Recipes / celery

Higher protein Tuna Salad

Higher protein Tuna Salad


  • 3 5 oz cans albacore tuna, drained well
  • 1 cup cottage cheese
  • 1/4 cup finely chopped red onion
  • 2 celery stalk finely chopped
  • 2 Tablespoons capers chopped
  • 1/4 cup diced dill pickles
  • juice from 1/2 lemon about 1 TB
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 1/4 teaspoon dried dill
  • 1/4 teaspoon garlic powder
  • 8 slices of large thick crusty bread or crackers



  • Mix all ingredients together (except bread)
  • Cover and refrigerate for at least 30 mins
  • Serve on your favorite bread or crackers
Charity Godwin
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Oyster Stew Recipe

Oyster Stew Recipe

Oyster Stew Recipe



  • 4 tablespoons butter
  • 3 tablespoons flour
  • 1 small onion chopped
  • 1 small bell pepper, chopped
  • 1 jalapeño, chopped for a spicier version
  • 2 stalks celery chopped
  • 2 raw golden beets, diced optional (adds a little sweet with the spicy)
  • 1 tablespoon Cajun seasonings
  • 2 cups milk
  • 1/4 cup oyster juice reserved from the canned oysters
  • Salt and pepper to taste
  • 1/4 cup chopped parsley
  • 1/4 cup chopped green onions
  • 3 cloves garlic minced
  • Dash of hot sauce
  • 2 cans oysters, or fresh 2 dozen
  • For Serving: Extra chopped parsley pads of butter (optional), chili flake, extra hot sauce, soda crackers or oyster crackers



  • Melt 1/4 cup butter in a large pan or pot over medium high heat. Stir in the flour to make the roux. Stir constantly to cook the roux for 5 minutes to make a blonde roux, which is light brown in color.
  • Stir in the onion, peppers, beets, and celery. Cook for 2 minutes.
  • Stir in the milk, oyster liquor, Cajun seasonings and salt and pepper to taste. Cook, stirring constantly, for 3-4 minutes, or until the mixture thickens slightly.
  • Stir in the parsley, green onions, garlic, hot sauce and oysters. Bring to a boil and cook for 3-4 minutes, or until the oysters cook through and their edges curl.
  • Remove from heat. Garnish with chopped parsley, small chips of extra butter (if desired), chili flakes and a dash of sauce sauce (if desired). Don't forget the crackers!
Charity Godwin
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Black Eyed Peas

Black Eyed Peas

Black Eyed Peas


2 containers or cans black eyed peas

2 ribs celery, chopped

20 or so baby carrots, chopped

1/2 onion, chopped

2 cloves garlic, chopped

1 Tbsp olive oil

4 slices bacon, chopped

1 box (32 Oz) veggie or chicken stock

1-2 cups water

Salt & pepper, to taste

1/2 tsp Paprika

1/4 tsp cayenne


Start your olive oil over med heat in pot. Add bacon, onions, and garlic. Then add celery, carrots, and black eyed peas. Cover with stock and water. Bring to a boil then reduce heat and simmer 1 hour or until black eyed peas are cooked through. Great served with cornbread!

Charity Godwin
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Spinach Artichoke Soup

Spinach Artichoke Soup

Spinach Artichoke Soup



  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 2 medium carrots peeled and chopped
  • 2 celery,  chopped
  • 1/2 medium yellow onion chopped
  • 3 cloves garlic minced
  • 1 teaspoon Italian seasoning
  • 6 cups vegetable broth
  • 1 cup uncooked orzo
  • 1 can artichoke hearts
  • 2 cups baby spinach, or 1 bunch
  • 1 (15 ounce) can cannellini beans drained and rinsed
  • 1 tablespoon lemon juice from about 1/2 medium lemon
  • 1 tablespoon chopped fresh parsley or 1-2 teaspoons dried
  • 1/4 teaspoon kosher salt
  • 10-12 cranks fresh-ground black pepper



  • Warm olive oil and butter in a large Dutch oven or stockpot over medium-high heat. Add onion and carrots and sauté, stirring frequently, for 4-5 minutes. Add garlic and Italian seasoning. Cook for 30-60 seconds, just until fragrant.
  • Stir in broth and bring to a boil. Add orzo, then reduce heat to medium. Simmer for 7-8 minutes, stirring frequently, just until the orzo is tender.
  • Stir in the spinach, beans, artichokes and allow about 1 minute for the spinach to wilt. Add lemon juice, parsley, salt, and pepper. Serve and enjoy!
Charity Godwin
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Loaded Baked Potato Soup

Loaded Baked Potato Soup

Loaded Baked Potato Soup

Serves 6

1 pound bacon, roughly chopped for vegan omit)
1 medium yellow onion, diced
1 large carrot, peeled and diced
3/4 cup diced celery
4 large Russet potatoes, peeled and diced
4 medium red potatoes, diced
1/4 cup flour
2 cups chicken or vegetable stock
Coarse salt, freshly ground pepper, to taste
2 cups heavy whipping cream (for vegan omit)
2 cups Ripple unsweet Pea milk
Optional garnishes: chopped chives, bacon bits, sour cream, shredded cheddar and Monterey Jack cheese

  1. In a 6- to 8-quart stockpot over medium heat, fry bacon until crisp.
  2. Remove bacon and drain on paper towels, reserving half for garnish. In bacon fat, cook onions, carrots, and celery until the onions are translucent. Add potatoes and cook for 4 minutes, stirring occasionally.
  3. Whisk in flour and stir constantly over low heat until the flour is cooked and the mixture has thickened slightly, about 5 to 7 minutes. Add chicken stock and half of the bacon. Season with salt and pepper.
  4. Over medium-high heat, bring the soup to a simmer and cook for 25 minutes or until the potatoes are soft. Mash some of the potatoes for thicker, creamier texture. Add whipping cream and pea milk simmer for 5 minutes.
  5. Adjust thickness by adding water or stock. Soup should have a creamy consistency.
  6. Season to taste, and garnish with toppings
Charity Godwin
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Celery Apple Lime Aid Juice

Celery Apple Lime Aid Juice

1 whole celery bundle

2 limes

2 apples (or pears)

1 inch piece of fresh ginger (or pickled)


Place everything in your juicer and enjoy!

Charity Godwin
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Golden Beet Cauliflower Soup

Golden Beet Cauliflower Soup

Golden Beet Cauliflower Soup


  • 1 tablespoon avocado oil
  • ½ onion, (diced)
  • 3 stalks celery, (chopped)
  • 2 clove garlic
  • 3 carrots, peeled and diced
  • 4 cups vegetable or chicken stock + 2 cups water
  • 3 golden beets, (peeled and chopped)
  • 1 head cauliflower, (chopped)
  • 1 inch knob of fresh turmeric, (grated OR 1 teaspoon dry)
  • 1 teaspoon salt
  • Fresh cracked pepper
  • Optional toppings: cheese, pumpkin seeds, green onion, cilantro



  1. In a large soup pot, heat the oil over medium heat. Add in the onion,carrots, celery. Sauté until softened and translucent, about 7-10 minutes. Add in the garlic and sauté another 30 seconds.
  2. Add in all the remaining ingredients and bring to a simmer. Cover and simmer for 20 minutes or until all the vegetables are tender.
  3. Transfer to a blender and blend until smooth. Adjust seasoning if needed and serve.
Charity Godwin
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Cream of Celery Soup

Cream of Celery Soup

Cream of Celery Soup


1 onion or shallot diced

2 cloves Garlic, chopped

1 32 Oz Chicken stock

1 bunch of celery w leaves, chopped

1/4 tsp Turmeric

1/2 tsp Thyme

1/2 tsp cumin

1/2 tsp sweet paprika

1 tsp Salt

1/4 tsp pepper

Half and half or heavy cream

1-2 cups heavy cream (or for vegan, pea milk)

Red pepper flakes and shredded parmesan cheese for topping


Heat Olive oil and butter in pan. Throw onions and garlic in, then celery, then add chicken stock, spices. Bring to a boil. Use immersion blender or regular blender to blend until smooth and then add cream. Top with your favorite toppings.

Charity Godwin
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Italian Romanesco Cauliflower Salad

Italian Romanesco Cauliflower Salad


  • 2 heads romanesco (2 1/2 to 3 pounds total)
  • Salt
  • 2 stalks celery, thinly sliced
  • 1-2 shallots, thinly sliced
  • 1 cup loosely packed fresh parsley leaves
  • 2 tablespoons capers, rinsed and drained
  • 1 teaspoon grated lemon zest
  • Freshly ground black pepper
  • For the dressing:
  • 1 clove garlic
  • 3 tablespoon red wine vinegar
  • 1/2 teaspoon salt
  • 1/2 anchovy, minced (optional, omit if cooking vegetarian)
  • 1/4 cup high quality extra virgin olive oil

1. Steam romanesco wedges:

Cut the romanesco heads into quarters, stalk to tip. Cut out the tough core and any outside green leaves. Cut again lengthwise.

Place into a steamer basket in a pot with about an inch of water. Sprinkle the romanesco florets with a little salt. Bring water to a boil. Cover and steam until just tender, about 7 to 10 minutes.

Remove romanesco florets from steamer, place into a bowl, and chill.

 2. Make dressing: Smash the whole clove of garlic (not cut, just smash with the flat side of a chef's knife) and place in the bottom of a small bowl. Add the vinegar and salt, stir to dissolve the salt. Add the minced anchovy if using. Then whisk in the olive oil.                                                                    3. Marinate the salad: Break up the wedges of romanesco into smaller chunks of florets. Place into a large serving bowl. Add celery, onions (drained of the water), parsley, capers, and lemon zest.

  1. Remove the garlic clove from the dressing and add dressing to the romanesco salad. Toss to coat with the dressing. Let marinate for at least 15 minutes, preferably an hour. Even better overnight.

    Sprinkle with freshly ground black pepper to serve.


Charity Godwin
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Vegan Bok Choy Stir Fry with Pecans (Tastes like Christmas in 30 mins!)

Vegan Bok Choy Stir Fry with Pecans (Tastes like Christmas in 30 mins!)

Vegan Bok Choy Stir Fry with Pecans (Tastes like Christmas in 30 mins!)


2 Tbsp avocado oil

1-2 carrots 🥕 peeled into ribbons

2 bok choy, chopped

2 cloves garlic, chopped

1/4 inch piece of fresh ginger, chopped

1 bell pepper- any color, chopped

1/2 large onion 🧅, cut into chunks

2 celery stalks, chopped

1/4-1/2 cup pecan halves

1/2 cup coconut aminos 

1/2 tsp Chinese 5 spice seasoning

Salt & pepper, to taste

Barley, rice, or glass noodles 

*Green onions for topping, optional

*Chicken is optional if you want the non vegan version


  1. Start your rice or noodles according to package directions.
  2. Chop all the veggies. Start heating 2 Tbsp oil in cast iron skillet and add the onion, garlic, and everything else all to one pan. (If making with meat, cook meat first then remove to serving bowl and add everything else.)
  3. Add coconut aminos and spices. Cook about 10 mins. Then enjoy!




Charity Godwin
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Healthified Chicken Divine

Healthified Chicken Divine

Chicken Divine Recipe

Olive oil
1 lb chicken, diced 🍗
Broccoli 🥦 fresh cut into florets
1 lemon, juiced 🍋
2 cans or boxes organic crm of chicken soup
2 mashed avocados (this is instead of Mayo in the traditional recipe)
2 cups milk
Onion 🧅
2 cloves garlic
Salt 🧂

Fry chicken in olive oil. Spray bottom of 9x13 casserole pan with cooking spray then add cooked chicken to the top of the broccoli. then layer fresh cut broccoli or frozen. Mix cream of chicken, avocados, milk, and lemon juice in bowl. Pour mixture on top of chicken and broccoli then bake on 350 degrees for 30 mins.

🎉Bonus I made this casserole 2 days ago and popped it in the fridge before cooking it. I cooked it on 350 for 45 mins! That way I could have a quick and easy 1 Pan dinner already prepped for a busy night.

🛒❤️Order your organic produce and groceries online b4 Wed at 12pm for delivery or pick up this Friday at
Charity Godwin
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Golden Turmeric Beet & Carrot Soup

Golden Turmeric Beet & Carrot Soup


2 Tbsp avocado oil

4-5 golden beets

4 ribs celery

2 carrots 

1 shallot or onion

1 (32 oz) chicken stock

3 cloves garlic

1 cup Greek yogurt or Spero original cream cheese

green onions, cilantro, and cashews for the top

5 spice






Heat up your olive oil in a stock pot on the stove top. Add onion, celery, golden beets, carrots, & garlic. Add the box of chicken stock and boil until soft. Blend with an immersion blender or regular blender until smooth. Add Greek yogurt. Add spices to taste then top with green onion, cilantro, cheese, and cashews. (This recipe could be easily made into a vegan version)

Charity Godwin
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