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NORTH COAST
July 19, 2012
Dr. Andrew Weil breaks into San Diego’s restaurant biz BY CATHARINE L. KAUFMAN Integrative Medicine Man, bushy-bearded best-selling author and rock star of healthy lifestyles, Dr. Andrew Weil collaborated with innovative eatery empire Fox Restaurant Concepts to create True Food Kitchen in San Diego. The fledgling restaurant Catharine Kaufman across from The and Dr. Andrew Weil Cheesecake Factory in Fashion Valley (tried and tested in other locales throughout the
The Kitchen Shrink
land) is abuzz with high — and, of course, green — energy, low-carbon footprints and a motherload of international flavors wrapped around fresh, locally grown and life-enhancing ingredients. Here’s the scoop on this smart, tastebud-pleasing hot spot: Tender Tillers Ever since San Diego County succumbed to the siren song of organic farming, about 350 registered organic growers launched a symphony of 150 different crops on 6,700 fertile acres completely free of toxic chemicals. True Food Kitchen dishes are bursting with locally sourced, seasonal produce through a partnership with San Diego’s Suzie’s Farm, Griffin Farm and Crows Pass Farm that fulfills a smorgasbord of gustatory desires. Raw food enthusiasts can indulge in vegetable cruditĂŠs and exotic salads that conjure up “Somewhere Over the Rainbowâ€? colors of “Ozâ€? in their Emerald City broccoli and kale, Yellow Brick Road golden cucumbers, and Ruby Red Breakfast radishes
Your lifestyle continues here.
and Heirloom tomatoes. Andy’s Arsenal According to Dr. Weil, his trio of mandatory mighty foods includes olive oil, broccoli and dark chocolate. Olive oil, a hearthealthy, diabetic-friendly fat is just as divine drizzled on salads as in baked treats like aromatic Almond Olive Oil Cake with marinated blackberries and Greek yoghurt. Broccoli is the bomb keeping brain cells on their toes, vision sharp, blood pressure at bay, dialing-up the immune system and bone health, warding off cancers, and giving the old jaw a good workout, whether munched raw in assorted starters or sautĂŠed in a medley of entrees. Heart and brainhealthy, antioxidant “food of the gods,â€? chocolate, makes us all a little happy and amorous, too. What’s more, it comes in gluten-free versions including high-octane 72-percent cocoa Flourless Chocolate Cake. Whistle-Whetting Warriors In keeping with Dr. Weil’s health-minded ethos, TFK uses a purification unit to create in-house carbonated, and still, H2O. All the natural beverages are tall towers of refreshing summer sips multi-tasking as immune-boosting energizers. Try Medicine Man, a blacktea blend with an antioxidant blast of blueberries,
Where you’ll find a distinctive blend of exceptional service, supportive health and well-being programs and spacious residences all designed to fit your lifestyle. Call to learn more about the full-service retirement lifestyle awaiting you today!
San Diego’s True Food Kitchen executive chef Nathan Coulon shares his recipe for this refreshing and lycopene-bursting entrÊe. Ingredients • 2 organic watermelons (personal size) peeled, cut into chunks • 8 organic, assorted local Heirloom tomatoes, cut into chunks • 24 fresh mint or basil leaves • 2 tablespoons red onion, sliced paper-thin • 4 tablespoons extra vir-
850 Del Mar Downs Road Solana Beach
(858) 345-4127
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WHY PAY MORE? Commission for the Accreditation RCFE 374601744 of Rehabilitation Facilities
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Method: Arrange pieces of watermelon and tomatoes on a serving platter. Sprinkle with mint, red onion, cashews and goat cheese. Drizzle with oil and vinegar. Finish with salt and pepper.
See SHRINK, page B10
COMPLETE
RCFE 374602832
gin olive oil â&#x20AC;˘ 2 tablespoons white balsamic vinegar â&#x20AC;˘ 4 ounces crumbled goat cheese â&#x20AC;˘ 1/4 cup toasted cashews Coarse sea salt and pepper to taste
cranberries, pomegranate and phyto powerhouse sea buckthorn berries. Gustatory Globalization Chef Michael Stebner has fused favorites from Mediter-
$495
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Watermelon and Heirloom Tomato Salad
Robert A. Smykowski
FREE Consultation (858) 484-0264
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