• Hardcover: 304 pages
• Publisher: National Geographic; 1 edition (December 3, 2019)
Best-selling author Dan Buettner debuts his first cookbook, filled with 100 longevity recipes inspired by the Blue Zones locations around the world, where people live the longest.
Building on decades of research, longevity expert Dan Buettner has gathered 100 recipes inspired by the Blue Zones, home to the healthiest and happiest communities in the world. Each dish–for example, Sardinian Herbed Lentil Minestrone; Costa Rican Hearts of Palm Ceviche; Cornmeal Waffles from Loma Linda, California; and Okinawan Sweet Potatoes–uses ingredients and cooking methods proven to increase longevity, wellness, and mental health. Complemented by mouthwatering photography, the recipes also include lifestyle tips (including the best times to eat dinner and proper portion sizes), all gleaned from countries as far away as Japan and as near as Blue Zones project cities in Texas. Innovative, easy to follow, and delicious, these healthy living recipes make the Blue Zones lifestyle even more attainable, thereby improving your health, extending your life, and filling your kitchen with happiness.
Buy, read, and discuss this book:
Dan Buettner is the founder of Blue Zones, an organization that helps Americans live longer, healthier lives. His groundbreaking work on longevity led to his 2005 National Geographic cover story “Secrets of Living Longer” and two national bestsellers, The Blue Zones and Thrive. He lives in Minneapolis, MN.
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The Blue Zones Kitchen is a beautiful cookbook with fantastic pictures and a hundred recipes from different “blue zones” around the world. What are blue zones? They’re regions that the author has identified as having populations with above average longevity and health. Along with diet, the theory is that these people are longer-lived because walking is their primary source of transportation, they have a strong sense of community, and while their diets are not completely vegan, they are mostly plant-based with occasional meat and fish, and minimal dairy.
The regions highlighted in this cookbook are:
- Sardinia, Italy
- Okinawa, Japan
- Nicola, Costa Rica
- Ikaria, Greece
- Loma Linda, California
In each section, author Dan Buettner talks about about the customs and cultures of the region, and what their staple foods are, and then shares a selection of recipes specific to that region. So far, tried a couple of the Sardinian vegetable dishes and found them really tasty. As a mid-level foodie and kitchen improvisor who tries to eat mindfully (though I’m not a vegetarian), I found this cookbook really expanded my idea of meat-free eating. It uses a lot of fresh vegetables and regional seasonings – the Okinawa section might be my favorite once I have time to explore those offerings – though some of those seasonings could be difficult for people outside of major cities to find.
The instructions for each recipe are well organized, though they do assume you have a basic knowledge of cooking. The level of difficulty varies with each recipe, but since most use vegetables – and especially beans – nothing is hugely complicated.
If you’re a vegetarian or vegan looking for more variety in the dishes you serve, this book is ideal. If you’re a mindful omnivore, like me, who wants to broaden their culinary repertoire, it’s also a good bet.
Goes well with a rainy afternoon and a freshly-arrived community supported agriculture box.
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