Coming at your from the devine rolling hills of L.A., join Mason and SuperFeast chef-friend Charlotte below, as they create some serious magic. The Good Lordy Cordy features, you guessed it, one of our absolutes faves here at SuperFeast HQ - cordyceps mushroom.
Cordy is a gorgeous Jing tonic and if we could have it our way, all the over 60s would receive their pension and some cordy. Great for that lower back, knee and kidney strength, this tonic herb builds overall energy, power and stamina. Super helpful lung nourisher, so great for those of you with asthma. We could sing the praises for days.
Let's get going:
1. Into blender at high speed for 1 minute
2. Strain and enjoy!
Can it be that easy?!? Yes!
And a quick note on our SuperFeast cordyceps. We source all our herbs according to Di Tao. The only exception is this herb, cordyceps. Why is that? Wild cordyceps grows out of caterpillar heads. We aren't so supportive of using the cordyceps from this source. Furthermore, harvesting wild cordyceps is really dangerous, there are deaths recorded yearly from foragers having to go to extreme heights to find this wild and sometimes elusive herb. Thirdly, wild cordyceps is super expensive (we're talking up to $50,000 USD per kilo). Yep. So for these reasons, we choose to cultivate our cordyceps (as opposed to sourcing wild or semi-wild). You can read more about our cordy on our FAQ page, scroll to 'why do we use the cs-4 cultiavted strain of cordyceps?'