Stuffed Celery Rolls with Dried Tomatoes

The celery rolls filled with dried tomatoes, zucchini and walnuts are quick and easy to prepare and also healthy.

Servings: The original recipe does not specify serving sizes. We have designed the recipe for 4 people as a starter, side dish or finger food.

Nutrient profile: According to GDA guidelines, one portion of this recipe covers around ¾ of the average daily requirement of vitamin K, which plays an important role in blood clotting and bone metabolism, and almost as much of omega-3 fatty acids. The essential trace elements potassium, copper and manganese (which play a role in the formation of cartilage tissue, among other things) are covered by just under 50%. The ratio of omega-6 to omega-3 fatty acids is 4:1, which is below the recommended maximum ratio of 5:1.

Celery: Celeriac is a cultivated form of marsh celery. Like the two other varieties of real celery, celery and celery, celeriac is used in the kitchen as a vegetable. Celeriac has a spicy taste that stimulates the appetite and digestion, which it owes to its essential oils. In naturopathy, it is used to support rheumatism, stomach and intestinal disorders, and kidney and bladder problems.

Dried tomatoes: When the tomatoes are dried, they lose their moisture and thus deprive the microorganisms of their livelihood, which means that the tomatoes last longer. The concentration of aromatic substances also increases.

Walnuts: Of all known nuts, walnuts have the highest content of alpha-linolenic acid (ALA). They also have health benefits thanks to tocopherols (forms of vitamin E) and many macro and trace elements.

Chia seeds: Chia seeds, which come from Mexico, are particularly characterized by their high content of calcium, iron, soluble fiber and omega-3 fatty acids.

Rosemary: Rosemary leaves have been shown to have healing effects in experiments. Rosemary stimulates circulation, relieves cramps in the intestines and bile ducts, and relieves pain. In tea form, it can also have an antimycotic effect against various harmful fungi.

Processing and storing celeriac: Peeled celeriacs discolor quickly. Drizzle the raw celeriac with vinegar or lemon juice to avoid this. Celeriac can be kept in the refrigerator for a good 14 days. It should be wrapped in a damp cloth because the humidity in the vegetable compartment is usually not sufficient.

Soaking walnuts: To reduce the phytic acid content of walnuts, we recommend soaking them for at least 6 hours (preferably up to a maximum of 12) before processing. The reason for this is that the phytic acid they contain forms solid complexes with certain food substances, such as minerals, and thus prevents them from being absorbed by the body. This is not a problem if you have a varied diet, but it can be a problem if you have a one-sided diet. Find out more about phytic acid at the following link: Phytic acid or phytate and soaking or sprouting.

Celery patties instead of rolls: If you don't have the right kitchen utensils to hand to slice the celery thinly, you can also use slightly thicker slices. Then use scissors to cut round patties out of these. Put a teaspoon of the filling on each patty and serve.

Save time: If you start the next preparation steps after soaking the tomatoes and walnuts for about 40 minutes, you will save 20 minutes.

Utilize the potential of chia seeds: Our body can benefit from the effects of many ingredients, especially by consuming ground seeds, since the seeds in unground form would mainly only provide fiber. Omega-3 fatty acids in particular should be given greater importance in our raw vegan diet.

Rosemary: You can use dried rosemary instead of fresh rosemary.

Spice oil: The blogger recommends sprinkling the celery rolls with a few drops of a special oil.
For the spiced oil: Fill a screw-top jar with olive oil and add 1 vanilla pod, 1 cinnamon stick and a sliced chilli pepper. Leave it to steep for a few weeks. It tastes very intense and special and doesn't go with many dishes, but I found it to be a good match for the celery.

Salt and oil: We have deliberately kept the amount of oil low. However, this, as well as the salt content, can be varied individually.