recipes_for_fruit/strawberry 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.


20110611f
strawberry squash grain nut bean
Strawberries squash beans nuts grain
Similar to pumpkin apple beans nuts flour which see

2 ounces raw pumpkin
  or 2 ounces raw acorn squash
  or 1 ounce butternut squash (squash this trial)
  or canned pumpkin puree 
4 large ripe strawberries (3 ounces total) or 1 half cup diced (make entry in season strawberries)
  or 3 ounces apple 
1 ounce whole grain biscuit
  or 2 tablespoons whole grain flour
1/8 cup unroasted walnut butter 
  or 1/4 cup (1 ounce) California walnuts, coarsely cut (this trial)

  or 1/3 cup raw sunflower seeds 
  or 2 tablespoons raw tahini
1 half cup canned or boiled beans  (this trial)
  or 1/8 cup lightly cooked kidney bean puree
  or 1/8 cup dried kidney bean powder
  or 1/8 cup raw peanut butter
  or 1/4 cup raw peanuts  
1 tablespoon olive or canola oil
1 tablespoon plus 2 teaspoons sugar
2 pinches salt

Remove seeds from the squash.

If the squash peel is tough or bitter, remove the peel from the squash.

Cut into 1/2 inch pieces.

Put into a 2-cup or so metal bowl.
1 ounce squash,
1 tablespoon water.

Place a steaming rack in a metal pan or pressure cooker.

Set the bowl in the pan or cooker.

If using metal pan:
Heat on a cooktop until boiling, reduce heat to low, cover,
heat 20 minutes.

If using pressure cooker, heat until full pressure, reduce
heat to 1 quarter, heat 15 minutes, turn off heat, let the
cooker sit on the burner for 5 minutes.

If using grain flour or rolled oats:
[
Put 1 eighth cup water into a 2-cup or so bowl.  

Add 3 tablespoons rolled oats or 1 eighth cup grain flour and mix.

Heat, covered, in a microwave oven until boiling;
if using grain flour, 50 seconds in a 1000 watt oven.
]

If using steamed grain, cut into 1 quarter inch pieces.

If using grain biscuit, cut the biscuit into 1 quarter inch pieces.

If a chunky texture is desired:
[
Put all ingredients into a mixing and/or portion bowl.

Mix.
]

If a mash consistency is desired:
[
Put all ingredients, except flour, into a food processor:
Run until smooth, if necessary add water 1 tablespoon at a time 
until mixture flows.

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.

Put the blender contents into a mixing and/or portion bowl.

Add the flour and mix.
]

Mild to moderate: walnut flavor, sweet/sour/tanginess with
more sweetness than sourness/tanginess; mild: strawberry flavor,
starchiness; slight: bean flavor, corn flavor; chunky.






 
Strawberry smooth: 

1 quart of strawberries
1/4 cup sugar for medium sweetness
   or a little more or less to taste
1 cup water
   or 1 cup orange juice
   or 1 cup milk
2 tablespoons whole wheat flour for a thin sauce
   or 1/4 cup whole wheat flour for a thick sauce
   or 2 tablespoons corn starch

Dissolve the flour or cornstarch in 1/4 cup of the orange juice
or water.

Add the rest of the orange juice or water to the flour mixture.

Heat the mixture in a microwave until it thickens (about 5 minutes).

Watch the mixture after 3 minutes to avoid boiling over.

After the liquid thickens, remove from oven.

Stir until reasonably smooth.

Destem the berries.

Process the sugar, berries, and thickened liquid in a blender until smooth.

Serve in bowls.

Top with whipped topping if desired.

To make 2 serving from fresh or frozen berries

6 large berries (chopped into quarters if frozen, about 1 cup)
1 tablespoon sugar for a slightly tart sauce
   or 1 tablespoon plus 1 teaspoon for medium sweetness
1/4 cup water
   or 1/4 cup orange juice
   or 1/4 cup milk
   or 1 tablespoon milk powder plus 1/4 cup water

1 teaspoon whole wheat flour for a thin sauce
   or 1 tablespoon whole wheat flour for a thick sauce

Mix the liquid, flour, and milk powder, if used.

Heat in microwave for 1 1/2 minutes or until full boil.

Watch for the last 1/2 minute to prevent boiling over 
or use a tall container.

Remove from oven and stir until mostly smooth.

Allow to cool several minutes.

Destem fresh berries.

Cut frozen berries into quarters, if necessary, to 
blend or process.

Add all ingredients to a blender or processor.

Process until smooth.

Can be kept in a refrigerator for a day or two. 
Good eaten by itself. Can be warmed in a
microwave oven for a sort of strawberry soup.





Apple and frozen strawberries

1/2 apple
3 frozen strawberries
1 teaspoon sugar (good)

Remove peel and core from apple.

Cut fruit into desired size pieces.

Put all into a portion bowl and mix.




20090615d
strawberry grain
strawberries grain

3 to 4 medium strawberries (2 ounces), fresh of frozen, 
1 tablespoon sugar, 
1/4 cup flummery 

To make the flummery:
[
In a 4 inch bowl at least 2 inches deep, mix
 1/4 cup water,
 1 tablespoon sugar, and
 1 tablespoon whole wheat flour.

Heat in microwave oven 2 minutes.
]

Cut the berries into 3 eighths inch or smaller pieces.

Add the chopped stawberries.

Definite strawberry flavor, tangy, sweet/sour.




Strawberry grain

1 ounce grain biscuit cut into one quarter inch pieces
    plus 1 tablespoon canola oil
  or 2 tablespoons whole grain flour
    plus 1 tablespoon canola oil
  or 2 tablespoons milk powder
    plus 2 tablespoons water
  or 1/4 cup cottage cheese
  or 2 tablespoon ricotta cheese plus 2 tablespoons water
  or 1/4 cup soy milk
  or 1/4 cup yogurt with fruit
  or 1 quarter cup non roasted, no hull sunflower seed
  or 1/4 cup milk
1/2 cup strawberries
  or 1/2 cup cherries
  or 1/2 peaches
  or 1/2 cup blueberries
  or 1/2 cup crushed canned pineapple or fresh pineapple
1 tablespoon plus 1 teaspoon sugar

If using grain flour or rolled oats:
[
Put into 1 eighth cup water into a 2-cup or so bowl.  

Add 3 tablespoons rolled oats or 1 eighth cup grain flour and mix.

Heat, covered, in a microwave oven until boiling;
if using grain flour, 50 seconds in a 1000 watt oven.
]

If a smooth texture is desired:
[
Add to a processor:
 1 tablespoon canola oil
 1/2 cup strawberries
 1 tablespoon sugar.

Process until smooth.
]

Cut the grain into 1 quarter inch pieces.

Put all into a mixing and/or portion bowl and mix.

Taste, if desired, add sugar or sweetner.

If using a food processor:
Moderately to prominently sour/sweet; moderate
strawberry flavor; mildly starch; 
mild grain flavor:
pudding consistency with somewhat chewy chunks of biscuit.

If not using food processor:
moderately to prominently tangy/sweet; moderate
strawberry flavor, starchiness; mild grain flavor;
chunky texture, somewhat chewy.









stawberry grain nut
Strawberries and bread

1/2 cup (4 ounces) strawberries
1/4 cup walnuts
1 slice whole wheat bread
1 teaspoon sugar

Cut the strawberries and bread into 3/8 inch pieces.

Put out into a portion bowl and mix.






strawberry grain seed
Strawberries and bread

1/2 cup (4 ounces) strawberries
1/4 cup sunflower seeds
1 slice whole wheat bread
  or 1/4 cup dry rolled oats
1 teaspoon sugar

Cut the strawberries into 3/8 inch pieces.

If using bread, cut it into 3/8 inch pieces.

Put all into a portion bowl and mix.






20110614a
Strawberry grain seed bean

3 ounces fresh or frozen strawberries
1 ounce moist grain biscuit
  or 1/8 cup quick cooking rolled oats
1 half cup boiled or canned beans
  or 1/4 cup raw soaked dried mung beans
  or 1/4 cup raw thawed frozen peas (just under 1 ounce)
  or 2 ounces mung bean sprouts (beans with 1/4 inch sprouts)
  or 1 quarter cup lightly roasted or boiled blanched skinless peanuts 
1 quarter cup non roasted sunflower seeds
  or 1/4 cup (1 ounce) California walnuts 
    plus 1 teaspoon sugar
1 tablespoon olive or canola oil, 
1 tablespoon plus 1 teaspoon sugar
2 pinches salt, if desired
optional:
[
3 ounces mild carrot
  or 2 ounces mild acorn or butternut squash
  or 1 ounce strong flavored acorn or butternut squash
1/4 teaspoon orange juice concentrate
  or 1 quarter teaspoon grape juice concentrate
  or 1/2 t finely chopped orange rind
  or 1 half ounce apple 
]

If using skins-on peanuts:
[
Place in a metal pan or pressure cooker:
1 eighth cup peanuts
2 cups water.

If using a metal pan, heat until boiling, cover, heat 20 minutes.

If using a pressure cooker, heat until full pressure, reduce heat to 
one quarter, heat 15 minutes, turn off heat, let cooker sit on burner
for 10 minutes.
]

If softened, more mild sunflower seeds are desired:
[
Put 1 half cup water into a metal pan or pressure cooker.

Place a steaming rack into the pan or cooker.

Put 1 quarter cup sunflower seeds into 
a 2-cup or so metal bowl.

Add 1 tablespoon water to the bowl.

Place the bowl on the steaming rack.

If using a metal pan, heat until boiling, reduce heat to low,
cover, heat 20 minutes.

If using a pressure cooker, heat until full pressure, reduce heat
to 1 quarter, heat 15 minutes, turn off heat, let the cooker sit
on the burner for 5 minutes.
]

If using skins on peanuts, pour peanuts/water into a sieve to
get rid of water.

Remove stems from strawberries.

Cut the berries into 3 eighths inch or so pieces.

If using, cut grain biscuit into 1 quarter inch pieces.

Put all ingredients into a mixing and/or portion bowl.

Mild: sweetness, strawberry flavor, tanginess; slight: sunflower
seed flavor, bean flavor, grain flavor,
starchiness, sourness; 
mostly somewhat chewy chunkiness. 




20100320c
strawberry grain seed peanut

strawberry grain seed peanut ingredients:
3 ounces strawberries
  or 3 ounces pear, core, stem, and peel removed. (see 20091225d)
2 tablespoons (.8 ounce) whole grain flour (wheat this trial)

1 quarter cup (1.6 ounce) dried beans or lentils (peanuts this trial)
1 eighth additional cup beans if heating to reduce water to 50 percent
  (not this trial)
3 tablespoons (1 ounce) sunflower seeds (this trial)
  or 1 quarter cup (1 ounce) pecans
  or 1 quarter cup California walnuts
1 tablespoon canola oil
1 tablespoon plus 1 teaspoon (.65 ounce) sugar
1 eighth teaspoon salt 
1 half cup water
11.35 ounces, 7.4 ounces water


if not boiling flax:
3 quarters cup (6 ounces) water (reduce by 1 tablespoon if using soaked beans, reduce by 1 eighth cup if using boiled beans, use no water if boiling both beans and flax, (reduce by 1 eighth cup this trial))




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

Heat until boiling on a cooktop, about 3 minutes.
Reduce heat to low, cover, heat until soft. 
(1 hour 20 minutes for flageolet, 1 hour 20 minutes for lima beans)
]

If using grain flour or rolled oats:
[
Put into 1 eighth cup water into a 2-cup or so bowl.  

Add 3 tablespoons rolled oats or 1 eighth cup grain flour and mix.

Heat, covered, in a microwave oven until boiling, 60 seconds 
in a 1000 watt oven.

Let the bowl sit, covered, for a couple of minutes.

Cut into 1 quarter inch pieces.
]

If a chunky, chewy consistency is desired:
[
If using grain biscuit, cut the biscuit into 1 quarter inch pieces.

Put all ingredients into a mixing and/or portion bowl.

Mix.
]

If a smooth consistency is desired:
[
Put all strawberry grain seed peanut ingredients, except 
ground grain, 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.

Add the ground grain to the blender and run until 
thoroughly mixed, about 1 minute.
]

Moderately: sweet, salty;
mildly: tangy, strawberry flavored, sunflower seed flavored, peanut flavored; 
slightly: starchy, oily, corn flavored; chunky, chewy consistency/texture.







20110612a
strawberry grain bean

3 ounces strawberry
1 ounce whole grain biscuit
1 half cup boiled or canned beans
1 tablespoon oil
1 tablespoon plus 2 teaspoons sugar
2 pinches salt

Remove stems from strawberries and cut into 3 eighths inch or so pieces.

Cut grain biscuit into 1 quarter inch pieces.

Put all ingredients into a mixing and/or portion bowl.

Mix.

Moderately sweet/tangy; mild: strawberry flavor,
bean flavor; slightly: starchy, corn flavored, bean flavored;
chunky consistency.




20100620a
strawberry grain bean

2 ounces strawberry
1 tablespoon whole wheat flour
1 eighth cup canned beans
1 tablespoon sugar.

Cut the strawberry into small pieces, perhaps 1 quarter inch.

Put all into a portion bowl and mix.

Prominently to moderately: sweet and tangy; moderate: strawberry flavor;  
mildly: starchy, bean flavored; thick stew-like consistency.





20101027d
strawberry bean

1 half cup (3 oucnes) cubed strawberry
1 half cup boiled or canned beans
1 tablespoon plus 1 teaspoon sugar
  or 2 packets aspartame
1 tablespoon canola oil
2 pinches salt

Remove stems from strawberries and cut into 3 eighths inch pieces.

Put into a mixing and/or portion bowl:
1 half cup boiled or canned beans
1 tablespoon plus 1 teaspoon sugar
1 tablespoon canola oil
2 pinches salt.

Mix.

Add the strawberries and mix.

Prominently sweet/sour with more sweetness than sourness;
moderate strawberry flavor; mild bean flavor; slightly salty;
chunky consistency.






20100627b
strawberry grain nut

2 ounces strawberry
1 tablespoon whole wheat flour
1 eighth cup non roasted, 60 percent water california walnut pate
  or 1 tablespoon nut butter
  or 1 eighth cup california walnuts
  or 1 eighth cup pecan halfs
1 tablespoon sugar.

Cut the strawberry into small pieces, perhaps 1 quarter inch.

Put all into a portion bowl and mix.

Prominently to moderately: sweet and tangy; moderate: strawberry flavor;  
mildly: starchy, walnut flavored; thick stew-like consistency.





20110610e
Strawberry grain nut

1/2 cup strawberries
  or 1/2 cup cherries
  or 1/2 peaches
  or 1/2 cup blueberries
  or 1/2 cup crushed canned pineapple or fresh pineapple
1 ounce grain biscuit cut into one quarter inch pieces
    plus 1 tablespoon canola oil
  or 1/4 cup cottage cheese
  or 2 tablespoon ricotta cheese plus 2 tablespoons water
  or 1/4 cup soy milk
  or 1/4 cup yogurt with fruit
  or 1 quarter cup non roasted, no hull sunflower seed
  or 2 tablespoons whole grain flour
    plus 1 tablespoon canola oil
  or 1/4 cup milk
  or 2 tablespoons milk powder
    plus 2 tablespoons water
1 quarter cup dried peas
  or 1 half cup canned or soaked peas
1 tablespoon plus 1 teaspoon sugar

Place 1 quarter cup peas and 3-cups water into a metal pan or
pressure cooker.

If using metal pan, heat until boiling, reduce heat to low, cover,
heat 60 minutes.

If using pressure cooker, heat until full pressure, reduce heat to
1 quarter, heat 20 minutes, turn off heat, let cooker sit on burner
for 5 minutes.

Pour the peanuts/water into a strainer to eliminate water.

If using grain flour or rolled oats:
Put into 1 eighth cup water into a 2-cup or so bowl.  

Add 3 tablespoons rolled oats or 1 eighth cup grain flour and mix.

Heat, covered, in a microwave oven until boiling;
if using grain flour, 50 seconds in a 1000 watt oven.
)


Remove stems from berries to yield 1 half cup.

Cut berries into 3 eighths inch or so pieces.

Cut the grain into 1 quarter inch pieces.

Put all into a mixing and/or portion bowl and mix.

Taste, if desired, add sugar or sweetner.

If not processing berries/oil/sugar and using:
1/2 cup strawberries
1 ounce grain biscuit
1 eighth cup peanuts
1 tablespoon oil
1 tablespoon plus 1 teaspoon sugarsugar
Moderately to prominently tangy/sweet; moderate
strawberry flavor, corn flavor, starchiness; 
very mild peanut flavor; very chunky 
texture, chewy.

If not processing berries/oil/sugar and using:
1/2 cup strawberries
1 ounce grain biscuit
1 quarter cup peas
1 tablespoon oil
1 tablespoon plus 1 teaspoon sugar
Moderately sweet; moderately to prominently tangy; moderate
strawberry flavor, corn flavor, pea flavor, starchiness; 
chunky 
texture, chewy.

If not processing berries/oil/sugar and using:
1/2 cup strawberries
1 ounce grain biscuit
1 quarter cup walnuts
1 tablespoon oil
1 tablespoon plus 1 teaspoon sugar
Moderately sweet; moderately to prominently tangy; moderate
strawberry flavor, corn flavor, pea flavor, starchiness; 
mild to moderate walnut flavor;
chunky texture, chewy.





20110610a
strawberry grain peanut

1 ounce grain biscuit cut into one quarter inch pieces
    plus 1 tablespoon canola oil
  or 1/4 cup milk
  or 2 tablespoons milk powder
    plus 2 tablespoons water
  or 1/4 cup cottage cheese
  or 2 tablespoon ricotta cheese plus 2 tablespoons water
  or 1/4 cup soy milk
  or 1/4 cup yogurt with fruit
  or 1 quarter cup non roasted, no hull sunflower seed
  or 2 tablespoons whole grain flour
    plus 1 tablespoon canola oil
1/2 cup strawberries 
  or 1/2 cup cherries
  or 1/2 peaches
  or 1/2 cup blueberries
  or 1/2 cup crushed canned pineapple or fresh pineapple
1 eighth cup peanuts
1 tablespoon plus 1 teaspoon sugar

Place 1 eighth cup peanuts and 2-cups water into a metal pan or
pressure cooker.

If using metal pan, heat until boiling, reduce heat to low, cover,
heat 30 minutes.

If using pressure cooker, heat until full pressure, reduce heat to
1 quarter, heat 20 minutes, turn off heat, let cooker sit on burner
for 5 minutes.

Pour the peanuts/water into a strainer to eliminate water.

If using grain flour or rolled oats:
Put into 1 eighth cup water into a 2-cup or so bowl.  

Add 3 tablespoons rolled oats or 1 eighth cup grain flour and mix.

Heat, covered, in a microwave oven until boiling;
50 seconds in a 1000 watt oven.

Remove stems from berries to yield 1 half cup.

Cut berries into 3 eighths inch or so pieces.

Cut the grain into 1 quarter inch pieces.

Put all into a mixing and/or portion bowl and mix.

Taste, if desired, add sugar or sweetner.

If not processing berries/oil/sugar and using:
1/2 cup strawberries
1 ounce grain biscuit
1 eighth cup peanuts
1 tablespoon oil
1 tablespoon plus 1 teaspoon sugarsugar
Moderately to prominently tangy/sweet; moderate
strawberry flavor, corn flavor, starchiness; 
very mild peanut flavor; very chunky 
texture, chewy.






20110611c
Strawberry grain peanut

1 ounce grain biscuit cut into one quarter inch pieces
    plus 1 tablespoon canola oil
  or 1/4 cup cottage cheese
  or 2 tablespoon ricotta cheese plus 2 tablespoons water
  or 1/4 cup soy milk
  or 1/4 cup yogurt with fruit
  or 1 quarter cup non roasted, no hull sunflower seed
  or 2 tablespoons whole grain flour
    plus 1 tablespoon canola oil
  or 1/4 cup milk
  or 2 tablespoons milk powder
    plus 2 tablespoons water
1/2 cup strawberries
  or 1/2 cup cherries
  or 1/2 peaches
  or 1/2 cup blueberries
  or 1/2 cup crushed canned pineapple or fresh pineapple
1 teaspoon roasted peanut butter
  or 1 quarter cup dried peas
  or 1 half cup canned or soaked peas
2 teaspoons canola oil
1 tablespoon plus 1 teaspoon sugar

If using peas:
[
Place 1 quarter cup peas and 3-cups water into a metal pan or
pressure cooker.

If using metal pan, heat until boiling, reduce heat to low, cover,
heat 60 minutes.

If using pressure cooker, heat until full pressure, reduce heat to
1 quarter, heat 20 minutes, turn off heat, let cooker sit on burner
for 5 minutes.

Pour the peanuts/water into a strainer to eliminate water.
]

If using grain flour or rolled oats:
[
Put into 1 eighth cup water into a 2-cup or so bowl.  

Add 3 tablespoons rolled oats or 1 eighth cup grain flour and mix.

Heat, covered, in a microwave oven until boiling;
if using grain flour, 50 seconds in a 1000 watt oven.
]

Remove stems from berries to yield 1 half cup.

Cut berries into 3 eighths inch or so pieces.

Cut the grain into 1 quarter inch pieces.

Put into a 2-cup or so mixing and/or portion bowl:
 1 teaspoon light roast peanut butter,
 2 teaspoons oil,
 1 tablespoon plus 1 teaspoon sugar.

Mix.

Add the berries and grain to the mixing and/or portion bowl and mix.

Taste, if desired, add sugar or sweetner.


If not processing berries and using:
1/2 cup strawberries
1 ounce grain biscuit
1 teaspoon roasted peanut butter
2 teaspoons oil
1 tablespoon plus 1 teaspoon sugar
:rominently: sour/sweet/tangy with more sweetness than sourness, mild to moderate strawberry flavor; mild peanut butter flavor;
slight starchiness, corn flavor;
soft chunky texture.






20110610e
Strawberry grain peas

1 ounce grain biscuit cut into one quarter inch pieces
    plus 1 tablespoon canola oil (this trial)
  or 1/4 cup cottage cheese
  or 2 tablespoon ricotta cheese plus 2 tablespoons water
  or 1/4 cup soy milk
  or 1/4 cup yogurt with fruit
  or 1 quarter cup non roasted, no hull sunflower seed
  or 2 tablespoons whole grain flour
    plus 1 tablespoon canola oil
  or 1/4 cup milk
  or 2 tablespoons milk powder
    plus 2 tablespoons water
1/2 cup blueberries
  or 1/2 cup cherries
  or 1/2 peaches
  or 1/2 cup strawberries (this trial)
  or 1/2 cup crushed canned pineapple or fresh pineapple
1 quarter cup dried peas
  or 1 half cup canned or soaked peas
1 tablespoon plus 1 teaspoon sugar

Place 1 quarter cup peas and 3-cups water into a metal pan or
pressure cooker.

If using metal pan, heat until boiling, reduce heat to low, cover,
heat 60 minutes.

If using pressure cooker, heat until full pressure, reduce heat to
1 quarter, heat 20 minutes, turn off heat, let cooker sit on burner
for 5 minutes.

Pour the peanuts/water into a strainer to eliminate water.

If using grain flour or rolled oats:
Put into 1 eighth cup water into a 2-cup or so bowl.  

Add 3 tablespoons rolled oats or 1 eighth cup grain flour and mix.

Heat, covered, in a microwave oven until boiling;
if using grain flour, 50 seconds in a 1000 watt oven.
)

Remove stems from berries to yield 1 half cup.

Cut berries into 3 eighths inch or so pieces.

Cut the grain into 1 quarter inch pieces.

Put all into a mixing and/or portion bowl and mix.

Taste, if desired, add sugar or sweetner.

If not processing berries/oil/sugar and using:
1/2 cup strawberries
1 ounce grain biscuit
1 eighth cup peanuts
1 tablespoon oil
1 tablespoon plus 1 teaspoon sugarsugar
Moderately to prominently tangy/sweet; moderate
strawberry flavor, corn flavor, starchiness; 
very mild peanut flavor; very chunky 
texture, chewy.

If not processing berries/oil/sugar and using:
1/2 cup strawberries
1 ounce grain biscuit
1 quarter cup peas
1 tablespoon oil
1 tablespoon plus 1 teaspoon sugar
Moderately sweet; moderately to prominently tangy; moderate
strawberry flavor, corn flavor, pea flavor, starchiness; 
chunky 
texture, chewy.

If not processing berries/oil/sugar and using:
1/2 cup strawberries
1 ounce grain biscuit
1 quarter cup walnuts
1 tablespoon oil
1 tablespoon plus 1 teaspoon sugar
Moderately sweet; moderately to prominently tangy; moderate
strawberry flavor, corn flavor, pea flavor, starchiness; 
mild to moderate walnut flavor;
chunky 
texture, chewy.





20100626e
strawberry seed

2 ounces strawberry
1 quarter cup non roasted, 60 percent water sunflower seed pate
1 tablespoon sugar.
2 packets aspartame sweetener

Cut the strawberry into small pieces, perhaps 1 quarter inch.

Put all into a portion bowl and mix.

Moderately: tangy, sweet, strawberry flavored; 
mildly: starchy, sunflower seed flavored; pate is about 
the consistency of soft serve ice cream.





20110622c
Strawberry seed

1/2 cup strawberries
  or 1/2 cup cherries
  or 1/2 peaches
  or 1/2 cup blueberries
  or 1/2 cup crushed canned pineapple or fresh pineapple
1 tablespoon tahini
1 tablespoon plus 1 teaspoon sugar

If using grain flour or rolled oats:
[
Put into 1 eighth cup water into a 2-cup or so bowl.  

Add 3 tablespoons rolled oats or 1 eighth cup grain flour and mix.

Heat, covered, in a microwave oven until boiling;
if using grain flour, 50 seconds in a 1000 watt oven.
]

Remove stems from berries to yield 1 half cup.

Cut berries into 3 eighths inch or so pieces.

Put into a 2-cup or so mixing and/or portion bowl:
1 tablespoon tahini
1 tablespoon plus 1 teaspoon sugar.

Mix.

Add the berries and grain to the mixing and/or portion bowl and mix.

Taste, if desired, add sugar or sweetner.

If not processing berries and using:
1/2 cup strawberries
1 tablespoon tahini
1 tablespoon plus 1 teaspoon sugar
Prominently: sweet, tangy; moderate
strawberry flavor, tahini flavor; mildly oily;
slight starchiness, sourness;
soft chunky texture with mixed in sweet sugary sauce.





10 ways to eat frozen strawberries:
*Frozen strawberries can be cut into 1/3 inch pieces when they are still frozen. Do this 1 hour
before eating to allow them to unthaw. If you don't want to wait, microwave the pieces for 45 seconds 
to unthaw. Or use whole berries that have been allowed to unthaw. Or put the frozen berries whole into 
the microwave. Berries should be served at approximately room temperature. I like the small pieces method to get better mixing of ingredients and being able to chop without juice running.


Strawberry sugar

3 frozen strawberries
2 teaspoons sugar

Cut the frozen berries into 1/4 inch pieces.*

Put the berries into a portion bowl.

Add 2 teaspoons sugar and mix.




Strawberry apple sugar

 1/2 apple
 3 frozen strawberries
 1 teaspoon sugar

Cut the frozen berries into 1/4 inch pieces.*

Remove skin and core from apple and cut into
1/3 inch pieces.

Put the berries and apple into a portion bowl.

Add 1 teaspoon sugar and mix.



Strawberry apple walnut

 1/2 apple 
 1 large frozen strawberry 
 1/8 cup walnuts

Cut the frozen berry into 1/4 inch pieces.*

Remove skin and core from apple and cut into
1/3 inch pieces.

Cut nuts into 1/4 inch or smaller pieces.

Put all into a portion bowl and mix.

 good 



Strawberry grain

1 large frozen strawberry
1 tablespoon whole wheat flour
optional:
1 teaspoon sugar

Cut the frozen berry into 1/4 inch pieces.*

Put all into a portion bowl and mix.




Strawberry grain

1 large frozen strawberry
1 tablespoon whole wheat flour
optional:
1 teaspoon sugar

Cut the frozen berry into 1/4 inch pieces.*

Put into a microwaveable cup:
 1/4 cup water,
 1 tablespoon whole wheat flour,
 2 teaspoons sugar. 

Mix. 

Heat the water/flour/sugar in a cup in a microwave oven until 
thickened, about 2 minutes. 

Mix in the sugar. 

Cut the frozen berries into 1/4 inch pieces.*
 
Add the berries to the flour/water mixture and stir.




Strawberry oil sugar

1 large frozen strawberry
1 teaspoon canola oil
1 teaspoon sugar

Put into a portion bowl:
 1 teaspoon oil, and
 1 teaspoon sugar.

Mix.

Cut the frozen berry into 1/4 inch pieces.*

Add the berry to the bowl and mix.




Strawberry grain oil sugar

1 large frozen strawberry
1 teaspoon whole wheat flour
1 teaspoon canola oil
1 teaspoon sugar

Put into a portion bowl:
 1 teaspoon whole wheat flour,
 1 teaspoon oil, and
 1 teaspoon sugar.

Mix.

Cut the frozen berry into 1/4 inch pieces.*

Add the berry to the bowl and mix.




Strawberry banana sugar

1/2 banana
3 strawberries
1 teaspoon sugar

Cut the frozen berry into 1/4 inch pieces.*

Cut the banana into 1/4 inch thick slices.

Put the banana and strawberry pieces and 
1 teaspoon sugar into a portion bowl and mix.






Strawberry orange sugar

 3 frozen strawberries,
 1/2 teaspoon orange juice concentrate,
 2 teaspoons sugar (good)

Cut the frozen berries into 1/4 inch pieces.*

Put all ingredients into a portion bowl and mix.





Strawberry peanut sugar

1 frozen strawberry
1/2  teaspoon peanut butter
1 teaspoon sugar

Cut the berry into 1/4 inch pieces.*

Put all ingredients into a portion bowl and mix.



Strawberry cheese sugar

1 frozen strawberry
1 teaspoon sugar

Cut the berry into 1/4 inch pieces.*

Put all ingredients into a portion bowl and mix.




 
Strawberry cocoa sugar

1 frozen strawberry
1/2 teaspoon unsweetened 100 per cent cocoa,
1 teaspoon sugar

Cut the berry into 1/4 inch pieces.*

Put all ingredients into a portion bowl and mix.
  

Strawberry tomato nut

2 large frozen strawberries
1/4 cup stewed tomatoes
1 teaspoon sugar
1/8 cup walnuts

If tomatoes are in large pieces, cut into 1/3 inch pieces.

Cut strawberries into 1/4 inch pieces.*

Cut nuts into 1/4 inch or smaller pieces.

Combine all ingredients.

Warm in microwave oven for 1 minute. good 


20090613b
strawberry seed

3 strawberries (1 and 1 half ounces)
1 eighth cup non roasted sunflower seed
2 teaspoons sugar

Put all ingredients into a 1-cup high speed blender and 
run until smooth.


Strawberry seed sugar

3 frozen strawberries chopped
1/8 cup sunflower seeds
1/8 cup sweetened coconut shreds
  1/8 cup unsweetened coconut shreds
    plus 1 teaspoon sugar
1 teaspoon sugar

Put all into a portion bowl and mix.

Good if you're in the mood to chew.


Strawberry date sugar

3 frozen strawberries chopped
1 pitted date chopped
2 teaspoons sugar

Put all into a portion bowl and mix.





*Frozen strawberries can be cut into 1/3 inch pieces when 
they are still frozen. Do this 1 hour before eating to 
allow them to unthaw. If you don't want to wait, 
microwave the pieces for 45 seconds to unthaw. Or use 
whole berries that have been allowed to unthaw. Or put 
the frozen berries whole into the microwave. Berries should 
be served at approximately room temperature. I like the 
small pieces method to get better mixing of ingredients and 
being able to chop without juice running.






20090623a (not trialed since altered, see )
strawberry potato grain seed

2 ounces strawberries
  or 2 ounces banana (see 20090610g)
1 ounce potato, peel removed
2 tablespoons (.7 ounce) non roasted sunflower seeds
1 tablespoon (.1 ounce) wheat bran
2 teaspoons (.25 ounce) grain, grain flour, or flax seed (wheat this trial)
1 tablespoon (.5 ounce) sugar
2 pinches salt
1 quarter (2 ounces) cup water

Combine all ingredients in a 2 cup high speed blender.

Run until smooth.

Put the batter into 3 three-bowls (this trial) or 
1 6-inch bundt pan or an eight inch glass pie pan 
with a 3 inch round casserole dish, bowl, or jar 
at the center.

Heat in a microwave oven until thickened, 
5 minutes 5 seconds in a 1000 watt oven; 
for a 600 watt oven, heat 7 minutes.

------------------------
Math:
Add 5 seconds for oven to begin heating.
Add 22 seconds to heat dish.
To raise to boiling: 20 seconds per ounce times 6.6 ounces = 132 seconds.
Dry weight is total weight minus water: 6.6 ounces - 4.6 ounces = 2 ounces.
Water to leave in is 50/50 times dry weight (50/50 X 2) = 2 ounce.
Water to remove is total water minus water left in (4.6 - 2) = 2.6 ounces.
To evaporate excess water: 46 seconds per ounce times 2.6 ounces = 120 seconds.
To replace heat lost to air during evaporation: 12 seconds per minute times
120/60 minutes = 24 seconds plus 24/60 X 12 = 6 for a total of 30 seconds.
Assume celery and cherry is 90 percent water and final product will
be 50 percent water.,
--------------------------

Tangy, sweet, moderate strawberry flavor;
thick pudding consistency.










20101218e
Strawberry carrot grain seed bean

1/8 cup boiled or canned kidney beans
1/4 cup carrot
1/2 cup (4 ounces) fresh or frozen strawberries
1/8 cup sunflower seeds processed to a fine crumb
1/8 cup rolled oats

Process the sunflower seed and rolled oats to a fine crumb.

Add the carrot and beans to the processor.

Run until the carrot is a fine slaw.

Add the berries and 1 teaspoon oil to the processor and 
run again unitl no pieces larger than 1/4 inch remain.






20110612c
note: Using whole grain flour or rolled oats instead of 
  non ground grain will yield a smoother consistency/texture.
strawberry carrot potato seed
pear carrot potato seed
apple carrot potato seed

3 ounces (1 half cup 3 eighths inch pieces) strawberry 
  or 1 half ounce mild apple (tested good)
  or 1 quarter ounce extra tangy and sweet apple 
  or 1 ounce fresh pear (tested good)
1 ounce mild carrot
  or 1 half ounce strong flavored carrot
  or 1 half ounce queen ann's lace root
2 ounces potato
3 tablespoons (.9 ounce) non roasted sunflower seeds,
  or 2 tablespoons grain or grain flour plus 1 tablespoon canola oil
  or 2 tablespoons 30 percent added oil lightly roasted
   sunflower seed butter, plus 1 tablespoon grain
  or 1 third cup (1.3 ounce) California walnuts plus 2 teaspoons sugar
  or 1 quarter cup (1.25 ounces) non roasted hazelnuts,
    plus 1 tablespoon flax seed,
    plus 1 teaspoon (.17 ounces) canola oil
  or 2 tablespoons roasted tahini, plus 2 teaspoons grain flour, 
1 teaspoon canola oil
1 tablespoons plus 2 teaspoons sugar
  or 1 tablespoon (.5 ounce) sugar plus 2 packets aspartame sweetner, 
    according to taste 
2 pinches salt 

Cut across the grain the 1 ounce carrot root into 
1 quarter inch thick slices.

Peel potato to yield 2 oucnes.

Cut the potato into 1 quarter inch thick slices.

Put into a 2-cup or so metal bowl:
 2 ounces potato
 1 ounce carrot pieces
 if using, add 1 ounce green beans,
 if using, 3 tablespoons sunflower seed,
 if using, 2 tablespoons grain, and
 1 tablespoon water.

Place a steaming rack in a metal pan or pressure cooker.

Add 1 half cup water to the pan or cooker.

Place the bowl on the steaming rack.

If using metal pan, heat until boiling, reduce heat to low, heat 20 minutes.

If using pressure cooker, heat until full pressure, reduce heat to
1 quarter, heat 15 minutes, turn off heat, let cooker sit on burner
for 5 minutes.

If a chunky texture is desired, put all ingredients into a mixing and/or
portion bowl and mix.

If a smooth consistency is desired:
[
Put all ingredients into the 2-cup high speed processor or blender..

Process until smooth, perhaps 4 to six minutes.

Taste, if desired, add aspartame or sucralose.

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

Or:
[2. Divide the mixture equally into 3 4-inch diameter 
microwaveable bowls.
Arrange the 3 bowls in a circle around the center of a microwave oven.
Heat until firm, 11 minutes 5 seconds in a 1000 watt microwave oven.
-------------------------------
Math: needs work
To bring to boil: 12.3 ounces X 20 seconds equals 246 seconds.
Plus 5 seconds for oven to begin heating.
Plus 30 seconds to heat dish.
Dry weight is 12.3 minus 9.4 water equals 2.9 ounces
water to be left in equals (50 parts water)/(50 parts dry weight) 
times 2.9 equals 2.9 ounce.
Water to remove is total water - water left in (9.4 - 2.9) = 6.5.
Plus to evaporate water 46 X (6.5 ounces to be removed) equals 299.
To replace heat lost to air: 299/60 minutes X 14 seconds per 
minute = 70 plus 70/60 X 14 = 16 for a total of 86 seconds.
(assume pear is 70 percent water, water and biscuit will be about 
20 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)
----------------------------------

]
If you don't have a coffee grinder, the flax seed can be 
boiled in 1 quarter cup water on low power for 10 minutes to soften, then blended with other ingredients to pulverize, use 1 eighth cup 
less water added to blender to compensate for the water the flax will absorb while being boiled, non boiled flax can 
be used, but blending time will be several minutes longer in order to pulverize flax.

If you're in a hurry, scrape the food loose from the bowls 
with a spoon and place the biscuits on a plate to cool.


if heating carrot, potato 15 minutes in pressure cooker, 
3 ounces strawberries, 1 ounce mild carrot, 2 ounces potato,
3 tablespoons sunflower seed, 1 tablespoon oil, 
1 tablespoon plus 2 teaspoons sugar, 
2 pinches salt
processed 4 minutes:
Prominently sweet; mild to moderately: sunflower seed flavored; 
mildly: starchy, salty, strawberry flavored;
slightly potato flavored, carrot flavored; soft chunky consistency.
try with 1 tsp oil for more strawberry carrot flavor

if heating carrot, potato 15 minutes in pressure cooker, 
3 ounces strawberries, 1 ounce mild carrot, 2 ounces potato,
3 tablespoons sunflower seed, 1 teaspoon oil, 
1 tablespoon plus 2 teaspoons sugar, 
2 pinches salt
processed 4 minutes:
Moderately sweet, strawberry flavored; 
mild to moderate: sunflower seed flavor; mildly: starchy, salty;
slightly potato flavored, carrot flavored; soft chunky consistency.





20100407d
strawberry lettuce peanut

1 ounce strawberries
1 ounce lettuce
1 tablespoon non roasted peanut butter
1 tablespoon sugar
1 pinch salt
aspartame sweetener to taste (2 packets this trail)

Put all ingredients into a 1- or 2-cup processor.
(1 cup likely will process quicker)

Run until desired smoothness is achieved, perhaps 6 minutes.

Taste, if desired, add aspartame sweetener to taste.
(add 1 packet this trial)

Prominently: bittersweet, tangy; moderate lettuce flavor; 
mild strawberry flavor; slight peanut flavor; medium thick liquid.





20110616
Strawberry potato grain seed oil sugar salt
Strawberry potato seed pudding

3 ounces (about 6 medium berries or 1 half cup diced) strawberries
2 ounces potato
1 tablespoon (.1 ounce) grain bran
2 tablespoons (.6 ounce) non roasted sunflower seeds
  or 2 teaspoons non roasted sunflower seed butter
1 tablespoon canola oil
2 tablespoons (1 ounce) sugar
2 pinches salt
total 8.2 ounces

Remove peel from potato.

Cut the strawberries into piece your blender will deal with.

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

Put into 3 3-inch diameter bowls, using 1 4-inch bowl. in 
previous trial had too hard outer edge, too gooey center, 
used no bran, 1 ounce less water.

Heat in a microwave oven until thickened,
3 minutes 40 seconds in a 1000 watt microwave oven.

----------------------------------
Math:
To heat to boiling: 20 seconds per ounce time 7.2 ounces = 144 seconds.
Plus 5 seconds for microwave to begin heating
Plus 25 seconds to heat dish
Dry weight equals total weight minus total water (7.2 - 4) = 3.2 ounce.
Water to leave in is 50/50 time dry weight (1/1) X (3.2) = 3.2 ounces
Water to remove is total water minus water left in (4 - 3.2) = .8 ounces.
Plus to evaporate excess water: 46 X .8 = 37 seconds.
Plus to replace heat lost to air: 12 X (37/60) is 7 plus 7/60 X 12 equals
  8 seconds.
Notes:
Asume lambsquarters is 90 percent water, mixture should be
about 40 percent water after heating.
---------------------------


Moderately bitter/sweet/tangy with more sweetness than
bitterness; mild to moderate strawberry flavor, saltiness,
starchiness; mild potato flavor; 
very moist biscuit or stiff mash consistency.






strawberry radish greens grain seed peanut
Radish greens strawberry jam

1 eighth cup strawberry jam
3 ounce radish or mustard greens
1 eighth cup sunflower seeds
1 eighth cup roasted peanuts
1 tablespoon wheat or oat bran
1 tablespoon corn flour
1 teaspoon canola oil
2 teaspoons sugar
1 eighth teaspoon salt

Cut 3 ounces greens every 1 half inch.

Cut the greens into 1 half inch pieces.

Put the chopped greens and 2 cups water into a large bowl.

Heat in a microwave oven until boiling, 
about 6 minutes 40 seconds in a 1000 watt oven.

Press the greens down into the water.

Heat on low for 4 minutes.

Remove water from the greens by pouring into a strainer.

Then either:
(1. Remove as much water as possible by pressing in a coffee press.)

Or:
(2. Use a bowl that is about the same size and shape as 
the strainer to press the water out of the greens.)

Or:
(3. Squeeze the greens in your hand to remove the water.)

Yield is about 2 ounces greens.

Into a two cup blender put:
 1 and 1 half to 2 ounces radish greens slaw,
 1 eighth cup (.7 ounce) sunflower seeds,
 1 eighth cup (.8 ounce) roasted peanuts, 
 1 tablespoon (.1 ounce) wheat bran,
 1 teaspoon (.15 ounce) canola oil
 2 teaspoons (.3 ounce) sugar,
 1 eighth teaspoon salt,
 5 eighths cup (5 ounces) water.

Run until smooth.

Put the batter into 2 4-inch diameter bowls

Heat until almost dry, 8 minutes 50 seconds in a 1000 watt microwave oven.

-----------------------------
Math: 
Add 5 seconds for oven to start heating.
Plus 30 seconds to heat dishes.
To heat to boiling: 9 ounces X 20 equals 180 seconds.
Dry weight is total weight minus water (9 - 6) = 3 ounces.
Water to leave in is 20/80 X 3 = .7 ounces.
Water to remove is total water minus water left in (6 - .7) = 5.3 ounces.
To remove excess water: 46 seconds per ounce X 5.3 = 244 seconds.
To replace heat lost to air during evaporation: 14 seconds per minute
 times 244/60 minutes = 57 plus 57/60 X 14 = 14 for a total of 71 seconds.
(assumes squash is 80 percent water, potato is 90 percent water, 
pudding biscuit is 40 percent water)
-------------------------------------------

Spread the jam on the biscuit.

Good, pudding without jam, but has burning aftertaste;
definite roasted peanut flavor; pleasant mild: saltiness; 
slight: bitterness, sweetness, starchiness; 
slightly chewy at edges, soft elsewhere.


Good, with strawberry jam, prominent strawberry jam flavor, 
just noticeable roasted peanut flavor, 
pleasant mild saltiness, slight bitterness. 
Pudding is mostly very soft and moist with slight 
chewiness at edge.





20090612f
Strawberry spinach grain seed peanut

Spinach pesto ingredients:
1 ounce fresh or frozen spinach
  or 1 ounce frozen puree 
  or 1 tablespoon dried herb
    soaked in 1 tablepoon water for 10 minutes
optional: (none this trial)
[
3 ounces carrot
  or 2 ounces mild acorn or butternut squash
  or 1 ounces strong flavored acorn or butternut squash
1/4 teaspoon orange juice concentrate
  or 1 quarter teaspoon grape juice concentrate
  or 1/2 t finely chopped orange rind
  or 1 half ounce apple 
]
1 quarter cup non roasted sunflower seeds
  or 1/4 cup California walnuts (1 ounce)
if heating to thicken, 1 teaspoon whole grain flour
1 tablespoon olive or canola oil, 
2 tablespoons sugar
2 pinches salt, if desired

Strawberry grain bean combination ingredients:
3 ounces fresh or frozen strawberries
1 ounce moist grain biscuit
  or 1/8 cup quick cooking rolled oats
1 half cup boiled or canned beans
  or 1/4 cup raw soaked dried mung beans
  or 1/4 cup raw thawed frozen peas (just under 1 ounce)
  or 2 ounces mung bean sprouts (beans with 1/4 inch sprouts)
  or 1 quarter cup lightly roasted or boiled 
    blanched skinless peanuts 

If using skins on peanuts:
[
Place in a metal pan or pressure cooker:
 1 eighth cup peanuts,
 2 cups water.

If using a metal pan, heat until boiling, cover, heat 20 minutes.

If using a pressure cooker, heat until full pressure, reduce heat to 
one quarter, heat 15 minutes, turn off heat, let cooker sit on burner
for 10 minutes.
]

Put 1 half cup water into a metal pan or pressure cooker.

Place a steaming rack into the pan or cooker.

Put 1 ounce spinach and 1 quarter cup sunflower seeds into 
a 2-cup or so metal bowl.

Add 1 tablespoon water to the bowl.

Place the bowl on the steaming rack.

If using a metal pan, heat until boiling, reduce heat to low,
cover, heat 20 minutes.

If using a pressure cooker, heat until full pressure, reduce heat
to 1 quarter, heat 15 minutes, turn off heat, let the cooker sit
on the burner for 5 minutes.

Put into a 1-cup or 2-cup processor:
 1 ounce spinach,
 the boiled sunflower seeds,
 2 tablespoons sugar, 
 1 tablespoon oil,
 2 pinches salt.

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

If a stiff consistency is desired:
[
Add 1 teaspoon grain flour to the mixture and mix.

Pour/spoon the fruit/lettuce batter into the dish at 
the center of the piepan.

Heat, until firm and dry in a microwave oven,
16 minutes 5 seconds in a 1000 watt oven,
22 minutes and 20 seconds in a 600 watt oven.

-----------------------------
Math:
5 seconds for oven to start heating.
Plus 40 seconds to heat dish.
17.84 ounces X 20 equals 357 seconds.
Dry weight is total weight minus water (17.8 - 11.6) = 6.2 ounces.
Water to leave in is 25/75 X dry weight (25/75 X 6.2) = 2.1 ounces.
Water to remove is total water minus water left in 
(11.6 - 2.1) = 9.5 ounces.
Plus to evaporate water 46 X 7.5 ounces water equals 437 seconds.

To replace heat lost to air 437/60 times 14 is 101 plus 
   101/60 times 14 is 24 for a total of 125 seconds
(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, vegetable and fruit is 90 percent water,  
meat is 40 percent water)
------------------------
]

Remove stems from strawberries.

Cut the berries into 3 eighths inch or so pieces.

If using, cut grain biscuit into 1 quarter inch pieces.

Put all ingredients into a mixing and/or portion bowl.

If not heating spinach with sunflower seed:
1 ounce spinach, 3 ounces strawberries, 1 ounce grain biscuit,
1 quarter cup peanuts, 1 ounce moist grain biscuit
1 quarter cup lightly roasted or boiled blanched skinless peanuts
2 tablespoons sugar
2 pinches salt
Moderate: sweetness; mild: strawberry flavor, sunflower
seed flavor, peanut flavor; slight:
spinach flavor, starchiness, sourness; partly a pudding consistency,
mostly somewhat chewy chunkiness. 

If not heating spinach with sunflower seed:
1 ounce spinach, 3 ounces strawberries, 1 ounce grain biscuit,
1 quarter cup peanuts, 1 ounce moist grain biscuit
1 quarter cup lightly roasted or boiled blanched skinless peanuts
2 tablespoons sugar
2 pinches salt
Mild: sweetness, strawberry flavor, tanginess; slight: sunflower
seed flavor, bean flavor, corn flavor,
spinach flavor, starchiness, sourness; partly a pudding consistency,
mostly somewhat chewy chunkiness. 
Try with spinach no strawberry and with strawberry no spinach.







20090612f
20070407
Strawberry spinach squash grain seed peanut

1/8 cup quick cooking rolled oats
1/4 cup California walnuts (1 ounce)
  or 1 quarter cup non roasted sunflower seeds (this trial)
1 ounce fresh or frozen spinach (this trial)
  or 1 ounce frozen puree 
  or 1 tablespoon dried herb
    soaked in 1 tablepoon water for 10 minutes
3 ounces carrot
  or 2 ounces mild acorn or butternut squash
  or 1 ounces strong flavored acorn or butternut squash (this trial)
2 ounces fresh or frozen strawberries
1 tablespoon olive or canola oil, 
1/4 teaspoon orange juice concentrate
  or 1 quarter teaspoon grape juice concentrate
  or 1/2 t finely chopped orange rind
  or 1 half ounce apple (this trial)
1 ounce mung bean sprouts (beans with 1/4 inch sprouts)
  or 1/8 cup raw soaked dried mung beans
  or 1/8 cup raw thawed frozen peas (just under 1 ounce)
  or 1 eighth cup lightly roasted or boiled blanched skinless peanuts (this trial)
1 tablespoon plus 1 teaspoon sugar
1 pinch salt, if desired

If a slaw texture is desired:

[1. In a 1- or 2-cup processor, process 1 quarter cup 
walnuts or seeds into a coarse crumb, about 20 seconds.

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

Process 1 ounce spinach and 1 eighth cup rolled oats 
together into a fine slaw. (about 30   seconds, spinach 
slaw will be finer if dry.)

Add the carrot and strawberries to the processor.

Process into a fine slaw .

Dump spinach/carrot/berry slaw or slurry into the 
bowl with the walnut crumbs.

Add the oil and orange juice concentrate to the bowl. 

Stir until thoroughly mixed.

Add 1 tablespoon sugar and 1 pinch salt.
]

If a smooth slurry is desired: (this trial)
[2. Put into a 1 cup high speed blender: 
   1 quarter cup walnuts,
   1 ounce spinach and
   1 eighth cup rolled oats,
   1 ounce squash,    2 ounces strawberries,
   1 tablespoon oil,
   1 quarter teaspoon grape juice concentrate,
   1 tablespoon plus 1 teaspoon sugar, and    1 pinch salt.

Process into a smooth slurry.
]

If desired, add to the mixture:
1 eighth cup peanuts and mix.

Or serve with a side of Boiled peanuts.

Tangy, sweet, smooth, taste something like robust banana.






Strawberry carrot nut

1/4 cup (2 ounces) carrot
1/8 cup walnuts
1/2 cup strawberries  (4 ounces)
no sugar for a somewhat tart taste,
  or 1 to 2 teaspoons sugar for mild sweeteness

Process the carrot, walnuts and strawberries together 
until there are no pieces bigger than 3/16 inch.

Good, though somewhat tart if using no sugar.










Strawberries carrot seed
Strawberry carrot seed

1/2 cup strawberries  (4 ounces)
1/4 cup (2 ounces) carrot
1/4 cup sunflower seeds
2 teaspoons to 1 tablespoon of sugar

Process the carrot, until there are 
no pieces bigger than 3/16 inch.

Cut berries into small pieces.

Add 2 teaspoons to 1 tablespoon of sugar
depending upon the tartness of the berries and
your taste.










Strawberry carrot grain seed sugar
Strawberries walnuts and carrot

1/2 cup strawberries  (4 ounces)
1/4 cup (2 ounces) carrot
1/4 cup sunflower seeds
1/4 cup oatmeal
2 teaspoons sugar

Process the carrot, until there are 
no pieces bigger than 3/16 inch.

Cut berries into small pieces.

Good when you have plenty of time to chew.











20100214a
20100213a
20100212c
20100212a
finishing meal drink
banana strawberry coconut

1 half ounce banana
1 half ounce strawberry
  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.

About equally and moderately: tangy, sweet, 
banana flavored, coconut flavor, strawberry flavored; 
mildly starchy; medium thick liquid with some tiny particles.





Apple strawberry grain peanut sugar
Apple and strawberries corn flour peanuts

1/2 apple
1/2 cup strawberries
1/8 cup cornmeal
1/8 cup raw peanuts
1 teaspoon sugar

Boil peanuts 10 minutes, drain, rinse, drain again.

Remove core and skin from apple.

Cut fruit into 1/4 inch or so pieces.

Put all into a portion bowl and mix.






Strawberry apple carrot corn flour seeds(not yet in menuhd.txt)

1/2 apple
1/2 cup (4 ounces) strawberries
1/4 cup (2 ounces) carrot
1/8 cup cornmeal
1/8 cup raw sunflower seeds
1 teaspoon sugar

Remove core and skin from apple.

Cut fruit into 1/4 inch or so pieces.

Grate or process carrot into a slaw or cut
into 1/4 inch or smaller pieces.

Put all into a portion bowl and mix.






Apple strawberries carrot grain seed sugar

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 skin from apple.

Cut fruit into 1/4 inch or so pieces.

Cut the bread into small cubes.

Grate or process carrot into a slaw or cut
into 1/4 inch or smaller pieces.

Put all into a portion bowl and mix.






Strawberries carrot peanuts seeds cornmeal
20070608
Nasamp

1/4 cup (2 ounces) 2 large berries
 or 1/3 cup, about 1 1/4 ounces, fresh elderberries 
2 ounces raw pumpkin
  or 2 ounces carrot 
  or 2 ounces canned pumpkin puree(pumpkin this trial)
1 tablespoon whole corn flour
1/4 cup, (1 1/4 ounces) sunflower seeds
  or 1/4 cup California walnuts 
1/8 cup raw peanut butter (raw pbutter this trial)
  or 1/8 cup thawed frozen peas
  or 1/8 cup soaked dried kidney beans
1 teaspoon kelp powder
1 tablespoon water
1 tablespoon olive or canola oil
1 pinch salt
1 tablespoon plus 1 teaspoon sugar

4 to 8 hours or so before soak 1 tablespoon cornmeal in 1/8 cup water.
 
Process the sunflower seeds to a fine crumb, about 1 minute.

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

For a smoother texture when using cornmeal:
[
Heat 1/8 water in an uncovered small but deep container
in a 1000 watt microwave oven for 50 seconds. 

The water should heat up to close to boiling but boil
only momentarily if at all, otherwise it may boil over.

Immediately add 1 tablespoon cornmeal water.

Stir.

Cover the container.

Place the container in cold water to cool for 5 minutes.
]

Process the berries and carrots into a slaw.

Add the carrot/berry slaw to the bowl with the seed meal.

Add the sugar oil and salt to the bowl with the slaw and meal.

Combine all ingredients.

Mix until as uniform as you like it.






20070807
Strawberries squash grain nut bean

3 ounces raw pumpkin
  or raw acorn squash (squash this trial)
3/8 cup water
3 large strawberries (2 ounces total)
1/8 cup unroasted walnut butter)
  or 1/3 cup raw sunflower seeds 
  or 2 tablespoons raw tahini
1/8 cup boiled or canned kidney beans
  or 1/8 cup dried kidney bean powder
  or 1/8 cup raw peanuts  
1 teaspoon olive or canola oil
2 teaspoons sugar
1 teaspoon whole wheat flour

If using raw peanuts:
Boil peanuts 10 minutes, drain, rinse, drain again.

If the squash peel is tough or bitter, 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 3/8 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.

The walnut butter is best made as a batch that fills the 
processor bowl half way.

Put the California walnuts into the processor bowl.

Run until a butter-like consistancy is produced.

Keep the used portion of the batch in a sealed container in the fridge.

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

If using canned pumpkin puree and frozen berries, 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)

If boiling fresh squash put the cooled squash into the processor.

Add the strawberries to the processor.

Process until as smooth as desired, perhaps 30 seconds.

If necessary repeatedly lift the processor 1/4 inch and bang it down on the
counter top to get the mixture to flow into the path of the cutting blades
so a very fine texture can be obtained.

Add remaining ingredients to processor and run to mix.

Good if you can like mild flavors.





20070809
Strawberries squash grain nut bean
Strawberry pumpkin grain nut bean
Strawberry pumpkin grain seed bean
Similar to apple pumpkin grain seed bean which see

4 large strawberries (3 ounces total)
  or 3 ounces apple 
2 ounces raw pumpkin
  or 2 ounces raw acorn squash
  or canned pumpkin puree 
1/4 cup water
1/8 cup unroasted walnut butter 
  or 1/4 cup California walnuts
  or 1/3 cup raw sunflower seeds 
  or 2 tablespoons raw tahini
1/8 cup steamed or canned kidney beans
  or 1/8 cup dried kidney bean powder
  or 1/8 cup raw peanuts  
1 teaspoon olive or canola oil
1 tablespoon sugar
1 tablespoon whole wheat flour

Boil peanuts 10 minutes, drain, rinse, drain again.

If the squash peel is tough or bitter, 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 food processor.

Add 1/4 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.

If using bean powder:
[
Put the powder and 1/8 cup water 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 10 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.

Dried kidney bean powder can be made in a coffee grinder.
]

Put the cooled squash, apple, beans, oil, nuts, and sugar into 
the processor.

Process until as smooth as desired, perhaps 6 minutess.
If necessary add water 1 tablespoon at a time until 
mixture flows. 

Add 1 tablespoon grain flour to the processor and run to mix.










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

20070625
Strawberry pumpkin grain seed peanut
Strawberries squash peanuts seeds flour

3 ounces raw pumpkin
  or raw acorn squash (squash this trial)
  or canned pumpkin puree 
3 large strawberries (2 ounces total)
1 tablespoon whole grain flour
1/3 cup raw sunflower seeds
  or 2 tablespoons raw tahini
1/8 cup peanut butter
  or 1/8 cup peanuts
1 teaspoon olive or canola oil
2 teaspoons sugar

If using raw peanuts:
Boil peanuts 10 minutes, drain, rinse, drain again.

Process the sunflower seeds and flour together 
to a butter-like texture or coarse powder (about 2 minutes).

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

If the squash peel is tough or bitter, remove the 
peel from the squash.

If using raw squash, process the strawberries and 
pumpkin together to a fine slaw.

If necessary repeatedly lift the processor 1/4 inch 
and bang it down on the counter top to get the 
mixture to flow into the path of the cutting blades
so a very fine texture can be obtained.

If using canned pumpkin puree and frozen berries, 
process the strawberries by themselves.
Or mash the frozen berries. You may be able to 
mash the berries with flat side of a large knife.

Roughly 500 calories/

Good, some people might think it tastes doughy;
strawberry dominates, squash barely noticeable.
Could try with all carrot instead of pumpkin.






	

20090628b
mackerel squash grain nut peanut and strawberry spinach seed pudding
Mackerel ground cherry squash lettuce grain seed bean

2 ounces canned mackerel
2 ounces acorn or butternut squash 
  if squash is especially strong flavored, use 1 ounce squash and 
    1 ounce mild vegetable such as green bean, yam, or potato   or 2 to 3 ounces full flavored biodynamic carrot (see 20081204d)
  or 3 ounces usual retail carrot
1 tablespoon (.6 ounces) flax seed
  or 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
3 tablespoons non roasted sunflower seeds
  or 1 quarter cup (1 ounce) California walnuts
1/4 cup boiled or canned beans
  or 1 eighth cup (.7 ounces) dried non ground beans
  or 1 eighth cup raw peanuts 
  or 1 tablespoon retail roasted peanut butter (no trans fat)
  or 1 eighth cup blanched skinless peanuts 
1 quarter teaspoon salt
1 tablespoon (.5 ounce) sugar
3 quarters cup (6 ounces) water
13.24 ounces, 8.6 ounces water

Fruit spinach seed pudding:
2 ounces strawberries (this trial) 
  or 2 ounces apple 
  or 1 third cup (2 ounces) blueberries
  or 1 ounce (about 1 quarter cup) ground cherries plus
    1 eighth cup water plus 1 teaspoon (.13 ounce) grain flour
  or 1 tablespoon raisins plus 1 eighth cup water plus 1 teaspoon grain flour
  or 1 ounce seedless black raspberry puree 
    plus 1 teaspoon sugar plus 2 teaspoons water
1 ounce romaine, cos, or bibb lettuce (can be frozen)
  if lettuce is especially bitter, use 1 half ounce lettuce and 1 half
  ounce other vegetable such as squash, yam, carrot, asparagus, green
  bean
  or 1 ounce spinach (this trial)
  or 2 teaspoons (.14 ounce) fine lambsquarters powder plus 1 eighth cup water 
  or 2 teaspoons fine spinach powder plus 1 eighth cup water
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 teaspoon grain flour
  or 1 teaspoon wheat grain (this trial)
1 tablespoon (.1 ounce) wheat bran (this trial)
  or 1 teaspoon flax seed
  or 2 teaspoons flax meal
2 tablespoons (1 ounces) sugar
1 quarter cup (2 ounces) water
5.9 ounces, 4 ounces water

If using raw peanuts:
Boil peanuts 10 minutes, drain, rinse, drain again.

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 blender:
 2 ounces squash,
 1/4 cup beans,
 1 tablespoon flax,
 3 tablespoons sunflower seeds,
 2 ounces mackerel,
 2 teaspoons sugar
 1 quarter teaspoon salt,
 and 5/8 cup water.

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

Put, right side up, a 4 inch diameter, tall microwaveable mug, bowl, or 
deep casserole dish or similar utensil at the center of a 9 inch 
diameter glass piepan. The center container needs to be about 3 inches 
taller than the fruit/spinach batter to prevent boilover.

Pour/spoon the mackerel squash batter around the tall container.
Forming the batter into a ring encourages even heating.

Put into a 1 cup or larger blender:
 2 ounces strawberries,
 1 teaspoon grain,
 2 tablespoons sunflower seeds,
 1 ounce spinach,
 1 tablespoon wheat bran plus 1 tablespoon water
 2 tablespoons sugar, and 
 1 quarter cup water.

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

Either:
(1. Pour/spoon the fruit/lettuce batter into the dish at the 
center of the piepan.)

Or:
(2. Place saucer on top of the center container.
Put the spinach fruit mixture in a 3-inch diameter, 5 inch tall, 
16 ounce mug.

Set the mug on the saucer.) (batter in mug this trial)

Heat, until firm and dry in a microwave oven,
17 minutes 25 seconds in a 1000 watt oven,
29 minutes in a 600 watt oven.

-----------------------------
Math:
5 seconds for oven to start heating.
Plus 40 seconds to heat dish.
18.84 ounces X 20 equals 377 seconds.
Dry weight is total weight minus water (18.8 - 12.6) = 6.2 ounces.
Water to leave in is 25/75 X dry weight (25/75 X 6.2) = 2.1 ounces.
Water to remove is total water minus water left in (12.6 - 2.1) = 10.5 ounces.
Plus to evaporate water 46 X 10.5 ounces water equals 483 seconds.
To replace heat lost to air 483/60 times 14 is 113 plus 
   113/60 times 14 is 27 for a total of 140 seconds
(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, vegetable and fruit is 90 percent water, meat is 40 percent water)
------------------------

Mackerel squash, pleasant moderate saltiness; mild mackerel flavor; 
slightly: starchy, oily; moist biscuit consistency, slightly chewy at edge;
slight bitter aftertaste.

Strawberry spinach, flavor similar to strawberry jam but not as sweet; 
thick pudding consistency.






20090613d
Mackerel squash potato grain nut bean and Strawberry spinach grain seed pudding

2 ounces mackerel
1 ounce acorn or butternut squash
2 ounces potato
1 eighth cup (.8 ounce) whole wheat grain
1 tablespoon (.4 ounces) flax
1 tablespoon (.1 ounce) wheat or oat bran
  or 1 teaspoon (.13 ounce) flax grain (this trial)
1 eighth cup (.9 ounce) dried beans, soybean, red bean, pinto bean, etc.
1 eighth cup (.6 ounce) non roasted sunflower seed 
  or 1 third cup (1.3 ounces) non roasted pecan halves (this trila)
  or 3 tablespoons (1.4 ounce) non roasted pecan butter 
1 tablespoon plus 2 teaspoons (.85 ounce) sugar (1tbs1tsp in previous
  trial was too bitter) 
1 eighth teaspoon salt
Greens pudding: (see below)

Remove peel from potato to yield 2 ounces.

Cut the squash and potato into 1 inch pieces.

Into a 2 cup or larger blender put:
 1 ounce squash, 
2 ounces potato,
 2 ounces mackerel
1 tablespoon plus 2 teaspoons sugar (1tbsp1tsp on
   previous trial was too bitter),
  1 third cup pecans,
 1 eighth cup wheat,
 1 eighth cup beans,
 1 tablespoon flax seed,
1 tablespoon grain bran,
 1 eighth teaspoon salt, and
 5 eighths cup water.

Process until smooth, if mixture will not flow add 1 eighth cup water
and use 7 eighths cup water to figure heat formula and update this menu.

Put a 4-inch diameter glass jar or similar utensil at the center of a 
10-inch diameter glass piepan bowl.

Pour/spoon the batter around the 4-inch utensil.

Heat in a microwave oven until thickened, 8 minutes and 5 seconds
in a 1000 watt oven. 

-------------------------
math: for 5 eighths cup water
To heat to boiling: 14.3 ounces times 20 seconds per ounce = 186 seconds.
Plus 5 for oven to start heating.
Plus 40 for dish to heat.
Dry weight is total weight minus total water (14.3 - 8.4 = 5.9 ounces.
Water to leave in is 40/60 times dry weight (40/60 X 5.9) = 3.9 ounces.
Water to remove is total water minus water left in (8.4 - 3.9) = 4.5 ounces.
Plus to evaporate excess water: 46 times 4.5 ounce water = 207 seconds.
Plus to replace heat lost to air: 207/60 times 12 is 41 plus
  41/60 X 12 is 8 for a total of 49 seconds.
assume squash is 80 percent water, potato is 90 percent water,
mackerel is 40 percent water.
--------------------------

Strawberry spinach potato seed pudding:
1 ounce and 1 half ounces (about 3 medium berries) strawberries
1 ounce spinach 
  or 1 ounce romaine lettuce
  if lettuce is especially strong/bitter, use 1 half ounce lettuce and
   1 half ounce additional potato, or squash, carrot,
   yam, asparagus, green bean
1 ounce potato
1 tablespoon (.33 ounce) non roasted sunflower seeds
  or 2 teaspoons non roasted sunflower seed butter
1 tablespoon plus 1 teaspoon (.5 ounce) sugar
2 pinches salt
1 eighth cup (1 ounce) water

Remove peel from potato.

Cut the strawberries and spinach into piece your blender 
will deal with.

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

Divide batter into 2 3-inch diameter bowls.

Place the bowls in a microwave oven across the center from each
other.

Heat  until thickened, 6 minutes 40 seconds in a 1000 watt microwave oven.

----------------------------------
Math:
To heat to boiling: 20 seconds per ounce time 5.3 ounces = 106 seconds.

Plus 5 seconds for microwave to begin heating
Plus 25 seconds to heat dish
Dry weight equals total weight minus total water (5.3 - 4.35) = 1 ounce.
Water to leave in is 40/60 time dry weight (40/60) X (1) = .7 ounces
Water to remove is total water minus water left in (5.3 - .7) = 4.6 ounces.
Plus to evaporate excess water: 46 X 4.6 = 212 seconds.
Plus to replace heat lost to air: 12 X (212/60) is 42 plus 42/60 X 12 equals
  50 seconds.
Notes:
Asume lambsquarters is 90 percent water, mixture should be
about 40 percent water after heating.
---------------------------

Mackerel squash potato: definite pecan flavor, moderate mackerel flavor; 
slightly: sweet, starchy, salty; 
consistency is a very thick pudding or very moist biscuit.

Strawberry spinach potato: tastes quite a bit like strawberry jam, 
edge very firm, center soft.






20140129
Strawberry grain seed sugar

1 ounce strawberry puree
1 heaping teaspoon rolled oats
1 heaping teaspoon sunflower seeds

Ingredients for strawberry puree
8 ounces strawberries
1 to 2 tablespoons sugar

Remove stems from berries.

Place 8 ounces berries and 1 to 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, strawberry flavored;
mildly starchy, sunflower seed flavored;
somewhat chewy.