Crunchy Celery

Keeping in line with my Resolution to stick to a healthy diet in 2008 I realized I must add celery to it. Celery was originally used as a medicine and became popular as a food item in the Middle Ages. Nowadays people use it for both purposes.

Celery contains an excellent amount of vitamins C and K. It also contains good levels of vitamins A, B1, B2 and B6, folate, potassium, fiber, manganese, calcium, magnesium, tryptopan, phosphorus and iron. It is one of the richest sources of organic sodium.

Health wise celery is said to be useful in the treatment of arthritis due to its high sodium content, drinking the juice regularly prevents kidney and gallstone formation and as a diuretic it is useful aginst fluid retention and when detoxing, to flush the toxins. Celery juice when combined with carrot juice is beneficial in the treatment of nervous conditions, insomnia and blood disorders. On top of this, celery has compounds called Coumarins which help prevent free radicals from damaging cells and Pthalides which help reduce blood pressure. Certainly a useful vegetable to add to a healthy diet.

NOTE: Those on low sodium diets should use celery sparingly.

When purchasing celery make sure that the stalks are crisp and the plant is compact. The leaves should be bright to darker green in color with no yellow or brown patches on them. If not using on the same day of purchase celery can be stored in the fridge for a few days in a dry, sealed container.

Celery is an excellent addition to soups, stews, salads and stir frys but for quick energy boost add celery when juicing your vegetables. Always buy organic celery when available. Celery seeds are also available and a tasty addition to many recipes.

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Spinach-Cucumber-Celery Juice
From Martha Stewart Living

Juice for one serving:
2 cups packed organic spinach (4 ounces)
1 organic cucumber
1 organic celery stalk

To combine several fruits and vegetables, alternate between soft pieces and hard ones. Finish with the latter to push through anything that's stuck.


Lymphatic Lift Juice
From Happy Juicer (visit the website for some excellent juice recipes)

Juice for one serving:
1/2 medium fresh organic beetroot (not pickled or tinned)
1 organic apple
1 organic pear
2 small organic carrots
2 sticks organic celery

(Recipe by Penny - a Happy Juicer reader who has used this recipe to successfully treat her Lymphoedema. For more info go HERE )


Tofu Salad Sandwich
From the Vegetarian Times
Enjoy this tofu spread as is, or add a personal touch.....capers, chopped onion, other fresh herbs, bell pepper or olives.

1lb/500gms firm low-fat tofu, well drained
1/2 cup soy mayonnaise
2 tsp Dijon mustard
1/4 tsp chopped garlic
1/8 tsp turmeric
1 tbsp chopped fresh parsley
1 tsp chopped fresh tarragon or 1/4 tsp dried
Salt and ground black pepper to taste
1/2 cup diced celery
2 tbsps finely chopped scallions
8 slices whole-wheat bread
2 large carrots, grated (1 1/4 cups)
1 cup sprouts, such as clover or alfalfa

Put tofu into medium bowl. Using your hands, crumble until texture resembles mashed eggs. Add mayonnaise and stir to blend. Stir in mustard, garlic, turmeric, parsley, tarragon, salt and pepper. Then stir in celery and scallions until blended. On work surface, place 4 slices of bread. On each slice, layer tofu salad, carrots and sprouts. Top with remaining bread, cut sandwiches in half and serve. 4 Servings.


Black Bean and Salsa Salad

1 can sweet corn, drained
1 can black beans, drained (or chick peas)
1 cup chopped celery
1/2 cup chopped salad onions or spring onions
1/2 cup chopped fresh coriander (cilantro)
1/2 cup of salsa
2 tbsps cider vinegar

Mix salsa and vinegar, then combine all ingredients. Toss well, chill and then serve.


And for those in the middle of Winter there is nothing to beat the great Vegan soup recipes, like the one below, at the Cat-Tea Corner website.

Cream of Celery Soup

1 tsp light oil (peanut, sunflower, etc.)
1 small onion, chopped (about 1/2 cup)
2 medium cloves garlic, pressed or finely minced
4 cups celery, coarsely chopped
2 cups vegetable stock or bouillon
1 large sprig fresh dill, or 1/4 tsp dried dill weed
1 cup plain soy milk
salt and pepper to taste
additional dill for garnish (optional)

Heat the oil in a large, heavy saucepan over medium heat. Add the onion, garlic, and celery, and sauté for about five minutes, or until onion begins to soften; be careful not to burn the garlic. Pour in the stock, lower the heat, and simmer until all vegetables are soft, about fifteen minutes. Remove from heat, cool slightly, and pour into a blender. Blend until creamy. Return the soup to the pot and stir in the dill, soymilk, and seasonings. Heat through, stirring occasionally, but do not boil. Serve hot or chilled, optionally with chopped fresh dill to garnish. About 8 servings
(Recipe copyrighted - Posted by kind permission of Cat-Tea corner.)

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