In the still very hot extra-large skillet used for browning the chicken, sear lots of quartered onions, several carrots cut in quarters (or large pieces), several
pieces of celery stalks (and a handful of celery leaves) and a few buds of garlic, left whole (they will be very sweet and lose their heavy garlic taste — mash them later).
These herbs may be bundled into a strip of leek or
a piece of celery stalk, or tied in a muslin bag or with string, to keep them together during cooking and allows easy removal.
Not exact matches
Take the list
of ingredients for this recently posted three - day juice cleanse from the Dr. Oz show: four carrots, four apples (type not specified), two golden delicious apples, two 1 - inch
pieces of ginger, three cucumbers, six
celery stalks, 14 kale leaves, half a lemon, one lime, four plum tomatoes, two red bell peppers, one - fourth
of a small red onion, two cups parsley, one large sweet potato, two large red beets, one orange, eight Swiss chard leaves, and six clementines.
1 handful
of kale 1
celery stalk 1/2 ″
piece of ginger, peeled (less if you don't like so much spice) 1 apple 1 - 2 cups
of coconut water, filtered water, or vegan milk
Wash the 5
stalks of celery and dice each into 1/2 inch
pieces.
So mainly all you need is: 1/2 green
celery, washed, dried and chopped in 1 cm
pieces (cut it in horizontal, do not follow the shape
of the
stalks, just chop them), 2 cups
of Grana Padano cheese flakes (you can use also parmiggiano but I personally think it has a stronger taste and it covers too much the
celery flavor... but you can try that version too), 2 tbsp.
And the refrigerator — a couple
of carrots, a few
stalks of celery, some green onion, bacon
pieces, and a small hunk
of cheddar.
8 whole Beef Short Ribs Kosher Salt Pepper To Taste 1/4 cups All - purpose Flour 6
pieces Pancetta, diced 2 tbsp Olive Oil 1 whole Medium Onion, diced 2 whole Carrots, diced 2 whole Shallots, Peeled And Finely Minced 1 parsnip, diced 2
stalks of celery, diced 2 garlic cloves, chopped 2 cups Red Wine 2 cups Beef Broth (enough To Almost Cover Ribs) 2 sprigs Thyme or 1 tsp try thyme 2 sprigs Rosemary or 1 tsp dry rosemary 1 tsp paprika 1 tsp cayenne pepper 1 tsp allspice
1 - 2 cups
of asparagus stems 1 cucumber, whole 2
celery stalks small zucchini (or
pieces / peels
of zucchini) 1 orange, peeled 1 granny smith apple
Hungry guests could scoop up the eggplant spread with a
piece of grilled pita; slimming friends could use a
celery stalk or a big slice
of carrot.
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.
4 jalapeños, stems and seeds removed, chopped 1 3 - pound chicken, cut in
pieces 1 large onion, chopped 1
stalk of celery, chopped 2 carrots, peeled and diced 1 clove garlic, chopped 1 teaspoon ground cumin 1 quart water 2 cups half and half 1 or 2 jalapeños, stems and seeds removed, finely chopped for garnish
2 onions (scrubbed and chopped in large
pieces) 6 carrots (scrubbed chopped in large
pieces) 4
stalks of celery (scrubbed and chopped in large
pieces) 4 large potatoes (scrubbed and cut in thirds) 1 head
of cabbage (rinsed and chopped in large
pieces) 2 quarts
of vegetable stock or water 1 cup white wine or water 1 slab (8 oz) tempeh (optional) 1 tablespoon ground coriander 1 tablespoon sweet paprika 1 teaspoon cumin 1 teaspoon cardamom 1 teaspoon whole coriander seeds 1 teaspoon salt (optional) 1 teaspoon white pepper 2 teaspoons fennel seeds 2 teaspoons caraway seeds 1/2 teaspoon cayenne pepper
I simply put my beans in a pot and add half an onion quartered, two whole peeled garlic cloves, and a
stalk of celery, as well as one carrot, chopped into large
pieces.
1 16 oz bag
of Wild caught bay scallops 1 16 oz bag
of 26 count shrimp, peeled and deveined 7 oz cooked lobster meat (optional) 1 sweet organic onion sliced 1/2 package Mini corn — I cut mine into smaller bite size
pieces on angle A handful
of Snow peas sliced on diagonal 1 1/2 oz Beech mushrooms (or your favorite light mushroom) 1
celery stalk sliced very thin 1 carrot sliced very thin 2 baby bok choy, whites chopped and greens sliced 1/2 — 1 cup white wine (Chardonnay worked well.
2 cups chopped kale 3 carrots, peeled and cut into 1 - inch
pieces 1 parsnip, peeled and cut into 1 - inch
pieces 1 red onion, cut into 1 - inch
pieces 2
stalks celery, sliced 1 / 2 - inch 3 tablespoons olive oil 2 teaspoons turmeric 2 teaspoons ground cardamom 2 teaspoons cumin pinch
of saffron salt and pepper to taste
2 tbl
of olive oil 5 carrots, finely cubed or run through your food processor grater attachment 1 medium yellow onion, finely diced or run through the food processor as well 3
celery stalks, finely chopped (or use the food processor) 3 lb beef chuck roast, fat trimmed and then cubed into bite - sized
pieces 1 28 oz can
of crushed tomatoes 1 c
of beef broth 5 garlic cloves, sliced 1/2 tsp red pepper flakes Salt & Pepper to taste 1 bag
of whole wheat egg noodles
For the
celery, I simply diced a couple
of stalks and put the
pieces in a glass bowl with apple cider vinegar, a little agave nectar and a sprinkle
of salt, and let it sit for a few hours.
This recipe had 3 cups
of kale + 1/2
of an english cucumber + 2
celery stalks + 1/2
of a lemon with peel + 1 fuji apple + a 2 - inch
piece of fresh ginger + a handful
of ice and about 2 cups
of water.
3 cloves
of garlic, smashed 3 carrots, sliced into 1/2 inch
pieces 3 sweet potatoes, sliced into medium sized
pieces 2
stalks of celery, chopped 1/2 medium sized onion, diced 2 tsp
of oregano 2 tsp
of dried parsley 1 tsp
of cumin 1 tsp
of onion salt 1 pinch
of red pepper flakes 1 crushed bouillon cube
meaty lamb bones (neck are my favorite, but arm or blade shoulder chops are also good) Filtered water (1/2 gallon) Light splash
of vinegar (I use apple cider) 1 small
piece kelp 1 large onion, diced 2
celery stalks, chopped 3 medium carrots, peeled and chopped 1 - 2 parsnips, peeled and chopped 1 turnip, peeled and chopped 1 large
piece of pumpkin or squash, chopped 2 - 3 leaves swiss chard, rinsed and finely sliced 1 medium tomato, chopped (or 1 Tbsp.
FOR THE GUMBO FILLING: 1 tablespoon canola oil 1 tablespoon all purpose flour 1 half
of a 14.5 - oz can
of diced tomatoes with juice 1 bay leaf 1 tablespoon canola oil 1/2 onion, chopped into small
pieces 1/2 red bell pepper, chopped into small
pieces 1
stalk celery, chopped into small
pieces 1 clove garlic, minced 1/4 teaspoon cayenne pepper salt and pepper to taste 2 tablespoons water or white wine 1 boneless skinless chicken thigh cut into small
pieces 1/2 cup smoked sausage like andouille 1/2 cup shelled and deveined shrimp, cut into small
pieces 1/2 cup frozen or fresh okra, cut into small
pieces 1 tablespoon Italian parsley, chopped
1 green apple 1 cucumber 1 lemon (peel first before feeding it through your juicer) Handful
of kale Handful
of spinach Handful
of flat leaf parsley 2
stalks of celery 1/4 fennel bulb 1/3 head
of romaine lettuce Small
piece of ginger
2 cloves
of garlic, minced 3 small shallots, thinly sliced 4 cups
of mushrooms (I used cremini, baby bella, shiitake, oyster, enoki and beech), roughly chopped 4
stalks of celery, thinly sliced 1 head
of broccoli, cut into bite - sized
pieces 1.5 cups
of peas 2 cups
of vegan chicken (I used beyond meat strips), roughly chopped 1.5 cups
of mushroom soup (I used Imagine Creamy Portobello Mushroom Soup) 4 tbsp
of nutritional yeast 1 tsp
of salt 1/4 cup
of breadcrumbs vegan mozz to top (optional)
2
celery stalks, chopped 1 onion, chopped 1 carrot, peeled and cut into 1 inch
pieces 2 medium potatoes, peeled and cut into small
pieces 2 tomatoes, diced 2 tablespoon
of all - purpose flour 2 tablespoon
of oil 2 bay leaves 3 cloves garlic, minced 6 cups
of water 1/2 teaspoon pepper salt
3 chicken breasts, chopped into small thumbnail - sized
pieces 1 cup pre-cooked frozen shrimp 2 cups uncooked long - grain white rice 4 cups chicken stock 1/4 cup butter 1/2 large onion, diced 1/2 medium green bell pepper, chopped 1/2 medium red bell pepper, chopped 2 medium jalapenos, diced 2
stalks celery, chopped 2 cloves garlic, minced 1 (28 ounce) can whole peeled tomatoes 1 (6 ounce) can tomato paste 2 tsp Worcestershire sauce 3 tsp salt 3 tbsp black pepper 1 tbsp white pepper 2 tsp onion powder 2 tsp garlic powder 2 tsp dried oregano 1 tbsp dried thyme 2 tsp dried basil 3 tbsp crushed red chile pepper 5 tbsp smoked paprika 2 bay leaves 4 tbsp
of Intensity Academy Hot Cubed Hot Sauce
1 head
of broccoli 6 - 8
stalks of celery 4 cups filtered water 10 cm
piece of ginger 3 cloves garlic 4 bunches
of spinach 1 large handful coriander 1 large handful Italian Parsley 1/2 lemon salt & pepper to taste
JUICE - 12 noon - ish or 1.5 -2 hrs later • make 12 oz green veggie juice with an avocado added for creaminess if you wish - try this - juice 1 cucumber, a few broccoli stems, 1
stalk celery, few stems
of bok choy, a 3 - 4 inch
piece of parsnip, a
piece of cabbage, few stems parsley.
1 can wild salmon 1 2 - inch
piece of cucumber 1
celery stalk with leaves 1/2 shallot Kosher salt Freshly ground black pepper 1 1/2 teaspoons Dijon mustard 1 tablespoon olive oil
Wash a few
stalks of celery and cut it up into
pieces that are about three inches long.
A delicious juice combination is 1 - 2 cucumbers, a few
stalks of celery, a lemon, a small
piece of ginger, a beetroot, 2 green apples and a big handful
of spinach.
1 yellow onion, chopped 2 carrots, chopped 1
celery stalk, chopped 1 bunch Swiss chard or kale, chopped 2 cups chopped canned tomatoes with juices 1 can
of cannellini beans, drained and rinsed 1 zucchini, chopped 1 cup
of spring peas 1 cup
of string beans, chopped 1/2 head
of cauliflower, florets chopped 1 small
piece pecorino romano cheese rind Sea salt and freshly ground pepper, to taste Grated pecorino romano cheese for serving 1 pat
of organic butter Filtered water
It contains 90 %
of fruits health value) 1 small
piece of fresh ginger root 4
celery stalks Total Cals: 184 Fat: 1g Sodium: 27 mg Carbs: 45g Protein: 4g Directions Juice...
Ingredients: 3 - 4 pounds
of organic meat bones (poultry necks and backs, beef marrow and knuckle bones, or other assorted bones) 5 - 6 quarts
of filtered water, or more as needed 1⁄4 cup raw apple cider vinegar 2 bay leaves and / or 2
piece of kelp sea vegetable 2 onions, coarsely chopped 3 organic carrots, unpeeled and coarsely chopped 3
celery stalks,... Read More»
Energize 1/4 small pineapple 1
stalk celery 1/2 a cucumber 1 tbsp
of vital greens (spirulina, chlorella, barley greens) mixed in a little filtered water Small
piece of lime (peeled) 1 x apple & handful
of mint leaves
What You'll Need: 1 cup water 1 cup ice 2 handfuls spinach 1 tablespoon chia seeds 1 orange slice 1 small
piece of ginger (like 1/4 ″) 1/4 cup cucumber slices 1 handful blueberries 1 handful raspberries 2
celery stalks A few... View Article
1 thumb size
piece of ginger, 1/2 lemon with rind, 3 medium apples, 4
stalks celery, 1 peeled orange, and 5 cups Spinach.
2 big handfuls
of spinach 1/4 cup parsley 1
stalk celery, cut into chunks 1 small cucumber, peeled 1 inch
piece of ginger, peeled juice
of 1 lemon 6 ice cubes plus enough water to blend
2
stalks celery, chopped 1 medium bell pepper 1 - 2 cups
of chard, spinach or another leafy green vegetable 1 cup
of pumpkin 4 cups
of meat, chopped into bite - size
pieces — leftover turkey, chicken, steak, pork tenderloin or ham works best here