by
Paul
BenhaimMix water and flour to make a firm dough (at least five minutes).
Place it in a bowl, cover with cold water and leave to sit for 30
minutes. Knead dough in bowl of cold water until thick and white.
Pour water away (this can be used as a thickener like kuzu). Now
fill the bowl with warm water, knead again, and pour off the
starchy water. Repeat using cold and then hot water until the
water is clear. You now have a ball of wheat protein. Bring about 3
pints (1.751tr) of water to boil and add the kombu, Hempso (tm)
and ginger. Break the wheat protein into small balls, drop in water
and simmer for 50 minutes. Store in refrigerator and use with 3- 4
days.
Herbal
Salt
RVGNS
1 tbsp hemp seeds
1 tbsp hulled hemp seeds
1 tbsp basil leaves
1 tbsp coriander seeds
1 tbsp thyme leaves
2 tbsp cumin seeds
2 tbsp onion powder
2 tbsp parsley leaves
2 tbsp whole sesame seeds
2 tbsp garlic powder