GHA Home Guide Cover - Gerson Research Organization
Transcription
GHA Home Guide Cover - Gerson Research Organization
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. Notes from GRO: Setting Up 3 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 Notes from GRO: Setting Up 5 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. 6 Nutritional Immunotherapy Home Guide 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.” Notes from GRO: Setting Up 7 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. 8 Nutritional Immunotherapy Home Guide 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. Notes from GRO: Setting Up 9 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. 10 Nutritional Immunotherapy Home Guide 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. Notes from GRO: Setting Up 11 DATE TIME TEMP PULSE CHIPSA fax number: 011-52-664-2908 12 Nutritional Immunotherapy Home Guide 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 Tricalcium phosphate Just before drinking, add: (No Lugol's solution) Potassium compound Tricalcium phosphate 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. 22 Nutritional Immunotherapy Home Guide 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. Notes from GRO: Recipes 23 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! 24 Nutritional Immunotherapy Home Guide 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 26 Nutritional Immunotherapy Home Guide 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. Notes from GRO: Recipes 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 28 Nutritional Immunotherapy Home Guide 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 Mealtime Supplements Juice PLAIN OLD “NEW” HIPPOCRATE’S SOUP Christeene Hildenbrand 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. Notes from GRO: Recipes 29 “ITALIAN-TOMATO” HIPPOCRATE’S SOUP Christeene Hildenbrand 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 Mealtime Supplements 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 Christeene Hildenbrand 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 30 Nutritional Immunotherapy Home Guide CREAMED TOMATO BASIL SOUP Christeene Hildenbrand 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 Primer, Hospital La Gloria 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 Notes from GRO: Recipes 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 Mealtime Supplements 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. 32 Nutritional Immunotherapy Home Guide HARVEST SOUP Christeene Hildenbrand 1 Cup potato, chopped ½ Cup onion, chopped 1 Cup sweet potato chopped 1 Cup winter squash, chopped 2-3 cloves garlic, minced 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 Mealtime Supplements Juice soup stock if needed. Add corn kernels and parsley. Serve hot. GREEN BEAN & JERUSALEM ARTICHOKE SALAD Christeene Hildenbrand 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. Notes from GRO: Recipes 33 ORANGE HIPPOCRATE’S SOUP Christeene Hildenbrand 1 quart Hippocrate’s soup stock 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 Mealtime Supplements 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 34 Nutritional Immunotherapy Home Guide (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 Mealtime Supplements 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. Notes from GRO: Recipes 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 Mealtime supplements 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. 36 Nutritional Immunotherapy Home Guide 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. Notes from GRO: Recipes 37 HIPPOCRATE’S CARROT-CAULIFLOWER SOUP. 1 Cup onion, diced. 1 quart Hippocrate’s soup stock 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 chopped parsley 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. 38 Nutritional Immunotherapy Home Guide 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. Notes from GRO: Recipes 39 LEMON CAULIFLOWER SOUP Christeene Hildenbrand 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. 40 Nutritional Immunotherapy Home Guide 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 Mealtime supplements 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. Notes from GRO: Recipes 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. 42 Nutritional Immunotherapy Home Guide 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. Notes from GRO: Recipes 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 Mealtime supplements 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. 44 Nutritional Immunotherapy Home Guide “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 Mealtime Supplements 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. Notes from GRO: Recipes 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) 3-5 cloves garlic, minced 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. 46 Nutritional Immunotherapy Home Guide 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 2-3 cloves garlic, minced 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 Primer, Hospital La Gloria 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. Notes from GRO: Recipes 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. 48 Nutritional Immunotherapy Home Guide 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 Hippocrate’s soup stock 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. Notes from GRO: Recipes 49 50 Nutritional Immunotherapy Home Guide 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) Notes from GRO: Recipes 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 52 Nutritional Immunotherapy Home Guide ARTICHOKES Primer, Hospital La Gloria 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 Primer, Hospital La Gloria 1 Lb green beans ASPARAGUS Primer, Hospital La Gloria 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). Notes from GRO: Recipes 53 GREEN BEAN SALAD Rosaria Jasso BEET VEGETABLE DISH Primer, Hospital La Gloria 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” Hospital Del Sol, 1991 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 Primer, Hospital La Gloria Boil beets, whole, unpeeled until tender. Discard cooking water. Rub peels off then slice. BAKE or BOIL beets in their jackets. Add grated carrot. 54 Nutritional Immunotherapy Home Guide 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 Primer, Hospital La Gloria 1/2 cabbage, shredded BROCCOLI Primer, Hospital La Gloria 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 Primer, Hospital La Gloria 1/2 cabbage, shredded thinly 1 large tomato 1 onion, diced 3-4 Tbsp apple cider vinegar sage or pinch of marjoram (continued) Notes from GRO: Recipes 55 CAULIFLOWER & BROCCOLI CASSEROLE “Coliflor, Brocoli y Salsa Tomate” Hospital Del Sol, 1991 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. 56 Nutritional Immunotherapy Home Guide 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” Hospital Del Sol, 1991 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 Hippocrate’s soup stock 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) Notes from GRO: Recipes 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 Primer, Hospital La Gloria 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” Hospital Del Sol, 1991 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 Hippocrate’s soup stock 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. 58 Nutritional Immunotherapy Home Guide 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” Hospital Del Sol, 1991 Corn Tomato, chopped Onion, chopped Bell pepper, chopped Sauce can be ground in the blender or mashed. Pour over the onions and serve. BAKED EGG PLANT Primer, Hospital La Gloria Apple cider vinegar Hippocrate’s soup stock 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 Hippocrate’s soup stock (continued) Notes from GRO: Recipes 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 Primer, Hospital La Gloria 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) 60 Nutritional Immunotherapy Home Guide 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 Primer, Hospital La Gloria 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 Primer, Hospital La Gloria 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 Notes from GRO: Recipes 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. 62 Nutritional Immunotherapy Home Guide CHARD, MASHED 3 large potatoes Hippocrate’s soup stock 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.” Bell pepper, chopped 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 Bell pepper, chopped 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) Notes from GRO: Recipes 63 Potato cakes, Cont. HOT POTATO SALAD Smooth Tomato Salsa “Enselada de papas” Hospital Del Sol, 1991 Tomatoes, chopped Onion, chopped 4 potatoes Garlic, chopped 2 laurel leaves (bay leaves) Bell pepper, chopped 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 chopped parsley 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 Primer, Hospital La Gloria 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 64 Nutritional Immunotherapy Home Guide SPINACH “Espinacas” Hospital Del Sol, 1991 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 Primer, Hospital La Gloria SWEET POTATOES Primer, Hospital La Gloria 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 Hippocrate’s soup stock SPAGHETTI SQUASH WITH CHUNKY TOMATO SAUCE Rosaria Jasso Spaghetti squash Tomatoes Garlic Onions Bell peppers Hippocrate’s soup stock 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. Notes from GRO: Recipes 65 TOMATOES, GRILLED Primer, Hospital La Gloria TOMATO SAUCE Primer, Hospital La Gloria 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. 66 Nutritional Immunotherapy Home Guide 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” Hospital Del Sol, 1991 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 Primer, Hospital La Gloria 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. Notes from GRO: Recipes 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 Bell pepper, chopped Tomatoes, chopped Garlic, minced Hippocrate’s soup stock 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. 68 Nutritional Immunotherapy Home Guide 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. Notes from GRO: Recipes 69 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. 70 Nutritional Immunotherapy Home Guide 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. Notes from GRO: Recipes 71 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. 72 Nutritional Immunotherapy Home Guide 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- Notes from GRO: Recipes 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. 74 Nutritional Immunotherapy Home Guide 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! Notes from GRO: Recipes 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 76 Nutritional Immunotherapy Home Guide 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. Notes from GRO: Recipes 77 78 Nutritional Immunotherapy Home Guide 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. Notes from GRO: Recipes 79 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 Primer, Hospital La Gloria 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 Primer, Hospital La Gloria 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. 80 Nutritional Immunotherapy Home Guide 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. Notes from GRO: Recipes 81 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 82 Nutritional Immunotherapy Home Guide 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. Notes from GRO: Recipes 83 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.” 84 Nutritional Immunotherapy Home Guide 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. Notes from GRO: Recipes 85 86 Nutritional Immunotherapy Home Guide 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. Notes from GRO: Recipes 87 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) 88 Nutritional Immunotherapy Home Guide 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. Notes from GRO: Recipes 89 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) 90 Nutritional Immunotherapy Home Guide 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. Notes from GRO: Recipes 91 92 Nutritional Immunotherapy Home Guide 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. Notes from GRO: Recipes 93 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 94 Nutritional Immunotherapy Home Guide 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 Notes from GRO: Recipes 95 96 Nutritional Immunotherapy Home Guide 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. 98 Nutritional Immunotherapy Home Guide 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. Notes from GRO: Appendix 99 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. 100 Nutritional Immunotherapy Home Guide 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. Notes from GRO: Appendix 101 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. 102 Nutritional Immunotherapy Home Guide 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 Notes from GRO: Appendix 103 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) 104 Nutritional Immunotherapy Home Guide 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). Notes from GRO: Appendix 105 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. 106 Nutritional Immunotherapy Home Guide 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. Notes from GRO: Appendix 107 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 108 Nutritional Immunotherapy Home Guide 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. Notes from GRO: Appendix 109 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 110 Nutritional Immunotherapy Home Guide 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. Notes from GRO: Appendix 111 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. 112 Nutritional Immunotherapy Home Guide 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. Notes from GRO: Appendix 113 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. 114 Nutritional Immunotherapy Home Guide 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 2 Nutritional Immunotherapy Home Guide 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