Recipes 4 Survival, Mindful Meals, & Sustainable Living Tips

Donna Goldman
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The DVine Line Presents, the Recipes 4 Survival podcast. Conceptual Artist, Donna Goldman, elevates the Recipes 4 Survival brand sharing Sustainable Living tips to help eliminate food packaging waste, esteemable rituals and making Mindful Meals through her adored way of storytelling and being in conversation with her guests. It is my hope to raise the awareness of our audience to become resourceful conscious citizen and that they are inspired to serve of their friends, family, community & the planet. Lofty Yes, but I’m here to try and give it a go. Support this podcast by subscribing and sharing with your friends. 

  1. A Melted Cabbage Journey: Saying No to Cheap Dopamine. Recipes4Survival Lives

    4D AGO

    A Melted Cabbage Journey: Saying No to Cheap Dopamine. Recipes4Survival Lives

    Recently, I heard neuroscientist Emily McDonald share something that stopped me in my tracks on Jay Shetty’s On Purpose podcast: one major reason we get stuck in procrastination is because we’re “chasing cheap dopamine.” It’s that quick-hit comfort—constant snacking, scrolling, or little rewards—that keeps us from doing the deeper, more nourishing things that actually leave us feeling accomplished. For me, my version of cheap dopamine was taking myself out to dinner… Even when I could’ve been home working on personal projects that truly matter to me—and eating just as beautifully. That’s where Recipes 4 Survival continues to show up as something constant and grounding in my life. More than a job, more than a routine—it fulfills me in a way that’s hard to describe until you’ve felt it yourself. And this dish, melted cabbage, is the perfect example. It’s simple, economical, and deeply comforting—and the joy and sense of accomplishment I get from making it far exceeds anything I would’ve had to forage for in the bitter cold anyway. Now, don’t get me wrong: I absolutely believe in treating yourself. I love dining out, and when I do, I order whatever I wouldn’t make at home. But if you’re thinking, “Sure, you can cook like this because you’re a chef,” I promise—I can coach you in a way that makes cooking at home feel not only doable but genuinely empowering. So let’s get into it. This is a fabulous one-pan dish: silky, oven-finished cabbage wedges with a bold tahini–balsamic–quince dressing. No fancy knife skills, no fuss — just a beautiful ritual you can make your own. In this episode: choosing to cook at home as an act of self-carecutting, searing, and braising cabbage wedgesbuilding a light bouillon with a little chili heatmaking a tahini–balsamic–quince dressingoven timing, glazing, and finishing uncoveredserving ideas: rice, toasted baguette, or straight from the panreflections on comfort, routine, and mindful eatingand an open question: nuclear winter vs. global warmingIf you have any questions or want more recipes and guidance, visit recipes4survival.com. MINDFUL MEALS & SUSTAINABLE LIVING - The Art of Living an Elevated Lifestyle

    9 min
  2. A Pantry Cleanout That Became A Nutritious Farro Salad

    JAN 15

    A Pantry Cleanout That Became A Nutritious Farro Salad

    HI my friends!   This week I'm sharing a fast, flavorful farro salad for the win born after I cleaned out my  pantry cabinet.  I share why this ancient grain makes a smart base for a mindful, sustainable meal.  Learn what farro is, it's nutritional benefits and the simple steps to make a hearty, flavorful, nutritious meal with  farro and simple basic staples in a fast and flexible method.  Farro is an ancient wheat with a nutty flavor and satisfying chew.  High in fiber and protein that keep you full to minerals like magnesium, zinc, and iron that support heart health and immunity and it's few caveats - it is not acceptable for anyone that's gluten intolerant. Farro is cooked in boiling salted water for roughly 30 minutes. No fussy ratios.   While the farro cooked I whipped up a bold, balanced dressing in the bowl I'd serve the farro in . A teaspoon of Grey Poupon, Dijon mustard - an absolute basic staple for me, brings structure and body to the dressing when whisked with  apple cider vinegar, and a splash of mirin  brightens the mixture to help with the emulsification when whisking the drizzled olive oil in.  While the grains are still warm, I folded in fresh, sliced scallions then layered in pickled radish and cucumbers, and topped this off with juicy balsamic marinated grape tomatoes for color and contrast.   The result is a satisfying salad that allows for endless swaps based on what you have on hand. In summary, what you'll learn in this episode: •  What farro is and it's nutritional benefits  •  Step-by-step farro cooking method •  Mustard–mirin–cider vinaigrette technique •  Warm toss with scallions, pickled veg, and tomatoes I really hope you'll try this. Get some farro. High in protein, vitamins and minerals it's one of the best things you can eat. It takes no time to make a fabulous nutritious meal and I will do anything to help you with the recipe.   If you’re focused on mindful meals, sustainable living, and real-world kitchen wins, this episode Delivers. You’ll learn a repeatable template for grain salads, ideas for protein add-ins, and tips to reduce waste using pantry items you already own. Press play to cook along with me.  Please also find the link to the youtube episode: https://youtu.be/QAXs6YnySh4?si=PVGLTVwAtTRXec3C   MINDFUL MEALS & SUSTAINABLE LIVING - The Art of Living an Elevated Lifestyle

    4 min

  3. 12/11/2025

    Forget the Watergate Tapes — These Recipes Are the Real Scoop

    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

    15 min

  4. 11/25/2025

    How To Build Deep Flavor With Basic Staples In A Fast, Zero-Waste Mushroom Soup

    I made a rich, zero-waste mushroom soup by dry-searing slices of one of three King Oyster Mushrooms. I sweat onions in a knob of algae butter a friend brought me from France with the thought that it would add to the earthyness of the soup and Yes Sirree indeed it did!  Then I  crumbled a vegetable bouillon cube into processed mushrooms and onions, about two Tspoons of flour, white wine, tamari, and Worcestershire sauce and stirred gently occassionally over a medium flame.  Small touches like a milk and flour slurry, a spoon of creme fraîche, and a splash of Marsala and sherry rum pepper sauce flavored the silky body soup in a very delectable comforting flavor without any heaviness. Please find the steps I used in a list format:  • dry sear for roasted mushroom flavor • onion gently sweated in butter for sweetness • vegetable bouillon and wine for depth • tamari, Worcestershire, paprika for umami and warmth • optional milk slurry for light body • creme fraîche for tang and gloss • sherry pepper or marsala for a nutty lift • roasted mushroom garnish for texture • zero food packaging waste as a core value • toast from rescued bread as a thrifty pairing I  hope you'll be so inclined to give the episode a thumbs up, share it with friends, because we've gotta be disruptors. MINDFUL MEALS & SUSTAINABLE LIVING - The Art of Living an Elevated Lifestyle

    17 min

  5. 10/23/2025

    From Residency Back To The Kitchen: Fast, Sustainable Comforts

    A creative reset in Greece sparked a return to the kitchen with fresh eyes and a craving for honest, low-waste comfort.  I begin this trifecta episode with a small-but-mighty star: thw roasted honeynut squash. Its edible skin and caramel-sweet flesh meet a lemony cannellini bean purée that’s creamy, protein-rich, and crazy simple to make. A quick maple, mirin, chili, and paprika glaze adds heat and shine without fuss, makes this dish so warm and inviting with time to savor since you're at home witout service folk fluttering around.  I'm completely forgot when I was recording this piece that I had a jalapeno I sauted small diced pieces of which added beautiful color, texture and another flavor profile that made this dish just perfect.  Economical, health supportive, sustainable and zero food packaging waste.  The for breakfast I've been making and delighting in eating a crisp potato pancake with a jammy egg, and a bright ginger turmeric applesauce, plus a ThE best, no-fuss, no food packaging waste snack. You'll have to listen to the end to learn what this fabulous snack is.  Simple methods, minimal waste, and pantry smarts lead the way. Heres' some plot points to this episode if you will.  • honeynut squash basics and why the skin stays on • maple mirin chili glaze for sweet heat balance • silky cannellini bean purée with lemon for brightness • potato pancake method, pan choice and flip technique • jammy egg timing for a soft, glossy yolk • quick ginger turmeric applesauce with tea and wine • pantry cooking for speed, flavor and less waste • peanut butter with apples as a dependable snack You can always reach me through my website: recipes4survival.com which is fun to check out because I am going to start to offer The Cutting Edge workshops. Please let me know if you or anybody you know would be interested to learn knife skills and basic cooking techniques with me? You know how to find me. I think it's donnargoldman1 on Instagram or D@recipes4survival.com Looking forward. Cook More, Spend Less, Feel Better  MINDFUL MEALS & SUSTAINABLE LIVING - The Art of Living an Elevated Lifestyle

    7 min

  6. 10/12/2025

    What if the best hummus also saves the planet?

    In under ten minutes this episode shares how you can enjoy in one of the wisest snacks - HUMMUS while also not having to go to the market for it,  removing a thin plastic film and spooning it out of a plastic container and then that cold chalky texture.  I set out to prove that you can make the creamiest, tastiest hummus by sharing a the tricks of the trade of one of my favorite home cooks and blogger in no time at all.  First you want to cook the chic peas whether you're using canned or dry adding a 1/2 teaspoon of baking soda breaks the chic peas down to a very mushy consistency.   Then you mellow the one garlic clove with the lemon juice and salt. Process this and let it sit for at least 10 minutes.   Then you add the 1/2 cup of tahini and process this with ice water until it turns pale and billowy.  Then you add your well cooked, mushy chic peas and blend.   I walk you through each step with care, sharing why the sequence matters and how tiny adjustments change everything: when to salt, how much lemon to add, and how to rescue the thickened tahini by adding a tablespoon of ice cold water a tablespoon at a time. You’ll hear the reasoning behind re-cooking canned chickpeas with baking soda, the science of tahini emulsification, and the role of spices like cumin and paprika in building warmth without heaviness. We also talk sustainability: cutting out plastic tubs, choosing better pantry staples, and building a zero-waste habit one staple at a time. The result in under twenty minutes or less is a silky hummus you’ll never find in a container, you'll crave it and it can be made for under $4.  Plated with olives, paprika, sumac if you have it, a spritz of lemon juice, swirls olive oil and toasted pita or chips will have you feeling satiated in such a delightful way.  Listen for the technique, stay for the soundscape of the kitchen and the joy of sharing a fresh bowl with neighbors. If this resonated, subscribe, share the episode with friends that love good food, and leave a review so more cooks can find their way to mindful meals and sustainable living tips. Remember, please also have a look around the https://www.recipes4survival.com/ website.  There's a lot of work being done there as I'm preparing for my Cutting Edge workshops.   With love and joy,  D4Donna  MINDFUL MEALS & SUSTAINABLE LIVING - The Art of Living an Elevated Lifestyle

    10 min

  7. 08/25/2025

    Zucchini Pasta Carbonara: A Zero-Waste Culinary Adventure

    Ready for a fabulous new favorite mindful meal I've now mastered, that's as kind to the planet as it is enticing to your taste buds?  Please give a listen as I craft a sublime zucchini carbonara served over all organic angel hair spaghetti that perfectly embodies the essence of delectable, elevated sustainable cooking. In this episode I'll the secret so you can learn how to achieve that perfect silky carbonara texture using just an egg yolk, a splash of olive oil, a touch of lemon juice and freshly grated Parmesan.   The beauty of this dish lies not only in its simplicity but in its sustainability credentials – ingredients you can source locally from farm stands and virtually zero food packaging waste and  Please find a step by step recipe that should help but I should also hope you'll make the dish along while listening or that you'll give a listen when you're inspired to make this Delicious, comforting, economical and mindful meal.  WHAT TO DO:  • GRATE Farm-fresh ZUCCHINI  on the large side of a box grater then add to a pan over a medium heat you've coated with a thin layer of olive oil.  • Add SLICE or press at least 2 good sized garlic cloves to the sautéing grated zucchini.  • I added a roughly chopped leftover oyster mushrooms I had from my  imperfect food delivery.   • Bring a good amount of water to a rolling boil then add a significant amount of salt. Angel hair pasta cooks in just 3 minutes so you want to add this once your sautéed zucchini comes together.  • Now you're going to prepare the CARBONARA SAUCE: Separate one egg. Retain the yolk as this is what you're going to work with. Whisk gently, a splash of olive oil, the juice of a lemon wedge and freshly grated Parmesan cheese.  Mix thoroughly.  Then slowly pour in some of the pasta cooking water. I used about a 1/4 of a cup.  SOME TIPS: • Use starchy pasta water to help bind the sauce • The lemon juice definitely brightens the dish perfectly • The hole in a pasta fork measures exactly one serving size • Takes less than 20 minutes to prepare from start to finish • Finish with freshly ground pepper and good olive oil  • Creating sustainable, zero-waste meals is a form of everyday activism Join me in becoming a disruptor through sustainable cooking and mindful meals. We've got to do something to make recipes for survival go viral! Between cooking steps, I share my passionate thoughts on our current food system and the small acts of rebellion we can stage in our own kitchens. My frustrations with social media restrictions and bureaucratic barriers become metaphors for larger conversations about control and freedom. This carbonara isn't just dinner – it's a statement about reclaiming our connection to food in a disconnected world. The dish exemplifies my philosophy that the most meaningful changes happen through everyday choices: what we cook, how we source ingredients, and trying our best to eliminate food packaging waste. Ready to become a disruptor in your own kitchen? Subscribe to Recipes for Survival for more mindful meals and sustainable living tips that prove eco-friendly cooking can be both accessible and delicious. Together, we can create change one plate at a time. https://www.recipes4survival.com/ https://www.imperfectfoods.com/ You've GOT THIS.  I promise you'll see and be the change you wish to be.  D MINDFUL MEALS & SUSTAINABLE LIVING - The Art of Living an Elevated Lifestyle

    19 min
  8. Juicing at Home Saves Our Planet One Drink at a Time

    06/25/2025

    Juicing at Home Saves Our Planet One Drink at a Time

    The smallest acts create the biggest impact. By making juice at home, you're taking a stand against excessive food packaging. My latest episode shows how easy it is with just a compact juicer and fresh ingredients. What small changes are you making for our planet? Fresh homemade juicing offers a delicious way to eliminate food packaging waste while also enjoying nutrient-rich beverages. This simple approach uses minimal equipment and basic ingredients to create flavorful juices that replace store-bought options in plastic containers or cartons. • My go-to recipe combines apples, blood oranges, lemon/lime, fresh ginger, and turmeric • The Dash juicer ($80) provides powerful juicing capability in a compact size • You must wash the apple, lemon and or limes.  To prepare the apple for juicing, cut that in half. Flat sides down. Cut that in half so you have four 1/4s and cut across so you have nice size chunks to juice.  I put all the ingredients I'll be working with in a mixing bowl. No need to peel lemons, limes, ginger or turmeric.  The lemon and or lime I simply cut in half or 1/4s and a knob or two of the ginger and Turmeric.  • Process yields almost a quart of juice that can be strained or enjoyed with pulp • Other excellent combinations include carrot-apple-ginger and beet-based juices If you enjoy this podcast, please share it with friends, leave a comment or some stars, and consider subscribing. I promise to try and be consistent with new episodes. Hope you're all eating well, clean and with as little food packaging waste as possible. MINDFUL MEALS & SUSTAINABLE LIVING - The Art of Living an Elevated Lifestyle

    5 min
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Ratings & Reviews

5
out of 5
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About

The DVine Line Presents, the Recipes 4 Survival podcast. Conceptual Artist, Donna Goldman, elevates the Recipes 4 Survival brand sharing Sustainable Living tips to help eliminate food packaging waste, esteemable rituals and making Mindful Meals through her adored way of storytelling and being in conversation with her guests. It is my hope to raise the awareness of our audience to become resourceful conscious citizen and that they are inspired to serve of their friends, family, community & the planet. Lofty Yes, but I’m here to try and give it a go. Support this podcast by subscribing and sharing with your friends. 

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