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

Sip on this vibrant tea in the morning to enhance digestion and minimize bloat.

No need to be precise with these ingredients -- if you like a little more zing, add extra ginger. And if you're short on time, go store-bought. "I like Rishi's Turmeric Ginger organic loose leaf tea. It has some licorice root in it as well, which gives it a naturally sweet flavor," says Oakes.

Tumeric Ginger Tea

Ingredients
2 teaspoons pureed or minced ginger
1-2 teaspoons ground turmeric (fresh or spice)
Sprinkle of black pepper
1 cup of hot water


Directions
Add the spices to a loose-leaf tea bag. Pour hot water over the tea bag and let it steep for 2-3 minutes.

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Barley 'Risotto' With Sauteed Mushrooms, Shallots, Kale and Bok Choy

Ingredients
1 1/2 tablespoon extra-virgin olive oil, divided
1 cup pearl barley
2 1/2 cups Mushroom Broth (homemade or store-bought)
3 scallions, thinly sliced, divided
1 tablespoon fresh ginger, peeled, and grated
1 shallot, finely chopped
1/2 pound sliced mixed mushrooms
1 cup deveined and chopped curly kale
2 handfuls roughly chopped bok choy
1 1/2 tablespoons tamari soy sauce

Directions
1. Add 1/2 tablespoon of the olive oil to a deep pot or pressure cooker over low heat. Add the barley and sauté for 1 minute, being sure to stir the barley so that it doesn't burn.

2. Add the Mushroom Broth and half of the scallions. Simmer for 30 minutes without a pressure cooker. If you are using a pressure cooker, close the lid and cook the mixture for 20 minutes.

3. Heat the remaining 1 tablespoon of olive oil over medium heat in a nonstick skillet. Add the ginger and shallot and sauté them for 2 minutes or until they are fragrant.

4. Add the mushrooms, kale, bok choy, and 2 tablespoons of water to the skillet. Cover and sauté the mixture for 3-5 minutes until the kale and mushrooms become supple.

5. When the pearled barley is ready, drain any remaining liquid from pot, and add the mushroom mixture and tamari sauce. Stir. Serve the "risotto" in a bowl with the remaining scallions sprinkled on top.

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