Sugar Detox Me: 100+ Recipes To Curb Cravings and Take Back Your Health

In recent years, there have been a number of watershed books highlighting how sugar and processed foods are detrimental to our diets—causing health complications like Type 2 Diabetes and Non-Alcoholic Fatty Liver Disease (NAFL), but few books have been made to simplify sugar-free eating in a practical manner for people who live busy lives. OakesSugar Detox Me gives readers a no-nonsense, easy-to-follow cookbook and guide that not only arms readers with knowledge on how one’s mind and body are affected when eating sugar, but also suggests ways to change one’s behavior practically and affordably, and successfully conquering cravings. At the heart of the book are 10 Meal Maps and more than a hundred mouth-watering recipes. The Meal Maps show how ingredients can be used for multiple dishes in order to maximize each ingredient, minimize waste, and save money. Basically each Meal Map contains its own shopping list, recipe list, and meal plan, with an aim to simplify cooking to its basic (and delicious) essentials.

 

Praise for Sugar Detox Me

Sugar Detox Me is the nutritional reset you need to change your relationship with food. Summer Rayne’s indispensable program empowers readers to take back good health by controlling sugar.”

– Mark Hyman, MD

Sugar is a serious problem, and it’s everywhere in our food environment. We all need to detox, not just from sugar, but also from sweetness. What I love about this approach is that it’s whole food-based and truly sweetness-free. There are no refined carbohydrates, no natural sweeteners, no artificial sweeteners, no juices, no smoothies, and simply no shortcuts. What you do get, though, is a multitude of simple, beautiful recipes and tools that will prepare you for success in eliminating sugar from your diet.”

– Leslie Lee, MS, RD, CNSC, Director of Community Engagement at the Institute of Responsible Nutrition

About the Author

Summer Rayne Oakes was reclaiming mine sites, researching sewage sludge, and restoring forestlands when she was struck with the idea that style—and how we live our life—would be a far more effective means to connect people to the natural world. Graduating Cornell University cum laude with degrees in Environmental Science and Entomology, Oakes began to bridge her interest in ecological systems to industries that affect our everyday life—from what we wear to what we eat.

This journey has led her to over a decade of experience infusing sustainable-thinking and practices into the heart of the fashion, beauty and food industries. Most recently Oakes has been focused on sustainable food systems and our connection to what we eat. She has worked closely on the launch of numerous companies including Good Eggs, a farmers market meets online grocer and Foodstand, a food-savvy community app that helps people eat better. In 2014, she founded  SUGARDETOX.ME to help people come to terms with their sugar tooth. Read more at www.summerrayne.net and follow Summer on Twitter: @sroakes.

Shakshuka

Time: 30 minutes

Servings: 2

Vegetarian

Popular in the Middle East, this dish, a poached egg nestled in a saucy bed of red peppers and tomatoes, is now common in many restaurants around the world, including the United States. The first time I had the authentic version of shakshuka was in Israel, where it is served with a side of sourdough bread—handy for sopping up the excess sauce. You can easily make this dish your own; just toss in some extra greens, like kale, chard, or spinach, or some broccoli florets for an added phytonutrient boost.

Ingredients
2 tablespoons extra virgin olive oil
1 yellow onion, finely chopped
2 garlic cloves, finely chopped
1 red bell pepper, diced
1 teaspoon paprika
½ teaspoon cumin
1 cup zucchini, chopped
2 15-ounce cans San Marzano whole plum tomatoes
4 eggs
½ red or green chile pepper, or more to taste, minced
Pinch of sea salt, to taste
Pinch of pepper, to taste
½ cup washed, destemmed, and chopped Lacinato kale
1 large handful fresh basil

Directions

  1. Heat the oil in a nonstick skillet over medium heat. Add the onion and garlic, stirring them occasionally, until they are soft and golden brown, about 3 minutes.
  2. Add the bell pepper, paprika, and cumin, and cook for 2 minutes.
  3. Meanwhile, transfer the zucchini and tomatoes to a blender and blend for about 2 minutes, or until the mixture is smooth. Pour the zucchini-tomato sauce mixture into the skillet and let it cook over low heat, covered, for 15 minutes.
  4. While the skillet is still on the burner, make small divots in the sauce for the eggs and carefully crack the eggs into them. Add some chiles, salt, pepper, and the kale. Cover and cook over low heat for 5 more minutes, until the egg whites have set. Serve with some fresh basil leaves.

Courtesy of Summer Rayne Oakes.

Coconut Curry Shrimp Soup

 When I first decided to do a sugar cleanse, I let all my friends know why I was doing it and invited everyone to have dinner at my house over the course of the next few weeks. Who can say no to that! That’s when I first concocted this recipe for an all-ladies’ get-together. I wanted something that I could make in a big batch that was light and mouth-wateringly flavorful. Using fresh spices and herbs is particularly appealing when you’re removing sugar from your diet because it gives real flavor to food and reorients your taste buds to what real food tastes like. Everyone said, “Wow, what’s this recipe!?!” Goal achieved!

Ingredients
1 shallot, diced
1 tablespoon extra virgin olive oil
2 tablespoons ginger
1 tablespoon curry powder
1 teaspoon turmeric
½ teaspoon cumin
2 13.5-ounce cans coconut milk
2 cups vegetable broth, storebought
1 cauliflower, finely chopped
1 pound shrimp
Pinch of sea salt, to taste
2 tablespoons cilantro (optional)
1 ounce microgreens (optional)

Directions

  1. Saute the shallot in a pan with the olive oil until it’s translucent, about 2 minutes. Add the ginger to the mix and continue until the shallot is caramelized.
  2. Once the shallot is caramelized, add the curry powder, turmeric, and cumin.
  3. Add the coconut milk and vegetable broth to the mixture and bring to a simmer. Then add the cauliflower and shrimp and cook for another 2 minutes, or until the shrimp is pink. Add salt to taste.
  4. Take the pan off the stove and add some cilantro and microgreens as a garnish.

Courtesy of Summer Rayne Oakes.

Header photo from: www.sugardetox.me/blog/