As the seasons change so too do fresh fruit & veggies. June offers you a bounty of tasty, healthy goodness! Local produce is fresher, more cost effective & supports community farmers. Did you know fruit & vegetables are also mood boosters? Yup, scientists report people who eat produce daily have a greater sense of well-being and happiness. Take care of all of you and learn what’s in season in your area.
Seasonal Food Guide. https://www.seasonalfoodguide.org/
Also called a Gong or Live Sound Bath, this form of group meditation uses different sounds at various beats to reach a heightened meditative state. A sound therapist uses singing bowls, bells, chimes, cymbals, gongs, or rain sticks. Attendees sit on a cushion or lie down on mats with their eyes closed. The different sounds & frequencies “guide” participants to achieve a sense of balance, harmony, and some transformative healing.
Curious to practice self-care, I recently attended a group sound bath. Taking in the sounds, I relaxed and fell asleep. After a long week, I awoke feeling calm and rested. So much that I’ll add sound baths to my wellness routine. - Consuelo
A one-hour group session can cost around $30.00 - $65.00.
To learn more.
https://www.everydayhealth.com/alternative-health/sound-baths-soothing-stress-with-sound/
https://www.prevention.com/health/a43380191/does-sound-bath-work/
Are you looking for something new to grill? Why not Halloumi & fresh seasonal veggies! Originally from Cyprus, made from brined goat & sheep’s milk, this low-fat cheese is great for grilling! While the exterior remains firm, the inside softens to a creamy, savory, flavor. Serve on a bed of grilled vegetables. This dish will become your new summer favorite! 4 ample servings.
Simple Ingredients:
· ½ cup Villa Graziella Organic Extra Virgin Olive Oil + extra to taste
· 2 teaspoons Villa Graziella Organic Tuscan Herb Vegetable Seasoning + extra to tase
· ¾ pound Halloumi cheese
· 2 sweet orange, red or yellow peppers, washed & dried.
· 1 large zucchini, washed & dried.
· 1 large Japanese eggplant, washed, dried & weeped.
· ½ red or yellow onion
· 1 teaspoon sea salt
· 1 teaspoon fresh cracked pepper
Easy Directions:
1. Place half the onion in a bowl of water & refrigerate.
2. Remove cheese from refrigerator, set on a chopping block, allow to reach room temperature as it will be easier to cut.
3. Prepare eggplant, slice on the diagonal, place on a colander or baking rack. Salt each side liberally with sea salt, let sit 30 minutes as it weeps a darkish liquid. Rinse off liquid & salt, gently dry with a clean dish or paper towel, place in a large bowl.
4. Slice peppers in wide pieces, then in half, discard seeds, add to the bowl. Followed by sliced on the diagonal zucchini, add to bowl. Remove onion from water, slice & add bowl.
5. Season vegetables with 1 teaspoon of Tuscan seasoning, pepper. Drizzle ¼ cup of olive oil to bowl, gently toss with hands or a spatula to fully combine, set aside.
6. Prepare a hot grill, add vegetables, cook until tender & brown, not charred, about 10 minutes. Remove from grill & arrange on a serving dish.
7. As veggies cook, cut halloumi in 8 ½ inch thick slices. Season both sides with remaining teaspoon of seasoning, drizzle remaining ¼ cup of olive oil on both sides.
8. Add halloumi slices to grill, cook 3-5 minutes until brown, not charred. Flip & repeat process. Cheese should soften but not be runny.
9. Remove halloumi slices, add to platter, season to taste with Tuscan seasoning & drizzle with olive oil.
10. Serve immediately & enjoy!
Helpful Hints:
· Find Cypriot halloumi at middle eastern grocery stores, Traders Joe’s, even Aldi. Check that it is made with goat & sheep milk. Made from vegetable rennet, is suitable for non-meat eaters.
· Can’t find halloumi? Queso para freir, queso panela & paneer are good substitutes.
· Soaking onion in cold water dilutes the pungent, raw bite of sulfur, leaving it milder but still crunchy.
· Avoid veggies slipping through the grate and use a grill pan. No grill? Use a cast iron skillet or ridged grill pan to cook stove top.
To download this recipe click here
Tried, Tasted & True
We try & taste every recipe we feature. We enjoy sharing recipes, from our families, home cooks or chefs. We sometimes adjust them and want you to have a healthy & delicious experience. So, try them, tweak them, and please tell us about it! Take a photo and tag us on Facebook and Instagram @villagraziellaorganic.
We love seeing your creations and welcome your feedback.
Grazie da Team VILLA GRAZIELLA ORGANIC!
We love celebrating National Salad Month! Like salads? Read on for healthy tips & tricks!
Salads taste better with a combination of flavors and textures, look no further than your backyard veggies or at the farmer’s markets for fresh, healthy additions:
Fruit-Naturally sweet, thinly sliced strawberries, quartered peaches and nectarines or antioxidant rich blue berries complement savory ingredients.
Veggies-Cool and slice grilled corn, eggplant, mushrooms, peppers, or zucchini for added color and taste.
Nuts-Shop your pantry for almonds, pine nuts, pistachios, pumpkin seeds or walnuts. Toast them lightly for fragrant flavor and extra crunch.
Love ‘Em Tender-Collard greens, kale, mustard & Swiss chard can be fibrous & tough. Massage the leaves 3-5 minutes, remove the bitter tasting stalks, then marinate the leaves in fresh lemon, sea salt and olive oil. The lemon, olive oil and salt soften and tenderize the greens for a delectable salad.
Umami-The 5th taste sensation known for its’ super savory profile. Shop your refrigerator for protein packed, tasty, aged cheddar, fresh feta, goat, gouda, or parmesan cheese.
Dress-If using a premade dressing, add right before serving to avoid sogginess. Oil & Vinegar? Use extra virgin olive oil & balsamic vinegar; add sea salt first, then vinegar, the vinegar dissolves salt. Finish by slowly whisking in the olive oil. Any dressing should lightly coat not drench the salad.
Helpful hints:
· Add veggie peels, scraps and stalks to broth or compost.
· Soak red or yellow onions in ice water to take the bite (sulfur compounds) out before chopping or slicing, while keeping them crisp.
· Sauté leftover greens for tasty side dish at dinner.
Why not arugula, artichokes, smoky feta, Persian cucumbers & toasted pine nuts?
Even non-salad eaters love avocado, grilled corn & raspberries with mixed greens!
Adrienne’s super salad using fresh greens, crispy cucumber & sweet red onion!
Sue’s massaged kale salad with tomatoes & parmesan cheese!
To download this recipe click here
Love eggs but don’t have time to make an omelet? Breakfast frittata cups solve the problem!
The word frittata comes the verb friggere-to fry in Italian. Make ahead & shop your fridge for your favorite in-season veggies and cheese. Fill muffin cups, bake and let cool. Add fresh fruit for breakfast, a side salad for a lunch, or healthy on the go snack. Makes 12-frittata cups.
Easy Ingredients:
• 2 tablespoons Villa Graziella Organic extra virgin olive oil
• 1 Tablespoon Villa Graziella Organic Tuscan herb seasoning blend for Veggies
• 9 fresh organic eggs, room temperature
• 1/3 cup organic fat free or unsweetened almond milk
• 1 cup fresh mushrooms, washed dried and chopped
• ½ cup red onion, finely chopped
• ½ cup finely grated Parmigiano Reggiano, shredded cheddar or mozzarella cheese
• ½ cup cherry tomatoes optional
• 1 tablespoon fresh or dried herbs-optional
• 1 teaspoon cracked pepper + to taste
• 1 teaspoon sea or Kosher salt + to taste
Simple Directions:
1. Brush ceramic or aluminum muffin pan thoroughly with 1 tablespoon olive oil, set aside.
2. Heat 1 tablespoon olive oil in a frying pan, sauté mushrooms over medium heat, stirring occasionally until liquid dissipates.
3. Add onion to pan, mix with veggies, season with Tuscan seasoning blend, salt, pepper, and stir.
4. Sauté until onions turn golden but not brown, remove mixture from stove, set aside, allow to cool.
5. As vegetables sauté, preheat oven to 350˚F.
6. Gently whisk eggs, milk and cheese in a large bowl.
7. Add vegetables to bowl until combine until completely blended.
8. With a ladle, fill each muffin cup ¾ to the top.
9. Bake for 20-25 minutes or until a toothpick comes out clean when inserted.
10. Remove from oven, cool to room temperature so each frittata firms, serve and enjoy!
Helpful Hints:
Store frittata’s in a tightly sealed container in the refrigerator for up to 4 days.
Shop your refrigerator or pantry for your favorite fillings:
Diced chicken, ham, turkey or salami.
Pecorino Romano, Provolone or Swiss cheeses all which melt evenly.
Cooked or roasted eggplant, peppers, potatoes, or zucchini. If using fresh kale, spinach or other greens, sauté or cook ahead to eliminate excess moisture and prevent sogginess.
To download this recipe click here
Tried, Tasted & True
We try & taste every recipe we feature. We enjoy sharing recipes, from our families, home cooks or chefs. We sometimes adjust them and want you to have a healthy & delicious experience. So, try them, tweak them, and please tell us about it! Take a photo and tag us on Facebook and Instagram @villagraziellaorganic.
We love seeing your creations and welcome your feedback.
Grazie!
Gluten Free Lemon Hummus
Did you know Hummus (pronounced huh-miss), is the Arabic word for chickpea? An ancient dish and an integral part of Middle Eastern cuisine Hummus is enjoyed throughout the world. We added our Tuscan Herb Vegetable Seasoning with extra virgin, Tuscan extra virgin olive oil for a delicious, creamy gluten free dip. Add crunchy fresh veggies-carrots, cucumbers, peppers, zucchini, or crispy gluten free crackers and enjoy! Serves 6-8
Simple Ingredients:
1/4 cup Villa Graziella Organic Extra Virgin Olive Oil, plus extra for drizzling
1/2 teaspoon Villa Graziella Organic Tuscan Herb Vegetable Seasoning, plus extra to flavor
1-15 ounce can chickpea or garbanzo beans drained and rinsed
¼ cup Tahini paste, stirred well
2 fresh garlic cloves, chopped
Juice of 2 medium lemons + extra to flavor
½ medium lemon zested
Fresh chopped parsley for garnish
Easy Directions:
Puree chickpeas, garlic, lemon juice, lemon zest, tahini paste, and Tuscan herb vegetable seasonings in a blender or food processor on a low speed for 2 minutes. If hummus is too thick, add a bit of water for desired consistency.
Using a spatula scrape the sides to ensure ingredients are blended.
As the blender runs on low, slowly add olive oil and blend until silky smooth.
Using a spatula scrape the hummus into a bowl, drizzle olive oil on the top, garnish with parsley.
Serve immediately & enjoy!
Helpful Hints:
Make ahead, cover in an airtight container and refrigerate.
Spread hummus over flatbread or pita bread for sandwiches.
Cover and refrigerate, use within 4-5 days.
To download this recipe click here
Inspirational recipe found here…https://www.acedarspoon.com/lemon-hummus/
Tried, Tasted & True
We try & taste every recipe we feature. We enjoy sharing recipes, from our families, home cooks or chefs. We sometimes adjust them and want you to have a healthy & delicious experience. So, try them, tweak them, and please tell us about it! Take a photo and tag us on Facebook and Instagram @villagraziellaorganic.
We love seeing your creations and welcome your feedback.
Grazie da Team VILLA GRAZIELLA ORGANIC!
April 16th is mushroom day! Celebrate with a mixture of umami rich, healthy mushrooms & pasta for a creamy, savory, and delicious weeknight dinner, tastes even better for next day lunch. 4-6 ample servings.
Easy Ingredients:
· 2 tablespoons Villa Graziella Organic Extra Virgin Olive Oil
· 1 tablespoon Villa Graziella Organic Tuscan Herb Vegetable Seasoning
· 1-pound fresh mixed mushrooms (button, portobello, oyster, shitake) cleaned, sliced thin
· 1-pound fresh or dried ridged pasta (campanelle, penne, rigatoni, or rotini)
· 8 ounces chicken or turkey sausage casings removed -optional-
· 2 cups homemade or store-bought, vegetable, or low-sodium chicken stock
· 1 cup grated parmesan cheese
· 1 cup heavy cream
· 1 cup panko breadcrumbs
· 2 small shallots minced-½ cup
· 2 cloves garlic minced-approx. 2 teaspoons
· 2 1/2 tablespoons all-purpose flour
· 1 tablespoon unsalted, butter
· 1 tablespoon juice from 1 lemon
· 1 tablespoon soy or tamari sauce
· Sea salt freshly cracked pepper
Simple Directions:
1. Bring a large pot of cold water to a boil, salt the water, cover, and keep to a simmer.
2. In a medium bowl, add ½ cup of panko, ½ cup of cheese, ½ tablespoon Tuscan herb seasoning, salt, pepper, and olive oil. Mix with hands, or a spoon until combined and set aside.
3. Melt butter in a large skillet over medium-high heat until foaming. Add sausage, cook, breaking meat apart with wooden spoon until well browned, about 7 minutes. Transfer sausage with a slotted spoon to a bowl and set aside.
4. Increase heat to high, add mushrooms to the skillet, cook, stirring frequently, until moisture has evaporated, mushrooms are browned, about 10 minutes.
5. Add the shallots, garlic remaining ½ tablespoon of Tuscan herb seasoning to the skillet, cook, stirring frequently for 2 minutes. Add the soy sauce and lemon juice stirring to fully mix.
6. Reduce heat to medium, add flour and stir until a film covers the bottom of the skillet-about 1 minute.
7. Slowly whisk in the chicken stock then whisk in the cream to the skillet, simmer and cook until the mixture thickens about 2-3 minutes. Add remaining ½ cup of cheese, cook until melted, then stir in the sausage, reduce heat to low and stir occasionally.
8. As mushroom & sausage simmer, cook pasta according to package directions, drain when just shy of al dente, reserve ½ cup of cooking liquid. Return pasta to the pot, add the mushroom & sausage mixture, and stir to fully combine, add pasta cooking liquid as needed.
9. Preheat oven broiler to high and adjust rack to 10 inches below the broiler. Transfer pasta mixture to a large baking dish, sprinkle remaining ½ cup of panko on top. Broil about 2-3 minutes or until golden brown.
10. Serve & enjoy.
To download this recipe click here
Tried, Tasted & True
We try & taste every recipe we feature. We enjoy sharing recipes, from our families, home cooks or chefs. We sometimes adjust them and want you to have a healthy & delicious experience. So, try them, tweak them, and please tell us about it! Take a photo and tag us on Facebook and Instagram @villagraziellaorganic.
We love seeing your creations and welcome your feedback.
Grazie da Team VILLA GRAZIELLA ORGANIC!
Alfalfa, broccoli and beets, mung beans and more, sprouts are micro-plants from germinated seeds. Light and crunchy, they are delicious in eggs, salads, stir-fry or wraps, any plant with edible leaves or stems can be sprouted. An excellent source of vitamins, minerals and nutrients, sprouts are easy to grow in a jar requiring little light and limited space. Our colleague Kandi is already sprouting with tasty results, follow her sprouting steps:
Seeds of your choosing
Wide-mouth jar
Cheesecloth or fine-mesh strainer
Add about a tablespoon of seeds to your jar. These seeds can be Broccoli, Alfalfa, Radish, or Mung Beans. Soak seeds in the jar overnight.
Drain the water.
Rinse the seeds with fresh water and drain the water a few times. Placed the jar upside down in a bowl and allow the residual water to drain out.
Repeat step three every 8 to 12 hours daily.
In 3 to 8 days, your homegrown sprouts are ready to be harvested. .
Helpful Hints
Sprouts grow with little to no light. Too much light may produce more bitter-tasting sprouts.
Only use seeds specifically for sprouting. These seeds are chemical-free and clean. Check your garden store or seed catalog.
You know nature’s benefits, mood lifting, energy boosting, relaxing.
Shinrin-yoku originated in Japan, Shinrin means “forest,” yoku “bath”. The practice focuses on consciously using your senses to absorb, take in and literally “bathe” in nature. Immediate effects; lower anxiety and stress, a contemplative mood and improved sense of overall wellness.
Not hiking or running, a leisurely walk, or stroll in nature lets you to mindfully focus with your senses. Watch the sun reflecting on water, listen to the wind in the trees, a bird singing. Smell fresh grass, flowers, or inhale the minerality of wet stones. Sense the soft sand underfoot, touch the texture of a tree’s rough bark or smooth leaves.
By consciously using your senses Shinrin-yoku lets you unplug from your daily routine i.e., technology narrowing the gap with nature. Scientists recorded benefits are better quality sleep, increased energy, improved cardiovascular and respiratory function & lower blood pressure.
Eager for a new experience, we tried forest bathing at the Chicago Botanic Garden. As we walked through different areas, trained Forest Therapist, Sally graciously guided us to mindfully use our eyes, ears, nose, mouth, hands, and feet to absorb the sights, sounds, smells, and sensations. Relaxed, we ended with a tea of local honey, native elderberry, white pine needles and indigenous plants. No forest nearby? A local garden, park or backyard with trees will do. As you transition into a new season, take time to let go to relish the feel, sights, sounds & scents of nature!
To Discover More https://healthy.kaiserpermanente.org/health-wellness/healtharticle.what-is-forest-bathing
Crunchy, chocolatey & delicious, Violet’s Mandel bread (Mandelbrot) is a traditional Jewish, twice baked cookie, like Italian biscotti. A new favorite, we could not get enough so Violet & her daughter Kim graciously taught us how to bake them! Violet adds cherries for extra flavor. Makes about 25 cookies.
Simple Ingredients:
· ½ cup + 1 tablespoon Villa Graziella Organic Extra Virgin Olive Oil
· 3 large eggs, room temperature, lightly beaten, if possible organic
· 3 cups all-purpose flour, sifted. Or for Passover, two-3/4 cups matzah cake meal (or GF matzah cake meal)
· 1 cup sugar
· 1 cup semi-sweet or milk chocolate chips
· ½ cup coarsely chopped pecans, pistachios, walnuts, or slivered almonds (optional)
· ½ cup Maraschino cherries, stems removed, quartered and without the juice
· 1¼ tsp. cinnamon sugar
· 1 tsp. almond extract
· 1 tsp. baking powder
· 1 tsp. salt
Easy Directions:
In a medium bowl, mix the flour, baking powder and salt.
In another bowl combine the almond extract, olive oil and sugar, then add the eggs and mix to thoroughly combine.
Add the dry ingredients to the bowl of wet ingredients and stir.
Add the cherries, chocolate chips and nuts if using.
Preheat oven to 350◦F and set the oven rack to the center position.
With your hands, shape the dough into a two 13-inch-long, 2-inch-wide, and 1-inch-tall logs on a parchment lined baking sheet.
Bake for 30 minutes and remove from the oven.
When still hot, using a serrated knife, cut across each loaf diagonally into 3/4-inch-thick-slices, sprinkle cookies with cinnamon sugar and return to the oven for an additional 5 minutes.
Remove from the oven and cool on the baking sheet or transfer to a cooling rack.
Serve with your favorite coffee, hot chocolate, or tea!
Helpful Hints
· For an extra chocolatey version, once completely cooled, dip individual cookie ends in a bowl of melted chocolate.
· To avoid crumbly cookies, allow the loaves to fully cool before cutting.
· Cookies will have cracks on top and become crunchier as they cool.
· Store in between wax or parchment paper in an airtight container, at room temperature for up to 2 weeks.
Did You Know? Mandelbrot cookies are an Ashkenazi Jewish dessert dating back to the early 19thcentury? Almond (mandel) and bread (brot) in both German and Yiddish!
To download this recipe click here
Tried, Tasted & True
We try & taste every recipe we feature. We enjoy sharing recipes, from our families, home cooks or chefs. We sometimes adjust them and want you to have a healthy & delicious experience. So, try them, tweak them, and please tell us about it! Take a photo and tag us on Facebook and Instagram @villagraziellaorganic.
We love seeing your creations and welcome your feedback.
Grazie da Team VILLA GRAZIELLA ORGANIC!
