Longevity News Blog

Hi Friend, Here’s a list of the recipes I’ve been eating lately. One of life’s greatest joys for me. 1. Vegetable Stir Fry with Cauliflower Rice 1/2 medium onion, thinly sliced (approximately 75 g)   1/4 wedge of red cabbage, shredded (approximately 150 g)   1/4 wedge of white cabbage, shredded (approximately 150 g)  200 g mung bean sprouts (approximately 2 cups)   200 g chopped broccoli (approximately 2 cups)   225 g shiitake mushrooms, sliced (approximately 8 oz)   150 g sugar snap peas (approximately 1 cup)   15 g ginger powder (approximately 1 tablespoon)   15 g garlic powder (approximately 1 tablespoon)   30 ml gluten-free low-sodium tamari (approximately 2 tablespoons)   600 g cauliflower rice (approximately 20 oz)  15 ml olive oil (approximately 1 tablespoon)   Optional: 7 g hemp seeds (approximately 1/2 tablespoon) for garnish 2. Lemon Red Lentil Soup 15-30 ml olive oil (approx. 1-2 tablespoons)   3 large carrots, peeled and sliced (approximately 360 g)   2 stalks celery, chopped (approximately 180 g)   1 medium yellow onion, diced (approximately 150 g)   4 cloves garlic, minced   1.5 liters vegetable stock   225 g red lentils (about 1.5 cups)   2 bay leaves   2.5 g turmeric (approx. ½ teaspoon)   5 g cumin (approx. 1 teaspoon)   Juice of 1 lemon   Zest of 1 lemon (optional, for added flavor)  3. Chickpea Vegetable Frittata 240 g chickpea flour   360 ml water   1/2 medium onion, finely chopped   2 red peppers, diced   1 medium zucchini, diced   1 bunch parsley, chopped   1 bunch chives, chopped   2 garlic cloves, minced   15 g garlic powder (approx. 1 tablespoon)   15 g ground cumin (approx. 1 tablespoon)   1 Roma tomato, diced   225 g sliced mushrooms   15 ml olive oil (approx. 1 tablespoon) 4. Chickpea Stew 5 cloves garlic chopped 1 tbsp (6-8g) cumin 2 tbsp (30mL) extra virgin olive oil 2 tbsp (30g) tomato paste 1 tbsp (6-8g) paprika 1 tsp (3g) red pepper flakes 3 cups (500g) cooked chickpeas 2-3 tsp (5-7g) za'atar  2-3 bay leaves 1 roasted bell pepper 5. Cauliflower Lentil Loaf Loaf: 200g cooked lentils 300g riced cauliflower  150g chopped onion 8 oz mushrooms  30g nutritional yeast 5g minced garlic  5g Dijon mustard  2.5g smoked paprika  2.5g cumin  1.5g black pepper  1.5g chipotle powder  Glaze: 80ml unsweetened ketchup 5ml liquid smoke 6. Mushroom and Walnut Bolognese with Spaghetti Squash 225 g chopped cremini mushrooms 40 g chopped onion (1/4 cup) 40 g chopped carrots (1/4 cup) 40 g chopped celery (1/4 cup) 2 cloves garlic, chopped 60 g chopped walnuts (1/2 cup) 15 g garlic powder (1 tbsp) 15 g Italian seasoning (1 tbsp) 15 g tomato paste (1 tbsp) 340 g tomato sauce (12 oz) 30 ml gluten-free tamari ( 2 tbsp) 30 ml balsamic vinegar (2 tbsp) 1 medium spaghetti squash (about 1/2 squash after roasting) 5 ml olive oil (for greasing, approximately 1 tsp) 7. Herb Seasoned Cauliflower “Turkey with Sweet Potato Mash and Blanched Green Beans “Turkey”: 1 large head of cauliflower  30 ml olive oil 10 g garlic powder 10 g onion powder 10 g smoked paprika 5 g dried thyme 5 g dried rosemary 15 g nutritional yeast  100 ml vegetable broth (for basting) Sweet Potato Mash: 800 g sweet potatoes 30-60 ml almond milk (or any plant-based milk) 5 g garlic powder  5 g ground cinnamon  Blanched Green Beans: 400 grams green beans, trimmed Ice water (for blanching) 8. Black Lentil and Olive Salad with Spiced Roasted Carrots and Sundried Tomato Hummus Spice Roasted Carrots: 3 large carrots, sliced into thick coins 1 shallot, thinly sliced 2 tbsp extra virgin olive oil 1 tbsp maple syrup 1 tsp smoked paprika 1 tsp ground cumin ½ tsp salt Salad: 1 cup black lentils, rinsed 2 cups water or vegetable broth 1 tbsp red wine vinegar 1 tsp dijon mustard ¼ cup black currants ½ cup castelvetrano olives, pitted and chopped ⅓ cup roasted almonds, chopped ¼ cup flat-leaf parsley, finely chopped 2 tbsp fresh mint, chopped To Serve: ½ cup sun-dried tomato hummus 9. Sweet Potato and Cabbage Curry with Cauliflower Rice Curry: 2 cups shredded fresh cabbage 1 medium/small sweet potato, diced into 1-inch pieces 1 medium onion, finely chopped 2 tbsp olive oil 1 tsp cumin seeds 1 dry red chili, broken into pieces ½ tsp turmeric powder 1 tsp coriander powder ½ tsp red chili powder (adjust to taste) ½ tsp salt (or to taste) Garnish & Serving: ¼ cup chopped cilantro 1 tbsp lime juice 2 cups cauliflower rice 10. Grain Free Porridge with Butterfly Pea Flower 250ml (1 cup) macadamia nut milk 30g (1/4 cup) almond flour 15g (1 tbsp) hemp seeds 10g (1 tbsp) chia seeds 10g (1 tbsp) ground flax 1/2 tsp vanilla extract 1 tsp butterfly pea flower powder 1/4 tsp cardamom Handful of fresh berries for topping   Instructions: Add all the ingredients into a blender Blend until smooth Top with the fresh berries Serve and enjoy   11. Mushroom Walnut Stuffed Acorn Squash Squash: 2 medium acorn squash, halved and seeds removed 1 tablespoon olive oil Filling: 1 tablespoon olive oil 16oz crimini mushroom 4tbs chopped walnuts 4tbs unsweetened dried cranberries 1tbs honey 1/2tbs cinnamon 12. Butternut Squash Soup with Roasted Apples and Carrots (Serves 4-6) 1 medium onion, diced 3 cloves garlic, minced 1 medium butternut squash, peeled, seeded, and cubed (about 4 cups) 2 Honeycrisp apples, peeled, cored, and diced 2 large carrots, peeled and chopped 1 teaspoon garam masala ½ teaspoon ginger powder 4 cups vegetable broth 1 cup coconut milk 2 tablespoons olive oil 13. Black Bean and Mushroom Bowl with Chickpea Rice (Serves 2-3) 1 can (15 oz) black beans, drained and rinsed 1 cup cherry tomatoes, halved ½ medium onion, diced 1 cup oyster mushrooms, chopped 1 teaspoon umami seasoning ½ teaspoon cumin ½ teaspoon garlic powder 1 tablespoon olive oil ¼ cup pickled red onions 1 cup fresh spinach ½ cup shredded carrots ½ cup sliced radish ¼ cup chopped cilantro 1 ½ cups cooked chickpea rice 14. Superfood Smoothie (Serves 1-2) ½ cup strawberries ½ cup blueberries ¼ cup pomegranate arils ½ cup dark cherries, pitted 1 cup almond milk 1 tablespoon flax seeds 5-6 macadamia nuts 1 teaspoon chia seeds 1 teaspoon blueprint cacao   Instructions Add all the ingredients into a blender Blend until smooth Serve and enjoy   Enjoy, Bryan