How are everyone’s 3rd (or 2nd full) week of classes? Well, SDA’s been busy with Get Your Food On! Game Night and our FIRST GENERAL MEETING!
Thanks to all the people who went to our meeting, and met us wonderful officers! Congratulations to the winning teams of our Nutrition Jeopardy! Hopefully everyone refreshed their nutrition knowledge and was enlightened by the game. Benefits to becoming a member includes but not limited to:
- More tips and information on the required classes and possible electives, all revealed in our member only blog
- Leadership opportunities through event planning, tabling, etc.
- Learn more about the Dietetic Internship and the profession
- Shaping you to becoming a better DI candidate!
Hope you all enjoyed the food at the meeting! Below are the recipes for the ones I made!
“Gluten-Free” Vegan Brownies
(Recipe adapted from https://www.justasmidgen.com/2012/08/01/emerils-gluten-free-vegan-brownies/)
Makes about 60 mini servings and 40 regular servings.
1.5 banana, mashed
1.5 c semi-sweet chocolate, melted (Donated by the Berkeley Student Food Collective!)
1 3/4 c applesauce, unsweentened
3 tsp agave (optional. It was already pretty sweet)
1 tsp vanilla extract
2 1/4 c brown rice flour
1/4 c cocoa powder
1/2 tsp salt
- Melt the semi-sweet chocolate using the double boiler method, or just with the microwave in 30-second bursts.
- Mash the bananas.
- Mix the melted chocolate, mashed bananas, applesauce, (agave) and vanilla extract together.
- Combine the brown rice flour and cocoa powder and salt together, using a metal whisk to break up the cocoa clumps.
Lightly toss the dark chocolate chips in the dry ingredients mixture.
- Mix the wet and dry ingredients. Pour the batter into a large baking dish.
- Bake in 330F for 30 minutes. (350F for 20-25 minutes for non-agave brownies).
This brownie has a fruitier flavor profile compared to the other brownies that I’ve made (Avocado Brownies), which made it taste less dense. If you have cocoa powder, as with the original recipe, add that instead for a lower-fat recipe! Responding to the comments below, I used 2 cups of chocolate chips even though I almost doubled the recipe. I omitted the sugar, since there was some sweetness in the semi-sweet chocolate.
Kale Salad ver.2 – Better and Cooler with Avocados and Relish
Inspired by our Kale Salad from National Nutrition Month Cooking Demo #1
Makes about 3-4 servings
1 bunch (6-7 stalks) of kale
0.5 lbs (3-4) red bell pepper
2 tsp olive oil
1/2 onion, medium and diced
1 tsp salt2 roma tomatoes, diced
1 zucchini, small, diced
1 Avocado, sliced
- Slice out the stalk and cut the kale into small, bite-sized pieces
- Slice the red bell pepper into slivers.
- Heat the pan at medium heat.
- Add olive oil and onions. Add salt (and any desired spices) for a bit of flavor.
- After the onions have softened a bit, add in the tomatoes and zucchini.
- Stir at low-medium heat.
- Remove pan from heat when the onions have become translucent or when the zucchini has softened.
- After the relish has chilled, mix it in with the sliced kale and red pepper.
- Garnish with sliced avocados.
Salad Dressing for Kale (Plain) Salad ver.1
For Kale Salad recipe with 2 bunches of kale.
2 orange juice, freshly squeezed
1 1/4 tsp olive oil
3 tsp soy sauce
- Mix all the ingredients very thoroughly.
- Pour over the kale and red bell pepper, and toss until all the pieces are coated.
Our next meeting is Sept. 24 (Tue), 6:30PM @ 138 Morgan, which the Professional Development Officers, Kristen and Cindy, will host a Physiology & Metabolism v.s. Dietetics Panel! For new, old, lost and confused students, we will clarify the ins and out of the tracks under Nutritional Sciences.
Just in case you cannot find Morgan Hall, here it is from the UCB Interactive Map! http://www.berkeley.edu/map/3dmap/3dmap.shtml?morgan We’ll hold meetings at the short end of the “L,” and you will be able to see us through the large window.
Hope to see you there!