3 Easy Blue Zone Recipes Easy to Learn Instantly

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.

1. Yui's Special Sprouted Brown Rice

• 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

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

• 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

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

• Okinawan purple sweet potatoes (with skin)
• Almonds (soaked overnight) - to taste
• Mayonnaise (or yogurt) - 3 or 4 tablespoons
• Salt (optional)
• Pepper (optional)

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.