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Recipe of the Week

May 16, 2017

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ROTW-Doc

Cauliflower, a cruciferous vegetable, can help reduce inflammation in the respiratory system, keep you hydrated, and add some fiber to your favorite recipe!

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Fund Research

Donate Today to support the Physicians Committee's strategic nutrition research and your gift will be DOUBLED!

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Scale

Eager to help your patients break through the weight plateau? Come see an expert panel featuring Anthony Lim, M.D., Chef AJ, and Patricia Slimbarski at this year's International Conference on Nutrition in Medicine!

Aloo Gobi

Turmeric and other Indian spices are getting more and more attention for their anti-cancer properties. For a hotter curry, increase the amount of cayenne.

Makes 6 servings

Ingredients

1 onion, chopped or thinly sliced
1 (15-ounce) can chopped tomatoes, or 1 1/2 cups freshly chopped tomatoes
1/8 to 1/4 teaspoon cayenne pepper
1/4 teaspoon cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon ground coriander
1/2 teaspoon turmeric
1/2 teaspoon cumin seeds
1 head cauliflower, broken or cut into bite-size florets (3 to 4 cups)
2 medium potatoes, chopped (peeling optional)
1/2 teaspoon salt

Directions

Heat 1/2 cup water in a large pot. Add onion and cook over medium-high heat for about 3 minutes, stirring occasionally, until onion begins to soften. Reduce heat to medium. Add potatoes and cauliflower. Continue cooking, stirring often, for about 5 minutes. Add water, 1/4 cup at a time, if needed, to prevent sticking.

Toast cumin seeds, turmeric, coriander, ginger, cinnamon, and cayenne in a dry skillet over medium heat for about 2 minutes, stirring constantly. Add spices to vegetables, along with tomatoes and salt. Stir to mix, then cover and simmer for about 20 minutes until flavors are blended.

Stored in a covered container in the refrigerator, leftovers will keep for up to 3 days.

Variation: For a sweeter curry, add 1/2 cup golden raisins or 2 tablespoons of apple juice concentrate with the tomatoes and salt.

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

Per serving: Calories: 91; Fat: 0.4 g; Saturated Fat: 0.1 g; Calories from Fat: 4.1%; Cholesterol: 0 mg; Protein: 2.7 g; Carbohydrate: 20.9 g; Sugar: 5.6 g; Fiber: 3.9 g; Sodium: 302 mg; Calcium: 53 mg; Iron: 2.3 mg; Beta-Carotene: 66 mcg; Vitamin E: 0.6 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
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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