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, especially when consumed raw. Gerson persons of course know that watercress is an important part of the Gerson Green Juice. Two 2010 studies from the British Journal of Nutrition and Biochemical Pharmacology showed that watercress even has the ability to suppress breast cancer development.
This healthy dish makes a tasty and colorful addition to any meal!
- 3 beets (peeled and cubed)
- 1/2 yellow onion (chopped)
- 1 lemon (fresh juiced/squeezed)
- 1/2 bunch watercress (roughly chopped)
Place the chopped yellow onions in the bottom of a cooking pot, then layer the beets on top. Cook on the stove on low heat for 45 minutes. Do not mix or stir the beets and onions, keep them layered in the pot.
Remove the beets and onions from the pot, and strain out any liquid. Allow to cool.
Toss the beets and onions with the raw watercress in lemon juice, and serve!
Bonus tip: If you have leftovers, just toss it in with your usual salad the next day!
You can find this and other tantalizing recipes in the
NEW Gerson Therapy Cookbook!
Recipe by Jen Engeran
Jen Engeran is the Head Chef at the Gerson Institute. Jen helps prepare lunch every day at the Gerson Institute. Jen is also in charge of preparing all the food and menus for our large events such as our Gerson Basics Workshop.
When she’s not in the kitchen, Jen loves cycling, surfing, triathalons and photography.
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