This is from the book "French Women Don't Get Fat," by Mireille Guiliano.  It's made to be a booster for your elimation diet or a meal supplement.The juice is to be drunk every 2 to 3 hours, 1 cup at a time.  For meals, or whenever hungry, have some of the leeks themselves, 1/2 cup at a time. 

Ingredients

  • 2 Lbs leeks
  • 8 Cups water

Preparation

Step 1:

Clean the leeks and rinse well to get rid of sand and soil. Cut off the ends of the dark green parts, leaving all the white parts plus a suggestion of pale green. (Reserve the extra greens for soup stock.).

Step 2:

Put the leeks in a large pot and cover with water. Bring to a boil, reduce the heat, and simmer uncovered for 20 to 30 minutes.

Step 3:

Pour off the liquid and reserve. Place the leeks in a bowl to be eaten separately, drizzled with a little olive oil and salt and pepper.