food and home open doors
TRUE FOOD COMES TO
Local, organic, biodynamic, anti-inflammatory, anti-oxidant-rich foods
in a spacious restaurant with outdoor seating that serves until 10 P.M.
on weekdays and offers free valet parking. This is True Food Kitchen, a
Phoenix-based concept restaurant developed in a partnership with integrated medicine pioneer and best-selling author Dr Andrew Weil, who
has become something of an icon when it comes to integrative medicine.
He has taken his holistic approach to health into the realm of the restaurant menu with his growing collection of True Food Kitchens. The newest
one is on the ground floor of the recently refurbished Santa Monica Place.
The spacious location features indoor and outdoor seating and convenient access to Second Street (with nearby bike racks).
Their menu offers many healthy options with surprising twists of taste.
Their vegan miso soup is full of delicious mushrooms. Some of their nonalcoholic cocktails and fresh juices feature olivello juice (made from sea
buckthorn berries), densely packed with antioxidants and accompanied
by a pleasant tart flavor. When Joni Yung, The Accidental Yogist blogger,
and I visited during their opening week, we marveled at the array of just
barely steamed yet crisp vegetables found in the crudités that included
purple carrots and other vibrant hues, along with black olive tapenade
The wide selection of choices (including gluten-free, vegetarian, vegan,
and other options) on the menu mean that the entire family can eat in
peace and those searching for some true food options in a mall will be
happily satisfied. The fusion of world cuisine with a Mediterranean flair
satisfies those for whom food is medicine – True Food makes the medicine
go down sweetly. True Food’s Chef Michael Stebner sensitively plans his
dishes, “Those with dietary restrictions often have limited choices when
eating out. True Food Kitchen offers a wide variety of dishes to satisfy
those with specific food intolerances as well as those simply looking for a
flavorful meal they can feel good about eating.”
TRUE FOOD KITCHEN, 395 Santa Monica Place, Santa Monica, CA 90401.
(310) 593-8300 / Truefoodkitchen.com
ROMAINE CHOPPED SALAD
WITH RANCH DRESSING
There is nothing like the fresh, crisp taste of romaine. I like to create this salad by tossing the ingredients in a bowl and then serving over another
piece of whole romaine for a nice look on the plate.
Romaine grows most months of the year, so this
salad is an easy weekly staple.
For the salad:
4 cups chopped romaine (with additional
whole pieces for plating, if desired)
½ cup sweet and red onions
¼ cup chopped kalamata olives
2 cups chopped tomato
1 cup diced cucumber
For the dressing:
1 cup extra virgin olive oil
½ cup macadamia nuts
¼ cup water
1 tsp. raw honey
1 clove garlic
1 tsp onion powder
2 tbsp dried Italian seasoning
1 tsp pink Himalayan salt
For the dressing, combine all ingredients except
lemon juice and olive oil and blend briefly to create
a liquid base. Add juice and oil, and blend on high
for about 30 seconds until a rich, creamy dressing
forms. The dressing will keep for up to 8 days in
the refrigerator. (Makes 2 cups.)
In a large bowl, vigorously toss the romaine, to-matoes, cucumber, and olives with 1 cup dressing.
Scoop out onto plates (and over whole pieces of romaine, if desired), and top with marinated onions
and additional dressing.
This recipe is printed with
permission from Raw Basics
by Jenny Ross. Published by
Hay House (July 2011) it is
available at all bookstores or
online at: Hayhouse.com