Warm up your winter with a hearty bowl of Potato Leek
soup. Leeks are similar to onions, but have a
sweeter and more delicate flavor. They're a great
source of fiber and contain important
vitamins and minerals including potassium and
iron. Enjoy this delicious soup with a side salad
and your favorite lightly toasted bread.
1 Tbs. olive oil
2 leeks (white & light green parts) in 1/4-inch pieces
2 cups yellow onion, chopped
1/2 tsp. sea salt
3 cloves garlic, minced
2 large Yukon Gold potatoes in 1/2-inch cubes
4 cups vegetable stock
2-3 tsp. fresh rosemary leaves Smoked
tofu cubes for added flavor (optional)
Heat oil in a 4-quart pot over medium heat.
Add leeks, onion, and sea salt and sauté about
5 minutes, stirring often, until the onion begins
to turn translucent.
Add garlic and stir well; cook for 1 minute more.
Add potatoes and vegetable stock; cover and bring
to a boil; reduce heat to simmer and cook 20
Remove soup from heat and ladle into a blender,
1 cup at a time (or use an immersion/stick
blender); blend with fresh rosemary leaves until
Transfer the blended soup back to the original
soup pot; if using baked tofu, add cubes and warm
over low heat until heated through. Serve hot.
Smoked Tofu is made from organic tofu that's
been baked, seasoned and smoked. It’s ready to
eat right out of the package or it can make a tasty
addition to soups, sandwiches, salads, and
line of healthy, smart seasoned tofu also includes
Tofu Lin (oriental marinated), Italian Tofu,
and Caribbean Tofu.
SoyBoy creators, Andy and Norman, have been vegan
for many years. In 1976, they started
their tiny enterprise to promote a vegetarian
lifestyle. They are dedicated supporters of
vegan causes, including the Great
For more nutritional information
and other products, visit www.SoyBoy.com!
Your Allium Veggies
consumption of vegetables of the allium family (such
as leeks, onions, and garlic) reduces the risk of
several common cancers, according to several case-control
studies from Southern European populations.
Published in the American Journal of Clinical Nutrition,
results indicate that compared to participants eating
the least amount of allium vegetables, those consuming
the most experienced the following: 84% reduced
risk of cancer of the oral cavity and pharynx, 88%
reduced risk for esophageal cancer, 56% reduced risk
for colorectal cancer; 83% reduced risk for laryngeal
cancer, 25% reduced risk for breast cancer, 73% reduced
risk for ovarian cancer, 71% reduced risk for prostate
cancer, and 38% reduced risk for renal cell cancer.
Additionally, studies in Greece, China, and central
Georgia (Vidalia onion country) have shown a high
consumption of allium veggies to be protective
against stomach cancer.
year-old Sam Silverman of Westborough, Massachusetts
is co-captain of his high school football team. He’s
also vegetarian, and proud of it! He has no problem
sticking to his diet. "All the time, my friends
try to get me to eat meat and tell me how good it tastes
and how much bigger I would be," said Sam,
who is 5-foot-10 and 170 pounds. "But for me, there's
no real temptation."
Sam is in good company. There are about 367,000
other kids like him, according to a 2009 estimate
of how many children avoid meat. That's about one in
200. Other surveys suggest the rate could be four to
six times that among older teens who have more control
over what they eat than young children do.
Anecdotally, adolescent veganism
seems to be rising, thanks in part to YouTube animal
slaughter videos. Concern
for animals, not health, is the reason most cite
for avoiding animal products.