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3 Easy Blue Zone Recipes Easy to Learn Instantly

by Christal Burnette 03 Apr 2024 0 Comments
I had the privilege of stepping into Fumi Sensei's cozy kitchen, located right within her clinic here in Blue Zone Okinawa. I delve into the heart of this vibrant blue zone, where I, Christal Burnette, an Okinawan longevity and diet specialist, call home.
  
 
Below I wrote out the THREE delightful and incredibly easy-to-make recipes that the dedicated clinic staff prepare with love and care, especially for their patients on their journey to optimizing nutrition intake and overall health, particularly after the wonderful experience of childbirth.
 
This journey isn't just about food; it's a celebration of life, health, and vitality.
 

1. Yui's Special Sprouted Brown Rice

Ingredients:
  • Brown rice (soaked overnight)
  • Azuki beans (soaked overnight)
  • Mixed grains (millet, black rice, red rice)
  • Agar - a few pinches
  • Nigari - 1 capful or 2 teaspoons
  • Charcoal - 1 or 2 bars
Instructions:
  1. Rinse the brown rice and let it sprout overnight.
  2. Drain and rinse the brown rice again.
  3. In a pressure cooker, add brown rice, azuki beans, mixed grains, nigari, agar, and a bar or two of charcoal.
  4. Cook without pressure, offsetting the lid slightly.
  5. Steam starts coming out slowly; lock the lid and turn off the heat.
  6. Let it sit for 2 hours and it is done.
 

2. Mozuku Vinegar Salad

Ingredients:
  • Mozuku seaweed - 1 pack
  • Cucumbers (or tomatoes) - desired amount
  • Ginger - desired amount
  • Dashi (soup stock) - 20 grams
  • Vinegar - 20 grams
  • Soy sauce - 20 grams
  • Honey - 20 grams
Instructions:
  1. Soak cucumbers in salt, squeeze, and shred them.
  2. Wash, peel, and chop ginger.
  3. In a bowl with mozuku seaweed, add cucumbers, ginger, and a mixture of dashi, vinegar, soy sauce, and honey.
  4. Mix well and serve.
 

3. Purple Sweet Potato Salad

Ingredients:
  • Okinawan purple sweet potatoes (with skin)
  • Almonds (soaked overnight) - to taste
  • Mayonnaise (or yogurt) - 3 or 4 tablespoons
  • Salt (optional)
  • Pepper (optional)
Instructions:
  1. Cut, salt, and steam the purple sweet potatoes for 15-20 minutes.
  2. Mix steamed sweet potatoes with soaked almonds.
  3. Add mayonnaise (or yogurt) to taste.
  4. Season with salt and pepper if desired.
 
Watch them be made by the actual Okinawan chef in Yui Clinic's kitchen:
 
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SPRING SUMMER LOOKBOOK

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