I Eat Green

Guest: Jaimie P. Cloud - The Cloud Institute

Jaimie P. Cloud, the founder & president of The Cloud Institute. The Cloud Institute prepares K-12 school systems and their communities to educate for a sustainable future by inspiring educators and engaging students through meaningful content and learner-centered instruction.

Jaimie works extensively with educators, administrators, and school boards across the nation. She designs and facilitates professional development programs and directs the collaborative development of numerous instructional units and courses for K-12 and Higher Education designed to teach and learn across disciplines through the lens of sustainability.

In addition to her commitment to furthering the mission of The Cloud Institute, Jaimie serves as an advisor, board member or committee member to several organizations with related goals and interests.

Cloud is the chair of Communities for Learning, Inc. and co-chair of The Harbor education task force of the Metropolitan Waterfront Alliance. She is a member of the advisory committee of the Buckminster Fuller Institute, the international advisory committee for the Tbilisi+30 Conference, the planning committee for Education for Sustainability of the North American Association for Environmental Education, and the Sustainability Education Planning Committee for the National Association of Independent Schools. Cloud serves on the Ecozone advisory board of Eco Media, Inc., and the editorial board of the International Journal of Education for Sustainable Development.

Today's Recipe: Two Types of Dressing

Tofu Raspberry Vinaigrette Dressing

Ingredients

¼ cake soft Tofu

¼ cup Orange Juice

2 Tbs. Raspberry Vinegar

Dill- 2 sprigs, stems removed

½ stalk celery

10 raspberries

1 teaspoon Agave or Pomegranate Molasses

S & P

Pulse in Food Processor, cucumber, onion, garlic and dill, add remaining ingredients and process until smooth. Add salt and pepper to taste

Japanese Dressing

Ingredients

1 stalk celery

1 Onion

Juice of ½ lemon

Juice of ½ orange

1“ piece of ginger

white pepper (touch)

½ cup. Brown Rice Vinegar

½ cup tamari

1 ¼ cup canola oil

4 Tbs Ketchup

Pulse in Food Processor, ginger, onion, and celery,  add remaining ingredients and process until smooth.