Thursday, February 9, 2012

whole living challenge: day 3

day three started great, just like one and two...and...

bam!  after lunch i got a headache.

wop. wop.  =(

i get headaches occasionally, and this felt just like one of those, so i am choosing to not blame the cleanse and think it was just one of my occasional headaches. 

but, onward and upward!  i will carry on...

and day four is going to consist of a visit to the grocery store because i feel like i have nothing to eat left in the house! 

do you have any good week one recipes?  they must be only fruits, vegetables, nuts, seeds, and oils.  i'm planning on picking up a couple things i've never had before...maybe one fruit and one veggie.

i did find a tasty sounding vegan hungarian mushroom soup i think i'll start to make tonight.  (vegan because in this cleanse you're not allowed dairy.)  mushrooms are one of my favorite things, and i recently had a hungarian mushroom soup and loved the addition of dill and paprika. 

here's the recipe i plan to make:

(from kahakai kitchen)

this version uses cashew cream (something i've certainly never made before because i've never heard of it!) instead of sour cream...making it challenge-friendly!

total prep time: 15 minutes / total cooking time: 6 to 8 hours

for the cashew sour cream:
3/4 cup raw cashews
1/2 cup water
juice of 1/2 lemon

for the soup:
2 tbsp olive oil
1 medium-sized onion, minced
2 packages mushrooms, chopped
2 cups water
1/2 tbsp vegan chicken-flavored bouillon (or use veggie stock)
juice of 1/2 lemon
salt and pepper to taste
1 to 2 tbsp minced dill (to taste), plus extra for garnish
2 tbsp paprika 

the night before: 
to make the sour cream: combine the cashews, water, and lemon juice in a blender or food processor and purée until fairly smooth. store in an airtight container in the fridge.

to make the soup: heat the oil in a skillet over medium heat. add the onion and sauté until translucent, 3 to 5 minutes. add the mushrooms and cook until they begin to brown and give off their liquid, 8 to 10 minutes, store in a separate airtight container in the fridge. 

in the morning: 
combine the sautéed vegetables, water, bouillon, lemon juice, salt and pepper, dill, and paprika in the slow cooker. cook on low for 6 to 8 hours.

add the cashew sour cream and stir to combine. adjust the seasonings to taste. garnish the bowls of hot soup with extra dill. 

(yields 4 servings)

image from kahakai kitchen

if you're a fan of mushroom soup, doesn't that look and sound delicious?!  and while the cashew sour cream may not be fat free, it's healthy fat and there's not a ton of it. 

my mouth is already watering and i won't be able to have it until friday for dinner...what have i done to myself?!

onto day four...

=) andrea

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