TRU Cuisine
"Living Food For Real Life"
"Living Food For Real Life"
TRU News
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Siegren Johnson, raw chef, author, and owner of TRU Cuisine, was nominated for a "Best of Raw" award 2013! The "Best of Raw" is the annual awards celebration honoring the People, Places, Products, Media, and Eco-Initiatives of the plant based raw foods movement. |
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Check out TRU Cuisine's delicious recipe for "Rainbow Stuffing" featured on Arizona's original Raw Superfood Company, Vivapura! Click here for this recipe . |
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Raw Chef Siegren Johnson was recently interviewed by Higher Rock Music's Sandy Ferri in regards to the current raw food movement and the compelling vision behind TRU Cuisine. Click here to read the interview. To view TRU Cuisine's recipes published on Higher Rock Music, click here. |
| Another TRU Cuisine Original! Raw White Mulberry Tapioca by Chef Siegren Johnson. Click here receive access to another delicious raw recipe from Raw Chef Siegren Johnson of TRU Cuisine, recommended by Vivapura Superfoods! |
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Arizona Foothills Magazine Features Raw Chef Siegren Johnson in February's "Taste" Section. In this special segment, Chef Johnson offers ideas on simple ways to add more raw and living foods into a diet, as well as easy everyday recipes to create in the kitchen. To read the full article, click here. |
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The Natural Gourmet Institute, New York City On March 28th & 29th, TRU Cuisine chef Siegren Johnson & Jenny Mrkobrad of Purely Simple Raw were on hand at the Natural Gourmet Institute to teach Easy, Affordable, and Healing Raw Food classes with renowned Raw Vegan Nutritionist, Andrea McNich of Regeneration Raw. While in New York, this threesome also took the time to explore nearly every influential raw food restaurant and marketplace; gathering tools, new ingredients, and inspiration for projects at home. TRU Cuisine is excited to share our new recipes and techniques with you at upcoming classes and events! |
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TRU Cuisine Featured In Jordan Rubin's New Book!
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Raw Chef & Educator Siegren Johnson of TRU Cuisine was honored to be featured in Jordan Rubin's new book along with raw food pioneers Sarma Melngailis, Ani Phyo, Penni Shelton, Paul Nison, Kristen Suzanne, and others!
Rubin is the author of the New York Times best selling book, The Maker's Diet, and is one of the most respected health experts in America. His first book in three years, "The Raw Truth" is due out in health food stores around the country in mid January. TRU Cusine has, however, been given permission by Rubin and his fantastic company (Garden of Life) to offer a copy of this book for download, free! Click here to get your free E-Book! |
| Extraordinary Health Magazine Extraordinary Health Magazine shares tips, recipes, special offers and interviews from leading health authorities. In April's issue, Extraordinary Health interviews Raw Chef Siegren Johnson of TRU Cuisine. Click here to see the full article. |
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TRU Cuisine Sponsors "David Wolfe - RAW" in Royal Oak Michigan David "Avocado" Wolfe is a world leading authority on raw nutrition and holds a master's degree in living food nutrition, as well as a degrees in environmental engineering, political science, and a juris doctor in law. He is the author of Naked Chocolate, The Sunfood Diet Success System, The LongevityNOW Program, Amazing Grace, and Eating for Beauty. David was also the first to bring raw organic super-foods such as cacao, coconut oil, maca extract, goji berries, and powdered mangosteen into distribution in North America.
At "David Wolfe - RAW", David illuminated his audience with the amazing powers raw super-foods, medicinal mushrooms, and spring water. As a sponsor of this event, TRU Cuisine was invited to attend an intimate four course, completely raw, birthday dinner held in David's honor. (Photo left, David with Raw Birthday Cake.) The dinner menu included: Nettle-Hibiscus Arnold Palmers, Cocojitos, Raw Cheese Board, Wasabi Egg-Salad Amuse Bouche, Waldorf Salad Roll with Grape Reduction Sauce, Meatloaf Satay, Pizza Slice Collage, and Michigan Peach Shortcake.
We were truly honored to take part in this amazing event and strongly encourage others to attend any of the many health lectures and seminars that David holds all over the world.
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| Raw Roundtable Q&A Extraordinary Health Magazine interviewed four of today's leading trendsetters, including TRU Cuisine's Siegren Johnson, about the recent explosion of the raw food movement. (Pages 12 &13) Click here to read more. |
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Raw Chef Siegren Johnson shares nearly 100 of her favorite everyday recipes in Living
Food For Real Life. Designed for busy people practicing a high raw diet, these dishes are not only delicious, but simple to duplicate at home using fresh, easy to find ingredients. From breakfast to dessert, these tasty raw recipes are sure to make their way into your weekly rotation! Available now on Kindle at Amazon. Or purchase a paperback below. |
TRU Cuisine Adventures with David Wolfe in Peru 2012
In March, Raw Chef Siegren Johnson had an exceptional opportunity to journey to the ancient, mysterious, and healing lands of the Sacred Valley of Peru with raw food guru, David Wolfe. While there, she not only learned more about the amazing super-foods native to these lands, but was also exposed to sacred plant medicines, and immersed in the lives and culture of the amazing Inca people of past and present.
Below, Siegren shares a few personal excerpts from her diary, documenting her expedition through Cuzco, Machu Picchu, Saqsaywaman, Pisac, Olyantambo, and the Amazon Jungle.
3/14 "I was in awe today as our little plane landed at the Cuzco Airport. Its as though I stepped out onto the top of the world and, if I stretched my fingers upwards, could nearly touch the clouds."
3/16 "We then drove to an amazing ancient spring way up in the Valley, past Saqsaywawan. This is a truly magical place. You can feel it in the air and coming up through the earth, taste it tn the water, and see it in the faces of the people. Magical."
3/20 "Equinox at Machu Picchu! We arrived at the Watchtower before the sun rose and waited for it to come, just as Che Guvara had decades before. We were above the clouds - they came up to greet US - as if we were royalty."
3/27 "There are really no words to express the experiences I have had, the knowledge I have received, the love I have shared and friends I've made. Even the most expansive descriptions would not do my exposure to this land, its history, artifacts, and people justice."
*Photos of this journey above*
In March, Raw Chef Siegren Johnson had an exceptional opportunity to journey to the ancient, mysterious, and healing lands of the Sacred Valley of Peru with raw food guru, David Wolfe. While there, she not only learned more about the amazing super-foods native to these lands, but was also exposed to sacred plant medicines, and immersed in the lives and culture of the amazing Inca people of past and present.
Below, Siegren shares a few personal excerpts from her diary, documenting her expedition through Cuzco, Machu Picchu, Saqsaywaman, Pisac, Olyantambo, and the Amazon Jungle.
3/14 "I was in awe today as our little plane landed at the Cuzco Airport. Its as though I stepped out onto the top of the world and, if I stretched my fingers upwards, could nearly touch the clouds."
3/16 "We then drove to an amazing ancient spring way up in the Valley, past Saqsaywawan. This is a truly magical place. You can feel it in the air and coming up through the earth, taste it tn the water, and see it in the faces of the people. Magical."
3/20 "Equinox at Machu Picchu! We arrived at the Watchtower before the sun rose and waited for it to come, just as Che Guvara had decades before. We were above the clouds - they came up to greet US - as if we were royalty."
3/27 "There are really no words to express the experiences I have had, the knowledge I have received, the love I have shared and friends I've made. Even the most expansive descriptions would not do my exposure to this land, its history, artifacts, and people justice."
*Photos of this journey above*
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