By MACROS | Published on July 2, 2017
These members of the onion family have a unique mild flavor that can add depth and nutrition to almost every dish.
Here’s why you need to start including more leeks in your diet.
Clean your pipes
They’ll help keep your internal plumbing in good health thanks to their high levels of antioxidants called polyphenols. While we don’t know a lot for certain about polyphenols, research in the Journal of Nutrition found that a high intake can protect your blood vessels and blood cells from damage caused by free radicals, produced during intense workouts.
Beat gym blues
Do you have those days where workouts seem like a chore and you didn’t get enough sleep? Well, leeks could give you the pep you need. They contain high levels of vitamin B6, vital in synthesizing the neurotransmitters that keep your mood up and sleep normal.
Stay Flexible
Poor flexibility is a primary cause of injury, but the copper found in leeks can help you maintain suppleness because it’s involved in the maturation process of connective tissues, which allows them to become pliable. Think of them as an internal yoga class for your joints.
Choose wisely
Leeks are best in the early spring but can be purchased year round at most grocery stores. Their long stalks are actually layers of leaves that need to be opened and washed prior to cooking or eating. Look for leeks that are brightly colored and have firm, stiff leaves, which indicate freshness and flavor.
Serving it the tasty way
Since leeks belong to the same family as garlic and onions, they’re a great addition to any meal. Soups and side dishes benefit from their unique flavor.
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Try this recipe for a healthy way to enjoy leeks:
Low carb leek and cauliflower soup
You’ll need:
2 tbsp olive oil
3 tbsp butter
3 leeks, cut into one-inch pieces
1 large head of cauliflower, chopped
3 cloves garlic, finely chopped
8 cups vegetable broth
Salt and freshly ground black pepper to taste
What to do
1. Heat the olive oil and butter in a large pot over medium heat, and sauté the leeks, cauliflower and garlic for about 10 minutes.
2. Stir in the vegetable broth and bring the mixture to a boil.
3. Reduce heat, cover and simmer 45 minutes.
4. Remove the pot from from heat. Make the soup with an immersion blender or hand mixer. Season with salt and pepper.
Leek Facts
(Based on 1 cup (cooked)Â as set by the USDA)
32 Calories
8g Carbs
0g Sugar
1g Protein
0g Fat
2.8g Fibre