Blue Zones Challenge: Classic Stuffed Shells
So we are trying something new!
We challenge our community to try ONE recipe from The Blue Zones Kitchen each week.
Sunday: We will post the recommended recipe.
The following Saturday: We will post photos of the meal on our blog, Facebook, and Instagram . We encourage you to share the results of your challenge on our social media pages.
Blue Zones are communities in the world where people live the longest and have the highest percentage of centenarians. One of the key features of the lifestyle in Blue Zones communities is that their nourishment is primarily whole foods, plant-based.
I chose the stuffed shells recipe because it is simple and uses inexpensive, simple ingredients AND it is a familiar, comforting pasta dish. We recommend you serve this dish with green veggie like roasted broccoli and a side of fresh fruit like berries.
Ingredients and Modifications:
1 (12-ounce) package jumbo pasta shells
1 (16-ounce) extra-firm tofu, pressed
1 medium yellow onion, roughly chopped
5 medium cloves garlic (Let’s get real, I will use a whole head of garlic)
¼ cup packed fresh basil leaves (store-bought since its not basil season, may use Chad’s sage from Hole in the Woods Farm)
2 teaspoons dried oregano
2 teaspoons salt
¾ teaspoon ground black pepper
¼ teaspoon red chili pepper flakes (optional)
2 tablespoons nutritional yeast (I will be using 3/4 cup of nutritional yeast, let’s be honest)
Juice of 1 medium lemon (I use LIME juice)
1 cup packed spinach leaves (I will be using TWO cups, ordered from Culver Farmer’s Market)
1 (25-ounce) jar flavorful marinara sauce, divided (Chris made homemade marinara last summer with our garden and Culver Farmer’s Market tomatoes, will be using that. Rao’s Marinara is a good option too)
½ cup vegan cheese shreds (optional) (I recommend dollops of my cashew cream cheese instead, add after baking is complete)
Fresh basil leaves, for garnish (optional)
This was the end result of the Classic Shells Recipe for the #BlueZonesKitchenChallenge . I ended up using about 3 cups of packed spinach from Flower Hill Farm and instead of basil and oregano I used micro-leeks from Hole in the Woods Farm in the tofu "ricotta"
Tune in to our blog and social media this week for the results of The Blue Zones Challenge and to share yours!
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Tune in to our blog and social media this week for the results of The Blue Zones Challenge and to share yours! 〰️
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