Food of the week: Leeks

I used leeks for the first time when making the Winter Soup for the food of the week. While cutting and cooking, the delicate smell of the leeks really stimulated the senses. I decided that I really needed to learn more about leeks and maybe even use them more.

Benefits:

• Reduce bad cholesterol levels.
• May reduce risk of prostate, colon and ovarian cancers.
• Good source of vitamins B6, C, folate and iron, which in combination help to stabilize blood sugar.

Drawbacks:

• Leeks contain substances called oxalates, which in high concentrations can exacerbate kidney and gallbladder problems.

Ways to eat Leeks:

• Great addition to any soup or salad.
• Leek and Cauliflower Quiche.

Little known facts:

• Leeks are in the same family as Onions, Garlic and Scallions. They have many of the same benefits, but are in smaller amounts in leeks. Therefore, to get the same benefits you need to eat more leeks.
• Most supplies of leeks in the U.S. come from California, Michigan and Virginia.