It’s June, cheers to Wellbeing, Pinzimonio and Panzanella… Open Celery!

Welcome to Open Celery! our monthly newsletter. A four-handed gourmet adventure dedicated to Plant-Based Recipes, Cooking Insights, and Stories… Made in Italy! 🇮🇹
Open Celery! is the fruit (veggie and dessert) of the collaboration between Simona (Personal Chef) and Orsola (Gourmet Traveler+)… Published in Italian (as Apriti Sedano!) and English, here’s happily edited and translated by Orsola (aka ockstyle) 😀

Per la versione italiana, cliccate qui 👉Apriti Sedano! Newsletter

At first we thought we’d talk about the wonder of seasonal fruits and veggies, and how good they are for us, (from hydration to vitamins and minerals content so good to beat the heat and exhaustion)…

This June, instead – by going against the trends – besides about wellness, we’d like to chat about ‘freedom’ from fashion craze to which labels to wear (or not), from the morning routine, the semi-permanent nail polish (chipping off) to the hair dye in need of retouching.

There is also the dreadful swimsuit test to think about: “should I wear it or should I not?” Come on! No one cares if you have two or three extra pounds anyway. Hmm… Easier said than done, we know 😉

Check our May post on the Getting in Shape Conundrum

In any case. The arrival of warm weather can bring great joy, and seasonal vegetables and fruits can indeed contribute to our well-being.

Seasonal produce is amazing: it tastes better, is more nutritious and sustainable, and is more affordable. And, the best thing about June is that tomatoes finally taste like tomato again… Yay! 😋

‘A world without tomatoes is like a string quartet without violins’ ―Laurie Colwin

In this issue of Open Celery!

In this issue of Open Celery we’ll also talk about:

• Our Traveling Chef’s adventures, with her vegetable garden
• Books to read and
• Seasonal foods (of course!)…

Starting with An Italian Plant-Based Picnic Menu,
5+ ideas for travel friendly foods

So, plant-based food lovers fear not, we are here to give you theoretical-n-practical tips that are very easy to put into practice… Keep Reading!

More on Plant-Based Cooking

Soups & Co. the Italian Way

What Miso paste and Italian Trito have in common? Soups & Co. the Italian Way, and how to soup up other soups 😉 with plant-based tips…

Keep reading…

The Faux Scallops (Plant-Based)

A perfect combination of minimum effort and maximum flavor, check our Faux Scallops Plant-Based… as plump as a pillow and so veganly meaty! These ‘fruits of the earth’ will be the star dish on your table!

Keep reading…

Gluten Free Veggie Dumplings with Tofu

If you, like me, love to cook and have to follow a gluten-free diet, this recipe is for you: Gluten Free Veggie Dumplings with Tofu… Let’s talk about Dumplings! I am always hunting for interesting recipes and this one is between my favorite: the “Vegetable Dumplings” of Liz Miu. They are so satisfying you can’t…

Keep reading…

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.