Quinoa Salad

Ingredients

1 Cup Quinoa
2 Cups Water

Salad:
1 Apple
1 Green Bell Pepper
1 Tomato
2 Stalks of Celery
1/2 Red Onion
1/2 Cucumber
6 Sprigs Cilantro
1/4 Cup Walnuts


Dressing:
8 Tbspn Olive Oil
6 Tbspn Balsamic Vinegar
3 Tbspn Lemon Juice
2 Sprigs Cilantro
1/2 Tspn Salt
1/2 Tspn Pepper


Directions 

1. In small pot, bring to boil 1 Cup Quinoa and 2 Cups of water.  
Turn down to simmer for 15 minutes, until water all absorbed in the quinoa.
Once Quinoa is done, put in the fridge/freezer to cool off (Do not freeze) so it is cold when added to salad.

Chop up Apple, Green Pepper, Tomato, Celery, Red Onion, Cilantro into small chopped pieces.  Put aside.

In a small blender, blend together Olive Oil, Balsamic Vinegar, Lemon Juice, Cilantro, Salt and Pepper.
Everyone is different, so try the dressing and add what you think will make it better for you! Be creative! 

In a large bowl, add the cooled down Quinoa to the chopped fruit and Vegetables.  Add your dressing and mix thoroughly.  

Sprinkle some crushed walnuts on top and voila!  A healthy salad that is absolutely delicious!

Spicy Sauteed Celery

Adapted from Yummly

One of our Amazing Members had asked for an easy to make Celery Recipe! This is great for those days when you don't have much time and need to whip something up for a quick and healthy snack on the go!

Ingredients:


- 1 tbsp unsalted butter
- 2 garlic cloves, thinly sliced
- 1 large bunch celery, cut into 1/2-inch pieces
- 1/4 teaspoon red-pepper flakes (Can substitute for regular black or cayenne pepper)
- Coarse Salt (Can substitute for regular salt)






Directions: 


In a large skillet, melt butter over medium.
Add garlic and cook, stirring, until lightly browned, about 2 minutes.
Add celery and cook, stirring occasionally, until crisp-tender, 6 minutes.
Add red-pepper flakes and season with salt.

Notes:  This recipe is fairly basic and very easy to make.  This allows you to search your fridge for any leftover meats/veggies or rice you may have to cook with it!  Be creative!

3 - Minute Green Smoothie

by Diana Cheng














INGREDIENTS
 

Banana              2 medium

Celery                  3 stalks

Strawberries      7 pieces

Water                  2 glasses

Ice                        5 cubes

DIRECTIONS
 

1. Put all washed ingredients in a blender.
2. Blend until smooth.
3. Enjoy!

Here is a simple Green Smoothie recipe that is not even green!

The trick is to use Celery which is alkalizing and full of fibre. Even the pickiest child who hates anything that even looks remotely green will drink this one. It is creamy, sweet and very refreshing!

I have served this smoothie to over 60 kids at a kids’ camp and they all loved it! If you feel adventurous or enjoy fresh herbs, add a few sprigs of mint or basil for the extra flavour and potency.

The Great Green Smoothie

INGREDIENTS

1 1/2 cups water
2 ice cubes
1/2 head green leaf lettuce, coarsely chopped
1 large bunch spinach, coarsely chopped
3 stalks celery, chopped
1 apple, cored and chopped
1 pear, cored and chopped
1/3 bunch cilantro, stems and leaves
1/2 bunch parsley, stems and leaves
1 banana, peeled
Juice of 1/2 lemon (or about 1 Tbsp of lemon juice)

DIRECTIONS

Add the water, ice cubes, lettuce, and spinach to the blender. Starting the blender on a low speed, mix until smooth.

Gradually moving to higher speeds, add the celery, apple, pear, cilantro, and parsley. Add the banana and lemon juice last and blend until smooth.

Autumn Wild Rice and Cauliflower Soup

INGREDIENTS

1/2 cup butter

1 medium onion, chopped

1 cup celery, thinly sliced

1 cup fresh mushrooms, sliced

1/2 cup flour

4 cups of vegetable or chicken broth

2 cups wild rice, cooked

2 cups cauliflower florets, cooked

1 cup cream

DIRECTIONS

Melt butter in a large saucepan. Add the sliced celery and mushrooms. Sauté until tender. Dust the celery and mushrooms with flour and stir to coat well. Gradually stir in the vegetable or chicken broth to avoid clumping. Stir constantly until thickened. Add in cooked wild rice, cooked cauliflower and cream. Blend well. Cook gently on low heat until soup is fully heated. Do Not Boil.

Serves 6 to 8.

Celery Slaw

INGREDIENTS

2 Tbsp extra virgin olive oil
1/2 tsp sea salt
1/4 tsp freshly ground pepper
1/4 tsp paprika
2 tsp sugar
2 Tbsp apple cider vinegar
1/3 cup sour cream
2 cup thinly sliced celery
1 carrot, coarsely shredded
4 Tbsp sunflower seeds (optional)

DIRECTIONS

In a bowl, combine the first 6 ingredients, then slowly stir in the sour cream. Refrigerate unless serving immediately. Shortly before serving, toss with celery and carrot and sprinkle with sunflower seeds (if using).

Avocado Egg Salad Sandwich

INGREDIENTS

1 avocado
1 tsp lemon juice
1 tsp Dijon mustard
1 Tbsp dried parsley flakes or fresh parsley, finely chopped
1/2 tsp sea salt
1/4 cup apple cider or apple juice
4 hard-boiled eggs, peeled
1/2 cup veggies, finely chopped: green onions, bell pepper, celery, red onion, dill pickle, and/or tomato
1 tsp fresh herbs, finely chopped: chives, parsley, and/or dill
8 slices multigrain bread
8 leaves of lettuce

DIRECTIONS

In a small bowl, mash the avocado with a fork. Add the lemon juice, mustard, parsley, salt, and apple cider or juice and then mix until well blended.

Mash up the eggs with a fork. Add the avocado mixture and your choice of the veggies and herbs, and mix until combined.

Lightly toast the bread and top with a lettuce leaf and the egg salad.

Makes 4 sandwiches.

Creamy Yam Soup

INGREDIENTS

2 Tbsp butter
1 cup chopped onion
2 small celery stalks, chopped
1 medium leek, sliced (white and pale green parts only)
1 large garlic clove, chopped
5 cups cubed, peeled yams
4 cups vegetable broth
1 cinnamon stick
1/4 tsp ground nutmeg
1 1/2 cups cereal cream
2 Tbsp maple syrup
Sea salt and ground pepper, to taste

DIRECTIONS

In a large, heavy-bottomed pot over medium-high heat, melt the butter. Add the chopped onion and saute for about 5 minutes. Add the chopped celery stalks and leek, and then saute for about 5 more minutes. Finally, add the garlic and saute 2 minutes.

Add yams, vegetable broth, cinnamon stick, and nutmeg to the pot. Cover and bring to a boil, then immediately reduce the heat and simmer uncovered for about 20 minutes, until the yams are tender.

Discard the cinnamon stick. Puree the soup in a blender or food processor until smooth, working in batches if necessary. Return blended soup to the pot.

Add the cream and maple syrup and heat at medium-low, stirring constantly. Season soup to taste with salt and pepper. Serve hot.

Serves 6 to 8.

Braised Celery Hearts

INGREDIENTS

2 celery hearts
2 Tbsp unsalted butter
1 cup low-sodium chicken broth or vegetable broth
1/8 tsp sea salt
1/8 tsp ground pepper

DIRECTIONS

Keeping celery ribs attached at base, peel outer ribs of celery hearts with a vegetable peeler. Trim ends of celery and halve hearts lengthwise to make four pieces.

Warm a heavy, 12-inch skillet over medium heat. Add butter and melt. Add celery. Turn the celery with tongs occasionally and cook for about 8 minutes, until lightly golden on all sides.

Add the broth, salt, and pepper and cover the skillet. Cook for about 20 minutes, until the liquid has evaporated and the celery is tender and golden. Serve warm.

Three Bean Salad

INGREDIENTS

1 can chickpeas, drained and rinsed
1 can kidney beans, drained and rinsed
1 can cannellini beans, drained and rinsed
4 green onions, chopped
1 stalk celery, sliced
1/2 cup apple cider vinegar
1/4 cup extra virgin olive oil
1 Tbsp honey
1/2 tsp mustard
1/4 tsp garlic powder
1/4 tsp ground pepper
1/4 tsp powdered chile (optional)

DIRECTIONS

In a bowl, gently mix the chickpeas, kidney beans, cannellini beans, green onions, and celery.

In a separate bowl, whisk together the vinegar, oil, honey, mustard, garlic powder, black pepper, and cayenne pepper. Pour the dressing over the beans and toss gently to coat.

Cover and refrigerate for at least 2 hours to allow the flavours to meld. Toss gently just before serving.

Russet Potato Soup

INGREDIENTS

1 Tbsp extra virgin olive oil
1 yellow onion, medium dice
1 leek, halved, washed, thin sliced
4 celery spears, thin sliced
1 tsp celery seeds
1/4 tsp crushed red pepper flakes
1/2 tsp black pepper
1 carton vegetable broth
4 russet potatoes, large dice
2 Tbsp parsley or chives, coarse chop (optional)

DIRECTIONS

In a large, heavy-bottomed soup pot, heat the olive oil over medium heat. Add the onions, leeks, and celery and saute till the onion is translucent in color.
Add the celery seeds, crushed red pepper flakes, and black pepper and stir well.

Add 4 cups of water and the vegetable broth to the pot with the onions, leeks and celery and turn the burner on high. Add the diced potatoes. Once the pot comes to a boil, turn the burner to medium and cook till the potatoes are tender when poked with a fork.

Blend until smooth and creamy in a blender or food processor. Return to pot to reheat if needed. Add sea salt and black pepper to taste. Serve sprinkled with parsley or chives if desired.

Taste and add sea salt or black pepper to taste.

Hearty Lentil Soup

INGREDIENTS

2 Tbsp extra virgin olive oil
1 yellow onion, chopped
1 leek, sliced
1 carrot, diced
1 parsnip, scrubbed and diced
1 potato, peeled and diced
1 stalk celery, sliced
1 cup dry lentils, rinsed
1/2 can crushed tomatoes
3 cups vegetable broth
2 bay leaves
1 dash tamari
2 tsp vegetarian Worcestershire sauce
1/2 cup red wine
1 bunch fresh cilantro, chopped

DIRECTIONS

Heat the oil in a large saucepan over medium heat. Add the onion, leek, carrot, parsnip, potato, and celery. Cook until onions are translucent, stirring occasionally.

Add lentils, tomatoes, broth, bay leaves, tamari, Worcestershire sauce, and wine to the saucepan. Stir and bring the mixture to a boil. Reduce heat, cover, and simmer for 25 to 30 minutes, or until the lentils are cooked.

Remove the bay leaves from the soup. Stir in the cilantro and serve.

Cheesy Turnips and Carrots

INGREDIENTS

3 cups diced peeled turnips
2 cups sliced carrots
1/4 tsp powdered ginger
3/4 cup water
3/4 tsp sea salt, divided
3 Tbsp butter or non-dairy alternative
1/2 cup chopped onion
1/2 cup diced celery
3 Tbsp flour
1/4 tsp pepper
1 1/2 cups milk
1 cup shredded cheddar cheese

DIRECTIONS

In a saucepan, combine turnips, carrots, ginger, water, and about half of the salt. Cover and cook over medium-high heat for 10 to 15 minutes, until vegetables are tender. Drain and reserve liquid. Set vegetables aside.

In a skillet, melt butter over medium heat. Add onion and celery and saute until tender.

Add flour, pepper, and remaining salt to onion and celery and stir well. Add the milk and the reserved vegetable liquid; bring to a boil. Cook and stir until thickened and bubbly. Stir in cheese until melted; stir in the vegetables and heat through. Serve hot.

Vegetarian Stuffing

INGREDIENTS

1/2 cup butter or buttery spread
1 medium onion, chopped
1 1/2 cups celery, chopped
2 medium to large apples, chopped
1 tsp salt
1 1/2 tsp dried sage leaves
1 tsp dried thyme leaves
1/2 to 1 tsp dried poultry seasoning
9 cups soft bread cubes (about 1/2 to 3/4 inch per cube)

DIRECTIONS

In a large pot, melt butter over medium heat. Add onion, celery, and apples and cook until tender, stirring constantly.

Add salt, sage, thyme and poultry seasoning. Mix well.

Add bread cubes and stir until seasoning is evenly distributed.

Serve with vegetarian tofu "turkey".

Cucumber and Mint Salad

INGREDIENTS

1 field cucumber, peeled and sliced
1 cup sliced celery
1 can chickpeas, drained and rinsed
3 carrots, peeled and shredded
1/4 cup raisins
1 cup chopped fresh mint
2 Tbsp extra virgin olive oil
3 Tbsp white wine vinegar

DIRECTIONS

Place the cucumber, celery, chickpeas, carrots, raisins, and mint in a large bowl, and toss with the olive oil and white wine vinegar to coat. Serve immediately

Sundried Tomato Pasta Sauce

INGREDIENTS

1/4 cup oil from the jar of sundried tomatoes
4 Tbsp unsalted butter
1 yellow onion, chopped
3 ribs celery, minced
3 carrots, peeled and minced
3 cloves garlic, minced
2 cans (798 mL) crushed tomatoes, undrained
3/4 cup chopped sundried tomatoes
1 cup dry white wine
Sea salt and freshly ground pepper, to taste
1 Tbsp fresh basil, finely chopped (or 1 tsp dried basil)

DIRECTIONS

Heat the oil and butter in a large saucepan over medium-high heat. Add the onion, celery, carrots, and garlic and saute for 15 minutes.

Stir in the canned tomatoes, sundried tomatoes, wine, and salt and pepper to taste. Add dried basil now if using; if using fresh, add for last ten minutes of cooking time. Simmer uncovered for 1 hour, stirring occasionally.

Transfer the sauce to a food processor fitted with a steel blade and process with repeated pulses until blended but not smooth. Tiny chunks should still remain. Serve the sauce over a hearty pasta such as penne with freshly grated Parmesan cheese.

Yield: 6 to 8 portions.

Cream of Celery Soup

INGREDIENTS

1 Tbsp butter
1 cup or more chopped celery with leaves
1/3 cup sliced onion
2 cups vegetable broth
2 cups milk or cream
1 1/2 Tbsp cornstarch
2 Tbsp chopped parsley (optional)

DIRECTIONS

Melt the butter. Add the celery and onion. Saute for 2 minutes.

Pour in the broth and simmer for 10 minutes. Add 1 1/2 cups milk and bring to a boil.

Dissolve the cornstarch in 1/2 cup milk. Stir gradually into the hot soup. Bring to the boiling point. Stir and cook for 1 minute.

If you want a smooth soup, whizz it in a blender or use a hand blender.

Serve garnished with a bit of chopped parsley.

Makes 4 cups.

Borscht

INGREDIENTS

1 Tbsp butter
1 Tbsp extra virgin olive oil
1/2 medium onion, chopped fine
2 stalks celery, diced small
1 cups shredded green cabbage
3 carrots, peeled and chopped small
3 large beets, peeled and shredded or diced medium
Other vegetables (such as potatoes, beans, corn, turnip, parsnip) if desired, diced
1/4 cup tomato paste
6 cups vegetable broth
2 bay leaves, whole
Sea salt and black pepper to taste
Sour cream

DIRECTIONS

Heat the butter and oil in a large pan over medium heat. Add onions and celery, and cook for 5 minutes until tender.

Add the cabbage, carrots, beets, other vegetables if using, tomato paste, vegetable broth, and bay leaves. Cover pot and cook on very low heat for between 60-90 minutes or until vegetables are tender.

Remove bay leaves. Season with salt and pepper to taste.

Ladle hot borscht into bowls and top with a heaping spoon of sour cream. Serve with crusty bread.

Serves 8.

Creamy Celery Bisque

INGREDIENTS

1 Tbsp butter
3/4 cup diced onion
3/4 cup diced celery
1/2 cup diced carrot
1/2 tsp dried thyme
5 Tbsp white rice
4 cups vegetable broth
1/8 tsp sea salt
1/8 tsp black pepper
1/2 cup cream

DIRECTIONS

Melt butter in medium saucepan over medium high heat. Add onion, celery, and carrot; cook without browning, stirring constantly, 4 minutes or until vegetables are tender. Add thyme and rice; cook 1 minute more.

Add broth to saucepan; reduce heat to medium. Cook 15 minutes or until rice is very tender. Season with salt and pepper. Purée mixture in blender with cream; serve immediately.

Make-ahead tip: Recipe can be made 24 hours ahead and refrigerated. When ready to serve, heat in medium saucepan over medium heat for 5 minutes.

Serving tips: Serve with a garnish of croutons, additional diced celery, or a sprinkling of minced herbs.