Well, it’s back-to-school season and time for some yummy lunchbox snacks! When making these for my girls years ago, I usually used almond or peanut butter with raisins. Today we used 3 variations and tried to think outside the box. Hummus, sweet potatoes, and cashew butter all marry so well with celery, not to mention the tasty toppings…olives, pecans, cranberries, goji berries, and coconut. Also great for birthday parties or after school snacks to tie the kiddos over until dinner.
I think celery is sometimes an underrated vegetable. Perhaps it would be more popular if we knew just how good it was for you! For starters, it’s one of the best anti-inflammatory and alkaline foods we can eat. It contains a bunch of trace minerals as well as mineral salts and it’s great for healing the gut and helping with digestive disorders. A few years ago I developed some uterine fibroids and started juicing straight celery juice daily. I know it contributed to the shrinking of the tumors.
Let me know if you come up with other fun variations. Enjoy making these together as a family and crunch away!
- 1 bunch of celery
- ½ c hummus
- ½ c cashew butter
- ½ c mashed sweet potatoes (optional: add maple syrup and cinnamon to taste)
- ¼ c olives
- ¼ Goji berries
- ¼ c pecans
- ¼ c finely chopped red peppers
- ¼ c shredded coconut
- ¼ c cranberries
- Wash your celery and cut off the leaves
- Spread each stalk with the toppings.
- I paired the hummus with olives and peppers, cashew butter with Goji berries and coconut, and sweet potatoes with pecans and cranberries.
- Cut in half or thirds, and place in a small lunchbox container.
- You may have leftover toppings but you can use it for the next day or later in the week.