A strategy for cooking Gerson cuisine.
Tapping into the ancient wisdom of Ayurveda (the traditional natural healing system of India) is one way of getting to know your produce. Ayurvedic cooking can help us understand these intrinsic qualities. According to both Ayurveda and the Gerson Therapy right diet is the essence of disease prevention and few if any diseases can be healed without it. Ayurvedic cooking methods are not limited to Indian cooking and can be integrated into Gerson cooking. I will be utilizing the concept of or taste to explain how you can combine Gerson approved ingredients to create delicious meals. Lets explore the tastes and intrinsic qualities available to our palates. They are:
* Pungent (spicy or hot)
* Light or Heavy
* Hot (increase digestion) or
* Cooling (decrease digestion)
* Oily or Dry
Balancing tastes and qualities will help us to easily create great Gerson meals. I recommend the following steps:
Ask yourself, "What is the predominant flavor (intrinsic quality) of each individual vegetable I have available in my home or refrigerator?"
* Garlic = hot & pungent
* Yogurt = sour, cooling & oily
* Onion = sweet & pungent
* Lettuce = light & cool
* Radish = pungent & hot
* Greens = bitter & salty
* Carrot = sweet
* Asparagus = sweet & cool
* Potato = cooling & dry
* Pumpkin = sweet & heavy
Which items are high in water content and therefore usable as layers for cooking other vegetables?
Onion, Summer Squash, Apple, Tomatoes, Oranges, Grapefruit & Lemons
* Try layering onion and orange segments (peeled) on the bottom of a pot when cooking cauliflower.
Next begin pairing up some of the items you have in your home according to their tastes. It often works best if you pair opposite qualities to balance the flavors of the end result. For example pairing (sweet) tomatoes with (hot and pungent) garlic is always a winner. But maybe you did not think about pairing bitter and salty greens with sweet and sour oranges and lemons.
Now think about the qualities of light or heavy and oily or dry, which will create the mouth-feel that all too often makes or breaks a dish. An example may be baking (cooked) vegetable-laden brown rice in red bell peppers and finishing it off with a tangy lemon yogurt sauce. Here we have the sweet, heavy and moist attributes of rice blended with the sweet, light and oily red bell pepper and finished with the sour, cooling yogurt.
To some of you this all may sound daunting while to others it can be exciting and challenging. I highly recommend that first and foremost you make it fun and start off simple. Perhaps to begin with using only three ingredients. Then work your way up to creating a Gerson sauce that is sweet, pungent, slightly salty, sour and heavy. An answer for those qualities could be a creamed spinach sauce made with orange juice, garlic and yogurt.
The possibilities are endless and hours of fun. After all, you spend most of your time at the Gerson Nurse's Station (a.k.a. The Kitchen) why not make it a fun learning experience. Soon combining intrinsic qualities of fruits, vegetables and herbs will come as second nature.
The following is one of my favorite Gerson meals to make.
Sweet Brown Rice Stuffed Red Bell Peppers with Tangy Yogurt Sauce 1 cup rice (rinse & strain water out) 1 1/2 cups water 2 medium tomatoes (diced) 1/2 medium red or yellow onion (diced) 4 cloves garlic (minced or pressed) 1 stalk celery (diced) 1 cup asparagus (diced) Combine above ingredients in a small cooking pot. Cook on low flame until all water has been absorbed and rice is cooked. Approximately 45 minutes. Red Bell Peppers 5 or 6 peppers (depending on size) Cut the tops off of bell peppers and de-seed to create a bell pepper bowl. When rice is finished stuff peppers and stand them up in a glass baking pan with a 1/4 cup of water placed in the bottom. Bake at 350[degrees] for one hour or until bell peppers are soft. Tangy Yogurt Sauce 2 cups yogurt 1/3 cup lemon 1/4 cup cilantro (minced) 2 cloves garlic (pressed) Mix above ingredients in a small bowl or Pyrex measuring pitcher. When bell peppers are finished remove them from baking pan to a serving dish and pour 3 tablespoons of Tangy Yogurt Sauce on top of each rice-stuffed bell pepper.
by Susan Duniphin, Chef, Special Events
|Printer friendly Cite/link Email Feedback|
|Publication:||Gerson Healing Newsletter|
|Date:||Sep 1, 2008|
|Previous Article:||Shades of green.|
|Next Article:||Sharlene Stump, metastasized breast cancer.|