The juice is to be drunk (reheated or at room temperature to taste) every 2 to 3 hours, a 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. Add 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 two vegetables steamed with a drizzle of oil and some herbs, and a piece of fruit.
French Women Don't Get Fat by Mireille Guiliano; Knopf (2004)
|2 pounds leeks||Water to cover in a large pot|
Clean the leeks and rinse well to get rid of any sand and soil. Cut the ends of the green parts, leaving all the white parts plus a suggestion of green. (Reserve the extra greens for soup stock.)
Put the leeks in a large pot and cover with water. Bring to a boil and simmer without a lid for 20 to 30 minutes. Pour off the liquid and reserve. Place the leeks in a bowl.
Yummy recipes, DIY projects, home decor, fashion and more curated by iVillage staffers.
The very dirty truth about fashion internships... DUN DUN @srslytheshow http://t.co/wfewf