I was super excited to learn that I could make celery salt using the leaves of celery rather than the seeds. Seeds are not allowed on the AIP diet and with having to eliminate sugar, vinegar, etc. due to the candida diet, it quite often seems that sauces and seasonings are a thing of the past. Hence the excitement over something seemingly so simple. And while I don’t miss the reactions I used to get from consuming those ingredients, I do miss the flavour that sauces and seasonings obviously add. In fact I have a little crazed obsession right now with recreating new versions of all my favourite summer dishes that I see everyone else eating at barbeques while I suck back my impending drool and tell myself I don’t miss it. So while I work like a mad scientist (with my kitchen looking like a few small explosions occurred) you need to give this celery salt a try. It’s so simple and takes all off a few minutes to make.
Buy some celery and cut off all the leaves making sure to dig through to the middle of the stalk to get the leaves from there. Wash and dry them well with paper towel and then lay them out on a dry baking sheet. Bake in a preheated oven at 350 degrees for 5-8 minutes, until leaves are dried out and crispy feeling but not too brown. Some of the smaller ones will go brown.
Remove from oven and let cool for a few minutes so they can crisp up a bit more. Using your fingers crumble all the leaves into a fine but still grainy like substance. Some of the leaves won’t dry or crisp up so just remove those pieces. Measure out how much you have and add that same amount of salt. I love to use a combination of salts including Himalayan crystal salt (from a grinder), kosher sea salt (not fine grind but slightly bigger), and salt flakes, like Maldon, that you can find at health food stores or online. The combination of salts makes your flavour so much more complex.
- Celery leaves
- Salts (I use Himalayan crystal salt (from a grinder), Kosher sea salt (slightly coarse, not fine grind, and salt flakes such as Maldon). But you can obviously use whatever your heart desires (or your tastebuds rather:)
- Preheat oven to 350 degrees
- Pull leaves from celery
- Rinse well and dry with a paper towel.
- Lay them out on a baking sheet
- Bake for 5-8 minutes until dried and slightly crispy without going too brown. Some of the leaves will brown and that's okay.
- Let cool for at least 10 minutes or more and they will crisp up a bit more. Some of the leaves (or if you have any small stems in it) may not crisp up so pull them out and discard.
- Crumble the leaves with your fingers until they are seasoning size. Some will become finely ground and some will stay slightly bigger.
- Measure out how much you have and add the same amount of salt or salt mixture (so a 1:1 ratio).
- Shake it up and enjoy.
There you have it. Told you it was easy. Now you can use it to make a variety of things including my creamy coleslaw dressing. This celery salt recipe comes from 101 cookbooks. She has a beautiful blog. Check it out.