I love celery. I like to add it to salads and soups but mostly I eat it raw with a dip like hummus or tahini.
This modest vegetable is brimming with healthy yumminess.
~ Celery is high in fiber, magnesium and vitamin A.
~ It is a powerful anti-inflammatory.
~ It has a high water content that aids in digestion.
~ It helps reduce bad cholesterol and lower blood pressure.
~ It has cancer fighting nutrients.
This recipe is a refreshing way to cook celery and it is very easy to make. It makes a great side dish to any meal.
- 4 heads of celery
- 2 tablespoons olive oil
- salt to taste
- pepper to taste
- 1 teaspoon dry thyme
- juice of 1/2 a lemon
- Remove the outer stalks.
- Slice off a little of the bottom making sure the stalks stay connected.
- Slice off about 1/3 of the top.
- Slice each head of celery lengthwise into quarters.
- Heat up 2 tablespoons of olive oil.
- Add the celery, salt, pepper, a teaspoon of dry thyme and juice of 1/2 a lemon.
- Sauté lightly, cover and cook on low heat, turning occasionally for about 10 minutes to desired softness.
- You can also add other herbs like sage, parsley or cilantro or you can cook the celery in a little broth instead of oil.
Rachel Kieffer is a certified nutrition and health coach* living in New York with her family. She has worked with thousands of clients to transform their health and lives through her private consultation programs, workshops, women’s groups and writing. “I believe that every woman has a birth right to be deeply in love with herself and create a magnificent life that she loves. And that includes a joyous relationship with food, radiant health, and being completely pleased with how she looks.” Please visit HealthNutGirl.com to learn more about Rachel’s services.
*Certified by the Institute For Integrative Nutrition and the American Association of Drugless Practitioners (AADP)
This recipe appeared in the March 2017 issue of Elements For A Healthier Life Magazine on page 56; recipe and photograph by Rachel Kieffer.