Celery Can be a Tasty Summer Ingredient

Most people think of celery as a tasteless vegetable for dieting, however, celery can be a very tasty and healthy part of your diet. Celery can be used in salads and soups, but I found a wonderful pasta recipe. Thinly slice some ginger and at least 2 sticks of celery and lightly fry in some olive oil. Once soft add 1 tin of chopped tomatoes and a little pasata to thicken the sauce. Add seasoning to taste. Cook your pasta (macaroni works well with this dish), once al dente, drain the pasta and add the sauce, mix together well and serve with Parmesan cheese.

Celery may help in lowering cholesterol and blood pressure and contains an anti-inflammatory chemical which can help alleviate many conditions including symptoms of gout. Celery is also a good source of potassium which helps maintain healthy blood pressure. Celery is also extremely low in calories. Additional benefits are the excellent source of vitamin C and K and high fibre.

Although celery can accumulate high amounts of nitrates, you would have to eat large amounts for this to be unsafe, however, cooking celery helps to reduce nitrate levels. By growing your own celery you can make sure nitrate levels are much lower.

Celery accompanies meats and fish in a wide range of recipes, both the stalk and the leaves can be used to add flavour and colour to a dish. When choosing celery it should be bright in colour and firm and crisp. If you are eating it fresh it should crunch when you bite it. I find that if you only wash the stalks you are using and keep the rest of the celery dry and well wrapped in the vegetable compartment of the refrigerator, then celery can keep fresh for up a week.

Go on find a celery recipe you like the taste of and try it out, you may be surprised.

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