Gerson-friendly Halloween Treat

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Sink your fangs into this Gerson-friendly Halloween Treat – so healthy it’s spooky! While living a Gerson-friendly lifestyle means no ghastly treats, it doesn’t mean Halloween has to be grim! Chef Eric has something creepily delicious brewing in his cauldron…

Bell Pepper Jack-O-Lanterns ‘n’ Zucchini Spaghetti Brains
with Blooody Tomato Sauce

Bell Pepper Jack-o-Lantern 'n' spaghetti brains


Bell Pepper Jack-o-Lanterns ‘n’ Zucchini Spaghetti Brains
3 bell peppers
2 medium zucchini or other summer squash

Yield: 3 jack-o-lanterns with plenty o’ brains

Blooody Tomato Sauce
3 large, ripe tomatoes, chopped
1 medium onion, roughly chopped
3 cloves garlic
1 tablespoon of chopped parsley
Pinch of chopped rosemary or thyme

Yield: 2 cups


Jack-O-Lanterns “n” Zucchini Spaghetti Brains

  1. Preheat oven to 350 ℉.
  2. While sauce is cooking, saw off the very tops of the bell peppers. Discard the seeds and scrape out the peppers’ guts. Use a paring knife to carefully carve jack-o-lantern faces into the bell peppers.
  3. Spiralize zucchini into spaghetti-like strands.
  4. Stuff the zucchini spaghetti brains back into the emptied Jack-o-lantern heads. Make sure to pull bits of the stringy brains out through the eyes, nose and mouth.
  5. Place Jack-o-lanterns in an oven-safe dish. Pour Blooody Tomato Sauce over each, letting the sauce drip deep down into the Jack-o-lantern heads. Place their sawed-off skull caps back on to contain the brains and blood.
  6. Bake, uncovered, for 20 minutes, or until the Jack-o-lantern heads begin to shrivel and shriek from the heat.
    Note: This recipe requires the use of a Spiralizer or other similar spiral vegetable slicer.

Bloody Tomato Sauce

  1. Cook tomatoes, onion, garlic, and herbs uncovered on medium heat until the tomatoes begin to break apart. Use the back of a large spoon to mash them to speed up this process. Reduce heat to low to maintain a slight simmer, and cover. Cook for 25 minutes.
  2. Put cooked mixture through a food mill to remove skins and seeds.


  1. Put drained tomatoes, onion and garlic in a blender and blend until preferred consistency is reached. Add remaining liquid if needed.
  2. Place all ingredients, uncooked, in a blender and blend until smooth.
    Note: To ensure a thick, rich sauce, strain extra juice from tomatoes before putting them through a food mill. Add this extra juice to Hippocrates Soup.

Photo and Recipe by Eric Freeman and Nicole Ferrer

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