How to live to one hundred

There’s plenty of advice about how to avoid aging. For example, take regular naps – especially when driving. Yes, thank you so much. Fortunately, other tips are more useful such as visit Loma Linda in California – just to confirm Loma Linda is a place not a dubious person. In fact, it’s not just any old place, it is one of the world’s health hot spots, a  group of towns and villages that have an unusually high number of people living to 100 and more. Unfortunately, Loma Linda is also a centre for the Seventh-Day Adventist Church and I cast doubt on whether residents there really have lived to 100, or if it just feels like that.

So lets move to another health hot spot: Okinawa in Japan. Here, scientists have found that the average 70-year-old has the body of a 50-year-old (as in the health of their internal organs, not buried under the patio). Most explanations for this slowing of the aging process pinpoint the Okinawans’ diet. They consume more tofu and soya products than any other population and a rainbow diet of vegetables… and they only eat until they are 80% full. Actually, that bit’s quite easy with tofu. It’s not really very tasty, is it? Unless… I had this delicious tofu dish by Domnique Chenot whose recipes are served up at L’Albereta in Italy, above.


300g of tofu

Vegetable stock

2 tbsp pumpkin seeds and pine nuts roasted

2 tbsp tahini

2tbsp wholewheat breadcrumbs

herbs (thyme, marjoram, tarragon)


powdered garlic or ginger

Simmer the tofu in the vegetable stock for 10 minutes, then allow it to cool. Put it in a blender and add the remaining ingredients. Guess what you do next? I did give you a clue, blend it for 15 seconds. Don’t, whatever you do, be tempted to go crazy and continue for 16 seconds, the entire meal/evening will be ruined. Then add a little vegetable stock to ensure the mixture is smooth, shapeinto four rissoles and grill or cook on a non-stick pan. Serve with a tomato sauce. Now remember, it may be delicious but stop when you’re 80% full – or die young.

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