Spring Leeks, Greens, and Cashew Over Savory Spelt by Aimee Herb, nutritionist
This is a recipe that can incorporate greens you find tasty (I use kale), and, easily found at the farmers market, or, growing in your garden!
Leeks are vegetable related to onions, garlic, shallots and scallions and offer similar nutritional benefits with a milder, slightly sweeter taste. They are a good source of vitamin K (think healthy bones!), high in the flavonoid kampferol, and contain the antioxidant polyphenols.
Dark, leafy greens are a vegetable that we should all eat in abundance! They contain a wide variety of vitamins, minerals and phytonutrients (too many to list). They are high in vitamin K, calcium and magnesium all of which contribute to healthy bones!
Recipe (serves 4):
- 1 ½ cups rolled spelt (other preferred whole grain will work)
- 3 cups vegetable broth
- 1 clove garlic (minced)
- 1 bay leaf
- 2 small or 1 large leek (sliced thinly and in bite size pieces)
- 1 bunch kale (chopped), or, equivalent chopped mixed dark greens; swiss chard, spinach, collards, etc)
- 2 cloves garlic (minced)
- 2 tbsp olive oil
- 2 tbsp chopped fresh Italian herbs (rosemary, oregano, thyme, marjoram)
- ½ cup raw or roasted cashews (chopped)
- Salt and pepper (to taste)
~ A Beautiful and Healthful Meal ~
