I’ve done my time with celery. Those “diets” that make you eat a lot of celery because the calorie count is so low? Yeah, you did it too, admit it!
And while I don’t eat celery that way anymore (it kind of makes me cranky!), celery is a fabulous veggie. Celery is one of the 3 magical ingredients used in soups with carrots and onions. The carrot is for sweet, the onion for savory and celery is for salt. And since I try to eat soup a lot, especially when the weather cools down, celery is always a resident in my crisper.
Besides being a key soup ingredient, celery is also plenty healthy. It acts as a natural diuretic, it calms your blood pressure, and it helps your immune system too.
Now, it’s time for your Trick!
When you buy celery, only buy organic. Celery is on the Dirty Dozen list because it’s so heavily sprayed. And since most people don’t consume a whole bunch of celery at a time, here’s a bonus trick for you to avoid waste! Cut the end off the celery, wrap the celery in aluminum foil and store it in your crisper drawer. It will last for almost a month this way!
Your Tip:
Remember I told you to cut the bottom off your celery? Don’t throw it out! Save it and place it in a glass of water on a sunny window sill. It will regrow new bright green leaves!
And your Recipe:
Chicken Kale Soup
Ingredients
- 4 cups low sodium chicken broth or use homemade
- 3 teaspoons coco-aminos
- 1 tablespoon grass fed butter
- 2 boneless skinless chicken breast halves cubed
- 1 large carrot peeled and chopped
- 2 medium stalks celery chopped
- 1 medium onion chopped
- 3 cloves garlic pressed
- 2 overflowing cups chopped kale
- Sea salt and freshly ground black pepper to taste
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon ground cumin
Instructions
- Place all ingredients in a large slow cooker; stir well to blend thoroughly. Cover and cook for 8 to 10 hours, stirring every 2 hours.
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