Adaptogenic Zucchini Walnut Soup


This recipe is late summer perfection. It's proven to be the most divine way to transform past-their-prime summer produce, and has become my new favorite way to enjoy zucchini squash. Though the merriment of flavors draws upon Indian summer vegetables and herbs, the dish presents itself in a way that suits the incoming shift in season. It's my official first welcoming-in of warming fall food.  

Work has been especially taxing these last few weeks, and I'm navigating a sea of change and transition in my personal life (a break up, and all the life-reassessment and existential questioning that goes along with it), so this soul-warming, body-nourishing, and make-ahead recipe has been on repeat in my kitchen. Truly. I've made it three times in the last three weeks. It's such a relief to know that among the chaos and emotional ups-and-downs of the day, meal time is already taken care of and waiting for me in the fridge. I know I'm not alone in that sentiment. 


And because I believe that elevating every day foods and meals is the basis for creating powerful shifts in health + consciousness (and I'll admit, I'm a sucker for herbs and potions), I added a dose of Sun Potion's newly-released and highly-coveted adaptogenic blend - Yin Power - to the recipe. The flavor is subtly sweet and nutty, and blends seamlessly with the zucchini, walnuts, and basil (which, as fate would have it, are also subtly sweet and nutty). This particular herbal blend, designed to amplify one's feminine energy, also boasts a far-reaching bouquet of health benefits, including improved hormone balance, increased immune function, potent stress relief, cellular regeneration, elevated energy, emotional equilibrium, and more radiant skin. Yes, please. 


Other than the herbal blend, you will likely have each of the ingredients for this dish already in your kitchen and pantry. And those always tend to become my favorite, make-over-and-over-again recipes: simple, every day ingredients that when combined thoughtfully create something totally novel and flavorful. Hoping you enjoy this recipe as much as I have been, and that you savor every last moment, sip, and bite of this year's summer! 


Serves 4


  • 6 cups zucchini squash, chopped
  • 1 large onion, chopped
  • 4 garlic cloves, minced
  • 1 cup raw walnuts, toasted for five minutes at 350 F
  • 1.5 tbsp olive oil
  • 2 bay leaves
  • 1 cup fresh basil
  • 4 cups broth (chicken or vegetable)
  • 4 tbsp Sun Potion Yin Power (1 tbsp per serving) - optional
  • Salt and pepper, to taste

PREPARATION | In a large stock pot, heat the oil over medium and add in the onions. Sauté for a few minutes (until onions are translucent), before adding in the bay leaves and garlic. Sauté for another few minutes, until the garlic gets nice and aromatic. Finally, add in the zucchini, lightly toasted walnuts, and your broth. Bring mixture to a boil, then reduce to low, cover, and simmer for 20 minutes. 

Removing your pot from the heat, fish out the bay leaves and add in your fresh basil and adaptogenic herb blend (if using). Transfer the mixture to your blender and, most likely working in batches, purée until smooth and creamy. Season with salt and pepper to your taste.

Soup will keep well in the fridge all week, and is equally as delicious served warm as it is chilled. Serving options include a drizzle of really nice, flavorful olive oil, a sprinkle of red pepper flakes, a few torn basil leaves, and crusty bread for dipping or topping. Enjoy! 


I love seeing what you create and getting your feedback on recipes! Leave any questions + comments below, and be sure to follow along on Instagram and tag your photos with #SOLFULhealth so I can see. xx


Sunshine-Dusted Mango Quinoa Salad


Summer is prime mango season here in South Florida, and I never fail to enjoy every second of it. There are many things we aren't able to grow here during the summer months (like pretty much everything, except tropical fruit and herbs), and I so envy the summer farmer's market hauls of those of you living elsewhere, but picking mangos from the tree in my backyard is the perfect reminder of how lucky we really are. 

I wholeheartedly believe in eating not only in accordance with the seasons, but also in eating as locally as possible. It's always been a belief of mine that what grows naturally and abundantly in a region is designed to best fuel those living within that particular environment. Sweet, water- and fiber-rich, and vitamin-abundant mangos are the perfect antidote to our brutally hot Florida summers. I swear, I can feel my little cells thanking me with every juicy, drippy bite. 

Admittedly, I consume the majority of my mango haul either as is (maybe with a squeeze of lime) or blended up in a smoothie. But in the name of creativity - and truthfully, how to sneak mangos in for dinner - I stumbled upon this pairing that feels balanced and delicious in every way. It's sweet yet peppery and light but earthy. Aside from a few peak-of-season Florida mangos, the star of this recipe is Big Heart Tea's coveted Sunshine Dust - a fiery blend of stone ground turmeric, ginger, lemongrass, and peppercorn. The golden, sunshine-flecked dust is just the tempering the mangos need to create a truly delicious, savory dish. 

In true summer food fashion, this recipe requires no-fuss, is best served at room temperature, and somehow tastes even better as leftovers the following day. Wishing you all a beautiful, blissful, delicious, and sunshine-filled last few weeks of summer, from my corner of the Universe to yours!


Salad Ingredients:

  • 1.5 cups cooked quinoa, cooled
  • 1 cup mango, diced (about 1 large mango)
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup fresh cilantro, chopped

Dressing Ingredients:

  • 1.5 tsp Big Heart Tea's Sunshine Dust
  • 5 tbsp high-quality extra virgin olive oil
  • 1 tbsp shallot, finely chopped
  • 1 tsp raw honey
  • 1 tbsp tahini
  • Pinch of salt
  • Pinch of red pepper flakes

Preparation: Combine all dressing ingredients in a small bowl, whisking until smooth and well-combined. In a separate and larger bowl, toss quinoa with mango, red onion, and dressing. Finish with a sprinkling of cilantro. 

I love seeing what you create and getting your feedback on recipes! Leave any questions + comments below, and be sure to follow along on Instagram and tag your photos with #SOLFULhealth so I can see. xx


Braised Tomato and Burrata Salad


Sharing a more indulgent recipe in honor of my birthday yesterday. This is the type of meal I dream of, and treat myself to when the timing feels right, so it seemed only fitting to share this favorite meal of mine during a very 'treat yo self' few days in my world. This dish is decadent, yes, but with a closer look, you'll find that it's filled with only the highest quality, whole food ingredients. Totally devoid of anything artificial, chemical-laden, or unrecognizable to your great-grandmother. Just real food, that happens to be on the slightly indulgent side. 

Whether you have an occasion to celebrate or not, this recipe seems to fit right in to whatever the meal or gathering at hand this time of year. Sweet, heirloom, peak-of-season tomatoes slowly braised in olive oil with garlic are the ultimate summer food, and pair to perfection with cream-filled burrata and a bright basil pesto. A classic combination that never fails to evoke that special kind of joy that only really, really good food can. 

And in way of the birthday, I've turned 26, and am quite excited about it. At present, I'm navigating a sea of change and transition within nearly every realm of my life with little to no idea of how (or where) it will all pan out. But I'm okay. Like, really okay. With it all. In years past, this air of uncertainty would throw me for an absolute tailspin, marked by feelings of anxiety, ungroundedness, and insecurity. Clearly the yoga and meditation must be working, but I'm also crediting this shift in heart to the elusive wisdom and more balanced perspective that comes only from spending more time on earth. I am so very grateful to spend yet another year with all of you sweet friends + readers of mine, wherever that ends up taking us. xx 



  • 2 pints organic cherry tomatoes (of heirloom variety, if possible)
  • 6-10 garlic cloves, crushed
  • 2/3 cup extra virgin olive oil
  • 1/2 tsp himalayan salt
  • 6-8 oz. Italian burrata cheese
  • 6 basil leaves, torn
  • 3-5 cups organic greens
  • A handful of pistachios, crushed (optional)
  • 1/3 cup basil pesto (optional)
  • Crusty bread, toasted (optional)

TO MAKE | Preheat oven to 225 F. Wash and dry cherry tomatoes, then spread evenly over a large sheet pan. Toss and coat with your olive oil, salt, and garlic. Be sure that everything (especially the crushed garlic) is evenly coated with a thick layer of oil, to prevent burning. Place in oven and allow to slowly braise, for about 2.5 hours (or until tomatoes have burst and turned golden). 

Allow your burrata to sit out of water at room temperature for 30 minutes, as it should never be served chilled. Once tomatoes are through cooking, allow them to cool slightly as you assemble the salad. Place your burrata over a bed of fresh organic greens, and top with your still-warm tomatoes. Garnish with torn basil leaves, crushed pistachios, and a heavy-handed drizzle of pesto. Maybe some crusty bread on the side to mop up all the goodness, and glass of a very cold and very dry rosé. Enjoy, enjoy, enjoy, without an ounce of guilt. 

I love seeing what you create and getting your feedback on recipes! Leave any questions + comments below, and be sure to follow along on Instagram and tag your photos with #SOLFULhealth so I can see. xx


Cauliflower Tacos with Charred Tomatillo Salsa Verde


It's official: I can’t shake the magic feeling that is summer. Leisurely afternoons spent in the sunshine, moving mealtime al fresco, the days seamlessly folding into nights before your eyes. Bundles of fresh, peak-of-season produce. Always spontaneously hosting or being hosted. It’s the stuff my fantasies are made of. I’m quite fortunate in that much of my childhood summers were spent in this way. Of course, summer means something entirely different when you’re an “adult” (whatever that means) and you have a job (that for some reason doesn't permit you June-August off). But it’s all good, because I’ve found that even Tuesday evening dinners at home can be elevated to embody a bit of that elusive summer magic. Truly!

I’m a total type A workaholic perfectionist with horrible boundaries, and would work all night if left to my own devices. This, as you can imagine, makes relaxing for dinner particularly difficult. But something about this time of years makes me pause, embrace a slightly slower pace, and enjoy even the tiniest of simple pleasures. The watercolored pinks and purples and oranges of the sunset view from our back patio. A 20-minute trip to the beach just to get my toes sandy. A few peaceful moments spent reading in the hammock. Waking up to watch the sunrise over the ocean, just for fun. The perfection of a ripe peach. The sweetness of a night spent eating tacos with friends under the stars. 

This meal suits quiet weeknights in as much as it does entertaining a crowd. Much of it can be prepped ahead of time - which truly is the key to success for both of the above endeavors. I oftentimes prepare the tortillas, salsa, and taco-filling in advance for easy grab-and-go assemblage throughout the week, or if surprise guests pop in. 

The cauliflower tortillas are a recipe I first crafted last year, and are something I still cannot get enough of. They’re a true SOLFUL staple. The tortillas were created to be paleo-friendly, dairy-free, gluten-free, corn-free, and 4-ingredient-simple. Ultra nourishing and very delicious. Though if you’re short on time, I’m a fan of Siete's grain-free almond flour tortillas as well.

The recipe for the taco filling is less of a recipe and more of a loose framework for what might work well here. I tend to eat mostly seafood in way of animal protein, but feel free to substitute in your favorite protein (plant-based or otherwise). And sautéd sweet peppers and caramelized onions, always. Dusted with a bit of za’atar. 

The list of possible accoutrements is long and varied, but here’s a fool-proof list I always tend to follow: avocado, fresh cilantro, scallion greens, grass-fed shredded cheese (optional), lime wedges, and at least two variations of salsa. Preferably this charred tomatillo salsa verde, because it’s just the right about of spicy and zesty. Seriously. This stuff stole the show, and I’ve been putting it on probably too much stuff since I made it (avocado and salsa toast, anyone?). It's sure to become one of your summertime meal staples, and is an easy way to add intrigue to casual, low-key gatherings. 

I hope this dish inspires a more serendipitous, magical few moments within your day, whatever that looks like for you. Happy start to summer to you all!


  • 1 head cauliflower, cut into florets
  • 3 whole eggs
  • 1/2 cup chopped cilantro
  • Juice and zest from 1 lime
  • Salt and pepper, to taste

TO MAKE | Preheat oven to 375 degrees F. Line a baking sheet with parchment paper, and spray/coat with coconut, avocado, or olive oil (to keep tortillas from sticking).

Cut 1 head of cauliflower into small pieces, and pulse in a food processor or blender until you get a rice-like consistency. It’s best to work in batches, depending on the size of your processor/blender. At this point, you’ll have about 4 cups of tightly-packed cauliflower.

Place the cauliflower in a saucepan and start to warm over medium heat, stirring and tossing every few minutes. Do this for about 7-10 minutes. Remove from heat and allow cauliflower to cool slightly. Place the cauliflower in a piece of fine cheesecloth, nut milk bag, or a thin cotton dishtowel and begin to squeeze out excess liquid. It will be hot, so rubber gloves are super helpful here. Discard liquid, and set cauliflower aside.

In a large bowl, whisk together the eggs. Add in the cauliflower, cilantro, lime juice and zest, and a bit of salt and pepper. Mix until well combined. If you notice the mixture is dry, you can whisk in another egg.

Using your hands, begin to shape tortillas on the parchment paper. The batter will not expand much in the oven, so size them accordingly. You will probably have to work in batches here, or use multiple sheet pans. Bake for 10 minutes, carefully flip each tortilla, and cook for another 5-7 minutes (or until lightly golden brown).

Allow tortillas to cool. Enjoy immediately, or store in the refrigerator for up to 5 days. To reheat, simply warm over medium heat in a stovetop skillet for 1-2 minutes on each side.

Makes about 8 medium-sized tortillas.


  • 1 lb. fresh tomatillos, husked and rinsed
  • 1 small onion, quartered 
  • 1-4 fresh jalapeños 
  • 1/4 cup chopped cilantro
  • 3 garlic cloves, unpeeled
  • 2 tbsp coconut or olive oil
  • 1 cup broth (vegetable or otherwise)
  • 2-4 tbsp fresh-squeezed lime juice
  • 1/2 tsp coconut sugar
  • Salt, to taste

TO MAKE | The tomatillos, onion, garlic, and chiles are going to charr first - this can be done either on a grill or in your oven under the broiler. Keep everything whole, except for the onion, and keep the garlic unpeeled. Allow everything to grill/broil until everything is charred with dark brown spots on all sides - about 5 minutes for the garlic, 7 minutes for the tomatillos and chiles, and 10 minutes for the onion. 

Peel the garlic, trim the onion, and stem the chiles. Depending on how spicy you want the salsa, you can choose to keep the chile seeds or discard them. I'm a baby and only used one jalapeño but kept the seeds and found the salsa to be perfectly mild for my taste. Transfer all the charred vegetables to a blender, along with the cilantro and coconut sugar. Puree until smooth. Season with a bit of salt, to taste.

Heat oil in a saucepan over medium-high heat, and carefully pour in the tomatillo mixture. Stir until slightly thickened, about 2-3 minutes. Add broth and lime juice, and bring to a boil. Once boiling, reduce heat to medium and simmer until mixture thickens, about 10 minutes. Taste, and adjust seasonings if needed (salt, lime juice, sugar). 

Salsa will stay fresh in the refrigerator for up to 5 days. Makes about 2 cups.


  • 1 large onion, sliced
  • 1-2 bell peppers, sliced
  • 2 tbsp za'atar seasoning 
  • 2 tbsp coconut oil
  • 1-2 dozen shrimp, peeled and deveined

TO MAKE | Like I said, this is less of a recipe and more of a loose framework for what I typically prepare in way of tacos. Feel free to substitute in and/or omit anything you choose. I encourage you to draw inspiration from the flavors of the season - peruse your local farmer's market for fresh produce. 

In a large cast iron pan, heat your oil over medium-low heat. Add the onions, and allow to caramelize slightly (about 15-20 minutes - stirring frequently). Add in the bell peppers and za'atar, and cook another 5-10 minutes, continuing to stir. Lastly, add the shrimp, cooking until done. Serve immediately or keep in the refrigerator for 2-3 days. 

I love seeing what you create and getting your feedback on recipes! Leave any questions + comments below, and be sure to follow along on Instagram and tag your photos with #SOLFULhealth so I can see! xx