Tag Archives: Easy Recipe

Longevity Stew

½ pound black eyed peas
½ cup extra virgin olive oil
1 large red onion, finely chopped
2 garlic cloves, finely chopped
1 large, firm ripe tomato, finely chopped
2 teaspoons tomato paste, diluted in ¼ cup water
2 bay leaves
Salt to taste
1 bunch wild fennel or 1 fennel bulb, finely chopped and 1 bunch dill, finely


• Rinse the black eyed peas in a colander.
• Heat half the olive oil over medium heat and cook the onion and garlic, stirring
occasionally, until soft, about 12 minutes. Add the black eyed peas and toss to
coat in the oil.
• Add the tomato, tomato paste and enough water to cover the beans by about an
inch. Add the bay leaves. Bring to a boil, reduce heat and simmer until the black
eyed peas are about half way cooked. (Check after 40 minutes, but it may take
over an hour. You don’t want stones and you don’t want mush. You can also
cook this ahead and reheat.) Season with salt. Add the wild fennel. (Note: if wild
fennel is unavailable, cook the chopped fennel bulb with the onion and garlic and
add the dill in place of the wild fennel.) Continue cooking until the black eyed
peas are tender. Remove, pour in remaining raw olive oil and serve.

Compliments of http://www.bluezones.com

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Maple Butternut Squash


1 Butternut Squash
½ teaspoon chili pepper
2-3 tablespoons of real maple syrup (Grade B)
Grated fresh ginger


  • Cube the butternut squash
  • Pre-heat oven to 350° fahrenheit.
  • Toss butternut squash in maple syrup, chili pepper and ginger.
  • Place cubed squash in a single layer on a foil lined baking sheet.
  • Bake for 20-25 minutes or until cooked through.

Courtesy of http://www.bluezones.com

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Healthy Treat – Raw Chocolate Mousse

This treat is so good, even kids will love it. It’s rich, so you won’t need much. It will last in the fridge for up to a week, and even longer frozen. It’s also fast – less than 10 minutes and done!

Raw Chocolate Mousse

Add the following to food processor/blender and process until smooth:

1 1/2 C ripe avocado

1/2 C maple syrup (Grade B)

1 TB coconut butter

4 TB palm coconut sugar

1/2 TB vanilla extract

1 1/4 Tsp balsamic vinegar

3/4 C unsweetened cocoa powder

Taste and adjust – amount of sweetener will vary depending on ripeness of avocados. Top with berries or freeze for frozen treat.

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