Having previously had borderline high blood pressure for years (it's now down to around 118/74) I've done a lot of searching for ways to naturally lower my blood pressure. So, when I was watching a show with Gillian McKeith on BBC America my ears pricked up when she noted that celery was great for this purpose. A quick Google on the topic confirms this fact, such as this article from http://www.highbloodpressureinfo.org/index.html. Also check out their page on other foods that can help manage your high blood pressure in a healthful range so that you can avoid taking medications.
With this newfound knowledge at hand I started looking for ways to incorporate more celery into my diet, since I know from past experience that I tire very quickly of eating raw celery (though adding some peanut butter and sprinkling with some coconut meat makes a very tasty snack).
Some of our favorite celery recipes include:
Blue Cheese Waldorf Salad
4 large apples, chopped
2 cups red or green grapes, halved
3 stalks celery, chopped
1/2 cup golden raisins
2 Tbsp lemon juice, divided
2/3 cup Miracle Whip or equivalent dressing
1/2 cup milk (add some cornstarch if not using whole milk)
1/2 cup crumbled blue cheese
1 Tbsp sugar or honey
1/4 cup chopped walnuts, toasted
Add 1 Tbsp of lemon juice to the milk. Let stand for 5 minutes. NOTE: this is a substitute for using buttermilk in this recipe.
In a large bowl, combine apples, grapes, celery, raisins and lemon juice.
In a small bowl, combine Miracle Whip, milk, blue cheese and sugar or honey. Pour over apple mixture to coat. Cover and refrigerate for one hour. Sprinkle with walnuts before serving.
Cranberry Waldorf Salad
2 large apples, chopped
1 cup dried cranberries
2 celery stalks, chopped
1/4 cup Miracle Whip or equivalent dressing
2 Tbsp honey
1 Tbsp lemon juice
Toss everything in a bowl until fruit is evenly coated. Refrigerate for 1 hour before serving.
Soffritto
Soffritto is the Italian Holy Trinity technique for sauteing onion, carrots and celery as a base for some incredible one pot meals (the French call this Mirepoix). It's pretty simple - start with equal parts of these three vegetables, sauteing with olive oil over medium heat. From there add the cooked meat of your choice and/or some white beans, whatever spices you desire, some garlic and perhaps add a little wine or sherry. We use this technique a lot in the winter as a means of cleaning out the vegetable bin of our refrigerator, adding cabbage, peppers, zucchini or any other vegetables that sautes well.
To find more great celery recipes, check out Heathly Cooking Magazine.