By Sarah Zubiate
Founder and Farmer at ZUBI’S
This is my home and my heart. It’s the place where I spend my weekends, where my family and I make outdoor memories, and where my thriving company and farm exists. Our ranch and farm is truly the place that ignites and drives my passion for promoting positivity and a healthy lifestyle.
Last week, I found my emotional bandwidth to be truly exhausted. I was in Dallas nestled in the stress and influx of input from all outlets and realized I was in need of some serious recharging and refueling of my spirits.
I drove out to our East Texas property, sank my feet into the cool soil, picked flowers and plants from our land, and whipped up some delicious and healthy recipes. Food and nature help center me on the gifts that each season brings forth.
During this time of Thanksgiving, I am focused on gratitude to reap the rewards of what we have prepped, planted, tended to, and labored over throughout the year.
In this current Fall season, our farm plants are bearing the most vivid assortment of fruit and flowers that I am able to use in all my scrumptious recipes and also are used in creating vibrant tablescapes to uplift and brighten our holiday dinner table.
Speaking of Thanksgiving and wonderful recipes, I want to share one of my favorite Fall dishes: ZUBI Farms Sweet Potato and Beet Salad using our Savory Candied Pecans. In this Recipe, I used beets and kale from our Farm, as well as my ZUBI’S Plant-Based Crema – it is the perfect combination of sweet and spice.
After spending purposeful time in the incredible outdoors and intertwining nature’s gifts with my senses and needs, I can unwind and focus on the many “to do’s” that need my attention — whether family, business, or personal.
As I have mentioned in previous blog posts, the interior design project of our home has been quite the daunting, neverending project. I thoroughly enjoy sharing our lovely East Texas home and property with family and friends; and therefore, I want to create a comfortable space that provides the perfect entertaining and get-away place for everyone. I have taken inspiration from my “escapes” into the beautiful land – the sights, vibrant colors, sounds and textures of the wonderful landscape, the amazing wild animals, and our flourishing farm.
Currently, we’re staining the entire exterior of the home. This was after several, rather lengthy discussions over the color scheme to carry into the house. In its current state, my husband refers to it as an “overgrown Cracker Barrel.” I look forward to sharing the finished exterior, as well as the interior progress, in the next few months!
ZUBI’S Sweet Harvest Salad
- 1 medium sweet potato, peeled and chopped
- 1 teaspoon extra virgin olive oil
- 1/4 cup quinoa
- 3 ounces greens (spinach, kale, etc.)
- 1 cup cooked beets, chopped
- 1 medium apple, peeled, cored and chopped
- 1/4 cup dried cranberries
- 1/4 cup crumbled goat cheese Optional
- 1 cup ZUBI’S Candied Pecans
For the dressing:
- 3 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 2 teaspoons honey
- 1 teaspoon dijon mustard
- salt and pepper
- Preheat oven to 425°F. Line a baking sheet with foil. Arrange sweet potato on baking sheet. Drizzle with olive oil and toss to coat. Bake for 25 minutes, or until tender.
- While the sweet potato is baking, cook quinoa according to package instructions.
- To make the dressing, whisk together the olive oil, balsamic vinegar, honey, and dijon mustard. Season with salt and pepper, to taste.
- In a large bowl, toss together cooked sweet potato, cooked quinoa, greens, beets, apple, cranberries, ZUBI Farms’ Candied Pecans, and goat cheese. Drizzle with dressing and toss to coat. Enjoy! Omit the cheese to make it vegan!
