Feed on
Posts
Comments

I made myself this dish – albeit with a handful of chickpeas and a sliced clove of garlic – almost every day for lunch in Grade 11.

I adapted this recipe for a neighbour for whom I was doing some Gerson cooking for her anti-cancer diet. The Gerson Protocol limits herbs, aromatics and other concentrated flavours, but my neighbour really needed the extra pizzazz of the herbs, hence the relatively generous quantity. The Gerson protocol also limits cooking temperature, but my time was too limited to experiment with different oven temperatures and cooking times, so I just chose the lowest temperature I knew would work.

Gerson prefers unpeeled potato, but my friend was sick of potato skins, so I have used peeled potatoes in all my Gerson recipes.

 

Veggie stew

December, 2007

 

Ingredients

½ a baking potato, peeled

1 smallish tomato

1/3-1/2 a medium yellow or red onion

1 very small or part of a larger zucchini

1 or 2 pinches of a savoury herb: thyme, oregano or rosemary are ideal

A little water (optional)

 

Method

Preheat the oven to 325º

Wash the vegetables and get out a small oven-safe covered dish.

Cut the tomato in half and slice the halves into very thin slices.

Cut the zucchini into very thin rounds, or if it is a large zucchini, halve it lengthwise first.

Peel and halve the potato, cut the half in two, and slice the halves into very thin slices.

Cut the onion into very thin slices.

Place all the ingredients in the roasting dish with the herbs and combine thoroughly.

Add a bit of water (1-2 tbsps) if desired.

Note on portions: It’s useful to think of the dish in these terms – 1 part potato, 1 part tomato, and 1 scant part each zucchini and onion.

Bake covered until the potato is tender, stirring every 10 minutes or so.

Will take 20-30 minutes minimum at that low temperature.

 

Suggested modifications

·         If you like your zucchini tender but not soft, cook everything but the zucchini for 10 minutes, then add the zucchini and stir.

·         Add a handful of cooked beans before cooking.

·         Other vegetables are worth trying.

·         A little bit of oil and/or vinegar added before serving would make it more like a warm salad.

·         A small minced clove of garlic is nice if you like garlic.

 

*Makes 2 small or 1 large serving.

Feel free to use, adapt, share and/or publish these recipes – credit “Natalie Lanoville” please.

Leave a Reply