This cauliflower dish is a favorite among the staff at the Gerson Institute. It consists of cauliflower slow-cooked using Dr. Gerson’s method, topped with a creamy, slightly-sweet carrot sauce.
Are you getting ready for the holiday season? We certainly are! Today we are happy to present a brand-new free e-book: The Gerson Guide to the Holidays! Gerson staff members Liz Cook and Alexandra Bacaj were inspired to write this book by the many courageous Gerson patients who chose to heal naturally and who […]
Nothing ushers in the fall season like pumpkins. I’ve always seen them as the mascot of autumn, bright and festive and fun – not to mention delicious and packed full of nutrition. A cup of cooked pumpkin is loaded with vitamins A and C and is a powerhouse of potassium. Like carrots and butternut squash, […]
Our Beet and Watercress Salad pairs soft, cooked beets and onions with raw watercress, all topped off with tangy lemon juice. This recipe, while simple, contains two awesomely detoxifying ingredients: beets and watercress. Beets contain phyochemicals called betalains, which have great anti-inflammatory and antioxidant properties. Watercress is also an incredibly healthy food packed with phytonutrients, […]