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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Chicken with Figs

Last Updated on Thursday, 20 January 2011 05:35 Written by Flax Tuesday, 18 January 2011 05:05

Lemon slices with figs

While I do try to keep my site vegan and health oriented, every so often I do post a special holiday recipe that has nothing to do with health but is instead holiday oriented.  While this dish is for carnivores, for those who are interested in eating only vegan, it makes a fantastic fig chutney.

 This dish was fist made for me by an old friend of mine, Adeena Sussman.  One evening, many years ago,  Adeena dropped by to visit.  She then proceeded to cook dinner for myself and my newly married husband. Her recipe has become a family favorite, one that I especially like to make it for Tu b’shvat as it has figs, one of the seven species.  

While Adeena’s recipe calls for baking the dish in a fruity white wine, I prefer to cook mine slowly on the stove top, this allows the figs to turn into a jam that just melts in your mouth.  Both ways are good, Adeena’s is perhaps more American in flavor while my dish is perhaps more Moroccan in style.


  • 1 chicken, quartered and skin removed
  • olive oil
  • 20 dried figs, sliced into 4
  • 2 lemons, sliced
  • 1 head garlic, chopped
  • 1 bunch coriander, chopped
  • 1 cup water
  • turmeric
  • chili pepper
  • salt and pepper

Heat the olive oil in a large skillet with a tight lid.  Brown the chicken on both sides.  Add the remaining ingredients.  Cover with the lid, bring to a boil and allow to cook over a low flame for one hour, being careful that the bottom doesn’t burn.  If it looks like the bottom will burn than you can add a little more water to the pot. 

Remove the lid, if there is any extra water, boil it out.

Serve hot on a bed of rice.


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