When Rumi Starr’s cholesterol levels came back high during a routine checkup, she was shocked. “I was in my 30s, active, and not overweight,” she says. “I thought I was doing everything right.”
Her doctor recommended reducing saturated fats—especially from dairy. At first, Rumi panicked. She loved her creamy pastas and cheesy casseroles. “I thought heart-healthy meant bland,” she admits.
But as she researched, she discovered there were plenty of flavorful, satisfying dairy-free meals that supported heart health without sacrificing taste.
She began creating creamy textures from unexpected ingredients: blending soaked cashews, using avocado for dressings, or stirring coconut milk into curries. Instead of cheese, she leaned on umami-rich ingredients like mushrooms, miso, and nutritional yeast.
The shift wasn’t just about ingredients—it was about intention. She added more fiber-rich foods like beans and lentils, roasted root vegetables with olive oil, and included lots of leafy greens. “It was about building meals that felt good—and did good—for my body,” Rumi says.
After a few months, her cholesterol dropped. But even more rewarding was how much better she felt overall: lighter, more energetic, and proud of her meals.
“I didn’t give up comfort food,” she smiles. “I just reinvented it.”
