Ikarian Longevity Stew [Blue Zone Recipe]
People near or over the age of 100 walking several miles a day, without use of a cane, dancing until the wee hours of the morning with friends, continuing to work, and make love?
Is this the stuff of dreams? Au contraire - this is the way of life for many folks in the world’s “blue zones” - a term coined by Dan Buettner and expanded upon in his book (which I highly recommend reading).
Dan explores the factors that seem to contribute to these long, healthy, fulfilling lives and gleans what lifestyle habits we could integrate into our own lives.
One factor is, of course, diet. And here is my spin on a stew that robust Ikarians have been consuming for years - tasty and simple to make. Enjoy in a relaxed, stress-free state of mind, with friends, or after a long walk to add years to your life, and life to your years.
Ikarian Longevity Stew
2 cups red kidney beans (cooked)
1/4 c extra virgin olive oil
1 yellow onion, diced
1 fennel bulb, julienned
2 cloves of garlic, minced
2 carrots, diced
1 BPA-free can of diced tomatoes
1 BPA-free can of tomato paste
2 bay leaves
1 teaspoon sea salt
2 handfuls of kale
1 bunch fresh dill, chopped
In a Dutch oven (I use this one), add the olive oil and bring to medium heat.
Add onion, fennel, and garlic and saute until tender and fragrant (about 4 -5 minutes).
Add kidney beans, carrots, diced tomatoes, tomato paste, and bay leaves to the pot. Add just enough water to cover all ingredients, and raise the heat to bring to a boil.
Cover, reduce the heat to low, and simmer for about 20-30 minutes (or until carrots are tender), stirring occasionally.
Stir in kale, dill, and sea salt. Cover and cook another 5-10 minutes.
Remove bay leaves, ladle into bowls, drizzle with olive oil, and enjoy!
[Adapted from: Dan Buettner’s Ikarian Stew]
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