by Leanne Ely, C.N.C

Today’s Focus is on 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 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 RECIPE:

Celery Apple Soup
2 tablespoons olive oil
1 onion, chopped
6 stalks celery stalks 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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