Tip, Trick & a Recipe: Celery

Everyone who has ever been on a diet, has at one time or another, crunched a stalk of celery in defiance. I call it the angry veggie, lol. Angry because I ate so many of those crisp stalks when I was “dieting” in my younger years and angry too, because of the loud CRUNCH it made while chomping down. I know a lot of you can relate!

But celery is more than just one of the magical ingredients in the holy trilogy of cooking (onion, carrot and celery). It’s a natural diuretic, a blood pressure calmer, and the coumarins that bountifully preside in celery help your immune response become even more pronounced. Good stuff this celery!

Celery provides a crunchy texture and fresh taste to both cooked and raw dishes. Try pairing celery with almond butter – they’re a tasty duo.

Celery has quite the reputation in reducing cholesterol and a guard against germs and colds, being high in vitamin C. It’s crunchy with a salty taste that can curb cravings for foods such as chips.

Celery is a snap to add to salads, tuna or chicken salad, and to all types of stews, soups and casseroles !

Here’s Today’s TRICK:

Store celery by wrapping it in foil in the refrigerator for long lasting storage. (I’ve had celery last for a month this way before!)

Here’s a TIP:

Celery tastes better in the summer when it’s in season and you can use the entire stalk, leaves and all, in all your dishes.

And Your RECIPEs:

Celery Apple Soup

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  • 2 tablespoons olive oil
  • 1 onion chopped
  • 6 stalks celery with leaves washed, and chopped
  • 5 cups vegetable stock
  • 2 Fuji apples or any red apple, peeled, cored, chopped
  • 2 tablespoons fresh chives
  • 1 cup Greek yogurt


  • Heat the oil in a stockpot or soup pot, add in onion, sauté five minutes until clear, add in celery and stock. Bring to a boil, reduce heat, simmer 10 minutes.
  • Stir in apples & chives, cook for 10 more minutes. Remove from heat and let cool. Process mixture in a food processor, blend until smooth. Return soup to the pan, stir in yogurt. Garnish with celery leaves. This soup can be served warm or cold.
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Manhattan Clam Chowder

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  • 6 slices turkey bacon
  • 1 large onion finely chopped
  • 24 ounces canned clams and juice
  • 1 1/2 cups finely chopped turnips
  • 1/2 cup chopped celery
  • 1 1/2 cups low sodium chicken broth or vegetable broth or use homemade bone broth
  • 3 teaspoons chopped fresh parsley chopped
  • 1/3 teaspoon dried thyme leaves
  • Salt and pepper to taste
  • 1 24-oz. can diced tomatoes


  • In a large saucepan, cook turkey bacon and onion, stirring occasionally, until bacon is crisp and onion is tender
  • Stir clams and their juice, turnips, celery and broth into bacon and onion. Heat to boiling; reduce heat; cover and simmer about 10 minutes, or until turnips are tender.
  • Add diced tomatoes to saucepan along with remaining ingredients. Heat to boiling, stirring occasionally, then serve.
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