Dr. Andrew Weil Introduces New Healthy Patient Meals at UAMC Cafe
Sometimes simple is best, particularly when it comes to food. Just ask Andrew Weil, MD, founder and director of the University of Arizona Center for Integrative Medicine, who prepared his Tuscan kale salad Tuesday morning, April 8, 2014, with Tucson Campus Executive Chef Steve Martin and Registered Dietitian Chef Ashley Munro.
Dr. Weil also sampled his own recipes, prepared by the chefs and dietetic interns, that are soon to be included on the inpatient room service menu at the hospital. The event drew the attention of Primer Impacto, a Spanish-language TV news magazine on Univision, with Dr. Weil being interviewed by health and family reporter Cecilia Ramírez Harris afterward.
The recipes are drawn from Dr. Weil’s 2012 cookbook “True Food: Seasonal, Sustainable, Simple, Pure,” which he co-wrote with business partner and restaurateur Sam Fox and executive chef Michael Stebner. The trio have opened a chain of True Food Kitchens that includes two restaurants in Phoenix and another site being scouted in Tucson.
The idea for the collaboration between UAMC and Dr. Weil – his first with a hospital – originated from a cooking class taught by Dr. Weil last fall and attended by Julie Kennedy Oehlert RN, UAMC vice president of Patient Experience, and Susan Bristol, RD, UAMC/Aramark director of Food & Nutrition Services and Dietetic Internships.
Dr. Weil's recipes were also the subject of a special tasting earlier this year in the UAMC Café for staff with food prepared by graduate students in the UAMC Dietetic Intership Program. Click here for that photo gallery.