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Physicians Committee for Responsible Medicine (PCRM)
Recipe of the Week

APRIL 28, 2011

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Dr. Barnard's Blog

I have an important word of advice for the royal couple: Don’t touch that cake!!!! It will destroy your svelte royal waistlines. Here’s a much better one! Get the recipe on Dr. Barnard’s blog >

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STEP-BY-STEP
Chickpea Salad Romaine Wraps

CHICKPEA SALAD ROMAINE LETTUCE WRAPS
Put some of the carrots for your pudding aside and watch how Food for Life instructor Katherine Lawrence uses them in these lunchbox-friendly Chickpea Salad Romaine Wraps! View video >>  

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Poached Pears

Sufferer of arthritis? Cooked carrots are considered a pain-safe food. Learn more here.
 

Carrot Pudding

 Carrot Pudding

This pudding is a great dessert addition to your menu as it provides a light, sweet finish. The orange color is important in providing a fantastic source of the antioxidant beta-carotene for immune system support.

Ingredients

Makes 4 servings

3 medium carrots, grated
1/3 cup raisins
1 1/2 cups plain or vanilla rice milk
1/4 teaspoon minced fresh ginger
3 tablespoons tapioca

Directions

Combine all ingredients in a medium saucepan. Cook over low heat, stirring often, for about 15 minutes, or until carrots are soft and most of the liquid has evaporated.

Transfer about half the mixture to a blender and blend until smooth. Return the blended mixture to the pot, and stir to mix. Serve warm or chilled.

Nutrition Information | Per serving (1/4 of recipe)

calories: 121; fat: 0.9 g; saturated fat: 0.1 g; calories from fat: 6.5%; cholesterol: 0 mg; protein: 0.9 g; carbohydrate: 28.7 g; sugar: 13.1 g; fiber: 1.8 g; sodium: 58 mg; calcium: 133 mg; iron: 0.6 mg; vitamin C: 2.3 mg; beta-carotene: 3500 mcg; vitamin E: 1.1 mg

Recipe from Jennifer Raymond, M.S., R.D., found in Foods That Fight Pain by Neal Barnard, M.D.

 

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

 


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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