recipes_for_vegetables/beet recipes.txt 
Under some conditions beets can become strong-flavored and bitter.
If the soil contains large amounts of decaying vegetable matter, as
is sometimes the case with organic gardening, beets can be very
bitter. Some of these recipes were developed using such beets. 
To reduce bitterness the beets are sliced across the grain every 
quarter inch or so, boiled in a large volume of water, and the 
water drained away. Much of the bitterness will leach into the water.
The template below can be used as a guide when
cooking bitter-flavored beet root to remove much of the bitterness.
If using one of the recipes developed for bitter flavored beets and
you are using mild flavored beets, disregard the strong-flavored
section which says to boil the beets in water and discard the 
water. Mild beets can be steamed for 20 minutes, or so, and any
juices can be included with the food.

The cooking times given in the templates are approximate and will
serve in most cases. When leaching away bitterness, you may need 
to double the cooking times if the beets you are using are 
especially bitter or if more than a couple of ounces beet are 
used per serving.

One pinch salt is equal to approximately 150 milligrams or 1/32
of a teaspoon or .005 ounces.




20120715
Beet root, beet top oil salt

8 ounces beet root
6 ounces beet top
2 tablespoons canola oil
1/4 teaspoon salt

Cut beet tops crosswise every quarter inch. Place in pan on cooktop 
with enough water to cover plus 1/4 quarter more. Heat until boiling, 
reduce heat to low. Simmer 1 hour.

Cut root into eights. Steam in pressure cooker 30 minutes. Put all 
in processor. Run until smooth.

Moderate beet flavor; mildly salty, bittersweet; pudding consistency.



20120718
Beet root, beet top oil sugar salt

7 ounces beet root
2 ounces beet top
1 tablespoon plus 1 teaspoon canola oil
  or 3 tablespoons no-hull, non roasted sunflower seeds
    plus 1 teaspoon canola oil
1 teaspoon plus 1 teaspoon sugar
1/4 teaspoon salt

Cut beet tops crosswise every 1/4 inch and boil in 10 times volume 
water for 60 minutes. Drain. Pressure steam roots 20 minutes. Process 
all until smooth, about 4 minutes.

Moderate beet flavor/ mildly salty; slightly sweet, sour, 
bitter/astringent, starchy; pudding consistency.



Beet soup: (see also Beet soup below)

 1 tablespoon oil
 1 small onion chopped
 1 14 ounce can of beets
 1 teaspoon sugar 
 1 teaspoon lemon juice or vinegar
 1/4 teaspoon salt (omit if beet can label lists salt)

In a microwave oven:
Heat the chopped onion for 2 minutes until translucent.

For a thick soup, drain the liquid from the beets and save it for 
drinking.

Put the beets, their liquid, the onion, oil, lemon juice, salt and 
the sugar into a blender and run until smooth.
 
Pour into serving dish. Heat in microwave oven, if desired, until 
it reaches the desired serving temperature.

Makes 2 to 4 servings.

I like this best thick and at room temperature. With thick soup, 
it's easier to mix in the oil after blending. That way the blender 
can be rinsed in water instead of having to use detergent to get the 
oil off of it.

On a stove top:
Sautee the onion in the oil. Put the beets, their liquid if desired, 
and the onion into a blender and run until smooth. Pour the puree 
into a serving dish or the pot that sauteed the onions. Add the sugar, 
lemon juice, oil and salt. Stir, and if desired, heat to serving 
temperature.

good, moderate: sweetness, tanginess; mild raisin
flavor, beet flavor, saltiness, starchiness; slightly bitter/astringent;
pudding consistency with tiny bits of fibrous corn bran.




Apple beet raisin sugar salt

2 ounces apple
4 ounces beet
1 tablespoon raisins
1 tablespoon sugar
1 quarter teaspoon salt.

If using mild flavored, raw beets:
[
Put 1 half cup water into a pressure cooker, put steaming rack
into the cooker. Put the beets into a metal bowl and place bowl
on the rack.

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

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

If using canned beet:
[
Chop the vegetable into pieces appropriate for your 2 cup or 
larger processor.
]

If using strong flavored/bitter beet:
[
Into a 4-quart or larger metal pan or 4-quart pressure cooker put 
6 cups water and 4 ounces beet.

If using metal pan:
heat on a cooktop until boiling, reduce heat to 1 quarter, heat 2 hours.

If using pressure cooker:
heat until full pressure, reduce heat to low, heat 
1 hour.

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

Pour the beet/water into a strainer to get rid of water.
]

Put all ingredients into a food processor and process until smooth,
about 4 minutes.

Prominently salty; mildly: beet flavored, bittersweet 
with more sweetness than bitterness, starchiness; slightly
tangy, raisin flavored; pudding consistency.







Green bean beet carrot

1 tablespoon plus 1 teaspoon vegetable oil
   or 1 quarter cup raw, no-hull sunflower seeds
   or 1 tablespoon raw peanut butter, plus 2 tsp oil
   or 1 tablespoon raw tahini, plus 2 tsp oil, plus 2 teaspoons sugar
   or 1/4 cup walnuts, chopped, plus 2 teaspoons sugar
1 carrot (3 ounces, 1 cup shredded)
1 cup green beans, canned or frozen
   or 1/2 cup green bean puree 
1/2 cup (4 ounces) beets, canned
   or 1/4 cup (2 ounces) mild raw beets
1 tablespoon sugar
1/8 teaspoon plus 2 pinches of salt
optional:
 1/2 tomato, plus 2 pinches salt
 1 tablespoon flour

If using frozen green beans, cook according to package directions. 

A cup of frozen green beans can be lightly cooked in 6 minutes in 
a closed container with 1 tablespoons of water. 

If using tahini or peanut butter, mix it with the oil.

Raw beets need not be cooked. They have a stronger flavor than canned, 
so 1/2 as much is used.

If using peanut butter or tahini, mix the oil and peanut butter together.

You don't need to measure, just spoon out what looks like 1/2 teaspoon.

Cut carrots into pieces small enough for a food processor to handle.

Using a food processor chop the green beans, beets, and carrots to a 
coarse slaw consistency. 

Combine all ingredients.

Toss.

Hand chopping, particulary of canned green beans, may
give a more pleasant appearance because there are less small pieces 
to murk-up the color. Go for perhaps 1/4 inch across pieces.

Chopping or processing allows easier chewing of raw or lightly cooked 
vegetables. 

The lightly cooked green beans have more flavor and brighter color 
than canned. 

Raw beets are chewier and more flavorful than cooked.

The raw vegetables are possibly more nutritious.

Makes 3 servings that each make about 1/2 of a meal.

Raw sweet potato or yam can be substituted for the carrot.




20101213d
apple tomato beet grain seed

1 ounce medium flavored apple
  or 1 half ounce extra tangy apple
  or 1 ounce pear (not tested)
1 ounce medium flavored tomato
  or 1 half ounce full flavored tomato
4 ounces beet root (see 20101213a)
  or 4 ounce full flavored pumpkin 
  or 4 ounce butternut squash (not tested)
  or 4 mild carrot (see 20101213c)
  or 4 mild pumpkin (see 20101213b)
  or 4 strong flavored carrot, sliced, boiled 20 minutes, drained
1 tablespoon whole grain flour
  or 2 tablespoons soaked grain
  or 1 eighth cup sprouted grain
3 tablespoons non roasted no hulls sunflower seeds
  or 1 tablespoon canola oil
1 tablespoon sugar
artificial sweetener to taste
1 eighth teaspoon salt

Put 1 half cup water water into metal pan or pressure cooker.
Place a steaming rack into the pan. Place 4 ounces beet into a
metal bowl. 

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

Place the bowl on the rack. Heat to the pan to boiling
or the pressure cooker to full pressure. Reduce heat to low.
Steam in the pan for 40 minutes or in the cooker for 20 minutes.

Put all ingredients into a 2-cup processor or blender.

Run until smooth, about 3 to 4 minutes.

Taste, if desired, add sacchrin, aspartame or sucralose.

Moderate beet flavor; mild to moderate: tanginess,
saltiness; mildly starchy, sweet; slightly apple flavored, tomato 
flavored, bitter; thick liquid or pudding consistency.




Cabbage and beets with pineapple flummery

Flummery is a fruit sauce with a thickener such a cornstarch or flour. 
Traditionally the fruit is chopped fine and heated until soft and 
liquid comes out of the fruit. Then the thickener and sugar are added. 
Heating is continued until the flummery becomes as thick as desired. 
The flummery below uses canned pineapple that is mixed with flour or
cornstarch and onion and then heated until the onion becomes mild and 
the liquid from the pineapple thickens. It can be used like salad 
dressing on chopped raw or cooked vegetables. It can be made in a 
batch large enough to be used at a number of meals. The flummery will 
keep in a closed plastic container in the refrigerator for 5 days or so.

Pineapple flummery  

flummery:
1 onion diced
1 tablespoon whole wheat flour or 1 teaspoon cornstarch
1 10 to 12 ounce can crushed or chunk pineapple
1/4 cup sugar if pineapple is unsweetened
1/8 cup sugar if pineapple is sweetened (untested)
optional:
6 tablespoons (1/4 cup) ketchup
   or 2 tablespoons lemon juice plus 2 tablespoons sugar (not tried)
   or 1/4 cup vinegar plus 2 tablespoons sugar (not tried)

Mix the cornstarch or flour with a couple of tablespoons of the 
pineapple juice. If using a 20 ounce can of pineapple, double the 
amount of the other ingredients.

Put the pineapple, onions, sugar if used, and cornstarch mixture in 
a microwave safe container that has a cover. Stir until the cornstarch 
is evenly distributed. Cover and cook until mixture comes to a full 
boil (about 6 minutes). 

Allow to cool for 20 minutes. Add the ketchup and mix.

The flummery can be kept in the fridge for a week and used
as needed. Is good on baloney, hotdogs, corned beef and ham. It can 
be used  on other chopped vegetables such as broccoli, cauliflower or 
bell peppers. Can be used as a dressing for a salad such as a mixture 
of greens, diced raw potato, and diced raw carrot (use one or two 
tablespoons of flummery for each 1/3 cup salad). 

With mild tasting herbs such as collards use 1 tablespoon of flummery
for each 1/3 cup of greens. For strong flavored greens such as 
mustard greens, use 2 tablespoons of flummery for each 1/3 cup of
greens.

Most raw vegetables will taste better with vegetable oil also added. 
The oil tends to subdue bitterness and sharpness. You may prefer
no oil or less oil in some cases to get more of a particular 
vegetable's flavor. Or you may want to use less oil to reduce calories. 
Set your own balance between flavor, calories, bitterness, and the 
amount of oil used. No recipe will have the ideal balance. Everybody's 
taste is different. And everybody's tastes change. It seems to me,
a person should strive for their own perfect balance, and enjoy 
whatever result the effort produces. In general, for strongly 
flavored vegetables, use about one teaspoon of vegetable oil mixed 
with each one-third cup of vegetable, or about 1 tablespoon for
8 ounces. For mild flavored vegetables, such cucumber, use about a 
teaspoon of oil for a cup of vegetables.



Beet cabbage flummery

Process cabbage and beets together into a slaw.
Combine all ingredients.
 
For 2 large servings:

1 large leaf of cabbage (enough to make 1/2 cup slaw)
1/2 cup fresh diced beets
1 tablespoon canola or olive oil
2 tablespoons pineapple flummery

For a low calorie version:
1/2 cup cabbage slaw
1/2 cup canned beets
2 tablespoons pineapple flummery
1 teaspoon oil (optional).




20101129b
chicken beet grain seed

2 ounces chicken skin
  or 3 oz. chicken drippings from baking or roasting chicken with skin
  or 1 ounce mild apple (see 20101129a)
  or 1 half ounce extra tangy apple
  or 1 half ounce leek (see 20101129f)
4 ounce beet root
  or 4 ounce mild carrot or butternut squash (see 20101029e)
  or 4 ounce strong flavored carrot, sliced, boiled 20 minutes
    and drained
  or 4 ounces mild flavored pumpkin (see 20101009d)
  or 4 ounce strong flavored pumpkin
  or 4 ounces acorn squash
1 tablespoons (.3 ounce) whole wheat flour
3 tablespoons (1 ounces)  non roasted, no hull sunflower seeds
  or 2 tablespoons (1 ounce) nut or seed butter such as tahini
  or 1 tbsp whole grain flour plus 1 tablespoon olive or canola oil
optional:
[
1 tablespoon (.5 ounce) regular roasted peanut butter (not this trial)
]
1 tablespoon (.5 ounce) sugar
1 eighth teaspoon plus 2 pinches salt
1 eighth cup water if using a blender
total: 7.8 ounces, 4.3 ounces water (if using processor)
water includes:
1.6 ounce in leek
1.6 ounce in mild carrot
1 ounce water added if using dried beans
1 ounce water lost to evaporation

Cut 4 ounce beet into 1 quarter inch slices.

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

Put 4 ounces beet into a metal bowl.

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

If using grain flour mix 1 tablespoon flour and 1 tablespoon
water and add it to the bowl.

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

Reduce heat to 1 quarter and heat 20 minutes.


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

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

If not steam heating grain flour:
[
Put into a microwaveable bowl:
2 tablespoons whole wheat flour and
1 eighth cup water.

Heat, covered, in a microwave oven until boiling, 45 seconds
in a 1000 watt oven.
]

Put into a 2-cup or larger processor or blender:
2 ounces chicken skin,
3 tablespoons non roasted, no hull sunflower seeds,
if using, 1 tablespoon regular roasted peanut butter
1 tablespoon sugar
1 eighth teaspoon plus 2 pinches salt
1 eighth cup water if using a processor,
1 quarter cup water if using blender.

When the beet and grain is cooled, add them to the processor.

Run until smooth, 4 to 6 minutes.

Taste, if desired, add aspartame sweetener to taste.

Either: (1. Gives the most carrot flavor, heating to thicken is
the most starchy and gratifying flavor, 4. produces the most even
consistency.)

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

Or:
[
2. Place a 4-inch diameter round casserole dish at the center of 
n nine-inch glass pie pan.

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

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

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

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

Either:
(
1. Put the piepan in a microwave oven and heat until
mashed potato consistency (50 percent water), 3 minutes 50 seconds 
in a 1000 watt microwave oven or 6 minutes 25 seconds in 
a 600 watt oven.

------------------------------------------
Math: if heating to thicken to a mash consistency.
Add 5 seconds for oven to begin heating.
Plus 20 seconds to heat dishes.
To raise to boiling: 7.8 ounces X 20 seconds per ounce = 156 seconds.
Dry weight is total weight minus water: 7.8 ounces - 4.3 ounces = 3.5 ounces.
Water to leave in: (50 parts water)/(50 parts dry weight) X (dry weight) = 1/1 X 3.5 = 3.5 ounces.
Water to remove is total water minus water left in (4.3 - 3.5) = .8 ounces.
Plus to remove excess water: 46 seconds per ounce X .8 ounces = 37 seconds.
Plus to replace heat lost to air while at boiling temperature:
 37/60 minutes times 14 seconds per minute = 8 seconds plus 
8/60 minutes X 14 = 2 seconds for a total of 10 seconds.

(assume vegetable is 80 percent water, chicken skin is 30 percent water,
.5 ounce water added with grain, losses are 14 seconds for each 1 minute
at boiling temperature)
-----------------------------------------
)

Or:
(
2.  Put the container in a microwave oven and heat to a very
thick liquid consistency (about 60 percent water), 3 minutes 15 seconds in a 1000 watt microwave 
oven or 5 minutes 15 seconds in a 600 watt oven.

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

Makes one serving that will do for a medium to large meal.

If not heated to thicken:
Moderate beet flavor; mild starchiness, sweetness,
saltiness; slight corn flavor if using soaked corn,
pudding consistency, if using soaked or sprouted grain,
has some small chunks of grain.






Tomato beets, peas, and cottage cheese

1 tomato 
   or 1 apple
   or 1 cup tomato sauce plus 1/8 teaspoon of salt (4 pinches)(untested)      
1 10 ounce can beets 
   or 1/2 cup fresh raw beets
1 10 ounce can peas or thawed frozen peas
1/2 cup cottage cheese 
  or dry curd cottage cheese for a firmer mix
  or 1/2 c chopped walnuts
  or 1/4 cup dry milk powder mixed with 1/4 cup applesauce
2 tablespoons olive or canola oil
salt to taste (perhaps a couple of pinches up to 1/4 teaspoon),
   omit if vegetables already have salt added

If using canned vegetables, drain the liquid away.

Chop the tomato into 1/2 inch pieces.

If using apple, chop into 1/4 inch pieces.

If using tomato sauce or paste, you may prefer to put the sauce or 
paste and cottage cheese in a blender to get a uniform, light red 
mixture instead of a motled look.

Chop cooked beets into 1/4 inch pieces. Raw beets can be cut into 
3/4 inch pieces then chopped to a slaw in a food processor.
Chop raw beets into somewhat smaller than 1/4 inch pieces.

Combine all the ingredients and toss.

For a crunchier texture and more flavor use fresh or frozen peas 
and/or beets either lightly cooked or raw. If using raw beets, 
the quantity is halved because they can have some bitterness in 
their flavor.

Makes 4 servings.

This is a salad served in Egypt where lemon juice and sour cream are 
often added. 

The stewed tomato gives this a sour cottage cheese or sour beet taste.

The following combinations are good (without tomato).
For a single serving use:

1/4 apple
1/4 cup canned beets
1/4 cup canned peas
1/8 cup cottage cheese
1/2 tablespoon oil

1/4 apple
1/8 cup fresh beets
1/4 cup canned peas, 
1/8 cup cottage cheese
1/2 tablespoon oil

1/4 apple
1/4 cup canned beets
1/4 cup frozen peas 
1/8 cup cottage cheese
1/2 tablespoon oil

1/4 apple
1/4 cup canned beets
1/4 cup split peas, soaked and then steamed 
1 teaspoon dried milk powder






Apple beet peas grain nut

subtitle apple, canned beets, split peas
1/4 apple
1/4 cup canned beets
1/4 cup split peas, soaked and steamed until soft
1/8 cup walnuts 
1 teaspoon dried milk powder
  or 1 pinch salt plus 1 teaspoon sugar
  or 1 pinch salt plus 1 teaspoon canola oil
1 tablespoon whole wheat flour
1 teaspoon canola oil
1 teaspoon sugar

Cut the apple into 1 quarter inch or so pieces. Cut the beet into 3/8
inch or so pieces. Cut nuts into desired size pieces. Combine and
mix all.





Apple beets peas seed

1/4 apple
1/8 cup canned beets
1/4 cup split peas, soaked and steamed until soft
1 teaspoon dried milk powder
  or 1 pinch salt plus 1 teaspoon sugar
  or 1 pinch salt plus 1 teaspoon canola oil
1 tablespoon sunflower seeds
1 to 2 pinches salt

Cut the apple into 1 quarter inch or so pieces. Cut the beet into 3/8
inch or so pieces. Cut nuts into desired size pieces. Combine and
mix all.




Apple beet peas nut

1/4 apple
1/4 cup canned beets
1/8 cup split peas, soaked and steamed until soft 
1 teaspoon dried milk powder
  or 1 pinch salt plus 1 teaspoon sugar
  or 1 pinch salt plus 1 teaspoon canola oil
1/8 cup walnuts
1 teaspoon sugar

Cut the apple into 1 quarter inch or so pieces. Cut the beet into 3/8
inch or so pieces. Cut nuts into desired size pieces. Combine and
mix all.



Applesauce, canned beets, frozen peas

1 teaspoon tomato sauce
1/8 cup canned beets
1/4 cup frozen peas 
1 tablespoon applesauce
2 teaspoons whole wheat flour sauce
1 pinch salt
1 half teaspoon sugar

Heat peas in microwave 1 minute to unthaw, stir, add other ingredients
and stir.

Unsophisticated, make-do, crude, look.






Tomato, canned beets, canned peas

1/4 tomato
1/4 cup canned beets
1/4 cup canned peas 
1/8 cup cottage cheese
1 teaspoon oil
1 teaspoon sugar
1 to 2 pinches of salt
 
Cut tomato and beets into 3/8 inch across pieces. 
Combine all and mix.


Tomato, canned beets, canned peas
Tomato, canned beets, split peas
Tomato, canned beets, lentils

1/8 cup tomato sauce
1/4 cup canned beets
1/4 cup canned peas,
  or 1/4 cup lentils, soaked and steamed 
  or 1/4 cup split peas, soaked and steamed 
1/8 cup cottage cheese
1 teaspoon oil
0 to 1 teaspoon sugar according to preference
pinch of salt

Cut beets into 3/8 inches pieces. Combine all and mix.

Has prominate tomato sauce taste.




Apple tomato sauce beets peas

1 tablespoon tomato sauce
1/8 cup canned beets
1/4 cup frozen peas, 
1 tablespoon applesauce
1 tablespoon milk powder
0 to 1 teaspoon sugar acording to preference 
pinch of salt

Cut beets into 3/8 inch pieces. Combine all and mix.





Tomato sauce, raw beets, frozen peas
Tomato sauce, fresh beets, canned peas

1/4 cup tomato sauce (1 tablespoon also works, 1/8 cup works)
1/4 cup raw beets
1/4 cup frozen peas,
  or 1/4 cup canned peas 
1/8 cup cottage cheese
1 teaspoon oil
1 pinch of salt

Shred beets or cut into 1/4 inch pieces. Combine all and mix.
If too bitter, add another pinch of salt and 2 teaspoons
canola oil and 1 or 2 teaspoons sugar.










Beets lentils ricotta cheese

1/8 cup canned beets
1/4 cup lentils, soaked and steamed
1/8 cup ricotta cheese

Cut beets into 3/8 inches pieces. Combine all and mix.




Raw beets and raw peanuts

1/8 cup raw beets (or 1/4 cup raw potato)
1/4 cup raw peanuts
1/2 teaspoon canola oil
1 teaspoon sugar
1 pinch salt

Cut beets into about 3/16 inch pieces or shred.




Citrus raw beets lettuce grain seed peanut
Citrus raw beets pumpkin grain seed peanut
Citrus raw beets carrot grain seed peanut

1/2 of a tangerine
  or 1/4 of an orange
  or 1 teaspoon orange juice concentrate (oj cncntrt this trial)
1 ounce bib lettuce
  or 3 ounces raw pumpkin 
  or 3 ounces carrot
2 ounces raw beet (if bitter boil 2 hours and drain)
1 tablespoon grain flour
3 tablespoons raw sunflower seeds
  or 2 tablespoon raw tahini
  or 1 tablespoon canola or olive oil
1 eighth cup raw peanuts
  or 1/8 cup packed (1 ounce) raw peanut meal
1 tablespoon sugar
2 pinches salt

Process the sunflower seeds and peanuts into a coarse powder.

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

Process the beet into a fine slaw. If using pumpkin or carrot
process it along with the beets. If necessary repeatedly lift 
the processor 1/4 inch and bang it down on the countertop to 
jar the mixture into the path of the cutting blades so that 
a fine texture is produced.

Add the citrus to the processor and process until no pieces of orange
bigger than 1/4 inch.

If using lettuce dice the lettuce to small pieces.

Remove and discard the peel from the tangerine or orange.

Cut the citrus fruit into 1/3 inch pieces.

Remove any seed from the citrus.





20070325x
Raw beets lettuce carrot tangerine grain seed bean
Raw beets lettuce carrot tangerine peanuts seeds flour
Raw beets lettuce pumpkin tangerine peanuts seeds flour
Raw beets lettuce peanuts

1/2 of a tangerine
  or 1/4 of an orange
  or 1 teaspoon orange juice concentrate
  or 1 half teaspoon (.1 ounce) lemon
1 ounce bib lettuce
3 ounces raw pumpkin 
  or 3 ounces carrot
2 ounces raw beet (if bitter boil 2 hours and drain)
1 tablespoon grain flour
3 tablespoons raw sunflower seeds
  or 2 tablespoon raw tahini
  or 1 tablespoon canola or olive oil
1 eighth cup raw peanuts
  or 1/8 cup packed (1 ounce) raw peanut meal
  or 1 quarter cup (2 ounces) canned or boiled beans
1 tablespoon sugar
aspartame or sacchrin or sucralose to taste
1 eighth teaspoon salt
3/8 cup water
total: 11.2 ounces, 7.7 ounces water

Put all ingredients into a 3 cup or larger blender and run until 
smooth, about 5 minutes.

Taste, add aspartame sweetner, to taste.

Divide the mixture equally into 3 4-inch diameter 1 cup or larger
bowls.

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

Heat until thickened to 50 percent water, 8 minutes 20 seconds in 
a 1000 watt oven.

------------------------------------------
Add 5 seconds for oven to begin heating.
Plus 25 seconds to heat dishes.
To raise to boiling: 11.2 ounces X 20 seconds per ounce = 224 seconds.
Dry weight is total weight minus water: 11.2 ounces - 7.7 ounces = 3.5 ounces.
Water to leave in: (50 parts water)/(50 parts dry weight) X (dry weight) = 1/1 X 3.5 = 3.5 ounces.
Water to remove is total water minus water left in (7.7 - 3.5) = 4.2 ounces.
Plus to remove excess water: 46 seconds per ounce X 4.2 ounces = 193 seconds.
Plus to replace heat lost to air while at boiling temperature: 193/60 minutes times 14 seconds per minute = 45 seconds plus 45/60 minutes X 14 = 10 seconds for a total of 55 seconds.

(assume vegetable is
80 percent water, losses are 14 seconds for each 1 minute
at boiling temperature)
------------------------------------------
Prominent beet flavor; moderately: tangy, bittersweet; 
mildly salty; slightly bitter; mashed potato consistency
sligtly stronger/more bitter/astringent than optimum, try boiling 
beet in 3 quarter cup water for 40 minutes (see 20100311a), include 
cooking water in blender if still bitter, discard cooking water

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



20100311a
20070325x
Raw beets lettuce tangerine peanuts seeds flour
Raw beets pumpkin tangerine peanuts seeds flour
Raw beets lettuce peanuts


1/2 of a tangerine
  or 1/4 of an orange
  or 1 teaspoon orange juice concentrate
  or 1 half teaspoon (.1 ounce) lemon (this trial)
1 ounce bib lettuce
3 ounces mild carrot
  or 1 ounce strong flavored carrot (carrot this trial)
  or 3 ounces raw pumpkin 
2 ounces raw beet
1 tablespoon (.3 ounce) whole grain flour
2 tablespoons (1 ounce) raw tahini
 or raw sunflower seed butter
 or 3 tablespoon non roasted sunflower seeds (this trial)
 or 1 quarter cup 60 percent water sunflower seed pate and
   reduce water amount listed below to 1 quarter cup
1/8 cup raw peanuts
  or 1/8 cup packed (1 ounce) raw peanut meal
  or 1 quarter cup (2 ounces) canned or boiled beans (this trial)
1 tablespoon (.5 ounce) sugar
aspartame or sacchrin or sucralose to taste
1 eighth teaspoon salt
3/8 cup water
total: 11.2 ounces, 7.7 ounces water

If not heating batter to thicken:
[
Cut 2 ounces beet into 1 quarter inch thick slices.

Put the beet and 5/8 cup water into a metal pan.

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

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

Put all ingredients (including beet cooking water, if any) into
a 2-cup or larger blender and run until smooth, about 5 to 6 minutes.

Taste, add sweetner to taste.

Either:
[
1. Eat the batter as is, if desired, warm by heating in a microwave 
oven, 50 seconds or so.
]

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

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

Heat until thickened to 50 percent water, 8 minutes 20 seconds 
in a 1000 watt oven.

------------------------------------------
Add 5 seconds for oven to begin heating.
Plus 25 seconds to heat dishes.
To raise to boiling: 11.2 ounces X 20 seconds per ounce = 224 seconds.
Dry weight is total weight minus water: 11.2 ounces - 7.7 ounces = 3.5 ounces.
Water to leave in: (50 parts water)/(50 parts dry weight) X (dry weight) = 1/1 X 3.5 = 3.5 ounces.
Water to remove is total water minus water left in (7.7 - 3.5) = 4.2 ounces.
Plus to remove excess water: 46 seconds per ounce X 4.2 ounces = 193 seconds.
Plus to replace heat lost to air while at boiling temperature: 193/60 minutes times 14 seconds per minute = 45 seconds plus 45/60 minutes X 14 = 10 seconds for a total of 55 seconds.

(assume vegetable is
80 percent water, losses are 14 seconds for each 1 minute
at boiling temperature)
------------------------------------------
]

If not heated to thicken:
Moderately: bittersweet, beet flavored; mildly: carrot flavored, 
tangy, salty; slightly starchy; medium thick liquid with samll amount 
of tiny carrot particles, just enough to give a tiny amount of 
chewiness.






Raw beets, peanuts, ricotta cheese

1/8 cup raw beets
1/4 cup raw peanuts
1/8 cup ricotta cheese

Cut beets into 3/16 inch or so pieces or shred. Combine all and mix.

Good if you like chewy food.





Raw beet, beans, ricotta cheese

1/8 cup raw beets
1/4 cup kidney beans, soaked and steamed
1/8 cup ricotta cheese

Cut beets into 3/16 inch or so pieces or shred. Combine all and mix.



Raw beet, bean cheese

1/8 cup raw beets
1/4 cup canned garbanzo beans (drained, rinsed)
1/8 cup ricotta cheese

Process beets and beans.

Combine all and mix.


Raw beet seed cheese

1/4 cup raw beets
1/4 cup raw sunflower seeds (200 calories)
1 tablespoon ricotta cheese
1/2 teaspoon sugar

Very chewy, eat this when you have the time to chew well.




Raw beets and sunflower seeds

1/4 c raw beets
1/4 c raw sunflower seeds (200 calories), 
1/2 t sugar

Very chewy, eat this when you have the time to chew well




Raw beet, walnut ricotta cheese

1/4 cup raw beets
1/8 cup chopped walnuts
1/8 cup ricotta cheese,
1/2 teaspoon sugar

Process beets and walnuts.

Combine all and mix.




Raw beet nut bean milk

1/8 cup raw beets
1/4 cup canned garbanzo beans (drained, rinsed)
1/8 walnuts
1 tablespoon dried milk powder

Process together raw beets, garbanzo beans, and walnuts. 

Combine all and mix.





Raw beet, beans, milk

1/8 cup raw beets
1/4 cup canned garbanzo beans (drained, not rinsed)
1 teaspoon oil
1 tablespoon dried milk powder

Process beets and garbanzo beans. 

Combine all ingredients and mix.





Beets beans

1/4 cup raw beets 
1/8 cup kidney beans, soaked and steamed
1 teaspoon oil
1 teaspoon sugar

Process together into a slaw beets 
and kidney beans.

Combine all and mix. 




Raw beets, walnuts, ricotta cheese

1/4 cup raw beets
1/8 cup chopped walnuts
1/8 cup ricotta cheese
1/2 teaspoon sugar

Process together into a slaw beets 
and kidney beans.

Combine all and mix.




Raw beets, nut

1/4 cup raw beets (or raw potato)
1/8 cup chopped walnuts
1 teaspoon applesauce
1 teaspoon dried milk powder

Process together into a slaw beets 
and kidney beans.

Combine all and mix.





Canned beets and frozen peas

1/8 cup canned beets
1/4 cup frozen peas

Cut beets into 3/8 inch or so pieces. Combine and mix.

Better than when other ingredients are added.




Apple tomato beet grain flour peas
1 teaspoon tomato sauce
1/8 cup canned beets
1/4 cup frozen peas 
1 teaspoon applesauce
1 teaspoon whole wheat flour,

Mix tomato sauce, applesauce, and flour.

The mixture should be a thick liquid, not thick enough to clump or blob.

If the sauce blobs, add 1/2 teaspoon or so of water for each serving
and stir. The blobs don't affect the taste, but I suspect most people
would find a more uniform sauce more visually appealing.

Unthaw 1/4 cup peas in microwave oven by heating for 1 minute.

Chop the beets into 1/4 inch pieces. Combine all and toss. 




Tomato beet grain flour peas

1 teaspoon tomato sauce
1/8 cup canned beets
1/4 cup frozen peas, 
1 teaspoon flour
1 pinch of salt

Good but a little ugly.




Apple canned beets, frozen peas

1/4 apple
1/4 cup canned beets
1/4 cup frozen peas
1 pinch of salt

Cut apple and beet into 1/4 inch pieces. 

Unthaw peas.

Combine all and mix.




Canned beets peanuts

1/8 cup canned beets
1/4 cup raw peanuts
1 pinch salt

Cut beets into 1/4 inch pieces. Combine all and mix.




Canned beets, frozen peas, walnuts

1/8 cup canned beets
1/4 cup frozen peas
1 tablespoon chopped walnuts

Cut beet into 1/4 inch pieces. 

Unthaw peas.

Combine all and mix.





20110705d (not tested after reducing oil to 1/2)
Beet cucumber grain oil sugar salt (two servings)

beet pesto ingredients for 2 servings:
6 ounces beet root (this trial)
  or 2 ounce kale
  or 3 ounce mustard green
4 ounces cucumber
If not heating to thicken:
1 ounce moist grain biscuit
  or 2 tablespoons grain flour
  or 3 tablespoons rolled oats
  or 1 half cup chow mein noodles

optional:
  1 half cup canned or boiled beans
     and/or 1 ounce whole grain biscuit cut into 1 quarter inch pieces
3/8 cup non roasted, no hull sunflower seed
    or 2 tablespoons canola oil
3 tablespoons (1.5 ounce) sugar
1 quarter teaspoon salt (no salt if canned peas have over 400 mg
  sodium per 1/2 cup)
1 tablespoon water to get mixture to flow

Slice 6 ounces beet into 1 quarter inch or thinner slices.

If using strong flavored/bitter beet and pressure cooker:
[

Into a 4-quart pressure cooker put 8 cups water

and 6 ounces strong flavored beet.

Heat until full pressure, reduce heat to low, heat 2 hours.

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

Pour the beet/water into a strainer to get rid of water.
]

If using fresh mustard greens or kale:
[
If leafs are mature cut out and discard main leaf rib to
yield 6 ounces.

Put 6 ounces greens and 10 cups water into a 4-quart or larger
metal pan. Heat until boiling, reduce heat to low, cover, 
heat 2 hours.

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

Dump the greens back into the heating pan and add water 
to rinse and cool.

Strain again.

Squeeze the greens in hands to eliminate excess water.

Yield is about 3 ounces.
]

Put into a 2-cup processor:
6 ounces beet (or greens)
4 tablespoons canola oil
   or 3 eighths cup non roasted, no hull sunflower seed
     plus 2 tablespoons oil
   or 3 tablespoons tahini
     plus 1 tablespoon oil plus 1 tablespoon grain flour
3 tablespoons sugar
1 quarter teaspoon salt
1 tablespoon water to get mixture to flow

Run until smooth, about 4 minutes.

If heating to thicken to a mash consistency, add 2 tablespoons 
grain flour for 2 servings and run until uniform.

If heating to thicken to a moist biscuit consistency, add 
4 tablespoons grain flour for 2 servings and run until uniform.

Either: 
1. Put the batter into a mixing and/or portion bowl, do not heat.

Or:
2. Divide the batter equally into 3 3-inch diameter bowls, 
arrange the bowls in a circle around the center of a microwave oven.

Or:
3. Place a 3-inch or so diameter, round, glass or ceramic casserole dish or
similar utensil at the center of an 8- or 9-inch glass piepan.

Pour/spoon the pesto into the space around the center utensil.
Heat to a very stiff mash consistency in a microwave oven,

If heating to a mash consistency:
4 minutes in a 1000 watt oven,
5 minutes 40 seconds in a 600 watt oven.
-----------------------------
Math (for 2 servings):
5 seconds for oven to start heating.
Plus 30 seconds to heat dish.
Plus to raise to boiling: 10.6 ounces X 20 equals 212 seconds.
Dry weight is total weight minus water (10.6 - 5.3) = 5.3 ounces.
Water to leave in is 50/50 X dry weight (1 X 5.3) = 5.3 ounces.
Water to remove is total water minus water left in (5.3 - 5.3) = 0 ounces.
Plus to evaporate water 46 X 0 ounces water equals 0 seconds.
To replace heat lost to air 0/60 times 14 is 0 plus 
   0/60 times 14 is 0 for a total of 0 seconds
(losses assume 5 seconds for oven to start, 10 seconds
to heat dish, and 10 seconds of losses to air per minute of
boiling hot, vegetable and fruit is 90 percent water, 
3 ounces greens after squeezing, 1 tablespoon water added to
aid processing)
Formulated time is 4 minutes 0 seconds, actural time according
to trial is ? minutes.
------------------------


If heating to a moist biscuit consistency:
6 minutes 50 seconds in a 1000 watt oven,
11 minutes 20 seconds in a 600 watt oven.
-----------------------------
Math (for 2 servings):
5 seconds for oven to start heating.
Plus 20 seconds to heat dish.
Plus to raise to boiling: 11.1 ounces X 20 seconds per ounce
  equals 222 seconds.
Dry weight is total weight minus water (11.1 - 5.3) = 5.8 ounces.
Water to leave in is 30/70 X dry weight (1 X 5.8) = 2.5 ounces.
Water to remove is total water minus water left in (5.3 - 2.5) = 2.8 ounces.
Plus to evaporate water 46 X 2.8 ounces water equals 129 seconds.
To replace heat lost to air 129/60 times 14 is 30 plus 
   30/60 times 14 is 7 for a total of 37 seconds
(losses assume 5 seconds for oven to start, 30 seconds
to heat dish, and 14 seconds of losses to air per minute of
boiling hot, vegetable is 80 percent water, 
1 tablespoon water added to aid processing)
Formulated time equals 6 minutes 50 seconds, actual time according
to trial is ? minutes ? seconds.
------------------------

Put one half the mixture into a mixing and/or portion bowl.

Put half of the mixture into a closed container and refridgerate for
use another time.

Remove peel from cucumber to yield 4 ounces.

Cut cucumber into 1 quarter inch pieces.

Add the cucumber to the bowl with the bowl with the other ingredients.

Mix.

Makes a large serving, perhaps add an ounce or so fruit and 
an ounce or so meat for an entire meal.

Not heated
6 ounces beet,
2 ounces cucumber
1 half cup chow mein noodles,
3/8 cup sunflower seed,
3 tablespoons sugar, 1 quarter teaspoon salt:
, moderately sweet; 
mild noodle flavor, salty; cucumber flavor not noticeable as such; 
partly pudding consistency with mixed in crunchy noodles.

If heating to a mash consistency:
3 minutes 10 seconds in a 1000 watt oven,
3 ounces strong flavored beets,
2 ounces cucumber
2 tablespoons grain flour,
4 tablespoons canola oil,
3 tablespoons sugar, 1 quarter teaspoon salt:
Good, maybe not distinct enough to be delicious, moderately sweet; 
mildly: salty, starchy; slight: oiliness, cucumber flavor,
beet flavor; soft mash consistency with chunks of crunchy cucumber.

Heated to thicken to a moist biscuit consistency, 3 minutes:
6 ounces strong beetroot,
2 ounces cucumber
1 quarter cup grain flour,
4 tablespoons canola oil,
3 tablespoons sugar, 1 quarter teaspoon salt:
Good, moderately to prominently sweet; mildly:
salty, starchy; slightly oily; vaguely beet flavored,
cucumber flavored; stiff mash or moist, soft
biscuit consistency with crunchy chunks of cucumber.




20110131a (not tested since quadrupling veg)
Beet potato grain seed

4 ounces beet root
4 ounces potato
  or 1 ounce mild pumpkin (see 20101109b)
  or 1 half ounce strong flavored pumpkin
1 tablespoon whole grain flour
  or 1 eighth cup soaked or sprouted grain
3 tablespoons non-roasted, no hull sunflower seed
  or 1 tablespoon canola oil
1 tablespoon sugar
? packets sweetener
1 eighth teaspoon plus 2 pinches salt

If using strong-flavored/bitter beets:
[
Cut 4 ounces beet into 1 quarter inch thick slices.

Put 4 ounces beet and 5 cups water into a 2- or 4-quart
pressure cooker.

Heat on full until full pressure, then reduce heat to low.

Heat 40 minutes, turn off heat.

Let cooker sit on burner for 10 minutes.

Set cooker in cold water to cool for a few minutes.

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

Remove peel from potato to yield 2 ounces.

Cut potato into 1 quarter inch thick slices.

If using microwave oven:
[

[
If using grain flour and microwave oven, put into a 4-cup 
microwaveable bowl:
 if using, 1 tablespoon grain flour plus 1 eighth cup water,
 if using 1 eighth cup soaked or sprouted grain.
 
Mix.
]

Put into the bowl with the grain(if used), 4 ounces potato.

If using mild beet, add 4 ounces beet.

Heat, uncovered, in a microwave oven until boiling hot, 
3 minutes 10 seconds in a 1000 watt oven.

Heat, covered, on low for 10 minutes.

Taste water, if not bitter, change recipe to use cooking water.
]

If using pressure cooker:
[
Put 1 half cup water into a pressure cooker.

Place a steaming rack in the pressure cooker

Into a 2-cup or so metal bowl:
4 ounces potato.

If using mild beet, add 4 ounces beet.

Add 1 quarter cup sunflower seed plus 1 eighth cup water.

If using, add 1 ounce mild cabbage.

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

Place the bowl in the pressure cooker.

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

Turn off heat, let the cooker sit on the burner for 5 minutes.
]

Put the beet in a 2-cup blender or processor.

Put all ingredients into the 2-cup processor.

Run until smooth.

Taste, if desired, add sacchrin, aspartame or sucralose.

If heating beet 40 minutes full pressure:
4 ounces beet,
4 ounces potato, no pumpkin, 
1 tablespoon sugar,
1 eighth teaspoon plus 2 pinches salt:
, moderately to prominently: sweet, starchy; mildly: 
salty, beet flavored,
tangy; pudding or mash consistency.





Beets tomato onion beans

2 ounces fresh beet
4 ounces fresh tomato
4 ounces onion
1/4 cup black eyed peas, soaked and steamed
  or 1/4 cup lentils, soaked and steamed
  or 1/4 cup black eyed peas, soaked and steamed
1 tablespoon tahini
1 teaspoon sugar 
1/8 teaspoon salt

Cut beet into 3/16 inch pieces or shred. Cut tomato into 1/4 inch 
pieces.

Cut onion into 1/2 inch pieces and steam for 20 minutes in pressure
cooker.

Combine all and mix.

If desired add 1/2 teaspoon sugar or to taste.

Makes two servings. Can be used as a whole meal for one hungry person
who is used to eating lots of fruit and vegetables. 

Has a pleasant bitter-sweet taste, might be too bitter 
for some people.





20110104c
pear beet potato carrot squash grain seed

1 half ounce pear, core, stem, and peel removed
    plus 1 half ounce mild carrot plus 1 half ounce mild squash
  or 1 half ounce pear, core, stem, and peel removed
    plus 1 quarter ounce strong flavored carrot
    plus 1 quarter ounce strong flavored squash (this trial)
  or 1 half ounce pear, core, stem, and peel removed
    plus 1 ounce mild flavored carrot 
  or 1 half ounce pear, core, stem, and peel removed
    plus 1 half ounce strong flavored carrot 
  or 1 half ounce pear, core, stem, and peel removed
    plus 1 half ounce strong flavored butternut squash
  or 1 half ounce pear, core, stem, and peel removed
    plus 1 ounce mustard greens, boiled 20 minutes, drained
  or 1 half ounce pear, core, stem, and peel removed
    plus 1 ounce mustard green, pressured cooked 15 minutes, drained
  or 1 ounce sweet potato
4 ounces beet root plus 2 ounces potato
  or 3 ounce rutabaga, leached, plus 3 ounce carrot
  or 3 ounce rutabaga, leached,  plus 3 ounces onion steamed
  or 3 ounces parsnip, leached, plus 3 ounces onion steamed
  or 3 ounces turnip, leached,  plus 3 ounces onion steamed
  or 2 ounces radishes, leached,  plus 3 ounces onion steamed
    (not tested)
1 eighth cup soaked or sprouted grain mixed with 2 tbsp water
  or 
   [
     1 tablespoon (.4 ounce) whole grain flour mixed with 1
       tablespoon water
     1 tablespoon (.45 ounce) flax seed
       or 2 tablespoons (.7 ounce) non roasted sunflower seed
       or 1 tablespoon non roasted sunflower seed butter
   ]
3 tablespoons (1 ounce) sunflower seeds
  or 1 eighth cup (.6 ounce) pecans plus 2 teaspoons sugar 
    plus 1 teaspoon canola oil
  or 1 eighth cup California walnuts plus 2 teaspoons sugar 
    plus 1 teaspoon canola oil
1 tablespoon (.5 ounce) sugar
1 quarter teaspoon salt

12.35 ounces, 7.25 ounces water (if using processor)
includes 2.85 ounces cooking water left from cooking 
carrot/squash/grain/bean

Remove peel from potato.

Cut 4 ounces beet and 2 ounces potato every 1 quarter inch or less.

Put into a metal pan or pressure cooker 1 half cup water and
a steaming rack. Put the beet and potato into a metal bowl. 
Add chosen adjunct to pear. Add soaked or sprouted grain or
flour/water. Place the bowl on the steaming rack.

Heat on full power on a cooktop until boiling or until full
pressure, about 6 to 8 minutes, reduce heat to low.

If using a metal pan heat for 40 minutes.

If using a pressure cooker heat for 20 minutes, turn off heat, 
let sit on burner for 5 to 10 minutes.

Put all  ingredients into a 2-cup or larger processor or blender.

Run until smooth, about 4 minutes, if necessary, jar the batter into 
the path of the cutting blades by repeatedly lifting the blender 
1 quarter inch and then dropping it down against the counter, or 
if necessary add 1 tablespoon water at a time, just enough to get 
mixture to flow while processing.

Taste, if desired, add aspartame sweetener.
(0 to 2 packets suggested)

Batter can be eaten as is or heat into a thick pudding as below:

If heating to thicken, either:
(1: Place a 4 inch diameter round casserole dish or similar utensil 
at the center of an eight inch diameter glass piepan.
Pour/spoon the batter into the space around the center utensil.
Place the piepan in a microwave oven.)
Or:
(2: Divide the batter equally into 3 4-inch diameter, 1 cup or 
larger bowls. Place the bowls opposite each other across the center 
of a microwave oven.) 

Heat to thicken and intensify flavor, 5 minutes in a 1000 watt 
microwave oven.

--------------------------------
Math: (needs refigured)
Add 5 seconds for oven to begin heating.
Plus 30 seconds to heat dishes.
Plus to raise to boiling: 12.3 ounces X 20 equals 146 seconds.

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


Prominently: salty, starchy; mildly sweet, beet flavored;
thick pudding consistency






20110104c
20119197c
20110108d
pork pear beet potato carrot squash grain seed

1 ounce precooked pork
  or 1 ounce chicken
  or 1 ounce beef
  or 1 ounce smelt
  or 1 tablespoon dry beans plus 1 tablespoon pecans plus 1 teaspoon sugar
  or 1 eighth cup soaked or sprouted beans plus 1 tablespoon pecans
    plus 1 teaspoon sugar
  or 1 egg  plus 1 tablespoon pecans
  or 1 egg  plus 1 quarter teaspoon roasted peanut butter
  or 1 ounce canned mackerel or smelt or sardines or salmon or tuna
    (see 20110108c)  
1 half ounce pear, core, stem, and peel removed
    plus 1 half ounce mild carrot plus 1 half ounce mild squash
  or 1 half ounce pear, core, stem, and peel removed
    plus 1 quarter ounce strong flavored carrot
    plus 1 quarter ounce strong flavored squash (this trial)
  or 1 half ounce pear, core, stem, and peel removed
    plus 1 ounce mild flavored carrot 
  or 1 half ounce pear, core, stem, and peel removed
    plus 1 half ounce strong flavored carrot 
  or 1 half ounce pear, core, stem, and peel removed
    plus 1 half ounce strong flavored butternut squash
  or 1 half ounce pear, core, stem, and peel removed
    plus 1 ounce mustard greens, boiled 20 minutes, drained
  or 1 half ounce pear, core, stem, and peel removed
    plus 1 ounce mustard green, pressured cooked 15 minutes, drained
  or 1 ounce sweet potato
4 ounces beet root plus 2 ounces potato
  or 3 ounce rutabaga, leached, plus 3 ounce carrot
  or 3 ounce rutabaga, leached,  plus 3 ounces onion steamed
  or 3 ounces parsnip, leached, plus 3 ounces onion steamed
  or 3 ounces turnip, leached,  plus 3 ounces onion steamed
  or 2 ounces radishes, leached,  plus 3 ounces onion steamed
    (not tested)
1 eighth cup soaked or sprouted grain mixed with 2 tbsp water
  or 
   [
     1 tablespoon (.4 ounce) whole grain flour mixed with 1
       tablespoon water
     1 tablespoon (.45 ounce) flax seed
       or 2 tablespoons (.7 ounce) non roasted sunflower seed
       or 1 tablespoon non roasted sunflower seed butter
   ]
3 tablespoons (1 ounce) sunflower seeds
  or 1 eighth cup (.6 ounce) pecans plus 2 teaspoons sugar 
    plus 1 teaspoon canola oil
  or 1 eighth cup California walnuts plus 2 teaspoons sugar 
    plus 1 teaspoon canola oil
1 tablespoon (.5 ounce) sugar
1 quarter teaspoon salt

12.35 ounces, 7.25 ounces water (if using processor)
includes 2.85 ounces cooking water left from cooking 
carrot/squash/grain/bean

Remove peel from potato.

Cut 4 ounces beet and 2 ounces potato every 1 quarter inch or less.

Put into a metal pan or pressure cooker 1 half cup water and
a steaming rack. Put the beet and potato into a metal bowl. 
Add chosen adjunct to pear. Add soaked or sprouted grain or
flour/water. Place the bowl on the steaming rack.

Heat on full power on a cooktop until boiling or until full
pressure, about 6 to 8 minutes, reduce heat to low.

If using a metal pan heat for 40 minutes.

If using a pressure cooker heat for 20 minutes, turn off heat, 
let sit on burner for 5 to 10 minutes.

Put all  ingredients into a 2-cup or larger processor or blender.

Run until smooth, about 4 minutes, if necessary, jar the batter into 
the path of the cutting blades by repeatedly lifting the blender 
1 quarter inch and then dropping it down against the counter, or 
if necessary add 1 tablespoon water at a time, just enough to get 
mixture to flow while processing.

Taste, if desired, add aspartame sweetener.
(0 to 2 packets suggested)

Batter can be eaten as is or heat into a thick pudding as below:

If heating to thicken, either:
(1: Place a 4 inch diameter round casserole dish or similar utensil 
at the center of an eight inch diameter glass piepan.
Pour/spoon the batter into the space around the center utensil.
Place the piepan in a microwave oven.)
Or:
(2: Divide the batter equally into 3 4-inch diameter, 1 cup or 
larger bowls. Place the bowls opposite each other across the center 
of a microwave oven.) 

Heat to thicken and intensify flavor, 5 minutes in a 1000 watt 
microwave oven.

--------------------------------
Math: (needs refigured)
Add 5 seconds for oven to begin heating.
Plus 30 seconds to heat dishes.
Plus to raise to boiling: 12.3 ounces X 20 equals 146 seconds.

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


If using 1 ounce mackerel, 1 quarter cup sunflower seeds 
4 tablespoons sugar, 1 quarter teaspoon salt
3 ounces beet, 2 ounces potato, 0 packets aspartame.
Mildly: salty, starchy, sweet, beet flavored, bitter/biting;
thick pudding consistency; slightly mackerel flavored;
requires excessive sugar.




Beets with orange juice

1 12 to 15 ounce can beets
1/8 cup (2 tablespoons) orange juice concentrate
1 tablespoon canola or olive oil
2 teaspoons sugar (omit if beets have sugar listed on the label)
1/8 teaspoon salt
1 teaspoon corn starch

Drain the liquid from the beets and set aside.

Add the orange juice concentrate, salt, sugar, oil, and cornstarch 
to a glass microwaveable measuring cup.

Pour in enough of the beet liquid to fill the measuring cup to one half.

Add water if necessary to reach the 1/2 level.

Mix until uniform.

Heat the mixture in a microwave oven until thickened.

Cut the beets into 1/4 inch pieces.

Pour the thickened liquid over the beets.




Beets with onion

1 15 ounce can of beets
1 onion 
1 teaspoon cornstarch or 1 tablespoon whole wheat flour.
optional:
 1 teaspoon lemon juice or vinegar
 1 teaspoon sugar

Drain off 1/3 cup of juice from the beets.

Set aside or discard the rest of the juice.

Dice the onion into 3/8 inch pieces.

Cook the diced onion in the 1/3 cup beet juice until translucent.

Stir in the cornstarch and cook until thickened.

Remove from heat and add all other ingredients.

Stir.




Raw beet pumpkin slaw onion

1/4 cup raw beet
1/2 cup raw pumpkin
1/2 onion
1/2 tablespoon oil
1/8 teaspoon salt
 
Chop the onion into 3/8 inch pieces.

Place the onion into a microwaveable cup.

Heat on high until boiling, reduce heat to low,
heat for 2 to 3 minutes until translucent.

Chop the beet and pumpkin in a food processor to a coarse slaw.

Combine and mix all ingredients.





(not tested since reducing oil to 1/2)
Citrus raw beet pumpkin slaw grain seeds peanuts
Citrus raw beet carrot slaw grain seeds peanuts
Citrus raw beet pumpkin slaw grain seeds peas
Citrus raw beet carrot slaw grain seeds peas

3 ounces mild raw beet
  or 2 ounces strong-flavored raw beet 
3 ounces raw pumpkin
  or 3 ounces carrot 
3 tablespoons raw sunflower seeds
  or 2 tablespoons tahini
  or 1/4 cup California walnuts
  or 1 tablespoon oil 
1/2 of a tangerine
  or 1/4 of an orange
  or 1 teaspoon orange juice concentrate
1/8 cup raw peanuts (raw peanuts this trial)
  or 1/8 cup thawed frozen peas
  or 1/8 cup raw peanut meal 
1/8 cup soaked grain, steamed 5 minutes
  or 2 tablespoons flour
1 tablespoon sugar
1 pinch to 1/8 teaspoon salt 

Process the sunflower seeds or walnuts and peanuts into 
a fine crumb or coarse powder.

Transfer the seed meal to the a bowl.

Remove the peel and seeds from the citrus.

Remove the top and root from the beet.

Cut the beet and pumpkin (peel on) into pieces your food
process can deal with.

Process together the pumpkin or carrot and the beet into a fine slaw.

If necessary repeated lift and drop the processor to get the beet
to process into a fine slaw.

Add the citrus to the processor and run until no pieces larger
than 1/8 inch remain.

Combine and mix all ingredients.

Makes a portion large enough for a light meal.





Citrus raw beet banana grain seeds peas
Citrus raw beet banana grain seeds peas

2 ounces raw beet
1/2 ripe banana
3 tablespoons raw sunflower seeds (use snflwr sds this trial)
  or 1 tablespoon tahini plus 1 teaspoon sugar
  or 1/4 cup California walnuts plus 2 teaspoons sugar
  or 1 tablespoon canola oil
1/2 of a tangerine
  or 1/4 of an orange
  or 1 teaspoon oj concentrate
1/8 cup raw peanut butter
  or 1/8 cup raw peanuts
  or 1/8 cup thawed frozen peas
1 tablespoon whole wheat flour
1 tablespoon sugar
2 pinches salt

Peel the banana and discard the peel.

Mash the flesh of the banana in a mixing and/or portion bowl.

Process the sunflower seeds or nuts with the flour into a fine crumb 
or coarse powder.

Transfer the sunflower seed meal to the bowl with the mashed banana.

Remove the peel and seeds from the citrus.

Process together the citrus and the beet.

If necessary repeated lift and drop the processor to get the beet
to process into a fine slaw.

Makes one portion with enough calories and bulk for half a meal. 




Citrus raw beet carrot banana seeds peas flour

2 ounces raw beet
2 ounces carrot
1/2 ripe banana
3 tablespoons raw sunflower seeds 
  or 1 tablespoon tahini plus 1 teaspoon sugar
  or 1/4 cup California walnuts plus 2 teaspoons sugar
  or 1 tablespoon canola oil
1/2 tangerine
  or 1/4 of an orange
  or 1 teaspoon oj concentrate
1/8 cup raw peanut butter
  or 1/8 cup raw peanuts
  or 1/8 cup thawed frozen peas
1 tablespoon grain flour
1 tablespoon sugar
2 pinches salt

Peel the banana and discard the peel.

Mash the flesh of the banana in a mixing and/or portion bowl.

Process the nut with the flour into a fine crumb or coarse powder.

Transfer the nut meal to the bowl with the mashed banana.

Remove the peel and seeds from the citrus.

Process together the carrot and the beet.

If necessary repeated lift and drop the processor to get the beet
to process into a fine slaw.

Makes one portion with enough calories for a light meal. Has enough 
bulk for a small meal. For a meal to fill up on, include an additional
low calorie vegetable and/or fruit and/or perhaps a small serving of 
beans or meat.





Citrus beet pumpkin grain seeds peas
Citrus beet pumpkin grain seeds peanuts
Citrus beet carrot grain seeds peas
Citrus beet carrot grain seeds peanuts


3 ounces raw beet, 
3 ounces raw pumpkin, 
  or 4 ounces carrot
1/2 of a tangerine 
  or 1/4 of an orange
  or 1 teaspoon orange juice concentrate (1 tspn oj cncntrt this trial)
3 tablespoons raw sunflower seeds 
  or 1 tablespoon tahini plus 1 teaspoon sugar
  or 1/4 cup California walnuts plus 2 teaspoons sugar
  or 1 tablespoon canola oil
1/8 cup raw peanut meal 
  or 1/8 cup raw peanuts 
  or 1/8 cup thawed frozen peas (raw peas this trial)
1 tablespoon flour
1 tablespoon sugar
1/8 teaspoon salt 

Process the walnuts with the flour into a fine crumb or coarse powder. 
(about 20 seconds)

Transfer the nut meal to the a bowl.

Remove the top and root from the beet.

Cut the beet into pieces your food
process can deal with.

Process the beet into a slaw.

To discourage boiling over use a very large bowl to heat the beet 
slaw with 1/2 cup water for 2 minutes on full power in a 1000 watt 
microwave oven. Mixture should begin to boil. Heat 8 minutes more 
on 30 percent (medium low) power so mixture does not boil over. 

Allow the hot mixture to cool for five minutes.

Process the carrot or pumpkin with the skin on into a fine slaw.
If necessary repeated lift and drop the processor to get the vegetable
to process into a very fine slaw.

Add the slaw, oil and orange juice concentrate to the bowl with
the nut meal and stir.

Pour the beet/water into a stainer to eliminate water.

Combine and mix all ingredients.

Makes a portion large enough for very light meal or half of a 
very large meal.






20081015e
Mackerel apple beet lettuce grain seed bean
Mackerel tomato beet lettuce grain seed bean

3 ounces fresh beets
2 ounces canned mackerel
2 ounces tomato
 or 1 ounce  canned tomato puree
 or 1 half teaspoon fine or coarse ground tomato powder 
 or 2 ounces apple
1 ounce lettuce
  or 1 half ounce basil puree or basil pesto 
  or 1 tablespoon dried basil flakes,
    (the flavor potency of dried basil varies)
  or 1 half teaspoon basil powder (not tested)
1/8 cup plus 1 tablespoon non roasted sunflower seeds
  or 3 tablespoons chestnut flour plus 2 teaspoons extra)
    canola oil 
1 eighth cup boiled beans
  or 1 tablespoon bean flour
2 tablespoons oat flour
  or 2 tablespoons whole wheat flour
  or 2 tablespoons whole corn flour
1 tablespoon sugar
2 teaspoons canola oil counting any oil in pesto 
2 pinches salt
1 half cup water if using blender
1 quarter cup water if using processor and reduce heat time by
  2 minutes.

Chop 3 ounces beet into 1 half inch pieces and put it
into a high speed 3 cup or larger blender.
Add the other ingredients, except oat flour, bean flour. 

Process until as smooth as desired, perhaps 2 minutes.
Shake, tilt, gyrate, or bounce the blender as needed to get the mixture
flowing into the path of the cutting blades.

Put the processor's contents into a mixing bowl,
Add 2 tablespoons corn flour, 1 tablespoon bean flour, 
and mix until uniform.

Either:
Put an upside down  4 inch pyrex bowl, glass tumbler, 
or mug at the center of a 9 inch diameter, flat-bottom, round,
microwaveable container such as a glass pie pan; or use a 10 inch 
bundt pan, or a 10 inch pie pan with a 5 inch diameter mug, jar, 
or bowl. Put the batter in the space around the bowl or jar. 
To heat evenly, the batter should be no more than 2 inches deep, 
no more than 2 inches wide cross section.

Or:
Put equal amounts of batter into each of four 3-inch bowl, arrange the
bowls in a circle in a microwave oven, separating the bowls by at least
2 inches. (middle of cake will remain soggy if 4 inch bowls are used)


Or:
Dump the mixture onto a plate.  
Form the mixture into a flattened ring about a 1/2 inch thick with a
 2 to 3 inch diameter hole at the center.


Heat the batter in a 1000 watt microwave for 15 minutes 
on full power.

-----------------------------------------------------
15 ounces X 20 plus 214 seconds for dish and losses
  plus 48 X 9.2 ounces moisture
(assume tomato and beet are 90 percent water, meat is
  40 percent, assumes losses are 5 seconds for startup, 20 seconds to 
  heat dishes, and 20 seconds for each minute of boiling temperature
  time)
-----------------------------------------------------

Let the cake cool and firm for several minutes.

If not firm and has goey areas, heat another minute and let cool again.
 (heated 55 seconds after cooling for about 1 minute, this trial)

Has enough fiber for an entire light meal. For a complete light
meal add perhaps, lightly roasted peanuts, for a larger meal 
also add a couple of ounces of fruit or vegetable such as a raw 
carrot, pear, Peaches or Blueberry dessert. Perhaps finish the 
meal with tomato drink, or a glass of water, or fruit juice to 
fill full and satiated.

Outside edge chewy, rest like a soft, moist cake.
Good flavor, prominent beet flavor, sweet/bitter; 
moderately tart/sour; the chewy part tastes best. 










20090128a 
Mackerel apple beet lettuce grain seed bean

2 ounces fresh beets (if not available use 3 ounces brussel sprouts 
  and no lettuce)
2 ounces canned mackerel
2 ounces tomato plus 1 teaspoon extra sugar and 1 pinch extra salt
  or 1 ounce  canned tomato puree and decrease heat time by 1 minute
  or 1 half teaspoon fine or coarse ground tomato powder and decrease
    heat time by 2 minutes
  or 3 ounces apple and increase heat time by 1 minute
1 ounce lettuce (can be frozen, if very bitter, use
    1 half ounce lettuce and 1 half ounce butternut or acorn squash, 
      carrot, or water)
  or 1 half ounce basil puree or basil pesto plus 1 ounce water
  or 1 tablespoon dried basil flakes, plus 1 ounce water
    (the flavor potency of dried basil varies)
  or 1 half teaspoon basil powder plus 1 ounce water
1 quarter cup (?1.5 ounce) non roasted sunflower seeds
  or 3 tablespoons chestnut flour plus 2 teaspoons extra)
    canola oil 
1 eighth cup bean, soaked and steamed or boiled
  or 2 tablespoons bean flour and decrease heat time by 1 minute
2 tablespoons oat flour
  or 2 tablespoons whole wheat flour
  or 2 tablespoons whole corn flour
  or 1 eighth cup (.75 ounce) non ground grain (corn this trial)
1 tablespoon plus 1 teaspoon (.7 ounce) sugar, use 1 extra 
  teaspoon if beets are strong flavored or
  if apple is tart or if lettuce is especially strong flavored
2 teaspoons (.34 ounce) canola oil counting any oil in pesto, if used 
1 eighth teaspoon salt
1 half cup water if using blender
1 quarter cup water if using processor and reduce heat time by
  2 minutes.

Chop 2 ounces beet into 1 half inch pieces and cut 1 ounce lettuce 
and 3 ounces apple into 1 inch or smaller pieces.

Into a three cup or larger blender put all ingredients.

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:
Put an upside down  4 inch pyrex bowl, jar, or mug at the center 
of a flat-bottom, round, microwaveable container such as a 11 inch 
pie pan. Put the batter in the space around the bowl or jar.
To heat evenly, the batter should be no more than 2 inches
 deep, no more than 2 inches wide cross section.

Or:
Put equal amounts of batter into each of four 3-inch bowl, arrange the
bowls in a circle in a microwave oven, separating the bowls by at least
2 inches. (middle of cake will remain soggy if 4 inch bowls are used)

Heat the batter in a 1000 watt microwave 
for 18 minutes 35 seconds on full power.

-------------------------------------
Math:
15.7 ounces X 20 equals 314 seconds
plus 5 seconds for oven to start heating
plus 40 seconds to heat dishes
Dry weight is total weight minus total water (15.7 minus 11.6) equals 5.1 ounces
Water to leave in is 1 fifth of dry weight (.2 times 5.1) equals 1 ounce
water to remove is total water minus water to leave in (11.6 minus 1) equals 10.6 ounces
Plus to evaporate excess water: 48 X 10.6 ounces moisture equals 508 seconds
Plus to replace heat lost to air: 508/60 X 15 is 127 plus 127/60 X 15 is
32 plus 127 equals 159 seconds
(assume tomato and beet are 90 percent water, meat is
  40 percent, assumes losses are 5 seconds for startup, 24 seconds to 
  heat dishes, and 15 seconds for each minute of boiling temperature
  time, final product will be 1 sixth moisture)
Let the cake cool and firm for several minutes.
---------------------------------------

If not firm and has goey areas, heat another 1 to 2 minutes and 
let cool. Biscuit should be firm at edges and soft elsewhere.

Has enough fiber and protein for an entire meal. For a large meal
add perhaps, Lightly roasted peanuts, and an ounce of fruit 
or vegetable such as a raw carrot, pear, Peaches or Blueberry 
dessert. Perhaps finish the meal with Tomato drink or fruit juice 
to fill full and satiated.

Tasty, chewy/crunchy edges, prominent beet flavor, tangy, mildly sweet,
slight mackerel flavor, slightly bitter, pleasantly slightly starchy/oily.






20089024b

Mackerel tomato beet basil grain seed bean

3 ounces fresh beets
2 ounces canned mackerel
2 ounces tomato 
 or 1 ounce  canned tomato puree and reduce heat time by 1 minute
 or 1 half teaspoon fine or coarse ground tomato powder  and
   reduce heat time by 2 minutes
1 half ounce basil puree or basil pesto and increase heat time by
    30 seconds
  or 1 tablespoon dried basil flakes,
    (the flavor potency of dried basil varies)
    increase the 1 quarter cup water added to blender
    by 1 tablespoon if using basil flakes or powder (not tested)
  or 1 half teaspoon basil powder (not tested)
1/8 cup plus 1 tablespoon non roasted sunflower seeds
  or 3 tablespoons chestnut flour plus 1 teaspoon
    canola oil
1 eight cup beans, soaked and steamed or boiled
  or 1 tablespoon bean flour and reduce heat time by 1 minutes
2 tablespoons oat flour
  or 2 tablespoons whole wheat flour
  or 2 tablespoons whole corn flour (this trial)
1 tablespoon sugar
2 teaspoons canola oil counting any oil in pesto 
2 pinches salt
2 ounces (1 quarter cup) water

Chop 3 ounces beet into 1 half inch pieces and put it
into a high speed 2 cup high speed processor.
Add the other ingredients, except oat and bean flours, and 
process until as smooth as desired, perhaps 2 minutes.

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

Put the processor's contents into a mixing bowl,
Add 1 tablespoon corn flour (and 1 tablespoon bean flour,
if using)
and mix until uniform.

Either:
Put equal amounts of batter into each of three 3-inch bowl, arrange the
bowls in a circle in a microwave oven, separating the bowls by at least
2 inches. (middle of cake will remain soggy if 4 inch bowls are used)

Or:
Dump the mixture onto a plate.  
Form the mixture into a flattened ring about a 1/2 inch thick with a
2 to 3 inch diameter hole at the center.

Heat the batter in a 1000 watt microwave for 10 minutes and 15 
seconds on full power.

-----------------------------------------------------------------
10 and 1 sixth ounces X 20 plus 60 for dish and losses
plus 48 X 7.4 ounces moisture (assume tomato and beet are 90 
percent water, meat is 40 percent)
-----------------------------------------------------------------

Let the cake cool and firm for several minutes.
If not firm and has goey areas, heat another minute and let cool 
again.

Has enough fiber for an entire light meal. For a complete light 
meal add perhaps, Lightly roasted peanuts,for a larger meal also 
add a couple of ounces of fruit or vegetable such as a raw carrot, 
pear, Peaches or Blueberry dessert. Perhaps finish the meal with 
Tomato drink or fruit juice to fill full and satiated.

Prominent beet flavor, slightly sweet, slightly bitter, slightly 
sour, mostly smooth, may be very moist or firm and chewy depending 
on how accurately you measure ingredients, water content of beet 
and tomato, and etc.







20090624a
hotdog beet grain seed bean

3 ounces beet root 
1 quarter cup water
3 tablespoons (1 ounce) non roasted sunflower seeds   
  or 3 tablespoons roasted sesame seeds (this trial)
    heated 1 minute in hot air popcorn popper
   (unroasted sesame seed is bitter)
  or 2 tablespoons roasted tahini
  or 1 quarter cup (1 ounce) california walnuts (not tested)
  or 1 quarter cup almonds
1 tablespoon plus 1 teaspoon(.65 ounce) sugar
2 ounces hotdog (1 hotdog)
1 tablespoon (.1 ounce) wheat or oat bran
  (exceeding about 4 tablespoons bran
  in a 24 hour period may cause diarrhea)
  or 1 additional teaspoon flax seed (this trial)
1 tablespoon (.4 ounce) flax seed
1 tablespoon (.45 ounce) dried beans (blackeyed this trial)
1 eighth teaspoon salt
1 half cup (4 ounce) water, if using blender
1 quarter cup water if using processor and reduce heat time by
  2 minutes

Cut 3 ounces beet root into 1 half inch pieces.

Put the beet, beans, and 1 quarter cup water into a 1 quart coverable 
microwaveable container.

Heat until boiling, 2 minutes in a 1000 watt microwave 
oven. 

Cover and heat on low for 20 minutes.

Put remaining ingredients into a a 2 cup or larger blender.

Cool the beets by placing them in a metal pan and setting the pan 
in cold water for a couple of minutes.

Add the beets and their cooking water to the blender with the other 
ingredients. Run until smooth, about 3 minutes.

Either:
Divide the batter equally into  4 4-inch diameter bowls and place the
bowls in a circle around the center of a microwave oven.

Or:
Put the mixture into a microwaveable bundt pan.

Heat in a 1000 watt microwave oven for 11 minutes
and 40 seconds.

-----------------------------
Math: (if using blender)
12.6 ounces X 20 equals 252 seconds
Add 5 seconds for oven to begin heating.
Add 30 seconds to heat dishes.
Dry weight is total weight minus total water (12.6 - 8.2 water) = 4.4 ounces
Water to leave in is 20/80 times dry weight (20/80 X 4.4) = 1.1 ounce
Water to remove is total water minus water left in (8.2 - 1.1) = 7.1 ounces
To evaporate excess water: 46 seconds per ounce X 7.1 = 327 seconds
plus to replace heat lost to air: 327/60 X 14 = 71 plus 71/60 x 14 = 16 for
  a total of 87 seconds.
Assume beet is 90 percent water, meat is 40 percent water, 3 ounce of water is lost during cooking of beet, and final
product will be 20 percent water.
------------------------------

Flip the biscuits over and allow to cool and firm for several 
minutes before eating.

Prep time is about 1 hour.

Could serve with 20090611b or 20090624b Beet top 
Prep time is about 1 hour 30 minutes if both dishes are prepared.

Prominent hotdog flavor, just noticeable beet flavor; 
mildly: sweet, salty; slightly: bitter, tangy; 
moist and soft at center, chewy edges.

For a complete light meal serve sides of 1 or so ounces fruit
and 1 handful of nuts.







20110308b (similar to 20110323b but uses less grain, and does
  not include option for heating to thicken)
20101213d
beet grain seed

optional:
[
1 ounce medium flavored apple
  or 1 half ounce extra tangy apple
  or 1 ounce pear (not tested)
1 ounce medium flavored tomato
  or 1 half ounce full flavored tomato
]
4 ounces beet root (see 20101213a)
  or 4 ounce full flavored pumpkin 
  or 4 ounce butternut squash (not tested)
  or 4 mild carrot (see 20101213c)
  or 4 mild pumpkin (see 20101213b)
  or 4 strong flavored carrot, sliced, boiled 20 minutes, drained
1 tablespoon whole grain flour
  or 2 tablespoons soaked grain
  or 1 eighth cup sprouted grain
3 tablespoons non roasted no hulls sunflower seeds
  or 1 tablespoon canola oil
1 tablespoon sugar
artificial sweetener to taste
1 eighth teaspoon salt

Put 1 half cup water water into metal pan or pressure cooker.
Place a steaming rack into the pan. Place 4 ounces beet into a
metal bowl. 

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

Place the bowl on the rack. Heat to the pan to boiling
or the pressure cooker to full pressure. Reduce heat to low.
Steam in the pan for 40 minutes or in the cooker for 20 minutes.

Put all ingredients into a 2-cup processor or blender.

Run until smooth, about 3 to 4 minutes.

Taste, if desired, add sacchrin, aspartame or sucralose.

Moderate beet flavor; mild to moderate: tanginess,
saltiness; mildly starchy, sweet; slightly apple flavored, tomato 
flavored, bitter; thick liquid or pudding consistency.



20110323b (similar to 20110308b but uses more grain and
   includes option for heating to thicken) (not tested)
title: beet grain seed on the side
(makes two small servings)

4 ounces strong flavored fresh beet
  or 4 ounces canned beets
1/4 cup soaked grain, pressure steamed 5 minutes 
  or 2 tablespoons whole grain flour
  or 1 ounce moist corn biscuit
    plus 1 tablespoon water
3 tablespoons (1 ounce) non roasted, no-hull sunflower seeds 
  or 1 eighth cup sunflower seed plus 2 teaspoons roasted
    peanut butter
  or 1 eighth cup sunflower seed plus 2 teaspoons processed
    cheese (place in cheese carrot seed on the side)
  or 2 teaspoons canola oil plus 2 teaspoons roasted
    peanut butter
  or 2 teaspoon tahini plus 2 teaspoons canola oil
Either:
[
1 tablespoon sugar plus 1 teaspoon (.6 ounce) sugar
Or:
2 packet aspartame sweetner
]
3 tablespoons water (1.5 ounces) water (assume 1 tablespoon water
  added to get flow in processor)
if not using salted peanut butter or salted cheese, add
   1 eighth teaspoon plus 2 pinches salt 
if using salted peanut butter, add 1 eighth teaspoon 
  plus 1 pinch salt
8.1 ounces, 5.4 ounces water

Slice 4 ounces beet into 1 quarter inch or thinner slices.

If using strong flavored beet and pressure cooker:

[
Into a 2- or 4-quart pressure cooker put 4 cups water

and 4 ounces strong flavored beet.

Heat until full pressure, reduce heat to low, heat 60 minutes.

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

Pour the beet/water into a strainer to get rid of water.
]

If using mild flavored, raw beets:
[
Put 1 half cup water into a pressure cooker, put steaming rack
into the cooker. Put the beets into a metal bowl and place bowl
on the rack.

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

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

If using canned beet:
[
Chop the vegetable into pieces appropriate for your 2 cup or 
larger processor.
]

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

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

Heat, covered, in a microwave oven until boiling;
if using grain flour, 55 seconds in a 1000 watt oven.
]

Into the processor all ingredients, and process until as smooth
As desired, perhaps 4 to 5 minutes. Shake, tilt, gyrate, or bounce 
the blender as needed to get the mixture flowing into the path of 
the cutting blades. If necessary add water 1 tablespoon at a time
to get the mixture to flow while processing.

If too watery:
Divide the batter equally into 2 4-inch diameter, 1 cup or larger 
microwaveable bowls.

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

----------------------------------
Math:

Add 5 seconds for oven to begin heating.
Plus 20 seconds to heat dishes.
To heat to boiling: 8.1 ounces times 20 seconds per ounce = 162 seconds.
Dry weight is total weight minus water: 8.1 - 5.4 = 2.7 ounces.
Water to leave in is (60 parts water)/(40 parts dry weight) times dry weight = 3/2 X 2.7 = 4 ounces.
Water to remove is total water minus water left in: 5.4 - 4 = 1.4 ounces.
Time to evaporate water: 46 seconds per ounce times 1.4 ounces = 64 seconds.
To replace heat conducted to air during evaporation: 12 seconds per minute time 64/60 minutes = 13 plus 13/60 X 12 = 2 for a total of 15 seconds.
Assume vegetable is 80 per cent water and final product will be 60 percent water.
----------------------------------------

If leach 4 ounce beet 4 hours full pressure, 3 tablespoons sunflower seed, 
2 tablespoons grain flour, 1 tablespoon sugar,
0 packet aspartame sweetner, 3 tablespoons water,
no peanut butter,  no cheese, 1 eighth teaspoon plus 2 pinches salt :
, moderatley salty; moderate: mildly sweet, corn flavored,
starchy; very slight beet flavor;
 thin mash consistency.

could try replace 1 tbsp of seed w flax seed for better omega 3 to 
omega 6 ratio





20110616b (not tested)
title: beet grain seed on the side
(makes two small servings)

4 ounces strong flavored fresh beet
  or 4 ounces canned beets
1/4 cup soaked grain, pressure steamed 5 minutes 
  or 2 tablespoons whole grain flour
  or 1 ounce moist corn biscuit
    plus 1 tablespoon water
3 tablespoons (1 ounce) non roasted, no-hull sunflower seeds 
  or 1 eighth cup sunflower seed plus 2 teaspoons roasted
    peanut butter
  or 1 eighth cup sunflower seed plus 2 teaspoons processed
    cheese (place in cheese carrot seed on the side)
  or 2 teaspoons canola oil plus 2 teaspoons roasted
    peanut butter
  or 2 teaspoon tahini plus 2 teaspoons canola oil
Either:
[
1 tablespoon sugar plus 1 teaspoon (.6 ounce) sugar
Or:
2 packet aspartame sweetner
]
3 tablespoons water (1.5 ounces) water (assume 1 tablespoon water
  added to get flow in processor)
if not using salted peanut butter or salted cheese, add
   1 eighth teaspoon plus 2 pinches salt 
if using salted peanut butter, add 1 eighth teaspoon 
  plus 1 pinch salt
8.1 ounces, 5.4 ounces water

Slice 4 ounces beet into 1 quarter inch or thinner slices.

If using strong flavored beet and pressure cooker:

[
Into a 2- or 4-quart pressure cooker put 4 cups water

and 4 ounces strong flavored beet.

Heat until full pressure, reduce heat to low, heat 60 minutes.

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

Pour the beet/water into a strainer to get rid of water.
]

If using mild flavored, raw beets:
[
Put 1 half cup water into a pressure cooker, put steaming rack
into the cooker. Put the beets into a metal bowl and place bowl
on the rack.

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

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

If using canned beet:
[
Chop the vegetable into pieces appropriate for your 2 cup or 
larger processor.
]

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

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

Heat, covered, in a microwave oven until boiling;
if using grain flour, 55 seconds in a 1000 watt oven.
]

Into the processor all ingredients except grain biscuit, 
and process until as smooth as desired, perhaps 4 to 5 minutes.
Shake, tilt, gyrate, or bounce the blender as needed to get the 
mixture flowing into the path of the cutting blades. If necessary 
add water 1 tablespoon at a time to get the mixture to flow while 
processing.

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

Cut the grain biscuit or boiled grain flour into 1 quarter inch pieces.

If too watery:
Divide the batter equally into 2 4-inch diameter, 1 cup or larger 
microwaveable bowls.

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

----------------------------------
Math:

Add 5 seconds for oven to begin heating.
Plus 20 seconds to heat dishes.
To heat to boiling: 8.1 ounces times 20 seconds per ounce = 162 seconds.
Dry weight is total weight minus water: 8.1 - 5.4 = 2.7 ounces.
Water to leave in is (60 parts water)/(40 parts dry weight) times dry weight = 3/2 X 2.7 = 4 ounces.
Water to remove is total water minus water left in: 5.4 - 4 = 1.4 ounces.
Time to evaporate water: 46 seconds per ounce times 1.4 ounces = 64 seconds.
To replace heat conducted to air during evaporation: 12 seconds per minute time 64/60 minutes = 13 plus 13/60 X 12 = 2 for a total of 15 seconds.
Assume vegetable is 80 per cent water and final product will be 60 percent water.
----------------------------------------

Add the grain biscuit or boiled grain to the bowl.

Mix.

If leach 4 ounce beet 4 hours full pressure, 3 tablespoons sunflower seed, 
2 tablespoons grain flour, 1 tablespoon sugar,
0 packet aspartame sweetner, 3 tablespoons water,
no peanut butter,  no cheese, 1 eighth teaspoon plus 2 pinches salt :
; prominently bittersweet with more sweetness than bitterness; 
moderatley salty; mild sunflower seed flavor
starchy; slight beet flavor with mixed in chunks of grain biscuit.

could try w 1 teaspoon light roast peanut butter and/or replace 
1 tbsp of seed w flax seed for better omega 3 to omega 6 ratio
-->





20110214a
beet grain seed

Cooked Parsnip corn raisins apple
4 ounces beet root
  or 4 ounces rutabaga (see 20101004a)
  or 4 ounce strong flavored carrot
  or 4 ounces fresh parsnip root (see 20100903b)
1 eighth cup non ground grain
  or 2 tablespoons cornmeal
3 tablespoons non roasted, no hull sunflower seeds (this trial)
  or 2 tablespoon raw tahini plus 1 teaspoon sugar 
  or 2 tablespoon roasted tahini  plus 1 teaspoon sugar 
  or 1 tablespoon olive or canola oil plus 1 tablespoon whole wheat flour
1 tablespoon vinegar
optional:
[
1 ounce mild to medium flavored apple
  or 1 half ounce extra sweet/tangy apple
  or 1/2 teaspoon orange juice concentrate and 1 additional teaspoon sugar
    plus one one the following 1 tablespoon tomato sauce 
      1 ounce raw pumpkin or squash 
      1 ounce raw carrot 
1 teaspoon raisins, about 5 or 6 raisins
  or 1 eight teaspoon molasses plus 2 drops vinegar or lemon juice (not tested)
  or 2 teaspoons dark roasted peanut butter (not tested) 
  plus 1 teaspoon canola oil
]
1 tablespoon plus 1 teaspoon sugar
1 eighth teaspoon salt

If using parsnip or rutabaga root or strong flavored/bitter beet
or carrot:
[
Cut the root into 3/16 inch thick or thinner slices.

Remove outer rind of rutabaga root.

Put root and 5 cups water into a metal pan or pressure cooker.

If using metal pan:
Heat on a cooktop until boiling, reduce heat to low, cover,
heat 60 minutes.

If using pressure cooker:
[
Heat until full pressure, reduce
heat to 1 quarter, heat 30 minutes.
Turn off heat, let cooker sit on burner for 10 minutes.
]

Pour beet into a strainer to eliminate water.
]

Put into a pressure cooker:
 1 quarter cup water,
 if using mild beet, 4 ounces beet, 1/2 inch or so thick
 if using dry grain, 3 tablespoons water,
 if using, 2 tablespoons dried corn grain,
 if using, 1 quarter cup sprouted grain,
  plus 1 tablespoon water.

Add 1 eighth cup water for every 20 minutes of heating
time.

If using soaked or sprouted wheat or grain flour:
Heat on a cooktop until full pressure, reduce heat to
low, heat 20 minutes.

If using dried grain:
Heat on a cooktop until full pressure, reduce heat to
low, heat 30 minutes.

When the (beet or rutabaga/)grain/peas are done heating, turn off
heat, let the cooker sit on burner 5 minutes.

Put into a 2-cup or larger food processor:
 4 ounces beet,
 3 tablespoons sunflower seed,
 1 tablespoon plus 1 teaspoon sugar,
 1 eighth teaspoon salt.

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

Add the grain/peas mixture to processor.

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

Taste, if desired add sacchrin, sucralose, or aspartame sweetener.

Mildly: beet flavored, bittersweet with more sweetness than 
bitterness, salty, starchy; slightly tangy, raisin flavored; 
pudding consistency.
20130311 Beet seed 12 ounces beet root 1/4 cup non roasted, no hull sunflower seed 1 1/2 tablespoons sugar 1 tablespoon canola oil 1 teaspoon vinegar 3/8 teaspoon salt 1 packet saccharin sweetener (eqivalent to 2 teapsoons sugar) Put 1 half cup water into a metal pan or pressure cooker. Place a steaming rack in the pan or cooker. Put into a metal pan or metal bowl: 12 ounces beet. Place pan or bowl containing the vegetables onto the steaming rack. If using a metal pan not a pressure cooker, heat until boiling, reduce heat to low, cover, heat 30 minutes. If using a pressure cooker: Heat on a cooktop until full pressure, reduce heat to low, heat 20 minutes. Turn off burner, let cooker sit on burner for 10 minutes. Put all ingredients into a processor and run until smooth, about 4 to 6 minutes, if needed, add water 1 tablespoon at a time, just enough so the mixture circulates while processing. Taste. If too bitter or bland, add 2 or 3 pinches salt. If too sour, add 2 teaspoons sugar. If too strong flavored, add another tablespoon nut butter. Moderate to prominent beet flavor; mildly to moderately: sweet, salty; slightly bitter. 20130714 Beet potato seed 12 ounces beet 12 ounces potato 1/2 cup sunflower seed 3 tablespoons sugar 3/4 teaspoon salt Remove skin from potato. Cut potato into 1/2 inch cubes and beets into 1 to 2 inch pieces. Pressure steam beet and potato for twenty minutes. Process all ingredients except potato until smooth, 8 minutes. Mix in potato. Good. Mildly sweet, salty, tangy, beet flavored; slightly potato flavored, bitter; soft chunks in thick sauce consistency. (not trialed since modified) 20110126d apple beet potato grain seed 2 ounces apple (this trial), or 1 tablespoon apple powder plus 1/4 cup water or 4 tablespoons apple fiber powder plus 1/4 cup water 4 ounces potato, peel removed 2 ounces fresh beet or 2 ounces canned beet or 2 ounces mild carrot (see 20101216b) or 2 ounces strong flavored carrot or 1 tablespoons (.2 ounce) carrot powder plus 2 tablespoons water or 2 ounce yam or .1 ounce (1 tablespoons coarse powder) dried butternut or acorn squash plus 2 tablespoons water 3 tablespoons flax meal or 1/4 cup boiled peanuts or 3 tablespoons non roasted sunflower seeds or 2 tablespoons nut or seed butter or 1 tablespoon olive or canola oil plus 1 tablespoon grain bran or 2 teaspoons canola oil plus one of the following: [ 1/4 cup soaked(/and sprouted grain) 2 tablespoons whole grain flour 3 tablespoons rolled oats ] 1 tablespoon (.5 ounce) sugar (use 1 half teaspoon extra sugar if apple is sour) 1/8 teaspoon salt 10 ounces total, 7.5 ounces water Remove peel from potato to yield 4 ounces. Cut potato into 1 quarter inch thick pieces. Put the potato into the pan. Heat 20 minutes. Cut 2 ounces beet into 1 quarter inch thick slices. If beets are bitter beet: [ Put 2 ounces beet and 3 cups water into a 2-quart or larger metal pan or a 2- or 4-quart pressure cooker. If using metal pan: heat until boiling, reduce heat to 1 quarter, cover, heat 1 hour. If using pressure cooker: Heat on full until full pressure, then reduce heat to low, heat 30 minutes, turn off heat, let cooker sit on burner for 10 minutes. Pour the beet and water into a sieve to get rid of water. ] Remove peel from potato to yield 4 ounces. Cut potato into 1 quarter inch thick pieces. If using a metal pan or pressure cooker: [ Put 1 half cup water into a metal pan or 2- or 4-quart pressure cooker. Put into a 1-cup metal bowl: if using, 3 tablespoons non roasted sunflower seeds plus 1 tablespoon water, if using, 1/4 cup soaked(/and sprouted grain), if using, 2 tablespoons whole grain flour plus 1 tablespoon water, if using, 3 tablespoons rolled oats plus 1 tablespoon water, if using, 1 quarter cup sprouted grain, 4 ounces potato, if using, 2 ounces mild beet. Set the bowl in a 2- to 4-quart metal pan or pressure cooker. Cover the bowl. If using a metal pan, heat until boiling, cover, heat 40 minutes. If using pressure cooker, heat until full pressure, reduce heat to 1 quarter, heat 20 mintues. Turn off heat, let the cooker sit on the burner for 5 minutes. ] Into a 2-cup or larger high speed food processor or blender put (blender likely will be quicker): 2 ounces apple, if using, 2 ounces leached strong beet, if using, 2 ounce canned beet, if using, 2 tablespoons seed or nut butter, 2 teaspoon to 1 tablespoon oil, 1 tablespoon sugar, and 1 eighth teaspoon salt. Add the steamed potato/(grain/)(/seed)(/beet) to the processor. Process until smooth, about 4 to 6 minutes. If too bitter or bland, add 1 or 2 pinches salt. If too sour, add 2 teaspoons sugar. If too strong flavored, add another tablespoon nut butter or 1 teaspoon canola oil. Either: [ 1. Eat the batter as is, if desired warm by heating in a microwave oven 50 seconds to 1 minute 40 seconds. ] Or: [ 2.Place a 4 inch diameter round casserole dish or similar utensil at the center of a nine inch diameter glass piepan. Pour/spoon the batter into the space around the center utensil. Heat until boiling and then 1 minute more to thicken, 9 minutes 40 seconds in a 1000 watt microwave oven. --------------------------- Math: Add 5 seconds for microwave oven to begin heating. Add 30 seconds to heat container. To raise to boiling temperature: 20 seconds per ounce times 10 ounces = 240 seconds. Dry weight is total weight minus water: (10 ounces - 7.5 ounces) = 2.5 ounces. Water to leave in is 50 parts water/50 parts dry weight times dry weight (50/50 X 2.5) = 2.5 ounces. Water to remove is total water minus water left in (7.5 - 2.5) = 5 ounces. Heating time to evaporate excess water: 46 seconds per ounce times 5 ounces = 230 seconds. Heating time to replace heat lost to air during evaporation: 15 seconds per minute times 230/60 minutes = 58 seconds plus 58/60 times 15 = 15 for a total of 73 seconds. Assume potato and carrot is 90 percent water, final product is 50 percent water. --------------------------- Serve hot in cold weather, serve warm in hot weather. Previous trial: If not heated to thicken, non ground corn, 1 teaspoon oil, 1 tablespoon sugar, 1 aspartame, and 1 quarter teaspoon salt: good, if you like mild flavors; mild to moderate: saltiness, sweetness, starchiness; mild beet flavor, tanginess; pudding or mash consistency with a few small, fibrous or solid chunks of grain. If heated to thicken to mash, non ground corn, soaked or sprouted beans, 1 tablespoon sugar, 2 packets aspartame, 1 quarter teaspoons salt: , moderately: sweet, starchy; mildly: salty; slightly tangy, carrot flavored, potato flavored, corn flavored; pudding consistency with a few small, chewy particles of corn. 20140506 Beet leafs 2 pounds beet leaf, fresh or frozen Cut all beet leafs crosswise removing the portion that is mostly stem. Cut the leafs crosswise every one inch. Place one half inch water into a pressure cooker. Place a steaming rack or bottom spacer in the cooker. Place a metal pan on the rack or spacer. Add the leaf pieces to the metal pan. Heat at full pressure for twenty minutes. Turn off heat, let cooker sit on burner for ten minutes. Process leafs until no pieces larger than one quarter inch remain. Place leaf slaw in a glass baking dish and spread into a layer. Heat dish in an oven set at 250 degrees F. for twenty minutes. If using frozen chunks of leaf, heat at 250 for 1 hour. Place leaf slaw into a screen strainer and press out liquid with a large spoon or a bowl that is about the same size and shape as the strainer. Press the leaf slaw back into the baking dish and spread into a layer. Heat in an oven at 225 degrees until leafs are not soggy, about 2 hours. Leaf should be only slightly moist. To decrease heating time, oven can be set at 250 degrees for twenty minutes, then reduced to 225 for about an hour. For one serving, place 3/8 cup of leaf in a portion bowl. Add 2 pinches (1/16 teaspoon) salt, 1 teaspoon canola oil, and mix. 20141110 Beet seed oil salt 16 ounces beet root 2 tablespoons cooked sunflower seed butter 4 tablespoons canola oil 1/4 teaspoon salt Place 1/2 inch water into a pressure cooker. Add spacers to cooker. Cut beet into 1-inch pieces. Put beet pieces into a metal pan. Place pan into cooker. Heat under pressure for 20 minutes. Combine all in food processor and run until smooth, about 6 to 8 minutes. Good. Prominent beet flavor; moderately sweet; mildly salty; slightly bitter, astringent; soft, mostly smooth, mash consistency.