May and the Getting in Shape Conundrum... Open Celery!

May and the getting in shape conundrum is here to stay, summer holidays are coming!

Welcome to Open Celery! (Apriti Sedano!) our monthly newsletter. A four-handed monthly gourmet adventure dedicated to Plant-Based Recipes, Cooking Insights, and Stories… Made in Italy! The fruit (veggie and dessert) of the collaboration between Simona (Personal Chef) and Orsola (Gourmet Traveler+)

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In Italy we like to call it the month of roses! Like a bridge between seasons—a spring/summer collection, if you will— it’s all about changing habits and places (when possible).

It’s hot, it’s cold, it’s warm. To sum it up, it’s a month that’s all about building excitement for the summer vibe. Time to see how different things played out… and to soak up some sun on the beach, even if it’s a bit windy.

Now that we’re almost halfway through the year, it’s time to think about where we’re at:

We’re just about the end of the school year, in Italy it’s in June. And, as always, we’re wondering if our students will make it through.
If you’re not a last-minute vacationer, now is the time to start thinking and planning those much-needed holidays. Unless you’re one of those folks who love to plan it earlier.
May is the month in which we celebrate Mother’s Day! Auguri!!!
Shall we also take a moment to reflect on the lists of resolutions we made for the new year?

“The cook who lavishes as much care on a waning cabbage as on the season’s first asparagus understands something fundamental: that good cooking always begins with listening to the land, and honoring its rhythms.”
Sarah Stanback-Young

If steps as “lose weight” or “get in shape” are there, here comes the moment of truth: the first beach appearance is becoming a reality, and we can feel it. So, what should we wear: bikini, one-piece swimsuits, or a lovely kaftan?

If you’re thinking, “No biggie, I’ve still got some time,” you’re right, May is perfect. So let’s take stock and reset the course.

The getting in shape conundrum

Where to start from? Good question! Welcome to the getting in shape conundrum…

We put together a series of tips (and snacks) to get us started. As they say, “Well begun is half done!” you’ve also got to keep up the momentum over time.

Let’s star from the basics, like drinking more water to consuming more seasonal fruits and vegetables, to taking advantage of all that nature has to offer. These and more suggestions, practical tips (and recipes), easy to implement that will make us feel more energised and vital…

In this edition of Open Celery!…

In this edition of Open Celery! we’re going to talk about:

Books to read… about Japanese cuisine.
Delicious foods to eat… with a sample menu.
About Detox… what to do on a daily basis.

So, dear plant-based food lovers here we are…

Keep reading Open Celery! on Substack!

More Plant-Based Ideas on Appetibilis…

ockstyle

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.