I am fascinated by my study of the 5 Blue Zones in the world. Places that have been labeled as longevity hot spots. These populations live long healthy lives and have sharp, alert brains until the end of their lives. High concentrations of 100 year olds live in these places without diseases like heart problems, obesity, cancer, and diabetes.
While many factors contribute to their longevity, one is most definitely food and the way they eat.Â
Enjoy these recipes that use foods from the Blue Zones regions ~ where pockets of people around the world have the highest life expectancy.
Delicious protein rich stew from the Blue Zone of Ikaria ~ a Greek Island in the Aegean Sea.
Author
Julie Gilbert
Ingredients
2 cups
dried black-eyed peas
½ cup
extra-virgin olive oil
1 large
yellow or white onion, diced (about 1½ cups)
1 medium
fennel bulb, trimmed, halved, and sliced into thin strips
2
teaspoons minced garlic
3 large
carrots, peeled and chopped (about 1 cup)
1 large beefsteak, or heirloom tomato, diced (about ¾ cup)
2
tablespoons tomato paste
2 bay
leaves
1 teaspoon
salt
4 large
kale leaves, slivered
½ cup
chopped fresh dill
Directions
Spread the black-eyed peas on a large baking sheet and pick over to remove any damaged peas or debris. Put the peas in a large pot, add enough cool tap water to submerge by 2 inches, and bring to a boil over high heat. Boil for 1 minute.
Set aside off the heat and soak for 1 hour. Drain in a colander set in the sink.
Warm ¼ cup oil in a large pot or Dutch oven set over medium heat. Add the onion and fennel; cook, stirring often, until soft, about 8 minutes. Add the garlic and cook until fragrant, about 20 seconds. Stir in the black-eyed peas, carrots, tomato, tomato paste, bay leaves, and salt until the tomato paste dissolves. Add enough water just to cover the vegetables. Raise the heat to medium-high and bring to a boil.
Cover, reduce the heat to low, and simmer slowly until the black-eyed peas are tender (not rocklike but not mush), about 50 minutes.
Stir in the kale leaves and dill. Cover and cook until the kale is tender, 5 to 10 minutes. Discard the bay leaves. Ladle into four bowls. Drizzle 1 tablespoon olive oil on top of each helping.
Tip: For a quicker meal, substitute 4 cups frozen black-eyed peas, thawed, or 4 cups drained and rinsed canned black-eyed peas—and skip step 1. Simmer the stew in step 3 for only 25 minutes to blend the flavors and cook the fennel.
Complete step 4 as directed.
Recipe Note
Freezes Well.
Tip: For a quicker meal, substitute 4 cups frozen black-eyed peas, thawed, or 4 cups drained and rinsed canned black-eyed peas—and skip step 1. Simmer the stew in step 3 for only 25 minutes to blend the flavors and cook the fennel.
