We work closely with several Wellness nutritionists like Timaree Hagenburger, Cathy Fisher, Katie May, Gayathri Shanbhag, Veena Uttarwar, Ankita Kaul and several others. TrueNorth, South Asia Heart Center, VeganOutreach are some of institutions that work with us to organize food tasting, cooking demos and create a galaxy of healthy recipes that our stakeholders can use and adopt in their daily life.
We shall be giving out recipes on a regular basis and present videos of cooking demos and invite you to these sessions. Contact us to learn more………
Healthy Cooking Tips
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 November 2, 2020 at 4:16 am
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.
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 ofRead More »
Wild Rice & Mushroom Soup
by Cathy on October 5, 2020 at 11:23 pm
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! After you watch, you’ll be ready for the recipe and many ways to personalizeRead More »
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! Healthy Cucumber Salad from California Farm Bureau on Vimeo. This delectable recipe is in Timaree’sRead More »
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.
Roasted Corn Salad
by Cathy on August 8, 2020 at 5:11 pm
This festive salad has a light, spicy dressing, and a sweeter flavor due to first gently roasting the corn, zucchini and bell pepper. Serve this as is, on greens (fresh or steamed), baked potatoes and yams, or in steamed corn tortillas with Salsa Verde. Above: The corn, red bell pepper and quartered zucchini, ready to roast!... Read More The post Roasted Corn Salad appeared first on Straight Up Food.
by Cathy on August 8, 2020 at 6:18 am
Made with green tomatillos, also known as Mexican husk tomatoes, this traditional salsa can be made raw or roasted. In this recipe I'm making a medium-spicy roasted version, which can be served over rice, beans, baked potatoes, or corn on the cob. Above: Ready to be roasted: the four husked tomatillos, two garlic cloves, dark... Read More The post Salsa Verde 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 hasRead More »
Stuffed Portabella Mushrooms
by Cathy on June 8, 2020 at 6:48 am
This colorful dish is a mushroom lover’s delight, and is full of Italian flavors. While these may look fancy, they can be a great everyday main dish. This makes two large, stuffed mushrooms, but it can easily be doubled or tripled to serve more people. Above: The two mushrooms with their stems snapped off. The... Read More The post Stuffed Portabella Mushrooms appeared first on Straight Up Food.
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 moreRead More »
by Cathy on May 8, 2020 at 1:03 am
Korma is an Indian dish traditionally made with meat, vegetables, yogurt or cream, and spices, cooked slowly to achieve a thick, saucy stew (this plant-only version cooks up pretty quickly). See Notes for variations on the vegetables, spices and cashews. Above: The raw, chunked potatoes and cauliflower florets, ready for step 2. I used Yukon gold potatoes... Read More The post Korma appeared first on Straight Up Food.
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!
Cooking on California Bountiful TV: Broccoli and Garbanzos play so well together!!!
by Timaree Hagenburger on March 24, 2020 at 8:48 pm
Timaree was back at the Farmers’ Market with Tracy shopping for broccoli! Back in the kitchen, watch how easily a satisfying one-pot meal comes together!
by Cathy on March 9, 2020 at 11:29 pm
Another name for this rich, flavorful dish is "Colcannon," a traditional Irish favorite made of mashed potatoes and kale or cabbage. You can serve this right after mashing or bake it into a casserole; you can even use the leftovers to make delicious tater-tots! Colcannon is traditionally made with only four ingredients: potatoes, butter, milk and kale. Instead of butter and... Read More The post Irish Potatoes appeared first on Straight Up Food.
Asian Noodle Salad
by Cathy on March 9, 2020 at 2:56 am
This delicious salad can be eaten hot, warm or cold, and can be an entrée in itself since it’s so hearty! It’s full of colorful veggies, and it's tossed with a sweet ginger dressing. This dish is open to variations, so please see the Notes section for ideas. Above: The prepared broccoli, carrots, and orange... Read More The post Asian Noodle Salad appeared first on Straight Up Food.