|10 min||40 min||1|
|8 large stalk(s)||Celery|
|2 tbsp||Ghee (warmed - so it's liquidy)|
|4 tbsp||Coconut aminos, Coconut Secret|
|1 tsp||Ginger, ground|
|1 tsp||Mint, fresh (chopped finely )|
|1 sprig||Cilantro (coriander) (chopped finely)|
Pre-heat oven to 415 degrees Fahrenheit.
Wash and chop celery into the desired size you'd like your stick pieces (i.e. each "fry") to be.
Stir together warmed + liquified ghee with the coconut aminos (it's a healthier soy sauce alternative!) and the ground ginger (organic is always best please!).
Coat the celery pieces with the sauce and transfer to baking dish lined with parchment paper - trust me, this will simplify clean up!
Bake in oven for 30-40 minutes, or until the edges start to golden and soften-up! Ideally, flip them half-way through (at around 20 mins).
Once cooked, you can fancy things up (& treat your digestion to some more lovin') by sprinkling some fresh mint + cilantro over the top.
These make a great side dish for just about anything, and I like to dip them in mustard (but I'm weird and enjoy dipping just about anything and everything in mustard...so totally your call!).
It's smart to make a huge batch and keep them in the fridge for 5-6 days --> they taste great cold too!