Voice of the Angels Cookbook
Dyan Garris has many bells to her chime. She is a clairvoyant, a creator of music, a meditation teacher, a writer. Her latest offering is ““Voice of the Angels cookbook”: talk to your food! Intuitive cooking”.
We all have talked at inanimate objects, ordering them about: “do that,” “stay where you are.” Dyan pushes this further as she encourages us to talk to inanimate objects, more precisely to our food, to have a conversation with it, to communicate with it, to ask it questions. Why? Because according to the author, “it allows you to make it the best it can be for you.”
I was going to give it a go. I like the idea of having fun with my food while cooking, I
listened to my inner voice, which wisely told me that I had mushrooms in the fridge, and that it was about time to use them up. It may not have been a very spiritual inner voice, that inner voice of mine, and I believe it is possibly where it all went wrong: from the start. My attempt was not a success. The creamy mushroom soup tasted like … hmm, let’s see: like mushrooms in evaporated milk and stock, which, to be fair is what it was. Ironically following the recipe, there is a piece about self-sabotage from Dyan’s daily channeled message which can be found on her website. Was self-sabotage what’s happened?
The photos are great, as is the basic concept of intuitive cooking, learning through experiments and having fun with the recipes. As for the rest? “Each to their own and the world will be a peaceful place” as my grand-dad used to say.
Creamy Mushroom Soup
- 4 tablespoons butter
- 1 onion chopped
- variety of mushrooms - button, oyster, baby portabella, shiitake, etc, washed and sliced or 1 can mushrooms
- salt and pepper to taste
- 1 can evaporated milk
- chicken broth, beef broth or stock
- 3 tablespoons cornstarch
- 2 tablespoons water
Melt butter in saucepan. Sauté onion in butter until clear and soft. Add mushrooms and sauté. Add salt and pepper to taste; Slowly add milk and broth. Mix cornstarch with water in small bowl or cup. Pour slowly into saucepan and stir until soup is creamy and smooth.
Photo courtesy of Amazon.
Greetings Solange. What a beautiful name. Thank you for the review. I appreciate it. I’m sorry to hear that your mushrooms and mushroom soup did not cooperate. Maybe they were in a sulky mood that day and didn’t want to come out and play. As you know, there is not really much complexity to any creamy mushroom soup recipe. I actually put that particular recipe in there for my dad who loves mushroom soup, doesn’t like it full of chemicals from a can and needs an easy, basic recipe that can be embellished upon. I’m trying to teach him (everyone) that it’s OK to get creative with his food. You could substitute half and half for the evaporated milk or split the liquid between half and half and evaporated milk or use just plain milk instead. You could change the stock to turkey stock. You could use seasoned mushroom stock that you make yourself. You could add a boullion cube. There are so many things to do within the basic paramater, which is the main point of the book. Personally I add a bit of crushed garlic, some seasoned salt, (so many interesting seasonings to choose from!) a little parsley, a little paprika, maybe a little turmeric. a little spice, and I do use a combination of mushroom stock and other stock, depending of course on what the mushrooms are saying that particular day. The type of mushrooms one uses makes a definite difference as well. Oh! So many subtle yet distinct flavors to choose from. And to blend together the ones you like the best could be heavenly tasting. Thank you for the compliment on the photos. I had such great fun with the culinary photography. Just as a note, the photo shown here is not a photo from my book. Hopefully, someday when your mushrooms are in a better mood they will have a more lively conversation with you.
Kind Regards,
Dyan