In this episode, you’re invited to “listen in” on a real phone call between myself and one of my besties, Holly — two friends talking food, flavor, and mindful living like no one’s recording.
Holly drops her lentil salad recipe on me — even after my dramatic, pregnant, pause and my lifelong underwhelm for lentils. Yet somehow she wins me over with a version so good it practically has its own alibi.
I also share my mushroom soup — my hearty, deeply flavored, soul-warming mushroom soup. And let me just say this: can we talk about the word umami for a second? When did that take over the world? What the F is “umami,” anyway? My soup is simply delicious with a gorgeous flavor profile… no trending buzzword required.
(And because my on-the-phone instructions got a little… fuzzy, the full how-to video is here: https://youtu.be/NMr_vRd8FbY?si=8ZV1aNpQk4tRU6xi
Later, we wander into a compare-and-contrast between Mediterranean brightness and the so-called “Asian-leaning umami” thing (yes, I’m rolling my eyes), swap low-waste kitchen tricks, and even uncover ideas for that leftover buttermilk sitting in your fridge.
In this episode you’ll hear about:
• choosing small black lentils for structure
• cooking lentils al dente + dressing them warm
• building a creamy white balsamic vinaigrette
• finishing with goat cheese + fresh mint
• dry-searing mushrooms for deep, savory flavor
• using both sliced + minced mushrooms for body
• seasoning with miso, thyme, marsala + paprika
• when to add crème fraîche (or keep it dairy-free)
• simple, low-waste, sustainable kitchen swaps
• Mediterranean brightness vs. the “umami” hype
MINDFUL MEALS & SUSTAINABLE LIVING - The Art of Living an Elevated Lifestyle
