Category Archives: Recipes

Kale Cucumber Leek Salad with Roasted Leek Manchego Pesto Vinaigrette

This is my new favorite salad, if there could be one!  There is a lot of texture due to the kale, Peruvian cucumbers, fennel and toasted almonds.

Kale-Salad-with-Roasted-Leek-Manchego-Pesto

This has been a very busy summer of never-ending guests and I love it!  One of my dearest friends Tiffani is here from Colorado and I am super excited!  We are going have a girls day at the beach today and this salad will be perfect along with a bottle of Rueda.

Kale Salad Roasted Leek Manchego Pesto

I will enjoy this salad with a Rueda but it also pairs well with a Sauvignon Blanc, a white Rioja, a Pinot Gris or a Riesling.

Kale-Salad-Roasted-Leek-Manchego-Pesto-Vinaigrette

Recipe: 2 – 4 Servings

  • 1 Head Kale (I used Luciano)
  • 1 Leek
  • 1 Fennel Bulb
  • 1 Cup Peruvian Cucumbers (about 2)
  • 1/2 Cup Red Cabbage
  • 1 Cup Roasted Leek Manchego Pesto
  • 2 Tablespoons Extra Virgin Olive Oil
  • 2 Tablespoons Champagne Vinegar
  • 1 Tablespoon Fresh Squeezed Lemon Juice
  • 1/2 Teaspoon Sea Salt or to taste
  • Dash Black Pepper
  • 1 Cup Toasted Almonds (I make more to have around)

Instructions:

Make the pesto,  (you can make a half batch or make the whole batch and have it on some toasted french bread along side of the salad!)

Toast almonds – spread out on a cookie sheet bake for 20 minutes on the middle shelf on 350 degrees

In a bowl mix together the pesto, vinegar, lemon juice, salt and pepper and set aside

Wash the kale and tear off main rib by holding the end of the stem and sliding off the leaves then chop into thin strips

Put the kale in a large bowl with the olive oil and massage the oil into the kale

 Mince and measure the red cabbage and add to kale

Mix the dressing and all the veggies together with the kale and enjoy

*Top with almonds just before eating otherwise they will get soft

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Roasted Leek Manchego Pesto

 The combination of roasted leek and manchego cheese is outright delicious!

Roasted-Leek-Manchego-Pesto

Robby and I have been watching a lot of Jacques Pepin lately and he uses a lot of leek in his dishes.  He has inspired me to use them more frequently.  Roasting them gives them such a depth of flavor and works brilliant with manchego.

Roasted-Leek-with-Manchego-Pesto

I like this pesto with a Spanish wine like a Ruada, Albariño, white Rioja, red Rioja, Tempranillo or a Garnacha.

Roasted-Leek-and-Manchego-Pesto Recipe:

  • 1 1/2 – 2 Cups Leek (1 Large)
  • 1 Cup Manchego Cheese
  • 1 Cup Raw Walnuts
  • 3/4 Cup Extra Virgin Olive Oil
  • 2 Tablespoons Fresh Squeezed Lemon Juice
  • 3 Garlic Cloves
  • 1/2 Teaspoon Hot Paprika
  • 1/2 Teaspoon Sea Salt or to taste (start with a 1/4 teaspoon due to the sprinkling on the leeks, taste and see if it needs more)

Instructions:

Start by washing the leek really well.  There is always dirt on the inside.  Watch this how to video if you have never cooked with leek before.  Cut the roots off, cut in half and cut the halves in half.

Spread the leeks on a baking sheet, drizzle with olive oil and lightly sprinkle with salt and pepper

Roast in a 400 degree pre-heated oven for about 15 minutes or until edges start to brown a bit, measure and add to a food processor

Finely shred the cheese, measure and add to a food processor

Juice the lemon with a hand held juicer, measure and add to a food processor

Measure walnuts, olive oil, paprika and salt and add to food processor along with the garlic cloves, puree and scrape down the sides at least once

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Puréed Coconut Squash Leek Soup

This is a silky creamy soup without cream.  What is great about this soup is that it is delicious served either warm or chilled.

Puréed-Coconut-Zucchini-Leek-Soup

I tend to crave soup regardless of the weather.  I found these cute little round squashes called Mayan squash at the farmer’s market.  They taste like zucchini which is a perfect substitute if you can’t find the squash.

Check out this video  SECRET GARDEN DINING EXPERIENCE !  What a cool concept, I want to go to one : )

Puréed-Coconut-Zucchini-and-Leek-Soup

This is best paired with a Sauvignon Blanc, Pinot Gris or a Riesling.

_Coconut-Zucchini-Leek-Soup

 Recipe: 4-6 Servings

  • 2 Mayan Squash or 3 – 4 zucchini  (4 cups cut into small chunks)
  • 1 Leek
  • 1/2 White Onion
  • 3 Cloves Garlic
  • 2 Tablespoons Olive Oil
  • 2 Vegetarian Bullion Cubes
  • 1/4 Cup Dry White Wine
  • 1 Bay Leaf
  • 1 Teaspoon Red Chili Flakes
  • 1 1/2 Teaspoon Sea Salt or to taste
  • 1/4 Teaspoon Black Pepper or to taste
  • 1 Can Full Fat Coconut Milk
  • 2 Cups Water

Instructions:

Cut the squash into small cubes and set aside

You want to wash the leek really well.  There is always dirt on the inside.   Watch this how to video if you have never cooked with leek before.

Chop the leek and set aside

Dice the onion, mince the shallot and garlic, put into a 5 1/2 quart pot and add 2 – 3 tablespoons of olive oil.  Saute on medium low until the onions are fairly soft (about 10 minutes)

Add the wine and bullion, reduce to a syrup (about 2 -3 minutes)

Add the squash and the leek, cook until soft (about 3 – 5 minutes)

Add the water, coconut milk, bay leaf, chili flakes, salt and pepper

Continue to cook on medium low heat until squash is cooked all the way

Transfer to a food processor, purée in 3 stages, then transfer to pot, heat it up and serve

Health Benefits:

Squash is a very good source of potassium and is a heart-friendly electrolyte which helps reduce blood pressure. Its peel is good source of dietary fiber. They are a good source of vitamin C, that helps your body metabolize cholesterol and keeps your tissues strong.  Squash also contains lutein and zeaxanthin that promote healthy eyesight.

Leeks allicin content reduces cholesterol production, blood pressure, blood vessel stiffness and protects the lining. Leeks help chronic low-level inflammations like in diabetes, obesity and rheumatoid arthritis.  They contain polyphenols that are known to be strong antioxidants that fight against free radicals, which help with chronic disease and aging. They are a good sources of vitamin-A, C and K.

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Sesame Kale Chips

Kale chips are a snack that won’t even make it in the bag after baking; they’ll be gone in seconds so make extra!

Sesame-Kale-Chips

It took me quite some time to master the perfect crispness of the kale chip, it requires much patience.  Although you can use any strain of kale I found the Lucinato Kale is the best

Sesame-Kale-Chips..

Recipe: 

  • 6 Cups Lucinato Kale leaves without rib
  • 4 Tablespoons Toasted Sesame Oil
  • 1 Tablespoon Tamari, Braggs Amino Acids or Soy Sauce
  • 1 teaspoon of ground Ginger
  • 3 Tablespoons Sesame Seeds

Instructions:

Pre~heat oven to 275 degrees.

Starting with the fresh kale, remove the rib by holding onto it and tearing the leaf downward; cut or tear into chip size pieces and set aside in a large bowl

In a separate small bowl mix all of the ingredients except the sesame seeds.  Pour the marinade over the kale, using your hands massage into the kale.  Sprinkle with sesame seeds and lightly toss to coat the kale.

 Lay parchment paper on a cooking sheet,  spread kale out making sure it is not over lapping so the kale bakes evenly.

 Bake for 10 min and turn the cookie sheet then bake for another 12-15 min. Let cool on sheet then remove after 3 minutes.  The kale will continue to crisp up after it cools.

*Notes:  If you want to get experimental and try other flavors just note that  using too much liquid (not oil) will make the kale soggy and doesn’t seem to ever get crispy.  Cooking kale chips at a higher temperature may make the kale burn more easily or taste burnt.

Kale is low in calories, high in fiber and it is a loaded with antioxidants which helps detox the liver. It is an anti-inflammatory with omega-3 fatty acids, which is helpful for arthritis, joint pain and asthma.  Kale has more Iron than beef and more calcium than milk which helps prevents osteoporosis, joint flexibility and helps maintain normal bone health. It is great for cardiovascular support that helps in lowering cholesterol.  It is really high in vitamin A, C, and super high in the powerful antioxidant vitamin K (anyone taking anticoagulants should avoid kale because the high level of vitamin K that may interfere with the drugs.)    More on kale 

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Spicy Spanish Mac and Cheese with Roasted Peppers

This is such a flavorful and creamy mac and cheese with its four Spanish cheeses, roasted Hungarian peppers and spicy jalapeno.  It will have you coming back for more.

Spanish Roasted Peppers Mac and Cheese

I am a sucker for a good mac and cheese!   I have been obsessed especially with the crunchy edges ever since I was little.  It is really hard for me to resist if there is one on a restaurant menu.

Spicy-Spanish--Roasted-Peppers-Mac-and-Cheese

I love how creamy and spicy this mac and cheese is, not to mention it’s gluten free!

Spicy-Spanish-Mac-and-Cheese-with-Roasted-Peppers-2

  I drank a Spanish Ruada with this mac and cheese but it also pairs well with a white Rioja or a Cava.

Spanish-Mac-and-Cheese-with-Roasted-Peppers

Recipe: 8 – 12 Servings

  • 1 – 2 Cloves Garlic
  • 2 Shallots
  • !/3 Cup Dry White Wine
  • 1 Tablespoon Olive Oil
  • 6 Tablespoons Butter
  • 1/4 Cup +2 Tablespoons Brown Rice Flour
  • 5 Cups Milk (I used 1 %)
  • 2 Cups Manchego Cheese
  • 1 1/2 Cups Imberico Cheese
  • 1 Cup Campo De Montalban Cheese
  • 1 Cup Idiazabal Cheese
  • 2 Roasted Hungarian Peppers or Yellow Bell Peppers
  • 1 – 2 Jalapeno Pepper
  • 2 Teaspoons Sea Salt
  • 1/4 Teaspoon Black Pepper
  • 1/2 Teaspoon Hot Paprika
  • 1 Pound Brown Rice Elbow Macaroni

 Instructions:

Roast the peppers, steam, remove burnt skin, de-stem, de-seed, then dice and set aside

Shred and measure the cheeses and set aside

Mince the jalapeno and set aside

Mince the shallots and garlic, add to a large heavy saucepan, saute in olive oil over med-low heat, stirring until the shallot is softened and the garlic starts to brown, add the wine and let reduce to a syrup

 In a pot of boiling salted water cook the macaroni for about 5 – 6 minutes, you want it less than al dente because the pasta will continue to cook in the oven, drain and put into 3-quart gratin dish

 Next add the butter to the saucepan, when melted stir in the flour, and cook the mixture, stirring, for about 2 minutes

Add the milk while whisking constantly, and bring the liquid to a boil then reduce heat to a simmer.  Add the cheese a little at at time, add the peppers and jalapeno stir until the cheese is completely  melted

Pour the cheese sauce over the pasta

 Place on the middle shelf of a pre-heated 350 degree F oven for 30 – 40  minutes or until it is golden and bubbly.

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Honeydew Melon Gazpacho with Mint Chèvre Pesto

 This Gazpacho has just the right balance of salty, spicy and sweetness.  The Mint Chèvre Pesto adds such a great touch and enhances the flavor of the soup.

Honeydew-Gazpacho-with-Mint-Chèvre-Pesto

 I love this soup on a hot sunny day!  We have been having a lot of really nice days lately, so I thought it was the perfect time to make a chilled soup.  I prefer to leave the seeds in the jalapeno which adds a nice contrast to this chilled slightly sweet soup.

Honeydew-Melon-Gazpacho-with-Mint-Chèvre-Pesto

This soup goes great with a sparkling wine, like a Cave, Prosecco, Txakoli or Champagne.  It also goes with a crisp Sauvignon Blanc or with Ang’s  Kiwi Honeydew Sangria.

Honeydew-Gazpacho-with-Mint-Pesto

Recipe: 4 – 6 Servings

  • 1 Honeydew Melon (about 3 1/2 cups)
  • 1 Large or 2 Small Cucumber (2 cups)
  • 1 Tablespoon Fresh Tarragon
  • 2 Shallots or a 1/4 cup
  • 1 Garlic Clove
  • 1 Tablespoon Extra Virgin Olive Oil
  • 1/4 Cup Dry White Wine
  • 1Tablespoon Fresh Squeezed lemon Juice
  • 1 Jalapeno
  •  Mint Chèvre Pesto & Extra Virgin Olive Oil – 2 Tablespoons Pesto to 1 Tablespoon Olive Oil

Instructions:

Make the Mint Chevre Pesto (half batch will be more than enough)

Mince and saute shallots and garlic with the olive oil on medium-low heat until the onions are translucent and the garlic has started to brown. Add the wine and reduce to a syrup and set aside to cool

Cut the melon in half, scoop out the seeds and scoop out the flesh.  Measure and add the flesh to the food processor

Peel the cucumber, scoop out the seeds and cut into 1 inch chunks. Measure and add to the food processor

Pick the leaves off the tarragon sprigs. Measure and add to the food processor

Cut the stem off the jalapeno, cut into 1 inch chunks.  Add to the food processor (remove the seeds If you don’t want it too spicy)  Puree the soup until smooth

Mix the pesto with olive oil in a 2 to 1 ratio.  Drizzle the mixture over the finished soup (I add about 1 teaspoon of this mixture per cup of soup)

Serve chilled or at room temperature

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Mint Chèvre Pesto

 This is a delicious and savory mint pesto with the added bonus of a creamy chèvre cheese!  I love this pesto!  It is so perfect for a summer sandwich or salad.

Mint-and-Chevre-Pesto

 This was a fun weekend: Robby and I did our normal Friday night dinner and Saturday lunch.  After our Saturday lunch, we headed off to the Scotts Valley Wine and Art Festival.  What I love about wine festivals is the ability to try a bunch of different winery’s wines all in one place.  I love talking with the wine makers; they are always so enthusiastic about each varietal and the process in general.  It’s kind of sad that I can’t drink red wine anymore because I LOVE red wine.  It makes me feel woozy and heavy-headed.  But, there were enough whites to be had. : )  My two favorites were a Chardonnay from Wargin Wines, and a Chardonnay from 37th Parallel Winery which is saying a lot because I’m not always a fan of Chardonnays.  Many tend to be too heavy and over oaked for my taste.  These two were very crisp and I could actually taste the grape with just a hint of oak.  37th Parallel has three Sauvignon Blancs which are my favorite varietal.  Unfortunately, they were not available at the tasting, so I am going to have to visit them!  On Sunday I made and took photos of this delicious mint pesto.

Mint-Chevre-Pesto

This pesto screams white wine!  It is great with a crisp non oaky Chardonnay or a Sauvignon Blanc.  This pesto would also be amazing on a hot afternoon with a nice Riesling with some fresh fruit, goat cheese and crackers.

Savory-Mint-Chevre-Pesto

Recipe:

  • 2 Cups Fresh Mint
  • 1/2 Cup or 4 oz. Chèvre Cheese
  • 1/2 Cup Raw Almonds
  • 1/2 Cup Extra Virgin Olive Oil
  • 1 Tablespoon Fresh Squeezed Lemon Juice
  • 1 Clove Garlic
  • 1/4 Teaspoon Sea Salt

Instructions:

Measure the almonds then put them into a food processor and turn on until the nuts are a finely ground

Wash and dry the mint then pick off the leaves, measure and add to the almonds

Add the garlic, measure the cheese, olive oil, lemon and salt then add to the food processor and puree.  Scrape the sides at least once

Health Benefits:

Mint activates the salivary glands just by the aroma alone, which helps to promote digestion. It relaxes the muscular lining of the digestive tract, improves the flow of bile through the stomach and it soothes the stomach, indigestion, inflammation, abdominal pain, nausea and discomfort associated with IBS.  People who suffer from allergies and asthma can benefit from regular use because it is a relaxant and relieves congestion. Mint contains potent antioxidants that decrease levels of free radicals that can cause damage to cells. It is an excellent source of potassium, calcium, iron, manganese and magnesium.

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Cucumber Salad with Chive Cashew Pesto Vinaigrette

This salad has a refreshing, crunchy, mouth-watering explosion of flavor!

Cucumber-Salad-with-Chive-Cashew-Pesto-Viniagrette

Isn’t this a pretty salad of green, red, pink and purple?  I just love summer and all its vegetable charm.  I could eat salad everyday.  There are endless possibilities in the world of vegetables, herbs and spices.

Cucumber-Salad-with-a-Chive-Cashew-Pesto-Viniagrette

This salad goes best with a sweet or dry white wine .  Try it with a French Semillon, Sauvignon Blanc, White Rioja, Gewurztraminer, Champaign or a Prosecco.

Cucumber-Salad-with-Chive-Cashew-Pesto-

Recipe:  2 – 4 Servings

  • 1 Large Organic Cucumber or 2 Small
  • 2 Purple Carrots (it will be just as pretty with orange carrots)
  • 1 Red Bell Pepper
  • 1 Cup Pink Beauty Radishes

Dressing

  • 3/4 Cup Chive Cashew Pesto
  • 3 Tablespoons Red Wine Vinegar
  • 1 Tablespoon Extra Virgin Olive Oil
  • 1 Tablespoon Fresh Dill
  • 2 Teaspoons Fresh Squeezed Lemon Juice
  • 1/2 Teaspoon Sea Salt
  • 1/4 Teaspoon Black Pepper

Instructions: 

Make the Chive Cashew Pesto, mince the dill, juice the lemon and combine with the red wine vinegar, extra virgin olive oil, sea salt and black pepper to complete the vinaigrette and set aside

Slice the cucumber into thin slices (you don’t have to peel organic cucumbers because there is no horrible tasting wax on them)

Thinly slice the carrots

Slice the radishes into rounds then stack on top of each other and cut into match sticks

Cut the top and bottom off the bell pepper, cut in half and slice into thin strips then cut the strips in half

Toss the vegeibles with the dressing in a large bowl and serve

Health benefits:

Cucumbers are a good source of vitamin A and B that gives you energy and the high content of vitamin C which is primarily found in the skin of the cucumber is ironically beneficial to our skin.  They help eliminate toxins and keep you hydrated with their 95% water content.  The dietary fiber aids the digestion and helps with heartburn.  They are known to dissolve kidney stones by lowering uric acid levels.  Research has shown a connection with reduced risk of several cancers due to the three lignin’s it contains.  The juice is beneficial to diabetics due to a hormone it contains that helps the cells of the pancreas produce insulin.  Cucumbers help reduce cholesterol levels and regulate blood pressure so it is great for both low blood pressure and high blood pressure.  It is an excellent source of silica, magnesium, and potassium that helps promote joint health by strengthening the connective tissues and is great for your skin, hair and nails.

Chives contain flavonoid anti-oxidants, plant fiber, minerals, and vitamins.  It is one of the richest sources of vitamin K, rich in vitamin C and is really high in vitamin A.  It reduces cholesterol production in the liver and helps decrease the risk of coronary artery disease.  It also helps maintain bone mineral density.

Cashews are extremely concentrated in essential minerals like phosphorus, iron, magnesium, copper, manganese, selenium and zinc. They contain essential fatty acids that help lower harmful LDL-cholesterol while increasing good HDL cholesterol.  They are also a good source of antioxidants.

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Chive Cashew Pesto

This pesto has a really nice mellow flavor.  The cashews give it a creamy texture and the chives give it a slight spiciness.

 I love it on toast with sprouts for breakfast. It is great on sandwiches, on pizza, as a dip for raw veggies or French bread, crostini and crackers.

Cashew-Chive-Pesto

I made this pesto to take to beach because our friends Beto, Jill and Paloma were coming for the day.  I know it’s a winner if I get a taste test approval from Paloma and she loved it!  It’s cute how she uses a cracker for a delivery system by eating the pesto alone and not the cracker.

Chive-Cashew-Pesto

We had this pesto with a white Rioja, but it goes well with most white wines.

Cashew-and-Chive-Pesto

Recipe - Approx. 2 1/2 Cups

  • 1 Cups Chives
  • 3/4 Cups Cashews
  • 1/2 Cup Aged Asiago Cheese
  • 1/2 Cup Extra Virgin Olive Oil
  • 2 Cloves Garlic
  • 2 Tablespoons Fresh Squeezed Lemon Juice
  • 1/4 Teaspoon Sea Salt

Instructions:

Cut chives into 1 inch pieces and finely shred the cheese

Measure all ingredients and put into a food processor or blender and blend well

Make sure to scrape down the sides at least once

Health Benefits:

Chives contain flavonoid anti-oxidants, plant fiber, minerals, and vitamins.  It is one of the richest sources of vitamin K, rich in vitamin C and is really high in vitamin A. It reduces cholesterol production in the liver and helps decrease the risk of coronary artery disease.  It also helps maintaining bone mineral density.

Cashews are extremely concentrated in essential minerals like phosphorus, iron, magnesium, copper, manganese, selenium and zinc. They contain essential fatty acids that help lower harmful LDL-cholesterol while increasing good HDL cholesterol.  They are also a good source of antioxidants.

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Potato Leek Soup with Caramelized Tri Colored Carrots

Love, love, love, this soup!  It’s hearty, flavorful and colorful all at the same time!

Potato-Leek-Soup-With-Caramelized-Tri-Colored-Carrots

I know it’s not soup weather for some of you, but here in Northern California we have some foggy overcast days and I was craving a nice soup.   I thought this would be perfect because my niece who is vegan was coming for a visit.  Since I am not a vegan, I added shredded Gruyère cheese on top and put it under the broiler until the cheese was bubbling.  It is so darn good!!!

Potato-Leek-Soup-and-Caramelized-Tri-Colored-Carrots

This goes so great with a nice glass of Sauvignon Blanc or light Pinto Noir

Potato-Leek-Soup-With-Tri-Colored-Carrots

Recipe: 4 – 6 Servings

  • 5 Cups Filtered Water + 1/4 cup
  • 2 Large Yellow Potatoes
  • 4 – 5 Tri Colored Carrots (of course you can use regular carrots)
  • 1 Large Leek
  • 1/2 White Onion
  • 1 Shallot
  • 3 Cloves Garlic
  • 2 Vegetable Bullion Cubes (salt free)
  • 1/3 Cup + 2 Tablespoons Dry White Wine (I used a Sauvignon Blanc)
  • 4 – 5 Tablespoons Extra Virgin Olive Oil
  • 1 Bay Leaf
  • 1/2 Teaspoon Dried Thyme or 1 Sprig
  • 1 Sprig Fresh Tarragon
  • 1 Sprig Fresh Rosemary
  • 2 Teaspoons Sea Salt
  • 1/2 Teaspoon Black Pepper
  • Gruyère cheese (optional)

Instructions:

Dice the onion, mince the shallot and garlic, put into a 5 1/2 quart pot and add 2 – 3 tablespoons of olive oil.  Saute on medium low until the onions are fairly soft (about 10 minutes)

You want to wash the leek really well, there is always dirt on the inside.  If you have never cooked with leek before, watch this how to video, follow the first instructions but cut into quarters after you wash it.

Slice the leek and carrots and set aside while the onions are cooking

Add the leek and bullion once the onions are soft and continue sauteing until the leek is soft (about 3 – 5 minutes)

Add the wine and reduce to a syrup (about 2 -3 minutes)

Add the water, thyme, tarragon, rosemary, bay leaf, salt and pepper.  You will need to make a Bouquet garni or just leave the rosemary out If you don’t want to chew on rosemary leaves. Continue to simmer on meduim low heat

In a separate saute pan add carrots, 2 tablespoons of wine, 2 tablespoons of water, a dash of olive oil, and a dash of salt and pepper.  Sautee on medium heat covered until they are soft and the liquid reduces.  It can happen fast, so make sure to check on them (about 5 minutes).  Add a tablespoon olive oil deglaze and set aside

Dice the potatoes in to bite size chunks and add to soup (5 1/2 quart pot ).  Turn the heat to high and bring to a boil.  Reduce to a simmer until the potatoes are very soft (about 40 minute) then remove the bouquet garni

Puree half the soup in a food processor, pour back into the pot and add the carrots

Cook for a couple of minutes to reheat the carrots

A great additions is to top it with Gruyère cheese and either let melt on its own or put under the broiler for a couple of minutes until bubbly

Health Benefits:

Yellow Potatoes – Yukon gold – content of potassium is higher than many foods and can help reduce the risk of hypertension and stroke.  They have twice the amount of vitamin C as a Russet, which helps protects your cells from free-radical damage. Yukon’s are rich in B6 and antioxidant properties. It has a bit of Iron, which helps the body absorb the C. They contain fiber that helps reduces cholesterol, stabilizes blood sugar, helps prevent constipation and aids in weight loss,

Leeks allicin content reduces cholesterol production, blood pressure, blood vessel stiffness and protects the lining. Leeks help chronic low-level inflammations like in diabetes, obesity and rheumatoid arthritis.  They contain polyphenols that are known to be strong antioxidants that fight against free radicals, which help with chronic disease and aging. They are a good sources of vitamin-A, C and K.

Carrots contain beta-carotene that is then converted into vitamin A in your liver and helps restore vision. They lower the risk of coronary heart disease and are high in antioxidants that help in cancer prevention. They may also help with blood sugar regulation, delay the effects of aging, and improve the immune system.