We want raw

Leftovers at our house.... Open Face Handroll

Damon has brought on a whole new meaning to "leftovers". You would never believe that this is what he makes our leftovers look like.

The dish was simply leftover organic brown rice with peas, a slice of bbq'd albacore, avocado, raw nori and a ball of wasabi.  The red sauce is Damon's answer to Rooster sauce aka: SRIRACHA HOT CHILI SAUCE Korean ketchup. Everything was leftovers or found in our fridge.

We called it an Open Face Handroll. Once the fish was broken down, we rolled it up and ate it like a sushi roll.

His creativity in the kitchen is amazing! Are you the creative one? I am not, but I can be on occasion.  Damon continues to teach me the simple things you can do with a plate to make meals more appealing.

Looking at others blogs is a good way to learn. Keep checking back here, once I get into the swing of working at home, I need to start blogging more.....

Keep searching for the site that keeps you interested in food. Food is the one thing that isn't going anywhere... We all need to eat, why not make it nutritious and interesting at the same time?

FoodTraining U class January 6th, Macro Bowls and more!

Did you make a New Year's resolution concerning your Health?
Weight Loss? Eating Better? Detoxing?

Come to our class!! We will show you how to add more fresh fruits and vegetables into your daily diet that look and taste fantastic!

When: January 6th
Where: Juice Jungle, Redway (Evergreen Business Park)
Time: 5:30 - 7:30
$20 admission per person
Price includes food samples, recipes, door prizes and raffle (extra cost)

We will be showing everyone a quick and easy Macrobiotic dish! If you've never heard of it, you'll be surprised how easy and healthy it is!!

We hope to see you there!

Toni & Damon

New Year Salad recipe & Healthy holiday wishes.

Happy Healthy Holidays!!!
From Toni & Damon, aka: FoodTraining U.

We wish everyone health and happiness this coming year.

Thank you for your support in the last year, on our blog and our food classes.

Here's a quick recipe to warm your holiday. I know it's a little late to include it in your menu plans, but it's good anytime of the year!

New Year Salad by Damon & Toni
     One head of napa cabbage, rough cut - massage with sesame oil, salt and agave
     1 1/2 cups kale, ribbon cut - massage with extra virgin olive oil, salt, lemon juice
     1 cup dried cranberries
     1/2 cup seaweed - soaked until soft (we used hijiki and/or sea palm)
     1/2 cup dried almonds - can be seasoned (ours were soaked in palm sugar, nama shoyu and salt then dehydrated)
     1/2 cup fresh red bell pepper, chopped
     1 Tbsp of Nama shoyu
     Fresh ground black pepper to taste

Put everything in a large mixing bowl and stir. Add extra agave if necessary. This recipe is very versatile, add what you have on hand. It's meant to be sweet and tangy.

We called it a New Year's Salad, but it was inspired by a local health food store, their salad is called "Cha Cha" totally raw and vegan.

We served it as a side dish, but it stands on it's own very well. I will post the raw stuffing and gravy recipe in the future. If you have been to our class before, you have the recipe .

Stay tuned for information on our January 6th class .......

Michael Pollan in Arcata, Fresh Pumpkin Pie recipe

We were very fortunate to see Michael Pollan speak in Arcata on December 1st. The best part was Alison (Damon's 14 year old daughter) also attended. You have heard me say that Ali "tests" us regularly about our "diet", so when she showed interest in coming to see Michael with us I was ecstatic! The evening was as wonderful as we imagined! Michael is an excellent speaker and portrays the mind set that we all need.

We vote for our food choices with our food purchases. That makes sense right? If we continue to purchase processed foods, the processed food companies will continue to produce them. If we purchase fresh organic fruits and vegetables, markets will make them more available.

Shop on the outside isles of the market, that's where the fresh products are. Michael calls them "silent" foods. They don't scream at you with their labels that promise better nutritional choices like: "LOW CALORIE" "TRANS FAT FREE" "LOW SODIUM" "SUGAR FREE" . Fresh fruits and vegetables are silent. They don't have millions of dollars backing the marketing for their sale. If farmers had the resources these foods would scream of their nutritional content, or would they? Currently, packaging is small to nothing (honestly even the little labels bug me) if they are packaged in plastic I tend not to purchase them. I like the silence of the food. I notice the amount of trash I throw out on a weekly basis. My compost bucket is almost as big as my waste basket. That's a good indication that our food intake is mostly fresh food.

Today was the best day yet. One of my general agent insurance companies Claremont Insurance Agency sent a gift to their agents/associates that do business with them. It was a  box of fresh fruit that they purchased from a local family run business in the bay area. They didn't know that I would be the most appreciative of all the agents that work with them for this awesome gift. Not only was it fresh, they made sure that they purchased local, seasonal fruit. What a wonderful message to convey for the need to include more fresh/local produce into our daily diet. Thank you!

I would also like to thank all who attended our FoodTraining U class on December 8th. We were so happy to see some new faces and hope to see you and others next month. We attempt to make our classes informative and exciting, fun and tasty. We put countless hours into research and recipes that we present at each class. We appreciate the support.

The recipe attached is from last year, I want to remind you how easy it is to include fresh food into your life during the holiday season. Once you taste a recipe like this you'll never go back to the old recipe!

Happy Healthy Holidays to all!

Raw Vegan Pumpkin pie recipe
by Damon Siska inspired by Susan Powers of  Rawmzing.com
Note: double the crust or 1/2 the filling......


2 cup almond pulp (dried in dehydrator approx ½ hr)

5 dates (soaked until soft)

½ teaspoon cinnamon

1 ½ teaspoons agave (or more, to reach sticky consistency)

Pinch salt

Put almond pulp in food processor with date. Process until well ground. Press into 8” pie plate, cover and refrigerate.


1 medium sugar pumpkin

½ lbs dried mangos (or other dried fruit)

2 cups water

½ cup plus 1 tablespoon agave

½ cup coconut butter

½ cp cashews (soaked for at least 4 hours)

2 tsp garam masala

1 tsp fresh ground ginger

½ teaspoon mesquite powder

Pinch salt

1” vanilla bean

Start preparing the pumpkin the day before. Peel the pumpkin and slice in half. Slice into 1 inch slices, then into 1/8 thick slices. The slices should be 1 “ x 1/8” thick. Place on dehydrator screens and dehydrate at t 116 for about 3-4 hours. Make sure you remove them before they are hard!

Place dehydrated pumpkin in a bowl. Cover with 2 cups of water and pinch of salt. Let sit for about 3 hours. You can do this the night before or just put it in the refrigerator and leave it. Soak the cashew and dates at the same time.

To make the filling:

In the food processor, place all ingredients expect the remaining 1 cup water and cashews. Process until it becomes a mash. Add the cashews and process until well mixed. Transfer ½ the mixture to the vitamix. Add 1.2 cup water ½” vanilla bean and blend until smooth. Place mixture in large mixing bowl. Mix other ½ of the mixture ½ cup of water ½ “ vanilla bean. Mix the two batches together and pour into prepared crust. Refrigerate 3 to 4 hours (or overnight). For best results dehydrate for 3 hours, then proof in freezer for approx 30 minutes. If more time is needed before serving refrigerate. The finished product looks like its been baked and tastes wonder! We topped with Cashew cream cheese frosting. 

Soak the raw pumpkin and dehydrate.

Soak in 2 cups water for approx 3 hours.

Get that "Baked" look by dehydrating for 3 hours.

We topped with some cashew cream cheese frosting. It topped it off and taste great!

Was your pumpkin pie made from scratch? If not, try it, this is tasty! Happy Healthy Holidays to you!!

December 8th Food Training U Class

Come one, come all to the FREE FoodTraining U class/Open house. We hope to see you there!

Have you been told by your physician to
change your diet?
 Gluten or Dairy Intolerant? Allergies?
Want to lose weight?
We have some fresh new recipes for you!
We advocate living foods, and show you how to
prepare delicious meals for any dietary need.
Come to our classes to glean from our 1000’s of hours
of research and personal experience:
Nothing to purchase!!!    No Memberships!!!
Join us at:
Juice Jungle
(in The Meadows business park)
1881 Barnett #6, Redway (next to the gym)
December 8th - 5:30 to 7:30 pm
Regular price: $20 per person (starting again in January)

We will be showing and tasting:
Healthy Holiday meal preparation and ideas for what to make
or bring to holiday gatherings. Enjoy living foods this holiday season!

Our holiday gift to you….
December’s class is FREE!
Please RSVP by Dec. 6th - Call Toni @ 845-7336

Who are we? Toni Genaro & Damon Siska -
We are passionate about teaching healthy eating habits
for current and future generations.
We are long time residents of Humboldt,
shop local and live what we preach.
See our recipes and other daily living tips HERE at: http://blog.wewantraw.com

Zucchini Burger recipe

Burgers are a staple on the raw food diet. They are usually full of multiple vegetables and last at least a week in the fridge. I like to make large batches so we have lunch items all week.

I threw together these burgers to use up some dehydrated zucchini from last year. The zucchini had been shredded and dehydrated then stored in a jar that was vacuum sealed. I soaked the dehydrated zucchini in a water bath for an hour or so to add the water back in.

Approx 7 cups re-hydrated zucchini (any kind, or fresh)
Approx 1 cup Button mushrooms (any kind)
1/2 cup Walnuts (previously soaked and dehydrated)
1/2 cup Sun dried tomatoes (soaked for approx 1/2 hour to soften)
1/4 cup Dried onions (or fresh onion)
2 Tbs. Nama Shoyu (soy sauce)
1 clove Garlic
Jalapeno (optional)

Remove most of the water from zucchini, by squeezing it out by hand. Mix all ingredients in food processor until desired consistency. Form into patties and put on dehydrator/teflex sheet. Dehydrate at 118 degrees for approx 3-5 hours, turning 1/2 way through cook time. You know they are done when they are no longer sticky, slightly bendable and dry on the outside.

My recipes are pretty simple. Feel free to add other veggies you have lying around or that need to be eaten. You can't go wrong, veggie burgers are easy. Mastering how much they shrink in the dehydrator is another story!

Here's what happens when you forget the burgers in the dehydrator overnight! OOPS!

No, we didn't toss them. We put them in the fridge in a container with a carrot. You could use any veggie that has a high water content like celery, radish, some lettuce or cabbage, etc. After a couple of days the veggie re-hydrated the burgers so they were edible.

I learned my lesson, the solution? Set a timer!! Our dehydrator is in a spot we don't hear it, so it's very easy to forget that we have food in it.  It hasn't happened alot, but it happens. If we don't learn from our mistakes how else would we learn?

Happy Healthy Holidays to all!!

some Garden Cleaning and local mushrooms

I had some time to clean the garden (part of it) last weekend. The massive leaves of the squash are piled and ready for composting.

You never know what you'll find when you clean up. Check you the size of the zucchini that I couldn't see!

I know, it's kind of ghetto, but it's home .

We pickled the small zuccetta's (not the official name) and the diakon radishes. The plant on the left is mint. It's drying for use in teas and other recipes.

We also had a chance to go mushroom hunting near our home. This is a shot of all the mushrooms we found. We have no idea what they are, anyone know?

Today it's raining, but the next chance we get we will be hunting for more mushrooms and cleaning more garden. Happy Fall to all!

Thanks and Update for FoodTraining U!

Thank you to everyone who attended November's FoodTraining U class.
We had a wonderful time and enjoyed some great recipes like:
Damon's Apple Cobbler Smoothie
Stuffing, Mushroom gravy and Green beans Almondine
And a fresh apple pie!
Thanksgiving is on the way!!

For our December class we are offering  FREE admission.
It's our holiday gift to all of you!

We're planning an informative 2 hours, raffles, door prizes and lots of great food.
Please join us December 8th, 5:30 - 7:30 pm at Juice Jungle in Redway, CA.
(The Meadows business park)

So if you've been thinking about coming but didn't want to pay the fees,
now's your chance to come and see what we are up to free of charge!

Coming in January - we will be discussing Detoxification - Why? How? & When?
AND - Admission to all classes will be $20.00 per person.

If you are local and would like to get on my email reminder list please send me your email address and I will send you a reminder a couple days in advance of the classes.
You can request to stop the emails at anytime.

Health and Happiness to everyone this holiday season. - Toni & Damon

FoodTraining U class next week, November 10th

It's time for the monthly FoodTraining U class, November 10th!

Please join us for:
FoodTraining U
Wednesday,November 10th
5:30 - 7:30 pm

at Juice Jungle

in the Meadows business park, Redway.

We will be sharing how to include living foods
into our diets this holiday season.

You'll learn how to make healthy holiday
 "favorites" easy and tasty as ever!

Print out this coupon for $20 off
admission to your first class!

Regular price $40 pp or $35 pp if you carpool.

December's class is scheduled for
Wednesday, December 8th
same place, same time.

Thank you Lisa.

Fun with video

Our cat Cleo when she was young... she WAS cute.

blogmyspacedvd to ipod video convertertalkingphoto, dvd to psp convertertalkingphoto, dvd to zunetalking photo album

Have a great Halloween Weekend!!

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