Whole-Food, Plant-Based Day 8: “The calculus of aging offers us two options: We can live a shorter life with more years of disability, or we can live the longest possible life with the fewest bad years. As my centenarian friends showed me, the choice is largely up to us.” – Dan Buettner

Research: Dan Buettner has been studying the Blue Zones for more than two decades, and one thing he found was that our traditional cuisine is plant-based. This shows that this way of living is not revolutionary, but in fact, part of our past.

Resource: https://www.bluezones.com/blue-zones-kitchen/

Recipes: Fermented foods are part of our past too. They offer such great benefits for our microbiome. Kombucha, miso, sauerkraut, kimchi, sourdough bread… These are all options that should be added to a healthy diet. Today I am attempting two ways to add fermented foods to my life. The first recipe is for a sauerkraut (I added caraway seeds since I like Bavarian style) and the second recipe is for a sourdough starter.

Sauerkraut: https://plantbasedcookingshow.com/2019/12/01/sauerkraut/

Sourdough Starter: https://littlespoonfarm.com/sourdough-starter-recipe/

I also wrote a post about the origin of my starter’s name in case you are interested . https://feettotheearth.blog/2023/06/08/meet-levain-loo-vahn/