Recipes

Yummy Fall Food ~ Roasted Squash Soup

Preheat oven to 425

 Roast until tender (30-40 minutes) 1 large butternut squash split in half seeds removed brushed with oil and sprinkled with salt and pepper.  Remove the cooked pulp with a spoon and chop into bite size pieces

 Sauté 1 large diced onion in 2TBSP good oil (MCT or Sunflower).  Add 1 TBSP dry Thyme (or Sage) a pinch of pepper flakes if desired cook until fragrant. Add squash pulp and cook briefly. And 1 qt chicken broth

 Cook soup for 15-20 minutes (adjust broth if necessary) and then puree with an emersion mixer (or blender). Add Celtic salt and pepper to taste

 Garnish as desired with: a swirl of cream either dairy or cashew lightly roasted pumpkin or sunflower seeds a sprinkle of chives or parsley

 Additional flavor options: for a richer sweeter soup: Add 1-2 cups coconut, almond or cows milk or cream and warm gently before serving. Spice with cinnamon and a pinch of nutmeg instead of thyme

Squash cooking options:  If you don’t have the time to roast the squash, skin and seed it and cut it into bite size chunks sauté a few minutes with the onion and then proceed as above.

Salmon Pesto Salad

Pesto Place all ingredients in food processor or blender and plus to make a smooth paste: 1 bunch basil leaves only (2-3 cups) 1/3 cup pine nuts 1-3 cloves minced garlic to taste ½ tsp celtic salt and pepper or to taste ¼ cup MCT Oil ¼ cup Olive Oil If desired stir in ¼ cup grated Pecorino Romano cheese (Sheep’s milk) Salmon (or other firm fish)o Place salmon filets or steaks on a broiler pan and brush with sunflower oil. Sprinkle lightly with celtic salt. Broil approximately 10 minutes per inch (thickness) brushing a layer of pesto sauce on for the last few minutes of cooking. Place on a bed of you favorite greens and garnish as desired with tomatoes and cucumbers or other veggies of choice. Top with additional pest sauce and dress greens with your favorites vinaigrette or simply MCT/Olive oil and lemon. Enjoy!  

Breakfast fresh from our peach tree!

Goat yogurt, fresh peaches and blueberries topped with a few pecans.  What a great way to start the day!
Great Breakfast

Wonderful Way to Start the Day!

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Dr. Michael Gerber, MD, HMD – Practitioner of Homeopathic Medicine

Natural approaches to medicine have always been of vital interest to Dr. Gerber. Since 1976 Dr. Gerber has been a chelating physician and Diplomat of the American Board of Chelation Therapy since 1984. He is a Diplomat of the International College of Anti-Aging Medicine and is a graduate of the UCLA Medical Acupuncture Training Program. He is President of the Nevada Homeopathic and Integrative Medical Association, a Past President of the Orthomolecular Medical Association. Dr. Gerber was also a medical advisor and featured columnist for Alternative Medicine Magazine. He is a diplomat of ABCMT (American Board of Clinical Metal Toxicology) since 1984. Currently Dr. Gerber is a monthly contributor to Healthy Beginnings and The Townsend Newsletter.
 
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