I found 2 of the 3 recipes here: http://www.bluezones.com/live-longer/recipes/
My daughter chose one of the three samples. She said, "I don't like it, I LOVE it."
Zesty Edamame and Corn Salsa
16 oz frozen shelled edamame
3 c frozen petite corn kernals
1 red bell pepper, chopped
3/4 c sliced green onion
1/2 c finely chopped red onion
1/4 c chopped fresh italian parsley
2 T chopped fresh oregano
1/3 c fresh lemon juice
2 T dijon mustard
2 t olive oil
3/4 t salt
3/4 t pepper
Remove frozen, shelled edamame from bag and place in 1.5 Qt dish. Cook on high for 2-3 min. Let stand 1 min. Drain and rinse with cold water. Combine first seven ingredients. For dressing, whisk next 5 ingredients togther. Toss dressing with veggies to coat. Refridgerate until ready to serve.
Serves 8.
153 calories per serving.
Ikarian Longevity Stew
Ingredients:
½ pound black eyed peas
½ cup extra virgin olive oil
1 large red onion, finely chopped
2 garlic cloves, finely chopped
1 large, firm ripe tomato, finely chopped
2 teaspoons tomato paste, diluted in ¼ cup water
2 bay leaves
Salt to taste
1 bunch wild fennel or 1 fennel bulb, finely chopped and 1 bunch dill, finely
chopped
• Rinse the black eyed peas in a colander.
• Heat half the olive oil over medium heat and cook the onion and garlic, stirring
occasionally, until soft, about 12 minutes. Add the black eyed peas and toss to
coat in the oil.
• Add the tomato, tomato paste and enough water to cover the beans by about an
inch. Add the bay leaves. Bring to a boil, reduce heat and simmer until the black
eyed peas are about half way cooked. (Check after 40 minutes, but it may take
over an hour. You don’t want stones and you don’t want mush. You can also
cook this ahead and reheat.) Season with salt. Add the wild fennel. (Note: if wild
fennel is unavailable, cook the chopped fennel bulb with the onion and garlic and
add the dill in place of the wild fennel.) Continue cooking until the black eyed
peas are tender. Remove, pour in remaining raw olive oil and serve.
• Heat half the olive oil over medium heat and cook the onion and garlic, stirring
occasionally, until soft, about 12 minutes. Add the black eyed peas and toss to
coat in the oil.
• Add the tomato, tomato paste and enough water to cover the beans by about an
inch. Add the bay leaves. Bring to a boil, reduce heat and simmer until the black
eyed peas are about half way cooked. (Check after 40 minutes, but it may take
over an hour. You don’t want stones and you don’t want mush. You can also
cook this ahead and reheat.) Season with salt. Add the wild fennel. (Note: if wild
fennel is unavailable, cook the chopped fennel bulb with the onion and garlic and
add the dill in place of the wild fennel.) Continue cooking until the black eyed
peas are tender. Remove, pour in remaining raw olive oil and serve.
serves 3-4 as a main dish or 4-6 as an appetizer
175 calories per serving
Sweet Potato Black Bean Salad
Ingredients:
4 large sweet potatoes, peeled and cut into chunks
2 15-ounce cans black beans, drained and rinsed
1 cup chopped yellow bell pepper
1/2 cup chopped red onion
1/2 cup chopped celery
1/2 cup (or more) chopped fresh cilantro
2/3 cup toasted pecans
Preparation:
Roast the sweet potatoes–place diced sweet potatoes in a single layer on a large baking sheet , toss with olive oil, bake at 375 degrees for about 30-40 minutes. Let cool to room temperature.
Combine beans, bell pepper, onion, celery and cilantro in a large bowl. Pour dressing over salad. When the sweet potatoes are cooled, toss them gently into salad. Pour pecans on top.
Dressing:
Combine all ingredients:
4 tablespoons extra virgin olive oil
4 tablespoons freshly squeezed lime juice
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon black pepper
Serves 8.
285 calories per serving.
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