I recently made an awesome soup pot requiring more than two cups of chopped leeks. Leeks are usually added to a dish for flavor, not nutritional value. I have to admit that the soup was very tasty and had a wonderful “oniony” flavor. Leeks are a member of the lily family which includes garlic and onions.
Healing Properties
Although the flavor of the leek is much sweeter and milder than the onion, this milder flavor enhancer carries a heavy nutritional profile. Phytochemicals are chemical compounds produced by plants to protect themselves. It is well known that these phytochemicals with antioxidant activity can also protect humans from cell damage. Leeks contain a powerful antioxidant known as Kaemphferol that has been found to inhibit the formation of cancer cells and prevent oxidative damage to our cells, lipids, and DNA. Leeks would be a beneficial food for those with anemia as they contain a good combination source of Iron and Vitamin C (vitamin C makes iron more absorbable). The B Vitamins and Folate found in leeks also make them an important weapon against cardiovascular disease. Folate is a key B vitamin that supports the cardiovascular system by keeping homocysteine levels in proper balance. High levels of homocysteine have been associated with an increased risk of cardiovascular disease. 
How to choose the best Leeks
Buy leaks that have not been trimmed as the leaves are your indication of freshness. Both the white and green parts should be used as Kaemphferol is most concentrated in the lower leaf and bulb. Leeks are often very gritty so it is important that they are thoroughly washed. To clean leeks, cut off the end, remove the outer leaf and split lengthwise into the center. Be sure to open up the leek and clean all layers under running water.
Ways leeks can be enjoyed
The following recipe will allow you to use leeks as a spread to add that awesome onion flavor to crackers and sandwiches. You can also add these leeks to rice, potatoes, soup or even a stir-fry.
BRAISED LEEKS
6 medium organic leeks
2 cups of organic homemade beef stock (you may also use organic store-bought organic chicken or vegetable stock)
1 cup of grated Gruyere cheese or cheese of your choice
Trim ends off leeks and split lengthwise. Rinse well and set in a Pyrex pan. Bring stock to a boil and pour over leeks. Bake the leeks at 350 degrees for about ½ hour or until stock has been reduced and leeks are tender. Sprinkle on cheese and melt under the broiler for a few minutes. Serve immediately.
Enjoy and A-Maysing Health to you all
Sources:
Nourishing Traditions, Sally Fallon and Mary G. Enig, PhD
www.Phytochemicals.com
