recipes_for_vegetables/asparagus recipes.txt 
For these recipes one pinch salt is equal to 1/32 teaspoon or
150 milligrams or about a cube 1/8 inch by 1/8 inch by 1/8 inch.


20080728c
Turkey asparagus oat

3 ounces asparagus 
2 ounces turkey (cooked or not cooked)
1/8 cup rolled oats
  or 2 tablespoons steel cut oats
2 teaspoons canola oil
2 pinches salt
3 tablespoon rolled oats
  or 1/4 c steel cut (pin head oats) oats soaked in water for 4 hours,
  after soaking volume is 1/4 cup, dry volume is 3 tablespoons,
  use 3 tablespoons water for soaking.

If using steel cut oats:
[
Put 3 tablespoons oats and 3 tablespoons water in a small container
And soak for 4 to 12 hours.

Or mix the oats and water and heat until boiling, 55 seconds in a 1000
watt microwave oven.
]

Cut 3 ounces vegetable and 2 ounces turkey into 1 half inch pieces and
put the vegetable and turkey into a microwaveable dish that can be covered.

Cover the dish and heat until boiling hot, about 1 minute and 40 seconds, 
2 minutes if turkey is frozen, for a 1000 watt microwave oven. 

Then heat 3 minutes on low (15 percent) power. 

Uncover and scoop the vegetable/turkey onto a plate leaving
any liquid in the cooking bowl. 

Discard the liquid or save for soup or other use. 

Let the vegetable cool and dry for a couple of minutes.

Put the vegetable back in the mixing and/or portion bowl.

Add the 2 teaspoons oil and 2 pinches salt to the vegetable/turkey and mix.

Add the oats and toss.

Warm for 30 seconds in a microwave just before serving.

Serve with a couple ounces of fruit for a light meal.

For a large meal add something such as hummus and a handful nuts or trail mix.

The combination of oiliness, saltiness, and slight bitterness/
sharpness of the asparagus reminders me of parmesian cheese.





20080603
Asparagus grain with Mackerel raisins peanut nut

3 ounces asparagus
2 tablespoons (.8 ounce) flax meal
1 tablespoon (.1 ounce) fine ground wheat bran
1 tablespoon (.4 ounce( bean flour (fava, garbanzo, soybean)
2 teaspoons (.3 ounce) canola oil
1/2 teaspoon (.1 ounce) sugar
1 pinch salt

Cut 3 ounces asparagus into 1/2 inch pieces. 

Put the pieces and 1/8 cup water into a personal
blender/smoothie maker.

Process the asparagus into a smooth slurry,
perhaps 1 to 2 minutes.

If the mixture will not flow, grab the blender firmly with
both hands and vigorously shake it up and down until flow
starts.

Put the asparagus slurry into a mixing bowl.

Add to the mixing bowl:
 2 tablespoons flax meal,
 1 tablespoon wheat bran,
 1 tablespoon bean flour,
 2 teaspoons oil,
 1/2 teaspoon sugar, and
 1 pinch salt.

Mix until uniform.

Pour the mixture onto a plate, spread into a 1/2 inch thick
layer shaped like a flattened donut with a 1 or 2 inch
hole at the center to encourage even heating.

Heat 5 minutes 35 seconds in a 1000 watt microwave oven for a 
chewy biscuit or 5 minutes for a softer, moister biscuit.

--------------------------------------
Math:
Add 5 seconds for oven to begin heating.
Plus 20 seconds to heat plate.
To raise to boiling: 5-1/3 ounces X 20 seconds per ounce = 106 seconds.
Plus to evaporate excess water: 46 per ounce X 3 ounces water = 138 seconds.
Plus to replace heat lost to air: 138/60 minutes times 16 seconds per minutes = 37 seconds plus 37/60 times 16 = 8 for a total of 45 seconds.
Assume asparagus is 80 percent water and .4 ounce will remain in biscuit after heating.
--------------------------------------

Allow to cool and firm for a few minutes.

Serve with Mackerel raisins peanut nut pudding:

1/4 cup California walnuts coarsely chopped
  or 1/4 cup unroasted sunflower seeds
1 teaspooon sugar
1 ounce canned mackerel 
1 tablespoon raisins
  or 1/4 ounce prune, 1/3 large prune or 1 small prune 
1/4 cup peanuts
1 teaspoon whole corn flour

Put 1/4 cup peanuts and 1/2 cup water into a tall mug.

Heat uncovered, in microwave oven for until boiling, (about 1 minute 
 40 seconds for a 1000 watt oven), then heat 4 minutes on 
 low (15 percent power).

Dump the peanuts into a strainer to remove the water.

Rinse the peanuts by placing in cold water and strain again.

Process 1 ounce mackerel and 1/4 ounce prunes (or 1 tablespoon raisins) 
into a fine slaw.

Put the mackerel prune combination into a mixing and/or portion
bowl.

Add 1 teaspoon sugar and 1 teaspoon of corn flour mix.

Put the peanuts and 1/4 cup walnuts into the bowl with the 
mackerel/prune combination and mix.

For a light meal add a side of 1 or two ounce serving of fresh fruit.

For a large meal add 2 to 3 ounces fruit.




20080430
Asparagus soup

4 ounces asparagus
1 teaspoon canola oil
1 pinch salt
1 t sgr

Cut 4 ounces asparagus into 1/2 inch pieces.

In a smoothie maker, process the asparagus and 2 tablespoons
water into a smooth slurry.

If necessary, grab the smoothie maker firmly with both hands and 
bob it up and down vigorously until flow starts.

Put the asparagus slurry in a microwaveable dish.

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

Mix.

Heat to boiling, uncovered, about 2 minutes in a 1000 watt 
microwave oven, then heat 2 minutes more on low (15 percent power).

5-1/6 ounces X 20 plus 20 losses plus 2 minutes debitter time
--------------------------------------
Math:
Add 5 seconds for oven to begin heating.
Plus 20 seconds to heat plate.
To raise to boiling: 5-1/6 ounces X 20 seconds per ounce = 102 seconds.
--------------------------------------

Allow to cool.

For a light meal add side dishes of 1 or 2 ounces of fish or other
meat and a 1 or two ounce serving of fresh fruit.










20090603e
asparagus nut
For 4 servings:

1/2 cup warm water
1 half cup slivered almonds
  or 1/2 cup unroasted cashews
  or raw peanuts
  or walnuts
  or raw tahini
2 cups (8 ounces) asparagus, fresh or frozen
1/8 teaspoon salt
1 teaspoon canola or olive oil
optional ingredients:
  2 tablespoons chopped parsley
  2 tablespoons chopped onion
  1 half stick of celery

For 1 serving:

1/8 cup warm water
3 ounces asparagus, fresh or frozen
1 pinch salt
1 eighth cup almonds, about 16 nuts
  or 2 tablespoons non roasted sunflower seeds 
  or 1/8 cup (1 ounce) unroasted cashews
  or raw peanuts
  or walnuts
  or raw tahini
  or 1 teaspoon canola oil
optional ingredients:
  1 tablespoon chopped parsley
  1 half tablespoon chopped onion
  1 quarter to one half ounce celery

Cut the asparagus spears into pieces that can be handled by your
food processor.

Put the asparagus in covered container.

Heat in a microwave oven until thoroughly boiling hot, 
1 minute 25 seconds in a 1000 watt oven, 2 minutes 25 seconds 
in a 600 watt oven.

----------------------
Math:
5 seconds for oven to begin heating.
Add 20 seconds to heat dish.
To raise to boiling temperature: 3 ounces times 20 seconds per ounce = 40 seconds.
----------------------

Allow to cool for a couple of minutes with the lid off the container.

Put all the ingredients into a 1 cup or larger blender.

Run until smooth.

Place the mixture into a serving bowl.

Heat in microwave oven to warm before serving if desired.

Pleasant mild sweetness and saltiness, mild asparagus and almond 
flavors, you may find it too mild to be delicious.






asparagus nut
1 quarter cup water
1/8 cup (.5 ounce) California walnuts
3 ounces asparagus, fresh or frozen
1 pinch salt
1 teaspoon canola or olive oil
       
Cut the asparagus spears into pieces that can be handled by your
food processor.

Process into a coarse slaw.

Microwave the slaw in a covered container until boiling throughout,
about 2 minutes 30 seconds in a 1000 watt microwave oven, or 4 minutes
in a 600 watt oven.

Combine the water and nuts in a blender until almost smooth.

Add the asparagus to the nut mixture in the blender.

Run the blender until smooth.

Combine all the ingredients.

Heat in microwave oven to warm before serving if desired.





20100125a
asparagus nut

1 quarter cup raw almonds
3 ounces asparagus, fresh or frozen
1 pinch salt
1 teaspoon canola or olive oil

Put 1 quarter cup non roasted almonds and 1 quarter cup water
into a container.

Let sit, covered at room temperature for 24 to 36 hours or 
in the refridgerator for 48 hours.

Cut the asparagus spears into pieces that can be handled by your
food processor.

Microwave the asparagus pieces in a covered container until 
thoroughly boiling hot.  The asparagus should still be a little 
crunchy, but have a different color, and have a slightly 
translucent look. About 3 minutes for a single serving.

----------------------
Math:
5 seconds for oven to begin heating.
Add 20 seconds to heat dish.
To raise to boiling temperature: 3 ounces times 20 seconds per ounce = 40 seconds.
----------------------

Drain the water from the almonds by pouring into a strainer.

Combine the water and nuts in a blender until smooth.

Allow the asparagus to cool for 5 minutes.

Add the asparagus pieces to the blender.

Run blender until smooth.

Combine all ingredients and mix.

Heat in microwave oven to warm before serving if desired.

Has mild flavors.





Asparagus seeds
Cream of asparagus (small food processor needed)

Ingredients for four servings:
1/2 cup tahini
2 cups asparagus, fresh or frozen
1/8 teaspoon salt
1 tablespoon canola or olive oil

Ingredients for 1 serving:
2 tablespoons tahini
3 ounces asparagus, fresh or frozen
1 pinch salt
1 teaspoon canola or olive oil

Cut the asparagus spears into pieces that can be handled by your
food processor.

Microwave the asparagus pieces in a small, covered container until 
thoroughly boiling hot. The asparagus should still be a little crunchy, 
but have a different color, and have a slightly translucent look.
About 3 minutes for a single serving.

Allow the asparagus to cool for 5 minutes.

Add the asparagus pieces and tahini to small food processor.

Run processor until smooth.

Combine all ingredients and mix.

Heat in microwave oven to warm before serving if desired.




Asparagus peanut
1 eighth cup warm water
1 eighth cup blanched skinless peanuts
3 ounces asparagus, fresh or frozen
1 pinch of salt
1 teaspoon canola or olive oil

Cut the asparagus spears into pieces that can be handled by your
food processor.

Process into a coarse slaw.

Microwave the slaw in a covered container until boiling throughout,
about 2 minutes in a 1000 watt microwave oven or 3 minutes in a 
600 watt oven.

Combine 1 eighth cup warm water and 1 eighth cup peanuts in a 
blender and run until smooth.

Add the asparagus to the peanut mixture in the blender.

Run the blender until smooth.

Combine all the ingredients in a portion bowl.

Heat in microwave oven to warm before serving if desired.





20090429d
Prep time 56 minutes, if not boiling beans and corn.
Soak 1 tablespoon dried corn kernals in 1 teaspoon water for 24 
to 48 hours. Separately, soak 1 eighth cup mung beans in 1 
tablespoon water for 24 to 48 hours

Asparagus grain seed bean pudding and Lambsquarters seed pesto
title: asparagus grain seed bean pudding:
2 ounces asparagus
2 tablespoon (.9 ounce) dried mung beans soaked in 1 tablespoon 
   (.5 ounce) water for 24 to 48 hours
  or 1 quarter cup canned beans
  or 2 tablespoons (.8 ounce) bean flour plus 1 tablespoon water,
    (fava, garbanzo, soybean) 
1 tablespoon (.35 ounce) dried corn kernels soaked in 1 teaspoon
    (.16 ounce) water for 24 to 48 hours (this trial)
     (about 2 rows of kernels from a large ear of corn
  or 1 tablespoon corn flour, 
  or 1 tablespoon rolled oats  
  or 1 tablespoon any other non bitter grain flour
1 tablespoon (.5 ounce) sugar 
1 tablespoon (.33 ounces) non roasted sunflower seeds
  or 1 and 1 half teaspoon non roasted sunflower seed butter
  or 1 teaspoon (.15 ounces) canola oil
2 pinches salt
3 eights cup (3 ounces) water
7.75 ounces, 5.3 ounces water

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

Heat on a cooktop until boiling, cover, reduce heat to low
and heat until beans are soft and mild, 10 to 90 minutes 
depending on type of bean.
]

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

Heat on a cooktop until boiling, cover, reduce heat to low
and heat until kernels are soft and mild, 30 to 90 minutes 
depending on type of corn.
]

Asparagus grain seed:
Into a 2 cup or larger blender put:
 2 ounces asparagus,
 1 tablespoon corn kernels,
 1 tablespoon sunflower seeds
   or 1 and 1 half teaspoons sunflower seed butter,
 2 tablespoons beans,
 2 teaspoons sugar, 
 2 pinches salt, and
 3 eights cup water.

Process until smooth.

Divide the mixture equally into 2 3- or 4-inch diameter 
microwaveable bowls.

Arrange the  bowls opposite each other around the center of 
a microwave oven.

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

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

-------------------------------
Math:
To bring to boil: 7.75 ounces X 20 seconds equals 155 seconds.
Plus 5 seconds for oven to begin heating.
Plus 40 seconds to heat dish.
Dry weight is 7.75 ounces minus 5.3 ounces water equals 2.45 ounces.
Water to be left in equals 40/60 times 2.45 equals 1.64 ounces.
Water to remove is total water - water left in (5.3 - 1.64) = 3.7 ounces.
Plus to evaporate water 46 X (3.7 ounces to be removed) equals 170 seconds.
To replace heat lost to air: 184/60 minutes X 12 seconds per 
minute = 37 plus 37/60 X 12 = 7 for a total of 44 seconds.
(assume asparagus is 90 percent water, about .15 ounce water will be lost to evaporation while beans
and grain are soaking, and biscuit will be about 40 percent water after heating, 
heat losses to air during boiling are 15 seconds per minute
for each minute at boiling temperature for heat loss to air,
final product will be 1 sixth water).
--------------------

Lambsquarters pesto

In a 2 to 3 inch serving bowl mix:
 2 teaspoons very fine lambsquarters powder,
 1 tablespoon plus 1 teaspoon non roasted sunflower seed butter
   or 1 teaspoon any other non roasted nut or seed butter,
 2 teaspoons sugar, and
 1 pinch salt.

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

Potato chestnut bean biscuit, definite chestnut flavor,
pleasantly: bitter/sweet, starchy; a little chewy.

Squash, robust squash flavor, pleasantly sweet and mildly
tangy,very thick pudding consistency

Lambsquarters pesto, oily, salty, sweet, desert-like high
calorie density, smooth if lambsquarters powder is very fine.









20090427d
Asparagus seed bean

3 ounces asparagus
  or 3 ounces acorn squash,
3 tablespoons (1 ounce) non roasted sunflower seeds
  or 1 quarter cup (1 ounce) California walnuts plus 1 teaspoon sugar
  or 2 tablespoon any nut or seed butter such as tahini 
  or 1 tablespoon chestnut flour 
    plus 1 tablepoon grain flour
    plus 2 teaspoons canola oil
    plus 2 teaspoons sugar
1 tablespoon (.4 ounce) lentils
  or 1 tablespoon (.1 ounce) wheat bran (subtract 20 seconds 
    from heat time)
  or 1 ounce green beans ( add 35 seconds to heat time)
1 tablespoon plus 1 teaspoon (.65 ounces) sugar
3 pinches salt
1 half cup (4 ounces) water
9 ounces, 6.4 ounces water

If using squash, remove the seeds and peel from the squash to yield
3 ounces.

If using asparagus, chop the asparagus into 3/4 inch pieces.

Put the asparagus (or squash) into a two cup or larger blender.

To the blender add:
 3 tablespoons sunflower seeds,
 1 tablespoon lentils,
 1 tablespoon plus 1 teaspoon sugar,
 3 pinches (.5 grams) salt, and 
 3 eighths cup water.

Run until smooth, about 3 minutes. If necessary, tilt, jar, 
or otherwise manipulate the blender until flow starts.

Run until smooth, about 2 to 3 minutes.

Put equal amounts of batter into each of two 3 inch bowls
or mugs that are at least 2 inches deep.

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

Heat in a 1000 watt microwave for 8 minutes 40 seconds on full 
power or 14 minutes in a 600 watt oven.

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

Math:
Add 5 seconds for oven to begin heating
Plus 20 seconds to heat dish
To raise to boiling: 20 seconds per ounce time 9 ounces = 180 seconds.
Dry weight is total weight minus water (9 - 6.4) = 2.6 ounces.
Water to leave in: 25/75 times dry weight (25/75 X 2.6) = .9 ounce.
Water to remove: total water minus water left in (6.4 - .9) = 5.5 ounces.
Plus to vaporize water: 46 X 5.5 ounces = 253 seconds
Plus to replace heat lost to air 253/60 minutes X 12 = 51 plus
  51/60 X 12 is 10 for total of 61 seconds
(assumes squash is 80 percent water, 
-------------------------------------------------

Allow to cool for a few minutes before eating.

Has enough fiber, protein, and calories for 2 thirds of a light meal.

Flavorful, mildly: sweet, bitter; slightly tangy,
salty starchy, oily; very thick pudding consistency.












20080612
Asparagus grain bean

3 ounces asparagus
1 tablepoon (.25 ounce) fine whole corn flour
  or 1 tablespoon other grain flour
2 teaspoons (.3 ounce) nut or seed butter such as tahini
  or 1 teaspoon canola oil
1 teaspoon (.1 ounce) bean powder (fava, garbanzo, soybean)
1/4 cup canned cannelli beans, drained
  or 1/4 cup any canned beans
1 pinch salt (no salt if canned beans have over 400 mg sodium 
  per 1/2 cup)
1 teaspooon (.1 ounce) sugar

Cut 3 ounces asparagus into 1/2 inch pieces.

In a 1 cup blender, process the asparagus and 2 tablespoons
water into a smooth slurry (about 2 minutes).

If necessary, grab the blender firmly with both hands and bob it up
and down vigorously until flow starts.

Put the asparagus slurry in a uncovered microwaveable dish with 
sides at least 3 inches higher than the level of the asparagus slurry.

Add 1 teaspoon bean powder and 1 teaspoon oil and mix.

Heat, uncovered, to fully boiling (1 minute 30 seconds in a 
1000 watt microwave oven), watch for boil over last 20 seconds, 
then heat 4 minutes more on low power (15 percent).


----------------------------------
Math:
Add 5 seconds for oven to begin heating.
Add 10 seconds to heat dish.
To raise to boiling: 4.2 ounces X 20 seconds per ounce = 84 seconds.
Plus 4 minutes debitter time.

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

Set the hot container in cold water, and allow to cool for 
several minutes until just above body temperature.

Mix the slaw, 1 tablespoon corn flour, 
1 teaspoon sugar, and 1 pinch salt, mix until uniform. 

Add 1/4 cup beans and toss.

For a light meal add side dishes of 1 or 2 ounces of fish, other
meat, or nuts and a 1 or two ounce serving of fresh fruit.

Good, if you can enjoy mild flavor.





20080608
Asparagus grain seed peanut

1/4 cup raw or blanched skinless peanuts
3 ounces asparagus
1 tablespoon whole corn flour
1 tablespoon sunflower seed butter
1 teaspoon bean powder (fava, garbanzo, soybean)
1 tablespoon whole wheat flour
2 teaspoons canola oil
1 pinch salt
1 teaspooon sugar

Put 1/4 cup peanuts and 1 cup water into metal pan.

Heat on a cooktop until boiling, cover, reduce heat to low and 
heat until soft and mild, about 10 minutes.

Dump the peanuts into a strainer to remove the water.

Cut 3 ounces asparagus into 1/2 inch pieces.

In a 1 cup blender or high speed processor, process the asparagus 
and 2 tablespoons water into a smooth slurry (about 2 minutes).

If necessary, grab the blender firmly with both hands and bob it up
and down vigorously until flow starts.

Put the asparagus slurry in a uncovered microwaveable dish with 
sides at least 3 inches higher than the level of the asparagus slurry.

Add 1 teaspoon bean powder and 2 teaspoons oil and mix.

Heat to fully boiling (1 minute 30 seconds in a 1000 watt microwave 
 oven), watch for boil over last 30 seconds, then cover and 
heat 4 minutes more on low power (15 percent).

----------------------------------
Math:
To raise to boiling: 4-1/3 ounces X 20 = 86 seconds.
Plus 4 minutes debitter time.
----------------------------------

Uncover, set the hot container in cold water,  and allow to cool for 
several minutes until just above body temperature.

Into a mixing and/or portion bowl put:
 the slaw,
 1 tablespoon sunflower seed butter,
 1 tablespoon whole wheat flour,
 1 teaspoon sugar, and
 1 pinch salt.

Mix until uniform.

Add the 1/4 cup of blanched peanuts and toss.

For a light meal add side dishes of 1 or 2 ounces of fish or other
meat, or a handfull of nuts or seeds and a 1 or two ounce serving 
of fresh fruit.

The peanuts add chewiness give the food a pleasant chewiness.





20080517b
Asparagus grain peanut

1/4 cup raw or blanched skinless peanuts
3 ounces asparagus
1 tablespoon whole corn flour
1 teaspoon bean powder (fava, garbanzo, soybean)
2 teaspoons canola oil
1 pinch salt
1 teaspooon sugar

Put 1/4 cup peanuts and 1 cup water into metal pan.

Heat on a cooktop until boiling, cover, reduce heat to low and 
heat until soft and mild, about 10 minutes.

Dump the peanuts into a strainer to remove the water.

Rinse the peanuts by placing in cold water and strain again.

Cut 3 ounces asparagus into 1/2 inch pieces.

In a smoothie maker, process the asparagus and 2 tablespoons
water into a smooth slurry (about 2 minutes).

If necessary, grab the smoothie maker firmly with both hands and 
bob it up and down vigorously until flow starts.

Put the asparagus slurry in a uncovered microwaveable dish with 
sides at least 3 inches higher than the level of the asparagus slurry.

Add 1 teaspoon bean powder and 2 teaspoons oil and mix.

Heat to fully boiling (1 minute 35 seconds in a 1000 watt microwave 
 oven), watch for boil over last 30 seconds, then cover and 
heat 4 minutes more on low power (15 percent).

---------------------------------
Math:
Add 10 seconds to heat dish.
To raise temperature to boiling: 4-1/3 ounces X 20 seconds per ounce = 86 seconds.
Plus 4 minutes debitter time.
---------------------------------

Uncover, set the hot container in cold water,  and allow to cool 
for several minutes until just above body temperature.

Into a mixing and/or portion bowl put:
 the slaw,
 1 tablespoon corn flour, 
 1 teaspoon sugar, and
 1 pinch salt.

Mix until uniform.

Add the 1/4 cup of blanched peanuts and toss.

For a light meal add side dishes of 1 or 2 ounces of fish, other
meat, or nuts or seeds and a 1 or two ounce serving of fresh fruit.

The peanuts add enjoyable chewiness.




20080509a (for a slightly less sweet, milder version see 
20080509b below)
Asparagus grain nut

3 ounces asparagus
1 tablespoon whole wheat flour
1/4 cup (1.2 ounces) unroasted hazelnuts
  or 1 tablespoon nut or seed butter such as tahini
1 teaspoon bean powder (fava, garbanzo, soybean)
1 teaspoon canola oil
1 pinch salt
2 teaspooons sugar

Cut 3 ounces asparagus into 1/2 inch pieces.

In a 1 cup blender or high speed food processor, process the 
asparagus and 2 tablespoons water into a smooth slurry 
(about 2 minutes).

If necessary, grab the smoothie maker firmly with both hands and 
bob it up and down vigorously until flow starts.

Put the asparagus slurry in a uncovered microwaveable dish.

Add 1 teaspoon bean powder and 1 teaspoon oil and mix.

Heat to fully boiling (1 minute 25 seconds in a 1000 watt 
microwave oven), watch for boil over last 30 seconds, then 
heat 4 minutes more on low power (15 percent).

---------------------------------
Math:
Add 10 seconds to heat dish.
To raise temperature to boiling: 4-1/3 ounces X 20 seconds per ounce = 86 seconds.
Plus 4 minutes debitter time.
---------------------------------

Uncover, set the hot container in cold water,  and allow to cool for 
several minutes until just above body temperature.

Into a mixing and/or portion bowl put:
 the slaw,
 1 tablespoon flour, 
 2 teaspoons sugar, and
 1 pinch salt.

Mix until uniform.

Add the nuts and toss.

For a light meal add side dishes of 1 or 2 ounces of fish or other
meat and a 1 or two ounce serving of fresh fruit.



20080509b (for a sweeter, slightly stronger flavored version 
see 20080509a above)
Asparagus grain bean

1 quarter cup (1.2 ounces) raw hazelnuts
3 ounces asparagus, fresh or frozen
1/8 cup whole wheat flour
1/8 cup dried kidney beans
  or 1 eighth cup lentils
  or 1 quarter cup canned beans
1 pinch salt
1 teaspoon canola or olive oil 

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

Heat on a cooktop until boiling, cover, reduce heat to low
and heat until beans are soft and mild, 10 to 90 minutes 
depending on type of bean.
]

Cut the asparagus spears into pieces that can be handled by your
food processor.

Microwave without water the asparagus pieces in a covered small 
container until thoroughly boiling hot.  The asparagus should 
still be a little crunchy, but have a different color, and have 
a slightly translucent look, about 3 or 4 minutes.

Allow the asparagus to cool for 5 minutes.

Put the asparagus pieces into the blender.

Run blender until smooth.

When the beans are done heating, pour into a strainer to get rid 
of water.

Combine all ingredients and mix.

Heat in microwave oven to warm before serving if desired.




20080513b (identical to 20080514c except this has half the 
added oil and double the amount of sugar for a slightly 
stronger flavor)
Asparagus grain nut

3 ounces asparagus
1 tablespoon whole wheat flour
1/4 cup (1 ounce) coarsely chopped California walnuts
  or 1 tablespoon nut or seed butter such as tahini
  or 1/4 cup unroasted hazelnuts
  or 1/4 cup unroasted almonds
  or 1/4 cup unroasted pumpkin seeds, no hulls
1 teaspoon bean powder (fava, garbanzo, soybean)
1 teaspoon canola oil
1 pinch salt
2 teaspooons sugar

Cut 3 ounces asparagus into 1/2 inch pieces.

In a 1 cup blender or high speed processor, process the asparagus 
and 2 tablespoons water into a smooth slurry (about 2 minutes).

If necessary, grab the blender firmly with both hands and bob it 
up and down vigorously until flow starts.

Put the asparagus slurry in a uncovered microwaveable dish with 
sides at least 3 inches higher than the level of the asparagus slurry.

Add 1 teaspoon bean powder and 1 teaspoon oil and mix.

Heat to fully boiling (1 minute 35 seconds in a 1000 watt microwave 
oven), watch for boil over last 30 seconds, then heat at 30 percent 
power (medium low) for 4 minutes.

---------------------------------
Math:
Add 10 seconds to heat dish.
To raise temperature to boiling: 4-1/3 ounces X 20 seconds per ounce = 86 seconds.
Plus 4 minutes debitter time.
---------------------------------

Set the hot container in cold water,  and allow to cool for 
several minutes until just above body temperature.

Into a mixing and/or portion bowl put:
 the slaw,
 1 tablespoon flour, 
 2 teaspoons sugar, and
 1 pinch salt.

Mix until uniform.

Add 1/4 cup nuts and toss.

For a light meal add side dishes of 1 or 2 ounces of fish, other
meat, or beans and a 1 or two ounce serving of fresh fruit.





20080514c identical to 20080513b except this has double 
the added oil and 1 half the amount of sugar for milder flavor

Asparagus grain nut
3 ounces asparagus
1 tablespoon whole wheat flour
1/4 cup coarsely chopped California walnuts
  or 1 tablespoon nut or seed butter such as tahini
  or 1/4 cup unroasted hazelnuts
  or 1/4 cup unroasted almonds
  or 1/4 cup unroasted pumpkin seeds, no hulls (see 20080614)
1 teaspoon red powder (fava, garbanzo, soybean)
2 teaspoons canola oil
1 pinch salt
1 teaspooon sugar

Cut 3 ounces asparagus into 1/2 inch pieces.

In a 1 cup blender or high speed processor, process the asparagus 
and 2 tablespoons water into a smooth slurry (about 2 minutes).

If necessary, grab the blender firmly with both hands and bob it up
and down vigorously until flow starts.

Put the asparagus slurry in a uncovered microwaveable dish with 
sides at least 3 inches higher than the level of the asparagus slurry.

Add 1 teaspoon bean powder and 2 teaspoons oil and mix.

Heat to fully boiling (1 minute 35 seconds in a 1000 watt microwave 
 oven), watch for boil over last 30 seconds, then cover and 
heat 4 minutes more on medium low power (30 percent).

---------------------------------
Math:
Add 10 seconds to heat dish.
To raise temperature to boiling: 4-1/3 ounces X 20 seconds per ounce = 86 seconds.
Plus 4 minutes debitter time.
---------------------------------

Set the hot container in cold water,  and allow to cool for 
several minutes until just above body temperature.

Into a portion bowl put:
 the slurry,
 1 tablespoon flour, 
 1 teaspoon sugar, and
 1 pinch salt.

Mix until uniform.

Add 1/4 cup nuts and toss.

For a light meal add side dishes of 1 or 2 ounces of fish, other
meat, or beans and a 1 or two ounce serving of fresh fruit.




20080614
20080425e
20080425d
20070414
Asparagus grain seed
3 ounces asparagus
1 tablespoon whole wheat flour
1 tablespoon unroasted sunflower seed butter
  or 1 tablespoon unroasted tahini
  or 1/4 cup unroasted hazelnuts
  or 1/4 cup unroasted almonds
  or 1/4 cup California walnuts  
  or 1/4 cup unroasted pumpkin seed, no hulls
1 teaspoon red bean powder
  or 1 teaspoon of any other similar bean powder
1 teaspoon canola oil
1 pinch salt
1 teaspooon sugar

Cut 3 ounces asparagus into 1/2 inch pieces.

In a 1 cup blender or high speed processor, process the asparagus 
and 2 tablespoons water into a smooth slurry (about 2 minutes).

If necessary, grab the blender firmly with both hands and bob it 
up and down vigorously until flow starts.

Put the asparagus slurry in a uncovered microwaveable dish with 
sides at least 3 inches higher than the level of the asparagus slurry.


Add 1 teaspoon bean powder and 1 teaspoon oil and mix.

Heat to fully boiling (1 minute 35 seconds in a 1000 watt microwave 
 oven), watch for boilover last 30 seconds, do not cover and 
heat 4 minutes more on low medium power (30 percent) to thicken 
and become milder.

---------------------------------
Math:
Add 10 seconds to heat dish.
To raise temperature to boiling: 4-1/3 ounces X 20 seconds per ounce = 86 seconds.
Plus 4 minutes to thicken and debitter.
---------------------------------

Set the hot container in cold water,  and allow to cool for 
several minutes until just above body temperature.

Into a portion bowl put:
 the slurry,
 1 tablespoon flour, 
 1 teaspoon sugar, and
 1 pinch salt.

Mix until uniform.

Add the seeds and toss.

For a light meal add side dishes of 1 or 2 ounces of fish, other
meat, or beans and a 1 or two ounce serving of fresh fruit.





20070414
Asparagus seeds flour

2 ounces asparagus, half spears, half slaw
1 teaspoon whole grain flour
1 teaspoon tahini
1 pinch salt
1/2 teaspoon sugar

Cut each asparagus spear in half crosswise.

Process the stem end halves into a slaw.

Put the asparagus in a covered microwaveable dish.

Add 1 teaspoon water.

Heat to boiling and about 30 seconds more, about 
1 minute 30 seconds total in a 1000 watt oven, 
if using a 600 watt oven, heat 2 minutes 30 seconds.

Allow to cool.

Mix the slaw and other ingredients until uniform.






20080426c2
Asparagus seeds flour

3 ounces asparagus
1 tablespoon (.1 ounce) fine ground wheat bran
2 teaspoons (.2 ounce) whole wheat flour
1 teaspoon (.1 ounce) chestnut flour
2 teaspoons (.3 ounce) canola oil
1 pinch salt
1 teaspoon (.1 ounce) sugar

Cut 3 ounces asparagus into 1/2 inch pieces. 

Put the pieces and 1/8 cup water into a 1 cup blender or 
high speed processor.

Process the asparagus into a smooth slurry,
perhaps 1 to 2 minutes.

If the mixture will not flow, grab the blender firmly with
both hands and vigorously shake it up and down until flow
starts.

Put the asparagus slurry into a mixing bowl.

Add 1 tablespoon wheat bran, 2 teaspoons wheat flour, 1 teaspoon 
chestnut flour, 2 teaspoons oil, 1 teaspoon sugar, and 1 
pinch of salt.

Mix.

Pour the mixture onto a plate, spread into a 3/8 inch thick
layer shaped like a donut with a 2 or 3 inch
hole at the center to encourage even heating.

Heat 4 minutes 50 seconds in a 1000 watt microwave oven.

-----------------------------
Math:
Add 5 seconds for oven to begin heating.
Add 20 seconds to heat plate.
To raise to boiling temperature: 4.8 ounces X 20 seconds per ounce = 96 seconds.
Dry weight is total weight minus water: (4.8 - 3.4) = 1.4 ounces.
Water to leave in is (1 part water)/(3 parts dry weight) times 1.4 ounces = .5 ounce.
Water to remove is total water - water left in (3.4 - .5) = 2.9 ounces.
Plus to eliminate excess water: 46 seconds per ounce X 2.9 ounces water = 133 seconds.
Plus to replace heat lost to air: 156/60 minutes times 14 seconds per minute = 36 seconds.
-----------------------------

Scrape the biscuit loose from the plate with a metal spatula or 
knife and flip over.

If soggy on bottom, enougy that large bits of food stick to a spoon, 
heat another 50 seconds.

If soggy enough that tiny bits of food stick to a spoon, heat 
another 30 seconds.

Allow to cool.





20080426d
Asparagus seeds flour

3 ounces asparagus
2 teaspoons (.2 ounce) whole wheat flour
1 teaspoon (.1 ounce) chestnut flour
2 teaspoons (.3 ounce) canola oil
1 pinch salt
1 teaspoon (.1 ounce) sugar

Cut 3 ounces asparagus into 1/2 inch pieces. 

Into a 1 cup processor put:
 3 ounces asparagus,
 2 teaspoons oil,
 1 teaspoon sugar, and
 1 pinch of salt.

Run until mixture is stuck on the insides
of the processor bowl.

Repeatedly lift the processor 1/4 inch and bang it down 
against the counter until flow starts.

Run until as smooth as desired, perhaps 2 minutes.

Add to the processor:
2 teaspoons wheat flour, 1 teaspoon chestnut flour.

Run to mix.

Spoon the mixture onto a plate, spread into a 1/4 inch thick
layer shaped like a flattened donut with a 1 or 2 inch
hole at the center to encourage even heating.

Heat 3 minutes in a 1000 watt microwave oven.

-----------------------------
Math:
Add 5 seconds for oven to begin heating.
Add 20 seconds to heat plate.
To raise to boiling temperature: 3.7 ounces X 20 seconds per ounce = 74 seconds.
Dry weight is total weight minus water: (3.7 - 2.4) = 1.3 ounces.
Water to leave in is (40 part water)/(60 parts dry weight) times 1.3 ounces = .9 ounce.
Water to remove is total water - water left in (2.4 - .9) = 1.5 ounces.
Plus to eliminate excess water: 46 seconds per ounce X 1.5 ounces water = 69 seconds.
Plus to replace heat lost to air: 69/60 minutes times 14 seconds per minute = 16 seconds.
-----------------------------

Allow to cool.

To make a light meal, serve with a 1 or 2 ounces canned canneli or 
other bean in the center of the cake, a couple of ounces of fruit,
and a small bunch of greens such as spinach as a garnish. 

For a large meal add an ounce
or two of meat.

Asparagus has a pudding consistency



20080426e2 (use a 1 or 2 cup processor)
Asparagus seeds flour

3 ounces asparagus
2 tablespoons fine ground wheat bran
1 teaspoon flax meal
1/2 teaspoon chestnut flour
1 teaspoon whole wheat flour
1 teaspoons canola oil
1/2 pinch salt
1/2 teaspoon sugar

Cut 3 ounces asparagus into 1 inch pieces. 

Into a 1 or 2 cup processor put:
 3 ounces asparagus,
 1 teaspoon oil,
 1/2 teaspoon sugar,
 1/2 pinch of salt, and
 1 tablespoon water.

Run until mixture is stuck on the insides
of the processor bowl.

Repeatedly lift the processor 1/4 inch and bang it down 
against the counter until flow starts.

Run until as smooth as desired, perhaps 4 minutes.

Put the processor's contents into a mixing bowl and
add:
 2 tablespoons wheat bran,
 1 teaspoon wheat flour,
 1/2 teaspoon chestnut flour.

Mix.

Spoon the mixture onto a plate, spread into a 1/2 inch thick
layer shaped like a donut with a 2 or 3 inch
hole at the center to encourage even heating.

For a biscuit consistency, heat 4 minutes 10 seconds in a 1000 watt microwave oven.

Or for a pudding consistency,  
heat 3 minutes and 40 seconds.

-----------------------------
Math: (for biscuit consistency, processor used)
Add 5 seconds for oven to begin heating.
Add 20 seconds to heat plate.
To raise to boiling temperature: 4.5 ounces X 20 seconds per ounce = 90 seconds.
Dry weight is total weight minus water: (4.5 - 2.9) = 1.6 ounces.
Water to leave in is (25 part water)/(75 parts dry weight) times 1.6 ounces = .5 ounce.
Water to remove is total water - water left in (2.9 - .5) = 2.4 ounces.
Plus to eliminate excess water: 46 seconds per ounce X 2.4 ounces water = 110 seconds.
Plus to replace heat lost to air: 110/60 minutes times 14 seconds per minute = 26 seconds plus 26/60 minutes times 14 seconds is 6 seconds for a total of 32 seconds.
-----------------------------

Allow to cool.

To make a light meal, serve with a 1 or 2 ounces canned canneli or 
other bean in the center of the cake and a couple of ounces of fruit. 

For a large meal add an ounce or two of meat and a small
bunch of greens such as spinach as a garnish and use a bit more 
beans and fruit.




Asparagus peanuts seeds flour

2 ounces asparagus
1 teaspoon whole grain flour
1 teaspoon tahini
1 tablespoon blanched skinless peanuts
  or 1 teaspoon bean flour (fava, garbanzo, soybean)
1 pinch salt
1/2 teaspoon sugar

Put 1 teaspoon whole wheat flour and 1 tablespoon peanuts into 
a small high speed processor and run until a fine meal is produced.

Put the peanut/grain meal into a portion bowl.

Cut each asparagus spear in half crosswise.

Process the stem end halves into a slaw.

Put the asparagus in a covered microwaveable dish.

Add 1 teaspoon water.

Heat to boiling and about 30 seconds more.

Allow to cool.

Mix the slaw and other ingredients until uniflorm.








20080609

1/8 cup fava bean flour
3 ounces asparagus
1 tablespoon whole corn flour
1 teaspoon bean powder (fava, garbanzo, soybean)
1 tablespoon flax meal
1 tablespoon fine ground wheat bran
2 teaspoons canola oil
1 pinch salt
1 teaspooon sgr

Peel the dry fava beans.

Put into a blender and run until
no chunks bigger than 1/4 inch remain.

Grind with a coffee grinder set on finest setting.

Cut 3 ounces asparagus into 1/2 inch pieces.

In a 1 cup blender or high speed processor, process the 
asparagus and 2 tablespoons water into a smooth slurry 
(about 2 minutes).

If necessary, grab the blender firmly with both hands and 
bob it up and down vigorously until flow starts.

Put the asparagus slurry into a mixing bowl.

Add to the bowl:
 2 tablespoons fava bean powder,
 2 teaspoons oil, 
 1 tablespoon sunflower seed butter,
 1 tablespoon flax meal,
 1 tablespoon wheat bran,
 1 teaspoon sugar, and
 1 pinch salt.

Mix until uniform.

Spread the mixture 1/2 to 3/4 inch thick on a plate and form
into a donut shape with a 3 inch hole at the center to
encourage even heating. 

Heat in a microwave oven for 4 minutes 55 seconds

-----------------------------
Math: (for biscuit consistency, processor used)
Add 5 seconds for oven to begin heating.
Add 20 seconds to heat plate.
To raise to boiling temperature: 5.8 ounces X 20 seconds per ounce = 116 seconds.
Dry weight is total weight minus water: (5.8 - 3.4) = 2.4 ounces.
Water to leave in is (25 part water)/(75 parts dry weight) times 2.4 ounces = .8 ounce.
Water to remove is total water - water left in (3.4 - .8) = 2.6 ounces.
Plus to eliminate excess water: 46 seconds per ounce X 2.6 ounces water = 120 seconds.
Plus to replace heat lost to air: 120/60 minutes times 14 seconds per minute = 28 seconds plus 28/60 minutes times 14 seconds is 7 seconds for a total of 35 seconds.
-----------------------------

Let the cake cool and firm for several minutes.

If cake is soggy heat another 40 to 60 seconds.

For a light meal add side dishes of 1 or 2 ounces of fish or 
other meat, or a handfull of nuts or seeds and a 1 or two ounce 
serving of fresh fruit.





20080610 
asparagus grain seed bean

1/8 cup fava bean flour
3 ounces asparagus
1 tablespoon sunflower seed butter
  or 1 tablespoon tahini
  or 1 tablespoon other nut or seed butter (not tested)
1 tablespoon flax meal
1 tablespoon fine ground wheat bran
2 teaspoons canola oil
1 pinch salt
1 teaspooon sgr

Do not peel the dry fava beans.

Put into a high speed blender and run until
no chunks bigger than 1/4 inch remain.

Either grind with a coffee grinder set on finest setting,
or let the blender run 5 minutes until a fine flour is produced.

Cut 3 ounces asparagus into 1/2 inch pieces.

In a 1 cup blender or high speed processor, process the asparagus 
and 2 tablespoons water into a smooth slurry (about 2 minutes).

If necessary, grab the blender firmly with both hands and bob it 
up and down vigorously until flow starts.

Put the asparagus slurry into a mixing bowl.

To the bowl add:
 2 tablespoons fava bean powder,
 2 teaspoons oil, 
 1 tablespoon sunflower seed butter,
 1 tablespoon flax meal,
 1 tablespoon wheat bran,  1 teaspoon sugar, and 
 1 pinch salt.

Mix until uniform.

Spread the mixture 1/2 to 3/4 inch thick on a plate and form
into a donut shape with a 3 inch hole at the center to
encourage even heating. 

Heat in a microwave oven for 5 minutes 15 seconds

-----------------------------
Math: (for biscuit consistency, processor used)
Add 5 seconds for oven to begin heating.
Add 20 seconds to heat plate.
To raise to boiling temperature: 5.8 ounces X 20 seconds per ounce = 116 seconds.
Dry weight is total weight minus water: (5.8 - 3.4) = 2.4 ounces.
Water to leave in is (20 part water)/(80 parts dry weight) times 2.4 ounces = .6 ounce.
Water to remove is total water - water left in (3.4 - .6) = 2.8 ounces.
Plus to eliminate excess water: 46 seconds per ounce X 2.8 ounces water = 129 seconds.
Plus to replace heat lost to air: 129/60 minutes times 16 seconds per minute = 35 seconds plus 35/60 minutes times 14 seconds is 8 seconds for a total of 43 seconds.
-----------------------------

Scrape the biscuit loose from the plate and flip the biscuit over.

If cake is soggy heat another 40 to 60 seconds.

For a light meal add side dishes of 1 or 2 ounces of fish or other
meat, or a handfull of nuts or seeds and a 1 or two ounce serving 
of fresh fruit.

Good, but mild, some people might judge it to be too mild to be
 delicious.







20070415, see warning message at end of recipe before preparing.
Raw asparagus slaw

2 ounces asparagus, fresh or frozen
1/8 cup soaked dried kidney beans
  or 1 quarter cup canned beans
1 tablespoon raw tahini
  or 1 tablespoon canola or olive oil 
  or 1/4 cup raw hazelnuts plus 2 teaspoons olive or canola oil
1 tablespoon whole wheat flour,
1/2 teaspoon sugar
1 pinch salt (use 1 pinch for a single serving, use no salt
  for peeled asparagus)

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

Heat on a cooktop until boiling, cover, reduce heat to low
and heat until beans are soft and mild, 10 to 90 minutes 
depending on type of bean.
]

Cut off any stem end of the asparagus that has tough skin.

Test the skin by piecing crosswise with a thumbnail.

If it does not piece easily, cut that portion of stem off.

Cut the stem with tough skin into 1 inch pieces.

Cut the tough skin off and discard skin.

Cut the asparagus spears into pieces that can be handled by your
food processor.

Drain the water from the beans.

Put the asparagus pieces and beans into the blender.

Run blender until a coarse slaw is produced.

Combine all ingredients and mix.

Heat in microwave oven to warm before serving if desired.

Makes 1 serving large enough for half or more of a meal.

Raw asparagus should be eaten only by people used to regularly 
eating raw vegetables. People not used to
eating raw vegetables who eat a single serving may experience very
unpleasant digestive system disturbance. To acquire the ability
to eat raw vegetables start out with very small quantities. Give
yourself months or years to work up to a single serving of the
above recipe. Perhaps start out increasing the amount of
raw vegetable you already eat. That could be carrots, lettuce,
celery and cauliflower. Don't overdo it. Introduce new vegetable
with very small servings, gradually increasing the serving size
to give yourself plenty of time to adapt.
  I do not claim to have any knowledge of any long or any short
term good and bad health effects of eating raw foods. Make up your 
own mind any way you want to.





20070415b, see warning at end of this recipe before preparing.
Raw asparagus slaw
Asparagus grain seed bean

2 ounces asparagus, fresh or frozen
1/8 cup thawed frozen peas
1 tablespoon nut or seed butter such as tahini (only tahini tested)
  or 1 tablespoon canola or olive oil 
  or 1/4 cup raw hazelnuts plus 2 teaspoons olive or canola oil
1 tablespoon whole wheat flour,
1 teaspoon sugar
1 pinch salt 

Cut off any stem end of the asparagus that has tough skin.

Test the skin by piecing crosswise with a thumbnail.
If it does not piece easily, cut that portion of stem off.

Cut the stem with tough skin into 1 inch pieces.

Cut the tough skin off and discard skin.

Cut the asparagus spears into pieces that can be handled by your
food processor.

Drain the water from the beans (I drink it)d.

Put the asparagus pieces and beans into the blender.

Run blender until a coarse slaw is produced.

Combine all ingredients and mix.

Heat in microwave oven to warm before serving if desired.

Makes 1 serving large enough for half or more of a meal.

Raw asparagus should be eaten only by people used to regularly 
eating raw vegetables. People not used to
eating raw vegetables who eat a single serving may experience very
unpleasant digestive system disturbance. To acquire the ability
to eat raw vegetables start out with very small quantities. Give
yourself months or years to work up to a single serving of the
above recipe. Perhaps start out increasing the amount of
raw vegetable you already eat. That could be carrots, lettuce,
celery and cauliflower. Don't overdo it. Introduce new vegetable
with very small servings, gradually increasing the serving size
to give yourself plenty of time to adapt.
  I do not claim to have any knowledge of any long or any short
term good and bad health effects of eating raw foods. Make up your 
own mind any way you want to.




20070509
Blanched asparagus slaw
Apple asparagus carrot grain seed bean

3 ounces asparagus, fresh or frozen
2 ounces mild carrot
  or 1 ounce strong flavored carrot
1 tablespoon tahini
  or 1/4 cup sunflower seeds
  or 1 tablespoon canola or olive oil 
  or 1/4 cup raw hazelnuts plus 2 teaspoons olive or canola oil,
    if using hazelnuts, do not process
  or 1 tablespoon other nut or seed butter
1 quarter of an apple, about 1 and 1 half ounces
  or 1/8 teaspoon (8 drops) lemon juice 
  or 1/4 teaspoon orange juice concentrate
2 teaspoons olive or canola oil
1 tablespoon whole wheat flour,
1/2 teaspoon sugar
2 pinches salt
1/8 cup soaked dried kidney beans
  or 1/8 cup canned kidney beans, drained 
  or 1/8 cup thawed frozen peas

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

Heat on a cooktop until boiling, cover, reduce heat to low
and heat until beans are soft and mild, 10 to 90 minutes 
depending on type of bean.
]

If using sunflower seed:
[
Process the sunflower seeds together with grain flour into a 
coarse powder (about 40 seconds).

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

Cut off any stem end of the asparagus that has tough skin.

Test the skin by piecing crosswise with a thumbnail.

If it does not piece easily, cut that portion of stem off.

Cut the stem with tough skin into 1 inch pieces.

Cut the tough skin off and discard skin.

Cut the asparagus spears into pieces that can be handled by your
food processor.

Put the asparagus pieces into the processor.

Run processor until a coarse slaw is produced.

Put the asparagus into a small container that has a lid.

Cover and heat, until thoroughly boiling hot, then another 
30 seconds, 2 minutes in a 1000 watt microwave oven.

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

If boiling beans, after the beans are done, pour into a strainer 
to get rid of water.

Add the cooked beans, carrot and apple to the processor and 
run until no pieces large than about 3/16 inch remain.

Combine all ingredients and mix.

Heat in microwave oven to warm before serving if desired.

Makes 1 serving large enough for half or more of a meal.

If using hazelnut, for better flavor leave the nuts whole.

Makes enough for a medium meal or 3/4 of large meal





20090411b

Asparagus celery grain seed peanut
3 ounces asparagus
  or 3 ounces acorn squash 
  or 3 ounces biodynamic carrot
1 half ounce celery
  or 1 teaspoon dried celery shreds
1 tablespoon (.4 ounces) blanched skinless peanuts
  or 1 tablespoon (.5 ounce) retail roasted peanut butter 
    (no salt added, or reduce amount of salt below if 
    peanut butter has added salt)
  or 1 tablespoon raw peanuts (blanch 4 minutes in 1 cup water, 
    rinse and drain)
  or 2 tablespoons canned beans
  or 1 tablespoon dried beans, boiled until soft and mild, drained
1 tablespoon (.3 ounce) sunflower seeds
1 tablespoon (.3 ounce) whole wheat flour
  or 1 tablespoon wheat grain 
3 pinches salt
3 eighths (3 ounce) cup water

Cut the asparagus into 1 half inch pieces.

In a 1 cup or larger blender, process all ingredients
except grain flour.

Run until smooth.

Add the flour and run until mixed.

Divide the batter equally into 3 3-inch diameter bowls.

Place the bowls in a circle around the center of a microwave oven.

Heat in a microwave oven to a pudding consistency, 
5 minutes 30 seconds in a 1000 watt oven, or 
9 minutes in a 600 watt oven. 

----------------------
Math:
7.1 ounces X 20 seconds per ounce = 142 seconds.
Add 5 seconds for microwave to begin heating.
plus 20 seconds to heat dishes
Dry weight is total weight minus water: 7.1 - 5.7 = 1.4 ounces.
Water to leave in is 2/1 X 1.4 = 2.8 ounces.
Water to remove is total water minus water left in: 5.7 - 2.8 = 2.9 oucnes.
plus to replace heat lost to air during evaporation: 133/60 minutes X
12 seconds per minute = 27 seconds plus 27/60 X 12 = 5 for a total of
32 seconds losses.
plus 46 X 2.9 ounces water = 133 seconds
(assume carrot is 90 percent water, losses are 10
seconds for each 1 minute of boiling temperature time)
-----------------------
Makes about one half of a meal.

Pleasantly salty, definite celery flavor, mild asparagus flavor,
slightly bitter, thick pudding consistency.






20090427c
  similar 20090623c which uses watercress instead of cilantro
Asparagus cilantro grain seed bean moist biscuit

3 ounces asparagus
  or 3 ounces acorn squash
  or 3 ounces mild carrot
1 ounce potato
  or 2 teaspoons grain flour plus 2 tablespoons water
1 half ounce fresh cilantro plus 1 tablespoon extra water
  or 1 eighth ounce fresh basil, minced, plus 1 tablespoon plus 
    2 teaspoons water
  or 1 eighth ounce fresh thyme, minced, plus 1 tablespoon plus 
    2 teaspoons water (not tested)
  or 3 tablespoons dried parsley flakes, plus 2 tablespoons water
  or 1 quarter teaspoon dried crushed oregano,
    plus 2 tablespoons water
1 eighth cup (.6 ounces before soaking) dried corn kernels
    if desired, soaked 48 to 72 hours in 2 teaspoons water
  or 2 tablespoons (.5 ounces) whole corn flour, 
    plus 1 tablespoon water
  or 2 tablespoons (.5 ounce) rolled oats, plus 1 tablespoon water
  or 1 eighth cup cornmeal plus 1 tablespoon water
  or 1 eighth cup (.6 ounces) whole grain flour flour
    plus 1 tablespoon water
2 tablespoons (.3 ounces) flax meal
  or 1 tablespoon (.3 ounces) flax seed
  or 1 tablespoon whole grain flour
1 quarter cup (1.3 ounces) non roasted sunflower seeds
  or 3 tablespoons nut or seed butter such as tahini
  or 1 tablespoon (.3 ounce) chestnut flour
    plus 1 tablespoon (.3 ounce) sunflower seeds or grain flour
    plus 1 tablespoon (.5 ounces) canola oil 
1 eighth cup (.6 ounces) dried beans
  or 1 eighth cup dried beans, soaked 48 to 72 hours in water
    plus 2 tablespoons water (fava, garbanzo, soybean)
  or 1 eighth cup bean flour (fava, garbanzo, soybean)
  or 1 quarter cup canned beans
1 tablespoon plus 1 teaspoon (.67 ounce) sugar 
1 eighth teaspoon salt
1 half cup water, this is the water that the potato is boiled in 

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

Heat on a cooktop until boiling, cover, reduce heat to low
and heat until beans are soft and mild, 10 to 90 minutes 
depending on type of bean.
]

If using fresh potato:
[
Remove peel from potato to yield 1 ounce.

Cut the potato into 1 quarter inch thick slices.

Put the potato and 3 quarters cup water into a metal pan.

If using dried non ground grain, add it to the pan (if using 
flint corn, boil the corn first in 1 cup water for 60 minutes, 
then add the potato and 1 eighth cup water and boil another 
30 minutes).

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

Cut 1 half ounce cilantro and 3 ounces asparagus
into one inch pieces.

Put into a 3 cup or larger high speed processor or blender:
 3 ounces asparagus,
 1 half ounce cilantro,
 1 quarter cup sunflower seeds,
 2 tablespoons soaked corn,
 1 tablespoon flax seed,
 2 tablespoons soaked beans,
 1 tablespoon plus 1 teaspoon sugar, and
 1 eighth teaspoon salt.

When the potato is done heating set pan in cold water to 
cool a couple of minutes so heat does not damage blender.

When beans have finished heating pour into a strainer to 
get rid of water.

Add the potato/(and corn/)water and beans to the blender.

Run until smooth, about 2 minutes.

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

Put the slurry into a mixing bowl.

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

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

Or:
(3. Put the batter into 4 4-inch diameter microwaveable bowls 
and place the bowls in a circle around the center of a microwave
oven, separate the bowl by at least 1 inch.)

Heat in a microwave oven until firm, about 15 minutes in a 
1000 watt microwave oven; if using a 600 watt oven, 
heat 25 minutes.

----------------------------
Math: (using grain flour)
plus 5 seconds to start heating
 plus 40 seconds to heat dishes
To heat to boiling: 14.4 ounces X 20 seconds per ounce is 288 seconds.
Dry weight is total weight minus total water (14.4 - 10.5) = 3.9 ounces
Water to leave in is 30/70 times dry weight (30/70 X 3.9) = 1.7 ounce
Water to remove is total water minus water left in (10.5 - 1.7) = 8.8 ounces
To remove excess water 46 seconds per ounce times 8.8 ounces = 445 seconds.
Plus to replace heat lost to air: 445/60 times 15 seconds per minute =
 113 seconds plus 113/60 X 15 is 29 seconds for a total of 142 seconds.
  plus 9.5 water total water minus .5 ounces water left in so final
  product will be 20 percent water X 46
(assumes carrot, and cilantro is 90 percent water, 
and 15 seconds
for each minute of boiling temperature for heat loss to air)
-----------------------------

For a drier, firmer texture/consistency, cut the biscuits 
loose from the  bowls with a spoon and invert while still hot.

Definite cilantro flavor, mildly: salty, starchy; slightly:
sweet, biting; moist to firm biscuit texture.





20070516
Asparagus pumpkin beans seeds flour
3 ounces asparagus, fresh or frozen
2 ounces canned pumpkin puree
1 tablespoon nut or seed butter such as tahini
  or 2 tablespoons sunflower seeds
  or 1 tablespoon canola or olive oil 
  or 1/4 cup raw hazelnuts plus 2 teaspoons olive or canola oil
1/4 apple
  or 1/8 teaspoon (8 drops) lemon juice 
  or 1/4 teaspoon orange juice concentrate
1 teaspoon olive or canola oil
1 tablespoon whole wheat flour
1/2 teaspoon sugar
1 pinches salt
1/8 cup soaked dried kidney beans
    if desired, soak 35 hours in 1 tablespoon water
  or 1/4 cup canned kidney beans, briefly drained
  or 1/4 cup thawed frozen peas

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

Heat on a cooktop until boiling, cover, reduce heat to low
and heat until beans are soft and mild, 10 to 90 minutes 
depending on type of bean.
]

If using sunflower seeds:
[ 
Process the sunflower seeds together with 1 tablespoon 
grain flour into a coarse powder (about 40 seconds).

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

Cut off any stem end of the asparagus that has tough skin.

Test the skin by piecing crosswise with a thumbnail.

If it does not piece easily, cut that portion of stem off.

Cut the stem with tough skin into 1 inch pieces.

Cut the tough skin off and discard skin.

Cut the asparagus spears into pieces that can be handled by your
food processor.

Put the asparagus pieces into the food processor.

Run processor until a coarse slaw is produced.

Put the slaw into a small container that can be covered, 
such as a cup.

Add 1 tablespoon water.

Cover, for example, with a small saucer.

Heat in a 1000 watt microwave oven for 1 minute on full, 
then 3 minutes  on 25 percent power.
(about 2 minute in a 600 watt oven)

Set the hot container in a pan or bowl of cold water to cool.

Put the carrots and apple into the processor. 

If using canned kidney beans, add them to the food processor.

If boiling dried beans, pour the beans and water into a strainer 
to get rid of water.

Run the processor until no pieces large than about 
3/16 inch remain.

Combine all ingredients and mix.

Heat in microwave oven to warm before serving if desired.

Makes 1 serving large enough for half or more of a meal.

Flavor of hazelnuts is better when the nuts are left whole.

Makes enough for a light meal or 1/2 of a large meal.






20090603e
Asparagus potato grain nut and Potato spinach grain bean

Asparagus potato grain nut ingredients:
1 ounce asparagus plus 1 ounce potato
  or 2 ounces acorn squash 
  or 2 ounces mild carrot, yam, green bean
  or 1 ounce strong flavored carrot plus 1 ounce potato
1 quarter cup (1.2 ounces) hazelnuts
    plus 1 tablespoon canola oil
  or 1 third cup (1.2 ounces) pecan halves
  or 1 third cup (1.2 ounces) California walnuts  
  or 1 quarter cup (1.2 ounces) non 
    roasted sunflower seeds 
  or 1 tablespoon (.3 ounce) chestnut flower
    plus 1 tablespoon (.3 ounce) grain flour
    plus 1 tablespoon (.5 ounce) canola oil
1 tablespoon (.25 ounce) grain flour
1 tablespoon (.5 ounce) sugar
2 pinches salt
3 quarters cup (6 ounces) water (3 quarter cup
   this trial)
10 ounces, 7.6 ounces water

Potato spinach grain bean ingredients:
2 ounces potato
1 ounce fresh spinach
  or 1 half ounce cos or bibb lettuce (can be frozen)
    plus 1 half ounce extra potato 
  or 1 teaspoon (.07 ounce) spinach powder,
    plus 2 tablespoons water
2 teaspoons (.2 ounce) non ground grain
  or 1 tablespoon (.25 ounce) freshly ground whole corn or 
    millet flour,  could be bitter if not freshly ground 
  or 1 tablespoon any other grain flour 
  or 1 tablespoon rolled oats
1 eighth cup (.6 ounce) dried soy beans
  or 1 eighth cup blanched skinless peanuts
  or 2 tablespoons bean flour, can be soybean, garbanzo, fava
    plus 2 tablespoons water
  or 1 quarter cup canned beans, if beans have added salt, add 
    no more salt
1 tablespoon (.5 ounce) sugar or brown sugar
2 tablespoons (.7 ounce) sunflower seeds
  or 2 teaspoons (.3 ounce) canola oil
2 pinches salt
3 eighths cup (3 ounces) water, this is the water the potato 
  is boiled in 
7.75 ounces, 5.8 ounce water

If using dried whole beans or peanuts:
[
Into a metal pan put 1/8 cup beans, peas, or soybeans, 
and 1 cup water.

Heat on a cooktop until boiling, cover, reduce heat to low
and heat until beans are soft and mild, 10 to 90 minutes 
depending on type of bean.
]

If using fresh potato:
[
Remove peel from potato to yield 3 ounces.

Cut the potato into 1 quarter inch thick slices.

Put the potato and 5 eighths cup water into a metal pan.

If using dried non ground grain, add it to the pan (if using 
flint corn, boil the corn first in 1 cup water for 60 minutes, 
then add the potato  and boil another 30 minutes).

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

Asparagus potato grain nut instructions:

Cut 1 ounce asparagus into 1 half 
inch pieces.

Put into a 2 cup or larger blender:
 1 ounce asparagus,
 1 tablespoon grain flour,
 1 third cup hazelnuts,
 1 tablespoon sugar,
 2 pinches salt, and
 3 quarters cup water.

When the potato is done heating, put one third of the potato 
into the blender.

Run until smooth.

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

Potato spinach grain bean:

Process together in a high speed blender, 2 cup or larger:
 2 ounces potato with cooking water (and grain if used),
 if used, 1 tablespoon grain flour,
 1 tablespoon sugar,
 1 ounce spinach, 
 2 pinches salt, and
 2 tablespoons sunflower seeds.

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

Add the beans to the blender.
]

If beans not already added, add beans to blender. 

Run until smooth.

Put the batter into two 4-inch diameter microwaveable bowls.

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

Heat in a microwave oven until firm 18 minutes 
in a 1000 watt microwave oven, 30 minutes in a 600 watt oven.)

----------------------------
Math: 
18.2 ounces X 20 equals 364
Plus 5 seconds for oven to begin heating
plus 40 seconds to heat dish
Dry weight is total weight minus total water (18.2 - 13.9) = 4.3 ounces.
Water to leave in is 30/70 times dry weight (30/70 X 4.3) = 1.84 ounces.
Water to remove is total water minus water left in (13.9 - 1.84) = 12 ounces
Plus to evaporate excess water: 46 X 12 ounces water = 552
To replace heat lost to air: 552/60 X 14 = 129 plus 129/60 X 14 = 30
for a total of 159 seconds.
(assumes fruit and vegetable is 90 percent water, losses are 5 to start
heating, 40 to heat pan, and 15 seconds per minute for each minute at
boiling temperature)
-----------------------------

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

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

Try finishing the meal with a hot drink or just hot water to
feel full and satiated. 

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

Potato spinach, about equal: tangy, sweet, salty; 
spinach flavor not distinguishable, firm biscuit consistency.

Potato hazelnut, definite hazel nut flavor; 
pleasantly: sweet and slighlty salty; 
very mild asparagus flavor; 
very moist biscuit or thick pudding consistency.





Similar to 20090528b2x below which uses more salt, sugar, 
sunflower seed. 
Asparagus potato seed:
3 ounces asparagus
  or 3 ounces acorn squash
  or 3 ounces mild carrot
  if carrot is especially strong flavored, use 1 ounce carrot and
  2 ounces either acorn squash, mild pumpkin, yam, green bean,
  asparagus, salsify, jerusalem articoke, boiled potato
2 ounces potato
  or 1 tablespoon 1 teaspoon grain flour plus 1 quarter cup water
1/8 cup plus 1 tablespoon (1 ounce) non roasted sunflower seeds
1 tablespoon (.5 ounce) sugar
1 teaspoon (.15 ounce) canola oil 
3 pinches salt
1/4 cup (2 ounces) water, this is the water that the potato 
is boiling in.

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

Cut the potato into 1 quarter inch thick slices.

Put the potato and 1 half cup water into a metal pan.

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

Chop 3 ounces asparagus into
1 inch or smaller pieces.

Put all ingredients except potato and water into a 2 cup or 
larger blender.

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

When the potato/water has cooled, pour potato and water 
into blender.

Process until smooth, perhaps 2 minutes.

Shake, tilt, gyrate, or bounce the blender as needed to get 
the mixture flowing into the path of the cutting blades.

Run until smooth.

Put equal amounts of batter into each of 2 4-inch bowls, or 
3 3-inch bowls.

Arrange the bowls in a circle in a microwave oven, separating 
the bowls by at least 2 inches.

Heat until thickened, 7 minutes 5 seconds in a 
1000 watt microwave oven.

--------------------------
Math:
plus 5 seconds to start heating
Plus 20 seconds to heat dish
Plus to heat to boiling: 8.65 ounces X 20 = 153
Dry weight is total weight minus total water (8.65 - 6.5) = 2.15
Water to leave in is 50/50 (dry weight) is 50/50 X 2.15 = 2.15 ounces.
Water to remove is total water minus water left in (6.5 - 2.15) = 4.35 ounces.
Plus to remove excess water: 46 X 4.35 = 199 seconds.
plus [12 X 199/60 = 40 plus 40/60 X 12 = 48 seconds total.
 boiling time losses to air 
(assume vegetable and fruit 90 percent water, meat is 
40 percent water, losses are 5 
seconds for oven to start, 20 seconds to heat dishes and
15 seconds heat losses to air for every minute at
boiling temperature, 10 percent moisture will remain in 
  product)
-----------------------------

Makes enough for 3 quarters of a light meal. For an entire 
light meal add perhaps, lightly roasted peanuts or hummus.

Flavorful, pleasantly: bitter/sweet, starchy, salty; 
thick pudding consistency.




20090528b2x
  similar to above which uses less salt, sugar, sunflower seed 
Asparagus potato seed:
3 ounces asparagus
  or 3 ounces acorn squash
  or 3 ounces mild carrot
  if carrot is especially strong flavored, use 1 ounce carrot and
  2 ounces either acorn squash, mild pumpkin, yam, green bean,
  asparagus, salsify, jerusalem articoke, boiled potato
2 ounces potato, peel removed
1 quarter cup (1.3 ounce) non roasted sunflower seeds
1 tablespoon plus 2 teaspoons (.8 ounce) sugar
1 eighth teaspoon salt
1/4 cup (2 ounce) water
8.95 ounces, 6.5 ounces water
If using fresh potato:
[
Remove peel from potato to yield 2 ounces.

Cut the potato into 1 quarter inch thick slices.

Put the potato and 1 half cup water into a metal pan.

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

Chop 3 ounces asparagus into
1 inch or smaller pieces.

Put all ingredients except potato and water into a 2 cup or 
larger blender.

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

When the potato/water has cooled, pour potato and water 
into blender.

Process until smooth, perhaps 2 minutes.

Shake, tilt, gyrate, or bounce the blender as needed to 
get the mixture flowing into the path of the cutting blades.

Run until smooth.

Put equal amounts of batter into each of 2 4-inch bowls,  or 
3 3-inch bowls.

Arrange the bowls in a circle in a microwave oven, separating 
the bowls by at least
2 inches.

Heat until thickened, 7 minutes 15 seconds in a 
1000 watt microwave oven.

--------------------------
Math:
plus 5 seconds to start heating
Plus 20 seconds to heat dish
Plus to heat to boiling: 8.95 ounces X 20 = 179
Dry weight is total weight minus total water (8.95 - 6.5) = 2.45
Water to leave in is 50/50 (dry weight) is 50/50 X 2.45 = 2.45 ounces.
Water to remove is total water minus water left in (6.5 - 2.45) = 4 ounces.
Plus to remove excess water: 46 X 4 = 184 seconds.
plus 12 X 184/60 = 37 plus 37/60 X 12 = 44 seconds total.
 boiling time losses to air 
(assume vegetable and fruit 90 percent water, meat is 
40 percent water, losses are 5 
seconds for oven to start, 20 seconds to heat dishes and
15 seconds heat losses to air for every minute at
boiling temperature, 10 percent moisture will remain in 
  product)
-----------------------------

Pleasantly: bitter, sweet, salty; pleasant slight starchiness; 
thick pudding consistency with some chewiness at edges.






20090522a
  similar to 20090522e below which uses butternut squash
asparagus squash potato grain seed bean

2 ounces asparagus plus 1 ounce potato
  or 2 ounces asparagus
    plus 2 teaspoons grain flour
    plus 1 ounce water
    plus 1/4 cup water that would have been added with potatoes
  or 3 ounces cucumber
  or 3 ounces zuccini 
  or 3 ounces green beans, fresh, frozen, 
     or canned 
  or 3 ounces canned pumpkin puree
2 ounces acorn squash
  or 2 ounces mild carrot
  or .2 ounces carrot powder plus 1 quarter cup water
1 quarter ounce basil puree or basil pesto
  or 1 teaspoon to 1 tablespoon dried basil flakes 
    depending on flavor intensity,
  or 1 quarter to 1 half teaspoon basil powder (not tested)
1 quarter cup (1.3 ounces) non roasted sunflower seeds
2 tablespoons (.8 ounce) dried beans
  or 2 tablespoons (.8 ounce) bean flour (fava, garbanzo, soybean)
    plus 2 tablespoons water
  or 1 quarter cup canned beans, if beans have added salt, 
    add no more salt
1 tablespoon (.25 ounce) whole corn flour
  or 1 tablespoon (.25 ounces) oat flour
  or 1 tablespoon (.3 ounce) whole wheat flour
1 tablespoon plus 1 teaspoon (.7 ounce) sugar
2 pinches salt
1/4r cup (2 ounces) water, this is water potatoes are boiling in

If using dried whole beans or peanuts:
[
Into a metal pan put 1/8 cup beans, peas, or soybeans, 
and 1 cup water.

Heat on a cooktop until boiling, cover, reduce heat to low
and heat until beans are soft and mild, 10 to 90 minutes 
depending on type of bean.
]

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

Add the beans to the blender.
]

If using fresh potato:
[
Remove peel from potato to yield 1 ounce.

Cut the potato into 1 quarter inch thick slices.

Put the potato and 1 half cup water into a metal pan.

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

Chop the vegetables into pieces appropriate for your 2 cup or 
larger blender.

When the potato has finished heating, set the hot pan in 
cold water for a couple of minutes so heat does not 
damage the blender.

If boiling beans, when beans are done heating, pour into 
a strainer to get rid of water.

Into the blender put all ingredients, 
and process until as smooth as desired, perhaps 2 minutes.

Shake, tilt, gyrate, or bounce the blender as needed to get 
the mixture flowing into the path of the cutting blades.

Either:
(1.
Put equal amounts of batter into each of three 4-inch bowls or 
four 3-inch bowls, arrange the bowls in a circle in a microwave 
oven, separating the bowls by at least 2 inches.)

Or:
(2.
Dump the mixture onto a bundt pan.

Put the bundt pan in a microwave oven.
]

Heat in a 1000 watt microwave 
for 11 minutes 25 seconds on full power.
--------------------------------
Math:
Add 5 seconds for oven to begin heating.
Plus 40 seconds to heat dishes.
Plus to raise to boiling: 11.3 ounces X 20 equals 226 seconds.
Dry weight is total weight minus water (11.3 ounces - 7.75 ounces) = 3.55 ounces.
Water to leave in is 20/80 X dry weight (20/80 X 3.55) = .88 ounces.
Water to remove is total water minus water left in (7.9 - .9) = 7 ounces.
Plus to remove excess water: 46 seconds per ounce X 7 ounces water = 322 seconds.
To replace heat lost to air during evaporation: 322/60 minutes times 14 seconds
per minute = 75 seconds plus 75/60 X 14 = 17 for a total of 92 seconds.
(assume asparagus, potato, and basil are 90 percent water, squash is 80 percent water)
------------------------------
Let the cake cool and firm for several minutes.

Has enough fiber for an entire light meal. For a complete light 
meal add perhaps, Lightly roasted peanuts, or 1 or 2 ounces meat;
for a larger meal also add a couple of ounces of fruit 
or vegetable such as a raw carrot, pear, peaches or Blueberry 
dessert.

Prominent basil flavor, mildly: bitter, sweet, tangy, sour;
firm muffin texture/consistency.





20090522e
  similar to 20090522a above which uses acorn squash
asparagus squash potato grain seed bean

2 ounces asparagus plus 1 ounce potato
  or 3 ounces cucumber
  or 3 ounces zuccini 
  or 3 ounces green beans, fresh, frozen, 
     or canned 
  or 3 ounces canned pumpkin puree
1 ounce butternut squash plus 1 ounce extra potato
  or 2 ounces mild carrot
  or 1 ounce strong flavored carrot plus 1 ounce extra potato
  or .2 ounces carrot powder plus 1 quarter cup water
  or 2 ounces acorn squash
1 quarter teaspoon dried crushed oregano
  or 1 quarter ounce basil puree or basil pesto
  or 1 teaspoon to 1 tablespoon dried basil flakes, 
    depending of how strong flavored
  or 1 quarter teaspoon basil powder (not tested)
1 quarter cup (1.3 ounces) non roasted sunflower seeds
2 tablespoons (.8 ounce) dried beans
  or 2 tablespoons (.8 ounce) bean flour
    plus 1 eighth cup water
  or 1 quarter cup canned beans,
1 tablespoon (.25 ounce) whole corn flour
  or 1 tablespoon (.25 ounces) oat flour
  or 1 tablespoon (.3 ounce) whole wheat flour
  or 1 tablespoon (.4 ounce) non ground grain such as wheat 
    (boil with potato to soften)
1 tablespoon plus 1 teaspoon (.7 ounce) sugar
1 eighth teaspoon salt, use 2 pinches if using canned beans with 
  added salt
3 eighths cup (3 ounes) water, this is water used to boil potato

If using dried whole beans or peanuts:
[
Into a metal pan put 1/8 cup beans, peas, or soybeans, 
and 1 cup water.

Heat on a cooktop until boiling, cover, reduce heat to low
and heat until beans are soft and mild, 10 to 90 minutes 
depending on type of bean.
]

If using fresh potato:
[
Remove peel from potato to yield 1 ounce.

Cut the potato into 1 quarter inch thick slices.

Put the potato and 5 eighths cup water into a metal pan.

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

Remove peel from squash to yield 1 ounce.

Chop the asparagus and squash into pieces appropriate for your 
2-cup or larger blender.

When the potato has finished heating, set the hot pan in cold 
water for a couple of minutes so heat does not damage the blender.

If boiling beans, when beans are done heating, pour into a 
strainer to get rid of water.

Into the blender put all ingredients, 
and process until as smooth as desired, perhaps 2 minutes.

Shake, tilt, gyrate, or bounce the blender as needed to get 
the mixture flowing into the path of the cutting blades.

Either:
(1.
Put equal amounts of batter into each of three 4-inch bowls or 
four 3-inch bowls, arrange the bowls in a circle in a microwave 
oven, separating the bowls by at least 2 inches.)

Or:
(2.
Dump the mixture onto a bundt pan.

Put the bundt pan in a microwave oven.
]

Heat in a 1000 watt microwave 
for 12 minutes 15 seconds on full power.

--------------------------------
Math:
Add 5 seconds for oven to begin heating.
Plus 30 seconds to heat dishes.
Plus to raise to boiling: 12 ounces X 20 equals 240 seconds.
Dry weight is total weight minus water (12 ounces - 8.75 ounces) = 3.25 ounces.
Water to leave in is 20/80 X dry weight (20/80 X 3.25) = .81 ounces.
Water to remove is total water minus water left in (8.7 - .8) = 7.9 ounces.
Plus to remove excess water: 46 seconds per ounce X 7.9 ounces water = 363 seconds.
To replace heat lost to air during evaporation: 363/60 minutes times 14 seconds
per minute = 84 seconds plus 84/60 X 14 = 20 for a total of 104 seconds.
(assume asparagus, potato, and basil are 90 percent water, squash is 80 percent water)
------------------------------

Let the cake cool and firm for several minutes.

Has enough protein and calories for an entire light meal. For a 
complete light meal add perhaps, a couple of ounces of fruit 
or vegetable such as a raw carrot, sweet potato, pear, or apple.

Perhaps finish the meal with a glass of water or fruit juice 
to fill full and satiated.

Pleasantly salty; mildly: biting, bitter/sweet, starchy, 
oregano flavored; overall mild flavored; somewhat chewy, 
firm biscuit consistency.





20090623c
  similar to 20090427c which uses cilantro instead of watercress
Asparagus watercress grain seed bean moist biscuit

3 ounces asparagus
  or 3 ounces acorn squash
  or 3 ounces mild carrot
1 ounce potato
  or 2 teaspoons grain flour plus 2 tablespoons water
1 half ounce watercress plus 1 tablespoon extra water
  if watercress puree is frozen and 2 years or more old use 
    1 ounce puree and no extra water
  or 1 half ounce fresh cilantro plus 1 tablespoon extra water
  or 1 eighth ounce fresh basil, minced, plus 1 tablespoon plus 
    2 teaspoons water
  or 1 eighth ounce fresh thyme, minced, plus 1 tablespoon plus 
    2 teaspoons water (not tested)
  or 3 tablespoons dried parsley flakes, plus 2 tablespoons water
  or 1 quarter teaspoon dried crushed oregano, 
    plus 2 tablespoons water
1 eighth cup (.6 ounce before soaking or boiling) dried corn kernels
    if desired, soaked 48 to 72 hours in 2 teaspoons water
  or 2 tablespoons whole oats flour
  or 2 tablespoons (.5 ounce) rolled oats
  or 2 tablespoons (.5 ounces) whole corn flour
  or 2 tablespoons whole wheat flour
2 tablespoons (.3 ounces) flax meal
  or 1 tablespoon (.3 ounces) flax seed
1 quarter cup (1.3 ounces) non roasted sunflower seeds
  or 3 tablespoons nut or seed butter such as tahini
  or 3 tablespoons 20 percent added oil non roasted
    California walnut butter
  or 1 tablespoon (.3 ounce) chestnut flour
    plus 1 tablespoon (.3 ounce) sunflower seeds or grain flour
    plus 1 tablespoon (.5 ounces) canola oil 
1 eighth cup (.8 ounces) dried beans, any: kidney, pinto, soy, red, 
    black, garbanzo, fava, lima, pea, lentil, pigeon, blackeyed, 
    northern, or adzuki
  or 1 eighth cup dried beans, soaked 48 to 72 hours in 
    2 teaspoons water
  or 1 eighth cup bean flour plus 1 eighth cup water
  or 1 quarter cup canned beans
2 tablespoons (1 ounce) sugar 
1 quarter teaspoon salt,
   if using canned beans with added salt, use 1 eighth teaspoon salt
5 eighths cup water, this is the water used to boil the potato

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

Heat on a cooktop until boiling, cover, reduce heat to low
and heat until beans are soft and mild, 10 to 90 minutes 
depending on type of bean.
]

If using fresh potato:
[
Remove peel from potato to yield 1 ounce.

Cut the potato into 1 quarter inch thick slices.

Put the potato and 7 eighths cup water into a metal pan.

If using dried non ground grain, add it to the pan (if using 
flint corn, boil the corn, covered, first in 1 cup water for 
60 minutes, then add the potato and 1 quarter cup water and 
boil another 30 minutes).

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

Cut 1 half ounce watercress and 3 ounces asparagus
into one inch pieces.

Put into a 3 cup or larger high speed processor or blender:
 3 ounces asparagus,
 1 half ounce watercress,
 1 quarter cup sunflower seeds,
 if using 2 tablespoons grain flour,
 1 tablespoon flax seed or 2 tablespoons flax meal,
 if using 2 tablespoons bean flour plus 1 eighth cup water,
 2 tablespoons sugar, and
 1 quarter teaspoon salt.

When the potato is done heating set pan in cold water to cool a 
couple of minutes so heat does not damage blender.

If boiling beans, when beans have finished heating pour into 
a strainer to get rid of water.

Add the beans to the blender.

Add the potato/(and corn/)water and beans to the blender.

Run until smooth, about 2 minutes.

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

Either:
(1. Place a 3 inch diameter jar, bowl, or glass tumbler at the 
center of a 9 inch
glass pie pan. Pour the batter into the space around the jar.)

Or:
(2. Put the mixture into an 8-inch or 9-inch bundt pan.)

Or:
(3. Put the batter into 4 4-inch diameter microwaveable bowls 
and place the bowls in a circle around the center of a microwave 
oven, separate the bowl by at least 1 inch.)

For a mashed potato firmness, heat 13 minutes in a 1000 watt 
oven or 21 minutes in a 600 watt oven.

For a moist biscuit firmness, heat 15 minutes in a 1000 watt 
oven or 25 minutes in a 600 watt oven.

----------------------------
Math: (mashed potato firmness)
plus 5 seconds to start heating
 plus 40 seconds to heat dishes
To heat to boiling: 15.8 ounces X 20 seconds per ounce is 316 seconds.
Dry weight is total weight minus total water (15.8 - 10.3) = 5.3 ounces
Water to leave in is 40 part water/60 parts dry weight times dry weight (2/3 X 5.3) = 3.5 ounces.
Water to remove is total water minus water left in (10.3 - 3.5) = 6.8 ounces
To remove excess water 46 seconds per ounce times 6.8 ounces = 313
Plus to replace heat lost to air: 313/60 times 15 seconds per minute =
 79 seconds plus 79/60 X 15 is 20 seconds for a total of 99 seconds.

(assumes asparagus, potato, and watercress is 80 percent water, beans aborb 125 percent their dry weight in water when boiled)
-----------------------------

Has enough calories and protein for a large meal, perhaps add 
about 2 ounces of fruit.

About equal parts sweet, salty, bitter; mildly starchy, tangy;  
slight asparagus and watercress flavors;  very moist biscuit texture.






Bell pepper asparagus lettuce salad

1 quarter of a red or yellow bell pepper, about 1 ounce
1 quarter of a onion (about 2 ounces)
1 third cup chopped romaine lettuce, about 1 ounce
2 ounces asparagus
2 teaspoons olive or canola oil
optional:
  1 quarter teaspoon vinegar
  1 pinch salt

Chop the onion into 3/8 inch pieces.

Chop the asparagus into 1/2 inch pieces.

Place the chopped onion, asparagus, and 1 tablespoon water into 
a microwaveable container that has a lid or cover it with a 
small saucer.

Heat the covered container in the microwave oven until boiling, 
then heat 5 minutes on low or until the onion is translucent.

Remove the core and seeds from the bell pepper.

Chop the  bell pepper, and romaine lettuce into bite size pieces.

Combine all ingredients and toss.

Makes 1 large serving.





Bell pepper asparagus lettuce salad


1 quarter of a red or yellow bell pepper, about 1 ounce
1 third cup chopped romaine lettuce 
   (about 1 ounce or 1/2 of a large or 2 thirds of a medium leaf)
1/8 cup soaked raw almonds (about 6 almonds)
2 ounces asparagus
2 teaspoons olive or canola oil
optional:
  1 half teaspoon sugar
  1 quarter teaspoon vinegar
  1 pinch salt

Chop the asparagus into 1/2 inch pieces.

Place the chopped asparagus and 2 teaspoons water into a 
microwaveable container that has a lid or cover it with 
a small saucer.

Heat the covered container in the microwave oven for 
1 minute on high, then 2 minutes on low for a 1000 watt oven, 
for a 600 watt oven heat 1 minute 45 seconds on high then 
2 minutes on low.

Heat at least until the asparagus changes color slightly.

Remove the core and seeds from the bell pepper.

Chop the bell pepper into 1/4 inch pieces, and romaine 
lettuce into 1/2 inch pieces.

Combine all ingredients and toss.

Makes 1 large serving.










Asparagus mushrooms

3 ounces asparagus
3 ounces mild mushrooms
2 teaspoons canola oil
1/2 teaspoon sugar

Remove any tough skin from asparagus.

Cut asparagus and mushrooms into 1/2 inch pieces.

Put all ingredients into a microwaveable bowl that can be covered.

Mix.

Press to eliminate as much air space
as possible.

Cover and heat in a 1000 watt microwave oven for 2 minutes on 
full power, then 4 minutes on low (15 percent) power or for 
a 600 watt oven, heat 3 minutes 20 seconds on full power and 
4 minutes on low.

----------------------------
Math:
To heat to boiling: 6-1/3 ounces X 20 seconds per ounce = 126 seconds.
Plus to eliminate bitterness: add 4 minutes at boiling.
----------------------------





Asparagus mushrooms

2 ounces asparagus
4 ounces mild mushrooms
2 teaspoons (.3 ounce) canola oil
1/2 teaspoon (.1 ounce) sugar
1 tablespoon (.2 ounce) flax meal
2 teaspoons (.3 ounce) bean powder, (fava, garbanzo, soybean)
1 tablespoon (.1 ounce) fine ground wheat bran 

Remove any tough skin from asparagus.

Cut asparagus and mushrooms into 1/2 inch pieces.

Put into a high speed 2 cup processor:
the asparagus, mushrooms, 2 teaspoons oil, and 1/2 teaspoon sugar.

Run until as smooth as desired, perhaps 2 minutes.

Add 1 teaspoon bean powder, 1 tablespoon flax meal, and 
1 tablespoon fine ground bran.

Run to mix, about 30 seconds.

Spread into a 1/2 inch thick donut shape on a plate, heat 7 
minutes and 5 seconds.

------------------------------
Math:
Add 30 seconds to heat plate.
To raise to boiling: 7 ounces X 20 seconds per ounce = 140 seconds.
Dry weight is total weight - water (7 ounces - 4.8 ounces) = 2.2 ounces.
Water to leave in is (25 parts water)/(75 parts dry weight) times 2.2 ounces = .7 ounce.
Water to remove is total water minus water left in (4.8 ounces - .7 ounce) = 4.1 ounces.
Plus to eliminate excess water: 46 seconds per ounce X 4.1 ounces water = 189 seconds.
To replace heat lost to air while boiling: 16 seconds per minute times 189/60 minutes equals 54 seconds plus 14 X 54/60 = 13 for a total of 67 seconds.
Assume asparagus and mushrooms are 80 percent water.
------------------------------

Let the cake cool and firm for a few minutes before eating.

If cake is not almost chewy/chrunchy, heat 1 minute 
longer, be careful not to over heat and scorch, cake will 
firm somewhat as it cools.

Makes about 2/3 of a light meal. To complete the meal, perhaps 
also have an ounce or 2 of fruit and a handful of nuts. For a 
large meal have 2 or 3 ounces of fruit, nuts, and 1 or 2 
ounces meat.

Serve warm and hold the plate up to your face to increase the aroma.










Mushroom bell pepper asparagus lettuce salad

1 quarter cup sliced mushrooms (about 1 ounce)
1 quarter of a green or red bell pepper (about 1 ounce)
1 third cup chopped romaine lettuce (about 1 ounce or 
  1 half of a large leaf)
2 teaspoons olive or canola oil
2 ounces asparagus
optional:
 1 half teaspoon vinegar 
   or 1 quarter teaspoon lemon juice
 1 half teaspoon sugar
 1 half pinch salt

Remove seeds from bell pepper and dice into 1/4 inch pieces.

Combine all ingredients but the asparagus.

Toss.

Cut the asparagus into 1 inch long pieces.

Blanch the asparagus by covering with water and heating in a 
microwave oven until thoroughly boiling.

Drain the water from the asparagus.

Add the asparagus to the salad and toss.







Asparagus mushrooms nut bean

2 to 3 ounces asparagus
1 quarter cup sliced mushrooms (about 1 ounce)
1/8 cup almonds
  or 1 tablespoon almond butter
1 tablespoon dried kidney beans
  or 1 eighth cup canned kidney beans 
1 half teaspoon flour

Soak the almonds in twice their volume of water for 
12 hours to soften.

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

Heat on a cooktop until boiling, cover, reduce heat to low
and heat until beans are soft and mild, 10 to 90 minutes 
depending on type of bean.
]

Process the softened almonds to a coarse slaw consistency.

If boiling beans, when beans have finished heating pour into a 
strainer to get rid of water.

Add the kidney beans to the processor and process until no 
pieces larger than 1/8 inch remain.

Chop the mushrooms into 1 inch pieces.

Add the mushromms to the food processor.

Pulse the mushrooms until no pieces bigger than about 3/8 inch 
are left.

Put the processor's contents into a portion bowl.

Cut off all portions of the asparagus spears that have a tough, 
fibrous skin.

If a thumbnail cannot be easily pushed through the skin with 
the nail going across the fibers, then that portion should 
be cut off. 

Process all the cut off parts in a food processor to 
a slaw consistency.

If necessary add more asparagus to the processor so that there 
are about equal amounts of processed and unprocessed portions.

Cut the spears into 1/2 inch long pieces.

Combine both portions of asparagus in a micowaveable container 
with a lid.

Add no water.

Heat covered until thoroughly boiling hot (about 1 minute in 
a 1000 watt microwave oven or in a 600 watt oven about 1 minute 40 seconds) and then heat on low for 3 minutes more. 

Combine all ingredients and toss.










Just asparagus
3 ounces asparagus

Cut of the top 4 inches of each spear.

Place the spear tops and 1 tablespoon water in a microwaveable 
container that has a lid.

Cut the remainder of the asparagus into 1 inch pieces.

Process the pieces to a coarse slaw.

Add the slaw on top of the spear tops.

Cover.

Heat in the microwave until thoroughtly hot, about 
1 minute 30 seconds in a 1000 watt oven or 
2 minutes 30 seconds in a 600 watt oven, then heat 
on low for 3 minutes.

Sprinkle with a pinch of salt, if desired.

Good if you like asparagus and want to get your fill because 
you may not be eating much asparagus this season.






Asparagus mush

1/8 cup corn flour or very fine cornmeal
3 ounces asparagus, fresh or frozen
1 pinch salt
1 teaspoon canola or olive oil

If using coarse cornmeal:
[
Mix the cornmeal and 1 eight cup water in a 1 cup or 
larger container that can be covered.

When heating asparagus in next step, put the asparagus 
in the container with the cornmeal water combination.
]

Cut the asparagus spears into pieces that can be handled 
by your food processor.

Put the asparagus in covered container.

Heat in a microwave oven until thoroughly boiling hot.

Allow to cool for 5 minutes with the lid off the container.

Add the asparagus to the food processor/blender.

Run until smooth.

Place the mixture into a mixing bowl and add other ingredients.

Mix.

Heat in microwave oven to warm before serving if desired.

Corn flavor is pronounced, an odd flavor and and odd combination
that is slightly diconcerting at first but pleasing once it 
becomes familar.





Asparagus mush (requires a 1 cup blender or processor if making 
a single serving)

1/8 cup water
1/8 cup raw sunflower seeds
  or 1 tablespoon nut or seed butter
1/8 cup cornmeal
3 ounces asparagus, fresh or frozen
1 pinch salt
1 teaspoon canola or olive oil

Cut the asparagus spears into pieces that can be handled by your
food processor.

If using sunflower seeds, combine the water and seeds in a 
1 cup blender until smooth.

Add asparagus to the water/seeds mixture in the food 
processor/blender.

Run until smooth.

Add all other ingredients to the blender and run until mixed.

Put the asparagus mixture in a microwaveable container 
that can be covered.

Heat in a microwave oven until thoroughly boiling hot.

Allow to cool for 5 minutes with the lid off the container.






Asparagus nuts and beans, see warning at end of recipe 
before preparing

2 ounces asparagus
1 tablespoon dried kidney beans
  or 1 tablespoon bean flour (fava, garbanzo, soybean)
  or 2 tablespoons canned beans
1/8 apple chopped
1 tablespoon almonds
  or 1 and 1 half teaspoon nut or seed butter 
1 tablespoon oatmeal
1 teaspoon whole wheat flour
1 teaspoon oil
1/4 teaspoon sugar

If using dried whole beans:
[
Into a metal pan put tablespoons beans, peas, or soybeans, 
and 1 cup water.

Heat on a cooktop until boiling, cover, reduce heat to low
and heat until beans are soft and mild, 10 to 90 minutes 
depending on type of bean.
]

Cut the asparagus into 1 inch pieces.

Remove any tough skin that is difficult to piece with a 
thumb nail.

Combine all ingredients in a portion bowl and toss.

Raw asparagus should be eaten only by people used to regularly 
eating raw vegetables. People not used to
eating raw vegetables who eat a single serving may experience very
unpleasant digestive system disturbance. To acquire the ability
to eat raw vegetables start out with very small quantities. Give
yourself months or years to work up to a single serving of the
above recipe. Perhaps start out increasing the amount of
raw vegetable you already eat. That could be carrots, lettuce,
celery and cauliflower. Don't overdo it. Introduce a new vegetable
with very small servings, gradually increasing the serving size
to give yourself plenty of time to adapt.
  I do not claim to have any knowledge of any long or any short
term good and bad health effects of eating raw foods. Make up your 
own mind any way you want to.




Asparagus nuts and beans, see warning at end of recipe 
before preparing

2 ounces asparagus
1 tablespoon dried kidney beans
  or 1 tablespoon bean flour (fava, garbanzo, soybean)
  or 2 tablespoons canned beans
1 tablespoon sunflower seeds
  or 1 tablespoon almonds
  or 1 and 1 half teaspoon nut or seed butter 
1 tablespoon oatmeal
1 teaspoon whole wheat flour
1 teaspoon oil

If using dried whole beans:
[
Into a metal pan put tablespoons beans, peas, or soybeans, 
and 1 cup water.

Heat on a cooktop until boiling, cover, reduce heat to low
and heat until beans are soft and mild, 10 to 90 minutes 
depending on type of bean.
]

If boiling beans, when beans are done heating, pour into a 
strainer to get rid of water.

Cut asparagus into 3/8 inch piece.

Put all ingredients into a portion bowl and toss.

Raw asparagus should be eaten only by people used to regularly 
eating raw vegetables. People not used to
eating raw vegetables who eat a single serving may experience very
unpleasant digestive system disturbance. To acquire the ability
to eat raw vegetables start out with very small quantities. Give
yourself months or years to work up to a single serving of the
above recipe. Perhaps start out increasing the amount of
raw vegetable you already eat. That could be carrots, lettuce,
celery and cauliflower. Don't overdo it. Introduce a new vegetable
with very small servings, gradually increasing the serving size
to give yourself plenty of time to adapt.
  I do not claim to have any knowledge of any long or any short
term good and bad health effects of eating raw foods. Make up your 
own mind any way you want to.





Asparagus nuts and beans, see warning message at end of recipe 
before preparing

2 ounces asparagus
1 tablespoon dried kidney beans
  or 1 tablespoon bean flour (fava, garbanzo, soybean)
  or 2 tablespoons canned beans
1 tablespoon salted, roasted pistachios
  or 1 tablespoon almonds
  or 1 and 1 half teaspoon nut or seed butter 
1 teaspoon oil
optional ingredients:
  1/2 teaspoon orange juice concentrate
  1/4 to 1 half teaspoon sugar according to taste

If using dried whole beans:
[
Into a metal pan put tablespoons beans, peas, or soybeans, 
and 1 cup water.

Heat on a cooktop until boiling, cover, reduce heat to low
and heat until beans are soft and mild, 10 to 90 minutes 
depending on type of bean.
]

If boiling beans, when beans are done heating, pour into a 
strainer to get rid of water.

Cut asparagus into 3/8 inch piece.

Put all ingredients into a portion bowl and toss.

Raw asparagus should be eaten only by people used to regularly 
eating raw vegetables. People not used to
eating raw vegetables who eat a single serving may experience very
unpleasant digestive system disturbance. To acquire the ability
to eat raw vegetables start out with very small quantities. Give
yourself months or years to work up to a single serving of the
above recipe. Perhaps start out increasing the amount of
raw vegetable you already eat. That could be carrots, lettuce,
celery and cauliflower. Don't overdo it. Introduce a new vegetable
with very small servings, gradually increasing the serving size
to give yourself plenty of time to adapt.
  I do not claim to have any knowledge of any long or any short
term good and bad health effects of eating raw foods. Make up your 
own mind any way you want to.

Good, though has a slight astrigency.






20090619e 
potato asparagus grain seed bean

2 ounces asparagus 
  or 2 ounces acorn squash
  or 1 half ounce watercress (use 1 ounce if very mild)
     plus 1 ounce mild vegetable such as green bean, yam, 
     sweet potato, boiled potato, mild carrot 
3 ounces potato
1 tablespoon whole grain flour
  or 1 tablespoon flax seed
2 tablespoons (.8 ounce) dried beans
  or 2 tablespoons (.8 ounce) bean flour 
    plus 2 tablespoons water 
  or 1 quarter cup canned beans, if salt add, add only 
    2 pinches more instead of 1 eighth teaspoon listed below
1 quarter cup (1.3 ounce) non roasted sunflower seeds
  or 1 third cup (1.3 ounces) California walnut halves 
    plus 1 teaspoon sugar
1 tablespoon (.5 ounce) sugar
1 half cup (4 ounces) water
1 eighth teaspoon salt
1 half cup (4 ounces) water

Asparagus grain seed bean biscuit:

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

Heat on a cooktop until boiling, cover, reduce heat to low
and heat until beans are soft and mild, 10 to 90 minutes 
depending on type of bean.
[

If using fresh potato:
[
Remove peel from potato to yield 3 ounces.

Cut the potato into 1 quarter inch thick slices.

Put the potato and 3 quarters cup water into a metal pan.

If using dried non ground grain, add it to the pan (if using 
flint corn, boil the corn, covered, first in 1 cup water for 
60 minutes, then add the potato and 1 quarter cup water and 
boil another 30 minutes).

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

If using acorn squash, remove the peel to yield 2 ounces.

Chop 2 ounces asparagus into 3/8 inch pieces

Put into a two cup or larger blender:
 2 ounces asparagus,
 1 tablespoon grain flour,
 1 quarter cup sunflower seeds, 
 if using, 2 tablespoons bean flour plus 2 tablespoons water
 1 tablespoon sugar, and 
 1 eighth teaspoon salt.

When the potato is done heating set pan in cold water to cool 
a couple of minutes so heat does not damage blender.

If boiling beans, when beans have finished heating pour into 
a strainer to get rid of water.

Add the beans to the blender.

Add the potato and cooking water to the blender.

Process into a smooth slurry (about 4 minutes) in a high speed 
processor or blender, a low speed processor will takes a couple 
of minutes longer.

Put equal amounts of the batter into each of 3 4-inch diameter 
bowls or 4 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 very thick, 
11 minutes 45 seconds in a 1000 watt oven, or 
19 minutes 45 seconds in a 600 watt oven.

-----------------------------
Math: 
Add 5 seconds for oven to start heating.
Plus 30 seconds to heat dishes.
To heat to boiling: 12.9 ounces X 20 equals 258 seconds.
Dry weight is total weight minus water (12.9 - 9.3) = 3.6 ounces.
Water to leave in is 40/60 X 3.6 = 2.4 ounces.
Water to remove is total water minus water left in (9.3 - 2.4) = 6.9 ounces.
To remove excess water: 46 seconds per ounce X 6.9 = 317 seconds.
To replace heat lost to air during evaporation: 14 seconds per minute
 times 317/60 minutes = 76 plus 76/60 X 14 = 17 for a total of 93 seconds.
(assumes squash is 80 percent water, potato is 90 percent water, pudding biscuit is 40 percent
water)
-------------------------------------------

Let the biscuits cool and firm for several minutes.

Has enough fiber, protein and calories for a light meal, 
for a large meal perhaps add 2 or 3 ounces fruit plus a 
small grain biscuit or grain cookie. 

Could serve with a drink such as Tomato juice and salt to fill 
the stomach and fill pleasantly fully and satiated.

Mild asparagus and potato flavors, mildly: bitter, sweet, salty; 
very moist biscuit consistency


20140524
Pickled asparagus

asparagus
water, 10 times asparagus weight 

Bring water to boil on high heat.

Add asparagus to water, when boil resumes
to full, turn heat to low and allow to
blanch for 2 minutes.

Dump asparagus into cold water.

Pack into glass jars.

For each quart, mix 1 cup 5% acid vinegar,
1 teaspoon salt, and 1/2 cup water.

Fill jar to within 1-inch of top with 
vinegar/water/salt mixture.

If not enough liquid add water, dump into
a large bowl or pan to mix, refill jar.

pH should be 2.25.

Asparagus has to be all covered by liquid.

Place lid on jar.