Mushroom and Walnut Stuffing

INGREDIENTS

• 2 tablespoons extra-virgin olive oil, plus more for baking dish
• 2 large yellow onions, diced small
• 3 celery stalks, diced medium (about 2 cups)
• Coarse salt and ground pepper
• 10 ounces cremini or button mushrooms, diced small
• 2 tablespoons fresh sage leaves, finely chopped
• 1/2 cup dry white wine, such as Sauvignon Blanc
• 1 cup toasted walnuts, roughly chopped
• 1 loaf crusty white bread, cut into 3/4-inch pieces (8 cups) and left uncovered overnight or toasted
• 1 to 1 1/2 cups low-sodium or homemade chicken or turkey broth
• 2 large eggs, lightly beaten

DIRECTIONS

• In a large skillet, heat 1 tablespoon oil over medium-high. Add onions and celery; season with salt and pepper. Cook, stirring occasionally, untilvegetables are soft, 5 to 7 minutes; transfer to a large bowl. 
• Add 1 tablespoon oil, mushrooms, and sage to skillet; season with salt and pepper and cook, stirring often, until mushrooms are browned, 5 minutes. Add wine and cook, stirring and scraping up any browned bits with a wooden spoon, until wine is almost evaporated. Transfer to bowl with vegetables; add walnuts, bread, and enough broth to moisten (stuffing should feel moist but not soggy). Season with salt and pepper and toss to combine.
• Add eggs to bread mixture and toss well to combine. Reserve 4 cupsstuffing for turkey. Spoon remaining stuffing into a lightly oiled 2-quart baking dish. (To store, cover and refrigerate, up to 1 day.) Preheat oven to 400 degrees, with rack in upper third. Bake, uncovered, until golden brown on top, 30 minutes.

Super Beetroot Soup w/ Apple, Celery & Turmeric

Preparation time: 50mins
Serves 4

• 2 tbs sunflower or rice bran oil
• 4 baby onions, peeled & diced
• 3 organic celery sticks & leafy tops, chopped
• 1 tsp ground cumin
• ¼ tsp ground cinnamon
• 2 large organic beetroot, scrubbed & cubed
• 2 organic red skinned apples, cored and cubed
• 1 good tsp fresh grated organic turmeric root
• 4 cups homemade or low sodium good quality vegetable stock
• 2 cups filtered water 

Directions: 

• Heat the oil over a medium heat in a large deep saucepan.
• Add the diced onions and celery sticks (reserving the leafy tops) and cook for a few minutes until the onion is soft.
• Add the ground cumin and cinnamon and toss through over a medium heat until fragrant and dissolved. Be careful not to have the heat too high, as this will burn the spices.
• Add the diced beetroot, apple and fresh grated turmeric. Toss through for a few minutes and then turn up the heat.
• Add the celery tops, stock and water and bring to a simmer.
• Turn down the heat allowing the soup to gently simmer for around 35 minutes until the beetroot is tender. Remove from the heat.
• Using a stick blender or carefully in batches in a food processor blend the soup until smooth. Return to the heat a warm through.
• Serve as is or with a squeeze of lemon juice or a swirl on natural set yoghurt.
• A healthy vegetarian soup recipe full of vitamins it makes a great meal as is or with a side of crusty bread for dunking. Enjoy! 

Recipe found at: http://www.veggienumnum.com/2013/09/super-beetroot-soup/

Green Smoothie of LIFE

Ingredients

Handful of dino kale (or any other edible dark, leafy green)

Handful of rainbow chard (or any other edible green)

Stick of Celery

Half cucumber

Small handful cilantro or other herbs

Bit of ginger, chopped

Pinch of salt

Juice of 1/2 lemon/lime

1 cup coconut water (electrolytes!) or water

1/8 teaspoon stevia, or a few dates, or a bit of agave - I like things sweet =)

Frozen banana, chopped

2 frozen strawberries, optional

Directions

That's all, folks! Blend them all up 'til it's smooth and creamy and sip away. I drink them in my mason jar with a straw and before I know it, the jar is empty.

Recipe found at: http://www.thisrawsomeveganlife.com/2011/10/elixir-of-life-green-smoothie-recipe.html

Puréed Broccoli and Celery Soup

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 medium onion, chopped
• 4 stalks celery, diced and
• 2 to 4 garlic cloves, to taste, minced
• 2 pounds broccoli, mostly crowns, chopped; stems, if using, peeled and diced
• 6 ounces potatoes, peeled and diced, or 1/2 cup medium grain rice
• 2 quarts water or vegetable stock
• A bouquet garni made with a bay leaf, a Parmesan rind, and a couple of sprigs each thyme and parsley
• Salt and freshly ground pepper to taste
• 1 1/2 ounces spinach leaves or baby spinach (1 cup, tightly packed)
• 2 tablespoons chopped fresh herbs, such as parsley, tarragon, chives, for garnish
• Optional garnishes: A drizzle of olive oil; a swirl of crème fraiche or plain yogurt; a sprinkle of freshly grated Parmesan.

Directions

Heat the olive oil over medium heat in a large, heavy soup pot or Dutch oven and add the onion and celery. Cook, stirring, until tender, about 5 to 8 minutes. Do not allow these ingredients to brown. Add a generous pinch of salt to prevent this from happening (the salt draws out liquid from the vegetables). Add the garlic and cook, stirring, until the garlic smells fragrant, 30 seconds to 1 minute.       
 Add the broccoli, potatoes or rice, water or stock, bouquet garni, and salt, and bring to a boil. Reduce the heat, cover and simmer 30 minutes. Remove the bouquet garni. Stir in the spinach and let sit for a minute off the heat. Add freshly ground pepper, taste and adjust salt.       
 Using a hand blender, or in batches in a regular blender, purée the soup. If using a regular blender fill only half way and cover the top with a towel pulled down tight, rather than airtight with the lid, because hot soup will jump and push the top off if the blender is closed airtight. Return to the pot and heat through, stirring. Adjust seasoning to taste with salt and pepper. Serve, topping each bowl with a sprinkle of chopped herbs and with other garnishes of your choice.

Recipes found at: http://www.nytimes.com/2013/01/25/health/pureed-broccoli-and-celery-soup-recipes-for-health.html?_r=0

Pineapple-Celery Slaw

Ingredients

• Peel, core, and cut 1/4 pineapple into small pieces.
• Toss with 3 thinly sliced celery stalks, 1/4 thinly sliced red onion, 1 sliced scallion, juice of 1 lime, 1/4 cup coarsely chopped roasted skin-on peanuts, and 2 teaspoons vegetable oil.

Directions

Season with kosher salt and freshly ground black pepper.

Read More http://www.bonappetit.com/recipes/2013/02/pineapple-celery-slaw#ixzz2LSCYhjpZ

Tomato Bisque

Ingredients:

• 1 tbsp butter
• 1 medium onion
• 1 cup chopped carrots
• 1 celery stalk
• 3 cloves garlic
• 30 oz fresh plum tomatoes, peeled
• 32 oz fat free chicken broth, vegetarians use vegetable broth
• 3 sprigs parsley
• 10 basil leaves
• 2 bay leaves
• 2 tbsp reduced fat sour cream
• Parmigiano Reggiano for serving (optional)

Directions:

To peel the tomatoes, boil a large pot of water. When boiling, drop the tomatoes in the water to blanch one minute, or until the skin cracks. Quickly remove from the water, let it cool a few minutes and the skin will come right off.
Chop onions, carrots, celery and garlic using a mini food processor or chopper. Melt butter in a large soup pot over medium heat. Add butter until melted, then add chopped onions, carrots, celery and garlic. Cook stirring often until soft, about 8-10 minutes. Add chicken broth and tomatoes, stirring well.

Using a string or a rubber band, tie herbs together and drop into the soup. This will make it easy to remove later. Add salt and fresh pepper, reduce heat to low and simmer covered for 30 minutes.

Remove herbs and discard, add sour cream and blend with a hand blender until smooth. (A regular blender would work, but be sure to let the soup cool before blending and fill only halfway in the blender so it doesn't explode on you).

Ladle into bowls and top with freshly grated cheese and fresh basil.

Makes 8 cups.

Carrot Soup, perfect for fall

Ingredients

• 1 tbsp olive oil
• 1 diced onion (full)               
• 2 garlic cloves (chopped)
• 1 tbsp fresh ginger (grated)
• 2 12 cups carrot (diced)
• 1 cup celery (diced)
• 2 tsps chicken stock (concentrated)
• 12 cup rice
• coriander (fresh, mush)
• 5 cups water 

instructions:

• Put a large pot on medium heat.Once the pot is hot, add olive oil.
• Add onions, garlic and ginger and cook until onions are tender.
• Add in carrots, celery and keep on medium heat for about 5 minutes.
• Add the water, chicken stock and rice and bring the pot to a boil.
• Lower the heat to medium/low and let it simmer for 30 minutes.
• Use a hand blender or a food processor to puree the soup.
• Add as much fresh coriander as you want and Serve! :)

Recipe found at: http://www.yummly.com/recipe/external/Carrot-Soup_-perfect-for-fall-I-Adore-Food-55309

Celery, Apple, and Fennel Slaw

Ingredients

• 3 tablespoons extra-virgin olive oil
• 2 1/2 tablespoons apple cider vinegar
• 1 1/ 2tablespoons coarsely chopped fresh tarragon
• 2 teaspoons fresh lemon juice
• 1/4t easpoon sugar
• 3celery stalks, thinly sliced diagonally, plus 1/4 cup loosely packed celery leaves
• 2small fennel bulbs, thinly sliced crosswise, plus 1 tablespoon chopped fennel fronds
• 1firm, crisp apple (such as Pink Lady, Gala, or Granny Smith), julienned
• Kosher salt and freshly ground black pepper

Preparation

• Whisk first 5 ingredients in a medium bowl. Add celery and celery leaves, thinly sliced fennel and chopped fennel fronds, and apple; toss to coat. Season to taste with salt and pepper.

Read More http://www.bonappetit.com/recipes/2011/07/celery-apple-and-fennel-slaw#ixzz2DSetZKVE

Roasted Sweet Potato and Apple Soup

Ingredients

• 3 pounds sweet potatoes
• 1 tablespoon olive oil
• 1 onion
• 1 celery stalk
• 1 apple
• salt and black pepper

Directions

1. Heat oven to 400° F.
2. Prick the potatoes with a fork, place on a baking sheet, and roast until tender, 40 to 45 minutes.
3. Meanwhile, heat the oil in a large saucepan over medium-high heat. Add the onion, celery, and apple and cook, stirring occasionally, until soft, 10 to 12 minutes.
4. Halve the potatoes, scoop out the flesh, and add to the saucepan. Add 6 cups water, 2 teaspoons salt, and 1/2 teaspoon pepper. Cook until heated through, 8 to 10 minutes.
5. Puree the soup in the saucepan using a handheld immersion blender (or, working in batches, a standard blender). Add water, if necessary, to reach.

Recipe found at: http://www.realsimple.com/food-recipes/browse-all-recipes/roasted-sweet-potato-apple-soup-00000000006606/index.html

Stuffed Celery

Ingredients

• (8 ounce) packagecream cheese, softened
• 2 tablespoons sour cream
• 1/4 cupchopped walnuts
• 20green olives with pimento, chopped
• 1 bunch elery, cut into bite-size piece

Directions

1. In a medium bowl, mix together the cream cheese and sour cream. Stir in the walnuts and chopped olives. Spread filling onto the celery pieces. It's also good on crackers.

Romaine Lettuce Salad With Cilantro Dressing

Ingredients

• 1 large romaine lettuce (ragged outer leaves discarded)
• 1 cucumber, peeled, seeded and julienned (any type)
• 4 large celery ribs, trimmed and julienned
• 20 fresh cilantro stems, leaves only
• 1/2 cup olive oil
• 1/4 cup cider vinegar
• 1/2 small white onion, finely chopped
• 1 teaspoon salt (to taste)
• fresh ground black pepper

Directions:

1.  
   Have ready a large bowl of ice water.
2.  
   Rinse the lettuce under cold running water, tear into bite-sized pieces, and let stand in the ice water to crisp for 10-15 minutes. Drain well and dry very thoroughly in a salad spinner.
3.  
   In a salad bowl, combine the lettuce, cucumber, and celery.
4.  
   In a blender, combine the cilantro and olive oil; process to a puree.
5.  
   Add the remaining ingredients and blend until smooth.
6.  
   Toss with the salad and serve.

Recipe found at: http://www.food.com/recipe/romaine-lettuce-salad-with-cilantro-dressing-139174

Tomato, Sweet Onion, and Celery Salad

Ingredients

• 2 to 3 ripe plum tomatoes, sliced crosswise 1/8 inch thick
• 1 sweet onion, preferably Vidalia, sliced crosswise 1/8 inch thick
• 3 celery stalks with leaves, thinly sliced crosswise
• 2 tablespoons thinly sliced fresh basil
• 1/4 cup olive oil
• 3 tablespoons balsamic vinegar
• 2 tablespoons heavy cream
• Coarse salt and freshly ground pepper

Directions

1. Arrange tomatoes, onion, celery, and celery leaves on a serving plate. Sprinkle with basil; set aside.
2. In a small bowl, whisk together oil, vinegar, and cream; whisk to combine. Season with salt and pepper. Drizzle over salad; serve immediately.

Recipe found at: http://www.marthastewart.com/318887/tomato-sweet-onion-and-celery-salad?center=0&gallery=274670&slide=258141

Green Juice

  

Ingredients

• 5 apples, preferably organic
• 1/2 bunch celery
• 1/2 bulb fennel
• 1 cucumber
• 1/2 head romaine lettuce
• 1 (1-to-2-inch) piece of ginger
• 1 lemon, peeled
• 2 cups kale, spinach leaves, or parsley sprigs

Directions

1. Juice all ingredients in a juicer. Divide evenly between 2 glasses and serve.

 

Recipe found at: http://www.marthastewart.com/342401/green-juice

Celery Root Soup with Granny Smith Apples

Ingredients

• Sea salt
• 3 Tbsp. extra-virgin olive oil
• 2 medium celery roots , peeled and cut into 1-inch cubes
• 2 stalks celery , chopped
• 1 large onion , chopped
• 2 quarts faux chicken or vegetable broth (try Better than Bouillon brand)
• 1 bay leaf
• 1 cup thick Cashew Cream
• Freshly ground black pepper
• 1 unpeeled Granny Smith apple , very finely diced
• Chive oil

Directions

Place a large stockpot over medium heat. Sprinkle the bottom with a pinch of salt and heat for 1 minute. Add the oil and heat for 30 seconds, being careful not to let it smoke. This will create a nonstick effect.

Add the celery root, celery, and onion and sauté for 6 to 10 minutes, stirring often, until soft but not brown. Add the stock and bay leaf, bring to a boil, then reduce the heat and simmer for 30 minutes. Add the Cashew Cream and simmer for an additional 10 minutes.

Working in batches, pour the soup into a blender, cover the lid with a towel (the hot liquid tends to erupt), and blend on high. Season with salt and pepper to taste. Ladle into bowls. Place a spoonful of the diced apple in the center of each serving, drizzle the Chive Oil ar

Read more: http://www.oprah.com/food/Celery-Root-Soup-with-Granny-Smith-Apples#ixzz2A42jZIpW

Beet Juice Recipe

Beet Juice Recipe:
makes about 20 oz of juice depending on juicer and produce size

• 2 beets
• 1 large carrot or 2 medium carrots
• 1/2 a green apple
• 1/2 cucumber
• 3 celery stalks
• 1 small piece of ginger

Directions

Just cut it up into little pieces so it can go through your juice extractor.

Recipe found at: http://healthycrush.com/juice-cleanse-day-8-beet-juice-recipe/

Pureed Broccoli Soup

Ingredients

• 1 tablespoon butter
• 1 tablespoon extra-virgin olive oil
• 1 medium onion, chopped
• 1 stalk celery, chopped
• 2 cloves garlic, chopped
• 1 teaspoon chopped fresh thyme or parsley
• 8 cups chopped broccoli (stems and florets)
• 2 cups water
• 4 cups reduced-sodium chicken broth, “no-chicken” broth (see Note) or vegetable broth
• 1/2 cup half-and-half (optional)
• 1/2 teaspoon salt
• Freshly ground pepper to taste 

Preparation

1. Heat butter and oil in a Dutch oven over medium heat until the butter melts. Add onion and celery; cook, stirring occasionally, until softened, 4 to 6 minutes. Add garlic and thyme (or parsley); cook, stirring, until fragrant, about 10 seconds.
2. Stir in broccoli. Add water and broth; bring to a lively simmer over high heat. Reduce heat to maintain a lively simmer and cook until very tender, about 8 minutes.
3. Puree the soup in batches in a blender until smooth. (Use caution when pureeing hot liquids.) Stir in half-and-half (if using), salt and pepper.

Recipe found at: http://www.eatingwell.com/recipes/broccoli_soup.html

Orzo Salad with Celery, Radishes, and Dill

8 side-dish servings

Ingredients

• 2 cups orzo (rice-shaped pasta)
• 1 1/2 cups very thinly sliced celery (about 3 stalks)
• 1 pint grape tomatoes, halved
• 1 bunch radishes, trimmed, thinly sliced
• 2/3 cup chopped fresh dill
• 5 tablespoons olive oil
• 4 tablespoons white balsamic vinegar
• 1 cup (about 5 ounces) crumbled soft fresh goat cheese (preferably with four peppers)

Preparation

• Cook orzo in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Rinse under cold water; drain. Transfer to large bowl; add celery, tomatoes, radishes, and dill.
• Whisk oil and vinegar in small bowl. Season with salt and pepper and pour over salad; toss to coat. Season salad with salt and pepper. Fold in half of goat cheese. Sprinkle remaining cheese over and serve.

• PREP: 25 minutes
• TOTAL: 25 minutes

Source: http://www.bonappetit.com/recipes/quickrecipes/2011/03/orzo_salad_with_celery_radishes_and_dill

Veggie Detox

2 servings

• TOTAL TIME: 15 minutes

Ingredients

• 2 firm Bosc pears, stemmed, cut into wedges
• 1 3/4-inch piece peeled fresh ginger
• 5 medium carrots, scrubbed (about 1/2 pound), cut into 2- to 3-inch pieces
• 2 celery stalks, trimmed, cut into 2- to 3-inch pieces
• 1 baby beet, trimmed, scrubbed
• 1/2 cup (packed) fresh Italian parsley (stems and leaves)
• 2 teaspoons fresh lemon juice

• special equipment

  Juice extractor

Preparation

• Push pears and ginger through juice extractor. Working in batches, push carrots, celery, beet, and parsley through juice extractor. Stir in lemon juice. Divide between two 8-ounce glasses and serve.

Read More http://www.bonappetit.com/recipes/2011/01/veggie_detox#ixzz1z1Chq4iy

Rustic Red Kale and White Bean Soup

You can substitute any other leafy green for the kale, but if you’re using quick-cooking greens such as spinach, allow the soup to cook for 25 minutes before adding the greens; then add the greens and cook just until they’re done.

Ingredients

• 1 bunch red kale (or use any other green available)
• 1 large onion, chopped
• 3 ribs celery, chopped
• 4 cloves garlic, minced
• 1/2 cup parsley, chopped
• 1/2 cup chopped fresh basil (or about 5 “ice cubes” of frozen basil)
• 1 teaspoon dried oregano
• 2 15-ounce cans diced tomatoes
• 1 15-ounce can cannellini or other white beans
• 4 cups water
• pinch red pepper flakes
• salt and pepper to taste
• Optional serving suggestions: Balsamic vinegar and soy parmesan

Instructions

1. Prepare the kale by removing the thick parts of the center rib and discarding them. Slice the leaves thinly. Measure out 4 cups of kale for the soup; save the rest for another use.
2. Heat a large, non-stick pot over medium-high heat. Add the onion and celery and cook until the onion begins to brown, adding water by the tablespoon if needed to prevent sticking. Add the garlic, and sauté for another minute. Add all the remaining ingredients, and allow the soup to simmer, adding extra water as needed, until the kale is tender, about 30-60 minutes, depending on the kale. Taste the soup and add more basil, if necessary.
3. Serve the soup, stirring a few drops of balsamic vinegar and a sprinkling of vegan parmesan into each bowl, if desired. Makes about 6 servings.

Preparation time: 15 minute(s) | Cooking time: 50 minute(s)

Number of servings (yield): 6

Each serving contains: 152 Calories (kcal); 1 g Total Fat; (5% calories from fat); 9 g Protein; 30 g Carbohydrate; 0 mg Cholesterol; 258 mg Sodium; 7 g Fiber

Source: http://blog.fatfreevegan.com/2007/02/rustic-red-kale-and-white-bean-soup.html

Leek Soup

1 leek
1 sweet apple
2-3 potatoes
3 celery stalk
2 cups chicken broth
1 cup milk
1/2 teaspoon salt
cooking oil
pepper
salted crackers (optional)
cilantro (optional)

Part 1 (15 min)
Chop the top of the leek off . Slice the leek and celery. Peel and slice the potatoes and apple. Measure out the milk and the chicken broth and make sure you have all the ingredients.

Part 2 (45 min)
Add about 2 teaspoons of oil in a pot. Turn the stove to high heat. Add the sliced leek and cook for about 3 min. Add the chicken broth and the rest of the vegetables. Add 1/2 teaspoon of salt and mix. Cover and let it simmer on low to medium heat for 20 min until the potatoes are soft. Turn off the heat, open the cover, and let the soup cool down to room temperature (takes about 15 min).

Part 3 (15 min)
With a soup ladle, transfer the contents of the soup into a blender. Cover and blend for 20 seconds. You may have to do this multiple times depending on the size of your blender. If that's the case, just transfer the blended mix into a different bowl and keep adding the soup content to blend. Add the blended soup back into the pot. Add the milk. Warm up the soup by turning the stove on medium heat and stir the soup for about 5 min.

Serve with pepper, salted crackers, and diced up cilantro (optional).