5 Simple Ways to Enjoy N4L Produce
Nutrition for Longevity’s farm fresh produce boxes include 12–15 lbs. of produce from our regenerative farm. It's an incredible way to get nutrient dense, organically and sustainably grown fruits and vegetables into your kitchen. It's particularly fun for the creative home chef who wants to add new color and flavor into your home cooked meals. We hope that you can use these recipes as inspiration for your next plant-based dish!
Savory Mashed Purple Potatoes 
Prep Time: 10 minutes
Cook Time: 20 minutes
Serves: 4–6 servings
Ingredients:
- 4 cups purple sweet potato, peeled + cubed
- 1/3 cup plant milk or milk of choice
- 1 clove garlic, minced
Directions:
- Add potatoes to a large pot of water. Place pot over high heat and bring to a boil. Once potatoes come to a boil, turn down heat and let simmer for 20–25 minutes, until potatoes are fork tender. Turn off the stove.
- Drain the potatoes, and place them back into the pot. Add non-dairy milk, garlic, and salt and pepper to taste.
- Mash with potato masher or electric mixer and stir until well combined. Enjoy!
Crispy Roasted Taro Root 
Prep Time: 10 minutes
Cook Time: 20 minutes
Serves: 4–6
Ingredients:
- 7 fist size taro root
- 2 Tbsp N4L Italian Imported Olive Oil
- Fresh rosemary, chopped
Directions:
- Place the whole taro root in a large sauce pan, fill with water, and bring to a boil, allowing the taro root to boil for around 20 minutes or until fork tender and the skin can easily peel off.
- While it boils, preheat the oven to 400F.
- Drain taro root and allow to cool slightly, then peel off skin. Cut taro root into thin rounds.
- Line a baking sheet with parchment paper and place taro rounds onto the tray. Drizzle with olive oil and coat with fresh rosemary and salt and pepper to taste.
- Bake for 10 minutes or until crispy. Enjoy!
Raw Citrus Beet Salad
Prep Time: 15 minutes
Cook Time: 0 minutes
Serves:
Ingredients:
- 3 medium to large beets, peeled and trimmed
- 1 valencia orange with zest
- 1 lime with zest
- 2 Tbsp olive oil
- 1/2 cup chives, minced
Directions:
- Shred beets or grate beets and add to a bowl. Add zest and juice from the entire orange. Then add zest and juice from lime to taste. Add olive oil and toss to combine. Add salt to taste and toss to combine. Add chives just before serving.
Oven Roasted Carrots 
Prep Time: 10 minutes
Cook Time: 25 minutes
Serves: 4
Ingredients:
- 10 medium carrots, washed and peeled
- 2 Tbsp N4L Italian Imported Olive Oil
- 1 Tbsp parsley, chopped
Directions:
- Pre-heat oven to 400°F. Line a sheet pan with parchment paper.
- Slice the carrots diagonally in 2-inch-thick slices. Toss them in a bowl with the olive oil, salt, and pepper to taste.
- Transfer to a sheet pan and spread into an even single layer.
- Roast in the preheated oven for 20–25 minute, until they’re browned and fork tender.
- Sprinkle chopped parsley on top and serve.
Refreshing Radish Salad with Mint 
Prep Time: 10 minutes
Cook Time: 0 minutes
Serves: 4
Ingredients:
- ½ cup baby English cucumbers, thinly sliced
- ¼ cup small watermelon radish, thinly sliced
- 4 radishes, thinly sliced
- 1/2 cup white vinegar
- 1/2 Tbsp fresh dill
- 7 small fresh mint leaves
Directions:
- Using a mandolin, thinly slice cucumber and radishes into a small bowl and mix.
- Separate rounds with a spoon or clean hands. Add white vinegar, dill, plus salt and pepper to taste. Stir to combine and refrigerate for 1-3 hours.
- Serve and top with fresh mint leaves.
At Nutrition for Longevity, we know that it's hard to cook fresh meals every day. So get started with our custom meal plans for those days when you don't have time to cook!
