Celery Smoothie

Last Updated on Monday, 20 June 2011 10:51 Written by Flax Wednesday, 1 June 2011 08:48

In order to achieve optimal weight, a diet should be based around vegetables.  Unfortunately, most of us don’t eat nearly enough vegetables.  A great way to rectify this imbalance is to begin with a celery smoothie.   There are two steps in correcting a diet.   Increasing consumption of healthy foods while also decreasing consumption of un-healthy foods.  The celery  smoothie is ideal for this two pronged task.   Celery is the ideal diet food.  It helps to dry up dampness (phlegm/fat) caused by excess sugar consumption and it also helps us to curb our sugar cravings.  This  makes it easier to begin on our path towards healthier eating.

When I make a smoothie, I add a variety of other vegetables using a few different principles.  The  first thing that I am looking for is watery vegetables that will give it a more liquid texture.  Examples of these are cucumbers and sprouts.   The next thing I am looking for is a bit of sweetness, here I use a carrot.  After that I will add a bitter vegetable (like a radish) to help the celery clean out the dampness and toxins in the system.  On occasion, I will add a member of the onion family, I prefer scallions for their more gentle flavor.

The fact that it’s pureed helps for two reasons.  The smoothie is condensed and so a large amount of vegetables looks a lot smaller.  The second reason is because unfortunately, many of us have forgotten how to chew our food. (Each bite of food should be chewed between thirty to fifty times).   Starting a diet with a smoothie will help us to digest better, until we once again, relearn how to chew whole grains and firm vegetables.

I recommend making a batch of this in the morning, serve it on a bed of quinoa or brown rice and don’t eat anything else until it’s finished.  There should usually be enough for more than one meal.   Chances are, after finishing it all up,  you won’t be hungry for anything else.


  • 1 head celery, leaves attached
  • 1 cucumber
  • 1 package mung bean sprouts
  • 1 carrot
  • 1 radish
  • 1 scallion
  • Olive oil
  • Juice of 1 lemon
  • Atlantic grey sea salt

Puree all the ingredients in a food processor and serve on a bed of quinoa or brown rice.


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Last Updated on Wednesday, 24 August 2011 08:40 Written by Flax Thursday, 24 June 2010 02:51

Lentils are wonderful to eat all year round but I especially like to make them in the summer.  This is because they are the quickest cooking legume and won’t heat up the house as much as beans that require longer cooking times.  One of my favorite lentil dishes, both to cook as well as to eat,  is majadera.

Majadera is a traditional middle-eastern dish that consists of rice cooked with lentils and topped with fried onions and yogurt.  It is a simple dish to make and requires very little prep time.  While I prefer to make this meal for dinner and serve it hot, Egyptian Jews would also serve it cold for Shabbat lunch.

I like to serve this dish along-side a chopped Israeli salad.  I suggest using pickled lemons in the salad to give it a bit of tangy flavor.  Pickled lemons are sold in supermarkets, usually next to the horseradish and other refrigerated condiments.



  • 1 cup Persian brown rice
  • 1/2 cup green lentils
  • 2 1/2 cups water
  • salt and pepper

Fried Onions:

  • 2 large onions, diced
  • olive oil (apx.1/4 cup)


  • 1 tomato
  • 1 cucumber
  • 1/2 red pepper
  • 1/2 small onion
  • 1 bunch rocket
  • 1 tbsp pickled lemon (optional)
  • 2 tbsp olive oil
  • Juice of 1/2 lemon
  • salt and pepper

Place the rice and lentils in a pot. Bring to a boil. Simmer for 45 minutes or until all the water has been absorbed.

Heat the olive oil in a frying pan.  Add the onions, stirring often until they turn dark brown and are almost carmelized.

Chop the salad vegetables into small pieces.  Place in a small salad bowl and toss with the olive oil, lemon juice, salt, and pepper.

Serve the majadera on a plate  topped with the fried onions and accompanied by salad.

Serves 4-6.


Sima Herzfeld Navon has a clinic for holistic medicine.  She also teaches healthy cooking and holistic nutrition.

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