Food Photography
Food should not only look good but also taste good, and be good for you! One of our services is to provide great-looking food with robust flavor overflowing in the daily value of vitamins and nutrients your body needs. RWA team approach is to get adults and children to eat foods they normally would not try, even though it is good for them.
We are professional food stylist and food photography sells the product and engages the client. RWA photography team has completed over 250 food photos for clients such as USDA and The American Diabetes Association. For more examples of recipe standardization and food photography go to Recipes For Healthy Kids (USDA) or Institute for Child Nutrition (ICN).
Recipe Design
Collard Greens
Ingredients (10-12 servings)
1/3 cup per serving:
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1 1/2 Tbsp Canola oil

15 oz Onions, diced

1 1/2 oz Sugar

3 oz Fresh green bell peppers, sliced

1 1/2 tsp Minced garlic

1 tsp Red pepper flakes

2 lbs. of Fresh collard greens, chopped

2 1/2 tsp Vegetable base powder

1 qt Water

1 Jalapeño (optional)
Directions:

1. Heat oil in a large stock pot uncovered over high heat.

2. Add onions. Cook for about 5 minutes, stirring constantly. 

3. Add sugar and bell peppers. Cook for another 2-3 minutes, stirring constantly. Onions will begin to caramelize.

4. Add garlic and pepper flakes. 

5. Reduce heat to medium. Add collard greens and vegetable base. Sauté uncovered for 2-3 minutes. 

6. Add water. Stir well.

7. (Optional) Add 1 jalapeño. 

8. Bring to a boil, and turn down to a simmer. Cook for 30-45 minutes or until greens are tender. 

9. Remove jalapeños before serving.

10. Portion with No. 12 scoop (1/3 cup).
Orzo Pasta
Ingredients (10-12 Servings) 1/2 cup per serving:
1/4 cup Canola oil
4 oz Onions diced
12 oz Whole-wheat orzo pasta
3 1/2 cups Water
1/4 cup Canned low-fat evaporated milk
1 1/2 Tbsp Low-sodium chicken base
3 oz Low-fat Parmesan cheese
1/3 cup Chopped pimentos
2 oz Frozen green baby peas
2 Tbsp Fresh basil leaves
1 tsp Lemon zest ​
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Directions:
1. Heat oil in a large stock pot
2. Add diced onions. Cook uncovered over high heat for 2-4 minutes
3. Add pasta and 1 3/4 cups water.
4. Cook uncovered over high heat for 3-5 minutes or until water has almost been absorbed by pasta.
5. Set remaining water aside.
6. Add remaining water, milk, and chicken base. Cook uncovered over medium heat for 3-6 minutes.
7.Add cheese, pimentos, and peas. Cook uncovered over medium heat for 4 minutes.
8. Fold in basil and lemon zest.
9. Portion with No. 8 scoop (1/2 cup).
Mango Smoothie Bowl
Ingredients (10-12 Servings):
Ingredients (4-6 Serving):
1 lb 9 oz Low-fat Greek yogurt
1 lb 8 oz Frozen mangoes
1 Tbsp Agave syrup
1 1/2 tsp Vanilla extract
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Directions:
1. Place yogurt in a chinois (cheesecloth). Allow yogurt to drain over a large bowl for 24 hours. Cover and refrigerate at 40 °F. Set aside for step 3.
2. Drain mangoes in a colander. Drain for at least 30 minutes to 1 hour. Set aside for step 4.
3. Place drained yogurt in a large bowl. Set aside for step 6.
4. Pour mangoes into a food processor.
5. Puree mangoes on medium speed until mangoes have a smooth consistency. DO NOT OVERMIX.
6. Pour mango puree over yogurt. Stir well. 7. Using a 4 fl oz spoodle, portion 2/3 cup (about 6 ½ oz) mango smoothie into each bowl.
8. Serve 1 smoothie bowl (8 oz serving bowl).
Breakfast Parfait
Ingredients (10-12 Servings):
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10 oz Granola
12 oz Fresh Strawberries
1 lb 8 oz Low-fat plain yogurt 
1/2 tsp Vanilla Extract
1 Tbsp Honey
1 lb Fresh blueberries
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Directions:
1. Place 1/2 cup (about 2 oz) strawberries and blueberries in each cup.
2. Combine yogurt, vanilla, and honey in a large bowl. Stir well.
3. Using a No. 8 scoop, portion ½ cup (about 4 oz) yogurt mixture on top of strawberries.
4. Sprinkle 1/8 cup (about 0.5 oz) granola over yogurt.
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