I’m exploring and playing with some elements of Bryan Johnson’s health protocol. A big part of that is nutrition.

There are two meals that make a regular occurance in his protocol: Super Veggie (the recipe shown below), and Nutty Pudding (linked here).

Below is instructions (slightly modified and rephrased) for prepping 6 days worth of Super Veggie at a time.

The original text is here and the video recipe is here.

I’m reposting it here for easier personal reference (and to be able to include my modifications).

1. Ingredients (for 6 days)

a. Main Dish

  • Lentils (dry) — 270 grams
  • Broccoli (head+stalk) — 1500 grams
  • Cauliflower — 900 grams
  • Mushrooms — 300 grams
  • Garlic — 6 tsp
  • Ginger Root (chopped finely) — 18 grams

b. Toppings (per meal)

  • Lime — 1
  • Cumin — 1 tbsp
  • Apple Cider Vinegar — 1 tbsp
  • Hemp Seeds — 1 tbsp
  • Extra Virgin Olive Oil — 1 tbsp

2. Instructions

Veggies

  1. Wash vegetables.
  2. Weigh out vegetables.
  3. Place broccoli, cauliflower, mushrooms, ginger, and garlic in boiling water.
  4. Boil until tender (7-9 min). Drain, and store.

Lentils

  1. Bring water to boil in a medium saucepan.
  2. Add lentils.
  3. Reduce heat to low and cook uncovered for 18-20 minutes are tender but still firm.
  4. Drain the lentils in a strainer and rinse them under cold water
  5. After draining, store. The 270 grams of dry lentils should weigh aprox. 900 grams now.

Serving

  1. Place ~150 g cooked black lentils, and ~450 g of the strained cooked vegetables in a bowl.
  2. Top with 1 Tbsp of dried cumin, 1 Tbsp of apple cider vinegar, 1 fresh Lime
  3. If eating it as a blend, then blend the content of the bowl.
  4. If needed, add some water to thin out the texture.
  5. Top with hemp seeds and EVOO.