Monica CorradoMonica Corrado is a whole food chef and food educator, with a private practice called Simply Being Well in Takoma Park, Maryland. She owned an organic catering company for several years which prepared food from local, organic and sustainable farms, and catered to environmental and “green” groups, embassies, as well as individuals throughout the Washington, DC metropolitan area. Monica was a founding member of one of the first CSAs (community supported agriculture) in her area in 1998. She has knowledge of biodynamic agriculture and Ayurveda, as well as 10 years study in alternative healing modalities. Her desire to “teach people to fish” instead of “giving them a fish” led to the opening of her practice in 2006. Monica uses her knowledge and experience to assist clients in expanding their awareness of the relationship between food and wellness. She believes that food can heal and food can keep one healthy: good, clean food which is prepared well is a cornerstone for well-being. To this end, Monica conducts private and group cooking classes on nourishing, traditional foods, and helps people sort out the confusing messages about what is good for you and what is not. She has taught hundreds of people how to cook nourishing, traditional foods for themselves and their families. Some of her clients are cancer survivors, menopausal women, new moms and dads, and others like you who are interested in using food to heal and / or to “simply be well”. Monica is a member of the Honorary Board of the Weston A. Price Foundation.
Hi, this is Monica Corrado again with Simply Being Well, and were going to work with celery now, celery for our beef stock. So you notice that I have my celery sitting in a glass of water; celery, as just like any other plant, if you put it in some water, it will stay fresher longer.
So what I did was go ahead and cut off the bottom of the celery, so that it would be open to receive the water, and then I just keep it on my counter or in the refrigerator and it stays fresher longer. Thats just a small tip for you about celery, so here we go. Were going to take our celery, and we need three pieces of celery or three stocks of celery for our beef stock -- Im going to replace these. Again, this is the third member of the trinity for the beef stock, the first being onion, the second being carrot and the third being celery. So Ive cut off the bottom already, and I am just going to rinse these just to make sure the dirt is out of the celery.
So you just go ahead and move your thumb through the celery stock and you can go ahead and make sure that all the dirt is out -- all of the earth and the dirt is out of the celery. Okay, good; and then again, were on our cutting board. The cutting board is sitting on a damp towel so that it stays secure on the counter -- weve got a good sharp nice, and were just going to do a coarse chop. So, you can actually, the celery, pile them up, stack them on top of each other, and then again were going to keep our fingers down, so we dont chop our fingers -- our fingers are down. Were going to do the coarse chop, which is about -- Id like to say, its about an inch - and thats it, weve got three pieces of celery or three stocks of celery -- or three ribs of celery, and here we have it, the third member of our trinity. So its three onions coarsely chopped, three carrots coarsely chopped and three pieces of celery coarsely chopped -- and weve got it all ready to go in the beef stock.