Okinawa is in the southern-most prefecture of Japan, straddling the East China and the Philippine seas. Besides being known as the location of a U.S. Army base, Okinawa is one of the five ‘Blue Zones’ described by journalist, author, and National Geographic fellow, Dan Buettner. These are five populations throughout the world with unusually high numbers of individuals who live happier, healthier lives, often to one hundred and beyond.

Grace O, the visionary behind FoodTrients, derives her philosophy of graceful, healthy aging from the dietary practices observed in the vibrant Blue Zone regions.

In a nutshell, what these societies have in common is they:

1. Exercise naturally in their everyday activities, walking, gardening, building, etc.

2. Maintain purpose throughout their lives.

3. Take time each day to de-stress.

4. Belong to a society or faith-based organization.

5. Put families and friends first.

6. Choose or were born into societies with healthy behaviors.

And when it comes to eating, residents of ‘Blue Zones’:

– Drink alcohol moderately, regularly, or not at all.

– Eat until they are just 80% full.

– Consume a mostly plant-based diet.

The cuisine of Okinawa is even more vegetable-centric than the typical Japanese diet. Okinawans dine on a menu that is heavy in whole grains, soy products, and vegetables, both from land and sea. As a result, they enjoy a level of heart disease that is one-fifth that of Americans, as well as lower rates of cancer.

One of the mainstays of the Okinawan diet is a purple sweet potato called, beni imo. Like other highly colored fruits and vegetables, including cherries, blueberries, raspberries, and red cabbage, these sweet potatoes are high in flavonoids, which are antioxidant compounds. They also contain large amounts of cell-repairing vitamin E and lycopene. There is also a domestic sweet potato with purple skin and flesh, called the Stokes Purple® that is available late August through winter. Okinawa purple sweet potatoes have buff-colored skins and purple flesh and are available fall through winter. For optimal sweetness and fluffiness, both should be baked lower and longer than other potatoes—about 90-120 minutes at 350 degrees (though you may have to experiment). These potatoes are delicious baked, slit open, sprinkled with salt and pepper with a squeeze of lime juice. You can also top them with a little sour cream or plain Greek yogurt and sprinkle with chives.

Try this delicious fall recipe featuring purple potatoes.

2 medium sweet onions, sliced then chopped into ¼” pieces

1 ½ Tbs. vegetable oil such as avocado oil

2 medium purple sweet potatoes, peeled and cut into ¾” cubes

1 serrano chili, seeded and minced

3 cloves garlic, peeled and minced

½” slice fresh ginger, peeled and minced

1-14 oz. can coconut milk (or 1 ½ cup macadamia milk)

2 ½ cups water

¼ tsp. ground turmeric

½ tsp. ground coriander

Sea salt to taste

3 cups cooked rice

Chopped cilantro and lime wedges for garnish

1. Sautee the onions in the vegetable oil in a Dutch oven over medium heat until softened, about 4 minutes.

2. Add the sweet potatoes, the serrano chili, garlic, and ginger; cook 2-3 minutes, stirring frequently.

3. Add the coconut (or macadamia) milk, water, turmeric, coriander, and pinch of salt; bring to a boil.

4. Reduce heat and simmer 20-25 minutes until the sweet potatoes are tender.

5. Place a scoop (1/2 cup) of rice in a shallow bowl and ladle the soup over; top with chopped cilantro and a wedge of lime.

FoodTrients® is a philosophy and a resource dedicated to the foods and rejuvenating nutrients that help us fight the diseases of aging and promote longevity. All of the recipes combine modern scientific research and medicinal herbs and ingredients from cultures around the world. They’re loaded with flavor and superfoods, which promote wellness, increase energy and vitality, improve skin, and help people look and feel younger.

Over a span of 30 years, Grace O has built an impressive record of business achievement, community building, philanthropy, and community service in California. Guided by her spirit of entrepreneurship and building on a model of generosity learned from her family, Grace has spent a lifetime helping people heal through food and medicine. Grace launched FoodTrients.com in 2010 where she shares age-defying superfoods from around the world and creates delicious recipes with them. Grace is the author of three award-winning cookbooks—The Age GRACEfully Cookbook: The Power of FOODTRIENTS to Promote Health and Well-being for a Joyful and Sustainable Life; The Age Beautifully Cookbook: Easy and Exotic Longevity Secrets from Around the World, and the multi-award-winning Anti-Aging Dishes from Around the World.

For more information and recipes visit www.FoodTrients.com.