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In a large, heavy-bottomed stockpot, heat butter and/or olive oil.
Saute the leeks and/or spring onion (or whatever onion-y item you have!)
until soft and fragrant.
Meanwhile, wearing gloves, remove the nettles from their stems and rinse
well. Toss the nettles into the pot and mix thoroughly with the sauteed
leek mixture. Saute over medium heat for a few minutes until the
nettles start to wilt.
Add broth, preserved lemon, smoked salt and spices. (If you don't have
the preserved lemon, don't add the lemon juice or ACV yet--you'll at the
end). Bring to a gentle simmer. Simmer for 10-15 minutes.
Turn off heat and allow to stand for a few minutes.
Add cashews, and then working in batches, puree in a high speed blended
Add salt and pepper to taste, along with lemon juice or ACV and extra
collagen, if desired. Garnish with a little freshly grated nutmeg.