What are Leeks?

Sometimes I feel like I'm speaking a foreign language. When my friends or family ask me what I had for lunch, it's not uncommon to describe a dish made with quinoa, lentils, tempeh or even leeks.

Then they get quiet -- and remember I'm not a fast-food burger kind of girl.

One mysterious green vegetable that's recently wrinkled noses and turned faces quizzical is the almighty leek. It looks like a fat green onion -- long and slender with a narrow white bulb topped with greenery.

Photo by Angela Tague / Angela's Images

I adore their mildly spicy onion-esque flavor and add them to soups, salads and even roasted them for St. Patrick's Day dinner. Leeks are in the same family of veggies as onions, garlic, chives and shallots.

Awhile back I had the pleasure of chatting with Camilla V. Saulsbury, PhD for an article I wrote on the Tom's of Maine website about leeks. She's a fitness trainer with a background in sociology, health and medicine and the author of Bob’s Red Mill Everyday Gluten-Free Cookbook.

Here's a few facts she mentioned about leeks:

• Leeks are a source of allicin which helps reduce cholesterol production, coronary artery disease, strokes, and has anti-bacterial, anti-viral and anti-fungal properties when eaten in moderate quantities.
• Leeks are an excellent source of vitamins A, B6, C, E and K.
• Leeks also contain manganese, folate, copper, iron and calcium.
• Leeks are a source of omega-3 fatty acids and dietary fiber.

So, do you ever add this green vegetable to your menu? How do you like to eat leeks? Tell me in the comments below.

Until Next Time,
Choose Healthy!

Angela Tague
Whole Foods Living

PS: Bored? Visit me on Facebook! I'd love to chat!

If Cabbage and Broccoli Got Married...

I'm lucky to have friends who also love to dig in the dirt. Recently a girlfriend gave me a bag brimming with garden-fresh goodies. But, one of the treats looked strange, foreign and unrecognizable.

Kohlrabi at the farmer's market. Photo by Angela Tague

"What's this?" I asked.

I found out it was kohlrabi, a new vegetable to add to my palate. YES! 

I think my last big culinary venture was eating a pummelo, a tropical fruit which isn't easy to find in the Midwest.

How to Eat It!
So, let's get down to business. If you stumble upon a basket of kohlrabi at the farmer's market, grab a few bulbs. This root-like vegetable comes from the cabbage family and looks like a light green or purple turnip.

The University of Illinois Extension office suggests choosing smaller bulbs. The larger the kohlrabi, the more woody and tough the texture. Although I only ate the bulb part of the plant, young leaves can be cooked like other leafy greens.

So, for my first attempt at enjoying kohlrabi, I washed, peeled and sliced the bulbs. I added the crisp, light green vegetable to the top of a chopped salad and it was delicious. The flavor of kohlrabi reminds me of a mild cabbage mixed with broccoli. It was flavorful and complemented the carrots and celery in the salad perfectly.

Have you ever eaten kohlrabi? How do you like to prepare it? Whole Foods Living readers and I love cooking suggestions! Please share below.

Until Next Time,
Choose Healthy!

Angela Tague
Whole Foods Living