THE SAMPA: THE FOOD OF THE FUTURE
Sampa is a highly energetic food. The consumption of a sampa ball is the equivalent of one of the three meals that we normally consume in a day, therefore with the daily ingestion of three sampa balls it is not necessary to consume any other food since they alone supply the body with energy necessary and sufficient for their functional development throughout the day.
In normal times, Sampa can be used as a cleansing element for the body and for resting the digestive organs so abused by bad eating habits. Likewise, when we go out for a walk or camping and it is not possible to carry many things, or we do not want to carry, these balls provide us with the necessary food, occupying a minimum space and being of minimum weight, but in turn provide us with all the necessary energy for a good nutrition.
In difficult times, the Sampa prepared and stored in advance can be the only anchor of salvation in the face of food shortages or the impossibility of consuming what is available around it due to its contamination of a nature, be it chemical, biological or nuclear. This food prepared in the proper way, can be stored for many years and be a food reserve that we increase more and more. We should preferably prepare it periodically to increase our reserves more and more.
By making this commitment to humanity, we will be prepared for any event where food is scarce. Not only can we benefit ourselves, but our family, neighbors and the community in general in the event of a catastrophe that prevents us from obtaining food. We are preparing for difficult times and this is a very good way to help humanity in the face of unforeseen events that put us in crisis. Sampa is also a social fabric, a food made with the intention and energy of all weaving community, love and understanding through music, dance and the purpose sustained during its preparation. It is knowledge that must be multiplied so that as many people as possible benefit.
THIS INFORMATION HAS BEEN DELIVERED TO HUMANS BY THE HIGHER HIERARCHIES, WHICH EXPECT FROM US TO USE IT FOR THE BENEFIT OF ALL HUMANITY.
Source mail received from –A.P. SAMPA This food contains all the necessary nutrients for human nutrition. Lasts stored for up to seven years.
***** It is not allowed to sell it. *****
PREPARATION OF THE SAMPA The ingredients required for the elaboration of the Sampa are 9 (Tony P's substitutions):
1.- Red beans (avoid surface vegetables. substitute any root based veggie #1, i.e. turnip for natural penicillin)
2.- Chickpeas (chick peas are upcoming estrogenics. substitute with any root based veggie #2, i.e. onions, garlic, ginger, and/or tumeric--estrogen blockers for men)
3.- Lentils (avoid surface veggies. substitute any root based veggie #3, i.e. beets and/or sweet potatoes) Below video link is to Tony Pantalleresco's podcast featuring 'colon health', and mentioning any root based vegetables as being ideal to avoid nanopoisoning.
4.- Dried corn (corn is GMO. substitute with zinc-copper supplement, 3:1 ratio)
5.- Natural Peanut (peanuts: aflatoxins (carcinogens). substitute with sunflower seeds)
6.- Pure honey (bees subjected to airborne pathogens and epigenetics. substitute with maple syrup). Bill Gates' uploaded "It's Mosquito Week" on August 17, 2020:
7.- Green banana (bananas saturated with nano-components. substitute with any root based veggie #4)
8.- Soy beans (dried egg yolks). Below video link is to Tony P's "Making an Egg Protein":
9.- Dried wheat, replaced by Quinoa (dried egg yolks)
The amount is determined by the number of people who will take part in the preparation and subsequent distribution of the Sampa.
With the basic measurement of 5 kilograms, around 1,700 balls were removed from Sampa and in their distribution we had a little more than a hundred balls each.
It is important that the 1 to 1 ratio between all grains is respected, that is, if it is established as a basic measure. 1 kilogram should be 1 kilo of beans, 1 of chickpeas and so on for each and every one of the components. If 3 kilograms is taken as a basic measure, it should be: 3 kilos of beans, 3 kilos of chickpeas, 3 kilos of lentils and so on for all the ingredients.
NOTE: The green banana: To obtain 1 kg of banana you have to peel 5 kg. Of green banana, therefore, if for example 5 kg is established as a basic measure, you have to peel 5X5 equal to 25 kg. Green banana to obtain the required quantity, then cut into slices so that it can be roasted before grinding. Honey: In general, honey is used in portions of 1 to 3, that is, if 1 kilo is established as a basic measure, the amount of honey necessary to amalgamate the Sampa is kilograms if a basic measure of 5 kilos is established, The necessary quantity is 5x3 15 kilos of pure honey: however, when preparing the Sampa, common sense will suggest the exact amount of honey to use, since the balls should not be not too dry, because they could crumble right away, not too soggy as they would take a long time to dry or could warp or crush when stored.
PREPARATION: Roasting: All the ingredients will be roasted separately, since each one contains its specified degree of roasting. The banana once cut into slices can be dried in the sun if it has the possibility to do so, if not, it can simply be roasted in the oven on a stove and then ground. Grinding: The ingredients are ground separately from each other since each one has its specific degree of hardness (corn is the hardest to grind) using a manual crown mill.
(DO NOT USE ELECTRIC MILLS) It is recommended not to use electric grinders of any kind since by using these devices I would be depriving the ingredients of the electric body or energy body, which vegetables also have and which in them ultimately constitutes the main nutritional element for us humans.
Mix: By having all the grains and the ground banana, all the flours are put together depending on the amount in one, two or more containers, not metal, but plastic, taking care to try to make a mixture as uniform as possible.
Amalgam: As all the flours are well mixed, they gradually begin to amalgamate (mix them) with the honey. Be sure to manually knead the entire mixture until you get the desired consistency, trying not to leave small balls of flour without honey.
Balls: By having all the dough ready, well amalgamated, not too dry or too soggy, small balls about the size of a golf or ping pong ball are made by hand.
Drying: When you finish making the balls, they will be left to dry in a suitable place and possibly in the shade taking care to cover them with a cloth or cloth that prevents insects, especially flies, from depositing their eggs there, thus damaging their work of many efforts. Good drying is obtained when the Sampa balls have a not very hard consistency and present a certain degree of malleability without being too sticky.
Conservation: Once a good drying is obtained, it goes to conservation. It is recommended to store the Sampa balls in glass containers, possibly with a wide mouth that, in addition to ensuring good natural conservation, allow easy access when going for them, however, a plastic container can also be used. Both types of receptacles must be hermetically closed so that there is no acceleration in the deterioration process of the balls when exposed to the air. A well-prepared Sampa that has had a good drying, away from mosquitoes and insects and that has been well stored, can be kept perfectly edible for a period of no less than four years and that has already been widely verified by several of our friends.
Consumption: Sampa is a highly energetic food. The consumption of a Sampa ball is the equivalent of one of the three meals that we normally consume in a day, therefore with the daily ingestion of three Sampa balls it is not necessary to consume any other food, since they alone supply the body the necessary and sufficient energy for their functional development during the day. In "normal" times, Sampa can be used as a cleansing element for the body and for resting the digestive organs so mistreated today by our eating habits.
In "difficult" times, the Sampa prepared and stored in advance can be the only anchor of salvation in the face of food shortages or the impossibility of consuming that which is available around it due to its contamination of a chemical, biological or nuclear nature. .
Observations: The experience accumulated in previous Sampa preparations prompts us to formulate the following suggestions:
1.- If the Sampa is going to be prepared by a certain number of people, it is advisable to shorten the times and facilitate the preparation, distribute equitably among the members of the group, the purchase of the ingredients and the toasting of the same that may be carried out, the latter, each one remaining in their respective home.
2.- On the day established by having all the ingredients already ready, they can meet in a chosen place where it will take place, first the grinding of the ingredients, then the mixing of the flours, then the amalgam with honey and finally the making of the balls of Sampa. As the balls are already ready, it is recommended that a single person who has the full confidence of all the members of the group is in charge of the drying, counting and distributing them. It is recommended in the first instance that all children (children, nephews, grandchildren or simple friends of the members of the group) are always welcome in all phases of the elaboration of the Sampa, especially when grinding the grains, an activity that also Fascinates them. Finally, it is recommended that all the people who participate in the final distribution of the balls are present and participate directly in each and every one of the preparation steps, especially in the phase of amalgamating the dough with honey, since During this process, the energy of each and every one of the group members will be transmitted when packing. In this way, the energy of the Sampa will be much greater and the benefits will be greater at the time of consumption.