It's September and we're back to… (work)

It’s September and we’re back to… (work); as F. Scott Fitzgerald was saying “Life starts all over again when it gets crisp in the fall.”

Although my work is mainly concentrated from April to October, this year I’ve been lucky enough to have a little holiday in between. So, guess what, it’s September and I’m going back to work too!

Welcome to “Open Celery!” our monthly newsletter on plant-based recipes, stories and unsolicited advice made in Italy — The fruit (and vegetable) of the collaboration between ottimoblog.com and appetibilis.net
Published in Italian and English (and happily edited and translated by Orsola)… at some point, we’d like to have it in podcast as well 😀
(Cliccate qui per “Apriti Sedano!” in italiano)

It’s true, the last leg of my cooking activities is pretty intense and it’ll be over by the end of October (then it’s winter break “so to speak”). But then again: coming back to work after ten days off, vacationing on the gorgeous Sardinian island — on holiday mode — it’s no small thing: “I feel very lucky!”

I wish I could tell you that I have the perfect recipe for bouncing back to work, and with great energy, from a holidays break. In reality we all need to figure out our own way of dealing with the challenges of going back (or returning) to work.

However, I can offer you some suggestions that can easily be adapted, and combined in different ways, a bit like using the LEGO bricks.

Embrace Healthy Habits

Now is the ideal time to embrace (and/or adopt) healthy habits!

Start the day with a savoury breakfast.
- It helps to avoid those unpleasant glycaemic spikes and the resulting energy crashes: does the mid-morning slump sound familiar?
- Here’s our very easy recipe for a great Tofu Scramble.

Add more plant-based proteins to your meals.
- As they say, “well begun is half done” — it’s good for your health and the environment!
- I’ve put together a simple guide on how to cook pulses, with lots of tips to get you started How-To Prep and Cook Legum es.

Dedicate some time to yoga or meditation.
- It’ll help you manage the stress of being back to work (and everyday life). It’s so important to take care of yourself, you know. And…

Do some outdoor activity, such as a daily walk or run, whichever you prefer. Just be consistent, with whatever you choose.

Take advantage of seasonal produce!

Remember, make the most of seasonal produce!

If certain vegetables or fruits grow at a certain time, there is a reason, and it’s all down to nature 🤓

We need their amazing properties at that time to protect us during the season’s change, with their antioxidants, vitamins, and minerals. A few examples?

Pumpkins and courgettes
Mushrooms
Chicory (taraxacum)
Pomegranates
Figs
Grapes …

Just to name a few.

How-tos…

Here are two articles on “How-tos…“, with tips and trick to help you navigate the veggies world:

How to pick and cut vegetables… Let’s start from seasonality!
How to cook and store vegetables… From steaming to sautéeing, here you’ll find everything you need to know to start confidently cooking vegetables.

Easy recipes for busy times

From the Italian Lunch Box, try this Fave and Cicoria Creamy Soup, it’s sooo good!
The Ultimate Gluten-Free Plant-Based Croque-Monsieur, our version of the classic French sandwich… 🎼 C’est si bon… 😋

Detox: yes or no?

And now we’re going to wrap-up this post with a thought on detox: yes or no?

Difficult to say! Let’s start by embracing some healthy habits, take advantage of seasonal produce, and eat more plants for a change. Time will show… 😉

Meanwhile, I invite our Italian speaking readers to check this article on “Il detox mitologico“. I wrote it some time ago, but it remains very relevant… an evergreen.

Happy September!

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I’m an Italian gluten-free Gourmet Traveler+ and a passionate storyteller, writing in English and Italian. Fluently speaking (eating and dreaming) in Italian, English, French, and Russian. When I’m not writing, I cook and test recipes for special diets, and photograph (also on film). Not necessarily in that order. — / — Sono una viaggiatrice buongustaia (la Gourmet Traveler+) senza glutine, appassionata narratrice di storie. Scrivo in italiano e inglese, parlo (mangio e sogno) fluentemente in italiano, inglese, francese e russo. Quando non scrivo, cucino, testo ricette dolci e salate per diete speciali, fotografo (anche in pellicola). Non necessariamente in quest’ordine.