Ingredients
3 King crab legs
2 avocados, sliced
2 small heirloom tomatoes, cut in 1/8th slices
2 ounces red-veined sorrel
1 tablespoon extra virgin olive oil
1 lemon wedge, juiced
Sea salt, to taste
White pepper, to taste

Directions
1. To prepare the crab legs: Set a steamer tray in a large pot and pour 1-2" water inside to steam the crab. Bring to a boil. Lay crab legs into the steamer. Cover the pot and let steam for 5 minutes.

2. Remove the crab legs, crack the shells. Remove meat and let cool.

3. Place sliced avocados, tomatoes and crab on a plate. Dress with red-veined sorrel, olive oil, and a wedge of lemon.

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

Ingredients
White Bean and Tomato Salad
3 large heirloom or organic tomatoes, cut in eighths
6 cups white beans, cooked
2 tablespoons extra-virgin olive oil
4 ounces microgreens
sea salt, to taste
pepper, to taste
Oven-roasted Yellow Squash
3 yellow squash, cut into half moons
1 tablespoon extra-virgin olive oil
sea salt, to taste
pepper, to taste
oregano, to taste
garlic powder, to taste
Basil Pesto
1 1⁄2 cups of basil
2 garlic cloves
2 tablespoons pine nuts
1/2 lemon, juiced
1⁄3 cup extra virgin olive oil

Directions
White Bean and Tomato Salad Either use canned white beans or dried beans. If using dried beans, soak the beans for 4-6 hours, transfer them to a pot, bring them to a boil for 2 minutes, then reduce to a simmer for another 12-15 minutes. Remove any froth that comes to the surface. Cook the beans and add salt just when they start to tenderize. Cool them before serving.

Place the heirloom tomatoes in a bowl and sprinkle with salt, toss. Oven roast them until juicy for about 30 minutes at 300°F. Let stand for about 1 hour. Combine the remaining ingredients, saving the microgreens as an edible garnish on top. Toss gently. You can serve room temperature or cold.

Oven-roasted Yellow Squash and Pesto Brush the squash with olive oil and some salt and pepper. Add oregano and garlic powder. Oven-roast them at 375°F until tender, approximately 10-12 minutes. For the pesto, add the basil, garlic cloves, pine nuts and juice of lemon together with olive oil. Blend on high in a food processor or blender for 2 minutes and add to the squash.

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

Apple, Mint, and Strawberry Tea
Served hot or chilled, this sweet tea is perfect for satisfying sugar cravings, no matter the time of day.

5 minutes, 2 servings

Ingredients
1/3 cup green apple, diced
1/4 cup strawberries, diced
2-3 sprigs mint leaves
2 1/4 cups boiling water


Directions
1. Place the apple, strawberries and mint in a teapot. Add the water and let steep for 2 minutes. Enjoy.

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

Brussels Sprouts Hash With Mushrooms

Ingredients
1 1/2 tablespoons extra virgin olive oil, divided
1 shallot, diced
1 garlic clove, diced
1 Portobello cap
1/2 lb Brussels sprouts
Pinch of sea salt
2 tablespoons mushroom broth
Squeeze of lemon
1 pastured egg


Directions
1. Heat 1-tablespoon olive oil and a chopped shallot in a nonstick skillet over medium heat. Sauté for 2 minutes or until the shallot is translucent. Add 1 chopped garlic clove and sauté for another minute.

2. Add 1 large Portobello mushroom cap, 1/2 pound of chopped Brussels sprouts, and salt to the skillet. Cover the mixture and sauté for 5 minutes or until mushrooms and Brussels sprouts start to soften. Sprinkle with a couple of tablespoons of mushroom broth and a little lemon juice halfway through and cover.

3. In a separate nonstick skillet, heat the remaining olive oil, then crack the egg into the skillet. Cover the skillet and let the egg steam for 2 to 3 minutes, making sure not to overcook the yolk. To serve, mound the Brussels sprouts and mushroom on a plate and place the egg on top.

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

Mushroom Veggie Soup

Ingredients
1 tablespoon extra virgin olive oil
1 leek, sliced in 1/2 inch circles
1 medium yellow onion, diced
8 cups mushroom broth
1 pound of carrots, chopped
6 sliced Portobello mushrooms (or whatever variety you have on hand)
2 cups of celery, sliced
1 bay leaf
4 sprigs thyme, stems removed
sea salt, to taste
pepper, to taste

Directions
1. Add olive oil to a deep pot over medium heat. Add leeks and onion and stir for about 5 minutes.

2. Add the mushroom broth and carrots and bring to a low boil for 15 minutes. Add the remaining ingredients and let simmer for another 10 minutes.

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