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-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
- Preheat oven to 350 ℉.
- 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.
- Spiralize zucchini into spaghetti-like strands.
- 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.
- 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.
- 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
- 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.
- Put cooked mixture through a food mill to remove skins and seeds.
- Put drained tomatoes, onion and garlic in a blender and blend until preferred consistency is reached. Add remaining liquid if needed.
- 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