recipes_for_fruit/blueberry recipes
For the purposes of these recipes, 1 pinch salt is equal to 
1/32 teaspoon or about .15 grams or a cube 1/8 inch on a
side or an amount the size of 2 or 3 grains of wheat or rice.


20080626b
blueberry mustard green grain seed

one-quarter cup (1.2 ounces) blueberries
1 ounce mustard greens
1 tablespoon whole oats flour
  or 1 tablespoon rolled oats
  or 1 tablespoon other whole grain flour
1 eighth cup (.5 ounce) california walnuts
  or 1 tablespoon non roasted 30 percent added oil California walnut butter
  or 1 tablespoon nut or seed butter such as tahini
1 teaspoon (.15 ounce) canola oil 
1 tablespoon (.5 ounce) sugar
1 quarter cup (2 ounces) water
total: 5.35 ounce

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.

Put the greens into a 1- or 2-cup processor.

Add other ingredients except grain flour.

Run until smooth, 4 to 6 minutes.

Add 1 tablespoon oats flour to the processor and run until smooth.

Taste, if desired, add aspartame sweetener to taste.

Add a side of a couple of ounces of fruit and an ounce or
two of meat or beans to make a full light meal.





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:




20090412f
Apple blueberry grain seed

Fruit pudding:
1.6 ounces (1 third cup) blueberries
  or 1.6 ounces 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
  or 2 teaspoons canola oil
2 teaspoons oat flour
  or 1 tablespoon fine ground oat bran
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:
 1.6 ounces berries,
 if using, 2 ounces apple,
 2 tablespoons sunflower seeds, 
 if using, 2 teaspoons canola oil, 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).

Add 2 teaspoons oat flour or 1 tablespoon oat bran.

Mix.

Blueberry pudding, flavorful, sweet/tart, mostly smooth, pudding consistency.








20090312d
Apple blueberry grain seed

1 ounce (1 third cup) blueberries
  or 1 ounce blueberry puree 
  or 1 ounce concord grape skins
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

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, 2 tablespoons sunflower seeds, and
1 tablespoon sugar into a high speed 1 cup processor 
and run until smooth.

If mixture will not flow add 1 tablespoon water, 
processes until smooth, then 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 and
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.

Definite blueberry flavor, moderately
sweet and tangy, pleasant slight starchiness, smooth.
almost good, squash biscuit, not flavorful enough
try 2 tsp orn flr or 1 tbsp flax meal, not both





(not trialed)
Apple blueberry grain
Apple blueberry seed
Apple blueberry peanut

1 apple, about 5 ounces
1 cup (5 ounces) blueberries
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 (2 ounces) sugar
  or 2 tablespoons sugar and 3 packets sweetener

Remove core and peel from apple to yield 5 ounces.

Put into a 1 cup high speed processor:
 5 ounces apple
 1 cup blueberries,
 if using, 3 tablespoons sunflower seeds,
 if using, 2 tablespoons flour,
 if using, 3 tablespoons flax meal,
 1/4 cup sugar.

Run until smooth.

If too sour, add 2 teaspoons sugar or 1 packet
non nutritive sweetener..
If too strong flavored, add another tablespoon nut butter
or 1 teaspoon canola oil.


This trial:






Apple blueberry carrot

1/2 apple decored and peel removed
1/4 cup blueberries, fresh or frozen 
1/4 cup carrot
1 teaspoon sugar

Put all ingredients into a food processor and run until
as fine as desired or until mixture is stuck to sides
of processor 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.











apple blueberry coconut

1/2 apple chopped, 
1/4 cup blueberries, fresh or frozen
1/8 cup unsweetened shredded coconut
1 teaspoon sugar

Combine all in a portion bowl and mix.

Serve at room temperature, good





(not trialed since modified)
20070322
Apple blueberry pumpkin grain seed bean
Apple blueberry pumpkin grain peanut bean
Apple blueberry squash grain seed bean
Apple blueberry squash grain peanut bean
Tomato blueberry pumpkin grain seed bean
Tomato blueberry pumpkin grain peanut bean
Citrus blueberry pumpkin grain bean
Citrus blueberry pumpkin seed bean

1/2 apple (3 ounces)
  or 3 ounces pumpkin or squash plus one of the following:
    [
     1 teaspoon lemon juice and 2 teaspoons sugar
     1 teaspoon orange juice concentrate and 1 teaspoon sugar
    ]
  or 3 ounce tomato plus 2 teaspoons sugar
1/4 cup blueberries, fresh or frozen 
3 ounces raw pumpkin
  or 3 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
   ]
1/4 cup soaked and steamed, boiled, or canned mild beans
  such as garbanzos or lentils
1 tablespoon sugar

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 3 ounces pumpkin 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 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 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 or 1 packet 
non nutritive sweetener.
If too strong flavored, add another tablespoon nut butter
or 1 teaspoon canola oil.

Serve at room temperature.

















20100804e
Tomato apple blueberry grain seed

1 quarter cup (1.2 ounce) blueberries
1 half ounce tomato plus 1 ounce apple
  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 tablespoons 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 processor.

Run until smooth, 4 to 6 minutes.

Taste, if desired, add aspartame sweetener and salt.
 
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:
good, taste something like strawberries; definitely: tangy/sweet; 
mildly: sour, starchy, tomato flavored, salty; slightly apple
flavored; thin pudding or thick liquid consistency.








Apple blueberry banana
Apple cherry banana

1/2 apple decored and cut into 1/4 inch pieces
2 rounded tablespoons frozen blueberries
  or 2 rounded tablespoons frozen cherries
1/3 to 1/2 banana, depeeled and sliced

Combine all ingredients and mix.


marker


Blueberry pineapple seed
Blueberry pineapple nut
Pineapple blueberry milk

1/4 cup canned unsweetend pineapple 
1/4 cup frozen blueberries 
1 tablespoon dried milk powder
  or 1 tablespoon nut or seed butter 
2 teaspoons sugar

Process the fruit and milk powder until no large pieces remain. 

Warm in microwave for 1 min. 






20070430
Pineapple blueberries orange parsnip bean

3 ounces very mild parsnip root 
1/4 cup canned unsweetend pineapple
 or 1/4 of an apple, decored and depeeled
1/4 cup frozen blueberries 
1/4 orange, peel removed
2 tablespoons tahini
1 tablespoons whole wheat flour
1/8 cup soaked and steamed, boiled, or canned kidney beans

Drain away any liquid in the  beans.

Process the parsnips into a slaw.

If using cooktop:
[
Put the slaw and 2 cups water into a metal pan.

Heat until boiling, reduce heat to low, cover,
heat 20 minutes if parsnip is mild, 40 minutes if
parsnip is strong flavored.
]

If using microwave oven:
[
Put slaw in a deep dish to prevent boil over.

The ideal container is a large bowl. The sides of the bowl 
should be about 4 inches above the  parsnips so that boil head 
will be contained within the bowl.

Heat slaw and 1 cup water in a 1000 watt microwave oven for 
4 minutes on full power, cover, then 20 minutes on 20 percent 
power if parsnip is mild, 40 minutes if parsnip is strong
flavored. 
]

Set the cooked slaw aside to cool for 10 minutes while 
preparing the rest of this recipe.

Dump the parsnip/water mixture into a strainer to get rid
of water.

Put all ingrediens into a food processor and process until 
desired smoothness.

If desired, warm in microwave for 1/2 min before eating.





Blueberry pineapple orange seed
Blueberry pineapple orange nut
Pineapple blueberry orange milk

1/4 cup canned unsweetend pineapple
1/4 cup frozen blueberries
1/4 orange
1 tablespoon dried milk powder
  or 1 tablespoon nut or seed butter
2 teaspoon sugar

Put all ingrediens into a food processor and process until 
desired smoothness.
 
Warm in microwave for 1 minute.







Blueberry pineapple seed
Blueberry pineapple nut
Pineapple blueberry milk
Canned pineapple and frozen blueberries

1/4 cup pineapple
1/4 cup blueberries
1 tablespoon nut or seed butter
  or 1 tablespoon dry milk powder
1 tablespoon sugar 

Blend all together.





Blueberry pineapple grain
Pineapple blueberry grain
Canned pineapple frozen blueberry grain
Canned pineapple frozen blueberries grain

1/4 cup pineapple
1/4 cup blueberries
1 tablespoon whole wheat flour
1 tablespoon sugar

Process the fruit until no large pieces remain. 

Add the grain flour and process to mix.

Warm in microwave for 1 min.








Banana blueberries

1 ripe banana depeeled and sliced
1/4 cup blueberries
1 teaspoon sugar

Combine all in a portion bowl and mix.













20070702
20070706
20070729
Blueberry strawberry seed grain
Blueberry strawberry nut grain
Blueberries strawberries
Makes 3 servings.

3/4 cup blueberries
6 large strawberries (about 6 to 8 ounces total)
2 tablespoons unroasted tahini
  or 2 tablespoons walnut butter
1 tablespoon whole wheat flour
1 tablespoon olive or canola oil
3 tablespoons sugar

Process one half of the fruit into a slaw.

Mix the processed fruit with the tahini and oil.

Add the flour and mix.

Cut the remaining strawberry into 1/4 inch pieces.

Combine all ingredients and mix.

The seed or walnut butter can be made in a food processor
by filling the processor bowl about half full with 
California walnuts or hulless sunflower seed. Process
until a butter-like consistency is obtained. Add just 
enough canola oil to get flow while processing. 
Refridgerate unused portion in a sealed container 
to be used as needed.









20100710b
Blueberry grain mash

1 quarter cup (1 ounce) blueberry
2 tablespoons (.6 ounce) whole grain flour
1 quarter cup (2 ounces) water
2 tablespoons (.7 ounce) sugar
1 packet aspartame
2 pinches salt
total: 4.4 ounces

Into a 1 or 2 cup blender put:
 1 quarter cup (1 ounce) blueberries,
 2 tablespoons grain flour,
 2 tablespoons sugar,
 0 to 1 packet aspartame, according to taste,
 2 pinches salt, and
 1 quarter cup water.

Blend until smooth, about 4 to 6 minutes.

Either:
[
1. Put the batter into a portion bowl to be served.
]

Or:

2. Put the batter into a 4-inch diameter, 1 cup or 
larger bowl, sides should be at least 2 inches higher t
han level of batter to prevent boilover. 

Heat until boiling, 1 minute 45 seconds in a 1000 watt
microwave oven or watch and shut off oven when batter starts 
to boilover.
 
If not heated to thicken:
Definitely sweet, tangy; moderate berry flavor; slightly
bitter; medium thick liquid consistency.





(not trialed)
20140204
Blueberry grain seed sugar

1 ounce blueberry puree
1 heaping teaspoon rolled oats
  to 1 tablespoon
1 heaping teaspoon sunflower seeds

Ingredients for blueberry puree
8 ounces blueberries
2 tablespoons sugar

Place 8 ounces berries and 2 tablespoons sugar into
a food processor.

Run until smooth, about 3 to 4 minutes.

Place 2 tablespoons of puree in a 3 ounce portion bowl.

Top with 1 heaping teaspoon rolled oats and 1 heaping
teaspoon sunflower seeds and mix.

Prominently tangy, blueberry flavored;
mildly starchy, sunflower seed flavored;
somewhat chewy.





20070327
blueberry banana grain seed
Blueberries banana
No cook fruit and flour

1 cup blueberries 
1/2 of a banana
1/4 cup whole wheat flour
   or 1/4 cup cornmeal and 1/4 cup water
2 tablespoons raw tahini
1 tablespoon olive or canola oil
2 tablespoons sugar

Remove peel from banana.

Put into a food processor:
 the quarter banana,
 blueberries.
 
Process until smooth.

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

If using cornmeal, heat it with 1/8 cup water in a 1000 
watt microwave oven for 30 seconds or in a 600 watt 
oven for 45 seconds. 

Combine all ingredients and mix until uniform.

If too sour add 2 teaspoons sugar or 1 packet artificial
sweetener. If too strong flavored, add 1 to 2 teaspoons
canola oil.

This could be the as same Purple slurpy, or Purple monkey, 
or Blueberry smooth.







20080828c
Blueberry grain seed
Blueberry grain seed bean
Blueberry tart

Crust:
2 tablespoons bean flour
1 tablespoon whole corn flour
1 tablespoon flax meal
1 tablespoon oat bran
1 teaspoon canola oil
1 half teaspoon water

Filling:
1 ounce (1 quarter cup) blueberries
1 tablespoon whole corn flour
1 eight cup non roasted sunflower seeds
  or 1 tablespoon non roasted sunflower seed butter
1 tablespoon sugar

Put into a mixing bowl:
2 tablespoons bean flour
1 tablespoon whole corn flour,
1 tablespoon flax meal,
1 tablespoon oat bran,
1 teaspoon canola oil,
1 tablespoon water.

Mix until uniform, spread into a 1 half inch thick
disk shape on a 6 inch saucer.

Heat in a microwave oven for 1 minute 5 seconds

---------------------------------------------------
1 and 1 half ounces X 20 plus 10 plus .5 X 46
---------------------------------------------------

Let the wafer cool for a few minutes.

Filling, put into a 1 cup high speed processor or blender:
 1 ounce blueberries,
 1 eighth cup sunflower seeds,
 1 tablespoon sugar, and
 2 teaspoons water.

Run until smooth.

Spread the berry mixture on the tart wafer.

tart cookie not quite dry enough, try heat another 10 seconds

try heating tart in 3 inch bowl so cooking and serving dish are the same and bowl will contain topping

good flavor but might be better with more intense berry flavor,
try use 2 teaspoon flour as thickener for topping, no snflwr sds,
heat topping till bubbling after putting on tart


(not trialed since modified)
20090101d (similar to 20100713a which uses 1/4 cup water, 
  2 pinches salt)
20080831c
20080828c
Blueberry grain
Blueberry seed
Blueberry peanut

1 cup (5 ounces) blueberries
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 (2 ounces) sugar
  or 2 tablespoons sugar and 3 packets sweetener

Put into a 1 cup high speed processor:
 1 cup blueberries,
 if using, 3 tablespoons sunflower seeds,
 if using, 2 tablespoons flour,
 if using, 3 tablespoons flax meal,
 1/4 cup sugar.

Run until smooth.

If too sour, add 2 teaspoons sugar or 1 packet
non nutritive sweetener..
If too strong flavored, add another tablespoon nut butter
or 1 teaspoon canola oil.

Previous trial:
good, mild blueberry flavor, moderately tangy/sweet, slightly starchy,

This trial:




(not trialed since modified)
20080726e
20080731c
Blueberry grain peanut
Blueberry seed peanut

1 cup (5 ounces) blueberries
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 fine ground oat bran
    2 tablespoons whole grain flour
    3 tablespoons rolled oats
   ]
1/4 cup raw or blanched peanuts
  or 2 tablespoons raw or light roast peanut butter
1/4 cup (2 ounces) sugar
10 ounces total, 4.5 ounces water in berries.

If using raw or blanched peanuts, place the peanuts and
2 cups water into a metal pan.

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

Pour the peanuts and water into a strainer to get rid of
water.

Put into a 1 cup high speed processor:
 1 cup blueberries,
 if using, 3 tablespoons sunflower seeds,
 if using, 2 tablespoons flour,
 if using, 3 tablespoons flax meal,
 if using, 1/4 cup peanuts,
 1/4 cup sugar.

Run until smooth.

Taste.

If too sour, add 2 teaspoons sugar or 1 packet
non nutritive sweetener.
If too strong flavored, add another tablespoon nut butter
or 1 teaspoon canola oil.

Either:
1. Eat the puree as is.

Or:
2. Spoon the mixture onto a plate, spread into a 3 quarter inch
thick into a disk shape maybe 6 inches across, form a 2- to 3- 
inch hole at the center to encourage even heating.

Or:
3. Pour the batter into 4 cup or larger bowl or 2 quart 
bundt pan or 10 inch glass piepan with 3- or 4-inch center 
utensil such as a glass or ceramic, round casserole dish.

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

--------------------------------------------------------------
To heat plate 20 seconds.
To raise batter to boiling 8 ounces X 20 seconds per ounce =
160 seconds.
Dry weight is total weight minus total water (8 - 4.5) = 3.5 ounces.
Water to leave in 50/50 times dry weight (50/50 X 3.5) = 3.5 ounce.
Water to remove is total water minus water left in (4.5 - 3.5) = 1 ounce.
Plus to evaporate excess water losses plus 1 ounce water X 46 =
46 seconds.
Plus 46/60 times 14 seconds per minute heat losses to air =
10 seconds.
--------------------------------------------------------------

Let the mash firm and cool for several minutes.

Previous trail:
Pleasantly sweet, tangy, with just enough blueberry flavor, 
satisfying.

This trial:









20080806h (similar to 20100709b which uses coconut instead of
  other seed and grain)
Blueberry grain bean
Blueberry peanut bean
Blueberry seed bean

1 cup (5 ounces) blueberries
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 fine ground oat bran
    2 tablespoons whole grain flour
    3 tablespoons rolled oats
   ]
1/4 cup soaked and steamed, boiled, or canned beans
1/4 cup (2 ounces) sugar
10 ounces total, 4.5 ounces water in berries.

If using raw or blanched peanuts, place the peanuts and
2 cups water into a metal pan.

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

Pour the peanuts and water into a strainer to get rid of
water.

Put into a 1 cup high speed processor:
 1 cup blueberries,
 if using, 3 tablespoons sunflower seeds,
 if using, 2 tablespoons flour,
 if using, 3 tablespoons flax meal,
 if using, 1/4 cup peanuts,
 1/4 cup beans,
 1/4 cup sugar.

Run until smooth.

Taste.

If too sour, add 2 teaspoons sugar or 1 packet
non nutritive sweetener.
If too strong flavored, add another tablespoon nut butter
or 1 teaspoon canola oil.

Either:
1. Eat the puree as is.

Or:
2. Spoon the mixture onto a plate, spread into a 3 quarter inch
thick into a disk shape maybe 6 inches across, form a 2- to 3- 
inch hole at the center to encourage even heating.

Or:
3. Pour the batter into 4 cup or larger bowl or 2 quart 
bundt pan or 10 inch glass piepan with 3- or 4-inch center 
utensil such as a glass or ceramic, round casserole dish.

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

--------------------------------------------------------------
To heat plate 20 seconds.
To raise batter to boiling 8 ounces X 20 seconds per ounce =
160 seconds.
Dry weight is total weight minus total water (8 - 4.5) = 3.5 ounces.
Water to leave in 50/50 times dry weight (50/50 X 3.5) = 3.5 ounce.
Water to remove is total water minus water left in (4.5 - 3.5) = 1 ounce.
Plus to evaporate excess water losses plus 1 ounce water X 46 =
46 seconds.
Plus 46/60 times 14 seconds per minute heat losses to air =
10 seconds.
--------------------------------------------------------------

Let the mash firm and cool for several minutes.

Previous trail if heated to thicken:
Its mild sweetness and mild blueberry flavor is 
enjoyable when given full attention, firm and moderately
chewy.

This trial:








20100219b
20100220a
Blueberry grain seed peanut

1.2 ounces blueberries, 1 quarter cup
  or 1 ounce orange
2 teaspoons whole grain flour
1 teaspoon sunflower seed butter
  or 2 teaspoons sunflower seed
2 teaspoons non roasted peanut butter
  or 5 large or 10 small blanched skinless peanuts
  or 1 tablespoon canned beans
1 tablespoon sugar, add 1 teaspoon to taste, if needed
3 packets aspartame
1 pinch salt

Put all ingredients into a 1 cup processor and run until 
smooth, about 4 to 5 minutes. If necessary, add water
1 tablespoon at a time, just enough to get mixture to
flow while processing.

Pour mixture into a mug.

Warm 20 seconds by heating in a microwave oven.

If using 1/8 cup water to process:
Prominently: tangy, blueberry flavored; moderately sweet; slightly: starchy, salty, bitter; moderately thick liquid.

If using no water to process:
Prominently sweet, tangy, blueberry flavored.






20100220d
Finishing meal drink
Blueberry grain seed peanut


1 ounce blueberries, just under 1 quarter cup
  or 1 ounce orange
2 teaspoons whole grain flour
1 teaspoon sunflower seed butter
  or 2 teaspoons sunflower seed
2 teaspoons non roasted peanut butter
  or 5 large or 10 small blanched skinless peanuts
  or 1 tablespoon canned beans
1 tablespoon sugar, add 1 teaspoon to taste, if needed
2 packets aspartame
1 pinch salt
1 quarter cup water

If berries are frozen, heat in a microwave oven to unthaw 
and bring to room temperature, about 30 seconds in a 
1000 watt oven.

Put all ingredients into a 1 cup processor or blender and 
run until as smooth as desired, perhaps 2 minutes.

If desired warm by heating 10 to 20 seconds in a 
microwave oven.

Prominently: sweet, tangy, blueberry flavor; noticeabley to moderately thick liquid.





20100713a (similar to 20090101d which uses no water, no salt)
20100710b
Blueberry seed

1 quarter cup (1 ounce) blueberry
2 tablespoons (.6 ounce) non roasted, no hull sunflower seed
1 quarter cup (2 ounces) water
1 tablespoon (.5 ounce) sugar
1 to 2 packets aspartame or sacchrin
2 pinches salt
total: 4.4 ounces

Into a 1 or 2 cup blender put:
 1 quarter cup (1 ounce) blueberries,
 2 tablespoons sunflower seed
 1 tablespoon sugar
 1 to 2 packets sweetener, according to taste
 2 pinches salt, and
 1 quarter cup water.

Blend until smooth, about 4 to 6 minutes.

Either: (1. this trail)
[
1. Put the batter into a portion bowl to be served.
]

Or:

2. Put the batter into a 4-inch diameter, 1 cup or larger bowl, sides
should be at least 2 inches higher than level of batter to
prevent boilover. 

Heat until boiling, 1 minute 45 seconds in a 1000 watt
microwave oven or watch and shut off oven when batter starts 
to boilover.
 
If not heated to thicken:
good, moderately to prominently: sweet, tangy, berry flavored; mildly salty; medium thick liquid consistency.






20100709b (similar 20080806h which uses no coconut, does use
  other seed or grain)
blueberry seed bean
Blueberry coconut bean

1 cup (5 ounces) blueberries
1/2 cup shredded unsweetened coconut
  or sweetened coconut and reduce sugar by 1 tablespoon
1/4 cup soaked and steamed, boiled, or canned beans
1/4 cup (2 ounces) sugar
10 ounces total, 4.5 ounces water in berries.

If using raw or blanched peanuts, place the peanuts and
2 cups water into a metal pan.

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

Pour the peanuts and water into a strainer to get rid of
water.

Put into a 1 cup high speed processor:
 1 cup blueberries,
 if using, 3 tablespoons sunflower seeds,
 if using, 2 tablespoons flour,
 if using, 3 tablespoons flax meal,
 if using, 1/4 cup peanuts,
 1/4 cup beans,
 1/2 cup coconut,
 1/4 cup sugar.

Run until smooth.

Taste.

If too sour, add 2 teaspoons sugar or 1 packet
non nutritive sweetener.
If too strong flavored, add another tablespoon nut butter
or 1 teaspoon canola oil.

Either:
1. Eat the puree as is.

Or:
2. Spoon the mixture onto a plate, spread into a 3 quarter inch
thick into a disk shape maybe 6 inches across, form a 2- to 3- 
inch hole at the center to encourage even heating.

Or:
3. Pour the batter into 4 cup or larger bowl or 2 quart 
bundt pan or 10 inch glass piepan with 3- or 4-inch center 
utensil such as a glass or ceramic, round casserole dish.

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

--------------------------------------------------------------
To heat plate 20 seconds.
To raise batter to boiling 8 ounces X 20 seconds per ounce =
160 seconds.
Dry weight is total weight minus total water (8 - 4.5) = 3.5 ounces.
Water to leave in 50/50 times dry weight (50/50 X 3.5) = 3.5 ounce.
Water to remove is total water minus water left in (4.5 - 3.5) = 1 ounce.
Plus to evaporate excess water losses plus 1 ounce water X 46 =
46 seconds.
Plus 46/60 times 14 seconds per minute heat losses to air =
10 seconds.
--------------------------------------------------------------

Let the mash firm and cool for several minutes.

Previous trial:
good, moderately: sweet, tangy, berry flavored, salty; mildly starchy; pudding consistency.

This trial:









20100728b  
Blueberry squash grain seed
blueberry carrot grain seed

1 quarter cup (1 and 1/3 ounces) blueberries
1 ounce mild carrot
  or 1 half ounce strong flavored carrot
  or 1 half ounce mild rutabaga and 1 half teaspoons parsnip
    root, do not use outer layer which maybe bitter
  or 1 half ounce butternut squash plus 1 half ounce cucumber or
    zuccini
  or 1 half ounce butternut squash plus 1 half ounce yellow
    summer squash
3 tablespoons (.6 ounce) rolled oats
  or 1 eighth cup oat flour
2 tablespoons non roasted, no hull sunflower seeds
2 tablespoons (1 ounce) sugar
3 packets aspartame sweetener
1 ounce mild carrot slaw
  or 1 half ounce fine strong flavored carrot slaw
  or 1 half teaspoon parsnip root,
 do not use outer layer
    that can be too biting/bitter
2 pinches salt

Put into a 1- or 2 cup processor:
 1 quarter cup blueberries,
 1 ounce mild carrot,
 3 tablespoons rolled oats
 2 tablespoons sunflower seed
 2 tablespoons sugar
 3 packets aspartame sweetener
 3 pinches salt, and 
 1 quarter cup water.

Process until smooth, about 4 to 6 minutes, 
if necessary water, 1 tablespoon at a time, 
just enough so mixture flows while processing.

Taste, if desired, add aspartame sweetener to taste.

If desired, warm by heating in a microwave, 30 to 50 seconds.

Could serve with a side of 1 eighth cup boiled garbanzo beans, 
drain, pat dry, add 1 half teaspoon oil or a tablespoon of 
sunflower seed butter and 1 pinch salt and mix.

Or serve with hummus or tofu or tempeh.

Definitely: tangy, sweet, salty; moderate berry flavor; 
mild: squash flavor, starchiness, oat flavor; 
medium thick liquid consistency.







20100216b
finishing meal drink
blueberry carrot grain seed coconut

1 ounce blueberries, 1 quarter cup
  or 1 ounce orange
1 ounce carrot
2 teaspoons whole grain flour
2 teaspoons sunflower seed
1 tablespoon flaked, unsweetened coconut
1 teaspoon sugar
2 packets aspartame
1 quarter cup water

Put all ingredients into a 1 cup blender and run until 
smooth, about 2 minutes.

Pour mixture into a mug.

Warm 20 seconds by heating in a microwave oven.

Mild: blueberry flavor, coconut flavor, sweetness; just noticeable starchiness, carrot flavor; medium thick liquid with softly gritty small particles of coconut, carrot, and blueberry seed.







20071204
Potato grain bean and Blueberry spinach grain seed

Potato grain bean biscuit ingredients:
3 ounces potato
  or 3 ounces mild squash
  or 1/2 apple (for a large meal, use 1 whole apple)
2 tablespoon (.4 ounces) rolled oats
  or 1/8 cup (.4 ounces) flax meal
1/8 cup (1 ounce) canned or boiled beans
  or 1/8 cup soaked or sprouted beans, measured after soaking
  or 1 tablespoon bean flour
    plus 1 tablespoon water
1 pinch salt in cake
1/8 cup (1 ounce) water
total:5.4 ounces, 4 ounces water

Blueberry spinach grain seed topping ingredients:
1 half ounce spinach
1 ounce frozen blueberries
3 tablespoons non roasted, no hull sunflower seed
  or 1/4 cup (1 ounce) walnuts plus 1 teaspoon sugar
  or 1/8 cup nut or seed butter such as tahini
1 tablespoon whole wheat flour
2 teaspoons canola oil
1 tablespoon sugar
1 pinch salt in topping

Process the potato into a slaw using a 1-cup food processor or blender.

Add 1/8 cup water to the processor.

Run until desired smoothness is achieved, perhaps 30 seconds.

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.

To the processor add:
 1/8 cup flax meal,
 2 tablespoons canned or boiled beans, and 
 1 pinch salt.

Run until mixed, about 20 seconds.

Scrape down the inside of the processor bowl as needed.

Spoon the mixture onto a portion plate.

Form the mixture into a flat donut shape along the edge of the plate.

Heat 5 minutes 10 seconds on full power in a 1000 watt oven, about 8 minutes 
40 seconds on full in a 600 watt oven. 
 
----------------------------
Math: (if using canned or boiled beans)
4 ounces X 20 plus 20 plus 40 X 3 ounces moisture
Plus 5 for oven to start heating.
Plus 20 for dish to heat.
To heat to boiling: 5.4 ounces times 20 seconds per ounce = 108 seconds.
Dry weight is total weight minus total water (5.4 - 4 = 1.4 ounces.
Water to leave in is 40/60 times dry weight (40/60 X 1.4) = .9 ounces.
Water to remove is total water minus water left in (4 - .9) = 3.1 ounces.
Plus to evaporate excess water: 46 times 3.1 ounce water = 143 seconds.
Plus to replace heat lost to air: 143/60 times 12 is 29 plus
  29/60 X 12 is 6 for a total of 35 seconds.

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

Put into a 1-cup processor or blender:
 1 half ounce spinach,
 1 ounce blueberries,
 3 tablespoons sunflower seed,
 2 teaspoons oil,
 1 tablespoon sugar, and
 1 pinch salt .

Run until desired smoothness is achieved, about 3 minutes, if
needed, add water 1 tablespoon at a time, just enough to get
circulation while processing.

Add 1 tablespoon wheat flour to the blender.

Run to mix, about 30 seconds.

Spoon the fruit mixture onto the donut shape and spread into a layer.

If desired warn by heating in a microwave oven for 20 to 30 seconds.

Makes a serving large enough for an entire meal.






20071205
Potato grain bean and Blueberry spinach grain seed

Potato grain bean biscuit ingredients:
2 ounces potato 
  or 2 ounces squash
  or 2 ounces mild rutabaga
1/8 cup (.4 ounce) flax meal
1/8 cup (1 ounce) canned or boiled beans 
  or 1 tablespoon black fava bean flour
  or 1 eighth cup soaked or sprouted beans, measured after soaking
1 pinch salt
1/8 cup (1 ounce) water
total: 4.4 ounces, 3.8 ounces water

Blueberry spinach grain seed topping ingredients:
1 ounce spinach
1 ounce frozen blueberries
2 tablespoons (1 ounce) nut or seed butter such as tahini
  or 1/4 cup (1 ounce) walnuts
  3 tablespoons sunflower seeds 
  or 1/8 cup raw sunflower seed butter
1 tablespoon (.4 ounce) whole wheat flour
1 teaspoon (.15 ounce) canola oil
1 tablespoon (.5 ounce) sugar
2 packets aspartame or sucralose
1 pinch salt

Into a 1-cup processor or blender put:
 1/8 cup boiled or canned beans,
 1 pinch salt, and
 1/8 cup water.

Run until desired smoothness is achieved, perhaps 60 seconds.

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.

To the processor add the 1/4 cup flax meal.

Run until mixed, about 30 seconds.

Scrape down the inside of the processor bowl as needed.

Spoon the mixture onto a portion plate.

Form the mixture into a flat donut shape along the edge of the plate.

Heat 4 minutes on full power in a 1000 watt oven, about 6 minutes 
40 seconds on full in a 600 watt oven. 

----------------------------
Math: (if using canned or boiled beans)
Plus 5 for oven to start heating.
Plus 20 for dish to heat.
To heat to boiling: 4.4 ounces times 20 seconds per ounce = 88 seconds.
Dry weight is total weight minus total water (4.4 - 3.8 = 1.4 ounces.
Water to leave in is 55/45 times dry weight (11/9 X 1.4) = 1.7 ounces.
Water to remove is total water minus water left in (3.8 - 1.7) = 2.1 ounces.
Plus to evaporate excess water: 46 times 2.1 ounce water = 97 seconds.
Plus to replace heat lost to air: 97/60 times 12 is 19 plus
  19/60 X 12 is 4 for a total of 23 seconds.
-------------------------------------

Put into a 1-cup processor or blender:
 1 ounce spinach,
 1 ounce blueberries,
 1/8 cup sunflower seed butter,
 1 teaspoon oil,
 1 tablespoon sugar, 
 2 packets aspartame, and
 1 pinch salt.

Run until desired smoothness is achieved, about 3 minutes.

Add 1 tablespoon wheat flour to the blender.

Run to mix, about 30 seconds.

Spoon the fruit mixture onto the donut shape biscuit and
spread into a layer.

If desired warn by heating in a microwave oven for 20 to 30 seconds.

Makes a serving large enough for a large supper meal.

Good, mild flavors.








20070114
Blueberries pumpkin seeds peanuts flour
see also Nasamp

3 ounces blueberries (1/3 cup?)
1/3 cup (3 ounces) raw pumpkin, 2/3 cup after becoming slaw 
    in food processor
  or acorn squash
1/4 cup (1 1/4 ounces) raw sunflower seeds
  or 1/4 cup walnuts
  or 1 tablespoon raw tahini
1/8 cup (1 ounce) peanuts, raw or roasted
  or 1/8 cup (1 1/2 ounces) raw peanut butter or peanut meal
  or 1/4 cup raw soaked dried mung beans or lentils
  or 1/8 cup thawed frozen peas
1/8 cup whole wheat flour
1 tablespoon vegetable oil
1 tablespoon plus 1 teaspoon sugar, add sweetener if needed
1 pinch salt

Chop the peanuts, sunflower seeds, and grain flour in a 
food processor until a fine slaw is produced.

Put the peanut and sunflower seed meal into 
the mixing and/or portion bowl.

Process the pumpkin into a fine slaw. Leave the peel 
on if you wish but be sure to process sufficiently so 
the peel doesn't seem too fibrous.

Combine all the ingredients and toss.

If too sour, add sweetener to taste.

Makes 1 large servings or 2 medium servings.











20090217e
Blueberry squash grain nut bean
Blueberry squash grain seed bean
Blueberry squash grain peanut bean

2 ounces acorn or butternut squash
  or 2 ounces usual retail carrot
1 quarter cup (1.2 ounces) blueberries
2 tablespoons whole grain flour
1 tablespoon nut or seed butter
  or 2 tablespoons non roasted sunflower seeds
  or 1 tablespoon oats flour plus 2 teaspoons canola oil
  or 1 eighth cup raw peanuts 
  or 1 tablespoon retail roasted peanut butter (no trans fat)
  or 1 tablespoon non roasted peanut butter (made with 
    buff peanuts)
1 tablespoon sugar
1/4 cup soaked and steamed, boiled, or canned beans
    plus 1 teaspoon canola oil
2 pinches salt
2 tablespoons water

If using raw peanuts, boil 10 minutes, pour into strainer
to get rid of water.

Put all ingredients except grain flour into a 1 cup or 
larger blender or high speed processor and process until 
smooth.

Add the grain flour and run until the whole wheat flour 
has been ground to smoothness, maybe about 2 to 3 minutes.

If desired, heat 20 to 60 seconds in a microwave oven 
before serving.

Sweet, tangy, smooth, definite blueberry flavor, pleasantly
slightly starchy.








20090123a
20090103b
Mackerel banana blueberry apple carrot grain seed bean

2 ounces mackerel 
1 banana (3 to 4 ounces very ripe) 
1 half cup (3 oz, very ripe blueberries, or add typical
   ripeness and use 1 tablespoon plus 1 teaspoon sugar, this trial)
1 ounce carrot
2 ounces apple, 1 third of an apple
  or 1 eighth cup apple fiber powder
2 tablespoons whole grain flour
3 tablespoons non roasted sunflower seeds
1/8 cup soaked and steamed, boiled, or canned beans
  or 1 tablespoon bean flour
2 teaspoons canola oil
2 to 3 teaspoons sugar according to sweetness of  
  fruit and your preferences (3 teaspoons if using very ripe   blueberries, 4 teaspoons with typical ripeness blueberries)
3 eighths cup water

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

Process all ingredients, except grain, and bean flour,
together in a 2-cup or larger blender until as smooth 
as desired.

In a mixing bowl combine and mix the mackerel/fruit mixture
with grain and bean flours.

Place a 5 inch bowl at the center of an 11 glass piepan
and put the batter around the bowl. Or, as likely a reasonable alternative, a 4 inch bowl at the center of a 10-inch piepan.

In a microwave oven, heat until firm, 15 minutes 15 seconds
in a 1000 watt oven.

----------------------------------------------------------------
Math:
Plus 5 seconds for oven to begin heating.
16.6 ounces X 20 = 332 seconds
plus plus 35 seconds to heat dishes 
Dry weight is total weight minus total water (16.6 - 11.6) = 5
water to leave in is 1/2 times dry weight (.5 X 5) = 2.5 ounces
Water to remove is total water minus water left in (11.6 - 2.5) = 9.1 ounces
plus to evaporate excess water: 46 X 9.1 ounces water = 419 seconds
To replace heat lost to air: 410/60 X 14 = 96 seconds plus 
  96/60 X 14 is 22 for a total of 118 seconds
(assumes meat is 40 percent water, fruit and vegetable (blueberries,
carrot, and apple) is
90 percent water, banana is 80 percent water, losses are 15 seconds for each 1 minute
at boiling temperature)
assume 3.5 ounces banana
----------------------------------------------------------------

Scrape the biscuit loose from the dish, cut into 8 pieces, and 
invert, if very gooey on bottom, heat another 1 minute 30 seconds.
Do not heat until dry because scorching may result,
instead allow to cool and dry for a couple of minutes before
eating.

Sweet, tangy, definite blueberry and mackerel flavors, chewy at 
edges and on top, soft and very moist elsewhere








20081225b
Mackerel blueberry squash lettuce grain seed bean

2 ounces canned mackerel
1 ounce romaine, cos, or bibb lettuce
2 ounces acorn or butternut squash
  or 2 to 3 ounces full flavored biodynamic carrot (see 20081204d)
  or 3 ounces usual retail carrot
1 third cup (2 ounces) blueberries
  or 2 ounces apple
2 tablespoons whole grain flour
1 tablespoon nut or seed butter
  or 2 tablespoons (.6 ounces) non roasted sunflower seeds
  or 1 tablespoon oats flour plus 2 teaspoons canola oil
  or 1 eighth cup raw peanuts 
  or 1 tablespoon retail roasted peanut butter (no trans fat)
1 tablespoon (.5 ounces) sugar
1/4 cup soaked and steamed, boiled, or canned beans
  or 2 tablespoons bean flour, soy, pinto, red, kidney, pea, etc
1 teaspoon (.17 ounces) canola oil
1 tablespoon (.6 ounces) flax seed
3 pinches salt
2 teaspoons (.34 ounces) sugar
2 tablespoons water
12.6 ounces total, 7.7 ounces water

Remove seeds and peel from squash to yield 2 ounces and 
cut into pieces appropriate for your processor or blender, 
butternut squash peel can be left on, if desired.

Put into a 2 cup or larger processor:
 1/4 cup beans,
 1 tablespoon flax,
 1 eighth cup corn kernels,
 2 tablespoons sunflower seeds,
 2 ounces squash,
 1 ounce lettuce,
 2 ounces mackerel,
 1 tablespoon sugar, 
 3 pinches salt, and
 2 tablespoons water.

Run until smooth and no significant lumps can be felt
when pinched between 2 fingers.

Put a 4 inch diameter microwaveable casserole dish or 
similar utensil at the cener of a 9 inch diameter glass 
piepan and pour/spoon the batter around the casserole dish, 
or use a bundt pan.

Forming the batter into a ring encourages even heating.
Heat, uncovered, until firm and dry in a microwave oven,

10 minutes 45 seconds in a 1000 watt oven.
18 minutesin a 600 watt oven.

-----------------------------
Math:
12.6 ounces X 20 seconds per ounce equals 252 seconds.
5 seconds for oven to start heating.
Plus 40 seconds to heat dish.
Dry weight is total weight minus water (12.6 - 7.7) = 4.9
Water to leave in is 20/80 X dry weight (20/80 X 4.9) = 1.2 ounces
Water to remove is total water minus water left in (7.7 - 1.2) = 6.5 ounces.
Plus to evaporate water 46 X 6.5 ounces water equals 
279 seconds.
To replace heat lost to air 279/60 times 12 is 56 plus 
   56/60 times 12 is 11 for a total of 67 seconds
(losses assume 5 seconds for oven to start, 40 seconds
to heat dish, and 12 seconds of losses to air per minute of
boiling hot, vegetable is 90 percent water, meat is 40 percent water)
------------------------

Biscuit should be very firm, if soft heat another 60 seconds.

Break or cut the biscuit into 1 half inch pieces.

Process the biscuit into a crumb in a 3 cup or larger high 
speed processor.

Run until desired fineness is achieved.

In a mixing and/or portion bowl, combine the fruit, crumb, 
and 2 teaspoons sugar, and mix.

Mild blueberry flavor, mild mackerel flavor, slightly salty, slightly sweet, slightly tart, a little chewy/crunchy.





20070307bb
Banana blueberries carrot peas nuts flour
1/2 ripe banana  (3 ounces before peeling)
1/4 cup blueberries 
2 ounces carrot
  or 3 ounces raw pumpkin 
  or 3 ounces acorn squash 
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 thawed frozen sweet peas
1/4 cup walnuts
1/8 cup whole wheat flour, freshly ground
  or 1/8 cup rolled oats
2 teaspoon sugar, add 1 teaspoon if needed

Put 2 tablespoons water and 1/8 cup grain flour into a mug and mix.

Add 1/8 cup sweet peas to the mug.

Place the mug, covered, in a microwave oven and heat until boiling, about 1 minute
in a 1000 watt oven, reduce heat to low, heat for 4 minutes.

Put all ingredients into a processor and run until smooth.
















20100214f
finishing meal drink
banana blueberry coconut

1 half ounce banana
1 half ounce blueberries
  or 1 half ounce orange (see 20100212c)
1 tablespoon flaked, unsweetened coconut
2 teaspoons whole grain flour
1 teaspoon sugar
2 packets aspartame
1 quarter cup water

Put all ingredients into a 1 cup blender and run until 
smooth, about 2 minutes.

Pour mixture into a mug.

Warm 20 seconds by heating in a microwave oven.

The flavors blend together, disguising each other so that 
individual flavors of coconut, blueberry and bannana are 
not individually recognizable; moderately: sweet, tangy; 
mildly starchy; medium thick liquid.






20070218
20070613
Blueberries carrot peanuts seeds flour
Pumpkin blueberries seeds peanuts flour
see also Nasamp

1/3 cup 2 ounces blueberries
8 ounces carrot
1 tablespoon grain, soaked 1 to 3 days
  or 1 tablespoon whole grain flour,
1/8 cup thawed frozen green peas
  or 1/8 cup beans, soaked 3 days
  or 1/8 cup steamed, boiled, or canned bean
3 tablespoons non roasted, no hull sunflower seeds
  or 2 tablespoons nut or seed butter
  or 1/4 cup California walnuts (about 1 ounce)
    plus 1 teaspoon sugar
  or 1 tablespoon canola oil 
  or 1 tablespoon olive or canola oil
    plus 1 tablespoon whole wheat flour
2 tablespoons sugar

Cut carrot 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:
2 tablespoons water,
if using, 1 tablespoon grain,
if using, 3 tablespoons sunflower seed,
1/8 cup peas,
8 ounces carrot.

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 20 minutes.

If using a pressure cooker:
Heat on a cooktop until full pressure, reduce heat to low,
heat 15 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 2 pinches salt.
If too sour, add 1 teaspoon sugar.
If too strong flavored, add 1 tablespoon nut butter
or 1 teaspoon canola oil.








20070610
20070612

Banana blueberries carrot peas nuts flour

1/3 cup 2 ounces blueberries
8 ounces carrot
1 tablespoon grain, soaked 1 to 3 days
  or 1 tablespoon whole grain flour,
1/8 cup thawed frozen green peas
  or 1/8 cup beans, soaked 3 days
  or 1/8 cup steamed, boiled, or canned bean
3 tablespoons non roasted, no hull sunflower seeds
  or 2 tablespoons nut or seed butter
  or 1/4 cup California walnuts (about 1 ounce)
    plus 1 teaspoon sugar
  or 1 tablespoon canola oil 
  or 1 tablespoon olive or canola oil
    plus 1 tablespoon whole wheat flour
2 tablespoons sugar

Cut carrot 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:
2 tablespoons water,
if using, 1 tablespoon grain,
if using, 3 tablespoons sunflower seed,
1/8 cup peas,
8 ounces carrot.

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 20 minutes.

If using a pressure cooker:
Heat on a cooktop until full pressure, reduce heat to low,
heat 15 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 2 pinches salt.
If too sour, add 1 teaspoon sugar.
If too strong flavored, add 1 tablespoon nut butter
or 1 teaspoon canola oil.









20080907c
zuccini grain seed bean with Blueberry topping
Blueberry cucumber bean seed grain

Biscuit:
5 ounces cucumber (if available, else zuccini)
  or 5 ounces zuccini
3 tablespoon corn flour
1 tablespoon flax meal
1/4 cup soaked and steamed, boiled, or canned beans
  or 2 tablespoons bean flour
1 tablespoon non roasted sunflower seeds

Topping pudding:
1 ounce (1 third cup) blueberries
  or 1 ounce blueberry puree 
  or 1 ounce concord grape skins
2 teaspoons 30 percent added oil non roasted boiled 
  sunflower seed butter
  or 1 tablespoon raw (non roasted) sunflower seeds
    (use the seed butter if your processor is low speed or 
     will not flow with the seeds)
  or 2 teaspoons tahini
1 teaspoon apple powder (use 2 teaspoons if apple powder is especially mild)
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 the berries, 1 tablespoon sunflower seeds, and
1 tablespoon sugar into a high speed 1 cup processor 
and run until smooth.

Put the berry puree into a mixing and/or portion bowl and
add 1 teaspoon apple powder (use 2 teaspoons if apple powder is especially mild).

Mix.

Remove the cucumber peel, if the cucumber is large, 
taste the cucumber to be sure it is not bitter, remove 
any tough seeds from a piece that will yield 5 ounces.

Chop the cucumber into 3/8 inch pieces.

Put into a two cup blender:
 the cucumber,
 1 tablespoons sunflower seeds, and
 1 eighth cup water.

Process into a smooth slurry (about 2 minutes) in a high
speed processor, a low speed processor will takes a 
couple of minutes longer.

If necessary, repeatedly lift the blender 1 quarter 
inch and drop it down against the counter to jar the 
mixture into the path of the cutting blades.

Repeat until flow starts.

Put the puree into a mixing bowl and add:
 3 tablespoons corn flour,
 1 tablespoon flax meal, and
 2 tablespoons bean flour.

Mix until uniform. 

Put equal amounts of the batter into each of 3 three
inch bowls.

Arrange the bowls in a circle in a microwave oven,
separate the bowls by at least an inch.

Heat in a microwave oven until firm,(6 minutes 45 
seconds in a 1000 watt oven).

-------------------------------------------------------------------
7 ounces and 3/8 ounces X 20 plus 30 losses plus 46 X 5 ounces water
(assumes cucumber is 80 percent water)
Let the biscuits cool and firm for several minutes.
-------------------------------------------------------------------

Spread equal amounts of the puree on each of the 3
cucumber biscuits or eat biscuit and pate separately.

If desired, warm 30 seconds in a microwave oven
just before serving.

Sweet/tart,  definite blueberry flavor, cornbread-like aroma
from the corn flour in biscuit, topping is smooth and biscuit 
has the typical biscuit consistency and pleasant starchiness