Posts Tagged ‘italian recipes’

Posted on April 22, 2010 - by Leslie Billera

Behold the Bath Bonanza!

You already know that here at Napa Valley Bath, we’re big fans of a scrumptious, sumptuous soak.

Why take a detergent-based bath when you can relax in toxin-free bliss? Alxyl-phenol ethoxylades – an ingredient commonly found in bubble bath – has been shown to reduce sperm count. And the infamous ‘fragrance’ you find on pretty much every conventional bar soap and liquid, shampoo, and bath product label?  That deceptively pleasant-sounding word can actually represent up to 4000 different kinds of chemicals, many of which are suspected or proven carcinogens.

There’s nothing relaxing about that.

Oil in the Family

Opt for all-natural bathing featuring pure vegetable oils and essential oils. The safest essential oils to use in your bath include:

• Lavender
• Sandalwood
• Chamomile
• Spruce
• Rose

Essential oils that contain more potential for irritation include citrus, jasmine, bergamot and sage, so steer clear of them when it comes to your bath. Avoid mineral oil in your bath too: it obstructs your skin’s perspiration.

Here’s another recipe to add to your DIY bathing beauty book. In addition to its aromatherapeutic benefits, this recipe softens hard water too!

Green Tibet Bath Salt

1 cup grape seed oil

1 cup green tea

1 tablespoon baking soda

½ Epsom salt

1 drop lavender essential oil

1 drop frankincense essential oil

How To:

Mix all the ingredients in a bowl and store in your favorite jar. Add half-cup of the infusion to the running bathwater. To keep the essential oils from evaporating too quickly, you can add the bath salts just before getting into the tub. Make sure the salts have dissolved well before your soak, or risk and uncomfortable rear (albeit one that’s nicely exfoliated!).

From The Green Beauty Guide by Julie Gabriel

Posted on January 23, 2009 - by napavalleybath

Zuppa Di Ceci or Chickpea Soup

Zuppa di ceci….or Chickpea soup is another amazing cold weather soup….can you tell I’m having issues with the cold….I’m bonding with soups like I have never done before!

This is an “Emmy’s Choice” …. my picky vegetarian loves her Italian soups!  It is perfect because it is full of nutrients….very hearty…add salad and garlic bread for a meal!

Ingredients

• 1 lb. 2oz. Dried Chickpeas….soaked overnight
• 2 Carrots – peeled and chopped
• 1 Celery Stalk – peeled and chopped
• 1 Medium Onion – peeled and chopped
• 2 Garlic Cloves, peeled
• 3 Sprigs Fresh Rosemary
• 1 Small Dried Red Chili
• 3 1/2oz. Swiss Chard, trimmed and sliced
• 5 1/2oz. pureed tomatoes….Muir Glen is my favorite if nothing fresh
• Country French Bread…..sliced
• St. Helena Olive Oil Co. Tuscan Extra Virgin Olive Oil buy product

Instructions

Drain the chickpeas and put them in large stockpot. Add the onion, carrot and celery. Cover with 14 cups of cold water and bring to a boil….if the water doesn’t fit….add as it reduces. Skim the surface to remove any skum. Lower the heat slightly and cook, uncovered for a little over an hour…or until the chickpeas are tender. Add sea salt and fresh pepper half way through the boiling…..when done, puree 2/3rds of the chickpeas with their cooking liquid, leaving the remainder whole…similar to the cannellini beans in the Ribollita Recipe….we’ve got this part down now!

Drizzle our Tuscan Extra Virgin Olive Oil in a saucepan and add chopped garlic clove, rosemary springs and the chili.  When you begin to smell the garlic, add the swiss chard.  Saute on medium heat for a couple of minutes and then add the tomatoes.  Saute until the tomatoes have cooked and blended in with the dish…remove the rosemary and discard.  Add this mix to the chickpea pot and simmer for a few minutes to blend the flavors.  Add sea salt and fresh pepper to taste.

When you serve the soup, drizzle generous amount of our Tuscan Extra Virgin Olive Oil with sea salt and fresh pepper

Serve with garlic toast…..toast or grill the sliced bread on both sides.  Rub one side with a clove of garlic and then drizzle with our Napa Valley Epstein Estate Extra Virgin Olive Oil….

Again..there are many variations that we have come across…..Emmy’s favorite was when they added a bit of pasta to it….

Buon Appetito!