Physicians Committee for Responsible Medicine (PCRM)

 

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Recipe of the Week

Sept. 15, 2015

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ROTW-Doc

Seasoned rice vinegar is only different from regular rice vinegar because it has some added sugar and salt, making it a great way to bring out a dish’s tangy, sweet and salty flavors all at once.

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Did you enjoy last week’s call with Kathy Freston? If so, please join the Food for Life Society to receive invitations to our quarterly calls. Our next call will feature a physician from the newly-opened Barnard Medical Center. Call in to get advice on how to talk to your doctor about diet, which tests to request, and many other helpful tips to make the most out of your next doctor visit.

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Have the Food for Life: Employee Wellness Program offered at your workplace! Click here to learn how.

Couscous Confetti Salad

Couscous Confetti Salad

This holiday recipe comes together in a snap, making it a great dish for Yom Kippur. Couscous is pasta from northern Africa that cooks almost instantly and makes a beautiful and flavorful salad. Whole-wheat couscous is sold in natural food stores and some supermarkets.

Makes about 8 1-cup servings

Ingredients

1 1/2 cups dry whole-wheat couscous
2 cups boiling water
3 - 4 green onions, finely chopped, including tops
1 red bell pepper, seeded and finely diced
1 carrot, grated
1 - 2 cups finely shredded red cabbage
1/2 cup finely chopped fresh parsley
1/2 cup golden raisins or chopped dried apricots
juice of 1 lemon
1/4 cup seasoned rice vinegar
1 tablespoon olive oil
1 teaspoon curry powder
1 1/2 teaspoons salt

Directions

In a large bowl, combine couscous and boiling water. Stir to mix, then cover and let stand until all the water has been absorbed, 5 to 10 minutes. Fluff with a fork.

Add green onions, bell pepper, carrot, cabbage, parsley, and raisins or apricots.

In a small bowl, mix lemon juice, vinegar, oil, curry powder, and salt. Add to salad and toss to mix. Serve at room temperature or chilled.

Per 1-cup serving: Calories: 194; Fat: 2.1 g; Saturated Fat: 0.3 g; Calories from Fat: 9.8%; Cholesterol: 0 mg; Protein: 5.2 g; Carbohydrates: 40.2 g; Sugar: 10 g; Fiber: 4.2 g; Sodium: 283 mg; Calcium: 33 mg; Iron: 1.1 mg; Vitamin C: 40.9 mg; Beta-Carotene: 1157 mcg; Vitamin E: 0.7 mg

Source: Healthy Eating for Life to Prevent and Treat Diabetes by Patricia Bertron, R.D.; recipe by Jennifer Raymond, M.S., R.D.

Please feel free to tailor Physicians Committee recipes to suit your individual dietary needs. 


  Physicians Committee for Responsible Medicine

5100 Wisconsin Ave., N.W.
Suite 400
Washington, D.C. 20016
Contact: 202-686-2210
E-mail: info@pcrm.org
Website: www.pcrm.org

Food for  Life

Food for Life is an award-winning Physicians Committee for Responsible Medicine program designed by physicians, nurses, and registered dietitians that offers cancer, diabetes, and kids classes that focus on the lifesaving effects of healthful eating. Each class includes information about how certain foods and nutrients work to promote health, along with cooking demonstrations of simple and nutritious recipes that can be recreated easily at home. Learn more here >>

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Physicians Committee for Responsible Medicine
5100 Wisconsin Ave., N.W., Ste.400, Washington DC, 20016
Phone: 202-686-2210 Email: pcrm@pcrm.org

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