ArcaMax

Like I said. He’s following the money.

While I listened to him I really became disheartened. It sounds like the minds at that conference are giving up on us. Just sort of chalking it up. They say if we just stop the obesity epidemic from growing we can save billions. At the end he says he’d “put his money in the kids”. Fix them and you fix the future.

But what about the rest of us? And what about NOW!

Not so cheerful,
Zola

Creamy Leek Pie

This recipe makes a yummy vegetarian lunch or side dish to go with a protein.

Serves 4 to 8 depending on side dish or entrée

For the crust

1.5 cups of almond meal flour (Bob’s Mill is my usual brand)
1 large egg
1 egg white
3 Tbl soft or melted butter

Preparation:

Mix the ingredients and then press into the pan by hand. Just keep inching it around until you cover the bottom and up the sides of the pie plate.

Creamy Leeks

4 large leeks, cleaned, outer layer removed. Slice into 1/4-inch slices and then chop. Throw away green leaves and the root end. Do not put them in your garbage disposal. They can clog your disposal.
2 Tbl of butter
Grated sea salt and pepper to taste
1 cup of whipping cream
2 cups of shredded Gruyere. (Gruyere is a yummy French cheese). You can choose a different cheese, but this will be the most traditional option
A dusting of cayenne (optional)

Melt butter in medium saute pan. Stir in leeks. Cook for about 10 minutes on medium or until soft. Season with salt and pepper. Turn off heat. Add the cream and the cheese. Stir to get the cream hot and the melt some of the cheese.

Pour over your crust.

Bake 30 minutes or until custard is set and golden brown. When it’s a light golden color it is likely done so I count on that. Let this set for about 10 minutes after it comes out of the oven. That will firm it up a bit more to make clean slices.

Enjoy! Bon Appetite