by
Paul
BenhaimGently stir buds in cold water, drain, repeat, then lay on sieve to
dry. Mix all herbs. Loosely fill the jar with buds, adding herb mix as
you go. Fill jar with vinegar and seal. Sit in a cool dark place for six
weeks before opening.
Nasturtiums are native to South America, but I have seen
these colourful plants on every continent. Both leaves and flowers
of organic nasturtiums can be consumed.
You can also stuff these flowers with fresh herb paneer as
a salad topping treat.
Soy
Nuts
VGNS
50g soybeans
Hempso (tm), to taste
In the morning, soak soybeans in an 2 litre jar. Fill to the top so as
to compensate for them swelling to three times the original size.
Around lunchtime the next day rinse soybeans without removing
the skins. Drain soybeans and mix with Hempso (tm) (to taste).
Place on a baking pan in an oven at 350°F for 15 minutes.
Transfer to a plate to cool before serving. This makes a great
addition to salads, soups, scrambled eggs and cooked vegetables.
Try with hemp butter (ghee).
Soyemp
Nut
Butter
(TT)
VGNS
2 tbsp soynuts, cooled and ground finely