Marcella Jewell
Skidmore College Class of 2015
contact me: mjewell@skidmore.edu
Superfood snack, or double-triple amount to make a meal.

Superfood snack, or double-triple amount to make a meal.

Raw Vegan Love Bites:

1. Mix equal parts dates and walnuts in a cuisine art.  I added only a handful of sunflower seeds.

2. Follow directions on photos

3. Freeze for half an hour before sharing.  

Made with love for those I love…

1. Toss veg with olive oil, salt, pepper, and fresh thyme.
2. Roast vegetables for 15 minutes at 375 degrees
3. Transfer a cup of roasted veg into a ramekin and crack an egg on top
4. Add salt and pepper
5. Microwave for 30 seconds
6. Place under the broiler for 2-4 minutes (2= runny yolk, 4= hard yolk)
7. Voila

1. Toss veg with olive oil, salt, pepper, and fresh thyme.

2. Roast vegetables for 15 minutes at 375 degrees

3. Transfer a cup of roasted veg into a ramekin and crack an egg on top

4. Add salt and pepper

5. Microwave for 30 seconds

6. Place under the broiler for 2-4 minutes (2= runny yolk, 4= hard yolk)

7. Voila

Raw Vegan Carrot Cake Bites (with cashew frosting):

All you need is a cuisinart!  Blend together 2.5 cups of shredded carrots, one cup of pitted dates, and one cup of almonds.  After you have a sticky consistency, add 1 tsp of each: ginger, cinnamon, and vanilla.  Then, add 1/3 cup of shredded, unsweetened coconut, and a handful of raisins.  Roll into individual balls and freeze for a few hours.

While the everything is setting up in the freezer, add 2 cups of soaked cashews, a splash of vanilla, 1/3 cup of honey, a few spoonfuls of coconut oil, and 1/3 cup of water (or as much as you need to get a frosting-like consistency).  Put the frosting in a pipping bag a pipe away.  I garnished the tops with a few walnuts and the rest of the shredded carrot.  

I made these for my Mom’s birthday today and she loved them!  They taste like carrot cake with a very dense, moist texture.  They’re raw and low-fat thus making a great snack, dessert, or even breakfast.  Enjoy!

100% RAW, GLUTEN FREE, DAIRY FREE, ALMOST NON-EXISTANT ZUCCHINI NOODLES

Cilantro Lime Tomato Sauce:

-3 cartons of cherry tomatoes

-1 tbsp tomato paste

-1 head of cilantro

- juice of half a lime

- 1 clove of garlic

Blend together in a blender or cuisinart.  You can head the sauce up on the stove for go 100% raw vegan.

Olive Oil & Balsamic Vinegar:

This recipe is pretty self-explanatory.  I sprinkled on some dried sage, salt, and pepper.  A few pieces of shaved mozzarella added a beautiful and delicate touch.

Chicken Carrot Salad with Hot Sauce:

This recipe is more for the Americanists out there.  I picked off the rest of a left over rotisserie chicken, shaved in some carrot, and tossed everything together with hot sauce.  You can add ranch, blue cheese, or honey mustard dressing for a creamier texture and richer flavor.  However, I recommend foregoing the nasty dressings.  They are full of fillers and fat (unless you make your ranch with greek yogurt or pick up one of Annie’s salad dressings).  And as always, everything looks better over a bed a spinach.

I made the zucchini noodles with this device, which, to my surprise, my Mom had laying around after years and year of non-use: http://www.ultimate-weight-products.com/H-saladacco.html?gclid=CJiEje7N87UCFdGd4AodtggAjQ  

However, the noodles came out too thin for my taste.  I think this spiralizer (http://www.wayfair.com/Paderno-World-Cuisine-Plastic-Spiral-Vegetable-Slicer-a4982799-L1042-K~WCS1442.html?refid=GX21919090740-WCS1442&gclid=CMK84ZfO87UCFYtU4AodmkUAbA) is a much better buy.

I hope everyone is enjoying their spring break!

Chicken breast cooked in olive oil with thyme, garlic powder, salt, pepper, and cilantro.

Chicken breast cooked in olive oil with thyme, garlic powder, salt, pepper, and cilantro.

Anonymous asked: hah, did you get the chickpea salad from d hall?

No, I bought it at Four Seasons but Dhall did have a similar version out the other day. 

Eating Raw:  Kale Tacos

If your grill-less or just want some raw, wholesome grub, I highly recommend my version of a kale taco.  I ate about 7 of these for dinner after a work out.  They were very delicious and very filling.  You can wrap almost anything in a kale leaf.

Get creative with it.

I’ve been trying to eat large amounts of fruit for breakfast since one, I refuse to get the cold by which everyone on campus is infected and two, I’m intrigued by the idea of raw veganism but not yet committed enough to go all out.  You can eat fruit forever and most likely not gain weight as long as you’re eating healthy foods for the rest of the day (and not Pasta Action Station).  A common misconception is that fruit does not have any calories or substance.  This is wrong!  Fruit does contain calories- more than you think. You can eat meals worth of calories and have MORE energy than you would eating meals worth of crappy food.  Most fruits have a high water content, are packed with vitamin C and provide negligible amounts of saturated fat, trans fat, and cholesterol.  So the question is: Why are you not eating more fruit?  Over winter break, I ate approximately a 70% fruit and vegetable based diet and saw the return of my abs, and that widely unwanted space between my gluts and hamstrings significantly toned up. I ate more calories than I normally do, but since my calories were coming from nonfat foods, I did not gain any weight.  In fact, I witnessed the opposite.  You CAN get 3-4 hours worth of energy from a 100% fruit meal, but you must eat enough to fill you up and eat the right kinds that are carb-heavy like bananas.  Above is a typical breakfast of mine: 2 pears, 3 bananas, and a huge mason jar of cut up melon and pineapple.  This is around a 600-700 calorie breakfast full of hydration and packed with vitamin C.  
Source: http://www.fda.gov/downloads/Food/LabelingNutrition/FoodLabelingaGuidanceRegulatoryInformation/InformationforRestaurantsRetailEstablishments/UCM153464.pdf

I’ve been trying to eat large amounts of fruit for breakfast since one, I refuse to get the cold by which everyone on campus is infected and two, I’m intrigued by the idea of raw veganism but not yet committed enough to go all out.  You can eat fruit forever and most likely not gain weight as long as you’re eating healthy foods for the rest of the day (and not Pasta Action Station).  A common misconception is that fruit does not have any calories or substance.  This is wrong!  Fruit does contain calories- more than you think. You can eat meals worth of calories and have MORE energy than you would eating meals worth of crappy food.  Most fruits have a high water content, are packed with vitamin C and provide negligible amounts of saturated fat, trans fat, and cholesterol.  So the question is: Why are you not eating more fruit?  Over winter break, I ate approximately a 70% fruit and vegetable based diet and saw the return of my abs, and that widely unwanted space between my gluts and hamstrings significantly toned up. I ate more calories than I normally do, but since my calories were coming from nonfat foods, I did not gain any weight.  In fact, I witnessed the opposite.  You CAN get 3-4 hours worth of energy from a 100% fruit meal, but you must eat enough to fill you up and eat the right kinds that are carb-heavy like bananas.  Above is a typical breakfast of mine: 2 pears, 3 bananas, and a huge mason jar of cut up melon and pineapple.  This is around a 600-700 calorie breakfast full of hydration and packed with vitamin C.  

Source: http://www.fda.gov/downloads/Food/LabelingNutrition/FoodLabelingaGuidanceRegulatoryInformation/InformationforRestaurantsRetailEstablishments/UCM153464.pdf

My brother sent me this photo this morning.  Hearty stews and soups are great to make in the winter.  It looks like he simmered large chunks of carrots, tomatoes, and kale in a pot of water and lentils.  Looks tasty!  Thanks Adrian.
Edit:  Adrian simmered everything in vegetable broth.  Oberlin kids clearly don’t mess around with water, psh.

My brother sent me this photo this morning.  Hearty stews and soups are great to make in the winter.  It looks like he simmered large chunks of carrots, tomatoes, and kale in a pot of water and lentils.  Looks tasty!  Thanks Adrian.

Edit:  Adrian simmered everything in vegetable broth.  Oberlin kids clearly don’t mess around with water, psh.

Intro to Jamaica Plain 101:

My first meal in Jamaica Plain happened to be at this cute, minimalistic, Brooklyn-inspired, grass fed burger joint on Centre St. between Pond and Goodrich.  They do throw the “grass fed” in your face, but the restaurant is appealing to people like my Mom, who have transformed into “localvores.” 

I walk in and sat at a long dining hall style high-top aluminum table.   Their motto was “act like a socialist for an hour and share your elbow room with your neighbor.  You are most likely eating the same cow after all.”  I found no problem with this.

I do love these types of places, and the minimalist trend has grown on me.  The white walls and black trim illuminated the colorful chalk-written menu located along the edge below the ceiling.  

I ordered the Italian Stallion with mozz and pesto and a side of beet fries.  Fried beets or fried potatoes?  The beets won, and we’re awfully good, especially when dipped in the home-made cilantro lime aioli sauce.  The Italian Stallion was really salty (I bet they do this on purpose so you order one of their milkshakes), but hearty and delicious nonetheless.

Every new city I explore has its own unique burger joint.  At Grass Fed, I saw an adorable older couple sitting at the ledge looking out at the street while they waited for their chare burgers (I bet they ordered milkshakes too).  There was a gay couple with a blonde hair-blue eyed little girl nestled between them at the counter, and next to us sat two college-aged girls, each engulfing a bacon cheese burger.  The energy rocked, and the food was superb.

Great day in Jamaica Plain, MA.  I’m very happy to call this my new home.  Happy Thanksgiving all!

Check out the pictures from the Brother’s Green Food Demonstration at the Skidmore College Dining Hall on September 27th!  They skid-kid-grilled like bosses.  Thanks again for coming up guys!

Big thanks to Lauren Beck for photographing the entire event, make sure you check out her blog, she’s an incredibly talented young lady.

THE BROTHERS GREEN ARE COMING TO THE SKIDMORE DINING HALL.
Thursday is the first Theme night at the dining hall, so juniors and seniors get ready to gorge yourselves on a free dinner.  I’ve invited two very special, hilarious young chefs up to wow you with their creative cooking skills on our beloved grill in the dining hall’s first ever young chef food demonstration!

Josh and Mike Greenfield of “The Brothers Green” from YouTube are coming to Skidmore this Thursday at 6pm to do a food demonstration to inspire all you foodies out there to cooking on the DIY Grill at D-hall.  Josh and Mike are a riot together and have a fun, laid back take on cooking for yourself in college.  They will be using ONLY ingredients that are readily available to students at the dining hall and teach you all how to make each meal your own.  Of course, free samples will be provided and a Q&A session will follow.  Stop by the dining hall on Thursday for a FREE MEAL and a chance to see what kind of skills these boys have to teach us!

Check out their show on the HUNGRY channel on YouTube: http://www.youtube.com/watch?v=QqRVD_507n4

THE BROTHERS GREEN ARE COMING TO THE SKIDMORE DINING HALL.

Thursday is the first Theme night at the dining hall, so juniors and seniors get ready to gorge yourselves on a free dinner.  I’ve invited two very special, hilarious young chefs up to wow you with their creative cooking skills on our beloved grill in the dining hall’s first ever young chef food demonstration!
Josh and Mike Greenfield of “The Brothers Green” from YouTube are coming to Skidmore this Thursday at 6pm to do a food demonstration to inspire all you foodies out there to cooking on the DIY Grill at D-hall.  Josh and Mike are a riot together and have a fun, laid back take on cooking for yourself in college.  They will be using ONLY ingredients that are readily available to students at the dining hall and teach you all how to make each meal your own.  Of course, free samples will be provided and a Q&A session will follow.  Stop by the dining hall on Thursday for a FREE MEAL and a chance to see what kind of skills these boys have to teach us!
Check out their show on the HUNGRY channel on YouTube: http://www.youtube.com/watch?v=QqRVD_507n4