March 1, 2013

Eat, Meet, Write

Salt-Free Low-Sodium BalsamicMarinated Mushrooms

I’m overwhelmed. Not in the stressy way. But in the “oh my god this is what makes life so grand” kind of way.  Because over the last two weeks, I’ve had the amazing opportunity to meet so many of you out there in the blogosphere. I’ve heard your stories. We’ve swapped low-sodium recipes. We’ve even had a hug or two hundred. And I’m blown away by the amazing low-sodium community that exists. And they waves that, together, we are creating in the culinary and health world.

We’re changing the look of salt-free food, people. And things are only going to get better and tastier from here.

Which brings me to my next topic: this week officially kicks off National Kidney Month, I wanted to share a few things with you. First, an easy, kidney and guest friendly appetizer that only takes minutes and a handful of ingredients to make. Mushrooms plus balsamic plus basil equals delicious. Recipe is at the end of this post.

Second, two opportunities THIS WEEKEND to not only experience these tasty bites in person, but to learn all about creating flavor beyond salt and making sure the food and the people you love stay at your table:

March 3rd, 3:00 pm: Reading, Signing, & Tasty Bites – Omnivore Books, San Francisco INFO HERE

March 4th, 6:30-8:30: Demo, Signing, & Tasty Bites – 18 Reasons, San Francisco, SIGN UP HERE

And finally, the chance to take your low-sodium (or health) story, put it down on paper, and start inspiring others. That’s right (or write?). I’ll be teaching a writing course THIS APRIL through Stanford Continuing Studies that takes life’s lemons and turns them into a message that will motivate others. We’ll use popular blogs, books, magazine articles, and other media to explore how others have turned their challenges into empowering “illness memoirs.” And by the end of the five weeks, you’ll have created your own piece, ready for print or stage or any other medium. You provide the story, I’ll give you the soapbox.

I hope you’ll join me for this course and help spread the word to others who are ready to use their hardships to help others. SIGN UP HERE.

And this weekend, come eat, meet, and get ready to write with me. And be sure to whip up these mushrooms and get overwhelmed with flavor!

Chow on.



  • 12 button mushrooms, stems removed
  • ¼ cup balsamic vinegar
  • ¼ cup apple cider vinegar
  • 1 tbsp chopped basil + extra for garnish
  • Pinch freshly ground black pepper


In a medium sized bowl or tupperware, place the mushrooms with the rest of the ingredients and cover. Use hands to mix everything together and then place in the refrigerator for a minimum of 2 hours and a maximum of 2 days, shaking every so often to redistribute the vinegar dressing. To serve, take the mushrooms out of the bowl or tupperware, separate them from the vinegar, and sprinkle with extra basil. You can also add an extra drizzle of the leftover vinegar on top of the mushrooms. Or get even fancier by reducing the vinegar (by placing in a pot, on the stove, and cooking over medium heat) and using it as a thicker sauce.

+ Sodium Count: Brown crimini mushrooms; 5mg sodium per cup

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