I'm trying a few Gerson recipes before my July 1 experiment begins just to...just because...well, because I'm jumping the gun. As usual.
I tried the Zucchini and Potato Bake last week. It was delicious! I served broccoli burgers with it- not a Gerson recipe but so good! I had to more than double the recipes to feed the gang!
The veggies were not from my garden but they were all local and organic-
Once the veggies are prepared, it's time to layer--
The broccoli burgers were a cinch-- just process--
then form patties and bake--
Viola!
Now, from my backyard garden---GREEN TOMATOES--
from which I prepared---
FRIED GREEN TOMATOES!
A family favorite around here! And yes, it is a movie. But in the south, it's also a scrumptious side dish! I served these with string beans (from the garden) and potatoes, and grilled flounder fillets AND totally forgot to take a picture of the meal! For those of you who count calories, as far as I can tell, one friend green tomato had about 74 calories in it. Well worth it too! And I'm not telling you how many I ate. Sigh.
I don't have the recipe for the fried green tomatoes because it's one of those recipes that I just do- I don't follow a written recipe.
However, here are the recipes for the casserole and the burgers!
Zucchini and Potato Bake (2 servings)
(this recipe came from
Healing the Gerson Way)
1 lb zucchini
1 lb potatoes
2 medium onions
2 cloves garlic
10 oz yogurt (I didn't use the yogurt because I thought I had plain but it was vanilla..oops)
Finely slice zucchini, potatoes and onions. Place alternate layers of each in casserole dish, adding a sprinkling of crushed garlic between layers. Cook in oven at 350 degrees for about an hour and a half. Add second garlic clove to yogurt. When dish is cooked, spread yogurt on top.
Broccoli Burgers (makes 4 burgers)
(this recipe came from
One Green Planet)
Ingredients:
1/3 cup dry couscous (I used brown rice because I forgot to buy couscous)
1 cup water
1 1/2 cups broccoli florets
2 tsp olive oil
1/2 cup chopped scallions
1/2 cup chopped yellow onion (I used a vidalia onion)
2 tsp ground cumin (Ick...I skipped this ingredient)
1- 15 oz can chickpeas, rinsed and drained
1 TBS sesame tahini (I didn't use this because do you know how much tahini sauce cost??????)
1/2 cup panko bread crumbs (don't like panko, used my gluten free bread crumbs)
There is Tahini Dressing for the burger, which I didn't make, but here's that part:
1/3 cup sesame tahini
1/3 cup water
1/4 cup plus 1 TBS fresh lemon juice
2 garlic cloves, chopped
3/4 tsp sea salt
Directions:
- Preheat your oven to 400 degrees Fahrenheit.
- In a small pot, bring the water and couscous to a boil. (I skipped these 3 steps because I just made some brown rice and used that)
- Remove from heat immediately and allow the couscous to sit in the pot for 10 minutes to soak up the water.
- Steam the broccoli in a steamer for 5-7
minutes
- In a skillet, heat the olive oil over medium heat and add in the
onion and scallions, stirring occasionally for 3-5 minutes until the
onion softens.
- Remove the onions from the heat and stir in the cumin.
- Place couscous, broccoli, onion mix, chickpeas and sesame tahini in a food processor and combine.
- Pour the mixture into a bowl and stir in the bread crumbs.
- Form it into patties and place the patties on a cookie sheet--I sprayed a little organic olive oil on the pan.
- Bake for 50 minutes, turning the patties over halfway through. You’ll know they are done when the tops begin to brown.
- To make the tahini sauce, place all ingredients in a food processor and blend until combined, for about 30 seconds.
- Top your burgers with the sauce and anything else you like on a burger and ENJOY!
I have discovered a website called Calorie Count that is good for determining the caloric value of recipes. Using the site, the zucchini/potato bake has about 241 calories per serving and the burgers have about 161 WITHOUT the sauce.
What's cooking in your kitchen?
