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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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!
by Timaree Hagenburger on February 7, 2021 at 9:21 pm
How choice can lead to empowerment!
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.
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.
by Timaree Hagenburger on October 26, 2020 at 3:29 am
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.
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!
by Timaree Hagenburger on September 1, 2020 at 5:27 pm
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.
by Timaree Hagenburger on June 27, 2020 at 2:39 am
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!
by Timaree Hagenburger on May 9, 2020 at 2:33 am
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!
