Molly Patrick

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Food & Sustainability About the Certificate

Cooking Courses Whole Food, Plant-Based Cooking: A Beginner’s Course Whole Food, Plant-Based Cooking: Meal Planning Made Easy
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What Makes Animal Protein High Quality?

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Pitaya Smoothie Bowl
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Events

Upcoming event 01/14/2025

Unlocking Wellness: Exploring the Many Dimensions of Health

Join Dr. Michael Hollie on Tuesday, January 14, 2025, for a lively and inspiring conversation with Dr. Laurie Marbas. Dr. Marbas is a military veteran and board-certified lifestyle and family medicine physician. Her expertise is in health, nutrition, and wellness. The two will discuss numerous lifestyle factors that influence health: whole food, plant-based nutrition, exercise, sleep, weight management, and more. Whether you are new to the whole food, plant-based lifestyle or more experienced, you will gain practical takeaways for your plant-based journey.

01/14/2025

Upcoming event 03/15/2025

Planetary Stewards Program in the Dominican Republic

The T. Colin Campbell Center for Nutrition Studies is excited to partner with The Raices Institute and Global Roots to host an 8-day immersion program in the Dominican Republic to realize the potential between the food we eat, our environment, and our communities. Join us for an upcoming program in the mountains of the Dominican Republic, March 15-22, 2025.

03/15/2025

Upcoming event 05/17/2025

The Total Health Experience: Eat, Play, Learn

The T. Colin Campbell Center for Nutrition Studies is excited to present its Caribbean Beach immersion program at the Gran Ventana Resort—the perfect opportunity to relax, focus on wellness, and connect with a supportive community.

05/17/2025

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Molly Patrick is the co-founder of cleanfooddirtygirl.com, a website dedicated to helping people eat more whole plants and less of everything else. She takes the boring out of healthy and the preachy out of vegan. She is a graduate of the CNS and eCornell Plant-Based Nutrition Certificate.

Ginger Coriander Mushroom Sauce and Minty Garlic Quinoa

June 19, 2015 Updated January 10th, 2019

A vegan version of Aushak (or Ashak), an Afghan dish traditionally made of meaty tomato sauce over pasta dumplings.

Student posing with their Plant-Based Nutrition Certificate

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Ginger Coriander Mushroom Sauce and Minty Garlic Quinoa

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