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.
After-Gerson: Are you tired of the same old Thanksgiving dinner? You’ll enjoy these lovely roasted vegetable stacks layered with a sage seasoned quinoa. Naturally gluten-free and vegan, all of the best and oh so easy!
- 3 large red beets, sliced into 9 slices
- 1 large butternut squash, peeled and sliced into 9 pieces
- 1 tbsp coconut oil, extra virgin
- 3 cups beet greens, stems removed
- 1 cup quinoa
- 2 cups vegetable broth
- 3 cloves of fresh garlic minced
- ¼ cup nutritional yeast
- 1 tsp onion powder
- 1 tsp each: dried thyme, sage, parsley
- Celtic sea salt and ground pepper, to taste
- 1 tbsp chia seeds
- 3 tbsp water
- 1 tbsp hemp seeds
Instructions: Rinse quinoa in a fine sieve until water runs clear, drain and transfer to a medium pot, add broth, garlic, nutritional yeast, onion powder, thyme, sage, parsley, celtic sea salt and ground pepper and bring to a boil. Cover, reduce heat to medium low and simmer until water is absorbed, 15 to 20 minutes. Set aside off the heat for 5 minutes; uncover and fluff with a fork. Mix chia seeds with water and set aside. When quinoa is cooled add chia mix to quinoa. While quinoa cooks rub Beets and Butternut Squash with 2 tsp of coconut oil. Lay beets and squash out on parchment lined baking sheet and sprinkle with celtic sea salt and fresh cracked black pepper. Bake squash and beets in 350 degree oven for 10-15 minutes until both are tender. While beets and squash bake press quinoa mixture into 3” ring molds to ½” thickness. After beets and squash cool cut rounds with 3” ring to make uniform stacks. Stack beet, squash and quinoa and garnish with smaller cut rounds of both beet and squash. Sauté beet greens with 1 tsp coconut oil, season with salt and pepper. Add greens to serving plate and add vegetable stack to greens and sprinkle with hemp seeds. Serve at room temperature and enjoy.
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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.