Recipe by Pikake21
This is from the book French Women Don't Get Fat by Mireille Guiliano. I've been interested in trying this recipe which she swears by (not so much to be enjoyed, but more for the cleansing properties), so I've stored it here. This is apparently to be used as your weekend diet.
Top Review by briosgaid
After trying and failing at this twice, I've finally discovered that adding a 16-20 oz can of tomatoes is the secret to making the leek juice palatable. It's an extra 90ish calories per day, but I just can't get the leek broth down otherwise. I also don't know why Mireille wants you to leave out the green tops, as they taste fine and that's the part with all the vitamins. I add a bit more water and boil them with everything else. While I haven't been able to make it a full day on just the leeks and broth, I've been consuming them intermittently and it's definately good for de-bloating. Yay leeks!
Directions See How It's Made
- Clean the leeks and rinse well to get rid of sand and soil.
- Cut off the ends of the dark green parts, leaving all the white parts plus a suggestion of pale green. (Reserve the extra greens for soup stock.).
- Put the leeks in a large pot and cover with water.
- Bring to a boil, reduce the heat, and simmer uncovered for 20 to 30 minutes.
- Pour off the liquid and reserve.
- Place the leeks in a bowl.
- The juice is to be drunk (reheated or at room temperature to taste) every 2 to 3 hours, 1 cup at a time.
- For meals, or whenever hungry, have some of the leeks themselves, 1/2 cup at a time.
- Drizzle with a few drops of extra-virgin olive oil and lemon juice.
- Season sparingly with salt and pepper.
- Sprinkle with chopped parsley if you wish.
- This will be your nourishment for both days, until Sunday dinner, when you can have a small piece of meat or fish (4 to 6 ounces -- don't lose that scale yet!), with 2 vegetables, steamed with a bit of butter or olive oil, and a piece of fruit.