Recipes 4 Survival, Mindful Meals, & Sustainable Living Tips

Donna Goldman
  • 5.0 (2)
  • Self-Improvement

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. I Finally Nailed the Best Peanut Sesame Chili Noodles at hOMe

    May 22

    I Finally Nailed the Best Peanut Sesame Chili Noodles at hOMe

    You know that moment when you get home hungry and your brain refuses to accept anything except one very specific comfort food? That’s where I start: I’m convinced I finally found the best recipe for sesame noodles, the kind some people call peanut chili noodles, and I walk you through exactly how to make them with simple pantry staples. I share the food memory that set the bar so high, then get practical: what noodles work best, why runny tahini matters, how tamari deepens the flavour, and how peanut butter gives the sauce its clingy, creamy body. If you’re missing an ingredient, I talk through easy substitutions, including how to fake chili oil with a spicy paste and neutral vegetable oil. The technique stays beginner-friendly: while the noodles boil, you build the sauce in a bowl, loosen it with hot water, and toss everything together with nothing more than a fork. Full disclosure- I found this pic online. It looks the closest to what my noodles looked like - since I didn’t have scallions on hand.  Because this show lives at the intersection of mindful meals and sustainable living, we also zoom out to the bigger point: cooking satisfying food while reducing food packaging waste. The goal isn’t perfection, it’s repeatable choices, smart staples, and a meal you’ll actually want to make again. If you try the sesame noodles, share the podcast with a friend, subscribe, and leave a rating or review so more people can find it. Thank you🥁🥁  MINDFUL MEALS & SUSTAINABLE LIVING - The Art of Living an Elevated Lifestyle

    5 min

  2. Apr 24

    Italian Wine Biscuits. The Perfect Recipe to Eliminate Food Packaging Waste

    I went live on Instagram to make rustic Italian wine biscuits with red wine, oil, flour, and a little sugar, keeping it simple and flexible.  During the episode I talk about how the dough feels, shaping tricks, and why homemade snacks beat packaged ones.  • I made half of a heritage Italian wine biscuit recipe.  • Adjusting baking powder and trusting a forgiving dough  • Mixing in the bowl and kneading to get a good amount of elasticity into the dough.   • Shaped coils into rings, braids and figure eights  • brushing egg wash and sprinkling sugar for a crisp finish  • baking at 375°F for forty minutes, turning the tray at 20 minutes  • Help to eliminate food packaging waste by making cookies and stovetop popcorn  Please find me on https://www.recipes4survival.com/   and the video on: https://youtu.be/MPGX-c9rTDU?si=heX3JpXxGmNG0eRG  MINDFUL MEALS & SUSTAINABLE LIVING - The Art of Living an Elevated Lifestyle

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

    Feb 19

    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
  4. 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

  5. 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

  6. 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

  7. 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

  8. 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
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Ratings & Reviews

5
out of 5
2 Ratings

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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