NNY Food Feature: LIVE YUM

Kristen Taylor and Liz Price-Kellogg

By: Kristen Taylor and Liz Price-Kellogg

With an abundance of fresh, locally (or garden) grown, organic produce available to us in the summer months it becomes more and more effortless to prepare meals that are healthy and vibrant! Eating from the earth like this nurtures all the cells in our bodies and, from the inside-out, naturally creates more health and vibrancy in our bodies and minds. Remember, you are what you eat! We are excited to share new healthy Live Yum recipes with you below! Please use recipe modifications and variations as you see fit. Take the opportunity to purchase, prepare, and enjoy your food with joy and presence, using all of your senses and sensibility! Please visit us at blog.liveyum.com for a compilation of new recipes and yoga inspirations! Thank you for inviting us into your kitchens and cheers to a joyful, delicious, and gratitude-filled summer! Live Yum!


Oooh, it’s yummy. This flavorful, umami-rich dish has quickly become one of our favorite, go-to meals.  Umami is the fifth basic taste, discovered by the Japanese, and can be translated to “pleasant savory taste.”  (Other basic tastes include sweetness, sourness, bitterness, and saltiness.) We use two Asian mushroom varieties in this dish that you should be able to readily source at your local Asian market. Enoki mushrooms are whimsical, delicate, and offer a pure umami flavor. White beech mushrooms also have a umami taste and add a wonderful nutty flavor once cooked. If you cannot source these mushrooms, you may most definitely substitute them for shitake mushrooms or other mushrooms available to you. This dish also makes excellent leftovers and may be enjoyed cold or warm the next day.  Serves 4.

3T white sesame seeds
10.5 oz vermicelli noodles (or 3 cups zucchini noodles, 3 cups cooked rice, or 3 cups cauliflower rice)
6T tamari
3T toasted sesame oil
1T seasoned rice wine vinegar
Juice of one lime
1T Asian garlic chili paste
2T maple syrup
1T olive or coconut oil
1 medium garlic clove (minced)
1 shallot (minced)
2 tsp. ginger (minced)
1 cup mini red peppers (sliced into thin rounds)
2 cups white beech mushrooms (chop dirty ends, clean thoroughly)
2 cups enoki mushrooms (chop dirty ends, clean thoroughly)
3 green onions (white and light green parts only, thinly sliced)
¼ cup cilantro (roughly chopped)


1. Toast sesame seeds in a small skillet over low heat until golden brown. Remove from heat and set aside.

2. Begin to prepare desired noodles or rice.

3. Combine tamari, sesame oil, rice wine vinegar, lime juice, chili paste, and syrup. Set aside.

4. Heat a large skillet or wok over medium-high heat. Add the oil and sauté garlic, shallot, ginger, and peppers for one minute.

5. Add beech mushrooms and cook mixture for another 3 minutes, stirring frequently.

6. Next add enoki mushrooms and cook another minute.

7. Add liquid mixture to skillet. Allow to simmer for about 30 seconds.

8. If using noodles, add cooked noodles to mixture and combine for another 1-2 minutes.

9. Serve in bowls (over rice if using it instead of noodles) and garnish with toasted sesame seeds, green onions, and cilantro, as desired.

New to NNY Living, Liz Price-Kellogg and Kristen Taylor, of Clayton, co-founders of Live Yum and authors of the book ‘For the Love of Food and Yoga: A celebration of mindful eating and being’ provide healthy recipes each issue. They are dedicated yogis, mothers, and seekers of well-being. They are passionate about growing in and sharing their passions, joys and loves of living a healthy and spiritually sound lifestyle. You can follow both Liz and Kristen by following their blog!