Our alphabet letter ‘E’ recipe, from the Physicians Committee for Responsible Medicine (PCRM), is for the delectable Ethiopian Tomato Salad. This Ethiopian Tomato Salad offers onions which are rich with the phytochemical diallyl sulfide, a substance that increases levels of cancer-fighting enzymes, thought to be especially protective against stomach cancer. The Physicians Committee for Responsible Medicine (PCRM) informs us that raw onions will provide the highest amount of diallyl sulfide, compared with cooking at high heat. Furthermore, chopping and chewing the onion helps to release the phyto-power as well.
Ethiopian Tomato Salad
Directions
Makes 4 servings
1/2 jalapeño pepper, seeded and minced
1/4 cup chopped red onions
1 1/2 tablespoons lemon juice
1/4 teaspoon black pepper
3 ripe tomatoes, chopped
salt, to taste
Combine jalapeño, onions, lemon juice, and black pepper in a bowl. Stir in tomatoes. Add salt to taste. Chill before serving.
Nutrition Information
Per serving (1/4 of recipe):
Calories: 25
Fat: 0.4 g
Saturated Fat: 0.1 g
Calories from Fat: 12.6%
Cholesterol: 0 mg
Protein: 1 g
Carbohydrates: 5.7 g
Sugar: 2.3 g
Fiber: 1.5 g
Sodium: 157 mg
Calcium: 8 mg
Iron: 0.5 mg
Vitamin C: 20.5 mg
Beta-Carotene: 379 mcg
Vitamin E: 0.4 mg
Recipe from The Power of Your Plate by Neal Barnard, M.D.
Please feel free to tailor the Physicians Committee for Responsible Medicine (PCRM) recipes to suit your individual dietary needs.
CONTACT
Physicians Committee for Responsible Medicine (PCRM) Weekly Recipe
info@pcrm.org