Prep. time: 20 minutes
Cooking time: 10 minutes

Green or white? Both, of course! With young spring leeks, everything is edible. Their long green leaves and bright white stems are tender and delicious and cook in a matter of minutes. The white part contains more soluble fiber and has marked diuretic properties. The cellulose found in the green sections helps stimulate sluggish intestinal function.

1. Open up the leeks in half lengthwise.
2. Cut off the ends. Separate the leaves and blanch for 4-5 minutes.
3. Drain and stuff with a mixture of goat cheese, sesame seeds and alfalfa sprouts.
4. Roll up the leek leaves and fasten with a wooden pick.
5. Serve cold with soy sauce.