THE HUMBLE WELSH LEEK PROVES A GREAT DETOX CHOICE
With a detox diet at the top of many a New Year’s resolution list, the good old British Leek can help play a part in ridding the body of harmful substances while also contributing to weight loss.
According to the British Leek Grower’s Association, leeks can be used for detoxification because they contain potassium, folic acid and vitamin C. Leeks can also help reduce cholesterol levels and rid the body of uric acid, created after ingesting certain foods. Too much uric acid can cause gout and kidney stones.
From simply boiling leeks in water and drinking the leek water like tea through to making a leek soup to detoxify the body, the leek can help re-energise and improve overall health. Thanks to leeks and the supporting vegetables in a soup, such as onions and garlic, fluids can be drawn out of the body naturally, together with keeping toxins, fats and sugars out. A leek soup also helps to keep you full yet, at the same time, promotes weight loss.
As well as the perfect detox, the versatile leek is full of anti-oxidants and rich in iron, vitamin B6, folate and vitamin C to keep colds and sore throats at bay. Packed full of health benefits, the leek is also used in traditional medicine to treat a variety of ailments. And, for New Year dieters, don’t forget an average serving of leeks (80g or one leek) contains: 17 calories, 1g protein, 0.6g fat, 2.1g carbohydrate, 1.4g fibre.
To find out more about the health benefits of leeks and for a host of seasonal recipes visit the British leek website www.british-leeks.co.uk or try out some of the recipes developed by Leek lover and celebrity chef Rob Rees MBE (see sample below).
Butternut Squash, Apple and Leek Soup
Ingredients for four people
250g diced Butternut Squash
1 chopped onion
1 peeled, cored and grated English Apple
250g trimmed, washed and diced leek
1 large baking potato – peeled, washed and cut into small cubes
1 teaspoon Caraway seeds
25g unsalted butter
vegetable stock
pinch of ground Cinnamon
Creme Fraiche as a garnish (optional)
Method
Melt the butter in a saucepan. Add the onion and fry gently for a minute. Add the leek, pumpkin and Caraway seeds. Fry gently for a further minute or so until soft but without colour. Add the potatoes and cover with stock. Place a lid on the saucepan and simmer for 25 minutes until the pumpkin and potatoes are tender. Remove the lid and stir in the grated apple. Simmer for a further five minutes. Add a pinch of ground Cinnamon and remove the pan from the heat. Blend with a hand blender or liquidiser until smooth then strain back into the saucepan and serve. Garnish with a spoon full of creme fraiche and chopped Parsley.
