6 Recipes From the True Food Kitchen by Andrew Weil, MD (2024)

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6 Recipes From the True Food Kitchen by Andrew Weil, MD (1)Perri O. BlumbergUpdated: Feb. 09, 2017

From the book True Food: Seasonal, Sustainable, Simple, Pure

    These recipes by Michael Stebner and Dr. Andrew Weil from the popular True Food Kitchen restaurants, owned by Dr. Andrew Weil and Sam Fox, were designed to boost your immunity and health.

    6 Recipes From the True Food Kitchen by Andrew Weil, MD (2)

    Dittie Isager

    Immunity Soup

    “Modern research shows that astragalus root, a Chinese herb long used to ward off colds and flu, has powerful immune-enhancing properties. The sliced, dried root is available online and in herb stores; it is nontoxic and adds a pleasant, sweet taste when simmered in soups. Shiitake mushrooms also boot immunity and have an antiviral effect. Garlic is an antibiotic and ginger a natural anti-inflammatory agent.”—Dr. Andrew Weil

    1 ½ teaspoons extra-virgin olive oil

    2 large onions, thinly sliced

    3 garlic cloves, mashed

    1 tablespoon minced fresh ginger

    4 ounces shiitake mushrooms, stemmed and thinly sliced (about 2 cups)

    2 large carrots, thinly sliced on the bias
    2-½ pieces astragalus root (about 15 inches total)

    10 cups Mushroom Stock
    2 tablespoons tamari or low-sodium soy sauce

    Salt (optional)

    2 cups broccoli florets

    ½ cup chopped scallions

    1.In a large pot, heat the olive oil over medium heat. Add the onions, garlic, and ginger and sauté until soft and translucent. Add the shiitakes, carrots, astragalus root, and Mushroom Stock. Bring to a low boil. Reduce the heat and simmer for 45 minutes.
    2.Add the tamari and adjust the seasoning with salt if needed. Add the broccoli florets and cook until tender, about 2 minutes.

    3.Remove the astragalus root pieces. Ladle the soup into bowls and garnish with the scallions before serving.

    6 Recipes From the True Food Kitchen by Andrew Weil, MD (3)

    Dittie Isager

    Chocolate Pudding

    “This version of a classic favorite is dairy-free, gluten-free, and vegan. Cocoa powder and dark chocolate intensify the pudding’s flavor; this is a good way to enjoy the health benefit of chocolate.”—Executive Chef of True Food Kitchen, Michael Stebner

    1 ½ cups evaporated cane sugar

    1 cup unsweetened natural cocoa powder
    1 tablespoon plus
    2 ¼ teaspoon cornstarch

    3 ½ cups plain soy milk

    9 ounces 70% organic dark chocolate, coarsely chopped

    1 teaspoon vanilla extract

    Vanilla bean seeds scraped from 1 halved vanilla bean

    ½ teaspoon ground cinnamon
    1/3 cup coarsely chopped raw unsalted pistachios

    1/3 cup coarsely chopped walnuts

    1.Fill a large bowl with ice and water. Set aside.

    2.Combine the sugar, cocoa powder, and cornstarch in a saucepan. Whisk in half of the soy milk to create a smooth paste. Add the remaining soy milk and whisk to combine. Place over medium-high heat. Stirring constantly, bring the mixture to a simmer. Remove from the heat and whisk in the chocolate, vanilla extract, vanilla bean seeds, and cinnamon.

    3.Strain the pudding mixture through a fine-mesh sieve into a bowl. Immediately set the bowl in the ice bath to cool down the pudding. Place a piece of plastic wrap directly on the pudding’s surface to prevent a skin from forming. Refrigerate for at least 4 hours before serving.
    4.Divide the pudding among four to six 6-ounce bowls or ramekins. Top with the pistachios and walnuts and serve.

    6 Recipes From the True Food Kitchen by Andrew Weil, MD (4)

    Dittie Isager

    Asian Cauliflower

    “If you find cauliflower boring, try this flavorful, visually striking Asian dish. Don’t overcook the cauliflower; it should have a bit of a crunch. This is a perfect complement to curries or Asian noodles. If you want a spicy dish, add thinly sliced chile peppers with the shallots and garlic and serve with sriracha. If fresh tomatoes aren’t in season, use 1 cup of diced canned tomatoes, drained.”—Dr. Andrew Weil

    1 tablespoon expeller-pressed canola oil

    2 shallots, thinly sliced

    3 garlic cloves, minced

    2 tablespoons low-sodium soy sauce

    3 tomatoes, peeled seeded, and diced

    1 large head cauliflower, cut into florets

    1 small onion, thinly sliced
    2/3-cup Mushroom Stock

    ½ teaspoon freshly squeezed lemon juice

    2 teaspoons evaporated cane sugar

    2 scallions, thinly sliced
    ½ cup chopped fresh cilantro

    1.Heat the oil in a skillet over medium heat. Add the shallots and garlic and sauté for 1 minute. Add the soy sauce and tomatoes and cook for another 3 minutes. Add the cauliflower, onion, Mushroom Stock, lemon juice, sugar and scallions. Reduce the heat and cook, stirring frequently, until the cauliflower is tender but still crisp, about 10 minutes. Add 2 tablespoons water as it cooks to prevent sticking, if necessary. Do not overcook.
    2.Transfer the cauliflower to a bowl and sprinkle with the cilantro before serving.

    6 Recipes From the True Food Kitchen by Andrew Weil, MD (5)

    Dittie Isager

    Kale Salad

    “Here’s the signature dish of True Food Kitchen. People who never imagined eating raw kale quickly became devoted. Unlike most salads, True Food Kitchen’s Kale Salad gets even better in the fridge overnight. Make the extra effort to find Tuscan kale—also sometimes labeled as black kale, cavolo nero, or dinosaur kale—as its deeper color and more complex flavor really lift this into the salad stratosphere.”—Dr. Andrew Weil

    ½ cup extra-virgin olive oil

    ¼ cup freshly squeezed lemon juice

    3 garlic cloves, minced
    ½ teaspoon salt

    Pinch of red pepper flakes

    2 bunches kale (about 14 ounces), ribs removed and leaves sliced into ¼ -inch shreds
    ½ cup finely grated Grana Padano or Parmigiano-Reggiano cheese (grated on a Microplane)

    2 tablespoons toasted whole wheat bread crumbs

    Grana Padano or Parmigiano-Reggiano cheese shavings, for garnish

    1.In a salad bowl, whisk together the oil, lemon juice, garlic, salt and red pepper flakes. Add the kale and toss well to coat. Let the salad sit at room temperature for 10 to 30 minutes. Add the grated cheese and bread crumbs and toss again.

    2.Garnish with the cheese shavings before serving. Cover any leftovers and refrigerate for up to 2 days.

    6 Recipes From the True Food Kitchen by Andrew Weil, MD (6)

    Dittie Isager

    Tomato and Watermelon Salad

    Use a combination of red and yellow watermelon and red, yellow, and orange tomatoes for a stunning presentation.

    1 pound red watermelon, rind removed and cut into 1 ½ -inch chunks

    1 pound yellow watermelon, rind removed and cut into 1 ½ -inch chunks

    4 heirloom tomatoes, halved

    1 pint cherry tomatoes, halved

    2 tablespoons extra-virgin olive oil

    2 tablespoons white balsamic vinegar

    ½ teaspoon salt

    Pinch of freshly ground black pepper

    2-tablespoon small fresh basil leaves

    4 ounces mild, soft goat cheese, such as Montrachet, crumbled

    ¼ cup chopped roasted unsalted cashews

    Divide the watermelon pieces and tomatoes among salad plates. Drizzle each plate with the olive oil and vinegar. Season with the salt and pepper. Top with the basil, goat cheese, and cashews before serving.

    6 Recipes From the True Food Kitchen by Andrew Weil, MD (7)

    Dittie Isager

    Stir Fried Brussels Sprouts with Umami Sauce

    “Most people who say they hate Brussels sprouts have never had them properly prepared. The secrets: Choose fresh, smallish, young sprouts; do not overcook them; and enhance them with the right seasonings. Here, halved sprouts are quickly stir fried with garlic, then tossed in True Food’s Umami sauce. Spring these on a Brussels sprouts hater and change a life.”—Executive Chef Michael Stebner

    1 ½ teaspoons expeller-pressed canola oil

    1 ½ pounds Brussels sprouts, halved

    2 garlic cloves, thinly sliced

    1/3 cup Umami Sauce
    2 teaspoons freshly squeezed lemon juice

    ½ teaspoon freshly grated lemon zest

    ¼ teaspoon salt

    ¼ teaspoon freshly ground black pepper

    Heat a wok or skillet over high heat. Add the oil. When hot, add the Brussels sprouts and garlic, and sauté for 1 minute. Add ¼ cup water, cover, and cook for 2 minutes, tossing to cook evenly. Remove the cover and stir in the Umami Sauce, lemon juice, zest, salt, and pepper. Continue to cook while occasionally tossing until the liquid is reduced to a thick sauce, about 7 minutes. Transfer to plate and serve hot.

    6 Recipes From the True Food Kitchen by Andrew Weil, MD (8)

    Dittie Isager

    About the Book:

    You can find more about the book at drweil.com here, and to learn more about Dr. Andrew Weil’s restaurant, True Food Kitchen, visit their site truefoodkitchen.com.

    Originally Published: April 17, 2014

    Originally Published in Reader's Digest

    6 Recipes From the True Food Kitchen by Andrew Weil, MD (10)

    A former food editor at Reader's Digest, Perri Blumberg is a writer and editor based in New York City. After attending Columbia University, where she received a BA in psychology, she went on to study food at a health-supportive culinary school. Her work has appeared in O Magazine, Men's Journal, Country Living, and on Mind, Body, Green, among others.

    6 Recipes From the True Food Kitchen by Andrew Weil, MD (2024)


    Does Oprah own True Food Kitchen? ›

    Oprah Winfrey said Wednesday she made an undisclosed equity investment in True Food Kitchen, a health-driven restaurant chain base in Phoenix. Winfrey will also join the brand's board of directors and act as a consultant. The company is majority-owned by private equity firm Centerbridge.

    Who is the CEO of True Kitchen? ›

    True Food Kitchen has hired John Williams as its new CEO. Williams was most recently CMO of Lazy Dog Restaurants and has also worked for The Disneyland Resort, General Mills and Nestle. He replaces former CEO Christine Barone, who left to become president of the Dutch Bros drive-thru coffee chain.

    Where was the first True Food Kitchen? ›

    On Oct. 27, 2008, the first True Food Kitchen opened in Phoenix, Ariz. It was an immediate success, and inspired Fox and Dr. Weil to open new locations in the southwest, with the long-term goal of a national rollout.

    What oil does True Food Kitchen use? ›

    We only cook with olive oil and avocado oil, and are striving to reduce and eliminate seed oils across our whole menu.

    Who is the chef that cooked for Oprah? ›

    Charles Arthur Smith (born March 1, 1960) is an American chef who has worked for former Florida governors Bob Graham and Jeb Bush and until 2007 was personal chef to Oprah Winfrey. His expertise is Southern cuisine. Art and Soul in Washington, D.C.

    Is True food a franchise? ›

    It has 25 locations, with the 26th on the way in mid-February in Austin, Texas. All of its locations are company-owned; none is franchised.

    Who founded True Food Kitchen? ›

    Based on the anti-inflammatory food pyramid, the brainchild of our founder Dr. Andrew Weil, renowned doctor of integrative medicine, every single ingredient on our menu is carefully selected and hand-crafted into signature dishes that make eating well effortless, energizing and most importantly, full of flavor.

    What is the oldest restaurant in the world famous dish? ›

    Botín was established in 1725 and is recognized by the Guinness World Records as the oldest continuously operating restaurant. Botín is renowned for its traditional Spanish cuisine, specializing in roast meats. The restaurant is particularly famous for its suckling pig (cochinillo) and roast lamb (cordero).

    What is the oldest food restaurant in the world? ›

    Memorialized by frequent patron Ernest Hemingway in his book The Sun Also Rises, Madrid's Botín—open since 1725—holds the Guinness World Record for oldest restaurant.

    What is the oldest fast food restaurant? ›

    Most historians agree that the American company White Castle was the first fast-food outlet, starting in Wichita, Kansas in 1916 with food stands and founding in 1921, selling hamburgers for five cents apiece from its inception and spawning numerous competitors and emulators.

    Who owns True Kitchen? ›

    We were founded 15 years ago by Dr. Andrew Weil on the idea that great-tasting and nutritious food and thoughtfully crafted beverages can serve as a foundation for a life well lived and we are proud to stand by that today.

    Who is the founder of true food? ›

    -based Dutch Bros Inc. True Food Kitchen, founded 15 years ago under the anti-inflammatory food philosophy of Dr. Andrew Weil, has grown to 43 locations. my college years and was so impressed at the way this approach was integrated into the brand.

    Who owns True Kitchen and Kocktails? ›

    Kevin Kelley, the owner, is a serial entrepreneur. Mr. Kevin Kelley was living abroad in Paris, France after finding success as a litigation attorney in Dallas, Texas at the Kelley Law Firm.

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