Putting together a collection of celery recipes so that I can get the family eating a little more of this nutriciously beneficial veggie (well, technically it is an herb).
You'll notice as the vegetable recipe section grows that many of them include celery in the list of ingredients. Harder to find though, are recipes for dishes with celery as the main ingredient
So far I've found three fun and nummy dishes.
Who knew? I certainly didn't until I read about it in a book by Anthony William. Which, my sister got me as a gift because of I have Graves Disease (aka my thyroid sucks).
Turns out celery is a bit of an unsung hero for its nutritional value.
AND, it weighs in at a whopping 16 calories per cup!
Look at those numbers.
When it comes to vitamins and minerals celery sure delivers.
Vitamin A 9%, C 5%, B-6 %5, Calcium 4% & Magnesium 2%.
Celery is believed to help reduce inflammation. Which, if you're like me and suffering with chronic pain from inflammation, you'll take any relief you can get. Especially from healthy sources.
The magnesium found in celery helps calm the nervous system. Between its relaxing effects and so little calorie content, celery makes for a great night time snack. Consuming celery can help regulate your body's alkaline balance and aid with digestion.
Wash the celery and discard the leaves.
Cut into ½-inch pieces.
Melt the butter in a skillet; sauté the celery 5 minutes, shaking the pan frequently.
Add the broth, salt, pepper and ham..
Cover and cook over low heat 15 minutes, stirring frequently.
Drain if any liquid remains.
Turn into a buttered baking dish; sprinkle with the mixed cheeses.
Bake in a 425° oven 10 minutes, or until browned.
Cut the celery bunches in half lengthwise and discard the leaves; cut into ½-inch pieces.
Melt the butter in a deep skillet. Add the celery, onion, salt and pepper. Cover and cook over low heat 25 minutes, or until tender. Stir frequently and watch carefully to prevent burning.
Mix together the flour, broth and cream. Add to the celery, stirring steadily to the boiling point; cook over low heat 5 minutes.
Taste for seasoning, mix in the almonds and serve.
Cut the bunches in half lengthwise and discard the leaves; cut in 1-inch pieces. (You may leave the bunches in halves or quarters, if you prefer.)
Melt the butter in a skillet; sauté the celery and onion 10 minutes, shaking the pan frequently. Add the broth, Worcestershire sauce, salt and pepper; cover and cook over low heat 25 minutes for the pieces, 35 for the bunches, or until tender but firm.
Other Vegetable Recipe Pages
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