Ingredients: 8 cups water 1 cup cooked Cannellini beans (leave out if you are doing the Health Reboot) 1 leek, chopped 1 yellow onion, diced 2 cups
chopped celery root or celerac (outside of root cut away, and then cubed) 1 cup chopped carrots (leave out if you are doing the Health Reboot) 1.5 cup green beans, chopped (leave out if you are doing... Read More»
Chop the celery roots into chunks about 1/2 inch in size.
Not exact matches
Lemon Grass Tomato Beef Stew Ingredients: 3 lbs beef rump roast - cut into cubes — trim off all the visible fat 1/2 garlic cloves 1 ″ ginger knob 1 ″ galangal
root Chopped onions 3 tsp curry powder 1 tsp chipotle pepper powder 3 - 4 celery stalks — diagonally chopped 1 big carrot — diagonally chopped 3 - 4 lemon grass — white part only — bruised 5 small roma tomatoes 2 Tbsp homemade apple sauce About 1 cup homemade Tomato Sauce or you can use 1 small can tomato paste 1 Tbsp Red Boat Fish Sauce 1 Tbsp coconut oil 4 cubes of frozen coconut milk (about 1/2 cup coconu
Chopped onions 3 tsp curry powder 1 tsp chipotle pepper powder 3 - 4
celery stalks — diagonally
chopped 1 big carrot — diagonally chopped 3 - 4 lemon grass — white part only — bruised 5 small roma tomatoes 2 Tbsp homemade apple sauce About 1 cup homemade Tomato Sauce or you can use 1 small can tomato paste 1 Tbsp Red Boat Fish Sauce 1 Tbsp coconut oil 4 cubes of frozen coconut milk (about 1/2 cup coconu
chopped 1 big carrot — diagonally
chopped 3 - 4 lemon grass — white part only — bruised 5 small roma tomatoes 2 Tbsp homemade apple sauce About 1 cup homemade Tomato Sauce or you can use 1 small can tomato paste 1 Tbsp Red Boat Fish Sauce 1 Tbsp coconut oil 4 cubes of frozen coconut milk (about 1/2 cup coconu
chopped 3 - 4 lemon grass — white part only — bruised 5 small roma tomatoes 2 Tbsp homemade apple sauce About 1 cup homemade Tomato Sauce or you can use 1 small can tomato paste 1 Tbsp Red Boat Fish Sauce 1 Tbsp coconut oil 4 cubes of frozen coconut milk (about 1/2 cup coconut milk)
All you need is a big, finely grated
celery root (like the one you used), 1 or 2 minced garlic cloves, 2 or 3 tablespoons of mayonnaise, 2 or 3 tablespoons of plain or strained yogurt, some coarsely
chopped walnuts, some black pepper and some finely
chopped celery leaves.
2 carrots (about 300gms) peeled & grated 300 gms celeriac (
celery root) peeled & grated 2 large raw beets (beetroot) peeled & grated 50 gms pumpkin seeds juice of 1 lemon 1 tsp raw honey or agave syrup (optional) 3 tbsp extra virgin olive oil 20 gms flat leaf parsley,
chopped
-- 125 g rolled oats, soaked in lukewarm salty water for 30 minutes — 1 can of beans, drained and puréed — 80 - 100 g whole wheat bread crumbs — 1 onion,
chopped — 3 cloves garlic,
chopped — 1 medium carrot,
chopped — 1/2 a medium sized
celery root,
chopped — small bunch of parsley,
chopped — 1 tablespoon fresh lemon juice — 2 teaspoons Dijon mustard — 1 teaspoon oregano — salt, pepper — olive oil — serving: salad, mustard, ketchup, sliced red onion, sprouts, ciabatta or rolls
Add remaining oil to the non stick pot, along with
chopped carrot /
celery / onion / garlic / coriander
root + stem and cumin.
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
Add the
chopped parsnips,
celery root, and cauliflower florets and stir to coat in the oil.
2 tablespoons olive oil 2 medium onions,
chopped 2 stalks
celery, diced 2 carrots, peeled and diced 1/4
celery root (celeriac), diced 7 cups vegetable broth 1 pound dried yellow split peas, rinsed 1 thyme sprig 1 bay leaf 4 tablespoons
chopped parsley, divided Salt (smoked salt if possible) and pepper to taste
4 tablespoons olive oil 1/4 teaspoon garlic powder 1/8 teaspoon mustard powder 1/8 teaspoon chili powder 1/4 teaspoon salt 1/4 teaspoon pepper 1 tablespoon fresh rosemary,
chopped 1 teaspoon fresh thyme,
chopped 1 yellow onion,
chopped 2 cups chicken - free strips (e.g., Lightlife Smart Strips or Beyond Meat strips),
chopped into 1 / 2 - inch cubes 5 medium carrots,
chopped 1 cup crimini mushrooms,
chopped 1 cup
celery root or
celery, roughly
chopped 1/4 cup Italian parsley, roughly
chopped 1/2 cup dry red wine 1 cup vegetable stock
2 Tbsp olive oil 1 large yellow onion,
chopped 1 large celeriac (
celery root)(approx. 800g or about 2 lb), peeled and diced 4 stalks
celery,
chopped 6 cloves garlic,
chopped 1 1/2 litres (1 1/2 quarts) vegetable stock 1 bunch rapini (approx. 500g or about 1 lb),
chopped 1 x 400g (14oz) can cannellini (white) beans, drained salt and pepper to taste chilli flakes (optional)
ingredients CLAM CHOWDER: 8 pounds littleneck clams (cleaned, open or cracked clams discarded) 4 cups water 4 strips bacon (finely
chopped) 2 stalks
celery (finely diced) 1 small yellow onion (peeled, finely diced) 1 medium leek (white and light green parts only, thoroughly rinsed, finely diced) 1/2 cup all - purpose flour 4 sprigs fresh thyme 2 and 3/4 cups whole milk 2 bay leaves 1/8 teaspoon nutmeg (freshly grated) 1 small Yukon gold potato (peeled, finely diced) 1/4 small
celery root (peeled, finely diced) 4 scallions (
root ends removed, thinly sliced) 1/2 cup heavy cream 1 lemon (zested) Kosher salt and freshly ground black pepper (to taste) JOHNNY CAKES: 3/4 cup water 3/4 cup white cornmeal 1/3 cup milk Kosher salt and freshly ground black pepper (to taste) 2 tablespoons unsalted butter
1 10 - pound red snapper 1 head
celery,
chopped medium fine 4 small, strong white onions, coarsely
chopped 1 lemon, sliced thin 1 piece fresh ginger
root, size of an egg, sliced thin 3 slices bacon 1/2 cup tomato juice 1 cup red wine salt and pepper
1 large Spanish onion, peeled and diced 2 ribs
celery, diced 1 bulb fennel, diced 6 carrots, peeled and diced 3 large garnet yams, peeled and diced into chunks 3 parsnips, peeled and sliced 3 cups turnips, peeled and diced into chunks 1 bulb celeriac (
celery root), peeled and cut into chunks 14 cups chicken or vegetable stock 1 bunch fresh dill,
chopped Kosher salt and freshly ground black pepper, to taste
Ingredients For every three quarts of water add: 1 large onion,
chopped 2 carrots, sliced 1 cup of daikon or white radish
root and tops (ideal, but optional) 1 cup of winter squash cut into large cubes 1 cup of
root vegetables: turnips, parsnips, and rutabagas for sweetness 2 cups of
chopped greens: kale, parsley, beet greens, collard greens, chard, dandelion, cilantro or other greens 2
celery stalks 1/2 cup of seaweed: nori, dulse, wakame, kelp, or kombu 1/2 cup of cabbage 4 1/2 - inch slices of fresh ginger 2 cloves of whole garlic (not
chopped or crushed) Sea salt, to taste 1 cup fresh or dried shitake or maitake mushrooms Instructions - Add all the ingredients at once and place on a low boil for approximately 60 minutes.
In a large bowl, mix together the roasted tomato sauce,
celery root, sausage, mushrooms, 1/4 cup / 60 g
chopped basil, and whole cream.
Roast Vegetables 1 pound cauliflower florets 3 large carrots 1
celery root, peeled and
chopped (optional) 3 stalks of
celery,
chopped 1 pound asparagus,
chopped (if in season) 1/4 cup olive oil 1/2 teaspoon sea salt 2 tablespoons dried basil or other seasoning blend Toss veggies with sea salt, olive oil, and seasoning.
Ingredients 4 carrots cut in to chunky bits 1/2 onion 4 garlic cloves, peeled 1 stalk
celery salt & pepper to taste 1 tablespoon fresh ginger
root (or ginger paste) 80 g silken tofu 500 ml water (or vegetable stock) optional — sprinkle with
chopped spring onion
Frozen: Kale, Broccoli, ginger, garlic,
chopped celery, cranberries, cubed apple, sweet potato, beet, beet greens, turmeric
root, cubed avocado Refrigerated: Hemp seeds, almonds & walnuts, steel cut oats, dried plum, macho green tea, lemon and lime slices, parsley, navy beans Plus: stick of cinnamon, vegan protein powder, and finally water Every weekend I prep all the ingredients I'm low on so all week it takes 5 minutes to make the smoothie and clean the BlendTec.
The mouth - watering menu runs from perfectly seared steaks and
chops to pan-seared scallops served with sweet
celery root puree and tangy caviar, and comfort foods like crisp chicken and waffles with maple - sriracha syrup.