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RECIPES

Special to consume raw.
Crispier and softer in dipeos, salads,
Smoothies, soups and stews.

Greek yogurt and Sapiorum celery dip

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INGREDIENTS
1 cup of natural Greek yoghurt
½ cup of finely chopped celery
1 tablespoon of lemon juice
1 teaspoon of grated lemon zest
1 tablespoon of chopped fresh dill
Salt and pepper to taste
METHOD
1. In a bowl, mix the Greek yogurt with the chopped celery, lemon juice, lemon zest and fresh dill.
2. Add salt and pepper to taste and mix well.
3. Refrigerate for at least 1 hour before serving.
4. Serve with celery or carrot sticks.

Sapiorum celery salad with mango in a lime and coriander dressing

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INGREDIENTS
3 celery stalks, finely sliced
1 mango, peeled and diced
1 ripe avocado, diced
¼ cup of chopped fresh coriander
The juice of 1 lime
1 tablespoon of olive oil
Salt and pepper to taste
Fresh coriander leaves to garnish
METHOD
1. In a large bowl, mix together the sliced celery, diced mango, avocado and chopped coriander.
2. In a small bowl, mix the lime juice, oil, salt and pepper for the dressing.
3. Pour the dressing over the salad and mix gently to coat all the ingredients.
4. Garnish with fresh coriander leaves before serving.
5. Serve the celery salad with mango and avocado in lime and coriander dressing as a fresh and exotic option.

Chicken stew with celery and mushrooms

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INGREDIENTS
500 g of chicken breasts, in chunks
2 celery stalks, sliced
200 g of mushrooms, in quarters
1 onion, chopped
2 garlic cloves, chopped
1 cup of chicken stock
½ glass of white wine
2 tablespoons of flour
2 tablespoons of olive oil
Salt and pepper to taste
Fresh parsley, chopped, to garnish
METHOD
1. In a large pot, heat the olive oil over a medium heat. Add the chicken and cook until golden brown all over. Remove the chicken from the pot and set aside.
2. In the same pot, add the onion and garlic and cook until golden brown.
3. Add the mushrooms and celery and cook until tender.
4. Sprinkle the flour on the vegetables and stir well.
5. Pour in the white wine and chicken stock and bring to a boil.
6. Reduce the heat, add the chicken that was set aside and simmer on a low heat or 20-25 minutes or until the chicken is cooked and the sauce has thickened.
7. Season with salt and pepper to taste, and garnish with chopped fresh parsley before serving.

Avocado and carrot dip

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INGREDIENTS
1 ripe avocado
1 large carrot, grated
1 garlic clove, chopped
2 tablespoons of chopped fresh coriander
2 tablespoons of lime juice
Salt and pepper to taste
METHOD
1. In a bowl, crush the avocado until smooth.
2. Add the grated carrot, chopped garlic, fresh coriander and lime juice.
3. Mix well and season with salt and pepper to taste.
4. Refrigerate for at least 30 minutes before serving.
5. Serve with celery or carrot sticks.

Sapiorum celery salad with pear, Gorgonzola and caramelised walnuts

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INGREDIENTS
3 celery stalks, finely sliced
2 ripe pears, finely sliced
100 g Gorgonzola, crumbled
¼ cup of walnuts, toasted and caramelised
2 tablespoons of honey
1 tablespoon of butter
Balsamic vinegar to sprinkle on top
Salt and pepper to taste
METHOD
1. In a large bowl, mix together the celery, pear slices and Gorgonzola.
2. In a small frying pan, melt the butter over a medium heat. Add the walnuts and honey and cook until the walnuts are caramelised.
3. Add the caramelised nuts to the salad and gently mix.
4. Sprinkle some balsamic vinegar over the salad and season with salt and pepper.
5. Serve the celery salad with pears, Gorgonzola and caramelised nuts as an elegant and delicious option.

Lentil stew with Sapiorum celery and carrot

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INGREDIENTS
1 cup of dried lentils
2 celery stalks, sliced
2 carrots, peeled and diced
1 onion, chopped
2 garlic cloves, chopped
1 can passata rustica
4 cups of vegetable stock
1 teaspoon of ground cumin
1 teaspoon of sweet paprika
Salt and pepper to taste
Olive oil
METHOD
1. In a large pot, heat the olive oil over a medium heat. Add the onion and garlic and cook until golden brown and fragrant.
2. Add the celery and carrots and cook until they begin to soften.
3. Add the lentils, passata, vegetable stock, cumin, paprika, salt and pepper.
4. Bring to the boil, then simmer on a low heat for 25-30 minutes or until the lentils are tender and the stew has thickened.
5. Adjust the seasoning if necessary and serve hot.

Tomato salsa and Sapiorum celery dip

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INGREDIENTS
1 cup of tomato salsa
½ cup of finely chopped celery
1 teaspoon of hot sauce (optional)
1 teaspoon of chopped fresh coriander
Salt and pepper to taste
METHOD
1. In a bowl, mix the tomato salsa with the chopped celery, hot sauce (if desired) and fresh coriander.
2. Add salt and pepper to taste and mix well.
3. Refrigerate for at least 30 minutes before serving.
4. Serve with celery or carrot sticks.

Smoothie of oats, apple and celery

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INGREDIENTS
1 green or red apple
30 g of rolled oats
Half a teaspoon of cinnamon
The juice of half a lemon
2 sticks of Sapiorum celery
METHOD
1. Cut the fruit and celery into chunks.
2. Add all the ingredients to the blender.
3. Refrigerate for at least 30 minutes.
4. Stir well before serving.

Chickpea stew with Sapiorum celery and spinach

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INGREDIENTS
2 cans of chickpeas, drained
2 celery stalks, sliced
2 cups of fresh spinach
1 onion, chopped
2 garlic cloves, chopped
1 can of chopped tomatoes
2 cups of vegetable stock
1 teaspoon of ground turmeric
1 teaspoon of ground cumin
Salt and pepper to taste
Olive oil
METHOD
1. In a large pot, heat the olive oil over a medium heat. Add the onion and garlic and cook until golden brown and fragrant.
2. Add the celery and cook until it begins to soften.
3. Add the chickpeas, spinach, chopped tomatoes, vegetable stock, turmeric, cumin, salt and pepper.
4. Bring to the boil then simmer over a low heat for 15-20 minutes.
5. Taste and adjust the seasoning, if necessary, before serving.

Beetroot and coconut yogurt dip

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INGREDIENTS
1 cooked and peeled beetroot
1 cup of coconut yoghurt
1 tablespoon of honey
1 teaspoon of fresh ginger, grated
¼ cup of chopped walnuts
Salt and pepper to taste
METHOD
1. In a food processor, blend the cooked and peeled beetroot with the coconut yogurt, honey and grated ginger to a smooth mixture.
2. Add salt and pepper to taste and mix well.
3. Refrigerate for at least 1 hour so that the flavours combine.
4. Sprinkle the chopped walnuts on top before serving.
5. Serve with crudités of celery, carrot and cucumber.

Hake stew with Sapiorum celery and tomato

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INGREDIENTS
2 sticks of Sapiorum celery
200 g of skinless hake chunks
3 plum tomatoes, peeled
1 tablespoon of olive oil
2 garlic cloves, chopped
1 teaspoon of ground cumin
1 teaspoon of paprika
½ cup of fish stock
Salt and pepper to taste
Fresh parsley, chopped, to garnish
METHOD
1. In a large frying pan, heat the olive oil over a medium heat. Add the chopped garlic and cook until fragrant, but without browning it too much.
2. Add the sliced celery and cook for a few minutes.
3. Add the diced tomatoes and cook for a few minutes.
4. Add the ground cumin and paprika, stir to amalgamate all the flavours.
5. Place the chunks of fish in the frying pan over the celery and tomato mixture.
6. Pour in the fish stock around the pieces of fish in the frying pan.
7. Cover the pan and cook over a medium heat for 8-10 minutes or until the fish is cooked and it breaks apart easily with a fork.
8. Season with salt and pepper to taste.

Asparagus and goat’s cheese dip

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INGREDIENTS
1 bunch of fresh asparagus
100 g goat’s cheese
2 tablespoons of natural yogurt
1 tablespoon of chopped fresh basil
1 teaspoon of grated lemon zest
Salt and pepper to taste
METHOD
1. Steam the asparagus until tender, then cut them into small pieces.
2. In a bowl, mix the goat’s cheese with the natural yogurt, chopped basil and lemon zest.
3. Add the cooked and chopped asparagus to the goat’s cheese and yogurt mixture.
4. Mix well and season with salt and pepper to taste.
5. Refrigerate for at least 30 minutes before serving.
6. Serve with toasted flat bread or wholewheat crackers.

Energising green smoothie

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INGREDIENTS
1 cup of chopped celery
½ a ripe banana
½ an avocado
1 handful of fresh spinach
½ cup of almond milk
1 tablespoon of honey or agave syrup (optional)
Ice to taste
METHOD
1. Place all the ingredients in a blender.
2. Blend to a smooth and uniform consistency.
3. Add more almond milk if necessary to achieve the desired consistency.
4. Serve in a glass and enjoy this energising green smoothie.

Sweet potato, chickpea and Sapiorum celery curry

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INGREDIENTS
2 sweet potatoes, peeled and diced
1 can of chickpeas, drained
2 celery stalks, sliced
1 red onion, chopped
2 garlic cloves, chopped
1 can of coconut milk
2 tablespoons of yellow curry paste
1 tablespoon of coconut oil
Salt and pepper to taste
Fresh coriander, chopped, to garnish
METHOD
1. In a large pot, heat the coconut oil over a medium heat. Add the onion and garlic and cook until golden brown and fragrant.
2. Add the sweet potato and cook for a few minutes until it begins to soften.
3. Add the chickpeas, celery and the red curry paste and cook for 2-3 minutes, stirring well to coat all the ingredients.
4. Pour in the coconut milk and bring to the boil. Simmer on a low heat for 15-20 minutes or until the sweet potato is tender.
5. Adjust the seasoning and serve hot, sprinkled with chopped fresh coriander.

Refreshing smoothie of pineapple and Sapiorum celery

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INGREDIENTS
1 cup of chopped celery
1 cup of fresh pineapple chunks
½ a cucumber
The juice of ½ a lime
½ cup of coconut water
A handful of fresh mint leaves
Ice to taste
METHOD
1. In a blender, combine the celery, pineapple, cucumber, lime juice, coconut water and mint leaves.
2. Add ice to taste.
3. Blend to a smooth and uniform mixture.
4. Serve in a glass with ice and garnish with a slice of lime and a sprig of mint.

Beef stew with celery and prunes

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INGREDIENTS
500 g of diced stewing beef
2 celery stalks, sliced
1 onion, chopped
2 carrots, peeled and sliced
1 cup of stoned prunes
2 cups of meat stock
2 tablespoons of flour
2 tablespoons of vegetable oil
Salt and pepper to taste
Fresh parsley, chopped, to garnish
METHOD
1. In a large pot, heat the vegetable oil over a medium heat. Add the meat and cook until golden brown all over. Remove the meat from the pot and set aside.
2. In the same pot, add the onion and cook until transparent.
3. Add the carrots and celery and cook for a few minutes.
4. Sprinkle the flour on the vegetables and stir well.
5. Add the beef that was set aside, the prunes and the meat stock.
6. Bring to the boil, then simmer on a low heat for 1 ½ – 2 hours, or until the meat is tender and the stew has thickened
7. Season with salt and pepper and serve hot, sprinkled with chopped fresh parsley.

Sapiorum celery, apple and walnut salad

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INGREDIENTS
2 celery stalks, finely sliced
1 green apple, diced
½ cup of chopped walnuts
1 cup of fresh spinach leaves
2 tablespoons of cider vinegar
1 tablespoon of olive oil
1 teaspoon of honey
Salt and pepper to taste
METHOD
1. In a large bowl, combine the sliced celery, apple cubes, chopped walnuts and spinach leaves.
2. In a small bowl, mix the cider vinegar, olive oil, honey, salt and pepper to make the dressing.
3. Pour the dressing over the salad and mix well to coat all the ingredients.
4. Serve the celery, apple and walnut salad as an accompaniment.

Refreshing smoothie of apple and Sapiorum celery with turmeric

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INGREDIENTS
1 cup of chopped celery
1 green apple, peeled and chopped
½ a ripe banana
½ cup of Greek yogurt
½ teaspoon of ground turmeric
A pinch of ground black pepper
½ cup of almond milk
Ice to taste
METHOD
1. In a blender, combine the celery, apple, banana, Greek yogurt, turmeric, black pepper and almond milk.
2. Add ice to taste.
3. Blend to a smooth and uniform mixture.
4. Serve in a glass and sprinkle some turmeric on top to garnish.

Tofu and Sapiorum celery curry

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INGREDIENTS
300 g of firm tofu, diced
2 celery stalks, sliced
1 red pepper, cut into strips
1 onion, chopped
2 garlic cloves, chopped
1 can of coconut milk
2 tablespoons of red curry paste
1 tablespoon of coconut oil
Salt and pepper to taste
Fresh coriander, chopped, to garnish
METHOD
1. In a large pot, heat the coconut oil over a medium heat. Add the onion and garlic and cook until golden brown and fragrant.
2. Add the tofu and cook until golden brown all over.
3. Add the celery and red pepper and cook until they begin to soften.
4. Add the red curry paste and cook for 1-2 more minutes more, stirring well to coat all of the ingredients.
5. Pour in the coconut milk and bring to the boil. Simmer on a low heat for 10-15 minutes or until the vegetables are tender.
6. Adjust the seasoning and serve hot, sprinkled with chopped fresh coriander.

Roasted Sapiorum celery salad with feta cheese and pomegranate

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INGREDIENTS
3 celery stalks, sliced into strips
½ cup of crumbled feta cheese
¼ cup of pomegranate seeds
2 tablespoons of olive oil
1 tablespoon of lemon juice
1 teaspoon of honey
Salt and pepper to taste
Fresh mint leaves to garnish
METHOD
1. Preheat the oven to 200°C (400°F).
2. Place the celery strips on a baking tray and sprinkle with olive oil. Season with salt and pepper to taste.
3. Roast the celery for about 15-20 minutes.
4. Mix together the olive oil, lemon juice, honey, salt and pepper.
5. Place the roasted celery on a serving plate and sprinkle over the crumbled feta cheese and pomegranate seeds.
6. Sprinkle the dressing over the salad and garnish with fresh mint leaves.
7. Serve the roasted celery salad with feta cheese and pomegranate.

Smoothie of red fruit and Sapiorum celery

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INGREDIENTS
1 cup of chopped celery
½ cup of frozen strawberries
½ cup of frozen cranberries
½ cup of natural yogurt
½ cup of orange juice
1 tablespoon of honey or maple syrup (optional)
Ice to taste
METHOD
1. In a blender, combine the celery, strawberries, cranberries, natural yogurt, orange juice and honey.
2. Add ice to taste.
3. Blend to a smooth and uniform mixture.
4. Serve in a glass and garnish with some whole strawberries or orange slices.

Sapiorum celery salad with strawberries and avocado

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INGREDIENTS
2 celery stalks, sliced into thin strips
1 cup of strawberries, sliced
1 ripe avocado, diced
¼ cup of chopped walnuts
2 tablespoons of balsamic vinegar
1 tablespoon of olive oil
1 teaspoon of honey
Salt and pepper to taste
METHOD
1. In a large bowl, mix together the sliced celery, diced avocado and chopped walnuts.
2. In a small bowl, mix the balsamic vinegar, olive oil, honey, salt and pepper to make the dressing.
3. Pour the dressing over the salad and mix well to coat all the ingredients.
4. Serve the celery salad with strawberries and avocado as a refreshing option.

Smoothie of mango, coconut and Sapiorum celery

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INGREDIENTS
1 cup of chopped celery
½ cup of frozen mango
½ cup of fresh pineapple chunks
¼ cup of coconut milk
¼ cup of coconut yogurt
1 tablespoon of honey or agave syrup (optional)
Ice to taste
METHOD
1. In a blender, combine the celery, mango, pineapple, coconut milk, coconut yogurt and honey.
2. Add ice to taste.
3. Blend to a smooth and uniform mixture.
4. Serve in a glass and garnish with a slice of mango and grated coconut.

Dip de crema de queso y apio Sapiorum

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INGREDIENTS
1 cup of cream cheese
½ cup of finely chopped celery
2 tablespoons of chopped fresh spring onion
Salt and pepper to taste
METHOD
1. In a bowl, mix the cream cheese with the chopped celery and spring onion.
2. Add salt and pepper to taste and mix well.
3. Refrigerate for at least 30 minutes before serving.
4. Serve with celery or carrot sticks.

Sapiorum celery salad with chickpeas and tahini

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INGREDIENTS
3 celery stalks, finely sliced
1 cup cooked chickpeas
¼ cup of raisins
2 tablespoons of tahini
1 tablespoon of lemon juice
1 garlic clove, chopped
2 tablespoons of water
Salt and pepper to taste
Fresh parsley leaves to garnish
METHOD
1. In a large bowl, mix together the sliced celery, cooked chickpeas and raisins.
2. In a small bowl, mix the tahini, lemon juice, chopped garlic, water, salt and pepper to make the dressing.
3. Pour the dressing over the salad and mix well to coat all the ingredients.
4. Serve the celery salad with chickpeas and tahini as a nutritious option.

Carrot hummus dip

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INGREDIENTS
1 cup of carrots, cooked and chopped
1 can of chickpeas, drained
2 garlic cloves
2 tablespoons of lemon juice
2 tablespoons of tahini
2 tablespoons of olive oil
Salt and cumin to taste
METHOD
1. In a blender or food processor, blend the carrots, chickpeas, garlic, lemon juice, tahini and olive oil.
2. Process to a smooth and uniform mixture.
3. Add salt and cumin to taste and mix well.
4. Refrigerate for at least 1 hour before serving.
5. Serve with celery or carrot sticks.

Sapiorum celery salad with roast beetroot and goat’s cheese

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INGREDIENTS
3 celery stalks, sliced into thin strips
2 medium beetroots, roasted and diced
50 g goat’s cheese, crumbled
¼ cup of walnuts, toasted and chopped
Fresh mint leaves to garnish
METHOD
1. In a large bowl, mix the chopped celery, roast beetroot cubes and toasted walnuts.
2. In a small bowl, mix the balsamic vinegar, olive oil, honey, salt and pepper to make the dressing.
3. Pour the dressing over the salad and mix well to coat all the ingredients.
4. Sprinkle the crumbled goat’s cheese over the salad.
5. Garnish with fresh mint leaves.
6. Serve the celery salad with roast beetroot and goat’s cheese as a fresh and sophisticated dish.

Pear, ginger and celery smoothie

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INGREDIENTS
1 pear
15 g fresh ginger
2 sticks of Sapiorum celery
Half a small glass of water
METHOD
1. Cut the fruit and celery into chunks.
2. Add all the ingredients to the blender.
3. Refrigerate for at least 30 minutes.
4. Stir well before serving.

Blue cheese and celery dip

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INGREDIENTS
2 sticks of Sapiorum! Celery, chopped
100 g blue cheese, crumbled
½ cup of sour cream or crème fraîche
2 tablespoons of mayonnaise
1 tablespoon of lemon juice
Salt and pepper to taste
METHOD
1. Mix the blue cheese, sour cream, mayonnaise and lemon juice to a uniform mixture.
2. Stir the finely chopped Sapiorum! celery sticks into the mixture.
3. Refrigerate the dip for at least an hour before serving.
4. Serve this sauce as an accompaniment for chicken wings, chips or as a dip for vegetables.

Chicken stir-fry with peanuts and Sapiorum! celery

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INGREDIENTS
Soy and chilli sauce
Corn flour, peanut oil
Sugar, salt, garlic, rice vinegar
Boneless, skinless chicken thigh
Ginger, spring onion, coriander
2 sticks of Sapiorum! celery
Dates, peanuts
METHOD
1. Mix together the soy sauce, flour, sugar and salt.
2. Add the sliced chicken and mix.
3. In a wok, add the oil and, when hot, stir-fry the chicken.
4. Add the rest of the ingredients (previously chopped and mixed in a bowl).

Stuffed potatoes with Sapiorum! celery

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INGREDIENTS
5 patatas
Aceite de oliva, sal y pimienta negra
Crema agria
Queso cheddar
Cebolletas
3 sticks de apio Sapiorum!
METHOD
1. Prick the potatoes several times with a fork and add the olive oil, salt and pepper
2. Bake in the oven for 1 hour, cut in half and remove the centre.
3. Mash the potato and mix with the sour cream and cheddar cheese.
4. Add the spring onions and celery and season.
5. Spoon the mash mixture back into the potato skins, sprinkle with a pinch of pepper and bake for a few minutes until the top begins to brown.

Risotto of bacon, blue cheese and Sapiorum! celery

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INGREDIENTS
1 tablespoon of olive oil
200 g bacon
1 large onion
1 garlic clove
6 sticks of Sapiorum! celery
400 g risotto rice
150 ml white wine
1.1 litres chicken or vegetable stock
150 g blue cheese, cubed
METHOD
1. In a frying pan, heat the olive oil, add the bacon and cook until crispy, remove from the frying pan and set aside. Add the onion, garlic and celery and cook on a very low heat for 10 minutes, add the rice and stir until the rice is slightly translucent.
2. Add the wine and allow it to evaporate. Lower the heat and add the stock.
3. Check that the rice is cooked, add some boiling water if necessary.
4. Sprinkle over the cheese and bacon and serve.