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

July 3, 2012

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For a savory breakfast dish, consider making our Garlic Hash Browns with Kale!
It’ll go great with your smoothie. View the recipe >>

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With strawberries in season, you'll want to take advantage of the fresh fruit available. Make them a regular part of your morning breakfast. For more ideas on what to eat in the morning, visit our website.

Strawberry Smoothie

Strawberry Smoothie

Try this cold, thick smoothie with whole-grain cereal or muffins for a delicious and satisfying breakfast. Buy frozen strawberries or freeze fresh ones. To freeze bananas, peel and break into pieces, pack loosely in an airtight container, and freeze.

Ingredients

Makes 2 1-cup servings

1 cup frozen strawberries
1 medium frozen banana, cut into 1-inch pieces
1/2 - 1 cup vanilla rice milk

Directions

Place all ingredients in a blender. Blend at high speed until smooth. You will have to stop the blender occasionally and move the unblended fruit to the center with a spatula to get your smoothie smooth.

Per serving (1 cup): 121 calories; 0.8 g fat; 0.1 g saturated fat; 6% calories from fat; 0 mg cholesterol; 1.2 g protein; 29.8 g carbohydrates; 15.4 g sugar; 3.9 g fiber; 24 mg sodium; 96 mg calcium; 1 mg iron; 51 mg vitamin C; 46 mcg beta-carotene; 0.8 mg vitamin E

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

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