This green pesto pasta is a nutrient-dense version of the traditional pasta made with broccolini, green beans, spinach, basil, and tofu for an easy way to eat more greens without even tasting the difference.
Pistachio Crusted Miso Cod is a recipe designed to reduce fish odor and optimize nutrient absorption. The marinade and dressing help neutralize trimethylamine, while the lean cod is paired with antioxidant-rich herbs and a crust of healthy fats.
This Purple Sweet Potato Pasta is a “longevity-inspired” dish made with antioxidant-rich purple sweet potatoes, tofu, and miso. This recipe uses steaming instead of boiling to preserve anthocyanins and maximize antioxidant retention.
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