Posts Tagged ‘Recipes’
Posted on May 25, 2010 - by Leslie Billera
And Nominated in a Supporting Role…
You know we love organic lavender – the foundation of all Napa Valley Bath bath and body products.
I’d like to give a shout out to some of the specific ingredients that makes them so darn special, from buttermilk to chamomile to extra virgin olive oil!
Chamomile
Found in our Organic Lavender Bath Tea, chamomile is a natural skin rejuvenator. Cleansing and softening, it’s a natural anti-inflammatory and has been used for centuries as a soothing healing agent.
Calendula
Also found in our Organic Lavender Bath Tea, calendula is a well-known healing herb, most notably for the healing of wounds. It has antiseptic, antibacterial and antifungal properties that prevent infections.
Organic Buttermilk Powder
Good enough to drink? Not quite…but organic buttermilk powder, found in our Organic Lavender Bath Milk, comes close. Buttermilk is the residual liquid which remains after butter is churned – there’s actually no butter in buttermilk (except for the name!). As for health benefits, buttermilk’s Ph level makes it particularly helpful in reducing inflammation and redness.
Sevillano Extra Virgin Olive Oil
Look to the Lavender Sugar Scrub for a dose of this amazing olive oil from California’s Central Valley. It is rich in Vitamin E, a potent antioxidant, as well as oleic and palmitic fatty acids. Squalene (a natural moisturizer) and phytosterols (a natural plant steroid perfect for dry skin) add extra punch. Exfoliate away!
Treat yourself – or a loved one – to the all natural healing power of one or more of these Napa Valley Bath bath and body products. And peruse this site for fun do-it-yourself recipes!
Posted on March 16, 2010 - by Leslie Billera
Expert Voice: Laura Klein, Green Lifestyle Expert
At Napa Valley Bath, we celebrate body, mind and soul every day. In our ‘Expert Voice’ series, we’ll get insights and updates from those who are doing the same.
Meet Laura Klein, a green living authority and founder of OrganicAuthority.com and Laura Klein’s Green Club. Laura has devoted her life to communicating how living a green lifestyle is healthier for you – and for the planet.
Pesky Parabens Everywhere
“Unfortunately, there are tons of toxic ingredients in our personal care products,” says Laura, “but I always zero in on paraben preservatives since they’re so rampant.”
Parabens are found in most cosmetic and beauty care products. Look for them as methyl-, propyl-, butyl- and ethyl-paraben on ingredient lists. They’ve been linked to cancer as well as infertility, birth defects and developmental delays in children.
“The repetitive, every day use of parabens is where the danger lies,” Laura says. And with women using 12 personal care products a day on average, exposure adds up fast.
Without further ado, here are some of Laura’s paraben-free, DIY recipes, courtesy of LauraKleinGreenClub.com. Try them out, and let us know what you think!
Laura Klein’s Green Goodness Deep Exfoliating Foot Scrub
Use this quick and easy recipe to revitalize tired feet and scrub away dead skin cells.
Healing Ingredients:
1 cup of sea salt
½ cup of extra virgin cold pressed olive oil
10-15 drops of your favorite essential oil
Additional Tools:
A wide-mouth glass jar
Wash cloth (preferably organic cotton)
How To:
Mix the salt and olive oil in your container. Sprinkle in your essential oil. Stir to combine.
Place a towel underneath your feet and sit down. Apply the scrub to your feet using an organic cotton washcloth. Gently exfoliate callus-prone heels and toes using light circular motions.
For a softer scrub for those of you who don’t have heavily calloused feet, replace the salt with cornmeal and/or baking soda.
Laura Klein’s Green Goodness Organic Oatmeal Mask
Oatmeal calms and softens skin. A natural anti-inflammatory, it creates a thin moisture retaining layer on the surface of the skin and acts as a super gentle exfoliant.
Healing Ingredients:
2 tablespoons dry, organic oatmeal (rolled, not instant)
2 teaspoons honey
1 egg white
How To:
An oatmeal mask is ideal for a tub soak. Combine ingredients in a small bowl. Mix into a thick paste. Apply to cleansed skin. Relax for 15 minutes. Rinse with warm water. Follow with your favorite all natural moisturizer.
Posted on March 13, 2010 - by Leslie Billera
Cooking with Lavender
We’ve waxed on about the soothing, healing power of lavender in your bath, on your skin and as stress-reliving aromatherapy
It’s time to talk about spreading the lavender love around your kitchen. Read on for recipes ranging from Peppered Lavender Beef to Lavender Chocolate Bars to a yummy Lavender Syrup!
Lavender: An Incredible, Edible Flower
Cooking with edible flowers goes back as far as Roman times. Lavender provides a sweet, floral flavor, with lemon and citrus notes. Thanks to its strong scent and flavor, a little goes a long way. Choose organic lavender flowers – they are the safest, healthiest way to cook with lavender.
Lavender: Savory and Sweet
There’s a bouquet of ways that lavender contributes to culinary delights.
On the savory side, lavender adds delicate flavor to pastries, meats, beverages and more. The secret to success when using edible flowers is to keep the dish simple – don’t use too many other flavors that will overpower the delicate taste of the flower. Here are some top tips for savory success with lavender;
- Substitute lavender in place of rosemary in any recipe.
- Bake scones or shortbread and infuse the cream with dried lavender flowers or press the flowers through a sieve with the flour
- Go all out: try making Peppered Lavender Beef using Organic Lavender Flowers– and let us know how it turns out!
Not only is lavender an interesting ingredient in sweets, it adds a colorful visual accent. For lavender’s sweet side, you can…
- Sprinkle lavender in a glass of champagne for a sweet flavor and gorgeous garnish
- Bake it into sweets, like this Lavender Chocolate Bar recipe. This recipe also makes an unusual gift idea!
- Make a syrup with dried lavender flowers and use it to sweeten limeade, lemonade or iced tea, or pour over berries, warm cake, pancakes ice cream and more!
Lovely Lavender Syrup:
- 1/3 cup plus 1/2 cup sugar
- 1 teaspoon finely grated lemon peel
- 1/2 cup water
- 2 tablespoons honey
- 2 teaspoons dried lavender blossoms
Mash 1/3 cup sugar and lemon peel in small bowl to blend well. (Lemon sugar can be made 3 days ahead. Cover and store at room temperature.)
Bring 1/2 cup sugar, 1/2 cup water, honey, and lavender to boil in heavy small saucepan over medium-high heat, stirring until sugar dissolves. Reduce heat to medium and simmer until lavender flavor is pronounced, about 3 minutes. Strain syrup into small bowl. (Can be made 1 day ahead. Cover and let stand at room temperature. Rewarm syrup before continuing.)
Recipe via Epicurious.com
Please report back if you try any of these recipes and your fellow lavender enthusiasts know how it went!
Posted on December 8, 2009 - by Leslie Billera
Holiday Gift Giving: 2 DIY Perfume Recipes
I saw a White Diamonds perfume commercial on TV the other day – featuring a 1992 air-brushed Liz Taylor – and I thought I’d been sucked into a time travel vortex.
In addition to the post-collegiate flashback (in which ‘I’m Too Sexy for My Shirt’ topped the charts), the dated perfume commercial reflects the sea change I’ve undergone when it comes to the simple term ‘fragrance.’
A typical perfume contains a mixture of between 50 and 100 fragrance chemicals including, but not limited to:
- Coal tar distillates
- Petroleum distillates
- Benzene derivatives
- Aldehydes
- Phenols
- Phthalates (banned in cosmetics in the European Union since 2003 – see more in the ‘jargon alert,’ below )
Today, science makes it possible to dissect any natural scent and recreate it using synthetic fragrances. Smelling machines, or ‘electronic noses’ use chemical sensors to produce a fingerprint of any scent. 1
Doesn’t your special someone deserve something a bit more personal this holiday?
Try your hand at either one of these all-natural elixirs, and let us know how they turn out!
DIY Perfume
by Heidi Hill via www.MNN.com
Basic supplies for making perfume:
- 1 1/2 cups chopped flowers (we recommend lavender of course!)
- Cheesecloth
- Medium-size bowl with lid
- 2 cups distilled water
- Small saucepan
- Washed and sterilized vanilla extract bottle, or another small colored bottle with a lid or an airtight stopper
Instructions for making perfume:
1. Wash the flower petals. Gently clean off any dirt and sediment with water.
2. Soak the flowers. Put cheesecloth inside a bowl with edges overlapping the bowl. Put the flowers into the cheesecloth-lined bowl and pour the water over them, covering the flowers. Cover the bowl with the lid and let the flowers soak overnight.
3. Heat the flower-scented water. The next day, remove the lid from the bowl and gently bring the four corners of the cheesecloth together, lifting the flower pouch out of the water. Squeeze the pouch over a small saucepan, extracting the flower-scented water. Simmer over low heat until you have about a teaspoon of liquid.
4. Bottle the perfume. Pour the cooled water into the bottle and cap it. The perfume will last for up to a month if stored in a cool, dark place.
Green Eau de Toilette
by Julie Gabriel, The Green Beauty Guide
Basic Eau de Toilette Supplies
- 1 ounce vodka
- 4-10 drops essential oil of your choice
- 2 tablespoons distilled water
Instructions for making Eau de Toilette:
1. Pour the vodka into a small glass measuring cup (that has a spout) and add the essential oil, stirring slowly until the oil is fully mixed in. Pour mixture into a small, dark, lidded bottle and leave in a dark place (such as a closet) for two days so that the oil can fully blend with the vodka.
2. Slowly add the distilled water, shaking well. Again, let the mixture sit for two days (or more I you want a more potent mix). Now the perfume is ready. If you like, you can transfer it into a pretty spray bottle.
Homemade scents educate the gift recipient on why we can’t always trust what’s in our bath and beauty products. Plus, they earn serious brownie points for being hand-crafted. And most importantly, homemade scents are the healthiest way to smell great – naturally!
Top either DIY scent with a coupon for a relaxing Lavender Oil Massage, and you’ll win the award for best holiday gift, hands-down.
1 The Green Beauty Guide, Julie Gabriel
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Jargon Alert: Phthalates
Phthalates (pronounced ˈtha-ˌlāt) are found in perfume, soap, shampoo, nail polish, hair spray, mascara and more. Listed in ingredient labels as dibutylphthalate, DPB, DEHP, DHP. Phthalates are not listed when used in fragrance. May cause developmental and reproductive problems. It is used to make materials more pliable, prevent cracking, and retain scents by ‘fixing’ perfumes to reduce evaporation
Posted on April 24, 2009 - by napavalleybath
Ricotta Fritta (Fried Ricotta)
Elizabetta’s was a nice respite from the rain…..we bid our usual ciaos and I announced my hope for the evening…..I wanted to make Ricotta Fritta (Fried Ricotta). I had found a recipe as I always do but SO look forward to Elizabetta’s spin. Today, she had a perplexed look and said ah yes….we make this in Tuscany…..but I don’t make too much…and then she went and grabbed a worn beautiful cookbook and began to explain how this chef is one of the best in Tuscany and he shops at her store every day…..and yes, he has the recipe…..
As I looked over her shoulder, she translated for me….and after we went through it all….she thought twice…I need to get a piece of paper….she looked everywhere on her desk and finally discovered a small tablet underneath some books…she tore a piece off and then went through the same routine with a pen. Now armed with pen and paper, we went back through it again. It was very different then the recipe I had found…
First you make the sauce…with flour, water, a bit of oil and two eggs. I noticed the recipe didn’t have any measurements…but how do I know how much flour? She looked at me in the eyes…perhaps with a bit of astonishment…she truly had a novice on her hands….ok….she said….you are making a sauce….you want it to look and feel like a sauce…that would cover the ricotta….that you could dip the ricotta in….so just do it that way….if it is too thick add more water….too thin add more flour….I must have looked a bit afraid as she then said…..ok about this much of flour….and held her thumb and finger apart so wide….and this much water…and opened them wider….and a splash of oil and the 2 eggas….I love the way she says eggs….eg gas. Ok…I can do this!
She then went on to tell me how to make the ricotta…take the ricotta…I give to you exact amount you need…and add two eggs…and 100 oz. of parmesan cheese….ut oh….how much is 100 oz. I asked…not much she said…and then proceeded to pick up a piece of parmesan and show me about how much. Mix it all together and finish it with salt.
Take a spoonful of the Ricotta mixture and dip it in the sauce…then place it in a pan with olive oil…don’t let them touch….and fry for a few minutes…should be brown on the outside and creamy ricotta in the middle. Serve them hot….
As I walked out of Elizabetta’s that day, I couldn’t help but have a new feel for cooking….she was teaching me the “feel”….I never knew it had a “feel”. Cooking is a lot of common sense…it can be a bit natural if you can cast the fear of failure aside….and I have failed….ask the girls about the ricotta and spinach canneloni I tried….we ended up having cornflakes for dinner…ha….but I have succeeded too…like the ricotta fritta…it was a HUGE success…the kids loved it….they loved that I was cooking and serving them right off the stove (of course I wasn’t sitting down)….and they talked about the look, texture and goodness…what it reminded them of….a food memory in our own kitchen! They begged me to stop as I believe the recipe was for a cocktail party for 20 but I fried down to the last drop….we pulled them out of the frig the next day for lunch…along with the sundried tomatoes and extra virgin olive oil….and they were just as fabulous.
MY INGREDIENTS LIST AND DIRECTIONS ….. AND A LITTLE BIT OF RICOTTA FRITTA!
Posted on April 9, 2009 - by napavalleybath
Minestrone Zuppa
I always thought that minestrone would be too much to attempt….way too many ingredients. But…after many requests….I decided to attempt it…..when I began to tell my grocer what I needed he immediately knew I was making zuppa….so he began to pick out my ingredients even before I could say and then added some that I didn’t know that I needed….so here is goes.
Ingredients
- 7 oz. fagioli beans
- 2 small red onions
- 2 carrots, chopped
- 2 stalks for celery, chopped
- 1 cup red wine
- 1/2 head of fennel, chopped
- 3 cloves of garlic, peeled and chopped
- small bunch of fresh basil
- 2 400g cans of plum tomatoes
- 2 small zucchini, sliced
- 7 oz. spinach…washed and sliced
- 1 pint of broth…we use vegetable
- Parmesan cheese
- Freshly ground pepper
- 2 oz. pasta
- Organic Grey Sea Salt
- St. Helena Olive Oil Co. Tuscan Extra Virgin Olive Oil
Instructions
Heat up a good amount of the extra virgin olive oil in a saucepan and add the chopped onions, carrots, celery, fennel, garlic and the finely sliced basil STALKS. Cook on low heat with the lid a jar for about 20 minutes until soft. Add the tomatores, zucchini and red wine and simmer gently for 15 minutes or so. Add the spinach, stock and beans. Add the pasta and continue to simmer until pasta is cooked. Season with salt and pepper and serve with a drizzle of olive oil over the top. Let everyone add their own portion of parmesan cheese.
Observations
I was amazed at how easy this was and how delicious it turned out! I really didn’t measure much…just used common sense and all turned out well.
Posted on March 19, 2009 - by napavalleybath
FARRO/EMMER
Emmer, an ancient hulled wheat, was one of the first cereals ever domesticated in the Fertile Crescent. Emmer grain, holds the characteristics of two wild wheats (including wild Einkorn) and is known to have been the primary wheat grown in Asia, Africa and Europe through the first 5000 years of recorded agriculture. It served as the standard daily ration of the Roman legions. But over the centuries, emmer was gradually abandoned in favor of hulless varieties of durum wheat. By the beginning of the 20th century, higher-yielding wheat strains had replaced emmer almost everywhere, except in parts of Europe and Ethiopia.
Emmer is known as farro or grano farro in Europe and is staging a comeback as a gourmet specialty as both a whole grain and flour. Semolina flour made from emmer is still used today for special soups and other dishes in Tuscany and Umbria, and farro is thought by some aficionados to make the best pastas and artesian breads. Emmer is a delicate long grain with an exceptional full bodied taste.
Emmer appeals to cooks hunting for new tastes and textures and nutrition. It provides a vital alternative to people who suffer from allergies to more common hybridized grains, and it supplies a different range of nutrients than other wheats, corn or rice. It ranges from 13-16% protein and digests quickly. It can be used independently as a whole grain in a pilaf, hot cereal, or the feature in a salad. It is custom milled or cracked to meet your baking and pasta needs.
Posted on March 19, 2009 - by napavalleybath
A Spin from Jamie Olivers – Insalata di Farro con Verdure al Forno
I wasn’t planning on offering you this but I opened to a page in Jamie Oliver’s cookbook….”Jamie’s Italy”…and it came to his Farro recipe. Okay…I held off for 2 1/2 months but just had to purchase his Italian cookbook….at first I wouldn’t allow myself to buy a cookbook from a chap from London…while I had all the resources of Italian cooking at my fingertips….but I was weak yesterday….and I love J Oliver….and the colors and pictures in the book were so captivating….and then the recipe….I caved in. But….lucky you….it was because of this recipe that I’m going to introduce a product that until today was only available to our Club Members…..Organic Farro!
Ingredients
- 14 oz. Farro
- 3 yellow zucchini, halved lengthwise and deseeded
- 2 green zucchini, halved lengthwise and deseeded
- 2 bulbs of fennel, trimmed and thickly sliced, herby tops reserved
- 1 red onion
- 2 red peppers, halved, deseeded and cut into chunks
- 2 eggplants, cut into chunks
- 4 cloves of garlic, peeled
- St. Helena Olive Oil Co. Sparkling Wine Vinegar
- St. Helena Olive Oil Co. Tuscan Extra Virgin Olive Oil
- Organic Grey Sea Salt
- Freshly Ground Pepper
- A bunch of fresh herbs…flat leaf parsley, basil, mint, oregano
- A squeeze of lemon juice
Instructions
Preheat the oven to 400F. Soak the farro in cold water for 20 minutes, then drain. Slice the zucchini across into chunky half-moons and put them into a large roasting tray. Add the remaining vegetables and the garlic cloves and toss together with a good dose of Extra Virgin Olive Oil. Season well with sea salt and freshly ground pepper. Try to spread the vegetables into one layer, as they’ll roast better this way. Roast in a preheated oven for 30 – 40 minutes, removing the trays and carefully shaking them now and then until the vegetables are cooked through and crisp around the edges. Sprinkle a little vinegar over the vegetables as soon as they come out of the oven and set aside to cool. When cool, tip on to a large chopping board, add the fresh herbs and chop finely.
Place the farro in a large saucepan, cover with fresh cold water and bring to the boil. Simmer for 20 minutes, or until tender, and drain well. Dress with Extra Virgin Olive Oil and the lemon juice, season with sea salt and pepper, and toss with the roasted herby vegetables. Scatter over the reserved fennel tops and serve.
Observations
Can’t wait to try this soon…sounds amazing!!
Posted on March 12, 2009 - by napavalleybath
Risotto agli asparagi (Risotto with asparagus)
I used some saffron that I bought from a local organic farm…I’m going to try to get enough for our next club shipment…was surprised to find it locally!
Ingredients
- 2 lbs medium size asparagus
- Marjoram – 2 tablespoons
- 2 french shallots – peeled
- 1 lb of risotto rice
- 1 cup white wine
- 1 teaspoon saffron threads dissolved in a little warm water
- A mild light cream cheese – 6 oz. – we use robiola cheese
- 1 cup grated pecorino cheese
- Parmesan Cheese
- Organic Grey Sea Salt
- St. Helena Olive Oil Co. Tuscan Extra Virgin Olive Oil
Instructions
Observations
I love Kaelin’s vegetable risotto but this is also a nice dish to showcase fresh asparagus….I have found the ladeling is much easier with a glass of vino in the other hand!
Posted on March 12, 2009 - by napavalleybath
Crostini con asparagi (Crostini with asparagus)
Ah..the sighs of spring…a little sunshine…crisp, fresh air…..and the first signs of violets….and…asparagus!
Ingredients
- A bundle of asparagus – thin stemmed
- 4 eggs
- Milk
- Parmesan Cheese
- Country style bread
- Organic Grey Sea Salt
- St. Helena Olive Oil Co. Tuscan Extra Virgin Olive Oil
Instructions
Observations
We have become hooked on crostini….which is just a slice of bread (or polenta) with a topping. The enoteca around the corner offers the most amazing crostinis that I have ever tasted! They are a great appetizer or first course…and so simple….but remember…it’s all about the ingredients!
“Beauty is Not Caused. It Is.” –E.Dickinson–
Welcome. This is the voice of our latest creation, napa valley bath. Inspired by the organic lavender grown in the Napa Valley and a six month hiatus in Florence, Italy, we created a bath and body line that is good for you...corpo, mente e anima. We aim to inform...inspire...and provide you with products that allow you to simply soak it all in.....
Pace.
Peggy O'KellyFlickr Photos
