas.
4. ADD POTASSIUM COMPOUND to the enema. Potassium compound solution helps relieve spasms by supplying potassium to
the depleted intestinal tract. It can also help to promote bile flow
when given rectally. This solution is the same as that used in the
juices. The dosage is two Tbsp in each enema. Procedure
should be discontinued after 10 days to 2 weeks.
5. LOWER THE DOSAGE: This can be accomplished by either
using less coffee concentrate in each enema or by using
only part of a prepared enema. Please consult with physician.
6. BACK TO BACK ENEMAS: When the first enema is “clutched”
and the abdomen congested, a second enema may be taken “back to
back” with the first. Potassium compound solution (see above) may be
added to the second enema to promote effectiveness. Another potentially valuable aid is hydrogen peroxide (1-2 tsp of 3%) added to the
second enema. Chamomile concentrate may be added to counter the
irritating effects of either peroxide or
potassium taken by rectum.
CAUTION: If you run into chronic
problems, please do not resort to a
long series of consecutive enemas
(use no more than 3 back to back).
At least four hours must be allowed
between back to back enemas in
most cases. PLEASE be in touch with
your physician.
Drawings created by Colleen Seltz, 1979
B12 & Liver Injections
Application Instructions
When you arrive home, you will probably be administering your
own injections. During your stay at ITC, injections will be administered by medical staff. Learn how to give your own injections by
observing, experiencing, asking questions, and attending lecture/
demonstrations.
1. Assemble items needed (see list, left).
Assemble items needed
◊ Alcohol
◊ Cotton
◊ Syringe (3cc)
◊ Extra Needle
◊ Injectible Liver Extract
◊ Vitamin B-12
2. Bottle: Remove protective metal covers from rubber stopper.
3. With alcohol, swab clean top of bottles.
4. Keep needle and syringe sterile.
5. Draw 3 cc of air into empty syringe. Turn injectible liver extract bottle upside down and push needle up through center of
stopper. Push 3 cc of air into liver extract bottle. This will pressurize the ampule and allow easy withdrawal of extract. Pull out
3cc of liver extract. Remove needle from liver extract bottle. Turn
B-12 bottle upside down and push syringe needle through stopper. Pull out 1/10 cc (just a few drops). Withdraw needle from B12.
6. Remove and discard needle. It is now too dull for injection use.
7. Screw new needle into syringe. Use 25 gauge 5/8” or 1” needle. With the needle pointed up, gently tap the side of the syringe
to gather bubbles to the top. When bubbles are gathered, press
plunger until a tiny bit of fluid spurts from the needle. Syringe is
now ready to be used. (Put needle cover on loosely).
8. Clean injection area well with alcohol and cotton.
9. Remove needle cover. Draw up (widely pinch) muscle and
push needle into center of mound.
10. Push plunger down slowly and let go of the muscle gradually.
B-12 and liver extract disperse into tissue well if you give shot
slowly.
(continued next page)
11. Pull needle out and rub area with alcohol for 30 seconds. If
bleeding occurs, press cotton to wound. It will stop bleeding
very shortly.
12. Break needle and disassemble syringe. Keep broken needles
in a small cardboard box. Tape box shut when full and discard.
13. Clean open liver and B-12 bottles with alcohol and store in
refrigerator. Protect with fresh baggie after each use. Store
Injection area: Find your
unopened liver extract bottles in refrigerator.
waist, put your finger on
Note: The only clinical study ever to examine the effectiveness of
your
intramuscular injections revealed that health care staff frequently
seam, go down three finger
fail to penetrate muscle, delivering medicines to subcutaneous
adipose (fatty) tissue. Importantly, systemic effects of medicines
waist
at
the
side
widths, and straight back 3
were not adversely affected. Therefore, there is insufficient evi-
finger widths. Experiment
dence to support the need for intramuscular injections. The
by pressing in with a finger-
needle only has to penetrate the fat layer inder the skin.
nail to find an area about
In short: do not try to shove the needle into your hip muscle. Just
the size of a nickel which
get it through the hide.
has few nerve endings, and
doesn’t hurt—that’s where
the needle goes. (Alternate
sides with each injection).
Urea and Creatine Hydrate
Urea: 15 to 30 grams per day
Creatine Hydrate: 25 grams per day
Should be dissolved in distilled water and taken in 8 divided
doses (every 90 min – 180 min during waking hours). Mix into
juice to cover the bitter taste.
Pain Triad
Pain triad — The Pain triad becomes progressively more effective
as the body undergoes detoxification. It can be used at bedtime
to assist in going to sleep for those patients with substantial pain.
The triad should be used sparingly. Do not exceed 6 dosages in a
24 hour period unless prescribed by your physician.
50 mg. Niacin
500 mg. Ascorbic Acid
5 gr. (325 mg) Aspirin
Castor oil pack
Used during severe flare-ups involving liver pain, bile system
spasms, or severe pain at other sites. This procedure can also be
used by arthritic patients over swollen painful joints. It is a bit
messy when used over hands and feet, but effective.
1. Soak 3 pieces of white flannel with castor oil — squeeze out
excess castor oil.
2. Place flannel over liver or other affected area.
3. Place slightly larger sheet of plastic over the flannel.
4. Use medium temperature heating pad over area. Don’t let the
pack get cold or uncomfortably hot.
5. Keep on 1-1/12 hours; apply every four hours. You can re-use
the castor oil pack.
Castor Oil Day
1. 6:00 am, upon rising take 2 large Tbsp castor oil immediately
followed by a cup of strong black coffee with a little sucanat
or organic brown sugar (optional) OR a glass of orange juice
NOTE: if blender is not avail-
and bite into a wedge of orange.
able, the castor oil enema will
2. Take your first coffee enema for the day
3. 10:00 (approximately 4-5 hours after taking the oral castor
oil, prepare the castor oil enema and take in place of the normal coffee enema:
4. Blend in blender:
need to be stirred while it is
taken, otherwise the oil floats
to the top of the liquid and
remains in the container.
5. 4 Cups enema-coffee (warm approx 103 degrees)
6. 2 oz castor oil
7. 1 tsp liquid castille soap (Bronner’s)
8. pinch of ox bile
Clay poultice
A soft composition, usually heated and spread on a cloth, and
applied to a sore or inflamed part of the body. Clay powder has an
adsorptive effect like that of charcoal and aids detoxification.
Indications: Diarrhea, poison, gastrointestinal problems, inflammation.
1. Use Enough hot water to mix needed amount of clay powder
into a paste.
2. Apply quickly to square of clean muslin to prevent cooling.
3. Place on area to be treated.
4. Cover with plastic and wool cloth.
5. Pin in place. Leave on overnight.
6. Remove — rub ice or very cold wet cloth over part.
7. Repeat as needed.
Gruel
Place 1 part oats to 10 parts water. Bring just to a boil. Remove
from heat. Stir and allow to sit for about 10 minutes. Strain and
serve warm. Very southing. Can be combined with a little fresh
apple juice. Note: sometimes CHIPSA kitchen staff will blend the
gruel in the blender rather than strain which makes it thicker.
About the Treatments
Notes from Gar Hildenbrand
Coley Fluid
In 1891, William Coley of New York’s Memorial Hospital
developed the most effective single-agent anticancer
therapy in the medical literature. It is not in general
use today due to a very effective negative propaganda effort within the medical/industrial/regulatory complex of the
1960s, and a lack of contemporary initiative to undo the
damage: “There is no question that inappropriate judgments have resulted in injury to good observations: if we
look at Coley’s toxin, a turn-of-the-century pyrogenic bacterial endotoxin anti-cancer treatment, we see a valid approach to nonspecific host resistance set back by being
falsely labeled a ‘quack remedy’ by the American Cancer
Society.” (William Regelson. Journal of the American Medical Association. 1980;243(4):337-339).
Here are two excellent
overviews by Hoption-Cann
of the historic development
and use of Coley's vaccine:
http://www.mbvax.com/
pdf/SRegression.pdf, http://
www.mbvax.com/pdf/Hoption_Cann_2003.pdf.
The five-year survival rates for advanced, inoperable cancers of the breast, ovary, cervix, and uterus, as well as giant cell bone sarcoma and Hodgkin’s lymphoma met or exceeded two thirds of all patients treated with Coley Fluid
alone. For inoperable melanoma, the five-year survival rate
was a remarkable 60%. (Helen Nauts. Cancer Research Institute Monograph No. 18:1984).
These survival rates are all the more remarkable in light of
the fact that Coley did not attempt to adjust for many variables, such as nutritional status of the patient, immune
competence, negative influences like liquor, tobacco, etc.
Further, there were no antibiotics in his time, no heart
drugs, no blood pressure drugs, not even insulin (until
1922). Coley simply injected his vaccine repeatedly.
Stephen Hoption-Cann of the University of British
Columbia recently wrote: “Despite the `crude' approach
taken by Coley, his vaccine stimulated a complex immune
response that could induce the complete regression of both
extensive primary and metastatic lesions. Furthermore, his
vaccine was universally effective against many types of
malignancies. Tumors that were observed to partially or
completely regress following treatment with Coley's vaccine
included: lymphomas, melanomas, myelomas, sarcomas
and a wide spectrum of carcinomas.” (Medical Hypotheses.
2002;58(2):115-119). In the same article, Hoption-Cann
lamented the fact that standardized cancer management
not only fails to consistently produce lasting cures, it has in
all likelihood reduced the number of non-treatment-related
remissions of the disease: “Modern approaches to treatment have reduced the occurrence of spontaneous
regressions. Aseptic techniques and antibiotics significantly reduce postoperative infections, while chemotherapy
and radiation impair immune activation even when an infection does occur.”
Diet therapy
Diet therapy after the manner of Gerson is not understood
by us to be a stand-alone treatment for most cancers;
however, it IS an indispensable part of integrative immunotherapy.
How can we make such statements? Our nonprofit scientific
research corporation, the Gerson Research Organization,
has in its registry 7,785 cases (as of 4/30/2007) from all
five (5) Mexican hospitals that offered variants of the Gerson diet therapy for cancer and other diseases from 1977
through 1996 (Hospital La Gloria, Hospital Jardines de la
Mesa, Hospital del Sol, Centro Hospitalario Internacional
Pacifico, SA, and Hospital Oasis). Of 7,785 charts, 4,738
are cancer cases and comprise our tumor registry. We have
published and will continue to publish retrospective analyses of the outcomes of these patients.
Diet therapy after the
manner of Gerson
is not understood
by us to be
a stand-alone treatment
for most cancers...
it IS an indispensable part
of
integrative
immunotherapy.
In 1958, Max Gerson published a viable “best case series”
in his last monograph, A Cancer Therapy: Results of Fifty
Cases. In his book, Gerson described the essentials of his
treatment, and discussed the rationales known at that
time. Unfortunately, the record Gerson left did not yield a
“plug-and-play” treatment. Beginning practitioners, indeed
even seasoned practitioners, cannot consistently reproduce
results like those 50 cases, simply because they were Gerson’s best cases.
What emerged as we analyzed the data was a clear
picture of clinical benefit. The performance status of
even bedridden patients frequently improved to the extent
that disabilities were overcome, pain medications were reduced or eliminated, appetite was restored, and patients
could again get up and engage family, friends, and community. It became clear that this global improvement also led
to the successful employment of additional treatments, e.g.
one strong trend in the data is the survival advantage seen
in patients who could be operated to remove tumors during
or just prior to adherence to diet therapy for melanomas,
colorectal cancers, and ovarian cancers. It also became
clear that the majority of advanced cancer patients would
not be cured by diet therapy as sole treatment.
Gerson recommended
fever-inducing
vaccines... Coley and
others
It is also evident in the historical record that Gerson did
not feel that his treatment was complete. Indeed, in
A Cancer Therapy, he recommended fever-inducing
vaccines, explaining his rationale: “The idea of helping the
cancerous organism through a strong inflammation is old
but was correct from the beginning.” Over 30 years of
treating and observing the responses of cancer patients,
Gerson came to believe that inflammation and fever were
manifestations of healing: “The healing apparatus seems to
have retained part of its embryonic capacity and healing
purpose for a type of regeneration, when it falls back into
the embryonic state temporarily and is activated above the
degree of its normal function.”
Gerson saw his diet therapy as capable of setting the stage
for, and sustaining, a vaccine-triggered inflammatory response: “The completely detoxified body is then able to
produce an allergic inflammation if the healing apparatus
(liver, visceral nervous system and reticulo-mesenchymal
system) can be activated sufficiently. Everything that can
help to bring it about and strengthen the necessary
allergic inflammation may be used for that purpose after the
general detoxification has taken place. Bacterial preparations (Coley and others) or Pyrifer, or any similar preparations are effective, as far as they can stimulate the visceral nervous system in connection with the liver and the
mesenchymal defense and healing apparatus.” Max Gerson
died only months after this monograph was published, and
was never able to investigate and develop the combination
of his diet therapy and fever vaccines.
Thirty-eight years passed before the exploration envisioned
by Gerson began in 1996 as a collaborative effort by the
Gerson Research Organization and CHIPSA. Much of the
credit for this goes to Wayne Martin and his decision to
sponsor and supervise the first new production of Coley’s
vaccine in decades. Wayne Martin passed away last year,
but philanthropic entrepreneur Don MacAdam had already
stepped up to fill the void with his creation of MBVax Biosciences and the manufacture of a superbly potent formulation of what is now called Coley Fluid.
Photopheresis/dendritic cells
Like Alexander Fleming’s serendipitous discovery of penicillin, Carole Berger and Richard Edelson found something they could not have imagined, a way to create professional antigen presenting cells overnight. Their first experiment treating a small amount of patients’ blood with a
photosensitizing drug and long-wave ultraviolet light (UVA)
yielded an impossible-to-believe 40% long-term complete
remission rate in cutaneous T-cell lymphoma. These patients would be several decades older, still in complete remission, before Berger and Edelson would learn how they
had been cured. Just as Fleming’s discovery resulted from
accidental mold contamination, Berger’s and Edelson’s discovery of “overnight dendritic cells” profited from the inadvertent introduction of acrylic plastic to the flow system.
With this principle in mind, it became possible for us to
cobble together a flow system incorporating copious quantities of acrylic cuvette in a circuit including a UVA gen-
erator and driven by a Baxter cell separator. The capture and overnight culture of monocytes into dendritic
cells, and the transfusion of these cells, primes the patient’s immune system to recognize “not self” pathogens
and to activate lymphocytes to eradicate them. Ironically,
this is the same putative mechanism exploited by William
Coley more than a century earlier.
A central mechanism
Uwe Hobohm has recently observed in an article about
Coley's vaccine that the following cascade might explain its
effectiveness: “fever generates inflammatory factors
with co-stimulatory activity, which activate resting
dendritic cells (DC), leading to the activation of anergic T cells, maybe accomplished by a second process,
where a possible physical damage of cancer cells
leads to a sudden supply of cancer antigens to DC.”
(Cancer Immunol Immunother. 2001;50:391-396).
“fever generates inflammatory factors with costimulatory activity,
which activate resting
dendritic cells (DC),
leading to the activation
of anergic T cells, maybe
accomplished by a second process, where a
possible physical damage of cancer cells leads
to a sudden supply of
cancer antigens to DC.”
In other words, fever is a state in which the body’s own
self/not-self recognition mechanism turns on to such a high
level of activity that it becomes capable of recognizing cancer and microbial invaders. Specialized cells (DCs) then
communicate the identity of the pathogen to lymphocytes
to establish active immunity against stealth diseases.
Fever is a good thing according to knowledgeable physicians. Cellular damage occurs only at temperatures above
108° F, but much good is accomplished at lower temperatures. To exceed 108° F requires outside influences,
whereas the body’s internal response to infection (and
therefore to bacterial vaccines) is limited to temperatures
at or below 106° F.
Transfusing activated DCs into the bloodstream and
tissue of patients who are in a vaccine-induced fever
is a logical strategy to increase the likelihood of successful immunization. DCs are controlled by the signaling environment in which they function. If transfused into a
patient in whom the signaling environment is controlled by
malignant or infectious disease, DCs may very likely go to
work for the disease. DCs introduced into a signaling environment controlled by an acutely responding self/not-self
mechanism, characterized by fever and robust inflammation, will work for the body and against the disease.
Take-Home
Medications
Once your treatment program is stabilized into more or less of a
pattern, your attending will be able to prepare a preliminary take
home prescription.
Sources for Materials
PETER MARGO
Call to find out what he currently
1. During the 2nd or 3rd week of your stay, please get a
has available.
preliminary list from your attending physician. Patients are pre-
Phone: 1-514-937-3117
scribed many of the same medications, but there are always
e-mail: [email protected]
individual differences.
2. Prescription medications (thyroid, Lugol’s, Potassium Compound, etc.) can be purchased from CHIPSA and hand carried or
ordered from Peter Margo or STAT,S.A. to be shipped directly to
your home.
COFFEE
S.A.Wilson’s Therapy Blend
14041 Old Scugog Rd Unit #2
P.O. Box 76
Blackstock Ontario
3. Order coffee from S.A. Wilsons to be delivered directly to your
Canada LOB-1B0
home.
905-986-1444
4. Order vitamins online and/or make arrangements for your
at-home support team (family & friends) to find suitable sources
and purchase them so they will be at your home when you return.
6. Have family purchase first weeks worth of organic vegetables
before you head home.
Fax:986-5524
Toll free 866-266-4066
www.sawilsons.com
email: [email protected]
cost: $5.99 per pound
7. All vaccines must be hand carried on ice when you go home
STAT,S.A.
and are supplied in proper containers by CHIPSA.
C/O Amy Center
PO Box 437690
San Ysidro CA 92143
Phone: 011-52-664-680-1103
Fax: 011-52-664-6802529
STAT has most prescription
items used with the diet program. Contact them for price list
and availability.
Materials
Dosage
Places to check for supplies
See Rx sheet
POTASIUM COMPOUND
33.3 grams Potassium gluconate
33.3 grams Potassium acetate
33.3 grams Potassium phosphate (monobasic)
Dissolve the compound in 1 quart of distilled water. Rx will
be stated in teaspoons of the solution to be used in each
juice OR Rx can be stated as total number of teaspoons
per day to be delivered in divided doses in the juices
served throughout the day.
CHIPSA,
Peter Margo
STAT, SA.
LUGOL’S SOLUTION ½ STRENGTH
See Rx sheet
5 grams iodine
10 grams potassium iodide
distilled water to make 200 ml solute
Lugol’s solution is used by drops in juices (KI = 4 mg/drop;
I2 = 2 mg/drop)
CHIPSA,
Peter Margo
STAT, SA.
Jcrows.com
Clarkson Lab
Aquadirect.com
THYROID
Dessicated thyroid NOT sinthroid
CHIPSA,
Peter Margo or STAT, SA.
See Rx sheet
(usually 1-2 gr/day)
B12-Liver injectible
CHIPSA, Peter Margo or STAT
NEEDLES, SYRINGES
CHIPSA, Peter Margo or STAT
3 Tablets/day 2 hrs
WOBE MUGOS (Substitute for pancreatin)
trypsin 40 mg, chymotrypsin 40 mg, papain 100 mg, glan- after meals
dulae thymi extract 40 mg. (Enzyme activity: papain 100
mg = 270 F.I.P.-E, trypsin 40 mg = 29 m kat, chymotrypsin
40 mg = 200 m kat).
Peter Margo, STAT, SA.
COFFEE (for enemas)
Organic light roasted.
SAWilsons.com, Trader Joes, Health
Food Stores
PROBIOTIC
1 capsule first thing
®
Jarrow-Dophilus . Jarrow Formula probiotic containing, in AM
L. rhamnosus, L. casei, L. plantarum, L. acidophilus, B.
longum, B. breve, Pediococcus acidilactici, Lactococcus diaceytylactis.
Health Food Stores
Survival.com
VITAMIN A & D 50,000 IU Vit A, 10,000 IU Vit D3
daily in divided doses
Health Food Stores
HYDROCLORIC ACID + PEPSIN
®
Acidol (Key Company): Betaine HCL 260 mg, Pepsin
1:3000 230 mg, Raw pancreas 60 mg.
2 capsules with
meals
Peter Margo
STAT, SA.
Health Food Stores
NIACIN
B3 NOT time released.
1500 mg twice daily
Health Food Stores
Vitacost.com
PANCREATIC ENZYMES
®
Pancreatine : Lipase, Amilase, Protease
WobenzymeN can be used
1200 mg w/meals
CHIPSA, Peter Margo, STAT, SA.
Health Food Stores
VITAMIN E (dry)
D-alpha tocopheryl succinate
1000 iu w/ breakfast Health Food Stores
& dinner
COQ10
®
BREWER’S YEAST -- Lewis Labs or Kal
®
FLAXSEED OIL
Cold pressed flaxseed oil. Keep refrigerated.
400-600 mg/ day
COSCO, Vitacost.com
4 Tbsp per day
Health Food Stores
2 Tbsp per day
Health Food Stores
Index
Notes from GRO
Nutritional Immunotherapy Home Guide:
Acidol pepsin, 97
Appendix I: Supplements, 97
Appendix II: Enemas, 100
Appendix II: About the treatments, 108
Apple and banana, 70
Apple grapefruit cocktail, 89
Apple spice cake, 87
Apple streusel pie, 88
Apples, 69
Applesauce, 69
Apple-sweet potato pudding, 70
Apricot apple crumble, 91
Apricot sauce, 94
Apricot whip, 89
Apricots, 70
Artichoke hearts salad, 53
Artichokes, 53
Asparagus salad, 53
Asparagus, 53
B12-Liver Injection, 104
Banana and figs, 70
Banana cookies, 91
Banana, broiled, 70
Beet balls, 47
Beet salad with lime, 54
Beet salad, 28
Beet salad, 54
Beet soup, 92
Beets, 54
Beets, glazed, 94
Bell peppers & tomato sauce, 55
Bread crumbs, 80
Bread dressing, 80
Bread snack, 80
Bread, chapatis, flat bread, 84
Bread, Essene, 83
Bread, grains, 79
Bread, sourdough potato rye, 82
Bread, vida, 85
Bread, whole grain rye, 80
Breakfast, 23
Brewer’s yeast, 98
Broccoli salad, cold, 94
Broccoli Soup, creamed, 35
Broccoli, 55
Buttermilk dressing, 76
Cabbage orange salad, 45
Cabbage salad, 55
Cabbage, 55
Carrot raisin quick bread, 82
Carrot sauce, 57
Carrot-Apple juice, 21
Carrot-cauliflower Hippocrate’s soup, 38
Carrots and honey, 56
Castor oil day, 107
Castor oil pack, 106
Cauliflower and broccoli casserole, 56
Cauliflower and carrot sauce, 57
Cauliflower, 56
Celery Root salad, 31
Chamomile tea, 22
Chapatis, flat bread, 84
Chayote squash, 57
Cheese marinated onions, 77
Cheese, farmers, 78
Cheese, hoop, 78
Cherries, stewed, 70
Clay poultice, 107
Coffee enemas, 100
Coffee recipe, 22
Coffee, organic sources, 7, 116
Cole slaw, 32
Cole slaw, 56
CoQ10, 98
Corn and green onion casserole, 58
Corn cakes, 49
Corn Chowder Soup, 37
Corn on the cob, 41
Corn salad, 59
Corn with mixed vegetables, 59
Corn with orange juice, 58
Corn, 58
Cottage cheese load, 76
Cottage cheese, pot cheese, 75
Creamed corn, 58
Cultured dairy, 73
Currants, 71
Dairy, cultured, 73
Desert, pasha, 76
Dessert, carrot raisin quick bread, 82
Dessert, Fruit Ice, 42
Desserts, 87
Dilly beans, 95
Egg plant, baked, 59
Egg plant, stewed, 60
Eggplant tomato & panir, 44
Enemas, coffee, 100
Essene bread crust, 89
Essene bread, 83
Farmer’s cheese, 78
Feasting, 92
Fennel treat, 42
Fennel, squash and bell pepper Hippocrate’s
soup, 40
Flax oil, 100
French Apple Tarts, 90
Fruit combination, 71
Fruit Ice, 42
Notes from GRO: Index 1
Fruit salad, 56
Fruit, 69
Fruit, stewed combinations, 72
Garlic dressing, 37
Getting Organized, 3
Going Home, 113
Golden gravy, 94
Grains, 79
Grated Carrots & Apple salad, 35
Green bean & Jerusalem artichoke salad, 33
Green bean salad, 54
Green beans with orange juice, 54
Green beans with tomatoes, 37
Green beans, 41
Green beans, 53
Green chard rolls, 57
Green drink, 21
Green onions with tomato sauce, 59
Green peppers, 60
Green tomato mincemeat, 66
Gruel, 107
Harvest soup, 33
Healing Household, 4
Hippocrate’s Corn Chowder Soup, 37
Hippocrate’s soup stock, 25
Hippocrate’s soup, 25, 29
Hoop cheese, 78
Italian salad II, 47
Italian style salad dressing, 30
Italian Tomato Soup, 30
Italian Tossed Salad, 30
Jerusalem artichoke salad, 28
Juice preparation, 21
Juicers, 6
Juices and teas, 21
Kanjee (brown rice), 45
Kissel, 90
Kitchen supplies, 5
Lemon cauliflower soup, 40
Lentil soup, 32
Lima beans and squash, 60
Lima beans with mixed vegetables, 60
Mandarin orange salad, 36
Mango cream dessert, 90
Marinara sauce, 43
Meals & Menus, 41
Medications, 97
Medley of green vegetables in tomato sauce, 92
Niacin, 98
Nopales (cactus), 60
Oatmeal cake, 89
Oatmeal, 24
Old fashioned vegetable soup, 41
Onions and raisins, 61
Onions, cheese marinated, 77
Orange banana surprise, 89
Orange Hippocrate’s soup, 34
Organics, 7
Oriental Hippocrate’s soup, 45
Pain triad, 106
Pancreatic enzymes, 98
Parsley potatoes, 61
Pasha, cheese cake, 76
Patient Home Schedule, 13
Pea soup, 36
Peaches, stewed, 71
Pears, stewed, 71
Peas, 61
Peppermint tea, 21
Peppers, stuffed, 65
Pie crust, 88
Plum sauce, 71
Plums, stewed, 71
Pot cheese, 75
Potato puffs, 62
Potato salad II, 65
Potato salad with yogurt dill dressing, 41
Potato salad, 64
Potato salad, hot, 38
Potato soup, 39
Potato, cauliflower & peas, 44
Potatoes & carrots, 63
Potatoes & Swiss chard, 62
Potatoes, 61
Potatoes, mashed, 63
Potatoes, papas francais, 62
Potatoes, parsley, 61
Potatoes, red with garlic dressing, 37
Potatoes, red with garlic, 63
Potatoes, scalloped, 64
Potatoes, stuffed, 62
Potato-oatmeal cakes, 63
Potato-tomato with greens soup, 43
Prune and apricots, 72
Prune and banana whip, 72
Pumpkin pudding pie, 88
Pumpkin, baked with brown sugar, 67
Quinoa Tabouli, 34
Recipes, 19
Red and green salad, 95
Red cabbage and apple casserole, 92
Red cabbage, 55
Red potatoes with garlic dressing, 37
Rhubarb crumble, 90
Rhubarb, 72
Rice and veggies, 84
Rice, 84, 45
Rice, brown, 45
Rye, sour bread, 81
Rye, whole grain bread, 80
Salad dressing I, 31
Salad, asparagus, 53
Salad, beet, 28
Salad, beet, 54
Salad, broccoli cold, 94
Salad, cabbage, 55
Salad, cabbage-orange, 45
Salad, Carrots & Apples, grated, 35
Salad, Celery Root, 31
Salad, cole slaw, 32
Salad, cole slaw, 56
Salad, Fennel treat, 42
Salad, fruit, 56
Salad, green bean and Jerusalem artichoke, 33
Salad, green bean, 54
Salad, Italian II, 47
Salad, Italian Tossed, 30
Salad, mandarin orange, 36
Salad, potato salad with yogurt dill dressing, 41
Salad, potato, 64
Salad, Quinoa Tabouli, 34
Salad, red and green, 95
Salad, Sunchoke, 28
Salad, tomato with cottage cheese, 41
Salad, tossed greens 27
Salads, 27
Scalloped potatoes, 64
Schedules, 13, 14
Setting Up, 3
Soup & Salad Menus, 29
Soup, beet, 92
Soup, Cream of Broccoli, 35
Soup, Creamed tomato basil soup, 31
Soup, Fennel, squash and bell pepper, 40
Soup, Green Pea, 36
Soup, Harvest, 33
Soup, Hippocrate’s Carrot-cauliflower, 38
Soup, Italian Tomato, 30
Soup, lemon cauliflower, 40
Soup, lentil, 32
Soup, old fashioned vegetable, 41
Soup, Orange Hippocrate’s, 34
Soup, oriental Hippocrate’s soup, 45
Soup, potato, 39
Soup, Potato-tomato with greens, 43
Soup, tomato, 39
Sour cream, cottage cheese, 76
Sour rye bread, 81
Sourdough potato rye bread, 82
Sourdough starter, 79
Sourdough, 79
Sourdough, rye culture, 81
Spaghetti squash, 65
Spaghetti with beet balls, 46
Spinach dressing, 95
Spinach, 65
Stewed fruit combinations, 72
Stroganoff, veggie, 77
Stuffed peppers with yummy sauce, 77
Stuffed peppers, 65
Stuffed squash, 94
Sue’s chop suey, 45
Sunchoke salad, 28
Supplements, 97
Sweet potatoes, 66
Sweet potatoes, baked, 49
Swiss chard, 66
Thyroid, 99
Tomato basil soup, 31
Tomato sauce, 56
Tomato sauce, 66
Tomato sauce, raw, 66
Tomato soup I, 39
Tomato soup II, 39
Tomatoes stuffed, 66
Tomatoes, grilled, 66
Urea and creatine, 112
Vegetable chowder, 48
Vegetable pasta, 42
Vegetables, cooking instructions, 51
Vegetables, mixed, 67
Veggie loaf, 95
Vida bread, 85
Vital orange, 101
Vitamin E, 100
Water, purified, 8
Whole grain rye bread, 80
Winter squash with honey, 67
Yams, 67
Yams, baked, 49
Yoguefort salad dressing, 76
Yogurt cheese, 74
Yogurt, 74
Yummy sauce, 77
Zucchini and company, 49
Zucchini and rice, 67
Zucchini in tomato sauce, 68
Zucchini pesto, 42
Zucchini with tomato and oregano, 43
Zucchini, 67
Zucchini, carrots and raisins, 68
Notes from GRO: Index 3

GHA Home Guide Cover - Gerson Research Organization

Transcription

Similar documents

How to put it all together. What you`ll need.

Chicken Salpicon Happy for Health

ECCU1 - CUES

shellfish risotto

SPICY PICKLED JALAPEÑO AND ARTICHOKE DIP

ZATARAIN`S® CREOLE JAMBALAYA

Muffaletta Sandwich

Rabbit Tamale Pie

TVCCA SENIOR CAFE FEBRUARY 2016

RCD Insert - Heritage