Gerson Juicing Recipes

Table of Contents

1. Overview and Equipment Note
2. Recipe 1: Orange Juice (Breakfast)
3. Recipe 2: Apple-Carrot Juice
4. Recipe 3: Pure Carrot Juice
5. Recipe 4: Green Juice
6. Recipe 5: Grapefruit Juice (Optional)
7. Recipe 6: Hippocrates Soup
8. Recipe 7: The Special Soup of Dr. Gerson
9. Recipe 8: Gerson Oatmeal
10. Recipe 9: Baked Potato
11. Recipe 10: Flax-Oil Salad Dressing
12. Putting It Together: A Day of Juices and Meals
13. Key Research and Sources
14. Featured Videos

Overview and Equipment Note

Every juice on this page assumes a two-step grinder-and-press juicer (Norwalk, Pure Juicer, or a Champion grinder paired with a hydraulic press). Yields will be lower with single-stage masticating juicers and substantially lower with centrifugal juicers; see the Juicing page. All produce must be organic. All juices are drunk within 10 minutes of pressing. Volumes given are per glass (8 fluid ounces / 240 mL).

Recipe 1: Orange Juice (Breakfast)

• Yield: 1 glass (8 oz)
• Ingredients: 4–6 organic juice oranges (Valencia or navel), depending on size
• Method: Hand-squeezed in a glass or porcelain reamer. Do not use an aluminum citrus reamer. Strain through a fine non-metallic sieve. Drink immediately.
• Pairs with: oatmeal and fruit at the breakfast meal.
• Notes: The only juice in the protocol that is hand-squeezed rather than pressed. Citrus oils in the peel are mildly irritating and are kept out by avoiding excessive zest contamination.

Recipe 2: Apple-Carrot Juice

• Yield: 1 glass (8 oz)
• Ingredients: ~8 oz organic carrots, ~6 oz organic apples (a sweet variety such as Gala, Fuji, or Golden Delicious; not Granny Smith for this juice)
• Method: Wash carrots, scrub but do not peel. Quarter apples and remove the core (apple seeds contain trace amygdalin and are removed for the children’s version of the protocol; for adults the practice varies). Run carrots and apples together through the grinder, then press the combined pulp.
• Frequency: Three times per day in the standard schedule.
• Notes: The apple sweetens the juice and provides quercetin and pectin. Roughly 1:1 by volume of input produce yields the right balance.

Recipe 3: Pure Carrot Juice

• Yield: 1 glass (8 oz)
• Ingredients: ~1 pound (450 g) organic carrots per glass
• Method: Scrub carrots; do not peel; trim off green tops (the tops are bitter and contain alkaloids). Grind, press, drink within 10 minutes.
• Frequency: Three to four times per day.
• Notes: Beta-carotene-rich; chronic high intake may produce harmless skin yellowing (carotenodermia) which fades when intake decreases. Patients on high carrot intake should have liver function and vitamin A status checked periodically by their physician.

Recipe 4: Green Juice

• Yield: 1 glass (8 oz)
• Ingredients (per glass):
  • 2 medium leaves of romaine lettuce
  • 2 medium leaves of escarole
  • 2 medium leaves of endive (Belgian or curly)
  • 2–3 leaves of beet tops (the green leaves of beetroot)
  • 4–5 sprigs of watercress
  • 2 leaves of red cabbage
  • 1/4 of a green bell pepper (not red; red is reserved for cooking)
  • 1/4 of an organic apple
• Method: Wash all greens carefully. Roll the leaves into bundles, alternating with the apple wedge to push fibrous greens through the grinder. Press the resulting pulp.
• Frequency: Four times per day.
• Notes: The mineral and chlorophyll workhorse of the protocol. The apple is a sweetener and helps the leaves feed through the grinder; substitution with a more potent sweetener (carrot, beet) is not done because the green juice is meant to be the “low-sugar” juice of the day.

Recipe 5: Grapefruit Juice (Optional)

• Yield: 1 glass (8 oz)
• Ingredients: 2–3 organic ruby red or pink grapefruit
• Method: Hand-squeezed and strained.
• Use: Occasional substitute for orange juice in patients who tolerate it well and are not on hepatically metabolized medications. Important contraindication: grapefruit juice inhibits cytochrome P450 3A4 and significantly raises blood levels of many drugs (statins, certain calcium-channel blockers, immunosuppressants, several chemotherapy agents). Patients on any prescription medication must clear grapefruit with their physician.

Recipe 6: Hippocrates Soup

The cornerstone of the cooked-food side of the diet. Eaten at lunch and at dinner, ad libitum.

• Yield: About 2 quarts (1.9 L), 4–6 servings
• Ingredients:
  • 1 medium parsley root (celeriac may be substituted if parsley root is unavailable)
  • 1 small celeriac (or 3–4 stalks of celery if celeriac is unavailable)
  • 2 medium leeks (white and light-green parts)
  • 2 large onions
  • 4–6 cloves of garlic
  • 2 medium tomatoes (or one 14-oz can of organic tomatoes if winter forces it)
  • 2 medium potatoes
  • A small handful of flat-leaf parsley
  • Distilled water to cover (about 6 cups)
• Method: Wash and quarter all vegetables. Place in a stainless-steel or enameled pot (no aluminum), cover with distilled water, bring to a boil, then reduce to a gentle simmer for 1.5 to 2 hours. Push the entire contents through a food mill (a fine-mesh sieve will work but will lose some solids). Discard fibrous remnants. Reheat to serve. No salt.
• Storage: Refrigerate up to 48 hours in covered glass containers. Do not freeze for the strict protocol.

Recipe 7: The Special Soup of Dr. Gerson

A kidney-supportive variant. The proportions emphasize parsley root and celeriac and reduce potato content.

• Ingredients: 1 large parsley root, 1 large celeriac, 2 leeks, 2 onions, 6 cloves of garlic, 2 tomatoes, 1 small potato, a handful of parsley, distilled water to cover.
• Method: Same as Hippocrates soup — simmer 1.5–2 hours, food-mill, serve.
• Use: For patients with kidney involvement or with high circulating potassium where the standard soup is too potato-heavy.

Recipe 8: Gerson Oatmeal

• Yield: 1 serving
• Ingredients: 1/2 cup organic rolled or steel-cut oats, 1.5 cups distilled water, no salt, no milk, no sugar.
• Method: Bring water to a boil, add oats, reduce heat, simmer until thick (5 minutes for rolled, 20 minutes for steel-cut). Serve with stewed fruit or fresh fruit on top, with a drizzle of organic honey or maple syrup if permitted at the patient’s stage.
• Notes: Eaten at breakfast with the orange juice. Provides slow-digesting carbohydrate, soluble beta-glucan fiber, and a hearty start to a day that will be largely liquid.

Recipe 9: Baked Potato

• Ingredients: 1 medium organic russet or Yukon Gold potato per person.
• Method: Wash and prick with a fork. Bake at 400°F (200°C) for about 60 minutes until the skin is crisp and the interior soft. Eat the skin (rich in potassium and resistant starch). No butter, no salt; a small amount of flax oil and chopped chives is permitted in the second-stage protocol.
• Use: Lunch and/or dinner. The potato is one of the few sources of dense complex carbohydrate in the diet and is an important satiety contributor.

Recipe 10: Flax-Oil Salad Dressing

• Yield: About 1/4 cup, enough for 2 servings of salad
• Ingredients: 2 tablespoons cold-pressed organic flax oil (refrigerated, used within 6 weeks of pressing), juice of 1/2 lemon, 1 small clove garlic minced fine, 1 tablespoon finely chopped fresh herbs (dill, parsley, basil), 1 teaspoon organic apple-cider vinegar (optional).
• Method: Combine and whisk briefly. Use immediately. Do not heat.
• Use: The two-tablespoon daily dose of flax oil is most often delivered through this dressing. Begin in the third week of the protocol; for the first two weeks no fat is consumed at all.

Putting It Together: A Day of Juices and Meals

Hourly schedule in a typical full-protocol day, juice times in bold:

• 8 AM — Coffee enema. Glass 1: Orange juice. Breakfast: oatmeal with stewed apple, slice of unsalted rye bread.
• 9 AM — Glass 2: Green juice. Supplements: pancreatic enzymes, niacin, B12 if scheduled today.
• 10 AM — Glass 3: Carrot-apple juice. Potassium compound mixed in.
• 11 AM — Glass 4: Carrot juice. Coffee enema.
• 12 PM — Glass 5: Green juice. Lunch: large mixed salad with flax dressing, Hippocrates soup, baked potato, side cooked vegetable, fruit dessert.
• 1 PM — Glass 6: Carrot-apple juice.
• 2 PM — Glass 7: Carrot juice.
• 3 PM — Glass 8: Green juice. Coffee enema.
• 4 PM — Glass 9: Carrot juice.
• 5 PM — Glass 10: Carrot-apple juice.
• 6 PM — Glass 11: Green juice. Dinner (same structure as lunch).
• 7 PM — Glass 12: Carrot juice. Coffee enema.
• 8 PM — Glass 13: Final juice (varies by patient; often a green or carrot-apple).
• 10 PM — Bed.

Key Research and Sources

• Gerson C, Walker S (2001). The Gerson Therapy. Kensington Publishing. — the most accessible recipe collection.
• Gerson C, Bishop B (2007). Healing the Gerson Way. — current Institute reference, includes recipes and timing.
• Gerson Institute recipe pages. gerson.org
• USDA FoodData Central. fdc.nal.usda.gov — nutrient density of the produce used.
• Mayo Clinic. “Grapefruit juice and medication interactions.” mayoclinic.org
• PubMed search: “carotenoid bioavailability vegetable juice”
• PubMed search: “flaxseed oil omega-3 ALA”

Featured Videos

Connections

• Juicing
• Gerson Therapy
• Practical Guide
• Diet Protocol
• Celery Juice
• Supplements
• Cancer Treatment
• Coffee Enema Protocol
• Potassium
• Garlic
• Tomatoes
• Quercetin
• Anti Inflammatory Diet
• Liver Cleansing
• Cancer

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