Maybe it’s the wand-like shape of a celery stalk which suggests it is imbued with magical, “negative calorie” powers. Let’s just get this out of the way up front: it’s a myth that you burn more calories digesting celery than are actually in the celery itself. And nutritionally, it’s not really a big standout – there’s a reasonable amount of water and vitamin K in each stalk, but mostly it’s just a fiber delivery system.
But that doesn’t mean we can’t enjoy this relative of carrots and parsley for its other merits, like the crunchy texture and clean, distinctive flavor. Those firm green ribs stand up great to all sorts of dips and schmears, making celery a perennial favorite on the veggie-and-dip tray at parties. But there are several other ways to enjoy it, especially in crunchy salads with fruit or other veggies.
The recipe that got this all started for me was a vegan creamy celery soup in the recent issue of Vegetarian Times. But that recipe isn’t yet posted on their site, and I’m not a big fan of copyright infringement, so I can’t share it with you here. I did manage to find a very similar recipe from Pamela Goes Primal, however, linked in the recipe list at the end of this post.
Posted in Appetizer, Beans, Celery, Dinner, Nutrition, Recipes, Salad, Soup, Vegetable, vegetarian, Week 61
Tagged celery, dinner, Food, nutrition, salad, soup, stew, vegetable, vegetarian
There’s some sort of sporting thing going on this weekend, right? Big national cricket competition, or a curling match or something? If you’re reading the Internet Foodosphere, you can easily be excused for forgetting what the actual game is; here, the food rules the track and field. Potato skins, wings, chili, HUT! So let’s all don our lacrosse helmets and join the fray, with a week’s worth of salsa recipes with a twist.
Sweet potato salsa from Running to the Kitchen
Why not conventional salsa? It’s not for a lack of appreciation – I personally go through at least one 16-oz jar of salsa every week. I put it on quesadillas and eat it with chips, sure, but I also put it on salads, in sandwiches, and in my mouth directly from the jar (Tim still looks incredulous when he sees me do this). It’s mostly about taste, but my inner nutrition nerd also loves this stuff: salsa is an easy way to add to your veggie (and often fruit) intake for the day, with relatively few calories and a good hit of flavor.
Cucumber avocado salsa from Weelicious
But you don’t need me to give you recipes for that – it’s easy to grab some really tasty typical salsa from the store. Anything farther afield, however, is rarely in the ready-made aisle. So we’re going to have to sharpen our knives and roll up our sleeves to try some variations on the salsa theme. I don’t have any recipes of my own to share, despite my unabashed love of salsa paired with anything else edible. Thankfully, there are plenty of novel salsa recipes from other folks on Teh Internets, so here’s your week’s worth of the super scoopable stuff:
- Feta salsa from Smitten Kitchen (here)
- Black bean salsa with heirloom tomatoes and pear from Tonya Staab (here)
- Mango strawberry salsa from Allrecipes (here)
- Grilled peppery mushroom salsa from Epicurious (here)
- Apple walnut salsa from Allrecipes (here)
- Cucumber avocado salsa with mint from Weelicious (here)
- Sweet potato blackberry salsa from Running to the Kitchen (here)
And let’s go team!
Posted in Appetizer, Fruit, Recipes, Salsa, Vegetable, vegetarian, Week 52
Tagged Appetizer, avocado, Food, fruit, salsa, sweet potato, vegetable, vegetarian