Farm-fresh food, built for how you want to age.
Recipes from the world's longevity traditions — Mediterranean Blue Zone, Japanese washoku, Okinawan, Nordic, Levantine, California farm-to-table — with no refined sugar, no seed oils, and no ultra-processed shortcuts. Ever.
Built on the Bryan Johnson / Blueprint principles. Written for people who actually care what's in the bottle the oil came out of.
Fresh greens & long lunches
Salads that are actually worth making. Dressed well, served cool.
Alicha-Style Raw Onion Salad with Spicy Berbere Oil
This vibrant salad transforms the humble red onion into a longevity-focused centerpiece, dressed with a warm, spiced olive oil infusion. It captures the bright acidity of Ethiopian cuisine without the heavy stews, maximizing polyphenol retention through raw preparation and clean fats.
26g proteinCausa Limeña (Peruvian Andean Tradition)
A vibrant Peruvian classic where chilled, resistant-starch potatoes meet wild-caught salmon and creamy avocado. The dressing relies on fresh ají amarillo and lime for brightness without refined sugar or seed oils.
Cretan Dakos with Roasted Tomatoes & Pasture-Raised Feta
A longevity staple from the Blue Zone of Crete featuring toasted whole barley rusks, slow-roasted heirloom tomatoes, and creamy sheep feta. Rich in lycopene, healthy fats, and fiber without refined sugars or seed oils. This dish balances savory umami with the natural sweetness of roasted produce.
Herb-Heavy Fattoush with Sprouted Pita & Sumac
A revitalized Levantine classic where crispy sprouted pita meets a mountain of fresh herbs, radishes, and pomegranate arils. This version strips out refined sugar and seed oils, relying on the natural sweetness of fruit and the polyphenol power of extra-virgin olive oil and sumac for a longevity-focused crunch.
Market-Day Chopped Salad with Shaved Fennel & Roasted Chickpeas
A textural celebration of California farm stands featuring crunchy shaved fennel, earthy radishes, and crispy roasted chickpeas tossed in a polyphenol-rich lemon and extra-virgin olive oil dressing. This dish delivers sustained energy through fiber and healthy fats without spiking blood sugar, perfect for a longevity-focused lunch or light dinner.
Mineral-Rich Hijiki Salad with Matchstick Carrots & Fresh Ginger
A vibrant, mineral-dense salad featuring rehydrated hijiki seaweed tossed with crisp matchstick carrots, zesty fresh ginger, and a savory dressing sweetened only by whole dates. This dish honors the Japanese tradition of Washoku while strictly adhering to a no-refined-sugar, no-seed-oil protocol, delivering a satisfying crunch and deep umami flavor.
Fresh from the kitchen
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Enchiladas Oaxacanas con Chile Morito (Oaxacan Milpa Tradition)
A vibrant, farm-fresh reinterpretation of the Oaxacan classic, featuring corn tortillas gently fried in avocado oil, dipped in a smoky, nutrient-dense chile morito sauce, and stuffed with creamy refried beans and crumbled queso fresco. This dish delivers the deep, earthy heat of roasted chiles and the comforting texture of artisanal corn, all while adhering to strict whole-food principles without refined sugars or industrial seed oils.
46g proteinSmoky Wild-Caught Trout with Tkemali & Charred Plums
A vibrant, smoky Georgian supper featuring wild-caught trout seared in grass-fed ghee and smothered in a homemade Tkemali sauce. This condiment swaps traditional refined sugar for the natural sweetness of ripe plums and dates, delivering a sharp, spicy, and deeply savory profile that honors the Supra tradition while maximizing nutrient density.
Adobong Baboy: Heritage Vinegar-Braised Pork
This is the definitive farm-fresh version of the Philippines' national dish: pasture-raised pork belly simmered in a sharp, aromatic bath of cane vinegar, garlic, and black peppercorns. The meat becomes tender and rich, glazed naturally by the reduction of vinegar and savory juices, with zero refined sugar or seed oils. It delivers a deep, savory-sour umami profile that honors tradition while prioritizing clean, bioavailable fats and whole ingredients.
Longevity Caponata Siciliana
A sweet-and-sour Sicilian eggplant stew rich in polyphenols and healthy fats. We use extra-virgin olive oil instead of seed oils and whole dates to replace refined sugar for the agrodolce balance.
Crispy Gim Chae with Spicy Avocado Oil & Toasted Sesame
This version of Gim Chae transforms humble dried seaweed sheets into a crunchy, savory banchan by toasting them to a crisp and tossing with a spicy, nutrient-dense oil infusion. Unlike traditional versions that rely on refined sugar and seed oils, this recipe uses a touch of date syrup for balance and high-heat stable avocado oil to preserve the seaweed's delicate texture and mineral content.
Fattoush Beirut (Levantine Garden Tradition)
A vibrant Levantine bread salad featuring crispy sprouted-grain pita, crisp radishes, vine-ripened tomatoes, and fresh mint. The dressing is a bright, sumac-heavy emulsion of extra-virgin olive oil and lemon, delivering deep umami without refined sugar or seed oils.
26g proteinKinunung: Savory Fermented Fish Rice Cake & Adobo Glaze
A modern interpretation of Filipino kakanin and adobo traditions featuring a steamed savory rice cake infused with fermented fish paste. It is served with pan-seared wild-caught fish in a vinegar-garlic brine, delivering deep umami without refined sugar or seed oils.
Savory Puto Buhangin with Soft-Boiled Egg and Aged Vinegar Emulsion
This savory reinterpretation of the classic Filipino rice cake strips away the traditional sugar and seed oils to create a nutrient-dense, polyphenol-rich dinner. The steamed rice cakes, made from pure heirloom rice flour and coconut milk, are topped with a perfectly soft-boiled pasture-raised egg and a bright, fermented soy-vinegar emulsion rich in probiotics and antioxidants.
Issues — themed roundups
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Five new recipes, every Sunday.
Hand-picked from the week's publish queue. No spam, no life stories — just food.