Celery Salad
from
Just a Pinch
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1 red onion, sliced thin
1/4 cup unrefined sugar
1/2 c apple cider vinegar
1/2 tsp celery seed
3/4 tsp dried dill weed or seed
1/2 tsp salt
1/2 tsp fresh cracked pepper
2 stalk celery.. strings removed
3 lg narrow cucumbers sliced
Per 1/4 Cup: Calories: 10 | Carb:2 |
Protein: .5g | Sodium 25 | Fiber 0.5g |
|
South Indian Celery
from
Spices and Aroma
|
2 tbsp coconut oil
1 tsp mustard seeds
3 dry red chillies
1 tbsp urad dhal (white lentils)
10 curry leaves (optional)
1 small onion, chopped
1 tsp turmeric powder
1 whole bunch celery, finely chopped
1/4 cup water
1/8 cup dry shredded coconut (unsweetened)
1/2 tsp salt
Heat oil, add mustard seeds and let it pop.
Then throw in the red chillies, urad dahl
and curry leaves. Saute for a minute.
Add the onions, little salt and turmeric
powder and saute for 5-8 minutes.
Finally add the celery and water.
Cook covered for 15 minutes.
Per 1 Cup: Calories: 64 | Carb: 5 |
Protein: 1g | Fat: 5 | Sodium 221 | Fiber 2g
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Celery Soup
from Simple Veganista
1/4 cup vegan butter or garlic paste
1 large head of celery
(about 5 - 6 cups), thinly sliced with leaves
1 medium onion or leek, diced
4 cloves garlic, minced
1 lb. potatoes,
diced into 1/4 - 1/2 inch cubes
4 cups vegetable broth or water (or combo)
1/4 cup fresh dill, chopped
1/2 cup parsley, chopped
pinch of red pepper flakes
1 tsp salt & pepper to taste
Heat oil over medium heat, add the celery, onion,
potatoes, garlic, and salt, saute for 10 minutes.
Add the liquids, bring to a boil, reduce heat and
cook at a gentle boil for 10 minutes,until potatoes are tender.
Remove from heat, add the dill and parsley.
Enjoy as is or puree using immersion blender until creamy.
Per 1 Cup: Calories: 116 | Carb: 17 |
Protein: 2g | Fat: 4g | Sodium 113 mg | Fiber 2g
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