Heidi’s Homemade Celery Salt

This is such a simple way to add flavor to any dish! Use like a finishing salt on things like eggs, It doesn’t start and stop with celery folks, think citrus zests and other herb combinations but I’m loading up on ways to use all the produce I’m going to be harvesting from my garden this year so this celery-spiked salt recipe that utilizes the leafy green parts of those crispy green towers is going in my arsenal of quick and easy recipes.

Heidi’s method is best and is exactly what I’ve used to achieve this beautiful, fragrant jar of salts so after browsing here just do yourself a favor and just go check out her page for more juicy details.

Now, since you’re here, I’ve also gone ahead and written up the basics below. Enjoy!

ingredients

  • all the leafy greens from your celery stalks
  • good flaky sea salt (Maldon sea salt is what I used – the flakier the better according to Heidi and I agree)

method

Remove all the leafy greens from your celery stalks. Dark and light ones, they’re all delicious! Rinse them under running water and spin dry. Line a baking tray with parchment paper and after the celery leaves have completely dried, lay them out in one single layer. It’s important that the celery leaves are dry before baking otherwise they will steam and not crisp up during the cooking process.

Bake at 350F for 5-7 minutes just until crisp and dehydrated, not browned.

Let leaves cool. Use fingertips to then crunch and crumble the leaves into a mound of equal parts flaky salt to celery leaves. Be sure to remove any not-so-crispy leaves in the process. Place mixture in to an airtight container and shake to distribute everything evenly.

Roasty + Toasty Tacos

Roasted Sweet Potato + Black Bean Tacos

with Orange + Avocado + Fresh Lime Salsa

I’ve opted for a fully vegetarian version here but you could just as easily sub salmon or shrimp for the sweet potatoes. Feel free to try a different bean as well. Pinto, great northern or maybe even garbanzo would go nicely.

Additional toppings could include fresh cilantro, an extra squeeze of lime juice and even shaved red cabbage for a pop of crunch and color, but they are delicious as is. Have fun discovering your favorite combinations!

preheat oven to 425 degrees

for the Sweet Potatoes :

  • 1 medium organic sweet potato – peeled and diced in to 1 in. cubes
  • 1-2 Tbsp Extra Virgin Olive Oil
  • 1 tsp Cumin
  • 1 tsp Taco Seasoning (could add a sprinkle of Cayenne pepper or extra taco seasoning for a spicier version)
  • Salt+Pepper to taste

Place all ingredients in a mixing bowl and toss to coat. Line a large baking sheet with parchment paper and arrange sweet potatoes in one layer. Bake at 425 degrees Fahrenheit for about 20-25 minutes until browned on the inside and soft on the inside.

for the Black Beans :

  • 1 14 ounce can Organic Black Beans – drained and rinsed
  • juice of one Lime

Add the black beans and lime juice to a small bowl and mix together. If you want to heat these just prior to serving, I like to toss in to a small sauce pan on low heat and allow them to warm through while preparing the salsa. (Add a splash of water to the saucepan to keep them loose if you notice them beginning to stick together or get pasty.)

for the fresh Salsa :

  • 1 organic Orange – peeled and chopped in to bite sized chunks
  • 1 Hass Avocado – peeled, cored, and chopped in to bite sized chunks
  • 1/2 small red onion – peeled and finely diced
  • 1 jalapeno – cored and finely diced
  • juice of 1 Organic Lime
  • 1 bunch fresh cilantro leaves, roughly chopped
  • Salt + Pepper to taste

Toss all ingredients together gently in a small bowl. Serve immediately on top of tacos or alternately you could let this mixture sit briefly while preparing the tortillas to allow time for the flavors to marry.

  • 10 – 12 Corn or Flour tortillas

For a quick meal I like to warm the tortillas in the microwave. Just grab a clean kitchen cloth and dampen it with water. Wrap the stack of tortillas up loosely and place in the microwave for about 1 minute.

Or If I have the extra time I like to toss each tortilla down on a hot skillet for a few seconds per side. Just enough to warm them through and even brown just a bit.

Assemble those tacos and enjoy!

Mantras and Motherhood

I always desire to be improving upon our living spaces, our gardens, our self care products and routines, our bed linens… you name it. I’m grateful for this drive. I feel creative and resourceful. I feel open to change and willing to progress.

Of course sometimes I allow myself to become overwhelmed by this characteristic as well. When not kept in check, it can morph quickly in to people pleasing, envy, striving, negative criticism, and ultimately perfectionism. Ah!

Life is so much more fulfilling when I remind myself to be present in my experiences. Do you feel that too?

Good or bad, happy or sad. There is no need to be perfect, only present.

“Present not perfect”

Present with myself and with my kids. Present in my friendships and present in my choices. Present with my anger and my sadness. Present with my joy and my victories.

“Progress not perfection.”

Wellness Tonic


[well-ness]  noun

The state of being in good health, especially as an actively pursued goal.

I love making these tonics for myself and my family regularly as we all pursue that goal of wellness especially during these last dark and wet days of the Tennessee winter.

So, let’s get to it!


LIFT

a wellness tonic shot – makes approximately 24 ounces

  • 1 cup Organic Apple Cider Vinegar
  • 1 whole organic lemon, peeled
  • 2 Tbsp fresh ginger root, peeled and chopped
  • 1-2 Tbsp fresh turmeric root, peeled and chopped – substitute 1 tsp. ground turmeric if the root is not available to you
  • just a dash of chili pepper – a little goes a long way here!
  • 4 Tbsp of your favorite local honey
  • add enough filtered water to equal about 4 cups of liquid total – approximately 2 1/2 – 3 cups of filtered water

Toss all the ingredients into a high powered blender and whiz on high until liquidized – around a minute. At this point I like to strain the mixture through a fine mesh strainer directly in to the little two ounce bottles. If you prefer the pulp, just leave it in and enjoy!

These shots are refreshing when cold and consumed straight out of the refrigerator. I’ve also been known to grab a mug with warm water, pour in the shot, and add a little extra drizzle of honey for a slower sipping experience. You decide. Just follow your bliss.