What Martha Stewart Eats to Make 77 Look Like 45

From her special green juice to nontraditional flours.

martha stewart
Getty ImagesNicholas Hunt

Martha Stewart is living her her best life at 77. She's got a , , and is basically best friends with Snoop Dogg.

So, how exactly does Stewart do it all? Although she does credit regular exercise and good genes for helping her age so gracefully, she also says her diet has played a big role in keeping her on the go.

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Here's a closer look at four of Stewart's healthy-eating habits:

1. She drinks green juice every morning.

Although few things in the super-busy media maven's life remain constant, Stewart's breakfast routine is unwavering: "I drink green juice every single morning," she told Dr. Oz on his show last year.

In 2014, Stewart with TODAY, so you can sip on the same exact concoction. And if you really want to emulate Stewart's anti-aging a.m. routine, you can try treating yourself to some special skincare: She told Dr. Oz that she uses a hydrating mask on her face, décolletage, and hands every day after she wakes up.

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2. She keeps a garden where she grows her own organic veggies.

When it comes to produce, Stewart keeps things super-fresh and hyperlocal. So local, in fact, that she grows most of the veggies she eats. "I make [my green juice] out of vegetables that I grow," Stewart explained to Dr. Oz. "I grow in the greenhouse in the winter and the garden in the summer. And they're organic vegetables."

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3. She sticks with fish for the most part.

These days, Stewart gets most of her protein from seafood. "I eat well," she told Dr. Oz. "I don't eat a lot of meat — more of a fish-based diet."

And science backs up Stewart's decision to go semi-pescatarian — the popular Mediterranean diet, which includes eating more fish and less red meat, has been found to , , and lower risk for heart disease.

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4. She opts for nontraditional flours.

You didn't think Stewart would leave out her , did you? The pastry pro revealed to Dr. Oz that she's recently started experimenting with alternatives to regular white flour, opting instead for other varieties that have more nutritional value.

"I think that we've become very reliant on the soft, white flours, which are not necessarily the most nutritional, the healthiest, the best for you. So we've done a lot of experimentation," she explained. "You can search for the best ingredients, and there are so many small mills that are really grinding up some really great flours these days."

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