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Okinawan Rice and Bean Sprouts

A beautifully simple recipe that can be doctored up to your heart’s content! The bean sprouts are an unexpected flavor and texture and mix well with rice. Add cubes of tofu, a dollop of chili pepper paste, or a few sprigs of Thai basil for extra flavor and nutrients.


  • 2 cups brown rice
  • 1 green onion, chopped
  • 1 clove garlic, minced
  • 2 tsp toasted and ground sesame seeds
  • 2 T soy sauce
  • 1 tsp oil
  • 1 cup prepared bean sprouts

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1. Wash rice well and add 3 cups cold water.

2. Combine onion, garlic, sesame seeds, soy sauce, oil, and bean sprouts, cook all together for 2 minutes, stirring well.

3. Combine bean sprout mixture and rice, cover tightly, and bring quickly to a boil.

4. Reduce heat as low as possible and steam 30 minutes. Do not stir or remove the lid while cooking.

Red Bean and Sweet Potato Hash

Kathy Freston loves simple food (she’s very Blue Zones that way) so she shared one of her favorite dishes from her new book The Book of Veganish – a Red Bean and Sweet Potato Hash recipe! Red beans and sweet potatoes is an irresistible combo of fun flavor and serious nutrient goodness—and a great way to use up a leftover sweet potato if you have one hanging out in your fridge. You can also substitute any other kind of potato (raw or…

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Chocolate Chunk Black Bean Brownies

Black Bean Chocolate Chunk Brownies

In the Blue Zones, sweets are consumed as a celebratory food and only sparingly. If you are in need of celebratory brownies, consider making them healthier and lower in refined sugar and grains by incorporating black beans to provide protein, complex carbohydrates and antioxidants. Source: The Balanced Blonde

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Vegan Berry Protein Smoothie

Vegan Berry Protein Smoothie

Smoothies are a perfect way to jump-start your morning or fuel up after a nice long walk with your moai. This berry protein smoothie packs in the pea protein and is completely vegan. Source: Pulses

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