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Not a huge fan a mushrooms. At all. They can stay the heck away from my food. It’s a texture thing, which is why my parents were never able to hide mushrooms in my food. Cream of mushroom soup, on the other hand? Love it. Puree up the mushrooms nice and small, add seasonings and something creamy, put it in a hot dish, and you’ve got a good thing. I’m lucky that my lovely fiance feels exactly the same about mushrooms and mushroom soup. I’m also extremely lucky that I found the vegan cream of mushroom soup I made yesterday. Add some garlic, replace the soy sauce with a pinch of salt, leave out the yeast, process the whole soup instead of half, and you have a perfect, dairy and gluten free replacement for those gross “cream of whatevers.” Seriously, have you read the ingredients? Here is what the can in my cupboard says:

water, mushrooms, modified corn starch, soybean oil, wheat flour, Contains 2% or less of: salt, cream, dried whey, monosodium glutamate (MSG), soy protein concentrate, natural flavors, yeast extract, autolyzed yeast extract, disodium phosphate, whey protein concentrate

If the version I made was in a can, the ingredients label would look like this (ordered by volume):

mushrooms, chickpeas, onion, water, herbs (thyme, rosemary, sage), extra virgin olive oil, black pepper, salt

Your choice which one you prefer.

Anyway, the point of all of this was that today I get to add mushrooms back into my diet again, so I made up a hot dish with the cream of mushroom soup I made last night and it was delicious.

Detox and Exercise
Oil Pulled
Nettle and Rose Hips Tea
Summer Goals
Karate

Health
Feeling good today. No stomach pains or cramping or anything. I just wanted to roll over and die after karate, but I’m pretty sure that has nothing to do with food or eczema.

Arms were looking and feeling great. Then they showed some irritation after karate. It was an intense workout and could solely be from that, but I’m toying with the idea of waiting longer before introducing my next food to let them heal more thoroughly.

Food
Breakfast: Quinoa and Blueberry Syrup
Lunch: Aduki Bean and Mushroom Shepherd’s Pie (Whole Life Nutrition, p. 264) – I replaced the mushrooms with 1 cup Cream of Mushroom Soup, replaced the potatoes with sweet potatoes, and poured some probiotic brine over my serving.
Dinner: Moroccan Quinoa Pilaf (Nourishing Meals p. 278); Swaps: Dates, nutmeg, cinnamon, cumin, and coriander instead of currants, cardamon, and curry – a very interesting and different flavor, but good.
Snacks: Cashew Cookie Larabar, blueberries, grapes

Preparation
I made up the last of the quinoa in the house this morning. A fair amount of that went to dinner, and the rest went into a tupperware with the rest of the quinoa I recently made for breakfasts and quick meals.

When I got up I strained 8 cups of broth out of the crock pot, then refilled it with filtered water and a splash of apple cider vinegar. Then before bed, I scraped the fat off the batch I made this morning, packaged up that broth for the freezer, and strained off the broth again.

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