Scripps & the Environment: February 2010

Thursday, February 25, 2010

Student Documentary on Malott Commons!

http://www.youtube.com/watch?v=01n4ld158jQ

Wednesday, February 24, 2010

KPCC-Pat Morrison interviews Food, Inc Director

http://www.scpr.org/programs/patt-morrison/2010/02/23/food-inc/

Check out this really good video, Jamie Oliver talking about food education and awareness for children!

http://www.youtube.com/watch?v=jIwrV5e6fMY

Welcome to the Scripps' Environmental Club's Blog!

We are excited to begin the fabulous process of collaborating with others via this medium, providing educational material for all, and continuing to enact environmental activism and change on Scripps' campus and beyond. To continue communication with the club, email scrippsgreen@gmail.com!

Some Delish Recipes

Look like pretty good scones...

Ingredients

1 egg
1/2 cup sugar
5 tablespoons grape seed or expeller-pressed canola oil
1/8 teaspoon lemon zest
1/2 cup oatmeal (not instant)
1/4cup wheat bran
1 1/2 cups unbleached white flour
2 tablespoons millet
2 tablespoons poppy seeds
1/2 teaspoon salt
1 tablespoon baking powder
1/2 teaspoon cinnamon
1/2 cup milk

ZESTY LEMON TOPPING:
3 tablespoons freshly squeezed lemon juice
1/4 cup confectioners' sugar

Instructions

1. Preheat oven to 375° F.

2. Whisk the egg, sugar and oil together in a bowl. Mix the lemon zest and all of the dry ingredients together in a separate bowl and stir with a wooden spoon until all of them are evenly dispersed throughout. Slowly add the dry ingredients into the egg, sugar and oil, and mix to create a thick dough. Add the milk and mix well.

3. Lightly grease a baking pan. Scoop up tablespoonfuls of the dough and drop them one by one in mounds onto the baking sheet, leaving 2 inches of space between. You should have about 10 scones. Bake for 15-20 minutes, just until the crust is barely golden brown and the dough is dry. Remove from the oven and let cool for 10 minutes.

4. With a fork mix the Lemon Topping ingredients until the sugar is completely melded in. Drizzle 1 tablespoon ever each scone.

Tip from Rosie's Kitchen:
If you want to make these scones completely dairy-free, substitute soy milk for regular milk. I also sometimes add 1 cup of walnuts for crunch and texture.

--From http://www.drweil.com/drw/u/RCP00240/multi-grain-scones.html

Anybody want some PICO DE GALLO!
Most of these ingrediants can be found in the dining hall and some at your local grocery store!

1 1/2 pounds plum tomatoes, seeded, chopped
3/4 cup chopped onion
1/2 cup chopped fresh cilantro
3 tablespoons fresh lime juice
3 tablespoons minced seeded jalapeño chilies (about 2 medium)
1 garlic clove, minced

Mix all ingredients in medium bowl. Season with salt and pepper.

From: http://www.epicurious.com/recipes/food/views/Pico-de-Gallo-103596#ixzz0mtyALcfM

Strawberry Lavender lemonade. Mmmmmmmm...
2 pints strawberries, washed, cored, and quartered (about 2 1/2 cups)
1/2 teaspoon fresh lavender blossoms
5 cups water
1 cup sugar
3/4 cup fresh lemon juice (4 large lemons)
- Recipe from digginfood.com -

Bruschetta with Fava Beans, Greens, and Blood Oranges:
A delectable vegan treat!

1 3/4 cups frozen double-peeled fava beans (about one 14-ounce bag), thawed, divided
1 cup water
1 garlic clove, minced
6 tablespoons extra-virgin olive oil, divided
2 tablespoons fresh lemon juice
3 blood oranges or navel oranges
1 tablespoon white balsamic vinegar
6 cups mixed baby greens (about 3 ounces)
18 slices sourdough or French baguette, toasted

Feel free to leave out garlic if you're allergic. (Shout out to Gavin!)

For more information visit epicurious.com. This particular recipe was taken from http://www.epicurious.com/recipes/food/views/Bruschetta-with-Fava-Beans-Greens-and-Blood-Oranges-351516#ixzz0hQUz49yy.

Scripps & the Environment

Thursday, February 25, 2010

Student Documentary on Malott Commons!

Wednesday, February 24, 2010

KPCC-Pat Morrison interviews Food, Inc Director

Welcome to the Scripps' Environmental Club's Blog!

Some Delish Recipes

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