Physicians Committee for Responsible Medicine (PCRM)


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Recipe of the Week

Nov. 3, 2015

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Ginger may offer cancer-preventive and therapeutic properties. Fifty antioxidants from the rhizome of ginger have been identified. In fact, gingerol, one of the active compounds in ginger, has suppressed tumor growth, tumor blood supply, and killed cancerous cells in several human studies.


BMC Staff

Did you enjoy our Food for Life Society conference call with Kathy Freston last quarter? Become a Food for Life Society member by making regular monthly contributions to the Physicians Committee and get invited to all our quarterly calls. On Nov. 10, we’re talking with the Barnard Medical Center's health care professionals and in February we are talking with exercise physiologist, Marco Borges of 22-Day Nutrition.



It’s American Diabetes Month, so we’re offering a 30 percent discount off Dr. Neal Barnard's Program for Reversing Diabetes book. Just use the code DIABETES when checking out.

Banana-Ginger Pancakes

Banana Ginger Pancakes

These delightfully spiced pancakes are a hearty fruit-flavored treat for breakfast or brunch.

Makes four 3-pancake servings


1 1/4 cups whole-wheat pastry flour
2 teaspoons baking powder
1 1/2 teaspoons ground ginger
1/4 teaspoon salt
2 tablespoons agave nectar
1 1/4 cups vanilla soy milk
2 tablespoons unsweetened applesauce
1 teaspoon vanilla extract
1 cup mashed bananas
vegetable oil cooking spray


In a medium bowl, combine the flour, baking powder, ginger, and salt. In another bowl, combine the agave nectar, soy milk, applesauce, and vanilla. Add the liquid to the flour mixture. Mix until just combined (the batter will be lumpy). Add the bananas.

Heat a large skillet over medium heat, then coat with cooking spray. Pour 1/4 cup of batter onto the hot skillet. The pancake is ready to flip when tiny bubbles appear on the top and burst, and the pancake is lightly browned on the edges. Flip the pancake and cook for about 1 to 2 minutes, until the underside is lightly browned. Adjust your heat so that the pancakes cook for about 1 to 2 minutes per side.

Per serving (3 pancakes): 268 calories, 2.2 g fat, 0.4 g saturated fat, 6.9% calories from fat, 0 mg cholesterol, 8.6 g protein, 57.4 g carbohydrate, 16.7 g sugar, 7.1 g fiber, 442 mg sodium, 267 mg calcium, 3.2 mg iron, 5.3 mg vitamin c, 19 mcg beta-carotene, 1.6 mg vitamin E

Source: Get Healthy, Go Vegan by Dr. Neal Barnard; recipes by Robyn Webb

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

  Physicians Committee for Responsible Medicine

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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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