If you’ve been accompanying us on our cruise through the healthy eating habits of centenarians, never fear, we still have two more ports of call, but this week we’re between Blue Zones*. Since our last post Jody’s been in Washington attending a conference on nutrition in public school lunches (Weiner-wink, where art thou?); in New York, …
Monthly Archives: January 2013
Okinawan Stir-Fry with Bitter Melon, Sweet Potatoes and Turmeric Poached Eggs
If you’ve been plaguing yourself with the question When, oh when, will I ever learn to cook bitter melon? then fret no more, relief is at hand, the stars finally have aligned for you this week. We’re offering our take on the Okinawan dish of Champuru, a Tofu Stir-Fry with Bitter Melon, Sweet Potatoes and Tumeric Poached Eggs. By the time you finish this recipe you’ll be a bitter melon whiz, and when people ask about that cool new flavor you’ve introduced into your stir fries you can say, Nothing, really, just a little goya. Oh, you might know it as bitter melon.
Welcome to our third post on from one of Dan Buettner’s Blue Zones*, the Japanese island of Okinawa.
Blue Zone Redux – Taro and Greens
If you tuned in last week, then you know our posts this month are inspired by Dan Buettner’s work on the Blue Zones,* specific regions of the world where people lead exceptionally long, active lives. But why live to 100 if you have to eat gruel to do it. Thankfully the cuisine of the Blue Zones is both simply and tasty. Last week we spotlighted a Sardinian Fava Bean and Almond Soup. This week our featured performer is a simple dish of Sautéed Taro and Greens, both staples of the Greek island of Ikaria. By coincidence or culinary karma BBC Radio broadcasted yet another story this morning on those frisky long-lived Ikarians. So get with the program! We’re all Ikarians on this bus.
Welcome to the Blue Zone – Fava Bean and Almond Soup
On the Greek Island of Ikaria a startling number of people live to be 100, or older. Dan Buetner has identified five communities with unusually long-living residents, geographic regions he calls Blue Zones@. For the next five weeks–because we don’t like New Year’s resolutions–we’re bringing you healthy dishes from the culinary cultures of the Blue Zones. First up, Sardinia, with Fava Bean and Almond Soup. Simple, easy, delicious. Oh, and you might even live to be 100.
The Garum Factory 