Spinach Salad With Shaved Vegetables and Pumpkin Seeds

Ingredients
4 ounces spinach
2 watermelon radishes, thinly sliced
1 small yellow squash, thinly sliced
1 small yellow or red beet, thinly sliced
1 small cucumber, thinly sliced
1 small carrot, thinly sliced
1 tablespoon of pumpkin seeds
1 tablespoon of extra virgin olive oil
1 lemon, juiced
sea salt, to taste
ground pepper, to taste

Directions
1. Place spinach and vegetables in a bowl. Toss with olive oil and lemon. Add salt and pepper to taste.

Reprinted with permission from SugarDetoxMe © 2017 by Summer Rayne Oakes, Sterling Epicure

French Green Lentils With Spinach, Cherry Tomatoes and Red Onions

Ingredients
1 cup French Green lentils
3 cups homemade vegetable broth
pinch sea salt
1 cup baby spinach leaves
1/4 red onion, sliced
12-14 cherry tomatoes, sliced in half
1 teaspoon extra virgin olive oil

Directions
1. Bring homemade broth and lentils to a boil on high heat over the stovetop. Lower to medium heat and keep on a simmer for 15 minutes. Add a pinch of sea salt about 2 minutes before taking off stovetop.

2. Drain any excess water from lentils and place in a bowl. Toss with the remainder of the ingredients and serve.

Reprinted with permission from SugarDetoxMe © 2017 by Summer Rayne Oakes, Sterling Epicure