recipes_for_fruit/apple recipes
For the purposes of these recipes, 1 pinch salt is equal to 1/32 teaspoon or
about .15 grams or an amount the size of 3 grains of wheat or rice.



Apple betty:
01-20-05

6 apples, cored, sliced
1/4 cup orange juice
 can be made from concentrate
1/2 cup brown or white sugar

1/2 cup whole wheat flour*
1/4 teaspoon salt
1/4 cup vegetable oil

Slice the apples and place them in 9 by 12 inch glass baking dish. 

Pour the orange juice over the apples and toss to coat each apple slice.

Mix the remaining ingredient together in a bowl. 

Spread the mixture over the apples. 

Bake at 350 degress F. for 40 minutes. 

Makes about 6 to 10 servings, each serving being about 1/3 of a meal.

* 1/2 cup flour and 1/4 cup oil will give a fruity apple betty. For a doughier apple betty, double the amount of flour and oil.





Apple oatmeal crumble


3 cups apples, cored, sliced
  about 4 apples
2 tablespoons sugar
2 cups quick rolled oats
1/2 cup whole wheat flour
1/4 cup olive or canola oil
1/4 cup sugar
1/2 teaspoon salt

Layer the apples in a 9 by 12-inch glass baking dish. 

Sprinkle the 2 tablespoons of sugar over the apples.

Combine the flour, 1/4 cup sugar, salt, and oil.

Mix until uniform. 

Mix the oatmeal with the flour mixture. 

Pour over the apples distributing in a more or less even layer. 

Set over to 350 degrees F. 

Put the dish in the over and remove after 40 minutes. 
If oven has been preheated, remove after 30 minutes. 
It is done when a slight browning appears at the very edges.

The apples should have some firmness and will provide 
enough moisture to keep the oatmeal mixture from seeming
too dry.

Makes 8 servings. 

option:
Spread the oatmeal mixture in the dish first. Top with 
a layer of apple. This will make the texture chewier and 
less crunchy. In this case the oil can be left out to reduce
the calories by about 60 calories per serving.



20081016a (not trialed since modified)
20080718
apple cilantro grain seed bean

2 ounces apple, about 1 third of an appleor 1 tablespoon apple fiber powder plus 3 tablespoons water
  or 1 tablespoon apple powder plus 1 quarter cup water
  or 2 ounces banana
1/8 ounce fresh cilantro
1 large or 2 small chestnuts
  or 1 tablespoon chestnut flour
2 tablespoons whole oats flour
  or 2 tablespoons whole corn flour
  or 2 tablespoons whole wheat flour
1 tablespoon flax meal
3 tablespoons non roasted sunflower seeds
  or 1/8 cup non roasted 30 percent added oil sunflower seed butter
  or 1/8 cup tahini
  or 1 tablespoon 20 percent added oil non roasted
    California walnut butter
1/4 cup steamed, boiled, or canned beans 
2 teaspoons canola oil
1 tablespoon sugar 
1 pinch salt

Cut chestnuts in half, boil 1 minute, remove shell and
skin.

Cut 1 ounce cilantro and 2 ounces apple into one inch pieces.

Put into a 1 or two cup high speed processor:
 2 ounces apple,
 1/8 ounce cilantro,
 3 tablespoons sunflower seeds,
 1 to 2 chestnuts,
 1/4 cup steamed beans,
 2 teaspoons canola oil,
 1 tablespoon sugar,
 1 pinch salt, and
 1 tablespoon water.

Run until smooth, about 2 minutes.
Shake, tilt, gyrate or otherwise manipulate the processor 
to get flow started.

Put the slurry into a mixing bowl.

Add:
 2 tablespoons oats flour.

If using, add:
 1 tablespoon chestnut flour,
 2 teaspoons apple powder.

Mix until uniform.

Either:
(1. Place a 3 inch diameter jar, bowl, or glass tumbler at 
the center of an 8 inch glass pie pan. Pour the batter into 
the space around the jar.)

Or:
(2. Spread the mixture in a disk-shaped layer about 
1 half inch thick on a microwaveable plate. Make a 2- or 
3-inch hole at the center to encourage even heating.)

Or:
(3. Put the batter into 3 3-inch bowls and place the 
bowls in a cirlce around the center of a microwave oven, 
have at least 1 inch space between bowls.

Heat in a microwave oven until firm, about 4 minutes and 
45 seconds in a 1000 watt microwave oven.

------------------------------------------
Math:
6 and 5 twelths ounces X 20 seconds per ounce
Plus 40 seconds for losses to air and dish.
Plus 2.75 ounces water X 46 seconds per ounce.
(assumes apple and cilantro is 90 percent water, 
looses are 5 seconds for
heating to start, 10 seconds to heat plate, and 
10 seconds for each minute of boiling temperature 
for heat loss to air)
------------------------------------------

Very moist, softer and moister than biscuit, 
firmer than pudding, definite cilantro flavor,
modereately sweet, noticeable chestnut flavor, 
slightly bitter/biting.
 
Could heat 20 seconds longer for firmer texture, 
more concentrated flavor.





Oats apple banana seeds

1/4 ripe banana, peel and all
3 ounces apple
1/4 cup (use 1.75 ounce) almonds, use 1/4 c (1.75 ounces) unroasted
 pumpkin seeds this trial
1/4 cup rolled oats
1 teaspoon tahini
1 teaspoon sugar

Mash the banana.

Chop the banana peel into 3/16 inch pieces.

Chop the apple int 3/8 inch pieces.





20061214
Apple grain nut
Apple dry rolled oats

1/4 cup dry rolled oats
1/2 of an apple, chopped 
1/4 cup walnuts plus 1 teaspoon sugar 
  or 1/4 cup pistachios or almonds or
  pumpkin seeds or sunflower seeds

Process the walnuts and rolled oats together to have 
less resistance to teeth.

Put the nut/seed mixture into a portion bowl.

Add the apple pieces and mix.

Taste, add 1/2 teaspoon sugar at a time if needed.

Tastes like apple crisp.






Apple grain nut peanut

1/4 cup dry rolled oats (quick cooking used this trial)
1/2 (3 ounces) of an apple, chopped 
  or 1 teaspoon lemon juice and 1 teaspoon sugar
    plus one one the following:
      3 ounces raw carrot
      2 ounces raw pumpkin or squash 
  or 1 tablespoon tomato sauce
    plus one one the following:
      3 ounces raw carrot
      2 ounces raw pumpkin or squash 
  or 1/2 teaspoon orange juice concentrate
    plus one one the following:
      3 ounces raw carrot
      2 ounces raw pumpkin or squash 
1/4 cup walnuts plus 1 teaspoon sugar
1/8 cup peanuts
  or 1/8 cup packed (1 ounce) raw peanut meal
  or 1/8 cup thawed frozen peas
1 tablespoon raw tahini
  or 1 tablespoon olive or canola oil
1 teaspoon sugar 

If using raw peanuts, boil 10 minutes, drain, and rinse.

Process the walnuts, rolled oats, and peanuts 
to a fine crumb (about 1/2 minute). 

Put nut meal into a mixing and/or portion bowl.

If using, process the carrot or pumpkin into a fine slaw.
Put the slaw into the bowl with the nut meal.

Add the fruit, oil, and sugar to the bowl. 

Stir.



marker

20090327a
Squash seed and Apple spinach grain bean

Squash seed ingredients:
1 ounce butternut squash 
1 ounce green bean, fresh, canned, or frozen;
  or 1 ounce carrot, yam, asparagus, green bean, boiled potato, 
    cucumber, zuccini, or yellow summer squash
3 tablespoons (1 ounce) non roasted sunflower seeds
  or 1 quarter cup (1 ounce) pecan halves
  or 1 quarter cup (1 ounce) California walnuts  
  or 1 quarter cup (1 ounce) hazelnuts plus 1 teaspoon canola oil
  or 2 tablespoon (6 ounce) chestnut flour 
    plus 2 teaspoons canola oil
1 tablespoon (.25 ounce) oat flour
1 teaspoon (.16 ounce) sugar
1 teaspoon (.15 ounce) canola oil
2 pinches salt
1 half cup (4 ounces) water 
7.6 ounces 5.6 water

Apple spinach grain bean ingredients:
1 ounce apple, if fruit is tart add 1 to 2 extra 
  teaspoon(s) sugar
2 teaspoons (.14 ounce) spinach powder plus 1 ounce water
  or 1 ounce fresh spinach (reduce water by 1 ounce)
  or 1 half ounce cos or bibb lettuce (can be frozen) 
    plus 1 half ounce other vegetable: squash, yam, carrot, 
      asparagus, green bean)
1 tablespoon(.25 ounce) freshly ground whole corn or millet flour, 
   could be bitter if not freshly ground 
  or 1 tablespoon any other non bitter grain flour
  or 1 tablespoon rolled oats
1 eighth cup dried beans or peanuts or lentils
  or 1 quarter cup canned beans
 or 2 tablespoons bean flour (can be soybean, garbanzo, pea, fava) 
   plus 1 eighth cup water
1 tablespoon (.5 ounce) sugar
2 teaspoons (.3 ounce) canola oil
2 pinches salt
3 eighths cup (3 ounces) water
8.2 ounces, 6 ounce water
Squash seed instructions:

If using dried beans:
[
Put into a metal pan: 1 eighth cup dried beans and 1 cup water.

Heat on a cooktop until boiling, cover, reduce heat to low, 
heat until beans are soft and mild, 10 to 80 minutes depending 
on type of bean.

Cut 1 ounce squash and 1 ounce other mild vegetable into 1 half 
inch pieces.

Put into a 2 cup or larger blender:
1 ounce squash, 
1 ounce vegetable,
3 tablespoons sunflower seeds,
1 teaspoon sugar,
2 pinches salt, 
3 eighths cup water, and 
1 teaspoon oil.

Run until smooth.

Add 1 tablespoon grain flour and run until mixed.

Divide the batter equally into 2 4-inch diameter microwaveable bowls.

Apple spinach grain bean:
Cut 1 ounce fruit into 1 inch pieces.

Put into a high speed blender, 2 cup or larger blender:

 1 ounce fruit,
 1 tablespoon grain flour,
 1 tablespoon sugar,
 2 teaspoons spinach powder, 
 2 pinches salt,
 2 teaspoons oil, and 
 1 half cup water.

If dried beans were used:
[
When the beans are done heating, pour into a strainer to get 
rid of water.
]

Add the beans to the blender.

Run until smooth.

Divide the batter equally into 2 4-inch diameter microwaveable 
bowls.

Place the bowls with the squash/seed batter and the bowls with 
the apple/lettuce batter in a circle around the center of a 
microwave oven.

Heat in a microwave oven until firm 16 minutes and 15 seconds
in a 1000 watt microwave oven, 27 minutes in a 600 watt oven.)

----------------------------
Math: for 3 quarters cup water in squash seed, 1 tbsp spnch pwdr,
no lettuce in pudding, 25 percent water
15.8 ounces X 20 equals 316
Plus 5 seconds for oven to begin heating
plus 35 seconds to heat dish
Dry weight is total weight minus total water (15.8 - 11.6) = 4.2 ounces.
Water to leave in is 25/75 times dry weight (25/75 X 4.2) = 1.4 ounce
Water to remove is total water minus water left in (11.6 - 1.4) = 10.2 ounces
Plus to evaporate excess water: 46 X 10.2 ounces water = 469
To replace heat lost to air: 469/60 X 15 = 118 plus 118/60 X 15 = 30
for a total of 148 seconds.
(assumes fruit and vegetable is 90 percent water, losses are 5 to start
heating, 40 to heat pan, and 15 seconds per minute for each minute at
boiling temperature)
-----------------------------

Allow the biscuits to cool and dry for several minutes before 
eating.

Has enough fiber, protein, and calories for an entire  
meal that will last you 6 hours until your next meal. Try 
finishing the meal with a hot drink or just hot water to
feel full and satiated. For a large meal perhaps add 1 or 
2 ounces meat and 2 ounces fruit or vegetable.

Spinach grain bean biscuit, definite apple flavor, noticeable
spinach flavor, mildly: tangy; slightly bitter.

Squash pudding/biscuit, prominent squash flavor, definite
sunflower seed flavor, slightly salty, very moist biscuit 
consistency/texture.




20100805d
apple cucumber grain seed
1 half ounce apple
2 ounces cucumber
1/8 cup soaked or sprouted grain
  or 1 tablespoon whole grain flour
1 tablespoon sunflower seed 
1 eighth teaspoon salt
2 tablespoons sugar

Remove peel from cucumber to yield 2 ounces.

Place a steaming rack in a pressure cooker, add 1/2 cup water.

If using soaked grain, place the grain in a metal bowl
with 1 tablespoon water.

If using flour or rolled oats, place the grain in a metal
bowl with 2 tablespoons water and stir.

Add the sunflower seed to the bowl.

Place the bowl on the steaming rack, heat to full pressure,
reduce heat to low, heat 5 minutes.

Cut 2 ounces cucumber into piece your blender will deal with.

Put all ingredients into a 1 cup blender and process
until smooth.

Taste, if desired, add aspartame sweetener to taste.

good, prominently: tangy, bittersweet, salty;
mildly starchy; sligthly cucumber flavored,
apple flavored; medium thick liquid.





20100729a
apple cucumber grain seed bean

2 ounces cucumber
1 ounce apple and increase heat time by 45 second
  or 1 teaspoon (.2 ounce) ketchup
  or 1 half teaspoon lemon juice plus 2 teaspoons sugar
  or 1 ounce tomato plus 2 teaspoons sugar (see 20100711b)
optional:
[
1 teaspoon (.1 ounce) non roasted chestnut flour 
  or 1 half ounce roasted sesame seed
  or 1 tablespoon tahini
]
3 tablespoons 
  or 2 tablespoons (1 ounce) any nut or seed butter
1/8 cup soaked or sprouted grain
  or 1 tablespoon (.4 ounce) grain, boiled 15 minutes to soften
  or 1 tablespoon grain flour
2 tablespoons boiled or canned beans 
  or 1 tablespoon (.45 ounce) dried beans
  or 2 teaspoons roasted peanut butter plus 1 teaspoon lentils
1 tablespoon plus 2 teaspoons (.8 ounce) sugar
aspartame sweetener to taste
3 pinches salt
if using processor, 1 eighth cup (1 ounce) water
if using blender, 
total: 6.9 ounces, 4.1 ounces water

Remove peel from cucumber to yield 2 ounces.

Remove core and peel from apple to yield 1 ounce.

Chop the cucumber into 1 inch pieces.

Place a steaming rack in a pressure cooker, add 1/2 cup water.

Place 1 tablespoon water into a metal bowl.

If using flour or rolled oats, place the grain in a metal
bowl with 2 tablespoons water and stir.

If using soaked grain, place the grain in the metal bowl.

If using soaked beans, place the beans in the metal bowl.

Add the sunflower seed to the bowl.

Place the bowl on the steaming rack, heat to full pressure,
reduce heat to low, heat 5 minutes, turn off heat.

Let the cooker sit on the burner for 10 minutes.

Cut 3 ounces cucumber into piece your blender will deal with.

Put all ingredients into a 2 cup processor and process
until smooth.

Taste, if desired, add aspartame sweetener to taste.

Either: (1. this trial)

[1. Eat the batter as is, if desired, warm by heating in a 

microwave oven, 30 to 50 seconds.
]

Or:

[2. Divide the batter equally into 2 4-inch diameter bowls.

Heat until thicken, 4 minutes in a 1000 watt microwave oven.

-------------------
Math:
5 seconds for oven to start heating.
Plus 20 seconds to heat dish.
To raise to boiling: 6.9 ounces X 20 equals 138 seconds.
Dry weight is total weight minus water (6.9 - 4.1) = 2.8 ounces.
Water to leave in is 50/50 X dry weight (50/50 X 2.8) = 2.8 ounces.
Water to remove is total water minus water left in (4.1 - 2.8) = 1.3 ounce.
Plus to evaporate water 46 X 1.3 ounces water equals 60 seconds.
To replace heat lost to air 60/60 times 14 is 14 plus 
   14/60 times 14 is 3 for a total of 17 seconds

Assume tomato is 90 percent water, zuccini is 80 percent water,
ketchup is 40 percent water, beans contain .6 ounce water.
-----------------------
]

Has enough fiber for an entire meal. To get enough protein, 
serve with a side of 1 or 2 ounces meat or an egg or egg salad 
or bean seed or boiled peanuts or steamed peas. Or just be sure 
the meal before and the meal after have sufficient protein.

If heated to thicken:
, prominently sweet, salty;  mildy: tangy, starchy;
 slightly bitter; mash consistency.

If not heated to thicken:
good, prominently: sweet, tangy; moderate saltiness; mildy: starchy;
slightly bitter; thick liquid consistency.

marker

20100721d
apple cucumber squash seed pudding

1 ounce apple
3 ounce cucumber
  or 3 ounce zuccini peel removed (see 20100709a)
1 ounce butternut squash
2 tablespoons (.7 ounce) non roasted, no hull sunflower seeds
  or 1 tablespoon non roasted sunflower seed butter
  or 2 tablespoons soaked grain plus 2 teaspoons canola oil
  or 1 tablespoon grain flour plus 2 teaspoons canola oil 
  or 1 tablespoon roasted tahini
  or 1 teaspoon roasted peanut butter (see ?20100714c2)
1 tablespoon (.5 ounce) sugar
artificial sweetner to taste
3 pinches salt
total: 6.7 ounces, 4.5 ounces water

Cut 3 ounces cucumber into piece your blender will deal with.

Place a steaming rack in a pressure cooker, add 1/2 cup water.

Place 1 tablespoon water into a metal bowl.

If using flour or rolled oats, place the grain in the metal
bowl, add 2 tablespoons water and stir.

If using soaked grain, place the grain in the metal bowl.

Add the sunflower seed to the bowl.

Add the squash to the bowl.

Place the bowl on the steaming rack, heat to full pressure,
reduce heat to low, heat 20 minutes, turn off heat.

Let the cooker sit on the burner for 10 minutes.

Cut 3 ounces cucumber into piece your blender will deal with.

Put all ingredients into a 2 cup processor and process
until smooth.

Put all ingredients into a 1 cup blender and process
until smooth.

Taste, if desired, add aspartame sweetener to taste.
(2 added this trial for a total of 5 packets)

Either:
[1. Eat the batter as is, if desired warm by heating in 
a microwave oven, about 30 to 50 seconds in a 1000 watt oven.
]

Or:

[2. Place a 4 inch diameter round casserold dish or similar 
utensil at the center of a 8 inch glass piepan.
Put batter into the space around the casserole dish.

Heat in a microwave oven until thickened,
5 minutes 15 seconds in a 1000 watt microwave oven.
8 minutes 45 seconds in a 600 watt microwave oven.

----------------------------------
Math:
To heat to boiling: 20 seconds per ounce time 6.7 ounces = 134 seconds.
Plus 5 seconds for microwave to begin heating
Plus 40 seconds to heat dish
Dry weight equals total weight minus total water (6.7 - 4.5) = 2.2 ounce.
Water to leave in is 50/50 time dry weight (50/50) X (2.2) = 2.2 ounces
Water to remove is total water minus water left in (4.5 - 2.2) = 2.3 ounces.
Plus to evaporate excess water: 46 X 2.3 = 108 seconds.
Plus to replace heat lost to air: 12 X (108/60) is 22 plus 22/60 X 12 equals
  26 seconds.
Notes:
Asume lambsquarters is 90 percent water, mixture should be
about 40 percent water after heating.
---------------------------
]

Has enough calories and protein for a light meal, for a complete
light meal add 1 to 2 ounces of fruit or vegetable such as apple, 
grapes, or perhaps raw rutabago or yam. For a large meal could also
serve `ounce meat and 3 ounces fruit such as half a banana
or Blueberry pudding.

If not heated to thicken:
Definitely tangy, sweet; mild: tahini flavor, cucumber flavor, 
saltiness; slightly starchy; thick liquid consistency.




marker


20100306c
apple squash drink

1 half ounce apple
  or 1 half of an apple core, stem and seeds removed
2 square inches of butternut squash peel
  or a 1 half inch cube

Put all into a 1- or 2- cup blender and run 2 minutes.

Put mixture into a metal panwith 1 half cup water.

Heat on a cooktop until boiling, reduce heat to low, cover, 
heat 10 minutes.

Set a 14 wire per inch strainer on a bowl.

Pour the mixture into the strainer.

Tap the strainer downward against the bowl to jog liquid through the mesh.

Press out liquid using a bowl about the same size and shape as the
strainer.

Pour liquid into a cup, add enough water to make 8 ounces and 
2 to 3 packets aspartame sweetner.

If astringent add 1 quarter teaspoon to 1 half teaspoon 
cornstarch and stir.

Heat in a microwave oven for about 1 minute.

Definite: sweetness, tanginess; moderate apple flavor, mild squash flavor


marker


20071110
Squash grain bean with Apple watercress seed

4 ounces butternut or acorn squash
2 ounces steamed, boiled, or canned kidney beans 
  or 1/4 cup other bean
1/8 cup water

1/2 (3 ounces) apple
1/2 ounce watercress puree
  or 1/2 ounce watercress sprigs
1 tablespoon flax meal
1/4 cup raw sunflower seeds 
  or 1/8 cup raw sunflower seed butter
1 tablespoon whole wheat flour
1 tablespoon plus 1 teaspoon sugar
1 tablespoon canola oil

Remove the seeds from the squash.

If the squash's skin is bitter or tough, remove it.

Cut 4 ounces squash into pieces that your processor can deal with.

Into the processor put:
 4 ounces squash,
 2 ounces beans, 
 1/8 cup water.

Process until smooth.

Place the squash/flax/bean mixture onto a plate.

Form the mixture into a flattened donut shape with 
a 2 inch diameter hole.

Heat in a 1000 watt microwave oven on full power for 2 minutes
  and 30 seconds.

Cut the watercress into 1 inch lengths.

Into a processor put: 
 3 ounces apple, 
 1/2 ounce watercress,
 1/4 cup sunflower seeds,
 1 tablespoon oil, and 
 1 tablespoon plus 1 teaspoon sugar.

Process until as smooth as desired, perhaps 3 minutes.

If necessary repeatedly lift the processor 1/2 inch and 
drop it down onto the counter to get the mixture to flow 
into the path of the cutting blades.

If necessary scrape down the side of the processor bowl so all the 
mixture gets processed.

If necessary add water 1 tablespoon at a time, just enough 
to get the mixture to flow while processing.

Add 1 tablespoon grain flour to the processor and run 
until mixed.

Spread the watercress/apple mixture on the donut-shaped cake.



marker





20090518b
20090627g
Apple squash grain seed and Watercress grain bean
Apple squash grain nut and Watercress grain bean

1 ounce apple
  or 1 teaspoon apple powder plus 2 tablespoons water
  or 1 tablespoon apple fiber powder plus 2 tablespoons water
1 ounce carrot
  or 1 ounce butternut squash
  if squash is particularly strong flavored, use 1 half ounce
    squash and 1 tablespoon water
2 tablespoons (1 ounce) roasted tahini
  or 2 tablespoons any roasted nut or seed butter
  or 3 tablespoons (1 ounce) roasted sunflower seeds
  or 3 tablespoons (1 ounce) non roasted or roasted pumpkin seeds
    (use the seed butter if your processor is low speed or will 
    not flow with the seeds)
  or quarter cup (1 ounce) non roasted California walnuts
    plus 1 teaspoon sugar
2 tablespoons oat flour
  or 2 tablespoons any grain flour
2 tablespoons (.7 ounce) non roasted sunflower seeds
  or 2 teaspoons (.3 ounces) canola oil
1 tablespoon sugar (.5 ounces)
optional: 1 teaspoon cocoa
2 pinches salt
3 eighths cup (3 ounces) water

Watercress pate:
1 ounce watercress (can be frozen)
 or 1 half ounce cos, bibb, or romaine lettuce 
 or 1 half ounce cilantro
 or 1 half ounce parsley
1 eighth cup (.9 ounce) dried beans (soaked and steamed or
    boiled until soft and mild)
  or 1 quarter cup canned beans
1 tablespoon (.25 ounce) oats flour
  or 1 tablespoon other grain flour
1 teaspoon (.15 ounce) canola oil
1 tablespoon (.5 ounce) sugar
1/8 teaspoon salt (use 2 pinches salt if using canned 
  beans with added salt)
1 quarter cup (2 ounces) water
4.05 ounces, 2.45 ounces water

If using dry beans:
[
Put into a metal pan:
1 eighth cup dry beans 1 cup water.

Heat on a cooktop until boiling, cover, reduce heat to low, 
heat until soft and mild, 10 to 80 minutes depending on type of bean.
]

Into a high 
speed 2 cup blender/processor put:
 1 ounce apple,
 1 ounce squash,
 2 tablespoons roasted tahini,
 2 tablespoons sunflower seeds
   (or 2 teaspoons oil),
 1 teaspoon cocoa
 1 tablespoon plus 1 teaspoon sugar or to preference
 2 pinches salt, and
 3 eighths cup water

Run until smooth, perhaps about 2 minutes.

Add 2 tablespoons
 oat flour ( and if using apple powder: 
add 1 teaspoon apple powder,) and run to mix.

Either:
(1. Divide the batter equally in 3 3-inch bowls, place the bowls
opposite each other across the center of a microwave oven with
about 2 inches between the bowls.)

(2. Place a 2 inch glass tumbler or similar container at the 
center of a 6-inch bowl with sides at least 4 inches higher 
than the batter and pour the batter around the tumbler.)

(3. Place a 4 inch diameter round casserole dish or similar 
utensil at the center of an eight-inch diameter glass piepan. 
Place the batter around the casserole dish.

Heat to boil, 2 minutes in a 1000 watt microwave,
then heat to thicken, total 6 minutes in a 1000 watt oven.

----------------------------
Math:
8.3 ounces X 20 equals 166 seconds
plus 5 seconds for oven to begin heating
plus 30 seconds to heat dish.
dry weight is total weight minus total water (8.3 - 5.2) = 3.1 ounces
water to leave in is 40/60 times (3.6) = 2.1 ounces
water to remove is total water minus water to leave in (4.8 - 2.1) = 2.7 ounces
plus to remove excess water: 46 seconds per ounce times 2.7 = 124 seconds
plus to replace heat lost to air: 124/60 X 12 = 25 plus 25/60 X 12
  is 30 seconds
(assumes greens are 90 percent water and enough
water will be removed so the final product is about 40 percent water,

assume 12 seconds for each minute of boiling temperature)
----------------------------

Let cool to just above body temperature before eating.

Watercress pate:

If using dry beans:
[
When the beans are done heating, pour into a strainer to 
get rid of water.
]

Cut 1 ounce greens into 1/2 inch pieces.

Into a high speed 2 cup blender/processor put:
 1 ounce greens,
 1 eighth cup beans, boiled
   or 1 eighth cup bean flour plus 1 eighth cup water,
 1 tablespoon oats flour,
 1 teaspoon oil,
 1 tablespoon sugar,
 1/8 teaspoon salt, and
 1 quarter cup water.

Run until smooth, perhaps about 2 minutes.

Put the batter into a 4 inch-diameter bowl with sides at 
least 1 inch  higher than the batter to prevent boil over.

Place the bowl in a microwave oven.

Heat until thickened, 3 minutes 15 seconds in a 1000 watt 
microwave oven.

----------------------------
Math:
To raise temperature to boiling: 4.25 ounces X 20 equals 85 seconds
plus 5 seconds for oven to begin heating
plus 30 seconds to heat dish.
dry weight is total weight minus total water (4.25 - 2.45) = 1.8 ounces
water to leave in is 40/60 times (1.8) = 1.2 ounces.
water to remove is total water minus water to leave in (2.45 - 1.2) = 1.25 ounces.
plus to remove excess water: 46 seconds per ounce times 1.25 = 57 seconds
plus to replace heat lost to air: 57/60 X 12 = 12 plus 12/60 X 12
  is 17 seconds.
(assumes greens are 90 percent water and enough
water will be removed so the final product is about 40 percent water,
assume 12 seconds for each minute of boiling temperature)
----------------------------

Makes about 2 thirds of a light meal. For a complete light meal, 
also have 2 ounces roasted peanuts and a couple of ounces of 
fruit and/or vegetable.

Apple squash grain seed if using walnut and no cocoa:
Flavorful, walnut and squash produce a flavor similar to traditional pecan pie, moderately sweet and tangy, 
thick pudding consistency.

Apple squash grain seed, if using seed and cocoa:: 
tangy; 
pleasantly mild: sweetness, chocolate flavor; 
pleasant slight bitterness and starchiness; 
smooth thick puddding texture/consistency.

Watercress bean if using 1 tablespoon sugar: 
definite watercress flavor; 
moderate saltiness;
mild bitterness; 
slightly: sweet,starchy; 
thick pudding or solid/firm curd consistency, smooth texture.

Watercress bean if using 1 tablespoon plus 2 teaspoons sugar:
flavorful, definite: watercress flavor, bitter/sweetness;
mild saltiness; slightly starchy very thick pudding consistency.

marker


20090125b
  similar to 20090125c which uses pecans instead of chestnut flour

apple squash sweet potato grain seed bean
Prep time: 40 to 50 minutes if using canned beans and ground 
grain flour, includes clean up

1 ounce butternut squash
  1 ounce carrot
1 ounce sweet potato
1 eighth cup plus 1 tablespoon (1 ounce) corn kernels
  or 3 tablespoons non bitter grain flour
  (flour more than a couple of weeks old can be bitter)
1 eighth cup (.6 ounces) dried beans
  or 2 tablespoons bean flour (fava, garbanzo, soybean)
  or 1 quarter cup canned beans
1.3 ounces (1 quarter cup) non roasted chestnut flour 
     plus 2 teaspoons canola oil
  or 2 tablespoons any nut or seed butter such as tahini
   seed butter
  or 1 quarter cup  (1.3 ounces) non roasted sunflower seeds 
  or 1 tablespoon grain flour plus 1 tablespoon canola oil
2 tablespoon non roasted no hull sunflower seed
  or 1 tablespoon (.5 ounces) canola oil 
3 pinches salt
1 half apple (3 ounces) chopped into 1 quarter 
  inch pieces
  or 2 ounces pear
  or 2 ounces peach (plus 2 teaspoons sugar)
  or 3 ounces apple sauce thickened by heating in microwave oven, 
   then add enough sugar to be as sweet as typical ripe apple, 
   mix the apple sauce into crumb/sugar mixture
1 tablespoon plus 1 teaspoon sugar
  or 2 teaspoons honey plus 2 teaspoons sugar

If using dry beans:
[
Put into a metal pan:
1 eighth cup dry beans 1 cup water.

Heat on a cooktop until boiling, cover, reduce heat to low, 
heat until soft and mild, 10 to 80 minutes depending on 
type of bean.
]

If using dry non ground grain:
[
Put into a metal pan:
1 eighth cup dry grain and 3 quarters cup water.

Heat on a cooktop until boiling, cover, reduce heat to low, 
heat until soft, about 30 minutes depending on type of grain.
]

Remove peel from squash to yield 1 ounce.

Cut the squash into pieces appropriate for your blender.
Into 2 cup or larger high speed blender put:
  1 ounce squash,
  1 ounce sweet potato,
  1 eighth cup plus 1 tablespoon corn kernels
    or 3 tablespoon grain flour plus 3 tablespoons water,
  1 quarter cup canned beans, if using,
  2 tablespoon beans flour, if using, plus 1 eighth cup water,
  1 tablespoon oil,
  3 pinches salt, and
  1 half cup water (for more flavor, use water from boiled grain, 
    if using boiled grain).

If using dried beans:
[
When the bean are done heating, pour into a strainer to 
get rid of water.

Add beans to blender.
]

Process until smooth.

Add 1 quarter cup chestnut flour to the blender and run
until mixed.

Put an upside down 4-inch diameter round casserole dish or similar
utensil at the center of a 10 inch plate that has
a raised edge. Pour the batter in the space around the tumbler.

Or use a 10 inch glass pie pan with a 4 inch diameter glass tumbler. 
jar, casserole dish or similar utensil at the center. 

Heat in a microwave oven until very firm and dry enough
to process into a crumb, 8 minutes 45 seconds, add 1 minute 
to time if using boiled grain instead of grain flour.
Or in  a 600 watt oven for 14 minutes 35 seconds or 16 minutes 
if using boiled grain.

------------------------------------
Math:
For the mathematically inclined:
The heating time formula is derived by figuring dry
weight and heating long enough so the final product
is 10 percent moisture:  
plus 5 seconds for microwave to begin heating
plus 40 seconds to heat dish
To bring to boiling temperature: 9.1 ounces X 20 equals
    182 seconds
Total water: .80(2 ounces fruit/vegetable) plus 4 ounces
 added water equals 5.6 ounces plus 1 ounce water in boiled beans. 
Dry weight equals total weight minus water: 10.1 ounces minus 6.6 ounces water equals 3.5 ounces
Since final product will be 1 tenth water, water to be left in 
will be 1 part
and dry weight will be 9 parts, so water equals 1 nineth dry weight
or .4 ounce
Water to remove is: total water minus water to remain or 6.6 minus .4
equals 6.2 ounces
Plus 46 seconds per ounce of water to be removed X 6.2 ounce equals
   285 seconds
Plus to replace heat losses to air while food is at boiling
  temperature: 285/60 seconds per minute times 12 seconds for
  each minute at boiling equals 57 seconds plus another 
  12 seconds for losses during the 57 seconds for a total of
69 seconds losses 
Assume squash is 80 percent water

----------------------------------------------------------

Chop 3 ounces apple into 1 quarter inch pieces.

Remove the tumbler or jar, cut the biscuit loose from the dish, 
flip over, if soggy on bottom, enough that large bits of food 
stick onto a finger, heat 1 to 1 and 1 half more minute(s)
in 1000 watt micowave or 2 minutes in 600 watt oven.

If slightly gooey so that small bits of food stick onto a finger,
heat 45 seconds in 1000 watt oven or
1 minute 15 seconds in a 600 watt microwave oven.

If sticky but no food sticks onto a finger, heat 30 seconds.

Repeat heating until biscuit is not sticky.

Cut the biscuit into strips 1 quarter to 3 quarter inches wide 
and allow to cool and dry for
a couple of minutes, you may find a scissors work best.

Put the biscuit pieces into a 2 or 3 cup food blender or high speed
processor and process to a fine crumb or
until desired finest is achieved or mixture is stuck on sides of 
processor bowl.

Put into a portion bowl, add 3 ounces apple and 1 tablespoon 
plus 1 teaspoon sugar and mix.

If desired, warm by heating 50 seconds in microwave oven.

Prep time: 40 to 50 minutes, includes clean up

Sweet/tangy, definite squash flavor, pleasant slight starchiness, 
crumb texture, moist from apple, slightly chewy if fresh apple 
is used.



20070809
 similar to 20070823 which does not heat squash
Apple squash beans nuts flour

1 ounce butternut squash
  or 2 ounces raw pumpkin
  or 2 ounces raw acorn squash
  or 2 ounces canned pumpkin puree 
1 quarter cup water (1 eighth cup is using canned or boiled beans)
3 ounces apple
  or 4 large strawberries (3 ounces total) plus 2 teaspoons sugar
1/4 cup California walnuts
  or 1/8 cup unroasted walnut butter 
  or 1/3 cup raw sunflower seeds 
  or 2 tablespoons raw tahini
1/8 cup dried bean powder (fava, garbanzo, soybean)
  or 1 quarter cup canned beans
  or 1/8 cup raw peanut butter
  or 1/8 cup raw peanuts  
1 teaspoon olive or canola oil
1 tablespoon sugar
1 tablespoon whole wheat flour
Makes a light meal.

Remove the peel from the squash.

Remove seeds and any soft pulp around the seeds.

Cut the squash into pieces 3/4 inch or less across.

Put the squash pieces in a blender.

Add 1 quarter cup water.

Run until a fine puree is produced (about 45 seconds after 
mixture fully flows).

Put the puree into a deep bowl with sides 3 or 4 inches
  above the level of the puree.

Put the bean powder into the bowl with the squash puree.

Stir.

Heat for 2 minutes on full power in a 1000 watt microwave oven.

Then heat at 25 percent power for 2 minutes.

Set the hot container in a pan of cold water to cool for a 
few minutes. Putting the hot mixture into a metal pan and 
setting the metal pan in cold water will speed cooling.

Into a 2 cup processor or blender, put:
 squash/bean mixture, 
 apple,
 oil,
 nuts, and
 sugar.

Process until as smooth as desired, perhaps 2 minutes.

If necessary add water 1 tablespoon at a time until mixture flows.
If using canned pumpkin puree and frozen berries, first process
the  strawberries by themselves or mash the frozen berries. 
(You may be able to mash the berries with the flat side of 
a large knife)

For a large meal add one or more of these:
  2 ounces raw carrot
  2 ounces raw yams

Put the blender's contents into a portion bowl.

Add 1 tablespoon flour and mix.

Taste a lot like banana.





20070823
 similar to 20070809 which heats squash and bean together

Apple squash beans nuts flour
Similar to pumpkin apple beans nuts flour which see
1 ounce butternut squash
  or 2 ounces raw pumpkin
  or 2 ounces raw acorn squash
  or 2 ounces canned pumpkin puree 
1 quarter cup water 
3 ounces apple
  or 4 large strawberries (3 ounces total) plus 2 teaspoons sugar
1/8 cup unroasted walnut butter 
  or 1/4 cut California walnuts(this trial)
  or 1/3 cup raw sunflower seeds 
  or 2 tablespoons raw tahini
1/8 cup dried bean powder (fava, garbanzo, soybean)
  or 1 quarter cup canned beans
  or 1/8 cup raw peanut butter
  or 1/8 cup raw peanuts  
1 teaspoon olive or canola oil
1 tablespoons sugar
1 tablespoon whole wheat flour

If using dry beans:
[
Put into a metal pan:
1 eighth cup dry beans 1 cup water.

Heat on a cooktop until boiling, cover, reduce heat to low, 
heat until soft and mild, 10 to 80 minutes depending on 
type of bean.
]

If using bean powder:
[
Put the bean powder into the bowl with 1/8 cup water.

Stir.

Heat for 1 minute on full power in a 1000 watt microwave oven.

Then heat at 25 percent power for 2 minutes.

Set the hot container in a pan of cold water to cool 
for a few minutes.

Putting the hot mixture into a metal pan and setting the 
metal pan in cold water will speed cooling.
]

Remove the peel from the squash.

Remove seeds and any soft pulp around the seeds.

Cut the squash into pieces 3/4 inch or less across.

If using dried beans:
[
After the beans are done heating, pour into a strainer to 
get rid of water.
]

Into a 2 cup processor or blender, put the beans, squash, 
apple or strawberries, oil, nuts, and sugar.

Process until as smooth as desired, perhaps 2 minutess.

If necessary to get mixture to flow, repeatedly lift the 
processor 1/4 inch and drop in down againt the counter to 
jar the mixture into the path of the cutting blades.

If necessary add water 1 tablespoon at a time until mixture flows.

Put the processor's contents into a mixing and/or portion bowl.

Add the flour and mix.

Makes a light meal.

For a large meal add one or more of these:
 2 ounces raw carrot
  2 ounces raw  yams

Good, though may have some bitterness/sharpness/sourness depending 
on flavor or squash.









20090410a
20090407d
20090407b

20090406c
20090131e
20090127c
20090106a
20081215e
20081127d
20081127d

20081124b
20081123b 
20081122c
20081121b
20081113c
apple squash grain nut bean and Spinach potato pudding
1 ounce apple
1 eighth cup (.8 ounces) dried beans (navy beans this trial)
  or 1 eighth cup raw peanuts 
  or 1 tablespoon retail roasted peanut butter (no trans fat) 
2 tablespoons (.2 ounces) wheat or oat bran
2 teaspoons (.3 ounces) canola oil in biscuit
1 tablespoon (.5 ounce) flax seed
2 pinches salt
1 half cup (4 ounces) water
1 eighth cup plus 2 teaspoons tahini 
  or 1 eighth cup plus 2 teaspoons 30 percent added oil non roasted sunflower seed butter
    (see 20081215e)
  or 1 eighth cup plus 2 teaspoons walnut butter
  or 1 eighth cup plus 2 teaspoons roasted almond butter 
  or 1 eighth cup plus 2 teaspoons non roasted almond butter and
  or 2 tablespoons plus 2 teaspoons roasted 50 percent oil pecan butter
  or 1 third cup pecans (this trial)
  or 2 tablespoons oats flour plus 1 tablespoon canola oil
1 tablespoon whole corn flour 
  or 1 tablespoon oats flour
  or 1 tablespoons whole wheat flour
  or 1 tablespoons millet flour (this trial)
2 ounces full flavored biodynamic carrot (use which ever is most
   available)
  or 3 ounces usual retail carrot
  or 2 ounces acorn or butternut squash (squash this trial, 
2 teaspoons sugar

Potato spinach pudding:
3 ounces potato
1 ounce spinach
  or 1 and 1 half teaspoons spinach powder plus 2 tablespoons water
2 tablespoons (.66 ounce) non roasted sunflower seeds
  or 2 teaspoons oil
1 tablespoon (.45 ounces) dried beans, kidney bean, navy bean, northern bean,
  red bean, black bean, soybean, lentil, etc.
3 pinches salt
1 teaspoon (.15 ounce) sugar
2 tablespoons (1 ounce) water.
not this trial #########################################################
If using whole raw peanuts, no peanut butter:
[
Put 1 eighth cup raw peanuts into a mug with 1 quarter
cup water.
Heat in a microwave oven until boiling, 1 minute 15 seconds in a
1000 watt oven, then heat on low power for 2 minutes

to remove bitterness from skins.

Pour the peanuts and water into a coarse sieve to

remove the bitter water.
Put the peanuts back into the mug, add 1 quarter cup water,
heat to boil (about 40 to 60 seconds in a 1000 watt microwave oven),
then heat on low for 2 minutes.
Drain the water from the peanuts by pouring into a sieve.
Put the peanuts on a paper towel.
Put the peanuts onto a paper towel to remove excess water.
Either for non roasted peanut flavor:
Put the peanuts into a hot air popcorn popper, set a time for
40 seconds, run for 40 seconds to reduce any bitterness in
skins, leave skins on.
Or for a roasted peanut flavor:
[
Put the peanuts into a hot air popcorn popper, set a time for
40 seconds, run for 2 minutes or until a roasted aroma is noticed,
leave skins on.
]
If using peanut butter, no whole peanuts:
[
Mix 2 tablespoons jelly, 1 tablespoon peanut butter, 1 tablespoon seed 
butter, 1 tablespoon sugar, and 2 pinches salt in a 
portion and/or mixing bowl.
#################################################
Start here this trial
Decore and peel enough apple to yield 1 ounce.
Cut the apple, and squash into 1 
inch pieces.
Into a 2 cup or larger blender put:
1 ounce apple
2 ounces squash
1 eighth cup (.6 ounces) dried beans (this trial)
  or 1 eighth cup raw peanuts 

  or 1 tablespoon retail roasted peanut butter (no trans fat) 
1 tablespoon (.4 ounces) grain (corn this trial)
1 third cup (1.3 ounces) non roasted pecan halves
2 teaspoons (.33 ounce) sugar 
3 pinches salt (if using 1 ounce of particularly bitter lettuce, use 1 eighth teaspoon salt)
2 tablespoons (.1 ounce) wheat or oat bran (use no bran if no apple
  is used and bran/sugar/juice concentrate is used instead of apple
2 teaspoons (.3 ounces) canola oil

1 tablespoon (.3 ounces) flax seed
3 quarters cup (6 ounces) cup water
Run until smooth.
Place a 4-inch diameter round casserole dish or similar utensil at the
center of a 10-inch diameter glass piepan.
Put the batter into the space around the casserole dish.
Heat in a 1000 watt microwave oven for 8 minutes 50 seconds.
------------------------------------
Math:
Plus 5 seconds for oven to start heating
Plus 30 seconds for dishes to heat
To heat to boiling: 12.5 ounces time 20 seconds/ounce = 250
Dry weight is total weight minus total water (12.5 - 8.7) = 3.6 ounces
Water to leave in is 55/45 time dry weight (55/45 X (3.6)) = 4.4
Water to remove is total water minus water left in (8.7 - 4.4) = 4.3 ounces

Plus 46 seconds/ounce times 4.3 ounces = 198 seconds
To replace heat lost to air: 198/60 X 12 = 40 plus
   40/60 X 12 = 8 for a total of 48 seconds.
Assume 12 seconds heating for each minute at boiling to replace heat lost to air, product will be 55 percent water, which removes added water.
-----------------------------------
Potato spinach pudding:
Remove the peel from enough potato to yield 3 ounces.
Cut 1 ounce spinach into pieces your 1 cup or larger blender can deal with or
use 1 and 1 half teaspoons spinach powder.
In the blender, combine the greens, potato, 2 tablespoons sunflower seeds,
1 tablespoon beans, 3 pinches salt,
1 teaspoon sugar, and 2 tablespoons water.
Run until smooth.
Put the batter into 3 3-inch diameter bowls and place the bowls
opposite each other across the center of a microwave oven.
Heat in a microwave oven until thick, 4 minutes 10 seconds in a 1000 watt oven.
-------------------------
math:
Plus 5 seconds for oven to start heating.
Plus 25 seconds for dish to heat.
To heat to boiling: 20 seconds per ounce times 6.25 ounces = 125 seconds.
Dry weight is total weight minus total water (6.25 - 4.6 = 1.65 ounce.
Water to leave in is 2/1 times dry weight (2/1 X 1.65) = 3.3 ounces.
Water to remove is total water minus water left in (4.6 - 3.3) = 1.5 ounces.
Plus to evaporate excess water: 46 times 1.5 ounce water = 69 seconds.
Plus to replace heat lost to air: 115/60 times 12 is 23 plus
  23/60 X 12 is 5 for a total of 28 seconds
Assume potato and spinach is 90 percent water, pudding will be 2 parts water
to 1 part dry weight.
--------------------------
Makes one large serving - enough fiber, calories, and protein for an entire meal. For a large supper meal, could add
1 or 2 ounces meat or Kafia, or add 1 or 2 ounces meat and a small cookie
or biscuit.
For a full supper meal, could serve with Grain bread and Seed bean spread, 
(20090222c title: spinach grain seed bean)
1 ounce meat.

try w spinach if not done
try with apricots and sunflower seed butter


20090425d
apple squash grain nut bean and Spinach potato pudding

1 ounce apple
1 ounce butternut squash
  or 1 ounce carrot
1 tablespoon (.25 ounce) whole corn flour 
  or 1 tablespoon any grain flour
1 tablespoon (.4 ounce) flax seed
2 tablespoons (.2 ounces) wheat or oat bran
1 eighth cup (.8 ounces) dried beans
  or 1 eighth cup skinless blanched peanuts 
  or 2 tablespoon bean flour (fava, garbanzo, soybean) 
    plus 1 eighth cup water
  or 1 quarter cup canned beans
  or 1 tablespoon retail roasted peanut butter 
    plus 1 eighth cup water 
1 third cup (1.3 ounces) pecans
  or 1 eighth cup plus 2 teaspoons tahini or any nut or 
    seed butter
  or 1 eighth cup plus 2 teaspoons 30 percent added oil 
    non roasted sunflower
  or 2 tablespoons oats flour plus 1 tablespoon canola oil
2 teaspoons (.3 ounce) sugar
2 teaspoons (.3 ounces) canola oil in biscuit
2 pinches salt
1 half cup (4 ounces) water
total: 10.75, 6.9 ounces water

Potato spinach pudding:
3 ounces potato
1 ounce spinach
  or 1 and 1 half teaspoons spinach powder plus 2 tablespoons water
2 tablespoons (.66 ounce) non roasted sunflower seeds
  or 1 eighth cup pecans (this trial)
  or 2 teaspoons oil
1 tablespoon (.45 ounces) dried beans, kidney bean, navy bean, 
  northern bean, red bean, black bean, soybean, lentil, etc.
3 pinches salt
1 tablespoon (.5 ounce) sugar
3 quarters cup (6 ounces) water.

If using dry beans:
[
Put into a metal pan:
1 eighth cup dry beans 1 cup water.

Heat on a cooktop until boiling, cover, reduce heat to low, 
heat until soft and mild, 10 to 80 minutes depending on 
type of bean.
]

If using non ground dry grain:
[
Put the grain and 3 quarters cup water into a metal pan.

Heat the pan on a cooktop until boiling, cover, reduce heat 
to low, heat until the grain is soft, about 20 to 30 minutes 
(30 minutes for dent corn, or flint corn use 1 cup water and 
boil 1 hour).
]


Decore and peel enough apple to yield 1 ounce.

Cut the apple, and squash into 1 
inch pieces.

Into a 2 cup or larger blender put:
 1 ounce apple
 2 ounces squash
   or 1 tablespoon peanut butter plus 1 eighth cup water
   or 2 tablespoons bean flour plus 1 eighth cup water
 1 tablespoon (.4 ounces) grain
 1 third cup (1.3 ounces) non roasted pecan halves
 2 teaspoons (.33 ounce) sugar 
 3 pinches salt (if using 1 ounce of particularly bitter lettuce, 
   use 1 eighth teaspoon salt)
 2 tablespoons (.1 ounce) wheat or oat bran (use no bran if 
    bran/sugar/juice concentrate is used instead of apple)
 2 teaspoons (.3 ounces) canola oil
 1 tablespoon (.3 ounces) flax seed
 1 half cup (4 ounces) water (if using boiled grain this is 
   the water that the grain was boiled in)

If using dried beans:
[
When the beans are done heating, pour into a strainer to 
get rid of water.

Add the beans to the blender.
]

If using boiled grain:
[
When the grain is done heating, pour the grain and water into 
a pan to cool for a few minutes so heat will not damage blender.

When the grain/water has cooled, add it to the blender.
[

Run until smooth.

Place a 4-inch diameter round casserole dish or similar utensil 
at the center of a 10-inch diameter glass piepan.

Put the batter into the space around the casserole dish.
Heat in a 1000 watt microwave oven for 6 minutes 15 seconds.

------------------------------------
Math:
Plus 5 seconds for oven to start heating
Plus 30 seconds for dishes to heat
To heat to boiling: 10.75 ounces time 20 seconds/ounce = 215
Dry weight is total weight minus total water (10.75 - 6.9) = 3.85 ounces
Water to leave in is 55/45 time dry weight (55/45 X (3.85)) = 4.7
Water to remove is total water minus water left in (6.9 - 4.7) = 2.2 ounces

Plus 46 seconds/ounce times 2.2 ounces = 101 seconds
To replace heat lost to air: 101/60 X 12 = 20 plus
   20/60 X 12 = 4 for a total of 24 seconds.
Assume 12 seconds heating for each minute at boiling to replace heat lost to air, product will be 55 percent water, which removes added water.
-----------------------------------

Makes one large serving - enough fiber, calories, and protein 
for an entire meal. For a large supper meal, could add
1 ounce meat and a handful of peanuts or trail mix or an ounce
or so of fruit.

Squash pecan: mild flavors, mild pecan and squash flavors;
mildly: starchy, oily, bitter; 
slightly sweet and tangy; 
thick pudding consistency, just thick enough to have a little 
muffin/biscuit texture, delicate crust.


20090430c

Apple squash grain nut peanut and Greens pesto
1 ounce butternut squash, 
1 ounce apple
1 eighth (.8 ounce) cup whole wheat flour
  or 1 eighth cup (.9 ounce) non ground wheat grains
1 eighth cup (.9 ounce) bean flour (fava, garbanzo, soybean)
    plus 1 eighth cup water
  or 1 quarter cup canned beans
1 quarter cup (1 ounce) California walnut halves or pieces
  or 1 eighth cup (1.1 ounce) walnut butter
1 tablespoon (.5 ounce) sugar 
  (plus 1 teaspoon sugar if apple is tart)
3 pinches salt 
  (add no salt if using canned beans with added salt)
5 eighths cup water
total: 11.3 ounces, 7.9 ounces water

In a 2 cup blender, process to a smooth slurry:
 2 ounces squash or carrot,
 1 ounce apple, 
 2 tablespoons wheat,
 1 quarter cup walnuts,
 1 eighth cup peanuts, 
 1 tablespoon sugar,
 1 teaspoon oil,
 3 pinches salt, and
 5 eighths cup water.

Processing time will likely be about 4 minutes.

If necessary add 1 tablespoon water to get the mixture to 
flow while blending, and add 30 seconds to the heat time for 
each tablespoon added.

Put the puree equally into 4 microwaveable 3-inch bowls.

Arrange the bowls in a circle in a microwave oven.

Heat in a 1000 watt microwave for 7 minutes or
heat in a 600 watt microwave for 11 minutes 40 seconds.

---------------------------------------
Math:
Add 5 seconds for oven to begin heating.
Add 30 seconds for dish to heat.
To raise to boiling: 20 seconds per ounce times 11.3 oz = 126 seconds.
Dry weight is total weight of all ingredients minus total water 
   (11.3 - 7.9) = 3.4 ounces.
Water to leave in is 50/50 X dry weight (50/50 X 3.4) = 3.4 ounce.
Water to remove is total water - water left in (7.9 - 3.4) = 4.5 ounces.
To evaporate excess water: 46 seconds per ounce X 4.5 ounces = 207 seconds.
Plus to replace heat lost to air: 207/60 X 14 seconds per minute = 48 plus
  48/60 X 14 = 11 for a total of 59 seconds.
(assume squash is 80 percent water, lettuce and apple are 90 percent water, after heating moisture content will 
be 60 percent)
---------------------------------------

Lambsquarters pesto

In a 2 to 3 inch serving bowl mix:
 2 teaspoons very fine lambsquarters powder,
  or 2 teaspoons very fine spinach powder,
 1 teaspoon water.

Mix.

Add to the mixture:
 2 teaspoons non roasted sunflower seed butter
  or 1 teaspoon any other non roasted nut or seed butter,
 2 teaspoons sugar
  or use 1 tablespoon sugar if sweeter, more desert-like 
  pesto is desired
 1 pinch salt.

Mix.

Makes enough for an entire light meal.
For a large meal, could serve with a cookie and roasted 
chestnuts or peas and any type of small, grain cookie.
Also add, perhaps, 1 half cup trail mix and an ounce of
fruit or an ounce of raw vegetable such as yam or chopped 
lettuce with dressing. For a large supper meal
a 1 or 2 ounce serving of meat could be included.

Apple squash nut: about equal amounts of the flavors of:
apple, squash, nut; modereately tangy; mildly sweet; 
slightly bitter;
thick pudding consistency.

Lambsquarters seed: robust lambsquarters flavor; 
pleasantly: sweet, salty, oily; slightly bitter; 
soft and moist paste, almost desert-like; 
with 1 tablespoon sugar - desert-like sweetness and richness.


marker Apple squash grain nut bean with above


20090107b
  similar to 20090125b which uses chestnut flour
  similar to 20090125c which uses pecans
Prep time is 50 minutes if using canned bean or bean powder 
and grain flour instead of boiling non ground grain.

apple squash grain seed bean
1 ounce butternut squash
  or 1 ounce carrot
1 half apple (3 ounces) chopped into 1 quarter 
  inch pieces
  or 2 ounces pear
  or 2 ounces peach (plus 1 tablespoon sugar)
1 eighth cup plus 1 tablespoon (1 ounce) corn kernels
  or 3 tablespoons non bitter grain flour plus 2 tablespoons water
  (flour more than a couple of weeks old can be bitter)
1 eighth cup (.8 ounces) dried beans
  or 2 tablespoons bean flour plus 2 tablespoons water
  or 1 quarter cup canned beans
1 tablespoon plus 1 teaspoon (.7 ounce) sugar
  or 2 teaspoons honey plus 2 teaspoons sugar
1 quarter cup  (1.3 ounces) non roasted sunflower seeds
2 tablespoons (1 ounce) any nut or seed butter such as tahini
   or 2 tablespoons non roasted chestnut flour 
     plus 1 tablespoon canola oil
  or 2 tablespoons grain flour plus 1 tablespoon canola oil
1 teaspoon (.2 ounces) canola oil
3 pinches salt
1 half cup (4 ounces) water
total: 15.2 ounces, 9.7 ounces water

If using dry beans:
[
Put into a metal pan:
1 eighth cup dry beans 1 cup water.

Heat on a cooktop until boiling, cover, reduce heat to low, heat 
until soft and mild, 10 to 80 minutes depending on type of bean.
]

If using non ground dry grain: (to soften so pulverizes in blender)
[
Put the grain and 3 quarters cup water into a metal pan.

Heat the pan on a cooktop until boiling, cover, reduce heat to low, 
heat until the grain is soft, about 20 to 30 minutes (30 minutes 
for dent corn, 60 minutes for flint corn). Add 1 eighth cup water 
for each 20 minutes boiling time over 20 minutes.
]

Cut the squash into pieces appropriate for your blender.

Into 3 cup or larger high speed blender put: 
 if using, 2 tablespoons bean flour
   plus 2 tablespoons water,
 1 quarter cup sunflower seeds,
 1 ounce squash,
 if using, 3 tablespoons grain flour
   plus 2 tablespoons water,
 1 teaspoon oil,
 3 pinches salt, and
 1 half cup water (for more flavor, use water from boiled grain, 
   if using boiled grain).

If using dried beans:
[
When the bean are done heating, pour into a strainer to get 
rid of water.

Add beans to blender.
]

If using boiled grain:
[
When the grain is done heating, pour the grain and water into 
a pan to cool for a few minutes so heat will not damage blender.

When the grain/water has cooled, add it to the blender.
[

Process until smooth.

Either:

1.Pour the batter into a bundt pan.

Or:
2. Use a 10 inch glass pie pan with a 4 inch diameter glass tumbler, 
jar, casserole dish or similar utensil at the center.

Pour the batter in the space around the tumbler. 

Or:
3. Put an upside down 4-inch diameter glass tumbler at the 
center of a 10 inch plate that has a raised edge. 

Heat in a microwave oven until very firm and dry enough
to process into a crumb, 14 minutes.
Or in  a 600 watt oven for 23 minutes.

------------------------------------
Math:
For the mathematically inclined:

The heating time formula is derived by figuring dry
weight and heating long enough so the final product
is 20 percent moisture. 
Add 5 seconds for microwave to begin heating.
Plus 40 seconds to heat dish .
To bring to boiling temperature: 15.2 ounces X 20 equals
    304 seconds. 
Dry weight equals 15.2 ounces minus 9.7 ounces water equals
  5.5 ounces.
Since final product will be 1 fifth water, water to be left in 
will be 1 part
and dry weight will be 4 parts, so water equals 1 fourth dry weight
or 1.4 ounces.
Water to remove is: total water minus water to remain or 9.7 minus 1.4
equals 8.3 ounces.
Plus 46 seconds per ounce of water to be removed X 8.3 ounce equals
   382 seconds.
Plus to replace heat losses to air while food is at boiling
  temperature: 382/60 seconds per minute times 14 seconds for
  each minute at boiling equals 89 seconds plus another 
  21 seconds for losses during the 89 seconds for a total of
110 seconds losses. 
Assume apple is 90 percent water, squash is 80 percent water, beans absorb 125 percent of their weight when boiled, corn absorbs its own weight in water when boiled.
----------------------------------------------------------

Chop 3 ounces apple into 1 quarter inch pieces.

Remove the tumbler or jar, cut the biscuit loose from the dish, 
flip over, if soggy on bottom, heat 1 to 1 and 1 half more minute(s)
in 1000 watt micowave or 2 minutes in 600 watt oven.

If floppy, easily bendable, heat 45 seconds in 1000 watt oven or
1 minute 15 seconds in a 600 watt microwave oven.

If still floppy, easily bendable, heat 30 seconds.
Repeat heating until biscuit is stiff.

Cut the biscuit into 3 quarter inch pieces and allow to cool and 
dry for a couple of minutes.

Put the biscuit pieces into a 2 or 3 cup food processor
and process to a coarse crumb or
until desired finest is achieved or mixture is stuck on sides of 
processor bowl.

Put into a portion bowl, add 3 ounces apple and 1 tablespoon plus 
1 teaspoon sugar and mix.

If desired, warm by heating 50 seconds in microwave oven.

Definite squash flavor, a little sweet, slightly bitter, a little
tangy from the apple, pleasant mild starchy flavor; 
slightly dry, chewy.


marker
20090125b
  similar to 20090125c which uses pecans instead of chestnut flour

apple squash sweet potato grain seed bean
Prep time: 40 to 50 minutes if using canned beans and ground 
grain flour, includes clean up

1 ounce butternut squash
  1 ounce carrot
1 ounce sweet potato
1 eighth cup plus 1 tablespoon (1 ounce) corn kernels
  or 3 tablespoons non bitter grain flour
  (flour more than a couple of weeks old can be bitter)
1 eighth cup (.6 ounces) dried beans
  or 2 tablespoons bean flour (fava, garbanzo, soybean)
  or 1 quarter cup canned beans
1.3 ounces (1 quarter cup) non roasted chestnut flour 
     plus 2 teaspoons canola oil
  or 2 tablespoons any nut or seed butter such as tahini
   seed butter
  or 1 quarter cup  (1.3 ounces) non roasted sunflower seeds 
  or 1 tablespoon grain flour plus 1 tablespoon canola oil
2 tablespoon non roasted no hull sunflower seed
  or 1 tablespoon (.5 ounces) canola oil 
3 pinches salt
1 half apple (3 ounces) chopped into 1 quarter 
  inch pieces
  or 2 ounces pear
  or 2 ounces peach (plus 2 teaspoons sugar)
  or 3 ounces apple sauce thickened by heating in microwave oven, 
   then add enough sugar to be as sweet as typical ripe apple, 
   mix the apple sauce into crumb/sugar mixture
1 tablespoon plus 1 teaspoon sugar
  or 2 teaspoons honey plus 2 teaspoons sugar

If using dry beans:
[
Put into a metal pan:
1 eighth cup dry beans 1 cup water.

Heat on a cooktop until boiling, cover, reduce heat to low, 
heat until soft and mild, 10 to 80 minutes depending on 
type of bean.
]

If using dry non ground grain:
[
Put into a metal pan:
1 eighth cup dry grain and 3 quarters cup water.

Heat on a cooktop until boiling, cover, reduce heat to low, 
heat until soft, about 30 minutes depending on type of grain.
]

Remove peel from squash to yield 1 ounce.

Cut the squash into pieces appropriate for your blender.
Into 2 cup or larger high speed blender put:
  1 ounce squash,
  1 ounce sweet potato,
  1 eighth cup plus 1 tablespoon corn kernels
    or 3 tablespoon grain flour plus 3 tablespoons water,
  1 quarter cup canned beans, if using,
  2 tablespoon beans flour, if using, plus 1 eighth cup water,
  1 tablespoon oil,
  3 pinches salt, and
  1 half cup water (for more flavor, use water from boiled grain, 
    if using boiled grain).

If using dried beans:
[
When the bean are done heating, pour into a strainer to 
get rid of water.

Add beans to blender.
]

Process until smooth.

Add 1 quarter cup chestnut flour to the blender and run
until mixed.

Put an upside down 4-inch diameter round casserole dish or similar
utensil at the center of a 10 inch plate that has
a raised edge. Pour the batter in the space around the tumbler.

Or use a 10 inch glass pie pan with a 4 inch diameter glass tumbler. 
jar, casserole dish or similar utensil at the center. 

Heat in a microwave oven until very firm and dry enough
to process into a crumb, 8 minutes 45 seconds, add 1 minute 
to time if using boiled grain instead of grain flour.
Or in  a 600 watt oven for 14 minutes 35 seconds or 16 minutes 
if using boiled grain.

------------------------------------
Math:
For the mathematically inclined:
The heating time formula is derived by figuring dry
weight and heating long enough so the final product
is 10 percent moisture:  
plus 5 seconds for microwave to begin heating
plus 40 seconds to heat dish
To bring to boiling temperature: 9.1 ounces X 20 equals
    182 seconds
Total water: .80(2 ounces fruit/vegetable) plus 4 ounces
 added water equals 5.6 ounces plus 1 ounce water in boiled beans. 
Dry weight equals total weight minus water: 10.1 ounces minus 6.6 ounces water equals 3.5 ounces
Since final product will be 1 tenth water, water to be left in 
will be 1 part
and dry weight will be 9 parts, so water equals 1 nineth dry weight
or .4 ounce
Water to remove is: total water minus water to remain or 6.6 minus .4
equals 6.2 ounces
Plus 46 seconds per ounce of water to be removed X 6.2 ounce equals
   285 seconds
Plus to replace heat losses to air while food is at boiling
  temperature: 285/60 seconds per minute times 12 seconds for
  each minute at boiling equals 57 seconds plus another 
  12 seconds for losses during the 57 seconds for a total of
69 seconds losses 
Assume squash is 80 percent water

----------------------------------------------------------

Chop 3 ounces apple into 1 quarter inch pieces.

Remove the tumbler or jar, cut the biscuit loose from the dish, 
flip over, if soggy on bottom, enough that large bits of food 
stick onto a finger, heat 1 to 1 and 1 half more minute(s)
in 1000 watt micowave or 2 minutes in 600 watt oven.

If slightly gooey so that small bits of food stick onto a finger,
heat 45 seconds in 1000 watt oven or
1 minute 15 seconds in a 600 watt microwave oven.

If sticky but no food sticks onto a finger, heat 30 seconds.

Repeat heating until biscuit is not sticky.

Cut the biscuit into strips 1 quarter to 3 quarter inches wide 
and allow to cool and dry for
a couple of minutes, you may find a scissors work best.

Put the biscuit pieces into a 2 or 3 cup food blender or high speed
processor and process to a fine crumb or
until desired finest is achieved or mixture is stuck on sides of 
processor bowl.

Put into a portion bowl, add 3 ounces apple and 1 tablespoon 
plus 1 teaspoon sugar and mix.

If desired, warm by heating 50 seconds in microwave oven.

Prep time: 40 to 50 minutes, includes clean up

Sweet/tangy, definite squash flavor, pleasant slight starchiness, 
crumb texture, moist from apple, slightly chewy if fresh apple 
is used.


marker









20080828e
Apple squash carrot basil seed grain bean

1 ounce butternut squash
1 ounce carrot
2 ounces apple
  or 1 ounce tomato
  or 1 ounce  canned tomato puree
  or 1 half teaspoon fine or coarse ground tomato powder
  or 1 tablespoon apple powder 
  or 2 tablespoons apple fiber powder
1 half ounce basil puree or basil pesto
  or 1 ounce cilantro
1 eighth cup plus 1 tablespoon sunflower seeds 
  or 2 tablespoons any nut or seed butter such as tahini
2 tablespoons (.5 ounces) whole oat flour
  or 2 tablespoons whole corn flour or cornmeal
  or 2 tablespoons any grain flour
3 tablespoons (1.2 ounces) bean powder (soybean, fava, garbanzo)
  plus 3 tablespoons water
  or 3 eighths cup canned or boiled beans,
1 tablespoon (.5 ounce) sugar, add 1 teaspoon if to taste
1 teaspoon (.15 ounce) canola oil counting any oil in pesto 
1 to 3 pinches salt
1 half cup ounce water (use 1 eighth cup water if using a 
  food processor instead of a blender and heat 4 minutes less)
total: 13.35 ounces, 9.25 ounces water

If using dry beans:
[
Put into a metal pan:
3 tablespoons dry beans 1 and 1 half cup water.

Heat on a cooktop until boiling, cover, reduce heat to low, 
heat until soft and mild, 10 to 80 minutes depending on 
type of bean.
]

Remove the peal from enough squash
to yield 4 ounces and remove the core and peel from
2 ounces apple (about 1 third apple).
Chop the vegetable and fruit into 1 inch pieces and put it
into a high speed 2 cup or larger blender.

Add the other ingredients, except grain flour and bean,
 and process until as smooth As desired, perhaps 2 minutes.
Shake, tilt, gyrate, or bounce the blender as needed to get 
the mixture flowing into the path of the cutting blades.
If necessary, add water 1 tablespoon at a time just enough 
to get the mixture to circulate while blending.

If using boiled beans:
[
When the bean are done heating, pour into a strainer 
to get rid of water.
]

If using boiled or canned beans, add them to the processor 
and run until smooth.

Put the processor's contents into a mixing bowl.

Add 2 tablespoons corn flour (and, if using, 2 tablespoons 
bean flour,) and mix until uniform.

If the batter is too thin to make cookies, divide the batter 
equally into 3 or 4 3- or 4-inch diameter or larger 
microwaveable bowls. Arrange the bowls in a circle 
in a microwave oven.

Or place a 3 inch diameter casserole dish or similar utensil 
at the center of an 9- or 10-inch
glass pie pan. 

Pour the batter into the space around the center utensil. 

Heat the batter in a 1000 watt microwave oven
for 12 minutes 30 seconds on full power.

---------------------------
Math:
Add 20 seconds to heat plate to boiling temperature.
To raise food to boiling temperature: 20 seconds per ounce times 13.35 ounces = 267 seconds.
Dry weight is total weight minus water (13.35 - 9.25) = 4.1 ounce.
Water to leave in is (1 parts water)/(3 part dry weight) X (dry weight) = 1/3 X 4.1 = 1.4 ounces.
Water to remove is (total water minus water left in) = 9.25 - 1.4 = 7.85 ounces.
To remove excess water: 46 seconds per ounce times 7.85 ounces = 361 seconds.
To replace heat lost to air during boiling: 361/60 minutes times 14 seconds heating time per minute = 84 seconds plus 84/60 minutes times 14 seconds per minute = 20 seconds for a total of 104 seconds.
(assumes 90 percent moisture content of apple, 80 percent for squash, beans absorb 125 percent their dry weight in water when boiled)

---------------------------

Let the cake cool and firm for several minutes, or 
for a firmer consistency:
Cut the biscuit loose from the dishes, flip the biscuit over, 
and if much gooey on the bottom, enough that large bits of food 
stick to a spoon, heat another 2 minutes. If slightly gooey on 
bottom, enough that small bits of food stick to a spoon, 
heat 1 minute. If not dry and very firm after cooling for several 
minutes, heat again for 1 minute. Biscuit can be made dry enough 
to be brittle rather than bendable, if not firm as desired, heat 
again for 45 seconds.

Has enough fiber for an entire light meal. To fill the stomach 
and feel completely satiated, perhaps end the meal with a 
few ounces of tomato/celery drink. Or for a large meal also eat 
2 or 3 ounces of fruit or vegetable.

Prominent basil flavor, soft, moist, slightly sweet, biting, 
and a little pleasing starchiness. Biscuit holds its shape 
while heating.

If using cilantro:
[
Good, prominent cilantro flavor, moderately sweet, slightly tangy
and slightly bitter, chewy, moist biscuit consistency.
]




20090115e
banana squash cilantro grain seed bean

1 ounce fresh cilantro
1 ounce butternut squash
1 ounce sweet potato
  or 1 ounce carrot
  or 1 ounce potato, boiled 30 minutes
  or 1 tablespoon grain flour plus 2 tablespoons water
2 tablespoons rolled oats or grain flour
  or 1 eighth cup (.6 ounces) non ground dried corn kernels
  or 1 eighth cup non ground dried wheat
1 tablespoon (.25 oucnes) flax seed
1 quarter cup (1.25 ounces) non roasted sunflower seeds
  or 2 tablespoons any nut or seed butter
1 quarter cup canned or boiled beans
  or 1 eighth cup sprouted lentils (1 quarter cup after sprouting)
  or 1 eighth cup lentils and 1 half ounce lettuce 
    plus 1 tablespoon water
1 teaspoon (.17 ounces) canola oil
1 tablespoon plus 1 teaspoon (.67 ounces) sugar 
2 ounces banana
  or 1 tablespoon apple powder plus 1 quarter cup water
  or 1 tablespoon apple fiber powder 
    plus 1 half teaspoon orange juice concentrate
    plus 1 teaspoon sugar plus 3 tablespoons water
  or dried apple equal to 2 ounces fresh plus 1 quarter cup water
  or 2 ounces apple, about 1 third of an apple
  or 2 ounces pear
3 pinches salt
1 half cup (4 ounces) water
13.9 ounces, 9.2 ounces water

Cut 1 ounce cilantro, and 2 ounces squash into 
one inch pieces.

Put all ingredients into a  two cup or larger high speed 
processor or blender and run until smooth, about 2 minutes.

Shake, tilt, gyrate or otherwise manipulate the
processor to get flow started.

Put the slurry into a mixing bowl.

Either:

(1. Place a 3 inch diameter casserole dish, bowl, or similar 
utensil at the center of an 8 inch glass pie pan. Pour the 
batter into the space around the center utensil.)

Or:
(2. Put the batter into 4 3-inch bowls and place the bowls 
in a circle around the center of a microwave oven, have at 
least 1 inch space between bowls.

Or:
(3. Spread the mixture in a disk-shaped layer about 1 half inch 
thick on a microwaveable plate. Make a 2 or 3-inch hole at the
center to encourage even heating.)

(4. Spread the batter in a 8-inch diameter bundt pan. Heat 
in a microwave oven until very firm, about 14 minutes 15 seconds
in a 1000 watt microwave oven.
 
If your oven does not have a rotissoire, it might be best to 
heat to 20 percent water instead of 10 percent so there is 
less chance of scorched areas.

If you measured accurately, your oven has a rotissoire, and 
slight scorching is not objectionable, you could try heating 
about 15 minutes 10 seconds for a more concentrated flavor.

----------------------------------------------------
Math: to achieve 10 percent water
plus 5 seconds for oven to start heating.
plus 40 seconds to heat dishes.
To heat to boiling: 13.9 half ounces ounces X 20 equals 290 seconds.
Dry weight is total weight minus total water (13.9 - 9.2) equals 4.7 ounces.
Water to leave in is (10 parts water)/(90 parts dry weighth) times (dry weight) = 1/9 X 4.7 = .5 ounces.
Water to remove is total water minus water to leave in (9.2 - .5) 
  equals 8.7 ounces.
Plus to evaporate excess water: 8.7 water X 46 equals 400 seconds.
plus  to replace heat losses to air: 400/60 times 15 = 100 seconds
  plus 100/60 X 12 = 20 for a total of 120 seconds.
(assumes apple and cilantro is 90 percent water, .44 ounce water will be
left in biscuit so final product is about 20 percent water, looses are 5 seconds for
heating to start, 20 seconds to heat dishes, and 12 seconds

for each minute of boiling temperature for heat loss to air)
Total heating time is 14 minutes 15 seconds.
------------------------------------------------
----------------------------------------------------
Math: to achieve 20 percent water
plus 5 seconds for oven to start heating.
plus 40 seconds to heat dishes.
To heat to boiling: 13.9 half ounces ounces X 20 equals 290 seconds.
Dry weight is total weight minus total water (13.9 - 9.2) equals 4.7 ounces.
Water to leave in is (20 parts water)/(80 parts dry weighth) times (dry weight) = 1/4 X 4.7 = 1.2 ounces.
Water to remove is total water minus water to leave in (9.2 - 1.2) 
  equals 8 ounces.
Plus to evaporate excess water: 8 water X 46 equals 368 seconds.
plus  to replace heat losses to air: 368/60 times 15 = 92 seconds
  plus 92/60 X 12 = 18 for a total of 110 seconds.
(assumes apple and cilantro is 90 percent water, .44 ounce water will be
left in biscuit so final product is about 20 percent water, looses are 5 seconds for
heating to start, 20 seconds to heat dishes, and 12 seconds

for each minute of boiling temperature for heat loss to air)
Total heating time is 13 minutes 35 seconds.
------------------------------------------------



Cut the biscuit loose from the plate, flip the biscuit over, 
and if much gooey on the bottom, heat another 2 minutes.

If slightly gooey on bottom, heat 1 minute.

If not dry and not very firm after cooling for several minutes,
heat again for 1 minute.                        

Biscuit can be dry enough to be breakable rather than bendable,
if not, heat again for 45 seconds.

Makes enough for an entire light meal.

Add a side of a couple of ounces of fruit and a large handful
of trail mix or a small cookie and this makes a full 
large meal.

If using banana:
[
Modereately sweet, somewhat tangy, slightly bitter, cilantro and
banana combine to make a flavor similar to gingerbread, looks 
a little like gingerbread, chewy at edges, soft elsewhere.
]

If using apple:
[
A moderate combination of sweet, sour, tangy, bitter; 
when not using a rotissoire, chewy in places, gooey in places.
]



marker






20081107d
 similar to 20081213d which uses 2 ounces apple, 
 1 tablespoon flax seed, 1 tablespoon grain bran

Apple squash lettuce grain seed bean

3 ounces acorn squash, peel removed
  or 1 ounce butternut, peel removed
    plus 1 tablespoon whole grain flour plus 1 quarter cup water
2 tablespoons boiled beans (1 tablespoon dried)
  or 2 tablespoons canned beans, if salt added, do not add 
    1 pinch salt listed below
  or 1 tablespoon bean flour, (soybean, fava, garbanzo) 
    plus 2 tablespoons water
2 tablespoons (.6 ounces) whole grain flour
1 ounce apple
1 ounce cos, romaine or bibb lettuce
1 tablespoon chestnut flour
    plus 1 tablespoon whole grain flour
    plus 2 teaspoons oil or 1 tablespoon nut or seed butter
  or 2 tablespoons nut or seed butter such as tahini
  or 1 eight cup plus 1 tablespoon non roasted sunflower seeds
1 tablespoon sugar plus 1 teaspoon sugar
1 teaspoon canola oil (3 teaspoons total if using chestnut flour)
1 pinch salt

If using dried beans:
[
Put 1 tablespoon dried beans and 3 quarters cup water 
into a metal pan.

Heat on a cooktop until boiling, reduce heat to low, cover, 
heat until beans are soft and mild, 1 hour 20 minutes.

When beans are done heating, set the pan in cold water to 
cool for a couple of minutes so heat does not damage blender.
] 

Chop 3 ounces acorn squash into 3/8 inch pieces and put it
into a one or two cup high speed processor.

Run until a fine slaw is produced.

Put the slaw into a mixing bowl.

Do not clean the processor, it  will be used again in this recipe.

To the bowl with the squash slaw add:
 2 tablespoons wheat flour,
 if using, boiled beans, include water left from boiling,
 if using, 2 tablespoons canned beans plus 2 tablespoons water
 if using, 1 tablespoon bean flour plus 3 tablespoons water,
 1 teaspoon canola oil
 1 teaspoon sugar,
 1 pinch salt. 
 1 tablespoon chestnut flour
   plus 1 tablespoon whole grain flour
   plus 2 teaspoons oil.

Mix.

Divide the mixture evenly in 3 three-inch diameter 
microwaveable bowls.

Push the mixture down to eliminate air pockets.

Make each cake half thickness at the center to encourage even
heating.

Place the 3 bowls at least 2 inches apart in a microwave oven.

Heat until very firm, 7 minutes on full power
in a 1000 watt microwave.

-------------------------------
Math:
Add 5 seconds to begin heating.
plus 30 seconds to heat dishes.
Plus 6.2 ounces X 20 equals 124 seconds to boiling temperature.
Dry weight equals total weight minus water (6.2 ounces minus 4.6 ounces) equals 1.6 ounces.
Water to be leave in is (20 parts water)/(80 parts dry weight) times (dry weight) = 1/4 X 1.6 ounces = .4 ounces.
Water to remove is total water minus water left in (4.6 ounces - .4 ounces) = 4.2 ounces.
Time to evaporate excess water: 46 seconds per ounce X 4.2 ounces = 193 seconds.
Heating time to replace heat lost to air during boiling: 193/60 minutes times 15 seconds per minute = 49 seconds plus 49/60 minutes X 15 seconds per minute = 12 seconds for a total of 61 seconds.
Total time equals 9 minutes.
(assumes vegetable and apple is 90 percent water and losses are
5 seconds for oven to begin heating plus 30 seconds to heat 
dishes plus 15 seconds for each minute at boiling temperature,

Final product will be 20 percent water)
------------------------------

Let the cakes cool and firm for several minutes.

If the cakes are gooey, flip cakes over, 
heat 40 to 50 seconds more in microwave oven. 
(heated 50 seconds previous trial)

If lettuce is wet, dry by pressing between towels.

If using 2 cup or larger processor:
[
Cut 1 ounce lettuce and the squash biscuit into 1 inch pieces
then process together into a slaw.
Put the slaw into a mixing and/or portion bowl.
]

If using 1 cup processor:
[
Process biscuit pieces first, tilt or shake processor as needed 
to mitigate flow, put the biscuit crumb into a mixing and/or
portion bowl, process the lettuce (or finely chop), add lettuce 
to bowl.
]

Cut 1 ounce apple(1 sixth of an apple) into 1 quarter inch
pieces and add to squash/lettuce mixture.

Add 2 teaspoons sugar and 1 teaspoon oil and mix.

Has enough fiber for a light meal.

Could serve with ?Grain seed biscuit or ?Bread seed,

kafia, or a side of 1 or 2 ounces meat for a large meal.

The vitamin C from the vegetable will aid
in the absorption of calcium and iron from the grain.

Serve with a glass of water or a drink such as Tomato juice 
and salt to fill the
stomach and fill pleasantly fully and satiated.

Mildly sweet, tangy, and bitter; 
easily noticeable squash/chestnut aroma; 
slight starchiness and oiliness; 
a little chewy, slightly chrunchy.

Holding the bowl up close to the face may increase the pleasant
aromas.






20081213d
 similar to 20081107d which uses 1 ounce apple, 3 tablespoons 
  grain flour, 1 tablespoon chestnut flour, 1 tablespoon dried beans
Apple squash lettuce grain seed bean

3 ounces acorn squash, peel removed
  or 1 ounce butternut squash, peel removed
    plus 1 tablespoon 1 teaspoon whole grain flour
    plus 3 tablespoons water
1 eighth cup (.8 ounce) dried beans, any of soybean, red bean, 
  black bean, kidney bean, pinto bean, pigeon pea, pea,
  blackeyed pea
  or 1 quarter cup canned beans, if salt added, do not add 
    salt listed below
1 tablespoon (1 quarter ounce) flax seed
  or 1 tablespoon non ground wheat grain
  or 1 tablespoon whole grain flour
1 tablespoon (.1 ounce) wheat or oat bran
  (needed to make cake crumbly and less likely to damage
   processor)
1 eight cup plus 1 tablespoon non roasted sunflower seeds
     or 1 eighth cup plus 1 tablespoon sesame seeds
  or 1 third cup (1.3 ounce) dried chestnut halves
  plus 2 teaspoons (.3 ounce) oil
1 pinch salt in biscuit

2 ounces apple
1 ounce cos, romaine or bibb lettuce
1 tablespoon plus 1 teaspoon (.7 ounces) sugar 
1 teaspoon (.17 ounce) canola oil 
2 pinches salt in salad

If using dried beans:
[
Put 1 eighth cup dried beans and 3 quarters cup water 
into a metal pan.

Heat on a cooktop until boiling, reduce heat to low, cover, 
heat until beans are soft and mild, 1 hour 20 minutes.

When beans are done heating, set the pan in cold water to 
cool for a couple of minutes so heat does not damage blender.
] 

Chop 3 ounces squash into 3/8 inch pieces.

Put into a 2 cup or larger high speed blender:
 the squash,
 1 tablespoon flax seed or wheat grain, (flax this trial)
 1 tablespoon wheat bran,
 if using, 1 quarter cup (volume after boiling) boiled beans
    include water left from boiling,
 if using, 1 quarter cup canned beans
   plus 1 eighth cup water
 1 third cup chestnut halves, 
 2 teaspoons oil, 1 pinch salt, and
 5 eighths cup water.

Run until smooth, perhaps 3 minutes. 

Divide the mixture evenly in 4 three-inch diameter 
microwaveable bowls. (2 bowls in previous trial slightly scorched,
reduced heat time in a previous trial left gooey bottom)
Make each cake half thickness or less at the center to encourage 
even heating.

Place the 4 bowls at least 1 inches apart in a microwave oven.

Heat until very firm, 13 minutes 50 seconds on full power
 in a 1000 watt microwave.

-------------------------------------------------------------
Math:
Add 5 seconds to begin heating.
Plus 40 seconds to heat dishes.
Plus 11.9 ounces X 20 equals 235 seconds to boiling temperature.
Dry weight equals total weight minus water (11.9 - 9.7) equals 2.2 ounces.
Water to be left in is 1 nineth of the dry weight 2.2/9 = .24 ounces.
Water to be removed is 9.7 minus .24 = 9.46 ounces.
Plus to dry: 46 seconds time 9.4 equals 432 seconds.
Plus 7 and 1 fifth minutes times 16 equals 117 seconds for losses.
  (use a little pocus here because time added has heat losses that
   also have to have time added)
(assumes vegetable and apple is 90 percent water and losses are
5 seconds for oven to begin heating plus 30 seconds to heat 
dishes plus 16 seconds for each minute at boiling temperature,
final product will be 1 sixth water)
-----------------------------------------------

Let the cakes cool and firm for several minutes.

If the cakes are gooey, flip cakes over, 
heat 40 to 50 seconds more in microwave oven. 

If lettuce is wet, dry by pressing between towels.

Cut the squash biscuit into 1 inch or smaller pieces,
the biscuit might be too tough on the processor if in 
bigger pieces.

If using 1 cup processor:
[
Process biscuit pieces first, tilt or shake the processor 
as needed to mitigate flow.

Put the biscuit crumb and 2 teaspoons sugar into a mixing 
and/or portion bowl.

Process the lettuce (or finely chop to 1 quarter inch or 
smaller pieces), add lettuce to bowl.
]

If using 2 cup or larger processor:
[
Cut the lettuce into 1 inch pieces.

Process the biscuit and lettuce together into a slaw.

Put the slaw into a mixing and/or portion bowl.
]

Cut 1 ounce apple (1 sixth of an apple) into 1 quarter inch
pieces and add to squash/lettuce mixture.

Add 1 tablespoon plus 1 teaspoon sugar, 2 pinches salt, and 
1 teaspoon oil and mix.

Has enough fiber for a full meal.

Could serve with kafia, or a side of 1 or 2 ounces meat for 
a large meal. The vitamin C from the vegetable will aid
in the absorption of calcium and iron from the grain.

Pleasantly salty, pleasantly bitter/sweet, a little tangy, 
definite chestnut flavor, somewhat strong flavored







20081212g
Apple squash lettuce grain seed bean

1 ounce cos or bibb lettuce
  (if very mild, change sugar amount to 2 teaspoons)
  (if very bitter, add 1 teaspoon sugar)
1 ounce butternut or acorn squash 
3 ounces apple, if fruit is tart add 1 to 2 extra 
  teaspoon(s) sugar
3 tablespoons (.75 ounces) whole corn flour
  or 3 tablespoons any other grain flour
  or 3 tablespoons rolled oats 
1 quarter cup (1 ounce) non roasted sunflower seeds
  or 2 tablespoons nut or seed butter such as tahini
  or 1 tablespoon chestnut flour
    plus 1 tablespoon whole grain flour
    plus 1 tablespoon canola oil
1 eighth (.6 ounces) cup dried beans
  or 1 eighth cup raw peanuts (boil 10 minutes, drain)
    plus 2 tablespoons water
  or 1 quarter cup canned beans plus 2 tablespoons water
1 tablespoon (.5 ounce) sugar 
1 tablespoon (.5 ounces) canola oil
1 eighth teaspoon (.02 ounces) salt

If using dried beans, soak in water for 24 hours to
reduce cooking time. Otherwise add 20 minutes to 
cooking times.

Keeping the beans at 85 degrees F. to 100 degrees F.
for another 24 hours increases absorption of minerals.

If using soaked dried beans and cooking in a pressure cooker:
[
Put 1/2 inch water into a pressure cooker.

Place a steaming rake into the cooker.

Put beans into a metal pan.

Place the pan onto the steaming rack.

Heat on high until full pressure, reduce heat to low, heat
30 minutes.

Turn off heat, let cooker sit on burner for 10 minutes.
]

If using soaked dried beans and cooking in a metal pan:
[
Put 1 eighth cup dried beans and 3 quarters cup water into 
a metal pan.

Heat on a cooktop until boiling, reduce heat to low, cover, 
heat until beans are soft and mild, 1 hour.

When beans are done heating, set the pan in cold water to 
cool for a couple of minutes so heat does not damage blender.
] 

Remove the seeds and peel from the squash.

Cut 1 ounce lettuce, 1 ounce squash, and 3 ounces fruit into 1 
inch pieces.

Process together in a high speed blender, 3 cup or larger:
 1 ounces lettuce,
 3 ounces fruit,
 1 ounce squash, 
 if using, 1 quarter cup canned beans
   plus 2 tablespoons water,
 1 quarter cup sunflower seed,
 1 tablespoon plus 1 teaspoon sugar,
 1 eighth teaspoon salt,
 3 eighths cup water, and
 1 tablespoon oil.


If using dried beans:
[
When beans are done heating, set the pan in cold water to 
cool for a couple of minutes so heat does not damage blender.

Put the beans and cooking water into the blender.
]

Run until smooth.

Put the mixture into a mixing bowl.

To the lettuce/fruit/seed mixture add 3 tablespoons grain flour.

Mix.

Either:
(1. Divide the batter equal into 4 3-inch microwaveable bowls and
place the bowls in a circle around the center of a microwave oven.
Leave at least 1 inch space between the bowls.)

Or:
(2. Put the batter into 6 to 8 inch bundt pan and spread to 
make even.

Put the pan into a microwave oven.)

Either heat in a microwave oven for 9 minutes for a mash
consistency or heat in a microwave oven until firm,
11 minutes and 25 seconds in a 1000 watt microwave oven.

-------------------------------------------------
Math: (for firm consistency)
To heat to boiling:(12.5 ounces X 20) equal 195 seconds
plus 5 seconds for oven to begin heating
plus 30 seconds to heat dishes
plus 109 seconds to make up for heat losses to air
plus time to remove water is 46 seconds x 7.5 equals 345 seconds.
Dry weight is total weight minus total water (12.5 - 8.5) = 4 ounces
Water to leave in is 20/80 times dry weight is (20/80) X 4 = 1 ounce
Water to be removed: (total water 8.5 ounces minus water to leave in
   (8.5 - 1) equals 7.5
(assumes vegetable is 90 percent water, losses are 5 seconds
for microwave to start, and 15
seconds losses to air for each 1 minute of boiling temperature,
final product will be 20 percent water)
--------------------------------------------------

Has enough fiber, protein, and calories for an entire light 
meal that will last you 6 hours until your next meal. 

For a large meal perhaps add 1 or 2 ounces
meat and 2 to 4 ounces fruit or vegetable.

Sweet, tangy, unusual flavor, soft biscuit/muffin 
consistency and texture.



marker




20090513f
20090430b
20090414a
20090215c
20080123g
20090123f
20090123e
20090123d
20090104c
20081214e
20081125e
Apple squash potato parsley grain seed bean
Apple lettuce grain seed pudding
1 ounce mild apple
  or 1 half ounce extra sweet/tangy apple
  or 1 tablespoon apple fiber powder plus 2 tablespoons water
  or 1 teaspoon apple powder plus 2 tablespoons water
3 tablespoons (?.2 ounces) dried parsley flakes (parsley flakes this
trial) (see 20090430b2 for a version using  
 1 half ounce watercress
  or 1 half ounce any one of: pungent lettuce, cilantro, watercress, 
     parsley)
1 ounce acorn squash or mild butternut squash
  or 1 half ounce strong flavored butternut squash
  or 1 ounce carrot
2 ounces potato
3 eighths cup (2 ounces) non roasted sunflower seeds
  or 3 eighths cup (2 ounces) roasted sunflower
  or 1 quarter cup (2 ounces) 30 percent added oil roasted sunflower seed butter
  or 3 eighths cup (2 ounces) non roasted pumpkin seeds (use the seed butter,
    grain flour, and bean flour if your processor is low speed or will not flow
      with the seeds)
  or 1 quarter cup roasted tahini
  or 1 half cup (2 ounces) California walnuts 
1 tablespoon (.4 ounce) dried beans
1 tablespoon (.3 ounce) grain flour 
  or 1 tablespoon (.4 ounce) soaked, sprouted, or boiled grain (measurement before soaking)
1 tablespoon plus 1 teaspoon (.65 ounces) sugar
2 pinches salt
3 quarters cup (6 ounces) water

Remove potato peel to yield 2 ounces potato and cut the potato into 
3 quarter inch pieces.

If using fresh greens, cut 1 ounce greens into 1/2 inch pieces.

Into a high speed 2 cup blender/processor put:
 3 tablespoons parsley flakes,
 2 ounces potato,
 1 ounce apple (or 1 teaspoon apple powder),
 1 ounce squash,
 if using 1 tablespoon grain flour,
 if using, 1 tablespoon soaked or sprouted grain,
 3 eighths cup sunflower seeds,
 1 tablespoon dried beans,
 4 teaspoons sugar,
 2 pinches salt, and
 3 quarters cup water.
  
Run until smooth, perhaps about 2 minutes.

Either:
(1. Divide the batter equally in 4 4-inch diameter bowls, place the bowls
in a circle around the center of a microwave oven.)(4 bowls thistrial)

(2. Place a 4-inch diameter round casserole dish or similar utensil at 
the center of a 9-inch glass piepan and place the batter around the casserole dish.)

(3. Place the batter in a 3-inch diameter very tall mug with sides at least 4 inches
higher than the batter to prevent boilover.

Heat in a 1000 watt microwave oven to thicken, 12 minutes 30 seconds 
in a 1000 watt oven, 18 minutes 50 seconds in a 600 watt oven.

---------------------------
Math:
Add 5 seconds for oven to begin heating.
Plus 30 seconds to heat dish
Plus to heat to boiling: 13.65 ounces X 20 equals 273 seconds.
Dry weight is total weight minus total water (13.65 - 9.5) = 4.15 ounces.
Water to leave in is 33/67 times (4.15) = 2.1 ounces.
Water to remove is total water minus water to leave in (9.5 - 2.1) = 7.4 ounces.
To evaporate excess water: plus 46 time 7.4 = 340 seconds.
Plus to replace heat lost to air: 340/60 X 14 = 80 plus 80/60 X 14
  is 104 seconds
(assumes apple and potato are 90 percent water, squash is 80 percent water, and 
water will be removed so the final product is about 1 third water.)
--------------------------------

Makes about 2 thirds of a light meal. For a complete meal, 
also have 2 ounces boiled peanuts and a couple of ounces of fruit
and/or vegetable. For a large supper meal, add 3 to 4 ounces fruit and vegetable and 
perhaps also include an ounce or 2 of meat.

Flavorful, bittersweet, tangy.


marker





20090211c
Apple squash spinach grain seed peanut

2 ounces apple
3 ounces acorn squash 
  or 1 ounce butternut squash
    plus 2 ounces mild vegetable such as mild carrot, cucumber,
    zuccini, sweet potato, boiled potato
1 ounce fresh or frozen spinach
  or 2 teaspoons (.134 ounce) spinach powder 
    equivalent to 1.34 ounces spinach)
  or 1 tablespoon spinach flakes
1 tablespoon (.25 ounces) grain flour
1 eighth cup (.6 ounces ) skinless blanched peanuts
  or 1 eighth cup dried beans, boiled until soft and mild
  or 1 quarter cup canned beans
1 quarter cup (1 ounce) non roasted pecan halves
  or 1 third cup California walnuts (use enough to make
   1.3 ounces)
  or 3 tablespoons non roasted sunflower seed plus 1 teaspoon oil 
  or 2 tablespoons nut or seed butter such as tahini
  or 3 tablespoons (.5 ounces) chestnut flour plus 2 teaspoons (.3 
    ounces) canola oil
1 tablespoon (.5 ounces) sugar, if apple is tart, add 
  1 teaspoon sugar to make .7 ounces sugar
1 teaspoon (.15 ounce) canola oil
2 pinches (.08 ounces) salt
1 half cup (4 ounces) water

If using peanuts with skins:
[
Put 1 eighth cup peanuts and 1 cup water into a metal pan and 
heat on a cooktop until boiling, then heat on low for 10 minutes. 

Pour the peanuts into a strainer to remove the water. 
]

Cut 3 ounces squash, 1 ounce spinach, and 2 ounces apple
 into pieces appropriate for your 2 cup or larger blender.

Put into a 2 cup or larger high speed blender or processor:
 3 ounces squash,
 1 ounce spinach,
 2 ounces apple,
 1 quarter cup walnuts (use enough to make 1 ounce, a little 
   over 1 quarter cup, a little less than 1 third cup, could 
   use 1 quarter cup rounded)
 1 eighth cup peanuts, 
 1 tablespoon sugar,
 1 teaspoon oil,
 2 pinches salt, and
 1 half cup water.

Run the blender until the mixture is smooth.

To the blender add: 1 tablespoon grain flour and run until mixed.

Either:
[
Divide the mixture evenly in 4 3-inch diameter bowls.
Arrange the bowls in a circle around the center of a microwave
oven. Leave an inch between bowls if possible.
]

Or:
[
Put the mixture into an eight inch bundt pan.
  (using a large bowl causes thickening at edges which are
difficult to mix.)
]

Heat 9 minutes 10 seconds in a 1000 watt microwave oven,
15 minutes 15 seconds in a 600 watt oven.

---------------------------------
Math:
12.85 ounces and 1 half ounces X 20 equals 257 seconds
plus 5 seconds for oven to begin heating
plus 25 to heat dishes
Dry weight of heated batter is total weight minus water content
   (12.85 - 9.4) equal 3.4 ounces
Water to leave in is 60/40 times dry weight (60/40) X 3.4 = 5.1 ounces
Water to remove is total water minus water to leave in (9.4 - 5.1) =
  4.3 ounces
To evaporate excess water: 46 X 4.3 ounces equals 198
Plus heating time to replace heat lost to air:
   198/60 X 15 is 50 plus 50/60 X 15 is 62 seconds
(assume vegetables and apple are 90 percent water,
final product, excluding peanuts should be 60 percent water,
losses are 5 seconds for oven to start heating, 15 seconds to heat
dish, 15 seconds heating required to replace heat lost to air
  in each minute at boiling temperature)
------------------------------------

Let the dish cool for maybe 5 or 10 minutes before eating.

Serve with a hand full of trail mix, cookie, biscuit, or piece 
of bread for an entire light meal. Could serve with an ounce or 
two of meat and/or fruit for a large meal.

About an equal mix of saltiness, sweetness, tanginess; slightly
bitter; definite squash flavor; mild nut and spinach flavors; 
very moist, soft; mostly smooth.


marker


20070821
Apple squash swiss chard grain seed pea

3 ounces fresh Swiss chard (3/8 c wtr, 2 min 30 seconds full, 4 min. 25 percent)_
  or 3 ounces collards puree, (cooked 4 minutes this trial)
1/3 cup sunflower seeds (this trial)
  or 1/4 cup California walnuts 
  or 1/8 cup walnut butter 
  or 2 tablespoons raw tahini
2 ounces carrot
  or 3 ounces acorn squash (this trial)
1/3 apple (2 ounces)
1 tablespoon canola oil
1 teaspoon sugar, if more needed add 1/2 tsp at a time until enough
2 tablespoon whole wheat flour
1 pinch salt
1/8 cup raw soaked dried lentils 
  or 1/8 cup kidney beans 
  or 1/8 cup thawed frozen peas
  or 1/8 raw peanuts
  or 1/8 cup split pea powder (this trial)

If using frozen, cooked chard puree, break it into pieces your
blender can handle and add it to the blender.
Or heat the frozen puree about 45 seconds to thaw.

If using fresh swiss chard start here:
Cut the chard into 3/4 inch wide pieces. 

Put the 1/3 of the chard and 1/4 cup water into a blender.
Run until flow starts.
Pulsing the blender may help.

Add another third of the swiss chard.
Run until flow starts.

Add the last third of the chard.
Run until flow starts.

Scrape the sides of the blender once.
Blend the chard to a fine puree, perhaps 30 seconds.

Put the chard puree and pea powder into a deep dish or 
bowl that has sides 3 or 4 inches above the level of the puree mixture.

Mix.

Heat the chard/pea puree, uncovered, using a microwave oven
on full power for 2 minutes and 20 seconds, then on 15 percent
power(low) for 4 minutes.

Put the hot container in a pan of cold water to cool for about
5 minutes while continuing to prepare this recipe.
Tranferring the hot puree to a metal pan and placing the metal pan
in cold water decreasing time needed to cool the puree.

In a dry processor, process the sunflower seeds and flour
together until a coarse powder is produced, about 2 minutes.

Leave the seed/flour meal in the processor.

Cut the squash into 3/4 inch pieces.

Cut the apple into 1 inch pieces.

Into the processor put the squash, apple, oil, sugar,
and salt.

Add the chard puree/pea puree to the processor.

Run until a fine pudding texture is obtained, about 2 minutes.

Serve with another dish so when taste fatigue reduces flavor 
of this dish, the other dish can be eaten, then return to this one.

Good, if you like mild flavors, probably too mild for most people.


marker

20070907 (not trialed since modified)
Apple acorn squash swiss chard peas seeds grain

1/3 apple (2 ounces)
1 ounce fresh Swiss chard
2 ounces acorn squash
  or 2 ounces mild carrot
  or 1 ounce strong flavored carrot
2 tablespoon whole wheat flour
1/4 cup non roasted no hulls sunflower seeds
  or 1/4 cup California walnuts 
  or 1/8 cup walnut butter 
  or 2 tablespoons raw tahini
1/4 cup steamed, boiled, or canned beans
1/8 cup raw soaked dried lentils 
  or 1/8 cup kidney beans 
  or 1/8 cup thawed frozen peas
  or 1/8 raw peanuts
  or 1/8 cup fava bean flour
1 teaspoon canola oil
2 teaspoons sugar, if more needed add 1/2 teaspoon at a time until enough
1 pinch salt

If using dried whole beans or peas:
[
Into a metal pan put 1 eighth peas or beans 
 and 3 quarters cup water.

Heat on a cooktop until boiling, reduce heat to low, cover, heat 1 hour 20 minutes.
]

If using frozen, cooked chard puree, break it into pieces your
blender can handle and add it to the blender.

Or heat the frozen puree about 45 seconds to thaw.

Cut 2 ounces chard into 1 inch pieces with a scissors as you put the chard into a food processor.

Process into a slaw.

Cut the squash into 3/4 inch pieces.

Put into a deep dish or bowl that has sides 3 or 4 inches 
above the level of the puree mixture:
 the chard slaw,
 2 ounces squash, 
 if using, 2 tablespoons bean powder plus 1/4 cup water,
 if using, 1/4 cup steamed beans.

Mix.

Press the mixture into a layer.

Heat the chard/pea puree, covered, using a 1000 watt microwave oven
on full power for 2 minutes and 25 seconds (until boiling), then on 15 percent power (low) for 4 minutes.

Put the hot container in a pan of cold water to cool for about 
5 minutes while continuing to prepare this recipe.

Tranferring the hot puree to a metal pan and placing the metal pan
in cold water decreasing time needed to cool the puree.

Cut the apple into 1 inch pieces.

Into the processor put:
 2 ounces apple,
 1/4 cup non roasted no hulls sunflower seeds,
 1 teaspoon canola oil,
 2 teaspoons sugar, if more needed add 1/2 teaspoon at a time until    enough,
 1 pinch salt.

Add the chard/squash(/pea) puree to the processor.

Run until a fine pudding texture is obtained, about 3 minutes.

If mixture doesn't flow while processing, repeatedly lift the processor 1/4 inch and bang it down against the counter to jar 
the mixture into the path of the cutting blades. 

If mixture still does not flow add water 1 tablespoon at a time, 
just enough to get flow started.

Put the processor contents into a mixing and/or porttion bowl.

Add 2 tablespoon whole wheat flour.

Mix.

Good if you like mild flavors.




marker






20100902
20070926c (in leisureideas/cgi-bin/quickdownload/data
Swiss chard grain seed and Squash seed bean and Apple grain seed

Swiss chard grain seed ingredients:
1 ounce fresh Swiss chard 
  or 1 ounce collards puree,
1 tablespoon (.3 ounce) sunflower seed,
2 teaspoons (.2 ounce) whole grain flour,
1 tablespoon (.5 ounce) sugar,
aspartame sweetner to taste, 2 packets suggested
2 pinches salt,
total: 4 ounces, 2.8 ounces water

Squash seed bean ingredients:
3 ounces acorn squash
  or 3 ounces mild pumpkin
  or 2 ounces carrot
1/8 cup raw soaked dried beans
  or 1/8 cup dried beans 
  or 1/4 cup thawed frozen peas
  or 1/8 raw peanuts
  or 1/8 cup fava bean flour
  or 1 quarter cup canned beans
1 tablespoon (.5 ounce) sugar
1 packet aspartame sweetener,
1 eighth teaspoon salt
total: 9.3 ounces, 7.6 ounces water

Apple grain seed topping ingredients:
1/3 apple (2 ounces)
  or 2 ounces applesauce
1 tablespoon sunflower seeds 
  or 1 tablespoon raw sunflower seed butter
  or 2 tablespoons 60 percent water sunflower seed pate (this trial)
  or 1/8 cup California walnuts 
  or 2 teaspoons nut or seed butter such as tahini
2 teaspoons sugar, if more needed add 1 teaspoon at a time until enough
2 tablespoons whole wheat flour

If using dried whole beans:
[
Into a metal pan put 1 eighth peas or beans 
 and 3 quarters cup water.

Heat on a cooktop until boiling, reduce heat to low, cover, heat 1 hour 20 minutes.
]


If using frozen, cooked chard puree, break it into pieces your
blender can handle and add it to the blender.

Or heat the frozen puree about 45 seconds to thaw.

Cut the chard into 1 inch pieces with a scissors as you put the chard
into a metal pan.

Add 1 cup water.

Heat on a cooktop until boiling, reduce heat to low,
cover, heat 20 minutes.

Put into a 1-cup or larger processor or blender:
1 tablespoon sunflower seed,
2 teaspoons whole grain flour,
1 tablespoon sugar,
2 packets aspartame sweetener,
2 pinches salt,
1 quarter cup water.

When the swiss chard is done heating:

Drain the liquid from the greens by pouring through a strainer.

Dump the greens back into the heating pan, add a cup or so
water to rinse and cool.

Strain again.

Yields 1 ounce or so slaw.

Put the greens into the processsor.

Run until smooth, about 4 minutes.

Put the batter into a 4-inch diameter 1 cup or larger bowl.

Cut the squash into 1 inch pieces.

Put into a 2-cup or larger processor or blender:
 3 ounce acorn squash,
 if using, 1 quarter cup canned beans
   plus 1 eighth cup water,
 if using, 1 eighth cup fava bean flour
   plus 1 quarter cup water,
 if using, 1/4 cup thawed frozen pea
   plus 3 tablespoons water 
 1 tablespoon sugar,
1 packet aspartame sweetener,
 1 eighth teaspoon salt,
 if using processor, 1 quarter cup water
 if using blender, 3/8 cup water.


If boiling beans:
[
When the beans are done heating, place the pan in cold water to cool 
for a couple of minutes so heat does not damage blender.

Add the beans and cooking water to the blender.
]

Run until smooth, 4 to 6 minutes..

Divide the batter equally into 2 4-inch diameter 1 cup or 
larger microwaveable bowls.

Place the 3 bowls in cirlce around the center of a microwave oven.

Heat until a mashed potato consistency is reached:

If processor was used to puree pumpkin batter, 11 minutes 25 seconds in a 1000 watt microwave oven. (8 minutes this trial)

If blender was used to puree pumpkin batter, 12 minutes 25 seconds
in a 1000 watt microwave oven.

----------------------------------
Math:
plus plus 5 seconds to begin heating.
plus 30 seconds to heat dishes,
To bring to boiling temperature: 13.3 ounces ounces X 20 equals 266 seconds
Dry weight is total weight minus total water (13.3 - 10.4) = 2.9 ounces
Water to leave in is 50/50 times dry weight (1 X 2.9) = 2.9 ounce.
Water to remove is total water minus water left in (10.4 - 2.9) = 7.5 ounces
plus to evaporate excess water 46 x 7.5 equals 345 seconds
plus 345/60 times 14 = 80 seconds plus 80/60 X 14 is 19 for a
total of 99 seconds heat losses to air, 

(formula assume apple is 90 percent water. Losses are 
12 seconds per minute of time at boiling temperature)
-------------------------------------

If using a 1- or 2-cup processor:
Into the processor put:
 2 ounces apple,
 1 tablespoon sunflower seed butter
   or 2 tablespoon 60 percent water sunflower seed pate,
 1 tablespoon sugar.

Run the processor until a fine
pudding texture is obtained, about 2 minutes.

If mixture doesn't flow while processing, repeatedly lift the processor
1/4 inch and bang it down against the counter to jar the mixture into
the path of the cutting blades. If mixture still does not flow, scrape 
down the sides of the processor bowl and run for 20 seconds. 

Repeat until desired smoothness is achieved.

Put the mixture into a mixing bowl.

Add 2 tablespoons grain flour.

Mix.

Taste, if desired, add aspartame sweetener to taste.

Put the mixture into a small portion bowl to serve.

Makes enough for a light meal for one person. For a large meal, add a side
of fruit such as a third of a cup of cherries and/or 1/2 of a banana.
serve with another dish so when taste fatigue reduces flavor of this dish,
the other dish can be eaten, then return to this one.

pumpkin, good, prominent pumpkin flavor; moderately salty; mildly:
sweet, starchy; slightly bean flavored; mash consistency.

swiss chard, good, prominent swiss chard flavor; moderately sweet; mildly: salty, starchy; slightly bitter; mash or pudding 
consistency.

apple grain seed, good, prominently tangy; moderately sweet;
mildly starchy; mash consistency.




marker




20071209 food processor version
  similar to20071108a which blends chard into a slurry and uses no
  grain flour in apple pate

swiss chard squash beans and Apple grain seed
3 ounces fresh Swiss chard 
  or 3 ounces collards
3 ounces acorn squash
  or 2 ounces mild carrot
    plus 2 tablespoons water
  or 3 ounces canned pumpkin puree
1/8 cup dried beans
  or 1/4 cup thawed frozen peas
  or 1/8 raw peanuts
  or 1/8 cup fava bean powder
  or 1 quarter cup canned beans, if salt added, no not add salt
1 tablespoon sugar
2 teaspoons canola oil
2 pinches salt

Apple grain seed ingredients:
1/6 apple (1 ounce)
3 tablespoons non roasted sunflower seeds,
  or 1/8 cup nut or seed butter such as tahini
  or 1/4 cup California walnuts 
1 teaspoon canola oil
2 teaspoons sugar in topping, if more needed add 1/2 tsp at a time until enough
2 tablespoon whole wheat flour

If using dried whole beans:
[
Into a metal pan put 1 eighth peas or beans 
 and 3 quarters cup water.

Heat on a cooktop until boiling, reduce heat to low, cover, heat 1 hour 20 minutes.
]

If using frozen, cooked chard puree, break it into pieces your
blender can handle and add it to the blender.

Or heat the frozen puree about 45 seconds to thaw.

If using fresh swiss chard:
Cut 3 ounces swiss chard every 3 eighths inch.

Put the greens and 3 cups water into a metal pan and heat on a cooktop
until boiling, about 8 minutes.

Press the greens down into the water.

Heat on low for 20 minutes.

Remove water from the greens by first pouring into a strainer.

Dump the greens back into the heating pan.

Add 2 or 3 cups water to rinse.

Strain again.

Use a bowl that is about the same size and shape as the strainer to press the water out of the greens.)
Squeeze the greens in your hand to remove the water.

Yield is 1 ounce to 1 and 1 half ounces greens.

Cut the squash into 1 inch pieces.

Put into a food processor:
 3 ounces squash,
 the swiss chard slaw, about 2 ounces,
 if using, 1/8 cup bean powder
   plus 3 tablespoons water,
 if using, 1 quarter cup frozen peas
   plus 1 tablespoon water
 if using 1 quarter cup canned beans
 1 tablespoon sugar,
 2 teaspoons canola oil, and
 2 pinches salt.

If boiling beans or peas:
[
When the beans are done heating, place the pan in cold water to cool for a couple of minutes so heat does not damage blender.

Add beans or peas and heating water 
 to the processor.
]
 
Process until as smooth as desired, perhaps about 3 minutes.

Mix.

If using bean flour or frozen peas:
[ 
Pour the mixture onto a plate.

Form the mixture into a flattened donut shape.

Set the plate aside until next step is complete when ingredients are in 
processor.
]

If using canned or boiled beans:
[
The batter will likely be too runny to form into a ring shape.

Place a 3- or 4-inch diameter casserole dish or similar utensil at the
center of an 8- or 9-inch glass piepan.

Pour/spoon the batter into the space around the center utensil.

If using beans flour of frozen peas:
Heat the mixture on the plate at full power for 6 minutes.

If using canned:
Heat for 7 minutes.

If using boiled beans:
Heat for 8 minutes.
----------------------------------------------------
Math: (if using boiled beans)
Add 20 seconds to heat dish.
To raise to boiling: 8.8 ounces X 20 seconds per ounce = 176 seconds.
Dry weight is total weight minus water = 8.8 - 6 = 2.8 ounces.
Water to leave in: (30 parts water)/(70 parts water) time (dry weight) =
  3/7 X 2.8 = 1.2 ounces.
Water to remove: total water - water left in = 6 - 1.2 = 4.8 ounces.
Plus to evaporate excess water: 46 seconds per ounce X 4.8 ounces water = 221 seconds.
Plus to replace heat lost to air during boiling: 221/60 minutes times
 14 seconds per minute = 52 pluc 52/60 X 14 = 12 for a total of 64 seconds.
----------------------------------------------------

Let the plate or dish cool for a few minutes.

If using fresh apple and sunflower seeds:
[
Remove core and skin from enough apple to yield 1 and 1 half ounces.

Cut the apple into 1 inch pieces.

Into a 1- or 2-cup food processor put:
 1-1/2 ounces apple,
 1/8 cup sunflower seed butter,
 1 teaspoon oil, and
 2 teaspoons sugar.

Run the processor with the apple/seed until a fine
pudding texture is obtained, about 2 minutes.

If mixture doesn't flow while processing, repeatedly lift the processor
1/4 inch and bang it down against the counter to jar the mixture into
the path of the cutting blades.

If mixture still does not flow, scrape 
down the sides of the processor bowl and run for 20 seconds.

Repeat until desired smoothness is achieved.

If necessary, to get the mixture to flow into the path of the cutting blades,
add water 1 tablespoon at a time, just enough to get flow.

Add 2 tablespoon whole wheat flour to the apple mixture.

Mix.
]

If using applesauce and seed butter, combine all Apple grain
seed ingredients in a mixing bowl and mix.

Spread the apple/seed butter mixture on the donut shaped cake.

Makes enough for a large meal for one person. 


marker





20071209 blender version
  similar to20071108b which blends chard into a slurry and uses no
  grain flour in apple pate

swiss chard squash beans and Apple grain seed
3 ounces fresh Swiss chard 
  or 3 ounces collards
3 ounces acorn squash
  or 2 ounces mild carrot
    plus 2 tablespoons water
  or 3 ounces canned pumpkin puree
1/8 cup dried beans
  or 1/4 cup thawed frozen peas
  or 1/8 raw peanuts
  or 1/8 cup fava bean powder
  or 1 quarter cup canned beans, if salt added, no not add salt
1 tablespoon sugar
2 teaspoons canola oil
2 pinches salt

Apple grain seed ingredients:
1/6 apple (1 ounce)
3 tablespoons non roasted sunflower seeds,
  or 1/8 cup nut or seed butter such as tahini
  or 1/4 cup California walnuts 
1 teaspoon canola oil
2 teaspoons sugar in topping, if more needed add 1/2 tsp at a time until enough
2 tablespoon whole wheat flour

If using dried whole beans:
[
Into a metal pan put 1 eighth peas or beans 
 and 3 quarters cup water.

Heat on a cooktop until boiling, reduce heat to low, cover, heat 1 hour 20 minutes.
]

If using frozen, cooked chard puree, break it into pieces your
blender can handle and add it to the blender.

Or heat the frozen puree about 45 seconds to thaw.

If using fresh swiss chard:
Cut 3 ounces swiss chard every 3 eighths inch.

Put the greens and 3 cups water into a metal pan and heat on a cooktop
until boiling, about 8 minutes.

Press the greens down into the water.

Heat on low for 20 minutes.

Remove water from the greens by first pouring into a strainer.

Dump the greens back into the heating pan.

Add 2 or 3 cups water to rinse.

Strain again.

Use a bowl that is about the same size and shape as the strainer to press the water out of the greens.)
Squeeze the greens in your hand to remove the water.

Yield is 1 ounce to 1 and 1 half ounces greens.

Put the greens into a 2 cup or larger blender.

Cut the squash into 1 inch pieces.

Into a 2 cup or larger blender put:
3 ounces squash,
the greens slaw,
 if using, 1/8 cup pea powder,
   plus 1 quarter cup water
 if using, 1 quarter cup frozen peas,
   plus 1 eighth cup water, and 
 1 teaspoon sugar.
 3 eighths cup water
total: 11.1 ounce, 8.8 ounces water

If boiling beans or peas:
When the beans or peas are done heating, place the pan in cold water to cool for a couple of minutes so heat does not damage blender.

Add the beans or peas to the blender.

Run until smooth, about 4 to 5 minutes.

Place a 3- or 4-inch diameter casserole dish or similar container at the center of an 8- or 9-inch glass piepan.

Pour/spoon the batter into the space around the center utensil.

Heat in a microwave oven until firm, 12 minutes in a 1000 watt oven.

----------------------------------
Math:
plus plus 5 seconds to begin heating
plus 30 seconds to heat dishes,
To bring to boiling temperature: 11.1 ounces ounces X 20 equals 222 seconds
Dry weight is total weight minus total water (11.1 - 8.8) = 2.3 ounces
Water to leave in is 30/70 times dry weight (3/7 X 2.3) = 1 ounce.
Water to remove is total water minus water left in (8.8 - 1) = 7.8 ounces
plus to evaporate excess water 46 x 7.8 equals 359 seconds
plus 359/60 times 14 = 84 seconds plus 84/60 X 14 is 19 for a
total of 103 seconds heat losses to air, 

formula assume arugula is 90 percent water before leaching, 
after leaching greens contain .7 ounces water, beans absorb 12
of their weight in water when soaked and boiled, or 1 ounce water.
one quarter cup peas weight 1.6 ounces and are 50 percent water. That is to make the final product 
to be 40 percent water overall. Losses are 5 seconds for microwave to
come up to power, 40 seconds for container to heat, and
12 seconds per minute of time at boiling temperature)
-------------------------------------

Into a 1- or 2-cup blender put:
 1-1/2 ounces apple,
 3 tablespoons non roasted sunflower seeds,
 1 teaspoon oil,
 2 teaspoons sugar,
 1 quarter cup water.

Run until smooth, about 4 minutes.

If necessary, to get the mixture to flow into the path of the cutting blades,
add water 1 tablespoon at a time, just enough to get flow.

Put the batter into a 2 cup or larger microwaveable bowl.

Heat in a microwave oven to reduce water to 50 percent, 5 minutes 10 seconds in a 1000 watt oven.
If using a 600 watt oven, heat 8 minutes 30 seconds.
----------------------------------
Math:
plus plus 5 seconds to begin heating.
plus 20 seconds to heat dishes,
To bring to boiling temperature: 4.9 ounces ounces X 20 equals 98 seconds
Dry weight is total weight minus total water (4.9 - 3.35) = 1.55 ounces
Water to leave in is 50/50 times dry weight (1 X 1.55) = 1.55 ounce.
Water to remove is total water minus water left in (4.9 - 1.55) = 3.3 ounces
plus to evaporate excess water 46 x 3.3 equals 152 seconds
plus 152/60 times 12 = 30 seconds plus 30/60 X 12 is 6 for a
total of 36 seconds heat losses to air, 

(formula assume apple is 90 percent water. Losses are 
12 seconds per minute of time at boiling temperature)
-------------------------------------

Add 2 tablespoon whole wheat flour to the apple mixture.

Mix.
]

If using applesauce and seed butter, combine all Apple grain
seed ingredients in a mixing bowl and mix.

Spread the apple/seed butter mixture on the donut shaped cake.

Makes enough for a large meal for one person. 


marker







20080413
Apple pumpkin seed grain pudding

4 ounces canned pumpkin puree (3 ounces this trial)
1/3 cup sunflower seeds 
  or 1/8 cup raw sunflower seed butter 
  or 3 tablespoons unroasted chestnut flour (this trial)
  or 1/4 cup California walnuts 
  or 1/8 cup walnut butter 
  or 2 tablespoons raw tahini
1/6 apple (1 ounce) 
  or 2 teaspoons apple powder (this trial)
1 tablespoon canola oil
2 teaspoons sugar in topping, if more needed add 1/2 teaspoon
at a time until enough
2 tablespoon whole wheat flour

optional:
[
In a small microwaveable bowl, mix 3 tablespoons chestnut 
flour or whole grain flour and 2 tablespoons water. 
Heat covered, in a 1000 watt microwave oven for 40 
seconds on full power, then 2 minutes on low (15 percent power).

Let the biscuit cool, uncovered, for a couple of minutes.
]

Into a mixing and/or portion bowl put:
 2 teaspoons apple powder, 
 3 ounces canned pumpkin puree,
 1 tablespoon oil, and
 2 teaspoon sugar (1/2 teaspoon extra if apple is
   semi sweet, 1 teaspoon extra if apple is tart).

Mix.

Add 2 tablespoons wheat flour and mix.

optional:
[
Cut the chestnut/grain cake into 1/4 inch pieces and add the pieces to the apple/pumpkin mixture.

Mix.
]

If desired, warm by heating for 30 to 40 seconds in a microwave oven.


marker

20101228b (not tested)
apple pumpkin grain seed

1 ounce mild to medium flavored apple
  or 1 half ounce extra tangy apple
  or 1 half ounce pineapple
2 ounces mild fresh pumpkin
  or 1 ounce mild carrot or butternut squash (see 20101029e)
  or 2 ounces acorn squash
2 tablespoons (.6 ounce) whole wheat flour
  or 3 tablespoons soaked grain or 1 quarter cup sprouted grain
1/8 cup (.6 ounces)  non roasted, no hull sunflower seeds
  or 1 tablespoon (1 ounce) nut or seed butter such as tahini
  or 1 tablespoon whole grain flour plus 2 teaspoons olive or canola oil
optional:
[
1 tablespoon (.5 ounce) regular roasted peanut butter (not this trial)
]
1 tablespoon (.5 ounce) sugar
1 eighth teaspoon plus 2 pinches salt
1 eighth cup water if using a blender
total: 6.2 ounces, 3.4 ounces water (if using processor)

Cut 2 ounces mild pumpkin into 1 quarter inch slices.

Put 1 half cup water and a steaming rack into a pressure cooker.

If using grain flour, mix the flour and 2 tablespoons water
in a metal bowl.

Add the sunflower seed to the metal bowl.

Put the pumpkin into the metal bowl.

If using soaked or sprouted grain, add 1 quarter cup grain.

Heat on high on a cooktop until full pressure (about 5 minutes).

Reduce heat to low and heat 20 minutes.

Allow the pressure cooker to sit 5 minutes on burner with heat off.

Set the pressure cooker in cold water to cool for several minutes.

Put into a 2-cup or larger processor or blender:
1 ounce apple,
if using, 1 tablespoon regular roasted peanut butter,
1 tablespoon sugar,
1 eighth teaspoon plus 2 pinches salt,
1 eighth cup water if using a blender.

When the pumpkin is cooled, add the mixture to the processor.

Run until smooth, 4 to 6 minutes, if needed, add water 1 tablespoon at a
time just enough to get the mixture to flow while processing.


Taste, if desired, add aspartame sweetener to taste.

Either: (1. gives the most apple/pumpkin flavor, Heating to thicken is
the most starchy and gratifying flavor, 4. produces the most even
consistency.

1. Put the batter into a portion bowl to be served, if desired, 
warm by heating in a microwave oven. Eat half a portion, 
add 1 packet aspartame sweetener, mix, eat second half.
]

Or:

2. Place a 4-inch diameter round casserole dish at the center 
of an nine-inch glass pie pan.

Pour/spoon the batter into the space around the center utensil.

Or:
 
3.
[
Divide the batter equally into 2 4-inch diameter 1-cup bowls.

Place the bowls opposite each other across the center of 
a microwave oven.
]

4. Place a 4-inch diameter glass or ceramic casserole dish at the
center of a 10-inch glass or metal piepan. Place the batter into 
the space around the center utensil.
(a 6-inch diameter or metal piepan with no center ustensil 
results in a firm edge and gooey center.)

[
Either:
(
1. Put the piepan in a microwave oven and heat until
mashed potato consistency (50 percent water), 3 minutes 25 seconds
in a 1000 watt microwave oven or 5 minutes 40 seconds 
in a 600 watt oven.

------------------------------------------
Math: if heating to thicken to a mash consistency. needs refigured
Add 5 seconds for oven to begin heating.
Plus 20 seconds to heat dishes.
To raise to boiling: 8.4 ounces X 20 seconds per ounce = 168 seconds.
Dry weight is total weight minus water: 8.4 ounces - 4.8 ounces = 3.6 ounces.
Water to leave in: (50 parts water)/(50 parts dry weight) X (dry weight) = 1/1 X 3.6 = 3.6 ounces.
Water to remove is total water minus water left in (4.8 - 3.6) = 1.2 ounces.
Plus to remove excess water: 46 seconds per ounce X 1.2 ounces = 54 seconds.
Plus to replace heat lost to air while at boiling temperature:
 54/60 minutes times 14 seconds per minute = 13 seconds plus 
13/60 minutes X 14 = 3 seconds for a total of 16 seconds.

(assume vegetable is
80 percent water, losses are 12 seconds for each 1 minute
at boiling temperature)
-----------------------------------------
)

Or:
(
2.  Put the container in a microwave oven and heat to a very
thick liquid consistency (about 60 percent water), 
2 minutes 15 seconds in a 1000 watt microwave 
oven or 3 minutes 45 seconds in a 600 watt oven.

------------------------------------------
Math: if heating to thicken to a thick liquid consistency.
Add 5 seconds for oven to begin heating.
Plus 20 seconds to heat dishes.
To raise to boiling: 8.4 ounces X 20 seconds per ounce = 168 seconds. 
------------------------------------------

If not heated to thicken, 
Moderate: sweetness; mild to moderate pumpkin flavor;
mildly: salty, tangy, starchy; pudding consistency.



marker



20090412g (not tested since modified)
Elderberry Apple seed

1 ounce (1 third cup) elderberries
  or 1 ounce elderberry puree 
  or 1 ounce concord grape skins
  or 1 ounce blueberries
1 tablespoon 30 percent added oil non roasted sunflower seed butter
  or 2 tablespoons raw (non roasted) sunflower
     seeds (this trial)
    (use the seed butter if your processor is low speed or will not
      flow       with the seeds)
  or 1 tablespoon tahini
1 tablespoon apple fiber powder
  or 1 teaspoon whole apple powder plus 1 teaspoon extra
  oat flour 
2 teaspoons oat flour
1 tablespoon sugar
2 packets of aspartame sweetner

If using frozen berries, put 1 third cup berries into water to 
unthaw or heat for 25 seconds in a microwave oven to unthaw.

Put the berries into a high speed, 1 cup processor and run
until all berries are broken, about 20 seconds.

Place a strainer over a 2 cup bowl. Pour the berry puree into
the strainer. Discard seeds.

Rinse the processor.

Put into the 1 cup processor:
 the berry puree,
 2 tablespoons sunflower seeds,
 1 tablespoon sugar
 if using, add 1 ounce peeled apple,
 if using apple fiber powder, add 1 tablespoon water.

Run until smooth, about 4 minutes.

Heat in a microwave oven until thickened, about 1 minute and 30 seconds in a 1000 watt oven, 2 minutes 30 seconds in a 
600 watt oven.

Put the berry puree into a mixing and/or portion bowl.

If using, add 1 teaspoon apple powder (use 2 teaspoons if apple powder is especially mild, or use 1 tablespoon apple fiber powder) 

Add 2 teaspoons oat flour.

Mix.

Very tangy/sweet, a little bitter.


marker



Apple raisin carrot seed
Apple raisin carrot nut

1/2 apple, about 3 ounces, cut into 1/4 inch cubes
1/2 carrot, about 2 ounces
1/8 cup walnuts
  or sunflower seeds
2 tablespoons raisins
1 teaspoon or so vegetable oil
1/4 teaspoon vinegar
  or 1/4 teaspoon lemon juice
  or 1/2 teaspoon orange juice

Makes 1 serving

Process together the carrot and nuts or seeds until it is a fine slaw.

Combine all ingredients and mix. 


marker


20081106c
apple raisin carrot lettuce grain seed peanut
1 tablespoon (1 half ounce) grape raisins
    plus 1 ounce apple
    plus 1 eighth cup water
  or 1 ripe ground cherry
    plus 1 ounce apple
    plus 1 teaspoon sugar 
3 ounces mild carrot
  or 1 ounce strong flavored carrot
    plus 2 teaspoons whole grain flour
    plus 3 tablespoons water
  or 1 ounce butternut squash, peel removed
    plus 2 teaspoons whole grain flour
    plus 3 tablespoons water
  or 3 ounces cucumber
  or 3 ounces zuccini
  or 2 ounces acorn squash
    plus 2 tablespoons water
1 tablespoon grain flour 
1 eighth cup skinless blanched peanuts
  or 1 eighth cup raw peanuts
3 tablespoons non roasted sunflower seed
  or 2 tablespoons tahini
  or 1 tablespoon chestnut flour
    plus 1 tablespoon whole grain flour
    plus 2 teaspoons canola oil
1 tablespoon sugar
1 pinch salt
1 quarter cup water

Into hot air popcorn popper put 1/8 cup peanuts.
Set a timer for 50 seconds and run the popper.

Immediately after 50 seconds pour the peanuts into
a bowl to cool. 

Cut 3 ounces carrot, 1 ounce lettuce, and 1 ounce apple
 into pieces appropriate for the blender.

Put into a 2 cup or larger high speed blender or processor:
 3 ounces carrot,
 1 ounce lettuce, 
 1 ounce apple,
 1 tablespoon raisins, 
 1 tablespoon sugar, and
 1 quarter cup water 
   plus any additional water listed above with fruit.

Put the fruit/seed/vegetable slurry into a mixing bowl and add: 
 1 tablespoon grain flour,
 3 tablespoons chestnut flour,
 2 teaspoons oil, and
 1 pinch salt.

Mix.

Put the mixture into an eight inch bundt pan.
  (using a large bowl causes thickening at edges which are
difficult to mix)

Heat, covered,  until boiling hot plus 4 minutes to thicken,
7 minutes total in a
1000 watt microwave oven.

-------------------------------
Math:
9 ounces and 3 quarters ounces X 20 plus 15 to heat dishes
46 X ((3 ounces added water plus 
.4 (4.5 ounces water in carrot, lettuce, and apple))
of water to be removed)
(assume vegetables and apple are 90 percent water,
added water plus 40 percent of fruit and vegetable
 water should be removed,
losses are 5 seconds for oven to start heating, 15 seconds to heat
dish)
-------------------------------

Cut, mix, and mash the fruit/vegetable mixture until 
as uniform as desired.

If the peanuts have skins, remove the skins by pinching
between two fingers.

Mix the peanuts into the fruit/vegetable mixture.

Let the dish cool for maybe 5 or 10 minutes before eating.

Prominent carrot flavor, definite peanut flavor, sweet/tangy; 
slightly bitter/sharp, thick pudding texture with some 
chewiness/crunchiness from the peanuts.


marker


apple raisin kale grain seed bean

1 ounce kale
3 ounces apple
1/8 cup zante currant raisins
1 tablespoon whole wheat flour
1 quarter cup green peas
  or 1 quarter cup boiled beans or lentils
  or 2 tablespoons fava bean powder
  or 1 quarter cup canned beans
  or 1 eighth cup blanched skinless peanuts
1 tablespoon nut or seed butter such as tahini
1 tablespoon sugar

Process the kale into a slaw.

Remove core and skin from apple.

Cut the apple into 1 quarter inch or so pieces.

Combine all in a mixing and/or portion bowl and mix.

Mix.

Taste, if desired, add sugar or aspartame sweetener to taste.



marker

20101202d (not tested since modified)
apple raisin kale grain seed

3 ounces apple
  or 1/2 teaspoon orange juice concentrate and 1 additional teaspoon sugar
    plus one one the following 1 tablespoon tomato sauce 
      1 ounce raw pumpkin or squash 
      1 ounce raw carrot 
1 teaspoon raisins, about 5 raisins
1 ounce fresh kale
1 eighth cup non ground grain
  or 2 tablespoons cornmeal
2 tablespoons non roasted, no hull sunflower seeds
  or 1 tablespoon raw tahini 
  or 1 tablespoon roasted tahini 
  or 1 tablespoon olive or canola oil plus 1 tablespoon whole wheat flour
1 tablespoon non roasted, no hull sunflower seeds
  or 1 teaspoon olive or canola oil
1 tablespoon sugar
  or 1 teaspoon sugar plus 1 packet aspartame or sucralose
1 eighth teaspoon plus 2 pinches salt

Cut kale crosswise every inch.

Put 3 cups water into a metal pan.

Add 1 ounce kale.

Heat on a cooktop until boiling, reduce heat to low, cover,
heat 20 minutes.

Put into a pressure cooker:
 1/2 inch water,
 steaming rack.

Into a metal bowl put:
1/8 cup water,
if using, 2 tablespoons corn grain, plus 1 eighth cup water,
if using, 1 quarter cup soaked or sprouted corn.

Place the metal bowl on the steaming rack.

Put lid aon pressure cooker.

Heat on a cooktop until full pressure, reduce heat to
low, heat 20 minutes.

Pour kale/water into a strainer to eliminate water.

Put into a 2-cup or larger food processor:
3 ounces apple
1 ounce boiled and drained kale, 
3 tablespoons sunflower seed
1 teaspoon raisins
1 tablespoon sugar
1 eighth teaspoon plus 2 pinches salt

When the grain/peas are done heating, turn off
heat, let the pan sit on burner 10 minutes.

Add the grain mixture to processor.

Run until smooth, if needed, add water 1 tablespoon at a time,
just enough to get the batter to circulate while processing.

Taste, if desired add aspartame sweetener.
(1 packet suggested)

Previous trial:
Mildly to moderate: tangy; mild sweetness, raisin
flavor, saltiness, starchiness; stiff pudding
consistency maybe with tiny bits of corn.

marker


20100911b (not tested since eliminating beans from recipe)
apple raisin pumpkin grain seed
Cooked Parsnip corn raisins apple

2 ounces mild pumpkin (see 20100911b)
  or 1 ounce strong flavored pumpkin 
  or 2 ounce mild carrot (see 20100906e )
  or 1 ounce strong flavored carrot
  or 2 ounces fresh parsnip root (see 20100903b)
1 half cup water
1 eighth cup non ground grain
  or 2 tablespoons cornmeal
1 ounce apple (apple this trial)
  or 1/2 teaspoon orange juice concentrate and 1 additional teaspoon sugar
    plus one one the following 1 tablespoon tomato sauce 
      1 ounce raw pumpkin or squash 
      1 ounce raw carrot 
2 tablespoons non roasted, no hull sunflower seeds (this trial)
  or 1 tablespoon raw tahini 
  or 1 tablespoon roasted tahini 
  or 1 tablespoon olive or canola oil plus 1 tablespoon whole wheat flour
1 tablespoon non roasted, no hull sunflower seeds (this trial)
  or 1 teaspoon olive or canola oil
1 teaspoon raisins, about 5 raisins
1 tablespoon sugar
1 eighth teaspoon salt

If using parsnip root:
[
Remove outer rind of parsnip root.

Cut the root into 1 quarter inch thick slices.
]

Put into a pressure cooker:
2 ounces fresh pumpkin 
1 half cup water
2 tablespoons corn grain

Heat on a cooktop until full pressure, reduce heat to
low, heat 20 minutes.

Put into a 2-cup or larger food processor:
1 ounce apple 
3 tablespoons sunflower seed
1 teaspoon raisins
1 tablespoon sugar
1 eighth teaspoon salt


When the vegetable/grain are done heating, turn off
heat, let the pan sit on burner 5 minutes.

Place the hot cooker in cold water until pressure is zero.

Add the carrot mixture to processor.

Run until smooth, if needed, add water 1 tablespoon at a time,
just enough to get the batter to circulate while processing.


, moderate: raisin flavor, tanginess; mild 
saltiness, starchiness; slightly pumpkin flavored; 
pudding consistency.



marker

20101004a
apple raisin rutabaga grain seed bean

1 ounce apple
  or 1/2 teaspoon orange juice concentrate and 1 additional teaspoon sugar
    plus one one the following 1 tablespoon tomato sauce 
      1 ounce raw pumpkin or squash 
      1 ounce raw carrot 
1 teaspoon raisins, about 5 raisins
2 ounces rutabaga
  or 2 ounces mild pumpkin
  or 1 ounce strong flavored pumpkin
  or 2 ounce mild carrot (see 20100906e )
  or 1 ounce strong flavored carrot
  or 2 ounces fresh parsnip root (see 20100903b)
1 cup water
1 eighth cup non ground grain
  or 2 tablespoons cornmeal
1/8 cup dried blackeyed peas
  or 1 eighth cup skinless peanuts
  or 1 quarter cup boiled or canned beans
2 tablespoons non roasted, no hull sunflower seeds
  or 1 tablespoon raw tahini 
  or 1 tablespoon roasted tahini 
  or 1 tablespoon olive or canola oil plus 1 tablespoon whole wheat flour
1 tablespoon non roasted, no hull sunflower seeds
  or 1 teaspoon olive or canola oil
1 tablespoon plus 2 teaspoons sugar
1 eighth teaspoon plus 2 pinches salt

If using parsnip or rutabaga root:
[
Remove outer rind of root.

Cut the root into 1 quarter inch thick slices.
]

Put rutabaga and 3 cups water into a metal pan.

If rutabaga is strong flavored:
[
Heat on a cooktop until boiling, reduce heat to low, cover,
heat 30 minutes.

Pour rutabaga into a strainer to eliminate water.
]

Put into a pressure cooker:
if using mild rutabaga, 2 ounces rutabaga
5 eighths cup water
2 tablespoons corn grain
1/8 cup blackeyed peas

Heat on a cooktop until full pressure, reduce heat to
low, heat 20 minutes.

Put into a 2-cup or larger food processor:
1 ounce apple 
3 tablespoons sunflower seed
1 teaspoon raisins
1 tablespoon plus 2 teaspoons sugar
1 eighth teaspoon plus 2 pinches salt


When the rutabaga/grain/peas are done heating, turn off
heat, let the pan sit on burner 5 minutes.

Place the hot cooker in cold water until pressure is zero.

Add the rutabaga/grain/peas mixture to processor.

If using strong flavored rutabaga, add the boiled and drained 
rutabaga to the processor.

Run until smooth, if needed, add water 1 tablespoon at a time,
just enough to get the batter to circulate while processing.

Taste, if desired add aspartame sweetener.
(1 packet suggested)

Mild to moderate: sweetness, tanginess; mild raisin
flavor, rutabaga flavor, saltiness, starchiness; pudding
consistency with tiny bits of fibrous corn bran.

could try w beet, no rutabaga


marker


20090303c (not tested since modified, old version in
leisureideas/cgi-bin/easydownload/data/wild_food/wild food.txt
Apple asparagus potato grain seed

1 ounce apple
  or 1 tablespoon (1 half ounce) grape raisins plus 
    1 tablespoon water
3 ounces asparagus
  or 2 ounces spinach plus 1 ounce potato
1 ounce potato
1 tablespoon (.25 ounces) grain flour
1 quarter cup (1 ounce) non roasted pecan halves
  or 1 third cup California walnuts (!use enough to make
   1.3 ounces)  (this trial)
  or 3 tablespoons non roasted sunflower seed plus 1 teaspoon oil 
  or 2 tablespoons tahini
  or 3 tablespoons (.5 ounces) chestnut flour plus 2 teaspoons (.3 
    ounces) canola oil
1 tablespoon (.5 ounces) sugar, if apple is tart, add 
  1 teaspoon sugar to make (.7 ounces) sugar
1 teaspoon (.15 ounce) canola oil
2 pinches (.08 ounces) salt
1 half cup (4 ounces) water

Cut 3 ounces asparagus, 1 ounce potato, and 1 ounce apple
 into pieces appropriate for the food procesor.

Process in a 2 cup or larger high speed processor:
 3 ounces asparagus,
 1 ounce potato,
 1 ounce apple,
 1 quarter cup walnuts (use enough to make
  1 ounce),  (1 ounce is a little over 1 quarter cup, a little less
  than 1 third cup, could use 1 quarter cup rounded)
 1 tablespoon sugar,
 1 teaspoon oil,
 2 pinches salt, and
 1 quarter cup water plus any additional water listed above 
   with fruit.

Run the blender until the mixture is smooth, about 4 minutes.

To the blender add 1 tablespoon grain flour,
and run until mixed.

Divide the mixture evenly in 4 3-inch diameter bowls.
Arrange the bowls in a circle around the center of a microwave
oven. Leave an inch between bowls if possible.

Heat 5 minutes 40 seconds in a 1000 watt microwave oven,
10 minutes in a 600 watt oven.

---------------------------------
Math:
9.5 ounces ounces X 20 equals 190 seconds.
Plus 5 seconds for oven to begin heating.
Plus 25 seconds to heat dishes.
Dry weight of heated batter is total weight minus water content
   (9.5 - 6.5) equal 3 ounces.
Water to leave in is 60 parts water/40 parts dry weight times dry weight = (60/40) X 3 = 4.5 ounces.
Water to remove is total water minus water to leave in (6.5 - 4.5) =
  2 ounces.
To evaporate excess water: 46 X 2 ounces equals 92 seconds.
Plus heating time to replace heat lost to air:
   92/60 X 15 is 22 plus 22/60 X 15 is 29 seconds.
Assume vegetables and apple are 90 percent water,
final product, excluding peanuts should be 60 percent water,
losses are 5 seconds for oven to start heating, 15 seconds to heat
dish, 15 seconds heating required to replace heat lost to air
  in each minute at boiling temperature.
------------------------------------

Let the dish cool for maybe 5 minutes before eating.

Previous trial:
good, moderate: walnut flavor, sweetness, starchines; mild: saltiness, tanginess; slight asparagus flavor; thick pudding consistency, almost as firm as poultry stuffing. 
try no walnut, use sunflower seed or tahini for more aspargus flavor, 1 half ounce apple


marker



20100908
apple bell pepper peanut

1 tablespoon apple butter
  if apple butter is unsweetened, add 2 teaspoons sugar
1 ounce bell pepper
1 tablespoon roasted peanut butter
1 tablespoon sugar
2 pinches salt

In a 1-cup blender or processor, process 1 ounce bell pepper
and 1 eighth cup water, 1 to 2 minutes.

Add other ingredients to processor and run to mix, 30 seconds.

Either: 
[
1. Cube 1 slice bread into 3 eighths inch cubes, mix in the
batter. Eat as is, if desired, warm by heating in a microwave oven 15 to 25 seconds.
]

Or:

[
2. Put the bell pepper slurry into a 4-cup or larger microwaveable
bowl.

Heat in a microwave oven until thickened, 3 minutes 30 seconds
in a 1000 watt oven.

Scrape down sides of bowl, stir.

Spread on a tortilla or bread.
]

If using 1 ounce bell pepper,spreading on bread, 
heated to thicken, eaten at beginning of meal:
Definitely sweet; moderately: tangy; mild: bell pepper 
flavor, apple flavor, starchiness, peanut butter flavor; slightly: salty, biting;
mash consistency.

If using 1 ounce bell pepper, not spreading on bread, 
heated to thicken:
Definitely sweet, tangy; mild: peanut butter
flavor, saltiness, starchiness, apple flavor, bell pepper flavor;
mash consistency.

If using 1 ounce bell pepper, mixed with 1 slice bread, cubed; 
not heated to thicken:
Moderately: tangy; mild: bell pepper 
flavor, starchiness, peanut butter flavor; slightly: apple flavored, salty, biting;
medium thick liquid consistency.

marker


20100910a (not tested since modified)
apple bell pepper potato grain seed

2 ounces fresh apple
1 ounce red or yelow or orange bell pepper.
2 ounces fresh new potato
1 tablespoon whole grain flour
2 tablespoons nut or seed butter such as tahini
  or 3 tablespoon non roasted, no hull sunflower seeds
  or 1 quarter cup California walnuts plus 1 teaspoon sugar
  or 3 tablespoons whole grain flour plus 1 tablespoon canola oil
  or 1 tablespoon canola oil
1 tablespoon sugar
optional: 1 packet aspartame
1/8 teaspoon salt

Peel the potato to yield 2 ounces.

Cut 2 ounces potato into pieces appropriate for
your 2-cup or larger food processor.

Put into a 1- or 2-cup processor:
1 ounce bell pepper,
2 ounces potato,
1 tablespoon whole wheat flour,
3 tablespoons sunflower seeds
1/8 teaspoon salt
1 eighth cup water

Process into a smooth batter, about 4 minutes.

Place the batter in a microwaveable portion bowl.

Place in a microwave oven, cover with a non metal microwaveable plate.

Heat, covered, on full power until boiling hot, about 
2 minutes 40 seconds in a 1000 watt oven, then 
6 minutes on low (15 percent) power to make the bell pepper mild.

Cut 2 ounces apple into 1/4 inch pieces.

Add to the bowl:
 1 tablespoon sugar,
 optionally 1 packet aspartame, and
 the apple pieces.

Mix.





20081211d
title: apple lettuce

2 ounces apple
  or 2 ounce acorn squash
1 ounce lettuce
1 tablespoon sugar
1 teaspoon whole wheat flour
1 teaspoon 50 percent oil non roasted sunflower seed butter
  or 1 teaspoon nut or seed butter such as tahini
1 teaspoon roasted peanut butter
1 teaspoon canola oil
3 pinches salt

In serving bowl mix all ingredients except apple and lettuce,
and mix.

Blot lettuce dry if wet, then cut into 1 quarter inch pieces.

Decore and peel the apple and cut into 1 quarter inch pieces.

Combine all and mix.

Sweet, tangy, slightly bitter, definite peanut flavor, 
mostly soft gooey texture but a little chewy and crunchy 
from the lettuce and apple.






20090203g
Apple lettuce pudding:
1 ounce cos or bibb lettuce, chopped into 1 inch pieces, 
  if lettuce is very bitter, use 1 half ounce other 
  vegetable such as mild carrot, acorn squash, cucumber,
  zuccini, sweet potato
3 ounces apple, decored, peel removed
  or 2 ounces crab apple plus 1 additional ounce mild vegetable
    plus 2 teaspoons sugar
  or 3 ounces ripe banana, plus 1 teaspoon sugar, use 2 teaspoons
   if banana is not fully ripe
  or 3 ounces sweet pear, barlett, anjou, bosch, plus add 0, 1, or
    2 teaspoons sugar if pear is full ripeness, medium ripeness, or
    unripe, respectively
  or 3 ounces peach, plus add 1, 2, or
    3 teaspoons sugar if peach is full ripeness, medium ripeness, or
    unripe, respectively
2 teaspoons oat flour
2 teaspoons sunflower seed butter
  or 2 teaspoons other nut or seed butter such as tahini
1 tablespoon (1 half ounce) sugar (1 extra teaspoon if apple is 
  tart or lettuce is bitter)
2 teaspoons canola oil
2 pinches salt

Remove core and skin from enough apple to make 3 ounces.

Cut 3 ounces apple into 1 quarter inch pieces.

Cut the lettuce into 1 pieces.

Put into a 1 or 2 cup blender or high speed processor:
 3 ounces apple,
 1 ounce lettuce,
 2 teaspoons oil,
 2 teaspoons sunflower seed butter,
 1 tablespoon sugar (use 1 extra teaspoon sugar if 
   apple is tart), and
 2 pinches salt.

Process until smooth.

Add  2 teaspoons oat flour to the processor and run to mix.

Intense flavor, sweet, tangy, slightly bitter, slighty
starchy, very smooth, slightly thicker than melted ice cream,
dessert-like.


marker











20081211db
title: apple squash lettuce

2 ounces apple
2 ounce acorn squash
  or 1 ounce butternut squash
1 ounce lettuce
1 tablespoon sugar
1 teaspoon whole wheat flour
1 teaspoon 50 percent oil non roasted sunflower seed butter
  or 1 teaspoon other nut or seed butter such as tahini
1 teaspoon roasted peanut butter
1 teaspoon canola oil
3 pinches salt


Remove the seeds and peel from the squash.

Cut the squash into pieces appropriate for your food
processor.

Process the squash into a very fine slaw.

In serving bowl mix all ingredients except apple and lettuce,
and mix.

Blot lettuce dry if wet, then cut into 1 quarter inch pieces.

Decore and peel the apple and cut into 1 quarter inch pieces.

Combine all and mix.

Has all the fiber needed for a small meal and about 1 third 
of the calories and protein.

Sweet, tangy, mild peanut butter flavor, mild squash flavor,
just enough chewiness to get satisfaction from chewing.



marker








20080909f
apple lettuce grain
1 ounce cos, bibb, or romaine lettuce cut into 1 half inch pieces
  or 2 ounces mild lettuce such as iceberg
1 third apple (2 ounces) chopped into 1 quarter 
   inch pieces
  or 3 ounces pear
  or 2 ounces peach (plus 2 teaspoons sugar)
2 tablespoons non bitter whole grain flour
2 teaspoons to 1 tablespoon sugar, according to taste
2 teaspoons canola oil
optional:
  1 pinch salt

Chop the lettuce into 1 half inch pieces.

Mix all the ingredients in a mixing and/or portion bowl.

Sweet or bittersweet depending on amount of sugar added, 
chewy, crunchy, pleasant slight starchiness, 
slightly bitter from the lettuce, some tanginess
from the apple, and tiny bit of starchiness from the grain.







20090315b
Apple lettuce squash grain and Potato chestnut bean

Pudding:
1 ounce cos or bibb lettuce (can be frozen)
  or if lettuce is very bitter, use 1 half ounce lettuce and 
    1 half ounce other vegetable such as squash, carrot, 
    sweet potato
1 ounce apple, can be fresh or frozen, if fruit is tart, add 
  1 extra teaspoon sugar
1 ounce acorn squash, peel and seeds removed
2 ounces potato
  or 2 tablespoons rolled oats plus 1 quarter cup water 
2 tablespoons freshly ground whole corn flour, 
  or 1 eighth cup (.7 ounce) whole dried corn kernels
     (about 2 rows of kernels from a large ear of corn
  or 2 tablespoons whole wheat flour  
  or 2 tablespoons any other non bitter grain flour
  or 3 tablespoons rolled oats 
1 quarter cup (1.3 ounces) dried chestnut halves,
   plus 1 additional teaspoons canola oil
   plus 2 teaspoons sugar
  or 2 tablespoons 30 percent added oil lightly roasted
   sunflower seed butter
  or 1 quarter cup non roasted sunflower seeds
  or 1 quarter cup California walnuts
    plus 1 teaspoon sugar 
  or 1 quarter cup non roasted hazelnuts
    plus 2 additional teaspoons canola oil
    plus 2 teaspoons sugar
  or 2 tablespoons roasted tahini
1 eighth cup (.9 ounce) dried beans
  or 1 eighth cup dried split peas
  or 1 eighth cup raw peanuts
  or 1 quarter cup canned beans
    plus 1 eighth cup water
  or 1 tablespoon peanut butter (reduce heat time by 1 minute)
1 tablespoon plus 1 teaspoon (.7 ounces) sugar
1 tablespoon (.5 ounces) canola oil
4 pinches (1 eighth teaspoon) salt
3 quarters cup water
16.2 ounces, 11.2 ounces water

If using dried beans:
[
Put 1 eighth cup dried beans and 3 quarters cup water into 
a metal pan.

Heat on a cooktop until boiling, reduce heat to low, cover, 
heat until beans are soft and mild, 1 hour 20 minutes.

When beans are done heating, set the pan in cold water to 
cool for a couple of minutes so heat does not damage blender.
] 

If using potato:
[
Remove peel from potato to yield 2 ounces.

Cut the potato into 1 quarter inch thick slices.

Add the potato to the pan with the beans.
]


Cut the 1 ounce lettuce, 1 ounce fruit, 1 ounce squash, and 
2 ounces potato into 1 inch pieces.

Into a 3 cup or larger high speed food processor or blender put:
 if using 1 quarter cup canned beans
   plus 1/8 cup water,
 1 eighth cup grain flour,
 1 quarter cup dried chestnut halves,
 1 ounce lettuce,
 1 ounce apple,
 1 ounce squash,
 1 tablespoon plus 1 teaspoon sugar
   plus any additional sugar to taste,
 1 tablespoon canola oil
   (1 tablespoon oil if using chestnuts or hazelnuts),
 4 pinches (1 eighth teaspoon) salt, and
 5 eighths cup water.

When the beans/potato is done heating, place the pan in 
cold water to cool for a couple of minutes so heat does 
not damage the blender.

Add the beans/potato and cooking water to the blender.

Process until smooth.

Either:
(1. Place an upsidedown 4-inch diameter, round casserole dish
or similar utensil at the center of a 9
inch glass pie pan, pour the batter into the space around
the tumbler. (this trial)

(2. Pour the batter into a 8- or 9-inch bundt pan.)

(3. Divide the mixture equally into 4 4-inch diameter 
microwaveable bowls.)

Heat until boiling plus enough time to firm, 15 minutes plus
15 seconds seconds in a 1000 watt oven.

-------------------------------
Math:
Plus 5 seconds for oven to begin heating.
Plus 40 seconds to heat dish.
To bring to boil: 16.2 ounces X 20 seconds equals 324 seconds.
Dry weight is 16.2 minus 11.2 water equals 5 ounces.
Water to be left in equals (20 parts water)/(80 parts water) times 5 ounces water equals 1.2 ounces.
Water to remove is total water - water left in (11.2 - 1.2) = 10 ounces.
Plus to evaporate water 46 X (10 ounces to be removed) equals 460 seconds.
Heating time to replace heat lost to air during boiling: 460/60 minutes times 15 seconds per minute equals 115 seconds plus 115/60 X 15 = 29 for 144 seconds total.
(assume lettuce is 90 percent water, squash is 80 percent
water and biscuit will be about 17 percent water after heating, 
heat losses to air during boiling are 15 seconds per minute
for each minute at boiling temperature for heat loss to air,
final product will be 1 sixth water).
--------------------

Cut the biscuit loose from the piepan and invert, allow to cool
and firm for 5 minutes before eating.

Prep time 56 minutes.

Has enough fiber and calories for an entire large meal for a
1400 calorie diet. For high protein, perhaps also serve with
2 ounces meat.

Mildly: sweet, tang; slightly salty; very slightly bitter/biting; 
moist biscuit texture and consistency; chewy at edges.





20090320e
Apple lettuce squash grain and Potato chestnut bean

Apple lettuce squash grain pudding:
1 ounce cos or bibb lettuce (can be frozen)
  or if lettuce is very bitter, use 1 half ounce lettuce and 
    1 half ounce other vegetable such as acorn squash, carrot, 
    sweet potato
1 ounce apple, can be fresh or frozen, if fruit is tart, add 
  1 extra teaspoon sugar
1 ounce acorn squash, peel and seeds removed
2 tablespoons freshly ground whole corn flour,
  or 1 eighth cup (.7 ounce) whole dried corn kernels
     (about 2 rows of kernels from a large ear of corn
  or 2 tablespoons any non bitter grain flour
  or 3 tablespoons rolled oats 
2 teaspoons (.3 ounce) sugar (use 1 teaspoon extra sugar if 
  lettuce is especially bitter)
2 teaspoons (.3 ounces) canola oil
    or 2 tablespoons non roasted sunflower seeds
2 pinches salt
3 eights cup (3 ounces) water
7.3 ounces, 5.6 ounces water

Potato chestnut bean biscuit:
2 ounces potato
  or 1 tablespoon plus 1 teaspoon rolled oats
    plus 3 tablespoons water
1 eighth cup (.6 ounce) dried chestnut halves,
    plus 1 teaspoon sugar
    plus either 2 tablespoons sunflower seeds
      or 2 teaspoons canola oil
  or 1 quarter cup (1.2 ounce) fresh chestnut
  or 2 tablespoons 30 percent added oil lightly roasted
    sunflower seed butter
  or 1 quarter cup non roasted sunflower seeds
  or 1 quarter cup California walnuts
    plus 1 teaspoon sugar 
  or 1 quarter cup non roasted hazelnuts
    plus 2 additional teaspoons canola oil
    plus 1 teaspoon sugar
  or 2 tablespoons roasted tahini
1 eighth cup raw peanuts
  or 1 eighth cup (.9 ounce) dried soy beans
  or 1 eighth cup dried split peas
  or 1 quarter cup canned beans
    plus 1 eighth cup water
  or 1 tablespoon roasted peanut butter
1 tablespoon (.1 ounce) wheat bran
2 teaspoons (.17 ounces) sugar
2 pinches (1 sixteenth teaspoon) salt
3 eighths cup water
8.6 ounces, 5.6 ounces water

If using dried beans:
[
Put 1 eighth cup dried beans and 3 quarters cup water into 
a metal pan.

Heat on a cooktop until boiling, reduce heat to low, cover, 
heat until beans are soft and mild, 1 hour 20 minutes.

When beans are done heating, set the pan in cold water to 
cool for a couple of minutes so heat does not damage blender.
] 

If using potato:
[
Remove peel from potato to yield 2 ounces.

Cut the potato into 1 quarter inch thick slices.

Add the potato to the pan with the beans.
]

If using dried non ground corn:
[
Into a metal pan put 1/8 cup corn kernels and 1 cup water.

Heat on a cooktop until boiling, reduce heat to low, cover, 
heat 30 minutes.
]

Apple lettuce squash grain:
Cut the 1 ounce lettuce, 1 ounce fruit, and 1 ounce squash 
 into 1 inch pieces.

Into a 3 cup or larger high speed food processor or blender put:
 1 ounce lettuce (can be frozen)
 1 ounce apple
 1 ounce squash
 if using, 1 eighth cup grain flour
   plus 1 tablespoon water
 2 teaspoons  sugar
 2 teaspoons canola oil
   or 2 tablespoons non roasted sunflower seeds
 2 pinches salt
 3 eights cup (3 ounces) water

If using boiled corn:
[
When the corn is done heating, pour the corn/water into 
a strainer to get rid of water.

Add the corn to the blender.
]

Process until smooth.
Divide the mixture equally into 2 4-inch diameter 
microwaveable bowls.


Instructions for Potato chestnut bean:
Into a 2 cup or larger high speed food processor or blender put:
 if not using potato, 1 tablespoon plus 1 teaspoon rolled oats
    plus 3 tablespoons water
 1 eighth cup dried chestnut halves 
   plus 2 tablespoons sunflower seed,
 if using, 1 quarter cup canned beans
   plus 1 eighth cup water,
 1 tablespoon wheat bran,
 1 tablespoon sugar,
 2 pinches salt,
 3 eighths cup water.

If boiling beans:
[
When the beans (and potato, if using) are done heating, place 
the pan in cold water to cool for a few minutes so heat does not 
damage blender.

Add beans (and potato) and cooking water to blender.
]

Process until smooth.

Divide the mixture equally into 2 4-inch diameter 
microwaveable bowls.

Arrange the 4 bowls in a circle around the center of a microwave
oven.

Heat until boiling plus enough time to firm, 15 minutes plus
45 seconds seconds in a 1000 watt oven.

-------------------------------
Math:
To bring to boil: 15.9 ounces X 20 seconds equals 298 seconds
plus 5 seconds for oven to begin heating
plus 40 seconds to heat dish
dry weight is 14.9 minus 11.2 water equals 3.7 ounces
water to be left in equals .2 times 3.7 equals .74 ounce
Water to remove is total water - water left in (11.2 - .74) = 10.46
plus to evaporate water 46 X (10.46 ounces to be removed) equals 481
(assume lettuce is 90 percent water, squash and potato is 80 percent
To replace heat lost to air: 15 seconds per minute X 481/60 minutes =
120 seconds.
water and biscuit will be about 17 percent water after heating, 
heat losses to air during boiling are 15 seconds per minute
for each minute at boiling temperature for heat loss to air,
final product will be 1 sixth water).
--------------------

Cut the biscuit loose from the piepan and invert, allow to cool
and firm for 5 minutes before eating.

Has enough fiber and calories for an entire large meal for a
1400 calorie diet. For high protein, perhaps also serve with
2 ounces meat.

Potato chestnut bean, definite chestnut flavor; 
slightly: sweet, salty, starchy; chewy especially edges.

Apple lettuce squash grain, definite apple flavor, moderately:
sweet, tangy, nut flavored; slightly: salty, chewy at edges; 
mostly a thick pudding consistency.  



marker


20080913e
apple lettuce grain seed

3 ounces cos or bibb lettuce chopped into 1 half inch pieces
1 third apple (2 ounces) chopped into 1 quarter inch pieces
  or 2 ounces pear
  or 2 ounces peach (plus 2 teaspoons sugar)
2 tablespoons non bitter grain flour
1 tablespoon sugar
1 tablespoon roasted 30 percent added oil sunflower seed butter 
  or 1 tablespoon roasted nut or seed butter such as tahini
  or 1 tablespoon chestnut flour
    plus 2 teaspoons canola oil

Mix all the ingredients in a mixing and/or portion bowl.

Bitter/sweet from the lettuce and sugar, tangy from the apple; 
definite roasted flavor from the sunflower seeds, and good 
starchiness from the grain flour.





20081108b
Apple lettuce grain seed pudding

1 ounce cos, bibb, or romaine lettuce
 or 1 half ounce cilantro
 or 1 quarter ounce parsley
3 tablespoons raw (non roasted) sunflower seeds
  or 2 tablespoons nut or seed butter such as tahini
1 tablespoon whole oat flour
  or 1 tablespoon other grain flour
1 ounce apple
  or 1 teaspoon apple powder plus 2 tablespoons water
  or 2 ounces pear
2 teaspoons canola oil
1 to 3 teaspoons sugar according to bitterness of greens
2 pinches salt
3 tablespoons water

Cut 1 ounce greens into 1/2 inch pieces.

Into a high speed 1 or 2 cup blender/processor put:
 1 ounce greens,
 1 ounce apple,
 3 tablespoons sunflower seeds,
 2 teaspoons oil,
 1 to 3 teaspoons sugar acording to pungency of greens,
 2 pinches salt, and
 3 tablespoons water.

Run until smooth, perhaps about 2 minutes.

Put the greens/seed mixture into a microwaveable mixing and/or 
portion bowl.

Add 1 tablespoon oat flour ( if using apple powder: 
and 1 teaspoon apple powder,) and mix.

Heat to boil, 1 minute 15 seconds in a 1000 watt microwave,
then heat to thicken, total 4 minutes 50 seconds in 
a 1000 watt oven.

--------------------------------
Math:
Add 5 seconds for oven to begin heating.
Add 20 seconds to heat container.
Plus to raise to boiling: 5 and 5 sixths ounces X 20 seconds per ounce = 117 seconds.
Plus to remove excess water: 46 seconds per ounce times 2.8 water to remove = 129 seconds.
Plus 10 seconds heating for each minute of boiling to replace losses to air (129/60 minutes times 10 seconds per minute = 22 seconds.
(assumes greens are 90 percent water and all but 1 ounce
water will be removed so the final product is about 30 percent water,
 losses are 5 seconds for oven warmup, 15 seconds 
---------------------------------

If your microwave oven produces scorched areas in the food,
try dividing batter equally into 2 3-inch diameter bowls or 
into a 5 inch bowl with a 2-inch tumbler or similar utensil 
placed at the center.

Moist/soft/smooth biscuit - almost pudding consistency, a 
little sweet, a little bitter, a little tangy,
somewhat starchy like a typical muffin, tasty.




marker













20080918a2
apple lettuce grain seed bean

1 ounces cos or bibb lettuce chopped into 1 half inch pieces
  or 2 ounces mild lettuce such as iceberg
1 third apple (2 ounces) chopped into 1 quarter inch pieces
  or 2 ounces pear
  or 2 ounces peach (plus 2 teaspoons sugar)
3 tablespoon rolled oats
  or 2 tablespoons non bitter grain flour
1 eighth cup dried soybeans
  or 2 tablespoons soy bean flour
1 tablespoon sugar
3 tablespoons non roasted sunflower seeds
  or 1 tablespoon nut or seed butter such as tahini
  or 1 tablespoon non roasted chestnut flour
1 teaspoon canola oil
1 pinch salt

Into a mug put 1/8 cup soybean and 1 quarter cup
water.

Heat until boiling, 1 minute 5 seconds in a 1000
watt microwave oven, then heat, covered, 6 minutes on low.

Drain the water by dumping into a strainer.

Heat the soybean, covered, in the microwave oven until their 
surface is dry, 25 seconds in a 1000 watt oven.

------------------------------
Math:
To heat to boiling: .75 ounces X 20 seconds per ounce = 15 seconds.
Plus 10 seconds to replace heat losses to air.
------------------------------

Into a high speed 1 or 2 cup blender or processor put:
 the soybeans,
 1 eighth cup rolled oats, and
 1 tablespoon non roasted  sunflower seeds.

Run until a fine powder is produced, about 2 minutes.

Put the powder into a large mixing and/or portion bowl and 
add 1 tablespoon sugar, 1 teaspoon oil, and 1 pinch salt.

Mix.

To the powder mixture add the fruit and lettuce.

Mix.

Mildly and pleasantly bitter/sweet, mildly and nicely starchy,
pleasant noticeable oat flavor, moderately tangy, chewy.




marker




20081012d
apple lettuce grain seed bean

1 ounce cos or bibb lettuce pressed between towel to dry,
   chopped into 1 inch pieces
  or 2 ounces mild lettuce such as iceberg
1 third apple (2 ounces) chopped into 1 quarter inch pieces
  or 2 ounces pear
  or 2 ounces peach (plus 2 teaspoons sugar)
3 tablespoons non bitter grain flour
  (flour more than a couple of weeks old can be bitter)
2 tablespoons soy bean flour
  or 1 quarter cup canned or boiled beans
2 teaspoons honey plus 1 teaspoon sugar
  or 1 tablespoon sugar
1 tablespoon non roasted chestnut flour 
2 tablespoons nut or seed butter such as tahini
  or 1 tablespoon whole grain flour plus 2 teaspoons canola oil
1 teaspoon canola oil

In a microwaveable 6-inch bowl, mix:
 3 tablespoons oat flour,
 2 tablespoons bean flour,
 1 tablespoon chestnut flour,
 2 tablespoons tahini, and 
 3 tablespoons water.

Form the batter into a ring shape with a 1 or 2 inch hole 
at the center.

Heat until solid, 2 minutes 40 seconds in a 1000 
watt microwave oven.

-----------------------------
Math:
3 and 3 quarters ounces X 20 plus 24 losses plus 46 X 1.3
(assume 10 seconds losses per minute of boiling temperature
plus 5 seconds startup and 5 seconds for heating bowl and
leave .2 ounce water in cake)
-----------------------------

Cut the biscuit into 3 quarter inch pieces and allow to cool 
and dry for a couple of minutes.

Put the biscuit pieces into a 2 or 3 cup food processor
and process to a coarse crumb.

Add 2 ounces lettuce and run
until desired finest is achieved or mixture is stuck on sides of 
processor bowl.

Put into a portion bowl, add 2 ounces apple and
2 teaspoons honey and 1 teaspoon sugar and mix.

Moderately bitter/sweet, a little tangy, flavorful, the honey 
makes it unusual.


marker



20080930h
Apple lettuce grain seed bean

1 ounce cos or bibb lettuce pressed between towel to dry,
   chopped into 1 inch pieces
  or 2 ounces mild lettuce such as iceberg
2 ounces apple, can be fresh or frozen, if fruit is tart, 
  add 1 extra teaspoon sugar
2 tablespoons freshly ground whole corn flour, could be 
    bitter if not freshly ground
  or 1 eighth cup corn kernels
  or 2 tablespoons whole wheat flour  
  or 2 tablespoons any other non bitter grain flour
  or 3 tablespoons rolled oats 
3 tablespoons non roasted sunflower seeds
  or 2 tablespoons nut or seed butter such as tahini
  or 1 quarter cup California walnuts 
    plus 1 teaspoon sugar
  or 1 quarter cup non roasted hazelnuts
    plus 1 teaspoon sugar
    plus 2 teaspoons oil
1 eighth cup dried soy beans
  or 1 eighth cup dried split peas
  or 1 eighth cup peanuts (boil 10 minutes, drain)
  or 1 tablespoon roasted peanut butter (do not boil, 
    reduce heat time by 70 seconds)
1 tablespoon sugar
1 teaspoon canola oil
1 to 2 pinches salt

If using dried peas or soybeans and non ground grain:
[
Into a metal pan put 1/8 cup peas or soybeans, 
1 eighth cup corn kernels, and 1 cup water.

Heat on a cooktop until boiling, reduce heat to low,
cover and heat 30 minutes.

Drain the water by dumping into a strainer.
]

Into a high speed food processor or 1 or 2 cup blender put:
 the soybeans, 
 corn,
 3 tablespoons sunflower seeds, and
 3 eighths cup water.

Process until smooth.

Divide the mixture equally into 2 two inch diameter 
microwaveable bowls.

Heat until boiling plus enough time to firm, 7 minutes
in a 1000 watt oven.

------------------------------------
Math:
Add 5 seconds for oven to begin heating.
Add 20 seconds to heat containers.
Plus to raise to boiling: 7.6 ounces X 20 seconds per ounce = 152 seconds.
Water to remove is total water minus water left in (5 ounces - .8 ounces) = 4.2 ounces.
Plus to evaporate excess water: 46 seconds per ounce X 4.2 ounce = 193 seconds.
Plus to replace heat losses to air: 193/60 times 14 seconds per minute = 45 seconds.
(assume soybeans asorb 1.2 ounces water, corn .8
ounces, and .8 ounce moisture will be left in 
biscuit after heating so biscuit is about 10 percent water).
-----------------------------------

Break the biscuit into pieces suitable for your
food process, process until a fine crumb is produced.

If lettuce is wet, press between two layers of towel to dry.
Put the lettuce and fruit into 1 quarter inch pieces, or
process into a coarse slaw.

Mix all.

Sweet, slightly oily, pleasantly slightly: starchy, bitter, 
tangy, chewy; grain/seed/bean biscuit has bread texture, 
overall the texture is slightly juicy, slightly chewy, 
very slightly crunchy from the lettuce and apple.



marker


20081011a
Apple lettuce grain seed bean

1 ounce cos or bibb lettuce chopped into 1 inch pieces
  or 2 ounces mild lettuce such as iceberg
2 ounces apple, can be fresh or frozen, if fruit is tart, 
  add 1 extra teaspoon sugar
2 tablespoons (.6 ounce) freshly ground whole corn flour, 
    could be bitter if not   freshly ground 
  or 1 eighth cup whole dried corn kernels
     (about 2 rows of kernels from a large ear of corn
  or 2 tablespoons whole wheat flour  
  or 2 tablespoons any other non bitter grain flour
  or 2 tablespoons rolled oats 
3 tablespoons (1 ounce) non roasted sunflower seeds
  or 1 quarter cup California walnuts 
  or 1 quarter cup non roasted hazelnuts
  or 2 tablespoons nut or seed butter such as tahini
1 eighth cup (.8 ounces dry, 2 ounces boiled) dried beans
  or 1 eighth cup dried split peas
  or 1 eighth cup raw peanuts (boiled 10 minutes, drain)
    plus 1 eighth cup water
  or 1 quarter cup canned beans
    plus 1 eighth cup water
  or 1 tablespoon roasted peanut butter
    plus 1 quarter cup water
1 tablespoon (.5 ounce) sugar
1 teaspoon (.15 ounce) canola oil
2 pinches salt
3 eighths cup water
total 11.8 ounces, 8.5 ounces water

If using dried whole beans:
[
Into a metal pan put 1/8 cup peas or soybeans, 
1 eighth cup corn kernels, and 3 quarters cup
water.

Heat on a cooktop until boiling, reduce heat to low, cover,
heat 1 hour 20 minutes.

Drain the water by dumping into a strainer.
]

If using dried whole corn:
[
Into a metal pan put 1 eighth cup corn kernels, and 1  cup
water.

Heat on a cooktop until boiling, reduce heat to low, cover, 
heat 30 minutes.

Drain the water by dumping into a strainer.
]

Cut the lettuce and fruit into 1 inch pieces.

Into a high speed food processor or  blender put:
 3 ounces lettuce, 
 2 ounces apple,
 if using, 1 quarter cup canned beans
   plus 1 eighth cup water,
 if using 1 eight cup grain flour
   plus 1 tablespoon water,
 3 tablespoons sunflower seeds,
 1 tablespoon sugar,
 1 teaspoon canola oil, and
 2 pinches salt, and
 3 eighths cup water.

If boiling beans, when the beans are done heating, set the pan 
in cold water to cool for a couple of minutes so heat does not 
damage blender.

Pour the beans and cooking water into the blender.

If boiling corn, pour the corn into a strainer to get rid of water.

Put the corn into the blender.

Process until smooth.

Divide the mixture equally into 4 two-inch diameter 
microwaveable bowls.

Heat until boiling plus enough time to firm, 11 minutes 30 seconds.
in a 1000 watt oven.

---------------------------------------
Math:
Add 5 seconds for oven to begin heating.
Add 40 seconds to heat dishes.
To raise to boiling: 11.8 ounces X 20 seconds per ounce = 236 seconds.
Dry weight is total weight minus water (11.8 - 8.5) = 3.3 ounces.
Water to leave in is (30 parts water)/(70 parts dry weight) X (dry weight) = 3/7 X  3.3 = 1.9 ounces.
Water to remove is total water minus water left in (8.5 ounces - 1.9 ounces) = 6.6 ounces.
Plus to evaporate excess water: 46 seconds per ounce X 6.6 ounces water = 304 seconds.
To replace heat lost to air while boiling: 304/60 minutes times 16 seconds per minutes = 81 seconds plus 81/60 minutes X 16 = 21 for a total of 102 seconds.
(assume soybeans asorb 125 percent their own weight in water when boiled, corn absorbs its own weight in water, 4 ounces water is lost when boiling beans,
ounces, lettuce is 90 percent water and .30 percent moisture will be left in 
biscuit after heating, losses are 5 seconds for oven to start
heating, 10 seconds to heat dishes, and 16 seconds per minute
for each minute at boiling temperature for heat loss to air).
---------------------------------------

Has enough fiber and calories for an entire light meal for a
1400 calorie diet. For a higher calorie diet, see 20081020a.

Slightly sweet, slightly tangy, very slightly bitter/sharp, 
texture is smooth, consistency is more solid than pudding,
moister than typical cake.



marker















marker





20080930fx
Apple lettuce grain seed peanut
1 ounce cos or bibb lettuce chopped into 1 inch pieces
  or 2 ounces mild lettuce such as iceberg
2 ounces apple, can be fresh or frozen, if fruit is tart 
  add 1 extra teaspoon sugar
2 tablespoons freshly ground whole corn flour, could be 
    bitter if not freshly ground 
  or 2 tablespoons whole wheat flour 
  or 2 tablespoons any other non bitter grain flour
  or 2 tablespoons rolled oats (this trial)
3 tablespoons roasted sunflower seeds
  or 3 tablespoons non roasted sunflower seeds
  or 1 quarter cup California walnuts 
  or 1 quarter cup non roasted hazelnuts
  2 tablespoons nut or seed butter such as tahini
1 eighth cup roasted peanuts
  or 1 eighth cup raw peanuts (boiled 10 minutes, drained)
  or 1 tablespoon roasted peanut butter
1 tablespoon sugar
1 teaspoon canola oil
1 to 2 pinches salt

If using peanuts:
[
Remove the peanut skins by squeezing between two fingers.
]

Put 3 tablespoons sunflower seeds, 1 eighth cup peanuts and 
2 tablespoons rolled oats into a high speed food processor 
and run until a fine powder is achieved and no lumps can be 
felt when pinching the powder between two fingers or until 
flow stops.

Put the grain/seed/peanut mixture into a large mixing bowl 
and/or portion bowl.

Cut 3 ounces lettuce and 2 ounces apple into 1 inch pieces, 
then process into as fine a texture as desired.

Mix all.

Prominent roasted sunflower flavor, sweet, tangy from the apple,
slightly bitter, pleasantly salty, 
requires little chewing if the lettuce was finely
processed, you may yearn for the chewiness of unprocessed lettuce 
but this is much quicker to eat and I suppose might be digested
more thoroughly and comfortably, since using a processor can make 
finer particle size than chewing normally does.





marker




20081014c
 similar to 20081020c below which processes lettuce into a slaw
Apple lettuce grain seed peanut

1 ounce cos or bibb lettuce
  or 2 ounces mild lettuce such as iceberg
2 ounces apple, can be fresh or frozen, if fruit is tart 
  add 1 extra teaspoon sugar
2 tablespoons rolled oats
  or 2 tablespoons freshly ground whole corn flour,
    could be bitter if not freshly ground 
  or 2 tablespoons whole wheat flour 
  or 2 tablespoons any other non bitter grain flour
3 tablespoons non roasted sunflower seeds
  or 3 tablespoons roasted sunflower seeds
  or 1 quarter cup California walnuts 
  or 1 quarter cup non roasted hazelnuts
  or 2 tablespoons nut or seed butter such as tahini
1 eighth cup roasted peanuts 
  or 1 eighth cup skinless blanced peanuts, sometimes
    called raw or buff peanuts
  or 1 tablespoon roasted peanut butter
1 tablespoon sugar
1 teaspoon canola oil
1 to 2 pinches salt

Put 3 tablespoons non roasted sunflower seeds into a
hot air popcorn popper, set a time for 40 seconds,
run the popper for 40 seconds and immediately dump
the sunflower seeds into a container to cool.

If using peanuts:
Put the sunflower seeds, 1 eighth cup peanuts and 2 tablespoons 
rolled oats into a high speed food processor and run until a 
fine powder is achieved and no lumps can be felt when pinching the
powder between two fingers or until flow stops.

Put the grain/seed/peanut mixture into a large mixing bowl 
and/or portion bowl.

Cut 2 ounces lettuce and 2 ounces apple into 1 quarter
inch pieces.

Mix all.

Has enough fiber for an entire meal, for a large meal serve 
with a side of 2 ounces meat, and a small serving of raw
fruit.

Sweet, definite roasted flavor, some tanginess from the apple,
slightly bitter from the lettuce, pleasant slight starchiness from
the rolled oats, somewhat chewy from the lettuce and apple.


marker



20081020c
  similar to 20081014c above which has lettuce cut into 
  1 quarter inch pieces
Apple lettuce grain seed peanut

1 ounces cos or bibb lettuce
2 ounces apple, can be fresh or frozen, if fruit is 
  tart add 1 extra teaspoon sugar
2 tablespoons rolled oats (this trial)
  or 2 tablespoons freshly ground whole corn flour,
    could be bitter if not  freshly ground 
  or 2 tablespoons whole wheat flour 
  or 2 tablespoons any other non bitter grain flour
3 tablespoons non roasted sunflower seeds
  or 3 tablespoons roasted sunflower seeds
  or 1 quarter cup California walnuts 
  or 1 quarter cup non roasted hazelnuts
  2 tablespoons nut or seed butter such as tahini
1 eighth cup skinless blanced peanuts, sometimes
    called skinless raw or buff peanuts
  or 1 eighth cup roasted peanuts 
  or 1 eighth cup raw peanuts
  or 1 tablespoon roasted peanut butter
1 tablespoon sugar
1 teaspoon canola oil
1 to 2 pinches salt

Put 3 tablespoons non roasted sunflower seeds into a
hot air popcorn popper, set a time for 40 seconds,
run the popper for 40 seconds and immediately dump
the sunflower seeds into a container to cool.

If using raw peanuts:
Put 1 eighth cup peanuts into a
hot air popcorn popper, set a time for 60 seconds,
run the popper for 60 seconds and immediately dump
the peanuts into a container to cool.

If peanuts have skins, remove by pinching peanuts between 
two fingers.

If using peanuts:
Put the sunflower seeds, 1 eighth cup peanuts and 2 tablespoons 
rolled oats into a high
speed food processor or blender and run until a fine powder is
achieved and no lumps can be felt when pinching the
powder between two fingers or until flow stops.
(blender works reasonalby well, but bottom of bowl has 3 quarters
inch of meal that does not flow, have to stop blender and invert
and jar to mix.)

Put the grain/seed/peanut mixture into a large mixing bowl 
and/or portion bowl.

Cut 1 ounce lettuce into 1 inch pieces, then process into a 
coarse slaw, a 1 cup processor works well. 

Put the slaw into the bowl with the grain/seed/peanut.

Cut 2 ounces apple into 1 quarter
inch pieces and put into the bowl with the other ingredients.

Add 1 tablespoon sugar,
1 teaspoon canola oil, and
1 pinch salt.

Mix.

Very sweet, moderatley tangy, slightly bitter, prominent
roasted flavor, pleasantly moderately starchy and slightly oily.

marker


20081029d
Apple lettuce grain seed peanut

1 ounces cos or bibb lettuce
2 ounces apple, can be fresh or frozen, if fruit is tart 
  add 1 extra teaspoon sugar
2 tablespoons freshly ground whole corn flour,
    could be bitter if not freshly ground 
  or 2 tablespoons whole wheat flour
  or 2 tablespoons any other non bitter grain flour
  or 2 tablespoons rolled oats 
2 tablespoons roasted tahini
  or 2 tablespoons other nut or seed butter
1 tablespoon roasted peanut butter
1 tablespoon sugar
1 teaspoon canola oil
1 to 2 pinches salt

In a large mixing and/or portion bowl mix 1 tablespoon
peanut butter, 1 tablepoon tahini, 1 teaspoon canola oil
and 1 pinch salt (use no salt if peanut
butter has enough salt that it can be tasted,
use 1 pinch if tahini and peanut butter have no added salt).

Cut 1 ounce lettuce into 1 quarter inch or smaller pieces or cut
into 1 inch pieces and process into a 
coarse slaw, a 1 cup processor works well.

Put the slaw into the bowl with the grain/seed/peanut.

Cut 2 ounces apple into 1 quarter
inch pieces and put into the bowl with the other ingredients.

Mix.

Add 2 tablespoons grain flour and 1 tablespoon sugar.

Mix.

Sweet, slightly bitter, definite peanut flavor, just a little
chewy and a little crunchy.


marker








20081205c
apple lettuce spinach grain seed bean

In fruit bottom:
3 ounces apple
1 eighth cup non roasted sunflower seeds
1 eighth cup non ground dried beans
  or 1 quarter cup canned beans plus 1 eighth cup water
1 tablespoon non ground wheat grains
  or 2 tablespoons rolled oats
1 teaspoon spinach powder
  or 2 ounces fresh or frozen spinach 
1 ounce cos, bibb, or romaine lettuce plus 1 teaspoon sugar
2 teaspoons canola oil
1 tablespoon sugar
1 pinch salt

If using dried whole beans:
[
Into a metal pan put 2 tablespoon peas or beans 
 and 3 quarters cup water.

Heat on a cooktop until boiling, reduce heat to low, cover, 
heat 1 hour 20 minutes.
]


In crumb crust:
1 tablespoon chestnut flour
  or 1 half ounce dried chestnut halves
1 eighth cup whole wheat flour
  or 1 tablespoon non ground wheat grains
2 teaspoons sugar

If boiling beans:
[
When the beans are done heating, place the pan in cold water 
to cool for a couple of minutes so heat does not damage blender.

Put the beans and remaining cooking water into the blender.
]


Put into a mixing bowl and mix:
 1 tbsp chestnut flour
 1 eighth cup wheat flour, and
 2 teaspoons sugar. 

Mix.

Remove cores and skin from apple to yield 3 ounces.

Into a 1-cup or larger blender put:
 3 ounces apple,
 1 ounce lettuce,  
 if using 1 quarter cup canned beans
   plus 1 eighth cup water,
 1 eighth cup sunflower seeds,
 1 tablespoon non ground wheat grains, and
 1 quarter cup water.

If boiling beans:
[
When the beans are done heating, place the pan in cold water 
to cool for a couple of minutes so heat does not damage blender.

Put the beans and remaining cooking water into the blender.
]

Process into a sauce.

Put the sauce into a microwaveable portion bowl that
can be covered, a 4-inch wide mug works well.

Add:
 1 teaspoon spinach powder,
 2 teaspoons oil,
 1 tablespoon sugar, and
 1 pinch salt.

Mix.

Sprinkle the flour/sugar mixture on top of
the fruit/grain/bean/spinach, do not stir, spread somewhat evenly.

Heat, covered, in a 1000 watt microwave oven that has a rotissoire 
for 7 minutes 40 seconds or 12 minutes in a 600 watt oven.

If using an oven without a rotissoire, turn container 1 half 
turn when 2 minutes heating time remains.

-------------------------------------
Math:
Plus plus 5 seconds for oven to begin heating.
Plus 20 seconds to heat dishes>
To bring to boiling temperature: 9 ounces X 20 equals 180 seconds.
Plus to evaporate excess water 46 x (6.6 ounces total water minus 
  2 ounces left in) is (46 times 4.6) equals 212 seconds.
Plus replace losses to air: 212/60 minutes times 10 seconds per minute = 35 seconds. 
Formula assumes fruit is 90 percent water, and all but 2 ounces
of total water will be removed. That is to make the final product 
to be 40 percent water overall. Losses are 
10 seconds per minute of time at boiling temperature)
-------------------------------------

Allow to cool, covered, for 15 minutes before eating.

Tangy/sweet, roasted grain flavor in crust, bottom layer is
very moist and soft like turkey stuffing, top is mostly dry/crumbly
with chewy areas.







20081207b
apple lettuce spinach grain seed bean

3 ounces apple
1 eighth cup plus 1 tablespoon (1 ounce)  non roasted 
  sunflower seeds
1 tablespoon (.3 ounce) non ground dried beans
1 tablespoon (.25 ounce) non ground wheat grains
  or 2 tablespoons rolled oats
1 ounce fresh or frozen spinach
  or 1 teaspoon (.1 ounce) spinach powder
1 ounce cos, bibb, or romaine lettuce plus 1 
     teaspoon sugar (this trial)
2 teaspoons (.33 ounce) canola oil
1 tablespoon plus 1 teaspoon (.67 ounce) sugar
0 to 2 packets aspartame sweetner to taste
1 pinch salt

If using dried whole beans:
[
Into a metal pan put 1 tablespoon peas or beans 
 and 3 quarters cup water.

Heat on a cooktop until boiling, reduce heat to low, cover, 
heat 1 hour 20 minutes.
]


Remove cores and skin from apple to yield 3 ounces.

Into a 2-cup or larger blender put:
 3 ounces apple,
 1 ounce lettuce,  
 1 ounce spinach,
 if using, 1 eighth cup canned beans
    plus eighth cup water
 1 eighth cup plus 1 tablespoon sunflower seeds,
 1 tablespoon non ground wheat grains, and 
 3 eighths cup water.

If boiling beans:
[
When the beans are done heating, place the pan in cold water 
to cool for a couple of minutes so heat does not damage blender.

Put the beans and remaining cooking water into the blender.
]

Process into a sauce.

Put the sauce into a microwaveable portion bowl that
can be covered, a 4-inch wide mug works well.

Add:
 2 teaspoons oil,
 1 tablespoon (plus 1 teaspoon sugar if using lettuce) sugar, and
 1 pinch salt.

Mix.

Heat, covered, in a microwave oven that has a rotissoire for 11 
   minutes and 55 seconds.

----------------------------------
Math:
To bring to boiling temperature: 12.7 ounces X 20 equals 254 seconds
plus plus 5 seconds to begin heating
plus 25 seconds to heat dishes, 
plus 345/60 times 12 is 69 plus 69/60 X 12 is 18 equal total of 87 seconds
  heat losses to air, 
plus to evaporate excess water is (46 times 7.5) equals 345 seconds
dry weight is total weight minus total water (12.7 minus 9.6) equals 3.1 ounces
Water to leave in is (40/60) times dry weight is (40/60)(3.1) equals 2.1 ounces
Water to remove is total water minus water to leave in: (9.6 - 2.1) = 7.5 ounces 
formula assume fruit is 90 percent water, and all but 1 ounce
of total water will be removed. That is to make the final product 
to be 40 percent water overall. Losses are 5 seconds for microwave to
come up to power, 5 seconds for container to heat, and
10 seconds per minute of time at boiling temperature)
-----------------------------------

Uncover and allow to cool for 5 minutes before
eating, removing the biscuit from the cooking dish and placing
it in a metal bowl greatly speeds cooling.

Bitter/sweet/sour/tangy, mild spinach flavor, firm biscuit
consistency.


marker










20100222e
Banana apple bell pepper grain seed bean

1 ounce apple, 1 sixth of an apple
  or 1 eighth cup apple fiber powder
    plus 1 eighth cup water
1 quarter (1 ounce) of a ripe banana 
1 ounce green or red bell pepper
  or 1 ounce carrot (see 20100221c in recipes for carrot.txt)
2 tablespoons (.6 ounce) whole corn flour
  or 2 tablespoons (.8 ounce) whole wheat flour 
3 tablespoons (1 ounce) non roasted, no hull sunflower seeds
1 quarter cup steamed, boiled, or canned beans
    plus 1 eighth cup water
  or 2 tablespoon blanched skinless peanuts
    plus quarter cup water
  or 2 tablespoons dried beans, boiled until soft and mild 
2 tablespoons (1 ounce) sugar, or according to sweetness of  
fruit and your preferences
0 to 2 packets of aspartame sweetner according to taste
1 eighth teaspoon salt
1 quarter cup water
total: 10.8 ounces, 6.9 ounces water

If using dried whole beans:
[
Into a metal pan put 1 eighth cup peas or beans 
 and 3 quarters cup water.

Heat on a cooktop until boiling, reduce heat to low, cover, heat 1 hour 20 minutes.
]

Cut the ingredients into pieces suitable for your
2 cup or larger blender or food processor.

Process all ingredients together for 2 minutes.


If boiling beans:
[
When the beans are done heating, place the pan in cold water to cool for 
a couple of minutes so heat does not damage blender.
]

Add the beans to the blender and run until smooth, about 2 minutes.

If using bean flour:
Add the bean flour to the blender and run another 2 to 3 minutes.

Divide equally into 3 4-inch diameter or 4 three-inch diameter, vertical
sided bowls, place the bowls equally spaced in a circle around the center of
a microwave oven and heat until firm, 7 minutes
in a 1000 watt microwave oven.

------------------------------------------
Add 5 seconds for oven to begin heating.

Plus 25 seconds to heat dishes
to raise to boiling: 10.8 ounces X 20 seconds per ounce = 216 seconds.
Dry weight is total weight minus water: 10.8 ounces - 6.9 ounces = 3.9 ounces.
Water to leave in: (50 parts water)/(50 parts dry weight) X (dry weight) = 
  1/1 X 3.9 = 3.9 ounces.
Water to remove is total water minus water left in (6.9 - 3.9) = 3 ounces.
Plus to remove excess water: 46 seconds per ounce X 3 ounces = 139 seconds.
Plus to replace heat lost to air while at boiling temperature: 138/60 minutes times 
  14 seconds per minute = 33 seconds plus 33/60 minutes X 14 = 8 seconds for a total of 41 seconds.
(banana is 80 percent water, apple and vegetable is
90 percent water, losses are 15 seconds for each 1 minute
at boiling temperature)
------------------------------------------

Scrape biscuits loose from bowls and invert while still hot from the oven if 
a more moisture unifomity is desired. Bottoms tend to be a little gooey but 
will firm somewhat while cooling.

Definite: bell pepper flavor, sweetness, tanginess; 
moderate: starchiness, saltiness, banana flavor; 
very moist, dense, soft biscuit texture, almost as moist and 
soft as traditional poultry stuffing.




marker













Apple carrot flax tahini
apple carrot grain seed

4 ounces apple
4 ounces carrot
1/4 cup flax seed meal
  or 2 tablespoons non roasted, no hull sunflower seeds
  or 1 tablespoon nut or seed butter
  or 2 teaspoons canola oil 
  or 1 teaspoon olive or canola oil
    plus 1 tablespoon whole wheat flour
1 tablespoon non roasted, no hull sunflower seed
  or 1 tablespoon tahini or other nut or seed butter
  or 1 teaspoon canola oil
1 tablespoon sugar

Put all ingredients into a processor and run until smooth, 
about 4 to 6 minutes, if needed, add water
1 tablespoon at a time, just enough so the mixture circulates
while processing.

Taste.
If too bitter or bland, add 2 pinches salt.
If too sour, add 1 teaspoon sugar.
If too strong flavored, add 2 teaspoons nut butter
or 1 teaspoon canola oil. If still too bitter, add 2 teaspoons 
vinegar and 2 teaspoons sugar.

Good flavor, a little slimy.

1/4 cup flax seed meal 120


marker




20081214c
Apple squash lettuce grain

1 ounce romaine, cos, or bibb lettuce
3 ounces mild carrot
  or 3 ounces acorn squash
  or 1 ounce strong flavored carrot
    plus 2 ounces mild vegetable such as sweet potato, 
      blanched green bean
  or 1 ounce butternut squash 
    plus 2 ounces mild vegetable such as sweet potato, 
      blanched green bean
1 ounce apple
1 tablespoon whole wheat flour
2 teaspoons canola oil
1 tablespoon plus 1 teaspoon sugar
3 pinches salt

Process or blend to a fine slaw:
 1 ounce lettuce,
 3 ounces squash or carrot,
 1 ounce apple.
 
Put the slaw in a portion and/or mixing bowl and add:
 2 teaspoons oil,
 1 tablespoon wheat flour,
 3 pinches salt, and
 1 tablespoon plus 1 teaspoon sugar.

Could serve with Roasted chestnuts and Roasted peas and 
any type of small, grain cookie.

For a large meal also add perhaps serve with 1 half cup trail 
mix and an ounce of fruit or an ounce of raw vegetable such as 
yam, squash, or chopped cabbage with dressing.

To be activated, an anti cancer compound in cabbage requires an 
enzyme in cabbage that is destroyed by heating.

Sweet, crunchy, tangy, a little pleasant starchiness from the 
grain, plenty chewy from the raw vegetable


marker





20081230c
20081209c
20081017dx
20081008b
20081008b
20081002d
Three dish meal:
Apple lettuce salad,
Squash pudding,
Grain seed bean biscuit

Apple lettuce salad:
1 ounce cos or bibb lettuce pressed between towel to dry,
   chopped into 1 inch pieces 
  or 2 ounces spinach
3 ounces apple, decored, peel removed
  or 2 ounces crab apple plus 1 additional ounce acorn squash plus 2 teaspoons
    sugar
  or 3 ounces ripe banana, plus 1 teaspoon sugar, use 2 teaspoons
   if banana is not fully ripe
  or 3 ounces ground cherries plus 1 teaspoon sugar, use
    2 teaspoons sugar if ground cherries not fully ripe
  or 3 ounces sweet pear, barlett, anjou, bosch, plus add 0, 1, or
    2 teaspoons sugar if pear is full ripeness, medium ripeness, or
    unripe, respectively
  or 3 ounces peach, plus add 1, 2, or
    3 teaspoons sugar if peach is full ripeness, medium ripeness, or
    unripe, respectively
2 teaspoons oat flour
2 teaspoons sunflower seed butter
1 tablespoon (1 half ounce) sugar (1 extra teaspoon if apple is tart or
  lettuce is bitter)
2 teaspoons canola oil
2 pinches salt (1 pinch if using spinach)

Squash:
2 ounces acorn squash, or 1 ounce butternut
2 teaspoons oil
1 teaspoon sugar
1 pinch salt
1 quarter cup water

Grain seed bean biscuit:
3 tablespoons (3 quarter ounce) non bitter grain flour (corn flour  more than a couple of weeks old can be bitter)
1 eighth cup dried beans
  or 1 quarter cup canned beans
    plus 1 eighth cup water
  or 2 tablespoons (1 half ounce) soy bean flour
    plus 1 eighth cup water
2 tablespoons non roasted 30 percent added oil sunflower
   seed butter 
   or 3 tablespoons (1 half ounce) non roasted chestnut flour 
     plus 1 teaspoon (.17 ounce) canola oil (this trial)
   or 2 tablespoons roasted 30 percent added oil sunflower seed butter 
     (if too thick to mix add 1 
    tsp wtr)
   or 2 tablespoons tahini
   or 2 teaspoons canola oil
1 teaspoon (1 sixth ounce) canola oil
2 pinches salt

Apple lettuce salad instructions:
Remove core and skin from enough apple to make 3 ounces.

Cut 3 ounces apple into 1 quarter inch pieces.

If the lettuce is wet, press between paper towel to dry.

Cut the lettuce into 1 quarter inch pieces.

In a portion and/or mixing bowl, mix:
 3 ounces apple,
 1 ounce lettuce,
 2 teaspoons oil,
 2 teaspoons sunflower seed butter,
 2 teaspoons oat flour,
 1 tablespoon sugar (use 1 extra teaspoon sugar if apple is tart), and
 2 pinches salt.

Squash instructions:
Remove seeds and peel from squash to yield 2 ounces.

Cut the squash into pieces appropriate for your blender.

Put into the blender:
 2 ounces squash,
 2 teaspoons oil,
 1 teaspoon sugar,
 1 pinch salt, and
 1 quarter cup water.

Run until smooth.

Put the slaw into a microwaveable container that can be covered.

Heat,covered, until volume reduced to 1 half, 4 minutes in a
1000 watt oven.

---------------------------------------
Math:
Add 5 seconds for oven to start heating.
Add 20 seconds to heat dishes.
To heat to boiling: 4.5 ounces X 20 seconds per ounce = 90 seconds
Dry weight is total weight minus total water (4.5 - 3.6) = .9 ounce.
Water to leave in is 60/40 times dry weight(60/40 X .9) =1.35 ounce.
Water to remove is total water minus water left in ( 3.6 - 1.35) = 2.25 ounces.
To remove excess water: 46 seconds per ounce times 2.25 equals 103 seconds
plus to replace heat lost to air while at boiling temperature: 12 seconds
per minute time 103/60 minutes = 21 seconds plus 21/60 X 12 = 4 for a total
 of 25 seconds. 
(Squash is about 80 percent and after heating will be 60 percent water)
-------------------------------------------

Uncover and allow to cool to serving temperature.


Grain seed bean biscuit instrucions:
Into a microwaveable bowl put:
 3 tablespoons corn flour,
 2 tablespoons bean flour,
 3 tablespoons chestnut flour, 
 1 teaspoon canola oil
 1 teaspoon sugar
 2 pinches salt
 1 quarter cup water
 
Mix.

Put equal amounts of batter into each of 2 3-inch bowls.

Shape the batter so it is thinner at the center of each bowl 
so the batter will heat more evenly.

Arrange the bowls opposite each other across the center of 
a microwave oven, separating the bowls by at least an inch.

Heat until dry, 1 minute 40 seconds in

a 1000 watt oven.

-------------------------------
Math:
Dry weight is 2.42 ounces.
Water to leave in is 20/80 times 2.42 = .58 ounces
Water to remove is total water minus water left in (2 - .58) = 1.4 ounces
Heat time to remove water: 46 times 1.4 = 64 seconds
Heat time to replace heat lost to air: 64/60 times 10 seconds per minute
that food is at boiling temperature is 64/60 X 10 = 11 seconds
Plus 5 seconds for oven to begin heating.
Plus 20 seconds to heat container.
--------------------------------------

Turn the biscuits over and allow to cool and dry.

Biscuit, prominent chestnut flavor, mildly sweet, muffin texture.

Squash, has an almost buttery flavor, about 1 fifth of a meal.

Apple lettuce, prominent sunflower seed/oat combination flavor, 
pleasantly, moderately: sweet and tangy.


marker




20090414b
Apple squash lettuce grain nut peanut

1 ounce romaine, cos, or bibb lettuce (can be frozen)
  or 1 half ounce very bitter lettuce plus 1 half ounce acorn or
    butternut squash
1 ounce butternut squash  
    plus 2 ounces mild vegetable such as sweet potato, cucumber, 
      green bean
  or 3 ounces fully ripe acorn squash, the skin should be orange
  or 3 ounces mild carrot
1 ounce apple
1 eighth (.8 ounce) cup whole grain flour
  or 1 eighth cup (.9 ounce) non ground wheat grains
1 eighth cup (.9 ounce) blanched skinless peanuts
  or 1 quarter cup canned beans 
    and increase time pudding is in microwave by 1 minute
1 quarter cup (1 ounce) California walnut halves or pieces 
  or 1 eighth cup (1.1 ounce) walnut butter
  or 1 eighth cup non roasted sunflower seeds
1 teaspoon (.14 ounce) canola oil
1 tablespoon (.5 ounce) sugar (plus 1 teaspoon sugar if lettuce 
  is strong flavored or apple is tart)
3 pinches salt


Into a metal pan put 1 eighth cup peanuts and 3 quarters cup water.

Heat on a cooktop until boiling, reduce heat to low, cover, 
heat 10 minutes.

In a 2 cup blender, process to a smooth slurry:
 1 ounce lettuce,
 3 ounces squash or carrot,
 1 ounce apple, 
 2 tablespoons wheat kernels or grain flour,
 1 quarter cup walnuts,
 1 tablespoon sugar,
 1 teaspoon oil,
 3 pinches salt, and
 5 eighths cup water.

When the peanuts are done heating, pour the peanuts into 
a stainer to get rid of water.

Put the peanuts into the blender.

Process until smooth, processing time will likely be about 
4 minutes.

If necessary add 1 tablespoon water to get the mixture to 
flow while blending, and add 30 seconds to the heat time 
for each tablespoon added.

Put the puree equally into 4 microwaveable 3-inch bowls.

Arrange the bowls in a circle in a microwave oven.

Heat in a 1000 watt microwave for 12 minutes 30 seconds or
heat in a 600 watt microwave for 20 minutes.

---------------------------------------
math:
Add 5 seconds for oven to begin heating.
Add 30 seconds for dish to heat.
To raise to boiling: 20 seconds per ounce times 13.8 oz = 276 seconds.
Dry weight is total weight of all ingredients minus total water 
   (13.8 - 9.5) = 4.3 ounces.
Water to leave in is 50/50 X dry weight (50/50 X 4.3) = 2.1 ounce.
Water to remove is total water - water left in (9.5 - 2.1) = 7.4 ounces.
To evaporate excess water: 46 seconds per ounce X 7.4 ounces = 341 seconds.
Plus to replace heat lost to air: 341/60 X 14 seconds per minute = 80 plus
  80/60 X 12 = 16 for a total of 96 seconds.
(assume squash is 80 percent water, lettuce and apple are 90 percent water, after heating moisture content will 
be 50 percent)
---------------------------------------

Makes enough for an entire light meal.

To be activated, an anti cancer compound in cabbage requires 
a enzyme in cabbage that is destroyed by heating.

Pominent squash flavor, modereate tanginess, slightly:
bitter, sweet, starchy, oily. Thick pudding consistency with
a delicate crust.


marker








20081123c
Apple raisin squash lettuce grain seed peanut

1 tablespoon (1 half ounce) grape raisins
     plus 1 ounce apple
     plus 1 eighth cup water
  or 1 quarter ounce ground cherry (about 4 ground cherries)
     plus 1 and 1 half ounce apple and 2 teaspoons sugar 
  or 2 ounces apple
1 ounce butternut squash
    plus 2 ounces mild vegetable such as sweet potato, cucumber, 
      green bean
  or 3 ounces fully ripe acorn squash
  or 3 ounces mild carrot
  or 3 ounces cucumber
  or 3 ounces zuccini
1 ounce Romaine, bibb, or cos lettuce
1 tablespoon (.25 ounces) grain flour
1 eighth cup (.6 ounces ) skinless blanched peanuts
  or 1 tablespoon roasted peanut butter
1 tablespoons chestnut flour
    plus 2 tablespoons whole grain flour
    plus 2 teaspoons canola oil
  or 2 tablespoons tahini
1 tablespoon sugar
2 pinches salt
1 quarter cup water

Into hot air popcorn popper put 1/8 cup peanuts.

Set a timer for 50 seconds and run the popper.

Immediately after 50 seconds pour the peanuts into
a bowl to cool. 

Cut 3 ounces squash, 1 ounce lettuce, and 1 ounce apple
 into pieces appropriate for the blender.

Put into a 2 cup or larger high speed blender or processor:
 3 ounces carrot or squash,
 1 ounce lettuce,
 1 ounce apple,
 1 tablespoon raisins
   plus 1 eighth cup water, 
 1 tablespoon sugar, and
 1 quarter cup water.

Put the fruit/seed/vegetable slurry into a mixing bowl.

Add: 
 1 tablespoon grain flour,
 1 tablespoon chestnut flour
   plus 2 tablespoon grain flour,
 2 teaspoons oil, and
 2 pinches salt.
 
Mix.

Put the mixture into an eight inch bundt pan.
  (using a large bowl causes thickening at edges which are
difficult to mix)

Heat, covered,  until boiling hot plus 4 minutes to thicken,
7 minutes total in a 1000 watt microwave oven.

-------------------------------------
Math:
Add 5 seconds for oven to begin heating.
Add 15 to heat dishes.
To raise to boiling: 9.75 ounces X 20 seconds per oucne = 195 seconds.
Water to remove is added water plus 40 percent of the water in fruit and vegetable (3 ounces added water plus .40 X 4.5 ounces) = 3 plus 1.8 = 4.8 ounces. 
To evaporate excess water: 46 seconds per ounce X 4.8 ounces = 221 seconds.
To replace heat lost to air during evaporation: 221/60 minutes X 14 seconds for each minute at boiling temperature = 52 seconds plus 52/60 minutes X 14 seconds per minute = 12 seconds for a total of 64 seconds.
(assume vegetables and apple are 90 percent water,
added water plus 40 percent of fruit and vegetable
 water should be removed)
------------------------------------

Cut, mix, and mash the fruit/vegetable mixture until as 
uniform as desired.

If the peanuts have skins, remove the skins by pinching
between two fingers.

Mix the peanuts into the fruit/vegetable mixture.

Let the dish cool for maybe 5 or 10 minutes before eating.

For a large meal could serve a handful of trail mix or a 
piece of fruit and a handful of cashew or almond or, perhaps, 
an ounce of meat.

Definite roasted peanut, chestnut, and raisin flavors, sweet,
tangy, and slightly bitter, thick pudding
consistency.


marker







20081123c
Apple raisin squash lettuce grain seed peanut

1 tablespoon (1 half ounce) grape raisins
     plus 1 ounce apple
     plus 1 eighth cup water
  or 1 quarter ounce ground cherry (about 4 ground cherries)
     plus 1 and 1 half ounce apple and 2 teaspoons sugar 
  or 2 ounces apple
1 ounce butternut squash
    plus 2 ounces mild vegetable such as sweet potato, cucumber, 
      green bean
  or 3 ounces fully ripe acorn squash
  or 3 ounces mild carrot
  or 3 ounces cucumber
  or 3 ounces zuccini
1 ounce Romaine, bibb, or cos lettuce
1 tablespoon (.25 ounces) grain flour
1 eighth cup (.6 ounces ) skinless blanched peanuts
  or 1 tablespoon roasted peanut butter
1 tablespoons chestnut flour
    plus 2 tablespoons whole grain flour
    plus 2 teaspoons canola oil
  or 2 tablespoons tahini
1 tablespoon sugar
2 pinches salt
1 quarter cup water

Into hot air popcorn popper put 1/8 cup peanuts.

Set a timer for 50 seconds and run the popper.

Immediately after 50 seconds pour the peanuts into
a bowl to cool. 

Cut 3 ounces squash, 1 ounce lettuce, and 1 ounce apple
 into pieces appropriate for the blender.

Put into a 2 cup or larger high speed blender or processor:
 3 ounces carrot or squash,
 1 ounce lettuce,
 1 ounce apple,
 1 tablespoon raisins
   plus 1 eighth cup water, 
 1 tablespoon sugar, and
 1 quarter cup water.

Put the fruit/seed/vegetable slurry into a mixing bowl.

Add: 
 1 tablespoon grain flour,
 1 tablespoon chestnut flour
   plus 2 tablespoon grain flour,
 2 teaspoons oil, and
 2 pinches salt.
 
Mix.

Put the mixture into an eight inch bundt pan.
  (using a large bowl causes thickening at edges which are
difficult to mix)

Heat, covered,  until boiling hot plus 4 minutes to thicken,
7 minutes total in a 1000 watt microwave oven.

-------------------------------------
Math:
Add 5 seconds for oven to begin heating.
Add 15 to heat dishes.
To raise to boiling: 9.75 ounces X 20 seconds per oucne = 195 seconds.
Water to remove is added water plus 40 percent of the water in fruit and vegetable (3 ounces added water plus .40 X 4.5 ounces) = 3 plus 1.8 = 4.8 ounces. 
To evaporate excess water: 46 seconds per ounce X 4.8 ounces = 221 seconds.
To replace heat lost to air during evaporation: 221/60 minutes X 14 seconds for each minute at boiling temperature = 52 seconds plus 52/60 minutes X 14 seconds per minute = 12 seconds for a total of 64 seconds.
(assume vegetables and apple are 90 percent water,
added water plus 40 percent of fruit and vegetable
 water should be removed)
------------------------------------

Cut, mix, and mash the fruit/vegetable mixture until as 
uniform as desired.

If the peanuts have skins, remove the skins by pinching
between two fingers.

Mix the peanuts into the fruit/vegetable mixture.

Let the dish cool for maybe 5 or 10 minutes before eating.

For a large meal could serve a handful of trail mix or a 
piece of fruit and a handful of cashew or almond or, perhaps, 
an ounce of meat.

Definite roasted peanut, chestnut, and raisin flavors, sweet,
tangy, and slightly bitter, thick pudding
consistency.

marker



Apple raisin cabbage carrot salad: 

2 to 3 ounces cabbage leaf
1/2 carrot (about 2 ounces)
1/2 apple (3 ounces)
1/8 cup raisins
1/8 cup raw peanuts
2 tablespoons nut or seed butter
  or 1 tablespoon olive or oil
1 tablespoon plus 1 teaspoon sugar
2 teaspoons canola oil

Cut the apple into 1/4 inch pieces.

Cut the cabbage and carrot into pieces easily handled 
by your food processor.

Process the vegetable to a slaw consistency.

Combine all and mix.









Apple raisin cabbage carrot peanut salad

1 cabbage leaf (1 ounce)
1/2 apple (2 to 3 ounces)
  or 1 teaspoon lemon juice and 1 teaspoon sugar
  or 1 teaspoon orange juice concentrate and 1 teaspoon sugar
  - plus one one the following 1 tablespoon tomato sauce 
      quadruple leached citrus rind 
      2 ounces raw pumpkin or squash 
      2 ounces raw carrot
1/2 carrot (2 ounces)
1 tablespoon raisins
1/8 cup raw peanuts
  or 1/4 cup boiled, steamed, or canned beans
2 teaspoons nut or seed butter
  or 1 teaspoon canola oil
2 teaspoons sugar
1 pinch salt
optional:
1 teaspoon whole wheat flour
1 additional teaspoon tahini
1/4 cup (1 ounce) California walnuts plus 2 teaspoons sugar

Cut the apple into 1/4 inch pieces.

Cut the cabbage and carrot into pieces easily handled by 
your food processor.

Process the cabbage, carrot, raisins, apple, and peanuts 
into a slaw. If necessary repeatedly lift the processor 
1/4 inch and bang it down against the counter top to jar 
the mixture into the path of the cutting blades so that a 
fine texture is produced.

Combine all the ingredients and toss.




marker



Apple raisin carrot grain nut bean
similar to Apple carrot grain sunflower seed bean
similar to Apple raisin seed grain

3 ounces apple (about one medium apple)
2 ounces carrot
1/8 cup dried zante currants or raisins
1/8 cup raw white walnuts
1/8 cup lentils, steamed, boiled, or canned
1/8 cup dry rolled oats
2 tablespoons whole wheat flour
1 tablespoon canola oil
2 teaspoons sugar

Core and chop the apple into 1/4 inch pieces.

Process the carrots and sunflower seeds  together 
until a fine slaw consistency.

Combine all and mix.

Makes one meal that will typically last you 5 hours.






Apple raisins carrot grain nut bean
similar to Apple carrot grain seed bean
similar to Apple raisin grain seed

3 ounces apple (about one medium apple)
2 ounces carrot
1/8 cup dried zante currants or (raisins used
  this trial)
1/8 cup raw sunflower seeds
1/8 cup lentils, steamed, boiled, or canned
1/8 cup dry rolled oats
2 tablespoons whole wheat flour
1 tablespoon canola oil
1 teaspoon sugar

Core and chop the apple into 1/4 inch pieces.

Process the carrots and sunflower seeds together 
until a fine slaw consistency.

Combine all and mix.

Makes one meal that will typically last you 5 hours.

marker



20070619
Apple mustard green grain
Apple mustard green seed
Apple mustard green peanut
Apple mustard green grain bean

3 ounces apple
  or 1 tablespoon apple powder
4 ounces fresh mustard greens
3 tablepoons non roasted, no hull sunflower seed
  or 1 quarter cup non roasted, 60 percent water sunflower seed pate
  or 2 tablespoons boiled 30 percent added oil non roasted
  sunflower seed butter
  or 2 tablespoons non roasted tahini
  or 1/4 cup boiled peanuts
  or 1 tablespoon canola oil
    plus 1 of the following
      2 tablespoons oats flour
      1/4 cup soaked and steamed grain
1 tablespoon sugar
aspartame sweetener to taste
1 eighth teaspoon salt
optional:
1/4 cup soaked and steamed, boiled, or canned beans

Remove the main leaf vein from about 4 ounces of mustard
reens, discard the leaf veins. You need to have 3 ounces
of leaf.

Cut the 3 ounces greens into 1 inch pieces.

Put the greens pieces and 3 cups water into metal pan.

Heat until boiling, reduce heat to low, cover, heat 30 minutes.

When the greens are done heating, pour into a strainer to get rid of water.

Dump greens back into heating pan, add 1 or 2 cups water to rinse and cool.

Strain again.

Put all ingredients into a 2-cup processorr.

Run until smooth, about 4 minutes; if necessary add water 1 tablespoon at a time just enough so mixture flows while 
processing.

Taste, if desired, add aspartame sweetener to taste.

If taste fatigue reduces gratification half way through portion, 
add a packet of aspartame or a tablespoon ice cream and stir.

Could serve with 20100524d Title: tomato bean (in other text file)

Previous trial:
prominently: salty, tangy; moderately: sweet; mildly mustard flavored; slightly starchy; very slightly biting, bitter.

This trial:





20100523d
Apple mustard green grain seed

3 ounces fresh mustard greens
3 tablepoons non roasted, no hull sunflower seed
  or 1 quarter cup non roasted, 60 percent water sunflower seed pate
  or 2 tablespoons boiled 30 percent added oil non roasted
  sunflower seed butter
  or 2 tablespoons non roasted tahini
1 ounce apple
  or 1 teaspoon apple powder
2 tablespoons oats flour
1 tablespoon sugar
aspartame sweetener to taste
1 eighth teaspoon salt
1 quarter cup water

Remove the main leaf vein from about 4 ounces of mustard
reens, discard the leaf veins. You need to have 3 ounces
of leaf.

Cut the 3 ounces greens into 1 inch pieces.

Put the greens pieces and 3 cups water into metal pan.

Heat until boiling, reduce heat to low, cover, heat 20 minutes.

When the greens are done heating, pour into a strainer to get rid of water.

Dump greens back into heating pan, add 1 or 2 cups water to rinse and cool.

Strain again.

Put all ingredients into a 1- or 2-cup processor or blender.

Run until smooth, about 4 minutes; if necessary add water 1 tablespoon at a time
just enough so mixture flows while processing.

Taste, if desired, add aspartame sweetener to taste. (2 packets recommended)

If taste fatigue reduces gratification half way through portion, 
add a packet of aspartame or a tablespoon ice cream and stir.

Could serve with 20100524d Title: tomato bean (in other text file)

Prominently: salty, tangy; moderately: sweet; mildly mustard flavored; 
slightly starchy; very slightly biting, bitter; pudding consistency.



marker











20090614f
Apple mustard green grain seed bean with grain seed cobbler
Pear lettuce spinach seed pudding and Grain seed cobbler

In fruit bottom:
3 ounces apple
  or 3 ounces pear
1 eighth cup plus 1 tablespoon (1 ounce) non roasted sunflower seeds
  or 1 ounce other nut or seed
1 quarter cup boiled or canned beans or peas
  or 1 quarter cup green peas
3 ounces mustard green (this trial)
  or 2 teaspoons spinach powder
    plus 1 ounce fresh or frozen spinach (?see 20081207cx)
  or 2 ounces fresh or frozen spinach (see 20081228c)
  or 1 tablespoon 1 teaspoon spinach powder
2 teaspoons (.3 ounce) canola oil
1 tablespoon sugar (.5 ounce) 
  or add 1 additional teaspoon for more sweetness and less bitterness/sourness.
1 eighth teaspoon salt
1 half cup water

In crumb crust:
1 tablespoon (.3 ounce) chestnut flour
  or 1 half ounce dried chestnut halves
1 tablespoon (.3 ounce) whole grain flour
  or 1 tablespoon non ground wheat grains
2 teaspoons (.3 ounce) sugar
1 tablespoon (.5 ounce) water
total: 15.2 ounces, 10.8 water

Put into a mixing bowl and mix:
 1 tablespoon chestnut flour,
 1 tablespoon grain flour,
 2 teaspoons sugar, and
 1 tablespoon water. 

Mix.

Using a scissors, remove the leaf rib from mustard greens to yield
3 ounces of greens.

Cut the mustard greens every inch.

Put the greens and 3 cups water into a metal pan and heat on a cooktop
until boiling, about 8 minutes.

Press the greens down into the water.

Heat on low for 20 minutes.

Remove water from the greens by first pouring into a strainer.

Dump the greens back into the heating pan.

Add 2 or 3 cups water to rinse.

Strain again.

Use a bowl that is about the same size and shape as the strainer to press the water out of the greens.)
Squeeze the greens in your hand to remove the water.

Yield is 3 ounces or so greens.

Remove cores and skin from fruit to yield 3 ounces.

Into a 2-cup or larger blender put:
 3 ounces apple,
 3 ounces mustard greens
   or 1 tablespoon 1 teaspoon spinach powder and 
     reduce heat time by 1 minute 50 seconds,  
 1 quarter cup boiled or canned beans or peas,
 1 eighth cup plus 1 tablespoon sunflower seeds,
 2 teaspoons oil,
 1 tablespoon sugar,
 1 eighth teaspoon salt,
 1 half cup water.
 
Process into a sauce.

Place a 4-inch diameter, round casserole dish at the center
of an ten-inch diameter glass piepan.

Pour/spoon the sauce around the casserole dish.

Put the chestnut/grain batter, divided into 6 or 8 bits, on top
of the apple/bean/spinach bottom layer, arrange somewhat evenly.

Heat in a microwave oven that has a rotissoire for 12 
   minutes for a mash consistency.

If using spinach powder instead of mustard greens, reduce heat time
by 2 minutes 20 seconds.  

----------------------------------
Math:
Plus plus 5 seconds to begin heating.
Plus 40 seconds to heat dishes.
To bring to boiling temperature: 15.2 ounces X 20 equals 304 seconds.
Dry weight is total weight minus total water (15.2 - 10.8) = 4.4 ounces.
Water to leave in is 50/50 times dry weight (50/50 X 4.4) = 4.4 ounces.
Water to remove is total water minus water left in (10.8 - 4.4) = 6.4 ounces.
Plus to evaporate excess water 46 x 6.4 equals 294 seconds.
Plus 294/60 times 12 = 58 seconds plus 58/60 X 12 is 12 for a
total of 70 seconds heat losses to air. 

Formula assumes fruit is 90 percent water. Final product 
is 40 percent water overall. Losses are 
12 seconds per minute of time at boiling temperature.
Total heating time: 12 minutes.
----------------------------------

Allow to cool for 10 minutes before
eating. 

Good hot or at room temperature.

Makes enough for a light meal, for a large meal perhaps also
a small biscuit or cookie, oatmeal, or half of a nut, seed, or peanut 
butter sandwich.

About equal parts: tangy, sweet, bitter; moderate chestnut flavor; slightly: biting, mustard flavor, starchy, salty; thick pudding consistency.



not tested since modified
20140207a (similar to 20140207b which uses bean)
Apple mustard green grain seed
Apple mustard green grain grain
Pear mustard green grain grain
Pear mustard green grain seed

In fruit bottom:
3 ounces apple
  or 3 ounces pear
1 eighth cup plus 1 tablespoon (1 ounce) non roasted sunflower seeds
  or 1 ounce other nut or seed
  or 1 eighth cup plus 1 tablespoon (1 ounce) 
    soaked or sprouted grain
  or 1 eighth cup plus 1 tablespoon (1 ounce)
    whole grain flour 
3 ounces mustard green
  or 3 ounces brussel sprout leaf 
  or 3 ounces collard
  or 3 ounces kale
2 teaspoons (.3 ounce) canola oil
1 tablespoon sugar (.5 ounce) 
  or add 1 additional teaspoon for more sweetness and less bitterness/sourness.
1 eighth teaspoon salt
total: 7.8 ounces, 5.3 water

optional:
[
In crumb crust:
1 tablespoon (.3 ounce) whole grain flour
  or 1 tablespoon non ground wheat grains
  or 1 tablespoon flax meal
1 teaspoon (.15 ounce) sugar
1 teaspoon oil (.15 ounce)


Put into a mixing bowl and mix:
 1 tablespoon grain flour,
 1 teaspoon sugar, and
 1 teaspoon canola oil. 

Mix.
]

Using a scissors, remove the leaf rib from mustard greens to yield
3 ounces of greens.

Cut the mustard greens every inch.

Put the greens and 3 cups water into a metal pan and heat on a cooktop until boiling, about 8 minutes.

Press the greens down into the water.

Heat on low for 30 minutes.

Remove water from the greens by first pouring into a strainer.

Dump the greens back into the heating pan.

Add 2 or 3 cups water to rinse.

Strain again.

Use a bowl that is about the same size and shape as the strainer to press the water out of the greens.)
Squeeze the greens in your hand to remove the water.

Yield is 3 ounces or so greens.

Remove cores and skin from fruit to yield 3 ounces.

Into a 2-cup or larger processor put:
 3 ounces apple,
 3 ounces mustard greens
   or 1 tablespoon 1 teaspoon spinach powder and 
     reduce heat time by 1 minute 50 seconds,  
 1 quarter cup boiled or canned beans or peas,
 1 eighth cup plus 1 tablespoon sunflower seeds,
 2 teaspoons oil,
 1 tablespoon sugar, and
 1 eighth teaspoon salt.
 
Process into a sauce.

Place a 4-inch diameter, round casserole dish at the center
of an ten-inch diameter glass piepan.

Pour/spoon the sauce around the casserole dish.

Heat in a 1000 watt microwave oven that has a rotissoire for
6 minutes for a mash consistency.

If using spinach powder instead of mustard greens, reduce heat time
by 2 minutes 20 seconds.  

----------------------------------
Math:
Plus plus 5 seconds to begin heating.
Plus 40 seconds to heat dishes.
To bring to boiling temperature: 7.8 ounces X 20 equals 156 seconds.
Dry weight is total weight minus total water (7.8 - 5.8) = 2 ounces.
Water to leave in is 60/40 times dry weight (3/2 X 2) = 3 ounces.
Water to remove is total water minus water left in (5.8 - 3) = 2.8 ounces.
Plus to evaporate excess water 46 x 2.8 equals 129 seconds.
Plus 129/60 times 12 = 26 seconds plus 26/60 X 12 is 5 for a
total of 31 seconds heat losses to air. 
Formula assumes fruit is 90 percent water. Final product 
is 40 percent water overall. Losses are 
12 seconds per minute of time at boiling temperature.
Total heating time: 12 minutes.
----------------------------------

Allow to cool for 10 minutes before eating. 

Sprinkle the grain or seed crumb on top
of the apple/greens/bean bottom layer, spread somewhat evenly.

Good hot or at room temperature.

Makes enough for a light meal, for a large meal perhaps also
a small biscuit or cookie, oatmeal, or half of a nut, seed, or peanut 
butter sandwich.

previous trial:
About equal parts: tangy, sweet, bitter; moderate chestnut flavor; slightly: biting, mustard flavor, starchy, salty; thick pudding consistency.

This trial:




not tested since modified
20140207b (similar to 20140207a which uses no bean)
Apple mustard green grain seed bean
Apple mustard green grain grain bean
Pear mustard green grain grain bean
Pear mustard green grain seed bean

In fruit bottom:
3 ounces apple
  or 3 ounces pear
1 eighth cup plus 1 tablespoon (1 ounce) non roasted sunflower seeds
  or 1 ounce other nut or seed
  or 1 eighth cup plus 1 tablespoon (1 ounce) 
    soaked or sprouted grain
  or 1 eighth cup plus 1 tablespoon (1 ounce)
    whole grain flour 
1 quarter cup boiled or canned beans or peas
  or 1 quarter cup green peas
3 ounces mustard green
  or 3 ounces brussel sprout leaf 
  or 3 ounces collard
  or 3 ounces kale
2 teaspoons (.3 ounce) canola oil
1 tablespoon sugar (.5 ounce) 
  or add 1 additional teaspoon for more sweetness and less bitterness/sourness.
1 eighth teaspoon salt
total: 9.8 ounces, 6.3 water

optional:
[
In crumb crust:
1 tablespoon (.3 ounce) whole grain flour
  or 1 tablespoon non ground wheat grains
  or 1 tablespoon flax meal
1 teaspoon (.15 ounce) sugar
1 teaspoon oil (.15 ounce)


Put into a mixing bowl and mix:
 1 tablespoon grain flour,
 1 teaspoon sugar, and
 1 teaspoon canola oil. 

Mix.
]

Using a scissors, remove the leaf rib from mustard greens to yield
3 ounces of greens.

Cut the mustard greens every inch.

Put the greens and 3 cups water into a metal pan and heat on a cooktop until boiling, about 8 minutes.

Press the greens down into the water.

Heat on low for 30 minutes.

Remove water from the greens by first pouring into a strainer.

Dump the greens back into the heating pan.

Add 2 or 3 cups water to rinse.

Strain again.

Use a bowl that is about the same size and shape as the strainer to press the water out of the greens.)
Squeeze the greens in your hand to remove the water.

Yield is 3 ounces or so greens.

Remove cores and skin from fruit to yield 3 ounces.

Into a 2-cup or larger processor put:
 3 ounces apple,
 3 ounces mustard greens
   or 1 tablespoon 1 teaspoon spinach powder and 
     reduce heat time by 1 minute 50 seconds,  
 1 quarter cup boiled or canned beans or peas,
 1 eighth cup plus 1 tablespoon sunflower seeds,
 2 teaspoons oil,
 1 tablespoon sugar, and
 1 eighth teaspoon salt.
 
Process into a sauce.

Place a 4-inch diameter, round casserole dish at the center
of an ten-inch diameter glass piepan.

Pour/spoon the sauce around the casserole dish.

Heat in a microwave oven that has a rotissoire for 8 minutes 
20 seconds for a mash consistency.

If using spinach powder instead of mustard greens, reduce heat time
by 2 minutes 20 seconds.  

----------------------------------
Math:
Plus plus 5 seconds to begin heating.
Plus 40 seconds to heat dishes.
To bring to boiling temperature: 9.8 ounces X 20 equals 196 seconds.
Dry weight is total weight minus total water (9.8 - 6.3) = 3.5 ounces.
Water to leave in is 50/50 times dry weight (50/50 X 3.5) = 1.8 ounces.
Water to remove is total water minus water left in (6.3 - 1.8) = 4.5 ounces.
Plus to evaporate excess water 46 x 4.5 equals 207 seconds.
Plus 207/60 times 12 = 42 seconds plus 42/60 X 12 is 8 for a
total of 50 seconds heat losses to air. 
Formula assumes fruit is 90 percent water. Final product 
is 40 percent water overall. Losses are 
12 seconds per minute of time at boiling temperature.
Total heating time: 12 minutes.
----------------------------------

Allow to cool for 10 minutes before eating. 

optional:
]
Sprinkle the grain or seed crumb on top
of the apple/greens/bean bottom layer, spread somewhat evenly.
]

Good hot or at room temperature.

Makes enough for a light meal, for a large meal perhaps also
a small biscuit or cookie, oatmeal, or half of a nut, seed, or peanut 
butter sandwich.

previous trial:
About equal parts: tangy, sweet, bitter; moderate chestnut flavor; slightly: biting, mustard flavor, starchy, salty; thick pudding consistency.

This trial:




20090710a
  similar to 20090728c which uses 1 eighth cup peanuts, no beans, 1 tablespoon
    sugar, 4 packets aspartame sweetener, 1 half ounce apple
Apple mustard green grain seed bean

1 ounce apple
  or 1 ounce pear
2 ounces mustard green
  or 2 ounces fresh or frozen spinach (do no leach, see 20081228c)
  or 2 teaspoons (.14 ounce) spinach powder plus 1 ounce fresh or frozen spinach (do not leach, ?see 20081207cx)
1 eighth cup plus 1 tablespoon (1 ounce) non roasted sunflower seeds
  or 1 ounce other nut or seed
1 quarter cup boiled or canned beans or peas
  or 1 quarter cup green peas
  or 1 eighth cup (.9 ounce) non ground dried beans
2 tablespoons sugar (1 ounce)
1 eighth to 1 quarter teaspoon salt, use the greater amount if greens are especially pungent (1 quarter teaspoon  this trial)
1 tablespoon (.3 ounce) lightly roasted chestnut flour
  or 1 and 1 half teaspoons dark roast chestnut flour
  or 1 half ounce dried chestnut halves
1 tablespoon (.25 ounce) whole grain flour
  or 1 tablespoon non ground wheat grains
2 teaspoons (.3 ounce) sugar
3 eighths cup (3 ounces) cup water

If using fresh mustard greens:
(
Using a scissors, remove the leaf rib from mustard greens to yield
2 ounces of greens.

Cut the mustard greens every inch.

Put the greens and 3 cups water into a metal pan and heat on a cooktop
until boiling, about 8 minutes.

Press the greens down into the water.

Heat on low for 20 minutes.

Either:

[
1. Remove water from the greens by first pouring into a strainer.

Dump the greens back into the heating pan.

Add 2 or 3 cups water to rinse.

Strain again.

Use a bowl that is about the same size and shape as the strainer to press the water out of the greens.)
Squeeze the greens in your hand to remove the water.
]

Or:
[
2. Squeeze the greens in your hand to remove the water.)
]

Yield is 2 ounces or so greens.
)

Remove cores and skin from fruit to yield 2 ounces.

Into a 2-cup or larger blender put:
 2 ounces apple,
 2 ounces mustard greens 
  (or 1 tablespoon 1 teaspoon spinach powder and
   reduce heat time by 1 minute 50 seconds),  
 1 quarter cup canned beans,
 1 eighth cup plus 1 tablespoon sunflower seeds,
 2 tablespoons sugar,
 1 packet aspartame sweetener or 2 teaspoons sugar, 
 1 quarter teaspoon salt, and
 3 eighths cup water.
 
Process into a sauce.

Add to the blender:
 1 tablespoon (.3 ounce) chestnut flour
 1 tablespoon (.3 ounce) grain flour.

Run to mix.

Taste, if desired, add aspartame sweetener to taste.

Place a 4-inch diameter, round casserole dish at the center
of an ten-inch diameter glass piepan.

Pour/spoon the sauce around the casserole dish.

Heat in a microwave oven that has a rotissoire for 7 
   minutes 10 seconds for a pudding consistency.

----------------------------------
Math:
To bring to boiling temperature: 11 ounces ounces X 20 equals 220 seconds
plus plus 5 seconds to begin heating
plus 40 seconds to heat dishes,
Dry weight is total weight minus total water (11 - 6.1) = 4.9 ounces
Water to leave in is 40/60 times dry weight (40/60 X 4.9) = 3.2 ounces
Water to remove is total water minus water left in (6.1 - 3.2) = 2.9 ounces
plus to evaporate excess water 46 x 2.9 equals 133 seconds
plus 133/60 times 12 = 27 seconds plus 27/60 X 12 is 6 for a
total of 33 seconds heat losses to air, 

formula assume fruit is 90 percent water, 1 ounce of mustard greens slaw contains about 50 percent water, and all but 2 ounces
of total water will be removed. That is to make the final product 
to be 40 percent water overall. Losses are 5 seconds for microwave to
come up to power, 40 seconds for container to heat, and
12 seconds per minute of time at boiling temperature)
---------------------------------

Allow to cool for 10 minutes before
eating. 

Good hot or at room temperature.

Makes enough for a light meal

Definite: chestnut flavor, tangy, bitter/sweet; 
moderately: starchy, salty; thick pudding consistency.

marker














20071117
Apple mustard greens parsley beans seeds grain

1/6 apple (1 ounce)
  or 1/2 t orange juice concentrate
1 ounce fresh mustard greens
1/2 oz fresh parsley
  or 1/4 teaspoon green tea powder
  or 1 half ounce watercress sprigs
  or 1 teaspoon watercress powder
  or 1 teaspoon mustard greens powder
  or 1 teaspoon collard greens powder
  or 1 half teaspoon kelp powder
3 tablespoon non roasted, no hulls sunflower seed 
  or 2 tablespoons nut or seed butter such as tahini 
  or 2 extra tablespoons whole wheat flour plus 2 teaspoons canola oil
1 quarter cup canned beans
  or 1 quarter cup boiled beans
  or 2 tablespoons fava bean powder
  or 1 eighth cup blanched skinless peanuts
1 tablespoons whole wheat flour
1 tablespoon whole wheat flour additional if needed to reduce strength of
  parsley flavor
2 teaspoons sugar, add 1 teaspoon if needed
1 pinch salt 

If using fresh mustard greens:
Using a scissors, remove the leaf rib from mustard greens.

Cut 1 ounces mustard greens every inch.

Put the greens and 2 cups water into a metal pan and heat on a cooktop until boiling, about 8 minutes.

Press the greens down into the water.

Heat on low for 30 minutes.

Remove water from the greens by first pouring into a strainer.

Dump the greens back into the heating pan.

Add 2 or 3 cups water to rinse.

Strain again.

Use a bowl that is about the same size and shape as the strainer to press the water out of the greens.)

Squeeze the greens in your hand to remove the water.

Yield is 1 ounces or so greens.

Into a processor put:
  1 ounce apple,
  1 ounce boiled mustard greens,
  3 tablespoons sunflower seed,
  1 quarter cup canned beans,
  1/2 ounce fresh parsley cut into 1 inch pieces,
  1 tablespoon sugar,
  1 pinch salt, and 
  1 quarter cup water.

If necessary repeatedly lift the processor 1/4 inch and bang it down on the counter to jar the mixture into the path of the cutting blades.

Scrape down the sides of the processor bowl as needed to get all the mixture smooth.

Run until smooth, perhaps 5 minutes.

Put the processor contents into a mixing and/or portion bowl.

Add 2 tablespoons whole wheat flour.

Mix.

Taste, if desired, add aspartame sweetener to taste.

Warm in microwave oven if desired, about 20 seconds.

If parsley is too strong, add another tablespoon whole wheat flour.

Makes one serving, with a side of fruit and/or vegetable, 
is enough for a large meal.








20070619

Apple mustard greens kidney beans tahini cornmeal
Fruit greens beans seeds grain

4 ounces mustard greens
1/2 apple (apple this trial)
  or 4 ounces tomato
1/8 cup cornmeal (cornmeal used this trial)
  or 1/8 cup whole corn flour
  or 1/8 whole wheat flour 
1/8 cup kidney beans
2 tablespoons tahini 
2 teaspoons sugar
1 teaspoon canola oil 
2 pinches salt

Using a scissors, remove the leaf rib from mustard greens.

Cut 1 ounce mustard greens every inch.

Put the greens and 2 cups water into a metal pan and heat on a cooktop
until boiling, about 8 minutes.

Press the greens down into the water.

Heat on low for 30 minutes.

Remove water from the greens by first pouring into a strainer.

Dump the greens back into the heating pan.

Add 2 or 3 cups water to rinse.

Strain again.

Use a bowl that is about the same size and shape as the strainer to press the water out of the greens.)
Squeeze the greens in your hand to remove the water.

Yield is 1 ounces or so greens.

Place the slaw in a microwave safe container that has a cover.

Add 1 eighth cup water.

Heat in a 1000 watt microwave oven for 1 3/4 minutes on full power, then
3 minutes on 25 percent power.

If using cornmeal, stir it into the slaw while the slaw is hot.

Place the hot container in a pan of cold water to cool for about 5 minutes.

If using tomato, chop into 3/8 inch pieces.

If using apple, chop into 1/4 inch pieces.

Combine all ingredients.

Stir to mix.



marker
























20100425c
Apple carrot spinach squash seed pudding

1 ounce apple
  or 1 ounce pear
  or 1 ounce concord grape puree plus 1 teaspoon sugar
    if puree includes sour gelatinous centers 
  or 1 teaspoon orange juice concentrate
1 half ounce spinach 
  or 1 half ounce romaine lettuce (can be frozen) (see 20100228b)
  or 1 half tablespoon dried lettuce or spinach coarse flakes 
1 half ounce butternut squash or water
 if squash is especially strong flavored, use 1 quarter ounce
1 ounce carrot
  or 1 ounce mild rutabaga plus 1 teaspoon parsnip
  or 1 ounce mild vegetable such as yam, squash, cucumber, 
  green bean, salsify 
2 tablespoon (.6 ounce) non roasted sunflower seeds
  or 2 tablespoon 30 percent added oil non roasted sunflower 
    seed butter
  or 2 tablespoon (.5 ounce) pecan butter
  or 2 tablespoon walnut butter
  or 2 tablespoon almond butter
  or 2 tablespoon tahini 
  or 2 tablespoon oats flour plus 1 tablespoon canola oil
1 tablespoon (.5 ounce) sugar
  or 1 teaspoon molasses plus 1 tablespoon sugar 
  or 2 teaspoons honey plus 2 teaspoons sugar 
1 packet aspartame sweetner, according to taste
2 pinches salt
1 quarter cup (2 ounces) water
total: 6.2 ounces, 4.7 ounces water 

If using coares lettuce spinach flakes:
[
Combine 1 half tablespoon flakes and 1 ounce water in a small 
microwaveable bowl.

Heat in a microwave oven until boiling, about 30 seconds in a 
1000 watt oven, then heat on low for 2 minutes.
]

Into a 1-cup or larger blender put:
1 ounce apple
1 half ounce spinach (can be frozen) 
1 half ounce butternut squash or water
1 ounce carrot
2 tablespoon (.6 ounce) non roasted sunflower seeds
1 tablespoon (.5 ounce) sugar
2 packets aspartame sweetner, according to taste
2 pinches salt
1 quarter cup (2 ounces) water


Blend until smooth, about 4 minutes.

Taste, if desired, add aspartame sweetener to taste.
 (1 packet suggested)

Either:
[
Put the batter into a portion bowl to serve as is.
]

Or:
Put the batter into a 4-inch diameter, 2 cup bowl with sides at
least 2 inches higher than the level of the batter.

Heat in a microwave oven  until the consistency of mashed potatoes, 
5 minutes 50 seconds in a 1000 watt microwave oven.

------------------------------------------
Add 5 seconds for oven to begin heating.

Plus 25 seconds to heat dishes
to raise to boiling: 6.2 ounces X 20 seconds per ounce = 124 seconds.
Dry weight is total weight minus water: 6.2 ounces - 4.7 ounces = 1.5 ounces.
Water to leave in: (50 parts water)/(50 parts dry weight) X (dry weight) = 
1/1 X 1.5 = 1.5 ounces.
Water to remove is total water minus water left in (4.7 - 1.5) = 3.2 ounces.
Plus to remove excess water: 46 seconds per ounce X 3.2 ounces = 147 seconds.
Plus to replace heat lost to air while at boiling temperature: 147/60 minutes 
times 14 seconds per minute = 34 seconds plus 34/60 minutes X 14 = 15 seconds 
for a total of 49 seconds.
Plus 108 seconds losses to air plus
46 X 8.1 ounces water
(banana is 80 percent water, apple and vegetable is
90 percent water, losses are 15 seconds for each 1 minute
at boiling temperature)
------------------------------------------

Tastes a little like pineapple; moderately: tangy, sweet; 
mildly salty; 
slightly: carrot flavored, apple flavored; 
thick liquid or thin pudding consistency.

marker






20080806c (uses fresh apple)
20080807a (uses apple powder)
Apple cocoa peanut

1/2 apple, peeled, 
2 teaspoon unsweetened, no milk, cocoa powder
2 teaspoon 30 percent added oil non roasted sunflower seed butter
2 teaspoon sugar (use 1 tablespoon if apple is tart)
1 eighth cup very lightly roasted peanuts

Put 1/8 cup raw peanuts into a hot air popcorn maker and run
1 minute.

Put 1 eighth cup raw peanuts into a hot air popcorn maker and run
50 seconds if starting from a cold start, if popper is preheated run
40 seconds.

Put the peanuts into a metal bowl to cool for a couple of minutes.

Cut the apple into 1 quarter inch pieces.

Put into a 1 cup processor:
 1/2 apple,
 2 teaspoon sunflower seed butter, and
 2 teaspoon sugar.

Run until smooth. If needed, repeatedly lift the processor 1 quarter inch and drop it down against the counter to jar the mixture into the path of the cutting blades.

Put the apple/seed/sugar into a portion bowl.

Remove the skins from the peanuts by pinching between two fingers.

Add the cocoa powder and peanuts and mix.

Roasting does not remove the bitterness from the peanut skins, so

remove skins before adding peanuts (skins easily removed after roasting)

Has a bitter/sweet chocolate flavor and is tangy from the apple






20080807a (uses apple powder)
20080806c (uses fresh apple)
Apple cocoa peanut

2 tablespoons apple powder
2 teaspoon unsweetened, no milk, cocoa powder
2 teaspoon 30 percent added oil non roasted sunflower seed butter
  or 2 teaspoons 30 percent added oil roasted sunflower seed butter
  or 2 teaspoons 30 percent added oil non roasted boiled sunflower seed
     butter (this trial)
2 teaspoon sugar (use 1 tablespoon if apple is tart)
1 eighth cup very lightly roasted peanuts

Put 1 eighth cup raw peanuts into a hot air popcorn maker and run
50 seconds if starting from a cold start, if popper is preheated run
40 seconds.

Put the peanuts into a metal bowl to cool for a couple of minutes.

Put into a mixing and/or portion bowl:
 2 tablespoons apple powder,
 2 teaspoon sunflower seed butter
 2 teaspoon sugar, and
 2 teaspoons cocoa powder.

Mix.

Remove the skins from the peanuts by pinching between two fingers.

Add the peanuts to the apple/cocoa mixture and mix.

Roasting does not remove the bitterness from the peanut skins, so
remove skins before adding peanuts (skins easily removed after roasting)

Interesting and unique flavor, a bit like raisins, the apple and chocolate combination dominates as a synergistic new flavor duality rather than 2 individually distinguishable flavors. The usual chocolate/abundantly-sweet combination that is the norm may predispose you to crave more sugar with this recipe. Resist or ignore the urge to add more sugar, this has its own merits that are adequately rewarding to more than compensate for the self denial effort. 





Apple and cocoa

1/2 apple (3 ounces), unpeeled, chopped
1 teaspoon unsweetened, no milk, cocoa powder
1 teaspoon peanut butter
1/2 teaspoon canola oil
1 to 2 teaspoons sugar according to tartness of apple and
your preference

Core the apple.

Peel the apple if it has tough skin.


marker



20090305e (not trialed since modified)
apple blueberry grain seed

2 ounces apple chopped, (about 1 sixth of an apple)
  or 1 ounce applesauce and add 1 teaspoon sugar if tart
1/8 cup blueberries, fresh or frozen 
1 tablespoon whole wheat or corn flour
1/8 cup non roasted, no hulls sunflower seeds
  or 1/4 cup California walnuts plus 1 teaspoon sugar
  or 1 tablespoon raw tahini plus 1 teaspoon sugar
2 tablespoons sugar
3 packets aspartame
3 pinches salt
if using processor, 1 tablespoon water
if using blender, 1 eighth cup water

Into a 1 cup processor put everything and
run until smooth.

Taste, if desired, add aspartame sweetener.

Serve at room temperature in warm weather, in cold weather warm
to just over body temperature by heating in a microwave oven for
30 seconds, then stir.

previouw trial:
good, prominently: tangy/sweet; moderate
berry flavor; mildly starchy, salty; pudding
consistency.

This trial:

marker


20090412f
Apple blueberry seed

Fruit pudding:
1 ounce (1 third cup) blueberries
  or 1 ounce blueberry puree 
  or 1 ounce concord grape skins
2 ounces apple
  or 1 tablespoon apple fiber powder
  or 1 teaspoon whole apple powder plus 1 teaspoon extra
  oat flour 
1 tablespoon 30 percent added oil non roasted sunflower seed butter
  or 2 tablespoons raw (non roasted) sunflower
     seeds
    (use the seed butter if your processor is low speed or will not      flow with the seeds)
  or 1 tablespoon tahini
2 teaspoons oat flour
1 tablespoon sugar

If using frozen berries, put 1 third cup berries into water to unthaw or heat for 25 seconds in a microwave oven to unthaw.

Put into a high speed 1 cup processor:
 1 ounce berries,
 if using, 2 ounces apple,
 2 tablespoons sunflower seeds, and
 1 tablespoon sugar.

Run until smooth. If mixture will not flow add 1 tablespoon water, processes until smooth.

Heat in a microwave oven until thickened, about 1 minute and 30
seconds in a 1000 watt oven, 2 minutes 30 seconds in a 600 watt oven.

Put the berry puree into a mixing and/or portion bowl.

If using, add 1 teaspoon apple powder (use 2 teaspoons if apple powder is especially mild, or use 1 tablespoons apple fiber powder) and 2 teaspoons oat flour.

Mix.

Blueberry pudding, flavorful, sweet/tart, mostly smooth, pudding consistency.


marker







apple blueberries carrot

1/2 apple chopped, 
1/4 cup blueberries, fresh or frozen 
1/4 cup finely chopped carrot
1 teaspoon sugar

Mix all in a portion bowl.

Serve at room temperature.



20070322
apple blueberry carrot grain nut pea

1/3 apple chopped, (2 ounces)
  or 1 teaspoon lemon juice and 1 teaspoon sugar
  or 1 teaspoon orange juice concentrate and 1 teaspoon sugar
  - plus one one the following 1 tablespoon tomato sauce 
      quadruple leached citrus rind 
      2 ounces raw pumpkin or squash 
  or 1 teaspoon orange juice concentrate and 1 teaspoon sugar
      2 ounces raw carrot 
1/4 cup blueberries, fresh or frozen 
2 ounces mild carrot 
  or 1 half ounce strong flavored carrot
    plus 1 ounce mild vegetable such as acorn squash, mild pumpkin,
       cucumber, zuccini, summer squash
  or 2 ounces raw acorn squash
1 tablespoon whole grain flour
1/4 cup California walnuts plus 1 teaspoon sugar
  or 3 tablespoons sunflower seeds
  or 1 tablespoon nut or seed butter such as tahini
1/8 cup thawed raw peas
  or lightly boiled or canned kidney beans
  or 1/8 cup raw peanut meal
2 teaspoon sugar for medium sweetness
  or 3 teaspoon for high sweetness
1 teaspoon olive or canola oil 

Process the walnuts into a coarse powder.

Put the walnut meal into a mixing and/or serving bowl.

Process the carrot into a fine slaw.

Mix the nut meal, carrot slaw and oil until uniform.

Add the flour and sugar.

Mix until uniform.

Chop the apple into 1/4 inch pieces.

Combine and mix all ingredients.

Taste, if needed add 1 teaspoon sugar.

Serve at room temperature.

Makes one serving large enough for a light meal.

Good, though mild.




20070323
Tea apple carrot peas seeds flour
Sweet tea leafs

1/2 apple (3 ounces)
1 tablespoon orange juice concentrate
1 tablespoon dried green tea leafs
  or tea from one green tea bag
  or the tea from 2 used green tea bags (not recommended, may 
    contain grit)
  or 2 teaspoons powdered green tea leafs
1 tablespoon water
2 ounces carrot
2 tablespoons tahini
  or 1 tablespoon olive or canola oil
    plus 1 tablespoon whole wheat flour
1 teaspoon olive or canola oil
1 tablespoon sugar
2 tablespoons whole wheat flour
1/8 cup thawed frozen peas

Mix tea powder and water in a bowl the night before,
let the tea soak for at least 10 minutes.

Process the carrot and apple together into a fine slaw.

Add other ingredients and stir.




















Apple blueberry carrot seed

1/2 apple chopped
1/4 cup blueberries, fresh or frozen
1/4 cup finely chopped carrot
1/8 cup sunflower seeds
1 teaspoon sugar

Mix all in a portion bowl.

Serve at room temperature.



marker



Apple blueberry squash grain nut pea

1/2 apple chopped, (3 ounces)
  or 1 teaspoon lemon juice and 1 teaspoon sugar
  or 1 teaspoon orange juice concentrate and 1 teaspoon sugar
  - plus one one the following 1 tablespoon tomato sauce 
      2 ounces raw pumpkin or squash 
      2 ounces raw carrot
1/4 cup blueberries, fresh or frozen 
3 ounces raw acorn squash
1/8 cup thawed frozen peas
  or steamed, boiled, or canned kidney beans
  or 1/8 cup raw peanut meal 
  or 1/8 cup raw peanuts 
1/8 cup whole wheat flour
1/4 cup California walnuts
  or 1/8 cup sunflower seeds
  or 1 tablespoon raw tahini
1 tablespoon olive or canola oil
or 2 t sugar for medium sweetness,
  or 3 t for high sweetness,

Process the nuts into a coarse powder (30 seconds).

Process the squash, skin and all, into a fine slaw.
If necessary repeatedly lift the processor 1/4 inch and bang it down on the countertop to jar the squash into the path of the cutting blades so a fine texture is produced.

Serve at room temperature.

Good when you want a mild blueberry flavor.


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-----------------------------
20100804e
tomato apple blueberry grain seed

1 quarter cup (1 ounce blueberries)
1 half ounce tomato plus 1 ounce apple
  or 1 ounce tomato plus 1 ounce lettuce
  or 1 ounce tomato plus 1 ounce cucumber
  or 2 ounces cucumber
1 tablespoon plus 1 teaspoon whole grain flour
  or 2 teaspoons non roasted, no hulls sunflower seed
  or 2 teaspoons non roasted, 60 percent water nut or seed pate
  or 1 teaspoon nut or seed butter such as tahini
3 tablespoons non roasted, no hulls sunflower seeds
3 pinches salt
2 tablespoon sugar
4 packets aspartame sweetener 
If using processor, 1 tablespoon water
if using blender, 2 tablespoons water

If using cucumber:
remove peel from cucumber to yield 2 ounces.

Put all ingredients into a 1 cup blender or processor.

Run until smooth, 4 to 6 minutes.

Taste, if desired, add aspartame sweetener and salt.

Makes about 1 quarter of a light meal.
 
If using cucumber lettuce:
, definitely: bittersweet, salty; mild cucumber flavor;
slightly: starchy, tangy; medium thick liquid.

If using tomato cucumber:
, tastes a little like watermelon; definitely: salty; 
moderately: tangy, sour, sweet; mild: cucumber flavor, tomato flavor;
slightly: starchy; medium thick liquid.

If using tomato apple:
Taste something like strawberries; definitely: tangy/sweet; 
mildly: sour, starchy, tomato flavored, salty; slightly apple
flavored; thin pudding or thick liquid consistency.






Apple cherry
Apple and pie filling

1/2 apple
1/4 cup sweetened cherry pie filling

Remove core and peel from apple and cut into
1/4 inch or so pieces.

Mix the apple pieces and pie filling in a
portion bowl.








Apple dates

1/2 apple chopped
1 pitted date chopped (about 1 tablespoon chopped) 
1 tablespoon nuts chopped







Apple cherry banana

1/2 apple, chopped
1 rounded tablespoon frozen cherries
1/3 to 1/2 banana chopped

Remove core from apple, remove peel from
apple and banana.

Mix the fruit in a portion bowl.




Apple blueberry banana

1/2 apple chopped
2 rounded tablespoons frozen blueberries
1/3 to 1/2 banana

Remove core from apple, remove peel from
apple and banana.

Mix the fruit in a portion bowl.










Apple banana peanuts

1/2 apple chopped
1/2 of a very ripe banana chopped or mashed, 
1/8 cup raw peanuts

Remove core from apple, remove peel from
apple and banana.

optional:
[
Cut peel lengthwise in ot 1/4 inch stips.

Cut strips crosswise every 1/4 inch.

Include peel in the portion bowl.
]

Mix the fruit in a portion bowl.







Apple banana grain peanut butter

1/2 of a ripe banana peel
1/2 apple (3 ounces) chopped into 1/4 inch pieces 
1/8 cup raw peanut butter
1 tablespoon olive or canola oil 
1 tablespoon whole wheat flour
2 teaspoons sugar

Remove core from apple, remove peel from
apple and banana.

optional:
[
Cut peel lengthwise in ot 1/4 inch stips.

Cut strips crosswise every 1/4 inch.

Include peel in the portion bowl.
]

Mix all in a portion bowl.







Banana apple peanut butter cereal
1/2 banana
3 ounces apple
1/8 cup dry rolled oats
2 tablespoons whole wheat flour
1 teaspoon peanut butter

Remove core from apple, remove peel from
apple and banana.

Mash the banana.

optional:
[
Cut peel lengthwise in ot 1/4 inch stips.

Cut strips crosswise every 1/4 inch.

Include peel in the portion bowl.
]

Combine all ingredients in a portion bowl and mix.




marker






Banana apple grain peanut butter

1/2 ripe banana peel and all
3 ounces apple
1/4 cup sunflower seeds
1/8 cup dry rolled oats
2 tablespoons whole wheat flour
2 teaspoons sugar
1 teaspoon peanut butter

Remove core from apple, remove peel from
apple and banana.

Mash the banana.

optional:
[
Cut peel lengthwise in ot 1/4 inch stips.

Cut strips crosswise every 1/4 inch.

Include peel in the portion bowl.
]

Process grain and sunflower seeds together into a 
fine meal or do not process if you have to have time 
for chewing the sunflower seeds.

Combine all ingredients and mix.






Apple banana carrot

1/2 apple chopped
1/2 very ripe banana mashed
1/2 cup carrot chopped to a slaw consistency

Remove core from apple, remove peel from
apple and banana.

Combine all ingredients and mix.

Also good with 1/8 cup chopped walnuts


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Apple banana carrot nut
apple banana carrot almond

1/2 apple chopped
1/2 very ripe banana mashed
1/2 cup (4 ounces) carrot processed to a slaw consistency
1/4 cup almonds (about 2 ounce or 15 almonds)

Cut the almonds in half.

Remove core from apple, remove peel from
apple and banana.

Combine all ingredients and mix.







Apple banana carrot seed

1/2 apple chopped
1/2 very ripe banana mashed
1/2 cup carrot processed to a slaw consistency
1 tablespoon raw tahini (sesame seed butter)

Remove core from apple, remove peel from
apple and banana.

Mash the banana and tahini together.

Combine all ingredients and mix.

Good, but unusual enough to be a little difficult to 
concentrate on.







Apple banana carrot seed

1/2 apple chopped 1/2 very ripe banana mashed
1/2 cup (4 ounces) carrot processed to a slaw consistency
1/4 cup sunflower seeds (about 2 ounces)

Remove core from apple, remove peel from
apple and banana.

Combine all ingredients and mix.




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Apple banana carrot grain peanut butter

1/2 of a ripe banana peel and all, 
1/2 apple  (3 ounces) chopped into 1/4 inch pieces, 
2 ounces carrot slaw
1/8 cup raw peanut butter
1 tablespoon olive or canola oil, 
1 tablespoon whole wheat flour
1 tablespoon sugar

Remove core from apple, remove peel from
apple and banana.

Mix together in a portion bowl:
1/8 cup raw peanut butter,
1 tablespoon olive or canola oil, 
1 tablespoon whole wheat flour, and
1 tablespoon sugar.

optional:
[
Cut peel lengthwise in ot 1/4 inch stips.

Cut strips crosswise every 1/4 inch.

Include peel in the portion bowl.
]

Combine all in a portion bowl and mix.



marker


Apple banana carrot grain seed peanut 
Apple banana carrot peanut butter flour seeds

1/2 of a ripe banana
1/2 apple  (3 ounces) chopped into 1/4 inch pieces,
  or 1/2 teaspoon orange juice concentrate and 1 teaspoon sugar
    plus one one the following 1 tablespoon tomato sauce 
      2 ounces raw pumpkin or squash 
      2 ounces raw carrot
1/8 cup (3/4 ounces) sunflower seeds 
2 ounces carrot slaw
1/8 cup raw peanut butter
1 tablespoon olive or canola oil, 
1 tablespoon whole wheat flour
2 teaspoons sugar

Remove the peel from the banana.

Mash the banana with a fork.
Cut the peel lengthwise into 1/4 inch wide strips.

Cut the strips into 1/4 inch pieces.

Process the sunflower seeds into a coarse powder.

Process the carrots into a fine slaw.

optional:
[
Cut peel lengthwise in ot 1/4 inch stips.

Cut strips crosswise every 1/4 inch.

Include peel in the portion bowl.

Big enough to make a one light meal or about 3/4 of a full supper meal.
]

Combine all in a portion bowl and mix.





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Apple banana prune carrot grain seed bean

1/4 (1 ounce) of a ripe banana
1 quarter (1.5 ounces) of an apple
  or 1 ounce raw pumpkin + 1 half teaspoon orange juice concentrate 
    + 1 teaspoon sugar
  or 1 ounce raw mild pumpkin plus 1 teaspoon tomato sauce 
    + 1 teaspoon sugar
  or 1 ounce raw carrot + 1/2 teaspoon orange juice concentrate
    + 1 teaspoon sugar 
1 ounce mild carrot
  or 1 half ounce strong flavored carrot
    plus 1 half ounce mild vegetable such as acorn squash, 
      mild pumpkin, cucumber, zuccini, summer squash
  or 1 ounce mild raw pumpkin
1 ounce prunes (about 3 prunes)
  or 2 teaspoons raisins, about 10 raisins
1/8 cup (.8 ounce) lentils
1/8 cup (.6 ounce) sunflower seeds
2 tablespoon (.6 ounce) whole wheat flour
1 tablespoon (.5 ounce) sugar
total 9.6 ounces, 5.6 ounces water  

Soak the lentils in water for 24 hours.

Pour the lentils into a strainer to eliminate water.

Cut prunes into quarters.

Cut carrot into 1 quarter inch thick slices.

Put into a 4-cup microwaveable bowl: 
 the lentils,
 prunes,
 2 tablespoons whole grain flour, and
 1 quarter cup water.

Cover and heat in a microwave oven until boiling, 2 minutes 
in a 1000 watt ven, then heat on low for 8 minutes.

Set the hot dish in cold water to cool for a couple of minutes 
so heat does not damage the processor.

Put all ingredients into a 2-cup processor.

Run until smooth, 4 to 6 minutes, if needed add water 1 tablespoon 
at a time, just enough to get the mixture to circulate while 
processing.

If desired, warm by heating in a microwave oven for 40 to 60 seconds.
20070309
Apple banana carrot mustard greens peas seeds flour
Banana mustard greens peas seeds flour

1 ripe banana
1/4 cup (1 ounce) raw sunflower seeds
1 ounce mustard greens 
  or 1 ounce mustard greens puree
3 ounces carrot
1 tablespoon canola or olive oil
2 tablespoons whole wheat flour
1 tablepoons sugar
1 pinch salt
1/8 cup raw soaked dried lentils 
  or 1/8 cup thawed frozen peas 
1/2 apple, 3 ounces (apple this trial)

Soak the lentils in twice their volume of water for 
at least 24 hours.

Drain away the water from the lentils.

Mash the banana.

Process sunflower seeds separately first for 1 
minute to a fine crumb.

Process greens and into a fine slaw.

Add banana to the greens in the processor.

Run until banana is smooth. 

Combine all ingredients and mix.

Makes enough for a full supper meal. If you're extremely hungry
have 1 or 2 ounces of chicken on the side or increase the peas
to 1/4 cup and the flour to 1/8 cup.



20070424
Apple banana carrot watercress seeds peas flour

1 very ripe banana
2 tablespoons raw tahini
  or 1/4 cup sunflower seeds
1 ounce watercress puree (watercress puree this trial)
  or 1 ounce mustard greens puree
3 ounces carrot
1 tablespoon canola or olive oil
2 tablespoons whole wheat flour
1 tablepoons sugar
1 pinch salt
1/8 cup raw soaked dried lentils 
  or 1/8 cup thawed frozen peas
1/2 apple, 3 ounces

Soak the lentils in twice their volume of water for 
at least 24 hours.

Drain away the water from the lentils.

If using sunflower seeds, process sunflower seeds separately
first for 1 minute to a fine crumb.

Put the seed meal into a mixing and/or portion bowl.

If using whole greens rather than puree, process the 
greens to a fine slaw.

Leave the greens slaw in the processor.

Process the carrot into a fine slaw.

Leave the greens/carrot slaw in the processor.

If using frozen puree add it to the processor and run until 
no lumps remain.

Add banana to the greens in the processor.

Run until banana is smooth.

Core the apple and chop into 1/3 inch or smaller pieces.
 
Combine all ingredients and mix.

Makes enough for a full supper meal. If you're extremely hungry
have 1 or 2 ounces of chicken on the side or increase the peas
to 1/4 cup and the flour to 1/8 cup.
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Apple banana collards peas seeds grain

2 ounces raw collards
1/8 cup water
1/2 ripe banana
1 eighth cup dried peas or beans
  or 1 quarter cup frozen peas
    plus 1 eighth cup water
  or 1 quarter cup canned beans
    plus 1 eighth cup water
  or 1 eighth cup pea powder
    plus 1 eighth cup water
1/4 cup unroasted sunflower seeds
1 tablespoon whole wheat flour
1 teaspoon canola oil
2 teaspoons sugar, 3 teaspoons if apple is tart
1/2 apple

If using dried whole beans:
[
Into a metal pan put 1 eighth peas or beans 
 and 3 quarters cup water.

Heat on a cooktop until boiling, reduce heat to low, cover, heat 1 hour 20 minutes.
]

Cut the collard greens into 1 inch pieces.

Put the collards into a food processor.

Run until a slaw is produced.

Put the collard slaw and 1/2 cup water into a deep bowl with sides 
3 or 4 inches above the level of the puree.

Cover the container.

Heat in a 1000 watt microwave oven for 2 minutes 20 seconds on full power,
then 6 minutes on low (15 percent power).

Set the hot container in a pan of cold water to cool for a few minutes.

Drain the liquid from the puree by pouring through a fine sieve.

Rinse the puree in about a cup of water.

Drain the rinse water away by pouring through a fine sieve.

Let the puree drain for a minute.

Put the puree into a food processor.

If using pea flour:
[
Put the pea flour and 1/4 cup water into a microwaveable bowl.

Mix.

Heat on full power in a 1000 watt microwave oven for 1 minute 20 seconds.

Put the hot pea puree into a metal bowl.

Set the metal bowl in a pan of cold water to cool for a few minutes.
]

Remove the peel from the banana half.

Put the banana into the food processor.

Remove the core from the apple half.

Put the apple into the processor.

To a food processor add the  sunflower seeds and oil.

Put the cooled collards puree into the processor.

If boiling beans:
[
When the beans are done heating, place the pan in cold water to cool for a couple of minutes so heat does not damage blender.
]

Put the cooled pea puree or beans into the processor.

Run until desired smoothness is achieved, perhaps 2 minutes.

Put the processor contents into a mixing and/or portion bowl.

Add the flour and sugar.

Mix until uniform. 




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20081128f
Apple banana spinach carrot bean seed grain
2 ounces apple
2 ounces banana, about 1 half of a medium banana
1 ounce spinach
  or 2 teaspoons spinach powder
1 ounce carrot
1 tablespoon sugar
1 eighth cup dried beans
  or 1 quarter cup canned beans
1 eighth cup (.7 ounce) dried corn kernels
  or 1 eighth cup wheat grain
  or 1 eighth cup rolled oats
  or 1 eighth cup whole grain flour
  or 1 eighth cup cornmeal
3 tablespoons sunflower seeds
1 teaspoon canola oil
2 pinches salt

If using dried whole beans:
[
Into a metal pan put 1/8 cup dried beans and 1 cup
water.

Heat on a cooktop until boil, reduce heat to low, cover, 
heat until beans are soft and mild, 10 to 90 minutes depending 
on type of bean.
]

If using whole corn:
[
Into a metal pan put 1/8 cup dried corn and 1 cup
water.

Heat on a cooktop until boil, reduce heat to low, cover, 
heat until beans are soft and mild, 30 minutes for most 
(dent) corn, 60 minutes for flint corn. 
]


Put into a 1 cup or larger high speed blender:
 if using, 1 quarter cup canned beans,
 if using, 1 eighth cup cornmeal,
 3 tablespoons sunflower seeds,
 2 pinches salt, and
 1 quarter cup water.

If using dried beans:
[
When the beans are done heating, pour into a strainer, 
water can be discarded or used as the water added to blender.

Add the beans to the blender.
]

If using dried corn:
[
When the corn is done heating, pour into a strainer, discarded 
the water.

Add the corn to the blender.
]

Run until smooth, if mixture will not flow while processing, add
1 tablespoon water and add 30 seconds to heat time given below.

Put the mixture into a microwaveable bowl and heat until firm
with no gooey areas, 4 minutes 15 seconds, in a 1000 watt microwave.

---------------------------------------------------
Math:
Time for oven to begin heating: 5 seconds.
Time to heat dish: 15 seconds.
To heat to boiling: 5.25 ounces times 20 seconds per ounce equals 105 seconds.
Dry weight is total weight minus water (5.25 - 3) = 2.25 ounces.
Water to remain so product is 1 fifth water: 1 fourth 2.25 ounces equals
  .56 or about .6 ounces.
Water to remove is 3 ounces total water minus .6 equals 2.4 ounces. 
To evaporate water to thicken: 46 seconds per ounce times 2.4 ounces water equals 110 seconds.
To replace heat losses to air during evaporation: 20 seconds.
(assume to replace heat losses to air, heat 10 seconds for each
  minute at boiling temperature)
----------------------------------------------------

Flip the biscuit over.

If gooey on bottom, enough that large pieces of food stick to 
a spoon, heat 1 more minute.

If gooey enough that tiny bits of food stick to a spoon, 
heat another 40 seconds.

Allow to cool for a couple of minutes, break into 1 half inch 
pieces and process into a fine crumb in a blender or 
high speed procesor.

Cut the apple into 1 quarter inch pieces.

Cut the spinach and carrot into pieces appropriate for your food 
processor, the processor should be 1 or 2 cups and high speed. 

A low speed processor may require 6 minutes or more to produce 
a smooth consistency. 

Process the apple, spinach, and carrot together into a slaw.

Add the banana, 1 tablespoon sugar, and 1 teaspoon oil to the 
processor and run until smooth.

Combine all ingredients in a mixing and/or portion bowl.

If desired, warm by heating 20 to 40 seconds in a microwave oven.

Tangy, moderately sweet, slightly bitter/strong, mild spinach 
and banana flavors,
thick pudding consisteny but not as smooth as typical pudding.


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Apple beans flour
see also Apple seeds and beans

4 ounces apple
2 tablespoons whole wheat flour
1/4 cup steamed, boiled, or canned kidney bean
1 tablespoon canola oil
1 teaspoon sugar
1 pinch salt

Remove core and peel from apple.

Combine all in a portion boil and mix.


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20061104lsf
Apple and beans
apple grain seed bean

4 ounces apple (taste the peel, if bitter remove and discard)
1/4 cup raw sunflower seeds processed to fine crumbs
1 tablespoon whole wheat flour
1/4 cup soaked and steamed, boiled, or canned lentils
1 teaspoon canola oil
2 teaspoons sugar
1 pinch salt

Process the sunflower seed and flour together to make a
fine crumb.

Remove core and peel from apple and cut into 1/4 inch
pieces.

Put the seed/grain crumb, oil, sugar, and salt into a
portion bowl and mix.

Add the apple pieces and mix.


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20070205
Apple cranberry orange grain seed peanut
Apple pumpkin orange grain seed peanut


1 banana, mashed
1/8 cup (1 ounce) cranberries
  or 3 ounces raw pumpkin, peel removed
  or 2 ounces canned pumpkin plus 1 teaspoon sugar
2 ounces apple, about 1/3 of an apple
1 ounce orange
  or 1 ounce tangerine
  or use 1 teaspoon orange juice contentrate
1 tablespoon whole grain flour
1/8 cup raw sunflower seeds
1/8 cup raw peanut butter
  or 1/4 cup roasted peanuts (process with seeds
    and grain flour)
1 tablespoon olive or canola oil
1 tablespoon plus 1 teaspoon sugar

Process flour and sunflower seeds together into a 
fine crumb.

Add cranberries to processor and run to make a
fine slaw.

Mix together in a portion bowl: 
 the cranberry/grain/seed slaw,
 1/8 cup raw peanut butter,
 1 tablespoon olive or canola oil, and
 1 tablespoon plus 1 teaspoon sugar.

Add a banana to the bowl and mash together.

Remove core and peel from apple, cut into 1/4 inch
pieces.

Add the apple to the bowl and mix.



marker







Cranberry apple banana

 1/2 apple, chopped,
 1 tablespoon cranberries
 1/2 banana
 1 teaspoon sugar 

Remove core and peel from apple and cut into 1/4 inch
pieces.

Remove peel from banana and cut into 3/8 inch or so pieces.

Put cranberries into a 1-cup food process and run to
make a fine slaw.

Combine all in a portion bowl and mix.

Add 1 teaspoon sugar if too sour.


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Banana cranberry sauce apple

1/4 apple about 1 1/2 ounces
1/2 banana
1 tablespoon cranberry sauce
1 teaspoon whole grain flour
2 teaspoons sugar

Remove core and peel from apple.

Remove peel from banana.

Mash together:
 1 tablespoon cranberry sauce,
 1/2 banana,   1 teaspoon whole grain flour, and
 2 teaspoons sugar.

Cut the apple into 1/4 inch pieces.

Add the apple pieces to the mash.



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20100801a2
apple tomato grain
tomato apple grain
tomato apple seed
cucumber lettuce grain
tomato cucumber grain

1 ounce tomato plus 1 ounce apple
  or 1 ounce tomato plus 1 ounce lettuce
  or 1 ounce tomato plus 1 ounce cucumber
  or 2 ounces cucumber
2 teaspoons whole grain flour
  or 2 teaspoons non roasted, no hulls sunflower seed
  or 2 teaspoons non roasted, 60 percent water nut or seed pate
  or 1 teaspoon nut or seed butter such as tahini
2 pinches salt
1 tablespoon sugar
if using blender, 1 tablespoon water

Remove peel from cucumber to yield 2 ounces.

Put all ingredients into a 1 cup blender or processor.

Run until smooth, 4 to 6 minutes.

Taste, if desired, add aspartame sweetener and salt.

Makes about 1 quarter of a light meal.
 
If using cucumber lettuce:
good, definitely: bittersweet, salty; mild cucumber flavor;
slightly: starchy, tangy; medium thick liquid.

If using tomato cucumber:
good, tastes a little like watermelon; definitely: salty; 
moderately: tangy, sour, sweet; mild: cucumber flavor, tomato flavor;
slightly: starchy; medium thick liquid.

If using tomato apple:
Taste something like strawberries; definitely: tangy/sweet; 
mildly: sour, starchy, tomato flavored, salty; slightly apple
flavored; thin pudding or thick liquid consistency.





20110311c
Apple tomato grain

1 ounce apple
  or 2 teaspoons apple butter plus 4 teaspoons water
1 ounce tomato
  or 2 teaspoons tomato sauce plus 4 teaspoons water
1 quarter cup oat bran
1 tablespoon sugar
2 pinches salt

For a smooth texture when using apple butter and
tomato sauce, grind 1 quarter cup oat bran in
a coffee grinder.

Put into a 1- or 2-cup microwaveable bowl:
1 quarter cup oat bran and 1 eighth cup water.

Heat , covered in a microwave oven until boiling,
1 minute 30 seconds in a 1000 watt oven.

If using apple and tomato, not apple butter and tomato
sauce:
Cut apple and tomato into 1 quarter inch or so
pieces.

Put all ingredients into a 2-cup or so portion bowl.

Mix.

For a mild sweetness eat as is, for moderate sweetness
add 1 teaspoon sugar and mix.

If oat bran used as is, not ground to a powder:
moderately tangy; mildly: sweet, tomato flavored;
slightly apple flavored, grain flavored; stiff mash consistency with many particles of oat bran.
Try grinding oat bran in coffee grinder.

If oat bran ground to a powder, no salt:
good, once in a while; mildly: sweet, tomato flavored, tangy;
slightly apple flavored, grain flavored; stiff mash consistency
could try with 1 to 2 pinches salt

If oat bran ground to a powder, 2 pinches salt:
mildly: sweet, tomato flavored, tangy;
slightly apple flavored, grain flavored, salty; stiff mash consistency



marker

20100821b
apple tomato grain seed bean

1 ounce apple
1 half ounce mild tomato
  or 1 quarter ounce extra tangy tomato
3 tablespoons whole grain flour
2 tablespoons non roasted no hulls sunflower seeds
1 quarter cup boiled or canned beans
2 tablespoons sugar
2 packets aspartame
1 quarter teaspoon salt
1 quarter cup water

Put all ingredients into a 2-cup or larger processor
and run until smooth, 4 to 6 minutes.

Taste, if desired, add aspartame or sucralose.

Definitely: sweet, tangy, salty; mildly: starchy,
tomato flavored; slightly apple flavored, bean flavored; pudding
consistency.



20100824a
apple tomato grain seed bean

1 ounce apple
1 quarter ounce tomato
3 tablespoons whole grain flour
2 tablespoons non roasted no hulls sunflower seeds
1 quarter cup boiled or canned beans
2 tablespoons sugar
3 packets aspartame
1 quarter teaspoon salt
1 quarter cup water

Put all ingredients into a 2-cup or larger processor
and run until smooth, 4 to 6 minutes.

Taste, if desired, add aspartame sweetener.

Prominently: tangy, sweet; mild to moderate: starchiness;
mildly apple flavored; thick liquid consistency.







20100805a
apple tomato grain seed peanut

1 ounce apple plus 1 ounce tomato
  or 1 half ounce red bell pepper (233 20100103a)
  or 1 tablespoon dried bell pepper chunks, 1 quarter inch or 1 teaspoon fine bell pepper powder
  or 1 half ounce fresh spinach (about 1 quarter cup chopped every 1 quarter inch,loose)
  or 1 tablespoon dried spinach shreds/slaw, very coarse, (see 20091226a)
  or 1 half ounce fresh broccoli (?about 1 quarter cup chopped every 1 quarter inch,loose) (see 20091107i)
  or 1 quarter ounce fresh arugula (about 1 eighth cup chopped every 1 quarter inch,loose)
  or 1 quarter ounce fresh parsley (about 1 eighth cup chopped every 1 quarter inch, loose)
1 quarter cup boiled peanuts
  or 1 tablespoon (.4 ounce) skinless blanched (buff) peanuts
  or 2 tablespoons boiled or canned beans 
  or 1 tablespoon (.25 ounces) soy bean flour
1 tablespoon (.5 ounce) sugar plus 3 packets aspartame sweetner or to taste
1 tablespoon (.3 ounce) non roasted sunflower seeds
  or 1 half tablespoon nut or seed butter such as tahini
  or 1 half tablespoons roasted 30 percent added oil sunflower seed butter 
     (if too thick to mix add 1 teaspoon water)
  or 1 tablespoon roasted tahini
  or 1 half ounce almonds or other nut
  or 1 teaspoon canola oil plus 2 teaspoons grain or grain flour
1 tablespoon grain flour 
2 tablespoons sugar, 
3 packets aspartame sweetner
1 eighth teaspoon plus 2 pinches salt 
1 quarter cup (2 ounces) water
5.25 ounces, 2.45 ounces water

Cut the greens into 1 half inch pieces.


Grind 1 tablespoon grain or grain flour in a coffee grinder set on the finest setting, 
grind twice to get a fine texture.

Put into a 1 cup or larger blender:
 1 ounce apple,
 1 ounce tomato, 
 1 tablespoon sunflower seeds,
 1 tablespoon peanuts, 
 1 tablespoon sugar,
 3 packets aspartame sweetner or to taste,
 1 eighth teaspoon plus 2 pinches salt, and
 1 quarter cup water.

Run until smooth, 4 to 6 minutes.

Put the mixture into a 3-cup or larger microwaveable bowl.

Add 1 tablespoon grain flour and 1 half cup water.

Mix.

Put the slurry into a 3 cup or larger bowl.

Add enoungh water to make about 8 ounces.

Heat, covered, to boiling temperature in a microwave oven,
3 minutes in a 1000 watt microwave oven,
5 minutes in a 600 watt oven, watch for boil over last 30 seconds.

-------------------------------------------------
Math:
Plus 5 seconds for oven to begin heating
Plus 12 seconds to heat dishes
To heat to hot serving temp: 8 ounces X 20 seconds per ounce equals 160 seconds.
Dry weight is total weight minus total water (5.2 - 2.45) = 2.75 ounces

(assume fruit and vegetable is 90 percent water)
------------------------------------------------

Heating to boiling is to thicken.

Pour the liquid into a mug to serve.

Makes a very light meal by itself or 1 half of a large meal.

Moderately: sweet, tangy; mild: saltiness, tomato
flavor; slightly starchy; medium thick liquid consistency.







20110103b
apple tomato grain peanut

1 half ounce apple
2 ounces tomato sauce
1 tablespoon (.3 ounce) whole grain flour
1 tablespoon (.3 ounce) non roasted, no hull sunflower seed
1 teaspoon (.2 ounce) peanut butter
1 tablespoon (.5 ounce) sugar
1 packet aspartame
2 pinches salt
1 eighth cup water

Combine all ingredients except apple in a 3-cup microwaveable bowl.

Heat until almost boiling, 1 minute in a 1000 watt 
microwave oven.

Stir.

Heat until boiling, about 1 minute.

Set bowl in cold water to cool for a couple of minutes so heat does not
damage the processor.

Put the batter into a 1 cup blender or 2-cup processor.

Add the apple plus 1 eighth cup water.

Run until smooth, about 3 to 6 minutes.

Prominently tangy; moderately sweet, tomato flavored; mildly:
salty, starchy; pudding consistency.



marker




20101213d
apple tomato beet grain seed

1 ounce medium flavored apple
  or 1 half ounce extra tangy apple
  or 1 ounce pear (not tested)
1 ounce medium flavored tomato
  or 1 half ounce full flavored tomato
4 ounces beet root (see 20101213a)
  or 4 ounce full flavored pumpkin 
  or 4 ounce butternut squash (not tested)
  or 4 mild carrot (see 20101213c)
  or 4 mild pumpkin (see 20101213b)
  or 4 strong flavored carrot, sliced, boiled 20 minutes, drained
1 tablespoon whole grain flour
  or 2 tablespoons soaked grain
  or 1 eighth cup sprouted grain
3 tablespoons non roasted no hulls sunflower seeds
  or 1 tablespoon canola oil
1 tablespoon sugar
artificial sweetener to taste
1 eighth teaspoon salt

Put 1 half cup water water into metal pan or pressure cooker.
Place a steaming rack into the pan. Place 4 ounces beet into a
metal bowl. 

If using 1 quarter cup soaked or sprouted grain, add the grain 
to the pan.

Place the bowl on the rack. Heat to the pan to boiling
or the pressure cooker to full pressure. Reduce heat to low.
Steam in the pan for 40 minutes or in the cooker for 20 minutes.

Put all ingredients into a 2-cup processor or blender.

Run until smooth, about 3 to 4 minutes.

Taste, if desired, add sacchrin, aspartame or sucralose.

Moderate beet flavor; mild to moderate: tanginess,
saltiness; mildly starchy, sweet; slightly apple flavored, tomato 
flavored, bitter; thick liquid or pudding consistency.


marker









Apple carrot tomato seeds beans bread
Apple tomato carrot seeds and beans
Apple tomato carrot grain seed bean
Apple carrot tomato grain seed bean

1/2 apple, about 3 ounces
1/8 cup diced, stewed tomato
2 ounces carrot
1/8 cup raw sunflower seeds
1/8 cup soaked and steamed, boiled, or canned blackeyed peas

Process sunflower seeds to a fine crumb separately from other 
ingredients. Put crumb into a portion bowl.

Put 1/4 cup carrot into a 1-cup processor and run to make
a slaw.

Add  1/8 cup diced stewed tomato, process.

Add 1/8 cup raw soaked blackeyed peas and process.

Put processor's contents into the bowl with the seed crumb.

Chop the 1/2 apple into 1/4 inch pieces. 

Add the apple pieces to the bowl.

Add chopped-up one slice whole wheat or sourdough bread
and mix.

marker










20101213f (not tested)
20101209b
apple tomato cabbage seed

2 ounce medium flavored apple
  or 1 ounce extra tangy apple
2 ounce tomato
4 ounce mild flavored cabbage
3 tablespoons non roasted, no hull sunflower seeds
  or 2 tablespoons nut or seed butter
  or 1 tablespoon canola oil 
1 tablespoon sugar
1 quarter teaspoon salt

Remove peel and core from apple.

Cut apple and cabbage into 1-inch pieces.

Put all ingredients into a 2-cup or larger processor
and run until smooth, 4 to 6 minutes.

Taste.
If too bitter or bland, add 2 pinches salt.
If too sour, add 1 teaspoon sugar.
If too strong flavored, add another tablespoon nut butter
or canola oil.

, definitely: tangy; mild to moderate: sweetness;
mildly salty; slightly tomato flavored, thick liquid  consistency.



marker

Apple carrot tomato seeds beans bread
Apple tomato carrot seeds and beans
Apple tomato carrot grain seed bean
Apple carrot tomato grain seed bean
  (see also 20101213c)
  (see also Apple tomato carrot grain seed bean listed 
   farther up)
1/2 apple, about 3 ounces
1/8 cup diced, stewed tomato
2 ounces carrot
1/8 cup raw sunflower seeds
1/8 cup soaked and steamed, boiled, or canned blackeyed peas

Process sunflower seeds to a fine crumb separately from other 
ingredients. Put crumb into a portion bowl.

Put 1/4 cup carrot into a 1-cup processor and run to make
a slaw.

Add  1/8 cup diced stewed tomato, process.

Add 1/8 cup raw soaked blackeyed peas and process.

Put processor's contents into the bowl with the seed crumb.

Chop the 1/2 apple into 1/4 inch pieces. 

Add the apple pieces to the bowl.

Add chopped-up one slice whole wheat or sourdough bread
and mix.



(not trialed since modified)
20101213c (see also Apple tomato carrot grain seed bean)
apple tomato carrot grain seed bean

1 ounce medium flavored apple
  or 1 half ounce extra tangy apple
  or 1 ounce pear (not tested)
3 ounces strong flavored carrot
  or 3 ounce full flavored pumpkin
  or 1 half ounce butternut squash (not tested)
  or 3 ounce mild carrot
  or 3 ounce mild pumpkin
  or 3 ounce beet root
2 tablespoons whole grain flour
  or 3 tablespoons soaked grain
  or 1 quarter cup sprouted grain
2 tablespoons non roasted no hulls sunflower seeds
1 half cup boiled or canned beans
  or 1 half cup soaked or sprouted beans
1 tablespoon sugar
2 packets aspartame
1 quarter teaspoon salt

If using strong flavored carrot or beet:
[
Put  4 cups water into a 2- or 4-quart pressure cooker or metal pan.

Cut 3 ounces carrot into 3/16 inch or thinner slices.

If using metal pan: heat until boiling, reduce heat
to low, heat 1 hour.

If using pressure cooker:
heat until full pressure, reduce heat to low, heat 30 minutes, turn off heat, let the cooker sit on the burner for 5 to 10 minutes.

Pour the carrot/water into a strainer to get rid of water.
]

If using dried whole beans or peanuts:
[
Into a metal pan put 1 eighth peas or beans 
and 3 eighths cup water.

Heat on a cooktop until boiling, reduce heat to low, cover, heat 20 minutes
for most beans, 15 minutes for peanuts, lentils, or split peas.
]

If using mild carrot:
[
Put 1 half cup water into a metal pan or pressure cooker.
Put into a 3-cup or so metal bowl:
4 ounces carrot and 1 eight cup water .

If using soaked or sprouted beans, add 1 half cup beans to the pan.

If using, add 1 quarter cup soaked or sprouted grain
to the pan.

If using a metal pan, heat on a cooktop until boiling, reduce heat to low, cover,
heat 20 minutes.

If using a pressure cooker,
heat 20 minutes, turn off heat, let cooker sit on burner for 5 minutes.
]

Put all ingredients into a 2-cup processor or blender.

Run until smooth, about 3 to 4 minutes.

Taste, if desired, add aspartame or sucralose.

Put all ingredients into a 2-cup or larger processor
and run until smooth, 4 to 6 minutes.

Taste, if desired, add aspartame sweetener.

If using 1 ounce mild apple, 3 ounces strong flavored carrot,
1 tablespoon sugar, ? packets aspartame, 
1 quarter teaspoon salt:



marker

20100819b
apple tomato cucumber grain seed bean

1 ounce apple
1 half ounce tomato
1 ounce cucumber
  or 1 half ounce butternut squash (not tested)
  or 1 ounce mustard greens, boiled 20 minutes, drained (not tested)
3 tablespoons whole grain flour
2 tablespoons non roasted no hulls sunflower seeds
1 quarter cup boiled or canned beans
2 tablespoons sugar
1 quarter teaspoon salt
1 quarter cup water

Put into a microwaveable 3- or 4-cup bowl:
 3 tablespoons whole grain flour and 1 quarter cup water.

Heat, covered, in a microwave oven until boiling, 1 minute 10 seconds in a 
1000 watt oven.

Let the bowl sit a minute or so to finish cooking.

Set the bowl in cold water to cool for a couple of minutes to cool so heat
does not damage the processor.

Put all ingredients into a 2-cup or larger processor
and run until smooth, 4 to 6 minutes.

Taste, if desired, add aspartame or sucralose.

Prominently: salty, sweet, tangy; mild to moderately
starchy; mild apple flavor; slight tomato flavor; 
pudding consistency.


marker


20101015c
Apple tomato leek grain seed bean

1 ounce medium flavored apple
  or 1 half ounce tangy/sweet apple
1 ounce leek
  or 1 ounce onion
  or 1 tablespoon dried onion flakes plus 1 quarter cup
    water
1 half ounce tomato
  or 1 teaspoon tomato powder plus 1 ounce water
1 eighth cup dry blackeyed peas
2 tablespoons (.6 ounce) whole corn flour
1 eighth cup (.6 ounce) non roasted sunflower seeds
    plus 1 tablespoon (.3 ounce) whole grain flour
  or 1 quarter cup rolled oats plus 1 teaspoon canola oil
  or 1 quarter cup (1.2 ounces) dried chestnut halves 
  or 1 half cup fresh chestnuts plus sugar (see 20100921a)
1 eighth teaspoon salt
1 tablespoon (.5 ounce) sugar
2 packets aspartame sweetener
if using blender, add 1 eighth cup water
total: 10.3 ounce, 6.5 ounces water

If using dried chestnuts:
Put into a metal pan:
1 quarter cup chestnuts and 1 cup water.

Heat on a cooktop until boiling, reduce heat to low, cover,
heat 20 minutes.

If using fresh chestnuts or sunflower seed:
Put into a metal pan:
if using, 1 half cup chestnuts, and
3 quarters cup water.

Cut 1 ounce leek into 1 half inch or smaller pieces.

Put the onion and blackeyed peas into the 
metal pan.

Heat until boiling, reduce heat to low, cover,
heat 20 minutes.

While the leek/bean mixture is still boiling hot,
add 3 tablespoons grain flour and stir.

Set the hot container in cold water to cool for a
couple of minutes.

Put into a 2-cup or larger food processor or blender:
 1 half ounce apple,
 1 half ounce tomato,
 1 eighth cup (.6 ounce) non roasted sunflower seeds,
 1 eighth teaspoon salt,
 1 tablespoon sugar,
 2 packets aspartame sweetener, 
 if using blender, add 1 eighth cup water.

When the leek/beans are done heating, add to
the leeks/bean while still boiling hot:
 2 tablespoons whole corn flour,
 1 tablespoon whole grain flour.

Stir.

Run the processor until smooth, 4 to 6 minutes.

Taste, if desired, add aspartame sweetener and salt.

Either:
(1. Eat the batter as is.
)

Or:
(2. Spread the batter 1 quarter inch thick on a plastic sheet on a food dryer heating
tray.

Dry at 125 to 130 degrees F. until mash consistency, about 12 hours.
)

Or:
(3. Put batter into a microwaveable bowl.

Heat in a microwave oven until mash consistency, 6 minutes 25 seconds
in a 1000 watt oven.

------------------------------------------
Math:
Add 5 seconds for oven to begin heating.
Plus 20 seconds to heat dishes.
To raise to boiling: 10.3 ounces X 20 seconds per ounce = 206 seconds.
Dry weight is total weight minus water: 10.3 ounces - 6.5 ounces = 3.8 ounces.
Water to leave in: (50 parts water)/(50 parts dry weight) X (dry weight) =
 1/1 X 3.8 = 3.8 ounces.
Water to remove is total water minus water left in (6.5 - 3.8) = 2.7 ounces.
Plus to remove excess water: 46 seconds per ounce X 2.7 ounces = 124 seconds.
Plus to replace heat lost to air while at boiling temperature:
 124/60 minutes times 12 seconds per minute = 25 seconds plus 
25/60 minutes X 12 = 5 seconds for a total of 30 seconds.

(assume vegetable is
80 percent water, tomato is 90 percent water, 1 ounce of water is
lost while boiling onion/beans, losses while at boiling temperature
in microwave oven are 12 seconds for each 1 minute
at boiling temperature)
-----------------------------------


If not heated to thicken, 1 half ounce tomato, 1 half ounce apple, 1 ounce leek,
non sprouted beans, 2 tablespoons sunflower seeds, 3 tablepsoons grain flour, no chestnut,
1 tablespoon sugar, 3 packets aspartame, 1 eighth teaspoon plus 2 pinches salt:
good, moderately: leek flavored, sweet,
starchy, tangy, salty; slightly tomato flavored; pudding consistency.


marker


20101209a
apple tomato lettuce grain seed bean

1 ounce medium flavored apple
  or 1 half ounce extra tangy apple
  or 1 ounce pear (not tested)
1 half ounce medium flavored tomato
  or 1 quarter ounce full flavored tomato
1 ounce strong flavored lettuce such as outer leafs of romaine or bibb
2 tablespoons whole grain flour
  or 3 tablespoons soaked grain
  or 1 quarter cup sprouted grain
2 tablespoons non roasted no hulls sunflower seeds
1 quarter cup boiled or canned beans
  or 1 quarter cup soaked or sprouted beans
2 tablespoons sugar
3 packets aspartame
1 quarter teaspoon salt
1 quarter cup water

If using 1 ounce strong flavored lettuce:
[
Put 2 ounces lettuce and 3 cups water into a 2 quart
pressure cooker.

Heat on full until full pressure, then reduce heat to 1 quarter.

Heat 15-minutes, turn off heat.

Let cooker sit on burner for 5 minutes.

Set cooker in cold water to cool for a few minutes.

Pour the greens/water into a strainer to eliminate water.

Put 1 half of the boiled lettuce in a refridgerator or freezer for use at another time.
]

If using dried whole beans or peanuts:
[
Into a metal pan put 1 eighth peas or beans 
 and 3 eighths cup water.

Heat on a cooktop until boiling, reduce heat to low, cover, heat 20 minutes
for most beans, 15 minutes for peanuts, lentils, or split peas.
]

If using 1 quarter cup soaked or sprouted beans:
put 1 quarter cup beans and 1 quarter cup water into a 2-cup or so 
microwaveable bowl.

If using soaked or sprouted grain, add 3 tablespoons soaked grain
or 1 quarter cup sprouted grain to the bowl.

If using sprouted beans, no sprouted grain:
Heat in a microwave oven until boiling, about 85 seconds in
a 1000 watt oven, reduce heat to low, cover,
heat 8 minutes.

If using soaked or sprouted beans and soaked or sprouted grain:
Heat in a microwave oven until boiling, about 2 minutes in
a 1000 watt oven, reduce heat to low, cover,
heat 8 minutes.
]

Put all ingredients into a 2-cup or larger processor
and run until smooth, 4 to 6 minutes.

Taste, if desired, add aspartame or sucralose.
(0 packets added this trial, for a total of 3)

Prominently: tangy, sweet; mild to moderate: starchiness;
mildly apple flavored, tomato flavored, salty; thick liquid consistency.

marker






20100820b
apple tomato onion grain seed peanut

1 ounce apple plus 1 ounce tomato
  or 2 ounces tomato 
  or 1 half ounce red bell pepper (233 20100103a)
  or 1 tablespoon dried bell pepper chunks, 1 quarter inch or 1 teaspoon fine bell pepper powder
  or 1 half ounce fresh spinach (?about 1 quarter cup chopped every 1 quarter inch,loose)
   or 1 tablespoon dried spinach shreds/slaw, very coarse (see 20091226a)
  or 1 half ounce fresh broccoli (?about 1 quarter cup chopped every 1 quarter inch,loose)
  or 1 quarter ounce fresh arugula (about 1 eighth cup chopped every 1 quarter inch,loose)
  or 1 quarter ounce fresh parsley (about 1 eighth cup chopped every 1 quarter inch, loose)
2 ounces onion
1 tablespoon (.4 ounce) skinless blanched (buff) peanuts
  or 2 tablespoons boiled or canned beans 
  or 1 tablespoon (.25 ounces) soy bean flour
1 tablespoon (.5 ounce) sugar plus 3 packets aspartame sweetner or to taste
1 tablespoon sunflower seed (.3 ounce) non roasted sunflower seeds
  or 1 half tablespoons non roasted 30 percent added oil sunflower
   seed butter 
  or 1 half 2 tablespoons roasted 30 percent added oil sunflower seed butter 
     (if too thick to mix add 1 teaspoon water)
  or 1 tablespoon roasted tahini
  or 1 half ounce almonds or other nut
  or 1 teaspoon canola oil plus 2 teaspoons grain or grain flour
1 tablespoon grain flour 
2 tablespoons sugar 
3 packets aspartame sweetner
1 eighth teaspoon plus 2 pinches salt
1 quarter cup (2 ounces) water
5.25 ounces, 2.45 ounces water
Cut the greens into 1 half inch pieces.

Cut 2 ounces onion into 1 quarter inch slices.

Put onion and 3 eighths cup water into a metal pan or pressure cooker.

If using metal pan, heat until boiling on a cooktop, reduce heat to low,
cover, heat 20 minutes.

If using pressure cooker:
[
Heat on a cooktop until full pressure,
reduce heat to low, heat 10 minutes, turn off heat,
let
sit on burner for 5 minutes.

Set the pressure cooker in cold water for a few minutes.
]

Grind 1 tablespoon grain or grain flour in a coffee grinder set on the finest setting, 
grind twice to get a fine texture.

Put into a 1 cup or larger blender:
 1 ounce apple,
 1 ounce tomato, 
 1 tablespoon sunflower seeds,
 1 tablespoon peanuts, 
 1 tablespoon sugar,
 3 packets aspartame sweetner or to taste, and
 1 eighth teaspoon plus 2 pinches salt.

Add the onion/heating water to the blender.


Run until smooth, 4 to 6 minutes.

Put the mixture into a 3-cup or larger microwaveable bowl.

Add 1 tablespoon grain flour and 1 half cup water.

Mix.

Taste, if desired, add aspartame sweetener.

Put the slurry into a 3 cup or larger bowl.

Heat, covered, to boiling temperature in a microwave oven,
3 minutes in a 1000 watt microwave oven,
5 minutes in a 600 watt oven, watch for boil over last 30 seconds.

-------------------------------------------------
Math:
Plus 5 seconds for oven to begin heating.
Plus 12 seconds to heat dishes.
To heat to hot serving temp: 8 ounces X 20 seconds per ounce equals 160 seconds.
Dry weight is total weight minus total water (5.2 - 2.45) = 2.75 ounces.

(assume fruit is 90 percent water, onion is 80 percent water.)
------------------------------------------------

Heating to boiling is to thicken.

Pour the liquid into a mug to serve.

Makes a very light meal by itself or 1 half of a large meal.

Prominently: tangy, sweet, salty; moderate: tomato
flavor; mildly starchy, onion flavored; slightly peanut flavored; medium thick liquid.

marker

20100911a
apple tomato pumpkin grain seed

1 half ounce apple
1 half ounce tomato
1 ounce mild pumpkin 
  or 1 half ounce butternut squash (see 20100906d)
  or 1 half ounce strong flavored pumpkin
  or 1 half ounce strong flavored carrot (not tested)
  or 1 ounces mild carrot (not tested)
1 tablespoon (.3 ounce) whole grain flour
1 tablespoon (.3 ounce) sunflower seed 
1 eighth teaspoon salt
2 tablespoons (1 ounce) sugar
total 4.1 ounces.

If using strong flavored squash:
Remove peel from squash to yield 1/2 ounce.

If using mild pumpkin: (this trial)
Remove peel from pumpkin to yield 1 ounce.

Put all ingredients and 1 tablespoon water into a
1-cup blender.

Run until smooth, about 3 minutes.

Put the batter into a microwaveable bowl.

Heat, covered, in a microwave oven until boiling hot, 1 minute
20 seconds in a 1000 watt oven, reduce heat to low,
heat 3 minutes.

Taste, if desired, add aspartame sweetener.
(2 packets added this trial)

Could serve with 20101003a mackerel grain bean

Taste like cream of tomato soup only sweeter; 
moderate tomato flavor, sweetness, tanginess; 
mild: saltiness, starchiness; slightly pumpkin flavored; 
pudding consistency, somewhat gelatinous.

marker




20110121a (not trialed since modified)
apple pumpkin cabbage grain seed

1 ounce medium flavored apple
  or 1 half ounce extra tangy apple
1 ounce mild pumpkin
  or 1 half ounce full flavored pumpkin
  or 1 ounce butternut squash
2 ounces mild to medium flavored cabbage
  or 2 ounces strong flavored cabbage such as outer leafs
2 tablespoons whole grain flour
  or 3 tablespoons soaked grain
  or 1 quarter cup sprouted grain
2 tablespoons non roasted no hulls sunflower seeds
1 tablespoon sugar
1 eighth teaspoon salt

If using 2 ounces strong flavored cabbage:
[
Cut cabbage leafs crosswise every inch.

Put 2 ounces cabbage and 3 cups water into a 2 quart
metal pan.

Heat on full until boiling, then reduce heat to 1 quarter.

Heat 30-minutes, eliminate water by pouring through a
strainer.
]

If using soaked or sprouted grain or non
cooked pumpkin and a microwave oven:
[
Put 3 eighths cup plus 1 tablespoon water into a 2-cup or so 
microwaveable bowl.

Place 1 ounce pumpkin in the pan.

If using, add 2 ounces mild to medium flavored cabbage.

If using soaked or sprouted grain:
(
Add 1/4 cup sprouted grain to the bowl.

Heat in a microwave oven until boiling, about 3 minutes
and 30 seconds in a 1000 watt oven, reduce heat to low,
cover, heat 10 minutes.
)

If using no soaked or sprouted grain:
Heat in a microwave oven until boiling, about 3 minutes in
a 1000 watt oven, reduce heat to low, cover, heat 10 minutes.
]

If using pressure cooker or uncooked
pumpkin:
[
Into a pressure cooker 1 quarter cup water.

If using, add 1 ounce pumpkin.

If using, add 2 ounces mild to medium flavored cabbage.

If using soaked or sprouted grain, add 1 quarter cup sprouted grain and 1 eighth cup water.

Heat until full pressure, reduce heat to low, heat 20 minutes.

Turn off heat, let the cooker sit on the burner for 5 minutes.
]

Put all ingredients into a 1-cup blender or 2-cup food processor.

Run until smooth, about 4 to 6 minutes.

Taste, if desired, add aspartame or sucralose.

Run to mix, about 20 to 30 seconds.

Previous trial:
Mildly: tangy, sweet, starchy, salty; slightly tomato flavored,
pudding consistency with some particles of chewy/fibrous corn.

This trial:


marker





20100520bx (not tested since modified)
Apple asparagus grain seed

2 ounces apple
2 ounces asparagus
1/8 cup (.6 ounce) whole wheat flour
3 tablespoons non roasted, no hull sunflower seeds (this trial)
  or 1 quarter cup non roasted, 60 percent water sunflower seed pate
  or 2 tablespoons (1 ounce) nut or seed butter such as tahini
  or 1 tablespoon canola oil
    plus 1 tablespoon whole grain flour
1 tablespoon sugar 
1 eighth teaspoon salt
total: 6.1 ounces, 3.6 ounces water

Cut 2 ounces asparagus into 3 quarters inch pieces.

Put the asparagus into a metal pan.

Put 1/2 inch water into a pressure cooker.

Place a steaming rack in the cooker.

Place the pan with the asparagus on the steaming rack.

Heat on a cooktop until full pressure, reduce power to low, heat 20 minutes.

Put into a 2-cup processor or 2-cup or larger blender: (processor this trial)
2 ounces apple
1/8 cup whole wheat flour
3 tablespoons sunflower seed,
1 eighth teaspoon 2 pinches salt
1 tablespoon sugar.

When the asparagus is done cooking, set the pan in cold water to cool for a couple of minutes so heat does not damage the blender.

Add the asparagus to the blender.

Run until smooth, about 4 to 6 minutes.

Taste, if desired, add aspartame sweetener to taste.

Either: (1 this trial)
[
1.
Serve warm in cold weather, heat 40 to 60 seconds in a microwave oven.

Serve at about body temperature in hot weather.
]

Or:
[
2. Put the batter into 3 4-inch 1 cup bowls, or place a 4 inch diameter round casserole dish or similar utensil at the center of a 9 inch diameter glass piepan and pour the batter into the space around the casserole dish.
Heat in a mircowave oven until thickened, 5 minutes 25 seconds in
a 1000 watt oven.

-----------------------------
Math: 
To heat to boil: 20 seconds per ounce times 6.1 ounces = 122 seconds
plus 5 seconds for oven to start heating
Plus 30 seconds to heat dishes
Dry weight is total weight minus water (6.1 - 3.6) = 2.5 ounces.
Water to leave in is (1 part water/1 part dry weight) times dry weight (1/1 X 2.5) = 2.5 ounces.
Water to remove is total water minus water left in (3.6 - 2.5) = 1.1 ounces.
Plus to evaporate water 46 seconds per ounce times 1.1 ounces = 51 seconds.
Plus to replace heat lost to air: 51/60 times 14 seconds per minute = 12 seconds
plus 12/60 X 14 = 3 for a total of 15 seconds.
Assume 1 ounces greens slaw that is 40 percent water, peanuts absorb about 25 percent of their own weight in water when boiled, pears are 70 percent water 1 eighth cup peanuts absorb about .9 ounce water when boiled 10 minutes.
Assumes final product will be 50 percent water.
-----------------------------
]

Previous trial:
good, unusual flavor that is something like chocolate; prominently: tangy, salty; moderately bittersweet; mildly starchy; slightly asparagus flavored; thin pudding consistency.

This trial:


marker

20100524c (not trialed)
tomato apple mustard green grain seed bean

2 ounces apple
2 ounces mustard green
  or 2 ounces asparagus (see 20100520bx
1/8 cup (.6 ounce) whole wheat flour
3 tablespoons non roasted, no hull sunflower seeds (this trial)
  or 1 quarter cup non roasted, 60 percent water sunflower seed pate
  or 2 tablespoons (1 ounce) nut or seed butter such as tahini
  or 1 tablespoon canola oil
    plus 1 tablespoon whole grain flour
1 tablespoon sugar, 
1 eighth teaspoon salt
total: 6.1 ounces, 3.6 ounces water

Remove the main leaf vein from about 4 ounces of mustard

Greens, discard the leaf veins. You need to have 2 ounces

of leaf.

Cut the 2 ounces greens into 1 inch pieces.

Put the greens pieces and 4 cups water into metal pan.

Heat until boiling, reduce heat to low, cover, heat 30 minutes.

When the greens are done heating, pour into a strainer to get rid of water.

Dump greens back into heating pan, add 1 or 2 cups water to rinse and cool.

Strain again.

Put all ingredients into a 1- or 2-cup processor or blender.

Put into a 2-cup processor or 2-cup or larger blender: (processor this trial)
2 ounces apple
1/8 cup whole wheat flour
3 tablespoons sunflower seed,
1 eighth teaspoon salt, and
1 tablespoon sugar. 

When the mustard green is done cooking, set the pan in cold water to cool for a couple of minutes so heat does not damage the blender.

When the greens are done leaching:
Remove water from the greens by first pouring into a strainer.
Put the greens back into the heating pan, add 2 or 3 cups water to rinse, strain again.

Add the greens to the blender.

Run until smooth, about 4 to 6 minutes, if necessary add water 1 tablespoon at a time, just enough to get the mixture to flow while pocessing..

Taste, if desired, add aspartame sweetener to taste.

Either: (1 this trial)
[
1.
Serve warm in cold weather, heat 40 to 60 seconds in a microwave oven.

Serve at about body temperature in hot weather.
]

Or:
[
2. Put the batter into 3 4-inch 1 cup bowls, or place a 4 inch diameter round casserole dish or similar utensil at the center of a 9 inch diameter glass piepan and pour the batter into the space around the casserole dish.

Heat in a mircowave oven until thickened, 8 minutes 25 seconds in
a 1000 watt oven.

-----------------------------
Math: 
To heat to boil: 20 seconds per ounce times 6.1 ounces = 122 seconds
plus 5 seconds for oven to start heating
Plus 30 seconds to heat dishes
Dry weight is total weight minus water (6.1 - 3.6) = 2.5 ounces.
Water to leave in is (1 part water/1 part dry weight) times dry weight (1/1 X 2.5) = 2.5 ounces.
Water to remove is total water minus water left in (3.6 - 2.5) = 1.1 ounces.
Plus to evaporate water 46 seconds per ounce times 1.1 ounces = 51 seconds.
Plus to replace heat lost to air: 51/60 times 14 seconds per minute = 12 seconds
plus 12/60 X 14 = 3 for a total of 15 seconds.
Assume 1 ounces greens slaw that is 40 percent water, peanuts absorb about 25 percent of their own weight in water when boiled, pears are 70 percent water 1 eighth cup peanuts absorb about .9 ounce water when boiled 10 minutes.
Assumes final product will be 50 percent water.
-----------------------------

]

previous trial:

good, definitely: tangy, salty, bittersweet; mild apple and mustard green flavor, starchiness; 
pudding consistency.
-->

this trial:


marker




Apple carrot grain seed bean

1/8 cup raw sunflower seeds,
1/8 cup soaked and steamed black eyed peas
  or lentils or other bean
1/4 c (2 ounces) carrot, processed.
1 apple or 4 ounces which ever is greater
2 T flour
1 teaspoon canola oil
1/2 t sugar

good, though a little unfamilar and a little odd









(not trialed)
Apple parsnips grain seed bean

3 ounces apple
2 ounces fresh, extra mild parsnips, processed into a slaw.
2 tablespoons whole wheat flour
1/8 cup raw sunflower seeds,
1/8 cup soaked and steamed black eyed peas
  or lentils or other bean
1 teaspoon canola oil
1/2 teaspoon sugar

If using extra mild parsnips:
[
Put 1/2 inch water into a pressure cooker.

Place a steaming rack into the cooker.

Cut the parsnip into 1 inch slices.

Place the parsnip slices into a metal bowl.

Place the bowl on the steaming rack.

Heat on hight until full pressure, reduce heat to low,
heat 20 minutes.
]

If using strong parsnips:
[
Bring 4 cups water to a boil.

Cut the parsnip into 1/4 inch slices.

Add parsnips to the boiling water.

Reduce heat to low and heat 40 minutes.

Pour parsnips/water into strainer to get rid of water.
]

Remove core and peel from apple.

Put all ingredients except whole wheat flour into a 
processor and run until smooth.

Add flour and run until mixed.

marker




Apple carrot raisins grain nut bean 

3 ounces apple (about one medium apple)
2 ounces carrot
1/8 cup dried zante currants or raisins
1/8 cup raw white walnuts
  or 1/8 cup sunflower seeds
1/8 cup soaked and steamed or boiled lentils
  or other bean or pea or boiled peanut
1/8 cup dry rolled oats
2 tablespoons whole wheat flour
1 tablespoon canola oil
  or 1 tablespoon tahini
1 teaspoon sugar

Core and chop the apple into 1/4 inch pieces

This trial, process the carrots and sunflower seeds  together 
until a fine slaw consistency

Makes one meal that will typically last you 5 hours.

calories:
apple              36
carrot             16
raisins           100 
sunflower seeds   200
peanuts           215
rolled oats        80
sugar              16
flour              50
tahini            100
total             813








marker


(not trialed since modified)
Apple carrot tomato seed bean

1/2 apple, about 3 ounces
1/8 cup diced stewed tomato
2 ounces carrot
1/8 cup raw sunflower seeds
1 teaspoon whole grain flour
1/4 cup soaked and steamed or boiled or canned
  garbanzo beans.
1/2 teaspoon sugar

Chop the 1/2 apple into 1/4 inch pieces. 

Place all ingredients into a food processor and run until
smooth.


marker


Apple carrot seed

Put into a mixing and/or portion bowl put: 
  1 tablespoon apple powder,
  2 teaspoons carrot powder,
  1/8 cup sunflower seed butter, 
  1 teaspoon oil,
  1 teaspoon sugar (use 2 teaspoons if apple is low sweetness), 
    If the apple is exceptionally sweet and mild use 1/2 
      teaspoon sugar.
    If the apple is exceptionally tart and acid use 3/4 
      teaspoon extra sugar.
  1 pinch salt

Mix.

Warm in microwave oven if desired, about 20 seconds.

Apple/carrot/sunflower seed butter patty looks a good bit 
like roasted peanut butter.

Sweet and flavorful enough to be a dessert.




20090927b
20091015b
apple carrot grain seed
pear carrot grain seed

4 ounces carrot
4 ounces apple
  or 4 ounces pear, decored, skin removed
2 teaspoons oat flour
2 tablespoons non roasted no hull sunflower seeds
  or 1 tablespoon nut or seed butter
  or 2 teaspoons canola oil
1 tablespoon brown sugar 
  or 1 tablespoon white sugar plus 1 eighth teaspoon molasses
  or 2 teaspoons honey
sweetner to taste
1/8 teaspoon salt

If the carrot is strong flavored from being grown without 
irrigation or grown biodynamically, slice every 1 eighth inch 
or so. If using mild carrot, skip ahead to "If using mild carrot".

If using microwave oven:
Place into a bowl with 2 cups water, heat in a 
microwave oven until boiling, 7 minutes in a 1000 
watt oven, or 11 minutes 40 seconds in a 600 watt oven, then 
heat on low for 10 minutes.

If using cooktop:
[
Put into a metal pan or pressure cooker:
4 ounces sliced carrots and 4 cups water. 

If using a metal pan not a pressure cooker, heat until boiling, 
reduce heat to low, cover, heat 60 minutes.

If using a pressure cooker:
Heat on a cooktop until full pressure, reduce heat to low,
heat 30 minutes.

Turn off burner, let cooker sit on burner for 10 minutes.
]

Pour the carrot/water mixture into a strainer and discard water.

If using mild carrot:
Put all ingredients into a 1 cup or larger processor.

Run until smooth, about 4 minutes.

Put the blender contents into a portion bowl.

Heat to desired temperature, perhaps 40 seconds to 
90 seconds in 1000 watt microwave oven.

Moderately tangy, mildly to moderately sweet; mild carrot
flavor, apple flavor; slightly biting 
aftertaste if using strong flavored  carrot.


marker


20091015bx (not trialed since modified)
apple pear carrot grain seed
 
2 ounces carrot, use 1 ounce if carrot is strong flavored
1 ounce apple
  or 1 ounce pear, decored, skin removed
2 ounces pear
2 teaspoons oat flour
2 tablespoons non roasted no hull sunflower seeds
2 teaspoons brown sugar 
  or 2 teaspoons white sugar plus 1 eighth teaspoon molasses.
  or 1 teaspoon honey
2 packets aspartame sweetner
1 pinch salt
1 eighth cup water

Put all ingredients into a 1 cup or larger blender.

Run until smooth, about 2 to 3 minutes.

Heat to desired temperature, perhaps 20 seconds to 1 minute 10 seconds in 1000 watt microwave oven.

previous trial:
good, robustly: tangy, sweet, apple flavored; mild molasses flavor; slight carrot flavor, sharpness, saltiness; smooth pate/pudding consistency;


marker


20070110
Apple carrot cereal beans nuts

1/2 apple (3 ounces)
either:
  1 teaspoon lemon juice and 1 teaspoon sugar
  or 1 teaspoon orange juice concentrate and 1 teaspoon sugar
  plus one one the following 1 tablespoon tomato sauce 
    2 ounces raw pumpkin or squash 
    2 ounces raw carrot
2 ounces carrot (use carrot this trial)
  or 2 ounces raw pumpkin 
  or 2 ounces raw acorn squash
1/4 cup quick cooking rolled oats
1/8 cup raw peanut butter
  or 1/8 cup kidney beans
  or 1/8 cup thawed frozen peas (peas this trial)
1/4 cup walnuts
1 tablespoon olive or canola oil
0 to 3 teaspoons sugar according to preference
  (use 1 t this trial)

If using dry kidney beans, soak them in water for 36 hours.

Then in a microwave oven heat the kidney beans in a small covered 
container with just enough water to cover the beans. Heat time is 
1 minute in a 1000 watt oven, about 1 1/2 minutes in a 600 watt 
oven.

If using regular rolled oats, process them in a food processor until 
the particle size is 1/8 inch or smaller.

If using quick cooking oats, they need not be processed, but 
processing will produce a smoother mouth feel and will require 
less chewing.

Process the walnuts into a fine crumb.

Put the nuts meal into a mixing and/or portion bowl.

Process the carrot into a slaw.

Add the oil to the bowl and stir.

Its texture is slightly on the rough and tough side because of 
the apple skin and uncooked rolled oats. If you prefer a softer 
texture, peel the apple, put the rolled oats into a processor 
until the size of the pieces are 1/8 inch or less.








20070212
Apple carrot cereal beans nuts

1/4 cup quick cooking rolled oats
1/2 apple (3 ounces) peel and core removed
  or 1/2 teaspoon lemon juice and 1 teaspoon sugar
  or 1/2 teaspoon orange juice concentrate and 1 teaspoon sugar
    plus 1/4 cup 10 times leached citrus rind 
  or 1/2 teaspoon orange juice concentrate and 1 teaspoon sugar plus
    2 ounces raw pumpkin or squash 
  or 1/2 teaspoon orange juice concentrate and 1 teaspoon sugar plus
    2 ounces raw carrot
2 ounces carrot (use carrot this trial)
  or 2 ounces raw pumpkin 
  or 2 ounces raw acorn squash
1/8 cup raw peanut butter
  or 1/8 cup kidney beans  (kidney beans this trial)
  or 1/8 cup thawed frozen peas
1/4 cup walnuts
  or 1 tablespoon raw tahini (roasted tahini this trial)
1 tablespoon olive or canola oil
0 to 3 teaspoons sugar according to preference
  (use 1 t this trial)

If using dry kidney beans, soak them in water for 36 hours.
Then in a microwave oven heat the kidney beans in a small covered 
container with just enough water to cover the beans. Heat time is 
45 seconcs in a 1000 watt oven, about 1 minute in a 600 watt oven. 
The water should just come to a boil.

If using regular rolled oats, process them in a food processor 
until the particle size is 1/8 inch or smaller.

If using quick cooking oats, they need not be processed, but 
processing will produce a smoother mouth feel and will require 
less chewing.

Process the walnuts into a fine crumb.

Put the nuts meal into a mixing and/or portion bowl.

Process the carrot into a slaw.

Add the oil to the bowl and stir.

Core and chop the apple into 3/8 or smaller pieces.

Combine all ingredients and stir.

Makes one portion large enough for one typical meal or 3/4 of a 
large meal.

Its texture is slightly on the rough and tough side because 
of the uncooked rolled oats. If you prefer a softer texture, 
put the rolled oats into a processor until the size of the 
pieces are 1/8 inch or less or use whole oats flour.

Good, you have to have time to chew, roasted tahini flavor 
slightly dominating.



20070320
Apple carrot cereal nut bean

1/4 cup quick cooking rolled oats
1/2 apple (3 ounces) core and peel removed
  or 1/2 teaspoon lemon juice and 1 teaspoon sugar
  or 1/2 teaspoon orange juice concentrate and 1 teaspoon sugar
  - plus 1/4 cup 10 times leached citrus rind 
  or 1/2 teaspoon orange juice concentrate and 1 teaspoon sugar plus
    2 ounces raw pumpkin or squash 
  or 1/2 teaspoon orange juice concentrate and 1 teaspoon sugar plus
    2 ounces raw carrot
3 ounces carrot
1/8 cup raw peanut butter
  or 1/8 cup kidney beans, steamed, boiled, or canned
  or 1/8 cup thawed frozen peas
1/4 cup walnuts
  or 1 tablespoon tahini
1 teaspoon olive or canola oil
0 to 3 teaspoons sugar according to preference
  1 teaspoon typical

If using frozen peas heat  in a small covered container with 
just enough water to cover the peas. Heat time is 45 seconds 
in a 1000 watt oven, about 1 minute in a 600 watt oven. 
The water should come to a boil. Then heat 2 minutes on low
power.

If using regular rolled oats, process them in a food processor 
until the particle size is 1/8 inch or smaller.

If using quick cooking oats, they need not be processed, but 
processing will produce a smoother mouth feel and will require 
less chewing.

Process the walnuts into a fine crumb.

Put the nuts meal into a mixing and/or portion bowl.

Process the carrot into a slaw.

Add the oil to the bowl and stir.

Core and chop the apple into 3/8 or smaller pieces.

Combine all ingredients and stir.

Makes one portion large enough for one light meal or 3/4 of 
a large meal.

Its texture is slightly on the rough and tough side because 
of the uncooked rolled oats. If you prefer a softer texture, 
put the rolled oats into a processor until the size of the 
pieces are 1/8 inch or less or use whole oats flour.
















20081104c
Apple carrot grain seed bean
apple carrot grain nut bean
similar to Apple carrot seed bean

3 ounces apple (about one medium apple)
2 ounces carrot
3 tablespoons non roasted, no hull sunflower seeds
  or 1/8 cup raw walnuts seeds
    plus 1 teaspoon sugar
    plus 1 teaspoon canola oil
  or 2 tablespoons nut or seed butter
  or 1 tablespoon canola oil 
  or 1 tablespoon olive or canola oil plus 1 tablespoon whole wheat flour
1/4 cup lentils, steamed or boiled
  or 1 eighth cup dried split peas or dried lentils
  or 1 quarter cup any beans steamed, boiled , or canned 
  or 2 tablespoons dry beans, soaked 24 hours
1/8 cup dry rolled oats
  or tablespoons whole wheat flour
1 tablespoon tahini
1 teaspoon sugar

Put 1 half cup water into a metal pan or pressure cooker.

Place a steaming rack in the pan or cooker.

Put into a metal pan or metal bowl:
2 tablespoons water
1/8 cup dry rolled oats
  or 2 tablespoons whole wheat flour
2 ounces carrot
1/4 cup sunflower seeds
if using, 1/4 cup dryed lentils or split peas
if using, 1/4 cup soaked beans .

Place pan or bowl containing the vegetables/seed/grain onto the
steaming rack.

If using a metal pan not a pressure cooker, heat until boiling, 
reduce heat to low, cover, heat 20 minutes.

If using a pressure cooker:
Heat on a cooktop until full pressure, reduce heat to low,
heat 10 minutes.

Turn off burner, let cooker sit on burner for 10 minutes.
]

Put all ingredients into a processor and run until smooth, 
about 4 to 6 minutes, if needed, add water
1 tablespoon at a time, just enough so the mixture circulates
while processing.

Core and chop the apple into 1/4 inch pieces.

Combine all ingredients in a portion bowl and mix.

Taste.
If too bitter or bland, add 2 pinches salt.
If too sour, add 1 teaspoon sugar.
If too strong flavored, add another tablespoon nut butter
or 2 teaspoons canola oil.



marker


20081104c
20081016b
20081007ax
20080930e
20080925b
20080919f
20080916a
20080911b
20080907f
apple carrot grain seed bean
2 ounces ripe sweet apple (this trial)
  or 2 ounces mostly ripe or tart apple plus 1 extra tsp sugar
  or 1 quarter cup apple sauce
  or 1 tablespoon plus 2 teaspoons apple powder plus 1 quarter cup water
3 ounces carrot (this trial)
  or 3 ounces cucumber
  or 3 ounces zuccini
1 tablespoon (.8 ounces) grain flour (whole wheat this trial)
1 tablespoon flax meal (not this trial)
1 eighth cup dried peas 
  or 2 tablespoons dry soybeans (this trial)
  or 2 tablespoons dried pigeon peas (too hard
   when heated 10 minutes)
2 tablespoons non roasted sunflower seed
1 tablespoon sugar (plus 1 extra for ground cherries not fully ripe,)
Into a mug put 1/8 cup beans and 1 third cup
water.
Heat until boiling, 1 minute 15
 seconds in a 1000 watt microwave oven,
If using a food processor instead of a blender:
( then heat to soften beans
10 minutes on low power (15 percent) to soften.
Let the beans sit in the water until instructions say to
add beans to processor, then
drain the water by dumping into a strainer.?

Cut 3 ounces carrot into pieces appropriate for
the food blender.
Into a 2 cup blender put:
2 ounces fruit, carrot, 2 tablespoons sunflower seeds,
1 tablespoon sugar (and 1 teaspoon extra sugar if fruit is not
fully ripe), and 1 half cup water

Put the beans into the processor with the fruit/seed
and process until smooth.
If mixture will not flow while processing, add 2 tablespoons water
and increase heat time given below by 55 seconds.
To the blender add:
1 tablespoon grain flour.
Run to mix.
Either:
(1.
On a 9 or 10 inch plate, spread the mixture in a ring shape 
with a 2 to 3 inch diameter hole at the 
center.)
Or:
(2. If you do not want to bother with shaping the batter into a ring,
divide the batter equally into 4 3-inch diameter bowls and place the
bowls opposite each other across the center of a microwave oven with
at least 2 inches between the two bowls.) (this trial)
Heat  until boiling hot plus 6 minutes 20 seconds to firm,
 11 minutes 10 seconds total in a
1000 watt microwave oven.
-------------------------------
Math:
Add 5 seconds for oven to begin heating.
Plus 30 seconds to heat dishes.
11.8 ounces X 20 plus 80 seconds = 236 seconds
Dry weight is total weight minus total water: (11.8 - 8.5) = 3.3 ounces.
Water to leave in is 35/65 time dry weight (35/65 X 3.3) = 1.8 ounces.
Water to remove is total water minus water left in (8.5 - 1.8) = 6.7 ounces.
To evaporate excess water: 46 seconds per ounce X 6.7 ounces = 308 seconds.
To replace heat lost to air: 308/60 minutes times 14 seconds per minute
= 72 plus 72/60 X 14 = 17 for a total of 89 seconds.
(assume vegetable and fruit 90 percent water,
and final food should be 1 tenth water
losses are 5 seconds for oven to start heating, 15 seconds to heat
dish and 10 seconds losses to air for each 1 minute at boiling
temperature)
-------------------------------

Cut, mix, and mash the fruit/vegetable mixture until as uniform
as desired.

Let the dish cool for maybe 5 minutes before eating.

Makes a good breakfast recipe, the 1 tablespoon sugar, grain
starch, and seed calories provides calories to boost blood sugar 
at mid to late morning

good, flavorful, prominent carrot aroma, somewhat sweet/tart, 
very slightly bitter, texture and color similar to pumpkin pie.





20090407d (can use apple carrot grain nut bean only)
apple carrot grain nut bean
apple carrot grain seed bean and Spinach potato pudding

1 ounce apple
1 eighth cup (.8 ounces) dried beans
  or 1 eighth cup raw peanuts 
  or 1 tablespoon retail roasted peanut butter (no trans fat) 
2 tablespoons (.2 ounces) wheat or oat bran
2 teaspoons (.3 ounces) canola oil in biscuit
1 tablespoon (.5 ounce) flax seed
2 pinches salt
1 half cup (4 ounces) water
1 eighth cup plus 2 teaspoons tahini 
  or 1 eighth cup plus 2 teaspoons 30 percent added oil non 
    roasted sunflower seed butter     (see 20081215e)
  or 1 eighth cup plus 2 teaspoons walnut butter
  or 1 eighth cup plus 2 teaspoons roasted almond butter 
  or 1 eighth cup plus 2 teaspoons non roasted almond butter and
  or 2 tablespoons plus 2 teaspoons roasted 50 percent 
    oil pecan butter
  or 1 third cup pecans (this trial)
  or 2 tablespoons oats flour plus 1 tablespoon canola oil
1 tablespoon whole corn flour 
  or 1 tablespoon oats flour
  or 1 tablespoons whole wheat flour
  or 1 tablespoons millet flour (this trial)
2 ounces full flavored biodynamic carrot (use which ever is most
   available, carrot this trial, )
  or 3 ounces usual retail carrot
  or 2 ounces acorn or butternut squash
2 teaspoons sugar


Decore and peel enough apple to yield 1 ounce.

Cut the apple, and carrot into 1 
inch pieces.

Into a 2 cup or larger blender put:
1 ounce apple
2 ounces carrot
1 eighth cup (.6 ounces) dried beans (this trial)
  or 1 eighth cup raw peanuts 
  or 1 tablespoon retail roasted peanut butter (no trans fat) 
1 tablespoon (.4 ounces) grain (corn this trial)
1 third cup (1.3 ounces) non roasted pecan halves
2 teaspoons (.33 ounce) sugar 
3 pinches salt (if using 1 ounce of particularly bitter lettuce, 
  use 1 eighth teaspoon salt)
2 tablespoons (.1 ounce) wheat or oat bran 
2 teaspoons (.3 ounces) canola oil
1 tablespoon (.3 ounces) flax seed
3 quarters cup (6 ounces) cup water

Run until smooth.

Place a 4-inch diameter round casserole dish or similar utensil at the
center of a 10-inch diameter glass piepan.

Put the batter into the space around the casserole dish.
Heat in a 1000 watt microwave oven for 8 minutes 50 seconds.


------------------------------------
Math:
Plus 5 seconds for oven to start heating
Plus 30 seconds for dishes to heat
To heat to boiling: 12.5 ounces time 20 seconds/ounce = 250
Dry weight is total weight minus total water (12.5 - 8.7) = 3.6 ounces
Water to leave in is 55/45 time dry weight (55/45 X (3.6)) = 4.4
Water to remove is total water minus water left in (8.7 - 4.4) = 4.3 ounces

Plus 46 seconds/ounce times 4.3 ounces = 198 seconds
To replace heat lost to air: 198/60 X 12 = 40 plus
   40/60 X 12 = 8 for a total of 48 seconds.
Assume 12 seconds heating for each minute at boiling to replace heat lost to air, product will be 55 percent water, which removes added water.
-----------------------------------

carrot, grain nut bean pudding, definite pecan flavor,
mildly sweet, slightly: starchy, oily, sharp; thick pudding
consistency, almost as smooth as typical pudding.



marker








20100217c
20091230e
20080512
Apple carrot bell pepper seed with Grain seed bean cake 

1/8 cup whole wheat flour 
  or 1/8 cup cornmeal plus 1/8 cup water
  or 1/8 cup whole corn flour (this trial)
  or 1 tablespoon flax seed meal plus 1 tablespoon 
    whole corn flour
  or 3 tablespoons rolled oats (this trial)
1 eighth cup (dry volume) dried beans boiled until soft
 or 1/4 cup canned beans
   plus 1 eighth cup water
 or 1 eighth cup fava bean powder (this trial)
 or 1 eighth cup garbanzo or soy bean flour
1 teaspoon sugar
1/8 cup nut or seed butter such as tahini 
  or 1 tablespoon unroasted chestnut flour
    
    plus either 2 teaspoons canola oil or 1 tablespoon 
      30 percent oil nut or seed butter
2 pinch salt (0 pinch if using refried beans with added salt)
3 eighths cup water
total 8.75 ounces, 5.2 ounces water


Topping ingredients:
1 ounce apple (this trial) 
  or 1/4 cup dried apple wedges (1/3 ounce) 
  or 1 tablespoon apple powder
  or 2 ounces tomato plus 1 teaspoon sugar
  or 2 ounces raw new potato 
  or 1/2 teaspoon oj concentrate
1 ounce green bell pepper
  or 1 ounce spinach
  or 2 teaspoon spinach powder
1 ounce carrot
  or 2 teaspoon carrot powder
3 tablespoons water
1 teaspoon whole wheat flour or buckwheat flour
2 teaspoon canola or olive oil, if bitter, add 1 more teaspoon
  or 1 tablespoon tahini or sunflouwer seed butter
1 tablespoon sugar
1  packet sweetener
2 pinches salt

If using dried whole beans:
[
Into a metal pan put 1 tablespoon peas or beans 
 and 3 quarters cup water.

Heat on a cooktop until boiling, reduce heat to low, cover, 
heat 1 hour 20 minutes.
]

If using dried whole corn:
[
Into a metal pan put 1 eighth cup corn kernels, and 1  cup
water.

Heat on a cooktop until boiling, reduce heat to low, cover, 
heat 30 minutes.

Drain the water by dumping into a strainer.
]


Put into a 3-cup or larger blender:
 3 tablespoons rolled oats
   (or 2 tablespoons corn flour),
 if using, 1 quarter cup canned beans
    plus 1 eighth cup water, 
 1 tablespoon sunflower seed butter,
 1 teaspoon sugar 
 2 pinch salt, and
 3 eighths cup water.


If boiling beans:
[
When beans are done cooling, set the pan in cold water to cool 
for a couple of minutes so heat does not damage blender.

Put the beans into the blender.
]

If boiling grain:
[
When grain is done heating, set the pan in cold water to cool 
for a couple of minutes so heat does not damage blender.

(if corn is more than 1 year old it will likely be bitter, 
drain cooking water and discard water, add 5 eighths cup fresh 
water to the blender)

Put the grain and water into the blender.
]

Blend until smooth, about 3 to 4 minutes.

Either:
[
1. Eat the batter as is, if desired, warm by heating in a 
microwave oven for 20 to 40 seconds.
]

Or:
[
2. Place the batter into 2 4-inch diameter bowls.

Place the bowls opposite each other across the center of a 
microwave oven.
]


Put the mixture onto a large plate, forming it into a flat 
donut shape  on the outer 3/4 of the plate.

Put the plate in a 1000 watt microwave oven.

Run on full power for 7 minutes 10 seconds.

-----------------------------
Math:
8.75 ounces X 20 = 175 seconds.
Dry weight is total weight minus water (8.75 - 5.2) = 3.55 ounces.
Water to leave in is (20 parts water)/(80 parts dry weight) X (dry weight) =
 1/4 X 3.55 = .9 ounces.
Water to remove is total water minus water left in (5.2 - .9) = 4.3 oucnes.
To evaporate excess water: 46 seconds per ounce X 4.3 ounces water = 198 seconds.
To replace heat lost to air during boiling: 198/60 minutes X 14 seconds per 
minute = 47 seconds plus 47/60 minutes X 14 = 11 seconds for a total of 58 seconds.
(use formula time equals 20 X ounces (4-1/2) plus 20 for plate plus 
  46 seconds X 1-1/2  ounce of water present
------------------------------
Allow the plate to cool for about 
  5 minutes while continuing to prepare this recipe.


Into a 1 or 2 cup blender put:
1 ounce apple
1 ounce green bell pepper
1 ounce carrot
2 pinches salt
1 quarter cup water.

Run until smooth.

Put the blender's contents into a microwaveable bowl.

Heat until thickened to 60 percent water, 3 minutes 40 seconds 
in a 1000 watt microwave oven or 6 minutes in a 600 watt oven.

-----------------------------
Math:
Add 5 seconds for oven to begin heating.
Plus 15 seconds to heat bowl.
To raise to boiling: 20 seconds per ounce times 5 ounces = 100 seconds.
Dry weight is total weight minus water (6.2 ounces - 4.5 ounces) = 1.7 ounces.
Water to leave in: (60 parts water)/(40 parts dry weigth) times (dry weight) = 
3/2 X 1.7 = 2.6 ounces.
Water to remove: total water minus water left in (4.5 - 2.6) = 1.9 ounces.
To evaporate excess water: 46 seconds per ounce X 1.9 ounces = 87 seconds.
To replace heat lost to air during boiling: 87/60 minutes times 12 seconds per 
minute = 15 seconds.
Assume apple is 90 percent water, spinach and carrot are 80 percent water.
----------------------------

Into the bowl with the apple/carrot/bell pepper/water put:
 1 teaspoon whole wheat flour or buckwheat flour,
 1 tablespoon sugar,
 1 packet aspartame and
 1 tablespoon sunflower seed butter.

Mix.

Cut the biscuit loose from the bowls with a knife or spatula. 

Cut into bite-sized pieces.

If needed allow the pieces to cool and firm enough to 
survive mixing with topping.

Put pieces into mixing bowl with topping.

Toss. 

If desired, warm in a microwave oven for 10 to 20 seconds.
Makes a serving almost large enough for an entire light meal.

For an entire light meal, serve a side of 2 ounces of fruit or 
vegetable such as sweet potato, pumpkin, or cabbage slaw with 
dressing.

Corn flour is available in some supermarkets serving Latino people.
* see Sunflower seed butter

Definitely: tangy; moderate: bell pepper flavor; 
mildly: starchy, sweet; slightly apple flavored, salty. 
Soft to chewy bread like biscuit coaated with mashed potato 
consistency pudding.


marker

=========================

20070422

Apple carrot bell pepper peas seeds flour

3 ounces apple 
2 ounces carrot
2 ounces green or red or yellow bell pepper
2 tablespoons raw tahini
1 teaspoon olive or canola oil
1 tablespoon whole wheat flour
2 teaspoons sugar
2 pinches salt
1/8 cup thawed frozen peas

Put the bell pepper into the processor.

Process into a slaw.

If using green bell pepper, put the bell pepper slaw into a small 
container such as a deep cup.

Add 1 tablespoon water.

Heat in a 1000 watt microwave oven, in a small, covered container 
 for 1 minute 15 seconds on full power and 3 minutes on 25 percent power, liquid should begin to boil. Or for a 600 watt oven 1 3/4 minutes full and 5 minutes 30 percent power.

Set the hot container in a pan of cold water to cool for a couple
of minutes.

Put the bell pepper slaw, put the bell pepper slaw into a mixing
and/or portion bowl.

Put the carrot into a food processor.

Process into a fine slaw.

Put the carrot slaw into a mixing and/or portion bowl.


marker


20081104f
20081207g
apple carrot cilantro grain seed bean

2 ounces apple, about 1 third of an apple                                      
  or 1 tablespoon apple fiber powder plus 3 tablespoons water
  or 1 tablespoon apple powder plus 1 quarter cup water
  or 2 ounces banana
1 ounce fresh cilantro
2 ounces carrot
2 tablespoons whole oats flour
  or 2 tablespoons whole corn flour
  or 2 tablespoons whole wheat flour
1 tablespoon flax meal
1/8 cup non roasted 30 percent added oil 
  sunflower seed butter
  or 3 tablespoons non roasted sunflower seeds
  or 1/8 cup tahini
  or 1 tablespoon 20 percent added oil non roasted
    California walnut butter 
1/4 cup beans, steamed, boiled, or canned
  or 2 tablespoons black or red bean powder
2 teaspoons canola oil
1 tablespoon sugar 
3 pinches salt

Cut 1 ounce cilantro, 2 ounces carrot, and 2 ounces apple 
into one inch pieces.

Put into a  two cup or larger high speed processor or blender:
apple,
 carrot,
 cilantro,
 3 tablespoons sunflower seeds,
 if using, 1/4 cup canned beans,
 2 teaspoons canola oil
 1 tablespoon sugar,
 3 pinches salt, and 
 3 eighths cup water.

Run until smooth, about 2 minutes.
Shake, tilt, gyrate or otherwise manipulate the
processor to get flow started.

Put the slurry into a mixing bowl.

Add 
 tablespoons oats flour,
 1 tablespoon flax meal
 if using, 2 tablespoons bean flour,
 2 teaspoons apple powder, if using
 and mix until uniform.

Either:
(1. Place a 3 inch diameter jar, bowl, or glass tumbler at the 

center of an 8 inch
glass pie pan. Pour the batter into the space around the jar.)

Or:
(2. Spread the mixture in a disk-shaped layer about 
1 half inch thick on a microwaveable plate. 

Make a 2 or 3 inch hole at the center to encourage even heating.)

Or:
(3. Put the batter into 4 3-inch diameter microwaveable bowls 
and place the bowls in a circle around the center of a 
microwave oven, separate the bowl by at least 1 inch.)

Heat in a microwave oven until firm, about 11 minutes
and 10 seconds in a 1000 watt microwave oven.

-------------------------------------------------------------------
11 ounces X 20 plus plus 5 seconds to start heating plus 30 seconds
to heat dishes 95 seconds losses 
  plus 7.5 water total water minus .5 ounces water left in so final
  product will be 20 percent water X 46

(assumes apple, carrot, and cilantro is 90 percent water, 
looses are 5 seconds for
heating to start, 30 seconds to heat dishes, and 15 seconds
for each minute of boiling temperature for heat loss to air)
-------------------------------------------------------------------

Pleasantly and slightly: sweet, salty, tangy, and starchy; mild
cilantro flavor; biscuit/muffin texture/consistency
Raw batter looks and tastes a little like yellow mustard.

marker




20070328
Apple carrot collards grain seed peas

1/4 cup quick cooking rolled oats
1/6 apple (1 ounce) (apple this trial)
  or 1 teaspoon lemon juice and 1 teaspoon sugar
  or 1 teaspoon orange juice concentrate and 1 teaspoon sugar
  - plus one one the following
      1 tablespoon tomato sauce 
      2 ounces raw pumpkin or squash 
      2 ounces mild carrot
2 ounces mild carrot
  or 2 ounces raw pumpkin 
  or 2 ounces raw acorn squash
1 ounce collards
1/8 cup peanut butter
 or 1 quarter cup 60 percent water peanut pate
  or 1/8 cup kidney beans
  or 1/8 cup thawed frozen peas
2 tablespoons nut or seed butter such as tahini
  or 1 quarter cup 60 percent water sunflower seed pate
1 tablespoon sugar
2 pinches salt  

If using dried peas:
[
Into a metal pan put 1 eighth cup peas 
 and 3 quarters cup water.

Heat on a cooktop until boiling, reduce heat to low, cover, 
heat 1 hour 20 minutes.
]

If using dried split peas:
[
Into a metal pan put 1 eighth cup peas 
 and 1 cup water.

Heat on a cooktop until boiling, reduce heat 30 minutes.
]

If using dried shredded collards:
[
Put into a metal pan:
1 tablespoons collards and 1 cup water.
Heat on a cooktop until boiling, about 4 minutes, reduce heat to 
low, heat about 8 minutes.
]

If using fresh collards:
[
Chop 1 ounce collard into 1 inch pieces.

Put into a metal pan:
1 ounce collards and 1 cup water.

Heat on a cooktop until boiling, about 4 minutes, reduce heat 
to low, heat 4 minutes.
]

If boiling peas,
when the peas are done heating, place the pan in cold water
to cool for a couple of minutes so heat does not damage processor.

If boiling split peas, when the split peas are done heating, dump 
into a strainer to get rid of water.

Dump back into heating pan, add a cup or so water to cool the peas.

Stain again.

When collards are done heating, pour into a wire mesh strainer to 
get rid of water.

Combine all ingredients in a 1- or 2-cup processor.

Process until smooth, about 6 minutes.

If necessary, add water 1 tablespoon at a time, just enough so 
mixture flows while processing.

Taste, if desired, add aspartame sweetener to taste.

Mildly: tangy, bittersweet, starchy, oat flavored; 
slightly: collard flavored, carrot flavored, salty, biting; 
pudding consistency.

marker




20070110
Apple carrot tea grain nut peas 

3 ounces apple (1/2 apple)
  or 1 teaspoon lemon juice and 1 teaspoon sugar
  or 1 teaspoon orange juice concentrate and 1 teaspoon sugar
  or 1 tablespoon tomato sauce 
  or 2 ounces raw pumpkin or squash 
  or 2 ounces raw carrot
1/4 tangerine 
  or 1/8 orange 
  or 1 t oj cncntrt
2 ounces carrot
  or 2 ounces raw pumpkin
1/8 cup loose dry green tea
  or 2 teaspoons dry green tea powder
1 tablespoons plus 1 teaspoon water
1/4 cup walnuts
  or 1/8 cup sunflower seeds
2 tablespoons whole wheat flour
1/8 cup raw peanut butter 
  or 1/8 cup raw peanuts 
  or 1/8 cup thawed frozen peas
  or 1/8 cup lightly cooked kidney beans
1 tablespoon olive or canola oil
1 tablespoon sugar

Process the tea into a powder (about 1 1/2 minutes)

Put the tea and water into the portion bowl.

Press the tea into the water so that all the tea becomes moistened.

Allow to sit for 20 minutes to absorb water and soften.

Continue preparing the dish while the tea leafs absorb water.

Process the walnuts or sunflower seeds and peanuts into a 
coarse powder, about 40 seconds.

Put the sunflower seed/peanut meal into a separate bowl.

Process the carrot (or pumpkin) into a fine slaw.

Chop the apple into 1/3 inch or smaller pieces.

Add the apple pieces on top of the other ingredients in the portion
bowl.

If using pumpkin, process the pumpkin, peel and all, into 
a fine slaw.

Add the pumpkin mixture to the portion bowl.

Because of the high sugar content, this could almost be called a 
desert. But it also had some good nutrition: high in vitamin C and 
A, antioxidants, and fiber. 

The nuts, peas and flour contribute protein, vitamins and minerals.

marker


20070323
Tea apple carrot peas seeds flour
Sweet tea leafs

1/2 apple (3 ounces)
1 tablespoon orange juice concentrate
1 tablespoon dried green tea leafs
  or tea from one green tea bag
  or the tea from 2 used green tea bags (not recommended, may 
    contain grit)
  or 2 teaspoons powdered green tea leafs
1 tablespoon water
2 ounces carrot
2 tablespoons tahini
  or 1 tablespoon olive or canola oil
    plus 1 tablespoon whole wheat flour
1 teaspoon olive or canola oil
1 tablespoon sugar
2 tablespoons whole wheat flour
1/8 cup thawed frozen peas

Mix tea powder and water in a bowl the night before,
let the tea soak for at least 10 minutes.

Process the carrot and apple together into a fine slaw.

Add other ingredients and stir.

marker


20101228b (not tested)
apple pumpkin grain seed

1 ounce mild to medium flavored apple
  or 1 half ounce extra tangy apple
  or 1 half ounce pineapple
2 ounces mild fresh pumpkin
  or 1 ounce mild carrot or butternut squash (see 20101029e)
  or 2 ounces acorn squash
2 tablespoons (.6 ounce) whole wheat flour
  or 3 tablespoons soaked grain or 1 quarter cup sprouted grain
1/8 cup (.6 ounces)  non roasted, no hull sunflower seeds
  or 1 tablespoon (1 ounce) nut or seed butter such as tahini
  or 1 tablespoon whole grain flour plus 2 teaspoons olive or canola oil
optional:
[
1 tablespoon (.5 ounce) regular roasted peanut butter (not this trial)
]
1 tablespoon (.5 ounce) sugar
1 eighth teaspoon plus 2 pinches salt
1 eighth cup water if using a blender
total: 6.2 ounces, 3.4 ounces water (if using processor)

Cut 2 ounces mild pumpkin into 1 quarter inch slices.

Put 1 half cup water and a steaming rack into a pressure cooker.

If using grain flour, mix the flour and 2 tablespoons water
in a metal bowl.

Add the sunflower seed to the metal bowl.

Put the pumpkin into the metal bowl.

If using soaked or sprouted grain, add 1 quarter cup grain.

Heat on high on a cooktop until full pressure (about 5 minutes).

Reduce heat to low and heat 20 minutes.

Allow the pressure cooker to sit 5 minutes on burner with heat off.

Set the pressure cooker in cold water to cool for several minutes.

Put into a 2-cup or larger processor or blender:
1 ounce apple,
if using, 1 tablespoon regular roasted peanut butter,
1 tablespoon sugar,
1 eighth teaspoon plus 2 pinches salt,
1 eighth cup water if using a blender.

When the pumpkin is cooled, add the mixture to the processor.

Run until smooth, 4 to 6 minutes, if needed, add water 1 tablespoon at a
time just enough to get the mixture to flow while processing.


Taste, if desired, add aspartame sweetener to taste.

Either: (1. gives the most apple/pumpkin flavor, Heating to thicken is
the most starchy and gratifying flavor, 4. produces the most even
consistency.

1. Put the batter into a portion bowl to be served, if desired, 
warm by heating in a microwave oven. Eat half a portion, 
add 1 packet aspartame sweetener, mix, eat second half.
]

Or:

2. Place a 4-inch diameter round casserole dish at the center 
of an nine-inch glass pie pan.

Pour/spoon the batter into the space around the center utensil.

Or:
 
3.
[
Divide the batter equally into 2 4-inch diameter 1-cup bowls.

Place the bowls opposite each other across the center of 
a microwave oven.
]

4. Place a 4-inch diameter glass or ceramic casserole dish at the
center of a 10-inch glass or metal piepan. Place the batter into 
the space around the center utensil.
(a 6-inch diameter or metal piepan with no center ustensil 
results in a firm edge and gooey center.)

[
Either:
(
1. Put the piepan in a microwave oven and heat until
mashed potato consistency (50 percent water), 3 minutes 25 seconds
in a 1000 watt microwave oven or 5 minutes 40 seconds 
in a 600 watt oven.

------------------------------------------
Math: if heating to thicken to a mash consistency. needs refigured
Add 5 seconds for oven to begin heating.
Plus 20 seconds to heat dishes.
To raise to boiling: 8.4 ounces X 20 seconds per ounce = 168 seconds.
Dry weight is total weight minus water: 8.4 ounces - 4.8 ounces = 3.6 ounces.
Water to leave in: (50 parts water)/(50 parts dry weight) X (dry weight) = 1/1 X 3.6 = 3.6 ounces.
Water to remove is total water minus water left in (4.8 - 3.6) = 1.2 ounces.
Plus to remove excess water: 46 seconds per ounce X 1.2 ounces = 54 seconds.
Plus to replace heat lost to air while at boiling temperature:
 54/60 minutes times 14 seconds per minute = 13 seconds plus 
13/60 minutes X 14 = 3 seconds for a total of 16 seconds.

(assume vegetable is
80 percent water, losses are 12 seconds for each 1 minute
at boiling temperature)
-----------------------------------------
)

Or:
(
2.  Put the container in a microwave oven and heat to a very
thick liquid consistency (about 60 percent water), 
2 minutes 15 seconds in a 1000 watt microwave 
oven or 3 minutes 45 seconds in a 600 watt oven.

------------------------------------------
Math: if heating to thicken to a thick liquid consistency.
Add 5 seconds for oven to begin heating.
Plus 20 seconds to heat dishes.
To raise to boiling: 8.4 ounces X 20 seconds per ounce = 168 seconds. 
------------------------------------------

If not heated to thicken, 
Moderate: sweetness; mild to moderate pumpkin flavor;
mildly: salty, tangy, starchy; pudding consistency.


marker

(not trialed)
20140209
Apple potato spinach grain seed

Apple potato spinach seed grain
8 ounce apple, if fruit is tart add 1 extra 
  teaspoon(s) sugar
8 ounce potato
16 ounce cos or bibb lettuce (can be frozen)
  or 16 ounces fresh spinach (this trial)
1/4 cup (1.1 ounce) freshly ground whole corn or millet flour, 
   could be bitter if not
  freshly ground 
  or 1/4 cup any other grain flour 
  or 3/8 cup (1 ounce) rolled oats
  or 2 teaspoons grain, wheat, millet, corn (this trial)
1/4 cup (1.2 ounce) sunflower seeds (this trial)
  or 1 tablespoon plus 1 teaspoon (.6 ounce) canola oil
1/4 cup (2 ounces) sugar
1/2 teaspoon salt
7.5 ounces, 5.15 ounce water

If using unblanched spinach:
[
Cut 16 ounces spinach crosswise every inch.

Put the spinach into a metal pan that will fit into a
pressure cooker.

Put 1/2 inch water into the pressure cooker.

Add a bottom spacer to the pressure cooker.

Place the spinach pan in the cooker.

Heat on high until full pressure, reduce heat to low,
heat 10 minutes.

Let cooker sit on burner 10 minutes.

Set hot pan in cold water to cool.
]

Put all ingredients into a high speed food processor and
run until smooth.
Previous trial:
good, when you appreciate mild flavors, Apple potato spinach grain bean, mild: tanginess, sweetness, bitterness, starchiness, saltiness;
slight spinach flavor; very firm biscuit consistency, very chewy at
edges. try leave out apple to get more spinach flavor,more sweetness?

This trial:



marker


20080116x
Apple green bean grain seed
Apple green bean seed peanut 

1 apple, about 5 to 6 ounces
  or 2 tablespoons orange juice concentrate
16 ounces green beans
1 quarter cup whole wheat flour
  or 1/4 cup raw peanuts
1/4 cup tahini 
  or 2 extra tablespoons whole wheat flour plus 3 tablespoon     canola oil 
  or 1/2 cup raw sunflower seeds
  or 1/4 cup raw sunflower seed butter
  or 1/4 cup unroasted peanut butter made from skinless peanuts or     peanuts with skins that have had the bitterness leached out
1 to 2 tablespoons sugar, 1 tablespoon if apple is semi sweet, 2 tablespoons if apple is tart
1/2 teaspoon salt

If using raw peanuts, boil 10 minutes, drain, and rinse.

If using unblanched green beans:
[
Bring 2 quarts water to a boil using high heat, add the green beans.

When boil resumes, reduce heat to low, time for 4 minutes and
turn off heat.

Pour beans/water into a strainer to eliminate water.
]

Put all ingredients into a food processor and run until smooth,
about 8 minutes.

Put 1/8 cup peanut butter, 1/8 cup sunflower seed butter, and 1/8 cup


water into a microwave bowland mix until uniform.
Heat covered in a microwave oven for 20 seconds to soften so mixing is easier.

Mix.



marker





20070110
sweet tea leafs or
Apple pumpkin tea peanuts seeds flour

1/8 cup loose dry green tea
1 tablespoons plus 1 teaspoon water
1/8 cup sunflower seeds
  or 1/4 cup walnuts
2 ounces raw pumpkin
  or 2 ounces carrot
1 teaspoon oj concentrate
  or 1/8 orange 
  or 1/4 tangerine 
1 tablespoon olive or canola oil
1 tablespoon sugar
2 tablespoons whole wheat flour
1/8 cup raw peanut butter 
  or 1/8 cup raw peanuts 
  or 1/8 cup thawed frozen peas
  or 1/8 cup lightly cooked kidney beans
3 ounces apple (1/2 of an apple)
  or 1 teaspoon lemon juice and 1 teaspoon sugar
  or 1 teaspoon orange juice concentrate and 1 teaspoon sugar
  or 1 tablespoon tomato sauce 
    plus 2 ounces raw pumpkin or squash or 2 more ounces raw carrot

Process the tea into a powder (about 1 1/2 minutes)

Put the tea and water into the portion bowl.

Press the tea into the water so that all the tea becomes moistened.

Allow to sit for 20 minutes to absorb water and soften.

Continue preparing the dish while the tea leafs absorb water.

Process the walnus, flour, and peanuts into a coarse powder. 
(40 seconds or so)

Put the grain/seed/peanut meal into a portion bowl.

Process the carrot (or pumpkin), peas, and citrus into a fine slaw.

Add the pumpkin/citrus mixture to the portion bowl.

Chop the apple into 1/3 inch or smaller pieces.

Add the apple pieces on top of the other ingredients in the portion bowl.

Add oil and sugar to the bowl and mix.

Because of the high sugar content, this could almost be 
called a desert. But it also had some good nutrition: 
high in vitamin C and A, antioxidants, and fiber. 
The nuts, peas and flour contribute protein, vitamins and minerals.

Good to try once, too strong flavored for regular use.




marker








(not trialed since modified)
20100413f
Apple sweet potato grain seed peanut
Apple sweet potato grain seed bean

1 ounce apple
   or 1 tablespoon (1 half ounce) grape raisins
     plus 1 ounce apple
     plus 1 eighth cup water
3 ounces sweet potato
  or 3 ounces mild carrot
  or 3 ounces cucumber
  or 3 ounces zuccini
  or 3 ounces acorn squash
1 tablespoon (.25 ounces) grain flour
1 eighth cup (.6 ounces ) skinless blanched peanuts
    plus 1 tablespoon (.5 ounce) water
  or 1 eighth cup raw peanuts
    plus 1 tablespoon (.5 ounce) water
  or 1/4 cup (2 ounces) soaked and steamed or boiled, or 
    canned beans
1 quarter cup (1 ounce) non roasted pecan halves
  or 1 third cup California walnuts 
  or 3 tablespoons non roasted sunflower seed (this trial) 
  or 2 tablespoons tahini
  or 3 tablespoons (.5 ounces) chestnut flour plus 2 teaspoons (.3 
    ounces) canola oil(.5 ounce)
2 teaspoons sugar
1 packet aspartame sweetener
1/8 teaspoon salt
1 half cup (4 ounces) water
11 ounces, 7.65 ounces water

Select a metal pan that will fit into a pressure cooker.

Cut 3 ounces sweet potato crosswise every inch.

Put the pieces into the metal pan.

Put 1/2 inch water into the pressure cooker.

Add a bottom spacer to the pressure cooker.

Place the pan in the cooker.

Heat on high until full pressure, reduce heat to low,
heat 20 minutes.

Let cooker sit on burner 10 minutes.

Set hot pan in cold water to cool.

If using raw peanuts peanuts:
put 1/8 cup peanuts into boiling water, boil on low
for 10 minutes, pour into strainer to eliminate water.

Cut  1 ounce apple into pieces appropriate for the blender.

Blend into a 2-cup or larger high speed processor:
 3 ounces sweet potato,
 1 ounce apple,
 1 tablespoon grain flour,
 3 tablespoons sunflower seeds,
 1 eighth cup peanuts, 
 2 teaspoons sugar,
 1 packet aspartame sweetener, and
 1/8 teaspoon salt.

Run the blender until the mixture is smooth.

Previous trial:
good, prominent sweet potato flavor; moderate sweetness; mildly: tangy, starchy; slightly salty; mashed potato consistency.

This trial:

marker


(not trialed since modified)
20101207a
Makes 2 servings.
apple sweet potato lettuce grain seed bean

4 ounce mild apple
  or 2 ounce strong flavored apple
4 ounce leached lettuce leaf
4 ounce sweet potato
  or 4 ounce mild pumpkin (see 20101112b)
  or 2 ounce strong flavored pumpkin
1/4 cup whole grain flour 
  or 1 half cup soaked or sprouted grain, measured after soaking
1/4 cup non roasted, no hull sunflower seed
  or 1 tablespoon plus 1 teaspoon canola oil
1 half cup boiled or canned beans
  or 1 quarter cup soaked or sprouted beans (measured before soaking)
2 tablespoons sugar
  or 2 teaspoons sugar plus 2 packets aspartame
1/4 teaspoon salt


Put 2 quarts water into a metal pan and bring to a boil.

Cut 4 ounces lettuce crosswise every inch.

Add lettuce to boiling water, when boiling resumes reduce
heat to low, time 4 minutes, pour lettuce/water into a
strainer to get rid of water.

Cut sweet potato into 1 inch thick slices.

Select a metal pan that will fit into a pressure cooker
and put sweet potato pieces into pan.

If using soaked or sprouted grain or beans, add them
to the pan.

Put 1/2 inch water into the pressure cooker.

Add a bottom spacer to the pressure cooker.

Place the pan in the cooker.

Heat on high until full pressure, reduce heat to low,
heat 20 minutes.

Let cooker sit on burner 10 minutes.

Set hot pan in cold water to cool.

Pour the greens/water into a strainer to eliminate water.

Put all ingredients into a 2-cup or larger blender.

Run until smooth.

Taste, if desired, add aspartame or sucralose.
(1 packets suggested)

Previous trial:
good, moderately: tangy, sweet; mildly sweet potato flavored, starchy,
salty, has a nut-like flavor; slight lettuce flavor; pudding consistency.

This trial:


marker






20080322
Apple banana seed pudding
Makes 2 servings.

6 ounces apple 
  or 6 ounces pear
  or 3 ounces apple plus 3 ounces very ripe banana
1/4 cup California walnuts 
  or 1/4 cup raw sunflower seeds 
  or 1/8 cup raw sunflower seed butter 
  or 1/4 cup raw no added sugar 50/50 water sunflower seed pate
2 teaspoon sugar
2 teaspoon canola oil

Into 1 cup processor put:
 3 ounces apple,
 3 ounces banana,
 1/4 cup sunflower seed pate,
 2 teaspoons (add 1 teaspoon if apple is semi sweet, add 
   1 teaspoon if banana is not fully ripe) sugar, and
 2 teaspoons oil.

Process until as smooth as desired, perhaps 2 to 3 minutes. 

Scrape down the sides of the processor bowl as needed to 
get all the mixture smooth.

Should be called a dessert because of sweetness.


marker


Apple banana carrot grain nut
Apple banana carrot grain nut bean
Apple banana carrot grain nut peanut

1/2 apple, about 3 ounces
1/2 very ripe banana, peel removed
2 ounces carrot
1/8 cup walnuts
1 tablespoon whole wheat flour
no sugar for very ripe banana, 
  add 1 teaspoon sugar for a ripe banana, 
  add 2 teaspoons sugar for unripe banana
optional:
1/4 cup soaked and steamed or boiled or canned
  beans
  or 1/4 cup boiled peanuts

Remove core and skin from apple.

Put all ingredients except flour into a 2-cup processor
and run until smooth. If needed, all 1 tablespoon
water to get mixture to flow while processing.

Somewhat mild in taste so eat this when there is nothing to 
distract you and you have the time to chewy.



marker


Apple banana carrot grain coconut peanut

1/2 ripe banana, peel removed
1/8 cup raw peanuts
1/2 apple, about 3 ounces
1/4 of a carrot
1/8 cup sweetened coconut
2 tablespoons whole grain flour 
1 teaspoon sugar if using sweetened coconut
  2 teaspoons sugar if using unsweetend coconut
1 additional teaspoon sugar if banana is not ripe

Boil peanuts in water for 10 minutes and drain.

Process together the coconut and flour until fine.

Remove peel from banana, remove core and peel from
apple.

Cut the banana, carrot, and apple into pieces that can be 
handled by your food processor

Add other ingredients to processor and run until smooth.


marker



Apple dates

1/2 apple, about 3 ounces
1 pitted date
1 tablespoon nuts cut into 1/4 inch or so pieces

Cut the date into 1/2 or so inch pieces.

Process the date pieces and the nuts together to a coarse slaw.

Remove core and skin from apple.

Cut the apple into 1 inch pieces.
Put the apple pieces into the food processor with the dates
and nuts.

Process until the apple is a coarse slaw consistency.

marker


Applesauce muffins

2 eggs
1 1/2 cups applesauce
2 cups whole wheat flour
1 cup oatmeal 
1/8  cup vegetable oil
1/8 to 1/4 cup sugar, according to your preference
1 teaspoon baking soda
1/2 teaspoon salt
1 cup raisins
optional: 1 cup of nuts

Preheat oven to 375 degrees F.

Combine the oil, sugar, eggs and applesauce in a mixing bowl. 

Mix until smooth.
 
Put the flour, oatmeal, baking soda and salt in 
another mixing bowl.
 
Stir well. 

Combine the two mixtures, add the raisins and stir. 

Cook in a conventional oven:

Fill an oiled muffin pan 2/3 full with the batter. 

Bake at 375 degrees F for about 25 minutes until a toothpick 
inserted into the center of a muffin comes out clean, or until
the muffins brown around the edges.

Or:
Cook in a microwave oven:
[
Place the batter in an oiled bunt cake pan.

Heat on high 6 minutes.

Turn 1/2 turn.

Heat another 3 minutes or until all the batter solidifies.
]


marker

(not trialed)
20130929
20100722d
chicken apple green bean grain seed
1 ounce precooked chicken
  or 1 ounce ground hog meat, boiled 2 hours
3 ounces green beans  
  or 1 half cup (2.4 ounces) ripe blackberries
  or 1 and 1 half ounces seedless blackberry puree
1 ounce apple, 1 quarter of an apple
  or 2 tablespoons apple fiber powder
2 tablespoons (.5 ounces) whole corn flour
  or 2 tablespoons (.6 ounces) whole wheat flour
3 tablespoons (1 ounce) non roasted sunflower seeds
1 tablespoon (.5 ounce) sugar
aspartame sweetner to taste
1 eighth teaspoon plus 2 pinches salt
if using processor, 1 quarter cup broth or water
if using blender, 3 eighths cup (3 ounces) broth or water
total: 10 ounces, 6.7 ounces water, if using processor

Cut 3 ounces green beans into 1 inch pieces.

Put the green beans and 1 eighth cup water into a microwaveable
bowl.

Cover the bowl, heat in a microwave oven until boiling, 1 minute
30 seconds in a 1000 watt oven, cover, heat on low for
5 minutes.

When the green beans are done heating, set the hot container
in cold water to cool for a few minutes so heat does not
damage the processor.

Process all ingredients, including water green beans
were heated in (except grain, and bean flour),
together in a 2-cup or larger processor or blender until as
smooth as desired.

Add 2 tablespoons grain flour and run to mix, about 1 minute.

Either:
[ (1. this trial)
1. Eat the batter as is, if desired, warm by heating in
a microwave oven for 40 to 60 seconds.
]

Or:
[
2. Place a 5 inch bowl at the center of an 11 glass piepan
and put the batter around the bowl.
Or, as a likely reasonable alternative, a 4 inch bowl
at the center of a 10-inch piepan.
In a microwave oven, heat until firm.

If using a processor, heat 7 minutes 20 seconds
in a 1000 watt oven.

If a blender was used, heat 8 minutes 20 seconds
in a 1000 watt oven.

----------------------------------
Math:
Plus 5 seconds for oven to begin heating.
To raise to boiling, 10 ounces X 20 = 200 seconds.
Plus plus 35 seconds to heat dishes. 
Dry weight is total weight minus total water (10 - 6.7) = 3.3 ounces.
Water to leave in is (50 part water)/(50 parts dry weight) times 
dry weight (1/1 X 3.3) = 3.3 ounces.
Water to remove is total water minus water left in (6.7 - 3.3) = 3.4 ounces.
Plus to evaporate excess water: 46 X 3.4 ounces water = 156 seconds
To replace heat lost to air: 156/60 X 14 = 36 seconds plus 
  35\6/60 X 14 is 8 for a total of 44 seconds
(assumes meat is 40 percent water, fruit  is
90 percent water, green beans are 80 percent water, losses are 15 seconds for each 1 minute at boiling temperature)
----------------------------------

Scrape the biscuit loose from the dish, cut into 8 pieces
]

Previous trial:
good, moderately sweet; mildly: tangy, green bean flavored, 
starchy, salty; slightly: chicken flavored,  bean flavored; pudding consistency.

This trial:


marker




Chicken apple bell pepper peanut

1 chicken thigh
For single serving use 1/2 of the following ingredients:
[
1 apple diced
 1 teaspoon lemon juice
 2 teaspoons sugar 
 1 red bell pepper cut into strips
 1/4 cup raw peanuts
]

Put chicken into covered microwave safe dish.

If using skinless chicken, add 1 teaspoon olive or canola oil.

Cook in microwave on high for about 5 minutes (8 minutes if 
chicken is frozen).

Add all other ingredients to a mixing bowl and stir.

Cut chicken in half.

If making 1 serving version, reserve 1/2 of chicken for another instance of this recipe.

Pour the mixed ingredients over the chicken. 


marker






20081028b
20081107c
turkey apple lettuce carrot grain seed peanut
ham apple lettuce carrot grain seed peanut

1 ounce cos or bibb lettuce
2 ounces apple
  or 2 ounces tomato
2 ounces retail carrots
  or 1 ounce full flavored biodynamic grown carrot 
1 ounce turkey, precooked, (no salt added) plus 1 pinch salt
  or 1 ounce ham, (with salt added) precoooked 
  or 1 ounce mackerel (with salt added)
  or 1 ounce chicken precooked, (no salt added) plus 1 pinch salt
2 tablespoons fresh ground whole corn flour
  or 2 tablespoons any grain flour
  if bitter mix with 2 teaspoons water, heat in
  small bowl, covered, 45 seconds in a 1000 watt
   microwave oven, process into fime crumbs
  5 sixths ounces X 20 plus 10 losses and start time
  plus 1 third ounce water X 46
  or 1 eighth cup rolled oats, if desired, process into a fine meal
     or grind into flour with a coffee grinder
  or 1 eighth cup cornmeal ground into a flour using a coffee
    grinder
1 tablespoon freshly ground flax meal (optional, if
  not freshly ground, may be bitter)
2 tablespoons 30 percent added oil non roasted
   boiled sunflower seed butter*
1 eighth cup blanched skinless peanuts 
  or 1 eighth cup raw peanuts
  or 2 tablespoons boiled non roasted peanut butter** 
1 tablespoon sugar

If the lettuce is wet, press between towels to dry.

Cut 1 ounce lettuce into 1 third inch pieces.

Cut 2 ounces fruit into 1 quarter inch or smaller pieces.

Put the lettuce and fruit into a large mixing and/or 
portion bowl.

Finely chop or shred in a food processor 1 ounce meat and
carrot.

Put 1 eighth cup raw peanuts into a hot air popcorn
popper, set a timer for 50 seconds, run the popper
for 50 seconds.

Dump the peanuts into a bowl to cool for a couple
of minutes.

Remove the peanut skins by squeezing between two
fingers.

Mix all.

If using 1 ounce turkey:
Seems too sweet at first, then okay, definite roasted flavor, 
very sweet, slightly bitter from the lettuce, a little tangy 
from the apple, enjoyable slight starchiness and oiliness, 
chewy and a little crunchy from the lettuce, carrot, and 
peanuts.

If using 1 ounce ham:
Moderately sweet, a little tangy, slight bitterness, 
noticeable flavors include carrot, apple, toasted 
sunflower seed, and peanut, very chewy, about
15 minutes worth of chewing.

*First make the non roasted sunflower seed butter:put 1 cup non
roasted sunflower seeds(hulless) in a food processor, process 
until a fine meal is produced or until flow stops, add just 
enough canola oil for the mixture to flow during processing -
about 1 quarter cup, process until no significant lumps can be 
felt when pinching between two fingers.

Makes about 3 quarters of a cup 30 percent added oil
boiled sunflower seed butter: Put 2 tablespoons non
roasted 30 percent added oil sunflower seed butter in a 
small bowl and heating until fully boiling, 2 minutess 
in a 1000 watt microwave oven.


** Boiled peanut butter can be made by putting 1 cup blanched skinless peanuts in a food processor, process until a fine 
meal is produced or until flow stops, add just enough canola 
oil for the mixture to flow during processing-about 1 quarter 
cup, process until no significant lumps can be felt when 
pinching between two fingers. Makes 3 quarters of a cup 30 
percent added oil boiled non roasted peanut butter.



Apple beet peas
Apple beet seed peas

1/4 apple
1/8 cup fresh beets
  or 1/4 cup canned beets
1/4 cup frozen peas
  or 1/4 cup soaked and steamed or boiled split peas
  or 1/4 cup soaked and steamed or boiled lentils
1 pinch salt
optional:
1 tablespoon raw sunflower seeds 

Remove core and peel from apple.

Cut apple into 1/4 inch pieces.

If using, cut fresh beet into 1/8 inch pieces.

If using, cut canned beets into 1/4 inch pieces.

Put all ingredients into a portion bowl and mix.




Apple beet peas milk
Apple beet seed peas milk

1/4 apple
1/8 cup fresh beets
  or 1/4 cup canned beets
1/4 cup frozen peas
  or 1/4 cup soaked and steamed or boiled split peas
  or 1/4 cup soaked and steamed or boiled lentils
1/8 cup cottage cheese
  or 1 teaspoon dried milk powder
1/2 tablespoon oil
optional:
1 tablespoon raw sunflower seeds 

Remove core and peel from apple.

Cut apple into 1/4 inch pieces.

If using, cut fresh beet into 1/8 inch pieces.

If using, cut canned beets into 1/4 inch pieces.

Put all ingredients into a portion bowl and mix.




Cheese apple beet grain nut peas

1/4 to 1/2 apple
1/8 cup fresh beet
  or 1/4 cup canned beets
1 tablespoon whole wheat flour
1/8 cup California walnuts
1/4 cup frozen peas
  or 1/4 cup soaked and steamed or boiled split peas
  or 1/4 cup soaked and steamed or boiled lentils  
1/8 cup cottage cheese
  or 1 teaspoon dried milk powder
1 tablespoon oil
1/2 to 1 teaspoon sugar

Remove core and peel from apple.

Cut apple into 1/4 inch pieces.

If using, cut fresh beet into 1/8 inch pieces.

If using, cut canned beets into 1/4 inch pieces.

Cut nuts into fine pieces or process.

Put all ingredients into a portion bowl and mix.








Apple beet grain nut peas

1 tablespoon applesauce
1 teaspoon tomato sauce
1/8 cup fresh beet
  or 1/4 cup canned beets
2 teaspoons whole wheat flour
1/4 cup frozen peas
  or 1/4 cup soaked and steamed or boiled split peas
  or 1/4 cup soaked and steamed or boiled lentils  
1 pinch salt

If using, cut fresh beet into 1/8 inch pieces.

If using, cut canned beets into 1/4 inch pieces.

Put all ingredients into a portion bowl and mix.

Good flavor, unsophisticated, make-do, 
crude look.



marker




20081215a
venison apple lettuce carrot grain seed peanut
liver apple lettuce carrot grain seed peanut
chicken apple lettuce carrot grain seed peanut

1 ounce cos or bibb lettuce
2 ounces apple
  or 2 ounces tomato
2 ounces retail carrots
  or 1 ounce full flavored biodynamic grown carrot 
1 ounce ham, (with salt added) precoooked 
  or 1 ounce turkey, precooked, (no salt added) plus 1 pinch salt
  or 1 ounce liver
  or 1 ounce beef or venison
  or 1 ounce chicken precooked, (no salt added) plus 1 pinch salt
2 tablespoons fresh ground whole corn flour 
  or 1 eighth cup (.6 ounce) non ground corn kernels
  or 2 tablespoons any grain flour
    if bitter mix with 2 teaspoons water, heat in
    small bowl, covered, 45 seconds in a 1000 watt
    microwave oven, process into fime crumbs
    5 sixths ounces X 20 plus 10 losses and start time
    plus 1 third ounce water X 46
  or 1 eighth cup rolled oats, if desired, process into a fine meal
     or grind into flour with a coffee grinder
  or 1 eighth cup cornmeal ground into a flour using a coffee
    grinder
1 tablespoon (.3 ounce) freshly ground flax meal 
  or 1 tablespoon non ground flax seed
2 tablespoons 30 percent added oil non roasted
   sunflower seed butter
  or 2 tablespoon (.6 ounce) non roasted sunflower seeds
1 eighth cup blanched skinless peanuts
  or 1 eighth cup raw peanuts
  or 2 tablespoons boiled non roasted peanut butter** 
1 tablespoon (.5 ounces) canola oil
1 tablespoon brown sugar
1 pinch salt

If the lettuce is wet, press between towels to dry.

Cut 1 ounce lettuce into 1 quarter inch or smaller pieces.

Cut 2 ounces fruit into 1 quarter inch or smaller pieces.

Put the lettuce and fruit into a large mixing and/or 
portion bowl.

Put into a one or 2 cup blender:
 1 ounce meat,
 1 ounce full flavored carrot or 2 ounces mild flavored    carrot,
 1 eighth cup non ground corn, 
 2 tablespoons sunflower seeds,
 1 tablespoon flax meal,
 1 tablespoon canola oil,
 1 pinch salt, and
 1 half cup water.

Run the blender until smooth, perhaps 1 to 2 minutes.

Place a 4 inch diameter round casserole dish or similar 
utensil at the center of an eight-inch diameter glass 
piepan and pour the batter in the space around the 
casserole dish.

Heat in a microwave oven until firm and dry,
7 minutes 25 seconds in a 1000 watt microwave oven,
or 12 minutes in a 600 watt oven.

-----------------------------
Math:
To heat to boiling 7.5 ounces X 20 seconds/ounce = 150 seconds
Plus 5 seconds for oven to begin heating
Plus 20 seconds to heat dish
Plus 46 seconds per ounce times 4.9 ounces water equals 225 seconds

Plus 10 seconds per minute times 225/60 seconds = 37 seconds
Plus another 10 seconds per minute for the 37 seconds = 7 seconds
dry weight is total weight minus total water (7.5 - 5.2) = 2.3 ounces
water to leave in is 10/90 times dry weight (10/90 X 2.3) equals .26 ounces
Water to remove is total water minus water to leave in (5.2 - .26) = 4.9 ounces
(assume carrot is 90 percent water, meat is 30 percent water, 46 seconds
heating is required to remove 1 ounce water, 10 seconds heating needed
to replace heat lost to air while at boiling temperature, biscuit will

be 10 percent water after heating)
----------------------------------

Let the meat/carrot sit, for a couple of minutes to cool.

Chop/mash or process the meat/carrot/grain/seed into 
pieces smaller than 1 quarter inch.

Add the crumb mixture to the lettuce and fruit.

Put 1 eighth cup raw peanuts into a hot air popcorn
popper, set a timer for 50 seconds, run the popper
for 50 seconds.

Dump the peanuts into a bowl to cool for a couple
of minutes.

If the peanuts have skins, remove the peanut skins by squeezing between two fingers.

Add the peanuts and 1 tablespoon sugar to the 
lettuce/fruit/meat/carrot mixture.

If using 1 ounce venison:
Definite peanut flavor, sweet, tangy, slightly bitter, mild
meat flavor, moderately chewy.

** Boiled peanut butter can be made by putting 1 cup blanched skinless peanuts in a food processor, process until a fine meal 
is produced or until flow stops, add just enough canola oil for 
the mixture to flow during processing-about 1 quarter cup, 
process until no significant lumps can be felt when pinching 
between two fingers. Makes 3 quarters of a cup 30 percent added 
oil boiled non roasted peanut butter.



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Apple nut salad

1 apple
1/8 cup oatmeal
1/8 cup (or a handful) chopped nuts
1/4 cup water

Use a 1/4 cup measuring cup half full to measure and put 
the oatmeal into a microwaveable container.
Use the same measuring cup to add the water to the oatmeal. 

Cook on high in a microwave oven for 2 minutes.

Core and cube the apple to 1/4 inch pieces. 

Combine the nuts, apple, and the cooked oatmeal.

In times of the year when apples aren't plentiful, use 
blueberries, a peach, or a tomato. Slivered almonds or 
sunflower seeds can be used instead of walnuts.

Makes one large serving.




Apple grain bean

 1/2 cup applesauce
 2 tablespoons whole grain flour
   ot 2 teaspoon cornstarch
 1/8 cup soaked and steamed, boiled, or canned beans 
 1 teaspoon sugar
 optional:
 1 slice bread, cut into 1/4 inch pieces

Combine and mix applesauce, sugar, and grain or 
cornstarch in a microwave safe cup.

Heat on full power in microwave for 3 minutes.

Stir.

Cook 1 minute more.

Add beans and bread pieces and stir.




Cornmeal apple peas

1/4 cup fine cornmeal
1/4 to 1/2 cup apple 
1 tablespoon unsweetened applesauce
1/4 cup raw frozen peas, thawed

Core and cube the apple to 1/4 inch pieces. 

Cut fruit into 1/2 inch cubes.

Mix and toss all ingredients.

Good, uncooked cornmeal is more flavorful than cooked. 
It's enough different to rouse your sensibilities when 
you first try it.



Apple grain nut

 1/2 cup applesauce
 2 teaspoon cornstarch 
 1/4 cup chopped nuts
 1 teaspoon sugar
 optional:
 1 slice bread, cut into 1/4 inch pieces

Combine and mix applesauce, sugar, and cornstarch in 
a microwave safe cup.

Heat on full power in microwave for 3 minutes.

Stir.

Cook 1 minute more.

Add nuts and stir.







Apple grain seed peanut

1/2 cup unsweetened applesauce
1/8 cup whole wheat flour
  or  2 teaspoon cornstarch 
1 slice whole wheat bread
1/8 cup walnuts
  or 1/8 cup sunflower seeds
1/8 cup boiled peanuts
1 teaspoon sugar (or sugar to taste)

Combine and mix the applesauce and cornstarch or
grain flour in a microwave safe cup.

Heat on full power in microwave for 3 minutes

Allow to cool for 5 minutes.

Add nuts, peanuts, sugar (if desired) and stir.

Chop the bread into 3/8 inch pieces.

Add the bread to the applesauce mixture.

Mix.

Better with bread than without, unleavened or firm dense whole wheat goes very well 





Apple grain seed peanut

1/2 cup unsweetened applesauce
1/8 cup whole wheat flour
1/8 cup sunflower seeds
1/8 cup boiled peanuts

Put all ingredients into a portion bowl and mix.

Good, though added sweetness is yearned for.









Applesauce grain nut bean

 1/2 cup applesauce
 2 teaspoon cornstarch 
   or 2 tablespoons flour
 1/8 cup soaked and steamed, boiled or canned kidney beans
   or 1/8 cup blackeyed peas
 1 teaspoon sugar (or sugar to taste)
 1/8 cup chopped nuts (use this trial)
   or raisins
optional:
 1 slice bread, cut into 1/4 inch pieces

Combine and mix the applesauce and cornstarch in a microwave safe cup.

Heat on full power in microwave for 3 minutes.

Stir.

Allow to cool for 5 minutes.

If using, add bread pieces to the bowl.

Add nuts, beans, sugar and stir.






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Oatmeal apple/raisin crisp

1/4 cup canola or olive oil
2 cups oatmeal
2 cups whole wheat flour
1 teaspoon baking powder
1 16 ounce jar apple sauce
1/4 cup sugar
1/2 pound raisins or 1 cup

Mix the flour and baking powder.

Add the oil and mix again.

Add the oatmeal and mix a third time.

Spread half the oatmeal mixture in an oiled glass baking dsh. 

Mix the applesauce, sugar, and raisins.

Spread the applesauce mixture on top of the oatmeal layer.

Pour and spread the other half of the oatmeal mixture on top. 

Bake at 325 degrees F for about 25 minutes.

Makes about 12 servings.

This is a low sugar, low spice version of a popular dish. 
Presumeably, it is a healthier version. It provides more of the flavor of the oatmeal, apple and raisins to enjoy and less 
spice and sweetness. I'm used to a low sugar and low spice diet. 
It's difficult to say whether I enjoy this dish as much as my 
high-sugar-eating counterpart enjoys his high sugar version. 
But enjoyment comes in many different ways. It seems to me 
having good health does more for enjoying life than does eating
foods that have enough sugar to reach the maximum level of 
satiation possible in the shortest amount of time. It's a matter 
of opinion. I enthusiastically appreciate the pleasure I get 
from this good tasting dish.




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Stove top apple dumplings

 1 quart applesauce
 2 cups flour
 1/2 teaspoon salt
 3 teaspoons baking powder
 1 egg
 3 tablespoons canola or olive oil
 2/3 cup water or milk 

Add 2 tablespoons of sugar to the applesauce if it isn't sweet enough.

Put applesauce in a heavy saucepan with a good fitting lid.

Heat on medium until it boils. 

While waiting for boil, make the dumpling batter.

Mix the dry ingredients.

In a sparate container beat an egg with oil and water.

Combine the two mixtures and stir just until all the flour is moist.

After applesauce boils drop batter on boiling applesauce.

Cover and cook wit hjust enough heat to see steam coming from under lid or hear boiling.

Cook for 15 minutes.

Makes 8 servings. For a smaller batch use one half as much for all the ingredients but use 1 egg and 1 tablespoon oil.

In a microwave oven:
Put the applesauce in a layer in a microwaveable container with a cover.

Drop the batter spoonful by spoonful distributing it on the applesauce.

Cover.

Heat on high for 10 minutes? For a half recipe, heat for 7 minutes?

It is done with batter is stiff and no longer mushy.  





Ozark pudding

2 eggs
1/4 cup sugar
2 tablespoons whole wheat flour
1 teaspoon baking powder
1/8 teaspooon salt
1/2 cup nuts
1 cup chopped apples

Beat the egg and sugar together.

Mix the flour, baking powder and salt. 

Combine and stir the two mixtures.

 
Add the nuts and apples. 

Stir.

For conventional oven:

Put batter in a oiled pie pan.

Bake at 350 degree for 30 minutes. 

For microwave:

Put batter in a microwaveable container.

Heat on full power for 5 minutes.





20070515
Apple asparagus carrot beans seeds flour

3 ounces asparagus, fresh or frozen (use 3 ounces this trial)
2 ounces carrot
1/4 cup sunflower seeds
  or 1 tablespoon canola or olive oil 
  or 1/4 cup raw hazelnuts plus 2 teaspoons olive or canola oil
    flavor of hazelnuts better when the nuts are left whole
  or 1 tablespoon raw tahini
1/8 teaspoon (8 drops) lemon juice 
 or 1/4 teaspoon orange juice concentrate
  or 1/4 apple (apple this trial)
1 teaspoon olive or canola oil
1 tablespoon whole wheat flour
1/2 teaspoon sugar
1 pinches salt
1/8 cup soaked and steamed, boiled, or canned kidney beans
  or 1/8 cup canned kidney beans, briefly drained
  or 1/8 cup thawed frozen peas

If using sunflower seeds: 
  Process the sunflower seeds into a coarse powder (about 40 seconds).

Put the seed meal into a mixing and/or portion bowl.

Cut off any stem end of the asparagus that has tough skin.

Test the skin by piecing crosswise with a thumbnail.

If it does not piece easily, cut that portion of stem off.

Cut the stem with tough skin into 1 inch pieces.

Cut the tough skin off and discard skin.

Cut the asparagus spears into pieces that can be handled by your
food processor.

If using canned kidney beans:
 Drain the water from the beans (I drink it).

Put the asparagus pieces into the food processor.

If using uncooked beans, add them to the food processor.

Run processor until a coarse slaw is produced.

Put the slaw into a small container that can be covered, such 
as a cup.

Add 1 tablespoons water.

Cover, for example, with a small saucer.

Heat in a 1000 watt microwave oven for 1 minute on full, then 3 minutes on 25 percent power.
 (about 2 minute in a 600 watt oven)

Set the hot container in a pan or bowl of cold water to cool.

Put the carrots and apple into the processor. 

If using canned kidney beans add them to the food processor.

Run the processor until no pieces large than about 3/16 inch 
remain.

Combine all ingredients and mix.

Heat in microwave oven to warm before serving if desired.

Good if you like mild flavors, probably too mild for most people.



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20090218a
mackerel grain bean w apple squash lettuce seed

Mackerel biscuit:
2 ounces canned mackerel
2 tablespoons whole corn flour
  or 1 eighth cup (.6 ounces) non ground dried corn kernels
  or 2 tablespoons oats flour
  or 2 tablespoons whole wheat flour
  or 2 tablespoons millet flour
1 tablespoon (.6 ounces) flax seed
1 eighth cup raw peanuts 
  or 1 tablespoon retail roasted peanut butter (no trans fat)
  or 2 tablespoons bean flour, soy, pinto, red, kidney, pea, etc
  or 1 quarter cup (2 ounces) steamed, boiled, or canned beans
1 pinch salt

Apple lettuce paste:
1 ounce romaine, cos, or bibb lettuce (can be frozen)
  or if lettuce is especially bitter, use 1 half ounce lettuce
    and 1 half ounce additional squash
2 ounces acorn or butternut squash (this trial)
  or 2 to 3 ounces full flavored biodynamic carrot (see 20081204d)
  or 3 ounces usual retail carrot
2 ounces apple
1 tablespoon tahini
  or 1 tablespoon 30 percent added oil non roasted sunflower seed butter
  or 2 tablespoons (.6 ounces) non roasted sunflower seeds
  or 1 tablespoon walnut butter
  or 1 tablespoon almond butter
  or 1 tablespoon oats flour plus 2 teaspoons canola oil
1 tablespoon (.5 ounces) sugar
2 teaspoons (.34 ounces) canola oil
2 pinches salt
1 quarter cup water

If using whole raw peanuts, no peanut butter:
[
Put 1 eighth cup raw peanuts into a metal pan with 1 
cup water.

Heat until boiling, then heat on low power for 10 minutes
to remove bitterness.

Pour the peanuts and water into a coarse sieve to
remove the bitter water.

Put the peanuts back into the pang, add 1  cup water,
drain the water from the peanuts by pouring into a sieve.

Put the peanuts on a paper towel.
]

In a 2-cup or larger processor pulverize:
 1 tablespoon flax,
 1 eighth cup corn kernels,
 1/4 cup beans,
 1 pinch salt, and 
 3/8 cup water.

Run until smooth and no significant lumps can be felt when 
pinched between 2 fingers.

To the blender add 2 ounces canned mackerel and run until 
smooth.

Divide the batter equally in 3 3-inch diameter bowls.

Place the bowls opposite each other across the center of a 
microwave oven and heat until firm, 6 minutes 50 seconds
in a 1000 watt oven.
If using a 600 watt oven, heat 11 minutes.

-------------------------
Math:
Add 5 seconds for oven to begin heating.
Add 30 seconds to heat dishes.
To heat to boiling: 7.3 ounces times 20 seconds per ounce
  (7.3 X 20) - 146 seconds.
Dry weight is total weight minus total water (7.3 - 4.8) = 2.5 ounces.
Water to leave in is 20/80 times dry weight (20/80 X 2.5) = .6 ounce.
Water to remove is total water minus water left in (4.8 - .6) = 4.2 ounce.
To evaporate excess water: 46 seconds per ounce times 4.2 ounces = 193 seconds.
To replace heat lost to air: 193/60 minutes X 10 seconds per minute =
  32 plus 32/60 X 10 = 5 for a total of 37 seconds.
-------------------------


In a 2-cup or larger processor pulverize: 
 2 ounces apple, 
 2 ounces squash,
 2 tablespoons sunflower seeds,
 1 ounce lettuce,
 1 tablespoon sugar,
 2 teaspoons oil, 
 2 pinches salt, and 
 1 quarter cup water.

Run until smooth and no significant lumps can be felt when 
pinched between 2 fingers.

Divide the batter equally in 3 3-inch diameter bowls.

Arrange the bowls in a circle around the center of a microwave
oven.

Heat until thickened in a microwave oven, 7 minutes 15 seconds in
a 1000 watt microwave oven.
If using a 600 watt oven, heat 12 minutes.

-----------------------------
Math:
5 seconds for oven to start heating.
Plus 20 seconds to heat dish.
To bring to boiling: 8.44 quarters ounces X 20 equals 169 seconds.
Dry weight is total weight minus water (8.44 - 6.5) = 1.9
Water to leave in is 55/45 X dry weight (55/45 X 1.9) = 2.3
Water to remove is total water minus water left in (6.5 - 2.3) = 4.2
Plus to evaporate water 46 X 4.2 ounces water equals 193
To replace heat lost to air 193/60 times 12 is 39 plus 
  39/60 times 12 is 9 for a total of 48 seconds.
(losses assume 5 seconds for oven to start, 10 seconds
to heat dish, and 15 seconds of losses to air per minute of
boiling hot, assume vegetable and fruit is 90 percent water)
------------------------

Repeat heating 40 seconds if still soft. 

Mackerel grain bean biscuit, definite mackerel flavor, pleasant
slight saltiness and starchiness, slightl bitterness, chewy, firm biscuit consistency.

Apple squash seed, mild apple and squash flavors, mildly
tangy/sweet, pudding consistency.


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20070825
Apple tomato mackerel beans

For single serving
1 ounce tuna 
  or 1 ounce mackerel
1/8 cup kidney beans 
  or canned cannellini beans
  or 1/8 cup canned kidney beans
  or 1/8 cup cooked kidney bean puree 
  or 1/8 cup refried beans
  or 1/8 cup kidney bean powder (black bean pwdr this trial)
    and 1/4 cup water
1/2 apple, 3 ounces
3 ounces tomato
1 tablespoon vegetable oil
1/8 teaspoon (7 drops) lemon juice
1 pinch salt

If using dry kidney beans:

Soak dry kidney beans in water for 24 hours.

Drain.

Put the beans in a small deep container such as a cup with just enough water
(about 1 tablespoon) to cover.

Cover the container, perhaps with a saucer, to prevent spatter.
 
Heat in a microwave oven for 45 seconds. Water should come to a full boil.
Reduce heat to low, heat 6 more minutes.

Drain the water and discard water.

If using kidney bean powder:
Put the bean powder and 1/4 cup water in a microwaveable container.

Heat for 1 minute and 20 seconds in a 1000 watt microwave oven.

Set the hot container in a pan of cold water to cool.

Add the oil, fish, and salt to the bean mixture.

Add the lemon juice.

Mash the mixture into a fine texture.

Chop the apple into 1/4 inch pieces.

Cut the tomato into 3/8 inch pieces.

Combine all ingredients and stir.

Makes maybe a light meal or 2/3 of a large meal

good, try with cornmeal if not already done






20071001
Mackerel apple beans grain
For single serving

1 ounce tuna 
  or 1 ounce mackerel
1/2 apple, 3 ounces
1/8 cup kidney beans 
  or canned cannellini beans
  or 1/8 cup canned kidney beans
  or 1/8 cup cooked kidney bean puree 
  or 1/8 cup refried beans
  or 1/8 cup kidney bean powder (black bean pwdr this trial)
    and 1/4 cup water
1/8 cup cornmeal
1/4 cup raw sunflower seed.
  or 1/8 cup raw sunflower seed butter (this trial)
1 teaspoon sugar if using a sweet apple, 1 1/2 teaspoon for semi sweet apple,
   and 2 teaspoons if apple is tart
1 tablespoon vegetable oil
1 pinch salt

If using dry kidney beans:
[
Soak dry kidney beans in water for 24 hours.

Drain.
]

Put into a small deep container such as a tall mug:
 1/8 cup cornmeal,
 1 pinch salt,
 if using, soaked kidney beans, and
 1/8 cup water.

Mix.

Heat in a microwave oven until boiling, about 1 minute 30 seconds 
in a 1000 watt microwave oven, if using soaked kidney beans 
reduce heat to low, heat another 6 minutes.

Set the hot container in a pan of cold water to cool.

Put the mixture into a food processor and add the fish, if using
canned beans, add 1/4 cup canned beans.

Run until desired smoothness is achieved, perhaps 20 seconds.

Either:
[
Put the fish/cornmeal/bean/water mixture onto a serving plate.
Spread it into a layer.
]

Or:
[
Dump the mixture onto a plate.

Form the mixture into a flattened donut shaped ring with a 
2 inch diameter hole.

Heat for 2 minutes 40 seconds in a 1000 watt microwave oven.
]

Core the apple.

Put the apple, sunflower seed butter, oil, and sugar into the processor.

Run until the desired smoothness is reached, perhaps 1 minute.

Use the apple/seed/sugar mixture as a topping on the fish/
bean/grain/seed.

Serve at room temperature.








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20100913a
20100821c
20100819c
20100817d
20100804e
mackerel apple grain seed
1 ounce mackerel
1 ounce apple

3 tablespoons whole grain flour
2 tablespoons non roasted no hulls sunflower seeds
2 teaspoons sugar
aspartame sweetener to taste
1 eighth teaspoon salt plus 2 pinches
1 quarter cup water

Put 3 tablespoons grain flour and 1 quarter cup water
into a 3-cup microwaveable bowl.

Heat in a microwave oven until boiling, 1 minute
20 seconds in a 1000 watt oven.

Put all ingredients into a 2-cup or larger processor
or a 1-cup blender.

Add 1 quarter cup water.

Run until smooth, 4 to 6 minutes.

Taste, if desired, add aspartame sweetener.
(0 packets added this trial)

For a full meal could serve with 20101101e Pumpkin bean.

Mildly: sweet, mackerel flavored, salty, starchy; 
slightly tangy; pudding consistency.





20090308a
20081227c
Mackerel apple rutabaga parsnip grain
mackerel apple carrot grain

1 ounce canned mackerel
  or 2 ounces turkey (cooked or not cooked)
1 ounce apple (this trial)
  or 2 ounces cherries, seeds removed
3 ounce very mild rutabaga plus 1 half teaspoon parsnip
  or 2 ounces cabbage 
  or 1 ounces broccoli plus 2 teaspoons sunflower seed 
    butter
  or 3 ounces mild carrot plus 1 teaspoon sunflower seed 
    butter
  or 3 ounces green beans
  or 3 ounces squash
  or 3 ounces zuccini
  or 3 ounces cucumber
  or 1 ounce romaine lettuce plus 2 teaspoons sunflower seed 
    butter
  or 1 ounce very strong flavored carrot plus 2 ounces
    other mild vegetable such as acorn squash,
    green bean, mild rudibago, plus 1 tablespoon sunflower
    seed
3 tablespoons (.6 ounce) rolled oats (this trial)
  or 2 tablespoons steel cut oats
  or 1 half cup cornflakes

Cut 3 ounces vegetable and 1 ounce meat into 1 
 inch pieces.

Put all ingredients  into a 2 cup or larger blender
and process until smooth, 4 to 6 minutes.

Either:
[
1. Eat the batter as is, if desired, warm by heating 30 to 60
seconds in a microwave oven.
]

Or:
[
2. Pour the blender's contents into a microwaveable bowl.

Heat in a microwave oven until thickened, about 5 
minutes in a 1000 watt oven. 
(add 30 seconds if meat is frozen, add 1 minute if vegetable is frozen),
if using a 600 watt oven, heat 8 minutes.

----------------------------------
Math:
Add 5 seconds for oven to begin heating.
Plus 20 seconds to heat container.
To raise to boiling: 10.4 ounces times 20 seconds per ounce = 208 seconds.

To remove added water: 46 seconds per ounce times 1.5 ounce = 69 seconds.
To replace heat lost to air: 69/60 minutes times 12 seconds per minute

  = 14 seconds plus 14/60 X 12 = 3 seconds for a total of 17 seconds.
Assume vegetable and fruit is 90 percent water, meat is 40 percent water.
----------------------------------

Let the vegetable cool and dry for a couple of minutes.
]

If not heated to thicken:
apple mackerel rutabaga, good prominently: sweet, salt; moderately: tangy, mackerel flavored; mild: parsnip flavo, starchiness, oat flavor; slight rutabaga flavor; pudding consistency.





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20100807a (not trialed)
apple cucumber grain pudding
apple cucumber seed pudding
apple cucumber peanut pudding
apple green bean grain
apple green bean seed

1 ounce apple
3 ounce cucumber
  or 3 ounce zuccini peel removed (see 20100709a)
  or 3 ounces green bean
2 tablespoons (.7 ounce) non roasted, no hull sunflower seeds
  or 1 tablespoon non roasted sunflower seed butter
  or 2 tablespoons soaked grain plus 2 teaspoons canola oil
  or 1 tablespoon grain flour plus 2 teaspoons canola oil 
  or 1 tablespoon roasted tahini
  or 1/8 cup raw peanuts
  or 1 teaspoon roasted peanut butter (see ?20100714c2)
1 tablespoon (.5 ounce) sugar
artificial sweetner to taste
3 pinches salt

Cut 3 ounces cucumber into piece your blender will deal with.

Place a steaming rack in a pressure cooker, add 1/2 cup water.

Place 1 tablespoon water into a metal bowl.

If using flour or rolled oats, place the grain in the metal
bowl, add 2 tablespoons water and stir.

If using soaked grain, place the grain in the metal bowl.

Add the sunflower seed to the bowl.

Place the bowl on the steaming rack, heat to full pressure,
reduce heat to low, heat 20 minutes, turn off heat.

Let the cooker sit on the burner for 10 minutes.

If using raw peanuts, boil 10 minutes, drain, and rinse.

Cut 3 ounces cucumber into piece your blender will deal with.

Put all ingredients into a 2 cup processor and process
until smooth.

Taste, if desired, add aspartame sweetener to taste.


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20081204c
apple lettuce carrot grain
apple lettuce carrot seed
apple lettuce carrot peanut

1 ounce romaine lettuce
2 ounces full flavored biodynamic carrot (this trial)
  or 3 ounces usual retail carrot
2 ounces apple
2 tablespoons whole corn flour
  or 1 eighth cup non ground dried corn kernels (this trial)
  or 2 tablespoons oats flour
  or 2 tablespoons whole wheat flour
  or 2 tablespoons millet flour
1 tablespoon tahini
  or 1 tablespoon 30 percent added oil non roasted sunflower seed butter
  or 2 tablespoons non roasted sunflower seeds
  or 1 tablespoon walnut butter
  or 1 tablespoon almond butter
  or 1 tablespoon oats flour plus 2 teaspoons canola oil
  or 1 eighth cup raw peanuts 
  or 2 tablespoons flax meal
1 tablespoon sugar
2 pinches salt

If using raw peanuts, boil 10 minutes, drain, and rinse.

Cut 2 ounces carrot and 1 ounce lettuce into piece your 
blender will deal with.

Place a steaming rack in a pressure cooker, add 1/2 cup water.

Place 1 tablespoon water into a metal bowl.

If using soaked grain, place the grain in the metal bowl.

If using sunflower seed add it to the bowl.

Put 1 ounce lettuce and 2 ounces carrot into the bowl.

Place the bowl on the steaming rack, heat to full pressure,
reduce heat to low, heat 20 minutes, turn off heat.

Let the cooker sit on the burner for 10 minutes.

If using raw peanuts, boil 10 minutes, drain, and rinse.

Put all ingredients into a 2 cup processor and process
until smooth.

Taste, if desired, add aspartame sweetener to taste.

Previous trial:
good, just the right amount of sweetness, saltiness;
a little tanginess from the apple;
slight bitterness from the lettuce;
slight starchiness and oiliness from the grain and 
canola oil.


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(not trialed)
20090113a
Mackerel apple lettuce carrot grain
Mackerel apple lettuce carrot seed

2 ounces canned mackerel
1 ounce romaine lettuce
2 ounces full flavored biodynamic carrot (this trial)
  or 3 ounces usual retail carrot
2 ounces apple
  or 2 ounces applesauce
Either 2 teaspoons canola oil plus one of the following:
[
  2 tablespoons whole corn flour
  1 eighth cup non ground dried corn kernels 
  2 tablespoons oats flour
  2 tablespoons whole wheat flour
  2 tablespoons millet flour
  2 tablespoons flax meal
  1 tablespoon oats flour
]
Or:
[
 1 tablespoon tahini
 1 tablespoon 30 percent added oil non roasted 
    sunflower seed butter (this trial)
 2 tablespoons non roasted sunflower seeds
 1 tablespoon walnut butter
 1 tablespoon almond butter
 1 eighth cup raw peanuts 
 1 tablespoon retail roasted peanut butter (no trans fat)
 1 tablespoon non roasted peanut butter (can be made with buff     peanuts)
]
1 tablespoon sugar
2 pinches salt

Place 1 tablespoon water into a metal bowl.

If using soaked grain, place the grain in the metal bowl.

If using sunflower seed add it to the bowl.

Put 1 ounce lettuce and 2 ounces carrot into the bowl.

Place a steaming rack in a pressure cooker, add 1/2 cup water.

Place the bowl on the steaming rack, heat to full pressure,
reduce heat to low, heat 20 minutes, turn off heat.

Let the cooker sit on the burner for 10 minutes.

If using raw peanuts, boil 10 minutes, drain, and rinse.

Put all ingredients into a 2 cup processor and process
until smooth.

Taste, if desired, add aspartame sweetener to taste.

Peel and decore enough apple to make 2 ounces and cut
into 1 quarter inch pieces.

previous trial:
good, mostly soft, juicy, slightly crunchy/chewy, a little sweet, a little tangy, flavorful, not so much a collage of individual flavors, more a synthesis making new flavors with the mackerel, apple, and sugar contributing most, if you know what's in the dish you can distinguish each one's contribution but if you didn't know what's in the dish you would probably not be able to name more than sugar.

previous trial:
good, mildly sweet, mackerel and carrot are not tasted as individual
flavors, the two flavors meld together to form a new enjoyable 
flavor that is the prominent flavor of the dish, crunch-chewy at edges 
and soft to firm elsewhere.

This trial:

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** Boiled peanut butter can be made by putting 1 cup blanched skinless peanuts in a food processor, process until a fine meal is produced or until flow stops, add just enough canola oil for the mixture to flow during processing-about 1 quarter cup, process until no significant lumps can be felt when pinching between two fingers. Makes 3 quarters of a cup 30 percent added oil boiled non roasted peanut butter.


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20090209a
mackerel apple lettuce seed

1 ounce romaine, bibb, or cos lettuce (this trial) 
2 ounces apple, about 1 quarter of a small apple, decored and peel removed
2 ounces canned mackerel
1 eighth cup 50 percent added oil non roasted sunflower
   seed butter
  or 1 eighth cup plus 1 tablespoon raw sunflower seeds (this trial)
2 teaspoons sugar
1 teaspoon oil
2 pinches of salt (use 3 pinches if mackerel is low salt)

Mash 2 ounces mackerel in a portion bowl or process until 
fine.

Remove apple core, peel enough to make 2 ounces, and
cut into 1 quarter inch pieces.

Cut 1 ounce lettuce into 1 quarter inch pieces.

In the bowl with the mackerel, combine:
 2 ounces apple,
 1 ounce lettuce, 
 1 teaspoon oil,
 2 pinches of salt, and
 2 teaspoons sugar.

Toss to mix.

Mildly sweet, very mild mackerel flavor, a little tangy from the lettuce/mackerel/apple, reminds me of honey flavor,
tangy, sweet, pleasantly salty, noticeable mackerel flavor, 
a little crunchy/chewy from the lettuce.

marker

(not trialed since modified)
20081116b
mackerel apple carrot lettuce cabbage grain seed bean

2 ounces canned mackerel
2 ounces apple
 or 1 ounce tomato
 or 1 ounce  canned tomato puree
 or 1 half teaspoon fine or coarse ground tomato powder 
2 ounces cabbage plus 1 teaspoon sugar
  or 2 ounces cucumber
  or 2 ounces zuccini
1 ounce cos, bibb, or romaine lettuce
  or 1 ounce spinach
2 ounces carrot
1/4 cup (1.6 ounce) soaked grain
  or 2 tablespoons oat flour
  or 2 tablespoons whole wheat flour
  or 2 tablespoons whole corn flour
1/8 cup plus 1 tablespoon non roasted sunflower seeds
1/4 cup (1.6 ounces) soaked and steamed or boiled beans
1 tablespoon (.5 ounce) sugar
1 teaspoon (.15 ounce) canola oil
1/4 teaspoon salt
1 quarter cup water
15.8 ounces, 9.6 ounces water

Chop 1 ounce lettuce and 2 ounces carrot into 1 inch pieces 
and put them into a high speed 3 cup processor or blender.

Add the other ingredients, except grain flour, and process 
until as smooth as desired, perhaps 4 minutes.

Shake, tilt, gyrate, or bounce the blender as needed to get the mixture flowing into the path of the cutting blades.

Put the processor's contents into a mixing bowl.

If using, add 2 tablespoons corn flour and 2 tablespoons
water and mix until uniform.

Place a 4 inch diameter round casserole dish or similar container at
The center of a 10 inch glass pie pan.

Place the batter around the casserole dish.

Heat in a 1000 watt microwave 
for 9 minutes 25 seconds on full power.

------------------------------------------------------------------
Math:
40 seconds to heat dishes.
Plus to bring to boil 15.8 ounces X 20 seconds 
per ounce = 316 seconds.
Dry weight equals total weight minus water = 15.8 - 9.6 = 6.2 ounces.
Water to leave in = 50 parts water/50 parts dry weight X dry
weight = 1/1 X 6.2 ounces = 6.2 ounces.
Water to remove is total water - water to leave in =
9.6 ounces - 6.2 ounces = 3.4 ounces.
Plus 46 seconds per ounce water X 3.4 ounces moisture = 156 seconds.
Heat lost to air requires heating 20 seconds per minute X 156/60 minutes = 2 7/12 x 14 seconds per minute boiling time = 35 seconds to replace.
(assume vegetable and fruit is 80 to 90 percent water and meat is 40
percent water, losses are 14 seconds for each 1 minute at boiling
temperature)
------------------------------------------------------------------

Let the cake cool and firm for several minutes.

If not firm and has goey areas, heat another minute and let cool again.

Returned to oven for 1 minute 50 seconds this trial which might be 
equivalent of an additiona 1 minute heat time, still gooey
After heating 1 minute 50 seconds (60 seconds equivalent), soft in most places, chewy and almost crunchy in about 10 percent of 
biscuit at inside edge.

this trial:
good, somewhat sweet, a little tangy and slightly bitter, a blend 
of flavors rather than a composite of distinguishable individual flavors, mostly a soft biscuit texture, perhaps 10 to 20 percent of biscuit along edge very firm or chrunchy.


marker


(not trialed)
20081208ab
Mackerel apple carrot potato grain seed bean
Mackerel carrot potato saueruben grain seed bean

3 ounces carrot
1 quarter of a small apple (1 ounce) plus 1 half teaspoon vinegar  
  or 1 ounce (1 eighth cup) zuccini saueruben 
  or 1 ounce cucumber saueruben
  or 1 ounce dill pickle
   or 1 tablespoon apple fiber powder plus 2 tablespoons
    additional water to process mackerel
1 ounce potato
2 ounces canned mackerel
  or 1 ounce ham plus 1 ounce potato (this trial)
1 tablespoon 30 percent added oil non roasted sunflower
   seed butter
  or 1 eighth cup raw sunflower seeds (this trial)
1/4 cup soaked and steamed or boiled beans
1 tablespoon flax meal (this trial)
  or 1 teaspoon canola oil
1/8 cup soaked grain
  or 1 tablespoon whole wheat flour
2 teaspoons sugar
1 teaspoon canola oil

Cut 3 ounces carrot into 1 inch pieces.

Remove peel from potato and cut into 1 inch pieces.

Place 1 tablespoon water into a metal bowl.

If using soaked grain, place the grain in the metal bowl.

If using sunflower seed add it to the bowl.

Put into the bowl:
3 ounces carrot,
1 ounce potato.

Place a steaming rack in a pressure cooker, add 1/2 cup water.

Place the bowl on the steaming rack, heat to full pressure,
reduce heat to low, heat 20 minutes, turn off heat.

Let the cooker sit on the burner for 10 minutes.

If using raw peanuts, boil 10 minutes, drain, and rinse.

Peel and decore enough apple to make 1 ounce.

Put all ingredients into a 2 cup processor and process
until smooth (or optionally do not add apple to processor.
Cut the apple into 1/4 inch pieces and place in a portion
bowl).

Place the mixture into the portion bowl (with the apple).

Taste, if desired, add aspartame sweetener to taste.

@@@@ saueruben recipe
Mix the processed slurry and 1 half teaspoon salt
Makes a batch that can be kept unrefridgerated.
Just before using add 1 tablespoon sugar and 1 tablespoon very lightly
roasted sunflower seed butter for every 1 quarter cup.
@@@@

previous trial:
good, definite mackerel flavor, other flavors not easily discernable,
slighly sweet, slightly tart, slightly starchy, firm and chewy

This trial:
If bitter, try leaving out mackerel.



marker



20070424
Mackerel apple carrot parsley peas seeds flour

1/8 cup mackerel
 or 1/8 cup tuna
1/2 of an apple, 3 ounces
3 ounces raw carrot
  If necessary and practical, repeatedly lift the food processo
  1/4 inch and drop to cause the mixture to chop finely. The 
  slaw must be fine or it may seem to fibrous.
1/4 cup (1 ounce) finely chopped fresh parsley 
  or 1 1/2 ounces raw parsley pesto that is 1/3 oil
  If your food processor will not grind to a fine consistency,
  leave out   the large stems (basically the parts of the stem
  below any crotches).
1/8 cup raw, no hulls sunflower seeds
  or 1/4 cup Califlornia walnuts plus 1 teaspoon sugar
  or 1 tablespoon raw tahini
  or 2 tablespoons flax meal
  or 2 tablespoons whole wheat flour
  or 1/4 cup boiled peanuts
1 tablespoon olive or canola oil
  or no oil if using pesto that contains 1 tablespoon oil
  The total oil, added plus what's in pesto, should be 1 tablespoon.
1/4 cup thawed frozen peas
  or soaked kidney beans, lentils, garbanzo beans, mung beans
  or 1/4 cup soaked and steamed or boiled or canned beans
2 teaspoon sugar, add what seems needed (if any), 1 t at a time after
  tasting)
2 pinches salt

If using raw peanuts, boil 10 minutes, drain, and rinse.

Place a steaming rack in a pressure cooker, add 1/2 cup water.

Place 1 tablespoon water into a metal bowl.

If using soaked grain, place the grain in the metal bowl.

If using sunflower seed add it to the bowl.

Cut 3 ounces carrot and 1 ounce greens into pieces your 
blender will deal with.

Put into the bowl:
 if using, 1 eighth cup sunflower seeds
   plus 1 tablespoon water,
 if using, 1 eighth cup flour
   plus 1 tablespoon water,
 if using, 2 tablespoons flax meal
   plus 1 tablespoon water, and mix.
 1 ounce greens,
 3 ounces carrot, and
 1 ounce parsley, and
 if using, 1/4 cup peas or soaked beans.

Place the bowl on the steaming rack, heat to full pressure,
reduce heat to low, heat 20 minutes, turn off heat.

Let the cooker sit on the burner for 10 minutes.

If using raw peanuts, boil 10 minutes, drain, and rinse.

Peel and decore enough apple to make 1 ounce.

Put all ingredients into a 2 cup processor and process
until smooth (or optionally do not add apple to processor.
Cut the apple into 1/4 inch pieces and place in a portion
bowl).

Place the mixture into the portion bowl (with the apple).

Taste, if desired, add aspartame sweetener to taste.


Process the nuts into a coarse powder.

Tranfer the nuts to the mixing and or portions bowl.

Put the carrot into the processor.

Process to a fine slaw.

If necessary, repeatedly lift and drop the processor about a quarter of an inch to get a fine slaw.

If necessary stop the processor one or more times to stir the mixture so a fine slaw is produced.

Process the mackerel by adding it to the carrot slaw in processor 
and running again.

If using frozen pesto, process it by adding to processor
after carrots have been made into a slaw.

Put the carrot slaw/mackerel into the bowl with the nut meal.

If using fresh parsley, process it by itself into a fine slaw.

Core the apple.

Remove the peel if it is bitter or tough.

Chop the 1/2 apple into 1/3 inch or smaller pieces.

Combine all the ingredients.

Toss.



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30100330a
20100216d
mackerel apple rutabaga onion grain 

2 ounces apple
  or 2 ounces tomato
2 ounces canned mackerel
3 ounces rutabaga
  or 2 ounces rutabaga plus 1 ounce carrot, leach carrot with rutabaga
  or 3 ounces beet root plus 2 ounces potato (not tested)
  or 3 ounces parsnip (does parsnip need leaching or just heating?)
  or 3 ounces turnip
  or 3 ounces radishes (not tested)
2 ounces onion
  or 2 ounces leek
1 eighth cup (.6 ounce) sunflower seeds
   plus 1 tablespoon (.5 ounce) water
 or 2 tablespoon (.5 ounce) flax meal
   plus 1 tablespoon (.5 ounce) water
 or 2 tablespoons (.6 ounce) whole grain flour
   plus 1 tablespoon (.5 ounce) water
1 tablespoon (.5 ounce) sugar 
1 packet aspartame sweetener
1 quarter teaspoon salt
1 tablespoon (.5 ounces) water
total: 11.1 ounces, 7.8 ounces water
water includes:
1.8 ounces in apple
.8 ounces in mackerel
2.4 ounces in rutabaga
1.8 ounces in onion
1 ounce added water


Cut 3 ounces rutabaga every 1 quarter inch or less.

Put into a metal pan: the rutabaga pieces and 6 cups water.

Heat on full power on a cooktop until boiling, about 10 minutes, reduce heat to low and heat for 30 minutes (heating time can be 20 minutes if rutabaga is cut across the grain into 1 eighth inch slices).

If using a pressure cooker, preferred, less watery if not
heated to thicken in microwave oven:
[
Place a steaming rack in a pressure cooker, add 1/2 cup water.

Place 1 tablespoon water into a metal bowl.

If using soaked grain, place the grain in the metal bowl.

If using sunflower seed add it to the bowl.

Cut 2 ounces onion into pieces your 
blender will deal with.

Put into the bowl:
 if using, 1 eighth cup sunflower seeds
   plus 1 tablespoon water,
 if using, 2 tablespoons flour
   plus 1 tablespoon water,,
 if using, 2 tablespoons flax meal
   plus 1 tablespoon water, and mix.
 2 ounces onion.

Place the bowl on the steaming rack, heat to full pressure,
reduce heat to low, heat 20 minutes, turn off heat.

Let the cooker sit on the burner for 10 minutes.
]

If using a metal pan, not a pressure cooked:
[
While the rutabaga is leaching, put into a metal pan:
2 ounces onion and 3 eighths cup water.

Heat on a cooktop until boiling, cover, reduce heat to low, heat for 20 minutes.

When the onion has finished heating, set the pan in cold water to cool for a couple of minutes.

When the rutabaga has heated for 30 minutes, dump into a strainer, discard water.
]

Put all ingredients (including water used to boil onion) into a 2 cup or larger blender.

Run until smooth, about 4 minutes, if necessary, jar the batter into the path of the cutting blades by repeatedly lifting the blender 1 quarter inch and then dropping it down against the counter, or if necessary add 1 tablespoon water at a time, just enough to get mixture to flow while processing.

Batter can be eaten as is or heat into a thick pudding as below:
Either:
(1. Put the batter into a serving bowl, warm, if desired, in a microwave oven, about 20 to 60 seconds in a 1000 watt oven, serve.)
(2: Place a 4 inch diameter round casserole dish or similar utensil at the center of an 10-inch diameter glass piepan.
Pour/spoon the batter into the space around the center utensil.
Place the piepan in a microwave oven.)
Or:
(3: Divide the batter equally into 4 4-inch diameter, 1 cup or larger bowls.
Place the bowls opposite each other across the center of a microwave oven.) 

Heat to thicken, 9 minutes in a 1000 watt microwave oven.

--------------------------------
Math:
Add 5 seconds for oven to begin heating.
Plus 30 seconds to heat dishes.
Plus to raise to boiling: 11.1 ounces X 20 equals 222 seconds.
Dry weight is total weight minus water (11.1 ounces - 7.8 ounces) = 3.3 ounces.
Water to leave in is 50/50 X dry weight (50/50 X 3.3) = 3.3 ounces.
Water to remove is total water minus water left in (7.8 - 3.3) = 4.5 ounces.
Plus to remove excess water: 46 seconds per ounce X 4.5 ounces water = 207 seconds.
To replace heat lost to air during evaporation: 207/60 minutes times 16 seconds
per minute = 60 seconds plus 60/60 X 16 = 16 for a total of 76 seconds.
(assume vegetable is 80 to 90 percent water, mackerel is 40 percent water.)
------------------------------
]

Has enough fiber and protein for an entire meal, to get enough calories add a small handful of blanched skinless peanuts, a quarter cup or so of boiled chestnuts, and 1 eighth cup popcorn.


good, prominently sweet, tangy, mackerel flavored; moderately salty; mildly starchy, onion flavored;
mostly mashed potato consistency, chewy edge.
try heating in a metal piepan for more even heating







20081212b
Mackerel apple squash cabbage grain seed bean

2 ounces canned mackerel
1 ounce cabbage
2 ounces acorn or butternut squash (this trial)
  or 2 to 3 ounces full flavored biodynamic carrot (see 20081204d)
  or 3 ounces usual retail carrot
2 ounces apple
2 tablespoons whole corn flour
  or 1 eighth cup non ground dried corn kernels (this trial)
  or 2 tablespoons oats flour
  or 2 tablespoons whole wheat flour
  or 2 tablespoons millet flour
1 tablespoon tahini
  or 1 tablespoon 30 percent added oil non roasted sunflower seed butter
  or 2 tablespoons non roasted sunflower seeds (this trial)
  or 1 tablespoon walnut butter
  or 1 tablespoon almond butter
  or 1 tablespoon oats flour plus 2 teaspoons canola oil
1 tablespoon sugar
1 eighth cup raw peanuts 
  or 1 tablespoon retail roasted peanut butter (no trans fat)
  or 2 tablespoons bean flour, soy, pinto, kidney, pea, etc
  or 1 eighth cup dried non ground beans (this trial)
1 teaspoon canola oil
1 tablespoon flax seed
2 pinches salt

If using whole raw peanuts, no peanut butter:
[
Put 1 eighth cup raw peanuts into a mug with 1 quarter
cup water.

Heat in a microwave oven until boiling, 1 minute 15 seconds
in a 1000 watt oven, then heat on low power for 2 minutes
to remove bitterness from skins.

Pour the peanuts and water into a coarse sieve to
remove the bitter water.

Put the peanuts back into the mug, add 1 quarter cup water,
heat to boil (about 40 to 60 seconds in a 1000 watt microwave 
oven), then heat on low for 2 minutes.

Drain the water from the peanuts by pouring into a sieve.

Put the peanuts onto a paper towel to remove excess water.

Either:

for non roasted peanut flavor:
Put the peanuts into a hot air popcorn popper, set a time for
40 seconds, run for 40 seconds to reduce any bitterness in
skins, leave skins on.

Or for a roasted peanut flavor:
[
Put the peanuts into a hot air popcorn popper, set a time for

40 seconds, run for 2 minutes or until a roasted aroma is
noticed, leave skins on.
]
]

Start here if not using peanuts:
In a blender or high speed processor pulverize 2 tablespoons
soybeans, 1 tablespoon flax, 1 eighth cup corn kernels,
and 2 tablespoons sunflower seeds until mixture is stuck on
sides of processor bowl or until no significant lumps can be 
felt when pinched between 2 fingers.
(can be run through a coffee grinder after processing to achieve the 
finest texture)

In a microwaveable bowl combine the grain/seed/bean
meal and 2 tablespoons water.

Form the batter into a ring to encourage even heating.

Heat, uncovered, until firm and dry in a microwave oven,
3 minutes 15 seconds in a 1000 watt oven.

-----------------------------
Math:
4 and 3 quarters ounces X 20 equals 95
5 seconds for oven to start heating
plus 10 seconds to heat dish
plus 13 seconds losses plus
plus to evaporate water  46 X 1.6 ounces water equals 74
Dry weight is total weight minus water (4.75 - 2) = 2.75
Water to leave in is 10/90 X dry weight (10/90 X 2.75) = .32
Water to remove is total water minuw water left in (2 - .32) = 1.68
(losses assume 5 seconds for oven to start, 10 seconds
to heat dish, and 10 seconds of losses to air per minute of
boiling hot)
------------------------

Biscuit should be very firm, if soft heat another 40 seconds.

Remove seeds and peel from squash and cut into pieces 
appropriate for your processor or blender, butternut
squash peel can be left on, if desired.

Break the biscuit into 1 half inch pieces.

Process in a 3 cup or larger high speed processor or blender,
Run until desired fineness or until mixture is stuck to 
processor bowl:
 the grain/seed/bean, 
 1 ounce cabbage, and 
 2 ounces squash,
 2 ounces mackerel,
 1 tablespoon sugar, and 
 2 pinches salt.

Peel and decore enough apple to make 2 ounces and cut
into 1 quarter inch pieces.

In a mixing and/or portion bowl, combine the apple with the 
other ingredients and mix.

Makes a large serving that will do for a light meal.
For a full supper meal, could serve with 2 ounces 
or so fruit.

Definite mackerel flavor, pleasantly salty, mildly sweet, 
a little tangy from the apple, slightly chewy, slightly crunchy, 
mostly soft and moist.




marker

(not trialed)
20100224a
Mackerel apple squash carrot grain
Mackerel apple squash carrot seed

2 ounces mackerel
2 ounces butternut squash
  or 1 half of a banana (see 2010222ax)
2 ounces carrot
2 ounces apple, 1 third of an apple
  or 1 eighth cup apple fiber powder
    plus 1 quarter cup water
1/4 cup (1.6 ounce) soaked grain
  or 3 tablespoons (.6 ounce) rolled oats
    plus 1 tablespoon water
  or 2 tablespoons (.6 ounce) whole corn flour
    plus 1 tablespoon water
  or 2 tablespoons whole wheat flour
    plus 1 tablespoon water
  or 3 tablespoons (1 ounce) non roasted sunflower seeds
    plus 1 tablespoon water
  or 1 tablespoon (.4 ounce) blanched skinless peanuts
    plus 1 tablespoon water
1 tablespoon plus 1 teaspoon (.7 ounce) sugar, or according to sweetness of fruit and your preferences
0 to 3 packets of apartame sweetner according to taste
1 eighth teaspoon salt
total: 10.3 ounces, 6.5 ounces water

If using raw peanuts, boil 10 minutes, drain, and rinse.

Place a steaming rack in a pressure cooker, add 1/2 cup water.

Place 1 tablespoon water into a metal bowl.

If using soaked grain, place the grain in the metal bowl.

If using sunflower seed add it to the bowl.

Cut 2 ounces carrot and 2 ounces squash into pieces your 
blender will deal with.

Put into the bowl:
 if using, 1/4 cup soaked grain,
 if using, 3 tablespoons sunflower seeds
   plus 1 tablespoon water,
 if using, 2 tablespoons flour
   plus 1 tablespoon water,,
 if using, 2 tablespoons flax meal
   plus 1 tablespoon water, and mix.
 2 ounces squash.

Place the bowl on the steaming rack, heat to full pressure,
reduce heat to low, heat 20 minutes, turn off heat.

Let the cooker sit on the burner for 10 minutes.

If using raw peanuts, boil 10 minutes, drain, and rinse.

If using a metal pan, not a pressure cooked:
[
Put into a metal pan:
2 ounces carrot and 2 ounces squash and 3 eighths cup water.

Heat on a cooktop until boiling, cover, reduce heat to low, heat for 20 minutes.

When finished heating, set the pan in cold water to cool for a couple of minutes.
]

Peel and decore enough apple to make 2 ounces.

Put all ingredients into a 2 cup processor and process
until smooth (or optionally do not add apple to processor.
Cut the apple into 1/4 inch pieces and place in a portion
bowl).

Place the mixture into the portion bowl (with the apple).

Taste, if desired, add aspartame sweetener to taste.

Serve.

If using a microwave oven start here:
Cut the ingredients into pieces suitable for your
2 cup or larger blender or food processor.

Process all ingredients, (except grain  flour),
together until as smooth as desired.

Add the grain flour to the blender and run until smooth, about 1 minute.

Divide equally into 3 4-inch diameter or 4 three-inch diameter, vertical sided bowls, place the bowls equally spaced in a circle around the center of a microwave oven and heat until firm, 
6 minutes 35 seconds in a 1000 watt microwave oven.

------------------------------------------
Add 5 seconds for oven to begin heating.
Plus 25 seconds to heat dishes
to raise to boiling: 10.3 ounces X 20 seconds per ounce = 206 seconds.
Dry weight is total weight minus water: 10.3 ounces - 6.5 ounces = 3.8 ounces.
Water to leave in: (50 parts water)/(50 parts dry weight) X (dry weight) = 1/1 X 3.8 = 3.8 ounces.
Water to remove is total water minus water left in (6.5 - 3.8) = 2.7 ounces.
Plus to remove excess water: 46 seconds per ounce X 2.7 ounces = 124 seconds.
Plus to replace heat lost to air while at boiling temperature: 124/60 minutes times 14 seconds per minute = 29 seconds plus 29/60 minutes X 14 = 7 seconds for a total of 36 seconds.
(assumes meat is 40 percent water; apple, carrot, and spinach is
90 percent water; banana is 80 percent water; losses are 15 seconds for each 1 minute
at boiling temperature)
------------------------------------------

Scrape biscuits loose from bowls and invert while still hot from the oven if a more moisture unifomity is desired. Bottoms tend to be a little gooey but will firm somewhat while cooling.

Precious trial:
good, mildly to moderately: sweet, tangy; mildly mackerel flavored; slightly salty, starchy, squash flavored; about the firmness and moisture level of poultry stuffing.

This trial:



marker








(not trialed since altered)
20090107a
Mackerel apple squash cilantro grain seed bean

1 ounce canned mackerel 
1 ounce cilantro, cut in 1 inch or smaller lengths
2 ounces apple, cut into 1 inch or smaller pieces
3 ounces acorn squash, seeds and peel removed,
   cut in 3 quarter inch pieces
2 tablespoons tahini
  or 3 tablespoons (1 ounces) non roasted sunflower seeds
  or 2 tablespoons (1 ounce) 50 percent oil non roasted sunflower 
  seed butter
  or 2 tablespoons (.5 ounce) whole wheat flour
    plus 2 teaspoons canola oil
  or 3 tablespoons flax meal
  or 2 tablespoon boiled peanut butter
  or 1 eighth cup (.6 ounces) raw peanuts
  or 2 tablespoons (1 ounce) 50 percent oil non roasted peanut 
  butter
2 pinches salt
1 tablespoon (.5 ounces) sugar
3 quarters cup water

If using raw peanuts, boil 10 minutes, drain, and rinse.

Place a steaming rack in a pressure cooker, add 1/2 cup water.

Place 1 tablespoon water into a metal bowl.

If using soaked grain, place the grain in the metal bowl.

If using sunflower seed add it to the bowl.

Cut 3 ounces squash and 1 ounce greens into pieces your 
blender will deal with.

Put into the bowl:
 if using, 3 tablespoons sunflower seeds
   plus 1 tablespoon water,
 if using, 2 tablespoons flour
   plus 1 tablespoon water,,
 if using, 3 tablespoons flax meal
   plus 1 tablespoon water, and mix.
 1 ounce greens,
 3 ounces squash.

Place the bowl on the steaming rack, heat to full pressure,
reduce heat to low, heat 20 minutes, turn off heat.

Let the cooker sit on the burner for 10 minutes.

If using raw peanuts, boil 10 minutes, drain, and rinse.

If using a metal pan, not a pressure cooked:
[
Put into a metal pan:
3 ounces squash, 1 ounce greeens, and 3 eighths cup water.

Heat on a cooktop until boiling, cover, reduce heat to low, heat for 20 minutes.

When finished heating, set the pan in cold water to cool for a couple of minutes.
]

Peel and decore enough apple to make 1 ounce.

Put all ingredients into a 2 cup processor and process
until smooth (or optionally do not add apple to processor.
Cut the apple into 1/4 inch pieces and place in a portion
bowl).

Place the mixture into the portion bowl (with the apple).

Taste, if desired, add aspartame sweetener to taste.

Previous trial:
good, tangy, sweet, prominent mackerel flavor, very flavorful, 
heterogeneous mash.

This trial:



marker

(not trialed since modified)
20081212b
20090204a
Mackerel apple squash lettuce grain seed bean

2 ounces canned mackerel
1 ounce romaine lettuce
2 ounces acorn or butternut squash (butternut squash this trial)
  or 2 ounces usual retail carrot
2 ounces apple
2 tablespoons whole corn flour
  or 1 eighth cup non ground dried corn kernels 
  or 2 tablespoons rolled oats
  or 2 tablespoons other whole grain flour
  or 3 tablespoons flax meal
  or 1 eighth cup raw peanuts 
  or 1 tablespoon non roasted peanut butter    made withbuff peanuts
  or 1/4 cup boiled peanuts
1 tablespoon tahini
  or 1 tablespoon 30 percent added oil non roasted 
    sunflower seed butter
  or 2 tablespoons non roasted sunflower seeds
  or 1 tablespoon almond butter
  or 2 teaspoons canola oil
1/4 cup tempeh
  or 1/4 cup soaked and steamed or boiled or canned beans
1 tablespoon sugar
2 pinches salt
3 tablespoons water

If using raw peanuts, boil 10 minutes, drain, and rinse.

Place a steaming rack in a pressure cooker, add 1/2 cup water.

Place 1 tablespoon water into a metal bowl.

If using soaked grain, place the grain in the metal bowl.

If using sunflower seed add it to the bowl.

Cut 3 ounces squash and 1 ounce greens into pieces your 
blender will deal with.

Put into the bowl:
 if using, 1 eighth cup sunflower seeds
   plus 1 tablespoon water,
 if using, 2 tablespoons flour
   plus 1 tablespoon water,,
 if using, 3 tablespoons flax meal
   plus 1 tablespoon water, and mix.
 3 ounces squash,
 1 ounce lettuce.

Place the bowl on the steaming rack, heat to full pressure,
reduce heat to low, heat 20 minutes, turn off heat.

Let the cooker sit on the burner for 10 minutes.

If using raw peanuts, boil 10 minutes, drain, and rinse.

If using a metal pan, not a pressure cooked:
[
Put into a metal pan:
3 ounces squash, 1 ounce lettuce, and 3 eighths cup water.

Heat on a cooktop until boiling, cover, reduce heat to low, heat for 20 minutes.

When finished heating, set the pan in cold water to cool for a couple of minutes.
]

Peel and decore enough apple to make 2 ounces.

Put all ingredients into a 2 cup processor and process
until smooth (or optionally do not add apple to processor.
Cut the apple into 1/4 inch pieces and place in a portion
bowl).

Place the mixture into the portion bowl (with the apple).

Taste, if desired, add aspartame sweetener to taste.

Previous trail:
good, but might be too non familar for most people, has a sweet and sour flavor, mackerel is the most noticeable flavor but it is just recognizable as mackerel, apple contributes definite tanginess, a slight bitterness is noticed from the lettuce.

This trial:




20081224b
Tomato apple oil sugar salt

3 ounces tomato
  or 1 tablespoon tomato paste
2 ounces apple
1 teaspoon (.17 ounces) canola oil
2 teaspoons sugar
2 pinches salt

Peel and decore enough apple to make 2 ounces and cut
into 1 quarter inch pieces.

Either:
(1. 
Process 3 ounces of tomato with 2 teaspoons sugar, 
1 teaspoon oil, and 2 pinches salt.

Heat until thickened 4 minutes, or eat without heating.

In a mixing and/or portion bowl, combine the fruit with 
1 tablespoon tomato paste and 2 teaspoons sugar.) 

(2.
In a mixing and/or portion bowl, combine the fruit with 
1 tablespoon tomato paste and 2 teaspoons sugar.)




marker



20070425
Mackerel apple squash parsley grain seed bean

2 ounces canned mackerel
1/2 of an apple, 3 ounces
1/4 cup (1 ounce) finely chopped fresh parsley 
  or 1 1/2 ounces raw parsley pesto that is 1/3 oil
  If your food processor will not grind to a fine consistency, 
  leave out the large stems (basically the parts of the stem
  below any crotches).
  or 1 ounce romaine lettuce
3 ounces acorn or butternut squash
  or 3 ounces usual retail carrot
2 tablespoons whole corn flour
  or 1 eighth cup non ground dried corn kernels 
  or 2 tablespoons rolled oats
  or 2 tablespoons other whole grain flour
  or 3 tablespoons flax meal
  or 1 eighth cup raw peanuts 
  or 1 tablespoon non roasted peanut butter    made withbuff peanuts
  or 1/4 cup boiled peanuts
1 tablespoon tahini
  or 1 tablespoon 30 percent added oil non roasted 
    sunflower seed butter
  or 2 tablespoons non roasted sunflower seeds
  or 1 tablespoon almond butter
  or 2 teaspoons canola oil
1/4 cup tempeh
  or 1/4 cup soaked and steamed or boiled or canned beans
1 tablespoon sugar
2 pinches salt
3 tablespoons water

If using raw peanuts, boil 10 minutes, drain, and rinse.

Place a steaming rack in a pressure cooker, add 1/2 cup water.

Place 1 tablespoon water into a metal bowl.

If using soaked grain, place the grain in the metal bowl.

If using sunflower seed add it to the bowl.

Cut 3 ounces squash and 1 ounce greens into pieces your 
blender will deal with.

Put into the bowl:
 if using, 1 eighth cup sunflower seeds
   plus 1 tablespoon water,
 if using, 2 tablespoons flour
   plus 1 tablespoon water,,
 if using, 3 tablespoons flax meal
   plus 1 tablespoon water, and mix.
 3 ounces squash,
 1 ounce parsley.

Place the bowl on the steaming rack, heat to full pressure,
reduce heat to low, heat 20 minutes, turn off heat.

Let the cooker sit on the burner for 10 minutes.

If using raw peanuts, boil 10 minutes, drain, and rinse.

If using a metal pan, not a pressure cooked:
[
Put into a metal pan:
3 ounces squash, 1 ounce lettuce, and 3 eighths cup water.

Heat on a cooktop until boiling, cover, reduce heat to low, heat for 20 minutes.

When finished heating, set the pan in cold water to cool for a couple of minutes.
]

Peel and decore enough apple to make 3 ounces.

Put all ingredients into a 2 cup processor and process
until smooth (or optionally do not add apple to processor.
Cut the apple into 1/4 inch pieces and place in a portion
bowl).

Place the mixture into the portion bowl (with the apple).

Taste, if desired, add aspartame sweetener to taste.



marker



(not trialed since altered)
20081114b
20081220a
20090103b
Mackerel banana apple carrot grain seed bean

2 ounces mackerel 
1 banana (3 to 4 ounces without peel) (4 oz very ripe)
3 ounces carrot
3 ounces apple, 1 half of an apple
  or 1 eighth cup apple fiber powder
1/4 cup (1.6 ounce) soaked grain
  or 2 tablespoons whole grain flour
    plus 1 tablespoon water
  or 1/4 cup boiled peanuts
2 tablespoons (.6 ounce) non roasted sunflower seeds
  or 2 teaspoons canola oil
1/4 cup (2 ounce) soaked and steamed, boiled, or canned beans
  or 2 ounces tempeh
2 to 3 teaspoons (.3 ounce) sugar according to sweetness of  
fruit and your preferences (2 teaspoons this trial)
10.5 ounces
7.2 ounces water

If using raw peanuts, boil 10 minutes, drain, and rinse.

Place a steaming rack in a pressure cooker, add 1/2 cup water.

Place 1 tablespoon water into a metal bowl.

If using soaked grain, place the grain in the metal bowl.

If using sunflower seed add it to the bowl.

Cut 3 ounces carrot into pieces your 
blender will deal with.

Put into the bowl:
 if using, 1 eighth cup sunflower seeds
   plus 1 tablespoon water,
 if using, 2 tablespoons flour
   plus 1 tablespoon water,,
 if using, 3 tablespoons flax meal
   plus 1 tablespoon water, and mix.
 3 ounces vegetable.

Place the bowl on the steaming rack, heat to full pressure,
reduce heat to low, heat 20 minutes, turn off heat.

Let the cooker sit on the burner for 10 minutes.

If using raw peanuts, boil 10 minutes, drain, and rinse.

If using a metal pan, not a pressure cooked:
[
Put into a metal pan:
2 ounces onion and 3 eighths cup water.

Heat on a cooktop until boiling, cover, reduce heat to low, heat for 20 minutes.

When finished heating, set the pan in cold water to cool for a couple of minutes.
]

Peel and decore enough apple to make 3 ounces.

Remove peel from banana.

Put all ingredients into a 2 cup processor and process
until smooth (or optionally do not add fruit to processor.
Cut the fruit into 1/4 inch pieces and place in a portion
bowl).

Place the mixture into the portion bowl (with the fruit).

Taste, if desired, add aspartame sweetener to taste.


Previous trial:
good, prominent banana flavor, definite mackerel flavor, slightly
sweet, a little tangy, chewy at edges
 
This trial:


marker


(not trialed)
20090103b
Blueberry apple carrot grain
Blueberry apple carrot seed

1 half cup (3 oz, very ripe blueberries, or use typical
   ripeness and use additional sugar)
2 ounces carrot
3 ounces apple, 1 half of an apple
  or 1 eighth cup apple fiber powder
1/4 cup soaked(/and sprouted grain)
  or 2 tablespoons whole grain flour
  or 3 tablespoons rolled oats
  or 3 tablespoons flax meal
  or 1/4 cup boiled peanuts
  or 3 tablespoons non roasted sunflower seeds
  1 tablespoon sugar according to sweetness of  
    fruit and your preferences (1 tablespoon if using very ripe     blueberries, add 1 to 2 teaspoons with typical ripeness     blueberries)

If using raw peanuts, boil 10 minutes, drain, and rinse.

Place a steaming rack in a pressure cooker, add 
1/2 cup water.

Place 1 tablespoon water into a metal bowl.

If using soaked grain, place the grain in the metal bowl.

If using sunflower seed add it to the bowl.

Cut 3 ounces carrot into pieces your 
blender will deal with.

Put into the bowl:
 if using, 3 tablespoons sunflower seeds
   plus 1 tablespoon water,
 if using, 2 tablespoons flour
   plus 1 tablespoon water,,
 if using, 3 tablespoons flax meal
   plus 1 tablespoon water, and mix.
 2 ounces carrot.

Place the bowl on the steaming rack, heat to 
full pressure, reduce heat to low, heat 
20 minutes, turn off heat.

Let the cooker sit on the burner for 10 minutes.

If using raw peanuts, boil 10 minutes, drain, and rinse.

If using a metal pan, not a pressure cooked:
[
Put into a metal pan:
2 ounces carrot and 1/2 cup water.

Heat on a cooktop until boiling, cover, 
reduce heat to low, heat for 20 minutes.

When finished heating, pour vegetable/water into a
strainer to get rid of water, return carrot to pan
and add water to cool.
]

Peel and decore enough apple to make 3 ounces.

Put all ingredients into a processor and 
process until smooth (or optionally do not add 
apple to processor. Cut the apple into 1/4 inch 
pieces and place in a portion bowl).

Place the mixture into the portion bowl (with 
the apple).

Taste, if desired, add aspartame sweetener to taste.


For a raw version:
[
Cut the ingredients into pieces suitable for your
blender or food processor.

Process all ingredients, (except grain, together in a 
2-cup or larger blender until as smooth as desired.

In a mixing bowl combine and mix the fruit mixture
with grain flour.
]

previous trial:
good, definite blueberry flavor, noticeable mackerel flavor, a little, sweet, a little tangy, a little bitter, 

This trial:


	


(not trialed)
20100308d
Apple carrot green bean grain seed
Apple carrot green bean seed

3 ounces green beans  
  or 1 half cup (2.4 ounces ripe blackberries see, 20090302a)
  or 1 and 1 half ounces seedless blackberry puree
2 ounces carrot
3 ounces apple, 1 half of an apple
  or 2 tablespoons apple fiber powder
1/4 cup (1.6 ounce) soaked(/and sprouted grain)
  or 2 tablespoons whole grain flour
  or 3 tablespoons rolled oats
  or 3 tablespoons flax meal
  or 1/4 cup boiled peanuts
  or 3 tablespoons non roasted sunflower seeds
1 tablespoon (.5 ounce) sugar
aspartame sweetner to taste
1 eighth teaspoon salt
total: 10.1 ounce, 8 ounces water

If using raw peanuts, boil 10 minutes, drain, and rinse.

Place a steaming rack in a pressure cooker, add 
1/2 cup water.

Place 1 tablespoon water into a metal bowl.

If using soaked grain, place the grain in the metal bowl.

If using sunflower seed add it to the bowl.

Cut 2 ounces carrot and 3 ounce green beans into pieces your 
blender will deal with.

Put into the bowl:
 if using, 1 eighth cup sunflower seeds
   plus 1 tablespoon water,
 if using, 2 tablespoons flour
   plus 1 tablespoon water,,
 if using, 3 tablespoons flax meal
   plus 1 tablespoon water, and mix.
 3 ounces green bean,
 2 ounces carrot.

Place the bowl on the steaming rack, heat to 
full pressure, reduce heat to low, heat 
20 minutes, turn off heat.

Let the cooker sit on the burner for 10 minutes.

If using raw peanuts, boil 10 minutes, drain, and rinse.

If using a metal pan, not a pressure cooked:
[
Put into a metal pan:
3 to 4 cups water and bring to a boil on high heat.

Add 3 ounces green bean and 2 ounces carrot.

When boil resumes, cover, reduce heat to low, 
heat for 4 minutes.

When finished heating, pour vegetable/water into a
strainer to get rid of water, return carrot to pan
and add water to cool.
]

Peel and decore enough apple to make 3 ounces.

Put all ingredients into a processor and 
process until smooth (or optionally do not add 
apple to processor. Cut the apple into 1/4 inch 
pieces and place in a portion bowl).

Place the mixture into the portion bowl (with 
the apple).

Taste, if desired, add aspartame sweetener to taste.

For a raw version:
[
Cut the ingredients into pieces suitable for your
blender or food processor.

Process all ingredients, (except grain flour, together in a 
2-cup or larger blender until as smooth as desired.

In a mixing bowl combine and mix the fruit mixture
with grain flour.
]


Previous trial:
Definitely bittersweet with more sweetness than 
bitterness; moderately: starchy, salty; mildly: tangy, 
slightly: carrot flavored. 



marker



(not trialed)
20090302a
Apple blackberry carrot grain
Apple blackberry carrot seed

3 ounces apple, 1 half of an apple
  or 1 tablespoon apple fiber powder
1 half cup (2.4 ounces) blackberries
  or 1 and 1 half ounces seedless blackberry puree
2 ounces carrot
1/4 cup (1.6 ounces) soaked(/and sprouted grain)
  or 2 tablespoons whole grain flour
  or 3 tablespoons rolled oats
  or 3 tablespoons flax meal
  or 1/4 cup boiled peanuts
  or 3 tablespoons non roasted sunflower seeds
1 tablespoon (.5 ounce) sugar
aspartame sweetner to taste
1 eighth teaspoon salt
total: 9.5 ounce, 6.7 ounces water

If using raw peanuts, boil 10 minutes, drain, and rinse.

Place a steaming rack in a pressure cooker, add 
1/2 cup water.

Place 1 tablespoon water into a metal bowl.

If using soaked grain, place the grain in the metal bowl.

If using sunflower seed add it to the bowl.

Cut 2 ounces carrot into pieces your 
blender will deal with.

Put into the bowl:
 if using, 1 eighth cup sunflower seeds
   plus 1 tablespoon water,
 if using, 2 tablespoons flour
   plus 1 tablespoon water,,
 if using, 3 tablespoons flax meal
   plus 1 tablespoon water, and mix.
 2 ounces carrot.

Place the bowl on the steaming rack, heat to 
full pressure, reduce heat to low, heat 
20 minutes, turn off heat.

Let the cooker sit on the burner for 10 minutes.

If using raw peanuts, boil 10 minutes, drain, and rinse.

If using a metal pan, not a pressure cooked:
[
Put into a metal pan:
1 or 2 cups water and bring to a boil on high heat.

Add 2 ounces carrot.

When boiling resumes, cover, reduce heat to low, 
heat for 4 minutes.

When finished heating, pour vegetable/water into a
strainer to get rid of water, return carrot to pan
and add water to cool.
]

Peel and decore enough apple to make 3 ounces.

Put all ingredients into a processor and 
process until smooth (or optionally do not add 
apple to processor. Cut the apple into 1/4 inch 
pieces and place in a portion bowl).

Place the mixture into the portion bowl (with 
the apple).

Taste, if desired, add aspartame sweetener to taste.

For a raw version:
[
Cut the ingredients into pieces suitable for your
blender or food processor.

Process all ingredients, (except grain flour, together in a 
processor until as smooth as desired.

In a mixing bowl combine and mix the fruit mixture
with grain flour.
]

Previous trial:
good, prominently bittersweet; moderately: tangy; mild: flavor of blackberryl; mildly starchy, salty.

This trial:

 
marker



(not trialed)
20100308e
Apple elderberry carrot grain
Apple elderberry carrot seed

3 ounces apple, 1 half of an apple
  or 1 tablespoon apple fiber powder
1 quarter cup elderberries = .7 ounces = .5 ounce seedless puree 
2 ounces carrot
1/4 cup (1.6 ounces) soaked(/and sprouted grain)
  or 2 tablespoons whole grain flour
  or 3 tablespoons rolled oats
  or 3 tablespoons flax meal
  or 1/4 cup boiled peanuts
  or 3 tablespoons non roasted sunflower seeds
1 tablespoon (.5 ounce) sugar
aspartame sweetner to taste
1 eighth teaspoon salt
total: 9.5 ounce, 6.7 ounces water

If using raw peanuts, boil 10 minutes, drain, and rinse.

Place a steaming rack in a pressure cooker, add 
1/2 cup water.

Place 1 tablespoon water into a metal bowl.

If using soaked grain, place the grain in the metal bowl.

If using sunflower seed add it to the bowl.

Cut 2 ounces carrot into pieces your 
blender will deal with.

Put into the bowl:
 if using, 1 eighth cup sunflower seeds
   plus 1 tablespoon water,
 if using, 2 tablespoons flour
   plus 1 tablespoon water,,
 if using, 3 tablespoons flax meal
   plus 1 tablespoon water, and mix.
 2 ounces carrot.

Place the bowl on the steaming rack, heat to 
full pressure, reduce heat to low, heat 
20 minutes, turn off heat.

Let the cooker sit on the burner for 10 minutes.

If using raw peanuts, boil 10 minutes, drain, and rinse.

If using a metal pan, not a pressure cooked:
[
Put into a metal pan:
1 or 2 cups water and bring to a boil on high heat.

Add 2 ounces carrot.

When boiling resumes, cover, reduce heat to low, 
heat for 4 minutes.

When finished heating, pour vegetable/water into a
strainer to get rid of water, return carrot to pan
and add water to cool.
]

Put 1/4 cup elderberries and 1 teaspoon grain flour
into a deep microwaveable mug and mix.

Heat, covered, in a microwave oven until boiling and
slightly thicken, about 1 minute in a 1000 wave oven.

Press the puree through a 14 wire per inch strainer
using the end of a tumbler or a large spoon.

Discard seeds.

Peel and decore enough apple to make 3 ounces.

Put all ingredients into a processor and 
process until smooth (or optionally do not add 
apple to processor. Cut the apple into 1/4 inch 
pieces and place in a portion bowl).

Place the mixture into the portion bowl (with 
the apple).

Taste, if desired, add aspartame sweetener to taste.

For a raw version:
[
Cut the ingredients into pieces suitable for your
blender or food processor.

Process all ingredients, (except grain flour, together in a 
processor until as smooth as desired.

In a mixing bowl combine and mix the fruit mixture
with grain flour.
]

Previous trial:
good, prominently bittersweet; moderately: tangy; mild: flavor of blackberryl; mildly starchy, salty.

This trial:



marker

(not trialed since modified)
20081015e
20081005a
20081024b
20081115a
20081201a
20090114a
20090128a
Mackerel apple beet lettuce grain seed bean

2 ounces fresh beets
2 ounces canned mackerel
3 ounces apple
 or 1 ounce  canned tomato puree
 or 1 teaspoon fine or coarse ground tomato powder 
 or 2 ounces tomato
1 ounce lettuce
  or 1 tablespoon dried basil flakes,
    (the flavor potency of dried basil varies)
  or 1 half teaspoon basil powder (not tested)
  or 1 half ounce basil puree or basil pesto 
1/4 cup soaked(/and sprouted grain)
  or 2 tablespoons whole grain flour
  or 3 tablespoons rolled oats
  or 3 tablespoons flax meal
  or 1/4 cup boiled peanuts
  or 3 tablespoons non roasted sunflower seeds
1 tablespoon sugar
1/8 teaspoon salt

If using raw peanuts, boil 10 minutes, drain, and rinse.

Place a steaming rack in a pressure cooker, add 
1/2 cup water.

Place 1 tablespoon water into a metal bowl.

If using soaked grain, place the grain in the metal bowl.

If using sunflower seed add it to the bowl.

Cut 3 ounces beet and 1 ounce greens into pieces your 
blender will deal with.

Put into the bowl:
 if using, 3 tablespoons sunflower seeds
   plus 1 tablespoon water,
 if using, 2 tablespoons flour
   plus 1 tablespoon water,,
 if using, 3 tablespoons flax meal
   plus 1 tablespoon water, and mix.
 2 ounces beet,
 1 ounce lettuce.

Place the bowl on the steaming rack, heat to 
full pressure, reduce heat to low, heat 
20 minutes, turn off heat.

Let the cooker sit on the burner for 10 minutes.

If using raw peanuts, boil 10 minutes, drain, and rinse.

If using a metal pan, not a pressure cooked:
[
Put into a metal pan:
1 or 2 cups water and bring to a boil using high heat.

Add 2 ounces beet and 1 ounce lettuce.

When boiling resumes, cover, reduce heat to low, 
heat for 4 minutes.

When finished heating, pour vegetable/water into a
strainer to get rid of water, return vegetables to pan
and add water to cool.
]

Peel and decore enough apple to make 3 ounces.

Put all ingredients into a processor and 
process until smooth (or optionally do not add 
apple to processor. Cut the apple into 1/4 inch 
pieces and place in a portion bowl).

Spread the mixture into an even layer in a 7 inch by
10 inch or larger glass tray.

Place the tray in an oven set at 225 degrees F until
thickened, about 3 hours.

Place the mixture into the portion bowl (with 
the apple).

Taste, if desired, add aspartame sweetener to taste.

For a raw version:
[
Cut the ingredients into pieces suitable for your
blender or food processor.

Process all ingredients, (except grain flour, together in a 
processor until as smooth as desired.

In a mixing bowl combine and mix the fruit/vegetable mixture
with grain flour.
]


Previous trial:
good flavor, prominent beet flavor, sweet/bitter

This trial:



marker









20110115c
apple grain peanut

1 and 1 half ounces applesauce, 50 percent water remove, mildly fermented
2 teaspoons roasted peanut butter
2 teaspoons whole grain flour
1 teaspoon sugar
1 packet aspartame

Combine all ingredients in portion bowl and mix.

Heat, covered, to boiling in a microwave oven, 60 seconds in a 1000 watt oven.

If using 2 teaspoons grain flour, heating to boiling:
Moderately tangy; mildly: peanut butter flavored, sweet, starchy, apple flavored; about
the consistency of traditional poultry stuffing.





20110115a
apple peanut
1 and 1 half ounces applesauce, 50 percent water remove, mildly fermented
2 teaspoons roasted peanut butter
1 teaspoon sugar
1 packet aspartame

Combine all ingredients in portion bowl and mix.

Good, moderately to prominently tangy; moderate apple flavor; mild to
moderate sweetness; mild peanut butter flavor; almost as firm as
apple butter.






Apple peanuts raisins salad
Apple raisin peanut

Apple peanuts raisins salad

1/2 apple  (3 ounces)
1/4 cup blanched skinless peanuts
  or 1/4 cup raw peanuts
1/8 cup raisins
1 to 2 teaspoons brown sugar

If using raw peanuts, boil 10 minutes, drain.

Chop the apple into 1/4 inch pieces.

Combine and mix all ingredients



marker




Apple peanuts raisins seeds

1/2 apple  (3 ounces)
1/4 cup blanched skinless peanuts
  or 1/4 cup peanuts
1/8 cup raisins
1/8 cup raw sunflower seeds
1 to 2 teaspoons brown sugar depending on taste and sweetness of apple

If using raw peanuts, boil 10 minutes, drain.

Chop the apple into 1/4 inch pieces.

Combine and mix all ingredients



marker


(not trialed since modified)
20091224h
Ginder Slump
Ginder Grump
Ginder 
Gombers Grump 
Gombers Slump
hotdog apple rutabaga squash grain
hotdog apple rutabaga squash grain bean
hotdog apple rutabaga squash seed bean
hotdog apple rutabaga squash peanut
hotdog apple rutabaga squash peanut bean
hotdog apple rutabaga squash seed bean
braut apple rutabaga squash grain bean
braut apple rutabaga squash seed bean
braut apple rutabaga squash grain bean

2 ounces braut 
  or 2 ounces other smoke flavored meat
1 ounce apple
2 ounces acorn or butternut squash 
4 ounces rutabaga
  or 4 ounce  mild vegetable such as carrot or     potato (steam for 20 minutes)
1/4 cup (1.6 ounces) soaked grain
  or eighth cup (.6 ounces) non ground dried grain
  or 1 eighth cup other whole grain flour
  or 3 tablespoons non roasted sunflower seeds
  or 1 eighth cup almonds (.7 ounces) 
  or 3 tablespoons (.8 ounce) flax meal 
  or 1 quarter cup raw peanuts 
1 tablespoon (.5 ounces) sugar
1 quarter teaspoon salt
optional:
1 quarter cup (1.6 ounces) soaked or sprouted beans
  or 1/4 cup soaked and steamed, boiled, or canned beans
11.1 ounces, 7.9 ounces water (no beans)

Cut 4 ounces rutabaga across grain into 1 quarter inch thick slices.
Put the rutabaga slices, 1 quarter cup blackeyed beans, and 2 quarts water into a metal pan.

Heat on a cooktop until boiling, then cover and reduce heat to low.

Heat for 30 minutes or until beans are soft, whichever is longer.

If using raw peanuts, boil 10 minutes, drain, and rinse.

Remove seeds from squash to yield 1 ounce and cut into pieces 
appropriate for your processor or blender, butternut
squash peel can be left on, if desired.

Place a steaming rack in a pressure cooker, add 
1/2 cup water.

Place 1 tablespoon water into a metal bowl.

Put into the bowl:
  if using, 1/4 cup soaked grain,
 if using, 1 eighth cup sunflower seeds
   plus 1 tablespoon water,
 if using, 2 tablespoons flour
   plus 1 tablespoon water,,
 if using, 3 tablespoons flax meal
   plus 1 tablespoon water, and mix.
 2 ounces squash.

Place the bowl on the steaming rack, heat to 
full pressure, reduce heat to low, heat 
20 minutes, turn off heat.

Let the cooker sit on the burner for 10 minutes.

If using raw peanuts, boil 10 minutes, drain, and rinse.

Remove water from rutabaga by pouring into a strainer.

Put into a 3 cup or larger blender:
1 ounce apple,
2 ounces braut,
1 tablespoon sugar
1 quarter teaspoon salt
4 ounces rutabaga, and
the mixture from the pressure cooker.

Run until smooth and no significant lumps can be felt when 
pinched between 2 fingers, about 6 minutes.

Either:
For a sauce/pudding consistency, eat the batter as is.

Or for a mash consistency:
(1: Place a 4 inch diameter round casserole dish or similar utensil at the center of an 10-inch diameter glass piepan.
Pour/spoon the batter into the space around the center utensil.
Place the piepan in a microwave oven.)

Or:
(2: Divide the batter equally into 4 4-inch diameter, 1 cup or larger bowls.
Place the bowls opposite each other across the center of a microwave oven.) 

Heat to thicken, 9 minutes in a 1000 watt microwave oven.
Heat to 75 percent moisture, 9 minutes 25 seconds in a 1000 watt microwave oven. 

------------------------------------------
Math: (to reduce water content of Mackerel squash to 60 percent)
5 seconds for oven to start heating.
Plus 40 seconds to heat dish.
To raise to boiling: 11.1 ounces X 20 equals 222 seconds.
Dry weight is total weight minus water (11.1 - 7.9) = 3.2 ounces.
Water to leave in is 1/1 X dry weight (1 X 3.2) = 3.2 ounces.
Water to remove is total water minus water left in (7.9 - 3.2) = 4.7 ounces.
Plus to evaporate water 46 X 4.7 ounces water equals 216 seconds.
To replace heat lost to air 216/60 times 18 is 66 plus 
   66/60 times 18 is 20 for a total of 86 seconds (18 is 18 seconds for each minute of boiling to replace conductive losses to air for both dishes).
(losses assume 5 seconds for oven to start, 40 seconds
to heat dish, and 14 seconds of losses to air per minute of
boiling hot, vegetable is 90 percent water, mackerel is 40 percent water, lentils absorb 125 percent their own weight in water when boiled 10 minutes.

------------------------------------------

Stir.

previous trial:
good, moderate smoke flavor, saltiness; mild starchiness, sweetness; slight tanginess;

This trail:

marker









(not trialed since modified)
20140216
hotdog apple kale grain

16 ounce kale
4 ounces apple
1 hotdog or 1 ounce sausage
1/8 cup flour or cornmeal
2 tablespoons sugar
2 tablespoons canola oil
1/2 teaspoon salt

Bring 2 quarts water to a boil.

Cut 16 ounces greens crosswise every inch.

Remove core and peel from apple.

Place the greens in the boiling water, when boil
resumes reduce heat to low, push greens down into
water, cover, heat 4 minutes more.

Pour greens/water into a strainer to get rid of
water.

Place all ingredients into a food processor and run
until smooth, up to 10 minutes.

Previous trial:
good, reminds me of ham

This trial:


marker



(not trialed since modified)
20100326h
Apple kale grain
Apple kale seed

16 ounces kale sauer ruben
1 apple
3 tablespoons (1 ounce) whole wheat flour
  or 1 quarter cup rolled oats
  or 3 tablespoons non roasted, no hull sunflower seed
  or 1 quarter cup non roasted 60 percent water sunflower seed pate
  or 2 tablespoons (1 ounce) nut or seed buttter such as tahini
  or 1 tablespoon canola oil
1 tablespoon canola oil
2 tablespoons (1 ounce) sugar
1/2 teaspoon salt

Remove core and peel from apple.

Place all ingredients into a food processor and run
until smooth, up to 10 minutes.

Previous trial:
good, definitely: bittersweet with more sweetness than bitterness, salty; 
mildly: tangy, starchy, kale flavored; thin pudding consistency.

This trial:


marker

(not trialed since modified)
09-18-06
Mackerel apple kale grain
Mackerel apple kale grain bean

4 ounces (1/2 cup) canned mackerel
4 ounces apple
16 ounce kale
1/8 cup flour or cornmeal
2 tablespoons sugar
2 tablespoons canola oil
1/2 teaspoon salt
optional:
1 cup soaked and steamed, boiled, or canned beans 

Bring 2 quarts water to a boil.

Cut 16 ounces greens crosswise every inch.

Remove core and peel from apple.

Place the greens in the boiling water, when boil
resumes reduce heat to low, push greens down into
water, cover, heat 4 minutes more.

Pour greens/water into a strainer to get rid of
water.

Place all ingredients into a food processor and run
until smooth, up to 10 minutes.


marker








(not trialed)
20140217 (leaches kale and does not heat carrot before processing)
(similar to 20070423 which pressure steams kale
and carrot before processing)
(similar to gls20061106 which leaches kale, pressure steams carrot)
apple carrot kale grain
apple carrot kale seed
apple carrot kale ruben grain
apple carrot kale ruben seed
makes 2 to 8 servings

4 ounces kale
  or 4 ounces kale ruben
1 apple, 4 ounces
4 ounces mild carrot
3 tablespoons non roasted, no hull sunflower seeds
  or 2 tablespoons (1 ounce) nut or seed butter such as tahini
  or 2 tablespoons olive or canola oil
  or 2 tablespoons (.6 ounce) whole wheat flour
    plus 1 tablespoon canola oil
2 tablespoons (1 ounce) sugar
aspartame sweetener to taste
1 quarter teaspoon salt
total: 14 ounces, 7.7 ounces water
water includes:
3.6 ounces in apple
3.2 ounces in kale
3.6 ounces in carrot
1 ounce water may be needed so batter flows while blending

If using fresh kale:
[
Cut 4 ounces kale every 1 half inch.

Bring 2 quarts water to boil in a metal pan.

Place the greens in the boiling water

Press the greens down into the water.

Heat on high on a cooktop until boiling (about 6 minutes).

Reduce heat to low and simmer 30 minutes.

Remove water from the greens by first pouring into a strainer.

Dump the greens back into the heating pan.

Add 2 cups or so water to rinse and cool.

Strain again.

Yield is about 4 ounces or so of greens.
]

Remove core and peel from apple.

Put all ingredients into a 2 cup or larger processor.

Run until as smooth as desired. If needed add water 1 tablespoon
at a time, just enough to get mixture to flow into the path of
the cutting blades.

Taste, if desired, add aspartame sweetener to taste.

Either: 
[
1. Put the batter into a portion bowl to be served, if desired, warm by heating in a microwave oven.
]

Or:

2. Place a 4-inch diameter round casserole dish at the center of an nine-inch glass pie pan.

Pour/spoon the batter into the space around the center utensil.

Or:
 
3. Divide the batter equally into 2 4-inch diameter 1-cup bowls.

Place the bowls opposite each other across the center of a microwave oven.


Put the bowl in a microwave oven and heat until
mashed potato consistency (50 percent water), 6 minutes and
25 seconds in a 1000 watt microwave oven or 10 minutes and
40 seconds in a 600 watt oven.

------------------------------------------
Math: if using cornmeal heated in 1 ounce water
Add 5 seconds for oven to begin heating.
Plus 20 seconds to heat dishes.
To raise to boiling: 14 ounces X 20 seconds per ounce = 280 seconds.
Dry weight is total weight minus water: 14 ounces - 7.7 ounces = 6.3 ounces.
Water to leave in: (50 parts water)/(50 parts dry weight) X (dry weight) = 1/1 X 6.3 = 6.3 ounces.
Water to remove is total water minus water left in (7.7 - 6.3) = 1.4 ounces.
Plus to remove excess water: 46 seconds per ounce X 1.4 ounces = 64 seconds.
Plus to replace heat lost to air while at boiling temperature: 64/60 minutes times 14 seconds per minute = 15 seconds plus 15/60 minutes X 14 = 4 seconds for a total of 19 seconds.

(assume vegetable is
80 percent water, losses are 12 seconds for each 1 minute
at boiling temperature)
-----------------------------------------

Previous trail:
good, prominently: bittersweet with more sweetness than
bitterness, salty; mild kale flavor,
starchiness, tanginess; thin mash or thick pudding consistency.

This trial:


marker

20070323 (pressure steams kale and carrot)
(not trialed)
(similar to 20140217 which leaches kale and does
not heat carrot before processing)
(similar to gls20061106 which leaches kale, pressure steams carrot)
apple carrot kale grain
apple carrot kale seed
apple carrot kale ruben grain
apple carrot kale ruben seed
apple carrot kale grain bean
apple carrot kale seed bean
apple carrot kale ruben grain bean
apple carrot kale ruben seed bean
apple carrot kale grain peanut
apple carrot kale seed peanut
apple carrot kale ruben grain peanut
apple carrot kale ruben seed peanut
apple carrot kale grain pea
apple carrot kale seed pea
apple carrot kale ruben grain pea
apple carrot kale ruben seed pea
makes 2 to 8 servings

4 ounces kale
  or 4 ounces kale ruben
1 apple, 4 ounces
4 ounces mild carrot
3 tablespoons non roasted, no hull sunflower seeds
  or 2 tablespoons (1 ounce) nut or seed butter such as tahini
  or 2 tablespoons olive or canola oil
  or 2 tablespoons (.6 ounce) whole wheat flour
    plus 1 tablespoon canola oil
  or 1/4 cup soaked(/and sprouted grain)
  or 3 tablespoons rolled oats
  or 3 tablespoons flax meal
  or 1/4 cup boiled peanuts
2 tablespoons (1 ounce) sugar
aspartame sweetener to taste
1 quarter teaspoon salt
optional:
1/4 cup soaked and steamed, boiled, or canned beans
  or 1/4 cup soaked and steamed peas
  or 1/4 cup boiled peanuts
total: 14 ounces, 7.7 ounces water
water includes:
3.6 ounces in apple
3.2 ounces in kale
3.6 ounces in carrot
1 ounce water may be needed so batter flows while blending

Place a steaming rack in a pressure cooker, add 
1/2 cup water.

Place 1 tablespoon water into a metal bowl.

If using soaked grain, place the grain in the metal bowl.

If using sunflower seed add it to the bowl.

Cut 4 ounces carrot and 4 ounces greens into pieces your 
blender will deal with.

Put into the bowl:
 if using, 1 eighth cup sunflower seeds
   plus 1 tablespoon water,
 if using, 2 tablespoons flour
   plus 1 tablespoon water,,
 if using, 3 tablespoons flax meal
   plus 1 tablespoon water, and mix.
 4 ounces carrot, and
 4 ounces kale.

Place the bowl on the steaming rack, heat to 
full pressure, reduce heat to low, heat 
20 minutes, turn off heat.

Let the cooker sit on the burner for 10 minutes.

If using raw peanuts, boil 10 minutes, drain, and rinse.

If using a metal pan, not a pressure cooked:
[
Put into a metal pan:
4 ounces carrot, 4 ounces kale, and 3 eighths cup water.

Heat on a cooktop until boiling, cover, 
reduce heat to low, heat for 20 minutes.

Either:
When finished heating, set the pan in cold 
water to cool for a couple of minutes.

Or:
When finished heating, pour vegetable/water into a
strainer to get rid of water, return carrot to pan
and add water to cool.
]

Peel and decore enough apple to make 4 ounces.

Put all ingredients into a processor and 
process until smooth (or optionally do not add 
apple to processor. Cut the apple into 1/4 inch 
pieces and place in a portion bowl).

Place the mixture into the portion bowl (with 
the apple).

Taste, if desired, add aspartame sweetener to taste.

Either: 
[
1. Put the batter into a portion bowl to be served, if desired, warm by heating in a microwave oven.
]

Or:

2. Place a 4-inch diameter round casserole dish at the center of an nine-inch glass pie pan.

Pour/spoon the batter into the space around the center utensil.

Or:
 
3. Divide the batter equally into 2 4-inch diameter 1-cup bowls.

Place the bowls opposite each other across the center of a microwave oven.


Put the bowl in a microwave oven and heat until
mashed potato consistency (50 percent water), 6 minutes and
25 seconds in a 1000 watt microwave oven or 10 minutes and
40 seconds in a 600 watt oven. (Add 1 minute for a 1000 watt
oven for even 1 ounce water added, add 1 minute 40 seconds
if using a 600 watt oven. If using beans add 20 seconds and
30 seconds, respectively.)

------------------------------------------
Math: if using cornmeal heated in 1 ounce water
Add 5 seconds for oven to begin heating.
Plus 20 seconds to heat dishes.
To raise to boiling: 14 ounces X 20 seconds per ounce = 280 seconds.
Dry weight is total weight minus water: 14 ounces - 7.7 ounces = 6.3 ounces.
Water to leave in: (50 parts water)/(50 parts dry weight) X (dry weight) = 1/1 X 6.3 = 6.3 ounces.
Water to remove is total water minus water left in (7.7 - 6.3) = 1.4 ounces.
Plus to remove excess water: 46 seconds per ounce X 1.4 ounces = 64 seconds.
Plus to replace heat lost to air while at boiling temperature: 64/60 minutes times 14 seconds per minute = 15 seconds plus 15/60 minutes X 14 = 4 seconds for a total of 19 seconds.
(assume kale is 80 percent water, apple and carrot are 90 percenti, losses are 14 seconds for each 1 minute
at boiling temperature)
-----------------------------------------

Previous trail:
good, prominently: bittersweet with more sweetness than
bitterness, salty; mild kale flavor,
starchiness, tanginess; thin mash or thick pudding consistency.

This trial:


marker


(not trialed)
gls20061106 (leaches kale, pressure steams carrot)
20140217 (leaches kale, carrot processed raw)
20070423 (pressure steams kale and carrot)
and carrot before processing)
apple carrot kale grain
apple carrot kale seed
apple carrot kale ruben grain
apple carrot kale ruben seed
apple raisin carrot kale grain
apple raisin carrot kale seed
apple raisin carrot kale ruben grain
apple raisin carrot kale ruben seed
makes 2 to 8 servings

4 ounces kale
  or 4 ounces kale ruben
1 apple, 4 ounces
4 ounces mild carrot
3 tablespoons non roasted, no hull sunflower seeds
  or 2 tablespoons (1 ounce) nut or seed butter such as tahini
  or 2 tablespoons olive or canola oil
  or 2 tablespoons (.6 ounce) whole wheat flour
    plus 1 tablespoon canola oil
2 tablespoons (1 ounce) sugar
aspartame sweetener to taste
1 quarter teaspoon salt
optional:
1/8 cup raisins
total: 14 ounces, 7.7 ounces water
water includes:
3.6 ounces in apple
3.2 ounces in kale
3.6 ounces in carrot
1 ounce water may be needed so batter flows while blending

If using fresh kale:
[
Cut 4 ounces kale every 1 half inch.

Bring 2 quarts water to boil in a metal pan.

Place the greens in the boiling water

Press the greens down into the water.

Heat on high on a cooktop until boiling (about 6 minutes).

Reduce heat to low and simmer 30 minutes.

Remove water from the greens by first pouring into a strainer.

Dump the greens back into the heating pan.

Add 2 cups or so water to rinse and cool.

Strain again.

Yield is about 4 ounces or so of greens.
]
Place a steaming rack in a pressure cooker, add 
1/2 cup water.

Place 1 tablespoon water into a metal bowl.

If using soaked grain, place the grain in the metal bowl.

If using sunflower seed add it to the bowl.

Cut 4 ounces carrot into pieces your 
blender will deal with.

Put into the bowl:
 if using, 1 eighth cup sunflower seeds
   plus 1 tablespoon water,
 if using, 2 tablespoons flour
   plus 1 tablespoon water,,
 if using, 3 tablespoons flax meal
   plus 1 tablespoon water, and mix.
 Add 4 ounces carrot.

Place the bowl on the steaming rack, heat to 
full pressure, reduce heat to low, heat 
20 minutes, turn off heat.

Let the cooker sit on the burner for 10 minutes.

If using raw peanuts, boil 10 minutes, drain, and rinse.

If using a metal pan, not a pressure cooked:
[
Put into a metal pan:
4 ounces carrot and 3 eighths cup water.

Heat on a cooktop until boiling, cover, 
reduce heat to low, heat for 20 minutes.

Either:
When finished heating, set the pan in cold 
water to cool for a couple of minutes.

Or:
When finished heating, pour vegetable/water into a
strainer to get rid of water, return carrot to pan
and add water to cool.
]

Peel and decore enough apple to make 4 ounces.

Put all ingredients into a processor and 
process until smooth (or optionally do not add 
apple to processor. Cut the apple into 1/4 inch 
pieces and place in a portion bowl).

Place the mixture into the portion bowl (with 
the apple).

Taste, if desired, add aspartame sweetener to taste.

Either: 
[
1. Put the batter into a portion bowl to be served, if desired, warm by heating in a microwave oven.
]

Or:

2. Place a 4-inch diameter round casserole dish at the center of a nine-inch glass pie pan.

Pour/spoon the batter into the space around the center utensil.

Or:
 
3. Divide the batter equally into 2 4-inch diameter 1-cup bowls.

Place the bowls opposite each other across the center of a microwave oven.


Put the bowl in a microwave oven and heat until
mashed potato consistency (50 percent water), 6 minutes and
25 seconds in a 1000 watt microwave oven or 10 minutes and
40 seconds in a 600 watt oven. (Add 1 minute for a 1000 watt
oven for even 1 ounce water added, add 1 minute 40 seconds
if using a 600 watt oven. If using beans add 20 seconds and
30 seconds, respectively.)

------------------------------------------
Math: if using cornmeal heated in 1 ounce water
Add 5 seconds for oven to begin heating.
Plus 20 seconds to heat dishes.
To raise to boiling: 14 ounces X 20 seconds per ounce = 280 seconds.
Dry weight is total weight minus water: 14 ounces - 7.7 ounces = 6.3 ounces.
Water to leave in: (50 parts water)/(50 parts dry weight) X (dry weight) = 1/1 X 6.3 = 6.3 ounces.
Water to remove is total water minus water left in (7.7 - 6.3) = 1.4 ounces.
Plus to remove excess water: 46 seconds per ounce X 1.4 ounces = 64 seconds.
Plus to replace heat lost to air while at boiling temperature: 64/60 minutes times 14 seconds per minute = 15 seconds plus 15/60 minutes X 14 = 4 seconds for a total of 19 seconds.
(assume kale is 80 percent water, apple and carrot are 90 percenti, losses are 14 seconds for each 1 minute
at boiling temperature)
-----------------------------------------

Previous trail:good, prominently: bittersweet with more sweetness than bitterness, salty; mild kale flavor, starchiness, tanginess; thin mash or thick pudding consistency.

This trial:


marker



(not trialed)
20061120
20061129
Apple kale oil
Apple kale grain
Apple kale seed
Apple kale peanut

8 ounces kale
  or 8 ounces kale ruben
  or 4 ounces kale blanched 4 minutes
2 apples, 8 ounces total after coring and peeling
3 tablespoons non roasted, no hull sunflower seeds
  or 2 tablespoons (1 ounce) nut or seed butter such as tahini
  or 1 tablespoon olive or canola oil
  or 2 tablespoons (.6 ounce) whole wheat flour
    plus 1 tablespoon canola oil
  or 1/4 cup peanuts boiled 10 minutes and drained
2 tablespoons (1 ounce) sugar
aspartame sweetener to taste
1 quarter teaspoon salt
optional:
1/8 cup raisins
total: 18 ounces, 13.6 ounces water
water includes:
7.2 ounces in apple
6.4 ounces in kale
1 ounce water may be needed so batter flows while blending

If using fresh kale:
[
Cut 8 ounces kale every 1 half inch.

Bring 2 quarts water to boil in a metal pan.

Place the greens in the boiling water

Press the greens down into the water.

Heat on high on a cooktop until boiling (about 6 minutes).

Reduce heat to low and simmer 30 minutes.

Remove water from the greens by first pouring into a strainer.

Dump the greens back into the heating pan.

Add 2 cups or so water to rinse and cool.

Strain again.

Yield is about 4 ounces or so of greens.
]

Peel and decore enough apple to make 8 ounces.

Put all ingredients into a processor and 
process until smooth (or optionally do not add 
apple to processor. Cut the apple into 1/4 inch 
pieces and place in a portion bowl).

Place the mixture into the portion bowl (with 
the apple).

Taste, if desired, add aspartame sweetener to taste.



marker


20061106
Apple raisin kale grain seed peanut
Can be used as one portion making about 3/4 of a meal or
used as several portions each 1/8 or so of a meal.

1/2 apple (about 3 ounces)
1/4 cup raisins
2 ounces kale
1 eighth cup whole grain flour
1/4 cup sunflower seeds
1 tablespoon sugar
1 tablespoon raw peanut butter
  or 1 tablespoon roasted peanut butter
2 pinch salt

Mix together in a portion bowl:
 1/4 cup raisins
 2 tablespoons whole wheat flour
  or 1/4 cup, for a higher calorie and milder version,
  or use 1/8 cup, eat half, add 1 tablespoon flour.

Mix.

Process the kale and sunflower seed together into a slaw.

Add the slaw to the portion bowl and mix.

Good with 1/8 cup flour, though the kale may seem 
a little strong for some people.

Good with 1/4 cup flour.


marker





(not trialed)
20061124
Apple raisin kale grain
Apple raisin kale seed
Apple raisin kale peanut

1 apple (about 6 ounces)
1/4 cup raisins
4 ounces kale
  or 8 ounces sauer kale
  or 8 ounces kale boiled 30 minutes and drained
1/4 cup soaked(/and sprouted grain)
  or 2 tablespoons whole grain flour
  or 3 tablespoons rolled oats
  or 3 tablespoons flax meal
  or 1/4 cup boiled peanuts
  or 3 tablespoons non roasted sunflower seeds
1 tablespoon sugar
4 pinches (1/8 teaspoon) salt

If using fresh kale:
[
Bring 2 quarts water to a boil.

Cut 4 ounces greens crosswise every inch.

Place the greens in the boiling water, when boil
resumes reduce heat to low, push greens down into
water, cover, heat 4 minutes more.

Pour greens/water into a strainer to get rid of
water.
]

If using raw peanuts, boil 10 minutes, drain, and rinse.

Place a steaming rack in a pressure cooker, add 
1/2 cup water.

Place 1 tablespoon water into a metal bowl.

If using soaked grain, place the grain in the metal bowl.

If using sunflower seed add it to the bowl.

Put into the bowl:
 if using, 2 tablespoons flour
   plus 1 tablespoon water,,
 if using, 3 tablespoons flax meal
   plus 1 tablespoon water, and mix.

Place the bowl on the steaming rack, heat to 
full pressure, reduce heat to low, heat 
10 minutes, turn off heat.

Let the cooker sit on the burner for 10 minutes.

If using a metal pan, not a pressure cooked:
[
Put into a metal pan:
 1 tablespoon water,
 if using, 1/4 cup soaked grain,
 if using, 2 tablespoons flour
   plus 1 tablespoon water,
 if using, 3 tablespoons flax meal
   plus 1 tablespoon water.

Mix.

Heat on a cooktop until boiling, cover, 
reduce heat to low, heat for 20 minutes.

Either:
When finished heating, set the pan in cold 
water to cool for a couple of minutes.

Or:
When finished heating, pour vegetable/water into a
strainer to get rid of water, return carrot to pan
and add water to cool.
]

Peel and decore enough apple to make 3 ounces.

Put all ingredients into a processor and 
process until smooth (or optionally do not add 
apple to processor. Cut the apple into 1/4 inch 
pieces and place in a portion bowl).

Place the mixture into the portion bowl (with 
the apple).

Taste, if desired, add aspartame sweetener to taste.







marker



(not trialed)
bahbuh gnewsh
baba ghanoush
20070108
Apple kale oil cocoa
Apple kale grain cocoa
Apple kale seed cocoa
Apple kale peanut cocoa

8 ounces kale
  or 8 ounces kale ruben
  or 4 ounces kale blanched 4 minutes
2 apples, 8 ounces total after coring and peeling
3 tablespoons non roasted, no hull sunflower seeds
  or 2 tablespoons (1 ounce) nut or seed butter such as tahini
  or 1 tablespoon olive or canola oil
  or 2 tablespoons (.6 ounce) whole wheat flour
    plus 1 tablespoon canola oil
  or 1/4 cup peanuts boiled 10 minutes and drained
1 teaspoon cocoa powder without milk and sugar
  after tasting add 2nd t if it seems right
2 tablespoons (1 ounce) sugar
aspartame sweetener to taste
1 quarter teaspoon salt
optional:
1/8 cup raisins
total: 18 ounces, 13.6 ounces water
water includes:
7.2 ounces in apple
6.4 ounces in kale
1 ounce water may be needed so batter flows while blending

If using fresh kale:
[
Cut 8 ounces kale every 1 half inch.

Bring 2 quarts water to boil in a metal pan.

Place the greens in the boiling water

Press the greens down into the water.

Heat on high on a cooktop until boiling (about 6 minutes).

Reduce heat to low and simmer 30 minutes.

Remove water from the greens by first pouring into a strainer.

Dump the greens back into the heating pan.

Add 2 cups or so water to rinse and cool.

Strain again.

Yield is about 4 ounces or so of greens.
]

Peel and decore enough apple to make 8 ounces.

Put all ingredients into a processor and 
process until smooth (or optionally do not add 
apple to processor. Cut the apple into 1/4 inch 
pieces and place in a portion bowl).

Place the mixture into the portion bowl (with 
the apple).

Taste, if desired, add aspartame sweetener to taste.

Previous trial:
good, sweet and chocolatety, chocolate flavor you can feel good about
baba ghanoush

This trial:



marker




Kale apple carrot grain cocoa
Kale apple carrot seed cocoa
Kale apple carrot peanut cocoa

8 ounces kale
  or 8 ounces kale ruben
  or 4 ounces kale blanched 4 minutes
2 apples, 8 ounces total after coring and peeling
8 ounces carrot
3 tablespoons non roasted, no hull sunflower seeds
  or 2 tablespoons (1 ounce) nut or seed butter such as tahini
  or 1 tablespoon olive or canola oil
  or 2 tablespoons (.6 ounce) whole wheat flour
    plus 1 tablespoon canola oil
  or 1/4 cup peanuts boiled 10 minutes and drained
1 tablespoon canola oil
1 teaspoon cocoa powder without milk and sugar
  after tasting add 2nd teaspoon if it seems right
2 tablespoons (1 ounce) sugar
aspartame sweetener to taste
1 quarter teaspoon salt

Bring 2 quarts water to a boil.

Cut 8 ounces greens crosswise every inch.

Place the greens in the boiling water, when boil
resumes reduce heat to low, push greens down into
water, cover, heat 4 minutes more.

Pour greens/water into a strainer to get rid of
water.

Place a steaming rack in a pressure cooker or metal pan, 
add 1/2 cup water.

Place 1 tablespoon water into a metal bowl.

If using soaked grain, place the grain in the metal bowl.

If using sunflower seed add it to the bowl.

Cut 8 ounces carrots into pieces your 
blender will deal with.

Put into the bowl:
 if using, 1 eighth cup sunflower seeds
   plus 1 tablespoon water,
 if using, 2 tablespoons flour
   plus 1 tablespoon water,,
 if using, 3 tablespoons flax meal
   plus 1 tablespoon water, and mix.
 8 ounces carrot.

Place the bowl on the steaming rack.

If using pressure cooker, heat to full pressure, 
reduce heat to low, heat 20 minutes, turn off heat.

If using metal pan, heat on high until boiling,
cover, reduce heat to low, heat 30 minutes.

Let the cooker or pan sit on the burner for 10 minutes
to cool.

If using raw peanuts, boil 10 minutes, drain, and rinse.

Peel and decore enough apple to make 8 ounces.

Put all ingredients into a processor and 
process until smooth (or optionally do not add 
apple to processor. Cut the apple into 1/4 inch 
pieces and place in a portion bowl).

Place the mixture into the portion bowl (with 
the apple).

Taste, if desired, add aspartame sweetener to taste.

Sweet and chocolatety - chocolate flavor you can feel good about.

The dish has lots of fiber, vitamins, antioxidants, minerals, and some protein.

The name comes from baba ghanoush, a Middle Eastern dish made with
roasted eggplant and lemon juice. The kale and apple has a somewhat
similar flavor when the kale's bitterness more dominance than the sugar's sweetness.




marker

--------------------------------



(not trialed after modifying)
Apple banana kale grain
Apple banana kale grain pea
Apple banana kale seed
Apple banana kale seed pea
Apple banana kale peanut
Apple banana kale peanut pea

2 apples, 8 ounces total after coring and peeling
1 very ripe, large banana, peel removed (5 ounces)
8 ounces kale
  or 8 ounces kale ruben
  or 4 ounces kale blanched 4 minutes
3 tablespoons non roasted, no hull sunflower seeds
  or 2 tablespoons (1 ounce) nut or seed butter such as tahini
  or 1 tablespoon olive or canola oil
  or 2 tablespoons (.6 ounce) whole wheat flour
    plus 1 tablespoon canola oil
  or 1/4 cup peanuts boiled 10 minutes and drained
optional: 1/8 cup thawed frozen sweet peas
2 tablespoons (1 ounce) sugar
aspartame sweetener to taste
1 quarter teaspoon salt
total: 21 ounces, 18.1 ounces water
water includes:
7.2 ounces in apple
6.4 ounces in kale
4.5 ounces in banana
1 ounce water may be needed so batter flows while blending

If using fresh kale:
[
Cut 8 ounces kale every 1 half inch.

Bring 2 quarts water to boil in a metal pan.

Place the greens in the boiling water

Press the greens down into the water.

Heat on high on a cooktop until boiling (about 6 minutes).

Reduce heat to low and simmer 30 minutes.

Remove water from the greens by first pouring into a strainer.

Dump the greens back into the heating pan.

Add 2 cups or so water to rinse and cool.

Strain again.

Yield is about 4 ounces or so of greens.
]

If using raw peanuts, boil 10 minutes, drain, and rinse.

Peel and decore enough apple to make 8 ounces.

Put all ingredients into a processor and 
process until smooth (or optionally do not add 
apple to processor. Cut the apple into 1/4 inch 
pieces and place in a portion bowl).

Place the mixture into the portion bowl (with 
the apple).

Taste, if desired, add aspartame sweetener to taste.



marker




(not trialed since modified)
Liver apple kale grain
Liver apple kale seed
Liver apple kale peanut

2 ounces (1/4 cup) liver
8 ounces apple
8 ounce kale
1/4 cup soaked(/and sprouted grain)
  or 2 tablespoons whole grain flour
  or 3 tablespoons rolled oats
  or 3 tablespoons flax meal
  or 1/4 cup boiled peanuts
  or 3 tablespoons non roasted sunflower seeds
1 tablespoon sugar
1 tablespoon canola oil 
1/4 teaspoon salt

Heat the liver in a covered container using a 1000 watt microwave for 
1 minute (2 minutes if frozen).

If using fresh kale:
[
Cut 8 ounces kale every 1 half inch.

Bring 2 quarts water to boil in a metal pan.

Place the greens in the boiling water

Press the greens down into the water.

Heat on high on a cooktop until boiling (about 6 minutes).

Reduce heat to low and simmer 30 minutes.

Remove water from the greens by first pouring into a strainer.

Dump the greens back into the heating pan.

Add 2 cups or so water to rinse and cool.

Strain again.

Yield is about 8 ounces or so of greens.
]

If using raw peanuts, boil 10 minutes, drain, and rinse.

Peel and decore enough apple to make 8 ounces.

Put all ingredients into a processor and 
process until smooth (or optionally do not add 
apple to processor. Cut the apple into 1/4 inch 
pieces and place in a portion bowl).

Place the mixture into the portion bowl (with 
the apple).

Taste, if desired, add aspartame sweetener to taste.


marker


not trialed since modified
20080108
Apple swiss chard grain seed bean
Makes 4 servings

Swiss chard grain bean biscuit ingredients:
8 ounces Swiss chard stems
1/4 cup soaked(/and sprouted grain)
  or 2 tablespoons whole grain flour
  or 3 tablespoons rolled oats
  or 3 tablespoons flax meal
  or 1/4 cup boiled peanuts
  or 3 tablespoons non roasted sunflower seeds
1 quarter cup steamed, boiled, or canned peas
  or 1 cup soaked and steamed, boiled, or canned beans
1 tablespoon canola oil
1 tablespoon sugar
1/4 teaspoon salt
total: 13 ounces, 9.2 ounces water
(includes 1 eighth cup cooking water with boiled beans, 1.2 ounces
 water absorbed in beans, .9 ounces water in slaw and 3/8 cup water added)


Apple seed spread ingredients:
8 ounces apple, about 2 apples 
2 teaspoons (.3 ounce) sugar

Cut 8 ounces swiss chard every 3 eighths inch.

Put the greens and 2 quarts water into a metal pan and heat on a cooktop until boiling, about 8 minutes.

Press the greens down into the water.

Heat on low for 20 minutes.

Remove water from the greens by first pouring into a strainer.

Dump the greens back into the heating pan.

Add 2 or 3 cups water to rinse.

Strain again.

Use a bowl that is about the same size and shape as the strainer to press the water out of the greens.)
Squeeze the greens in your hand to remove the water.

Yield is 8 ounces or so greens.

Put into a 2 cup or larger processor:
 8 ounces swiss card slaw, 
 if using, 1/4 cup soaked(/and sprouted grain),
 if using, 2 tablespoons whole grain flour,
 if using, 3 tablespoons rolled oats,
 if using, 3 tablespoons flax meal,
 if using, 1/4 cup boiled peanuts,
 if using, 3 tablespoons non roasted sunflower seeds,
 if using, 1 quarter cup peas,
 if using, 1 quarter cup canned beans,
 1 tablespoon canola oil,
 1 tablespoon sugar, and
 1/4 teaspoon salt.

Run the blender until smooth, about 4 minutes.
Either: 
[
1. Put the batter into a portion bowl to be served, if desired, warm by heating in a microwave oven.
]

Or:

2. Place a 4-inch diameter round casserole dish at the center of a nine-inch glass pie pan.

Pour/spoon the batter into the space around the center utensil.

Or:
 
3. Divide the batter equally into 2 4-inch diameter 1-cup bowls or
4 3-inch diameter 1 half-cup bowls.

Arrange the bowls in a circle around the center of a microwave oven.

Heat in a 1000 watt microwave oven for 11 minutes.

-------------------------------------------------
Math: (if using boiled or canned beans or frozen peas)
Plus 5 seconds for oven to begin heating.
Plus 20 seconds to heat dishes.
To bring to boil: 13 ounces X 20 equals 260 seconds.
Dry weight is total weight minus total water (13 - 9.2) = 2.8 ounces.
Water to leave in 50/50 times dry weight (50/50 X 2.8) = 2.8 ounce.
Water to remove is total water minus water left in (9.2 - 2.8) = 6.3 ounces.
Plus to evaporate excessive water: 46 X 6.3 ounces water equals 290 seconds.
To replace heat lost to air: 290/60 X 14 seconds per minute is 66 plus
   66/60 X 14 seconds per minute is 15 seconds
total is 81 seconds heating to replace heat lost to air.
(assume 1.5 ounces slaw containing .9 ounces water,
 canned beans contain 1.2 ounces water,
14 seconds losses per minute of boiling temperature)
-------------------------------------------------
]

Remove cores and peel from apples to yeild about 8 ounces.

Into a 2 cup food processor put:
 8 ounce apple, and
 2 teaspoon sugar (1 teaspoon more if apple is tart). 

Run until desired smoothness is achieved, perhaps 3 minutes.

If necessary repeated lift the processor 1/4 inch and bang it down
on the counter to jar the mixture into the path of the cutting blades.

Add water 1 teaspoon at a time if necessary to get the mixture to flow while processing.

Scrape down the insides of the processor bowl as needed so all the 
mixture is smoothed. 

Spread the processor's contents on top of the chard/grain/bean.



marker

(not trialed since altered)
20100312
Apple swiss chard parsley grain pea
Apple swiss chard parsley seed pea
Apple swiss chard parsley grain bean
Apple swiss chard parsley seed bean
Apple swiss chard parsley peanut pea
Apple swiss chard parsley peanut bean
Makes 4 servings

8 ounces apple, about 2 apples 
8 ounces Swiss chard stems
1 ounce parsley
1/4 cup soaked(/and sprouted grain)
  or 2 tablespoons whole grain flour
  or 3 tablespoons rolled oats
  or 3 tablespoons flax meal
  or 1/4 cup boiled peanuts
  or 3 tablespoons non roasted sunflower seeds
1 quarter cup steamed, boiled, or canned peas
  or 1 cup soaked and steamed, boiled, or canned beans
1 tablespoon canola oil
1 tablespoon sugar
1/4 teaspoon salt
total: 22 ounces, 17.2 ounces water

Cut 8 ounces swiss chard every 3 eighths inch.

Put the greens and 2 quarts water into a metal pan and heat on a cooktop until boiling, about 8 minutes.

Press the greens down into the water.

Heat on low for 20 minutes.

Remove water from the greens by first pouring into a strainer.

Dump the greens back into the heating pan.

Add 2 or 3 cups water to rinse.

Strain again.

Use a bowl that is about the same size and shape as the strainer to press the water out of the greens.)
Squeeze the greens in your hand to remove the water.

Yield is 8 ounces or so greens.

Remove cores and skin from apples to yield 8 ounces.

Cut parsley crosswise every inch.

Put into a 3-cup or larger processor:
 8 ounces apple,
 8 ounces swiss card slaw,
 1 ounce parsley, 
 if using, 1/4 cup soaked(/and sprouted grain),
 if using, 2 tablespoons whole grain flour,
 if using, 3 tablespoons rolled oats,
 if using, 3 tablespoons flax meal,
 if using, 1/4 cup boiled peanuts,
 if using, 3 tablespoons non roasted sunflower seeds,
 if using, 1 quarter cup peas,
 if using, 1 quarter cup canned beans,
 1 tablespoon canola oil,
 1 tablespoon sugar, and
 1/4 teaspoon salt.

Run the blender until smooth, about 8 minutes.

If necessary repeatedly lift the processor 1/4 inch and 
bang it down on the counter to jar the mixture into the 
path of the cutting blades.

Scrape down the sides of the processor bowl as needed to 
get all the mixture smooth.

If necessary add 1 tablespoon water at a time, just enough 
to get mixture to flow while processing.

Warm in microwave oven if desired, about 20 seconds.

If parsley is too strong, add another tablespoon whole wheat flour.



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20080407b
Apple squash

2 tablespoons apple powder
2 teaspoons butternut squash powder
1 tablespoon water
1 teaspoon oil
1 teaspoon sugar (2 teaspoons if apple is tart, 1-1/2 tsp if semi sweet), 
1/2 pinch salt 

Into a mixing bowl put:
 2 tablespoons apple powder,
 2 teaspoons butternut squash powder,
 1 tablespoon water, 
 1 teaspoon oil,
 1 teaspoon sugar (2 teaspoons if apple is tart,
    1-1/2 tsp if semi sweet), and
 1/2 pinch salt. 

Mix.


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(not trialed)
20081001a
Apple swiss chard watercress grain pea
Apple swiss chard watercress seed pea
Apple swiss chard watercress peanut pea
Makes 4 servings

8 ounces apple, about 2 apples 
8 ounces Swiss chard stems
1 ounce watercress
1/4 cup soaked(/and sprouted grain)
  or 2 tablespoons whole grain flour
  or 3 tablespoons rolled oats
  or 3 tablespoons flax meal
  or 1/4 cup boiled peanuts
  or 3 tablespoons non roasted sunflower seeds
1 tablespoon canola oil
1 tablespoon sugar
1/4 teaspoon salt
total: 20 ounces, 16.2 ounces water

Cut 8 ounces swiss chard every 3 eighths inch.

Put the greens and 2 quarts water into a metal pan and heat on a cooktop until boiling, about 8 minutes.

Press the greens down into the water.

Heat on low for 20 minutes.

Remove water from the greens by first pouring into a strainer.

Dump the greens back into the heating pan.

Add 2 or 3 cups water to rinse.

Strain again.

Use a bowl that is about the same size and shape as the strainer to press the water out of the greens.)
Squeeze the greens in your hand to remove the water.

Yield is 8 ounces or so greens.

Remove cores and skin from apples to yield 8 ounces.

Cut parsley crosswise every inch.

Put into a 3-cup or larger processor:
 8 ounces apple,
 8 ounces swiss card slaw,
 1 ounce watercress, 
 if using, 1/4 cup soaked(/and sprouted grain),
 if using, 2 tablespoons whole grain flour,
 if using, 3 tablespoons rolled oats,
 if using, 3 tablespoons flax meal,
 if using, 1/4 cup boiled peanuts,
 if using, 3 tablespoons non roasted sunflower seeds,
 1 tablespoon canola oil,
 2 tablespoons sugar, and
 1/4 teaspoon salt.

Run the blender until smooth, about 8 minutes.

If necessary repeatedly lift the processor 1/4 inch and 
bang it down on the counter to jar the mixture into the 
path of the cutting blades.

Scrape down the sides of the processor bowl as needed to 
get all the mixture smooth.

If necessary add 1 tablespoon water at a time, just enough 
to get mixture to flow while processing.

Spread the mixture into a 1/2-inch or less layer in a glass
baking dish.

Heat in an electric oven at 225 degrees F. until not soggy,
about 2 hours.


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(not trialed)
20090118a
Mackerel carrot grain seed biscuit with Apple peanut salad

8 ounces apple 
  or 8 ounce applesauce
  or 8 ounces tomato
8 ounces carrots
4 ounce canned mackerel (with salt added)
  or 4 ounces ham, (with salt added) precoooked 
  or 4 ounces turkey, precooked, (no salt added) plus 1 pinch salt
  or 4 ounces liver
  or 4 ounces beef or venison
  or 4 ounces chicken precooked, (no salt added) plus 1 pinch salt
1/4 cup fresh ground whole corn flour 
  or 1 quarter cup (1.2 ounces) non ground corn kernels (this trial)
  or 1/4 cup any grain flour
  or 1 quarter cup rolled oats, if desired, process into a fine meal
  or grind into flour with a coffee grinder
  or 1 quarter cup cornmeal ground into a flour using a coffee
    grinder
2 tablespoons (.6 ounce) freshly ground flax meal 
3 tablespoons 30 percent added oil non roasted
   sunflower seed butter
  or 1 quarter cup (1.3 ounces) non roasted sunflower seeds
1 quarter cup blanched skinless peanuts
  or 1 quarter cup raw peanuts
  or 1/4 cup boiled non roasted peanut butter** 
1 tablespoon brown sugar
0 to 3 teaspoons white sugar according to sweetness of applesauce or apple, carrot, and preference
1/8 teaspoon salt

If using raw peanuts, boil 10 minutes and strain to get rid
of water.

If using fresh apple, cut 2 ounces fruit into 1 quarter inch or smaller pieces.

Put the fruit into a large mixing and/or portion bowl.

Put into a one or 2 cup processor:
8 ounces apple 
8 ounces carrots
4 ounce canned mackerel
if using, 1/4 cup soaked grain,
if using, 1 quarter cup rolled oats,
2 tablespoons (.6 ounce) freshly ground flax meal 
1 quarter cup sunflower seeds
1 quarter cup peanuts
1 tablespoon brown sugar
0 to 3 teaspoons white sugar

Run the blender until smooth, perhaps 4 minutes.

If necessary repeatedly lift the processor 1/4 inch and 
bang it down on the counter to jar the mixture into the 
path of the cutting blades.

Scrape down the sides of the processor bowl as needed to 
get all the mixture smooth.

If necessary add 1 tablespoon water at a time, just enough 
to get mixture to flow while processing.

Spread the mixture into a 1/2-inch or less layer in a glass
baking dish.

Heat in an electric oven at 225 degrees F. until not soggy,
about 2 hours.

Mix the mackerel/carrot/grain seed with the apple pieces.

previous trial:
good, definite peanut flavor, about equal parts moderate: sweetness, tanginess, saltiness, starchiness; noticeable apple flavor, mackerel flavor just barely noticeable

** Boiled peanut butter can be made by putting 1 cup blanched skinless
peanuts in a food processor, process until a fine meal is produced or
until flow stops, add just enough canola oil for the mixture to flow during
processing-about 1 quarter cup, process until no significant lumps
can be felt when pinching between two fingers. Makes 3 quarters of a 
cup 30 percent added oil boiled non roasted peanut butter.


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(not tested since modified)
10152006
Apple banana mustard spinach grain
Apple banana mustard spinach seed
Apple banana bak choy grain
Apple banana bak choy seed
10262006
Apple banana mustard spinach grain bean
Apple banana mustard spinach seed bean
Apple banana bak choy grain bean
Apple banana bak choy seed bean

1/2 ripe banana peel and all (if banana is not fully
  ripe, discard peel)
3 ounces apple
2 ounces mild bak choy, mei qing, maruba santoh
  or 2 ounces mustard spinach
1/4 cup soaked(/and sprouted grain)
  or 2 tablespoons whole grain flour
  or 3 tablespoons rolled oats
  or 3 tablespoons flax meal
  or 1/4 cup boiled peanuts
  or 3 tablespoons non roasted sunflower seeds
  or 1/4 cup white walnuts plus 1 teaspoon sugar
2 teaspoons sugar
2 pinches salt
optional:
 1/4 cup soaked and steamed, boiled, or canned beans
   plus 2 pinches salt

Either:
[
Mash the banana. Cut peel lengthwise into 1/4 inch stips.
Cut strips crosswise every 1/4 inch.

Process greens and walnuts together into a slaw.

Remove core and peel from apple and cut into 
1/4 inch or so pieces.

Combine all ingredients and mix.
]

Or:
Put all ingredients into a processor and run until
smooth.

This is a large enough portion, so that by adding
a serving of beans or tempeh will make a full meal.




marker




(not tested since modified)
20070304
20070208
Apple banana carrot mustard spinach grain bean
Apple banana carrot mustard spinach seed bean
Apple banana carrot bak choy grain bean
Apple banana carrot bak choy seed bean

1/2 ripe banana
3 ounces apple
4 ounces carrot
1 ounce mild bak choy, mei qing, maruba santoh
  or 1 ounce mustard spinach
1/4 cup soaked(/and sprouted grain)
  or 2 tablespoons whole grain flour
  or 3 tablespoons rolled oats
  or 3 tablespoons flax meal
  or 1/4 cup boiled peanuts
  or 3 tablespoons non roasted sunflower seeds
  or 1/4 cup white walnuts plus 1 teaspoon sugar
1/4 cup soaked and steamed, boiled, or canned beans
1 tablespoon canola oil
1 tablespoon sugar
1/8 teaspoon salt

Remove peel from banana and discard peel.

Remove core and peel from apple.

Put all ingredients into a processor and run until
smooth.

Together with a 2- to 3-ounce serving of fruit, will make
a large meal.


(not yet tested)
Apple carrot mustard spinach grain
Apple carrot mustard spinach seed
Apple carrot bak choy grain
Apple carrot bak choy seed
Apple pumpkin mustard spinach grain
Apple pumpkin mustard spinach seed
Apple pumpkin bak choy grain
Apple pumpkin bak choy seed

4 ounces apple
  or 2 teaspoons orange juice concentrate
4 ounces carrot
  or 4 ounces pumpkin
4 ounces mild bak choy, mei qing, maruba santoh
  or 4 ounces mustard spinach
  or 4 ounces chinese cabbage (napa cabbage)
1/4 cup soaked(/and sprouted grain)
  or 2 tablespoons whole grain flour
  or 3 tablespoons rolled oats
  or 3 tablespoons flax meal
  or 1/4 cup boiled peanuts
  or 3 tablespoons non roasted sunflower seeds
  or 1/4 cup white walnuts plus 1 teaspoon sugar
1 tablespoon canola oil
1 tablespoon sugar
1/8 teaspoon salt

Remove core and peel from apple.

Place a steaming rack in a pressure cooker or metal pan,
add 1/2 cup water.

Place 1 tablespoon water into a metal bowl.

If using soaked grain, place the grain in the metal bowl.

If using sunflower seed add it to the bowl.

Cut 4 ounces carrot and 4 ounces greens into pieces your 
blender will deal with.

Put into the bowl:
 if using, 1 eighth cup sunflower seeds
   plus 1 tablespoon water,
 if using, 2 tablespoons flour
   plus 1 tablespoon water,,
 if using, 3 tablespoons flax meal
   plus 1 tablespoon water, and mix.
 4 ounces carrot or pumpkin, and
 4 ounces greens.

If using pressure cooker, heat to full pressure, 
reduce heat to low, heat 20 minutes, turn off heat.

If using metal pan, heat on high until boiling,
cover, reduce heat to low, heat 30 minutes.

Let the cooker or pan sit on the burner for 10 minutes.

If using raw peanuts, boil 10 minutes, drain, and rinse.

When finished heating, set the pan in cold 
water to cool for a couple of minutes.

Put all ingredients into a processor and run until
smooth.


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20070207 (not yet tested)
Apple carrot mustard spinach grain bean
Apple carrot mustard spinach seed bean
Apple carrot bak choy grain bean
Apple carrot bak choy seed bean

3 ounces apple
4 ounces carrot
1 ounce mild bak choy, mei qing, maruba santoh
  or 1 ounce mustard spinach
1/4 cup soaked(/and sprouted grain)
  or 2 tablespoons whole grain flour
  or 3 tablespoons rolled oats
  or 3 tablespoons flax meal
  or 1/4 cup boiled peanuts
  or 3 tablespoons non roasted sunflower seeds
  or 1/4 cup white walnuts plus 1 teaspoon sugar
1/4 cup soaked and steamed, boiled, or canned beans
1 tablespoon canola oil
1 tablespoon sugar
2 pinches salt

Remove peel from banana and discard peel.

Remove core and peel from apple.

Put all ingredients into a processor and run until
smooth.

Together with a 2- to 3-ounce serving of fruit, will make
a large meal.




(not trialed since modified)
20070208
Apple carrot mustard spinach cocoa grain bean
Apple carrot mustard spinach cocoa seed bean
Apple carrot bak choy cocoa grain bean
Apple carrot bak choy cocoa seed bean

3 ounces apple
4 ounces carrot
1 ounce mild bak choy, mei qing, maruba santoh
  or 1 ounce mustard spinach
1/4 cup soaked(/and sprouted grain)
  or 2 tablespoons whole grain flour
  or 3 tablespoons rolled oats
  or 3 tablespoons flax meal
  or 1/4 cup boiled peanuts
  or 3 tablespoons non roasted sunflower seeds
  or 1/4 cup white walnuts plus 1 teaspoon sugar
1/4 cup soaked and steamed, boiled, or canned beans
1 teaspoon cocoa powder without milk and sugar
  after tasting add 2nd t if it seems right
1 tablespoon canola oil
1 tablespoon sugar
1/8 teaspoon salt

Remove peel from banana and discard peel.

Remove core and peel from apple.

Put all ingredients into a processor and run until
smooth.

Together with a 2- to 3-ounce serving of fruit, will make
a large meal.

Previous trial:
has mild flavors with apple, chocolate and sweetness being most prominent

This trial:




marker




(not trialed since modified)
Apple carrot parsley grain
Apple carrot parsley seed
Apple carrot parsley peanut

3 ounces apple
2 ounces carrot
1 quarter ounce (about 1 rounded eighth cup, cut into 
  1 half inch pieces, not packed or the amount that 
  can be squeezed together into a 5 eighths diameter mass) 
  parsley
 or 1 eighth ounce watercress 
 or 1  eighth ounce cilantro 
1/4 cup soaked(/and sprouted grain)
  or 2 tablespoons whole grain flour
  or 3 tablespoons rolled oats
  or 3 tablespoons flax meal
  or 1/4 cup boiled peanuts
  or 3 tablespoons non roasted sunflower seeds
1 tablespoon olive or canola oil
2 teaspoons sugar
2 pinches salt
3 tablespoons whole wheat flour (use 1 T this trial)

Remove core and peel from apple.

Put all ingredients into a processor and run until
smooth.

Previous trial:
good, definitely bittersweet; mildly: tangy, starchy; slightly: parsley flavored, carrot flavored, salty, biting; thick liquid.

This trial:


marker






Mackerel apple raisin mustard green grain
Mackerel apple raisin mustard green seed
Mackerel apple raisin mustard green peanut
Mackerel apple raisin pac choi grain
Mackerel apple raisin pac choi seeed
Mackerel apple raisin pac choi peanut

3 ounces fresh apple
1/8 cup raisins
1/8 cup canned mackerel, drained
1/8 cup water or liquid from canned mackerel
2 ounces pac choi
  or 2 ounces fresh mustard spinach
1/4 cup soaked(/and sprouted grain)
  or 2 tablespoons whole grain flour
  or 3 tablespoons rolled oats
  or 3 tablespoons flax meal
  or 1/4 cup boiled peanuts
  or 3 tablespoons non roasted sunflower seeds
  or 1/8 cup cornmeal
1 tablespoon whole wheat flour
1 tablespoon olive or canola oil
1 tablespoon sugar
2 pinches salt

If using grain flour, rolled oats, flax meal, or cornmeal:
[
Mash grain meal and liquid together until all of 
grain meal is dampened.

Press mixture into a layer in bottom of small microwaveable 
container.

Heat covered for 1 minute in a 1000 watt microwave oven.

Allow to cool for several minutes.
]

Remove core and peel from apple.

Cut greens into 1-inch pieces.

Process all ingredients in a food processor until smooth.

marker

Liver apple pac choi grain
Liver apple pac choi seed
Liver apple pac choi peanut
Liver apple mustard spinach grain
Liver apple mustard spinach seed
Liver apple mustard spinach peanut

1 ounce (1/8 cup) liver
4 ounces apple
2 ounces mild pac choi, mei qing, maruba santoh
  or 2 ounce mustard spinach
1/4 cup soaked(/and sprouted grain)
  or 2 tablespoons whole grain flour
  or 3 tablespoons rolled oats
  or 3 tablespoons flax meal
  or 1/4 cup boiled peanuts
  or 3 tablespoons non roasted sunflower seeds
2 teaspoons sugar
1 tablespoon canola oil 
1/8 teaspoon salt

Heat the liver in a covered container using a 1000 watt 
microwave for 1 minute (2 minutes if frozen).

Put all ingredients into a food processor and process
until smooth.

Good, though slightly odd, mild liver flavor.


marker

(not trialed since modified)
20061104
Apple pac choi grain bean
Raw mustard spinach apple oil flour sugar

3 ounces sweet apple
2 ounces mild pac choi, mei qing, maruba santoh
  or 2 ounces mustard spinach
1/4 cup soaked(/and sprouted grain)
  or 2 tablespoons whole grain flour
  or 3 tablespoons rolled oats
  or 3 tablespoons flax meal
  or 1/4 cup boiled peanuts
  or 3 tablespoons non roasted sunflower seeds
  or 2 tablespoons tahini
1/4 cup soaked and steamed, boiled, or canned beans
1 tablespoon canola or olive oil
1 tablespoon sugar (use another 1 teaspoon if apples are tart)
1 pinch salt

Remove core and skin from apple.

Put all ingredients except grain flour and flax meal
into a food processor and run until as smooth as 
desired.

Combine all ingredients and mix.

If too sour add 1 teaspoon sugar, if too bitter add
1 pinch salt, if too strong add 1 teaspoon canola oil.

Has a pleasant bitter/sweet flavor.

marker


Alternative to breakfast cereal
Apple cranberry grain
Apple cranberry grain seed

1/8 cup applesauce mixed with 1 tablespoon dry milk powder
  or mix applesauce with 1 tablespoon nut or seed butter
  or mix applesauce with 1/8 cup cottage cheese
1/4 cup sweetened dried cranberries
1/4 cup whole wheat flour
  or 1/4 cup rolled oats
1 teaspoon oil
1/8 teaspoon salt 
1 teaspoon sugar
 
Mix all ingredients except cranberries.

Flatten dough, press cranberries into surface.


marker



Milk apple grain
Cheese apple grain
Apple grain seed
Milk apple nut
Cheese apple nut
Apple seed nut

1/2 apple, core and peel removed, cut into 1/4 inch pieces
  or 3 ounces applesauce
1 tablespoon nut or seed butter
  or 1 tablespoon dry milk powder
  or 1/8 cup cottage cheese
1/4 cup rolled oats
  or 1/8 cup whole wheat flour
  or 1/4 cup walnut pieces plus 1 teaspoon sugar
1 teaspoon sugar
2 teaspoons oil
1 pinch salt 

Mix all except apple.

Add apple pieces and mix.

If too sour, add 1 teaspoon sugar





marker





20081125ax (not tested)
liver apple carrot lettuce seed
liver apple lettuce carrot seed

1 ounce liver
  or 1 ounce ham, precoooked 
  or 1 ounce canned mackerel (with salt added)
  or 1 ounce turkey, precooked, (no salt added) plus 1 pinch salt
  or 1 ounce chicken precooked, (no salt added) plus 1 pinch salt
1 ounce cos or bibb lettuce
2 ounces apple
  or 2 ounces tomato
2 ounces retail carrots
2 tablespoons 30 percent added oil non roasted
   sunflower seed butter
  or 3 tablespoons non roasted sunflower seeds
  or 1 tablespoon canola oil
  or 2 tablespoons freshly ground flax meal 
  or 2 tablespoons non ground flax seed
1 tablespoon brown sugar
1 pinch salt

Put into a microwaveable bowl:
1 tablespoon water,
if using, 2 tablespoons flax plus 1 tablespoon water and mix,
2 ounces carrot,
1 ounce liver.

Heat, covered, in a microwave oven until boiling hot, about
1 minute 15 seconds in a 1000 watt oven if not using flax,
1 minute 35 seconds if using flax. Let the covered 
bowl sit for a couple of minutes.

Cut 1 ounce lettuce into 1 inch pieces.

Cut 2 ounces fruit into 1 inch pieces.

Put all ingredients into a food processor and run until smooth, 
if necessary add water 1 tablespoon at a time just enough to get 
the mixture to flow while processing.

Sweet, mild liver flavor; noticeable: brown sugar flavor,
and a little tangy from the apple. 

** Boiled peanut butter can be made by putting 1 cup blanched 
skinless peanuts in a food processor, process until a fine meal 
is produced or until flow stops, add just enough canola oil for 
the mixture to flow during processing-about 1 quarter cup, process 
until no significant lumps can be felt when pinching between two 
fingers. Makes 3 quarters of a cup 30 percent added oil boiled 
non roasted peanut butter.



(not trialed)
Apple beet grain nut pea
Apple beet grain seed pea
Apple beet grain nut bean
Apple beet grain seed bean

1/8 cup walnuts
   or other unsalted, unroasted nut or seed
1/4 apple
   or 1/2 tomato
1/4 cup canned beets
   or 1/4 cup pressure steamed beet
1/4 cup steamed green peas
   or 1/4 cup soaked and steamed split peas
   or 1/4 cup soaked and steamed lentils
   or 1/4 cup soaked and steamed blackeyed peas
1/2 cup cornflakes
   or other crushable breakfast cereal
optional: 1 egg

If using egg, stir to scramble, place in cup, microwave 2 minutes.

Put the nuts or seeds into a food processor.
Run until coarsely chopped.

Add the beets and apple and, if used, scrambled egg, to the nuts in the food processor.

Run until coarsely chopped.

Thaw the frozen peas for about 45 seconds in a microwave oven.

Combine the peas processed items in a portion or serving dish.

Put the cornflakes into a thick plastic bag.

Crush the cornflakes either by squeezing or rolling with a pie roller.

Add the cornflakes to the other ingredients.

Toss




marker

Mackerel apple bell pepper bean

2 ounces canned mackerel 
1/2 apple
1/2 red bell pepper
1/8 cup soaked and steamed, boiled, or canned kidney beans
  or 1/8 cup other bean

Remove core and peel from apple.

Remove core from bell pepper.

Put all ingredients into a processor and run until as
fine as desired or until mixture is stuck on sides of
bowl.




marker


(not trialed)
20140222
Apple bell pepper grain

5 ounces apple, about one apple
4 ounces red bell pepper, about one red bell pepper
  or 2 tablespoons dried red bell pepper pieces,
    up to 1 quarter inch
1/4 cup soaked(/and sprouted grain)
  or 2 tablespoons whole grain flour
  or 3 tablespoons rolled oats
  or 3 tablespoons flax meal
  or 1/4 cup boiled peanuts
  or 3 tablespoons non roasted sunflower seeds
1 tablespoon canola oil
1 tablespoon (.5 ounce) sugar
1/8 teaspoon salt
total: 7.2 ounces, 3.8 ounces water (includes 1 ounce added water)

Put all ingredients except grain flour 
into a 1- or 2-cup processor or blender.

Run until smooth, 4 to 6 minutes.

If using, add 3 tablespoons grain flour to the procesor, 
run until smooth, about 30 seconds.

Taste, if desired, add aspartame sweetener and salt.

Previous trial:
Moderately tangy, bell pepper flavored; mildly: apple
flavored, salty;
thick sauce or liquid mash consistency.

marker




(not trialed)
20080902a
Apple pudding
Apple grain
Apple peanut
Apple seed

6 ounces apple, about 1 large apple
1/4 cup soaked(/and sprouted) grain
  or 2 tablespoons whole grain flour
  or 3 tablespoons rolled oats
  or 3 tablespoons flax meal
  or 1/4 cup boiled peanuts
  or 3 tablespoons non roasted sunflower seeds
1 tablepoon sugar

Remove the peel and core from apple and cut
into one inch pieces.

Put into a 1 cup high speed processor:
 the apple pieces,
 if using, 1/4 cup soaked(/and sprouted) grain,
 if using, 1/4 cup boiled peanuts,
 1 tablespoon sugar,
 1 tablespoon water.

Process until smooth.

Put the mixture into a small microwaveable bowl.

If using, add:
 2 tablespoon grain flour
 or 3 tablespoons rolled oats
 or 3 tablespoons flax meal.

Mix.

Heat covered until thick, about 7 minute 40 seconds
in a 1000 watt microwave, add 30 seconds if using
soaked(/and sprouted) grain or boiled peanuts.

-------------------------------------------------
To raise to boiling 8.5 ounces X 20 seconds per ounce
= 170 seconds.
Plus 20 seconds to heat dish.
Plus to remove excess water 46(.5(.9 times 6 ounces apple) 
plus (.5 ounce added water)) 
[assumes apple is 90 percent water and .5 of that should
be removed to yield about 50 moisture]
-------------------------------------------------

Robust apple flavor, mildly sweet, slightly chewy, edges somewhat muffin-like consistency but softer, moister, not as much air space, 

marker


(not trialed since modified)
20080902ab
Title: apple grain
Apple crumb

6 ounces apple, about one apple
  or 1 tablespoon apple powder plus 1 quarter cup water
1 tablespoon whole wheat flour
1 teaspoon sugar

Remove core an peel of apple.

Chop 1 apple into 1 quarter inch pieces.

Put 1 tablespoon whole wheat flour and 1 teaspoon
sugar into a small microwaveable bowl that can be
covered and mix.

Add the chopped apple and heat, covered in a 
microwave oven until thick, 3 minutes 40 seconds in
a 1000 watt microwave.

Slightly sweet, moderately tangy, and a little
bit of pleasant starchiness.


marker


20080907b
Apple grain peanut
Apple crumb

6 ounces apple, about one apple
  or 2 tablespoons apple powder plus 1 tablespoon water
  and reduce heat time by 3 minutes 30 seconds
2 tablespoons whole wheat flour
1/8 cup peanuts
2 teaspoons sugar

Put 2 tablespoons whole wheat flour and 2 teaspoons
sugar into a mixing bowl and mix.

Chop apple into 1 quarter inch pieces.

Put the chopped apple into a microwaveable bowl or mug.

Sprinkle the flour mixture on top of the apple but do not stir.

Heat, covered in a microwave oven until thick, 5 minutes in a 1000 watt microwave.

------------------------------------------------------------
To raise to boiling, 6.5 ounces X 20 = 130 seconds.
Plus 10 seconds to heat dish.
Plus to remove 1/2 of water 46 X ( 1/2 of 5.4 ounces water)
= 124 seconds.
Plus to replace heat lost to air 124/60 X 14 seconds per
minute = 29 seconds.
(assumes apple is 90 percent water and 2 thirds
of water should be removed to increase flavor)
------------------------------------------------------------

Allow to cool, covered, for several minutes before eating.

Put 1/8 cup peanuts into a hot air popcorn popper and run 50 seconds or until very lighlty roasted.

Pour the peanuts into a metal bowl to cool.

Remove the peanut skins by pinching between two finger.

Add the peanuts on top of the apple crumb combination.

Prominent apple flavor, sweet/tart, just enough peanut flavor to be enjoyed, starch pleasure from the grain flour, mostly soft texture with a little chewiness from the peanuts


marker



20110117b
apple grain

1 and 1 half ounces applesauce/apple butter, 
  50 percent water removed
1 tablespoon whole grain flour
1 teaspoon sugar
1 packet aspartame

Put into a 3-cup microwaveable bowl:
1 tablespoon grain flour and 3 tablespoons water.

Heat, covered, in a microwave oven until boiling, 50 seconds in a 1000 watt oven.

Let the bowl sit a couple of minutes to finish cooking.

If batter is fluid enough:
combine all ingredients in portion bowl and mix.

If batter is too solid to mix:
Combine all ingredients in a 1- or 2-cup processor and run
until smooth.

If batter is too watery to be delicious:
Heat batter in a microwaveable bowl in a microwave oven until 
mash consistency, heat to boiling then 1 more minute to 
evaporate 1 ounce water, heat time is from 1 minute 15 seconds 
up to 2 minutes 45 seconds depending on temperature of batter 
and water content of applesauce.

If using 1 tablespoon grain flour, 3 tablespoons water, 
applesauce that has bean heated to reduce water by 50 percent, 
not heating batter after processing:
Moderatley: tangy, sweet; mild to moderate apple flavor; slightly starchy; about consistency of apple butter, a little lumpy.





Apple and yam salad
Apple yeam seed
Apple sweet potato seed

1/2 apple
1/3 of a yam or sweet potato, about 1/3 cup
1/8 cup sunflower seeds

Remove core and skin from apple and cut into 1/4 inch pieces.

Remove skin from sweet potato and cut into 1/4 inch pieces.

Combine all in a portion bowl and mix.








20090217c
Apple cabbage carrot seed bean

1 ounce apple
2 ounces cabbage
  or 1 ounce of the cabbage center and 1 ounce squash, 
  or 2 ounces carrot
  or 2 ounces squash
2 ounces carrot
2 teaspoons (.3 ounces) whole wheat flour
1 chestnut (.4 ounces)
  or 1 teaspoon (.11 ounce) chestnut flour
  or 1 teaspoon non roasted sunflower seeds
  or 1 teaspoon tahini
1 tablespoon (.25 ounce) fine ground oat bran
2 tablespoons (.6 ounce) sunflower seeds
1 tablespoon (.5 ounce) steamed, boiled, or canned beans
  or 1 teaspoon (.085 ounce) bean flour 
2 teaspoons (.3 ounces) canola oil
1 tablespoon plus 1 teaspoon (.67 ounces) sugar 
4 pinches (.04 ounces) salt
3/8 cup (3 ounces) cup water

Blend in a 2 cup blender to a fine slurry and wheat bran 
particles are no bigger than 1 thirty-second inch 
(1 millimeter):
 2 ounces cabbage,
 2 ounces carrot,
 1 ounce apple,
 2 teaspoons oil, 
 3 eighths cup water,
 2 teaspoons wheat flour,
 1 chestnut,
 1 tablespoon beans,
 2 tablespoons sunflower seeds,
 1 eighth teaspoon salt,
 1 tablespoon plus 1 teaspoon sugar, and
 1 tablespoon wheat bran.

Put the mixture into 4 3-inch microwaveable bowls.
 
Heat in a microwave oven to evaporate enough water to 
make product that is 25 percent water,
11 minutes 50 seconds total in a 1000 watt oven,
20 minutes in a 600 watt oven.

If oven does not have a rotissorie, exchange the positions of
opposite bowls about 3 quarters of the way through the heating
period. Do not try to heat the batter until dry, will scorch.

------------------------
Math:
plus 5 seconds for oven to begin heating
plus 30 seconds to heat dishes
To heat to boiling:(11 ounces X 20) equal 220 seconds
Dry weight is total weight minus total water (11 - 8.5) = 2.5 ounces
Water to leave in is 25/75 times dry weight is (25/75) X 2.5 = .83 ounces
Water to be removed: (total water 8.5 ounces minus water to leave in
   (8.5 - .83) equals 7.7 ounces.
plus time to remove water is 46 seconds x 7.7 equals 354 seconds.
plus to make up for heat losses to air: 14 seconds per minute X
354/60 minutes = 81 seconds plus 81/60 X 14 = 19 for a total of
100 seconds.
(assumes vegetable is 90 percent water, losses are 5 seconds
for microwave to start, and 15
seconds losses to air for each 1 minute of boiling temperature,
final product will be 25 percent water)
---------------------------------

Let cool for a few minutes before eating.
Flipping the biscuits over will speed the cooling, 
firming process.

Has enough fiber for a light meal, perhaps about 1 half the calories
and 1 half the protein.
Could serve with 1 half cup trail mix or a small cookie and
a couple ounces fruit to fill full and satisfied.

If using 2 ounces cabbage:
good, has a pleasant, robust bitter/sweet/salty flavor, 
(reminds me of a very toasted grain with chipped beef and 
cabbage slaw). Soft and moist, mostly smooth but chewy at edges. 

If using 1 ounce cabbage core plus 1 oz squash:
good, sweet, tangy, a little bitter, flavorful, reminds me of a 
combination of orange juice, roasted peanut butter and kale.
Slightly chewy, mostly soft, almost smooth.

An enzyme in cabbage, required to activate one of cabbage's 
anti cancer compounds, is destroyed by heating.



marker




20090228c
Apple cabbage carrot grain seed

2 ounces cabbage
2 ounces carrot
  if carrots are strong flavored either:
  (1. use 1 oz carrot plus 1 ounce squash
  (2. use 1 extra teaspoon of canola oil
1 ounce apple
1 tablespoon (.25 ounce) fine ground oat bran
1/4 cup soaked(/and sprouted grain)
  or 2 tablespoons whole grain flour
  or 3 tablespoons rolled oats
  or 3 tablespoons flax meal
  or 1/4 cup boiled peanuts
  or 3 tablespoons non roasted sunflower seeds
optional: 1 to 2 chestnuts, about 1 ounce
1 teaspoon (.15 ounces) canola oil
1 tablespoon plus 1 teaspoon (.67 ounces) sugar 
4 pinches (.04 ounces) salt
1 quarter cup (2 ounces) cup water

Blend in a 2 cup blender to a fine slurry and wheat bran
particles are no bigger than 1 thirty-second inch (1 millimeter):
 2 ounces cabbage,
 2 ounces carrot,
 1 ounce apple,
 1 teaspoon oil, 
 if using, 1 eighth cup sunflower seeds
   plus 1 tablespoon water,
 if using, 2 tablespoons grain flour
   plus 1 tablespoon water,,
 if using, 3 tablespoons flax meal
   plus 1 tablespoon water, and mix.
 if using, 1 to 2 chestnuts,
 1 eighth teaspoon salt,
 1 tablespoon plus 1 teaspoon sugar,
 1 tablespoon bran,
 1 quarter cup water.

Put the mixture into 4 3-inch microwaveable bowls.

Heat in a microwave oven until boiling hot plus 
enough time to dry to 40 percent water,
9 minutes total in a 1000 watt oven,
15 minutes in a 600 watt oven.

If oven does not have a rotissorie, exchange the positions of
opposite bowls about 3 quarters of the way through the heating
period. Do not try to heat the batter until dry, will scorch.

------------------------
Math:
plus 5 seconds for oven to begin heating
plus 30 seconds to heat dishes
To heat to boiling:(10 ounces X 20) equal 200 seconds
Dry weight is total weight minus total water (10 - 7.5) = 2.5 ounces
Water to leave in is 40/60 times dry weight is (40/60) X 2.5 = 1.67 ounces
Water to be removed: (total water 7.5 ounces minus water to leave in
   (7.5 - 1.67) equals 5.8 ounces.
plus time to remove water is 46 seconds x 5.8 equals 262 seconds.
plus to make up for heat losses to air: 14 seconds per minute X
262/60 minutes = 61 seconds plus 61/60 X 14 = 14 for a total of
75 seconds.
(assumes vegetable is 90 percent water, losses are 5 seconds
for microwave to start, and 15
seconds losses to air for each 1 minute of boiling temperature,
final product will be 40 percent water)
------------------------------

Let cool for a few minutes before eating.

Sweet, tangy, a little bitter, flavorful, reminds me of a 
combination of orange juice, roasted peanut butter and kale.
Slightly chewy, mostly soft, almost smooth.

marker


20081122f (see 20110202a in cabbage recipes.txt)
Apple cabbage carrot grain

3 ounces cabbage
1 ounce carrot
1 ounce apple
1 tablespoon whole wheat flour
2 teaspoons canola oil
1 tablespoon sugar
3 pinches salt
optional:
1 tablespoon roasted peanut butter
1 tablespoon chestnut flour 
  or 1 tablespoon non roasted sunflower seeds
  or 1 tablespoon tahini 
1 tablespoon fine ground oat bran

Process or blend to a fine slaw:
 3 ounces cabbage,
 1 ounce carrot,
 1 ounce apple. 

Put the slaw in a portion and/or mixing bowl and add:
 2 teaspoons oil,
 1 tablespoon wheat flour,
 3 pinches salt, and 
 1 tablespoon sugar.

To be activated, an anti cancer compound in cabbage 
requires a enzyme in cabbage that is destroyed by heating.

odereatley sweet, slightly bitter, a little tangy, definite 
cabbage flavor, noticealbe carrot flavor.



marker


(not trialed)
20140224
Apple cabbage seed
Tomato cabbage seed

4 ounces apple
  or 1 tablespoon pasta sauce
  or 2 ounces tomato
4 ounces cabbage
  or 4 ounces leek
3 tablespoons non roasted, no hull sunflower seeds
  or 2 tablespoons nut or seed butter
  or 1 tablespoon canola oil 
  or 1 tablespoon olive or canola oil 
    plus 1 tablespoon whole wheat flour
2 teaspoons canola oil
1 tablespoon sugar
1/4 teaspoon salt

Cut the cabbage into 1-inch pieces.

Put 1 half cup water into a metal pan or pressure cooker.

Place a steaming rack in the pan or cooker.

Put into a metal pan or metal bowl:
4 ounces cabbage.

Place pan or bowl containing the vegetable onto the
steaming rack.

If using a metal pan not a pressure cooker, heat until boiling, 
reduce heat to low, cover, heat 30 minutes.

If using a pressure cooker:
Heat on a cooktop until full pressure, reduce heat to low,
heat 20 minutes.

Turn off burner, let cooker sit on burner for 10 minutes.

Put all ingredients into a processor and run until smooth, 
about 4 to 6 minutes, if needed, add water
1 tablespoon at a time, just enough so the mixture circulates
while processing.

Taste.
If too bitter or bland, add 1 or 2 pinches salt.
If too sour, add 2 teaspoons sugar.
If too strong flavored, add another tablespoon nut butter
or 1 teaspoon canola oil.

marker



20101116c
20101201a
20101229a
20101125c
20110403a
Apple cabbage pumpkin seed
apple cabbage squash seed

4 ounces apple
8 ounces cabbage
8 ounces pumpkin
  or 8 ounces squash
3 tablespoons non roasted, no hull sunflower seed
  or 2 tablespoons nut or seed butter
  or 1 tablespoon canola oil
1 tablespoon canola oil
2 tablespoons sugar
1/4 teaspoon salt

Cut the cabbage and pumpkin into 1 inch pieces.

Put 1 half cup water into a metal pan or pressure cooker.

Place a steaming rack in the pan or cooker.

Put into a metal pan or metal bowl:
8 ounces cabbage,
8 ounces pumpkin.

Place pan or bowl containing the vegetables onto the
steaming rack.

If using a metal pan not a pressure cooker, heat until boiling, 
reduce heat to low, cover, heat 30 minutes.

If using a pressure cooker:
Heat on a cooktop until full pressure, reduce heat to low,
heat 20 minutes.

Turn off burner, let cooker sit on burner for 10 minutes.

Put all ingredients into a processor and run until smooth, 
about 4 to 6 minutes.

Taste.
If too bitter or bland, add 2 or 3 pinches salt.
If too sour, add 2 teaspoons sugar.
If too strong flavored, add another tablespoon nut butter
or 2 teaspoons canola oil. If still too bitter, add 2 teaspoons
vinegar and 2 teaspoons sugar.








Apple cabbage apricot
1/2 apple chopped, about 2 1/2 ounces
4 dried apricot halfs chopped into 1/4 inch pieces
  (almost 1/4 cup after chopping or 1 1/4 ounces)
1/4 cup (2 ounces) cabbage processed to a slaw
1 teaspoon whole grain flour
2 teaspoons sugar
1 teaspoon canola oil
2 pinches salt

Combine all and mix.

If too bitter add 1 teaspoon oil, 1 teaspoon sugar, and
1 pinch salt.




marker



(not trialed)
20140225
Apple pumpkin grain
Apple pumpkin seed peanut
Apple pumpkin peanut
Apple squash grain
Apple squash seed
Apple squash peanut

4 ounces apple
4 ounces pumpkin
  or 4 ounces squash
1/4 cup soaked(/and sprouted grain)
  or 2 tablespoons whole grain flour
  or 3 tablespoons rolled oats
  or 3 tablespoons flax meal
  or 1/4 cup boiled peanuts
  or 3 tablespoons non roasted sunflower seeds
  or 2 tablespoons nut or seed butter
  or 1 tablespoon olive or canola oil 
    plus 1 tablespoon grain bran
2 teaspoons canola oil
1 tablespoon sugar
1/4 teaspoon salt

Cut the pumpkin into 1-inch pieces.

Put 1 half cup water into a metal pan or pressure cooker.

Place a steaming rack in the pan or cooker.

Put into a metal pan or metal bowl:
4 ounces pumpkin.

Place pan or bowl containing the vegetable onto the
steaming rack.

If using a metal pan not a pressure cooker, heat until boiling, 
reduce heat to low, cover, heat 30 minutes.

If using a pressure cooker:
Heat on a cooktop until full pressure, reduce heat to low,
heat 20 minutes.

Turn off burner, let cooker sit on burner for 10 minutes.

If using raw peanuts, boil peanuts 10 minutes and strain
to get rid of water.

Remove core and skin from apple.

Put all ingredients into a processor and run until smooth, 
about 4 to 6 minutes, if needed, add water
1 tablespoon at a time, just enough so the mixture circulates
while processing.

Taste.
If too bitter or bland, add 1 or 2 pinches salt.
If too sour, add 2 teaspoons sugar.
If too strong flavored, add another tablespoon nut butter
or 1 teaspoon canola oil.

marker




Banana apple beans 

1/2 banana
1/2 apple
1/4 cup soaked and steamed, boiled, or canned kidney beans
  or 1/4 cup other bean

Peel banana, cut every 1/4 inch and place into
portion bowl.

Remove core and peel from apple, cut into 1/4 inch
or so pieces and place into portion bowl.

Put the beans into the portion bowl.

Mix.

Good if you have a fondness for kidney beans.



marker


Apple carrot grain seed peanut
Apple carrot peanuts seeds bread

1/2 apple
1/4 cup (2 ounces) carrot, one small carrot
1/8 cup raw peanuts
1/8 cup raw sunflower seeds
1 slice whole wheat bread

If using raw peanuts, boil 10 minutes, strain
away water, and place in a portion bowl.

Remove core and peel from apple, cut into 1/4 inch
or so pieces and place into portion bowl.

Shred the carrot and put into bowl.

Cut the bread into 1/4 inch pieces and place in the bowl.

Add the seeds and mix.



Apple strawberry carrot grain seed
Apple strawberry carrot bread seeds

1/2 apple
1/2 cup (4 ounces) strawberries
1/4 cup (2 ounces) carrot
1 slice whole wheat bread
1/8 cup raw sunflower seeds
1 teaspoon sugar, use 2 teaspoons if berries are tart

Remove core and peel from apple, cut into 1/4 inch
or so pieces and place into portion bowl.

Shred the carrot and put into bowl.

Cut the bread into 1/4 inch pieces and place in the bowl.

Remove stems from berries, cut into 1/3 inch pieces.

Put all into the bowl and mix.


marker



20080726c
Blackberry apple seed grain pudding with potato pea grain biscuit

Biscuit:
1 ounce canned mackerel
3 ounces potato
  or 2 ounces somewhat shriveled potato and 1 eighth cup water
1 tablespoon raw pea flour
2 tablespoons flax meal
2 tablespoons fine ground wheat bran
2 teaspoons canola oil in cake
1 pinch salt
1/8 water

Pudding:
1/3 cup (1-3/4 ounces) blackberries
2 tablespoons sunflower seed butter
1 tablespoon apple powder
1 tablespoon oat flour
1 tablespoon sugar

Peel 3 ounces potato and cut into 1/4 inch pieces.

Put the potato and 1/8 cup water into a 1-cup blender/smoothie maker.

Run until smooth, about 1-1/2 minutes.

Add 1 ounce mackerel to the blender and run until smooth.

Put into an empty mixing bowl:
 potato/mackerel slury,
 1 tablespoon pea flour,
 2 tablespoons flax meal,  
 2 tablespoons bran,
 2 teaspoons oil, and
 1 pinch salt. 

Mix.

Spread the mixture into a 1 half thick layer on a plate.

Make a 2 or 3 inch hole in the mixture at the center.

optional:
Into a personal blender/smoothie maker
1 third cup blackberries and run just long enough to
mash all the berries.

Put 1 third cup berries into a wire mesh strainer.
Use the end of a tumbler to press the juice from the 
berries.
Yield is 1 to 1 and 1 half ounces.

Put the berry juice into a mixing and or portion bowl.

Add:
 2 tablespoons sunflower seed butter,
 1 tablespoon apple powder,
 1 tablespoon oat flour,
 1 tablespoon sugar,
 2 teaspoons canola oil,
 1 tablespoon sugar.

Mix until uniform.

Heat the donut shaped cake in a microwave oven for 
5 minutes 30 seconds for a soft consistency or 6 minutes
30 seconds for very firm.

--------------------------------------------------------------
6 ounces X 20 plus 20 losses plus 48 X 3.9 ounces moisture
Or for very firm:
6 ounces X 20 plus 20 losses plus 64 X 3.9 ounces moisture
---------------------------------------------------------------

If the cake is not firm as desired heat another 30 seconds.

Let the cake cool and firm for a few minutes.

Cut the cake loose from the plate using a knife or spatula 
so it will be easier to eat.

Of frozen berries are used, heat the berries 20 seconds 
in microwave oven to unthaw so processing time is not 
excessive, or let the berries sit in water for a few 
minutes to unthaw.

Warm berry/carrot mixture if desired by heating 15 to 
25 seconds in a microwave oven.

Mackerel potato cake: mild potato and mackerel flavors and a mild salty taste.

Berry/seed butter pudding: a moderately sweet and tangy dessert



marker



Apple parsnip grain bean
Apple parsnip seed bean
Apple parsnip peanut bean

Parsnip stems apple beans seeds flour

4 ounces apple (if not available, use pear)
4 ounces stems without leafs this trial
1/4 cup soaked(/and sprouted grain)
  or 2 tablespoons whole grain flour
  or 3 tablespoons rolled oats
  or 3 tablespoons flax meal
  or 1/4 cup boiled peanuts
  or 3 tablespoons non roasted sunflower seeds
  or 2 tablespoons nut or seed butter
  or 1 tablespoon olive or canola oil 
    plus 1 tablespoon grain bran
1 tablespoon tahini
1/4 cup soaked and steamed, boiled, or canned kidney bean
  or 1/4 cup other beans
2 teaspoons sugar
2 pinches salt
if bitter add 1/2 t sugar

If using raw peanuts, boil for 10 minutes, strain to
remove water.

Process the parsnip stems into a fine slaw.

Place the slaw in a microwaveable cup with a small saucer as a cover.

Heat parsnip stems with no water for 3 minutes in 1000
watt microwave.

Remove core and peel from apple, cut into 1/4 inch pieces,
place in a portion bowl.

Add other ingredients to the bowl and mix.

If too bitter, try pressure steaming parsnip tops for 20 minutes,
if still too bitter, try boil for 30 minutes, drain.



(not trialed)
20140225
Apple parsnip potato grain
Apple parsnip potato seed
Apple parsnip potato peanut
Onion parsnip potato grain
Onion parsnip potato seed
Onion parsnip potato peanut
Apple raisin parsnip potato grain
Apple raisin parsnip potato seed
Apple raisin parsnip potato peanut
Onion raisin parsnip potato grain
Onion raisin parsnip potato seed
Onion raisin parsnip potato peanut
Pumpkin parsnip potato grain
Pumpkin parsnip potato seed
Pumpkin parsnip potato peanut
Pumpkin raisin parsnip potato grain
PUmpkin raisin parsnip potato seed
Pumpkin raisin parsnip potato peanut
Carrot parsnip potato grain
Carrot parsnip potato seed
Carrot parsnip potato peanut
Raisin carrot parsnip potato grain
Raisin carrot parsnip potato seed
Raisin carrot parsnip potato peanut

5 ounces apple
  or 1/2 teaspoon orange juice concentrate, 1 teaspoon sugar
    plus 4 ounces pumpkin or squash
  or 4 ounces onion
  or 4 ounces carrot
4 ounces parsnip root
4 ounces potato
1/4 cup soaked(/and sprouted grain)
  or 2 tablespoons whole grain flour
  or 3 tablespoons rolled oats
  or 3 tablespoons flax meal
  or 1/4 cup boiled peanuts
  or 3 tablespoons non roasted sunflower seeds
  or 2 tablespoons nut or seed butter
  or 1 tablespoon olive or canola oil 
    plus 1 tablespoon grain bran
1 tablespoon canola oil
1 tablespoon sugar (add one additional teaspoon sugar if
  apples are tart)
1/8 teaspoon salt
optional: 1/8 cup raisins

Cut parsnip root crosswise every 1/4 inch.

Place the root pieces into a metal pan with 
at least 1 quart water.

Boil for 40 minutes.

Strain to get rid of water.

Bring 1 quart or so water to a boil in a metal pan.

Remove peel from potato if bitter.

Cut the potato into 1 inch pieces.

Place a steaming rack in a pressure cooker or metal pan,
add 1/2 cup water.

Place 1 tablespoon water into a metal bowl.

If using soaked grain, place the grain in the metal bowl.

If using sunflower seed add it to the bowl.

Put into the bowl:
 if using, 1 eighth cup sunflower seeds
   plus 1 tablespoon water,
 if using, 2 tablespoons flour
   plus 1 tablespoon water,,
 if using, 3 tablespoons flax meal
   plus 1 tablespoon water, and mix.
 4 ounces potato,
 if using, 4 ounces onion,
 if using, 4 ounces pumpkin,
 if using, 4 ounces carrot.

If using pressure cooker, heat to full pressure, 
reduce heat to low, heat 20 minutes, turn off heat.

If using metal pan, heat on high until boiling,
cover, reduce heat to low, heat 30 minutes.

Let the cooker or pan sit on the burner for 10 minutes.

If using raw peanuts, boil 10 minutes, drain, and rinse.

When finished heating, set the pan in cold 
water to cool for a couple of minutes.

Place all ingredients except dry grain into a processor and
run until smooth.

If using, add the dry grain and run until mixed.

If too bitter or bland, add 1 or 2 pinches salt.
If too sour, add 2 teaspoons sugar.
If too strong flavored, add another tablespoon nut butter
or 1 teaspoon canola oil.



Hotdog apple parsnip grain bean
Hotdog apple parsnip seed bean
Hotdog apple parsnip peanut bean

Parsnip stems apple beans seeds flour

1 hotdog
4 ounces apple (if not available, use pear)
4 ounces parsnip stems without leafs
1/4 cup soaked(/and sprouted grain)
  or 2 tablespoons whole grain flour
  or 3 tablespoons rolled oats
  or 3 tablespoons flax meal
  or 1/4 cup boiled peanuts
  or 3 tablespoons non roasted sunflower seeds
  or 2 tablespoons nut or seed butter
  or 1 tablespoon olive or canola oil 
    plus 1 tablespoon grain bran
1 tablespoon tahini
1/4 cup soaked and steamed, boiled, or canned kidney bean
  or 1/4 cup other beans
1 teaspoon sugar
1 pinch salt
if bitter add 1 teaspoon sugar

If using raw peanuts, boil for 10 minutes, strain to
remove water.


Process the parsnips and hotdog together into a fine slaw,
and place into a microwaveable bowl, heat for 3 minutes in 1000 watt microwave.

Remove core and peel from apple, cut into 1/4 inch pieces,
place in a portion bowl.

Add other ingredients to the bowl and mix.


marker


(not trialed since altered)
Apple parsnip grain
Apple parsnip seed
Apple parsnip peanut
Apple parsnip grain bean
Apple parsnip seedt bean
Apple parsnip peanut bean

5 ounces apple
3 ounces parsnip tops using the portion of each stem that has leafs attached
4 ounces parsnip root
1/4 cup soaked(/and sprouted grain)
  or 2 tablespoons whole grain flour
  or 3 tablespoons rolled oats
  or 3 tablespoons flax meal
  or 1/4 cup boiled peanuts
  or 3 tablespoons non roasted sunflower seeds
  or 2 tablespoons nut or seed butter
  or 1 tablespoon olive or canola oil 
    plus 1 tablespoon grain bran
1 tablespoon canola oil
1 tablespoon sugar (add one additional teaspoon sugar if
  apples are tart)
1/4 teaspoon salt
optional: 
  1/4 cup soaked and steamed, boiled, or canned beans

Cut parsnip root and stems crosswise every 1/4 inch.

Place the root and stem pieces into a metal pan with 
at least 1 quart water.

Boil for 40 minutes.

Strain to get rid of water.

Place all ingredients except dry grain into a processor and
run until smooth.

If using, add the dry grain and run until mixed.


marker


(not trialed since modified)
20070106
Apple parsnip parsley grain
Apple parsnip parsley seed
Apple parsnip parsley peanut
Apple parsnip parsley grain bean
Apple parsnip parsley seedt bean
Apple parsnip parsley peanut bean

5 ounces apple
1 ounce parsley
4 ounces parsnip root
1/4 cup soaked(/and sprouted grain)
  or 2 tablespoons whole grain flour
  or 3 tablespoons rolled oats
  or 3 tablespoons flax meal
  or 1/4 cup boiled peanuts
  or 3 tablespoons non roasted sunflower seeds
  or 2 tablespoons nut or seed butter
  or 1 tablespoon olive or canola oil 
    plus 1 tablespoon grain bran
1 tablespoon canola oil
1 tablespoon sugar (add one additional teaspoon sugar if
  apples are tart)
1/4 teaspoon salt
optional: 
  1/4 cup soaked and steamed, boiled, or canned beans

Cut parsnip root crosswise every 1/4 inch.

Place the root pieces into a metal pan with 
at least 1 quart water.

Boil for 40 minutes.

Strain to get rid of water.

Place all ingredients except dry grain into a processor and
run until smooth.

If using, add the dry grain and run until mixed.


marker



(not trialed since modified)
Apple parsnip kale grain
Apple parsnip kale seed
Apple parsnip kale peanut

5 ounces apple
4 ounces kale
4 ounces parsnip root
1/4 cup soaked(/and sprouted grain)
  or 2 tablespoons whole grain flour
  or 3 tablespoons rolled oats
  or 3 tablespoons flax meal
  or 1/4 cup boiled peanuts
  or 3 tablespoons non roasted sunflower seeds
  or 2 tablespoons nut or seed butter
  or 1 tablespoon olive or canola oil 
    plus 1 tablespoon grain bran
1 tablespoon canola oil
1 tablespoon sugar (add one additional teaspoon sugar if
  apples are tart)
1/4 teaspoon salt

Cut parsnip root and kale crosswise every 1/4 inch.

Place the root and greens pieces into a metal pan with 
at least 1 quart water.

Boil for 40 minutes.

Strain to get rid of water.

Place all ingredients except dry grain into a processor and
run until smooth.

If using, add the dry grain and run until mixed.


marker



(not trialed since modified)
Apple parsnip mustard spinach grain
Apple parsnip mustard spinach seed
Apple parsnip mustard spinach peanut
Apple parsnip pak choi grain
Apple parsnip pak choi seed
Apple parsnip pak choi peanut

5 ounces apple
4 ounces pak choi
  or 4 ounces mustard spinach
4 ounces parsnip root
1/4 cup soaked(/and sprouted grain)
  or 2 tablespoons whole grain flour
  or 3 tablespoons rolled oats
  or 3 tablespoons flax meal
  or 1/4 cup boiled peanuts
  or 3 tablespoons non roasted sunflower seeds
  or 2 tablespoons nut or seed butter
  or 1 tablespoon olive or canola oil 
    plus 1 tablespoon grain bran
1 tablespoon canola oil
1 tablespoon sugar (add one additional teaspoon sugar if
  apples are tart)
1/4 teaspoon salt

Cut parsnip root crosswise every 1/4 inch.

Place the root pieces into a metal pan with 
at least 1 quart water.

Boil for 40 minutes.

Strain to get rid of water.

Bring 1 quart or so water to a boil in a metal pan.

Cut the pak choi crosswise every 1 inch.

Dump the greens into the boiling water, when boil
resumes, time 4 minutes, pour into a strainer to get
rid of water.

Place all ingredients except dry grain into a processor and
run until smooth.

If using, add the dry grain and run until mixed.


marker




Liver apple parsnip greens onion grain bean
Liver apple parsnip greens onion seed bean
Liver apple parsnip greens onion peanut bean
Makes one large serving

1 1/2 ounces liver
1 small apple (about 4 ounces)
2 ounces parsnip tops
2 ounces onion
1/4 cup soaked(/and sprouted grain)
  or 2 tablespoons whole grain flour
  or 3 tablespoons rolled oats
  or 3 tablespoons flax meal
  or 1/4 cup boiled peanuts
  or 3 tablespoons non roasted sunflower seeds
  or 2 tablespoons nut or seed butter
  or 1 tablespoon olive or canola oil 
1/4 cup soaked and steamed, boiled, or canned garbanzo beans
  or 1/4 cup other mild bean such as lentils
1 tablespoon canola oil
1 teaspoon sugar

Cut the parsnip tops crosswise every inch.

Cut the onion into 1 inch or so pieces.

Place a steaming rack in a pressure cooker or metal pan,
add 1/2 cup water.

Place 1 tablespoon water into a metal bowl.

If using soaked grain, place the grain in the metal bowl.

If using sunflower seed add it to the bowl.

Cut 2 ounces onion and 2 ounce greens into pieces your 
blender will deal with.

Put into the bowl:
 if using, 1 eighth cup sunflower seeds
   plus 1 tablespoon water,
 if using, 2 tablespoons flour
   plus 1 tablespoon water,,
 if using, 3 tablespoons flax meal
   plus 1 tablespoon water, and mix.
 
Add 2 ounces onion and 2 ounces greens.

If using pressure cooker, heat to full pressure, 
reduce heat to low, heat 20 minutes, turn off heat.

If using metal pan, heat on high until boiling,
cover, reduce heat to low, heat 30 minutes.

Let the cooker or pan sit on the burner for 10 minutes.

If using raw peanuts, boil 10 minutes, drain, and rinse.

When finished heating, set the pan in cold 
water to cool for a couple of minutes.

Peel and decore enough apple to make 3 ounces.

Put all ingredients into a processor and 
process until smooth (or optionally do not add 
apple to processor. Cut the apple into 1/4 inch 
pieces and place in a portion bowl).

Place the mixture into the portion bowl (with 
the apple).

Taste.
If too bitter or bland, add 1 or 2 pinches salt.
If too sour, add 2 teaspoons sugar.
If too strong flavored, add another tablespoon nut butter
or 1 teaspoon canola oil

Odd flavor for all but the afficionado of unfamilar 
flavor combinations.




marker




Apple parsnip green grain bean
Apple parsnip green seed bean
Apple parsnip green peanut bean

4 ounces apple (if not available, use pear)
4 ounces parsnip stems and leafs 
1/4 cup soaked(/and sprouted grain)
  or 2 tablespoons whole grain flour
  or 3 tablespoons rolled oats
  or 3 tablespoons flax meal
  or 1/4 cup boiled peanuts
  or 3 tablespoons non roasted sunflower seeds
  or 2 tablespoons nut or seed butter
  or 1 tablespoon olive or canola oil 
    plus 1 tablespoon grain bran
1/4 cup soaked and steamed, boiled, or canned lentils
  or 1/4 cup other mild bean such as garbanzo
2 teaspoon sugar
1/8 teaspoon salt

Cut the parsnip tops crosswise every inch.

Place a steaming rack in a pressure cooker or metal pan,
add 1/2 cup water.

Place 1 tablespoon water into a metal bowl.

If using soaked grain, place the grain in the metal bowl.

If using sunflower seed add it to the bowl.

Cut 4 ounces greens into pieces your 
blender will deal with.

Put into the bowl:
 if using, 1 eighth cup sunflower seeds
   plus 1 tablespoon water,
 if using, 2 tablespoons flour
   plus 1 tablespoon water,,
 if using, 3 tablespoons flax meal
   plus 1 tablespoon water.

Mix.

Add 4 ounces greens.

If using pressure cooker, heat to full pressure, 
reduce heat to low, heat 20 minutes, turn off heat.

If using metal pan, heat on high until boiling,
cover, reduce heat to low, heat 30 minutes.

Let the cooker or pan sit on the burner for 10 minutes.

If using raw peanuts, boil 10 minutes, drain, and rinse.

When finished heating, set the pan in cold 
water to cool for a couple of minutes.

Peel and decore enough apple to make 4 ounces.

Put all ingredients into a processor and 
process until smooth (or optionally do not add 
apple to processor. Cut the apple into 1/4 inch 
pieces and place in a portion bowl).

Place the mixture into the portion bowl (with 
the apple).

Taste.
If too bitter or bland, add 1 or 2 pinches salt.
If too sour, add 2 teaspoons sugar.
If too strong flavored, add another tablespoon nut butter
or 1 teaspoon canola oil

If too bitter, instead of pressure steaming parsnip tops,
boil for 30 minutes, drain.


marker



(not trialed since modified)
Hotdog apple parsnip green grain
Hotdog apple parsnip green seed
Hotdog apple parsnip green peanut
Mackerel apple parsnip top grain
Mackerel apple parsnip top seed
Mackerel apple parsnip top peanut

1 hotdog
  or 1 ounce sausage
  or 1 ounce canned mackerel
4 ounces apple (if not available, use pear)
4 ounces parsnip stems and leafs 
1/4 cup soaked(/and sprouted grain)
  or 2 tablespoons whole grain flour
  or 3 tablespoons rolled oats
  or 3 tablespoons flax meal
  or 1/4 cup boiled peanuts
  or 3 tablespoons non roasted sunflower seeds
  or 2 tablespoons nut or seed butter
  or 1 tablespoon olive or canola oil 
    plus 1 tablespoon grain bran
1 tablespoon sugar
1/8 teaspoon salt

Cut the parsnip tops crosswise every inch.

Place a steaming rack in a pressure cooker or metal pan,
add 1/2 cup water.

Place 1 tablespoon water into a metal bowl.

If using soaked grain, place the grain in the metal bowl.

If using sunflower seed add it to the bowl.

Cut 4 ounces greens into pieces your 
blender will deal with.

Put into the bowl:
 if using, 1 eighth cup sunflower seeds
   plus 1 tablespoon water,
 if using, 2 tablespoons flour
   plus 1 tablespoon water,,
 if using, 3 tablespoons flax meal
   plus 1 tablespoon water.

Mix.

Add 4 ounces parsnip tops.

If using pressure cooker, heat to full pressure, 
reduce heat to low, heat 20 minutes, turn off heat.

If using metal pan, heat on high until boiling,
cover, reduce heat to low, heat 30 minutes.

Let the cooker or pan sit on the burner for 10 minutes.

If using raw peanuts, boil 10 minutes, drain, and rinse.

When finished heating, set the pan in cold 
water to cool for a couple of minutes.

Peel and decore enough apple to make 4 ounces.

Put all ingredients into a processor and 
process until smooth (or optionally do not add 
apple to processor. Cut the apple into 1/4 inch 
pieces and place in a portion bowl).

Place the mixture into the portion bowl (with 
the apple).

Taste.
If too bitter or bland, add 1 or 2 pinches salt.
If too sour, add 2 teaspoons sugar.
If too strong flavored, add another tablespoon nut butter
or 1 teaspoon canola oil

If too bitter, instead of pressure steaming parsnip tops,
boil for 30 minutes, drain.




marker 2014






20070126
Apple potato parsley grain
Apple potato parsley seed
Apple potato parsley peanut

Potato parsley apple beans seeds flour

4 ounces apple
  or 1 teaspoon orange juice concentrate and 1 teaspoon sugar
    plus 4 ounces pumpkin or squash 
  or 4 ounces carrot
4 ounces potato
1 ounce fresh parsley
1/4 cup soaked(/and sprouted grain)
  or 2 tablespoons whole grain flour
  or 3 tablespoons rolled oats
  or 3 tablespoons flax meal
  or 1/4 cup boiled peanuts
  or 3 tablespoons non roasted sunflower seeds
  or 2 tablespoons nut or seed butter
  or 1 tablespoon olive or canola oil 
    plus 1 tablespoon grain bran
1 tablespoon olive or canola oil
1 tablespoon sugar
2 pinches salt

Place a steaming rack in a pressure cooker or metal pan,
add 1/2 cup water.

Place 1 tablespoon water into a metal bowl.

If using soaked grain, place the grain in the metal bowl.

If using sunflower seed add it to the bowl.

Cut 3 ounces carrot and 1 ounce greens into pieces your 
blender will deal with.

Put into the bowl:
 if using, 1 eighth cup sunflower seeds
   plus 1 tablespoon water,
 if using, 2 tablespoons flour
   plus 1 tablespoon water,,
 if using, 3 tablespoons flax meal
   plus 1 tablespoon water, and mix.
 4 ounces potato,
 if using, 4 ounces carrot or squash or pumpkin.

If using pressure cooker, heat to full pressure, 
reduce heat to low, heat 20 minutes, turn off heat.

If using metal pan, heat on high until boiling,
cover, reduce heat to low, heat 30 minutes.

Let the cooker or pan sit on the burner for 10 minutes.

If using raw peanuts, boil 10 minutes, drain, and rinse.

When finished heating, set the pan in cold 
water to cool for a couple of minutes.

Peel and decore enough apple to make 4 ounces.

Put all ingredients into a processor and 
process until smooth (or optionally do not add 
apple to processor. Cut the apple into 1/4 inch 
pieces and place in a portion bowl).

Place the mixture into the portion bowl (with 
the apple).

Taste.
If too bitter or bland, add 1 or 2 pinches salt.
If too sour, add 2 teaspoons sugar.
If too strong flavored, add another tablespoon nut butter
or 1 teaspoon canola oil.



marker








20080527
Potato beans flax cake and Apple watercress seed pesto

Biscuit:
3 ounces new potato
  or 3 ounces squash
2 tablespoons flax meal
1 tablespoon grain bran
   (exceeding about 4 tablespoons bran
  in a 24 hour period may cause diarrhea)
1 teaspoon canola oil in cake
1/2 pinch salt in cake
1/8 cup water
1/8 cup soaked and steamed, boiled or canned kidney beans
  or 1/8 cup or bean

Pate:
1/2 apple (for a large meal, use 1 whole apple)
  or 2 tablespoons apple fiber powder
  or 2 teaspoons apple powder plus 2 teaspoons oat flour
1 ounce watercress sprigs
  or 1 ounce watercress puree 
  or 1-1/3 ounce 25% oil pesto
1/4 cup (1-1/2 ounces) unroasted sunflower seeds
  or 1/8 cup unroasted sunflower seed butter
  or 1/4 cup no added oil 50/50 water unroasted sunflower seed pate
  or 1/4 cup (1 ounce) walnuts plus 1 teaspoon sugar
1 tablespoon whole wheat flour
1 tablespoon fine ground wheat or oat bran
(exceeding about 4 tablespoons bran 
 in a 24 hour period may cause diarrhea) 
 if not available use 1 tablespoon fine ground flax meal
 if not available use blended all-bran cereal  
2 teaspoons canola oil (3 teaspoons totl counting added oil in pesto
  and added oil in sunflower seed butter)(only oil in pesto
  and seed butter this trial)
1 tablespoon sugar
1 pinch salt

Peel 3 ounces of potato.

Cut the potato into pieces appropriate for a blender.

Put the potato into a 1 cup blender/smoothie maker 
with 1/8 cup water.

Run until the potato becomes a smooth slurry.

Add 1 tablespoon wheat bran and run until the bran is 
pulverized.

Put the beans into a mixing container and mash.

Put into the container:
 the potato slurry,
 2 tablespoons flax meal,
 1 teaspoon oil, and 1/2 pinch salt .

Mix.

Spread the mixture on a plate in a 1/4 inch thick donut 
shape with a 2 inch hole at the center to encourage even 
heating.

For a moist, soft cake:
Heat 4 minutes 10 seconds on full power in a 1000 watt oven,   
about 6 minutes on full in a 600 watt oven, 

For a firm, chewy cake:
Heat 4 minutes 50 seconds on full power in a 1000 watt oven,   
about 6 minutes on full in a 600 watt oven.
 
For a hard, chrunchy cake:
Add 1 extra teaspoon oil and heat 5 minutes 15 seconds 
on full power in a 1000 watt oven, about 6 minutes on 
full in a 600 watt oven.

-----------------------------------------------------------
5-1/6 ounces X 20 plus 20 losses plus 50 X 2-1/2
-----------------------------------------------------------

Chop 1 ounce watercress into 1/2 inch pieces.

Into a high speed 2 cup process or 1 cup blender put: 
 1 ounce watercress 
  (or 1-1/3 ounce 25% oil pesto),
 1/4 cup sunflower seeds, 
 1 tablespoon total (pesto oil plus added) oil,
 1 tablespoon sugar, and
 2 tablespoons water.

Run until smooth, about 4 minutes.

Put the processor's contents into a mixing and/or portion bowl.

Add 
 1 tablespoon apple powder,
 1 tablespoon wheat flour,
 1 tablespoon wheat bran (if not already added), and
 1 pinch salt. 

Mix.

If using apple:
[
Core the apple.

Cut the apple into 1/4 inch pieces or process to a 
coarse slaw.
]

If desired, warm by heating in a microwave oven for 1 minute 20 seconds.

Good, potato wafer, prominent potato flavor, 
slightly bitter.

Good, watercress seed pate on potato wafer:
definite watercress flavor, pleasantly bitter/sweet/biting, 
pleasant slight oliness/starchiness, 
smooth pudding on soft biscuit-wafer.
Good for 2 ounce portion, too intense for a larger portion.
 
Apple watercress pudding/pate by itself:
very flavorful, bitter/sweet/biting, robust watercress flavor, 
pleasantly oily/starchy, 
smooth thick pudding consistency/texture, dessert-like.


marker




20111004c
apple brussel sprout grain bean
apple brussel sprout grain seed bean
apple brussel sprout grain peanut bean

1 ounce apple
  or 1 ounce crab apple plus 1 tablespoon sugar
2 ounces brussel sprout leaf
  or 1 ounce sweet potato leafs
  or 1 ounce mustard spinach
  or 1/2 ounce collard greens puree 
  or 1 tablespoon coarsely shredded dried collards
1/4 cup soaked(/and sprouted grain)
  or 2 tablespoons whole grain flour
  or 3 tablespoons rolled oats
  or 3 tablespoons flax meal
  or 1/4 cup boiled peanuts
  or 3 tablespoons non roasted sunflower seeds
  or 2 tablespoons nut or seed butter
  or 1 tablespoon whole grain flour plus 1 tablespoon canola oil
  or 1 tablespoon olive or canola oil 
    plus 1 tablespoon grain bran
1 tablespoon grain bran (exceeding 4 tablespoons in a 24 hour
  period can cause diarrhea
1 tablespoon canola oil
2 tablespoons sugar 
1 quarter teaspoon salt

Chunky ingredients:
1 ounce grain biscuit
  or 2 tablespoons whole wheat flour (use flour this trial)
  or 1/8 cup dry rolled oats
1 half cup boiled or canned beans
  or 1 half cup green peas
  or 1 quarter cup blanched skinless peanuts

If using dried shredded collards:
[
Put into a metal pan:
2 tablespoons collards and 1 cup water.
Heat on a cooktop until boiling, about 4 minutes, reduce heat to low, 
heat 90 minutes.

Pour the greens/water into a 14 wire per inch strainer to get rid of water.
]

Cut 4 ounces brussel sprout leaves every 1 quarter inch.

Put 4 ounces brussel sprout leaf  and 6 cups water into a metal
pan or pressure cooker. 

If  using pressure cooker:
[
Heat on full until full pressure, then reduce heat to low.

Heat 40-minutes, turn off heat.

Let cooker sit on burner for 5 minutes.

Set cooker in cold water to cool for a few minutes.

Pour the greens/water into a strainer to eliminate water.
]

If using metal pan:
[
Heat on a cooktop until boiling, reduce heat to low, cover, heat
90 minutes.
]

Put into a 2- or 3-cup microwaveable bowl:
 if using, 3 tablespoons sunflower seed,
 if not using sunflower seed,
 1 tablespoon whole grain flour,
 1 eighth cup water.

Heat, covered, in a microwave oven until boiling, 1 minute 15 seconds in a 1000 watt oven, if using sunflower seed reduce 
power to low, heat 3 minutes.

If making 1 serving, process in a 1-cup processor.
If making 2 servings, process in a 2-cup or so processor.
Process together all ingredients except beans until the 
desired smoothness is obtained, about 6 minutes, if necessary,
add water 1 tablespoon at a time, just enough so mixture
circulates while processing.

Taste, if desired, add sweetener,
run until mixed, about 30 seconds.

Combine the processed mixture and 1 half cup boiled or canned
beans.

Makes one meal-size serving.

Refridgerate or freeze unused 3 ounces leaf.

Prominently bittersweet with more sweetness than bitterness; moderately salty; mildly: tangy, bean flavored;
slightly starchy, apple flavored, brussel sprout flavored; 
pudding consistency with soft biscuit pieces and soft beans. 



marker


(not trialed since modified)
Apple raisin eggplant bell pepper grain
Apple raisin eggplant bell pepper seed
Apple raisin eggplant bell pepper peanut
Eggplant chutney

4 ounces fresh apple (tart apples used)
1/4 cup raisins
6 ounces eggplant
2 ounces red bell pepper
  or 1 ounce kale slaw
1/4 cup soaked(/and sprouted grain)
  or 2 tablespoons whole grain flour
  or 3 tablespoons rolled oats
  or 3 tablespoons flax meal
  or 1/4 cup raw or blanched peanuts
  or 3 tablespoons non roasted sunflower seeds
  or 2 tablespoons nut or seed butter
  or 1 tablespoon olive or canola oil 
    plus 1 tablespoon grain bran
1 tablespoon canola oil
1 tablespoon sugar
1/4 teaspoon salt

Place a steaming rack in a pressure cooker or metal pan,
add 1/2 cup water.

Place 1 tablespoon water into a metal bowl.

If using soaked grain, place the grain in the metal bowl.

If using sunflower seed add it to the bowl.

Cut 6 ounces eggplant into pieces your 
blender will deal with.

Put into the bowl:
 if using, 1 eighth cup sunflower seeds
   plus 1 tablespoon water,
 if using, 2 tablespoons flour
   plus 1 tablespoon water,,
 if using, 3 tablespoons flax meal
   plus 1 tablespoon water, and mix.
 6 ounces eggplant.

If using pressure cooker, heat to full pressure, 
reduce heat to low, heat 20 minutes, turn off heat.

If using metal pan, heat on high until boiling,
cover, reduce heat to low, heat 30 minutes.

Let the cooker or pan sit on the burner for 10 minutes.

If using raw peanuts, boil 10 minutes, drain, and rinse.

When finished heating, set the pan in cold 
water to cool for a couple of minutes.

Peel and decore enough apple to make 4 ounces.

Put all ingredients into a processor and 
process until smooth (or optionally do not add 
apple to processor. Cut the apple into 1/4 inch 
pieces and place in a portion bowl).

Place the mixture into the portion bowl (with 
the apple).

If too bitter or bland, add 1 or 2 pinches salt.
If too sour, add 2 teaspoons sugar.
If too strong flavored, add another tablespoon nut butter
or 1 teaspoon canola oil.

Makes 1 very large meal-sized serving, or 2 main dish sized servings, or 4 side dish servings. I suppose you should only 
attempt eating a whole batch if you are used to eating 
comparable amounts of fruit and vegetables on a regular basis.

Good when you want something sweet that you can eat a lot of.


marker


(not trialed since modified)
Apple raisin bell pepper grain
Apple raisin bell pepper seed
Apple raisin bell pepper peanut
Mild Apple chutney

4 ounces fresh apple (tart apples used)
1/4 cup currant or grape raisins
4 ounces red bell pepper
1/4 cup soaked(/and sprouted grain)
  or 2 tablespoons whole grain flour
  or 3 tablespoons rolled oats
  or 3 tablespoons flax meal
  or 1/4 cup raw or blanched peanuts
  or 3 tablespoons non roasted sunflower seeds
  or 2 tablespoons nut or seed butter
  or 1 tablespoon olive or canola oil 
    plus 1 tablespoon grain bran
1 tablespoon canola oil
1 tablespoon sugar
1/8 teaspoon salt

If using raw peanuts, boil 10 minutes and pour into
strainer to get rid of water.

Remove core from bell pepper.

Peel and decore enough apple to make 3 ounces.

Put all ingredients into a processor and 
process until smooth (or optionally do not add 
apple to processor. Cut the apple into 1/4 inch 
pieces and place in a portion bowl).

Place the mixture into the portion bowl (with 
the apple).

Mix.


marker





(not trialed since altered)
20100903b
apple raisin parsnip grain bean

4 ounces apple (apple this trial)
  or 1/2 teaspoon orange juice concentrate 
    plus 1 additional teaspoon sugar
    plus one one the following:
      1 ounce raw pumpkin or squash 
      1 ounce raw carrot 
4 ounces fresh parsnip root
1/4 cup soaked(/and sprouted grain)
  or 2 tablespoons whole grain flour
  or 3 tablespoons rolled oats
  or 3 tablespoons flax meal
  or 1/4 cup boiled peanuts
  or 3 tablespoons non roasted sunflower seeds
  or 2 tablespoons nut or seed butter
  or 1 tablespoon olive or canola oil 
    plus 1 tablespoon grain bran
1/4 cup soaked and steamed, boiled, or canned mild beans
  such as lentils or garbanzos
1 tablespoon raisins
1 tablespoon sugar
1 eighth teaspoon plus 2 pinches salt

Remove outer rind of parsnip root.

Cut the root crosswise into 1 quarter inch thick slices.

Put into a pressure cooker:
 4 ounces fresh parsnip root, 
 4 cups water,
 if using, 1/4 cup corn grain.

Heat on a cooktop until full pressure, reduce heat to
low, heat 20 minutes.

Put into a 2-cup food processor:
 4 ounce apple,
 1 quarter cup boiled or canned beans, 
 3 tablespoons sunflower seed,
 1 tablespoon raisins,
 1 tablespoon sugar,
 1 eighth teaspoon plus 2 pinches salt.

When the parsnips(/grain) are done heating, turn off
heat, let the pan sit on burner 5 minutes.

Place the hot cooker in cold water until pressure is zero.

Pour the parsnip mixture into a strainer to eliminate water.

Dump parsnips(/grain) back into cooker, add a cup or so
water to rinse and cool.

Strain again.

Add the parsnip mixture to processor.

Run until smooth, if needed, add water 1 tablespoon at a time,
just enough to get the batter to circulate while processing.

If too bitter, add 1 or 2 pinches salt.
If too sour, add 2 teaspoons sugar.
If too strong flavored, add another tablespoon nut butter
or 1 teaspoon canola oil.

Previous trial:
good, moderate: raisin flavor, sweetness, tanginess; mild:
starchiness, saltiness, parsnip flavor; pudding consistency.

This trail:


marker



20090318a
mackerel apple parsley grain bean
mackerel apple parsley seed bean

3 ounces apple
2 ounces canned mackerel
1 tablespoon 30 percent added oil non roasted sunflower
   seed butter
  or 1 eighth cup (.6 ounces) raw sunflower seeds
2 ounces fresh parsley
  or 3 tablespoons (.2 ounce) parsley flakes (maybe equivalent to 2       to 3 ounces parsley
  or 2 teaspoons parsley powder 
  or 1 eighth ounce dill, 1 flower head, 
    snipped just below flowers
  or 1 half ounce basil puree
  or 1 half ounce chopped fresh basil
  or 1 tablespoon basil flakes
1/4 cup soaked(/and sprouted grain)
  or 2 tablespoons whole grain flour
  or 3 tablespoons rolled oats
  or 3 tablespoons flax meal
  or 1/4 cup boiled peanuts
  or 3 tablespoons non roasted sunflower seeds
  or 2 tablespoons nut or seed butter
  or 1 tablespoon olive or canola oil 
    plus 1 tablespoon grain bran
1/4 cup soaked and steamed, boiled or canned beans
  or 3 tablespoons (1 ounce) soy bean flour
2 teaspoons (.34 ounce) sugar
1 teaspoon (.17 ounce) canola oil

Decore and peel enough apple to make 3 ounces (about 1 half
of an apple).

Put into a high speed 1 or 2 cup processor:
 3 ounces apple,
 2 ounces mackerel,
 1 eighth cup sunflower seeds,
 3 tablespoons parsley flakes, 
 1 teaspoon canola oil,
 2 teaspoons sugar, and 
 3 eighths cup water.

Run until desired fineness is achieved.

Put the apple/mackerel mixture into a mixing bowl.

Add to the mixture:
 1 tablespoon whole wheat flour, and
 1 tablespoon flax meal.

Put equal amounts of the mixture into each of 4 three-inch bowls.

Place the bowls in a microwave oven, arranging the bowls 
in a circle, evenly spaced with about 2 inches between bowls.

Heat in a microwave oven until a wet biscuit consistency, 
5 minutes 40 seconds in a 1000 watt oven.
 
If cakes are not as firm as biscuits, heat again for 50 to 60 seconds.

---------------------
Math:
10.16 ounces X 20 equals 203 seconds.
Plus 5 for oven to begin heating.
Plus 50 seconds to heat dishes.  
Dry weight is total weight minus total water (10.16 - 5.5) = 4.6
Water to leave in is 40/60 times dry weight (2/3 X 4.6) = 3 ounces
Water to remove is total water minus water left in (5.5 - 3) = 2.5 ounces
To remove excess water 46 seconds per ounce X 2.5 = 115 seconds
To replace heat lost to air: 115/60 X 12 seconds per minute = 23 seconds plus 23/60 X 12 = 5 for a total of 28 seconds.
(assumes saueruben is 90 percent water, and meat is 
40 percent water)
-------------------------

Definite mackerel flavor, parsley is definitely a prominent
flavor but is somewhat disguised, mildly: sweet, salty, starchy, tangy;
mostly smooth, wet biscuit texture/consistency.


marker



Apple carrot cocoa
Apple pumpkin cocoa

1/2 apple (3 ounces)
3 ounces raw carrot
  or 3 ounces raw pumpkin
1 teaspoon unsweetened, no milk, cocoa powder
1 teaspoon canola oil
  or 1 tablespoon sunflower seed
1 tablespoon sugar

For a raw version:
Process the pumpkin or carrot into a fine slaw.

If cooking carrot or pumpkin:
[
Place a steaming rack in a pressure cooker or metal pan,
add 1/2 cup water.

Place 1 tablespoon water into a metal bowl.

If using sunflower seed add it to the bowl.

Cut 3 ounces carrot or pumpkin into pieces your 
blender will deal with.

Put the vegetable into the bowl.

If using pressure cooker, heat to full pressure, 
reduce heat to low, heat 20 minutes, turn off heat.

If using metal pan, heat on high until boiling,
cover, reduce heat to low, heat 30 minutes.

Let the cooker or pan sit on the burner for 10 minutes.
]

If using raw peanuts, boil 10 minutes, drain, and rinse.


When finished heating, set the pan in cold 
water to cool for a couple of minutes.

Remove core and peel from apple and cut into
1/4 inch pieces.

Put all ingredients into a processor and 
process until smooth (or optionally do not add 
apple to processor. Cut the apple into 1/4 inch 
pieces and place in a portion bowl).

Place the mixture into the portion bowl (with 
the apple).

If too bitter or bland, add 1 or 2 pinches salt.
If too sour, add 2 teaspoons sugar.
If too strong flavored, add another tablespoon nut butter
or 1 teaspoon canola oil.

Peculiar at first but good after your eat a few bites and get accustomed to it.


marker




(not trialed)
Mackerel apple pumpkin grain
Mackerel apple pumpkin seed
Mackerel apple pumpkin peanut
Mackerel apple squash grain
Mackerel apple squash seed
Mackerel apple squash peanut

1/2 apple 3 ounces
3 ounces raw pumpkin
  or 3 ounces raw acorn squash
1/8 cup mackerel
  or 1/8 cup tuna
3 tablespoons flax meal
  or 1/4 cup boiled peanuts
  or 3 tablespoons non roasted sunflower seeds
  or 2 tablespoons nut or seed butter
  or 1 tablespoon olive or canola oil 
    plus 1 tablespoon grain bran
  or 2 teaspoons canola oil plus one of the following:
   [
    1/4 cup soaked(/and sprouted grain)
    2 tablespoons whole grain flour
    3 tablespoons rolled oats
   ]
2 teaspoons sugar
if the apple is somewhat sour,
  add 1 additional teaspoon sugar

Place a steaming rack in a pressure cooker or metal pan,
add 1/2 cup water.

Place 1 tablespoon water into a metal bowl.

If using soaked grain, place the grain in the metal bowl.

If using sunflower seed add it to the bowl.

Cut 3 ounces pumpkin or squash into pieces your 
blender will deal with.

Put into the bowl:
 if using, 3 tablespoons cup sunflower seeds
   plus 1 tablespoon water,
 if using, 2 tablespoons flour
   plus 1 tablespoon water,,
 if using, 3 tablespoons flax meal
   plus 1 tablespoon water, and mix.
 3 ounces pumpkin or squash.

If using pressure cooker, heat to full pressure, 
reduce heat to low, heat 20 minutes, turn off heat.

If using metal pan, heat on high until boiling,
cover, reduce heat to low, heat 30 minutes.

Let the cooker or pan sit on the burner for 10 minutes.

If using raw peanuts, boil 10 minutes, drain, and rinse.

When finished heating, set the pan in cold 
water to cool for a couple of minutes.

Peel and decore enough apple to make 3 ounces.

Put all ingredients into a processor and 
process until smooth (or optionally do not add 
apple to processor. Cut the apple into 1/4 inch 
pieces and place in a portion bowl).

Place the mixture into the portion bowl (with 
the apple).

If too bitter or bland, add 1 or 2 pinches salt.
If too sour, add 2 teaspoons sugar.
If too strong flavored, add another tablespoon nut butter
or 1 teaspoon canola oil.


marker



20090126b
banana apple carrot nut seed bean

3 ounces apple
  or 1/2 of a tangerine
    plus 1 teaspoon sugar
  or 1 teaspoon of orange juice concentrate
1/2 ripe banana, 2 to 3 ounces
2 ounces carrot
  or 2 ounces acorn squash
  or 3 ounces raw pumpkin, peel included 
1/8 cup California walnuts
3 tablespoons non roasted, no hull sunflower seeds
  or 2 tablespoons nut or seed butter
  or 1 tablespoon canola oil 
  or 1 tablespoon olive or canola oil plus 1 tablespoon whole wheat flour
1/8 cup raw mung beans, soaked 72 hours
1 tablespoon sugar
1/8 teaspoon salt

Remove peel from banana.

Remove peel and core from apple and cut into 1-inch pieces.

Put all ingredients into a processor and run until smooth, 
about 4 to 6 minutes, if needed, add water
1 tablespoon at a time, just enough so the mixture circulates
while processing.

Taste.
If too bitter or bland, add 2 pinches salt.
If too sour, add 2 teaspoons sugar.
If too strong flavored, add 1 tablespoon nut butter
or 2 teaspoons canola oil. If still too bitter, add 2 teaspoons 
vinegar and 2 teaspoons sugar.


marker

(not trialed since modified)
20070908c
Squash kale biscuit and Apple grain/seed topping
Squash kale bean and Apple grain/seed
Makes 2 to 3 servings.

Squash kale biscuit:
6 ounces carrot 
  or 6 ounces pumpkin
  or 6 ounces butternut squash
6 ounces kale 
  or 6 ounces leached kale
  or 6 ounces mustard greens
  or 6 ounces canned greens
1 tablespoon olive or canola oil 
1/4 teaspoon salt
optional:
1/4 cup soaked and steamed, boiled or canned beans
  and increase heat time by 40 seconds
12.6 ounces, 10.2 ounces water (no beans)

Apple grain/seed topping:
1 apple (5 to 6 ounces)
3 tablespoons flax meal
  or 1/4 cup boiled peanuts
  or 3 tablespoons non roasted sunflower seeds
  or 2 tablespoons nut or seed butter
  or 1 tablespoon olive or canola oil 
    plus 1 tablespoon grain bran
  or 2 teaspoons canola oil plus one of the following:
   [
    1/4 cup soaked(/and sprouted grain)
    2 tablespoons whole grain flour
    3 tablespoons rolled oats
   ]
1 tablespoon sugar

If using fresh kale:
[
Cut 6 ounces kale every 1 half inch.

Bring 2 quarts water to boil in a metal pan.

Place the greens in the boiling water

Press the greens down into the water.

Heat on high on a cooktop until boiling (about 6 minutes).

Reduce heat to low and simmer 30 minutes.

Remove water from the greens by first pouring into a strainer.

Dump the greens back into the heating pan.

Add 2 cups or so water to rinse and cool.

Strain again.

Yield is about 6 ounces or so of greens.
]

Place a bottom rack in a pressure cooker or metal pan,
add 1/2 cup water.

Cut 6 ounces carrot or squash or pumpkin into pieces your 
blender will deal with.

Put the vegetable into a metal bowl.

Place the bowl on the bottom rack.

If using pressure cooker, heat to full pressure, 
reduce heat to low, heat 20 minutes, turn off heat.

If using metal pan, heat on high until boiling,
cover, reduce heat to low, heat 30 minutes.

Let the cooker or pan sit on the burner for 10 minutes.

When finished heating, set the pan in cold 
water to cool for a couple of minutes.

Put into a food processor:
 6 ounces kale,
 6 ounces squash,
 1 tablespoon oil, 
 1/4 teaspoon salt.

Run until smooth.

Dump the mixture onto a plate.

Spread and press into a layer about 1/4 inch thick.

Make a hole at the center to encourage even heating.

Heat in a 1000 watt microwave oven, for 2 minutes and 
20 seconds on full power and 4 minutes on 15 percent power or
  low power, or for a 600 watt oven 3 minutes full and 4 minutes 20 percent power.
2. Place a 4-inch diameter round casserole dish at the center of a nine-inch glass pie pan.

Pour/spoon the batter into the space around the center utensil.

Or:
 
3. Divide the batter equally into 2 4-inch diameter 1-cup bowls or
4 3-inch diameter 1 half-cup bowls.

Arrange the bowls in a circle around the center of a microwave oven.

Heat in a 1000 watt microwave oven until thickened to a mash
consistency, 12 minutes 35 seconds.

-------------------------------------------------
Math: (if using boiled or canned beans or frozen peas)
Plus 5 seconds for oven to begin heating.
Plus 20 seconds to heat dishes.
To bring to boil: 12.6 ounces X 20 equals 280 seconds.
Dry weight is total weight minus total water (12.6 - 10.2) = 2.4 ounces.
Water to leave in 50/50 times dry weight (50/50 X 2.4) = 2.4 ounce.
Water to remove is total water minus water left in (10.2 - 2.4) = 7.8 ounces.
Plus to evaporate excessive water: 46 X 7.8 ounces water equals 354 seconds.
To replace heat lost to air: 354/60 X 14 seconds per 
minute is 83 plus 83/60 X 14 seconds per minute is 
15 seconds, total is 98 seconds heating to replace 
heat lost to air.
(assume steamed beans contain 1 ounce water,
14 seconds losses per minute of boiling temperature)
-------------------------------------------------

Remove the plate from the oven and allow to cool 
for 5 minutes or so.

### not this trial-dry cake in food dehydrator for 1/2 hour at 140 degrees.

Remove core and skin from apple to yield 5 to 6 ounces.

Chop the apple into 1 inch pieces.

Put into the food processor:
 5 ounces apple,
 if using, 3 tablespoons flax meal
 if using, 1/4 cup boiled peanuts
 if using, 3 tablespoons non roasted sunflower seeds
 if using, 2 tablespoons nut or seed butter
 if using, 1 tablespoon olive or canola oil 
    plus 1 tablespoon grain bran
 if using, 2 teaspoons canola oil plus one of the following:
   [
    1/4 cup soaked(/and sprouted grain)
    2 tablespoons whole grain flour
    3 tablespoons rolled oats
   ]
 1 tablespoon sugar.

Run the processor until smooth, if necessary, add water
1 tablespoon at a time, just enough to get the mixture to
flow into the path of the cutting blades while processing.

Spread the apple/seed/flour mixture onto the donut shaped cake.



marker



(not trialed since modified)
20080129x
Squash grain/seed biscuit and Apple kale topping
Squash grain seed bean and Apple kale

8 ounces carrot 
  or 8 ounces pumpkin
  or 8 ounces butternut squash
3 tablespoons flax meal
  or 1/4 cup boiled peanuts
  or 3 tablespoons non roasted sunflower seeds
  or 2 tablespoons nut or seed butter
  or 1 tablespoon olive or canola oil 
    plus 1 tablespoon grain bran
  or 2 teaspoons canola oil plus one of the following:
   [
    1/4 cup soaked(/and sprouted grain)
    2 tablespoons whole grain flour
    3 tablespoons rolled oats
   ]
2 tablespoons (.4 ounce) oat bran
  or 1/4 cup soaked and steamed, boiled, or canned beans
    and increase heat time by 40 seconds
9.4 ounces, 7.2 ounces water (no beans)

Apple kale topping:
1 apple (5 to 6 ounces)
6 ounces kale 
  or 6 ounces leached kale
  or 6 ounces mustard greens
  or 6 ounces canned greens
1 tablespoon olive or canola oil
1 tablespoon sugar 
1/8 teaspoon salt.

If using fresh kale:
[
Cut 6 ounces kale every 1 half inch.

Bring 2 quarts water to boil in a metal pan.

Place the greens in the boiling water

Press the greens down into the water.

Heat on high on a cooktop until boiling (about 6 minutes).

Reduce heat to low and simmer 30 minutes.

Remove water from the greens by first pouring into a strainer.

Dump the greens back into the heating pan.

Add 2 cups or so water to rinse and cool.

Strain again.

Yield is about 6 ounces or so of greens.
]

Place a bottom rack in a pressure cooker or metal pan,
add 1/2 cup water.

Cut 6 ounces carrot or squash or pumpkin into pieces your 
blender will deal with.

Put the vegetable into a metal bowl.

Place the bowl on the bottom rack.

If using pressure cooker, heat to full pressure, 
reduce heat to low, heat 20 minutes, turn off heat.

If using metal pan, heat on high until boiling,
cover, reduce heat to low, heat 30 minutes.

Let the cooker or pan sit on the burner for 10 minutes.

When finished heating, set the pan in cold 
water to cool for a couple of minutes.

Put into a food processor:
 8 ounces squash,3 tablespoons flax meal
  or 1/4 cup boiled peanuts
  or 3 tablespoons non roasted sunflower seeds
  or 2 tablespoons nut or seed butter
  or 1 tablespoon olive or canola oil 
    plus 1 tablespoon grain bran
  or 2 teaspoons canola oil plus one of the following:
   [
    1/4 cup soaked(/and sprouted grain)
    2 tablespoons whole grain flour
    3 tablespoons rolled oats
   ]
 2 tablespoons (.4 ounce) oat bran.


Run until smooth.

Dump the mixture onto a plate.

Spread and press into a layer about 1/4 inch thick.

Make a hole at the center to encourage even heating.

Heat in a 1000 watt microwave oven, for 2 minutes and 
20 seconds on full power and 4 minutes on 15 percent power or
  low power, or for a 600 watt oven 3 minutes full and 4 minutes 20 percent power.
2. Place a 4-inch diameter round casserole dish at the center of a nine-inch glass pie pan.

Pour/spoon the batter into the space around the center utensil.

Or:
 
3. Divide the batter equally into 2 4-inch diameter 1-cup bowls or
4 3-inch diameter 1 half-cup bowls.

Arrange the bowls in a circle around the center of a microwave oven.

Heat in a 1000 watt microwave oven until thickened to a mash
consistency, 6 minutes 30 seconds.

-------------------------------------------------
Math: (if using boiled or canned beans or frozen peas)
Plus 5 seconds for oven to begin heating.
Plus 20 seconds to heat dishes.
To bring to boil: 9.4 ounces X 20 equals 188 seconds.
Dry weight is total weight minus total water (9.4 - 7.2) = 2.2 ounces.
Water to leave in 50/50 times dry weight (50/50 X 2.2) = 2.2 ounce.
Water to remove is total water minus water left in (7.2 - 2.2) = 5 ounces.
Plus to evaporate excessive water: 46 X 5 ounces water equals 230 seconds.
To replace heat lost to air: 230/60 X 54 seconds per 
minute is 54 plus 54/60 X 14 seconds per minute is 
13 seconds, total is 67 seconds heating to replace 
heat lost to air.
(assume steamed beans contain 1 ounce water,
14 seconds losses per minute of boiling temperature)
-------------------------------------------------

Remove the plate from the oven and allow to cool 
for 5 minutes or so.

### not this trial-dry cake in food dehydrator for 1/2 hour at 140 degrees.

Remove core and skin from apple to yield 5 to 6 ounces.

Chop the apple into 1 inch pieces.

Put into the food processor:
 5 ounces apple,
 6 ounces kale,
 if using, 1/4 cup rolled oats,
   plus 1 tablespoon water,
 if using, 1/8 cup grain flour,
 1 tablespoon olive or canola oil,
 1 tablespoon sugar, 
 1/8 teaspoon salt.

Run the processor until smooth, if necessary, add water
1 tablespoon at a time, just enough to get the mixture to
flow into the path of the cutting blades while processing.

If using add grain flour, rolled oats

Spread the apple/grain mixture onto the donut shaped cake.

This trial:


marker


(not trialed since modified)
20090319a 
Squash grain/seed bean biscuit and Apple kale topping

6 ounces carrot 
  or 6 ounces pumpkin
  or 6 ounces butternut squash
3 tablespoons flax meal
  or 1/4 cup boiled peanuts
  or 3 tablespoons non roasted sunflower seeds
  or 2 tablespoons nut or seed butter
  or 1 tablespoon olive or canola oil 
    plus 1 tablespoon grain bran
  or 2 teaspoons canola oil plus one of the following:
   [
    1/4 cup soaked(/and sprouted grain)
    2 tablespoons whole grain flour
    3 tablespoons rolled oats
   ]
1/4 cup soaked and steamed, boiled, or canned beans
9 ounces, 6.4 ounces water

Apple kale grain topping:
1 apple (5 to 6 ounces)
6 ounces kale 
  or 6 ounces leached kale
  or 6 ounces mustard greens
  or 6 ounces canned greens
2 teaspoons sugar if using a sweet apple, use 1 tablespoon
 if apple is semi sweet
1 tablespoon canola oil
1 tablespoon sugar
2 pinches salt
1/8 cup water.

If using fresh kale:
[
Cut 6 ounces kale every 1 half inch.

Bring 2 quarts water to boil in a metal pan.

Place the greens in the boiling water

Press the greens down into the water.

Heat on high on a cooktop until boiling (about 6 minutes).

Reduce heat to low and simmer 30 minutes.

Remove water from the greens by first pouring into a strainer.

Dump the greens back into the heating pan.

Add 2 cups or so water to rinse and cool.

Strain again.

Yield is about 6 ounces or so of greens.
]

Place a bottom rack in a pressure cooker or metal pan,
add 1/2 cup water.

Cut 6 ounces carrot or squash or pumpkin into pieces your 
blender will deal with.

Put the vegetable into a metal bowl.

Place the bowl on the bottom rack.

If using pressure cooker, heat to full pressure, 
reduce heat to low, heat 20 minutes, turn off heat.

If using metal pan, heat on high until boiling,
cover, reduce heat to low, heat 30 minutes.

Let the cooker or pan sit on the burner for 10 minutes.

When finished heating, set the pan in cold 
water to cool for a couple of minutes.

Put into a food processor:
 6 ounces squash,
 if using, 3 tablespoons flax meal
 if using, 1/4 cup boiled peanuts
 if using, 3 tablespoons non roasted sunflower seeds
 if using, 2 tablespoons nut or seed butter
 if using, 1 tablespoon olive or canola oil 
    plus 1 tablespoon grain bran
 if using, 2 teaspoons canola oil plus one of the following:
   [
    1/4 cup soaked(/and sprouted grain)
    2 tablespoons whole grain flour
    3 tablespoons rolled oats
   ]
 1/4 cup  beans.

Run until smooth.

Dump the mixture onto a plate.

Spread and press into a layer about 1/4 inch thick.

Make a hole at the center to encourage even heating.

Heat in a 1000 watt microwave oven, for 2 minutes and 
20 seconds on full power and 4 minutes on 15 percent power or
  low power, or for a 600 watt oven 3 minutes full and 4 minutes 20 percent power.
2. Place a 4-inch diameter round casserole dish at the center of a nine-inch glass pie pan.

Pour/spoon the batter into the space around the center utensil.

Or:
 
3. Divide the batter equally into 2 4-inch diameter 1-cup bowls or
4 3-inch diameter 1 half-cup bowls.

Arrange the bowls in a circle around the center of a microwave oven.

Heat in a 1000 watt microwave oven until thickened to a mash
consistency, 7 minutes 10 seconds.

-------------------------------------------------
Math: (if using boiled or canned beans or frozen peas)
Plus 5 seconds for oven to begin heating.
Plus 20 seconds to heat dishes.
To bring to boil: 9 ounces X 20 equals 180 seconds.
Dry weight is total weight minus total water (9 - 6.4) = 2.6 ounces.
Water to leave in 50/50 times dry weight (50/50 X 2.6) = 2.6 ounce.
Water to remove is total water minus water left in (6.4 - 2.6) = 3.8 ounces.
Plus to evaporate excessive water: 46 X 3.8 ounces water equals 175 seconds.
To replace heat lost to air: 175/60 X 14 seconds per 
minute is 41 plus 41/60 X 14 seconds per minute is 
10 seconds, total is 51 seconds heating to replace 
heat lost to air.
(assume steamed beans contain 1 ounce water,
14 seconds losses per minute of boiling temperature)
-------------------------------------------------

Remove the plate from the oven and allow to cool 
for 5 minutes or so.

### not this trial-dry cake in food dehydrator for 1/2 hour at 140 degrees.

Remove core and skin from apple to yield 5 to 6 ounces.

Chop the apple into 1 inch pieces.

Put into the food processor:
 1 apple (5 to 6 ounces)
 6 ounces kale 
   or 6 ounces leached kale
   or 6 ounces mustard greens
   or 6 ounces canned greens
 2 teaspoons sugar if using a sweet apple, use 1 tablespoon
   if apple is semi sweet
 1 tablespoon canola oil
 1 tablespoon sugar, 
 2 pinches salt.

Run the processor until smooth, if necessary, add water
1 tablespoon at a time, just enough to get the mixture to
flow into the path of the cutting blades while processing.

Spread the apple/kale mixture onto the donut shaped cake.



marker








20070908c
mackerel apple carrot seed nut
tuna apple carrot seed nut
Orange carrot tuna nuts
Tomato, cucumber and nut salad 

1/2 apple 3 ounces
   or 1 tablespoon tomato sauce
   or 1/4 of an orange
2/3 of a carrot (about 1/2 cup) (3 ounces used this trial)
1/8 cup canned mackerel (mackerel used this trial)
  or 1/8 cup canned tuna
1/4 cup chopped walnuts (walnuts used this trial)
   or peanuts, raw or roasted
3 tablespoons non roasted, no hull sunflower seeds
  or 2 tablespoons nut or seed butter
  or 1 tablespoon canola oil 
  or 1 tablespoon olive or canola oil plus 1 tablespoon whole wheat flour
1 teaspoon sugar
if the apple is somewhat sour,
  add a 2nd teaspoon sugar
optional:
   1 ounce tomato plus 1/2 teaspoon sugar plus 1 pinch salt
   
If using, remove peel from the orange.

If using, remove core and peel from apple.

Put all ingredients into a processor and run until smooth, 
about 4 to 6 minutes, if needed, add water
1 tablespoon at a time, just enough so the mixture circulates
while processing.

Taste.
If too bitter or bland, add 1 or 2 pinches salt.
If too sour, add 1 teaspoon sugar.
If too strong flavored, add 1 tablespoon nut butter
or 2 teaspoons canola oil. If still too bitter, add 2 teaspoons 
vinegar and 2 teaspoons sugar.

Makes 1 large serving or 2 medium servings. Makes a nice before 
bed light meal/snack.



marker



(not trialed since modified)
20110126d
apple beet potato grain seed

2 ounces apple (this trial), 
  or 1 tablespoon apple powder plus 1/4 cup water
  or 4 tablespoons apple fiber powder plus 1/4 cup water
4 ounces potato, peel removed
2 ounces fresh beet
  or 2 ounces canned beet
  or 2 ounces mild carrot (see 20101216b)
  or 2 ounces strong flavored carrot
  or 1 tablespoons (.2 ounce) carrot powder
    plus 2 tablespoons water
  or 2 ounce yam
  or .1 ounce (1 tablespoons coarse powder) dried butternut or acorn
    squash plus 2 tablespoons water
3 tablespoons flax meal
  or 1/4 cup boiled peanuts
  or 3 tablespoons non roasted sunflower seeds
  or 2 tablespoons nut or seed butter
  or 1 tablespoon olive or canola oil 
    plus 1 tablespoon grain bran
  or 2 teaspoons canola oil plus one of the following:
   [
    1/4 cup soaked(/and sprouted grain)
    2 tablespoons whole grain flour
    3 tablespoons rolled oats
   ]
1 tablespoon (.5 ounce) sugar (use 1 half teaspoon extra sugar if apple is sour)
1/8 teaspoon salt
10 ounces total, 7.5 ounces water

Remove peel from potato to yield 4 ounces.

Cut potato into 1 quarter inch thick pieces.

Put the potato into the pan.

Heat 20 minutes.

Cut 2 ounces beet into 1 quarter inch thick slices.

If beets are bitter beet:
[
Put 2 ounces beet and 3 cups water into a 2-quart or larger metal pan or a 2- or 4-quart
pressure cooker.

If using metal pan:
heat until boiling, reduce heat to 1 quarter, cover,
heat 1 hour.

If using pressure cooker:
Heat on full until full pressure, then reduce heat to low, heat 30 minutes, turn off heat, let cooker sit on burner for 10 minutes.

Pour the beet and water into a sieve to get rid of water.
]

Remove peel from potato to yield 4 ounces.

Cut potato into 1 quarter inch thick pieces.

If using  a metal pan or
pressure cooker:
[
Put 1 half cup water into a metal pan or 2- or 4-quart pressure cooker.

Put into a  1-cup metal bowl:
 if using, 3 tablespoons non roasted sunflower seeds
   plus 1 tablespoon water,
 if using, 1/4 cup soaked(/and sprouted grain),
 if using, 2 tablespoons whole grain flour
   plus 1 tablespoon water,
 if using, 3 tablespoons rolled oats
   plus 1 tablespoon water,
 if using, 1 quarter cup sprouted grain,
 4 ounces potato,
 if using, 2 ounces mild beet.

Set the bowl in a 2- to 4-quart metal pan or 
pressure cooker.

Cover the bowl.

If using a metal pan, heat until boiling, cover,
heat 40 minutes.

If using pressure cooker, heat until full pressure,
reduce heat to 1 quarter, heat 20 mintues. 

Turn off heat, let the cooker sit on the burner for 5 minutes.
]

Into a 2-cup or larger high speed food processor or blender put
(blender likely will be quicker):

 2 ounces apple,
 if using, 2 ounces leached strong beet,
 if using, 2 ounce canned beet,
 if using, 2 tablespoons seed or nut butter,
 2 teaspoon to 1 tablespoon oil,
 1 tablespoon sugar, and
 1 eighth teaspoon salt.

Add the steamed potato/(grain/)(/seed)(/beet) to the processor.

Process until smooth, about 4 to 6 minutes.

If too bitter or bland, add 1 or 2 pinches salt.
If too sour, add 2 teaspoons sugar.
If too strong flavored, add another tablespoon nut butter
or 1 teaspoon canola oil.

Either: 
[
1. Eat the batter as is, if desired warm by heating in a
microwave oven 50 seconds to 1 minute 40 seconds.
]

Or:
[
2.Place a 4 inch diameter round casserole dish or similar utensil at the center of a nine inch diameter glass piepan.
Pour/spoon the batter into the space around the center utensil.
Heat until boiling and then 1 minute more to thicken,
9 minutes 40 seconds in a 1000 watt microwave oven.


---------------------------
Math:
Add 5 seconds for microwave oven to begin heating.
Add 30 seconds to heat container.
To raise to boiling temperature: 20 seconds per ounce 
times 10 ounces = 240 seconds.
Dry weight is total weight minus water: (10 ounces - 7.5 ounces) = 
2.5 ounces.
Water to leave in is 50 parts water/50 parts dry weight 
times dry weight (50/50 X 2.5) =  2.5 ounces.
Water to remove is total water minus water left in 
(7.5 - 2.5) = 5 ounces.
Heating time to evaporate excess water: 46 seconds per 
ounce times 5 ounces = 230 seconds.
Heating time to replace heat lost to air during evaporation: 15 seconds per minute times 230/60 minutes = 
  58 seconds plus 58/60 times 15 = 15 for a total of 73 seconds.
Assume potato and carrot is 90 percent water, final product is 50 percent water.
---------------------------

Serve hot in cold weather, serve warm in hot weather.

Previous trial:
If not heated to thicken, non ground corn,
 1 teaspoon oil,
 1 tablespoon sugar, 
 1 aspartame, and
 1 quarter teaspoon salt:
good, if you like mild flavors; mild to moderate: saltiness, sweetness, starchiness; mild beet flavor,
tanginess; pudding or mash consistency with a few
small, fibrous or solid chunks of grain.

If heated to thicken to mash, non ground corn, soaked or sprouted beans,
1 tablespoon sugar, 2 packets aspartame,
1 quarter teaspoons salt:
, moderately: sweet, starchy; 
mildly: salty; slightly tangy, carrot flavored, potato flavored, corn flavored;  pudding consistency with a few small, chewy particles of corn.



start check marker



20070714
Apple collards beans nuts grain
3 ounces collard greens
1/2 apple, 3 ounces
  or 2 ounces tomato
  or 2 ounces raw new potato
    plus 1/4 teaspoon oj concentrate or 1/8 teaspoon lemon juice
1/8 cup whole wheat flour
  or 1/8 cup cornmeal plus 1/8 cup water
  or 1/8 cup whole corn flour
  or 1/8 cup flax seed meal 
1/8 cup kidney beans
 or 1 quarter cup canned beans, if beans have added salt, reduce the
   amount of salt list below to 1 pinch instead of 3 pinches
 or 1 ounce cooked bean puree
1/8 cup raw walnut butter
  or 1/8 cup nut of seed butter such as tahini
  or 1/4 cup packed California walnut meal
2 teaspoons sugar, or to taste
1 teaspoon canola or olive oil
3 pinches salt

If using dried whole beans:
[
Into a metal pan put 1 eighth peas or beans 
 and 3 quarters cup water.

Heat on a cooktop until boiling, reduce heat to low, cover, heat 1 hour 20 minutes.
]

If using canned collard greens, not puree:
  Drain water from 3 ounces of greens.
  Process into a coarse puree. If necessary use just enough liquid
  from the can to get the puree to flow as it is processed.

If using cornmeal, heat 1/8 cup water to boiling, about 40 seconds.

Add cornmeal to the water while the water is still very hot.

If water is not completely absorbed and cornmeal softened in 20 seconds
   heat in mircowave for 10 to 15 seconds.

Stir.

Place the hot container in a pan of cold water to cool for about 5 minutes.

If using tomato, chop into 3/8 inch pieces.

If using apple, chop into 1/4 inch pieces.

If desired, process beans into a paste.

Combine all ingredients.

Stir to mix.

Makes a serving large enough for an entire light meal.

Corn flour is available in some supermarkets serving Latino people.








20070927
 (similar to 20080211 which uses 1 ounce apple and chestnut flour in topping)
Collards grain bean and Apple nut

3 ounces collard greens, 2 ounces after leaching, straining
  or 3 ounces frozen cooked collard greens puree 
1/8 cup (.6 ounces) whole wheat flour 
  or 1/8 cup cornmeal
  or 1/8 cup whole corn flour
  or 1/8 cup flax seed meal 
1/8 cup dried beans
 or 1/4 cup canned beans
 or 1/8 cup fava bean flour
1 tablespoon (.5 ounce) nut or seed butter such as tahini
  or 1 tablespoon (.5 ounce) olive or canola oil
2 teaspoons (.3 ounce) sugar
1/8 teaspoon (4 pinches) salt
total: 9.4 ounce, 6.6 ounces water (includes water added)

Apple nut topping:
1/2 (3 ounces) apple
  or 3 ounces applesauce
  or 3 ounces pear
  or 2 ounces tomato 
  or 2 ounces raw new potato plus 1/4 teaspoon oj concentrate or 1/8 
     teaspoon lemon juice 
1/8 cup nut or seed butter such as tahini 
  or 1/4 cup packed California walnut meal
  or 1/4 cup walnuts
  or 1/8 cup plus 1 tablespoon sunflower seed meal 
1 teaspoon sugar, or to taste


If using dried whole beans:
[
Into a metal pan put 1 eighth peas or beans 
 and 3 quarters cup water.

Heat on a cooktop until boiling, reduce heat to low, cover, heat 1 hour 20 minutes.
]

If using canned collard greens, not puree:
  Drain water from 3 ounces of greens.
  Process into a coarse puree. If necessary use just enough liquid
  from the can to get the puree to flow as it is processed.

Cut the collards into 1 inch pieces.
Put the collards into the blender.
Add 1/2 cup water.

Process until mixture starts to flow and then another 
5 seconds.

Put the collard slaw into a container such as a deep bowl
with sides 3 or 4 inches higher than the level of the puree.
Heat in a 1000 watt microwave oven, in a small, uncovered container 
  for 2 minutes 40 seconds on full power and 4 minutes on 15 percent power
  (low power), liquid should begin to boil at end of full power cycle.

  Or for a 600 watt oven 2 1/2 minutes full and 4 minutes 30 percent power.
If desired, set the hot container in a pan of cold water to cool for a couple
  of minutes.

Pour the puree into a fine strainer to remove liquid.

Discard liquid.

Mix the puree with a cup or so of water.

Drain by straining once more.

Put into a 3 cup or larger processor or blender:
 
 1/4 cup water,
 1 tablespoon tahini,
 2 teaspoons sugar, and
 1 eighth teaspoon salt.

Add collards.

If boiling beans:
[
When the beans are done heating, place the pan in cold water to cool for a couple of minutes so heat does not damage blender.
]

If using boiled or canned beans:
Add the beans to the blender.

If using a blender, add 1 quarter cup water.

Run until smooth, about 3 minutes.

Add to the processor or blender:
 1 eighth cup cornmeal, and
 if using, 1 eighth cup bean flour.

Run until mixed.

If a processor was used the batter will be much stiffer because
less water was added, so:
[
Pour/spoon the batter onto a large microwaveable plate.

Form the batter into a flattened donut shape with a 2- or 3-inch
hole at the center.

Heat in a 1000 watt microwave oven for 3 minutes if using bean flour, or 4 
minutes if using boiled or canned beans.
]

If a blender was used:
[
Divide the batter equally into 3 4-inch diameter 1 cup bowls.

Place the bowls in a circle around the center of a microwave oven.

Heat until firm, 10 minutes if using bean flour or if uisng boiled or
canned beans heat 11 minutes 10 seconds in a 1000 watt oven.

--------------------------------------
Math:
Add 5 seconds for oven to begin heating.
Add 20 seconds to heat plate.
To raise to boiling: 9.4 ounces X 20 seconds per ounce = 188 seconds.
Dry weight is total weight minus water: (9.4 ounces - 6.6 ounces) = 2.8 ounces.
Water to leave in is (25 parts water)/(75 parts dry weight) X (dry weight) =
  1/3 X 2.8 = .9 ounce.
Water to remove is total water minus water left in (6.6 - .9) = 5.7 ounces.
Plus to evaporate excess water: 46 seconds per ounce X 5.7 ounce water = 354 seconds.
Plus to replace heat conducted to air during boiling: 354/60 minutes X 14 seconds 
per minute = 83 seconds plus 83/60 X 14 = 20 for a total of 103 seconds.
Assume squash is 80 percent water, 2 ounces greens slaw contains 1.6 ounces water,
beans absorb 125 percent of their dry weight when boiled, assume tomato is 90
percent water, beans loose 1 ounce water every 20 minutes of 
boiling.
--------------------------------------
]




If a 1- or 2-cup processor is not available:
[
Put into a mixing bowl:
3 ounces applesauce
  or 3 ounces finely chopped apple,
1/8 cup tahini, 
1 teaspoon sugar, or to taste,
]

If using a 1- or 2-cup processor:
[
Put 1 quarter cup walnuts into a dry processor.

Run until mixture sticks to sides of processor, about 45 seconds.

Add the apple and 1 teaspoon (2 tsp if apples are tart) sugar to the processor.

Run until desired smoothness is obtained, scrape sides of processor bowl
down once or twice.
]

The cornmeal/collards/pea/ mixture may solidify into a patty,
if so, remove the patty with a large spoon or spatula. 

Place it on a plate.

If the mixture is spreadable, spread in a layer on a plate.

Allow the mixture to cool for several minutes.

Top the patty or layer with the apple/nuts/bean mixture.

Makes a serving large enough for an entire light meal.

Corn flour is available in some supermarkets serving Latino people.








20070917

Apple collards beans seeds grain
2 ounces collard greens
  or 2 ounces frozen cooked collard greens puree
1/2 apple, 3 ounces 
  or 1 ounce tomato
    plus 1 teaspoon sugar
    plus 1 teaspoon salt
  or 1 ounce raw new potato plus 1 pinch salt
1/8 cup whole wheat flour 
  or 1/8 cup cornmeal plus 1/8 cup water
  or 1/8 cup whole corn flour
  or 1/8 cup flax seed meal 
1/8 cup dried beans
 or 1/8 cup fava bean flour
1/8 cup tahini 
  or 1/4 cup packed California walnut meal  
  or 1/8 cup raw walnut butter
  or 1/4 cup packed sunflower seed meal 
  or 3 tablespoons raw sunflower seeds
2 teaspoon canola or olive oil, if bitter, add 1 more teaspoon
2 teaspoons sugar
2 pinches salt (1 pinch if using refried beans with added salt)

If using dried whole beans:
[
Into a metal pan put 1 eighth peas or beans 
 and 3 quarters cup water.

Heat on a cooktop until boiling, reduce heat to low, cover, heat 1 hour 20 minutes.
]

If using canned collard greens, not puree:
  Drain water from 3 ounces of greens.
  Process into a coarse puree. If necessary use just enough liquid
  from the can to get the puree to flow as it is processed.

If using cornmeal, heat 1/8 cup water to boiling, about 40 seconds.

Add cornmeal to the water while the water is still very hot.

If water is not completely absorbed and cornmeal softened in 20 seconds
   heat in mircowave for 10 to 15 seconds.

If using fresh collards:

Cut the collard leafs into 1 inch or smaller pieces.

Put the collards and 1/2 cup water into a blender.

Blend until smooth (about 15 seconds after mixture starts to flow).

Put the collard puree into a deep bowl with sides 
3 or 4 inches above the level of the puree.

Cover the container.

Heat in a 1000 watt microwave oven for 2 minutes 20 seconds on full power,
then 4 minutes on low (15 percent) power.

Set the hot container in a pan of cold water to cool for a few minutes.

Drain the liquid from the puree by pouring through a fine sieve.

Use a bowl about the same size and shape as the sieve to press liquid out of the slaw.

Or:
[
Pour the collard slurry into a coarse
sieve lined with a drip coffee filter.

Rinse the puree by pouring about a cup of water into the sieve.

Let the puree drain for several minutes.

Gently squeezed the puree and coffee filter to force most of the water out.
]

Put the puree into a mixing and or portion bowl.

If using bean flour:
[
Mix the bean flour with 1/8 cup water.

Heat, covered for 1 minute 20 seconds.

Put the hot container, uncovered, in a pan of cold water to cool for 
several minutes.

Put the solidified bean mixture onto a cutting board.

Chop into 1/4 inch pieces.
]

If using sunflower seed or nuts:
[
Put the sunflower seeds and 2 tablespoons grain flour into a dry food processor.

Run until a coarse powder is produced, about 2 minutes.
]

Put the seed and grain into the bowl with the collard puree.

Add:
 if using, 1 eighth cup nut or seed butter,
 2 teaspoon oil, 
 2 teaspoons sugar, and
 2 pinches salt, (1 pinch if using beans with added salt).

Mix until uniform.

Remove the core and peel from the apple.

Put the apple into the processor. 

Run until a fine slaw is produced or apple sticks to sides of processor.

If mixture doesn't flow when processing, add 1 tablespoon of water at a 
time until mixture flows. (1 tablespoon this trial)

Put the processor contents into the mixing and/or serving bowl with the collard slaw.

Stir to mix.

If using bean patte cubes made from bean flour:
Add the bean patte cubes.

If boiling beans:
[
When the beans are done heating, add the beans to the other ingredients.
]

Mix.

If bitter, add 1 more teaspoon oil and sugar to taste.

Makes a serving large enough for an entire light meal.

Corn flour is available in some supermarkets serving Latino people.






20070621
  (good if you are not bothered by some bitterness)
Apple collards beans seeds cornmeal

3 ounces canned collard greens, drained
1/2 apple
  or 2 ounces tomato
1/8 cup cornmeal plus 1/8 cup water 
  or 1/8 cup whole wheat flour
1/8 cup dried beans
 or 1/4 cup canned beans
 or 1/8 cup fava bean flour
1/8 cup tahini 
2 teaspoons sugar
2 teaspoons canola or olive oil 
3 pinches salt

If using dried whole beans:
[
Into a metal pan put 1 eighth peas or beans 
 and 3 quarters cup water.

Heat on a cooktop until boiling, reduce heat to low, cover, heat 1 hour 20 minutes.
]

Process the greens and beans together into a very fine slaw or puree.

If necessary, repeated lift the processor 1/2 inch and bang it down against the
counter to jar the mixture into the path of the cutting blades.

Scrape down the sides of the processor bowl once or twice if necessary to
get a fine texutre.

Place the slaw in a microwave safe container that has a cover.

If using cornmeal, heat 1/8 cup water to boiling, about 40 seconds.

Add cornmeal to the water while the water is still very hot.

If water is not completely absorbed and cornmeal is not softened in 20 seconds
heat in mircowave for 10 to 15 seconds.

Stir.

If using tomato, chop into 3/8 inch pieces.

If using apple, chop into 1/4 inch pieces.

Combine all ingredients.

Stir to mix.

If bitter, add 1 teaspoon oil, and sugar to taste.

Makes a serving large enough for an entire light meal.




20080211
Apple collards pesto on flax bean cake

Grain bean biscuit ingredients:
1 eighth cup whole grain flour
  or 1/4 cup flax meal
1 quarter cup fava bean flour
  or 1/4 cup pea flour
1 tablespoon unroasted fine chestnut flour
2 tablespoons nut or seed butter such as tahini
  or 1/8 cup raw sunflower seed butter
1 pinch salt
1 tablespoon sugar
1/4 cup plus 1 tablespoons water

Apple collard pesto ingredients:
3 ounces fresh collards
  or 1/8 cup dried collards powder
1 tablespoon nut or seed butter such as tahini
    plus 1 teaspoon canola oil
  or 1 tablespoon whole grain flour
    plus 2 teaspoons canola oil
1 tablespoon plus 1 teaspoon apple fiber powder
  or 2 teaspoons apple powder
  or 1 tablespoon applesauce
  or 1 half teaspoon orange juice concentrate
2 teaspoons sugar or to taste
1 pinch salt

If using powdered collard:
[
Mix 1/8 cup collards powder with 3/4 cup water.
Heat the puree in a tall bowl in a 1000 watt microwave oven until fully
 boiling, about 2 minutes (2 minutes 20 seconds if using a 2 quart or larger
   container, watch for boil over for last 30 seconds.

Reduce power to low and heat 4 minutes.

Put the slurry into a coffee press to remove as much water as possible.
]

If using fresh collard:
[
Cut 3 ounces collard leafs every 1 half inch.

Put the greens and 2 cups water into a metal pan.

Heat on a cooktop until boiling, reduce heat to low, cover, heat 20 minutes.


Dump the greens and water into a strainer to get rid of water.

Dump greens back into pan, add a cup or two of water to rinse and strain again.

Either:
Use a hand to squeeze excess water from greens slaw.

Or:
Use a bowl about the same size and shape as the strainer to press water out of the greens.
]

Put the slaw into a mixing bowl.

Add:
 1 tablespoon applesauce,
 1 tablespoon tahini
 2 teaspoons sugar, or to taste, and
 1 pinch salt.

Mix.

Into an empty microwave safe bowl put:
 1 eighth cup whole grain flour,
 1/4 cup fava bean flour,
 1 tablespoon chestnut powder, 
 2 tablespoons tahini,
 1 pinch salt,
 1 tablespoon sugar, and
 1/4 cup plus 1 tablespoon water.

Mix.

Spoon the mixture onto a plate and spread into a layer about 1/4
inch thick.

Make a 2 inch hole at the center of the layer for even heating.

Heat in a 1000 watt microwave oven for 4 minutes 15 seconds.

---------------------------------------
Math:
Add 5 seconds for oven to begin heating.
Plus 15 seconds to heat plate.
To raise to boiling: 6 ounces X 20 seconds per ounce = 120 seconds.
Plus 20 seconds to heat plate.
Plus to evaporate excess water: 46 seconds per oucne X 2.5 ounces water = 115 seconds.
---------------------------------------

If the cake is not a firm as desired, heat another 30 to 50 seconds.

Allow the cake to cool and firm for a few minutes.

Spread the pesto on top of the cake.

Serve with 2 ounces of fruit for a complete light meal.

Texture will depend on the  fineness of the greens
and apple powders and on how much water you and your coffee press remove
from the greens, slaw may have the texture of a moist, ground coconut and
be a little similar to coconut flavor.

Cake, texture will vary according to wattage of microwave oven,
the shape and thickness of the cake batter as spread, air humidity, and your measuring 
accuracy, but likely the cake will be chewy or crunchy at the edges and firm
overall.




20080331
  (similar to 20080211 which puts chestnut flour in a topping
   which is spread on biscuit)
Grain chestnut bean biscuit and Apple collard grain seed slaw

Grain chestnut bean biscuit:
2 tablespoon nut or seed butter such as tahini 
  or 2 extra tablespoons whole wheat flour plus 1 extra tablespoon oil
  or 3 tablespoon packed walnut meal 
  or 1/4 cup California walnuts
  or 3 tablespoons raw sunflower seeds 
  or 1 tablespoon raw sunflower seed butter 
1 tablespoon chestnut flour
1/8 cup dried beans
 or 1/4 cup canned beans
 or 1/8 cup fava bean flour
1 tablespoon (.3 ounce) whole grain flour
  or 2 tablespoons flax seed meal
1 tablespoon (.1 ounce) fine ground wheat bran
1 pinch salt
total: 8.6 ounces, 6.2 ounces water (includes water left after boiling beans
   and water added for flow in a blender)

Apple collard grain seed
1/6 (1 ounce) apple 
  or 1 teaspoon apple powder (this trial) 
3 ounces collard greens
1 tablespoon whole corn flour
1 tablespoon nut or seed butter
  or 1 tablespoon canola oil
1 teaspoon honey
1/2 teaspoon sugar
1 half pinch salt
2 teaspoons olive or canola oil in topping

Cut 3 ounces collard leaves into 1 inch pieces.
Put the collards blender.
Add 1 cup water.
Process into a slaw.
Process 1 minute after mixture starts to fully flow.
Put the collards slurry into a microwaveable deep bowl.
Heat, uncovered, 3 minutes 40 seconds, watch for boil over for last 30
seconds, if using a 2 quart or larger container, heat 4 minutes, 
then 4 minutes on low.
If desired, set the hot container in a pan of cold water to cool for a few minutes.

Drain the water from the collards by pouring into a fine strainer.
40 wires per inch is best but 14 wires per inch will do, to catch some of

the lost fine particles, form the slaw in the strainer into a bowl shape,
gently pour drained water back into the bowl shape.


Let the collards slaw drain for a couple of minutes.
Press most of the water out of the greens using a bowl that is 
about the same size  and shape as the strainer.
Or use a coffee press to remove most of the water from the greens.
Or put the greens onto a paper coffee filter, bring the filter around
  the puree, and gently squeeze out most of the water.
Put the greens into a mixing bowl.

Put into a 3 cup or larger processor or blender:
 1/4 cup water,
 1 tablespoon tahini,
 2 teaspoons sugar, and
 2 pinches salt.

If boiling beans:
[
When the beans are done heating, place the pan in cold water to cool for a couple of minutes so heat does not damage blender.
]

If using boiled or canned beans:
Add the beans and cooking water to the blender.

If using a blender, add 1 quarter cup water.

If using boiled or canned beans:
Run until smooth, about 3 minutes.


Add to the processor or blender:
 1 eighth cup cornmeal or grain flour, and
 if using, 1 eighth cup bean flour.

Run until mixed.

If a processor was used the batter will be much stiffer because
less water was added, so:
[
Pour/spoon the batter onto a large microwaveable plate.

Form the batter into a flattened donut shape with a 2- or 3-inch
hole at the center.

If using bean flour:
Heat until firm, 2 minutes 15 seconds in a 1000 watt oven. 

If using canned beans:
Heat 3 minutes 30 seconds in a 1000 watt oven. 

If using boiled beans:
Heat 4 minutes 30 seconds in a 1000 watt oven.
]

If a blender was used:
[
Divide the batter equally into 3 4-inch diameter 1 cup bowls.

Place the bowls in a circle around the center of a microwave oven.

If using bean flour:
Heat until firm, 6 minutes 20 seconds in a 1000 watt oven. 

If using canned beans:
Heat 7 minutes 30 seconds in a 1000 watt oven. 

If using boiled beans:
Heat 8 minutes 30 seconds in a 1000 watt oven.

--------------------------------------
Math: (for using boiled beans)
Add 5 seconds for oven to begin heating.
Add 20 seconds to heat plate.
To raise to boiling: 8.6 ounces X 20 seconds per ounce = 172 seconds.
Dry weight is total weight minus water: (8.6 ounces - 6.2 ounces) = 2.4 ounces.
Water to leave in is (25 parts water)/(75 parts dry weight) X (dry weight) =
  1/3 X 2.4 = .8 ounce.
Water to remove is total water minus water left in (6.2 - .8) = 5.4 ounces.
Plus to evaporate excess water: 46 seconds per ounce X 5.4 ounce water = 248 seconds.
Plus to replace heat conducted to air during boiling: 248/60 minutes X 14 seconds 
per minute = 58 seconds plus 58/60 X 14 = 14 for a total of 72 seconds.
Assume squash is 80 percent water, 2 ounces greens slaw contains 1.6 ounces water,
beans absorb 125 percent of their dry weight when boiled, assume tomato is 90
percent water, beans loose 1 ounce water every 20 minutes of 
boiling.
--------------------------------------
]

Put into mixing bowl with the greens:
  if using, 1 teaspoon apple powder
  1 tablespoon raw chestnut flour,
  1 tablespoon nut or seed butter,
  1 teaspoon olive or canola oil,
  1 teaspoon honey
  1/2 teaspoon sugar if apple is semi sweet, 1 teaspoon if apple is tart
  1 tablespoon corn flour,
  1 half pinch salt.

If using fresh apple:
[
Chop 1 ounce apple into 1/4 inch pieces.

Either add the chopped apple to the greens/grain/seed mixture or 
process as follows:

Put the apple and 2 tablespoons water into a 1 cup processor or blender.

Run until smooth, about 1 minute.

Add the apple slurry to the mixing bowl with the greens/seed mixture.
]

If using applesauce, add 2 tablespoons applesauce to the greens/grain/seed mixture.

Mix until uniform.

Put the slaw into a portion bowl.

If desired, warm biscuit in a microwave oven for 20 to 30 seconds.

To make the cake easier to eat, cut the cake loose from the plate using a
knife or spatula. 

Cut the cake into 4 pieces.

Pick up to eat.

With a small side of fruit, makes a light breakfast. For a large breakfast 
use a large serving of fruit or have a side of fruit and a side of vegetable.

Cake, give it your full attention, you can't have any distractions 
competing with its mild flavor.






20080109
20071222b
Bean biscuit and Apple collards grain seed

Bean biscuit ingredients:
1/8 cup fava bean flour
 or 1/8 cup dried beans
 or 1/4 cup canned beans
1 pinch salt

Apple collard grain seed topping ingredients:
1/6 (1 ounce) apple
  or 2 tablespoons applesauce
  or 1 teaspoon apple powder   
3 ounces collard greens
1 tablespoon whole wheat flour
1 tablespoon chestnut flour
  or 1 tablespoon nut or seed butter such as tahini
  or 1/8 cup packed walnut meal 
  or 1/8 cup California walnuts
  or 1 tablespoon raw sunflower seed butter  
  or 2 extra tablespoons whole wheat flour plus 1 extra tablespoon oil
  or 1/8 cup raw sunflower seeds 
2 teaspoons olive or canola oil 
1 teaspoon sugar or to taste
1/2 pinch salt

If using dried whole beans:
[
Into a metal pan put 1 eighth peas or beans 
 and 3 quarters cup water.

Heat on a cooktop until boiling, reduce heat to low, cover, heat 1 hour 20 minutes.
]

Cut 3 ounces collard leaves into 1 inch pieces.

Put the collards blender.

Add 1 cup water.

Process into a slaw.

Process 30 seconds after mixture starts to fully flow.

Put the collards slurry into a microwaveable deep bowl.

Heat, uncovered, 4 minutes on full power, then 4 minutes on low.

Set the hot container in a pan of cold water to cool for a few minutes.

Drain the water from the collards by pouring into a fine strainer.

Rinse the collard slaw by mixing with about 2 cup of water and pouring
through the strainer again.

Pour mixture into strainer.

Let the collards slaw drain for a couple of minutes.

Press most of the water out of the greens using a bowl that is 
about the same size  and shape as the strainer.

Or use a coffee press to remove most of the water from the greens.

Or put the greens onto a paper coffee filter, bring the filter around
  the puree, and gently squeeze out most of the water.

Put the greens into a mixing bowl.

If using bean flour:
[
Put 1/8 cup bean powder, 1/8 cup water, and 1/2 pinch salt into a 
mixing container.

Mix.

Spread the bean mixture on a plate.

Form a 2 inch hole at the center to encourage even heating.
Heat, covered, for 1 minutes 40 seconds in a 1000 watt microwave oven.


2 ounces X 20 plus 20 losses plus 40 X 1 ounce moisture
]

Put into mixing bowl with the greens:
  if using, 1 teaspoon apple powder
  1 tablespoon raw chestnut flour
  2 teaspoons olive or canola oil 
  1 tablespoon wheat flour
  1 teaspoon sugar, or to taste
  1/2 pinch salt

If using fresh apple:
[
Chop 1 ounce apple into 1/4 inch pieces.

Either add the chopped apple to the greens/grain/seed mixture or 
process as follows:

Put the apple and 2 tablespoons water into a 1 cup processor or blender.

Run until smooth, about 1 minute.

Add the apple slurry to the mixing bowl with the greens/seed mixture.
]

If using applesauce, add 2 tablespoons applesauce to the greens/grain/seed mixture.

If using canned or boiled beans, add them to the other ingredients.

Mix until uniform.

If bean flour was made into a biscuit ring:
[
To make the cake easier to eat, cut the cake loose from the plate using a
knife or spatula.

Spread the greens mixture on the donut shaped cake.  

If desired, warm in a microwave oven for 20 to 30 seconds.

Cut with a knife to eat.
]

With a small side of fruit, makes a light breakfast. For a large breakfast 
use a large serving of fruit or have a side of fruit and a side of vegetable.

Tastes a little like coconut.


marker







20071220ax
Apple collard basil grain seed bean
3 ounces fresh collards
  or 1 eighth cup dry collard powder
1 to 2 teaspoons basil powder, start with 1 half teaspoon, some basil 
    powder is much more flavorful
  or 1 ounce watercress sprigs
  or 1/2 ounce fresh parsley
  or 1/2 ounce parsley puree or parsley pesto
  or 1 tablespoon (1/8 ounce) parsley powder 
1/8 cup raw sunflower seed butter
  or 2 tablespoons nut or seed butter such as tahini 
  or 2 tablespoons packed sunflower seed meal plus 1 teaspoon canola oil
  or 1/4 cup raw sunflower seeds 
  or 2 extra tablespoons whole wheat flour plus 2 extra teaspoons canola oil 
2 teaspoons canola oil
1/8 cup dried beans
 or 1/4 cup canned beans
 or 1/8 cup fava bean flour
1 tablespoon whole wheat flour
2 teaspoon to 1 tablespoon sugar, according to taste
1 pinch salt, 
1/6 apple (1 ounce)
  or 1 ounce applesauce
  or 1/2 teaspoon orange juice concentrate

If using dried whole beans:
[
Into a metal pan put 1 eighth peas or beans 
 and 3 quarters cup water.

Heat on a cooktop until boiling, reduce heat to low, cover, heat 1 hour 20 minutes.
]

 
If using dry collard powder:
[
Put 1/8 cup greens powder and 3/4 cup water into a microwaveable bowl.

Heat in a 1000 watt microwave oven, in tall, uncovered container 
  until fully boiling, about  2 minutes 10 seconds on full power 
and 4 minutes on 15 percent power.
Liquid should begin to boil at end of full power.

  Or for a 600 watt oven 3 1/2 minutes full.

A coffee press will have a finer mesh than a typical strainer.

Use a very fine strainer or coffee press to remove liquid.

If using a very fine strainer, use a bowl the same size and shape
as the strainer to press most of the water from the greens slaw.

If a fine strainer or press is not available, put a coffee filter in
a regular strainer and use a bowl to press out the water.

Put the greens pulp into a mixing bowl.
]

If using fresh collard greens:

Cut the greens into 1 inch or smaller pieces.

Put the greens and 1 cup water into a large blender.

Process until fine (about 30 seconds after mixture starts to flow).

Put the greens puree into a deep bowl with sides a couple of inches above the
level of the puree.

Heat in a 1000 watt microwave oven for 4 minutes on full power,
then 4 minutes on low (15 percent power).

Strain away the liquid.

Mix the puree with at least twice its volume of water.

Strain away the liquid.

Let the puree drain in the strainer for a few minutes.

Press most of the water out of the greens slaw using a bowl about the same
size and shape as the strainer.

Or use a coffee press to remove most of the water from the greens.

Or dump the puree onto a paper coffee filter.

Gently squeeze out most of the water.

If using pea or bean flour:
[
Put into a microwaveable bowl:
  1/8 cup pea flour and 1/8 cup water.

Cover the container.

Heat 1 minute on full power.
]

Uncover and allow to cool for several minutes.

If a 1- or 2-cup processor or 1-cup blender is available:
[
Cut 1/6 (1 ounce) apple into 1/2 inch pieces.

Into the processor or blender put:
  the greens slaw
  1 ounce apple
  1/8 cup sunflower seed butter
  2 teaspoons oil (total counting oil in pesto, if used)
  2 teaspoons sugar (add 1/2 teaspoon if apple is semi sweet, 
  1 teaspoon if apple is tart),
  1 tablespoon water, or just enough to get mixture to circulate in 
    the processor or blender

Run until smooth, perhaps 2 to 3 minutes. 
]

If a 1- or 2-cup processor or 1-cup blender is not available:
[
Cut 1/6 (1 ounce) apple into 1/4 inch pieces.

Into a mixing bowl put:
  the greens slaw
  1 ounce apple
  1/8 cup sunflower seed butter
  2 teaspoons oil (total counting oil in pesto, if used)
  2 teaspoons sugar (add 1/2 teaspoon if apple is semi sweet, 
  1 teaspoon if apple is tart),
  1 tablespoon water, or just enough to get mixture to circulate in 
    the processor or blender

Mix. 
] 

Into a mixing bowl and/or portions bowl put:
  1 to 3 teaspoons basil powder depending on strength of particular powder
    used
  1 pinch salt
  2 tablespoons whole wheat flour.

Mix.

If using bean or pea curd made from bean or pea flour:
Cut the partially cooled pea curd into 1/4 inch pieces. 

Combine all ingredients and stir.

Taste, if basil flavor is too weak add 1/2 teaspoon basil powder and
  stir. Repeat until preferred amount of basil flavor is achieved.

If flavor is bitter, add 1 teaspoon sugar.

Warm in microwave oven if desired, about 20 seconds.


end check marker




20080420
Makes about 8 servings.
Grain biscuit and Apple collard pumpkin topping
Grain biscuit and Apple collard squash topping
Grain biscuit and Apple collard carrot topping

Grain biscuit ingredients:
1 cup whole grain flour
1 cup flax seed meal
1 cup water

Apple collard pumpkin topping ingredients:
2 apples (about 8 ounces)
  or 8 ounces honeydew melon  
  or 8 ounces pear plus 1 tablespoon sugar
  or 8 ounces tomato plus 2 tablespoons sugar 
  or 8 ounces steamed new potato plus 1/4 teaspoon salt
  or 8 ounces steamed new potato
    plus 1 teaspoon oj concentrate or 1 teaspoon lemon juice
    plus 1 tablespoon sugar
  or 4 ounces butternut squash 
    plus 4 ounces apple or 2 tablespoons apple powder 
  or 4 ounces pumpkin puree
    plus 4 ounces apple or 2 tablespoons apple powder
8 ounces collard greens
  or 8 ounces frozen cooked collard greens puree
  or 8 ounces kale 
  or 1/3 cup dry collards powder
8 ounces steamed pumpkin, squash, or carrot
1/8 cup whole wheat flour 
  or 1/8 cup cornmeal
  or 1/8 cup whole corn flour (this trial)
    (if corn flour is old and bitter, heat with pea/chestnut)
  or 1/8 cup flax seed meal  
2 tablespoons oil 
1 tablespoon sugar, 2 tablespoons if fruit is tart
   or low sugar
1/8 teaspoon salt

If using canned collard greens, not puree:
Drain water from 3 ounces of greens.

If using fresh greens:
Cut 3 ounces greens into 1 inch pieces.

If using fresh collard:
[
Cut 8 ounces collard every 1 half inch.

Bring 2 quarts water to boil in a metal pan.

Place the greens in the boiling water

Press the greens down into the water.

Heat on high on a cooktop until boiling (about 6 minutes).

Reduce heat to low and simmer 30 minutes.

Remove water from the greens by first pouring into a strainer.

Dump the greens back into the heating pan.

Add 2 cups or so water to rinse and cool.

Strain again.

Yield is about 4 ounces or so of greens.
]

Put the greens into a food processor.

If using greens powder:

Put 1/3 cup greens powder and 2 cups water into a 
microwaveable bowl.

Heat in a 1000 watt microwave oven, in tall, uncovered 
container until fully boiling, about 6 minutes, 
watch for boil over last 60 seconds.

Liquid should boil at end of full power cycle.

Or for a 600 watt oven 10 minutes.

If desired, set the hot container in a pan of cold water 
to cool for a couple of minutes.

Pour the puree into a very fine strainer to remove liquid. 
(14 wires per inch minimum)

Or use a bowl the same size and shape as the strainer 
to press out most of the water from the slaw.

Discard liquid.

Put the greens pulp into a food processor.

Choose a metal pan that will fit into a pressure cooker
or a steaming pot.

Into the metal pan put:
 1 cup flax meal,
 1 cup whole grain flour, and
 1 cup water.

Mix.

Use a spoon to press the batter into a uniform layer.

Place a steaming/bottom rack in a pressure cooker or 
metal pan, add 1/2 cup water.

Place the metal pan in the pressure cooker or steaming
pot.

If using pressure cooker, heat to full pressure, 
reduce heat to low, heat 20 minutes, turn off heat.

If using metal pan, heat on high until boiling,
cover, reduce heat to low, heat 30 minutes.

Remove cores and peel from 2 apples to yield about
8 ounces apple.

Into the food processor with the greens put:
 8 ounces apple;
 8 ounces steamed pumpkin, squash, or carrot;
 2 tablespoons oil; 
 1 tablespoon sugar, 2 tablespoons if fruit is tart
   or low sugar; and
 1/8 teaspoon salt.

Run until smooth.

Taste.

If too bitter or bland, add 1 or 2 pinches salt.
If too sour, add 2 teaspoons sugar.
If too strong flavored, add another tablespoon nut butter
or 1 teaspoon canola oil.

Place greens/pumpkin mash into a wide mouth quart jar,
store in refrigerator until used up.

When the grain biscuit is done, cut into 16 single serving
pieces.

Spread about 2 to 3 ounces of mash on one piece biscuit 
for one serving.

Corn flour is available in some supermarkets 
serving Latino people.





marker

(not trialed)
20071229
Makes 4 large or 8 small servings.
Apple collards watercress grain seed oil sugar
Makes 2 large servings

2 apples (about 8 ounces after coring and peeling)
8 ounces collards
1 ounce watercress sprigs
  (2 ounces if watercress is frozen and over 2 years old, this trial)
1 tablespoon canola oil
1 tablespoon plus 1 teaspoon sugar
1 tablespoon raw sunflower seed butter
2 tablespoons whole grain flour

If using canned collard greens, not puree:
Drain water from 8 ounces of greens.

If using fresh collard:
[
Cut 8 ounces collard every 1 half inch.

Bring 2 quarts water to boil in a metal pan.

Place the greens in the boiling water

Press the greens down into the water.

Heat on high on a cooktop until boiling (about 6 minutes).

Reduce heat to low and simmer 30 minutes.

Remove water from the greens by first pouring into a strainer.

Dump the greens back into the heating pan.

Add 2 cups or so water to rinse and cool.

Strain again.

Yield is about 4 ounces or so of greens.
]

Put the greens into a food processor.

If using greens powder:

Put 1/3 cup greens powder and 2 cups water into a 
microwaveable bowl.

Heat in a 1000 watt microwave oven, in tall, uncovered 
container until fully boiling, about 6 minutes, 
watch for boil over last 60 seconds.

Liquid should boil at end of full power cycle.

Or for a 600 watt oven 10 minutes.

If desired, set the hot container in a pan of cold water 
to cool for a couple of minutes.

Pour the puree into a very fine strainer to remove liquid. 
(14 wires per inch minimum)

Or use a bowl the same size and shape as the strainer 
to press out most of the water from the slaw.

Discard liquid.

Put the greens pulp into a food processor.

Choose a metal pan that will fit into a pressure cooker
or a steaming pot.

Into the metal pan put:
 1 cup flax meal,
 1 cup whole grain flour, and
 1 cup water.

Mix.

Use a spoon to press the batter into a uniform layer.

Place a steaming/bottom rack in a pressure cooker or 
metal pan, add 1/2 cup water.

Place the metal pan in the pressure cooker or steaming
pot.

If using pressure cooker, heat to full pressure, 
reduce heat to low, heat 20 minutes, turn off heat.

If using metal pan, heat on high until boiling,
cover, reduce heat to low, heat 30 minutes.

Remove cores and peel from 2 apples to yield about
8 ounces apple.

Into the food processor with the greens put:
 8 ounces apple;
 1 ounce watercress sprigs
   (2 ounces if watercress is frozen and over 
    2 years old);
 1 tablespoon raw sunflower seed butter;
 1 tablespoon canola oil;
 1 tablespoon plus 1 teaspoon sugar, 2 tablespoons if 
   fruit is tart or low sugar;
 1/8 teaspoon salt.

Run until smooth.

Add 2 tablespoons grain flour. 

Taste.

If too bitter or bland, add 1 or 2 pinches salt.
If too sour, add 2 teaspoons sugar.
If too strong flavored, add another tablespoon nut butter
or 1 teaspoon canola oil.



marker




20071108
Apple kale grain nut bean

Kale grain pea biscuit
3 ounces kale
  or 3 ounces collard greens
  or 3 ounces frozen cooked collard greens puree
3/4 cup water
1/8 cup whole corn flour 
  or 1/8 cup whole wheat or other whole grain flour 
1/8 cup split pea powder
 or 1/8 cup fava bean flour 
 or 1/4 cup refried beans
 or 1/8 cup cooked lentil or other bean puree 
1 tablespoon sugar
1 tablespoon olive or canola oil
2 pinches salt

Pear walnut topping
4 ounces pear
  or 1/2 (3 ounces) apple 
  or 3 ounces tomato 
1/8 cup raw walnut butter
  or 1/8 cup nut or seed butter such as sunflower seed or tahini 
  or 1/4 cup packed California walnut meal
  or 1/4 cup walnuts 
  or 1/8 cup sunflower seed meal 
2 teaspoons sugar

If using canned collard greens, not puree:
[
Drain water from 3 ounces of greens.

Process into a coarse puree. If necessary use just enough liquid
  from the can to get the puree to flow as it is processed.
]

If using frozen collard puree and frozen lentil puree:
  Heat to thaw or process the frozen greens and frozen beans together into a slaw.

If using frozen collard puree and frozen cooked kidney bean puree
  unthaw by heating in microwave for 30 seconds.

Cut the kale into 1 inch pieces.

Put the kale into the blender.

Add 3/4 cup water.

Process until mixture starts to flow and then another 
30 seconds.

Put the kale slaw into a container such as a deep bowl
with sides 3 or 4 inches higher than the level of the puree.

Heat in a 1000 watt microwave oven, in a small, uncovered container 
  for 3 minutes 20 seconds on full power and 4 minutes on 15 percent power
  (low power), liquid should begin to boil at end of full power cycle.

Or for a 600 watt oven 2 1/2 minutes full and 4 minutes 30 percent power.

Set the hot container in a pan of cold water to cool for a couple
  of minutes.

Pour the puree into a fine strainer to remove liquid.

Discard liquid.

Mix the puree with at least a cup of water.

Drain by straining once more.

Use a coffee press to remove most of the water from the slaw. 

Or put the kale puree on a coffee filter.

Gently squeeze most of the water from the kale.

Put the kale pulp into a microwaveable bowl.

Into the bowl with the kale put:
 1/8 cup corn flour,
 1/8 cup split peas powder,
 1/4 cup water,
 1 tablespoon oil,
 1 tablespoon sugar, and
 2 pinches salt.

Stir.

Spread the mixture into a flat donute shape on a large plate.

Heat in a 1000 watt microwave oven for 3 minutes.

Allow the plate and cake to cool for several minutes while preparing
  the topping.

Into a food processor put:
 4 ounces pear,
 1/8 cup walnut butter,  and
 2 teaspoons sugar.

Run until desired smoothness is obtained, scrape sides of processor bowl
down once or twice.

If necessary several times lift the processors a quarter inch and bang it
down against the counter to jar the mixture into the path of the cutting
blades.

Scrape down the sides of the processor buwl as needed to get all the 
mixture to a smooth consistency.

Top the donut-shaped layer with the pear/nuts mixture.

Makes a serving large enough for an entire light meal.

Corn flour is available in some supermarkets serving Latino people.

The flavor reminds me of toasted pecans




20071114
Apple kale beans nuts grain

3 ounces kale (this trial) 
  or 3 ounces collard greens
  or 3 ounces frozen cooked collard greens puree
3/4 cup water
1/8 cup whole corn flour 
  or 1/8 cup whole wheat or other whole grain flour 
1/8 cup split pea powder
 or 1/8 cup fava bean flour 
 or 1/4 cup refried beans
 or 1/8 cup cooked lentil or other bean puree 
1/8 cup tahini 
  or 1/4 cup packed California walnut meal
  or 1/8 cup raw walnut butter 
  or 1/4 cup walnuts 
  or 1/8 cup raw walnut butter(this trial)
  or 1/8 cup sunflower seed meal 
1 tablespoon olive or canola oil
2 pinches salt (1 pinch this trial)

Pear nut topping:
1/2 (3 ounces) apple 
  or 4 ounces pear (Keifer type this trial)
  or 4 ounces tomato 
  or 2 ounces raw new potato plus 1/4 teaspoon oj concentrate or 1/8 
     teaspoon lemon juice 
1 teaspoon sugar

If using canned collard greens, not puree:
[
Drain water from 3 ounces of greens.

Process into a coarse puree. If necessary use just enough liquid
from the can to get the puree to flow as it is processed.
]

If using frozen collard puree and frozen lentil puree:
Heat to thaw or process the frozen greens and frozen beans together into a slaw.

If using frozen collard puree and frozen cooked kidney bean puree
unthaw by heating in microwave for 30 seconds.

Cut the kale into 1 inch pieces.

Put the kale into the blender.

Add 3/4 cup water.

Process until mixture starts to flow and then another 
30 seconds.

Put the kale slaw into a container such as a deep bowl
with sides 3 or 4 inches higher than the level of the puree.

Heat in a 1000 watt microwave oven, in a small, uncovered container 
  for 3 minutes 20 seconds on full power and 4 minutes on 15 percent power
  (low power), liquid should begin to boil at end of full power cycle.

  Or for a 600 watt oven 2 1/2 minutes full and 4 minutes 30 percent power.

Set the hot container in a pan of cold water to cool for a couple
of minutes.

Pour the puree into a fine strainer to remove liquid.

Discard liquid.

Mix the puree with at least a cup of water.

Drain by straining once more.

Let the kale drip for a few minutes.

Use a coffee press to remove most of the water from the slaw. 

Or put the kale puree on a coffee filter.

Gently squeeze most of the water from the kale.

Put the kale pulp into a mixing bowl.

Into an emplty microwaveable bowl put:
 1/8 cup split peas powder,
 1/8 cup water, and
 1 pinch salt.

Stir.

Heat, covered, in a 1000 watt microwave oven for 1 minute.

Uncover and allow the bean curd to cool for several minutes.

Into a food processor put: 
 4 ounces pear,
 1/8 cup walnut butter, 
 1 tablespoon oil, and
 1 teaspoon (2 tsp if pears are tart) 
  sugar.

Run until desired smoothness is obtained, perhaps 2 minutes.

If necessary several times lift the processors a quarter inch and bang it
 down against the counter to jar the mixture into the path of the cutting
blades.

Scrape down the sides of the processor buwl as needed to get all the 
mixture to a smooth consistency.

Add the corn flour and greens to the processor.

Run to mix, perhaps 30 seconds.

Put the processor's contents into a mixing and/or portion bowl.

Cut the bean curd into 1/4 inch pieces.

Add the bean to the mixing bowl with the pear/jgreens/walnut/corn flour mixture.

Toss.

Corn flour is available in some supermarkets serving Latino people.


marker








20090320c (dishes heated separately)
20090326a (two dishes heated together)
Apple spinach squash grain and Potato seed bean

Pudding ingredients:
1 ounce apple, can be fresh or frozen, if fruit is 
  tart, add 1 extra teaspoon sugar
2 ounces squash  (peel and seeds removed)
1 ounce spinach
2 tablespoons freshly ground whole corn flour, 
  or 1 eighth cup (.7 ounce) whole dried corn kernels
     (about 2 rows of kernels from a large ear of corn
  or 2 tablespoons whole wheat flour  
  or 2 tablespoons any other non bitter grain flour
  or 2 tablespoons rolled oats 
2 teaspoons (.3 ounce) sugar (use 1 teaspoon extra sugar if 
  lettuce is especially bitter)
2 teaspoons (.3 ounces) canola oil
2 pinches salt
3 eights cup (3 ounces) water
8.3 ounces, 6.4 ounces water

Biscuit:
2 ounces potato
1 quarter cup (1.3 ounces) dried chestnut halves, plus 1
    additional teaspoons canola oil
  or 2 tablespoons 30 percent added oil lightly roasted
   sunflower seed butter
  or 1 quarter cup non roasted sunflower seeds
  or 1 quarter cup California walnuts 
  or 1 quarter cup non roasted hazelnuts plus 2
    additional teaspoons canola oil
  or 2 tablespoons roasted tahini
  or 1 eighth cup peanuts
  or 1 tablespoon roasted peanut butter
1/4 cup soaked and steamed, boiled, or canned beans
  or 1 eighth cup (.9 ounce) dried beans
  or 1 eighth cup dried split peas or lentils
1 tablespoon (.1 ounce) grain bran
2 teaspoons (.17 ounces) sugar
1 teaspoon (.17 ounces) canola oil
2 pinches (1 sixteenth teaspoon) salt
1 half cup water
8.6 ounces, 5.8 ounces water

Apple spinach squash grain:
Cut the 1 ounce spinach, 1 ounce fruit, and 2 ounces 
squash into  1 inch pieces.

Into a 2 cup or larger high speed food processor or 
blender put (blender likely will be quicker):
 1 eighth cup corn kernels,
 1 ounce spinach, 
 1 ounce apple,
 1 ounce squash,
 2 teaspoons sugar,
 2 teaspoons canola oil,
 2 pinches (1 sixteenth teaspoon) salt, and
 3 eighths cup water.

Process until smooth.

Divide the mixture equally into 3 two-inch diameter 
microwaveable bowls.

Heat until boiling plus enough time to firm, 9 minutes plus
25 seconds seconds in a 1000 watt oven.

-------------------------------
Math:
To bring to boil: 8.3 ounces X 20 seconds equals 166 seconds
plus 5 seconds for oven to begin heating
plus 40 seconds to heat dish
dry weight is 8.3 minus 6.4 water equals 1.8 ounces.
water to be left in equals .2 times 1.8 equals .36 ounce
Water to remove is total water - water left in (6.4 - .36) = 6 ounces.
plus to evaporate water 46 X (6 ounces to be removed) equals 276
To replace heat lost to air: 276/60 minutes X 15 seconds per 
minute = 72 plus 72/60 X 15 = 17 for a total of 89 seconds.
(assume lettuce is 90 percent water, squash is 80 percent
water and biscuit will be about 17 percent water after heating, 
heat losses to air during boiling are 15 seconds per minute
for each minute at boiling temperature for heat loss to air,
final product will be 1 sixth water).
--------------------

Potato seed bean:
Cut the 2 ounces potato into 1 inch pieces.

Into a 3 cup or larger high speed food processor or 
blender put (blender likely will be quicker):
 1/8 cup peas or beans,
 1 quarter cup dried chestnut halves,
 2 ounces potato,
 1 tablespoon wheat bran,
 2 teaspoons sugar,
 1 teaspoon canola oil,
 2 pinches (1 sixteenth teaspoon) salt, and
 1 half cup water.

Process until smooth

Divide the mixture equally into 3 two-inch diameter 
microwaveable bowls.

Heat until boiling plus enough time to firm, 8 minutes
and 20 seconds in a 1000 watt oven.

Cut the biscuit loose from the bowls and invert, allow 
to cool and firm for 3 minutes before eating.

-------------------------------
Math:
To bring to boil: 8.6 ounces X 20 seconds equals 172 seconds
plus 5 seconds for oven to begin heating
plus 40 seconds to heat dish
dry weight is 8.6 minus 5.8 water equals 2.8 ounces
water to be left in equals .2 times 2.8 equals .56 ounce
Water to remove is total water - water left in (5.8 - .56) = 5.2
Plus to evaporate water 46 X (5.2 ounces to be removed) 
equals 239 seconds.
To replace heat lost to air: 139/60 minutes X 15 seconds per 
minute = 35 plus 35/60 X 15 = 9 for a total of 44 seconds.
(assume lettuce is 90 percent water, squash is 80 percent
water and biscuit will be about 17 percent water after heating, 
heat losses to air during boiling are 15 seconds per minute
for each minute at boiling temperature for heat loss to air,
final product will be 1 sixth water).
--------------------

Good, apple spinach, moderatley tangy sweet, moderate spinach
 flavor, thick pudding. 

Good, potato seed bean, moderate chestnut flavor, pleasantly starchy
 and chewy, consistency/texture is like a soft pretzel


marker


20090326a (two dishes heated together)
20090320c (dishes heated separately)
Apple spinach squash grain and Potato seed bean

Pudding:
1 ounce apple, can be fresh or frozen, if fruit is tart, add 1 extra 
  teaspoon sugar
2 ounces squash  (acorn, peel and seeds removed, this trial)
1 ounce spinach (this trial)
  or 1 and 1 half teaspoons (.1 ounce) spinach powder plus 2 tablespoons water
2 tablespoons freshly ground whole corn flour, 
  or 1 eighth cup (.7 ounce) whole dried corn kernels (this trial)
     (about 2 rows of kernels from a large ear of corn
  or 2 tablespoons whole wheat flour  
  or 2 tablespoons any other non bitter grain flour
  or 2 tablespoons rolled oats 
2 teaspoons (.3 ounce) sugar (use 1 teaspoon extra sugar if lettuce is
  especially bitter)
2 teaspoons (.3 ounces) canola oil
2 pinches salt
3 eights cup (3 ounces) water
8.3 ounces, 6.4 ounces water

Biscuit:
2 ounces potato
1 quarter cup (1.3 ounces) dried chestnut halves, plus 1
    additional teaspoons canola oil  (this trial)
  or 2 tablespoons 30 percent added oil lightly roasted
   sunflower seed butter
  or 1 quarter cup non roasted sunflower seeds
  or 1 quarter cup California walnuts 
  or 1 quarter cup non roasted hazelnuts plus 2
    additional teaspoons canola oil
  or 2 tablespoons roasted tahini
1 eighth cup raw peanuts
  or 1 eighth cup (.9 ounce) dried soy beans (garbanzo this trial)
  or 1 eighth cup dried split peas
  or 1 tablespoon roasted peanut butter
1 tablespoon (.1 ounce) wheat bran
1 tablespoon (.5 ounces) sugar
1 teaspoon (.17 ounces) canola oil
3 pinches (3 32ndths teaspoon) salt
1 half cup water
8.6 ounces, 5.8 ounces water

Apple spinach squash grain:
Cut the 1 ounce spinach, 1 ounce fruit, and 
2 ounces squash into  1 inch pieces.

Into a 2 cup or larger high speed food processor or 
blender put (blender likely will be quicker):
 1 eighth cup corn kernels,
 1 ounce spinach,
 1 ounce apple,
 1 ounce squash,
 2 teaspoons sugar,
 2 teaspoons canola oil,
 2 pinches (1 sixteenth teaspoon) salt, and
 3 eighths cup water.

Process until smooth.

Divide the mixture equally into 2 4-inch diameter 
microwaveable bowls.

Potato seed bean:
Cut the 2 ounces potato into 1 inch pieces.

Into a 2 cup or larger high speed food processor or 
blender put (blender likely will be quicker):
 1/8 cup peas or beans,
 1 quarter cup dried chestnut halves,
 2 ounces potato,
 1 tablespoon grain bran,
 1 tablespoon sugar,
 1 teaspoon canola oil,
 3 pinches (3 32ndths teaspoon) salt, and
 1 half cup water.

Process until smooth.

Divide the mixture equally into 2 4-inch diameter 
microwaveable bowls.

Arrange the 4 bowls in a circle around the center of 
a microwave oven.

Heat until boiling plus enough time to firm, 16 minutes in a 1000 watt oven.

-------------------------------
Math:
To bring to boil: 17.3 ounces X 20 seconds equals 346 seconds
plus 5 seconds for oven to begin heating
plus 40 seconds to heat dish
dry weight is 17.3 minus 12.2 water equals 5.1 ounces.
water to be left in equals 33/67 times 5.1 equals 2.5 ounce
Water to remove is total water - water left in (12.2 -2.5) = 9.7 ounces.
plus to evaporate water 46 X (9.7 ounces to be removed) equals 446
To replace heat lost to air: 446/60 minutes X 14 seconds per 
minute = 103 plus 103/60 X 14 = 24 for a total of 127 seconds.
(assume lettuce is 90 percent water, squash is 80 percent
water and overall water will be about 1 third after heating, 
heat losses to air during boiling are 14 seconds per minute
for each minute at boiling temperature for heat loss to air).
--------------------

Cut the Potato seed bean biscuit loose from the bowls and 
invert.

If gooey on bottom, enough that large chunks of food stick 
onto a finger, heat the biscuit only for 1 minute 20 seconds. 
If gooey enough that tiny bits of food stick onto a finger, 
heat 1 minute. If sticky but no chunks of food stick onto 
a finger, allow to cool and firm for 3 minutes before eating.

-------------------------------

Finish time: 10:34
Prep time 56 minutes

Good, potato chestnut, prominent chestnut flavor, 
moderately sweet,
pleasant slight starchiness, 
slightly bitter/sharp, bagel texture/consistency.

Good, Apple spinach squash pudding: flavorful;
prominent spinach flavor but seems like a changed version 
of the usual spinach flavor, moderately: tangy, sweet;
very thick pudding consistency, not as smooth a typical pudding.



marker




20081211f 
Apple spinach squash seed pudding

1 ounce apple
2 ounces spinach
  or 1 tablespoon (.2 ounce) spinach powder 
2 ounces acorn or butternut squash 
3 tablespoons (1 ounce) non roasted sunflower seeds
1 tablespoon (.5 ounces) sugar
1 teaspoon (.17 ounces) canola oil
1 pinch salt
1 quarter cup plus 1 tablespoon (2.5 ounces) water 

Remove core and skin from apple to yield 1 ounce and cut 
into 1 inch pieces.

Remove seeds and skin from squash and cut into 
1 inch pieces.

Put into a 2 cup or larger blender: 
 1 ounce apple,
 2 ounces squash,
 if using, 2 ounces spinach,
 1 quarter cup plus 1 tablespoon water,
 1 eighth cup plus 1 tablespoon non roasted sunflower seeds,
 1 tablespoon sugar,
 1 teaspoon canola oil, and
 1 pinch salt.

Process until smooth.

Put the mixture into a mixing bowl.

If using, add 1 tablespoon spinach powder and mix.

Divide the mixture equally in 3 3-inch microwaveable
bowls.

Place the bowls opposite each other across the center
of a microwave oven with at least 1 inch between
bowls.

Heat until boiling hot, then long enough to firm,
6 minutes 30 seconds, using a 1000 watt microwave oven, 
if using non-dried spinach, add 1 minute 30 seconds.

-------------------------------------------------------------------
If using spinach powder, 40 percent water:
7.37 ounces X 20 equals 147 seconds.
plus 5 seconds for oven to begin heating.
plus 25 seconds to heat dishes.
Plus 36 seconds losses.
Total water is (.9(3 ounces fruit/vegetable) plus 2.5 ounces added water))  equals 5.2 ounces 
Dry weight is total weight minus total water (7.37 - 5.2) = 2.17 ounces.
Water to leave in is 40/60 dry weight .7(2.17) = 1.5 ounces
water to remove is total water minus water to leave in 
(5.2 - 1.5) = 3.7 ounces
Plus to evaporate excess water 46 X 3.7 = 170 seconds.
To replace heat losses to air: 170/60 times 12 is 34 
plus 34/60 times 12 is 41 total seconds
(assumes losses are 5 seconds for oven to start heating, and 
10 seconds per minute of boiling temperature for losses to air,
 final product will be
1 third water)
-------------------------------------------------------------------

Good, if some bitterness is not detracting, 
robust spinach flavor, bitter/sweet with a little tanginess, 
texture is mostly smooth with slight chewiness at edges, 
very thick pudding consistency, a bit difficult to loosen from dish at edges.


marker


20090519d
apple spinach squash potato grain seed

Apple squash potato lambsquarters Pudding:
1 ounce apple, can be fresh or frozen, if fruit is tart, add 1 extra 
  teaspoon sugar
  or 1 and 1 half teaspoons apple powder plus 2 tablespoons water
  or 1 tablespoon plus 1 teaspoon apple fiber powder plus 2 tablespoons water
1 ounce squash  (acorn, peel and seeds removed)
  or 1 tablespoons squash or pumpkin powder plus 1 eighth cup water
  or 1 ounce canned pumpkin puree
1 ounce potato
1 ounce spinach 
  or 1 and 1 half teaspoons (.1 ounce) spinach powder plus 2 tablespoons water
  or 1 ounce lambsquarters
  or .1 ounce (1 tablespoons coarse powder) dried lambsquarters
    plus 2 tablespoons water
1 eighth cup (.7 ounce) whole dried corn kernels
    (about 2 rows of kernels from a large ear of corn
  or 2 tablespoons freshly ground whole corn flour, 
  or 2 tablespoons whole wheat flour  
  or 2 tablespoons any other non bitter grain flour
  or 2 tablespoons rolled oats 
1 tablespoon (.5 ounce) sugar (use 1 teaspoon extra sugar 
  if apple is sour)
3 tablespoons (1 ounce) non roasted sunflower seeds
  or 1 tablespoon (.5 ounces) canola oil
2 pinches salt
1/4 cup (2 ounces) water
8.3 ounces, 6.4 ounces water

Remove peel from potato to make 1 ounce.

Cut into 1 inch pieces:
 the 1 ounce spinach,
 1 ounce fruit,
 1 ounce squash, and
 1 ounce potato.

Into a 2 cup or larger high speed food processor or 
blender put (blender likely will be quicker):
 1 eighth cup corn kernels,
 1 ounce potato,
 1 ounce greens,
 1 ounce apple,
 1 ounce squash,
 1 tablespoon sugar,
 3 tablespoons sunflower seeds,
 2 pinches (1 sixteenth teaspoon) salt, and
 1/4 cup water.

Process until smooth.

Divide the mixture equally into 2 4-inch diameter 
microwaveable bowls.

Heat until a wet biscuit consistency, 8 minutes 45 
seconds in a 1000 watt microwave oven.

-------------------------------------------------------------------
Math: (math for Apple spinach squash grain if heated separately)
To bring to boil: 8.3 ounces X 20 seconds equals 166 seconds
plus 5 seconds for oven to begin heating
plus 40 seconds to heat dish
dry weight is 8.3 minus 6.4 water equals 1.8 ounces.
Water to be left in equals 40/60 times 1.8 equals 1.2 ounce
Water to remove is total water - water left in (6.4 - 1.2) = 5.2 ounces.
plus to evaporate water 46 X (5.2 ounces to be removed) equals 239
To replace heat lost to air: 239/60 minutes X 15 seconds per 
minute = 60 plus 60/60 X 15 = 15 for a total of 75 seconds.
(assume lettuce is 90 percent water, squash is 80 percent
water and biscuit will be about 40 percent water after heating, 
heat losses to air during boiling are 15 seconds per minute
for each minute at boiling temperature for heat loss to air).
-------------------------------------------------------------------


Good, apple spinach, flavorful, unusual flavor, reminds me of green tea, moderately tart/tangy; slightly: sweet, salty, bitter. 
Wet biscuit consistency.


mar
ker



(not trialed since modified)
20071015
20071010
Makes 2 large or 3 medium or 4 small servings.
Apple turnip greens grain seed

1/2 (3 ounces) apple
  or 4 ounces pear 
  or 4 ounces tomato 
  or 2 ounces raw new potato 
    plus 1/4 teaspoon oj concentrate or 1/8 
     teaspoon lemon juice 
3 ounces turnip greens
  or 3 ounces collard greens puree
  or 3 ounces kale
  or 3 ounces mustard greens 
3 tablespoons flax meal
  or 1/4 cup boiled peanuts
  or 3 tablespoons non roasted sunflower seeds
  or 2 tablespoons nut or seed butter
  or 1 tablespoon olive or canola oil 
    plus 1 tablespoon grain bran
  or 2 teaspoons canola oil plus one of the following:
   [
    1/4 cup soaked(/and sprouted grain)
    2 tablespoons whole grain flour
    3 tablespoons rolled oats
   ]
2 tablespoons (.4 ounce) fine ground oat bran
1 tablespoon sugar
3 pinches salt


If using canned greens, not puree:
Drain water from 3 ounces of greens.

Process into a coarse puree. If necessary use just enough 
liquid from the can to get the puree to flow as it is processed.

If using frozen greens puree and frozen been puree:
Heat to thaw or process the frozen greens and frozen 
beans together into a slaw.

If using frozen greens puree and frozen cooked bean puree
unthaw by heating in microwave for 30 seconds.

If using fresh turnip greens:
[
Cut 8 ounces kale every 1 half inch.

Bring 2 quarts water to boil in a metal pan.

Place the greens in the boiling water

Press the greens down into the water.

Heat on high on a cooktop until boiling (about 6 minutes).

Reduce heat to low and simmer 30 minutes.

Remove water from the greens by first pouring into a strainer.

Dump the greens back into the heating pan.

Add 2 cups or so water to rinse and cool.

Strain again.

Yield is about 4 ounces or so of greens.
]

Remove core and peel from apple to yield 3 ounces.

Into a food processor put:
 3 ounces apple,
 4 ounces greens,
 if using, 1/4 cup boiled peanuts,
 if using, 1/4 cup soaked grain,
 if using, 3 tablespoons rolled oats
    plus 2 tablespoons water,
 if using, 3 tablespoons sunflower seed
    plus 2 tablespoons water,
 if using, 1/4 cup beans,
 if using, 2 teaspoons or 1 tablespoon oil, 
 1 tablespoon sugar,
 3 pinches salt, and
 2 tablespoons water.

Run processor until mixture is smooth, 4 to 8
minutes.

Add 2 tablespoons oat bran.

If using, add 2 tablespoons grain flour.

Run processor to mix.

Taste.

If too bitter or bland, add 1 or 2 pinches salt.
If too sour, add 2 teaspoons sugar.
If too strong flavored, add another tablespoon nut butter
or 1 teaspoon canola oil.


marker








20080219


20080110



20071118a



20071022

20071016











20071015





20071010
20070930



20070927
20070926

20070925

20070908



20100129d

apple rutabaga onion seed
2 ounces apple
  or 2 ounces tomato
3 ounces rutabaga
  or 2 ounces rutabaga plus 1 ounce carrot
  or 3 ounces beet root plus 2 ounces potato
  or 3 ounces parsnip
  or 3 ounces turnip
  or 3 ounces radishes (not tested)
2 ounces onion
3 tablespoons (1 ounce) sunflower seeds
   or 2 tablespoons nut or seed butter
   or 1 tablespoon canola oil
1 tablespoon (1 ounce) sugar 
1 quarter teaspoon salt
2 ounces water
9 ounces, 5.8 ounces water

Cut 3 ounces rutabaga every 1 quarter inch or less.

Put into a metal pan: the rutabaga pieces and 6 cups water.

Heat on full power on a cooktop until boiling, about 
10 minutes, reduce heat to low and heat for 30 minutes 
(heating time can be 20 minutes if rutabaga is cut across 
the grain into 1 eighth inch slices).

While the rutabaga is leaching, put into a metal pan:
2 ounces onion and 3 eighths cup water.

Heat on a cooktop until boiling, cover, reduce heat to low, 
heat for 20 minutes.

When the onion has finished heating, set the pan in cold water 
to cool for a couple of minutes.

When the rutabaga has heated for 30 minutes, dump into a 
strainer, discard water.

Put all ingredients (including water used to boil onion) into 
a 2 cup or larger blender.
Run until smooth, about 4 minutes, if necessary, jar the batter 
into the path of the cutting blades by repeatedly lifting the 
blender 1 quarter inch and then dropping it down against the 
counter, or if necessary add 1 tablespoon water at a time, just 
enough to get mixture to flow while processing.

Batter can be eaten as is or heat into a thick pudding as below:
Either:
(1. Put the batter into a serving bowl, warm, if desired, 
in a microwave oven, about 20 to 60 seconds in a 
1000 watt oven, serve.)

(2: Place a 4 inch diameter round casserole dish or similar 
utensil at the center of an eight inch diameter glass piepan.
Pour/spoon the batter into the space around the center utensil.
Place the piepan in a microwave oven.)

Or:
(3: Divide the batter equally into 3 4-inch diameter, 1 cup or 
larger bowls. Place the bowls opposite each other across the center 
of a microwave oven.) 


Heat to thicken slightly, 
10 minutes 15 seconds in a 1000 watt microwave oven.

--------------------------------
Math: (needs work)
Add 5 seconds for oven to begin heating.
Plus 30 seconds to heat dishes.
Plus to raise to boiling: 11.6 ounces X 20 equals 232 seconds.
Dry weight is total weight minus water (11.6 ounces - 8.6 ounces) = 3 ounces.
Water to leave in is 50/50 X dry weight (50/50 X 2.8) = 3 ounces.
Water to remove is total water minus water left in (8.6 - 3) = 5.6 ounces.
Plus to remove excess water: 46 seconds per ounce X 5.6 ounces water = 258 seconds.
To replace heat lost to air during evaporation: 258/60 minutes times 12 seconds
per minute = 52 seconds plus 52/60 X 12 = 10 for a total of 62 seconds.
(assume vegetable is 90 percent water, carrot absorb 10 percent of their weight in water when boiled, beans absorb 125 percent water, if sunflower seeds are boiled, seeds absorb 50 percent their own weight in water when boiled = about .5 ounce.)
------------------------------

Good, but oddity of the flavor is slightly disconcerting, something 
like tomato soup; 
definitely sweet/tart/tangy; mild to moderate onion and 
apple flavors, saltiness; 
slight rutabaga flavor; medium thick liquid.

marker


(not trialed)
20100722c
Makes 8 servings, perhaps 6 grams fiber each
apple cucumber squash grain
apple cucumber squash seed
apple cucumber squash peanut
apple zuccini squash grain
apple zuccini squash seed
apple zuccini squash peanut

5 ounces apple
10 ounces zuccini
  or 10 ounces cucumber
  or 10 ounces rutabaga (use only if rutabaga is very mild)
  or 10 ounces sweet potato
5 ounces (2 ounces if strong) butternut squash
3 tablespoons flax meal
  or 1/4 cup boiled peanuts
  or 3 tablespoons non roasted sunflower seeds
  or 2 tablespoons nut or seed butter
  or 1 tablespoon olive or canola oil 
    plus 1 tablespoon grain bran
  or 2 teaspoons canola oil plus one of the following:
   [
    1/4 cup soaked(/and sprouted grain)
    2 tablespoons whole grain flour
    3
1/4 cup oat fiber
1 tablespoon plus 2 teaspoons (.8 ounce) sugar
1 quarter teaspoon (2.5 grams) salt
total: 22.7 ounces, 18 ounces water

Remove peel from cucumber to yield 10 ounces.

Chop the zuccini into 1 inch pieces.

Put all ingredients except dry ingredients, into a
2-cup or larger processor.

Process until smooth, if necessary, add water one tablespoon
at a time just enough to get the mixture to circulate while
processing.

Add dry ingredients and run to mix.

Taste, if desired, add apartame sweetener to taste.

Either:

[1. Eat the batter as is, if desired, warm by heating in a 
microwave oven, 30 to 50 seconds.
]

Or:

[2. Divide the batter equally into 2 4-inch diameter bowls.

If using bran:
[
Heat until thickened, 18 minutes in a 1000 watt microwave oven.

-------------------------------------------------
Math: (if using boiled or canned beans or frozen peas)
Plus 5 seconds for oven to begin heating.
Plus 20 seconds to heat dishes.
To bring to boil: 22.7 ounces X 20 equals 454 seconds.
Dry weight is total weight minus total water (22.7 - 18) = 4.7 ounces.
Water to leave in 60/40 times dry weight (3/2 X 4.7) = 7.2 ounce.
Water to remove is total water minus water left in (18 - 7.2) = 10.8 ounces.
Plus to evaporate excessive water: 46 X 10.8 ounces water equals 497 seconds.
To replace heat lost to air: 497/60 X 14 seconds per minute is 115 plus
   115/60 X 14 seconds per minute is 27 seconds
total is 142 seconds heating to replace heat lost to air.
(assume 1.5 ounces slaw containing .9 ounces water,
 canned beans contain 1.2 ounces water,
14 seconds losses per minute of boiling temperature)
-------------------------------------------------
]

if using no oat bran:
[
-------------------------------------------------
Math: (if using boiled or canned beans or frozen peas)
Plus 5 seconds for oven to begin heating.
Plus 20 seconds to heat dishes.
To bring to boil: 21.9 ounces X 20 equals 438 seconds.
Dry weight is total weight minus total water (21.9 - 18) = 3.9 ounces.
Water to leave in 60/40 times dry weight (3/2 X 3.9) = 6 ounce.
Water to remove is total water minus water left in (18 - 6) = 12 ounces.
Plus to evaporate excessive water: 46 X 14.1 ounces water equals 552 seconds.
To replace heat lost to air: 552/60 X 14 seconds per minute is 137 plus
   137/60 X 14 seconds per minute is 31 seconds
total is 168 seconds heating to replace heat lost to air.
(assume 1.5 ounces slaw containing .9 ounces water,
 canned beans contain 1.2 ounces water,
14 seconds losses per minute of boiling temperature)
-------------------------------------------------
]

Previous version, if not heated to thicken:
good, moderately: sweet, tangy; mildly: starchy;
 slightly: apple flavored, zuccini flavored;
pudding consistency.

If heated to thicken:
,definitely salty; moderately: sweet, starchy; 
mild roasted tahini flavor; slightly: tangy, zuccini flavored;
pudding consistency.

 
marker



20080916e
Crab apple bean seed grain

In fruit bottom:
3 ounces fresh crab apple
1 tablespoon whole wheat flour
If using sweet apple:
  1 teaspoon canola oil
  1 teaspoon sugar mixed into fruit
If using crab apple
  2 teaspoons canola oil
  2 teaspoons sugar mixed into fruit
2 tablespoons added water
4.7 ounces total, 3.7 ounces water

In crumb crust:
3 tablespoons fine ground oat bran
  or 3 tablespoons rolled oats
  or 3 tablespoons oat flour
  or 3 tablespoons whole wheat flour
1 tablespoon sugar in crumb crust

Put into a mixing bowl and mix:
 if using, 3 tablespoons oat bran
 if using, 3 tablespoons rolled oats
 if using, 3 tablespoons oat flour
 if using, 3 tablespoons wheat flour, and
 1 tablepoon sugar.
 
Mix

Remove cores and skin from apple to yield 3 ounces.

Process the apple along with 2 tablespoons water 
into a sauce.

Put the apple slaw into a microwaveable portion bowl that
can be covered.

If using sweet apple:
Add 1 tablespoon wheat flour, 1 teaspoon oil,
and 1 teaspoon sugar and mix.

If using crab apple:
Add 1 tablespoon wheat flour, 2 teaspoons oil,
and 2 teaspoons sugar and mix.

Sprinkle the bran/(grain/)sugar mixture on top of
the fruit, do not stir.

Heat, covered until boiling hot plus enough time to 
give 60 percent moisture in fruit, 3 minutes 25 seconds
in a 1000 watt oven

---------------------------------------------------------------
To raise to boiling (4.7 ounces X 20 seconds per ounce = 94 seconds.
Plus 10 seconds to heat dish.
Dry weight is total weight minus total water (4.7 - 3.7) = 1 ounce.
Water to leave in 60/40 times dry weight (3/2 X 1) = 1.5 ounce.
Water to remove is total water minus water left in (3.7 - 1.5) = 2.2 ounces - .5 ounces = 1.7 ounces .
Plus to evaporate excessive water: 46 X 1.7 ounces water equals 78 seconds.
To replace heat lost to air: 78/60 X 14 seconds per minute is 
19  plus 19/60 X 14 seconds per minute is 24 seconds.
(assume 1 tablespoon water absorbed in top crumb, 14 seconds losses per minute of boiling temperature)
---------------------------------------------------------------

Allow to cool, covered, for 5 to 10 minutes before
eating.

Sweet and sour taste is dominate but is balanced with a definite 
pleasant starchiness from the crumb crust;
the crust is slightly crunchy and somewhat chewy, the 
bottom filling is soft and very moist


marker




20081005
Crab apple lettuce grain seed bean

In fruit bottom:
3 ounces fresh crab apple
2 ounces cos, bibb, or romaine lettuce (this trial)
  or 1 teaspoon spinach powder
2 tablespoons (.6 ounce) whole grain flour
  or 3 tablespoons rolled oats
  or 3 tablespoon oat bran
  or 2 tablespoons sunflower seed
  or 1 tablespoon nut or seed butter
If using sweet apple:
  1 teaspoon canola oil
  1 teaspoon sugar mixed into fruit
If using crab apple
  2 teaspoons canola oil
  2 teaspoons sugar mixed into fruit
2 tablespoons added water
6.9 ounces total, 5.5 ounces water

In crumb crust:
3 tablespoons fine ground oat bran
  or 3 tablespoons rolled oats
  or 3 tablespoons oat flour
  or 3 tablespoons whole wheat flour
1 tablespoon sugar in crumb crust

Put into a mixing bowl and mix:
 if using, 3 tablespoons oat bran
 if using, 3 tablespoons rolled oats
 if using, 3 tablespoons oat flour
 if using, 3 tablespoons wheat flour, and
 1 tablepoon sugar.
 
Mix

Remove cores and skin from apple to yield 3 ounces.

Process the apple and 2 ounces lettuce along with 
2 tablespoons water into a sauce.

Put the apple/lettuce slaw into a microwaveable portion bowl that
can be covered.

If using sweet apple:
Add 1 tablespoon wheat flour, 1 teaspoon oil,
and 1 teaspoon sugar and mix.

If using crab apple:
Add 1 tablespoon wheat flour, 2 teaspoons oil,
and 2 teaspoons sugar and mix.

Sprinkle the bran/(grain/)sugar mixture on top of
the fruit, do not stir.

Heat, covered until boiling hot plus enough time to 
give 60 percent moisture in fruit, 5 minutes 15 seconds
in a 1000 watt oven.

---------------------------------------------------------------
To raise to boiling (6.9 ounces X 20 seconds per ounce = 138 seconds.
Plus 10 seconds to heat dish.
Dry weight is total weight minus total water (6.9 - 5.5) = 1.4 ounce.
Water to leave in 60/40 times dry weight (3/2 X 1.4) = 2.1 ounces.
Water to remove is total water minus water left in (5.5 - 2.1) = 3.4 ounces - .5 ounces = 2.9 ounces .
Plus to evaporate excessive water: 46 X 2.9 ounces water equals 133 seconds.
To replace heat lost to air: 133/60 X 14 seconds per minute is 
29  plus 29/60 X 14 seconds per minute is 36 seconds.
(assume 1 tablespoon water absorbed in top crumb, 14 seconds losses per minute of boiling temperature)
---------------------------------------------------------------

Allow to cool, covered, for 5 to 10 minutes before
eating.

Sweet and sour taste is dominate but is balanced with a definite 
pleasant starchiness from the crumb crust;
the crust is slightly crunchy and somewhat chewy, the 
bottom filling is soft and very moist



marker


20081105b
Crab apple carrot lettuce grain
Crab apple carrot lettuce seed
Crab apple carrot spinach grain
Crab apple carrot spinach seed

In fruit bottom:
2 ounces fresh crab apple 
  plus 2 teaspoons oat bran 
  or 2 ounces sweet apple (reduce sugar to 2 teaspoons)
1 ounce carrot
  or 1 ounce potato
2 tablespoons flax meal
  or 2 tablespoons non roasted sunflower seeds
  or 1 tablespoons nut or seed butter
  or 1 tablespoon olive or canola oil 
    plus 1 tablespoon grain bran
  or 2 teaspoons canola oil plus one of the following:
   [
    1/8 cup soaked(/and sprouted grain)
    1 tablespoons whole grain flour
    2 tablespoons rolled oats
   ]
1 ounce cos, bibb, or romaine lettuce
  or 1 teaspoon spinach powder
  or 1 ounce fresh spinach
2 teaspoons canola oil
1 tablespoon sugar mixed into fruit
1 pinch salt
2 tablespoons added water
6.4 ounces total, 4.6 ounces water

In crumb crust:
3 tablespoons fine ground oat bran
  or 3 tablespoons rolled oats
  or 3 tablespoons oat flour
  or 2 tablespoons whole wheat flour
1 tablespoon sugar in crumb crust

Put into a mixing bowl and mix:
 if using, 3 tablespoons oat bran
 if using, 3 tablespoons rolled oats
 if using, 3 tablespoons oat flour
 if using, 2 tablespoons wheat flour, and
 1 tablepoon sugar.
 
Mix

Remove cores and skin from apple to yield 2 ounces.

Chop 1 ounce lettuce and 1 ounce carrot into 1 inch pieces.

Into a 2 or 3-cup processor put:
 2 ounces apple,
 1 ounce lettuce,
 1 ounce carrot, and
 2 tablespoons water.

Process into a sauce.

Put the sauce into a microwaveable portion bowl that
can be covered, a 4-inch wide mug works well.

Add:
 2 tablespoons wheat flour, 2 teaspoons oil,
 if using, 2 tablespoons flax meal
 if using, 2 tablespoons non roasted sunflower seeds
 if using, 1 tablespoons nut or seed butter
 if using, 1 tablespoon olive or canola oil 
    plus 1 tablespoon grain bran
 if using, 2 teaspoons canola oil plus one of the following:
   [
    1/8 cup soaked(/and sprouted grain)
    1 tablespoons whole grain flour
    2 tablespoons rolled oats
   ]
 1 pinch salt, and
 1 tablespoon sugar (and 2 teaspoons oat bran or 
    oat flour if using sweet apple).

Mix.

Flatten into a layer.

Sprinkle the flour/sugar mixture on top of
the fruit/lettuce, do not stir, spread somewhat evenly.

Heat, covered until boiling hot plus enough time to 
give 60 percent moisture in fruit, 3 minutes 40 seconds
in a 1000 watt oven.

---------------------------------------------------------------
To raise to boiling (6.4 ounces X 20 seconds per ounce = 128 seconds.
Plus 10 seconds to heat dish.
Dry weight is total weight minus total water (6.4 - 4.6) = 1.8 ounce.
Water to leave in 60/40 times dry weight (3/2 X 1.8) = 2.7 ounces.
Water to remove is total water minus water left in (4.6 - 2.7) = 1.9 ounces - .5 ounces = 1.4 ounces .
Plus to evaporate excessive water: 46 X 1.4 ounces water equals 64 seconds.
To replace heat lost to air: 64/60 X 14 seconds per minute is 
15  plus 15/60 X 14 seconds per minute is 18 seconds.
(assume 1 tablespoon water absorbed in top crumb, 14 seconds losses per minute of boiling temperature)
---------------------------------------------------------------

Allow to cool, covered, for 5 to 10 minutes before
eating.

A little sweet, definite tanginess, slightly bitter from the lettuce,
some enjoyable starchiness from the grain, the bottom layer is a thick
sauce or pudding consistency, the top layer is a powdery crumb texture.

marker





(not trialed)
20070702
Apple carrot cucumber grain seed

1 apple (about 5 ounces after decoring and depeeling)
4 ounces raw carrot
4 ounces cucumber
  or 2 ounces carrot plus 2 ounces cucumber (carrot plus cucumber this trial)
3 tablespoons flax meal
  or 1/4 cup boiled peanuts
  or 3 tablespoons non roasted sunflower seeds
  or 2 tablespoons nut or seed butter
  or 1 tablespoon olive or canola oil 
    plus 1 tablespoon grain bran
  or 2 teaspoons canola oil plus one of the following:
   [
    1/4 cup soaked(/and sprouted grain)
    2 tablespoons whole grain flour
    3 tablespoons rolled oats
   ]
1 tablespoon sugar
1/4 teaspoon salt
optional: 
[1 teaspoon orange juice concentrate
 1 teaspoon ketchup
 1 teaspoon peanut butter
]

Place a steaming/bottom rack in a pressure cooker or metal pan,
add 1/2 inch water.

If using dry ingredients:
Place 1 tablespoon water into a metal bowl.

If using soaked grain, place the grain in the metal bowl.

If using sunflower seed add it to the bowl.

Cut 4 ounces carrot  into pieces your 
blender will deal with.

Put into the bowl:
 if using, 1 eighth cup sunflower seeds
   plus 1 tablespoon water,
 if using, 2 tablespoons flour
   plus 1 tablespoon water,,
 if using, 3 tablespoons flax meal
   plus 1 tablespoon water, and mix.
 4 ounces carrot.

If using pressure cooker, heat to full pressure, 
reduce heat to low, heat 20 minutes, turn off heat.

If using metal pan, heat on high until boiling,
cover, reduce heat to low, heat 30 minutes.

Let the cooker or pan sit on the burner for 10 minutes.

If using raw peanuts, boil 10 minutes, drain, and rinse.

When finished heating, set the pan in cold 
water to cool for a couple of minutes.

Peel and decore enough apple to make 5 ounces.

Put all ingredients into a processor and 
process until smooth (or optionally do not add 
apple to processor. Cut the apple into 1/4 inch 
pieces and place in a portion bowl).

Place the mixture into the portion bowl (with 
the apple).

Taste, if desired, add aspartame sweetener to taste.

Use 2 to 4 ounces per serving. Refridgerate or freeze 
the remainder.

I freeze the puree in 2 1/2  by 3 1/2 inch block about 
3/4 inch thick.

That gives a 1/2 cup block that can be "cracked" into 
2 ounce or 1 ounce pieces by holding a large knife on 
the block and striking the top edge of the knife with 
a hammer.


marker





(not trialed since modified)
20080819f
Cucumber apple basil celery grain
Cucumber apple celery grain seed

4 ounces cucumber
3 ounces apple
 or 1 ounce  canned tomato puree
 or 1 half teaspoon fine or coarse ground tomato powder
 or 1 ounce tomato
 or 1 tablespoon apple powder 
1 half ounce basil puree or basil pesto 
2 tablespoons non roasted 30 percent added oil sunflower seed butter
  or 2 tablespoons whole oat flour
    plus 2 teaspoons canola oil
1 eighth teaspoon celery powder
1 tablespoon sugar
1 teaspoon canola oil counting any oil in pesto 
1/8 teaspoon salt
8.7 ounces, 6.5 ounces water

Remove the peal from a piece of cucumber
that will yield 3 ounces and remove the peel from
2 ounces apple (about 1 third apple).

Chop the cucumber and apple into 1 inch pieces and put them
into a high speed 2 cup blender or processor.

Add the other ingredients, except oat flour and 
process until as smooth as desired, perhaps 2 minutes.

Shake, tilt, gyrate, or bounce the blender as needed to 
get the mixture flowing into the path of the cutting blades.

Put the processor's contents into a mixing bowl,
Add 2 tablespoons oat flour, and mix until uniform.

Put an upside 3 inch pyrex bowl at the center of a 
9 inch plate that has a raised edge.

Dump the mixture onto the plate filling the space between 
the bowl and the plate's edge.  

Heat the donut shaped batter in a 1000 watt microwave 
for 9 minutes and 50 seconds on full power.

------------------------------------------------------------------
Math: (if using boiled or canned beans or frozen peas)
Plus 5 seconds for oven to begin heating.
Plus 20 seconds to heat dishes.
To bring to boil: 8.7 ounces X 20 equals 174 seconds.
Dry weight is total weight minus total water (8.7 - 6.5) = 2.2 ounces.
Water to leave in 50/50 times dry weight (50/50 X 2.2) = 2.2 ounce.
Water to remove is total water minus water left in (8.7 - 2.2) = 6.5 ounces.
Plus to evaporate excessive water: 46 X 6.5 ounces water equals 299 seconds.
To replace heat lost to air: 299/60 X 14 seconds per minute is 70 plus
   70/60 X 14 seconds per minute is 16 seconds
total is 86 seconds heating to replace heat lost to air.
(assume 14 seconds losses per minute of boiling temperature)
------------------------------------------------------------------

Let the cake cool and firm for several minutes.

Similar to gingerbread because of robust basil flavor with the 
sweetness, starchiness, and texture similar to traditional gingerbread.




marker




(not trialed since modified)
20080824d
Apple cucumber basil grain
Apple cucumber basil grain seed

4 ounces cucumber
3 ounces apple
 or 1 ounce  canned tomato puree
 or 1 half teaspoon fine or coarse ground tomato powder
 or 1 ounce tomato
 or 1 tablespoon apple powder 
1 half ounce basil puree or basil pesto 
2 tablespoons non roasted 30 percent added oil sunflower seed butter
  or 2 tablespoons whole oat flour
    plus 2 teaspoons canola oil
1 tablespoon oat bran
1 tablespoon sugar
1 teaspoon canola oil counting any oil in pesto 
1/8 teaspoon salt
8.7 ounces, 6.5 ounces water

Remove the peal from a piece of cucumber
that will yield 3 ounces and remove the peel from
2 ounces apple (about 1 third apple).

Chop the cucumber and apple into 1 inch pieces and put them
into a high speed 2 cup blender or processor.

Add the other ingredients, except oat flour and bran,
and process until as smooth as desired, perhaps 2 minutes.

Shake, tilt, gyrate, or bounce the blender as needed to 
get the mixture flowing into the path of the cutting blades.

Put the processor's contents into a mixing bowl,
Add 2 tablespoons oat flour, 1 tablespoon oat bran,
and mix until uniform.

Put an upside 3 inch pyrex bowl at the center of a 
9 inch plate that has a raised edge.

Dump the mixture onto the plate filling the space between 
the bowl and the plate's edge.  

Heat the donut shaped batter in a 1000 watt microwave 
for 9 minutes and 50 seconds on full power.

------------------------------------------------------------------
Math: (if using boiled or canned beans or frozen peas)
Plus 5 seconds for oven to begin heating.
Plus 20 seconds to heat dishes.
To bring to boil: 8.7 ounces X 20 equals 174 seconds.
Dry weight is total weight minus total water (8.7 - 6.5) = 2.2 ounces.
Water to leave in 50/50 times dry weight (50/50 X 2.2) = 2.2 ounce.
Water to remove is total water minus water left in (8.7 - 2.2) = 6.5 ounces.
Plus to evaporate excessive water: 46 X 6.5 ounces water equals 299 seconds.
To replace heat lost to air: 299/60 X 14 seconds per minute is 
70 plus 70/60 X 14 seconds per minute is 16 seconds
total is 86 seconds heating to replace heat lost to air.
(assume 14 seconds losses per minute of boiling temperature)
------------------------------------------------------------------

Let the mash cool and firm for several minutes.

Previous trial:
good, slightly chewy, prominentl basil flavor, definite sweetness, midly starchy and oily

This trial:


marker





20080817d
Apple cucumber celery grain
Apple cucumber celery grain seed

4 ounces cucumber
3 ounces apple
 or 1 ounce  canned tomato puree
 or 1 half teaspoon fine or coarse ground tomato powder
 or 1 ounce tomato
 or 1 tablespoon apple powder
1/2 ounce celery
  or 1/4 teaspoon celery flakes
  or 1 eighth teaspoon celery powder 
2 tablespoons non roasted 30 percent added oil sunflower seed butter
  or 2 tablespoons whole oat flour
    plus 2 teaspoons canola oil
1 tablespoon oat bran
1 tablespoon sugar
1 teaspoon canola oil counting any oil in pesto 
1/8 teaspoon salt
8.9 ounces, 6.8 ounces water

Remove the peal from a piece of cucumber
that will yield 3 ounces and remove the peel from
2 ounces apple (about 1 third apple).

Chop the cucumber and apple into 1 inch pieces and put them
into a high speed 2 cup blender or processor.

Add the other ingredients, except oat flour and bran,
and process until as smooth as desired, perhaps 2 minutes.

Shake, tilt, gyrate, or bounce the blender as needed to 
get the mixture flowing into the path of the cutting blades.

Put the processor's contents into a mixing bowl,
Add 2 tablespoons oat flour, 1 tablespoon oat bran,
and mix until uniform.

Put an upside 3 inch pyrex bowl at the center of a 
9 inch plate that has a raised edge.

Dump the mixture onto the plate filling the space between 
the bowl and the plate's edge.  

Heat the donut shaped batter in a 1000 watt microwave 
for 10 minutes on full power.

------------------------------------------------------------------
Math: (if using boiled or canned beans or frozen peas)
Plus 5 seconds for oven to begin heating.
Plus 20 seconds to heat dishes.
To bring to boil: 8.9 ounces X 20 equals 174 seconds.
Dry weight is total weight minus total water (8.9 - 6.8) = 2.1 ounces.
Water to leave in 50/50 times dry weight (50/50 X 2.1) = 2.1 ounce.
Water to remove is total water minus water left in (8.9 - 2.2) = 6.7 ounces.
Plus to evaporate excessive water: 46 X 6.7 ounces water equals 308 seconds.
To replace heat lost to air: 308/60 X 14 seconds per minute is 
72 plus 72/60 X 14 seconds per minute is 17 seconds
total is 89 seconds heating to replace heat lost to air.
(assume 14 seconds losses per minute of boiling temperature)
------------------------------------------------------------------

Let the mash and firm for several minutes.

Previous trial:
good, prominent celery flavor, sweetness; moderate apple flavor.

This trial:






marker





20080823e
Apple cilantro celery grain
Apple cilantro celery grain seed

4 ounces cucumber
3 ounces apple
 or 1 ounce  canned tomato puree
 or 1 half teaspoon fine or coarse ground tomato powder
 or 1 ounce tomato
 or 1 tablespoon apple powder
1/2 ounce cilantro
  or 1/2 ounce celery
  or 1/4 teaspoon celery flakes
  or 1 eighth teaspoon celery powder 
2 tablespoons non roasted 30 percent added oil sunflower seed butter
  or 2 tablespoons whole oat flour
    plus 2 teaspoons canola oil
1 tablespoon oat bran
1 tablespoon sugar
1 teaspoon canola oil counting any oil in pesto 
1/8 teaspoon salt
8.9 ounces, 6.8 ounces water

Remove the peal from a piece of cucumber
that will yield 3 ounces and remove the peel from
2 ounces apple (about 1 third apple).

Chop the cucumber and apple into 1 inch pieces and put them
into a high speed 2 cup blender or processor.

Add the other ingredients, except oat flour and bran,
and process until as smooth as desired, perhaps 2 minutes.

Shake, tilt, gyrate, or bounce the blender as needed to 
get the mixture flowing into the path of the cutting blades.

Put the processor's contents into a mixing bowl,
Add 2 tablespoons oat flour, 1 tablespoon oat bran,
and mix until uniform.

Put an upside 3 inch pyrex bowl at the center of a 
9 inch plate that has a raised edge.

Dump the mixture onto the plate filling the space between 
the bowl and the plate's edge.  

Heat the donut shaped batter in a 1000 watt microwave 
for 10 minutes on full power.

------------------------------------------------------------------
Math: (if using boiled or canned beans or frozen peas)
Plus 5 seconds for oven to begin heating.
Plus 20 seconds to heat dishes.
To bring to boil: 8.9 ounces X 20 equals 174 seconds.
Dry weight is total weight minus total water (8.9 - 6.8) = 2.1 ounces.
Water to leave in 50/50 times dry weight (50/50 X 2.1) = 2.1 ounce.
Water to remove is total water minus water left in (8.9 - 2.2) = 6.7 ounces.
Plus to evaporate excessive water: 46 X 6.7 ounces water equals 308 seconds.
To replace heat lost to air: 308/60 X 14 seconds per minute is 
72 plus 72/60 X 14 seconds per minute is 17 seconds
total is 89 seconds heating to replace heat lost to air.
(assume 14 seconds losses per minute of boiling temperature)
------------------------------------------------------------------

Let the cake mash and firm for several minutes.

Previous trial:
good, prominent celery flavor, sweetness; moderate apple flavor.

This trial:


Previous trial:
good, though slightly bitter, slightly sweet, nice starch and 
oil flavors from the grain flour, the seed butter and the 
added oil, the apple gives a slight tanginess, the cilantro 
flavor makes it good.

marker







20080930f
20080926e
Crab apple flummery

1 pound fresh crab apple, about 5 cups after cutting in half,   removeing cores, and peeling, about 5 and 1 half cups puree.
3 tablespoons whole oats flour
  or 3 tablespoons whole corn flour
  or 3 tablespoons whole wheat flour (none this trial)
2 tablespoon canola oil
1 half cup sugar
1 quarter teaspoon salt

Remove cores and skin from apple to yield 6 cups
of apples, or weigh to get 16 ounces.

Process into a slaw.

Put the puree into a mixing bowl and add:
 1 quarter cup grain flour,
 2 tablespoons oil, and 
 5 tablespoons plus 2 teaspoons sugar, and
 1 quarter teaspoons salt.

Mix.

Put the slaw into a microwaveable bundt pan that is 
at least 3 quarters inch taller than level of puree.
portion bowl that can be covered.

Heat until boiling hot plus enough time to evaporate
enough water to yeild 2 cups flummery,
12 minutes 30 seconds in a 1000 watt oven.

----------------------------------------------------------
(21 ounces X [one third] plus
 [1 sixth] losses X [12.5 minutes] plus

 .75 x 5 ounces water) equal minutes of heating
-----------------------------------------------------------

Immediate put the flummery into a one-pint canning 
jars, lay lid on the jar, wait 10 to 20 seconds,
then tighten down rims, invert jars and allow to
sit 10 minutes in an insulated foam container to insure
entire contents of jar is sterilized.

Tangy, sweet, not runny, no bitterness when tasted just before
heating and just after heating.


-------------------------------------------------------------
-------------------------------------------------------------

1/4 cup whole wheat flour (114 calories),
1 teaspoon oil (40 calories),
1/4 cup raw peanuts (215 calories),