DEHYDRATED ORGANIC
PRODUCTS FROM ECUADOR
CELERY
CELERY
HEALTH BENEFICTS
Celery facilitates the functioning of the kidneys and is an excellent cleanser because it eliminates waste substances with urine.
​
It has antibacterial properties and as a blood purifier it helps diabetics in metabolism.
​
When eaten raw, its abundance of fiber forces you to chew it well and provides a feeling of satiety, with a very low caloric value.
​
The various compounds in celery, such as flavonoids, aid in the renewal of joints and connective tissue.
​
Celery favors the secretion of saliva and gastric juices.
​
Its essential oils help control hypertension, as it exerts a dilating effect on the renal vessels and, in this way, increases the volume of urine, which favors the elimination of water and toxic substances.
​
Celery provides substances that protect the skin and are activated by ultraviolet light, increasing the availability of pigment-producing cells on the skin's surface.
NUTRITIONAL TABLE
FORMS OF CONSUMPTION
Celery can be consumed in a variety of ways, including:
​
Raw in salads or as an accompaniment to cold dishes.
​
Cooked as a complementary vegetable to other dishes or as a base for soups or creams.
​
Celery juice can be made at home or bought in specialized stores.
​
Added to smoothies or shakes to give a fresh and mild flavor.
​
Used as an ingredient in detox juice recipes.
​
Mixed with other ingredients to create a garnish or salad.
RECIPES
Chicken and Celery Soup
Ingredients
-
1 chopped onion
-
2 stalks of celery, chopped
-
2 chopped carrots
-
4 garlic cloves, minced
-
1 liter of chicken broth
-
2 cups of shredded cooked chicken
-
Salt and pepper to taste
Optional: 1/4 cup cooked rice or noodles
​
In a large pot, fry the onion, celery, carrots and garlic in a little oil until soft.
​
Add chicken broth and bring to a boil.
​
Reduce the heat and add the cooked chicken and season with salt and pepper to taste.
​
If you want, add rice or cooked noodles.
​
Let cook for a few more minutes until the vegetables are cooked and the soup is hot.
​
Serve hot and enjoy!
​
​
​
Celery and Turkey Salad
Ingredients
-
2 celery stalks, finely chopped
-
2 cups of cooked turkey, shredded
-
1/2 cup of raisins
-
1/4 cup of chopped walnuts
-
1/4 cup grated cheese
-
1/4 cup of mayonnaise
-
1 tablespoon of mustard
-
1 tablespoon of honey
-
Salt and pepper to taste
In a large bowl, mix together the celery, turkey, raisins, walnuts, and cheese.
​
In another small bowl, mix the mayonnaise, mustard, honey, salt, and pepper.
​
Add the mayonnaise mixture to the turkey and vegetable mixture, and mix well so that it is completely coated.
​
Refrigerate for at least 1 hour before serving to allow the flavors to blend.
​
Serve cold and enjoy!
​
​
Baked Fish with Celery
Ingredients
-
4 fish fillets (tilapia, hake, cod)
-
1/2 cup of wheat flour
-
1/4 cup of breadcrumbs
-
1 beaten egg
-
2 stalks of celery, chopped
-
1/4 cup of white wine
-
1/4 cup of fish broth
-
2 butter spoons
-
Salt and pepper to taste
-
Lemon to serve
Preheat the oven to 180°C.
​
Place the flour and breadcrumbs in two different dishes and the beaten egg in another dish.
​
Dip the fish fillets in the flour, then in the egg and finally in the breadcrumbs.
​
In a large skillet, heat a little oil over medium-high heat and brown the fish fillets on both sides.
​
Arrange the fish fillets on a baking sheet and place the celery around it.
In the same pan where the fish was browned, add the white wine, the fish broth, the butter and season with salt and pepper to taste. Let cook until the sauce thickens.
​
Pour the sauce over the fish and celery on the baking sheet.
​
Bake for 20 minutes or until the fish is cooked.
​
Serve with a lemon wedge and enjoy!
​
​
​Pork with Celery and Red Wine
Beef Stew with Celery
Ingredients
-
4 slices of pork loin
-
1 cup of red wine
-
1 chopped onion
-
2 stalks of celery, chopped
-
2 garlic cloves, minced
-
1 tablespoon of dried chili flakes
-
1 tablespoon chopped fresh thyme
-
2 butter spoons
-
Salt and pepper to taste
In a large pot, heat a little oil over medium-high heat and brown the pork slices on both sides. Remove from heat and reserve.
​
In the same pot, add the onion, celery, and garlic and sauté until soft.
​
Add the red wine, dried chile, thyme, and season with salt and pepper to taste. Let cook until the wine has been reduced by half.
​
Return the pork slices to the pot and add the butter. Let cook over medium-low heat for 15-20 minutes or until the pork is cooked.
​
Serve hot with rice or mashed potatoes and enjoy!
​
​
Ingredients
-
1 kg of beef (can be moth, loin tip, etc.) cut into cubes
-
2 chopped onions
-
3 stalks of celery, chopped
-
3 chopped carrots
-
2 garlic cloves, minced
-
1 cup of meat broth
-
1/2 cup of red wine
-
2 tablespoons of wheat flour
-
1 tablespoon chopped fresh thyme
-
1 tablespoon chopped fresh rosemary
-
Salt and pepper to taste
-
Optional: 2 potatoes, peeled and cut into cubes
Heat a little oil in a large pot over medium-high heat and brown the beef on all sides. Remove from heat and reserve.
​
In the same pot, add the onions, celery, carrots, and garlic and sauté until soft.
​
Add the meat broth, red wine, flour, thyme, rosemary, and season with salt and pepper to taste. Let cook for a few minutes.
​
Return beef to pot and add potatoes if desired. Let cook over medium-low heat for 2-3 hours or until the meat is tender. Adjust the seasoning if necessary and serve hot.
​
​
Celery and Carrot Soup
Ingredients
-
3 stalks of celery, chopped
-
2 peeled and chopped carrots
-
1 chopped onion
-
2 garlic cloves, minced
-
4 cups of vegetable broth
-
1 cup of milk
-
1/4 cup of cream
-
1/4 cup grated cheese
-
1 tablespoon chopped fresh thyme
-
Salt and pepper to taste
Heat a little oil in a large pot over medium-high heat and sauté the onion, celery, carrots and garlic until soft.
​
Add the vegetable broth, thyme and season with salt and pepper to taste. Let cook for 15-20 minutes or until vegetables are soft.
​
Remove from heat and use a blender to blend until smooth.
​
Return to the pot, add the milk and cream, and heat over medium-low heat without bringing to a boil.
​
Serve hot and sprinkle with grated cheese.
​
​
Celery, Apple and Walnut Salad
Ingredients
-
3 stalks of celery, chopped
-
1 chopped green apple
-
1/4 cup of chopped walnuts
-
1/4 cup of raisins
-
1/4 cup grated cheese
-
1/4 cup of mayonnaise
-
2 tablespoons of lemon juice
-
Salt and pepper to taste
Chop the celery, apple, walnuts and raisins.
​
In a large bowl, mix together the celery, apple, walnuts, raisins, grated cheese, mayonnaise, lemon juice, salt, and pepper to taste.
​
Mix well and serve cold.
​
​