But there is more to eating than just maximizing health advantages. To me, the best foods are those that offer disease-preventive benefits such as anti-inflammatory effects and delectable flavor. When I eat such foods, I feel as though I’ve hit a grand-slam homerun – the sensory pleasure is heightened by the fact that each bite contributes to my overall well-being.

Many foods promote anti-inflammatory action; see my Anti-Inflammatory Food Pyramid for a broad sample. Some are not only potent in this regard, but also taste absolutely wonderful, particularly when harvested at peak quality and prepared with focus and skill. Here are four that, in my view, meet those criteria admirably:

Berries: I can’t be more specific here, because I love the tastes of all kinds of berries, and all have anti-inflammatory effects – in fact, they are among the most healthful foods one can eat. One exciting research development: a study at Ohio State University found that black raspberries reduce the incidence of certain cancers in animals by 50 percent. An exotic choice, new on the U.S. market, is the juice (not the oil) of sea buckthorn berries. Known by its Italian name, olivello juice, this is one of the most concentrated natural sources of vitamin C ever discovered.

Black cod: Also known as butterfish or sablefish, black cod has even more omega-3 fatty acids than does salmon. As one of its names suggests, it also has a buttery taste that makes it simply the finest fish I have ever eaten. Once rare in the U.S. markets, it is becoming much easier to find; any well-stocked fish market should have it.

Bok choy: Cruciferous vegetables have potent anti-inflammatory and anti-cancer effects, and bok choy has a higher concentration of beta-carotene and vitamin A than any other variety of cabbage. Toss it into soups, stews and stir-frys.

Ginger: Not just a potent anti-inflammatory, this spicy root is also an extraordinary carminative (which means a substance that helps reduce the formation of intestinal gas) and anti-nausea agent. Add freshly grated ginger root to stir-frys, and try ginger lemonade made with grated ginger, lemon juice, honey and water.

For some recipes that use these foods, check out Blueberry Pie, Grilled Fish with Tropical Relish, Hot and Sour Greens, and Ginger Almond Pears. These should persuade you that there’s no contradiction in the idea of food that’s both healthy and delicious. Enjoy!

The post 4 Favorite Anti-Inflammatory Foods appeared first on DrWeil.com.

History: Andrew Weil, M.D., met Phoenix restaurateur Sam Fox in the late 1990s at one of Fox’s restaurants in Tucson (Fox Restaurant Concepts operates 25 restaurants in Arizona and the Midwest). After spending time with Dr. Weil, and in particular after cooking with him at his ranch, Fox came to understand how delicious healthy food can be, and realized that Dr. Weil’s concept for a restaurant – one that serves great food that just happens to be good for you – could work. 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.

Cookbook: TRUE FOOD: Seasonal, Sustainable, Simple, Pure

Concept: All True Food Kitchen locations feature dishes that closely adhere to the principles of Dr. Weil’s anti-inflammatory diet. They are intended to be a new kind of restaurant: one in which delicious flavors, healthy nutrients, environmental awareness and an inviting atmosphere come together to create an unforgettable dining experience.

Dishes are influenced by Mediterranean, Asian and Californian cuisine, and include soups, appetizers, salads, pasta, rice and noodle dishes, wood grilled dishes, sandwiches and burgers, brick oven pizzas and desserts.

Sample dishes: Wild Smoked Salmon with Shaved Radishes; Lemon Cream & Wasabi Peas; Sashimi Tuna Salad with Avocado, Cucumber, Tomato, Edamame & Ginger; Curry Chicken with Rice Noodles; Tuscan Kale Salad; Cauliflower & Cashews; Herbed Hummus; Green Tea Soba Noodles with Peas; Bok Choy & Lemongrass; Fresh Tomato Pizza with Pasilla Chile & Manchego; Grilled Wild Ahi Sliders with Wasabi, Radishes and Cucumber on Pumpernickel; and Natural Half Chicken with Farro, Walnuts, Dried Fig, Brussels Sprouts & Squash.

Each location features catering, take out, breakfast, a selection of coffee drinks, natural juice blends, hot and cold tea, sparkling wine cocktails, organic and low-calorie beer and sake. All wines are selected based on wineries’ commitment to organic, biodynamic and/or sustainable farming practices.

Engrained in True Food Kitchen’s ethos is a commitment to a conscious, community-based dining experience – a commitment that ensures that, no matter how many locations are established, True Food will never become what one thinks of as a “chain.”

Food sources:

• All True Food Kitchen locations use local, organic sources whenever possible. For example, the Phoenix location receives most of its produce from McClendon Farms, a 25-acre, USDA-certified organic produce farm in Peoria, Arizona.

Green features: The restaurants are decidedly “green” with environmentally friendly accoutrement including:

• High efficiency kitchen equipment
• Low voltage LED lighting
• Waterless urinals (saving 40,000 gallons/year)
• Ultra low water faucets
• Low VOC paint
• White oak butcher block tables and counter tops
• Reclaimed wood floors
• Recycled quarry tiles
• Natura water purification unit. (True Food Kitchen creates both still and carbonated bottled water in-house. Bottles are cleaned, sterilized and reused, eliminating plastic bottle waste).

True Food Kitchen Locations

(Updated information and menus at True Food Kitchen‘s website):

• Phoenix, Arizona (opened Oct. 2008)
  Biltmore Fashion Park
  2502 E Camelback Rd.
  Phoenix, AZ 85016
  P: 602.774.3488
  See some photos of the Phoenix location.

• Scottsdale, Arizona (opened Nov. 2010)
  Scottsdale Quarter
  15191 N Scottsdale Rd.
  Scottsdale, AZ 85254
  P: 480.265.4500
  See some photos of the Scottsdale location.

• Newport Beach, California (opened Aug. 2010)
  Fashion Island
  451 Newport Center Dr.
  Newport Beach, CA 92660
  P: 949.644.2400
  See some photos of the Newport Beach location.
  

• Santa Monica, California (opened May 2011)
  Santa Monica Place
  395 Santa Monica Place, Suite 172
  Santa Monica, CA 90401
  P: 310.593.8300

• San Diego, California (opened July, 2012)
  Fashion Valley Mall
  7007 Friars Road, Suite 394
  San Diego, California 92108
  P: 619.810.2929

• Denver, Colorado (opened October, 2012)
  Cherry Creek
  2800 E. 2nd Ave
  Denver, Colorado 80206
  P: 720.509.7661
  See some photos of the Denver location.

• Dallas, Texas (opened November, 2013)
  Plaza at Preston Center
  8383 Preston Center Plaza Dr. #100
  Dallas, Texas 75225
  P: 214.377.3333

• Atlanta, Georgia (opened June, 2014)
  Lenox Square
  3393 Peachtree Rd. NE, Suite 3058B
  Atlanta, Georgia 30326
  P: 404.481.2980

• Houston, Texas (opened August., 2014)
  BLVD Place 1700 Post Oak Boulevard
  Houston, Texas 77056
  P: 281.605.2505

• Fairfax, Virginia (opened September, 2014)
  Mosaic District
  2910 District Ave #170
  Fairfax, Virginia 22031
  P: 571.326.1616

• El Segundo, California (opened Summer, 2015)
  The Point, El Segundo
  860 South Sepulveda, Ste 100
  El Segundo, California 90245
  P: 310.341.555

• Pasadena, California (opened Spring, 2016)
  168 West Colorado Blvd.
  Pasadena, California 91105
  P: 626.639.6818

• Palo Alto, California (opened Fall, 2016)
  180 El Camino Real Suite 1140
  Palo Alto, California 94304
  P: 650.272.5157
  See some photos of the Palo Alto location.

• Walnut Creek, California (opened Fall, 2016)
  120 Broadway Lane Building #4 Space #1044
  Walnut Creek, California 94596
  P: 925.952.7314
  See some photos of the Walnut Creek location.

• Chicago, Illinois (opened Fall, 2016)
  1 West Erie Street
  Chicago, Illinois 60654
  P: 312-204-6981

Many more coming soon! Check True Food Kitchen  for current and future openings.

The post All About True Food Kitchen appeared first on DrWeil.com.

While turmeric tea is among Dr. Weil’s favorite beverages (particularly the refreshing iced version), he offers this recipe for Golden Milk Tea as another great way to get the many benefits of turmeric on a daily basis, along with the antioxidant power of ginger and black pepper.

Turmeric & Golden Milk Benefits

Used to impart color and flavor to everything from traditional Indian curries to ballpark mustard, this deep-orange herb’s many health benefits are well documented. In a comprehensive summary of 700 studies published by ethnobotanist James A. Duke, PhD., in the October, 2007 issue of Alternative & Complementary Therapies, Duke found extensive evidence that turmeric can reduce inflammation and support brain and joint health.

Drinkers of Golden Milk can also reap the benefits of ginger, a natural anti-inflammatory that can help relieve symptoms of arthritis, bursitis and other musculoskeletal ailments. Additionally, Golden Milk is flavored by black pepper, whose sharp taste comes from the alkaloid piperine, which enhances the absorption and the anti-inflammatory effects of turmeric. Plus, black pepper contains a number of essential nutrients, including manganese, iron and vitamin K, and is commonly used to calm digestive issues.

Perfect for an evening drink just before bed, here is Dr. Weil’s recipe for Golden Milk:

Golden Milk Recipe

Perfect for an evening drink just before bed, here’s Dr. Weil’s recipe for Golden Milk:

• Heat 2 cups light, unsweetened coconut milk (or almond or soymilk)
• Add 1/2 tablespoon peeled, grated fresh ginger
• Add 1 tablespoon peeled, grated fresh turmeric
• Add 3-4 black peppercorns
• Heat all ingredients in a saucepan
• Stir well
• Bring to a simmer and simmer covered for 10 minutes.
• Strain and sweeten to taste (if desired).

Here’s a video demonstration of How To Make Anti-Inflammatory Golden Milk so you can add it to your anti-inflammatory diet.

Simple and delicious – enjoy!

Learn how to make another of Dr. Weil’s favorite beverages: Immune-Supporting Astragalus Tea.

The post Anti-Inflammatory Golden Milk appeared first on DrWeil.com.

Don’t be fooled by “whole-grain” products such as whole wheat flour (or bread made from it), which have a glycemic index nearly as high as that of refined flour. Incorporating whole grains into an anti-inflammatory diet is not just about choosing “whole-grain” labels; it’s about selecting grains that are truly whole and minimally processed. Grains that have been pulverized into flour, whether “whole” or not, have a significantly expanded starchy surface area available to digestive enzymes, and cause blood sugar levels to spike dramatically. In contrast, a well-balanced anti-inflammatory diet emphasizes true whole grains that have not been overly processed.

In addition to regulating blood sugar levels, the fiber in whole grains improves cholesterol ratios and aids the digestive system, aligning well with the principles of an anti-inflammatory diet. A recent government study even linked the fiber found in whole grains specifically to longer life (a lower risk of death at any age from common fatal conditions such as cardiovascular, respiratory and infectious diseases and possibly even cancer).

A serving of true whole grains – embellished or plain – makes a healthy side for almost any meal and is a solid component of an anti-inflammatory diet, but they are also wonderful in soups, stews, salads and stuffings. Alternatively, try any of the following grains as breakfast porridge (in the same way you would enjoy oats), cooked a little longer if necessary. Serve with fruit, cinnamon and/or a healthy sweetener such as a bit of maple syrup.

However you serve your whole grains, know that you are making a good choice for your heart, waistline, blood sugar levels and food budget.

General tips on cooking with whole grains:

• For most grains, rinse prior to cooking to remove any debris (rolled oats and kasha are exceptions). It’s particularly important to rinse quinoa, which has soap-like components called saponins that can taste bitter and have a laxative effect. To rinse, place in a bowl of cold water and swish around with your fingers, refilling the water once or twice. Drain in a fine-meshed strainer.
• The instructions given for each grain here are for stovetop preparation. But you can also use a rice or pressure cooker for any whole grain instead of a pot on the burner; just know that the cooking times and liquid ratios provided may need to be adjusted.
• To reduce cooking time for longer-cooking grains, pre-soak them for a few hours or overnight (with the exception of quinoa, which has a bitter coating that can be absorbed if soaked; rinse quinoa briefly instead).
• Except where stirring or uncovering is suggested, don’t remove the lid while cooking grains, as it disrupts the steaming process.
• If you are watching your sodium intake, feel free to cook your grains in unsalted water. Otherwise, one-fourth teaspoon of sea salt goes a long way (add salt when you combine grain and water in the pot). Alternatively, try using vegetable broth as the cooking liquid, or for a more exotic flavor, a 50/50 mixture of water and juice. You can even add a splash of wine or dried herbs.
• It’s generally a good idea to purchase grains in bulk, except where otherwise noted. Some grains such as rice and oats are found at typical supermarkets, but you will have better luck finding more obscure grains, such as teff and amaranth, at your local natural foods store. For all grains, opt for organic varieties from the bulk bins of health food stores whenever possible – they have higher turnover rates, which improves the likelihood of freshness.
• Store in tightly sealed containers in the pantry (or another cool, dry, dark place). Even better: store in the refrigerator if you have room. Unless otherwise noted, properly stored grains can last up to one year.

The grain-by-grain guide below offers everything you need to know about cooking with whole grains, including historical and cultural heritage, common varieties, nutritional value, storage tips, healthful recipes, and standard cooking instructions. Try these grains as part of a healthy anti-inflammatory diet plan:

The post Cooking With Whole Grains appeared first on DrWeil.com.

How long have you been thinking of starting a restaurant?

Dr. Weil: Years ago, when I first started cooking and serving my creations to guests in my home, an awful lot of them began saying that I should open a restaurant. The idea appealed to me, but I simply did not know the business. Some years later, I had the good fortune to meet a very successful restaurateur, Sam. I had eaten in Sam’s restaurants, liked him, and liked the food.

Fox: I met Andy 10 years ago at one of my restaurants in Tucson [Fox operates 25 restaurants in Arizona and the Midwest], and we’ve been talking and working on this restaurant for a couple of years. At first, I was skeptical. But after spending time with him, and in particular after cooking with him at his ranch, I came to understand how good this food is, and I realized this could work.

So I gather Dr. Weil was intimately involved.

Fox: Absolutely. Many of the recipes we use come directly from him. He has great ideas, a great palate, and is an accomplished cook himself. He has worked with our chef Michael Stebner, the culinary team, the beverage supplier, everybody.

Dr. Weil: Yes, even on the décor.

Who do you see as your customer?

Dr. Weil: I think we have very broad appeal. This food is not strange, exotic or scary. When people think of health food, they think of raw food, vegan food, macrobiotic food, extremely low-fat food. This is quite different.

Fox: It’s for everybody: Vegans, vegetarians, people who are trying to eat healthy, and people who want a good meal that happens to be good for you. We started with great tasting food, then worked backward from there, to ensure that the values aligned with Andy’s nutrition concepts. But the first point was always, it has got to taste right.

Let’s talk specifically about the food, which everyone here is raving about. What are the sources?

Fox: McClendon Farms [a 25-acre, USDA-certified organic produce farm in Peoria, Arizona] provides most of our produce. We source organic and local whenever possible.

What are the culinary traditions that you feature here?

Dr. Weil: Incorporating both Mediterranean elements and a wealth of Asian ingredients, particularly from Japanese cuisine, this approach combines the two healthiest food cultures in the world. It reflects the same principles found in the Anti-Inflammatory Food Pyramid I developed, which is designed to support healthy aging.

And you have to try it to believe it. You’ve got “Wild Smoked Salmon with Shaved Radishes, Lemon Cream and Wasabi Peas,” various pizzas, “Curry Chicken with Rice Noodles, Cauliflower and Cashews,” and an amazing miso-glazed black cod, among other entrees. And as for the salads, I have dutifully eaten kilos of kale in my life, but I never had anything like that Tuscan Kale Salad.

Dr. Weil: That’s a traditional Tuscan salad. It is made of strips of Tuscan black kale, tossed with lemon juice, olive oil, garlic, red pepper flakes, grated pecorino Tuscano cheese and bread crumbs. I think it is fantastic, and it has been a huge hit. We cooked this menu for food writers in New York a week ago. Everybody loved it, but there was a food writer from Glamour magazine who immediately put up a blog entry saying that this was the most delicious salad she had ever had in her life.

Did you have to compromise in any sense to make the food accessible to everyone?

Dr. Weil: Sam said we have to have some beef on the menu. I don’t eat beef. But I said, okay, if you want to do that in one or two dishes, that’s okay, but it has to be grass-fed, natural beef. So there is a steak taco dish [Steak Tacos, Avocado, Tomatillo Salsa and Anasazi Beans], which people tell me is wonderful, and it is from that certified natural, grass-fed beef.

But Sam has had to compromise, too. I told him that I saw packets of artificial low-calorie sweeteners on the tables. I said, “Sorry, we just can’t have this.” So I will provide alternative low-calorie sweeteners, ones that are safe. They will be the new KAL stevia extract, which is the new stevia product that does not have the licorice aftertaste, and erythritol, the newest sugar-alcohol, which is quite safe and good-tasting.

What about the restaurant’s other “green” features?

Fox: We have high-efficiency kitchen equipment, reclaimed materials, low voltage lighting, waterless urinals that will save about 40,000 gallons of water a year, and a Natura water purification unit that lets us make still and carbonated water right here, which we serve in sterilized, reusable glass bottles.

It’s not uncommon for Sam to clone a successful concept – 10 of his 25 operations are “Sauce – Pizza & Wine” restaurants. Obviously, it’s too soon to know if this could happen, but would you like “True Food Kitchen” to go national?

Fox: With any new restaurant, that idea is always in discussion.

Dr. Weil: I would absolutely like to see it expand to other cities, partially for selfish reasons – if there was one in Tucson, I would eat there all the time!

True Food Kitchen is located in the Biltmore Fashion Park at 2502 E. Camelback Rd., Suite 135, Phoenix, Arizona 85016. It is open seven days a week: Sunday through Thursday from 11 a.m. to 9 p.m. and Friday and Saturday from 11 a.m. to 10 p.m. Take-out is available for diners on the go. Reservations are not available. Telephone: 602-774-3488.

The post Dr. Weil Opens His Restaurant, True Food Kitchen appeared first on DrWeil.com.

The Anti-Inflammatory Diet is not a diet in the popular sense – it is not intended as a weight-loss program (although people can and do lose weight on it), nor is the Anti-Inflammatory Diet an eating plan to stay on for a limited period of time. Rather, it is a way of selecting and preparing anti-inflammatory foods based on the scientific evidence of how they can help your body maintain optimum health. Along with influencing inflammation, this dietary strategy will provide steady energy and ample vitamins, minerals, essential fatty acids, dietary fiber, and protective phytonutrients.

You can also adapt your existing recipes according to these anti-inflammatory diet tips:

General Anti-Inflammatory Diet Tips:

• Aim for variety.
• Include as much fresh food as possible.
• Minimize your consumption of processed foods and fast food.
• Eat an abundance of fruits and vegetables.

Caloric Intake

• Most adults need to consume between 2,000 and 3,000 calories a day.
• Women and smaller and less active people need fewer calories.
• Men and larger and more active people need more calories.
• If you are eating the appropriate number of calories for your level of activity, your weight should not fluctuate greatly.
• The distribution of calories you take in should be as follows: 40 to 50 percent from carbohydrates, 30 percent from fat, and 20 to 30 percent from protein.
• Try to include carbohydrates, fat, and protein at each meal.

Carbohydrates

• On a 2,000-calorie-a-day diet, adult women should consume between 160 to 200 grams of carbohydrates a day.
• Adult men should consume between 240 to 300 grams of carbohydrates a day.
• The majority of this should be in the form of less-refined, less-processed foods with a low glycemic load.
• Reduce your consumption of foods made with flour and sugar, especially bread and most packaged snack foods (including chips and pretzels).
• Eat more whole grainssuch as brown rice, cracked wheat, and barley, in which the grain is intact or in a few large pieces. These are preferable to whole wheat flour products, which have roughly the same glycemic index as white flour products.
• Eat more beans, winter squashes, and sweet potatoes.
• Cook pasta al dente and eat it in moderation.
• Avoid products made with high-fructose corn syrup.

Fat

• On a 2,000-calorie-a-day diet, 600 calories can come from fat – that is, about 67 grams. This should be in a ratio of 1:2:1 of saturated to monounsaturated to polyunsaturated fat.
• Reduce your intake of saturated fat by eating less butter, cream, high-fat cheese, unskinned chicken and fatty meats, and products made with palm kernel oil.
• Use extra-virgin olive oil as a main cooking oil. If you want a neutral tasting oil, avocado oil is a good choice.
• Avoid regular safflower and sunflower oils, corn oil, cottonseed oil, and other seed oils.
• Strictly avoid margarine, vegetable shortening, and all products listing them as ingredients. Strictly avoid all products made with partially hydrogenated oils of any kind. Include in your diet avocados and nuts, especially walnuts, cashews, almonds, and nut butters made from them.
• For omega-3 fatty acids, eat salmon (preferably fresh or frozen wild or canned sockeye), sardines packed in water or olive oil, herring, and black cod (sablefish, butterfish); omega-3 fortified eggs; hemp seeds and flaxseeds (preferably freshly ground); or take a fish oil supplement (look for products that provide both EPA and DHA, in a convenient daily dosage of two to three grams). Vegetarians can take omega-3 supplements made from algae.

Protein

• On a 2,000-calorie-a-day diet, your daily intake of protein should be between 80 and 120 grams. Eat less protein if you have liver or kidney problems, allergies, or autoimmune disease.
• Decrease your consumption of animal protein except for fish and high quality natural cheese and yogurt.
• Eat more vegetable protein, especially from beans in general and soybeans in particular. Become familiar with the range of whole-soy foods available and find ones you like.

Fiber

• Try to eat 40 grams of fiber a day. You can achieve this by increasing your consumption of fruit, especially berries, vegetables (especially beans and avocados), and whole grains.
• Ready-made cereals can be good fiber sources, but read labels to make sure they give you at least 4 and preferably 5 grams of bran fiber per one-ounce serving.

Phytonutrients

• To get maximum nutritional protection against age-related diseases (including cardiovascular disease, cancer, and neurodegenerative disease) as well as against environmental toxicity, eat a variety of fruits, vegetables and mushrooms.
• Choose fruits and vegetables from all parts of the color spectrum, especially berries, tomatoes, orange and yellow fruits, and dark leafy greens.
• Choose organic produce whenever possible. Learn which conventionally grown crops are most likely to carry pesticide residues and avoid them.
• Eat cruciferous (cabbage-family) vegetables regularly.
• Include whole soy-based foods in your diet.
• Drink tea instead of coffee, especially good quality white, green or oolong tea.
• If you drink alcohol, use red wine preferentially.
• Enjoy plain dark chocolate in moderation (with a minimum cocoa content of 70 percent).

Vitamins and Minerals

The best way to obtain all of your daily vitamins, minerals, and micronutrients is by eating a diet high in fresh foods with an abundance of fruits and vegetables. In addition, supplement your diet with the following antioxidant cocktail to help address any dietary gaps:

• Vitamin C, 200 milligrams a day.
• Vitamin D, 2000iu a day, preferably as D3(cholecalciferol)
• Vitamin E. Most adults should limit their daily supplement intake of vitamin E to 100-200 IU (in the form of mixed tocopherols and tocotrienols).
• Selenium, 100-200 micrograms per day.
• Mixed carotenoids, 10,000-15,000 IU daily.
• The antioxidants can be most conveniently taken as part of a daily multivitamin/multimineral supplement. It should contain no iron (unless you are a female and having regular menstrual periods) and no preformed vitamin A (retinol). Take these supplements with your largest meal.
• Women should take supplemental calcium, preferably as calcium citrate, 500-700 milligrams a day, depending on their dietary intake of this mineral. Men should avoid supplemental calcium.

Other Measures To Consider

• If you are not eating oily fish at least twice a week, take supplemental fish oil, in capsule or liquid form (two to three grams a day of a product containing both EPA and DHA). Look for molecularly distilled products certified to be free of heavy metals and other contaminants.
• Talk to your doctor about going on low-dose aspirin therapy, one or two baby aspirins a day (81 or 162 milligrams).
• If you are not regularly eating ginger and turmeric, consider taking these in supplemental form.
• Add coenzyme Q10 (CoQ10) to your daily regimen: 60-100 milligrams of a softgel form taken with your largest meal.
• If you are prone to metabolic syndrome, take alpha-lipoic acid, 100 to 400 milligrams a day.

Water

• Drink pure water, or drinks that are mostly water (tea, very diluted fruit juice, sparkling water with lemon) throughout the day.
• Use bottled water or get a home water purifier if your tap water tastes of chlorine or other contaminants, or if you live in an area where the water is known or suspected to be contaminated.

Also, read the 16 Top Sources for the Anti-Inflammatory Diet

Watch Dr. Weil discuss How to Eat: The Anti-Inflammatory Diet

Originally Posted August 2006. Updated May 2024

The post Dr. Weil’s Anti-Inflammatory Diet appeared first on DrWeil.com.

The post Dr. Weil’s Anti-Inflammatory Food Pyramid appeared first on DrWeil.com.

Fast Food,
Good Food
by Andrew Weil, M.D.

Over 150 Delicious, Nutritious and Quick Recipes…
from Dr. Andrew Weil’s Own Kitchen!

Also available at:

Dr. Weil is the author of True Food, Spontaneous Happiness, The Healthy Kitchen (with Rosie Daley), Healthy Aging and other books.

FAST FOOD, GOOD FOOD offers delicious recipes for starters, soups, salads, main courses, pastas, desserts, drinks and more!

Learn how to stock your kitchen with healthy pantry essentials, suggestions on following the Anti-Inflammatory Diet, and other nutrition tips.

About The Book

Delicious, nutritious, quick, and easy recipes from bestselling author Dr. Andrew Weil’s own kitchen.
These days, fewer people than ever are cooking meals at home. Convincing ourselves that we don’t have time to cook, we’ve forgotten how fast, simple, and satisfying it can be to prepare delicious meals in our own kitchens. In FAST FOOD, GOOD FOOD, bestselling author Dr. Andrew Weil reminds us, with more than 150 easy-to-prepare recipes for delectable dishes that are irresistibly tasty and good for you. These recipes showcase fresh, high-quality ingredients and hearty flavors, like Buffalo Mozzarella Bruschetta, Five-Spice Winter Squash Soup, Pan-Seared Halibut with Green Harissa, Coconut Lemon Bars, and Pomegranate Margaritas. With guidance on following an anti-inflammatory diet and gorgeous photographs, this book will inspire the inner nutritionist and chef in every reader.

About Dr. Weil

Andrew Weil, M.D., is a world-renowned leader and pioneer in the field of integrative medicine, a healing oriented approach to health care, which encompasses body, mind, and spirit. He is the founder and director of the Andrew Weil Center for Integrative Medicine (AWCIM), a cofounder of True Food Kitchen and the author of several bestselling books, including True Food, Spontaneous Happiness, Spontaneous Healing, Eight Weeks to Optimum Health, The Healthy Kitchen (with Rosie Daley), and Healthy Aging. He lives in Tucson, Ariz.

This eight-minute video is the distilled essence of Dr. Weil’s nutritional teaching. In it he outlines the fundamental elements of his Anti-Inflammatory Diet – including what to eat, what not to eat, and other essential bites of food wisdom.

Featured Recipes

• Curried Spiced Mixed Nuts
• Black Sesame Smoothie
• Energizing Green Tonic
• Red Thai Curry
• Japanese Pancake
• Salmon Niçoise
• Coconut-Lemon Bars
• Quick Corn Chowder

More Recipes

Learn More

• Can Fast Food Really Be Good?
• What’s For Dessert?
• Mastering Portion Control
• Dr. Weil’s Pantry Essentials
• Conquering Your Own
  Home Kitchen

The post Fast Food Good Food – Dr. Andrew Weil appeared first on DrWeil.com.