I've always enjoyed potato and leek soup, but never tried eating leeks any other way, until this year.
My hubby brought home some leeks to make the incredible Gerson Hippocrates Soup, and I wasn't sure what to do with the leftovers. I whipped up a stir fry with the veggies I had in the fridge, and sliced up some leeks as well. I'm telling you, this gave our stir fry an amazing flavour!
Leeks are a great addition to your diet because they are:
High in fibre, calcium, and rich in Vitamin C and Vitamin B6. They also contain potassium, folic aid, and iron (health.com).
Other interesting uses for leeks: They have been said to reduce symptoms of arthritis, and are also an antiseptic agent. If you apply leeks to a wound they are supposed to prevent infection (health.com).
Provident Organic Farms gives us instruction on the care and prep for leeks:
- Store leeks wrapped in damp paper towels inside a closed plastic bag in the refrigerator for up to 1 week.
- Cut off and discard the tough dark green tops.
- Wash carefully right before using to remove the grit from all its inner parts. It is very important to rinse leeks thoroughly to remove the grit captured between the layers as they grow.
- When cutting off the root, be careful not to cut too far into the white part or leek will fall apart during cooking.
- Remove dark green “leaves” at the point where the white part starts to turn pale green, much higher and you will be chewing a mouthful of fiber instead of soft, creamy leek.
- Leeks produce odors that will be absorbed by soft fruits.
If you truly want to go more 'raw' with leeks, check out this recipe from Rawmazing.com to make these yummy leek and mushroom tarts!
Or hey, why not try using leeks in a stir fry or salad this week?
Enjoy, and stay healthly ya'll!