Although leeks tend to get overlooked on our day to day grocery shops, they are the foundation of a lot of hearty meals and have tons of health benefits and nutrients. They are also currently in season this February!
Here are some reasons why you should be adding leeks to your ingredient list this month:
Leeks protect your heart – leeks contain antioxidants that are capable of aiding in the prevention of heart disease and other ailments.
Leeks contain Allicin – this sulfur compound, also found primarily in garlic, is a powerful antibacterial, antimicrobial, and immune boosting element.
Leeks are good for digestion – they are very high in soluble fiber and prebiotics, which not only help you digest your good, but create a healthy environment for your gut to increase nutrient absorption.
Here are some easy to make recipes with leeks as the star ingredient!
POTATO AND LEEK SOUP:
A classic! In a large pot, add 1 tbsp. of organic unsalted butter and 1 tbsp. flour of your choice, and stir together on medium heat to create a roux (this will thicken your soup!). Then add 2 large organic russet potatoes chopped, 1 C organic leeks chopped, ½ C organic white onion chopped, 1 clove garlic chopped, 1 tsp. cayenne pepper, sea salt and pepper to taste, 2 C organic vegetable stock, ½ C milk of your choice, and bring to a boil. Let simmer for 25-30 minutes, or until potatoes are tender.
Remove from heat and emulsify with a hand emulsifier or food processor until all items are well blended and the mixture is smooth and creamy. Top with some chopped chives and organic sour cream and serve warm!
LEEK AND RED ONION FLATBREAD:
In a saucepan on medium heat, add 1 tbsp. olive oil, 1 C chopped organic leeks, 1 C chopped organic red onion, 1 tsp. minced organic garlic, sea salt and pepper to taste, and heat for 4-5 minutes. Add 2 cups of fresh organic spinach to the pan and stir in until fully cooked.
On a large slice of flatbread (or make your own!), add a light brush of olive oil, your leek and onion mixture, 1 C of organic shredded mozzarella cheese, and bake at 350 for 10-15 minutes, or until cheese has melted. Serve warm!
