Gerson Vegan Ratatouille - For Veggie Ketos Too!

Ratatouille w/ Spaghetti Squash & Asparagus Zucchini Salad – Vegan/Keto. Eating vegan or Gerson involves Ratatouille with squash noodles It's easy to avoid when when you have spaghetti squash. This ratatouille uses a home-made vegan pesto sauce and goes with a big healthy salad. Watch to find out more.

http://livelightwell.com
http://livelightwell.com
http://livelightwell.com
https://www.facebook.com/livelightwell/

You will need:
5 Lbs Roma Tomatoes
Mushrooms
1 Sweet Pepper
Eggplant
Zucchini
Two small Onions
3 Cloves Garlic
Sea Salt OMIT FOR GERSON
Black Pepper OMIT FOR GERSON
Fresh Parsley
Fresh Thyme
Fresh Bay Leaf
Dried:
Organic Oregano
Organic Basil
Fresh Oregano
Fresh Tyme
Fresh Parsley

2 Spaghetti Squash

Vegan Pesto (BEST TO OMIT THIS ON GERSON Simply use fresh oregano and thyme to season as Basil is not permitted)
1 Tbsp Fresh Parsley
1 Tsp. Fresh Thyme
1 Tsp. Fresh Oregano
2 Lemons
Extra Virgin Olive Oil
1 Zucchini
2 Bunches Fresh Basil
½ C. Pine nuts OMIT PINE NUTS FOR GERSON!!!!!! Use Flax Oil 1 Tbsp.
3 cloves Garlic

Boil a couple of gallons of water. Blanche 5 pounds of tomatoes in the boiling water for about 3 minutes. Plunge into cold water and peel. Dice.

Preheat oven to 375 degrees (220 degrees for Gerson). Oil Pan with olive oil.PLACE A BIT OF DISTILLED WATER IN INSTEAD OF OIL FOR GERSON. Slice spaghetti squash in half, remove seeds to bake along side squash. Wash and season seeds. Place on baking sheet. Put some oil, nutmeg, cinnamon, salt and pepper on the squash. Turn over. Prick 4 times or more with fork tines to allow moisture to escape and steam to cook the squash. Bake in oven for 40 minutes, or until spaghetti squash peels out like spaghetti. But cool first for about 15 minutes.

Press garlic. Mince onions. Chop zucchini, eggplant, mushrooms, peppers into large rustic, bite sized chunks.

(FOR GERSON COOK ONIONS, GARLIC ON LOW IN DISTILLED WATER UNTIL TRANSLUSCENT) Sautee onions and garlic, when translucent, add mushrooms and red peppers. Sautee until they sweat. Add tomatoes. Add zucchini and eggplant. Add fresh and dried herbs and salt (NO SALT FOR GERSON) and pepper. Heat slowly on low till the dish simmers. Simmer on low for about 20 minutes.

OMIT PINE NUTS FOR GERSON!!!!!! Use Flax Oil 1 Tbsp.

Mean time, make Pesto Sauce:
Place garlic, basil, pine nuts, olive oil and lemon juice in a food processor. Process until smooth. Add some pesto to Ratatouille simmer.

Blanche asparagus. Zoodle Zucchini noodles.

Pull Spaghetti Squash out of the pods and add to Ratatouille. Simmer for about 5 minutes and serve mixed together, or serve separate with Ratatouille on Spaghetti squash.

Place Zoodles and asparagus on a bed of multi-leaf lettuce, tomatoes and sauerkraut. Mix some pesto into your dressing. Toss and serve with Ratatouille.



http://livelightwell.com
http://livelightwell.com
http://livelightwell.com
https://www.facebook.com/livelightwell/