food

Food Project

After 18 months of collective feedback and exciting experience, we decided to initiate our Food Project.

Objective

Develop a network of healthy eating community that’s well integrated with wellness food chain – sourcing, preparation, consumption, servicing and delivery. The food ecosystem extends from nutritionists, dieticians, chefs, food vendors, restaurants, recipe libraries, websites to cooking demos along with training programs and workshops. Make food an essential component of CWC Mega Events, Meetups, Support Groups, Wellness Circles and Corporate Wellness Programs.

Objective

https://youtu.be/JNr9wXRWwSo

Mission & Approach

Evidence based training and practice on dietary regime with focus on WFPB – Whole Food Plant Based sources while addressing cultural, demographic and geographical diversity of Community Members. With WFPB focus, CWC will not impose and intervene in personal habits other than being a platform to educate, inspire, empower and impact.

Activities

Serving tasty and healthy food in select Events
Creating recipe library
Acquisition of food Sponsors
Develop network of partner vendors, restaurants, chefs, nutritionists, groceries & service providers.
Cooking demos and instructions (wherever applicable)
Preparing online content, promo collaterals, videos, blogs and info packages from nutritionists
Videos and collaterals at ICC and major partner sites
Youth and Child Nutrition and Allergy related initiatives
Training and interactive webinars, podcasts and workshops
Local Food Meetup groups

Healthy Cooking Tips

Spicy Thai Salad

by Cathy on April 1, 2021 at 6:21 pm

This raw and crunchy Spicy Thai Salad can be lightly spiced or hot-n-spicy with a serrano or Thai pepper! I cannot handle peppers that are too hot, so I just marinade the pepper slices in the dressing instead of eating them. So good! This very flavorful and colorful dish also wow you with some less… Read More The post Spicy Thai Salad appeared first on Straight Up Food.

Waldorf Salad

by Cathy on April 1, 2021 at 3:19 am

This all-American fruit-nut salad is served on a bed of lettuce as an appetizer or a light meal. It was first served at the Waldorf Astoria Hotel in NYC in 1893, and is made with apples, celery, grapes, and walnuts, and a plant-based mayonnaise dressing. Above: The prepped apples, grapes and celery Above: The prepped… Read More The post Waldorf Salad appeared first on Straight Up Food.

Tofu Mayo

by Cathy onApril 1, 2021 at 3:13 am

I created this plant-based mayonnaise as a dressing for my Waldorf Salad recipe, and I could not believe how much it tasted like real thing (and not tofu)! Even without eggs, oil and salt, you’ll never be tempted by store-bought mayonnaise again! The post Tofu Mayo appeared first on Straight Up Food.

Red Lentil & Quinoa Soup

by Cathy on March 1, 2021 at 4:32 am

This bright, cheery vegetable soup is just the right amount of sweet, thanks to the corn and tomatoes, and the lentils and quinoa provide heartiness. It has an earthy flavor, a little red pepper kick, and is very easy to make—only 2 steps!—and lots of variations! Above: The onion, celery and carrots, chopped and ready… Read More The post Red Lentil & Quinoa Soup appeared first on Straight Up Food.

Timaree’s Purple Veggie Party on the Chef AJ Show!

by Timaree Hagenburger on February 7, 2021 at 9:21 pm

Timaree was an honored return guest on the LIVE Chef AJ Show! Not only did she create a new pesto recipe (Hidden Purple Pesto) from her Pesto Foodie Bar in The Foodie Bar Way, but she invited lots of purple veggies to the party and even showed how to cook spaghetti squash in the pressure.

Lemon Cheesecake Bars

by Cathy on January 31, 2021 at 7:40 pm

These cheesecake bars are decadent little squares of heaven! To get the traditional translucent filling, eggs and white sugar are used, but since I do not use either of these ingredients, the filling is made rich with cashews and, therefore, is more cheesecake-like. Above: Step 2, (left) adding the dates to the already processed cashews… Read More The post Lemon Cheesecake Bars appeared first on Straight Up Food.

BBQ Baked Beans

by Cathy on January 30, 2021 at 5:24 am

Baked bean recipes traditionally use ingredients I steer clear of, including bacon, brown sugar, molasses, and Worcestershire sauce (which includes anchovies and lots of salt). But, there’s always a way to get loads of flavor without using these ingredients! Above: The prepped onions and garlic. Above: The sauce ingredients. Above: Step 4, combining the sauce… Read More The post BBQ Baked Beans appeared first on Straight Up Food.

Timaree Interviewed on Amplify Your Awesome Podcast!!!

by Timaree Hagenburger on December 7, 2020 at 9:10 pm

What a fantastic conversation that Yong Pratt and I had on Episode 311 of her podcast, Amplify Your Awesome™! We delved into how to make nutrition and wellness-related decisions to support your success, while enjoying every bite!

Timaree Interviewed by Dr. Yami on Veggie Doctor Radio (podcast)!

by Timaree Hagenburger on February 7, 2021 at 9:21 pm

How choice can lead to empowerment!

Pecan-Persimmon Muffins

by Cathy on November 2, 2020 at 1:58 am

These hearty muffins call for firmer Fuyu persimmons, not the softer Hachiya variety that is used most often in baking. These delicious, lightly spiced muffins are akin to carrot cake, using grated Fuyus instead of carrots and pecans instead of walnuts. Above: You can grate your persimmons with a traditional hand grater (at left) or… Read More The post Pecan-Persimmon Muffins appeared first on Straight Up Food.

Pumpkin-Curry Soup

by Cathy on November 1, 2020 at 5:44 am

This colorful soup uses a Kabocha squash, a variety that is slightly sweet and pairs well with fresh tomatoes and basil, corn, and curry. You can also use other winter squashes. You can serve this chunky with broth, or blended into a smoother consistency. Above: The prepared onion, garlic, and ginger (bottom left). Above: In… Read More The post Pumpkin-Curry Soup appeared first on Straight Up Food.

Timaree and The Foodie Bar Way on Nutmeg Notebook Live!

by Timaree Hagenburger on October 26, 2020 at 3:29 am

I had such a blast connecting with Tami Kramer, a local friend, who, with her husband, Tom, is behind the fantastic Nutmeg Notebook YouTube channel and more! We had a lot of fun talking about all things plant-based, and she just loves The Foodie Bar Way cookbook! Enjoy this interview, get your own copy of my cookbook and check out her website for even more goodies! It is so fun to collaborate with others who are equally as passionate about providing support for the plant-curious and plant-based eaters out there!

Wild Rice & Mushroom Soup

by Cathy on November 1, 2020 at 5:44 am

This fall soup has a delicious earthy flavor thanks to the wild rice, mushrooms, celery, carrots, Navy beans and thyme. Use any mushrooms you like, or half cremini and shiitake like I did. See the Notes for steps to make a creamy instead of light broth. Note: For a more efficient preparation, chop and ready… Read More The post Wild Rice & Mushroom Soup appeared first on Straight Up Food.

Timaree’s Back on Chef AJ’s Show for Another Cooking Demo!

by Timaree Hagenburger on September 4, 2020 at 9:59 pm

Timaree had the honor of being a return guest on Chef AJ’s show today! She made her family’s favorite 7-layer dip from start to finish, and discussed all kinds of options for each layer, along with lots of tips and tricks!

Cucumbers and Zuna on California Bountiful TV!

by Timaree Hagenburger on September 1, 2020 at 5:27 pm

If you are fortunate enough to be harvesting cucumbers from your own garden, or simply picking them up at your local Farmers’ Market or supermarket, Timaree has some tips for you, as well as a delicious recipe to celebrate them!

Watermelon Salad

by Cathy on August 10, 2020 at 5:04 am

This colorful and refreshing summer salad is very easy to make. Sweet watermelon paired with spicy red onion and arugula is a surprisingly delicious combination, along with lime juice, cucumber and fresh mint! Above: Four cups of watermelon cubes and 2 cups of arugula. This is baby arugula, so it’s fine to use the whole… Read More The post Watermelon Salad appeared first on Straight Up Food.

Timaree’s Virtual Cooking Demo on Chef AJ’s Show!

by Timaree Hagenburger on June 27, 2020 at 2:39 am

Timaree was the featured guest on Chef AJ’s Show on Thursday! She demonstrated 3 recipes (a dressing, dip and dessert) and shared MANY, MANY tips during the live stream on FaceBook and YouTube! Soooo many heartfelt comments! The viewers enjoyed it so much that Chef AJ invited her back before it was even over! She has confirmed to return to the show on Friday, Sept 4. Her supply of The Foodie Bar Way cookbooks sold out at Amazon, so be sure to purchase your copy through her website – www.FoodieBars.com She will replenish the stock at Amazon soon, but it is always better to purchase directly from her (as Amazon’s fees are higher than you’d imagine). Enjoy the show!

Cooking on California Bountiful TV: Miso Soup and Daikon Radish… Oh MY!!!

by Timaree Hagenburger on May 24, 2020 at 8:33 pm

Timaree and Tracy found some great looking Daikon radishes at the Farmers’ Market! If this veggie is new to you, no worries! Timaree features it in a delicious Miso soup that will hit the spot!

Mia’s Favorites! Q & A with my daughter

by Timaree Hagenburger on May 9, 2020 at 2:33 am

While my daughter Mia and I collaborated on my last meal/menu planning article, this one is all about her! I thought it would be fun to do it Q & A style, focusing on some of her “favorites” when it comes to foods and kitchen related items. I am sure that you will enjoy learning more about her and you may even pick up a few tips!

Cooking on California Bountiful TV: Look at that Gorgeous Green Garlic!!!

by Timaree Hagenburger on April 22, 2020 at 7:46 pm

Timaree and Tracy are at the Farmers’ Market shopping for Green Garlic!!! Then, it is back into the kitchen to whip up a yummy soup!!! Enjoy!