Thoughts from Susan

I wanted to give you an update on our diet.  Daddy and I have done really well.  We have tremendously reduced our intake of carbs.

We are trying to purchase food products that do not have additives and sugar.

Certainly, I have not given up everything.  If there is cake, I will have a piece but a very small piece.  We are eating a lot of fruits and vegetables and I think Daddy is coming around with this type of diet.

The cleanse taught me a lot even though I did not prepare a lot of our food.  Debbie made a delicious cream of mushroom soup but using cashew cream to make it creamy.  It was great and attached is the recipe.  You can put it on the cleanse blog.

Just wanted to let you know the difference you have made by promoting the cleanse.

Cashew Cream of Mushroom Soup

  • 400g fresh mushrooms, sliced (I used a mix of Portobello, swiss brown, and button
  • mushrooms)
  • 1/2 small brown onion, peeled and diced
  • 2 cloves garlic, minced
  • 1 tbsp vegan margarine
  • 4 cups vegetable broth/stock
  • 1 cup cashews
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1/2 tsp dried oregano

Place cashews in a bowl of water and leave to soak.

In a large pot, sauté the mushrooms, onion and garlic in vegan margarine for 3 – 5
minutes, until onions are translucent.

Reduce heat to medium low and add the vegetable broth. Cover and allow to simmer for
45 minutes.

Drain and rinse cashews and add them to a blender with half a cup of water. Blend until
smooth and creamy.

Add the cashew cream and dried herbs to the soup pot, stirring well to combine. Allow to
simmer for another 20 – 30 minutes.

Season with salt and pepper


About airgolden

I fill jars and I empty jars.
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