A bit Leeky..

and thats why there is a drought!!!


In our bible Healing with Wholefoods
Leeks come up trumps, a member of the onion family,
rich in "the warming element Sulfur,
helping to purify the body of heavy metals and parasites"..

We like to use leeks instead of onions in congee, soups and risotto
but braised on their own is the best.

Braising a method of cooking food
in a closed vessel with very little liquid over a low heat for a long time

Tone recommends
Washing the leeks to get rid of the dirt they usually contain
Slice into them medallions, across the stalk
throw them into a heated pan with oil, (rice bran oil is good)
and add of bit of hot veggie stock and a bit of kombu.
- when something is cooking
you should always add HOT stock or water to maintain the cooking process.
When you are braising something you dont need to add a lot of liquid,
the art to braising is small amonts of liquid covered with a lid
with a low temperature.
The leeks should take half an hour, they are ready when softened.
Season to taste, black pepper, lemon juice and butter if you like.