Recipes

Serves 8

• 2 teaspoons extra virgin olive oil
• 1 teaspoon grade B maple syrup
• 2 tablespoons freshly squeezed orange juice
• 1⁄4 teaspoon orange zest
• 1⁄4 teaspoon sea salt
• 1⁄2 teaspoon cumin
• 1⁄2 teaspoon coriander
• 1⁄4 teaspoon ginger
• pinch of cayenne
• 1 cup raw walnuts

Preheat the oven to 350°F and line a sheet pan with parchment paper.

Whisk all ingredients, except walnuts, together in a small bowl. Add the nuts and toss until evenly coated. Spread mixture evenly on the sheet pan.

Bake for 10 – 15 minutes, until liquid is bubbly and reduced and nuts are aromatic and slightly browned. Let cool to room temperature, then use a metal spatula to loosen the nuts.

Reprinted with permission from The Longevity Kitchen: Satisfying Big-Flavor Recipes Featuring the Top 16 Age-Busting Power Foods Copyright © 2013 by Rebecca Katz with Mat Edelson, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA.

Makes 8 servings

Avocado cream with basil:

• 1 avocado, halved and flesh scooped out
• 2 tablespoons water
• 2 teaspoons coarsely chopped fresh basil
• 3⁄4 teaspoon freshly squeezed lemon juice
• 1⁄8 teaspoon sea salt

Gazpacho:

• 3 cups low-sodium tomato juice (Knudson Brand)
• 1⁄4 cup extra-virgin olive oil
• 1 tablespoon plus 1 teaspoon freshly squeezed lemon juice
• 1 tablespoon Grade B maple syrup
• 1 teaspoon sea salt
• 1⁄2 teaspoon ground cumin
• 1⁄4 teaspoon ground coriander
• 1⁄8 teaspoon cayenne
• 2 cloves garlic, coarsely chopped
• 1 fennel bulb, cut into quarters and cored
• 3 celery stalks, coarsely chopped
• 1 English cucumber, peeled, seeded, and coarsely chopped
• 1 red bell pepper, seeded and coarsely chopped
• 2 cups cherry tomatoes
• 1 small red onion, coarsely chopped
• 1⁄4 cup coarsely chopped fresh basil, cilantro, or a combination

To make the avocado cream, put all the ingredients in blender and process until very smooth. Transfer to a small bowl. (No need to rinse the blender before proceeding.) To make the gazpacho, put all of the ingredients in a large bowl and stir to combine. Working in batches, transfer to the blender and process until completely smooth. Taste; you may want to add a pinch of salt or a bit of maple syrup. Pour into small glasses and garnish with the avocado cream.

Reprinted with permission from The Longevity Kitchen: Satisfying Big-Flavor Recipes Featuring the Top 16 Age-Busting Power Foods Copyright © 2013 by Rebecca Katz with Mat Edelson, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA.

Makes about 20 Truffles (2 per person)

• 2 tablespoons boiling water
• 2 ounces dark chocolate with a 64 to 72 percent cacao content, very finely chopped
• 1⁄2 cup coarsely chopped walnuts
• 1 tablespoon unsweetened cocoa powder
• 1 cup pitted and halved medjool dates
• 1 teaspoon vanilla
• 1⁄8 teaspoon sea salt
• 1⁄4 cup finely diced dried cherries

Coating: 2 tablespoons shredded coconut and 1 pinch of salt

Stir the boiling water into the chopped chocolate and let it stand for 30 seconds. Using a small whisk, stir until the chocolate is completely melted and glossy.

Coarsely grind the walnuts in a food processor, then add the dates, cocoa powder, vanilla, salt, and process for a minute. Then, add the chocolate mixture and process until smooth, another 1 minute. Transfer to a bowl; stir cherries into the chocolate mixture. Cover and chill for approximately two hours, until firm.

Meanwhile, prepare your coconut walnut coating. In the food processor with a clean, dry bowl, grind the walnuts, coconut and salt into a fine meal, then scatter on a large plate.

Reprinted with permission © 2015 by Rebecca Katz

• 1⁄2 teaspoon cumin
• 1⁄2 teaspoon paprika
• 1 clove garlic, chopped
• 1⁄2 cup tightly packed basil
• 6 mint leaves
• 1 cup tightly packed parsley
• 1⁄4 cup extra virgin olive oil
• 3 tablespoons fresh lemon juice 2 tablespoons water (optional)
• 1⁄4 teaspoon salt

In a food processor add the cumin, paprika, garlic, cilantro or basil, mint, parsley, olive oil, lemon juice, water and salt. Combine until well blended. Taste; it might need an extra squeeze or two of lemon.

Recipe from The Cancer Fighting Kitchen: Nourishing Big Flavor Recipes for Cancer Treatment and Beyond, by Rebecca Katz (Ten Speed Press, 2009).

Served with jicama sticks spritzed with lime Yield 1 cup

• 2 ripe avocados
• 2 tablespoons red onion, small dice
• 1 tablespoon fresh lime juice
• 1⁄4 teaspoon sea salt
• pinch of cayenne
• 1 tablespoon cilantro, finely chopped
• 1 tablespoon mint, finely chopped
• 3 tablespoons pomegranate seeds (if available)

In a medium size bowl, mash the avocado with a fork and add the red onion, lime juice, sea salt, cayenne, cilantro, mint and 2 tablespoons of pomegranate seeds and combine well. Garnish with the remaining pomegranate seeds.

Reprinted with permission from The Longevity Kitchen: Satisfying Big-Flavor Recipes Featuring the Top 16 Age-Busting Power Foods Copyright © 2013 by Rebecca Katz with Mat Edelson, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA.

Serves 6

• 2 cups cooked black beans or 1 15-ounce can, drained, rinsed, and mixed with a spritz of fresh lemon juice and a pinch of sea salt
• 1⁄2 teaspoon chopped garlic
• 2 tablespoons water
• 1 tablespoon tahini
• 1 tablespoon freshly squeezed lemon juice
• 1⁄2 teaspoon ground cumin
• 1⁄4 teaspoon sea salt
• 1⁄4 teaspoon paprika
• 1⁄8 teaspoon cayenne
• 1⁄8 teaspoon ground cinnamon
• 1 tablespoon extra-virgin olive oil

Combine the beans, garlic, water, tahini, lemon juice, cumin, salt, paprika, cayenne, and cinnamon in a food processor and process until smooth. Add the olive oil and process to combine. Do a FASS check and add a spritz of lemon and an additional pinch of salt if needed.

Reprinted with permission from The Cancer-Fighting Kitchen: Nourishing, Big-Flavor Recipes for Cancer Treatment and Recovery. Copyright © 2009 by Rebecca Katz with Mat Edelson, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA.