Molly Patrick

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Food & Sustainability About the Certificate
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Whole Food, Plant-Based Cooking: A Beginner's Course Whole Food, Plant-Based Cooking: Meal Planning Made Easy
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WFPB Nutrition Fuels Faster and Stronger Half-Marathon

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Chocolate Molten Lava Soufflé
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Whole Food, Plant-Based Diet Guide The China Study Whole The Future of Nutrition
Events

Upcoming event 04/30/2024

Spotlight on Health Webinar – The Heart of the Matter: Nutrition is Only One Piece of the Puzzle

Sometimes we hear a story so heartwarming and inspirational that we have to retell it. The remarkable resilience of both the body and the human spirit is at the heart of this month’s Spotlight on Health. We invite you to join CNS Medical Advisory Board Chair Michael C. Hollie, MD, on Tuesday, April 30, for an enlightening conversation with cancer survivor and heart transplant recipient Dawn Mussallem, DO. Dr. Mussallem is a board-certified lifestyle medicine breast medicine specialist. She will share about her good health habits before she experienced multiple significant health issues and how these habits helped her recover. Her story is inspiring, and so are her tireless efforts to empower others through whole food, plant-based nutrition. Come hear Dr. Mussallem’s recipe for optimal physical and emotional health.

04/30/2024

Upcoming event 05/11/2024

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.

05/11/2024

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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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