sirtfood recipes

Best Sirtfood Recipes Ideas 2022

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The Sirtfood diet was created to improve overall health and have a more beautiful body. This diet is rich in Sirtfood that helps activate specific proteins in the body, such as sirtuins. Thanks to their efficient working mechanism, these Sirtfood treats can protect cells to last longer. It can regulate metabolism, reduce inflammation and improve aging. So what sirtfood recipes do you already know? Don’t worry if you don’t have a recipe yet! This article of ours will suggest to you the best Sirtfood recipes!

Matcha with vanilla

sirtfood diet recipes
This matcha tea has a natural, delicious taste and is very simple to make

If you are a coffee or tea drinker, you can change to matcha with Japanese-style vanilla. This tea has a natural, delicious taste and is very simple to make.


  • 1/2 tsp matcha powder
  • Seeds from 1/2 vanilla


  • Boil 100 ml of water in a measuring flask. Then pour 50 ml of water into a small bowl to warm. Place the vanilla bean and matcha powder in a pitcher with the rest of the water.
  • Whisk together the matcha green tea powder, vanilla, and water with a bamboo matchstick or mini whisk. Beat until the mixture is smooth, slightly foamy, and there are no lumps, then stop.
  • Discard the 50 ml of warm water in the bowl and pour the tea from the pitcher into the bowl. Enjoy right after you’re done.

Turmeric tea

sirtfood recipes pdf
This drink does not contain caffeine and is good for health

If you want to enjoy a pleasant and warm drink, turmeric tea is the right drink for you. This drink does not contain caffeine and has a bright color and delicious taste.


  • 3 tbsp ground turmeric powder
  • 1 tbsp fresh ginger
  • Honey or agave
  • 1 small orange
  • Passion fruit peel
  • A few slices of lemon


  • Boil 500 ml of water in a flask. After the water boils, put the turmeric, ginger and orange peel in the teapot and pour boiling water over it. Let the mixture soak in the kettle for about 5 minutes.
  • Use a sieve to strain the turmeric tea into two cups. Use honey or agave nectar to sweeten the tea if you like it sweeter. Use lemon slices or passion fruit zest for garnish. Serve immediately upon completion.

Date & walnut cinnamon bites

sirtfood dinner recipes
This healthy snack is packed with nutrients

If you love eating sweets with a healthy, fatty taste, you should try this walnut combination date fruit. This healthy snack is packed with nutrients and tastes great.


  • 3 walnut halves
  • 3 dates
  • Ground cinnamon powder


  • Carefully divide each walnut half into equal slices. Use knives wisely, so they don’t fall apart. Do the same with 3 dates.
  • Place a slice of walnut on top of each cut date. Sprinkle it with cinnamon powder and serve.

Red chicory, pear & hazelnut salad

sirtfood meal recipes
This dish has a refreshing taste that is perfect to pair with stews

If you are looking for a great appetizer for your sirtfood diet plan, Red chicory, pear, and hazelnut salad is a worthy choice. This dish has a refreshing taste that is perfect to pair with stews this winter.


  • 2 heads of red chicory or white if not available
  • 2 ripe red Williams pears
  • A handful of rocket leaves
  • 25g hazelnuts, toasted and chopped

Ingredients for the sauce

  • 1 tsp brine green pepper, optional
  • 2 tbsp hazelnut or olive oil
  • 2 tbsps light salad oil, such as sunflower or safflower oil
  • 1 tsp yellow wine or apple cider vinegar


  • Make the sauce. Use a wooden spoon or pestle and mortar to lightly crush the green pepper until the seeds are slightly broken. Mix more vinegar or wine with oil and salt to taste. You can add seasoning to taste.
  • Then proceed to cut off the base of the chicory stem and remove the old, insect-eaten or soft leaves. Carefully separate the leaves and arrange 5 to 6 leaves on each plate. You can cut or tear the small leaves into pieces.
  • Cut off the stem of the pear and cut in quarters the length of the pear. Next, remove the core and slice the flesh into thin slices.
  • Arrange the pear slices on top of the chicory leaves and coat half of the sauce with a spoon. Next, put some rocket leaves, salt and pepper on top for garnish. Continue pouring the rest of the sauce over the rocket vegetables.
  • Toss the leaves on a quick stir and stack them on each salad. Sprinkle with hazelnuts or your favorite nuts and serve.

Kale with lemon tahini dressing

kale with lemon tahini dressing
Kale with lemon tahini dressing

You shouldn’t miss Kale with lemon tahini dressing if you love fresh sauces and Kale. This appetizer will make your meal more enjoyable!


  • Juice of 1 lemon (about 3 tbsps water)
  • 1 clove of crushed garlic
  • 50g tahini
  • 1 tbsp olive oil
  • 200g kale


  • First, we will make the sauce. Combine lemon juice, garlic, tahini, and 50ml cold water in a small bowl. Use a cooking tool to mix well to form a liquid mixture and season to taste. (If the mixture separates, just stir it well before using)
  • Heat oil and saute Kale for 3 minutes. Stir-fry until Kale shows signs of wilting, then add half of the sauce mixture to the pan, stirring for another 30 seconds on the stove.
  • After placing the sautéed Kale with the sauce in a bowl, drizzle the remaining sauce over the vegetables and serve.

Broccoli & Kale green soup

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Broccoli and Kale green soup

Cruciferous vegetables are all good foods for the body. If you are tired of the usual recipes, try Broccoli and Kale green soup. This dish is combined with a variety of herbs and spices to create a unique flavor. It will be a nutritious and low-fat snack


  • 500ml stock (mix 1 tbsp bouillon powder and boiling water in a pitcher to make this paste)
  • Fresh turmeric 3 cm/1 piece, peeled and grated or 1/2 tsp ground turmeric
  • 200g green beans, thinly sliced
  • 85g broccoli
  • 100g kale, chopped
  • 1 tbsp sunflower oil
  • 2 garlic cloves, sliced
  • Thumb-sized piece of ginger, sliced
  • ½ tsp cilantro
  • Himalayan pink salt
  • 1 lemon, lime zest and lime juice
  • Parsley, finely chopped, keep a few leaves to eat


  • Heat oil in a deep pan and adjust heat to medium. Then add garlic, ginger, cilantro, turmeric, and salt and sauté over medium heat for 2 minutes. Next, add 3 tbsps of water to make the seasoning more even.
  • Add the thinly sliced ​​green beans, mix well so that the thin slices absorb the seasoning, then cook for another 3 minutes. Then add 400ml stock water and let it simmer for 3 minutes.
  • Add broccoli, Kale and lime juice to the remaining 100 ml of stock. Continue cooking for another 3-4 minutes until all vegetables are tender.
  • Turn off the heat and add the chopped parsley. Pour everything into a blender and blend at high speed until smooth. Pour into a bowl to eat soup, and we will see it has a beautiful green color. A few small black spots will appear, don’t worry, it’s Kale. Garnish with lemon zest and parsley and serve.

Strawberry, tomato & watercress salad

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Strawberry, tomato & watercress salad

The sweet salad will bring you a whole new experience. Strawberry, tomato and watercress salad makes a perfect side dish for a light lunch.


  • 300g strawberries
  • 100g watercress, body removed
  • 250g tomato mix

Ingredients for the sauce

  • 2 strawberries (about 40g), chopped
  • 1 tbsp pink pepper
  • ½ tbsp honey
  • ½ lemon, lime juice
  • 3 tbsps extra virgin olive oil


  • To make a delicious sauce, roast the peppercorns in a dry pan for 1-2 minutes until fragrant. Then, take it out and lightly pound it with a pestle and mortar (until the seed pods break) with the salt. Next, add 2 strawberries to the mortar and pound them into a smooth paste.
  • Put honey and lemon juice in a mortar and stir well. Pour the sauce mixture into a large bowl and add the olive oil. Add salt, lemon and your favorite seasoning to taste.
  • To form a salad, cut strawberries into quarters or thin wedges. Next, chop the tomatoes, cut some into slices and others cut in half, so you get a variety of shapes.
  • After taking the vegetables, put them in a bowl with tomatoes and strawberries, mix well. Next, mix gently to avoid crushing the tomatoes and strawberries. Then, divide the salad onto a plate. Spoon the remaining sauce in the bowl and drizzle over the mixed vegetables. Served.

Soy salmon & broccoli traybake

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You will feel it has a new taste and is less greasy

Salmon is packed with healthy nutrients, but it’s too fatty to eat regularly without getting sick of it. You will feel it has a new taste and is less greasy with Soy salmon and broccoli traybake.


  • 4 salmon fillets with skin on
  • 1 head broccoli, finely chopped
  • Juice of lemon, lemon
  • Chopped scallions
  • 2 tbsps soy sauce


  • Preheat the oven to 180 degrees Celsius. Place salmon filets in a large baking tin. Leave space between the filets.
  • Wash the broccoli and pat dry. While the broccoli is still slightly wet, place them in the baking tray around the filets (Place them in the gaps). Drizzle lemon juice over everything, then add ¼ piece of lemon to the tray.
  • Sprinkle ½ of the scallions on top of the baking sheet, drizzle with a little olive oil, then place in the oven.
  • Bake for 14 minutes. Remove from the oven, sprinkle with soybeans, then return the baking tray to the oven for another 4 minutes. Check that the salmon is cooked, then remove the baking tray. Sprinkle green onions on top and serve.

Super-healthy salmon salad

super healthy salmon salad
Salmon salad contains many nutrients

Salmon salad is one of the healthiest dishes, it contains many nutrients such as iron, omega 3, calcium and green vegetables. You will love this healthy side dish in sirtfood diet meals.


  • 2 salmon fillets
  • 200g sprouted broccoli, cut into small pieces, remove larger stalks
  • juice of 1 lemon
  • 100g couscous
  • 1 tbsp olive oil
  • Seeds from pomegranate
  • Small pumpkin seeds
  • 2 handfuls watercress
  • Olive oil and lemon to serve


  • Boil water in a steamer or single-stage steamer. Season with couscous, then drizzle 1 tsp of olive oil over it. Pour boiling water over the couscous and let the couscous cover about 1cm, then set aside.
  • When the water in the steamer boils, add the broccoli, then arrange the salmon on top of the broccoli. Continue cooking for about 3 minutes until salmon is cooked through and broccoli is tender. Remove broccoli and rinse under cold running water to cool completely.
  • Mix the remaining olive oil with the lemon juice. Add broccoli, pomegranate seeds, and pumpkin seeds with lemon sauce to spoon. Finally, chop the watercress and place it on a plate. Place the steamed salmon on a plate to share. You can squeeze more lemon or add more olive oil when serving.

Malabar prawns

malabar prawns
Malabar prawns have a very attractive and distinctive taste

As a specialty of the South Indian sea, Malabar prawns have a very attractive and distinctive taste. Learn how to make this unique dish with us!


  • 400g live king prawns
  • 2-4 green chillies, chopped and seeded
  • 1 small onion
  • 2 tsp turmeric
  • 3-4 tsp Kashmiri paprika
  • 4 tsp lemon juice
  • 40g ginger, peeled and grated, chopped into matchsticks
  • 1 tbsp vegetable oil
  • 4 curry leaves
  • 1 tsp black pepper
  • 40g grated fresh coconut
  • ½ small bunch of coriander leaves


  • Rinse shrimp with cold water and pat dry with a towel. Add shrimp, paprika, turmeric, lime juice and grated ginger and mix well, leaving a place to marinate.
  • Heat oil in a pan and add curry leaves, chili, sliced ​​ginger, and onion. Cook for about 10 more minutes and then add the black pepper.
  • Add the shrimp to the hot oil sauce and fry until the shrimp is cooked for about 2 to 3 minutes. Taste for more seasoning if needed, or add your favorite dipping sauce. It was served with coconut, coriander leaves, and lemon.

Chicken, kale & sprout stir-fry

chicken kale sprout stir fry
The perfect combination of Brussels sprouts with protein-rich noodles like this

Your Sirtfood meal recipes cannot be complete without the perfect combination of Brussels sprouts with protein-rich noodles like this. Refer to the following recipe to make the dish successfully


  • 100g soba noodles
  • 100g chopped Kale
  • 2 lean skinless chicken breasts and thinly sliced
  • 25g fresh ginger, peeled and sliced ​​with a matchstick
  • 2 tsp sesame oil
  • 1 red chili, seeded and thinly sliced
  • Brussels sprouts cut into
  • 1 tbsp low sodium soy sauce
  • 2 tbsps rice wine or white wine vinegar
  • Peel and juice of 1 lemon


  • Cook noodles according to package directions, drain and set aside.
  • Boil filtered water and then add the Kale and cook for about 2 minutes until the leaves wilt. Drain the Kale and rinse them under cold running water to preserve the color.
  • Put ½ oil in the pan until the oil is hot, then add the chicken to fry. When the chicken pieces are golden on both sides, take them out and set them aside.
  • Heat the remaining oil, add the chopped pepper, ginger and sprouts and saute until slightly softened, then turn off the heat. Add the chicken, Kale, and soba noodles, stir well, and then transfer to a bowl.
  • Add soybeans, lime juice, rice wine and just enough water to make a sauce. Serve immediately after cooking is complete.

Chicken, broccoli & beetroot salad

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Chicken, broccoli & beetroot salad

If you love refreshing salads with plenty of energy, you must have the Chicken, broccoli and beetroot salad recipe. See the simplest way to do it below!


  • 250g broccoli
  • 3 skinless chicken breasts
  • 1 thinly sliced ​​purple onion
  • Watercress bag 100g
  • 2 raw beets (about 175g), peeled and shredded or grated
  • 2 tsp canola oil
  • 1 tsp nigella seeds

For avocado pesto

  • 1 avocado
  • ½ crushed garlic cloves
  • 25g crushed walnuts
  • 1 tbsp rapeseed oil
  • Juice and zest of 1 lemon
  • Minced basil


  • Bring the water to a boil, then add the broccoli and cook for about 2 minutes. Remove and rinse under cold running water, then drain.
  • Heat a skillet with a grill or oven, place broccoli on the griddle, and coat with ½ tsp of canola oil. Bake for 2 to 3 minutes, turning once until broccoli is golden and slightly charred. Set aside to cool.
  • Marinate the chicken breast with the remaining oil and seasoning. Bake for 4 minutes on each side until chicken breasts are cooked through. Cut into bite-sized pieces after cooling.
  • Scoop the flesh of the avocado, walnuts, garlic, oil, lemon juice, 3 tbsps cold water, one part basil, and some seasoning into a food processor. Blend the mixture well to make a butter pesto sauce.
  • Pour the remaining lemon juice over the sliced ​​onion, mix well and leave for a few minutes to reduce the spiciness.
  • Place the watercress on a plate. Add onions soaked in lemon juice and broccoli on a plate. Sprinkle with basil leaves, nigella seeds, and lemon zest for garnish. Finally, serve with avocado pesto.

Turmeric chicken & kale salad with honey-lime dressing

turmeric chicken kale salad with honey lime dressing
Turmeric chicken & kale salad with honey-lime dressing

Another great salad recipe for sirtfood dinner recipes. You will surely enjoy this healthy dish!


  • 250-300 g / 9 oz. minced or diced chicken thighs
  • ½ medium brown onion, diced
  • 1 large garlic clove, diced
  • 1 tsp turmeric powder
  • 1 tsp lemon zest
  • Juice of lemon
  • 1 tsp buttermilk or 1 tbsp coconut oil
  • ½ tsp salt and pepper
  • 6 stalks of broccoli
  • 2 tbsp pumpkin seeds (can be substituted with peas)
  • 3 large kale leaves, stem removed and chopped
  • ½ avocado, sliced
  • Fresh coriander, chopped
  • Fresh parsley, chopped

For the sauce

  • 3 tbsps lemon juice
  • 1 small clove of garlic, diced or pureed
  • 3 tbsps extra virgin olive oil
  • 1 tsp honey
  • ½ tsp whole grain or Dijon mustard
  • ½ tsp sea salt and pepper


  • Heat a skillet and butter or coconut oil in a small saucepan over high heat. Add onion and sauté until golden, about 4 to 5 minutes. Then add minced chicken and garlic to the island until each piece of meat separates, about 3 minutes, still on high heat.
  • Next, add turmeric, salt, lime juice, lemon zest, and pepper for 4 minutes. Stir frequently. Finally, set the cooked minced chicken aside.
  • Bring a pot of water to a boil, then add the broccolini and cook for 2 minutes. Then take out and wash under cold running water, cut into bite-sized pieces, about 3 to 4 pieces.
  • Add the pumpkin seeds and chicken to the pan and cook for another 2 minutes, constantly stirring to avoid burning. Add a pinch of salt to taste and set aside.
  • Toss the chopped Kale in a salad bowl and drizzle the dressing over it. Using mittens, she used her hands to massage the Kale evenly with the sauce.
  • Place the cooked chicken, herbs, pumpkin seeds, and broccolini in a bowl, and place on top of a few avocado slices. Serve immediately upon completion.

Buckwheat noodles with chicken kale miso dressing

buckwheat noodles with chicken kale miso dressing
Buckwheat noodles with chicken kale miso dressing

The miso chicken noodle dish will make your diet menu richer. It is not difficult to make this unique dish. Check out the recipe below!


  • 2-3 handfuls kale leaves (coarse cut)
  • 150 g / 5 oz buckwheat noodles (100% buckwheat, no wheat)
  • 3-4 sliced ​​shiitake mushrooms
  • 1 tsp coconut oil or buffalo milk butter
  • 1 brown onion, diced
  • 1 chicken breast, sliced ​​or diced
  • 1 long red chili, thinly sliced
  • 2 large garlic cloves, diced
  • 2-3 tbsps Tamari sauce (gluten-free soy sauce)
  • 1½ tbsps fresh organic miso
  • 1 tbsp Tamari sauce
  • 1 tbsp extra virgin olive oil
  • 1 tbsp lemon or lime juice
  • 1 tsp sesame oil


  • Bring a pot of water to a boil, cook the Kale for 1 minute until slightly fatty. Remove to cool.
  • Bring the water back to a boil again and cook the noodles according to the instructions on the package. Rinse noodles under cold running water and set them aside to drain.
  • Heat a pan and add some coconut oil or buttermilk. When the oil is hot, add the shiitake mushrooms and fry until lightly golden, sprinkle with salt and set aside about 3 minutes
  • Heat oil over high heat, add onions and peppers and sauté for about 3 minutes, then add chicken. Cook for about 5 minutes, stirring a few times to infuse flavors. Next, add tamari sauce and filtered water to the pot. Cook for another 3 minutes until the chicken is cooked.
  • Add the Kale and noodles and stir-fry with the chicken to heat up.
  • Mix the miso sauce and drizzle over the noodles immediately after pouring the noodles into the bowl. Serve immediately.

Asian king prawn stir-fry with buckwheat noodles

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Asian king prawn stir-fry with buckwheat noodles

Asian dishes have completely different characteristics. It will give you many interesting taste experiences. Let’s find out these sirtfood diet recipes right here!


  • 150g shelled crayfish
  • 2 tsp tamari
  • 2 tsp extra virgin olive oil
  • 75g soba (buckwheat noodles)
  • 1 clove of garlic
  • 1 small red chili pepper
  • 1 tsp finely chopped fresh ginger
  • 20g purple onion
  • 40g chopped celery
  • 75g chopped green beans
  • 50g chopped Kale
  • 100ml braised chicken
  • 5g bay leaves or celery


  • Heat a pan over high heat, then add oil to the pan. The hot oil starts to fry the shrimp, and at the same time, add 1 tsp of tamari powder and fry the shrimp for 3 minutes. Remove the shrimp to a plate and wipe off the pan’s oil with a paper towel to continue.
  • Cook noodles according to package directions, rinse with cold water and set aside to drain.
  • Heat a pan, add oil and fry chili, ginger, garlic, red onion, celery for about 1 minute, add beans and Kale, and saute for 2 to 3 minutes. Add stock water and bring to a boil, then reduce heat. Cook for 2 more minutes to cook vegetables, do not let vegetables and beans become soft.
  • Put the shrimp, noodles and celery in the pan, bring it all to a boil, and then put it on a plate. Serve immediately.


In order for the diet plans not to be boring and full of nutrients for our body, we need to learn more recipes. The Sirtfood diet plan is not boring, and there are many delicious dishes in this diet. If you are following a sirtfood diet, you can refer to our list of sirtfood recipes. We hope this sharing will be useful for you!

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