Sides & Vegetables
Andean Cau Cau: Cumin-Roasted Corn & Potato Fritters
These rustic Andean fritters replace the traditional deep-fry method with a high-heat roast in extra-virgin olive oil, locking in the earthy sweetness of heirloom corn and starchy potatoes. Dusting them with toasted cumin and fresh huacatay (black mint) delivers a vibrant, aromatic profile that honors the mountain tradition while eliminating inflammatory seed oils.
Gomen — Slow-Simmered Ethiopian Collard Greens with Ginger & Garlic
This version of Gomen honors the Ethiopian tradition of slow-simmered collard greens, achieving a tender, silky texture without the heavy oils often used in diaspora cooking. The dish is brightened by fresh ginger and garlic, finished with a generous pour of high-polyphenol extra-virgin olive oil to preserve heat-sensitive nutrients. It is a deeply savory, earthy side that pairs perfectly with teff injera or quinoa.
Goya Aburaage (Bitter Melon Stuffed into Tofu Pockets)
A savory Okinawan classic where tender bitter melon is nestled into delicate fried tofu pockets, simmered in a nutrient-dense savory broth. This dish balances the unique bitterness of Goya with the umami of soy and sesame, offering a polyphenol-rich side that supports metabolic health without refined sugars.
116g proteinMirin Ashi (Sake Legs) — Okinawan Collagen Stew
A nutrient-dense Okinawan classic featuring pasture-raised pork trotters slow-simmered until the connective tissue melts into a rich, gelatinous broth. The savory-sweet depth comes from traditional mirin and soy sauce, sweetened sparingly with whole dates instead of refined sugar, creating a deeply restorative dish that fuels longevity.
Sardinian Fava al Purgatorio (Blue Zone Style)
This rustic Sardinian side dish features creamy, slow-simmered fava beans tempered with garlic, chili flakes, and cumin, all bound together by a generous emulsion of extra-virgin olive oil. The result is a savory, earthy dish that balances the natural sweetness of the legumes with a gentle, warming heat, perfectly honoring the longevity traditions of the Blue Zone.
Okinawan Teruyaki Tofu (Sweet Soy Glazed)
Silken tofu gently steamed and glazed in a homemade sweet soy reduction sweetened with organic Medjool dates instead of refined sugar. Rich in isoflavones and turmeric, this dish honors Okinawan longevity staples while adhering to strict no-seed-oil standards for maximum healthspan.