RPP’s Okinawan Blue Zones Tasting Menu was Delicious

Chef John made three recipes inspired by the Blue Zones Cookbook by Dan Buettner.

We got to taste and experience the foods credited to support notable health and longevity of Okinawan centenarians.

The tasting menu included Bene Imo purple sweet potato naturally supercharged with antioxidants, nutrient dense seaweed Doshi broth, as well as immune boosting shiitake & blood sugar balancing bitter melon Goya Champuru. 

We all agreed that these recipes are delicious, and that we would be happy to see them again really soon. This month, we have crafted our own Blue Zones challenge that offers various opportunities to try out new experiences, and adopt a new healthy lifestyle habit. A weekly serving of Goya Champuru is definitely high on the list for our favorite new habit.