5 Recipes For A Younger, More Vibrant You (2024)

Barley is an underused, undervalued grain, but it's a great weapon in your "youthing" armory. It helps control blood sugar, reduces cholesterol, and decreasesvisceral fat (the health-damaging stuff that wraps around your internal organs). Bonus: It's low-cal but fiber-packed, so you feel fuller longer.

SERVES: 2

½ c pearl barley
4 fresh figs, quartered
1¾ oz arugula leaves
2 scallions, sliced
Leaves from a small bunch of Italian parsley or cilantro, coarsely chopped
¼ c almonds, coarsely chopped
Juice of 1 lemon
2 tsp extra virgin olive oil
1¾ oz feta cheese or ½ avocado (optional)

1. RINSE barley well in a strainer under cold water to remove excess starch. Pour into a pan and cover with cold water. Bring to a boil, cover, and simmer over medium-low heat for 40 to 50 minutes, until tender but with a slight bite. Drain and run under cold water until cool. Drain once more. Set aside in a large salad bowl.
2. COMBINE the figs, arugula, scallions, herbs, and almonds with the barley. Then toss with lemon juice and oil, and top with feta or avocado.

NUTRITION (per serving) 440 cal, 13 g pro, 63 g carb, 13 g fiber, 17 g sugars, 17 g fat, 5 g sat fat, 310 mg sodium

This taste bud sensation is anti-inflammatory (great for your skin and reducing under-eye puffiness!) and immune-boosting, thanks to its high levels of protein, minerals, and antioxidants. It's also a huge crowd pleaser, suitable for vegetarians, gluten-free folks, and anyone embracing a lower-carb lifestyle.

SERVES: 6

2 tsp coconut oil, melted
2 red bell peppers, sliced
8¾ oz cherry tomatoes
2 garlic cloves, crushed
1 Tbsp tomato paste, or boiled-down tomatoes
1 tsp thyme leaves
½ tsp ground turmeric
½ tsp ground cumin
2 c gram (chickpea) flour
3 lg eggs
2 c almond milk
2 Tbsp nutritional yeast flakes
Finely grated zest of 1 lemon
2 Tbsp chopped Italian parsley leaves
½ tsp red pepper flakes (optional)

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1. PREHEAT the oven to 400°F. Lightly oil a 9" x 9"ovenproof dish with a bit of coconut oil.
2. PLACE peppers and tomatoes in a roasting tray and drizzle them with the remaining oil. Stir in the garlic, tomato paste, thyme, turmeric, and cumin and roast in the oven for 15 to 20 minutes, until the vegetables are softened and nicely roasted. Remove from the oven and set aside.
3. SIFT the flour into a mixing bowl and make a well in the center. Crack the eggs into the well and pour in half the almond milk. Beat the mixture with a whisk until smooth, then gradually beat in the remaining milk and 5/8 cup water to make a batter. Combine with roasted vegetables in bowl, followed by the nutritional yeast flakes, lemon zest, parsley, and red pepper flakes (if using).
4. POUR the mixture into the prepared dish and bake for 20 to 30 minutes, until set and golden. Let rest for 10 minutes, then slice and serve hot or cold.

NUTRITION (per serving) 220 cal, 12 g pro, 26 g carb, 5 g fiber, 9 g sugars, 7 g fat, 2.5 g sat fat, 110 mg sodium

Giving up pro-inflammatory factory-farmed meat? Good job. The color and texture of this veggie burger will satisfy any carnivorous cravings. Even better, it delivers a hefty dose of iron, antioxidants, and high-quality protein from the quinoa and eggs.

SERVES: 4

2 med beets
1 lg carrot
½ c cooked quinoa or aduki beans
1 onion, minced
2 eggs, lightly beaten
1 c buckwheat flour
½ tsp fennel seeds
1 tsp coconut oil

1. TRIM, peel, and coarsely grate the beets and the carrot. Put all the ingredients except the oil into a large bowl and mix thoroughly.
2. SHAPE the mixture into four patties and gently steam-fry them in the oil until crispy on both sides and heated through. To steam-try: Heat a heavy pan over medium heat until hot but not smoking. Add ½ tsp of avocado or coconut oil and swirl to coat. Add 4 to 6 Tbsp water, wait until it bubbles, then add your food. Cook as usual.

NUTRITION (per serving) 200 cal, 9 g pro, 29 g carb, 7 g fiber, 6 g sugars, 5 g fat, 2 g sat fat, 85 mg sodium

Not only does this dessert contain anti-inflammatory cacao, but it's totally free of pro-inflammatory refined sweeteners. And thanks to protein-packed nuts and blood-sugar-stabilizing cinnamon, you won't experience crazy energy spikes and dips. How beautiful is that?

SERVES: 8

Filling:
1¾ c raw cashews
1 sm zucchini, peeled
¼ c raw cacao powder
¼ c maple syrup (optional)
1 Tbsp vanilla powder, or seeds of 1½ vanilla beans
¼ tsp Himalayan or Celtic sea salt
¼ c coconut oil, melted

Crust:
⅔ c almonds
⅔ c hazelnuts
3 oz Medjool dates, pitted
½ tsp ground cinnamon (optional)
1½ Tbsp coconut oil

Garnish:
¾ c strawberries
Pinch of black pepper
1 Tbsp cacao nibs

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1. SOAK the cashews for the filling for 2 hours, then drain.
2. BLEND the nuts and dates for the crust in a food processor, add the cinnamon and coconut oil, and blend until well combined. Line the bottom of an 8" springform cake pan with wax paper. Press the crust down evenly inside the pan so it is well compacted, then place in the freezer for 30 minutes to firm up.
3. RETURN to the filling: Chop the zucchini into four pieces. Blend the drained cashews until smooth, then add the zucchini, cacao, maple syrup, vanilla, and salt. Finally, mix in the melted coconut oil. Blend all until smooth, then spread over the top of the crust. Return to the freezer and let set.
4. REMOVE cheesecake from the freezer 30 minutes before serving. Slice the strawberries, sprinkle them with the pepper to bring out more flavor, then arrange them on top of the cheesecake. Sprinkle cheesecake with cacao nibs.

NUTRITION (per serving) 430 cal, 11 g pro, 26 g carb, 7 g fiber, 11 g sugars, 35 g fat, 12 g sat fat, 85 mg sodium

This tasty, low-cal take on a traditionally heavy rice dish is loaded with potent age-defying phytonutrients. Cauliflower is part of the cruciferous veggie family, which packs anticancer properties, while turmeric is a powerful anti-inflammatory antioxidant that's been linked to a reduced risk of Alzheimer's and even acne.

SERVES: 4

1 med cauliflower, cut into florets
2 tsp coconut oil
1 onion, minced
1 sm fennel bulb, coarsely chopped
2 red bell peppers, sliced
2 garlic cloves, crushed
2 tsp sweet paprika
1 tsp ground turmeric
2 c vegetable broth
Pinch of saffron strands
7 oz fava beans
Handful of Italian parsley leaves, coarsely chopped
Juice of ½ lemon

1. PULSE the cauliflower florets in a food processor until they resemble grains of rice.
2. HEAT the oil in a large skillet over medium-low heat. Add the onion and gently fry, adding a little water if it begins to dry out, until softened. Add the fennel and peppers and fry for 2 minutes, until beginning to color. Add the garlic, paprika, and turmeric and fry for another minute, until fragrant. Stir in the cauliflower rice until combined and pour in enough broth to cover. Sprinkle over the saffron, cover, and simmer for 5 to 8 minutes, or until the broth has been mostly absorbed and cauliflower is tender. Add more broth if necessary.
3. TIP in the fava beans and cover for another 1 to 2 minutes or until tender. Stir in the parsley and lemon juice and serve immediately.