6 Recipes From the True Food Kitchen by Andrew Weil, MD
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.
“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
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.
“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.
“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.
“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.
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.
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.