Afternoon Cooking Sesh with Nutritionist Elissa Goodman

LA based holistic nutritionist Elissa Goodman and I spent the afternoon cooking together in my kitchen, dreaming up two nourishing donabe recipes that blend her thoughtful nutrition philosophy with my love of simple, seasonal Japanese-inspired cooking. We wanted dishes that felt good to eat—grounding, balanced, and full of flavor—and it was so much fun collaborating, sharing tips, and learning from each other along the way. On the menu: One pot salmon & spring veggie rice w/ scallion dill sauce, and warm basil seed porridge w/ matcha yogurt & granola.

Sidenote - SO many questions about my earrings - my most worn piece of jewelry. (they go with everything, so lightweight, & look A LOT more $$$ than they are)

We made two dishes: a breakfast basil seed porridge with matcha coconut yogurt and her super seed granola, and a one-pot spring salmon and rice dish.

Keep scrolling for the recipes! The breakfast porridge is warming, grounding, and packed with fiber, healthy fats, and antioxidants. The latter is the kind of recipe that’s deeply satisfying, gentle on digestion, and loaded with feel-good nutrients—Omega-3s, fiber, and plant power.

Before we rolled our sleeves up in the kitchen, we sat down for a little Q & A:

1. What are some of your non-negotiables when it comes to a balanced, healthy diet? For me, it’s all about eating whole, real foods so lots of plants, fiber, and clean protein. I avoid processed ingredients, seed oils, and added sugars because they disrupt everything from digestion to hormones.

2. The dish we’re making today is all about seasonal, simple ingredients. What are some springtime foods you love incorporating into your meals? In spring, I love leaning into the lighter, cleansing foods that support digestion and liver health so things like asparagus, fennel, radishes, snap peas, and fresh herbs. You’ll see most of these on my cleanse menus around this time of year. I also bring in more bitter greens like arugula and dandelion to help the body naturally detox from winter.

3. Japanese cuisine is often considered one of the healthiest in the world. What do you think makes it so nutritionally balanced? Japanese cuisine is so balanced because it naturally supports blood sugar stability. Meals focus on clean proteins like fish or tofu, fiber-rich veggies, fermented foods, and healthy fats and then all in thoughtful portions, which isn’t usually the case here in the states.

4. What originally inspired you to become a nutritionist? What inspired me was my own healing journey. After being diagnosed with Hodgkin’s lymphoma, followed by autoimmune conditions like Hashimoto’s and Celiac, I realized that true healing had to come from nourishing my body and not just treating symptoms.

5. Donabe cooking is all about slow, intentional and quite simple cooking. How do you think that aligns with mindful eating? From a digestion standpoint, that matters a lot because we digest best in a parasympathetic state. When we slow down, cook with intention, and eat without distractions, we support not just our physical digestion process and protect against bloating and indigestion, but nutrient absorption which in turn leads to deeper healing. Not to mention cooking with intention is a much more pleasant experience that usually involves your friends, family, and children.

Both are quick, easy, nourishing, and DELICIOUS! Full recipes below:

Basil Seed Porridge w/ Matcha Coconut Yogurt & EG Granola

Serves 4

Ingredients

• 2 cups milk of choice (unsweetened almond, coconut milk, etc)

• 1/2 cup basil seeds (or substitute with chia seeds)

• 1 tbsp ground flax seeds

• 1 tbsp kinako (roasted soybean powder)

• 1 tbsp sweetener of choice (maple syrup, honey, or stevia)

• 1/2 tsp vanilla bean paste (I get mine on Thrive Market and highly recommend a membership)

• Pinch of sea salt

Toppings

• 1/4 cup coconut yogurt (like Cocojune or Culina)

• 1/2 tsp matcha powder

• 2 tsp Armra colostrum powder

• Frozen wild blueberries

• Toasted coconut flakes

• Hemp seeds or sliced almonds

• EG granola

Instructions

1. In your donabe, combine almond milk, basil seeds, flax, kinako, sweetener, vanilla, and salt. Warm gently over medium-low heat—don’t let it boil.

2. Let it simmer for about 4 minutes, stirring to make sure everything is well combined. Turn off the heat and let it rest for 5 minutes.

3. While it rests, whisk together the coconut yogurt, matcha, and colostrum until smooth.

4. Spoon the porridge into bowls and top with a dollop of matcha coconut yogurt, wild blueberries, toasted coconut, hemp seeds, and the star of the show—Elissa Goodman’s super seed granola.

Spring Donabe Rice with Salmon & Green Veg

Serves 2–3

Ingredients

• 1 cup short-grain white rice, rinsed until water runs clear

• 1 cups shiitake dashi (packed with minerals)

• 1 tbsp sake

• 1 tbsp mirin

• 1/2 tsp tamari

• 1 tsp toasted sesame oil

• 1/2 tsp sea salt

• 1 tbsp ginger, thinly sliced

• 2 spring onions or scallions, minced

• 1 tsp hijiki

For the topping (add after rice cooks):

• 6–8 oz wild salmon, skin removed, cut into small cubes

• 1/4 tsp sea salt (for seasoning salmon)

• 1/2 cup snap peas, trimmed

• 1/2 bunch asparagus, trimmed and cut into 1" pieces

• 2–3 small Tokyo turnips, thinly sliced or quartered

• 1/2 cup sprouting cauliflower or any tender spring veg

Scallion-Dill Sauce:

• 2 scallions, finely chopped

• 1 tbsp fresh dill, chopped

• Zest of 1 lemon

• 2 tbsp olive oil or sesame oil

• 1 tsp rice vinegar

• 1 tsp tamari

• 1 tsp minced ginger

• Salt to taste

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Instructions

1. Rinse the rice and soak it for 20 minutes if you have time, then drain.

2. In your donabe, (another option here) combine the rice, dashi (or water), sake, mirin, tamari, sesame oil, and sea salt. Mix gently.

3. Scatter minced ginger, spring onion, and hijiki evenly over the rice. Don’t mix!

4. Cover and cook over medium heat until steam starts escaping the donabe (about 10–12 minutes).

5. Meanwhile, season the salmon cubes with a little sea salt. Prep your vegetables.

6. Once the rice is fully cooked, quickly uncover the donabe, scatter in the salmon and vegetables over the top, and immediately cover again. Let it sit off the heat for 10-12 minutes to gently steam—just enough to cook the fish and tender-crisp the veggies.

7. While that steams, mix your scallion-dill sauce in a small bowl.

8. Fluff the rice gently, mixing in the fish and veg. Serve warm with a generous spoonful of scallion-dill sauce and extra lemon zest if desired.