True Food Kitchen is undoubtedly one of the hottest lunch spots in Austin right now. Thanks to the light and airy space and the menu full of delicious items that you can’t believe are that healthy for you (they are), it seems that every other lunch meeting I schedule inevitably ends up there. Dr. Weil is the man behind the menu, and a couple weeks ago he stopped by with the recipe for his drool-worthy Sweet Potato Poblano Soup from True Food’s cookbook — and today he’s back and sharing the recipes for two of the veggie dishes in the book that I’m currently obsessed with. About these grilled sweet potatoes, he says:
Yakitori meas “grilled fowl” in Japanese, but the term has come to refer to any food cooked on a skewer. My kids love these; they make a good side dish for grilled chicken or turkey burgers. If using bamboo skewers, soak them in water for 20 minutes to keep them from burning.
Keep reading for the recipe, and head right over here for these Stir Fried Brussels Sprouts with Umami Sauce!
True Food: Seasonal, Sustainable, Simple, Pure courtesy Little, Brown and Company
Copyright © 2014 by Andrew Weil, MD