Not exact matches
I have one week
left on a 28 days only juice (Super Juice Me one from Mr J Vale) and I'm feeling fabulous, every morning starts with either a shot of ginger and apple, or
celery and cucumber, so this one I'll definitely try too.
for the lentils: a few tablespoons of olive oil 2 carrots, diced 2
celery stalks, diced 1/2 onion, diced 2 - 3 cloves of garlic, minced 2 cups of black lentils, rinsed 3 - 4 cups (plus you might need another cup or two) of homemade vegetable broth (optional - you may want to add a bay
leaf, or a sprig of rosemary, depending
on how flavorful your broth is)
Add the broth,
celery soup, rosemary and bay
leaves to the slow cooker, stir, cover and cook
on low for 6 - 7 hours.
I stumbled
on a bunch of heirloom
celery this time around with endless
leaves, but this is atypical.
Umm... yum, yum, yum, yum, yum!I'm going to
leave out the
celery because it's the one food I abhor... but otherwise, I am so
on board with this!
And bonus - it is also very rich in vitamin C providing protection against inflammatory arthritis And if you are going to be munching
on carrot sticks, slices of cucumber,
celery,
leaves of all sorts - how about some cilantro pesto?
homemade stock: 1 - 2 kosher chicken carcasses, depending
on how big they are 3 large carrots, washed, tips trimmed and rough chopped 3 stalks of
celery, washed and rough chopped 6 lemongrass stalks, trimmed and slightly bruised 2 ″ knob of ginger, slightly smashed 3 - 4 garlic gloves, whole but slightly smashed handful of kefir lime
leaves 1 small - medium onion, quartered 3 - 4 red thai chilis, whole and scored palm - full of whole black peppercorns water
Directions: Pull all the
celery leaves (green and yellow) from the stalks, wash and dry / Place
on baking sheet and bake in 350 oven for 5 - 7 minutes / Let
leaves dry
on pan, then crumble into small pieces, discarding any that aren't completely dry / Mix with an equal amount of sea salt — mine was about 2 teaspoons of each,
leaves and salt.
ingredients STUFFED TURKEY: 1 turkey breast half (skin -
on, boned and butterflied) 1/4 cup olive oil (plus 2 tablespoons, divided) 1/2 pound sweet Italian sausage (removed from casing) 4 onion (peeled, 1 diced, 3 thinly sliced) 2 ribs
celery (thinly sliced) 1 pound shiitake mushrooms (thinly sliced) 1 cups bread crumbs (TK type not specified) 1 cup Parmigiano Reggiano (freshly grated) 2 eggs 1/4 teaspoon nutmeg (freshly grated) 2 tablespoons rosemary
leaves (finely chopped) 2 tablespoons sage
leaves (finely chopped) 2 cups dry white wine (divided) Kosher salt and freshly ground black pepper (to taste) FRISEE AND SHIITAKE SALAD WITH BLOOD ORANGE: 4 blood oranges (2 segmented, 2 juiced and zested, juices reserved) 2 teaspoons Dijon mustard 1/4 cup olive oil 1/2 pound shiitake mushrooms (very thinly sliced) 2 heads frisee (cored) 1/2 cup parsley (chopped) Kosher salt and freshly ground pepper (to taste)
ingredients TURKEY CHILI: 1 tablespoon canola oil 1 yellow onion, diced 1 red bell pepper, diced Kosher salt 4 garlic cloves, thinly sliced 1/4 cup chili powder 1 teaspoon ground cumin 1/4 teaspoon cayenne pepper 2 tablespoons tomato paste 1 pound ground turkey 1 (28 - ounce) can plum tomatoes 3 cups chicken stock (recipe below) or low - sodium store - bought chicken stock, plus more as needed 1 tablespoon unsweetened cocoa powder 1 and 1/2 cups cooked white beans, or 1 (12 - ounce) can, drained and rinsed 1 and 1/2 cups cooked kidney beans, or 1 (12 - ounce) can, drained and rinsed CHICKEN STOCK: 4 Spanish onions, halved 4 large carrots, peeled and coarsely chopped 2
celery stalks, cut into large dice 5 garlic cloves 5 pounds chicken bones 1 tablespoon whole black peppercorns 2 bay
leaves 6 fresh thyme sprigs 15 fresh parsley stems TO ASSEMBLE: 1 (12 - ounce) bag tortilla chips 1 and 1/2 cups cheddar cheese (grated, to serve) 1 cup sour cream (to serve) 1 recipe Fast Guacamole (to serve, recipe below) 1/2 cup scallions (root end removed, thinly sliced
on the bias) pickled jalapenos (to serve, recipe below) FAST GUACAMOLE: 4 ripe avocados 1/4 cup lime juice (2 - 3 limes) 1/4 cup cilantro
leaves, chopped 1/4 cup red onion, diced 1/4 teaspoon Kosher salt 1/4 teaspoon cayenne PICKLED JALAPEÑOS: 6 jalapenos (sliced into 1 / 4 - inch rounds) 2 cups white vinegar 1 teaspoon granulated sugar 1/2 teaspoon red chili flakes 8 - 10 black peppercorns 1 teaspoon coriander seeds 1 teaspoon Kosher salt
Ingredients Oil 8 skin -
on, bone - in chicken thighs Salt 1 large onion chopped 4 cloves garlic, minced 3 small carrots, finely diced 2 stalks
celery, finely diced 1 red pepper, diced 1 green pepper, diced 1 jalapeño pepper, seeds removed, minced 1 1/2 teaspoons turmeric 2 teaspoons sweet paprika 1 teaspoon ground cumin 2 cups long - grain white rice 1/2 bunch kale, stem removed,
leaves cut into ribbons and rubbed with salt (I like lacinato, but use whatever you like) 1 cup frozen peas,
left to defrost
on the counter while you make the rest of the meal 2 tablespoons chopped cilantro Juice of half a lemon, plus lemon wedges for garnish
chicken, quartered, skinned, and most of the fat removed (I used a combination of chicken thighs and drumsticks; I
left the skin
on and removed it after cooking the stew) * 1 tablespoon sea salt for seasoning, plus extra to taste * 2 - 3 quarts chicken stock (I used homemade turkey stock) * 2 bay
leaves * 2 large
celery stalks * 2 lbs.
4 red onions (peeled and quartered) 4 - 6 carrots (purple are preferred but orange are fine) 4 - 6 stalks of
celery (
leaves on) 2 - 4 cobs of corn (optional) 1
celery root (scrubbed and quartered) 1 rutabaga (scrubbed and quartered) 1 purple turnip (scrubbed and quartered) 1 fennel bulb (washed and quartered) 2 leeks, split and washed 2...
Fish heads and carcasses — about 1 pound for a small batch of stock 1 onion, coarsely chopped (I
left the skin
on) Additional vegetables such as carrot or
celery 1 - 2 cloves garlic Several sprigs parsley Splash of vinegar Cold filtered water (2 - 3 quarts)
2 tablespoons olive oil 6 garlic cloves, minced 1 teaspoon thyme 2 bay
leaves 1/2 teaspoon marjoram 1 teaspoon rosemary 3/4 cups vegan, dry red wine (i.e. Frey Table Red) 1-1/2 cups carrots, peeled and sliced
on an angle 3/4 cup
celery, cleaned and sliced 1 cup potatoes, cubed 1 cup tomatoes, diced 1 cup prepared seitan, cut into bite - size pieces 2 tablespoons molasses 1 tablespoons Dijon mustard 1-1/2 cups cooked kidney beans 1-1/2 cups cooked navy beans Sea salt and pepper to taste 4 - 5 russet potatoes, peeled, cubed and cooked Unflavored soymilk (try Eden Soy original)
Garnish with a
celery leaf laid flat
on the ice cube.
4 tablespoons unsalted butter, divided 1 1/2 pounds shells -
on shrimp, peeled and deveined (shells reserved for stock) 1 large sweet onion, diced 1 medium carrot, diced 1 rib
celery, diced 1/4 cup brandy or white wine 1 tablespoon tomato paste 2 plum or roma tomatoes, skins removed, chopped 1/2 cup uncooked rice (basmati is nice) 3 sprigs of fresh thyme,
leaves only
2 teaspoons sunflower oil 1/2 teaspoon toasted sesame oil 1 tablespoon plus 2 teaspoons runny honey fine grain sea salt, to taste one small bunch of cilantro (
leaves and stems), chopped 1/2 cup peanuts, toasted 1 bunch of scallions, shredded 2 cups finely shredded cabbage 1/2 cup mung bean sprouts 1/2 cup broccoli or pea sprouts 3 large stalks
celery, thinly sliced
on diagonal 2 tablespoons shoyu or soy sauce 1 tablespoon (brown) rice vinegar toasted sesame seeds, black or white
Season with salt and pepper, add the bay
leaf and dry thyme and cook
on medium until the fennel and
celery softens.
i have adjusted it a little: — 2 stalks of
celery — 1 carrot — 1 zucchini — 1/2 broccoli — power boiled black eyed beans with a powdered shitake «stock» i got from thailand — 1 sprig of the following: fresh oregano, thyme and rosemary (took the rosemary out after the onion had browned but
left the rest in)-- 2 fresh bay
leaves dried over time (they just do not compare to the packaged ones) and i will chop up kale and add just at the end, and also make some kale chips to sprinkle
on top.
I always try to find
celery with the most
leaves on, as I use everything in all recipes!!
Filling ingredients: 6 Tbsp unsalted butter 1 large onion, diced (about 1 1/4 cups) 3 carrots, thinly sliced
on the diagonal 3
celery stalks, thinly sliced
on the diagonal 1/2 cup all - purpose flour 1 1/2 cups milk 1 teaspoon chopped fresh thyme
leaves 1/4 cup dry sherry 3/4 cup green peas, frozen or fresh 2 Tbsp minced fresh parsley 2 teaspoons salt 1/2 teaspoon freshly ground black pepper
My mother in law taught me to save the
leaves of
celery and lay them out to dry for a few days
on a paper towel
on the kitchen counter.
4 large ears corn
on the cob, shucked and silk removed 2 tablespoons extra virgin olive oil 5 cloves garlic, minced 1 serrano or jalapeño pepper, minced 1 medium red onion, minced 1 1/4 cups diced
celery 1 tablespoon non-hydrogenated margarine, such and Earth Balance or Smart Balance 2 1/2 tablespoons flour (all purpose or white whole wheat) 1 3/4 pound Yukon gold potatoes, diced small 4 cups chicken - style vegetable broth 4 cups unsweetened almond milk 1 tablespoon vegan Worcestershire sauce (or regular if you're not vegan) 3 tablespoons dry sherry 1 bay
leaf 2 teaspoons fresh chopped thyme
leaves 1 teaspoon salt, more to taste Black pepper to taste Pinch smoked paprika (or substitute regular paprika) 4 - 5 dashes of Tabasco sauce 1/4 cup flat -
leaf parsley, minced 2 teaspoons lemon juice
Thinly slice 6 — 8
celery stalks (use up whatever
celery you have
left)
on a diagonal and add to bowl with fennel.
1 tablespoon olive oil 1 large yellow onion, halved lengthwise, cut in thick slices 3 large carrots, sliced 1/2 ″ thick 4
celery stalks, sliced 1/2 ″ thick
on the diagonal 8 cups turkey stock 1 bay
leaf 1 tablespoon fresh thyme or 2 teaspoons dried thyme 1 teaspoon salt, or to taste 1 teaspoon freshly ground black pepper 4 cups Swiss chard
leaves, shredded 2 cups cooked turkey meat, in large chunks
1 tablespoon olive oil 1 large yellow onion, halved lengthwise, cut in thick slices 3 large carrots, sliced 1/2 ″ thick 4
celery stalks, sliced 1/2 ″ thick
on the diagonal 8 cups turkey stock (see below) 1 bay
leaf 1 tablespoon fresh thyme or 2 teaspoons dried thyme 1 teaspoon salt, or to taste 1 teaspoon freshly ground black pepper 4 cups thickly shredded Swiss chard
leaves 2 cups cooked turkey meat, in large chunks
In addition, based
on changes in flavonoid content, we also recommend that you wait to chop up your
celery just before you are adding it to a salad or cooked dish (rather than chopping it up the night before and
leaving it stored in the refrigerator overnight).
Ingredients: Bones leftover from one roast chicken, picked clean 1 - 2 cups of vegetable scraps or whatever volume you have
on hand (onion trimmings, carrot peels,
celery leaves, potato peels, etc) or 1 quartered onion, 2 chopped carrots and 2 stalks chopped
celery 3 cloves garlic, crushed 2 Tablespoons unfiltered apple cider vinegar 2 bay
leaves
First of all, I have no idea how many calories you (or I) actually burn a day, or how many calories worth of fat you're
leaving behind in the pan, or if you undershot the guesstimation of that deli salad, or if the stick of
celery you eat is -10 or +7 calories
on your bottom line, or if you burn 287 or 314 calories weight training.
Get the bones from a chicken and add to the InstantPot with 2 - 3 carrots, 2
celery stalks, one large onion quartered with skin
on, 2 garlic cloves smashed with skin
on, a couple of bay
leaves and 1 tsp.
4 red onions (peeled and quartered) 4 - 6 carrots (purple are preferred but orange are fine) 4 - 6 stalks of
celery (
leaves on) 2 - 4 cobs of corn (optional) 1
celery root (scrubbed and quartered) 1 rutabaga (scrubbed and quartered) 1 purple turnip (scrubbed and quartered) 1 fennel bulb (washed and quartered) 2 leeks, split and washed 2...
Paul Newman Coffee w Raw Cream B — Smoothie w / beets / blueberries / whey protein / coconut flakes L --(packed) chicken breast, apple, coconut butter w cocoa powder (see my last post for recipe) D --(cooked in room
on a plug in frying pan) 2 chicken thighs, fatty broth, chopped cabbage and cauliflower w curry powder (I'd put this in a baggie before I
left home) 2
celery sticks with cauliflower hummus
If you are
on a low sugar diet or need to reduce your sugar intake, you can sub some (or all) of the carrots out for a veggie like cucumber or
celery and
leave out the pomegranate.
Be sure to
leave on the
leaves to get extra vitamins from the
celery.
1 pkg Kelp Noodles — rinsed well and softened in hot water 3 stems Bok Choy, or Nappa Cabbage, Chinese Lettuce or other Asian Salad Greens — sliced 1 Carrot — shaved or grated 1
Celery stalk — sliced 1/4 Red Pepper — diced 2 Green Onions — cut
on diagonal 2 Tbsp Cilantro — stems removed and
leaves chopped 1/4 cup Cashews Sesame seeds to garnish if desired
Depending
on its cultivar and possibly its location,
celery is used for its stalks,
leaves, or hypocotyl, as well as
celery seeds and extracts.
Ingredients: 1 cucumber, 1/2 head green kale, 3 stalks
celery, 5 romaine lettuce
leaves, 1/4 lemon (skin
on), 1 cup mixed micro-greens and 1 oz E3 Live.Pass them through your juicer, mix and enjoy!
2 red bell peppers, cored, ribbed, seeded, and cut into 1/2 - inch dice 1 orange bell pepper, cored, ribbed, seeded, and cut into 1/2 - inch dice 1 medium red onion, peeled, and chopped 4 ribs
celery, with
leaves, ends trimmed and sliced
on the diagonal 12 Calamata olives, pitted and halved 2 serrano chiles, stemmed, seeded, ribbed, and minced (use disposable gloves) grated zest of 1 large lemon small handful flat
leaf parsley,
leaves only, chopped small handful fresh mint
leaves, chopped
Spoon a dollop of Pimiento Cheese (recipe above)
on one end of each toast and garnish with an arugula or
celery leaf.
Baby greens Bok Choy Borage Basil Broccoli (
leaves and top) Brussels sprouts Cabbage (red, green, Chinese) Carrot / beet tops
Celery (
leaves are good) Chickory Collard greens Dandelion greens (and flower) Dock Endive Escarole Kale
Leaf lettuce Mustard greens Parsley (Italian or flat
leaf best) Radicchio Romaine lettuce Swiss chard (any color) Water cress Fruits and other Vegetables (Treat Foods) Depending
on the time of year, rabbits in the wild would have access to additional foods such as fruits, vegetables and flowers.