A recipe creator has shared a recipe that takes inspiration from the “Blue Zones” – and it contains just a few simple ingredients.
Lifestyle and cooking influencer Jess Linnea has demonstrated how to whip up the dish at home, which is as tasty as it is healthy. The ingredient list was posted on her Instagram page, with the recipe described as “delicious and packed with nutrients”.
“Blue Zone” diets rely on key ingredients and have gained popularity on social media, originating from regions where people are said to live up to 100 years old.
These areas include Ikaria in Greece, Loma Linda in California, Nicoya Peninsula in Costa Rica, Okinawa in Japan, and Sardinia in Italy. Many of the Blue Zone diets is predominantly plant-based, incorporating a wide variety of fruits and vegetables such as peas, lettuce, spring onions, and squash.
A list of ingredients Linnea’s dish can be found below:
- 2 tbs olive oil
- 1 tbs garlic
- 1/2 cup of celery
- 1/2 cup of carrots
- 1/2 yellow onion
- 1/2 cup of green beans
- 1/2 cup of zucchini
- 1 can of white beans
- 1 can kidney beans
- 4-6 cups of broth
- 1/2 a cup of pasta
- 1-2 cups of kale
- Salt and pepper to taste
- 1 tbs Italian seasoning
- 1/2 tbs paprika
These essential ingredients offer a range of vitamins, minerals, and dietary fibre known for their health benefits. Research indicates a correlation between increased fruit and vegetable consumption and reduced mortality from chronic diseases like heart disease and cancer.
The National Library of Medicine recommends increasing fruit and vegetable intake based on these findings.
The study concludes: “These results support public health recommendations to increase fruit and vegetable intake for the prevention of cardiovascular disease, cancer, and premature mortality.” However, it acknowledges that the precise quantity of fruits and vegetables needed in this diet is still uncertain.
The researchers further note: “Although a high fruit and vegetable intake has been recommended for prevention of cardiovascular disease and some cancers, questions remain with regard to the amounts and types of fruits and vegetables that are most strongly associated with a reduced risk of cardiovascular disease, total cancer or all-cause mortality and with regard to the burden of disease and mortality that may be attributed to a low fruit and vegetable intake.”