True Food? Yes. It’s true food! From Chef Marian!
I try to stay on top of things. Not easy. But I try.
You may recall a blog about True Food a while back when they first opened. Since then, I have been there at least a half dozen times and still yesterday I had to go back again to showcase my favorite place, a place connected to (rock star in my world) Dr. Andrew Weil. It really amazes me that the ‘wait’ staff, the food, the healthy drinks all seems to keep improving. And they were great to begin with! Lol
Any time I introduce anyone to True Food, they are always WoW’d!
So was the case this afternoon with Marissa Joinson, owner and chef at The Intuitive Kitchen. Did I mention we wrote a cookbook together? Oh yeah! She’s a bud. So we shared everything. Both really big on tasting and flavor. Can you imagine my half was that much food?
So, I started with a ‘medicine man’, their antioxidant blast.
It has Sea Buckthorn, Pomegranate, Cranberry, Black Tea and Soda. Amazingly good and good for ya! Bet you could make that at home.
WHAT DID YOU EAT CHEF?
Glad you asked. I always, always, always start with their caramelized onion tart. Gobbled it up so fast? There’s no picture. Sorry! It’s smoked garlic, black fig and gorgonzola on a thin flatbread. It’s four thin inch or two long pieces and the best way to eat it? Roll it up. Less messy and you get all the deliciousness in each bite.
Next we had their farm chopped salad. Always great to be in an authentic place.
WHAT DO YOU MEAN BY THAT CHEF?
Well, take for example Native Foods in Encinitas. Great. Encinitas finally has another vegan options restaurant. That’s good. But is their produce organic? NO!!!
And in my world that’s not authentic. They’re not giving what their intentions promise. That Ain’t Right! (Chris Rock).
OK I GETCHA CHEF!
Back to our authentically good True Foods Restaurant. We shared the salad and a ‘TLT” sandwich.
WHAT’S THAT CHEF?
Tempeh, lettuce, tomato, avocado, Mayo on whole grain bread. Just look at the picture again! They said they had kale or sweet potatoes. Our rock star waitress suggested “Why don’t you have a little of each”? Sounds like a good tip to me! lol (In more ways than one)!
Management sent us out equally pleasing desserts – a seasonal treat for me… Butternut squash pie with Coconut cream topping, and Chi seed pudding for Marissa… of course, I only gave you one picture (too busy eating)… lol
A special thank you to True Foods for doing their job well (or is that Weil?)! There’s no doubt I’ll be back!
Now onto leftovers….
Well, when I heard we have dessert coming, I put my fork down on the salad, kale and sweet potatoes and said “To go, please”?
And tonight I created this lucious dinner…. or if it’s light, do we call it a supper? Either way, it was super!
Started with romaine, added the leftovers, the beets, dried figs cut thin, a chiffonade of basil, roasted cashews…. then topped it will some salsa. Mmm Mmmm Goooood!
So now, let’s see…. I had meatless Monday yesterday, no breakfast today (so bad), a couple of tiny pieces of a thin carmelized flatbread, salad, a half a meatless sandwich with whole grain bread and a yummy vegetable dessert. And through it all? Lots of dandelion and green teas.
So far so good? No pasta. Limited bread. No Wine. Whaaaa! There’s your whine. lol
And I’m feelin’ pretty good. Pretty proud of myself that food is my medicine. Happy to be back in control of what I eat. Not letting things tempt me cause I’m not eating sugar.
Tomorrow? Weight lifting. Don’t freak. Just little dumbells…. for the arms. Up and down, up and down. And maybe some elbow to knees, standing in place. Ya have to start somewhere!
Happy Eating,
Chef Marian