Last month we attended a funeral service for Mrs. Masa Kitagawa (103 years old), a remarkable lady. She used to go for a daily walk into her mid-nineties and she looked 80. She was fairly alert for her age and not very wrinkled. Amazing! She was the oldest person that I ever knew. She spent her last four years at Rosewood Manor and since it is fairly close to our home, I was able to visit with her frequently and she was always so grateful!
Ultimate Long Life Food
I read about an elderly gentleman named Charlie Smith, who came to America on a slave ship and was ostensibly in good health at the age of 130. The obvious question was Charlie’s secret to longevity and the most important thing he did was eat sardines—lots of sardines with crackers.
Sardines contain Coenzyme Q 10 (heart healthy nutrient), omega 3 fatty acids, and bone building nutrients.
PASTA SARDINE SALAD
Cook penne or rotini pasta and chill.
Add drained and chopped sardine and add 3 or 4 of your favorite vegetables such as carrots, celery, red, green or yellow peppers, olives, cucumbers, broccoli or cauliflower.
Top with parmesan cheese, cracked peppers and healthy oil, such as extra virgin olive oil or macadamia nut oil.
Marinate 3 cans of sardines with teriyaki ginger marinade.
Lay flat on cookie sheet and sprinkle with sesame seeds.
Broil until seeds are toasted light brown.
Serve with rice.
Here’s to long life!
Since wild blackberries are so abundant everywhere , I wanted to pass this recipe on.
I love to pull them out of the freezer in January and make this warm cobbler.
3 cups fresh or frozen blackberries
1 cup sugar
1/4 tsp. ground cinnamon
3 Tbsp. cornstarch
1 cup cold water
1 Tbsp. butter
1-1/2 cups all purpose flour
1 Tbsp. sugar
1-1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup cold butter
1/2 cup 2 % milk
Whipped topping or vanilla ice cream, optional
In a large saucepan, combine the blackberries, sugar and cinnamon.
Cook and stir until mixture comes to a boil.
Combine the cornstarch and water until smooth; stir into fruit mixture.
Bring to boil; cook and stir for two minutes until thickened.
Pour into a greased 8 inch square baking dish. Dot with butter.
For topping, in a small bowl, combine the flour, sugar, baking powder and salt.
Cut in butter until mixture resembles coarse crumbs. Stir in milk just until moistened.
Drop by tablespoonfuls onto hot berry mixture.
Bake uncovered, at 350 degree for 30-35 minutes or until filling is bubbly and topping golden brown.
Serve warm with whipped topping or ice cream.
Yield: 9 servings