Physicians Committee for Responsible Medicine (PCRM)


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Recipe of the Week

June 28, 2016

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The World Health Organization declared red and processed meats “carcinogenic to humans,” and observed an increased risk for pancreatic, stomach, and other cancers. Learn more about the dangers of processed meats at >


Processed meat

Rising red and processed meat consumption around the world negatively impacts lower socioeconomic groups, according to a report published online in The Proceedings of the Nutrition Society. The report recommends strategies for shifting away from red and processed meat consumption to prevent further environmental degradation and lower disease rates worldwide.


Dangers of Processed Meat

Processed Meat is linked to more than just cancer. Check out our “Dangers of Processed Meat” infographic to learn how it relates to diabetes, stroke, and heart disease.

Carrot Dogs

Carrot Dogs

Will you be celebrating the Fourth of July by a grill? With a little prep time, you can have the tastiest, healthiest version of a hot dog—the carrot dog!

Makes 4 carrot dogs


4 carrots, cut to fit the buns or greens
1/4 cup rice vinegar (or apple cider vinegar and a dash of salt)
1/4 cup water
2 tablespoons soy sauce
1/4 teaspoon garlic powder (or 1/2 clove garlic, minced)
1/4 teaspoon liquid smoke
Pepper, to taste
Toasted hot dog buns, lettuce, or collard leaves for serving


Boil water in a pot large enough for all the carrots. Lower the heat to medium and add the carrots. Cook until just fork-tender—you want them have a snap when you bite into them. Remove from pot and run under cold water.

In a container with a tight-fitting lid, combine the remaining ingredients to make the marinade. Tighten the lid and shake until well-mixed.

Place the carrots in a container in which they can lie flat. Pour the marinade over them and marinate at least 3 to 4 hours, up to 24. The longer they marinate, the more vinegar flavor they take on. If you know you need to leave them longer than a day, cut the vinegar to 1/8 cup. If the carrots are very thin, keep the time short.

To serve, put the carrots in a 350 F oven, or in a grill pan on a hot grill, until heated through, 10 to 15 minutes.

Serve in a toasted hot dog bun or wrapped in a lettuce or collard leaf, and pile on your favorite toppings.

TIP: You can cook these in your slow cooker in the marinade. You need to check on them so they do not get mushy, so it is not a set-it-and-walk-away affair. Cook until a fork just goes through the carrot but it is still slightly firm. 

Per carrot dog:

Calories: 149; Fat: 1.6 g; Saturated Fat: 0.3 g; Calories from Fat: 9.8%; Cholesterol: 0 mg; Protein: 5.4 g; Carbohydrates: 27.9 g; Sugar: 5.6 g; Fiber: 3.6 g; Sodium: 516 mg; Calcium: 82 mg; Iron: 1.8 mg; Vitamin C: 3.6 mg; Beta Carotene: 5054 mcg; Vitamin E: 0.6 mg

Source: Recipe by The Easy Vegan Cookbook by Kathy Hester, published by Page Street Publishing. Kathy shares her recipes at Photo credit to Ann Oliverio. 

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

  Physicians Committee for Responsible Medicine

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Contact: 202-686-2210

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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