I Tried Bryan Johnson’s NEW Blueprint Diet Recipes

8 Comments

1. 

   @itsmichaelmai 9 months ago

   Recipe and Instructions

   Download the Recipe Guide as a PDF: https://protocol.bryanjohnson.com/Recipe-Guide-by-Zero

   or see the recipes here 🙂

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   Recipe 1 : Chickpea Curry Over Greens

   Ingredients

   – 1 tablespoon grated fresh ginger
   
   – 1 clove garlic (chopped)
   
   – 1 medium scallion (chopped)
   
   – 1 red pepper (thinly sliced)
   
   – 1 white sweet potato (peeled and chopped into small chunks)
   
   – ½ can chickpeas (rinsed and drained)
   
   – 1 tablespoon EVOO (extra virgin olive oil)
   
   – ½ teaspoon coconut aminos (optional)
   
   – 1 tablespoon (or more) curry powder
   
   – ½ teaspoon cinnamon
   
   – 1 cup macadamia nut milk (or any preferred nut milk)
   
   – Handful of cilantro
   
   – 1–2 cups baby romaine lettuce (or mixed greens)
   
   – 1 jalapeño (sliced)
   
   – Lime (1 squeeze for flavor)

   Time Needed

   – Preparation Time: 15 minutes
   
   – Cooking Time: 30 minutes
   
   – Total Time: 45 minutes

   —

   Instructions
   
   Step 1: Sauté Aromatics

   1. Heat 1 tablespoon of EVOO in a medium-sized pot over medium heat.
   
   2. Add grated ginger, chopped garlic, and chopped scallion to the pot.
   
   3. Stir occasionally and sauté for about 5 minutes, or until the ingredients soften and become fragrant.

   —

   Step 2: Prepare Vegetables

   1. Peel the white sweet potato and chop it into small chunks for quicker cooking.
   
   2. Thinly slice the red pepper into strips.

   —

   Step 3: Rinse and Drain Chickpeas

   1. Take ½ a can of chickpeas, rinse them thoroughly under running water, and drain.

   —

   Step 4: Add Spices and Lime

   1. Add curry powder (1 tablespoon or more, depending on your preference), ½ teaspoon of cinnamon, and a squeeze of lime juice to the pot with the sautéed aromatics.
   
   2. Stir for 1–2 minutes to toast the spices and release their aroma.

   —

   Step 5: Combine Main Ingredients

   1. Add the chopped sweet potato, sliced red pepper, rinsed chickpeas, and 1 cup of macadamia nut milk to the pot.
   
   2. Stir everything together, ensuring the ingredients are well mixed.

   —

   Step 6: Cook the Curry

   1. Bring the mixture to a boil, then reduce the heat to low.
   
   2. Cover the pot and let it simmer for 20–25 minutes. Stir occasionally to prevent sticking. Cook until the sweet potatoes are soft.

   —

   Step 7: Adjust Consistency

   1. If the curry seems too thick, add more macadamia nut milk gradually until the desired consistency is achieved.
   
   2. Taste and adjust the seasoning with salt, curry powder, or lime juice, if needed.

   —

   Step 8: Rest the Curry

   1. Turn off the heat and let the curry sit for 10–15 minutes before serving. This resting time enhances the flavors.

   —

   Step 9: Serve

   1. Place a bed of baby romaine lettuce or mixed greens on a plate or bowl.
   
   2. Scoop the curry mixture over the greens.
   
   3. Garnish with chopped cilantro and sliced jalapeño for added flavor and spice.

   ————————————————————————

   Recipe 2 : Roasted Veggie Lettuce Wraps

   Ingredients

   Main Wraps:

   – 1 white sweet potato (chopped)
   
   – 1 small head of cauliflower (chopped)
   
   – 1 bulb fennel (sliced)
   
   – 1 white sweet onion (sliced)
   
   – 1 lemon (juiced)
   
   – 1 tablespoon EVOO (extra virgin olive oil)
   
   – 1 small cube of ginger (grated)
   
   – 1 tablespoon smoked paprika
   
   – 1 teaspoon cumin powder
   
   – ½ teaspoon pepper
   
   – 3 tablespoons fresh herbs (oregano, thyme, rosemary, etc.)
   
   – 1 head butter lettuce (6–8 leaves)

   Pomegranate Relish:

   – 4 radishes (finely chopped)
   
   – ¼ cup pomegranate seeds
   
   – 1 big handful of mint leaves (finely chopped)
   
   – 1 jalapeño (thinly sliced)
   
   – ¼ cup toasted pumpkin seeds

   —

   Time Needed

   – Preparation Time: 15 minutes
   
   – Cooking Time: 45 minutes
   
   – Total Time: 1 hour

   —

   Instructions

   Step 1: Prepare Vegetables

   1. Chop the sweet potato, cauliflower, fennel, and white onion into bite-sized pieces. Place them on a large baking sheet.
   
   2. Drizzle with 1 tablespoon of EVOO and squeeze the juice of 1 lemon over the top.
   
   3. In a small bowl, mix together:
   
   – 1 tablespoon smoked paprika
   
   – 1 teaspoon cumin powder
   
   – ½ teaspoon pepper
   
   – Grated ginger
   
   – Fresh herbs (like oregano, thyme, or rosemary)
   
   4. Sprinkle the spice mixture over the vegetables. Toss everything together to coat evenly.

   —

   Step 2: Roast Vegetables

   1. Preheat your oven to **350°F (175°C)**.
   
   2. Bake the seasoned vegetables for *45 minutes* or until they are tender and slightly caramelized. Stir halfway through cooking for even roasting.

   —

   Step 3: Make the Pomegranate Relish

   1. While the vegetables are roasting, finely chop:
   
   – 4 radishes
   
   – A handful of fresh mint leaves
   
   2. In a small bowl, mix the chopped radishes and mint with:
   
   – ¼ cup pomegranate seeds
   
   – Thinly sliced jalapeño (adjust to spice preference)
   
   – ¼ cup toasted pumpkin seeds
   
   3. Set the relish aside for assembly.

   —

   Step 4: Prepare the Lettuce Wraps

   1. Gently wash and pat dry 6–8 butter lettuce leaves. These will serve as the base for your wraps.
   
   2. Lay the leaves flat on a serving plate.

   —

   Step 5: Assemble the Wraps
   
   1. Place *½ cup of roasted vegetables* onto each butter lettuce leaf.
   
   2. Add a spoonful of the pomegranate relish on top.
   
   3. Garnish with a few slices of jalapeño and a sprinkle of toasted pumpkin seeds.

   —

   Step 6: Serve

   1. Serve the lettuce wraps immediately while the roasted vegetables are warm.
   
   2. Optionally, provide additional lemon wedges or herbs for garnish.

   ————————————————————————

   Recipe 3: Beet Poke

   Ingredients

   – Beets: 4–5 (washed, peeled, and cubed)
   
   – Radishes: 1–2 purple or watermelon radishes (thinly sliced)
   
   – Avocado: ½ (sliced)
   
   – Mango: ¼ (sliced)
   
   – Mixed greens: 1–2 cups
   
   – Limes: 2 (juiced)
   
   – Green onions: A handful (chopped)
   
   – Cilantro: A handful (chopped)
   
   – Microgreens: A handful (e.g., radish, pea shoots, or sprouts)
   
   – Sesame seeds: A sprinkle (toasted)
   
   – EVOO (extra virgin olive oil): 1 tsp
   
   – Coconut aminos: ½ tbsp

   —

   Time Needed

   – Preparation Time: 15 minutes
   
   – Cooking Time: 25 minutes
   
   – Total Time: 40 minutes

   —

   Instructions

   Step 1: Cook the Beets

   1. Wash and peel the beets. Cut them into 1-inch cubes for even cooking.
   
   2. Boil the beet cubes in water for *20–25 minutes* until tender. Test with a fork to ensure they are cooked through.
   
   3. Drain and rinse the beets with cold water to stop the cooking process.

   —

   Step 2: Prepare the Ingredients

   1. Chop the green onions and cilantro finely.
   
   2. Thinly slice the radishes, mango, and avocado. Set aside.

   —

   Step 3: Mix the Beet Poke

   1. In a mixing bowl, combine:
   
   – Cooked and chopped beets
   
   – Chopped green onions
   
   – Chopped cilantro
   
   – A sprinkle of toasted sesame seeds
   
   – ½ tablespoon coconut aminos
   
   – Juice of 2 limes
   
   – 1 teaspoon EVOO
   
   2. Toss gently to coat the beets evenly with the dressing.

   —

   Step 4: Refrigerate

   – Cover the bowl and refrigerate the beet poke mixture for *10–15 minutes* to allow the flavors to meld.

   —

   Step 5: Assemble the Plate
   
   1. Start with a base of *1–2 cups of mixed greens* on a plate.
   
   2. Add slices of mango, avocado, and radish on the side.
   
   3. Top the greens with a generous scoop of the beet poke mixture.
   
   4. Garnish with microgreens, additional sesame seeds, or lime wedges if desired.

   Time Stamps:
   
   0:00 Blueprint is repetitive
   
   0:39 New Blueprint Recipes?
   
   1:07 Eating Blueprint Makes You Feel Great
   
   1:57 Who is Bryan Johnson? What is Blueprint?
   
   Step-by-Step Cooking 2:44
   
   Recipe Nr. 1 4:02
   
   Recipe Nr. 2 6:35
   
   Recipe Nr. 3 8:34
   
   Calories and Macros 10:14
   
   Some Thoughts on Cooking 12:17
   
   Testing Meal Nr.1 13:27
   
   Testing Meal Nr.2 14:17
   
   Testing Meal Nr.3 15:30
   
   Rating Meals 17:10
   
   Why this helps me a lot 18:00
   
   Subscribe 🙂 19:57

   Thank you so much for watching! If you enjoyed the video, make sure to like, comment or subscribe as this helps a lot with the algorithm! <3

2. 

   @shmoolicious 9 months ago

   Great timing! I hope this video blows up after Jan 1 when the Netflix documentary comes out

3. 

   @PhilippSteuer 9 months ago

   YouTube ist gruselig manchmal – hatte im Kopf dass ich den Kram von Bryan mal nachkochen will und dann erscheinst du mir im Feed. Super gutes Video, liebe Schnitt, Infos & alles – mach unbedingt weiter!

4. 

   @kira6353 9 months ago

   what if i want some meat with the dishes? what does he recommend?

5. 

   @RajanikantaDas-x8w 9 months ago

   Bro Love from India ❤🇮🇳

6. 

   @bobbyjones9461 9 months ago

   Are you vegan?

7. 

   @BellaCiaoLoL 9 months ago

   This video will definitely blow up wow!
   Absolutely great content, was engaged throughout it all and learned alot
   (Think thumbnail could use some tweaking though, but overall really good!)

8. 

   @Cluxiu 9 months ago

   Great content Michael ❤