EAT WITH A PLANT SLANT!

In the original Blue Zones® areas of the world, residents eat with a Plant Slant – a diet primarily consisting of fresh fruits, vegetables, beans, nuts, and whole grains. It’s one of the Blue Zones Project Power 9® principles for living longer and better. Try these tasty plant-slant recipes from some of our favorite chefs. Just click on each image to download the recipe.

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Cowboy Caviar - From the kitchen of Blue Zones Project


Cowboy Caviar is like a cross between a bean salad and fresh salsa with its colorful mix of different beans and vegetables – a perfect dish for a Texas get-together.

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Falafel Burger – From the kitchen of Sandra Lewis, Life At The Table

(lifeatthetable.com)


Packed with flavor and super easy, this recipe is perfect for quick weeknight meal. Serve it with all the fixings and fun of a traditional burger!

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Greek Orzo-Stuffed Peppers - From the kitchen of Blue Zones Project


This colorful and healthy meal can be on the dinner table in no time at all. Mix red, yellow, and green peppers for a colorful meal that’s also full of flavor and good for you

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Ikarian Longevity Stew – From the kitchen of Blue Zones Project


This hearty vegetarian stew from Ikaria, one of the original Blue Zones® areas of the world, is chock-full of anti-aging ingredients. Legumes, like the black-eyed peas in this recipe, are a great source of fiber and plant-based protein.

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Inside Out Lasagna - From the kitchen of Blue Zones Project


This tasty recipe takes lasagna ingredients—ricotta cheese, pasta and tomatoes—and skips the layering and long baking time to make a super-quick and satisfying meal.

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Miso Soup – From the kitchen of Chef Julia Dunaway

(chef-julia.com)


Okinawan elders enjoy this delicious and versatile soup anytime of the day using seasonal vegetables, cubes of potato, and tofu. It's filling and nutritious and can be easily modified depending on your taste buds and available ingredients.

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Mushroom “Chorizo” Tacos – From the kitchen of Chef Juan Rodriguez

(MagdalenasTX.com)


Mushrooms are infused with chorizo flavors to create this delightful vegetarian taco. The spicy flavors mixed in with earthy mushrooms trick your mind into thinking you’re eating real chorizo.

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Southwest Goat Cheese Quesadilla – From the kitchen of Chef V with To Taste

(totaste.com)


Black beans and corn tossed in a lime vinaigrette, enhanced with your choice of veggies, then toasted with creamy goat cheese in between whole grain tortillas. A Southwest spin on a Blue Zones inspired recipe!

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Sweet Potato Hash – From the kitchen of Chef Bernard A. Charter, Bernard’s Fusion Cuisine

(bernardsfusioncuisine.com)


Sweet potatoes are diced and lightly blanched, seared to a golden texture with caramelized red onions, dried cranberries, and a dash of Mrs. Dash, then drizzled with apple cider reduction. Mouth-watering!

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Veggies in a Blanket – From the kitchen of Barb Craft

(barbcraft.saladmaster.com)


Wrap up an easy plant-slant dish that’s great for parties, lunch on the go, or an after-school snack. Kids especially love them.

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