- Celery is incredibly low in calories – only 16 per one-cup serving and is from the same plant family as carrots, parsley, fennel and caraway.
- The minerals in celery, especially magnesium soothe the nervous system. If you enjoy a celery-based snack in the evening, you may sleep better.
- The high water content of celery, combined with the insoluble fiber, makes it a great tool for relieving constipation or sluggish elimination.
- The salt in celery is organic, natural and essential for your health.
- One large stalk of celery delivers 5 percent of your daily need for Vitamin A, a group of nutrients that protects the eyes and prevents age-related degeneration of vision.
- Choose celery with upright stalks that snap when bent. The leaves should be fresh and crisp. The darker the color, the stronger the flavor.
- If you are suffering from joint pains, lung infections, asthma, or acne, eating more celery will bring much-needed relief because it has properties that reduce inflammation.
- Celery can regulate the body’s alkaline balance, which can you from problems caused by an acidic diet.
- It is recommended that you wait to chop up your celery just before you are adding it to a salad or cooked dish (rather than chopping it up the night before and leaving it stored in the refrigerator overnight). This will help to preserve its maximum nutrient potential.
Fun Facts : Nibbling of celery stalks helps in cleaning of the teeth and mouth after the meal. Ancient Romans used celery as aphrodisiac. Modern science proved that celery contains substance (called androsterone) that is also found in man’s sweat.
I have a lightened up this recipe for Chicken Pot Pie Soup that gives you the same flavors and comfort of Chicken Pot Pie, while keeping you on track with your fitness and fat loss goals. Enjoy this warming recipe on chilly day!
Courtesy of RealHealthyRecipes.com
Here’s what you need
- 1 tablespoon coconut oil
- 2 yellow onions, diced
- 3 stalks celery, sliced
- 2 teaspoons Garlic, minced
- ¼ cup coconut flour
- ½ cup white wine
- 6 cups chicken broth
- 2 cups Butternut Squash, peeled and cubed
- 2 cups sweet potato, peeled and cubed
- 3 sprigs fresh thyme
- 1 tablespoon poultry seasoning
- 1 bay leaf
- 3 cups roasted chicken, chopped
- 2 (14 oz.) cans coconut milk, full fat
- 1 cup Pearl Onions, halved
- 1 Green Zucchini, diced
- ¼ cup fresh Italian parsley, chopped
- 1 tablespoon lemon juice
- salt and pepper to taste
- Melt the coconut oil in a soup pot over medium-low heat. Add the onions, celery and garlic. Cover and cook for 5 minutes.
- Stir in the coconut flour and cook for 2 minutes. Stir in the wine and cook until evaporated. Stir in the broth, butternut squash, thyme, poultry seasoning and bay leaf. Bring the soup to a boil over medium-high heat and then reduce to medium. Simmer the soup until the butternut squash and sweet potatoes are tender, 10-15 minutes. Discard the thyme and bay leaf.
- Add the chicken, coconut milk, pearl onions, diced zucchini, parsley and lemon juice. Season to taste with salt and pepper and simmer for another 5 minutes. Serve hot and enjoy!
One serving equals: 227 calories, 15g fat, 11g carbohydrate ,4g sugar, 329mg sodium, 3g fiber, and 12g protein.