Zoe Bingley-Pullin’s chilli salmon lettuce cups designed for longevity

Eating well isn’t just about feeling good today, it’s about nourishing your body for the long haul.

So what should we be putting on our plates if we want to eat for longevity?

Nutritionist and cookbook author Zoe Bingley-Pullin is sharing a delicious recipe packed with everyday ingredients, including chilli, salmon and mushrooms, and showing us how to turn them into fresh and flavour-packed lettuce cups.

½ cup gluten-free miso stock (1 tbsp miso paste + ¼ cup water) or vegetable stock

1. Heat a wok over high heat and add . tablespoon of sesame oil. Saute the chilli, garlic and ginger for 2–4 minutes. Add the salmon and the stock. Cook for 3 minutes.

2. Stir in the mushrooms and Chinese broccoli and cook for about 5 minutes, or until wilted. Add the soy sauce, honey and half the coriander. Cook for a further 2 minutes.

3. In a bowl, mix together the brown rice with the remaining coriander and sesame oil.

4. To serve, spoon a little rice into each lettuce cup and top with the salmon mixture. Sprinkle with the sesame seeds.

5. Lettuce cups are light and hydrating, while salmon provides omega-3s for brain health.

1. Pour extra-virgin olive oil into a bowl or jar. Stir in the orange juice and zest, tamari soy sauce, garlic, turmeric, ginger, and sesame seeds. Lastly, add the chopped coriander. Combine well and serve over salads or cooked vegetables.

2. Ginger is a natural digestive aid that may reduce nausea and support gut health.