VegMedLife

Okinawan Phrases:

Ikigai: a passion that gives joy to life

Hara Hachi Bu: eat until you are 80% full

Ichariba Chode: though we meet but once, we are friends for life

~Recipe adapted from the Blue Zones Cookbook by Dan Buettner. Minor modifications were made, and credit goes to the Blue Zone team~

The Japanese island of Okinawa is known as one of the World’s Blue Zones, an area where people tend to live longer and healthier lives than average, with higher numbers of centenarians. Many have studied the Okinawan diet, and the findings revealed plant-based dishes often made of Japanese sweet potato, tofu, turmeric, carrots, mushrooms, leeks, and more.

This recipe blends sweet root vegetables, tangy leeks and onions, and creamy soy milk to create a unique soup. With its great autumn color, there is much joy to be had with this pumpkin dish.

Ingredients:

• Acorn Squash, Butternut Squash, or Pumpkin puree – 1/2 pound of chunks or 1 can
• Carrots – 3 large, chopped
• Leeks – 1/4 cup chopped
• White onion – 1/2 cup chopped
• Extra-virgin olive oil – 1 tablespoon
• Unsweetened Soy milk (or Coconut Milk) – 1 3/4 cups
• Cumin seed – 1 teaspoon
• Turmeric – 1 teaspoon
• Salt – 1 teaspoon

Recipe:

1. If using acorn squash or butternut squash, place a steamer tray in a pot with 2 inches of water. Boil the water and steam the squash until soft (about 15 min). If using pumpkin puree, you may start with step 2.
2. In a soup pot, stir fry the leeks and onions in the olive oil until soft but not browned (about 3-4 min).
3. Add soy milk or coconut milk, steamed squash or pumpkin puree, and spices and simmer for 15 min.
4. Blend together with a blender or food processor until smooth. Add salt to taste and enjoy.