If you’re having digestive issues, LoveBug’s ‘Here’s the Skinny’ probiotic supplement is for you. Of course, if you’re dealing with a pre-existing condition, or are just feeling a little unsure, check with your Doctor first.
Like any other living creature, the bugs in LoveBug probiotics need food! That’s where prebiotics come in; they provide the nutrients the good bacteria need to keep your gut healthy.
This week, we’re going to focus on the leek. Dr. Perlmutter, author of Brain Maker, lists the leek as a “Brain Maker Food” in his chapter on feeding the microbiome.
Where’s the “Leek” at?
If you’re in a hurry, leeks will be in the produce aisle at most grocery stores. You can always call ahead to check if your local shop has these mild onions in stock. If possible, keep an eye out for produce marked ‘Organic,’ or ‘Pesticide-free.’ Mother Earth needs any help she can get!
Here at LoveBug, we’re huge fans of buying our produce locally. During the summer, or in more temperate areas, Farmers’ Markets are a fabulous way to fulfill your weekly produce needs. If you don’t know where your nearest Farmers’ Market is, try checking your town council’s website; even a quick Google search might yield more than you expect.
CSAs are another awesome way to support local farmers. Hearty Roots Community Farm, based in Clermont, New York, will be featuring leeks in their fall CSA share. If you’re a New Yorker, like us, check out their pick-up sites in several convenient NYC locations! You can read more about this family farm’s organic produce and their commitment to sustainability on their website.
Who doesn’t love pancakes? (That’s a rhetorical question. If you don’t love pancakes, we’re very sad for you, and hope that these delicious leek pancakes can be an exception to the rule!)
What you’ll need:
- 1 bunch of potatoes (for more traditional pancakes, use russet potatoes; if you’re feeling funky, mix ‘em up with about 1.5 lbs of purple potatoes!)
- 1 large LEEK
- 2-3 cloves of garlic
- ½ tsp salt
- ½ tsp pepper
- ½ cup of flour, separately (use almond flour, or your favorite substitute, for a gluten-free pancake experience)
- 4 tbs of extra virgin olive oil (EVOO)
- big ol’ pot
- medium to large skillet
- sharp knife
- either a hand masher or a food processor
- mixing spoon
- and a spatula
Gettin’ it done:
- Wash, slice, and get those potatoes boiling. They need to be tender enough to break with a fork, so it’s going to take a little while. Make sure to drain out excess water when finished.
- If you’re feeling adventurous, attack steps 2-4 while you wait.
- Give the leek a rinse, and cut into roughly quarter-inch slices.
- Mince the cloves of garlic. If you’re a garlic-lover, feel free to throw in an extra clove or two. Just make sure you’ve got your toothbrush handy!
- Lightly coat the skillet with EVOO, and place over medium heat. Throw in the leek and garlic, and cook about five minutes, or until translucent.
- If you’re feeling handy, mash together the potatoes with the leeks and the garlic. Otherwise, throw ‘em all in the food processor. Pulse lightly. Don’t get too carried away; there should still be chunks of potatoes in the mixture when you’ve finished.
- Stir in ¼ cup of flour of some sort. Throw in salt and pepper, to taste. Do some mixing.
- Get that flour on your hands! Form pancakes (we’ll leave size and shape up to you) and gently press into the flour, so that each side is coated.
- Get your skillet back out! Hopefully, you’ve given it a rinse. It’ll need an EVOO coating again, and medium heat.
- Once it’s hot, cook each pancake 2-3 minutes per side. If your pancakes look more like hamburgers, you’ll need extra time. Keep at it until each side is lightly browned. Serve ‘em up!