Friday, May 1, 2015
Last week we dragged home some chinese celery. It tastes like mild celery and I have joyfully been adding it to Derek's and my meals this week. Abby is reactive to celery so this is not for her. Plus, she cannot eat raw veggies at all so slaw is not for her. Cabbage can also be a bit tough to digest for her, though now and then she can do napa cabbage when it is well cooked. While some of us tolerate corn in the house we do try to avoid it. We work very hard to keep it out of the house. I have found most of what I cook or bake avoids corn and derived corned and even find ourselves avoiding many of the other foods Abby reacts to,though we do try to eat a bigger variety of veggies and meat then what she is currently able to tolerate.
Apparently from what I have read celery is celery- the values are pretty similar no matter the type of celery. From my favorite go to nutrition site "The Worlds Healthiest Foods" I found this quick rundown on the values; " Celery is a rich source of phenolic phytonutrients that have antioxidant and anti-inflammatory properties. These phytonutrients include: caffeic acid, caffeoylquinic acid, cinnamic acid, coumaric acid, ferulic acid, apigenin, luteolin, quercetin, kaempferol, lunularin, beta-sitosterol and furanocoumarins. Celery is an excellent source of vitamin K and molybdenum. It is a very good source of folate, potassium, dietary fiber, manganese, and pantothenic acid. Celery is also a good source of vitamin B2, copper, vitamin C, vitamin B6, calcium, phosphorus, magnesium, and vitamin A (in the form of carotenoids).
Celery also contains approximately 35 milligrams of sodium per stalk, so salt-sensitive individuals can enjoy celery, but should keep track of this amount when monitoring daily sodium intake."
To be honest I really never even thought of celery as containing such great nutrition! Flavor, low calorie and a dose of nutrition equals good stuff.
I have chopped the chinese celery and added it to soups,sandwiches and now my coleslaw this week. Next time I spot it at the grocery I will be bringing home some more. Coleslaw often calls for celery seed and I am just not a big fan. The chinese celery was a terrific substitution/solution. Great flavor and no seeds stuck in my teeth! :-)
1/2 head organic green cabbage, finely shredded
1/2 head organic red cabbage finely shredded
1 large organic carrot, peeled and grated or shredded
1/4 cup roughly chopped fresh chinese celery
3 tablespoons C&H Organic cane sugar
3 tablespoons cup pink himalayan salt(or your safe salt)
For the Dressing:
1/2 cup homemade mayonnaise
1/2 cup homemade coconut yogurt
1/4 cup braggs apple cider vinegar
1 tablespoon local honey(safe for you)
salt to taste.
In a large bowl combine shredded cabbage. Sprinkle with salt and sugar and allow to sit for about 15 minutes. Rinse in colander and drain well, you don't want excess water in your slaw. Combine rinsed and drained cabbage with carrot and chinese celery.
Next make the dressing.
In a bowl combine mayo,yogurt,apple cider vinegar,and honey. Salt to taste.
Pour dressing over veggies- combine well. Chill and serve. Best if eaten the same day.