| 7 | qt | Spring or filtered water |
| 3 | | Pieces (6-inch) of kombu |
| 1 | | Bouquet garni (6 black and 6 green peppercorns and several sprigs each of asil, thyme, savory, and sage and 2 bay leaves in cheesecloth or a small cloth bag; you'll need an additional tablespoon each of thyme, basil, and savory to add at the end) |
| 16 | | Packed cups of finely chopped greens (turnip, mustard, kale, collards, spinach, watercress, chard, parsley, carrot, beet, or cabbage, etc.) |
| 1 | c | Extra virgin olive oil |
| 1 1/3 | c | Whole wheat flour |
| 10 | md | Cloves garlic, minced |
| 2 | sm | Hot peppers, minced |
| 2 | lg | Sweet red peppers, diced small |
| 1 | md | Red onion, diced medium |
| 2 | | Ribs celery, sliced thin |
| 2 | c | Sun-dried tomatoes soaked (for 10 minutes in 2 cups boiling water) and pureed |
| 2 | tb | Umeboshi vinegar |
| 2 | tb | Gumbo file (ground dried sassafrass leaves) |
| 1 | ts | Natural mesquite smoke flavoring (see resources) |
| 4 | c | Cooked brown rice |
| | Salt to taste |
