Monday, April 26, 2010
Crispy Salty and/or Sweet Leeks
It was two months ago that I read a study abstracted here about the impact raw produce can have to slow down or stop the growth of many cancer cell lines in the lab. Needless to say I read this article more than once and made a list of the foods that we should be including in our diet. There were 7 raw vegetables that had chemopreventive properties against all the cancer cell lines they were tested against.
These foods were:
curly cabbage (which I interpret as savoy)
Since whole raw food can’t hurt us I have been trying to incorporate these foods into our diet whenever and wherever I can.
Last week I decided to make some crispy raw leeks to use to top our food. I wanted to make two different flavors, one salty and one slightly sweet. I used the same method I posted about here with my crispy onions. I sliced two leeks into very thin rings. Placed the leek rings in a colander and put that in a larger bowl and filled it with water. I used my fingers to separate the slices into individual rings. By swishing the leeks in the water the sand will dislodge and you will have clean leeks. I do rinse the leeks once more just to be certain. There is nothing worse than gritty food.
Next I drained the leeks well and placed them on a towel lined sheet pan to dry. I combined half the dry leeks with a squirt of liquid aminos (or low sodium soy sauce) and tossed them to coat. Place the coated leeks on a teflex sheet in a single layer in your dehydrator and set the temperature to 105 degrees. In the same bowl add the other half of the leeks but add some good balsamic vinegar and toss the leeks to coat. Place them on a separate teflex sheet. Dehydrate the leeks until they are the texture you like. I checked mine in 8 hours and they were done. The exact time they will take will depend on how thick you sliced the leeks. That is all there to it. You will have crispy salty and sweet leeks to use on sandwiches or salads. They are also good to top cooked dishes with, particularly soup.
The picture with this post shows the salt leeks on top of a quick carrot and roasted yellow pepper soup we had for dinner one night last week.