Dan Buettner and the Blue Zones
This recipe comes from the cookbook of Dan Buettner, Blue Zones American Kitchen.
Dan Buettner is a renowned American author, explorer, and National Geographic Fellow who has dedicated his career to studying the world’s longest living people and promoting longevity and healthy living.
He is best known for his work in identifying and popularizing the concept of "blue zones" — regions around the world where people live longer and healthier lives. You might have seen his recent 2023 series on Netflix!
The Blue Zones aren’t a diet, but focus on a range of behaviors from physical activity, to mental health, and to social connections.
Originally, Dan Identified identified five main regions that fit this description: Okinawa, Japan; Sardinia, Italy; Nicoya, Costa Rica; Icaria, Greece; and Loma Linda, California, USA.
Researchers have observed that common factors contributing to the longevity of inhabitants in blue zones include a plant-based diet, regular physical activity, strong social connections, and a sense of purpose in life. These regions have sparked significant interest in the study of aging and longevity, offering valuable insights into the practices and lifestyles that promote extended, healthy lives.
So why this corn bread?
Cornbread is a classic American staple that has deep roots in Southern cuisine and is enjoyed throughout the United States. In Costa Rica, corn and black beans create a complete protein with all of the amino acids. This combo has been seen as a cornerstone to the Costa Rican Blue Zone with people living well over 100!
Cornbread pairs well with a variety of dishes, from chili, to black beans and avocado, and is a beloved side dish at many family gatherings and traditional Southern meals, contributing to its enduring popularity in American cuisine.
Not from a box. From true, whole food plant based ingredients!
This corn bread is dairy free, lactose free, vegan, and whole food plant based!
Many of us grew up with a box of Jiffy Corn Bread, which wasn’t all that wholesome and was fairly high in sugar. This recipe uses real, honest, whole food plant based ingredients.
Willa’s Oat Milk uses the
whole oat- for a richer flavor, more protein and fiber and fluffier baked goods. This recipe calls for
Willa’s Unsweetened Original Oat Milk which is organic and is made with simple ingredients: filtered water, organic whole grain oats, organic vanilla extract, and sea salt.
If you have Willa’s Barista Oat Milk around, that will work as well!
This recipe also calls for aquafaba, which can be a fantastic way to get the fluffy consistency of dairy based baked goods without dairy or lactose.
Recipe from the Blue Zones American Cookbook
- 1 cup organic cornmeal
- 1 cup organic whole wheat flour
- 1 teaspoon salt
- ¼ cup maple sugar / coconut sugar / organic cane sugar (any of these will do!)
- ½ cup aquafaba (liquid from 15-ounce can of chickpeas)
- 1 ½ cup Willas Organic Unsweetened Oat Milk
- 2 tablespoons oil
- Preheat the oven to 400 F
- Whisk together the cornmeal, flour, baking powder, salt, and sugar. Add the aquafaba and milk and stir to mix well.
- Add oil to a 8x8 baking dish
Transfer the batter to the greased pan and bake for 20 to 25 minutes
For more creative dishes using Willa’s Oat Milk, check out our recipes page.
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