Spring Leeks, Greens, and Cashew Over Savory Spelt by Aimee Herb, nutritionist

- 1 ½ cups rolled spelt (other preferred whole grain will work)
- 3 cups vegetable broth
- 1 clove garlic (minced)
- 1 bay leaf
- 2 small or 1 large leek (sliced thinly and in bite size pieces)
- 1 bunch kale (chopped), or, equivalent chopped mixed dark greens; swiss chard, spinach, collards, etc)
- 2 cloves garlic (minced)
- 2 tbsp olive oil
- 2 tbsp chopped fresh Italian herbs (rosemary, oregano, thyme, marjoram)
- ½ cup raw or roasted cashews (chopped)
- Salt and pepper (to taste)
~ A Beautiful and Healthful Meal ~
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