Saturday

I am still juicing, consuming green and other healthy smoothies, eating lots of salads with homemade dressings and soups. My lovely MIL shared a new bean soup recipe with me yesterday that I cannot wait to try!

I have made marinated mushrooms twice now and they are so wonderful over salads, lean meats, on lettuce wraps and more. They are also SO easy and they keep me prepared for easy flavor when I need it.

Marinated Mushrooms

1/2 cup namu shoyu, or tamari sauce

1/2 cup water

2 cups sliced or diced mushrooms (portobello, white mushrooms, or others)

garlic powder (optional)

1/3 cup olive oil

In a bowl, mix the nama shoyu (or tamari sauce), water, and olive oil together. Add the mushrooms and let marinate for 1 to 8 hours. Drain the marinade, and save it for future use. Sprinkle with garlic powder if desired.

I used low sodium soy sauce the first time in place of nama shoyu and the second time, substituted with Bragg’s Liquid Aminoes. I doubled the recipe the second time because we ate these up!

My energy level is higher than it has been in YEARS. I honestly have been shocked by how much better I feel … even in these beginning days. My skin was really concerning me — eczema, hives, and places all the way to my hands that looked like I used sandpaper on them. Now? My hands are SOFT and clear and the skin places all over my body are getting better and better.

I am going back in a few days to doing my laundry with SA8 bec I think the cheap detergents with so many fillers are causing some of my skin problems.

Company is here so I will try to finish my thoughts on here later!

*Cookbook credit* I forgot to list the cookbook I got the recipe from! It is from : the Sunfood Cuisine by Frederic Patenaude.

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