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Una Biologicals is an independent company proud to bring you Organic Beauty & Wellness products. All of our products are hand-crafted just for you.  

Because we believe that your body deserves the best that nature has to offer, we use only premium organic oils to nourish your skin and never include harsh chemicals, additives, or artificial fragrances.  Our goal is keep you Healthy & Gorgeous!


Health & Beauty Blog

This is where we can expand a little on the ideas of health & wellness.  All information is shared in the spirit of education and fun.  We hope you find a little inspiration, perhaps a new recipe, or even a new way of looking your day.  Thanks for spending a little time with an open mind.

~Namaste, Jessica

Filtering by Tag: recipes

Celebrating the Summer Solstice

Jessica Graves

What a beautiful time of year in Pennsylvania. We’ve made it through the cold, dark days, and we’re now in the season of warm sunshine, thunderstorms, lush gardens, and long days. The summer solstice, or Midsummer, is coming up on June 20th--the longest day of the year, and a day that holds spiritual significance for many. In European tradition, Midsummer was celebrated as a time to honor the sun and the abundance of plant life blooming that could be used for food and healing. For ancient Europeans, the significance of solstice and the returning of the sun’s light was so powerful that it was woven into the mystical stone monument Stonehenge. The sunrise on solstice aligns with certain stones in the monument and alights the center on this day only.

There are so many ways to celebrate this beautiful, energetic time of year! Have a bonfire, make flower crowns, and eat and drink delicious things from your garden. Below are some simple recipes to try.

Herb Honey Cookies

Adapted from


  • 1 & 3/4 cups of flour
  • ¾ C. softened butter
  • ¼ C. honey
  • ¼ brown or cane sugar
  • 1 teaspoon minced thyme
  • 1 teaspoon lavender buds
  • 1 teaspoon minced rosemary
  • 1 teaspoon minced sage
  • a few crushed cardamom seeds
  • pinch of salt


  • 3 teaspoons milk
  • 1 cup icing sugar
  • Grated lemon
  • Natural food dye
  • Combine your milk and icing sugar. Slowing add in your colouring and mix until you find the desired colour/consistency


  • Preheat Oven to 300
  • Beat flour, sugar and soft butter together until creamy.
  • Slowly drizzle in honey while beating until mixture pulls together.
  • Add minced herbs and petals, mix well through the dough.
  • Divide into four balls and chill for an hour or so.
  • Roll out and cut into round shapes. Add flour as needed.
  • Bake at 300 for 10-15 minutes.
  • Let cool.
  • Decorate using the flowers and herbs of the sun: petals of calendula, daisy, St. John’s Wort, rose, or sprigs of rosemary, thyme and sage.

Green Garden Goddess Dip

Recipe from Hearth and Home Witchery


  • 1/2 cup green onion, thinly sliced
  • 1 T. garlic, minced
  • 1 T. olive oil
  • 8 oz. spinach, triple washed, patted dry, and de-stemmed
  • 1 avocado, peeled, pitted, and diced
  • 1 cup loose parsley, washed well
  • 1/4 cup chives, sliced
  • 1 T. freshly chopped dill
  • 1 T. lime juice
  • 1/4 t. salt
  • 1/4 t. hot sauce, of choice
  • 1 - 8 oz. container plain vegan soy yogurt


In a non-stick skillet, saute the green onion and garlic in the olive oil for 2 minutes to soften. Add the spinach and continue to saute until the spinach just wilts. Remove the skillet from the heat and set aside to cool completely. Transfer the spinach mixture to a food processor. Add the remaining ingredients, except the vegan yogurt, and process for 2-3 minutes or until smooth. Add the vegan yogurt and process well to combine. Taste and add additional salt, hot sauce, or lime juice, to taste. Transfer the mixture to a glass bowl, cover, and chill for 30 minutes to allow the flavors to blend. Serve as an appetizer with raw vegetables, bread slices, crackers, or chips, or use as a condiment on sandwiches, cooked vegetables, or grains. Yield: 2 Cups

Cucumber-Aquavit Punch


Aquavit is a traditional Scandinavian spirit that is often enjoyed at Solstice.


  • 1 1/2 cup cucumber puree
  • 1 cup lemon juice
  • 1 cup simple syrup
  • 8 cups soda water
  • 1 750L bottle Krogstad Aquavit
  • Thyme
  • Lemon zest
  • Cucumber slices


  • Make your puree by blending peeled cucumbers. It should last about a week in the fridge.
  • Bring a simple syrup to a boil and add fresh thyme and lemon zest to taste. Allow this to cool and strain off the solids.
  • Combine all the ingredients in a punch bowl.
  • Skewer a thyme sprig through a cucumber wheel and place in each glass before serving.


Summer Recipes

Jessica Graves

Is everyone enjoying their summer? We sure are and you will too if you try these amazing summer recipes we've found for you!

Photo Credit: François Philipp

Photo Credit: François Philipp

Lavender Lemonade

What does everybody crave on a hot day? Lemonade! Cool down with a iced glass of lavender lemonade, a new twist on an old drink.


4 lemons

Dried lavender


To Make:

Zest and juice four lemons. Boil the zest 5 ½ cups of water, then add ½ cup of dried lavender and let simmer for 10 minutes. Strain tea and stir in ½ raw honey. Mix in the juice from the lemons, let cool, and enjoy!

Beet Salad With Ginger Dressing

Mix things up with a beet salad tossed with a tangy ginger vinaigrette. 


3 Small Beets

Extra Virgin Olive Oil

White Balsamic Vinegar

Fresh Ginger

Toasted and Chopped Pistachios

To Make: 

Preheat oven to 425˚C. Roast beets for 40-60 minutes wrapped in parchment lined foil on a baking sheet. Let cool then remove skin and cut into 3/4" wedges. Whisk olive oil, vinegar, and finely grated ginger. Season with salt and pepper then toss beets with dressing and pistachios. Bon Apetit! 

Photo Credit:  Tim Sackton

Photo Credit: Tim Sackton

Grilled Fruit with Cayenne and Sea Salt Chocolate Sauce

Spice up your summer with a cayenne and sea salt chocolate dipping sauce for your fruit. The only thing better than just fruit? Grilled fruit. The next time you light up the grill, toss on your favorite seasonal fruits and whip up this delicious chocolate sauce for a wonderfully unique dessert!


Fruit of choice (We recommend strawberries, nectarines, pineapple, and melons)


Canola oil spray

Chocolate syrup

Cayenne pepper

Sea Salt

To make:

Cube and skewer fruit and spray with canola oil on the grill for about five minutes on medium heat or until light grill marks appear. Flip and repeat on the other side.

Once you’ve finished up, squeeze a fresh lemon over your fruit.

To mix up your dipping sauce, combine one cup of chocolate syrup with ¼ teaspoon of cayenne pepper and 1 teaspoon of sea salt.

Dip and enjoy!

Time for Gratitude

Jessica Graves

Thanksgiving is just around the corner and I know a lot of you are cleaning those houses, finalizing your menus, and prepping for extended family! Holidays meant for quality family time, feasts, and gratitude can actually end up causing us more stress than joy. Hopefully a couple scrumptious vegetarian recipes can help us lighten the load from our turkey, potato, and gravy comas and a few yoga positions can help lower our anxiety levels and aid digestion.  Try this delicious and nutritious recipe from "The Hungry Girls" .

Sweet Potato, Green Bean and Smoked Paprika Salad


  • extra-virgin olive oil
  • 1 onion, finely sliced
  • 1 sweet potato, peeled and cut into thick wedges about 5 cm long
  • 2 potatoes, cut into thick wedges about 5 cm long
  • 2 garlic cloves, finely chopped
  • 2 teaspoons smoked paprika
  • salt and freshly ground black pepper
  • large handful of green beans, topped and tailed, cut in half on the diagonal
  • 3 ripe tomatoes, cut into wedges
  • handful of flat-leaf parsley, chopped
  • juice of 1/2 lemon
  • sour cream or natural yoghurt to serve (optional)


1. Preheat the oven to 400°F. Heat around 3 tablespoons of oil in an ovenproof frying pan over medium heat. Add the onion, sweet potato and potato and pan-fry for 5–10 minutes, tossing occasionally, until lightly colored.

2. Stir in the garlic, paprika, 1 teaspoon of salt and generous black pepper, coating well. Transfer the pan to the oven and roast until the vegetables are tender (around 15 minutes).

3. Meanwhile, bring a small saucepan of water to a boil. Add the beans and simmer for a few minutes, then drain.

4. Put the hot beans into a large bowl along with the tomato and parsley. Add the hot roasted vegetables, lemon juice and another good splash of oil and toss to combine. Add extra salt and pepper to taste. Serve with dollops of sour cream or natural yoghurt if desired.

The following Thanksgiving recipe is one of our favorites from Jane Sigal in "Food and Wine". It has the perfect touch of sweetness and is absolutely delectable! 

Baked Apples With Oyster Mushrooms


  • 4 baking apples (about 1/2 pound each)
  • 1/2 lemon
  • 1 tablespoon extra-virgin olive oil
  • 2 garlic cloves, finely chopped
  • 1/2 pound oyster mushrooms, sliced 1/4 inch thick
  • Salt and freshly ground pepper
  • 1/2 cup coarsely chopped mixed herbs, such as parsley, basil, tarragon and chives
  • 1/2 cup apple cider


1. Preheat the oven to 350°. Spray a small, shallow baking dish just large enough to hold the apples with vegetable oil cooking spray. Cut a thin slice off the top of each apple. Using a small spoon, scrape out the apple flesh, leaving a 1/4-inch-thick shell. Rub and moisten the apple cups with the lemon to discourage browning. Discard the skin from the apple tops and the seeds from the cores and finely chop the apple flesh.

2.Heat the olive oil in a large nonstick skillet. Add the garlic and cook until fragrant, about 1 minute. Add the chopped apple and the oyster mushrooms and season with salt and pepper. Cook the mixture over moderately high heat until the liquid evaporates, about 5 minutes. Stir in the herbs.

3.Season the apple cups with salt and pepper. Spoon the mushroom mixture into the cups, mounding it slightly. Set the apples in the prepared baking dish and pour the cider around them. Bake in the oven for 45 minutes to 1 hour, or until the apples are tender; if they begin to brown during cooking, cover them with foil. Serve hot.

Yoga for digestion:

We all know what that overstuffed feeling is like and it is not pleasant! Here are a couple yoga positions that will not only aid digestion but will help calm the mind and reduce stress at the same time. I suggest everyone take a few minutes for themselves this Thanksgiving and find a quiet corner for your stretches. 

Apanasana- knees hugged to chest

Health Magazine describes how to do it as follows: Lie down, relax and inhale, placing your hands on your knees. Exhale, and hug your knees to your chest. Rock your knees from side to side to maximize the stretch. Stay for five to ten breaths, and release your knees. Repeat this move a few more times.

Standing forward bend

Chatelaine Everyday Extraordinary explains: Make sure feet are hip-width apart and inhale to raise arms up. Lowering down, exhale and bend at the hips to come forward. Tuck chin in towards chest and lengthen head towards the floor. Bend your knees if it’s more comfortable. Hold for 5 to 7 breaths.  This will calm the nervous system and pacify adrenals in the kidneys to compress the abdominal area to aid in digestion.