Sol Table

Hey my lovely people!! ☀️
I made a small Mother’s Day menu this week… a few fresh, thoughtful things that feel a little special. 💐

All the details are on the menu!
Tea menu is attached as well.

This is what happens when nothing goes to waste.

My handsome groom smoked the most flavorful, tender chicken, and I used everything that came after.

Bones, veggie scraps I keep in the freezer, onion and garlic peels (rich in antioxidants and minerals), mushrooms, peppers, carrot ends, bay leaves, a splash of ACV (helps draw out nutrients), and chicken feet for that collagen-rich depth (supports joints, skin, and gut), all into the pot and slow cooked low and long.

This first round is the deepest, rich in color, flavor, protein, minerals, and collagen. The kind you sip when you need it or build a really good soup from.

Then I don’t stop.

Same bones, more filtered water, another splash of ACV, and I go again.
Second round is lighter but still full of nourishment, perfect for blended soups or something softer.

One more round after that gives a gentle, lightly flavored broth, great for cooking rice, quinoa, or pasta with just a little added protein and depth.

Most people make one batch and toss the rest.
There’s still so much there.

You won’t find broth this color or this kind of nourishment on a grocery store shelf.

Nothing wasted. Just used well.

He is risen.
Happy Easter from Sol Table.

Wishing you a beautiful day with the people you love.

Sol Table was busy this week 🤍

From prepping teas to sharing simple, nourishing bites at Thrive Pilates in Flower Mound, it was a full few days in the best way.

So grateful to be alongside my sweet friend Lori, a nutritionist, as she shared her knowledge with such care and clarity.

Grateful for the work, the women, and the chance to do what I love.