After Gerson: A reflection on attitude. Everyday I am faced with being the odd one out. I choose to live outside the box. When I am the only vegan at the table I feel blessed to know at every meal I get to choose to do what is right for my body. Yes I miss pizza, but not the bloat and rosacea that follows. Yes I love peanut M&M’s, but not the nausea, headache and foggy brain that follows. I now have my new favorite foods and am in continual search for more new to me favorite foods. One of my most recent favorites is raw cashew cream. This creamy awesomeness added to my morning gluten-free oats with organic strawberries is well just a party in my mouth. I am not missing out on anything, to me everyone else is that chooses the S.A.D. way of eating.
Apple Pie Spice Amaranth Breakfast – see Gerson modification after recipe directions.
- 1 cup amaranth
- 3 cups water
- 2 tbsp apple butter
- 1 tsp apple pie spice
- 1 granny smith apple
- 2 tbsp pecans
- 1 tbsp maple syrup
- Directions:Cook the amaranth (this may be done the night before): Mix the water and amaranth in a saucepan and heat to boiling. Turn heat to low, and let simmer for 20-25 minutes. Stir every 5 minutes to keep amaranth from settling onto bottom of pan. Amaranth can be left to cool in covered pan until morning reheat.
Before reheating separate out 2 servings into 8 ounce jars and refrigerate for following morning reheats. Reheat single serving with a little water to creamy consistency.
Chop apple into small pieces, chop pecans.
Place cooked warm amaranth into serving bowl, top with apple butter, apples and pecans, sprinkle with apple pie spice. Drizzle maple syrup over top and enjoy.
For those following a Gerson protocol, ask your practitioner if amaranth is an ok substitution for quinoa. Also swap out the apple pie spice for allspice and leave out the pecans.