This weeks box link.
This week I decided to focus on some celery recipes as it always seems to be the bridesmaid, never the bride! Celery is known to have been around since Tutankhamun’s time, when it was used as a medicine, but it is unclear whether it was cultivated at that period or just growing wild. However, it is clear that it was being cultivated by classical times. It is known to be high in Vitamin C and silicon, which is necessary for healthy connective tissue and joints. It has a very high water content – about 95% – and is not the most nutritionally dense of veggies, but is valued for its flavour and crunchy texture. Alarmingly, it is one of a small group of foods (along with peanuts) that can induce a very severe reaction in those allergic to it, and can cause anaphylaxis!
Given celery’s paucity of nutrients and it’s predilection to cause life-threatening medical conditions, I suppose it is no surprise to find that recipes starring it are a little thin on the ground – however I have come up with a couple of ideas.
A very quick and refreshing salad can be thrown together by slicing celery (either cross-ways or in thin strips) and combining it with peeled orange or mandarine segments. Add to this either chopped fresh mint, chopped fresh coriander or a good sprinkle of ras el hanout. Instead of the ras el hanout, a sprinkle of sumac will give it all a lovely tart tang, if preferred. This can be dressed with a squeeze of orange or lemon juice and a drizzle of very good South Australian olive oil.
Alternatively, why not slice up some fresh celery stalks, drizzled with lemon or lime juice then toss with some toasted walnuts or pecans and grate some parmesan over the top? Low fat, high flavour!
Have a great weekend everyone!