Saving Money On Produce

How can an average person with an average income afford to eat healthier when produce is so expensive?

Listen to this short twenty minute episode to find out: Fresh Produce on A Budget.

Here is how we manage it on a small budget:

We combine all of the following cost-cutting methods. We eat mostly organic so the prices we mention are the prices on organic produce. We believe eating organic is important for our health, and to the planet. Long-term we're saving money by avoiding illness.

Local Produce

• Local Farm Stands (out in the sticks)
• Farmer's Markets
• Pick Your Own
• C.S.A.: Community Supported Agriculture

Bulk Produce

• Order online (raw kelp noodles, raw carob powder, organic toilet paper)
• Order large volumes through a store that gives discounts

Bruised Produce

• Seek discounts on bruised fruit or wilted greens

Grow Your Own Food

• Indoor aerogarden or potted herbs
• Sprouts
• Outdoor garden
• Eat free weeds
• Plant a fruit tree

Some Notes

We went off on a bit of rant about the amazing power of weeds during this episode. Jay and I have been astounded at the power of growing weeds (for a better garden) and eating weeds (for better health). Weeds are free, hardy, and all around beneficial.

We learned about what weeds are safe to eat and the medicinal properties of weeds growing all over the United States in every kind of climate in a powerful DVD set by Markus Rothkranz. It's been a huge bargain to buy the disc set because we save money every day of the summer by harvesting healing food that is growing right in our own back yard.

To get this amazing deal for yourself, visit Markus's website.

Hope this helps you save money on your grocery bill! In the Summer of 2012 we've been able to feed the two of us a healthy nutritionally balanced raw food diet that is 95% organic for under $400 per month, including probiotics. That is only $200 per person, per month, for a 95% organic, 100% raw vegan diet with probiotics included. Our organic C.S.A. membership was indispensable in reaching this incredibly affordable summer.

~ Raederle

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Agave: The Good, The Bad & The Ugly

What is Agave Nectar?

Agave (pronounced ah-GAH-vay) is a plant that thrives in the volcanic soils of Southern Mexico. They are large, spiky plants that resemble cactus or yuccas in both form and habitat, but they are actually succulents similar to Aloe Vera. The nectar made from the plant is known in Mexico as aguamiel, or "honey water."

Image from Wikipedia

How is it made?

This probably depends on where you're getting your agave nectar from, but according to one site, this is the gist of it;

When the agave has grown for seven to ten year, the leaves of the plant are cut off, revealing the core of the plant (called the "pina"). When harvested, the pina resembles a giant pineapple and can weigh fifty to one-hundred and fifty pounds.

To make the agave nectar, sap is extracted from the pina, filtered, and heated at a low temperature, which breaks down the carbohydrates into sugars. Lighter and darker varieties of agave nectar are made from the same plants.

According to one popular agave nectar manufacturer, “Agave nectar is a newly created sweetener, having been developed in the 1990s.”

This makes me think about all the other "newly created sweeteners," such as splenda, aspartame and maltodextrin. We know how poorly those ingredients treat the body...

Manufactures of agave nectar want you to believe that they make agave either in some new and amazing way that is safe for diabetics, or they want you to believe that they do it the same way ancient Aztecs did. Neither is the case.

In a recent article now posted on the Weston A. Price foundation’s website, Ramiel Nagel and Sally Fallon Morell write:

Agave “nectar” is not made from the sap of the yucca or agave plant but from the starch of the giant pineapple-like, root bulb. The principal constituent of the agave root is starch, similar to the starch in corn or rice, and a complex carbohydrate called inulin, which is made up of chains of fructose molecules. Technically a highly indigestible fiber, inulin, which does not taste sweet, comprises about half of the carbohydrate content of agave.

The process by which agave glucose and inulin are converted into “nectar” is similar to the process by which corn starch is converted into High Fructose Corn Syrup. The agave starch is subject to an enzymatic and chemical process that converts the starch into a fructose-rich syrup. The syrup has anywhere from 70 percent fructose and higher according to the agave nectar chemical profiles posted on agave nectar websites.

Is it really raw?

Because of the low temperatures used in processing many varieties (under 118°F) raw foods enthusiasts generally regard agave nectar as a raw food. Under 118 degrees is about as high as anything can be considered raw, and that's a pretty large leap from the 105 degree rule that many raw foodists stick to.

Think about your body temperature. If you have a fever of 104 degrees, that's a high fever. While one-hundred-degree weather is common for many people, 118 degrees is hot dessert weather.

Not all enzymes are destroyed at the same temperature. Some hardy enzymes will live up to 118 degrees F, but many are killed after exposure to 106 degrees F for several minutes. This means that foods heated to 118 degrees F do not have all their enzymes intact and are in fact mostly or wholly cooked.

Besides all that, agave "nectar" is created by a chemical process which means that it doesn't matter whether it has been heated to high temperatures or not. It's been refined, which means it is a ruined food source.

In short, it is no more raw than high fructose corn syrup. In fact, I refer to agave as High Fructose Agave Syrup, because that is what it is.

Bottled agave syrup from the store is a long way from eating the pina-sap directly off the agave plant. The pina-sap is nature made, the agave nectar is man-altered frankin-food.

More and more food gurus are learning the truth about agave. I first heard agave being denounced by Markus Rothkranz.

Is Agave Nectar healthy?

If you just read the above, you probably already have your answer.

There is a lot of conflicting information about agave.

John Kohler pointed out that agave is not a low glycemic index food, and that it has been taken off the list by the official folks who create the low glycemic index. Diabetics have been shown to react negatively to agave.

I say that the glycemic index is irrelivant.

The relevant factor is: How refined is agave? How close is it to being a chemical and not a food source?

Studies (as well as heaps of anecdotal evidence) show that regularly consuming agave is not an improvement from consuming any other sweetener on a regular basis.

If you're really healthy, you may not be noticing the negative effects because your body is dealing with the agave effectively, but it may not stay that way forever.

You don't have to take it from me. According to Kathleen M. Zelman, MPH, RD, LD:

"The bottom line is that refined agave sweeteners are not inherently healthier than sugar, high-fructose corn syrup, or any other sweetener. Nutritionally and functionally, agave syrup is similar to high-fructose corn syrup and sucrose (Karo) syrup."

And here is what Dr. Mercola has to say about agave:

"Agave" literally means "noble." It’s generally recognized as a superstar of the herbal remedy world, claiming to offer relief for indigestion, bowel irregularity, and skin wounds. Ferment it, and you have Mexico’s favorite adult beverage -- tequila.

Agave "nectar" sellers use agave’s royal pedigree to cover the truth that what they’re selling you is a bottle of high-fructose syrup, so highly processed and refined that it bears NO resemblance to the plant of its namesake.

Such a high fructose content isn't typical of all agave products. "Depending on how the syrup is processed, it may or may not contain more fructose," says Roger Clemens, a professor at USC and spokesman for the Institute of Food Technologists, whose research has focused on functional foods, food processing and nutrition.

Depending on the source and processing method used, agave syrup can, therefore, contain as little as 55% fructose, the same amount found in high-fructose corn syrup -- in which case the syrup would offer no advantage.

If you knew the truth about what’s really in it, you’d be dumping it down the drain -- and that would certainly be bad for sales.

Most agave "nectar" or agave "syrup" is nothing more than a laboratory-generated super-condensed fructose syrup, devoid of virtually all nutrient value, and offering you metabolic misfortune in its place.

Is Agave Nectar natural?

According to one article I read, Agave is so far from being natural that "it has more concentrated fructose in it than high fructose corn syrup."

As we've already determined, the process of refining the sap of the agave plant puts the sap through a chemical process.

Anyhow, define natural. Everything came from a stone, a bit of dirt or from a plant at some point. Plastic was made from "natural" things, and yet we don't think of plastic as being "natural" in and of itself.

Has anyone reacted badly to agave nectar?

Absolutely!

I've tried raw dishes at potlucks with small amounts of agave. Afterward I was incredibly unwell; I was sweating profusely, I had a stomachache, a headache, and I became incredibly tired. On another occasion I wasn't able to sleep most of the night and had ugly leg cramps. I felt heavy-headed, sluggish and had a lot of difficulty waking up.

I've had similar reactions to a sugar made from a coconut sap, from white stevia and from yaccon syrup. But somehow I don't react poorly to massive amounts of fresh fruit. It's very obvious that the difference is man's intervention. The refinement process that strips away the fiber, minerals, vitamins and enzymes is critical in how sweet foods affect us.

I won't touch agave in any amount, no matter how small.

My husband who has severe reactions to agave as well. He became nauseous and sick after having small amounts of agave-sweetened juice, and felt tired and sore after eating an agave-sweetened raw dessert.

My husband and I are not alone. I've had dozens of people tell me in person that they can't touch agave syrup without having a bad reaction. I've had dozens of people tell me online about their difficulty with sweeteners. The bottom line is that agave syrup is not a health food.

A Side Note

By having refined sugars (white sugar, agave syrup, molasses, etc) in your diet, your tastebuds stay within a "sweet" scale. The less sweet you eat, the more sweet everything else tastes by comparison, and the less bitter.

Even if agave were the best sweetener you could use that was created by man, there is no reason not to use something less refined, such as dried fruit.

In any recipe that calls for agave you can use soaked dates blended with their soak water to create a date syrup.

In some recipes that call for agave you can use any dried fruit, such as raisins.

In a few recipes that call for agave you can use fresh fruit such as pineapple or banana.

Keep Researching

If you're not convinced, then keep researching.

For me, personal experimentation combined with common sense is plenty of reason not to use agave syrup.

If you care about your body, then why bother using something that is concentrated sugar with little/no nutritional benefit when you could eat a sweet fruit that offers many benefits?

Marketing

Beware of marketing. It is constantly trying to play on your addictions and fears. When you see an advertisement, stop and ask yourself, "How is this advertisement playing off of common fears and/or addictions?"

You don't need to sweeten foods for them to taste good. When I changed my diet and got the sugar out of it, I was amazed that romaine lettuce started to taste genuinely sweet, along with tomatoes, blackberries and carrots. Foods stopped being bland and started having flavor.

~ Raederle

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Slimcado Avocado: The Good & The Bad

How Does A Haas Avocado Compare To A Slimcado?

We all love Haas avocados.

Guacamole is incredibly awesome. So awesome that someone created a twitter account just raving about guacamole, and trend called #holyguacamole.

So when I saw Slimcados at Wegmans my first reaction was "Oh! A different sort of avocado! Let's get two."

The sticker explains that Slimcados have less fat than your regular California avocado. I didn't purchase them for that reason but found it interesting to note.

The concept of a "new kind of avocado" reminded me of "sweet avocados" which I only ever had while I was living in California. The "sweet avocados" had a smooth skin like these over-sized Slimcados, but the sweet ones were regular Haas-sized. The sweet avocados tasted different, but I prefer traditional Haas avocados to the sweet ones.

How do Slimcados match up?

I wanted to make sure I got a good one, so I picked two that appeared very different in appearance.

The dark green one was by far the darkest Slimcado in the entire display. I'm guessing that it may have actually been picked riper, which would imply a better flavor. Since there was also a chance that the dark green one would simply be spoiled, I chose the other one for being fairly light colored in comparison with the others.

I wasn't sure how to tell when a Slimcado was ripe, so I did a quick google search after I got back home to determine when I should eat them.

The internet wasn't very helpful. I found this blog entry where the person obviously opened theirs too soon. I found another blog entry which described the Slimcados as simply "gross." The author writes in conclusion, "The slimcado does not taste good, plain and simple."

After reading those two bad reviews I had to ask myself, "Was it wise to buy two of this unknown low-fat fatty fruit?"

I did some more online digging, trying to find an answer to the question, "Are my Slimcados ripe, or not?" and found some other non-useful pages such as this one, which tells me essentially that most people have not tried them, a rare person on occasion loves them, but most people who try them find them bland.

I crossed my fingers and hoped I would be one of the people who loved them, especially because they're around twice the size of a Haas avocado for the same price.

I finally found a useful review of the Slimcado here: "I won't say watery like some did, it's not, but it's a much thinner consistency. The guac tasted good, but I give more credit to DH's guac skills than it's constituent avocado. I would recommend avoiding the slimcado if you find yourself at the grocery store. The Haas avocado is full of good fats and omega 3 fatty acids and tastes a hell of a lot...more."

In another description someone called the slimcado "nuttier" than a Haas.

Are My Slimcados Ripe?

No concrete ripe-ness information seems to be available, so I just "played" it like a regular avocado, waiting for them to be soft, but not so soft that they were squishy.

It turns out that in terms of the way they feel when you squeeze them, you do want them to be just the same as you'd like your commonplace Haas avocado.

Here's what my first one looked like when I opened it:

The skin is much thinner than a Haas, similar to the skin on a sweet avocado. I suspect this large breed of avocado (the "Slimcado") is really a sweet avocado with some water weight.

I'm very suspicious when it comes to trying new things, so I cut off each and every tiny little imperfection, resulting in the bowl full of Slimcado pieces pictured above.

I tasted it plain. Sure enough, watery. It's as though a Haas avocado was blended with water. In fact, that's almost exactly what it's like since a Slimcado has about the same calories as a Haas avocado, just simply less calories per volume since the Slimcado is so much larger. Go figure.

But... It isn't just watery. It's also a shade sweeter. It does have a somewhat different flavor that would not be present if you blended a Haas with water. "Does that slightly sweeter flavor imply it would be better for certain recipes?" I asked myself; The creative raw vegan chef inside me was alive and well.

But being typical me... Guacamole! I mean, seriously, I have all these tomatoes ripe on the vine growing in my yard, how could I do anything else?

And besides that I had made some carrot-patties. Warm in the dehydrator, thick, soft, mushy on the inside... Waiting to be topped with deliciousness and spinach.

So, I picked some lettuce, tomatoes, chives and other fresh herbs from the garden, pulled out the carrot patties and....

Ta da!

This dish turned out to be surprisingly hearty. My husband and I became stuffed before we could finish it.

(If anyone is wondering about my shirt, it was a gift from a friend of mine whom I play board games with. It says "Alien Robotic Factory" which only makes sense if you've played the board game "Race for the Galaxy." It's one of my favorite board games.)

I made up a bowl containing the leftover for my father:

Now be warned: The Slimcado is bland on its own. It's got a great texture for making a smooth creamy dressing or guacamole, but without heavy seasoning, your dish will be pretty flat. In the guacamole I put home grown tomatoes, chives, red onion, tomatillo, basil and possibly some other things, and I ate this with very flavorful crackers that contained two whole fresh cayenne peppers and the carrot pulp from a bunch of carrots that were juiced.

That said, the overall effect was still delicious. It certainly wasn't a waste.

The second Slimcado actually began to change color today. I didn't photograph it before I cut it open, but to describe it: The spots that before had been spots began to consume the entire color of the fruit. It had a few bad spots on the inside, but was mostly good.

Raw Corn Chips

On a side note, I decided to make raw vegan corn chips, and was delighted with my success. I used raw corn on the cob, ground flax and chia seeds and dehydrated for around 24 hours at 110 degrees. This is what the "batter" looked like:

Today, when I saw all the delicious ripe tomatoes on the vine outdoors, and crossed that in my mind with the darkening Slimcado and the fact that I had some cucumber, green pepper, fresh cayenne pepper, and basil all ready-to-go in the kitchen... Well, this happened:

Needless to say: Yum!

Giant Raw Corn Chips + Slimcado + Fresh Home-Grown Tomatoes + Fresh Herbs = Happy Delighted Smiling Raederle

Overall, I say the Slimcado is basically an inflated slightly-sweeter avocado. It's probably best used in dips and dressings. Although it may be good in desserts as well. I don't recommend eating it plain, as it'll likely bore you to snoring.

From a nutritional standpoint, the Slimcado has four times as much phosphorus as calcium. That's a Calcium to Phosphorous Ratio of 1:4, which is really bad. You wouldn't want you main source of calories to come from avocados in general for this reason. It also has much more omega-6 than omega-3, making it a non-ideal omega-3 source. That applies to both the Haas avocado, and the Florida Slimcado, but the Florida Slimcado actually has an even more disproportion of omega-3 to omega-6. That isn't to say that avocados are bad for you. It just means that you need lots of foods that do have good ratios of calcium to phosphorus and omega-3 to omega-6. You can learn more about that by clicking here.

The lovely Ela remarks that there are "legions of varieties of avocado" and that some are watery and some are "so fatty they're almost rubbery!" She remarks that in Hawaii there are many, many kinds of avocados to compare and contrast. That is definitely a good reason to visit Hawaii in my book!

In May 2013 I actually did travel to Kaua'i island, one of the Hawaiian islands, although not specifically for the slimcados. That said, there is a plethora of wonderful tropical fruits on the island, and I've had many learning experiences with them.

Thanks for reading. If you have thoughts to share with me, sign up for my newsletter and/or e-course and reply any message you receive from me.

~ Raederle

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Celery!

The Celery Song

Celery

Celery contains vitamin C and several other active compounds that promote health, including phthalides, which may help lower cholesterol, and coumarins, that may be useful in cancer prevention.

Celery is not just extremely low in calories: you actually burn more calories chewing celery than you are consuming by eating celery!

Celery's Health Benefits

Weight Loss

Celery juice and whole celery help burn fat. The chewing action releases hormones in the brain the reduce cravings. Research has shown that snacking on celery reduces the urge to eat unhealthy snack items.

Celery has a balance of minerals that is very hydrating. When thirsty, we often over-eat. Because celery quenches thirst on a level beyond just drinking water, it prevents over-eating causes by thirst.

Stress Reduction

Chewing reduces stress. This is why many people choose potato chips when they are stressed out. Choose celery instead. (Other great options include kale chips, chard stems, carrots, oranges and squash chips.)

Detox

Celery appears frequently in detox diet plans. This makes sense because celery has properties that aid digestion. Because celery is mildly sweet and contains sodium, it curbs cravings.

All raw fruits and vegetables have detoxing properties. Celery in particular is excellent because it provides a mild detox and highly balanced nutrition.

Insomnia

Celery is beneficial in cases of insomnia. Celery juice particularly is very calming to the nervous system. The high magnesium levels are soothing, and helpful to relaxation, and fully restful sleep.

Constipation

Raw celery aids constipation. The high fiber content "sweeps" the colon clean. Other helpful aids in the face of constipation include: psyllium husk, aloe juice, ginger, and turmeric.

Calicum

According to Hippocrates, the father of medicine, celery calms nerves. This may be contributed to by its high calcium content.

Celery is good for the kidneys and will eliminate the body's waste through the urine. The seeds, leaves, and edible root of the plant can all be used. Celery seed in particular is very high in calcium, and it is one of the few seeds commonly available that has a positive calcium to phosphorus ratio. A single tablespoon of celery seed provides 11% of the recommended daily need for calcium.

100 Calories of Celery

Ten large ribs of celery amounts to 102 calories. The calorie breakdown is 73.4% from carbs, 9.5% from lipids and 17.1% from protein. This is a highly ideal ratio if you're trying to lose weight or build muscle.

To maintain healthy muscle you only need 10% of your total calories to come from protein (on a 2000 calorie diet), and celery contains protein in a more digestable form than foods such as meat and beans. I explain this in detail in my article about protein, amino acids and enzymes.

Ten ribs of celery (102 calories) provides roughly 20% of all of your nutrient needs for an entire day, including the following RDA values:

12% B1 (thiamine), 33% B2 (riboflavin), 15% B3 (niacin), 31% B5 (pantothenic acid), 36% B6 (pyridoxine), 58% B9 (folate), 20% vitamin A, 26% vitamin C, 12% vitamin E, 208% vitamin K, 26% calicum, 7% iron, 23% magnesium, 35% potassium, 5% selenium, 34% sodium and 10% zinc.

All of that in just 100 calories!

Potassium

Celery has a lot of potassium. Potassium is an electrolyte that is good for maintaining a healthy nervous system. It is vital for proper brain function and normal muscle growth. It lowers blood pressure and helps balance normal water levels in your body. Lack of potassium can cause heart problems, fatigue, and dry skin. Coconut water from young Thai coconuts is extremely high in potassium content as well.

Vitamin K

Celery is rich in vitamin K, which will help to suppress the appetite. Vitamin K also helps to form normal blood clots, i.e. it's the vitamin that stops you from bleeding to death.

Adults over age 50 should increase the vitamin K intake, as it aids in making essential bone proteins, preventing bone fractures and osteoporosis. A lack of vitamin K can cause liver problems, excessive bruising and bleeding.

Coumarins

Celery contains phytochemical compounds known as coumarins. Studies have shown that coumarins are effective in cancer prevention and capable of enhancing the activity of certain white blood cells. Coumarin compounds also lower blood pressure, tone the vascular system, and are possibly effective when used in cases of migraines.

After-Workout Drink

Due to the high levels of potassium and sodium, when celery-based juices are consumed after a workout they serve as great electrolyte replacement drinks. Studies have also shown that celery may help to lower cholesterol and prevent cancer by improving detoxification. Celery extract that contains 85% 3nB, has been shown to be effective in the treatment of "rheumatism". That is, celery is effective against arthritic and muscular pains.

Vitamins

Celery provides an excellent source of vitamin C and fiber. It is a very good source of folic acid, potassium, and vitamins B1 and B6. Celery also offers a good source of vitamin B2 and calcium. Even though celery contains more sodium than most other vegetables, the sodium is offset by it's high levels of potassium. Studies have shown that the sodium content of celery does not bother even the most salt-sensitive individuals. And yet, if you ate enough celery, you could meet all of your sodium needs on celery alone.

Vitamin C

Celery is an excellent source of vitamin C, a vitamin that helps to support the immune system. Vitamin C-rich foods like celery may help reduce cold symptoms or severity of cold symptoms; over 20 scientific studies have concluded that vitamin C is a cold-fighter.

Vitamin C also prevents the free radical damage that triggers the inflammatory cascade, and is therefore also associated with reduced severity of inflammatory conditions, such as asthma, osteoarthritis, and rheumatoid arthritis.

As free radicals can oxidize cholesterol and lead to plaques that may rupture causing heart attacks or stroke, vitamin C is beneficial to promoting cardiovascular health. Owing to the multitude of vitamin C's health benefits, it is not surprising that research has shown that consumption of vegetables and fruits high in this nutrient is associated with a reduced risk of death from all causes including heart disease, stroke and cancer. For more about vitamin C, read this article containing ten different ways to get a full day's supply of vitamin C from whole foods.

Blood Pressure

Celery's potential for reducing high blood pressure has long been recognized by Chinese medicine practitioners, and Western science researchers may have recently identified one reason why: Phthalides.

Phthalides

Celery contains active compounds called phthalides, which can help relax the muscles around arteries and allow those vessels to dilate. With more space inside the arteries, the blood can flow at a lower pressure.

Phthalides also reduce stress hormones, one of whose effects is to cause blood vessels to constrict. Research has shown that celery can rapidly reduce blood pressure upon consumption.

Cholesterol

In studies of animals specially bred to have high cholesterol, celery's cholesterol-lowering activity has been demonstrated. In eight weeks, aqueous solutions of celery (like celery juice) fed to specially bred high cholesterol animals significantly lowered their total cholesterol by increasing bile acid secretion.

Uses

Grated raw celery can be used on swollen glands.

Celery is used in aromatherapy and other traditional ways of healing, like Ayurveda.

In Japan, rheumatic patients are sometimes put on a celery-only-diet.

As stated before, celery is also a useful component of a detox diet.

Buying & Storing Celery

Season

Available year-round in the U.S.

Buying

Look for firm, tight bunches with healthy leaves. Avoid bruised celery as it will taste bitter. When celery (or most any plant) is damaged, it releases bittering agents to fend off bugs.

Storing

Refrigerate in a plastic bag (preferably a green bag) and place in the crisper for up to two weeks. If the ribs are wilted, separate the ribs and place them in a bowl of ice water for several minutes before use.

You can also store upright in a vase with a little water or a wet towel at the bottom of the vase inside or outside the fridge.

Growing & Eating Celery

Preparation

Wash thoroughly, as the bunch attracts sand. Celery can be boiled, braised, eaten raw or steamed. I recommend enjoying it raw to get the full benefits. Vitamin C and many other compounds will be entirely ruined by heating celery to high temperatures.

Celery is also good to add to fruit and vegetable smoothie. Click here to check out a smoothie recipe including celery (which includes a how-to video).

Good Food Combinations

Celery is good to combine with just about anything.

Flavor wise, celery goes great with fatty foods such as avocado, almonds and walnuts. Also, curry, celery seeds, dill, fennel, lemon, nutmeg and parsley are great with celery.

In terms of digestive combinations, celery is one of the only foods that can be combined with fruit without causing a digestive upset. For more about healthy digestive combinations, read my food pyramid page.

Speaking Botanically About Celery

Celery is a biennial vegetable (meaning it has a normal life cycle of two years) that belongs to the Umbelliferae family, whose other members include carrots, fennel, parsley and dill. While most people associate celery with its prized stalks, its leaves, roots and seeds are also used as a food and seasoning as well as a natural medicinal remedy.

Apium graveolens is a plant species in the family Apiaceae commonly known as celery (var. dulce) or celeriac (var. rapaceum) depending on whether the petioles (stalks) or roots are eaten.

Apium graveolens is used around the world as a vegetable, either for the crisp petiole (leaf stalk) or the fleshy toproot. The root of the celery is also often eaten, which tastes similar to parsnip. Celery root is sometimes grated for use in raw recipes imitating rice.

Celery Seeds & Celery Salt

In temperate countries, celery is also grown for its seeds. The seeds are actually a very small fruit. These "seeds" yield a valuable volatile oil used in the perfume and pharmaceutical industries. They also contain an organic compound called apiol.

Celery seeds can be used as flavouring or spice, either as whole seeds or ground and mixed with salt, as celery salt.

Celery salt can also be made from an extract of the roots.

There are many versions of celery salt, but I make my own at home like this:

1. Slice up several bunches of celery finely.

2. Dehydrate celery slices at 105 degrees F overnight or however long it takes for them to become completely dry. Flip pieces as needed.

3. Blend dehydrated celery flakes with celery seeds (to taste).

4. Add dulse flakes to taste. (Dulse is a salty sea vegetable that is also very good for your health.)

5. Store in a glass spice jar and use as you would use regular sea salt.

The celery salt I make can be referred to as a "Veggie Salt" because all of the sodium content comes from whole foods. Veggie salts are much healthier than any other salt, including sea salt, because veggie salts contain other minerals besides sodium in plenty. While sea salt contains some other minerals, it doesn't really compare to that which you'll get from dehydrated celery, celery seeds and dulse.

Growing Celery From Grocery Store Celery

World-wide Cuisine: Celery

Celery salt is used as a seasoning, in cocktails (notably to enhance the flavour of Bloody Mary cocktails), and in Old Bay Seasoning.

Celery, onions, and bell peppers are key in Louisiana Creole and Cajun cuisine. Celery, onions, and carrots make up the French mirepoix, often used as a base for sauces and soups. Celery is a staple in many soups, such as chicken noodle soup.

Celery On The Raw Diet

Celery is important for any raw vegan who is avoiding consuming excess salt in the crystallized form that is added to food. Getting enough sodium is vitally important to hydration and overall health, although most Americans get too much sodium in their diet.

In an episode of my radio show I mention a woman who went raw and actually fainted from lack of sodium.

Most raw foodies add sea salt to their salads to their own taste, but some 'natural hygienists' prefer to get all nutrients from plants. If you're going to seek out sodium exclusively from plants then I recommend listening to the episode of my show I linked in the previous paragraph. In that episode I explain precisely how to get enough sodium from whole foods alone.

Thanks for reading!

Article by Raederle Phoenix

Originally written in 2009-2010, updated in January 2012 and September 2012

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