Looking for a crisp, crunchy snack? Celery is more than just the perfect accompaniment to the wings you have been enjoying this March Madness. Relive your favorite childhood snack, ants on a log, and enjoy some celery this week!
- Celery is a great source of antioxidants. Celery not only contains vitamin C, beta carotene, and flavonoids, but also an additional 12 kinds of antioxidants in a single stalk
- Both celery and celery seeds have around 25 anti-inflammatory compounds that protect against inflammation, arthritis, and osteoporosis
- Celery offers many benefits to the stomach: decreases stomach ulcers, improves the lining of the stomach, high in fiber which keeps a healthy digestive tract
Recipes:
Celery Stir Fry (littlebitsofjoy.com)
- 8 ounces Celery, washed well and cut on the bias or cubed
- 4 ounces of your favorite protein
- 4 ounces cooked rice, quinoa, millet, ect
- 2 cloves Garlic, minced
- drizzle of low-sodium Tamari or Soy Sauce
- pinch Salt
- Black Sesame Seeds and Chili Flakes, optional
First, warm a skillet over medium high heat. Add in a drizzle of sesame oil and the sliced garlic. Add in the salt and sauté just until aromatic, being careful not to burn.
Next, add in the celery, and about 1 tablespoon or two of water. You can either sauté until the celery is done, or top with a lid and cook it that way.
Lastly, add in the tofu and stir to heat. Sprinkle some sesame seeds and chili flakes on top, if using. Serve with rice, optional.
Simple Celery Soup (feastingathome.com)
- 2 tablespoons Olive Oil
- 1 Onion, diced
- 4 fat Garlic Cloves, roughly chopped
- 6 cups Celery, sliced thin
- 2 cups Potatoes, sliced into 1/2 inch rounds
- 4 cups Veggie or Chicken Broth
- 1 cup Water1 Bay Leaf
- 1 teaspoon Salt
- 1/2 teaspoon Pepper
- 1/8-1/4 teaspoon Cayenne
- 1/4 cup fresh Dill
- 1/2 cup fresh Parsley
- 1/2 cup Sour Cream or Plain Yogurt
- Garnish: Crispy Celery Leaves, Nigella Seeds, Hemp Seeds (all optional)
- Heat the oil in a big pot over medium-high heat and add the onion, stirring occasionally, letting the onions get golden, about 5 minutes.
- Add the garlic and stir 1-2 minutes, until fragrant.
- Add the celery, potatoes, broth, water, bay leaf, salt, pepper, and cayenne. The liquid should just cover the veggies ( if not, add a little more water). Cover, bring to a rolling boil, turn heat down and simmer gently until potatoes are tender, about 10 minutes.
- Turn heat off, remove bay leaf and add the fresh herbs and just wilt them (don’t cook herbs or you lose the vibrant color!)
- Using an immersion blender blend until very silky smooth – OR if using a regular blender, let cool before blending in smaller batches. ( If blending warm soup, fill blender no more than halfway full, cover tightly with a lid and kitchen towel, holding it down firmly, when you start the motor (on the lowest setting, working up gradually) to prevent a blender “explosion”).
- Blend well, a full minute, until herbs are fully blended, creating a vibrant colored soup. For extra “green” color, add a handful of raw baby spinach if you like, or more fresh parsley.
- Place it back in the same pot over low heat. Stir in your choice of sour cream, or any of the other options. Gently heat, careful to not over-simmer, or you may lose the lovely vibrant color.
- To make the crispy celery leaves, heat a generous amount of olive oil in a small skillet over medium heat. Wait until the oil is hot. Fry a “tester” celery leaf for 10-20 seconds on each side. Set on a paper towel. If it is crisp, continue on. Adding a few at a time, not overly crowding. If not crisp, fry them a little longer. You want about 3-5 leaves per serving bowl. In the same oil, you could fry the nigella seeds until you just begin to hear popping. Turn heat off. Arrange the crispy celery leaves in a crescent shape. Spoon a little of the nigella seeds along with a little oil in the same shape. Sprinkle with hemp seeds if you like.
Creamy Celery Casserole (spendwithpennies.com)
- 1/3 cup Onion, finely diced
- 4 cups sliced Celery
- 1 cup sliced Mushrooms
- 1/4 teaspoon Poultry Seasoning
- 8 ounces Sliced Water Chestnuts
- 10.5 ounces Cream of Celery Soup
- 1 tablespoon Melted Butter, for topping
- 4 tablespoons Bread Crumbs, for topping
Preheat oven to 375°F. Combine topping ingredients and set aside.
Cook onion in butter in a large skillet over medium heat. Add celery, mushrooms, and seasoning and cook an additional 5-7 minutes or until tender crisp. Stir in water chestnuts and soup.
Place in a 1 ½ qt casserole dish and top with prepared topping.
Bake 20-22 minutes or until browned and bubbly.
