This is the root of the celery vegetable. It is a massive ball of roots that is an earthy, celery-flavored vegetable. It can be mashed with potatoes, used raw in a salad or cooked. It is loaded with Vitamin K and potassium while being low in calories. It is a big part of South American cuisine especially in Peru. It can have a shelf life of 8 months if stored between 32 to 40 degrees Fahrenheit. Celeriac is excellent to stimulate digestion. Here are a few suggestions below.

Celeriac oven chips…                                                                                           https://www.bbcgoodfood.com/recipes/celeriac-oven-chips                                                    Celeriac, pancetta, and Thyme soup                                                                https://www.bbcgoodfood.com/recipes/celeriac-pancetta-thyme-soup                                   Celeriac, and Potato Latkes                                                                            https://www.epicurious.com/recipes/food/views/celery-root-and-potato-latkes-231193

Vegan Coconut-Ginger Black Beans…










  • 2 (15 0z.) cans black beans
  • 2 tablespoons coconut oil or extra-virgin oil
  • 1 ½ ground coriander or cumin
  • 1 (three-inch piece) fresh ginger, peeled and finely grated (about 3 tablespoons)
  • 1 (13- ounce can) full fat coconut milk
  • Salt and pepper to taste
  • ½ cup toasted coconut flakes
  • 1 teaspoon lime zest plus 2 tablespoons lime juice


  • Rinse 1 can of black beans- set aside
  • Large saucepan heat coconut oil-add cumin and ginger, stir about 2 minutes
  • Add rinsed beans plus second can including liquid, coconut milk, salt, pepper
  • Bring mixture to a boil, lower heat, and simmer for about 20 minutes until beans are soft
  • In a separate bowl, mix coconut flakes with lime zest and pepper
  • Remove beans from heat, stir in remaining ginger, season with salt and pepper, stir in lime juice, top with coconut flake mixture

Time 30 minutes    Serves 4

Flat Pasta that changes into 3-D Shapes:

Researchers at The Carnegie Mellon University Lab have designed a pasta that starts out flat but bounces into a 3-D shape when it is boiled.  This pasta not only uses less packaging but cooks faster then traditional pasta. It is fun for the younger members of your family to watch the transformation and introduce them to some basic science. The process begins with semolina flour and water. The dough is flattened into sheets. Then a series of holes are punched into the dough which allow the dough to take on different shapes expanding and contracting according to the flat and grooved areas. Teng Zhang is an aerospace engineer who worked on the project. His feelings are that this way of making pasta could prove extremely useful in disaster sites, astronauts in space stations or just simple hiking trips. However, since it cannot hold its shape if it is overcooked, it is a perfect pasta for all the al Dente lovers.