Blue Zones Inspired Summer Recipes

Build-Your-Own Soba Noodle Bowls

Ingredients

Vegetables (Choose as many as desired)

To be cooked:

• Kabocha or acorn squash, cut into 1/8-inch slices
• Broccoli, cut into pieces
• Mushrooms, sliced
• Zucchini, cut into 1/2-inch slices
• Red bell peppers, thinly sliced

Raw:

• Spinach or kale, roughly chopped
• Jalapeños, sliced
• Cabbage, chopped
• Avocado, sliced
• Radishes, thinly sliced
• Scallions, chopped
• Coconut oil, as needed
• Toasted sesame oil, as needed
• Salt, as needed

Noodles

• Buckwheat noodles, cooked according to package

Sesame Dressing (Double if using all vegetables)

• ¼ cup fresh squeezed orange juice
• 1 ½ tbsp. low-sodium tamari
• 1 tbsp. tahini
• 1 tsp. sesame oil
• ½ tsp. raw honey

For serving

• Sesame seeds

Method

1. Preheat oven to 400°. Line baking sheet with parchment and set aside.
2. Clean and prepare vegetables. Add 1 tbsp. coconut oil, 1 tsp. sesame oil and salt to each vegetable to be cooked. Spread on baking sheet. Bake 20 to 30 minutes or until cooked through, flipping halfway.
3. Whisk together all dressing ingredients.
4. Dress noodles with about half the dressing.
5. Serve noodles in bowls. Top with vegetables and remaining dressing.

Enjoy!

 

Raw Peach Tart

Ingredients

• 10 pitted dates
• 1 cup almond flour
• 1 cup raw walnuts
• ½ tsp. salt
• ½ tsp. cinnamon
• ¼ tsp. cardamom
• ½ cup macadamia nuts
• ½ cup almond milk
• 1 tsp. vanilla
• 1 tbsp. coconut flour
• 4 tbsp. honey (substitute agave nectar for vegan recipe)
• 4 to 5 peaches
• 1 lemon, juiced

Method

1. In a food processor, grind macadamia nuts into a granulated powder. Place powder in a bowl, cover with almond milk and vanilla. Let it sit for 30 minutes (or until the macadamia nuts have softened into a creamy texture).
2. Next, blend the dates and almond flour until the dates are well-macerated and blended together with almond flour.
3. Add walnuts, cardamom, cinnamon and salt to the date-almond flour mix. Pulse ingredients until they begin to stick.
4. Evenly spread the crust in a 10-inch tart pan (spring form pan).
5. Cut the peaches into thin slices. Cover with lemon juice to taste.
6. After the 30 minute wait, add the coconut flour and honey to the macadamia cream and blend together, creating a custard-like cream. (NOTE: If the cream is too watery, add a little more coconut flour to thicken.)
7. Once you've reached your desired consistency, spread the cream evenly over the crust and place the peaches on top.
8. Refrigerate until ready to serve!