Individualized Nutrition, Pharmacy and Healthy Living

Healthy Recipes

  • Plant-Based Hanukkah Recipes: Sweet Potato Latkes

    by Neal Barnard, MD, FACC | December 10, 2018

    Looking for healthy plant-based recipes to add to your celebration? The Physicians Committee has you covered! Watch the video below to see our healthful twist on a Hanukkah staple: latkes! Our plant-based Sweet Potato Latkes are free of oil and packed with fiber and antioxidants. Top with applesauce to make them extra sweet! Read more

  • Dinner Tonight: Lentil Stuffed Peppers

    by Paula Gallagher | December 5, 2018

    Traditionally stuffed peppers are made with some sort of ground meat. This recipe for Lentil Stuffed Peppers goes vegetarian with lentils instead of beef. Lentils are packed with protein, fiber, vitamins and minerals, way more than you would find in ground beef. They also have a heartiness comparable to meat so they make an excellent vegan-friendly substitution in pretty much any pasta, stew, and soup. Peppers, are chock-full of vitamin C also supply plenty of vitamin A, fiber and potassium.

    Lentil Stuffed Peppers

    • 1 cup cooked lentils
    • 1 cup spinach, shredded
    Read more

  • Dinner Tonight: Warming Curry Cauliflower Soup

    by Paula Gallagher | November 28, 2018

    This curry cauliflower soup is easy to whip up and is the perfect meal after a day of shoveling snow or playing in it! It combines antioxidant-rich cauliflower and warming spices like ginger and cayenne. And because the veggies are roasted, the soup has a wonderful rich and creamy texture without a drop of cream.

    Cauliflower is a versatile vegetable that can be eaten raw, steamed, baked or pureed. Also, it delivers a wallop of nutrients and antioxidants responsible for its oft-touted health properties. A study in the journal Stroke found that for every 25g increase in the daily intake of white vegetables and fruits (about 1/4 cup of cauliflower), the risk of suffering a stroke dropped by 9%. Read more

  • Plant-Based Holiday Menu

    by Neal Barnard, MD, FACC | November 19, 2018

    Looking for delicious plant-based recipes to brighten up your holiday menus? Dr. Barnard at Physicians Committee for Responsible Medicine has you covered. These recipes are based on fresh, seasonal fruits and vegetables that are both high in nutrients and packed with flavor that will have your guests reaching for seconds.

    Sundried Tomato Lentil Loaf

    Makes 4 Servings

    • 1 onion, chopped
    • 3 cloves garlic, chopped
    Read more

  • Lunch Today: Sweet Potato Cakes

    by Paula Gallagher | November 14, 2018

    Sweet Potato PancakesThese delicious easy to make patties are chock full of vitamin C, beta carotene and fiber, perfect for when you feel like something hearty and nourishing. They can be served as a main course or shape the patties into small bites and serve as an appetizer, with your favorite salsa. They are also great frozen. Just make a double batch, shape into patties, and freeze. Delicious for an after-work supper when you have little time!

    • 1 large yam, peeled and diced (about 2 1/2 cups)
    • 2 Tbsp olive oil, divided
    • 1/2 sweet onion, diced
    • Read more

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