In the last post I shared the food medicine schedule I am currently on. If you saw that post you probably noticed there is a lot of repetition, and you’re right. Unlike juice feasts I have done in the past were I constantly vary what I put in each juice, there is no variation to the primary recipes used in this food medicine protocol. The variety, on the Gerson therapy, comes in what raw or slightly cooked vegetables and fruit I choose to have at lunch and dinner (with the required soup and potato).
In the juice alone, that’s equal to (a day):
4 large heads of greens
1 bell pepper
35 carrots
8 apples
1-2 oranges
Here are the primary recipes (as vegetables vary in water content approximate amounts provided):
Orange Juice: 8oz, fresh pressed only
1 large orange (or 2 small)
Green Juice: 8oz, fresh pressed
2 wedges red cabbage
¼ small green bell pepper (capsicum)
Escarole
Endive
Chard (silver beet)
Watercress
Romaine
Red leaf lettuce
1 medium green apple, cored, don’t peel
This is what I do to prep (and portion out) the vegetables that will be used for the green juice: Since I need to prep veggies for four green juices a day, I take four large bowls and evenly divide a head of chard, a head of romaine, a head of red leaf lettuce, and endive amongst the four bowls. To that I add a couple wedges of red cabbage and a few pieces of escarole and watercress. I soak, wash, and spin dry the contents of each bowl and place it in organic cotton bags until it is time to make the juice. I also have the apples and pepper washed and ready to go too, but I leave them in separate bags as to not squash and bruise the greens. I almost always get 8oz of juice per bag, however on the occasion it makes more I give the extra portion to my hubby!
Carrot/Apple Juice: 8oz, fresh pressed
3-4 large carrots
1 granny smith apple, cored, don’t peel
Carrot Juice: 8oz, fresh pressed
5 large carrots
* All produce must be organic.
* Juice is prepared using a Norwalk hydraulic press juicer.
Here’s a picture of lunch my sweet mom made for me on Wednesday!
Hippocrates Soup, Salad and Potato with chives and garlic infused flax oil
Hippocrates Soup – 4 portions/two days
1 medium celery knob (or 3-4 stalks of celery)
2 cloves garlic (or to taste, I like to use a lot)
2 small leeks
1 ½ lbs of tomatoes
2 medium onions
1 lb potatoes
handful of parsley
What to do:
Wash veggies and then cut the vegetables coarsely into ½ inch cubes. Put in large pot, and add enough pure water to just cover the vegetables. Bring to a boil then lower heat and simmer slowly for 1 ½ – 2 hours or until the vegetables are soft. Put the cooked vegetables through a food mill in small portions. Allow soup to cool before putting in the fridge. I use any ‘extra’ portions as part of the broth to make bean soup for my hubby!
In the next post I’ll share the rationale behind the very specific foods prescribed on the Gerson therapy.
’till then…
All love from my kitchen apothecary to yours,
Treesa
