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 


BRAISED TOMATO AND BURRATA SALAD

INGREDIENTS:

  • 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

 

Citrus Salad w/ Blood Orange + Tahini Dressing

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While it's full-fledged springtime (summertime?) here in Palm Beach, I know the rest of the country is still in that weird stage of seasonal limbo. Not quite out of winter (I do believe there is still snow on the ground in the northeast...) but definitely feeling the spring shift. This salad was created with all of you in mind. It's bright and sweet and playful, and is sure to elevate your spirit whatever the weather outside. A final celebration of the abundant winter citrus options, and a welcoming of all the fresh greens of the spring harvests. And it's delicious. So, so delicious. 

The inspiration for the blood orange + tahini dressing was my simple, beloved preparation of green beans: a squeeze of lemon and a pat of butter. I wanted to reimagine this classic pairing to feel fresh and seasonal, but still simple to create. The combination of blood orange and lemon yields a sweet-tart citrus flavor, which pairs to perfection with rich + creamy tahini (ground sesame seed paste). It's also completely plant-based and vegan + paleo friendly, if that's your thang. 

In terms of health benefits, the big standout is the high quality fat from your tahini base. As a general rule of thumb, always be sure to pair your green vegetables with a fat source - many of the vitamins found in greens are fat soluble, and cannot be metabolized + absorbed by the body unless in the presence of a fat source. Dietary fat is also a potent brain-booster in every sense of the word. Anxiety, depression, inability to concentrate, ADHD, memory loss, insomnia, feelings of restlessness, poor cognitive function, chronic fatigue, and brain fog have all been linked to a lack of quality fat within the diet. I personally make sure to include at least one fat source with every meal for elevated energy, heightened alertness, and a stress-free mind. 


BLOOD ORANGE + TAHINI DRESSING

  • 4 tbsp fresh-squeezed blood orange juice (or any variety of orange juice, as long as it's fresh squeezed)
  • 1 tbsp fresh-squeezed lemon juice
  • 4 tbsp tahini
  • 1 tbsp extra virgin olive oil
  • 1 tbsp raw honey
  • Salt + pepper, to taste

Prep the dressing: Add all ingredients into a bowl and whisk to combine. Alternatively, you could use a blender. Add salt and pepper to your taste preference.

Make the salad: I steamed a handful of green beans (any variety bean would work well here) and served them over a bed of peppery arugula, segmented citrus, and red onion. Drizzle generously with your dressing.


This post was created in collaboration with Lox Farms, a sweet vegetable farm rooted here in South Florida. If you're local, you can find them Saturday mornings at the West Palm Beach Green Market + Sunday mornings at the Palm Beach Gardens Green Market. Thank you for supporting the wonderful farmers + people who support Solful Health.


Detox Macro Bowl

Since designing this Detox Macro Bowl for the ladies of Jiva Active (as part of our Solful Detox Series), it has been on continuous repeat in my kitchen. It's one of my more nourishing on-the-go meal options, yet always leaves me feeling full, super satisfied, and with elevated energy levels.

I’m really feelin’ the bowl trend right now - everything can be prepped ahead of time and then tossed together for a quick, nutrient-rich + energizing meal at any point throughout your week. And that creamy Coconut Cream + Almond Butter Dressing is as delicious (and addicting) as it sounds… it’s always a total hit with my clients and friends.

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This particular macro bowl is full of the detoxifying + fiber-rich greens and veggies we need for proper digestion and elimination, which also serve to keep you feeling full and satisfied. The addition of avocado and the dressing provide you with the high-quality fats your body + mind need for healthy digestion, luminous skin, energy production, elevated moods, heightened memory + concentration, and weight loss/management. And you’ll get a hefty dose of plant-based protein (along with some extra fiber) from the brown rice + lentil blend. Aside from all of that, it’s just really really good. 

For the full recipe, click here.

Roasted Delicata Kale Salad

In light of the upcoming holiday(s) and my most recent post on navigating Thanksgiving with health and ease, I felt inspired to share one of my favorite veggie-centric side dishes. I find that embracing a healthier diet and lifestyle is way easier when we shift our focus from restriction, elimination, and lack to one of abundance and addition. Don’t worry so much about what you “shouldn’t” eat, but instead focus on adding in nutrient-rich, body-loving, and delicious foods.

An all-or-nothing mindset has no place in a happy, healthy, and balanced life. You can eat turkey and gravy and pie but also kale and carrots and and squash. These healthful additions will 1) provide you with the enzymes, minerals, and fiber needed to digest the rest of your (perhaps less-than-ideal) meal and 2) will fill you up a bit so you don’t overdo it on the not-so-good stuff. This is my personal practice for holidays and indulgent nights out, as it allows you the freedom to enjoy yourself while still staying aligned with your health goals. 

Roasted delicata squash is so naturally sweet and satisfying, so when paired with dark leafy kale and juicy pomegranate you have a really well-rounded and flavorful dish. I roasted the squash with a bit of turmeric powder for an extra anti-inflammatory boost, and because it also pairs really well flavor-wise. 

I prepared the kale by “massaging it” because it’s Thanksgiving and it was feeling a little stressed. Not but really, this is my favorite way to prep raw kale. Throw a little lemon juice, olive oil, and Himalayan salt over the greens and start massaging it with your hands. This process gently softens and breaks down the stiff, slightly-bitter leaves. For best results, allow the massaged kale to sit for a few hours (or overnight) before serving.


ROASTED DELICATA KALE SALAD

Yields 4 side servings