How to Make My Anti-Aging Lunch (Live to 120+)

Written by: Bryan Johnson

Published on: January 10, 2025

How to Make My Anti-Aging Lunch (Live to 120+)

Written by: Bryan Johnson

Published on: January 10, 2025

I eat Super Veggie every day. I love it. Here’s how to make it at home:

Super Veggie Ingredients

Black lentils, 45 grams dry, ~150 grams cooked
Broccoli (head+stalk), 250 grams (Can also use Broccoli sprouts)
Cauliflower. 150 grams
Shiitake or Maitake Mushrooms, 50 grams
Garlic, 1 clove (a piece)
Ginger Root, 3 grams
Lime, 1
Cumin, 1 Tbsp
Apple Cider Vinegar, 1 Tbsp
Hemp Seeds, 1 Tbsp
After prep, drizzle 1 Tbsp of Extra Virgin Olive Oil

Super Veggie Instructions

Weigh vegetables. Place broccoli, cauliflower, mushrooms (maitake or shiitake), ginger and garlic in boiling water*. Boil until tender (7-9 min). Steaming is also acceptable.
Lentils: bring the water to boil in a medium saucepan. Add lentils. Reduce heat to low and cook uncovered for 18-20 or minutes until "al dente". Place in a colander to drain and rinse under cold water.
You can choose to blend or keep whole.
Blend in a high-speed blender place 1 Tbsp of dried cumin, 1 Tbsp of apple cider vinegar, 1 fresh Lime, cooked black lentils, the strained cooked vegetables, and blend until it becomes thick soup. Can also serve as the picture above.
If needed add some of the vegetable water (or steaming water) to thin out the texture.
Top with hemp seeds.

I season it with NuSalt (potassium chloride).

*Cooked via low temperature, high humidity, high acidity, high antioxidant cooking methods to minimize formation of Advanced Glycation End-products (AGEs) and Advanced Lipid Peroxidation End-products (ALEs).

A note on Super Veggie taste. The food I eat is delicious to me; one of the most exciting moments of my day. When starting, sometimes there is a period of adaptation and some want to play with the recipe and texture. Blueprint breaks all kinds of social norms which predictably triggers human responses that draw those lines.

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