Lentil veggie loaf and pumpkin harvest rice are some Gerson recipes suitable for the holiday season. These recipes were developed by the Gerson Institute in San Diego, California. All-natural, organic ingredients are recommended to maximize the nutritional benefits of the Gerson diet.
To make a lentil veggie loaf, combine 1 1/2 cups of cooked lentils, 3 tablespoons of fresh parsley and 3/4 cup plus 6 tablespoons of diced eggplant in a food processor until blended. Transfer the mixture to a large bowl, and stir in an additional 1/2 cup of lentils, 1 tablespoon of parsley and 1/4 cup plus 2 tablespoons of eggplant. Shape the vegetables into a loaf, place in baking dish and cover. Cook 45 minutes at 300 degrees Fahrenheit, uncover and top with tomato sauce, and then bake an additional 30 minutes at 325 degrees.
Pumpkin harvest rice combines 2 cups of cooked brown rice with 1 cup of fresh pureed pumpkin, 1 1/2 tablespoons of raw apple cider vinegar and 1 tablespoon of maple syrup. Gently mix these ingredients until the rice is coated, and then stir in 1 diced Fuji apple, 1 small diced onion, 2 tablespoons of minced parsley and 1/4 cup of soaked organic raisins. Heat on the stove top or in the oven until warm, and serve immediately.