This simple recipe draws on ingredients historically used in Traditional Chinese Medicine to support liver blood and kidney essence. The combination of black sesame seeds, walnuts, and goji berries makes it a portable, nutrient-dense snack.
These easy no-bake energy bites are made with dates, almond butter, and tropical ingredients like dried pineapple, coconut flakes, and fresh lime juice.
The orange pumpkin-chia seed layer can be placed in between the flavored white and yellow layers to give this fall breakfast or snack a candy-corn-like appearance.
This vegan rice pudding, from Dan Buettner’s new cookbook, The Blue Zones American Kitchen: 100 Recipes to Live to 100, uses plant-based milk in place of dairy.
A classic Lebanese dish, baba ghanoush is ideal for eggplant skeptics: Roasting the veggie mellows its natural bitterness and gives it a lush, nutty flavor.
This dip is an homage to dal, a ubiquitous dish in Indian cuisine. The recipe calls for the lentils to be cooked like rice, which keeps them from falling apart and gives the final dish some texture.