March 1, 2013

Eat, Meet, Write

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

Jan Reuther March 2, 2013 at 8:12 am

In your posting, you say the recipe includes basil; in the photo it looks like basil. But in the recipe it says chives. Is either acceptable? It looks yummy!

Bob Lee March 3, 2013 at 11:08 am

Absolutely fantastic recipe!!
Had it last night and both my wife and I could not get enough.
A keeper for sure!
Thank you

Steven March 7, 2013 at 8:59 pm

Wow, this looks like an amazing recipe! I’m totally going to try it tomorrow. Thanks for sharing.

Manny"the health nut" March 12, 2013 at 10:34 am

Very timely as my partner and I just finished a 3 day cleanse for the very first time ever! Anyway, the feeling after such a thing is to be extra careful about what to eat next and this mushroom dish looks like a winner.

Dahlia King March 15, 2013 at 11:35 am

Great recipe. I love that it is so simple. I recently read a great cookbook that has some similar recipes called Health On Your Plate. Anyways thanks for the post!

Jess March 15, 2013 at 11:43 pm

I love mushrooms in any way. You can cook them or eat as they are, they are always have a great taste. Thank you for the recipe, it is just simple and great!

Den March 25, 2013 at 1:56 pm

Anything with mushrooms and I’m interested. My wife and I are going to have to try these. And sprinkling with fresh home-grown basil looks wonderful. Thanks for sharing this with us.

Alana April 19, 2013 at 6:50 am

Hi there,

Thanks for this recipe. I have two questions. One, do you have to use button mushrooms for this recipe or can you use something different. Ina Garten of Barefoot Contessa is so against button mushrooms because they’re a bit bland when it comes to flavor. Also, how long can you store these in the freezer before they become inedible?


jessg23 April 24, 2013 at 11:34 am

I used button mushrooms because I had them in the fridge and unlike Ina, with a good dose of balsamic and herbs, I think they are delicious. But you can use any mushrooms for this recipe! As for freezing them…hmmm…I’m not sure. I think this particular recipe is best fresh — freezing and unfreezing them may make them really soggy. But if you froze them and then gave them a quick toss in a hot pan, that might work. And I would guess that they would stay good frozen for a a few weeks.

Amy Height May 8, 2013 at 4:35 am

What a beautiful site you have! I am thrilled with how simple and delicious your recipes sound. Can’t wait to give them a try – and see what else comes next!

JillS May 11, 2013 at 1:51 pm

realizing this is mushroom size dependent, do you figure this at about 2 servings?

faith July 15, 2013 at 2:26 pm

I just discovered your website and I AM SOOO HAPPY I did. Like you, I am on my way to dyalisis and determined to turn it around. My doctor says I have made great progress and soon will have the upper hand. Your attitude is very encouraging. I am going to add your book to my growing collection. Thanks for the upbeat outlook.


Ken Stewart July 30, 2013 at 2:08 am

Looks great that’s for sure. Try adding truffle oil on your mushrooms right at the end. Very nice!

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