Physicians Committee for Responsible Medicine (PCRM)

 

Food for Life
Donate
Recipes
Share This

FaceBook_icon_16

icon_Twitter_16.png

icon_email2_16.png

fflbanner_btm_right1.png
Recipe of the Week

Sept. 22, 2015

Printer Friendly

ROTW-Doc

The Institute of Medicine encourages women to consume 3 to 6 milligrams of beta-carotene—a carotenoid in dark green, orange, and red vegetables—each day to reduce the risk of breast cancer. One serving of Veggies in a Blanket meets half the recommended intake.

dots-green.png

nutr_kids_wieht_85

It’s National Childhood Obesity Awareness Month. Share our Nutrition for Kids booklet with a friend.

dots-green.png

Girl Eating school lunch

Visit our school lunch resources for parents and bring healthier options to your school.

Veggies in a Blanket

Veggies in a Blanket

This veggie party food is simple to prepare, can be made with your favorite bean spread and fresh vegetables, and kids just love them! Take a whole wrap as a to-go lunch.

Makes 40 individual pieces (8 servings)

Ingredients

1 cup roasted red pepper hummus (recipe or commercially prepared), or bean spread (commercially prepared or White Bean Spread with Sun-Dried Tomatoes)
8 whole-wheat tortillas
4 carrots, grated
8 lettuce leaves, 1 cup baby spinach leaves, or 1 5-ounce container sprouts

Directions

Spread hummus or bean spread thinly on tortillas. Next, add carrots and lettuce, spinach, or sprouts. Roll up each tortilla and secure with 5 evenly placed toothpicks. Slice into 5 individual rolls per tortilla (one toothpick per roll).

Veggies in a Blanket can be served immediately or kept fresh in the refrigerator for several hours. Prior to serving, allow rolls to reach room temperature for the best flavor. Consume rolls within one day, as the tortillas and lettuce can become soggy.

Variation: Add thin sticks of cucumber or red bell pepper before rolling.

Per serving: Calories: 122; Fat: 2.8 g; Saturated Fat: 0.3 g; Calories from Fat: 18%; Cholesterol: 0 mg; Protein: 5 g; Carbohydrates: 20.6 g; Sugar: 1.5 g; Fiber: 4.9 g; Sodium: 251 mg; Calcium: 27 mg; Iron: 2 mg; Vitamin C: 2.1 mg; Beta-Carotene: 1424 mcg; Vitamin E: 0.4 mg;

Source: The Survivor’s Handbook: Eating Right for Cancer Survival by Neal D. Barnard, M.D. and Jennifer Reilly, 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 >>

CONNECT >>  Be a fan on Facebook. icon_twitter_kick_gr_85  icon_youtube_kick_85   


If you are having problems viewing this message, click here to view it in your browser.

 

Change your e-mail preferences or unsubscribe here >>

This site does not provide medical or legal advice. This Web site is for informational purposes only.
Full Disclaimer | Privacy Policy

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

]]