Luscious Light Green Leek

Not too well known around the world, the Leek is a great vegetable which belongs to the garlic and onion family. Rather than forming a tight bulb in the soil it forms long cylindrical white and green leaf sheaths. Leek is actually a great source of Vitamin B6 (metabolic coenzyme), Vitamin C (effective anti-oxidant), and Vitamin K (helps coagulation - blood clotting).

The best way I find to use Leek is to cut the stalk so you end up with 5mm thick rings and fry them up in a pan with some olive oil or butter. Some salt and pepper also goes a long way. White wine is sometimes used when serving the leek with other vegetables alongside a white flesh fish. Leek and potatoe soup tastes great too.

The Power of Red Meat

I don't know anout you but eating red meat makes me feel great. Probably not so much for all those vegetarians out there (don't run away just yet). True, it is an excellent source of protien and energy but also provides us with about 35% of our daily fat intake (100-130g for Australians). Nutritionists believe that to avoid a number of major diseases such as diabetes, obesity, some cancers, hypertension or heart disease, we should lessen our fat consumption by approximately 25 per cent. (CSIRO)

I am not saying don't eat it, just be sure to eat in moderation and trim the fat and grissle off regardless of how yummy it tastes. Lean meat is good and helps you avoid the major diseases :)

I find buying food rib eye Wagyu and cutting it to the thickness I want and trimming as much fat as I want is much more preferable and worth the great tasting reward.

Butcher in Egypt                                            Australian Wagyu Fillet Steak

       

Making the steak as thick as you like!