Rhonda: So is that something that Kevin you're like...you adopt now,
do you, help out with the cooking?
and like...
Kevin: I cook certain things.
Darya: He's amazing.
He's amazing.
Kevin: I
push us, in certain directions.
the cool thing now is that she's taught me to eat seasonally, which
I didn't know about before, which I actually look forward to things being
in season because they taste better.
and then also.
I read about all this stuff.
And so, I'll push us in different directions.
Like for example, she talked me out of it, but I was gonna make
my own fermented, natto at home.
I, do a lot of the fermenting in the house,
Rhonda: Cool.
Kevin: I do all of our sauerkrauts and all of our
Darya: He's the crafty one.
Kevin: Like
I go and buy the turmeric and make our teas.
And like, I was big into traditional tea for a long time and like
studied that whole area for
a bit.
Darya: He's difficult though.
Like, I've been trying to talk to him into eating more organ meats for like years,
Kevin: I've been doing that.
I'm on board now.
Darya: but just somebody...some other scientist said it and finally
he was like, oh, let's start eating.
organ meats."
Kevin: Well, Tim
also was doing more of that,
Rhonda: Yeah.
Because it's also high in K2.
then you don't have to do the fermented natto.
Right.
Kevin: It's fun though.
Natto is fun.
good.
natto is pretty
good.
Rhonda: Really?
Kevin: Yeah.
Rhonda: I've never tried natto,
Kevin: Oh, really?
Rhonda: I take a K2 supplement.
but I've never, tried natto.
Kevin: you can make
it yourself at home just ferment it.
just buy some soybeans and you get the
starter.
Rhonda: I think I'm gonna try eating it first, like
maybe at a Japanese place.
Darya: You go to a good restaurant, like a really good restaurant.
It's really nasty.
Rhonda: Is it really nasty?
I've heard.
Darya: Yeah.
you need a lot of flavor on
it.
Kevin: Have you made your own almond milk.
Rhonda: no, I haven't.
Kevin: Oh, that's the easiest thing
to do.
Rhonda: Yeah.
I know
Kevin: it takes two seconds and you can use it
in your smoothies.
Rhonda: Right.
Darya: But, you can also get a lot of K2 from like Parmesan,
cheese and Asiago, and stuff.
Right.
Hard
cheeses.
Rhonda: I wouldn't say a lot.
There's some, but not a lot.
I think that some, people, overstate that, that if you compare, like
to natto, it's like, nothing.
Darya: but you can only eat like one bite of natto and you can eat a lot of,
cheese.
Rhonda: Oh, really?
Okay.
yeah.
So there's that,
Darya: And we eat all the organ meats.
Rhonda: when you're talking about eating seasonally, If you walk into, for
example, Berkeley bowl, which is where I shop, how do I know what's seasonal?
and What's not, I mean, I kind of know just from knowing, but like, is
there...like, someone who doesn't now.
Kevin: I've been trying
to tell you make this app forever.
I want her to make
Darya: It exists.
-Kevin: an app that tells where your location is and tells you exactly
what's the does it really exist?
I
haven't seen it.
there are few, none of them are very good, but they exist.
When you I mean, I like to sort of really generalize it.
So yeah, if you walk into a grocery store, it's really confusing because
there will be strawberries all year.
There will be oranges all year.
Rhonda: Right.
Tomatoes.
Darya: There will be apples all year tomatoes all year, and then
they all sort of taste the same all year, which is terrible.
Rhonda: Right.
Darya: but, when you shop at farmers' markets and places, Berkeley
bowl is actually pretty good.
I mean, one good.
If something's from.
The Southern hemisphere.
It's not in season
Rhonda: Okay.
Darya: If it's in season, down on the other...like if it's spring,
here, it's from the Southern hemisphere it's fall there.
So, If you're eating Brussels sprouts in April, they're not from here.
and vice versa if you're eating tomatoes in January, they're not from here.
but, generally the way I like to think about it, is Early in the springtime
which is the most exciting time.
because it's been a long winter and in the winter you're getting things
like root vegetables, bitter greens, hearty greens like cabbage, turnips
beets, things like that in the spring, all the grasses start coming up.
Right?
So you get beautiful lettuces, chives, asparagus, like all the
light crisp, delicate greens as summer progresses, it gets hotter.
You start to get more sweet things like stone fruits, which are cherries.
apricots, plums, peaches, berries.
and you know, things like tomatoes and the more ripe, rich, more
dense fruits and vegetables as fall progresses, it gets even sweeter.
And then also you start to see a little bit more robustness, like,
things like, winter squash start showing up, you know, hot peppers,
things that are a little more robust.
And then in the winter you start.
to get..the citrus is like sort of the ripe fruit of the winter, but
otherwise you get more into the kales and cabbages and things like
that, and actually root vegetables.
Something people don't know often is that they can be really, really spicy
and kinda hard to eat in the winter.
though, they get sweet, It get sweet and mild and really delicious.
Rhonda: Why is that?
Darya: I think it has something to do with the cold and how it shocks.
the plant, but, they get really delicious that time of the year,
whereas earlier in the year, they can actually be kinda hard to eat.
So
Rhonda: interesting.
Darya: Yeah.
And so you sort of, learn by experimenting to me, it's one of the most delightful
things about eating healthfully is because you never get bored.
As soon as you're sick of corn, it's like squash season, you know, and
you don't have to eat corn anymore.
So
Rhonda: I,
you know, I tend to cook the same meals, where I stick to these almost
kind of a low-carb dieting where Tim talks about just, you know, you have
these meals and it's the easiest thing and you keep making them.
And for me, I'll have these core meals that I make you know, I eat a lot...a
very, plant-based diet, a lot of vegetables, a lot of fruits as well.
And then I eat a lot of fish, like wild salmon, wild cod,
And a little bit of chicken.
I don't really cook red meat often.
I mean, it's once in a while, like we go out to dinner, so I have
all these meals that I like and a lot of lentils, I like beans.
I like high-fiber foods.
so, but I know, I know my husband Dan get sick of, it because I just, you
know, rotate between the meals and it's easier for me because I work a lot.
And I'm trying to like also exercise and meditate and enjoy life.
And it's just.
like trying to book it all in, you know?
Darya: so we do something similar.
I call it my home court recipes.
They're sort of like my, basics that I sort of go to.
but what I'll do is I'll take basically the same cooking technique and just
swap out a new veggie, you know?
so, and then I have...basically, I have home court recipes for.
every season That way.
Rhonda: Cool.
Darya: So you just sort of like...like I have a roasted cauliflower
dish, that's like pretty popular.
I do that.
Kevin: So good.
Darya: Cauliflower usually in season.
It's usually pretty good, but you know, in the winter...in the
fall, like I'll start rotating in Brussels sprouts, delicata squash.
And then, you know, in the springtime I'll just move towards salads, you
know, less roasts, more salads.
and it's just...it's not that hard.
It's basically the same idea though.
it's just, it's a little bit more cycling for us.
Rhonda: No, it
sounds great.
You know, I often will Shift in different vegetables and stuff.
When I like, am not...I don't have what I need.
And so I'm pretty good at like improvising and experimenting and like
I'll throw together stuff that I have.
And all the sudden I'm like, oh, this is really good.
so that, makes sense.
You know, doing something like that.
Do you have recipe, you have recipes
on your blog and stuff?
right?
Darya: I do.
Yeah, but I mean, I, only put those on there by like popular demand.
Like I don't really cook from recipes.
I'm a big, big advocate of.
cooking From instinct and cooking without recipes.
Rhonda: Okay.
Yeah.
Cool.
Darya: I have a whole program where I teach people how to do that.
because I feel like, if you're forced to cook from a recipe on a regular basis,
it gets Daunting and overwhelming.
Whereas if you have like the instinct of like, oh, you know what, I have these
ingredients, I bet it would taste really good with some garlic and some parsley.
that it's just you've lowered the barrier to being able to cook.
Rhonda: Totally.
It's what works for me.
Darya: I think that's so important, because when you're exhausted after work
or whatever, and like, you just need food in your mouth, like, you really need it to
be as easy as possible, otherwise you're just gonna order a pizza or whatever.
So,
Rhonda: yeah.
no, that's such a great point that's definitely what works for me.
where it's like, Yeah.
I don't even think I ever look at recipes and, every time I've tried, it's been...it
has to be like a, okay, I'm hosting a party or a Thanksgiving or something.
Darya: Exactly.
Yeah.
They have their place.
Rhonda: But it still becomes daunting, but yeah.
Other than that, you know, so.
Darya: I use them for inspiration sometimes too.
Rhonda: Yeah.
Yeah, exactly.