Eagle's Eye

Brain Food: Recipes for College Success

Cooking hacks for a healthier student body

Photos by Kyle Clark

Photos by Kyle Clark

Kyly Clark, Photo and Design Editor

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In my entire education from kindergarten until now, I have been bringing my own lunch to school. I was raised as a vegetarian in the Waldorf education community and was influenced by my teachers and my mother. In Waldorf school, I learned how to tend to my own garden and how to compost, and I began to watch the way my mother cooked. My passion for cooking has been fueled by my desire to consume proper nutrients for my body and also to combat the environmental and health hazards as well as unethical practices in our nation’s food system.

Cooking for yourself is the first step to taking your health into your own hands. When I’m eating healthfully, I have the brain power and energy to be fully present in class, at work, in the outdoors and in my personal life. I eat to live to my fullest, and by doing so, I save time and money in the fast-paced environment of college.


This is a favorite weekday breakfast. I like mine

warm with fresh almond milk. Makes 3-4 servings.

1 cup long-grain brown rice, dry

1 apple, quartered and sliced

1/3 cup cashews

1/3 cup cranberries

2 teaspoons flax seeds

1/2 teaspoon vanilla extract

1 Tablespoon maple syrup, optional

Cook rice in 2 cups of water, cover and bring to a

boil. Then simmer on low for 45 minutes. Combine

all ingredients.


Recently I have been hooked on making my own almond milk. I’ve found it is much creamier than store-bought, and it’s easy. Makes a shy quart.

1 cup almonds

2-3 dates

1/2 teaspoon vanilla extract

3-1/2 cups water

Pinch of cinnamon

Soak almonds in water overnight. Drain. Combine water, almonds, dates, vanilla, and cinnamon; blend for two minutes. Strain into a quart jar and store for up to for four days.


Potato leek soup is a wonderful comfort food during the cold months. Makes 4-5 servings.

2 small leeks, thinly sliced

5 medium gold potatoes, chopped large

3 stalks of celery, diced

2 cloves garlic, minced

2 Tablespoons veggie base (I like to use Better

than Bouillon)

2 Tablespoons grapeseed or olive oil

5 cups water

Salt and pepper to taste

In a large soup pot, cook leeks and celery in oil until tender, stirring frequently. Add garlic. Add water, vegetable base, and bring to a boil with potatoes. Simmer uncovered for 25 minutes or until potatoes are soft and falling apart. Add salt and pepper to taste. Blend half of the soup mixture.

Photos by Kyle Clark

Curried lentils are a go-to filled with fiber and protein. You can eat them plain, put them in tacos, eat them for breakfast with eggs and avocado, or use the leftovers to make veggie burgers. Makes 4-6 servings.

1 cup green lentils

1 small onion, diced

2 small carrots, chopped

1/2 teaspoon ginger, minced

2 cloves garlic, minced

1 Tablespoon curry powder

1 teaspoon cumin

1 teaspoon salt

Combine all in slow cooker. Fill with 4 cups water and cook on high for 3-4 hours. Serve with cilantro.

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Brain Food: Recipes for College Success