Citrus Salad With Rosemary And Olives
My favorite food group is fruit, and citruses are probably my favorite fruit group. While the fruit world never fails to delight, I think we need their effervescence most this time of the year. Their brightness counterbalances the season’s otherwise drab palette (which a visit to the farmer’s market demonstrates with rows and rows of… potatoes), and I could eat them endlessly.
If there’s one time where I truly feel food is too beautiful to eat, it’s now.
I am newly but officially in love with Cara Cara oranges. You would never guess that such an ordinary exterior gives way to the most vividly orange interior. And they taste so perfect, as sweet as can be. Blood oranges are pretty rad themselves. Their brilliant flesh intensifies any salad, flashes of ruby red and very showy. And meyer lemons, well, given this blog’s name, I think it’s pretty clear where I stand on lemons.
Unfortunately, they’re not very easy to come by here in New York. But that fact only makes them dearer. In fact, I think the overall inaccessibility of fruit has only emphasized just how important they are to me.
This salad is exactly what you should be eating now. We’re all coming out of the previous year feeling slightly shameful of our holiday excess, with renewed vows to eat thoughtfully and healthily. It’s like citruses came along just in time to save the day.
To keep this from being a fruit salad, by which I mean inherently sweet, there’s a fried rosemary and olive topping that adds just the right note of bitterness. I also decided to put everything over a bed of arugula and generously sprinkle sea salt on top, which heightens this salad’s savory nature. And with the addition Meyer lemon, I believe we cover all of the basic tastes: bitterness, sweetness, sourness, and saltiness. (Don’t mention umami, okay? Unless you want to throw in some mushrooms and call it a day.)
I’ll leave you with this quote from The Shipping News. I think it pretty much sums up my spirit:
“Suddenly he could see his father, see the trail of ground cherry husks leading from the garden around the edge of the lawn where he walked while he ate them. The man had a passion for fruit. Quoyle remembered purple-brown seckle pears the size and shape of figs, his father taking the meat off with pecking bites, the smell of fruit in their house, litter of cores and peels in the ashtrays, the grape cluster skeletons, peach stones like hens’ brains on the windowsill, the glove of banana peel on the car dashboard. In the sawdust on the basement workbench galaxies of seeds and pits, cherry stones, long white date pits like spaceships. strawberries in the refrigerator, and in June the car parked on a country road and the father on his knees picking wild strawberries in the weeds. The hollowed grapefruit skullcaps, cracked globes of tangerine peel.”
CITRUS SALAD WITH ROSEMARY AND OLIVES
From Bon Appétit
Serves 3 to 4
Ingredients
Vegetable oil
2 3-inch sprigs of rosemary
kosher salt
5 pitted, oil-cured black olives
2 cara cara oranges
2 blood oranges
1 meyer lemon
extra virgin olive oil
freshly-ground black pepper
a handful of arugula per person
Directions
Pour vegetable oil into a small heavy saucepan to a depth of 1/2-inch and turn on stove to medium. Using a deep-fry thermometer, heat the oil until it reaches 350 degrees F. Add the rosemary sprigs to oil and fry until crisp and bright green, 10 to 15 seconds.
Transfer to a paper towel–lined plate and season lightly with kosher salt. Add 10 pitted oil-cured black olives to oil; fry until bubbling stops, about 4 minutes. Place on plate with rosemary. Strip rosemary leaves from sprigs; mince. Chop olives.
Using a small, sharp knife, cut peel and white pith from the oranges and lemon. Cut crosswise into 1/2-inch rounds.
Put a bed of arugula on a serving plate. Arrange the citruses over. Season lightly with salt and freshly ground black pepper. Drizzle lightly with olive oil. Sprinkle chopped rosemary and olives over oranges.
Is Celery Acidic? Celery for Acid Reflux: Good or Bad?
Celery, a staple in many diets, is widely recognized for its crunch, low calorie count, and health benefits. But for those suffering from acid reflux or GERD (gastroesophageal reflux disease), the question arises: “Is celery acidic? Is celery for acid reflux a good choice or a potential trigger?” In this article, we will dive into the pH level of celery, its potential effects on acid reflux, and how to incorporate it into a reflux-friendly diet. By the end, you’ll have a clear understanding of whether celery can be your ally in managing acid reflux.
Is Celery Acidic? Understanding Its pH Level
Celery is classified as an alkaline food, with a pH level ranging from 5.7 to 6.0. While not as alkaline as some other vegetables, celery is still considered a low-acid option. Here’s a quick comparison:
| Food Item | pH Range | Acidity Level |
| Celery | 5.7–6.0 | Low Acid/Neutral |
| Spinach | 6.5–7.0 | Alkaline |
| Cucumber | 6.0–7.0 | Alkaline |
| Tomatoes | 4.0–4.6 | Alkaline |
Celery’s alkaline nature makes it a popular choice for individuals looking to balance their diet and reduce acidity. Its ability to help neutralize stomach acid has made it a go-to food for those managing acid reflux.
Related to Read: Is Bok Choy Safe for Acid Reflux?
Nutritional Benefits of Celery: A Powerhouse of Health
Celery isn’t just about its alkalinity; it’s a nutrient-rich vegetable offering numerous health benefits:
- High Water Content: With over 95% water, celery keeps you hydrated and aids in digestion.
- Rich in Antioxidants: Contains flavonoids, beta carotene, and vitamin C, which combat oxidative stress.
- Dietary Fiber: Promotes gut health and regular bowel movements.
- Low in Calories: A perfect snack for those looking to manage their weight.
- Anti-Inflammatory Properties: Contains phytonutrients that may reduce inflammation in the body.
Can Celery Help with Acid Reflux? Exploring Its Impact
Celery is often recommended as a reflux-friendly food due to its alkalinity and digestive benefits. Here’s how celery might help:
1. Neutralizes Stomach Acid
The alkaline nature of celery can help balance stomach acid levels, reducing the likelihood of acid reflux symptoms.
2. Supports Digestion
Celery’s fiber content aids in smooth digestion, preventing issues like bloating and indigestion that can exacerbate acid reflux.
3. Low-Fat Content
High-fat foods can trigger acid reflux by relaxing the lower esophageal sphincter (LES). Celery, being naturally low in fat, avoids this problem.
4. Hydration
The high water content in celery helps dilute stomach acid, potentially preventing reflux episodes.
Related to Read: Is Cabbage Juice Acidic?
How to Include Celery in a Reflux-Friendly Diet?
To maximize celery’s benefits while minimizing any potential discomfort, consider these tips:
1. Eat It Raw
Raw celery retains its crunch, nutrients, and alkalinity. Pair it with a reflux-safe dip like hummus.
2. Add to Smoothies
Blend celery with alkaline fruits like bananas and spinach for a refreshing, reflux-friendly smoothie.
3. Incorporate into Soups
Cooking celery in low-acid soups can make it easier to digest without compromising its benefits.
4. Avoid High-Acid Pairings
Skip pairing celery with acidic ingredients like tomatoes or citrus-based dressings.
5. Drink Celery Juice
While slightly less fiber-rich, celery juice is another way to enjoy its alkalinity. Start with small servings to gauge your tolerance.
Author Tip: 7-Day Meal Plan For Gastritis
Potential Risks of Celery for Acid Reflux
Though celery is generally well-tolerated, it’s not entirely risk-free:
- Bloating: Excessive consumption may cause bloating in sensitive individuals.
- Allergic Reactions: Rarely, celery can trigger allergic responses in some people.
- Pesticide Residue: Opt for organic celery or wash thoroughly to avoid exposure to pesticides.
Author Tip: 7 Kinds of Foods to Avoid with GERD
Celery vs. Other Vegetables for Acid Reflux
How does celery compare to other vegetables in managing acid reflux?
| Vegetable | Acidity Level | Reflux-Friendly |
| Celery | Low Acid | Yes |
| Spinach | Alkaline | Yes |
| Broccoli | Alkaline | Yes |
| Onions | Acidic | No |
Celery stands out as a versatile, reflux-friendly vegetable, suitable for most diets.
Related to Read: Are Broccoli Acidic?
FAQs About Celery and Acid Reflux
1. Is celery good for acid reflux?
Yes, celery is alkaline and can help neutralize stomach acid, making it a good choice for acid reflux sufferers.
2. Can celery juice worsen acid reflux?
Unlikely, but individual tolerances vary. Start with small amounts to ensure it doesn’t trigger symptoms.
3. How much celery should I eat daily for acid reflux?
Aim for 1–2 stalks or half a cup of chopped celery daily as part of a balanced diet.
4. Are cooked celery and raw celery equally beneficial?
Both forms are beneficial, but cooking celery can make it easier to digest for some people.
5. Can celery replace medication for acid reflux?
While celery may alleviate symptoms, it’s not a substitute for prescribed medication. Always consult a healthcare provider for severe or persistent reflux.
Conclusion: Is Celery a Good Choice for Acid Reflux?
Celery’s low acidity, high water content, and digestive benefits make it an excellent option for managing acid reflux. Its versatility allows for easy incorporation into various meals, whether raw, cooked, or juiced. While individual results may vary, most people with acid reflux can enjoy celery without concern. By adding celery to your diet mindfully, you can take a step toward better digestive health and overall well-being.