Physicians Committee for Responsible Medicine (PCRM)


Food for Life
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Recipe of the Week

July 12, 2016

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Radishes are packed with Vitamin C and have been shown to eliminate excess mucus from the body, helping to prevent bronchitis, sinus infections, and sore throats.


Cutting vegetables

A vegan diet proves best for type 2 diabetes, according to a recent study published in PLoS One. Researchers assigned participants with type 2 diabetes to a completely vegan diet or a diet based on conventional recommendations. Those in the vegan group lost weight, reduced their HbA1C levels, and had better glycemic control, compared with the other participants.


Chad Sarno

Join Chad Sarno, vice president of Plant-Based Wellness at Rouxbe Online Culinary School, at the International Conference on Nutrition in Medicine at the end of this month in Washington, D.C.

Kale, Radishes, and Avocado Salad

Kale, Radish, and Avocado Salad

This recipe was developed by Chad Sarno and is featured in Rouxbe’s Plant-Based Professional Course. Watch this video to learn how to make this masterpiece at your next dinner.

Serves 4


1 medium bunch kale (any type), stemmed and shredded
1 avocado, pitted and flesh removed
1 lemon, juiced
2 1/2 tablespoons leeks, white parts, washed and thinly sliced
1 cup cherry tomatoes
3 radishes, sliced paper-thin on a mandolin
1/2 teaspoon sea salt (optional)
1 English cucumber, sliced into 1/4-inch strips, for garnish
Spice & Seed Blend (for garnish, optional) 


In a mixing bowl, add the kale, avocado, and lemon juice. With your hands, press to cream the avocado until thoroughly mixed. Mix in the leeks, tomatoes, and some of the radishes, reserving a bit of the radishes for garnish. Finish with sea salt.

To make the Cucumber Round and to finish the salad, on the center of a plate, connect two cucumber strips and fold to form a round border. Fill with a generous amount of kale salad. Add the remaining radish slices and the Spice & Seed Blend and serve. 

As a variation, add chopped fresh herbs or your choice of diced vegetables. You may also substitute chard or spinach for the kale. For a quick snack, wrap it in your favorite whole grain tortilla. 

Per serving (1/4 of recipe):

Calories: 111; Fat: 5.8 g; Saturated Fat: 0.8 g; Calories from Fat: 44%; Cholesterol: 0 mg; Protein: 3.6 g; Carbohydrates: 14.6 g; Sugar: 3.7 g; Fiber: 5.03 g; Sodium: 34 mg; Calcium: 103 mg; Iron: 1.6 mg; Vitamin C: 89.1 mg; Beta Carotene: 5776 mcg; Vitamin E: 2.1 mg

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

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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