Celebrating Celery! Cashews and Chicken with Celery!

I used to have a favorite Chinese restaurant that served a dish called Cashew Chicken Ding. I've never been able to find the exact recipe and only remember that it was HEAVY with celery. So, I thought I'd give it a go my way. Celery, the main ingredient,  is a crisp, crunchy, low calorie, high in vitamin k and potassium veggie that's a great green nutritional high fiber filler that will help you lose weight painlessly while you don't even realize it  But, going organic with celery is essential. It's one of the dirty dozen and non-organic celery is sprayed heavily with pesticides. And none of us wants to willingly eat pesticides, so DO go organic on this one. The crunchy green stuff, along with protein from chicken and cashews and a few peas makes this a delicious dish that is a really good alternative for lunch or supper. You can serve it over a bed of organic rice if you choose. Today I chose not to and just had it minus the bed.

CASHEW CELERY AND CHICKEN

Makes one serving

4 ounces pasture raised chicken breast - cooked

2 cups diced organic celery

1/2 cup chopped onion

1/4 cup frozen peas

1/4 cup raw cashews

1 T olive oil

2/3 cup chicken stock

2 tsp arrowroot

1 tsp liquid aminos (non soy alternative that tastes like soy sauce with a far lower salt content)

1/8 tsp powdered ginger

black pepper

Saute the celery and onion until tender crisp. Add the chicken and the peas. Combine the chicken stock, arrowroot, liquid aminos and ginger and stir until the arrowroot is dissolved. Pour it over the chicken and celery mixture. Toast the cashews until crunchy and toss them with the rest of the dish just before serving. Add black pepper to taste. It's from the earth and delicious!!