把葛森餐料理成葛森"美食"的策略

歡迎在所有葛森社團中的任何一位葛友轉發此篇我翻好的文章，但請註明出處，謝謝。

翻自葛森機構前主廚 Susan Duniphin的文章 "A Strategy for Cooking Gerson Cuisine烹調葛森美食的策略"

了解你的蔬菜食材是做出葛森美食的關鍵因素。了解你的蔬菜食材，就需要了解每種蔬菜，水果和香草類的內在特質。在開始往鍋里扔蔬菜前，先花一點時間思考每個元素的主要風味和質地，讓自己進入古老的阿育吠陀智慧（印度的傳統自然療法系統）是了解您的食材的一種方式。阿育吠陀烹飪可以幫助我們理解這些食材的本身特質。根據阿育吠陀和葛森療法的說法，正確的飲食是預防疾病的根本之道，如果沒有正確的飲食，疾病就無法被治愈。阿育吠陀烹飪方法不限於印度烹飪，它的理念可以融入葛森餐的料理。我將利用拉薩（rasa)或味道的概念，來解釋如何將它們整合於葛森允許的食材清單（請見葛森書＂正統葛森自癒全攻略"第174頁)，從而創造出可口的飯菜。

首先，讓我們來探討我們的味覺，及味覺能提供給我們的感官及與我們內在接觸到時的感受。它們是：甜，酸，鹹，苦，辛（辣），收斂，輕或重，熱（增加消化）或冷卻（減少消化），油性或乾性。平衡這些味覺及感官感受，將有助於我們輕鬆創造出傑出的葛森美食。

我建議以下的步驟。先問問自己：“我家冰箱裡每種蔬菜的主要風味（內在質量）是多少？＂如：

大蒜=辣和辛辣
優格=酸，冷卻和油性
洋蔥=甜美，辛辣
生菜=清淡，涼爽
蘿蔔=辛辣和熱
綠色=苦和鹹
胡蘿蔔=甜
蘆筍=甜而涼
馬鈴薯=冷卻和乾燥
南瓜=甜而重

哪些項目含水量高，因此可用作為烹飪其他蔬菜的底層？如：洋蔥，節瓜，蘋果，蕃茄，橘子，葡萄柚和檸檬。

接下來，根據自己的口味開始配對您冰箱中的其它蔬菜。如果您將相反的特性配對起來，以平衡最終結果的風味，那麼這種方法通常效果最好。例如，（甜）蕃茄配（辣和辛辣的）大蒜永遠是贏家。但是，也許你沒有考慮到把帶苦味的蔬菜，配上（酸甜）的橘子和檸檬，此時，請想一下輕或重，油膩或乾燥，因為若不這麼做，就常會煮出美味的菜餚或是噁心口感的菜餚。一個很好的例子：在烤熟（或煮熟的）紅甜椒中塞入蔬菜糙米，最後淋上檸檬優格醬。在這道菜中，我們有甜，輕的紅甜椒與冷酸的優格，我們就能在這道菜中享用到甜，重，水分多的屬性。

對於某些人來說，這聽起來令人生畏，而對某些人而言，則是令人興奮和具有挑戰性的。我強烈建議，首先，你要讓它變得有趣，並從簡單的菜開始。也許開始只使用三種成分。然後，按照你的方式創作出一個帶有甜，辛辣，微鹹，酸和重的葛森醬。這種葛森淋醬的食材可以是檸檬汁，大蒜和優格所製成的奶油菠菜醬。

什麼食材都有可能！畢竟，你大部分時間都呆在葛森護理站（又名家中廚房），為什麼不把它變成一個有趣的學習體驗呢？很快地，結合水果，蔬菜和香草的內在品質，將會成為您的第二天性。“

當您習慣烹調葛森飲食後（像我二年的療程已結束近三年），還是只喜歡用蔬菜烹飪。看看這些蔬果，多麼美麗呀！

原文:
A Strategy for Cooking Gerson Cuisine
by Susan Duniphin, former Gerson chef

• Garlic = hot and pungent

• Yogurt = sour, cooling and oily

• Onion = sweet and pungent

• Lettuce = light and cool

• Radish = pungent and hot

• Greens = bitter and salty

• Carrot = sweet

• Asparagus = sweet and cool

• Potato = cooling and dry

• Pumpkin = sweet and heavy

“Knowing your produce is the key element to creating great Gerson cuisine. And knowing your produce requires understanding the intrinsic qualities of each individual vegetable, fruit and herb. Before you begin tossing vegetables in the pot, take a moment and think about the predominant flavors and textures of each item. Tapping into the ancient wisdom of Ayurveda (the traditional natural healing system of India) is one way of getting to know your produce. Ayurvedic cooking can help us understand these intrinsic qualities. According to both Ayurveda and the Gerson Therapy, right diet is the essence of disease prevention and few if any fiseases can be healed without it. Ayurvedic cooking methods are not limited to Indian cooking and can be integrated into Gerson cooking. I will be utilizing the concept of rasa or taste to explain how you can combine Gerson approved ingredients to create delicious meals. Let’s explore the tastes and intrinsic qualities available to our palates.

They are: Sweet, Sour, Salty, Bitter, Pungent (spicy or hot), Astringent, Light or Heavy, Hot (increase digestion) or Cooling (decrease digestion). Oily or Dry

Balancing tastes and qualities will help us to easily create great Gerson meals. I recommend the following steps:

Ask yourself, “What is the predominant flavor (intrinsic quality) of each individual vegetable I have available in my home or refrigerator?” Some answers:

Which items are high in water content and therefore usable as layers for cooking other vegetables? Some answers: Onion, Summer Squash, Apple, Tomatoes, Oranges, Grapefruit and Lemons

Next, begin pairing up some of the items you have in your home according to their tastes. It often works best if you pair opposite qualities to balance the flavors of the end result. For example, pairing (sweet) tomatoes with (hot and pungent) garlic is always a winner.

But maybe you did not think about pairing (bitter and salty) greens with (sweet and sour) oranges and lemons. Now think about the qualities of light or heavy and oily or dry, which will create the mouth-feel that all too often makes or breaks a dish. An example may be baked (cooked) vegetable-laden brown rice in red bell peppers and finishing it off with a tangy lemon yogurt sauce. Here we have the sweet, heavy and moist attributes of rice blended with the sweet, light and oily red bell pepper and finished with sour, cooling yogurt.

To some, this may all sound daunting while to others, it can be exciting and challenging. I highly recommend that first and foremost, you make it fun and start off simple. Perhaps to begin with using only three ingredients. Then, work your way up to creating a Gerson sauce that is sweet, pungent, slightly salty, sour and heavy. An answer for those qualities could be creamed spinach sauce made with lemon juice, garlic and yogurt. 

The possibilities are endless! After all, you spend most of your time at the Gerson Nurse’s Station (a.k.a. The Kitchen), why not make it a fun learning experience? Soon, combining intrinsic qualities of fruits, vegetables and herbs will come as second nature.”