ere's something pretty novel for Phoenix.
It's True Food's special prix fixe menu geared to keeping you healthy during cold and flu season, called "Andy's Immune Power Menu."
Andy, of course, is the acclaimed wellness guru Dr. Andrew Weil, who's been involved with the health-centric eatery since the beginning. Executive chef Michael Stebner created the three-course menu ($18 per person, available daily after 5 p.m.) with ingredients intended to enhance the body's resistance to illness.
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Read on for the full rundown of dishes, their ingredients, and potential benefits:
Immunity Soup - Astragalus Root Shiitake Mushrooms, Broccoli, Tamari, Ginger & Garlic Broth
Astragalus is a plant root used in traditional Chinese medicine to increase natural resistance to colds and other respiratory infections.
Shiitake mushrooms have antiviral and immune enhancing properties.
Garlic is a tonic herb with significant antibiotic properties.
Ginger is a natural anti-inflammatory agent that warms the body.
Broccoli contains health-promoting phytonutrients.
Roasted Arctic Char - Braised Kale, Salsify, Maitake & Cranberry Dashi
Arctic is a clean, sustainable source of anti-inflammatory Omega-3 fatty acid.
Kale is loaded with vitamins, minerals, and protective phytonutrients.
Maitake are Japanese mushrooms that enhance immune function.
Cranberries are rich in antioxidant pigments.
Pomegranate Yuzu Sorbet - Olivello-Citrus Salad
Olivello Juice is an extract from sea buckthorn berries. Olivello is full of powerful natural antioxidants and other protective phytonutrients.
Citrus is a natural source of vitamin C.
Pomegranate is rich in phytonutrients that protect immunity.