Today is my 12th “official” Gerson day! I’ve been taking a few weeks off from the blog as I figure out my daily schedule and try to keep up with the juices, enemas, meals and all the prep in between, as well as having a few off days in there.
A few weeks ago I was fortunate enough to go on a little road trip up to the Sunshine Coast with my Mum to see a Gerson therapist, and it was such a good experience.
Things are going great so far and I’m seeing some improvements in my health already. The food has been challenging, especially the no salt and fat. Hopefully I’ll have some recipes to share once I really get the hang of it. Until then, I’ll be sharing some recipes that I never got around to posting.
I’m really excited to be able to share my Gerson journey with you, and I’ll be posting a ‘day in the life’ kind of blog soon so you can see what a Gerson day looks like.
Todays recipes is one that I was going to include in Living on the Vedge, but decided not to include it while editing the book. It’s an amazing recipe, which I hope says something about the recipes that actually did make the cut in the book. Have you got your copy yet? 
- 1 large eggplant
- ⅔ cups besan flour (also known as chickpea or garbanzo)
- ½ cup water
- ⅔ cup almond meal
- ¼ cup nutritional yeast
- 2 Tbsp arrowroot powder
- 2 Tbsp dried italian seasoning
- 1 tsp salt (I like salt flakes here)
- Roasted marinara sauce
- Dairy-free mozzarella cheese
- basil leaves
- Preheat oven to 190°C / 375°F. Line a cookie baking tray with parchment paper.
- Slice the egglant into 1cm thick slices.
- In a bowl, add the besan flour and then slowly add the water to combine.
- In a separate small bowl, combine all ingredients for the bread coating.
- Dip each eggplant slice into the wet coating, let it drip for a few seconds then add to the bread coating. Lay the slices on the baking tray.
- Bake for 10 minutes, flip the eggplant and bake for another 10 minutes.
- Spoon on the marinara and then the cheese sauce on each slice. Bake another 10 - 15 minutes.