‘The Blue Zones American Kitchen: 100 Recipes to Live to 100’ —

The Better Vinaigrette Salad is packed with complex carbohydrates like navy beans, peas, carrots, sweet potatoes and beets. Click through to see more dishes from Dan Buettner’s new cookbook.

‘The Blue Zones American Kitchen: 100 Recipes to Live to 100’ —

This 1620s Plymouth succotash is a one-pot meal of corn, beans, squash and “whatever else” you have on hand, said chef Paula Marcoux, a food historian and expert on the “first Thanksgiving.”

‘The Blue Zones American Kitchen: 100 Recipes to Live to 100’ —

Korean rice rolls, or “mayak gimbap,” often mix cooked, pickled and raw vegetables. Better yet, they can be made from any leftover veggies in the fridge.

‘The Blue Zones American Kitchen: 100 Recipes to Live to 100’ —

This Senegalese grain salad with mango and avocado is made with fonio, a type of millet grown in West Africa for centuries.

‘The Blue Zones American Kitchen: 100 Recipes to Live to 100’ —

Coconut and spice chickpeas combines the protein power of garbanzos with turmeric, garlic and olive oil.

‘The Blue Zones American Kitchen: 100 Recipes to Live to 100’ —

This kale soba salad is a mixture of kale, sunflower seeds and soba noodles, which are made from buckwheat flour.

‘The Blue Zones American Kitchen: 100 Recipes to Live to 100’ —

Yucca and plantains share star billing in this one-pot soup called sancocho, slang for “a big old mix of things.”

‘The Blue Zones American Kitchen: 100 Recipes to Live to 100’ —

Vietnamese pho has become a popular dish across the United States.

“The Blue Zones American Kitchen: 100 Recipes to Live to 100” —

Pan-seared cauliflower is simple yet tasty.

‘The Blue Zones American Kitchen: 100 Recipes to Live to 100’ —

These tostadas are made with nopalitos, the tender pads of cactus that have a tart, citrus flavor, and paired with black beans and pickled red onion.