I am always trying to create something delicious, something completely scrumptious, that will satisfy my hunger, as well as my very spoiled taste buds.

For those of you who don’t know me, I now have normal cholesterol levels and I no longer depend on medication!

I lowered my cholesterol by exchanging some of my meals with plant-based foods and exercising.

I don’t diet, I don’t restrict myself. I eat anything and everything I want to, but I make sure, that I exercise and that 80% of whatever I eat, is plant-based.

This is one of the plant-based meals we had this week.

Celery steak topped with garlic fried mushrooms and served on a tarragon tomato sauce

It was wildly delicious!

1 root celery

2 large baking potatoes

2 big shallot onion

1 big clove of garlic

Sea salt

pepper

olive oil

10-15 dark mushrooms

2 cloves of garlic

Peel the root celery and the potatoes, grate them and put them in a bowl. Finely chop the shallot and squeeze the garlic, add them to the bowl and mix well. Add sea salt and freshly ground pepper.

Now take a portion of the mixture and with both hands squeeze all the water out while making little celery/potato “cakes”. Turn the oven on – to 350F.  In a frying pan, put in some olive oil and heat up the pan and brown the celery steaks on both sides and put them on a baking tray and place them in the hot oven to finish them of, about 30-45 min .

While they bake – rinse the mushrooms and roughly chop them. Finely chop the shallot onion. Heat the pan again adding a bit more olive oil, fry the mushrooms and when they start to brown add the chopped shallot onion and the freshly squeezed garlic.

Sprinkle with sea salt and freshly ground pepper – set aside.

For the sauce

Use 3 big fresh tomatoes or a small can

1 shallot onion

1 garlic clove

a teaspoon of tarragon

Sea salt and pepper

Chop the tomatoes, chop the onion and squeeze the garlic. Add some olive oil to a saucepan, saute the onions and the garlic, add the tomatoes, add the tarragon and cook for 5 min while stirring. Put everything in the blender and blend into a smooth sauce, season with salt and pepper.

When the celery steaks are ready arrange it all on a plate and top with some fresh arugula.

Enjoy!