Recipes 4 Survival, Mindful Meals, & Sustainable Living Tips
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.
Recipes 4 Survival, Mindful Meals, & Sustainable Living Tips
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
Hi my friends! Who can guess what I'm gonna make today? And I have left some of the key ingredients out, but on the cutting board in the image that we have today for those listening just to the podcast is paprika, a little spice jar of what is cumin unmarked, but I know it's cumin, a lemon that's been cut into, some salt of de-earth, a mug of water, but it's ice water. And we're gonna get started because today I am making perfectly sustainable, no one should buy in a plastic container, hummus. Okay, so let's get started. And how you start is one or two garlic cloves roughly chopped. Um, I'm using two because they're not the healthiest looking garlic dense I've ever seen. Even though I have a wedge cut out of the lemon, I'm gonna cut this in half. I'm gonna start with um juicing just half of it, and then um a pinch of salt. And what you do is you process that. Thank you for whoever is gonna watch or listen to making hummus, mindful meals, definitely under$4 to make it. A real good recipe for survival, no food packaging waste. I'm actually using tin chickpeas just because I had them for my imperfect food delivery. Whether you're going to use fresh chickpeas that you're gonna cook off, or even the canned ones, one of the many tricks, there's a lot of tricks to making really good hummus. So I'm gonna point those in bold, is to cook the chickpeas off with half a teaspoon of baking soda, a pinch of salt, and let's see here. Thanks for joining me for Walmart, perfectly sustainable, no food packaging, waste, recipe for survival. It's been a little bit more than maybe about 10 or 15 minutes since the uh garlic, lemon juice, and salt have mellowed. Now the next step is to put a half a cup of tahini in here, and I'm using, as I said, I used um what you know, like that 15-ounce can of chickpeas, very good organic chickpeas, but I still cook them off um with that half a teaspoon of baking soda for about 20 minutes so they get really plump and really mushy, and they'll um blend beautifully. And now what we'll do is blend this the tahini with the lemon juice, but not yet green. Another trick. The tahini emulsifies like crazy, and one of the tricks is using ice water. You put we're gonna put about two tablespoons of ice water, and you're gonna see that makes such a huge difference here. You could do it through the top, but I wanted to um you know scrape some of this down and get a feel for it. But I'm telling you, whatever the steps are to do this, it makes the best tumis that there is. Believe me, I have read just a number of recipes, made just a number of batches, and this is my favorite. And it is, it's called Cookies and Lemons. The girl that really she she researched this like crazy. And then we're gonna add the spices. Oh yeah, it's getting beautiful. Doesn't even really need more lemon juice at this point. I'm gonna put some cumin in. Just a little sprinkle. It's really good. And then come the chickpeas. Here come the chickpeas. Very plump, very mushy, well cooked with the secret half a teaspoon of baking soda. Here you go. Now I can't make it in this little one, but it does work better in a bigger one, that's for sure. Here we go. Mmm, yum. Yum, yum, yum. Now I'm gonna add more water. You can see it's really, really creamy. That could be about it, my friends. I'll be right back with you. I'm gonna plate it and then I'm going to garnish it with olive oil that I have from the green and red vineyards. And I have that sumac from a restaurant. I'll be right back with ya. Okay, my friends, after this little taste test I just did, I added some salt, my seasoned salt, salt of the earth, and I put some paprika in here, and now I'm going to add a little more of the lemon juice. It definitely, but don't start out using a lot of salt. It's much better to season it once you've really gotten everything together. You know, once the chickpeas are in there and you've got and you've made hummus, uh, it'd be much nicer to um, you know, season it to your taste. Alright, let's see. This is like watching paint dry. It's very, very good. I'll have all this written out. Honestly, the girl from Cookies and Lemon, I can't here. This is it. This is the site. It's so it's the best humorous recipe that there is. Yeah, oh, cookies and kale. That's who it is. Cookies and kale. Oop, there's one little chickpea here. Mmm. It's really good. I'll be right back with you. You know what I think I'm also gonna put in here? There's um this five spice. What is it? What do they call this? Five spice powder. I'm gonna put a splash, I'm gonna put some of that in there. Hmm. It's really good. The lemon juice is great. I'm gonna put even more lemon juice. No! I hope this is as much fun for you as it is for me. There's my little oop. See, I love all the sounds. Don't you love the sounds? That's my favorite part. I love how sounds create images. I hope I remembered to turn the video on. I'm so bad at this stuff. You can't, it's just, it's a lot, man. I don't know how these people do it all the time. But I love the podcast. I must admit, that's my favorite part. No, I like making a video. I love recipes for survival. Okay, it's a great concept. Alright, I'm gonna get this onto a beautiful bowl and we're gonna dress it up soon. In a minute. Be right back with you. Thanks for joining me for this hummus episode. I'll be right back with ya. There is so much here. I'm going to see if my neighbor's around and give her some. Okay, my friends. It is the best hummus I have tasted. I'm starving. I'll have everything, the recipe in the show notes, and hopefully have this edited real quickly. Hopefully, you'll see this soon and you'll make hummus rather than buying it in plastic containers. That's my wish. Let's be disruptors. Thank you for joining me for Recipes for Survival, Mindful Meals, and Sustainable Living. And if you would please subscribe if I get this on YouTube or to my podcast. And I would have gone live, but I need 1,000 followers. So let's see what we can do about that. Thanks, my friends. Talk to you soon with another episode of Mindful Meals and Sustainable Living. Thank you.