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Detox Diet - Day 3: Breakfast
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
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Detox Diet - Day 3: Lunch
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
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Detox Diet - Day 3: Dinner
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
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Detox Diet - Day 3: Drink
Sparkling or Still Water With Fresh Lime or Lemon
Ingredients
1 cup sparkling or still water
1-2 slices (or a good squeeze) of lemon or lime
Directions
Place 1-2 thinly sliced lemons in a cup of sparkling or still water.
Reprinted with permission from SugarDetoxMe copy; 2017 by Summer Rayne Oakes, Sterling Epicure
Image via Getty
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Detox Diet - Hunger-Curbing Snacks
- Whole orange or mandarin
- Whole apple with hummus, unsweetened almond butter, or slice of aged Gouda
- Handful of cashews, almonds or your favorite nut
- Banana
- Cucumber slices, lightly salted
- Celery sticks, lightly salted, or with nut butter
- Kale chips
- Seaweed snacks
Reprinted with permission from SugarDetoxMe © 2017 by Summer Rayne Oakes, Sterling Epicure Image via Getty
