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

Oct. 15, 2013

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sweetpotatoSweet potatoes are packed with beta-carotene, an important antioxidant in fighting cancer!

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With only 1.5 grams of fat per serving, this week’s recipe is very low fat!  Watch Dr. Neal Barnard talk about how a low-fat diet can help with type 2 diabetes.

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The Texas State Veggie Fair is this Saturday, and we hope to see you there! Click here to learn more.

Black-Eyed Peas with Sweet Potatoes and Greens

black_eyed_peas

A wonderful combination of flavors, this quick and easy recipe is perfect for nights when there isn’t enough time for an elaborate meal, but you still want something filling and tasty!

Makes 4 servings

Ingredients

1 10-ounce package frozen kale, chard, or collard greens
4 cups low-sodium vegetable broth
2 10-ounce packages frozen black-eyed peas, thawed and drained
2 garlic cloves, minced
2 cups cooked sweet potato or yam, or 1 18-ounce can vacuum-packed unsweetened sweet potatoes, drained, rinsed, and chopped
Few dashes liquid smoke

Click here to view full recipe!

 

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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