5 recipes using coffee that will help you live longer

Jul 11 2017 - 10:50pm

It turns out that science has given us another reason to consume our daily, much needed cup of coffee. Scientists found that consuming coffee equals to longevity, so besides having your daily coffee fix in the form of a drink, there are other ways you can use this ingredient. So, here are 5 recipes using coffee that will help you live longer.

5 recipes using coffee that will help you live longer

The premise that coffee consumption will help you live longer, comes from a recent report about a study conducted by scientists from the US, who observed that people who reported a higher consumption of coffee had a statistically lower risk of death from heart disease, cancer, respiratory disease, stroke, diabetes, and kidney disease. In an european study, it was reported that men who consumed at least 3 cups of coffee daily were 18% less likely to die from any cause than non-coffee drinkers. Women who drank coffee experienced a smaller but significant 8% reduction in risk of death.

According to Harvard’s school of public health, 54% of Americans over the age of 18 drink coffee everyday, and now that science has made the link between coffee consumption and longevity. You will enjoy, these 5 recipes using coffee that will help you live longer.

1) Greek yogurt with coffee fig compote


1 1/4 c. brewed coffee
7 oz. pkg. dried mission figs, stems removed and figs quartered
1/4 c. honey (preferably local)
1/2 t. cinnamon
1/8 t. cardamom
1/8 t. cloves
1/8 t. nutmeg
1 t. orange zest
24 oz. plain Greek yogurt


In a medium-sized saucepan, combine the coffee, figs, honey, spices and orange zest. Bring to a boil, reduce heat and simmer covered for 20 minutes.

With a slotted spoon, remove figs from pan. Simmer liquid an additional 5 minutes, uncovered, over medium heat until reduced and syrupy. Combine figs and syrup and allow to cool to room temperature on the counter. Then cover and refrigerate until ready to serve.

Spoon 6 oz. of the Greek yogurt into each of four serving dishes. Top each generously with the coffee fig compote.

2) Easy Whole Wheat Bread with Orange Zest & Coffee


1½ cup milk, warm
2 eggs at room temperature and lightly beaten
2 tbsp. butter at room temperature
2 tsp. Alaea Hawaiian sea salt
3 tsp. active dry yeast
4 tbsp. honey
½ tsp. instant coffee powder
3 tbsp. wheat germ
½ cup unsalted sunflower seeds
2 tbsp. orange zest
1 cup of raw oats
2 cups whole wheat flour
2 cups white flour


In your bread machine bowl, combine milk and yeast. Stir and let it sit for about five minutes. Next add eggs, butter, salt, instant coffee and honey to the bread machine bowl.

Now add the dry ingredients into the bread machine bowl. Choose the “large” loaf setting, which may also be the “2 lb.” setting depending on your machine, and also select the “whole wheat” option if you have it. Start the machine.
As your dough begins to mix, watch as it takes shape. It should be a smooth ball when it has kneaded for a few minutes, pulling away from the sides of the bowl.

If the dough is too wet and resembles a thick batter, add flour by the tablespoon until it rolls into a ball and continues to knead. If the dough is too dry, add water by the ½ teaspoon until dough becomes a smooth, moist ball.

After kneading, the bread machine will allow the dough to rise and later bake if you have selected that option.

As soon as bread is done baking, take out of the bread machine bowl and brush cold milk on all sides of the bread using a pastry brush. This will help keep the outer crust softer. This bread has a naturally thick crust, which is quite enjoyable!

Let the bread cool completely on a wire rack before slicing.

3)Chipotle and Coffee Tofu Wrap


15 oz. block extra firm tofu
1 cup brewed coffee, chilled
2 chipotles in adobo, plus 1 tbs. adobo sauce
2-3 cloves garlic, smashed and peeled
1/4 cup red wine, such as pinot noir
3 tbs. honey
2 tbs. olive oil
1/2 cup water
Cut tofu unto 1/2″ wide strips.


Heat a cast iron or stainless steel pan over medium-low heat. Add tofu and cook about 10-15 minutes per side until moisture is leeched out and tofu is lightly golden brown.

Meanwhile, add remaining ingredients to a food processor and pulse until smooth. Transfer to a medium bowl.

When tofu is done cooking, let cool until cool enough to handle and cut into cubes (about six per piece of tofu). Add tofu and let marinate at least 2 hours.

Add tofu and a couple tablespoons of marinade to a large sauté pan or wok over medium-high heat. Cook until heated through and marinade as formed a light glaze. Add to wrap (see below).


2 whole wheat tortillas

Chipotle and coffee tofu (see above)

1 cup plum tomates
3-4 tbs. olive oil
3 cups spinach, packed
1 cup corn, defrozed if frozen
Kosher salt and freshly cracked black pepper

Preheat oven to 375º.

Toss tomatoes with olive oil and season with salt and pepper. Roast 20 minutes until lightly caramelized. Pour tomato-infused oil over spinach and toss to slightly wilt.

Place tortilla on a plate. Place in the microwave and microwave for 20 seconds to soften the tortilla and make for easier wrapping. Add spinach, corn, roasted tomatoes, and tofu. Make your wrap, either by rolling it into a tube with toppings to one side, a tube one end totally closed, or by folding over two ends about 2,” folding half of the tortilla over the toppings, and rolling closed (think Chipotle).


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