recipes_for_vegetables/butternut squash recipes.txt
For these recipes, 1 pinch salt is equal to 1/32 teaspoon or
150 milligrams or a quantity equal to a cube 1/8 inch on a side.


20090518f
title: Squash grain

Ingredients:
1 ounce butternut squash 
2 ounces potato boiled 30 minutes, peeled, cut into 
  1 half inch pieces 
1 tablespoon corn, millet, or wheat flour or other fine, 
  soft grain flour
1 tablespoon non roasted sunflower seed butter
  or 1 tablespoon other non roasted seed or nut butter
  or 2 teaspoons canola oil
3 pinches salt

Remove seeds and peel from squash to yield 1 ounce.

Cut the squash into 1 quarter inch pieces.

Place the squash, 1 tablespoon sunflower seed butter, and 
2 pinches salt in a small microwaveable bowl, stir, and cover.

Heat to boiling hot, 1 minute 50 seconds in a 1000 watt oven, or
3 minutes in a 600 watt oven.

-----------------------------
Math:
To heat to boil: 20 seconds per ounce X 3 ounces = 60 seconds
plus 5 seconds for oven to begin heating
plus 15 seconds to heat container
Dry weight is total weight minus water (3.15 - 2.4) = .75 ounces
Water to leave in is 50/50 X .75 = ..75 ounces
Water to remove is total water minus water left in (2.4 - .75) = 1.65 ounces
To remove excess water 46 seconds per ounce X 1.65 ounces = 77 seconds
To replace heat lost to air: 77/60 X 10 = 12 seconds plus 12/60
   X 10 = 2 for a total of 14 seconds
(assumes squash is 80 percent water and will be 50 percent water after heating.
-----------------------------

Combine the boiled potato and squash mixture in a serving bowl. 

Add 1 tablespoon grain flour to the squash/potato and stir.

Pleasantly: salty, starchy, chewy, crunchy, oily. Pleasant
squash flavor.








20090624d

Squash potato grain nut pudding and Potato nut bean biscuit
title: squash grain pudding:
1 ounce butternut squash 
1 ounce potato
1 tablespoon plus 1 teaspoon (.33 ounce) freshly ground whole 
    corn flour (more available than corn kernels but gives less 
    corn flavor)
  or 1 tablespoon (.35 ounce) whole dried corn kernels, boiled 
    with potato, gives more corn flavor, than corn flour, about 
    2 rows of kernels from a large ear of corn
  or 1 tablespoon whole wheat flour 
  or 1 tablespoon any other non bitter grain flour
  or 1 tablespoon rolled oats 
1 tablespoon (.5 ounce) sugar
1 quarter cup (1 ounce) california walnuts 
  or 3 tablespoons (1 ounce) non roasted sunflower seeds
1 eighth teaspoon salt
3 eights cup (3 ounces) water
total: 6.6 ounces, 4.6 ounces water

Potato nut bean biscuit:
3 ounces potato
1 heaping eighth cup (1 ounce) dried chestnut halves plus 
    1 teaspoon canola oil
  or 3 tablespoons (1 ounce) chestnut flour 
    plus 1 tablespoon 1 teaspoon non roasted sunflower seeds
  or 2 tablespoons 30 percent added oil lightly roasted
   sunflower seed butter
  or 3 tablespoons non roasted sunflower seeds
  or 3 eighths cup (1.5 ounces) California walnuts
  or 1 quarter cup non roasted hazelnuts plus 2
     teaspoons canola oil
  or 2 tablespoons roasted tahini
1 eighth cup (.5 ounce) california walnuts (measure 1 quarter cup, 
    divide in half)
  or 1 tablespoon plus 1 teaspoon (.5 ounce) non roasted 
    sunflower seeds
1 eighth cup (.9 ounce) dried beans (soybean, kidney beans, etc)
  or 1 eighth cup raw peanuts
  or 1 eighth cup dried split peas
  or 1 tablespoon roasted peanut butter
1 teaspoon (.14 ounce) flax seed
  or 1 tablespoon (.1 ounce) wheat bran
1 tablespoon plus 2 teaspoons (.85 ounces) sugar
1 eighth teaspoon) salt
3 eighths cup (3 ounce) water
9.2 ounces, 5.7 ounces water 

Remove peel from potato to yield 4 ounces.

Cut the potato into 1 quarter inch thick slices.

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

On a cooktop, heat the potato/water until boiling, cover, 
reduce heat to low, heat on low for 20 minutes.

Into a metal pan put 1 eighth cup dried beans and 1 cup water.

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

When the potato is done heating, move the pan to an unused 
burner to cool for a few minutes.

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

Squash grain nut pudding:
Cut 1 ounce squash into pieces appropriate for your
 2 cup or larger blender (mixture sticks to sides of
blenders larger than 2 cups and so must be scraped
down if a fine texture is desired).

Into the blender put:
1 ounce squash,
1 tablespoon plus 1 teaspoon whole corn flour,
1 tablespoon sugar, 
1 quarter cup California walnuts,
1 eighth teaspoon salt.

Add 1 ounce of the boiled potato and 1 half the cooking water.

Process until smooth.

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

Potato nut bean biscuit:
3 ounces potato
3 eighths cup California walnuts
  (to get 1 eighth cup 1 eighth cup (.5 ounce) California 
  walnut halves measure out 1 quarter cup and divide in half 
  to get 1 eighth cup)
1 eighth cup dried soy beans (blackeyed beans this trial)
1 teaspoon flax seed (or 1 tablespoon wheat or oat bran)
  (wheat bran this trial)
1 tablespoon plus 1 teaspoon sugar
1 eighth teaspoon salt
3 eighths cup water

Process until smooth, perhaps 3 minutes.

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

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

Heat until boiling plus enough time to firm, 13 minutes 
15 seconds in a 1000 watt oven.

-------------------------------
Math: (if using sunflower seeds, no canola oil)
To bring to boil: 15.8 ounces X 20 seconds equals 316 seconds
plus 5 seconds for oven to begin heating
plus 30 seconds to heat dishes
dry weight is 15.8 minus 10.3 water equals 5.5 ounces
water to be left in equals 35/65 times 5.5 equals 2.8 ounce
Water to remove is total water - water left in (10.3 - 2.8) = 7.5 ounces.
plus to evaporate water: 46 X (7.5 ounces to be removed) equals 345.
To replace heat lost to air: 345/60 minutes X 14 seconds per 
minute = 80 plus 80/60 X 14 = 19 for a total of 99 seconds.
(assume potato is 90 percent water, squash is 80 percent
water and overall product will be about 35 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).
Total time is 13 minutes 30 seconds.
--------------------
Cut the Potato chestnut biscuit loose from the piepan and 
invert, allow to cool and firm for 5 minutes before eating.

Prep time 56 minutes.

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

Potato nut bean: mild walnut flavor, mildly: sweet, salty; 
slightly: bitter, starchy; moist biscuit consistency/texture

Squash nut: moderate squash and nut flavors, moderately tangy, 
mildly sweet, starchy; slightly salty, thick pudding consistency.




20091231a

Finishing meal drink
title: squash grain seed drink

1 half ounce butternut squash
2 teaspoons non roasted sunflower seed
1 teaspoon whole wheat flour
3 packets aspartame sweetner
1 pinch salt
1 half cup water

Remove peel from squash.

Put all ingredients into a 1 cup or larger blender.

Run until sunflower seeds are pulverized, about 4 minutes.

Pour into a mug.

Add enough water to make 6 to 8 ounces.

Warm in a microwave oven for 30 seconds.

Prominent: squash flavor, sweetness; 
slightly: bitter, salty, starchy.








20090330d
Prep time: 1 hour 10 minutes

title: Squash grain seed pudding and Potato seed bean biscuit and 
Spinach pesto

20090330d part 1 of 3:
Squash grain pudding:
1 ounce butternut squash
1 ounce potato
1 tablespoons freshly ground whole corn flour, 
  or 1 tablespoon (.35 ounce) whole dried corn kernels, 
    boil with potato (about 2 rows of kernels from a large 
    ear of corn
  or 1 tablespoon whole wheat flour  
  or 1 tablespoon any other non bitter grain flour
  or 1 tablespoon rolled oats 
2 tablespoons (.6 ounce) no hull non roasted sunflower seeds 
  or 1 tablespoon (.5 ounce) non roasted sunflower seed butter
  or 1 teaspoon canola oil
1 tablespoon (.45 ounce) dried beans, (beans that take 
  relatively short cook times include lentils, split peas, 
  blackeyed peas, blanched skinless peanuts)
1 tablespoon (.5 ounce) sugar 
1 teaspoon (.15 ounces) canola oil
  or 1 teaspoon non roasted sunflower seed butter
  or 2 teaspoons extra non roasted sunflower seeds
2 pinches salt
3 eights cup (3 ounces) water
7.5 ounces, 4.6 ounces water

20090330d part 2 of 3:
Potato seed bean iscuit:
2 ounces potato
1 quarter cup (1.3 ounces) dried chestnut halves, plus 1
    additional teaspoons canola oil
  or 1 quarter cup chestnut flour, 
    plus 1 additional teaspoons canola oil
  or 2 tablespoons 30 percent added oil lightly roasted
    sunflower seed butter
  or 1 quarter cup non roasted sunflower seeds
  or 1 quarter cup California walnuts 
  or 1 quarter cup non roasted hazelnuts plus 1
    additional teaspoon canola oil
  or 2 tablespoons roasted tahini
1 eighth cup (.9 ounce) dried beans (beans that take relatively 
  short cook times include lentils, split peas, blackeyed peas, 
  blanched skinless peanuts)
  or 1 tablespoon roasted peanut butter
1 tablespoon (.1 ounce) wheat bran
2 teaspoons (.17 ounces) sugar
1 teaspoon (.17 ounces) 30 percent oil non roasted sunflower seed butter 
  or 1 teaspoon canola oil
2 pinches (1 sixteenth teaspoon) salt
3 eighths cup water
7.6 ounces, 4.8 ounces water

Remove peel from potato to yield 3 ounces.

Cut the potato into 1 quarter inch thick slices.

Put into a metal pan:
 the 2 ounces potato slices,
 1 quarter cup dried chestnut halfs, and
 1 half cup water.

Into another pan put 1 ounce potatoes and 1 half cup water.

Into a third pan put 1 eighth cups dried beans and 1 cup water.

On a cooktop, heat the pans until boiling, cover and reduce 
heat to low.

Heat the potato pans for 20 minutes and then remove from heat 
and allow to cool for a few minutes.

Heat the beans until softened, 15 to 80 minutes depending on 
type of bean.

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

20090330d part 1 of 3 intstructions:
Squash grain seed:
Into a 2 cup or larger blender put:
1 ounce squash
1 ounce boiled potato
1 tablespoon grain flour
2 tablespoons sunflower seeds
  or 1 tablespoon sunflower seed butter
2 teaspoons sugar 
2 pinches salt
3 eighths cup water that the potatoes were cooked in

Process until smooth.

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

20090330d part 2 of 3 instructions:
Potato grain seed bean:
Into a 2-cup or larger blender put:
2 ounces boiled potato
1 quarter cup dried chestnut halves, boiled 20 minutes
1 eighth cup dried beans, boiled until soft
1 tablespoon wheat bran
2 teaspoons sugar
1 teaspoon  canola oil
2 pinches (1 sixteenth teaspoon) salt
3 eighths cup water that the potatoes were cooked in

Process until smooth.

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

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

Heat until boiling plus enough time to firm, 12 minutes and 
45 seconds seconds in a 1000 watt oven.

-------------------------------
Math:
To bring to boil: 15.1 ounces X 20 seconds equals 278 seconds
plus 5 seconds for oven to begin heating
plus 40 seconds to heat dish
dry weight is 15.1 minus 9.4 water equals 5.7 ounces
water to be left in equals 25/75 times 5.7 equals 1.9 ounces.
Water to remove is total water - water left in (9.4 - 1.9) = 7.5.
plus to evaporate water 46 X (8 ounces to be removed) equals 345
To replace heat lost to air: 345/60 minutes X 14 seconds per 
minute = 82 plus 82/60 X 14 = 17 for a total of 97 seconds.

(assume lettuce is 90 percent water, squash is 80 percent
water and biscuit will be about 17 percent water after heating, 
heat losses to air during boiling are 15 seconds per minute
for each minute at boiling temperature for heat loss to air,
final product will be 1 sixth water).
--------------------

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

20090330d part 3 of 3:
Spinach pesto instructions:

In a 2 to 3 inch serving bowl mix:
2 teaspoons spinach powder,
1 teaspoon canola oil,
2 teaspoons non roasted sunflower seed butter
  or 1 teaspoon any other non roasted nut or seed butter,
2 teaspoons sugar,
1 pinch salt.

Put all the Lambsquarters pesto ingredients into a mixing 
and/or portion bowl and mix until uniform.

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; 

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

Spinach paste, robust spinach flavor, sweet and strong flavored,
paste consistency with crystaline sugar.





20090413b 
  (see 20090330d for a version that use dried chestnut halfs 
  instead of chestnut flour)
Prep time: 1 hour 10 minutes

title: Squash grain seed pudding and Potato seed bean biscuit 
and Lambsquarters pesto

Squash grain seed pudding:
1 ounce butternut squash, peel and seeds removed
1 ounce potato, peel removed, boiled 20 minutes
1 tablespoons freshly ground whole corn flour, 
  or 1 tablespoon (.35 ounce) whole dried corn kernels 
    soaked in 1 teaspoon water for 24 to 48 hours (about 2 rows 
    of kernels from a large ear of corn
  or 1 tablespoon whole wheat flour  
  or 1 tablespoon any other non bitter grain flour
  or 1 tablespoon rolled oats 
2 tablespoons (.6 ounce) sunflower seeds
  or 1 tablespoon (.5 ounce) non roasted sunflower seed butter
  or 1 teaspoon canola oil
1 tablespoon (.5 ounce) sugar
2 teaspoons no hull non roasted sunflower seeds 
  or 1 teaspoon (.15 ounces) canola oil
  or 1 teaspoon non roasted sunflower seed butter
2 pinches salt
3 eights cup (3 ounces) water
7.5 ounces, 4.75 ounces water

Potato seed bean biscuit:
2 ounces potato, peel removed, boiled 20 minutes.
1 quarter cup (1.3 ounces) dried chestnut halves, plus 1
    additional teaspoons canola oil  
  or 1 quarter cup chestnut flour (this trial)
  or 2 tablespoons 30 percent added oil lightly roasted
   sunflower seed butter
  or 1 quarter cup non roasted sunflower seeds
  or 1 quarter cup California walnuts 
  or 1 quarter cup non roasted hazelnuts plus 2
    additional teaspoons canola oil
  or 2 tablespoons roasted tahini
1 eighth cup dried beans (beans that take relatively short cook 
    times include lentils, split peas, blackeyed peas, blanched 
    skinless peanuts)
  or 1 eighth cup (.9 ounce) dried beans soaked in 1 tablespoon 
    water for 24 to 48 hours
  or 1 tablespoon roasted peanut butter
1 tablespoon (.1 ounce) wheat bran
2 teaspoons (.17 ounces) sugar
1 teaspoon (.17 ounces) 30 percent oil non roasted sunflower 
    seed butter
  or 1 teaspoon canola oil
2 pinches (1 sixteenth teaspoon) salt
3 eighths cup water
total: 8.1 ounces, 5.3 ounces water

Remove peel from potato to yield 3 ounces.

Cut the potato into 1 quarter inch thick slices.

Put into a metal pan: the 3 ounces potato slices 1 cup water.

Into another pan put 1 eighth cups dried beans and 1 cup water.

On a cooktop, heat the pans until boiling, cover and reduce 
heat to low.

Heat the potatoes for 20 minutes and then remove from heat and 
allow to cool for a few minutes.

Heat the beans until softened, 15 to 80 minutes depending on 
type of bean.

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

Squash grain seed:
Into a 2 cup or larger blender put:
1 ounce squash,
1 ounce boiled potato,
1 tablespoon corn kernels
  or 1 tablespoon grain flour,
2 tablespoons sunflower seeds
  or 1 tablespoon sunflower seed butter,
2 teaspoons sugar,
2 pinches salt,
3 eights cup water.

Process until smooth.

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

Potato grain seed bean:
Into the blender put:
2 ounces potato,
1 quarter cup chestnut flour,
1 eighth cup dried beans, boiled,
1 tablespoon wheat bran,
2 teaspoons sugar,
1 teaspoon  canola oil,
2 pinches (1 sixteenth teaspoon) salt,
3 eighths cup water.

Process until smooth.

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

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

Heat until boiling plus enough time to firm, 12 minutes and 
50 seconds seconds in a 1000 watt oven.

-------------------------------
Math:
To bring to boil: 15.25 ounces X 20 seconds equals 304 seconds
plus 5 seconds for oven to begin heating
plus 40 seconds to heat dish
dry weight is 15.25 minus 9.55 water equals 5.7 ounces
water to be left in equals 30/70 times 5.7 equals 2.44 ounces.
Water to remove is total water - water left in (9.55 - 2.44) = 7.1.
plus to evaporate water 46 X (7.1 ounces to be removed) equals 327
To replace heat lost to air: 327/60 minutes X 14 seconds per 
minute = 76 plus 76/60 X 14 = 17 for a total of 93 seconds.

(assume lettuce is 90 percent water, squash is 80 percent
water and biscuit will be about 17 percent water after heating, 
heat losses to air during boiling are 15 seconds per minute
for each minute at boiling temperature for heat loss to air,
final product will be 1 sixth water).
--------------------

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

title:Lambsquarters pesto
lambsquarters seed:
In a 2 to 3 inch serving bowl mix:
2 teaspoons very fine lambsquarters powder,
  or 2 teaspoons spinach powder,
1 teaspoon canola oil,
2 teaspoons non roasted sunflower seed butter
  or 1 teaspoon any other non roasted nut or seed butter,
2 teaspoons sugar,
1 pinch salt.

Put all the Lambsquarters pesto ingredients into a mixing and/or 
portion bowl and mix until uniform.

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 grain seed, 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.




20091121c

Squash grain seed finishing meal drink

1 tablespoon flax seed
1 teaspoon non roasted sunflower seeds
1 half ounce vegetable, may be spinach, bell pepper, kolrabi, 
  celery, or butternut squash 
1 (or 2 small) fresh chestnuts, about 1 half ounce
1 eighth cup blanched skinless peanuts (optional)
1 tablespoon sugar
3 packets aspartame sweetner
1 pinch salt
1 half to 3 quarters cup water, if not using peanuts use 
  1 half cup water.

Put into a 3 cup bowl: 

1 eighth cup peanuts and 1 half cup water.

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

Cover and heat on low power for 10 minutes.

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

Dump the peanuts back into the mug and add water to rinse.

Strain again.

Cut 1 to 2 chestnut in half, place in a tall mug and enough 
water to cover, and heat to a boil in a microwave oven. 

Dump the chestnut/water into a strain to get rid of water.

Rinse the chestnut to cool and strain again.

Remove shell and skin.

Put the chestnut with 2 tablespoons sunflower seeds into a mug 
with enough water to cover and heat in a microwave oven until 
boiling, then heat 5 minutes on low to soften.

Grind 1 tablespoon flax seed in a grain grinder or coffee grinder.

Pour the chestnut/seed/water into a strainer to remove water.

Remove shell and skin from chestnut.

Cut 1 half ounce squash into pieces appropriate for your blender
Put into a 2 cup or larger blender:
 1 ounce  squash,
 chestnut/seeds/heating water,
 1 tablespoon ground flax seed,
 the boiled peanuts,
 1 tablespoon sugar,
 3 packets aspartame,
 1 pinch salt, and
 1 quarter to 1 half cup water (just enough so mixture flows 
   well when blended).

Blender until smooth, perhaps 4 minutes.

Heat 40 seconds or so in a 1000 watt microwave oven, watching 
last 20 seconds for boilover.

Flavorful; moderately: tangy, sweet, salty; mildy starchy.




Squash lettuce grain seed biscuit:

Cut 2 ounces squash into one inch pieces.

Put into a  two cup high speed processor or blender:
1 ounce butternut squash
  or 2 ounces carrot
  or 2 acorn squash
2 tablespoons (.5 ounces) rolled oats
  or 1 tablespoon (.6 ounces) non ground corn kernels, sprouted 
    to 1 eighth inch 
  or 1 tablespoon (.65 ounce) non ground dried wheat, sprouted 
    to 1 eighth inch, about 3 to 4 days 
  or 1 tablespoon wheat soaked 24 hours plus 1 half ounce 
    romaine lettuce plus 2 teaspoons sugar plus 1 pinch salt 
1 tablespoon (.25 ounces) flax seed
1 eighth cup (.6 ounces) non roasted sunflower seeds
  or 1 eighth cup roasted sesame seeds
  or 1 eighth cup other seed or nuts 
1 teaspoon (.17 ounces) sugar 
2 pinches salt
3 eighths cup (3 ounces) water
total (using rolled oats): 5.5 ounces, 3.8 ounces water
total (using sprouted grain): 6 ounces plus 4.3 ounces water 
 
Run the blender until smooth, about 2 minutes.

Put all the Squash grain seed biscuit ingredinets into a  two cup 
blender and run until smooth, about 2 minutes.

Shake, tilt, gyrate or otherwise manipulate the
processor to get flow started. If mixture will not flow, add 
1 eighth cup water and add 1 minute to heating time.

Put the slurry into 2 4 inch diameter microwaveable bowl.

Heat until thickened, 4 minutes 50 seconds.

--------------------------------
Math: (if using rolled oats)
5 seconds for microwave oven to begin heating.
Plus 20 seconds to heat dishes.
Plus to raise to boiling: 20 seconds per ounce times 5.5 ounces
equals 110 seconds.
Dry weight is total weight minus water (5.5 - 3.8) = 1.7 ounces.
Water to leave in is 40/60 times dry weight (40/60 X 1.7) = 1.1 ounces.
Water to remove is total water minus water left in (3.8 - 1.1) = 2.7 ounces.
Plus time to evaporate excess water: 46 seconds per ounce times
2.7 ounces = 124 seconds.
Plus to replace heat lost to air during evaporation: 124/60 minutes X 12 seconds per minute = 25 seconds plus 25/60 X 12 = 5 for a total
of 30 seconds.
(squash is 80 percent water, grain has .25 ounces water, lettuce is 90 percent water) 
----------------------------------

For a light meal, serve with 2 ounces of fruit and Boiled 
peanuts or Roasted peanuts or Blanched salted peanuts (1 eighth 
cup blanched skinless peanuts mixed with 1 half teaspoon canola 
oil and 1 pinch salt).

Mild squash flavor, mild nutty flavor, slightly: bitter/tangy, 
sweet, starchy, oily; thick pudding consistency.




20081218e 
  similar to 20100309b which uses more sugar, sweetener, and salt
    and uses boiled or canned beans
squash lettuce grain seed bean

Ingredients in Lettuce seed bean cake:
1 ounce cos or bibb lettuce pressed between towel to dry,
   chopped into 1 inch pieces
1 tablespoon (.4 ounce) fava bean flour
 or soy bean flour
 or garbanzo bean flour
1 tablespoon (.5 ounce) sugar
3 tablespoons (1 ounce) non roasted sunflower seeds
  or 2 tablespoons non roasted 30 percent added oil sunflower
   seed butter 
  or 
  or 3 tablespoons non roasted chestnut flour 
     plus 2 teaspoons canola oil
  or 2 tablespoons roasted 30 percent added oil sunflower seed 
    butter (if too thick to mix add 1 tsp water)
  or 2 tablespoons non roasted tahini
  or 2 teaspoons canola oil
1 teaspoons (.15 ounce) canola oil
3 pinches salt in lettuce pudding

Ingredients in Squash potato grain bean:
1 ounce butternut squash, peel removed, 
   cut into 1 inch pieces
3 ounces potato
3 tablespoons (1.25 ounce) non bitter grain flour
1 tablespoon (.4 ounce) fava bean flour
 or soy bean flour
 or garbanzo bean flour
1 teaspoon (.15 ounce) canola oil
2 teaspoons sugar
2 pinches salt in squash ring
1 half cup water (5 eighths cup added to potatoes, 1 eighth 
  cup lost while heating)
total: 12.8 ounces, 8.1 ounces water

Remove skin from potato to yield 3 ounces.

Cut the potato into 1 quarter inch thick slices.

Into a metal pan put the potato and 5 eighths cup water.

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

Cut 1 ounce lettuce into 1 inch pieces.

Into a 2-cup or larger blender put:
the greens pieces, 3 tablespoons
sunflower seeds, 1 teaspoon oil, 1 tablespoon sugar, 
3 pinches salt, and 1 quarter cup water.

Run until smooth.

Put the greens slurry into a 3-inch diameter round 
casserole dish. 

Add 1 tablespoon bean flour and mix.

Set the casserole dish at the center of a 8 inch
diameter glass piepan.

When the potato is done heating, remove from burner to cool for 
a couple of minutes.

Into the blender put:
1 ounce squash pieces, 2 teaspoons sugar, 2 pinches salt, and 
the potato with cooking water.

Run until smooth, about 5 minutes.

Put the squash slurry into a mixing bowl and add:
3 tablespoons grain flour, 1 tablespoon 
bean flour, and 1 teaspoon oil. 

Mix.

Pour the squash mixture around the casserole dish. 

Heat in a microwave oven until the squash biscuit ring is firm,
11 minutes 30 seconds in a 1000 
watt microwave oven.

--------------------------------
Math:
Add 5 seconds for oven to begin heating.
Plus 40 seconds to heat dishes.
To bring to boil: 12.8 and 1 half ounces X 20 equals 256 seconds.
Water to remove is total water minus water left in (8.1 - 1.5) = 6.5 ounces.
Plus to evaporate excessive water: 46 X 6.5 ounces water equals 293 seconds.

To replace heat lost to air: 293/60 X 15 = 73 plus 73/60 X 15 
  is 92 seconds.
(assume squash and potato is 80 percent water, lettuce is 90 percent water,
leave 1.5 ounce water will be left in, mostly in pudding,
--------------------------------

If desired, warm by heating 30 seconds in microwave oven.

Has enough calories and protein to make a light to medium meal.

For a large meal, add an ounce or two of
fruit and/or vegetable, perhaps, also add 1 or 2
ounces meat.

Lettuce biscuit, flavorful, has almost a roasted flavor; 
pleasantly: bittersweet, salty and tasty: mildly starchy; 
firm biscuit consistency.

Squash biscuit, flavorful, moderate: fava flavor, squash flavor; 
slightly salty; mildly starchy; slightly bittersweet, tangy; 
moist and soft biscuit consistency.


20100309b
lettuce seed bean and Potato squash grain bean

Ingredients in Lettuce seed bean mash:
1 ounce cos or bibb lettuce pressed between towel to dry,
   chopped into 1 inch pieces
1 tablespoon dried beans or peas
  or 1 tablespoon (.4 ounce) bean flour (fava, soy, garbanzo)
  or 1 eighth cup canned beans
1 tablespoon (.5 ounce) sugar
aspartame sweetner (1 packet this trial)
3 tablespoons (1 ounce) non roasted sunflower seeds
  or 2 tablespoons non roasted 30 percent added oil sunflower
   seed butter 
  or 
  or 3 tablespoons non roasted chestnut flour 
     plus 2 teaspoons canola oil
  or 2 tablespoons roasted 30 percent added oil sunflower 
    seed butter (if too thick to mix add 1 tsp water)
  or 2 tablespoons non roasted tahini
  or 2 teaspoons canola oil
1 eighth teaspoon plus 2 pinches salt in lettuce pudding

Ingredients in Squash potato grain bean mash:
1 ounce butternut squash, peel removed, 
   cut into 1 inch pieces
3 ounces potato
2 tablespoon (.8 ounce) non bitter grain flour
1 tablespoon cup dried beans or peas
  or 1 tablespoon (.4 ounce) bean flour (fava, soy, garbanzo)
  or 1 eighth cup canned beans
1 tablespoon sunflower seeds
  or 1 teaspoon (.15 ounce) canola oil
1 tablespoon (.5 ounce) sugar
aspartame sweetner to taste (2 packets this trial)
1 eighth teaspoon salt in squash ring
1 half cup water (5 eighths cup added to potatoes, 1 eighth lost 
  while heating)

total: 17 ounces, 10.2 ounces water (includes 1.2 ounces water 
absorbed in beans and 1 ounce cooking water from boiling beans)


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

Heat on a cooktop until boiling, cover, reduce heat to low, heat 
until the beans are soft and mild, 1 hour 20 minutes, more or less, 
depending on type of bean.
]

Remove skin from potato to yield 3 ounces.

Cut the potato into 1 quarter inch thick slices.

Into a metal pan put the potato and 5 eighths cup water.

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

Cut 1 ounce lettuce into 1 inch pieces.

Into a 2-cup or larger blender put:
the greens pieces, 3 tablespoons
sunflower seeds, 1 tablespoon sugar, 
1 packet aspartame,
1 eighth teaspoon plus 2 pinches salt, and 1 quarter cup water.

If boiling dried beans:
[
When the beans are done heating, put one half of the beans into 
the blender.
]

Run until smooth, about 4 to 6 minutes.

Put the greens slurry into a 3-inch diameter round 
casserole dish.

If using bean flour, add 1 tablespoon bean flour to the bowl and mix.

Set the casserole dish at the center of a 8 inch
diameter glass piepan.

When the potato is done heating, remove from burner to cool for 
a couple of minutes.

Into the blender put:
1 ounce squash pieces, 1 tablespoon sugar, 1 eighth teaspoon salt,
1 tablespoon sunflower seed, and the potato with cooking water.

If using boiled or canned beans, add 1 eighth cup beans to the 
blender.

Run until smooth, about 5 minutes.

Add 2 tablespoons grain flour to the blender.

If using bean flour, add the bean flour to the blender.

Run until smooth.

If desired, add 1 to 2 packets aspartame sweetner to taste.

Either:
[
Eat the food as is, if desired, warm by heating 30 to 60 seconds 
in a microwave oven.
]

Or:
[
Continue on for a version which is heated until firm.
]

Pour the squash mixture around the casserole dish. 

Heat in a microwave oven until the squash biscuit ring is firm.

If using bean powder, heat time is 10 minutes in a 1000 
watt microwave oven.

If using canned beans, heat time is 11 minutes 30 seconds in a 
1000 watt microwave oven.


If using boiled bean, heat time is 12 minutes in a 1000 watt 
microwave oven.

--------------------------------
Math: (using boiled beans)
Add 5 seconds for oven to begin heating.
Plus 40 seconds to heat dishes.
To bring to boil: 17 and 1 half ounces X 20 equals 340 seconds.
Dry weight is total weight minus total water (17 - 10.2 = 6.8 ounces.
Water to leave in is (40 parts water)/(60 parts dry weight) times (dry weight) = 2/3 X 6.8 = 4.5 ounces.
Water to remove is total water minus water left in (10.2 - 4.5) = 5.7 ounces.
Plus to evaporate excessive water: 46 X 5.7 ounces water equals 262 seconds.

To replace heat lost to air: 262/60 X 15 = 66 plus 65/60 X 15 
  is 72 seconds.
(assume squash, lettuce, and potato is 80 percent water, 
leave 1.5 ounce water will be left in, mostly in pudding,
--------------------------------

If desired, warm by heating 30 seconds in microwave oven.

Has enough calories and protein to make a light to medium meal.

For a large meal, add an ounce or two of
fruit and/or vegetable, perhaps, also add 1 or 2
ounces meat.

Potato squash, mildly: starchy, potato flavored, squash flavored, 
salty; stiff mashed potato consistency.

Lettuce seed, flavorful, has almost a roasted flavor; 
pleasantly: bittersweet, salty and tasty: mildly starchy; 
firm pudding consistency




20090422d

Squash grain seed bean
  similar to 20100114 which uses less seed and grain and is 20 
  percent water
1 ounce butternut squash
  or 1 ounce carrot
  or 2 teaspoons dry carrot powder plus 1 eighths cup water
  or 1 ounce asparagus
1 eighth cup (.8 ounce) dried beans, soybean, red bean, 
  pinto bean, lentils, etc.
2 tablespoons (.7 ounce) wheat grain
  or 4 tablespoons (.5 ounce) rolled oats
1 quarter cup (1.2 ounces) non roasted sunflower seed
  or 1 third cup (1.3 ounces) non roasted pecan halves
  or 3 tablespoons (1.4 ounce) non roasted pecan butter 
1 tablespoon (.4 ounces) flax
1 tablespoon plus 1 teaspoon (.7 ounce) sugar 
3 pinches salt
7 eighths cup water
total: 13 ounces, 9 ounces water.

Into a metal pan put 1 eighth cup beans and 1 cup water.

Heat on a cooktop until boiling, cover, reduce heat to low, 
heat until beans are soft, 10 to 80 minutes depending on type 
of bean. Beans with relatively short cooking time includes 
blanched skinless peanuts, lentils, split peas, and blackeyed peas.
 
When the bean have softened, pour into a strainer to get rid 
of water.

Combine all Squash grain seed bean pudding ingredients in a 3 cup 
or larger blender and run until very smooth, about 4 minutes.

Divide the batter equally in 4 3-inch diameter bowls and place the
bowls opposite each other across the center of a microwave oven.

Heat uncovered, in a microwave oven until thick, 11 minutes 
in a 1000 watt oven, 18 minutes in a 600 watt oven.

-------------------------
math: for Carrot grain seed bean
Plus 5 for oven to start heating
Plus 40 for dish to heat
To heat to boiling: 20 seconds per ounce times 13 ounces = 260 seconds.
Dry weight is total weight minus total water (13 - 9 = 4 ounces.
Water to leave in is 40/60 times dry weight (40/60 X 4) = 2.7 ounces.
Water to remove is total water minus water left in (9 - 2.7) = 6.3 ounces
Plus to evaporate excess water: 46 times 6.3 ounce water = 290 seconds
Plus to replace heat lost to air: 290/60 times 12 is 58 plus
  58/60 X 12 is 12 for a total of 70 seconds.
--------------------------

Cut the biscuits loose from the dishes, take them out of the 
dishes and invert the biscuit.

Serve with 20090608b Potato lambsquarters pudding or similar.

Unusual flavor, reminds me of pancakes with maple syrup only 
not so sweet, slightly sweet, moist biscuit consistency.




20090321f
Squash grain seed bean
Three sisters biscuit and a friend (sunflower seeds)

3 ounces acorn or butternut squash
1 tablespoon (.2 ounce) flax meal
  or 2 teaspoons (.3 ounce) corn flour,
1 tablespoon (.1 ounce) wheat bran
1 tablespoon (.4 ounce) bean flour
  or 1/8 cup dried soybeans
2 tablespoons (.66 ounce) non roasted sunflower seeds
1 teaspoon (.15 ounce) canola oil 
  or 1 extra tablespoon sunflower seeds
1 tablespoon plus 1 teaspoon (.7 ounce) sugar
1 half cup (4 ounces) water
4 pinches (1 eighth teaspoon) salt
 Topping:

If using acorn squash, remove the peel to yield 3 ounces.

Chop the squash into 3/8 inch pieces.

Put into a two cup blender:
 3 ounces squash,
 2 tablespoons sunflower seeds, 
 1 tablespoon wheat bran,
 1 tablespoon plus 1 teaspoon sugar, 
 1 teaspoon oil,
 1 eighth teaspoon salt, and
 1 half cup water.

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

Either:
(1. If your blender will flow the mixture, add to the blender: 
1 tablespoon flax meal and 1 tablespoon bean flour -
run until uniform .

Or: if your blender will not flow the mixture after adding dry ingredients:
(2. Put the puree into a mixing bowl and add:
1 tablespoon flax meal and 1 tablespoon bean flour --
Mix until uniform.) 

Put equal amounts of the batter into each of 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 firm, (8 minutes 5 seconds in a 1000 watt oven). 13 minutes 30 seconds in a 600 watt oven.

Flip all of the biscuits over, if gooey enough on the botton 
that large bits of food stick onto a finger, heat another 1 minute 10 seconds; if gooey enough that small bits of food stick onto a finger heat 50 seconds. (heated 1 minute 10 seconds this trail)

-----------------------------
Math: refigure total weight
Add 5 seconds for oven to start heating.
Plus 30 seconds to heat dishes.
To heat to boiling: 9.21 ounces X 20 equals 184 seconds.
Dry weight is total weight minus water (9.2 - 6.4) = 2.8 ounces.
Water to leave in is 40/60 X 2.8 = 1.9 ounces.
Water to remove is total water minus water left in (6.4 - 1.9) = 4.5 ounces.
To remove excess water: 46 seconds per ounce X 4.5 = 207 seconds.
To replace heat lost to air during evaporation: 14 seconds per minute
 times 207/60 minutes = 49 plus 49/60 X 14 = 10 for a total of 59 seconds.
(assumes squash is 80 percent water, pudding biscuit is 40 percent
water)
-------------------------------------------

Let the biscuits cool and firm for several minutes.

Serve the biscuits and fruit separately.

Has a mild bitter/sweet/intense flavor, mild pleasant saltiness, mild tanginess, very thick pudding texture.
Might be better if less intense, try add 1 to 2 ounces potato




20090207a
similar to 20090615b2 which uses 3 ounces potato, 3 tablespoons 
  sunflower seed
Squash potato grain seed bean biscuit with Lettuce seed pudding

Lettuce seed pudding ingredients:
1 half ounce cos or bibb lettuce and 1 half ounce butternut squash
  or 1 ounce mild lettuce
1 tablespoon (.5 ounces) sugar, use 1 teaspoon (.17 ounce) 
  extra if lettuce is especially bitter 
3 tablespoons (1 ounce) non roasted sunflower seeds
  or 2 tablespoons (1 ounce) any nut or seed butter 
  or 2 tablespoons non roasted chestnut flour 
     plus 1 tablespoon canola oil
  or 1 tablespoon canola oil plus 2 tablespoons grain flour
1 teaspoon (.17 ounce) canola oil (use 2 teaspoons (.33 ounce) if 
   lettuce is especially bitter)
3 pinches salt 

Squash ring biscuit ingredients:
1 ounce butternut squash, peel removed, 
   cut into 1 inch pieces
2 ounces potato
  or 1 tablespoon more grain flour plus 1 quarter cup water 
2 tablespoons plus 1 teaspoon (.7 ounce) non bitter grain flour
    (corn flour more than a couple of weeks old can be bitter)
  or 1 eighth cup (.7 ounce) non ground dried corn kernels
2 tablespoons (.7 ounce) sunflower seeds
1 eighth cup (.8 ounce) non ground dried beans
  or 1 quarter cup canned beans
  or 2 tablespoons (.8 ounce) bean flour (soybean, garbanzo, fava)
2 teaspoons (.3 ounce) honey
2 teaspoons (.3 ounce) sugar
3 pinches salt

Lettuce seed pudding:
Cut 1 ounce lettuce into 1 inch pieces.

Into a 1-cup or larger blender put:
 the greens pieces,
 3 tablespoons sunflower seeds,
 1 teaspoon oil,
 1 tablespoon sugar, 
 3 pinches salt, and 
 1 quarter cup water.

Run until smooth.

Put the greens slurry into a mixing bowl.

Add 1 tablespoon bean flour and mix.

Place the batter into 5-inch diameter, 3-cup or larger, 
microwaveable bowl.

Heat the lettuce pudding in a microwave oven until
very thick, 3 minutes 30 seconds in a 1000 watt microwave
oven; 5 minutes 55 seconds in a 600 watt oven .

-----------------------------
math:
Add 5 seconds for oven to begin heating.
Add 10 seconds to heat dishes.
To heat to boiling: 20 seconds per ounce X 3.7 ounces = 72 seconds.
Dry weight is total weight - total water (3.7 - 2.9) = .6 ounce.
Water to leave in: 50/50 X dry weight (50/50 X .6) = .6 ounce.
Water to remove is total water minus water left in (2.9 - .6) = 2.3 ounces.
To evaporate excess water 46 seconds per ounce X 2.3 = 106 seconds.
To replace heat lost to air: 106/60 X 10 seconds per minute = 17 seconds
  plus 17/60 X 10 = 2 for a total of 19 seconds.
(assume vegetable is 90 percent water)
--------------------------------

Cut any crusty edge into bite-size pieces.

Stir.

Squash ring biscuit:

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

Heat of a cooktop until boiling, cover, reduce heat to low, and 
heat until beans are soft and are not bitter, 10 to 80 minutes 
depending on type of bean (fast cooking beans include blanched 
skinless peanuts, lentils, split peas, and blackeyed peas).
]

Remove peel from potato to yield 2 ounces.

Cut the potato into 1 quarter inch thick slices.

Into a metal pan put: the potato and 5 eighths cup water.

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

If using non ground corn or wheat, add it to the pan.
 
Into a 2 cup or larger blender put:
 1 ounce squash,
 2 tablespoons sunflower seeds,
 2 teaspoons honey,
 2 teaspoons sugar, and
 1 eighth teaspoon salt.

If using grain flour, add to the blender 2 tablespoons plus 
1 teaspoon grain flour.

When the potato is done heating, pour the potato and water 
into a metal pan to cool for a couple of minutes.

When the beans are done heating, pour into a strainer to 
eliminate water.

Add the beans to the blender.

Add the potato and cooking water to the blender.

Run until smooth.

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

Pour the squash mixture around the casserole dish. 

Heat in a microwave oven until the squash biscuit ring is firm,
9 minutes 45 seconds in a 1000 
watt microwave oven, 17 minutes 10 seconds in a 600 watt oven.

Cut the biscuit into 6 pieces and flip over.

Allow to cool for a couple of minutes before eating.

-----------------------------------------
math:
Add 5 seconds for oven to begin heating.
Add 40 seconds to heat dishes.
To bring to boil: 9.7 ounces X 20 equals 194 seconds.
Dry weight is total weight minus total water (9.7 - 6.4) = 3.3 ounces.
Water to leave in is 20/80 X dry weight (20/80 X 3.3) = .8 ounce.
Water to remove is total water minus water left in (6.4 - .8) = 5.6 ounces.
Plus to evaporate excessive water: 46 X 5.6 ounces water equals 258 seconds.
To replace heat lost to air: 258/60 X 16 = 69 plus 69/60 X 16 
  is 12 seconds for a total of 88 seconds.
(assume squash is 80 percent water,
12 seconds losses per minute of boiling temperature
plus 5 seconds startup and 15 seconds for heating bowl and
)
-----------------------------------------

Has enough calories and protein to make a light to medium meal.

For a large meal, add an ounce or two of
fruit and/or vegetable, perhaps, also add 1 or 2
ounces meat.

Pudding, pleasantly bitter/sweet/salty, smooth if the bean flour
is finely ground

Squash biscuit, mild squash flavor, just noticeable honey flavor; 
slightly: bitter/sweet, tangy, starchy; biscuit texture/consistency.




20090614b
watercress squash seed pudding

Ingredients:
1 half ounce watercress plus 1 half ounce butternut squash
  or 1 half ounce cos or bibb lettuce and 1 half ounce butternut 
    squash
  or 1 ounce mild lettuce 
1 tablespoon (.5 ounces) sugar, use 1 teaspoon (.17 ounce) 
  extra if needed
3 tablespoons (1 ounce) non roasted sunflower seeds
  or 2 tablespoons (1 ounce) any nut or seed butter 
  or 2 tablespoons non roasted chestnut flour 
     plus 1 tablespoon canola oil
  or 1 tablespoon canola oil plus 2 tablespoons grain flour
1 teaspoon (.17 ounce) canola oil (use 2 teaspoons (.33 ounce) if 
  a milder taste is preferred)
3 pinches salt

Instructions:
Cut 1 half ounce watercress and 1 half ounce squash into 
1 inch pieces.

Into a 1-cup or larger blender put:
 the greens pieces,
 squash,
 3 tablespoons sunflower seeds,
 1 teaspoon oil,
 1 tablespoon sugar, 
 3 pinches salt, and
 1 quarter cup water.

Run until smooth.

Put the greens slurry into a microwaveable, 3 cup or larger, 
mixing bowl.

Add 1 tablespoon bean flour and mix.

Heat the lettuce pudding in a microwave oven until
very thick, 3 minutes 30 seconds in a 1000 watt microwave
oven; 5 minutes 55 seconds in a 600 watt oven .

-----------------------------
math:
Add 5 seconds for oven to begin heating.
Add 10 seconds to heat dishes.
To heat to boiling: 20 seconds per ounce X 3.7 ounces = 72 seconds.
Dry weight is total weight - total water (3.7 - 2.9) = .6 ounce.
Water to leave in: 50/50 X dry weight (50/50 X .6) = .6 ounce.
Water to remove is total water minus water left in (2.9 - .6) = 2.3 ounces.
To evaporate excess water 46 seconds per ounce X 2.3 = 106 seconds.
To replace heat lost to air: 106/60 X 10 seconds per minute = 17 seconds
  plus 17/60 X 10 = 2 for a total of 19 seconds.
(assume vegetable is 90 percent water)
--------------------------------

Can serve with 20090207a Squash potato grain seed bean ring biscuit.

Watercress squash pudding, flavorful, definite watercress flavor, 
moderately bitter/sweet/tangy, unusual flavor, thick pudding 
consistency almost as thick as an extra moist turkey stuffing.





20090403b
Squash grain seed bean with Apple kale seed

Squash grain chestnut biscuit:
1 ounce butternut squash
  or 1 ounce carrot 
  or 1 ounce raw full flavored pumpkin
  or 2 teaspoons acorn squash powder or pumpkin powder 
    plus 2 tablespoons water
1 tablespoon (.4 ounce) flax seed
  or 1 eighth cup (.4 ounce) whole flax meal
2 tablespoons (.8 ounce) non ground grain, can use wheat, corn, 
  millet, etc.
1 tablespoon (.1 ounce) wheat or oat bran,
2 tablepoons (.6 ounce) non roasted sunflower seeds
  or 1 teaspoon (.15 ounce) canola oil
1 tablespoon (.5 ounce) sugar
1 eighth cup (.8 ounce) non ground lentils
  or 1/8 cup (.8 ounce) lentil powder
  or 1 eighth cup other dried bean
2 tablespoons (.7 ounce) unroasted chestnut flour
  or 2 tablespoon tahini
  or 1/4 cup California walnuts
  or 1/4 cup sunflower seeds 
  or 1/8 cup raw sunflower seed butter 
2 pinches of salt
3 quarters cup water
total: 11.9 ounces, 6.8 ounces water 

Apple kale seed pudding:
3 ounces dandelion greens
  or 3 ounces kale
  or 1 and 1 half tablespoons dried powdered greens
  or 1 half ounce kale not leached, pureed in 1 cup blender with
  seed butter, applesauce, and 2 teaspoons sugar
3 tablespoons non roasted sunflower seed
  or 2 tablespoons non roasted seed or nut butter
  or 2 teaspoons olive or canola oil plus 1 tablespoon grain flour
1 tablespoon sugar 
1 ounce applesauce 
  or 1/6 of an apple, 1 ounce of apple
  or 2 tablespoons apple fiber powder plus 2 tablespoons water
  or 1 tablespoon whole apple powder plus 2 tablespoons water
2 tablespoon (1 ounce) water
total: 4.5 ounces, 2.4 ounces water 

Cut the greens into 1 inch or smaller pieces.

Put the greens and 1 cup water into a blender.

Blend to a fine slaw (about 20 seconds after mixture starts to flow).

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

Heat in a 1000 watt microwave oven until fully boiling, 
about 3-1/2 to 4 minutes.

Either:
(1. Strain away the liquid in a very fine mesh strainer.
24 wires per inch best, 14 wires per inch minimum
Press most of the water out of the greens using a bowl about 
the same size and shape as the strainer. Increase sugar added to 
Apple kale seed pudding from 2 teaspoons to 1 tablespoon to 
compensate for this method's not extracting as much of the  
bitterness from the greens as the coffee press method. Or squeeze  
about another tablespoon liquid from the slaw by squeezing in one 
hand.)

Or:
(2. Use a coffee press to remove most of the water from the greens.
 Yield is about 1 and 1 half ounces, should be more dry than soggy.
 Takes about 2 minutes of pressing.)

Or:
(3. Put the puree onto a coffee filter paper.
Gently squeeze out most of the water.)

Yield should be about 1 to 2 ounces.

Put the slaw into a holding bowl, 1 cup blender jar, or 1
cup processor for later.

Squash grain seed bean biscuit:
 
Cut 1 ounce squash into 1 inch pieces.

Put into a 2 cup or larger blender:
 the squash, 
 1 tablespoon flax seed,
 2 tablespoon non ground grain,
 1 tablespoon wheat or oat bran,
 2 tablepoon sunflower seeds,
 1 tablespoon sugar plus 1 teaspoon sugar,
 2 pinches salt,
 3 quarters cup water.

Run until desired smoothness is reached, perhaps 2 minutes.

Put into a mixing bowl: the squash slurry, 1/8 cup lentils flour, 
and 2 tablespoons chestnut flour.

Mix.

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

Pour/spoon the batter around the casserole dish.

Heat 9 minutes and 35 seconds in a 1000 watt microwave oven.

-----------------------------------------------------
Math:
Add 5 seconds for oven to begin heating.
Plus 30 seconds to heat dish.
To heat to boiling: 20 seconds per ounce times 11.9 ounces = 238 seconds.
Dry weight is total weight minus water: 11.9 - 6.8 = 5.1 ounces.
Water to leave in is 25/75 X dry weight 25/75 X 5.1 = 1.7 ounces.
Water to remove is total water minus water left in (6.8 - 1.7) = 5.1 ounces.
To evaporate excess water 46 seconds per ounce X 5.1 ounces = 235 seconds.
To replace heat lost to air during evaporation: 14 seconds per minute X
235/60 minutes = 55 seconds plus 55/60 X 14 = 13 seconds for a total of 68 seconds.
Assume squash is 80 percent water.
---------------------------

Cut the biscuit loose from the plate, cut into 4 pieces, flip over.

If gooey on bottom, enough that large bits of food stick onto a
finger, heat 1 minute and 20 seconds. If gooey enough that tiny
bits of food stick onto a finger, heat 1 minute. If sticky but no
food sticks onto a finger, allow to cool and firm for several 
minutes.

Either:
(1. If using a 2 cup blender:
Put into a 1 cup food blender:
1 half cup water, 
1 ounce applesauce, 
3 tablespoons sunflower seed, 
  or 2 teaspoons oil,
the greens, 
1 tablespoon sugar (use 1 tablespoon plus 1 teaspoon
sugar if applesauce is tart), 
1 pinch salt.)

Or:
(2. If using a 1 or 2 cup food processor:
Put into a 1 cup food processor:
1 eighth cup water, 
1 ounce applesauce, 
2 tablespoons sunflower seed butter, 
  or 2 teaspoons oil, 
the greens, 
1 tablespoon sugar (use 1 tablespoon plus 1 teaspoon
sugar if applesauce is tart), 
1 pinch salt.)

Run until smooth, about 3 minutes, if necessary, tilt, jar, 
gyrate or otherwise manipulate the blender or processor to get 
the mixture to flow.

If canola oil was used instead of sunflower seed, add 1 tablespoon 
grain flour.

Put the blender's contents into a microwaveable bowl.

If desired, heat in a microwave oven to thicken for
6 minutes 50 seconds if a blender was used, or 2 minutes 50 seconds 
for the processor version, time given is for a 1000 watt oven.
(heating can be eliminated if water is reduced to 1 tbsp 2 tsp or
less and snflwr sd bttr is used instead of seeds, either use fresh 
apple blended in 1 cup blender, use applesause plus 1 teaspoon sugar 
extra, or use 2 tablespoons apple fiber powder, or 1 tablespoon 
whole apple powder)

-----------------------------
Math: (processor version )
5 seconds for oven to begin heating.
15 seconds to heat dishes.
To heat to boiling: 5 ounces X 20 seconds per ounce = 100 seconds.
Plus to remove excess water: 46 seconds per ounce X 1 ounce water = 46 seconds.
Plus to replace heat lost to air during evaporation: 46/60 X 12 = 9 seconds plus 9/60 X 12 = 2 for a total of 11 seconds.
Assume 1 ounce slaw at 50 percent water.
-----------------------------
-----------------------------
Math: (blender )
5 seconds for oven to begin heating.
15 seconds to heat dishes.
To heat to boiling: 8 ounces X 20 seconds per ounce = 160 seconds.
Plus to remove excess water: 46 seconds per ounce X 4 ounce water = about 184 seconds.
Plus to replace heat lost to air during evaporation: 184/60 X 12 = about 37 seconds plus 37/60 X 12 = 7 for a total of 44 seconds.
Assume 1 ounce slaw at 50 percent water.
-----------------------------

Serve the seed/greens separately from the squash/flax cake.

Makes one serving, enough for a medium to large meal, could add 
2 to 3 ounces of fruit, if needed to make a large meal.

Prep time is about 30 minutes.

Squash grain chestnut bean biscuit, prominent chestnut flavor; 
slightly sweet, slightly strong almost bitter flavor, moist but 
chewy at edges.

Apple kale seed, prominent kale flavor, sweet, somewhat tangy,
pleasant oiliness, slightly bitter, thicker than a typical pudding, 
almost as smooth as a typical pudding.

Carrot chestnut bean biscuit, prominent chestnut flavor, flavorful, 
noticeable lentil flavor,
pleasantly: sweet and starchy; mostly a biscuit texture consistency,
chewy at edges.

Dandelion pudding, slightly sweet and a little bitter, robust
dandelion flavor, plesant mild starchiness and oiliness, thick
pudding consistency.





20070123
potato squash beans nuts flour
3 ounces cucumber, peel removed, chopped
  or 3 ounces zuccini, chopped
  or 3 ounces yellow summer squash, chopped
  or 3 ounces potato, peel removed and boiled 30 minutes, cubed
1 ounce butternut squash
1/8 cup kidney beans
1/8 cup water
1/4 cup California walnut halves and pieces, about 1 ounce
1 tablespoon dry rolled oats
1 tablespoon whole wheat flour
1 teaspoon olive or canola oil
1/2 teaspoon sugar
1 pinch salt
optional:
For a large meal add 1 to 3 ounces mild carrot, make oil 
1 tablespoon, sugar 1 teaspoon, and salt 2 pinches.
 

Put 1 eighth cup kidney beans 1 cup water into a metal pan.

Heat on a cooktop until boiling, reduce heat to low, cover, 
heat until beans are soft and mild, about 30 minutes.

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

Cut the potato into 1 quarter inch thick slices.

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

On a cooktop, heat the potato/water until boiling, cover, reduce 
heat to low, heat on low for 30 minutes.
]

Process 1 quarter cup walnuts and 1 tablespoon rolled oats 
together into a fine slaw, about 20 seconds.

Transfer the nut/oats meal to a mixing and/or portion bowl.

Remove peel from squash to yield 1 ounce.

Cut the squash into pieces that your food processor can
deal with.

Put the squash into the processor.


Process into a fine slaw (about 20 seconds).

If necessary repeatedly lift the food processor about 1/4 inch and 
drop it against the counter to get the squash to move into the path 
of the cutting blades so small enough pieces are produced. The 
smaller the pieces, the less chewing will be needed.

Put the processor's contents into the bowl with the rolled 
oats/nut meal.

Into the bowl put:
1 tablespoon whole wheat flour
1 teaspoon olive or canola oil
1/2 teaspoon sugar
1 pinch salt.

Mix. 

If using potato:
[
When the potato is done heating, pour into a strainer to eliminate 
water, cut into 1 half inch or smaller cubes, add to bowl with 
other ingredients.
]

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

Add the beans to the bowl that has the other ingredients.

If using cucumber, zuccini, or summer squash, add now.

Mix.

Good when you are in the mood to chew.





20070924

Potato squash beans seeds grain
1 ounce butternut squash plus 3 ounces potato
  or 4 ounces mild acorn squash
2 tablespoons raw tahini 
  or 2 tablespoons walnut butter 
  or 1/3 cup California walnuts
  or 1/3 cup sunflower seeds 
  or 1/8 cup raw sunflower seed butter (this trial)
1 tablespoon canola oil
1/8 cup bean powder (fava, soybean, or garbanzo)
  or 1/4 cup boiled or canned beans
1 pinch salt, use no salt if using beans that have added salt
1 teaspoon sugar
2 tablespoons whole wheat flour

Put the seeds and flour into a dry food processor.

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

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

Remove peel from squash to yield 1 ounce.

Remove peel from potato to yield 3 ounces.

Cut the squash and potato into 3/4 inch pieces.

Put the squash and potato into the processor.

Process into a slaw.

Put the slaw into a microwaveable container such as a 3 cup bowl.

Add just enough water to fill in spaces and maybe an eight cup 
extra, about 1 half cup total water.

Add the bean powder.

Mix.

Heat in a 1000 watt microwave oven, covered, 
for 2 minute 30 seconds on full power and 20 minutes on 15 percent 
power or low power.

Or for a 600 watt oven 4 minutes full and 20 minutes on 
20 percent power.

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

Put into the food processor: oil, sugar, and salt.
 
Put the cooled squash mixture into the processor.

Run until desired smoothness is achieved, perhaps 2 minutes.

Put the processor contents into the bowl with the seed/flour meal.

Mix.

Put the puree into a serving and/or portion bowl.

Could serve with a side of fruit such as half an apple or a 
small salad.





20071015 (for a version that is quicker to prepare, uses bean flour and 
grain flour instead of dried beans and potato, see 20071015b below)
Squash bean and Grain seed

Potato squash bean pudding:
1 ounce butternut squash
3 ounces potato 
  or 2 tablespoons grain flour plus 3 eighths cup water
  or 3 ounces canned potatoes
1/8 cup (.8 ounces) dried beans (lima bean this trial)
  or 1 quarter cup canned beans
1 tablespoon hazelnut butter
1 tablespoon plus 1 teaspoon sugar
1 packet aspartame
1 eighth teaspoon plus 2 pinches salt
about 1 half cup water (water remaining after heating potatoes)
total: 11.2 ounces, 8.4 ounces water

Grain seed pate:
1 tablespoon whole wheat flour
1 tablespoon whole grain flour plus 1 tablespoon roasted tahini 
  or 1 tablespoon non roasted sunflower seed butter 
    plus 1 tablespoon any roasted nut or seed butter 
  or 2 tablespoons (1 ounce) non roasted 60 percent water sunflower    
    seed pate plus 1 tablespoon any roasted nut or seed butter
  or 1/4 cup California walnuts 
    plus 1 teaspoon sugar
  or 3 tablespoons sunflower seeds plus 1 quarter teaspoon roasted 
    peanut butter
1 pinch salt
1 teaspoon sugar

Place in a metal pan: 1 eighth cup dried beans and 1 cup water.

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

Remove peel from potato to yield 3 ounces.

Cut the potato into 1 quarter inch thick slices.

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

On a cooktop, heat the potato/water until boiling, cover, reduce 
heat to low, heat on low for 30 minutes.

Remove peel from squash to yield 1 ounce.

Cut the squash into 1/2 inch pieces.

Put the squash into a 2 cup or larger blender.

When the potato is done heating, pour into a metal pan to cool 
for several minutes or set the hot pan in cold water.

Pour the potato and heating water into the blender with the squash.

When the beans are done heating, pour into a strainer to 
eliminate water.

Put the beans into the blender.

Add:
 1 tablespoon hazelnut butter,
 1 tablespoon plus 1 teaspoon sugar, and
 1 eighth teaspoon plus 2 pinches salt.

Process until desired smoothness is achieved, perhaps 4 minutes.

Place the batter in an eight-inch diameter bundt pan with sides 
at least 3 inches high.

Heat in a 1000 watt microwave oven,
  for 8 minutes 10 seconds on full power.
  Or for a 600 watt oven 13 minutes full power.
-----------------------------
Math: 
5 seconds for oven to begin heating.
25 seconds to heat dishes.
To heat to boiling: 11.2 ounces X 20 seconds per ounce = 224 seconds.
Dry weight is total weight minus water: 11.2 - 8.4 = 2.8 ounces.
Water to leave in is (60 parts waters/(40 parts dry weight) X dry weight 3/2 X 2.8 = 4.2 ounces.
Water to remove is total water minus water left in (8.4 - 4.2) = 4.2 ounces.
To evaporate excess water 46 seconds per ounce X 4.2 ounces = 193 seconds.
To replace heat lost to air during evaporation: 14 seconds per minute X
193/60 minutes = 45 seconds plus 45/60 X 14 = 10 seconds for a total of 55 seconds.
Assume squash and potato is 80 percent water, about 2 ounces of cooking water is lost when boiling potatoes, pudding will be 60 percent water.
-----------------------------


Put into a mixing bowl:
1 tablespoon whole wheat flour
1 tablespoon whole grain flour plus 1 tablespoon roasted tahini 
1 pinch salt
1 teaspoon sugar

Mix.

If mixture is too dry, add water 1 teaspoon at a time, just enough 
to be able to mix into a stiff dough.

Put the mixture into a serving and/or portion bowl to be eaten 
alternately with squash bean pudding.

With 1 or 2 ounces fruit makes a light meal. With several ounces 
fruit makes enough for a large meal.
 
Potato squash bean: definitely sweet, salty; mild: squash and 
hazelnut flavors, starchiness; mashed potato or pudding consistency.

Sunflower seed/tahini: dessert-like calorie density; 
pleasantly oily; mildly: sweet, salty, starchy, roasted flavor;
a little stiffer than typical peanut butter.





20071015b (for a version that uses dried beans and potato instead 
of bean flour and grain flour, but takes longer to prepare, see 
20071015 above )
Squash bean and Grain seed

1 ounce butternut squash
2 tablespoons (.7 ounce) grain flour
  or 3 ounces potato, boiled (add 40 seconds to heat time given below) 
1/8 cup (.8 ounce) bean flour (fava, garbanzo, soybean)
  or 1 eighth cup dried beans (see 20071015 above)
  or 1 quarter cup canned beans (add 1 minute to heat time given 
    below or reduce added water to 3 eighths cup)
1 tablespoon plus 1 teaspoon sugar
  or 2 packets aspartame
2 pinches salt, add no salt if using canned beans with added salt
1 half cup water, 3 eighths cup if using boiled or canned beans
total: 6.5 ounces, 4.8 ounces water

Topping ingredients:
1 tablespoon whole wheat flour
2 tablespoons tahini (previous trialed good)
  or 2 tablespoons any nut or seed butter 
  or 1/4 cup California walnuts
  or 3 tablespoons sunflower seeds
1 pinch salt
1 teaspoon sugar

Remove peel from squash to yield 1 ounce.

Cut the squash into 1/2 inch pieces.

Put into a 1-cup or larger blender:
the squash
 2 pinches salt
 3 eighths cup water
 1 quarter cup boiled beans, and
 2 tablespoons grain flour,
 2 packets aspartame sweetener.

Process until desired smoothness is achieved, perhaps 4 minutes.

Run to mix and smooth, about 2 minutes.

Either: 2 this trial)
[
1. Eat the batter as is, if desired, warm by heating in a microwave 
oven for 25 to 45 seconds.
]

[
2. Place a 3-inch diameter casserole dish at the center of an 
eight-inch glass piepan.

Pour/spoon the squash mixture into the space around the 
casserole dish.
]

Or:
[
3. Pour/spoon the batter into an eight-inch bundt pan.
]

Or:
[
4. Pour/spoon the batter into an 8-inch metal piepan
]

Or:
[
4. Spread the mixture on a plate forming into a 1/4 inch thick 
layer with a 2 inch diameter hole at the center to enable more 
even heating.
]

Heat in a 1000 watt microwave oven,
  for 5 minutes 45 seconds on full power.
  Or for a 600 watt oven 9 minutes 30 seconds full power.
-----------------------------
Math: 
5 seconds for oven to begin heating.
25 seconds to heat dishes.
To heat to boiling: 6.5 ounces X 20 seconds per ounce = 130 seconds.
Dry weight is total weight minus water: 6.5 - 4.8 = 1.7 ounces.
Water to leave in is (60 parts waters/(40 parts dry weight) X dry weight 3/2 X 1.7 = 1.7 ounces.
Water to remove is total water minus water left in (4.8 - 1.7) = 3.1 ounces.
To evaporate excess water 46 seconds per ounce X 3.1 ounces = 143 seconds.
To replace heat lost to air during evaporation: 14 seconds per minute X
143/60 minutes = 33 seconds plus 33/60 X 14 = 8 seconds for a total of 41 seconds.
Assume squash and potato is 80 percent water, about 2 ounces of cooking water is lost when boiling potatoes, pudding will be 60 percent water.
-----------------------------

Put into a mixing bowl:
 the 1/8 cup sesame seed butter,
 1 tablespoon wheat flour,
 1 teaspoon sugar, and
 1 pinch salt.

Mix.

Put the mixture into a serving and/or portion bowl to be eaten 
alternately with squash bean pudding.

With 1 or 2 ounces fruit makes a light meal. With several ounces 
fruit makes enough for a large meal.

Squash bean, mild to moderate squash flavor; 
mildly: bean flavored, starchy; 
slightly: sweet, salty; somewhat thicker than mashed potato.

Grain seed, has a flavor and mouth feel similar to roasted 
peanut butter.





20070301
squash grain nut peas
squash peas nuts flour
1 ounce butternut squash
2 ounces sweet potato
  or 2 to 3 ounces mild carrot
1/8 cup water
1/4 cup California walnut halves and pieces, about 1 ounce
1 tablespoon dry rolled oats
1/8 cup thawed frozen peas
1 tablespoon whole wheat flour
1 teaspoon olive or canola oil
1/2 teaspoon sugar
1 pinch salt
 
Process the walnuts and oats together into a fine slaw, about 
20 seconds.

Transfer the nut/oats meal to a mixing and/or portion bowl.

Remove seeds and peel from squash to yield 1 ounce.

If desired, remove peel from sweet potato to yield 2 ounces or 
3 ounces for a large serving.

For a large evening meal:
 add 1 to 3 ounces mild carrot,
 increase oil to 1 tablespoon,
 increase sugar to 1 teaspoon,
 increase salt to 2 pinches.

Process into a fine slaw (about 20 seconds).

If necessary, repeatedly lift the food processor about 1/4 inch 
and drop it against the counter to get the squash to move into 
the path of the cutting blades so small enough pieces are produced. 
The smaller the pieces, the less chewing will be needed.

Combine all ingredients and mix.

The basic recipe makes a light lunch or 2/3 of a supper.

Good when you are in the mood to chew.




20081010a
Squash seed
1 ounce butternut squash, peel removed
4 ounces acorn squash, peel removed
  or 4 ounces mild carrot
  or 4 ounces sweet potato
  or 2 ounces each of mild carrot and sweet potato
2 tablespoons chestnut flour plus 2 teaspoons oil (if chestnut 
    flour is strong flavored, use 1 tablespoon chestnut flour, 
    1 tablespoon grain flour)
  or 2 tablespoons 30 percent added oil non roasted sunflower 
    seed butter
  or 1 eight cup plus 1 tablespoon non roasted sunflower seeds
  or 2 tablespoon any nut or seed butter such as tahini
1 teaspoon sugar
1 pinch salt

Chop 1 ounce squash and 4 ounces other vegetables into 3/8 inch 
pieces and put it into a two cup or larger high speed processor.

Run until a fine slaw is produced.

Put the slaw into a mixing bowl and add:
 1 teaspoon sugar,
 1 pinch salt,
 2 tablespoons chestnut flour,
 2 teaspoons oil, and
 1 tablespoon water.

Mix.

Divide the mixture evenly in 2 three-inch diameter 
microwaveable bowls.

Push the mixture down to eliminate air pockets.

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

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


Or:
[
At the center of a 9 inch plate with a raised edge 
put an upsidedown pyrex or porcelin bowl or similar utensil 
that is about 3 inches in diameter.  

Dump the mixture into the space between the bowl and the 
raised edge of the place.

Push the mixture down to eliminate air pockets.
]

Or:
[
Just dump the mixture onto a plate and form the mixture into 
a flattened ring about a 1/2 inch thick and with a hole at the 
center that is about 3 inches across.
]

Or:
[
Spoon the mixture onto a 9 or 10 inch plate, making 3 pancake shaped
patties of equal size arranged in a circle to encourage even heating.
]

Heat  
for 7 minutes and 10 seconds on full power (in a 1000 watt 
microwave), or until very firm.

------------------------
Math:
6 and 2 thirds ounces X 20 plus 52 losses plus 48 X 5 ounces water 
  equal 6 minutes 30 seconds
(assumes vegetable is 90 percent water and losses are
5 seconds for oven to begin heating plus 10 seconds to heat 
dishes plus 10 seconds for each minute at boiling temperature)
------------------------

Let the cakes cool and firm for several minutes.

If the cakes are not at least as firm as a typical baked biscuit, 
heat 40 to 50 seconds more in microwave oven. 

Has enough fiber for a light meal.

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

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

Robust squash flavor, slightly sweet, pleasantly oily, soft and
a little chewy





20090327a
Squash seed and Apple spinach grain bean

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

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

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

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

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

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

Run until smooth.

Add 1 tablespoon grain flour and run until mixed.

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

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

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

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

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

Add the beans to the blender.

Run until smooth.

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

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

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

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

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

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

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

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




20090411b
Squash celery grain seed peanut

1 ounce butternut squash
2 ounces mild vegetable - 
  any one of the following: 
    boiled potato, acorn squash, yellow summer squash,
    sweet potato, zuccini, green bean, mild carrot,
    pumpkin  
1 quarter ounce celery
  or 1 teaspoon dried celery shreds
1 tablespoon (.4 ounces) blanched skinless peanuts
  or 1 teaspoon (.2 ounce) retail roasted peanut butter 
  or 1 tablespoon dried beans, boiled until soft and mild
  or 2 tablespoons canned beans
1 tablespoon (.3 ounce) sunflower seeds
1 tablespoon (.3 ounce) whole wheat flour
  or 1 tablespoon wheat grain, soaked or boiled until soft 
3 pinches salt
3 eighths (3 ounce) cup water

Cut the squash into 1 half inch pieces.

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

Run until smooth, about 4 minutes.

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 until firm, 5 minutes 30 seconds in a 
1000 watt oven, or 8 minutes 20 seconds in a 600 watt oven.

----------------------
Math:
7.2 ounces X 20 seconds per ounce = 144 seconds.
Add 5 seconds for microwave to begin heating.
plus 20 seconds to heat dishes
Dry weight is total weight minus water: 7.2 - 5.7 = 1.5 ounces.
Water to leave in is 2/1 X 1.5 = 3 ounces.
Water to remove is total water minus water left in: 5.7 - 3 = 2.7 oucnes.
Plus to raise to boiling: 46 seconds per ounce X 2.7 ounces water = 124 seconds.
plus to replace heat lost to air during evaporation: 124/60 minutes X
12 seconds per minute = 25 seconds plus 25/60 X 12 = 5 for a total of
30 seconds losses.
(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.

Flavorful, robust squash flavor, pleasantly salty, thick
pudding consistency.





20090424b
Squash cilantro grain seed bean moist biscuit

1 ounce butternut squash
3 ounces potato
1 quarter ounce (1 quarter cup, cut into 1 half inch pieces, not 
    packed) fresh cilantro 
  or 1 quarter ounce (1 quarter cup, cut into 1 half inch pieces, 
    not packed) fresh parsley 
  or 1 sixteenth ounce (two large leafs) fresh basil
  or 1 sixteenth ounce (the amount that can be squeezed into a 
   lump the size of a pea) fresh thyme
  or 1 to 2 tablespoons dried parsley flakes
  or 1 eighth teaspoon dried crushed oregano
2 tablespoons whole (.6 ounces) whole grain flour, rolled oats, cornmeal
  or 1 eighth cup (.6 ounces before soaking) dried grain kernels
    soaked 48 to 72 hours in 2 teaspoons water or boiled until soft,
    15 to 60 minutes depending on type of grain
2 tablespoons (.4 ounce) flax meal
  or 1 tablespoon (.4 ounce) flax seed
3 tablespoons (1 ounce) non roasted sunflower seeds
  or 2 tablespoon non roasted 30 percent added oil 
  sunflower seed butter
  or 2 tablespoons tahini
  or 2 tablespoons 20 percent added oil non roasted
    California walnut butter
  or 1 tablespoon (.3 ounce) chestnut flour 
    plus 1 tablespoon (.5 ounces) canola oil 
1 eighth cup (.8 ounces) dried beans, pea, lentil, peanut, 
    boiled until soft
  or 1 eighth cup dried beans, soaked 48 to 72 hours in 
    1 tablespoon water and add 1 tablespoon water when blending 
    ingredients
  or 1 quarter cup canned beans
  or 1 eighth cup bean flour (fava, garbanzo, soy) 
    plus 1 eighth cup water
1 tablespoon plus 1 teaspoon (.67 ounce) sugar 
1 eighth teaspoon salt
5 eighths cup water
total: 14 ounces, 9.6 ounces water

Remove peel from potato to yield 3 ounces.

Cut the potato into 1 quarter inch thick slices.

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

On a cooktop, heat the potato/water until boiling, cover, reduce 
heat to low, heat on low for 30 minutes.

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

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

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

Put the slurry into a mixing bowl.

Add (2 teaspoons apple powder, if 
using) and mix until uniform.

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

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

Or:
(3. Put the batter into 4 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.)

If using non soaked, non sprouted grain and beans, heat in a 
microwave oven until firm, about 13 minutes and 30 seconds in 
a 1000 watt microwave oven;

----------------------------
Math: (dry grain not soaked)
plus 5 seconds to start heating
 plus 40 seconds to heat dishes
To heat to boiling: 14 ounces X 20 seconds per ounce is 280 seconds.
Dry weight is total weight minus total water (14 - 10) = 4 ounces
Water to leave in is (1 part water)/(2 parts dry weight) times dry weight (1/2 X 4) = 2 ounce
Water to remove is total water minus water left in (10 - 2) = 8 ounces
To remove excess water 46 seconds per ounce times 8 ounces = 368
Plus to replace heat lost to air: 368/60 times 15 seconds per minute =
 92 seconds plus 92/60 X 15 is 22 seconds for a total of 114 seconds.
(assumes squash and potato is 80 percent water, cilantro is 90 percent water, 
 and 15 seconds
for each minute of boiling temperature for heat loss to air)
-----------------------------

Moderate cilantro flavor, pleasantly bitter/sweet, 
slightly: tangy, starchy, oily;
moist or wet biscuit texture.




20090204c
Lettuce squash grain seed bean

1 ounce bibb lettuce
1 ounce butternut squash or 2 ounces acorn squash
1 eighth cup (.9 ounce) dried beans
  or 2 tablespoon bean flour; fava, garbanzo, soybean
  or 1 quarter cup canned beans, if salted, add no more salt
1 eighth cup (.8 ounce) whole wheat flour
  or 1 eighth cup (.8 ounce) whole wheat grain
2 tablespoons (1.4 ounce) non roasted pecan butter
  or 3 tablespoons (1 ounce) non roasted sunflower seed 
  or 1 quarter cup (1.2 ounces) non roasted pecan halves
1 tablespoon (.4 ounce) flax seed
  or 2 tablespoons (.4 ounce) flax meal
1 tablespoon plus 1 teaspoon (.7 ounce) sugar mixed in at the end
2 pinches salt

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

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

When the bean are done, pour into a sieve to get rid of water.
]

If a grain grinder or coffee grinder are available, grind 
together 1 tablespoon flax seed and 1 tablespoon wheat grain or 
grain flour.

Put into a 2-cup or larger blender:
 1 eight cup wheat,
 1 eighth cup boiled beans,
 1 tablespoon flax seed, and 
 3 quarters cup water.

Process until smooth.

Put a 3-inch diameter glass jar or similar utensil at the center 
of a 8-inch diameter glass piepan bowl.

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

Heat uncovered, in a microwave oven until dry, 9 minutes 
in a 1000 watt oven. 

-------------------------
math:
Plus 5 for oven to start heating.
Plus 40 for dish to heat.
To raise to boiling: 8.7 ounces times 20 seconds per ounce = 174 seconds.
Dry weight is total weight minus total water (8.7 - 6) = 2.7 seconds.
Water to leave in is 10/90 times dry weight (10/90 X 2.7) = .3 ounce.
Water to remove is total water minus water left in (6 - .3) = 5.7 ounces.
Plus to evaporate excess water: 46 times 5.7 ounce water = 262 seconds.
Plus to replace heat lost to air: 262/60 times 12 is 52 plus
  52/60 X 12 is 10 seconds for a total of 62 seconds.
--------------------------

Cut the biscuit loose from the dish, take it out of the dish and 
invert the biscuit, if much gooey heat 1 and 20 seconds more minute,
if slightly gooey heat 1 minute more,  if soft and moist heat
45 seconds, repeat heating if needed, allow to cool and
dry for a couple of minutes. 

Break the grain/seed/bean biscuit into 1 half into pieces, allow
to cool and firm for a couple of minutes.

Cut the lettuce and squash into 1 inch pieces.

Into a 1 or 2 cup blender put:
 1 ounce butternut squash,
 1 ounce lettuce,
 1 tablespoon plus 1 teaspoon sugar,
 2 tablespoons pecan butter, and 
 2 pinches salt.

Tilt, shake, jar or otherwise manipulate the blender to get 
the mixture to flow.

Process until smooth. 
If necessary add 1 tablespoon water so that 
mixture flows, add a 2nd tablespoon if necessary.

Break the biscuit up into 1 inch pieces.

Process the biscuit pieces in a blender until no pieces 
larger than 1 sixteenth inch remain.

Combine the biscuit crumb and the lettuce/carrot mixture in 
a mixing and/or portion bowl.

Mix.

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

Squash/pecan flavor is prominent, moderately sweet and slightly
tangy




20090424c
Prep time is 1 hour to 90 minutes depending cooking time for beans.
Squash potato nut bean and Spinach watercress grain seed

1 ounce butternut squash plus 3 ounces potato
  or 2 ounces acorn squash plus 2 ounces potato
  or 1 ounce full flavored biodynamic carrot plus 2 ounces potato
  or 2 ounces usual retail carrot plus 1 ounce potato
  or use one of the above options and use either canned potatoes or
    replace each ounce potato with 2 teaspoons grain flour
    and reduce heat time by 50 seconds for each ounce of potato
    not used 
1 eighth cup (.8 ounces) dried beans
  or 1 eighth cup blanched skinless peanuts 
  or 1 quarter cup canned beans
  or 1 tablespoon retail roasted peanut butter (no trans fat) 
2 pinches salt
1 half cup (4 ounces) water (cooking water in potato/squash pan)
1 third cup (1.3 ounces) pecans
  1 eighth cup plus 2 teaspoons any seed or nut butter such as tahini 
  or 2 tablespoons oats flour plus 1 tablespoon canola oil
1 tablespoon (.5 ounce) sugar
total: 11.8 ounces, 7.6 ounces water

Spinach watercress grain:
Pudding:
1 ounce watercress sprigs
  or 1-1/3 ounces 25% oil watercress pesto
  or 1 ounce frozen watercress puree less than 1 year old.
  or 2 ounces if watercress is frozen and over 2 years old
1 tablespoon spinach powder
  or 2 ounces fresh or frozen spinach (process with watercress)
2 tablespoons non roasted sunflower seeds
  or 1 tablespoon canola oil
1 tablespoon plus 1 teaspoon sugar
1 ounce apple (1/6 of an apple)
  or 1 tablespoon apple powder 
  or 2 tablespoons apple fiber powder
  if apple not available use 1/4 teaspoon lemon juice or 
    oj concentrate
2 tablespoon whole wheat flour
1 teaspoon carrot powder
  or 1 teaspoon extra grain flour
1 pinch salt

Remove peel from potato.

Cut the potato into 1 quarter inch thick slices.

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

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

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

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

Remove peel from squash and cut into 1 quarter inch thick slices.

When 10 minutes heating time remains, add the squash to the 
potatoes and water.

Into a 2 cup or larger blender put:
 1 third cup (1.3 ounces) non roasted pecan halves,
 1 tablespoon (.5 ounce) sugar, 
 3 pinches salt.

When the potatoes and squash are done heating, remove from burner 
and allow to cool for a few minutes or pour into a metal pan 
sitting in water to speed cooling.

When the bean are done heating, pour into a strainer to 
eliminate water.

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

Run until smooth.

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

Put the batter into the space around the casserole dish.

Heat in a 1000 watt microwave oven for 7 minutes 45 seconds.

------------------------------------
Math:
Plus 5 seconds for oven to start heating
Plus 30 seconds for dishes to heat
To heat to boiling: 11.8 ounces time 20 seconds/ounce = 236
Dry weight is total weight minus total water (11.8 - 7.6) = 4.2 ounces
Water to leave in is 50/50 time dry weight (50/50 X (4.2)) = 4.2
Water to remove is total water minus water left in (7.6 - 4.2) = 3.4 ounces
Plus 46 seconds/ounce times 3.4 ounces = 156 seconds
To replace heat lost to air: 156/60 X 12 = 31 plus
   31/60 X 12 = 6 for a total of 37 seconds.
Assume 12 seconds heating for each minute at boiling to replace heat lost to air, product will be 55 percent water, which removes added water.
-----------------------------------

Spinach watercress grain pudding:
Chop 1 ounce watercress into 1/2 inch lengths.

In a one cup processor, process until smooth:
 1/4 teaspoon lemon juice,
 1 ounce watercress,
 2 tablespoons sunflower seeds, 
 1 tablespoon plus 1 teaspoon sugar,
 1 pinch salt

Process about 3 to 4 minutes, if necessary for the mixture 
to flow, add 1 tablespoon water at a time, just enough to 
get flow.

Into a mixing bowl put:
 the watercress paste,
 1 tablespoon spinach powder,
 2 tablespoons whole wheat flour, and 
 1 teaspoon carrot powder.

Mix.

Cut the cake loose from the plate with a knife or spatula.

Eat the squash pudding biscuit separate from the Spinach 
watercress paste.

Makes one large serving - enough fiber for an entire meal, enough
calories and protein for a light meal. For a large supper meal, 
could add 1 or 2 ounces meat or Kafia, or add 1 or 2 ounces meat 
and a small cookie or biscuit.

Squash potato nut pudding, mild pecan flavor, mildly: sweet,
tangy, starchy; thick puddding consistency.

Watercress spinach pate, intense flavors, robust spinach flavor;
moderate watercress flavor; mild carrot flavor, tangy/bitter/sweet;
thick pudding consistency, not as smooth as a typical pudding.




20090615b2
similar to:
 20090207a which uses 2 ounces potato, 2 tablespoons sunflower seed

 20090501a uses 2 ounces potato, 1 tablespoon flax, 
 1 tablespoon bran, 1 third cup pecans, 2 tablespoons beans, 
 1 tablespoon sugar, 2 pinches salt

 20090613d uses 2 ounces potato, 1 tablespoon flax, 
 1 tablespoon bran,uses 1 third cup pecans, 2 tablespoons beans, 
 1 tablespoon plus 2 teaspoons sugar, 3 pinches salt

title: squash potato grain bean

1 ounce butternut squash
3 ounces potato 
  or 2 tablespoon grain or grain flour (decrease heat time by 
  2 minutes and 20 seconds)
1 tablespoon (.5 ounces) bean flour (fava, garbanzo, soybean)
  or 1 eight cup (.9 ounce) dried beans
1 teaspoon flax seed
  or 1 tablespoon (.1 ounce) wheat bran
3 tablespoons (1 ounce) non roasted sunflower seeds
  or 3 tablespoons non roasted sesame seeds 
  or 2 teaspoons canola oil
1 tablespoon (.5 ounce) sugar
1 eighth teaspoon salt
1 half cup (4 ounces) water (this is the water potatoes are 
  cooked in)

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

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

Remove the seeds and peel from the squash to yield
1 ounces.

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.

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


Chop the squash into 3/8 inch pieces and put it
into the two cup or larger blender.

To the blender add:
 1 teaspoon flax seed
 3 tablespoons sunflower seeds
 1 tablespoon sugar,
 1 eighth teaspoon salt.

When the potato is done heating, set the pan in cold water to 
cool for a minute or so.

Add the potato and the cooking water to the blender.

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

Add the beans to the blender.

Run until smooth, about 3 minutes.

If using bean flour and grain flour:
[
Add the 2 tablespoons bean flour and 2 tablespoons grain flour 
to the blender and run until smooth, about 2 minutes.
]

If mixture will not flow, add 1 eighth cup water and add 
1 minute to heat time given below.

Run until smooth, about 2 to 3 minutes.

Either:
[
Put equal amounts of batter into each of 3 3-inch bowls
or mugs that are at least 2 inches deep, or use 4 shallower bowls.

Arrange the bowls in a circle in a microwave oven, separating 
the bowls by at least an inch, if possible, to encourage even 
heating.
]

Or:
[
Put the batter into a 8 inch diameter bundt pan.
]

Heat until thickened, in a 1000 watt microwave
for 9 minutes 50 seconds on full power.

------------------------------------------------
Math:
plus 5 seconds for oven to begin heating
Plus 30 to 40 seconds to heat dish
To heat to boiling: 10.5 ounces X 20 seconds = 210
Dry weight is total weight minus total water (10.5 - 7.2) = 3.3 ounces
Water to leave in is 30/70 times dry weight (30/70 X 3.3) = 1.4 ounce
Water to remove is total water minus water left in (7.2 - 1.4) = 5.8 ounces
Plus to vaporize water: 46 X 5.8 ounces = 267 seconds
Plus to replace heat lost to air 267/60 minutes X 12 = 55 plus
  55/60 X 12 is 11 for total of 66 seconds
(assumes squash is 80 percent water, add 12 seconds for each minute at boiling temperature for losses
to air, pudding will be 30 percent water)
------------------------------------------------

Let the cake cool and firm for several minutes.

Has enough fiber and calories for a light meal, if you
have a 1400 calorie diet, resist the temptation to eat more.

Could serve with a drink such as 2 to 3 ounces Tomato juice 
with salt to fill the stomach and fill pleasantly fully and satiated.

Mild flavor, definite potato flavor, mild pleasant saltiness;
 very thick pudding consistency





20090501a 
similar to 20090613d which uses 3 tablespoons beans, no flax, 
no bran
squash potato grain seed bean

1 ounce butternut squash
2 ounces potato
  or 2 ounces other mild vegetable such as carrot,
   yam, asparagus, green bean
1 eighth cup (.8 ounce) whole grain flour
  or 1 eighth cup whole wheat grain, soaked or boiled (blend 
    with other ingredients)
1 tablespoon (.4 ounces) flax
1 tablespoon (.1 ounce) wheat bran
1 eighth cup (.9 ounce) dried beans
  or 2 tablespoons bean flour (fava, garbanzo, soybean)
  or 1 quarter cup canned beans
1 third cup (1.3 ounces) non roasted pecan halves
  or 1 eighth cup (.6 ounce) non roasted no hull sunflower seed 
  or 3 tablespoons (1.4 ounce) non roasted pecan butter 
1 tablespoon (.5 ounce) sugar
2 pinches salt
5 eight cup water that the potato is cooked in
total: 13.1 ounce, 8.6 ounces water

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

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

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

Cut the potato into 1 quarter inch thick slices.

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

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

Remove peel from squash to yield 1 ounce.

Cut the squash into 1 inch pieces.

Into a 2 cup or larger blender put:
 1 ounce squash,
 1 tablespoon sugar,
 1 third cup pecans,
 1 tablespoon flax seed,
 1 tablespoon wheat bran, and
 2 pinches salt.

When the potato is done heating, remove from burner and 
allow to cool for a couple of minutes, setting pan in cold 
water speeds cooling (so blender is not damaged by heat).

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

Add beans to blender.
]

Add the potato and cooking water to blender.

Process until smooth, about 4 minutes, if mixture will not flow 
add 1 eighth cup water.

To the blender add 2 tablespoons grain flour (and 
2 tablespoons bean flour if using) and run until smooth, 
about 1 to 2 minutes.

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

For 1 half cup water version: 

Heat in a microwave oven until thickened, 10 minutes 20 seconds
in a 1000 watt oven. 
-------------------------
math: for 5 eighths cup cooking water
To heat to boiling: 13.1 ounces times 20 seconds per ounce = 262 seconds.
Plus 5 for oven to start heating.
Plus 40 for dish to heat.
Dry weight is total weight minus total water (13.1 - 8.6 = 4.6 ounces.
Water to leave in is 40/60 times dry weight (40/60 X 4.6) = 3.1 ounces.
Water to remove is total water minus water left in (8.6 - 3.1) = 5.5 ounces.
Plus to evaporate excess water: 46 times 5.5 ounce water = 253 seconds.
Plus to replace heat lost to air: 253/60 times 12 is 51 plus
  51/60 X 12 is 10 for a total of 61 seconds.
assume squash is 80 percent water, lettuce is 90 percent water, about .1 ounce
of the soaking water is lost to evaporation.
--------------------------

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

Squash biscuit, mild flavors, mildly: sweet, starchy, salty,
oily, moist biscuit/muffin consistency/texture.




20090613d
similar to 20090501a which uses 2 tablespoons beans, 
1 tablespoon flax, 1 tablespoon bran

Squash potato grain seed bean and lettuce seed pudding
1 ounce butternut squash
2 ounces potato
  or 2 ounces mild vegetable such as yam, cucumber, zuccini,
    yellow summer squash, salsify (do not boil as potato)
  or 1 tablespoon plus 1 teaspoon grain flour 
    plus 1 quarter cup water
1 eighth cup (.8 ounce) whole wheat grain
3 tablespoons (1.3 ounce) dried beans
  or 3 tablespoons bean flour (fava, garbanzo, soybean), 
    use 1 minute 15 seconds less heating time
  or 3 eighths cup canned beans
1 third cup (1.3 ounces) non roasted pecan halves
  or 3 tablespoons (1.4 ounce) non roasted pecan butter 
  or 1 eighth cup (.6 ounce) non roasted no hull sunflower seed
1 tablespoon plus 2 teaspoons (.85 ounce) sugar
3 pinches salt, use no salt if using canned beans with added salt
Greens pudding: (see below)

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

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

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

Cut the potato into 1 quarter inch thick slices.

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

Heat on a cooktop until boiling, reduce heat to low, cover, 
heat for 20 minutes.
]
Into a 2 cup or larger blender put: 1 ounce squash, 
 1 tablespoon plus 2 teaspoons sugar,
 1 third cup pecans, 
 1 eighth cup wheat flour, and
 3 pinches salt.

When the potato is done heating, remove from burner and allow 
to cool for a couple of minutes, setting pan in cold water 
speeds cooling (so blender is not damaged by heat).

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

Add beans to blender.
]

Add the potato and cooking water to blender.


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

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

Heat in a microwave oven until thickened, 11 minutes 
in a 1000 watt oven. 
-------------------------
math: for 5 eighths cup water
To heat to boiling: 13.9 ounces times 20 seconds per ounce = 278 seconds.
Plus 5 for oven to start heating.
Plus 40 for dish to heat.
Dry weight is total weight minus total water (13.9 - 9.2 = 4.7 ounces.
Water to leave in is 40/60 times dry weight (40/60 X 4.7) = 3.2 ounces.
Water to remove is total water minus water left in (9.2 - 3.2) = 6 ounces.
Plus to evaporate excess water: 46 times 6 ounce water = 276 seconds.
Plus to replace heat lost to air: 276/60 times 12 is 55 plus
  55/60 X 12 is 11 for a total of 66 seconds.
assume squash is 80 percent water, lettuce is 90 percent water.
--------------------------
Lettuce potato seed pudding:
1 ounce potato
1 ounce romaine lettuce
  if lettuce is especially strong/bitter, use 1 half ounce 
  lettuce and 1 half ounce additional potato, or squash, 
  carrot, yam, asparagus, green bean
1 tablespoon (.33 ounce) non roasted sunflower seeds  
  or 2 teaspoons non roasted sunflower seed butter
1 tablespoon (.5 ounce) sugar
2 pinches salt
1 eighth cup (1 ounce) water

Remove peel from potato.

Cut the potato and lettuce into piece your blender will deal with.

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

Put batter into 2 3-inch diameter bowls.

Heat in a microwave oven until thickened,
3 minutes 40 seconds in a 1000 watt microwave oven.
6 minutes in a 600 watt microwave oven.

----------------------------------
Math:
To heat to boiling: 20 seconds per ounce time 3.8 ounces = 76 seconds.
Plus 5 seconds for microwave to begin heating
Plus 20 seconds to heat dish
Dry weight equals total weight minus total water (3.8 - 2.8) = 1 ounce.
Water to leave in is 40/60 time dry weight (40/60) X (1) = .7 ounces
Water to remove is total water minus water left in (2.8 - .7) = 2.1 ounces.
Plus to evaporate excess water: 46 X 2.1 = 97 seconds.
Plus to replace heat lost to air: 12 X (97/60) is 20 plus 20/60 X 12 equals
  24 seconds.
Notes:
Asume lambsquarters is 90 percent water, mixture should be
about 40 percent water after heating.
---------------------------

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

Mild pecan flavor, squash flavor just noticeable; 
sligthly: sweet, tangy, starchy, salty; 
moist muffin consistency/texture.

Potato lettuce; prominent potato flavor; 
pleasantly bitter/sweet/salty. 
Thick pudding consistency/texture.






20090623d 
See 20090613d or 200906530d for versions using 
Lettuce seed pudding.

Same as 20090613d except 20090613d heats batter to 40 percent 
moisture, this version does not heat batter.

Squash potato grain seed bean and Lettuce seed pudding
1 ounce butternut squash
  if squash is especially bitter from storage, use 
  1 half ounce squash plus 1 half ounce extra potato or 
  water or 1 ounce carrot
2 ounces potato
1 eighth cup (.8 ounce) whole grain flour
1 eighth cup plus 1 tablespoon(1.3 ounces) dried beans
  or 1 eighth cup bean powder (fava, garbanzo, soybean)
  or 1 quarter cup canned beans
1 third cup (1.3 ounces) non roasted pecan halves
  or 1 eighth cup (.6 ounce) non roasted sunflower seed 
  or 3 tablespoons (1.4 ounce) non roasted pecan butter 
2 tablespoons (1 ounce) sugar 
1 eighth teaspoon salt
Greens pudding: (see below)

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

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

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

Cut the potato into 1 quarter inch thick slices.

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

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

Into a 2 cup or larger blender put: 
 1 ounce squash, 
 1 tablespoon plus 2 teaspoons sugar,
 1 third cup pecans, 
 1 eighth cup grain flour, and
 1 eighth teaspoon salt.
 

When the potato is done heating, remove from burner and allow 
to cool for a couple of minutes, setting pan in cold water 
speeds cooling (so blender is not damaged by heat).

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

Add beans to blender.
]

Add the potato and cooking water to blender.

Run until smooth, about 5 minutes.

Put the blender's contents into a serving bowl, if desired, 
warm by heating 40 to 90 seconds in a microwave oven.

Lettuce potato seed pudding:
2 teaspoons grain flour plus 1 eighth cup water
  or 1 ounce potato, boiled 30 minutes
1 ounce romaine lettuce
  if lettuce is especially strong/bitter, use 1 half ounce 
  lettuce and 1 half ounce additional potato, or squash, 
  carrot, yam, asparagus, green bean
1 tablespoon (.33 ounce) non roasted sunflower seeds
  or 2 teaspoons any nut or seed butter
1 tablespoon (.5 ounce) sugar
2 pinches salt
1 eighth cup (1 ounce) water
If using potato:
[
Remove peel from potato.
Cut the potato and lettuce into piece your blender will deal with.
]

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

Put batter into 2 3-inch diameter bowls.

Heat in a microwave oven until thickened,
3 minutes 40 seconds in a 1000 watt microwave oven.
6 minutes in a 600 watt microwave oven.

----------------------------------
Math:
To heat to boiling: 20 seconds per ounce time 3.8 ounces = 76 seconds.
Plus 5 seconds for microwave to begin heating
Plus 20 seconds to heat dish
Dry weight equals total weight minus total water (3.8 - 2.8) = 1 ounce.
Water to leave in is 40/60 time dry weight (40/60) X (1) = .7 ounces
Water to remove is total water minus water left in (2.8 - .7) = 2.1 ounces.
Plus to evaporate excess water: 46 X 2.1 = 97 seconds.
Plus to replace heat lost to air: 12 X (97/60) is 20 plus 20/60 X 12 equals
  24 seconds.
Notes:
Asume lambsquarters is 90 percent water, mixture should be
about 40 percent water after heating.
---------------------------

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

Mild pecan flavor, squash flavor barely noticeable; 
sligthly: sweet, tangy, bitter, starchy, salty; 
moist muffin consistency/texture.

Potato lettuce: prominent potato flavor; 
pleasantly bitter/sweet/salty. 
Thick pudding consistency/texture.





20090619b
squash potato grain seed bean

1 ounce butternut, peel removed
4 ounces potato, peel removed
1 quarter cup (1.3 ounces) non roasted sunflower seeds
2 tablespoons (.8 ounce) bean flour
  or 2 tablespoons (.8 ounce) dried beans
  or 1 quarter cup canned beans
1 tablespoon (.25 ounces) oat flour
  or 1 tablespoon (.3 ounce) other grain flour
  or 1 tablespoon corn kernels
  or 1 tablespoon (.4 ounce) wheat grain
  or 1 tablespoon other grain such as millet or corn
1 tablespoon (.5 ounce) sugar
1 eighth teaspoon salt salt

Remove peel from potato to yield 4 ounces.

Cut the potato into 1 quarter inch thick slices.

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

If using non ground grain, add it to the pan.

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

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

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

Cut the squash into pieces appropriate for your 3 cup or 
larger blender.

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.

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.

Heat in a 1000 watt microwave 
for 9 minutes 10 seconds on full power.

----------------------------------
Math:
Add 5 seconds for oven to begin heating.
Plus 30 seconds to heat dishes.
To heat to boiling: 10.85 ounces times 20 seconds per ounce = 217 seconds.
Dry weight is total weight minus water: 10.85 - 7.5 = 3.35 ounces.
Water to leave in is (1 part water)/(4 parts dry weight) times dry weight = 1/4 X 3.35 = .82 ounces.
Water to remove is total water minus water left in: 7.5 - .82 = 6.7 ounces.
Time to evaporate water: 46 seconds per ounce times 6.7 ounces = 308 seconds.
To replace heat conducted to air during evaporation: 14 seconds per minute time 308/60 minutes = 72 plus 72/60 X 14 = 19 for a total of 91 seconds.
Assume vegetable is 90 per cent water and final product will be 1 fifth 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.
Perhaps finish the meal with a glass of water or fruit juice 
to fill full and satiated.

Definite squash flavor, mildly: sweet; slightly salty;
very moist biscuit consistency, almost as moist and soft as 
poultry stuffing.





20090606c
Squash potato mustard green grain seed bean

3 ounces fresh mustard greens
1 ounce butternut squash
   if squash is particulary strong such as aged squash, use 
   1 half ounce squash and 1 half ounce extra potato
3 tablespoons and nut or seed butter such as tahini
  or 1 quarter cup (1.3 ounce) non roasted sunflower seeds(use 
    the seed butter if your processor is low speed or will not 
    flow with the seeds)
  or 1 quarter cup non roasted no hull pumpkin seed
1 tablespoon oat flour or rolled oats if greens normal pungency
  or 1 tablespoon rolled oats
  or 2 tablespoons (.5 ounces) whole oat flour if greens 
    are especially bitter
2 ounces potato
  or 1 tablespoon plus 1 teaspoon grain flour 
    plus 1 quarter cup water
1 eighth cup (.9 ounce) dried beans
  or 1 eighth cup bean flour (fava, garbanzo, soybean)
  or 1 quarter cup canned beans
1 teaspoon (.15 ounces) canola oil (use 1 tablespoon if using 
  especially bitter greens)
1 tablespoon plus 2 teaspoons (.7 ounce) sugar 
  plus 1 teaspoon sugar for each ounce of greens slaw 
1 eighth teaspoon salt 
5 eighths cup (5 ounces) water (cooking water from potato)

Cut 3 ounces greens into 1 inch pieces.

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

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

Press the greens down into the water.

Heat on low for 4 minutes.

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

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

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

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

Put the puree into a 2 cup or larger blender.

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

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

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

Cut the potato into 1 quarter inch thick slices.

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

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

When the potato is done heating, remove from burner and 
allow to cool for a few minutes.

Into a high speed 2 cup or larger blender/processor put:
 2 ounce greens slaw,
 1 ounce squash
 1 tablespoon rolled oats,
 1 quarter cup sunflower seeds,
 1 teaspoon oil,
 1 tablespoon plus 2 teaspoons sugar, plus add 1 teaspoon sugar 
   for each ounce of slaw over 2 ounces, and
 1 eighth teaspoon salt.

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

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

Run until smooth, perhaps about 2 minutes.

Either:
(1. Divide the batter equally in 4 4-inch bowls, place the bowls
opposite each other across the center of a microwave oven with
about 2 inches between the bowls.) 

(2. Place a 2 inch glass tumbler or similar container at the 
center of a 7-inch bowl with sides at least 4 inches higher 
than the batter and pour the batter around the tumbler.)

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

(4. Place a 4-inch diameter round casserole dish or bowl at the 
center of a 11 inch piepan and pour/spoon the batter around the 
casserole dish.

(5. Pour the batter into a 8-inch bundt ban and place in 
a microwave oven.)

Heat to thicken, total 8 minutes 40 seconds in a 1000 watt oven, 
add 40 seconds for each ounce of slaw over 2 ounces.

--------------------------
Math:
plus 5 seconds for oven to begin heating.
plus 40 seconds to heat dish.
To raise food to boiling: 12.7 ounces X 20 equals 154 seconds.
Dry weight is total weight minus total water (13.9 - 8.9) = 5 ounces.
Water to leave in is 40/60 times 5 ounce = 3.3 ounces.
Water to remove is total water minus water to leave in (8.9 - 3.3) = 5.6 ounces.
To evaporate excess water: 46 seconds per ounce X 5.6 ounces = 258 seconds.
plus to replace heat lost to air: 258/60 X 12 = 52 plus 52/60 X 12
  is 62 seconds.
(assumes greens slaw is 60 percent water, squash is 80 percent water, and potato is 90 percent water, and the  final product is about 40 percent water,
 losses are 5 seconds for oven warmup, 20 seconds 
to heat dish, and 12 seconds for each minute of boiling temperature)
-------------------------

Makes enough for a light meal, for a large meal add 2 ounces 
roasted peanuts and a couple of ounces of fruit and/or vegetable.




20090622b
Squash potato watercress grain seed bean

3 ounces watercress
  or 1 half ounce watercress plus 1 half ounce squash or 
    carrot or spinach or lettuce or asparagus
 or 1 ounce spinach (can be frozen)
 or 1 half ounce very bitter lettuce plus (1 half ounce butternut 
   squash or 1 half ounce carrot or 1 tablespoon water)
 or 1 ounce cilantro
 or 1 ounce parsley
1 ounce carrot
  or 1 ounce butternut squash
3 tablespoons 30 percent added oil non roasted sunflower seed butter
  or 1 quarter cup (1.3 ounce) non roasted sunflower seeds
    (use the seed butter if your processor is low speed or will 
    not flow with the seeds)
  or 1 quarter cup non roasted pumpkin seed
  or 3 tablespoons roasted tahini
1 tablespoon oat flour if greens normal pungency
  or 1 tablespoon rolled oats or grain flour
  or 2 tablespoons (.5 ounces) whole oat flour if greens are 
    especially bitter
2 ounces potato 
  or 1 tablespoon plus 1 teaspoon grain flour 
    plus 1 quarter cup water
  or 1 tablespoon apple fiber powder plus 1 eighth cup water
 or 1 teaspoon apple powder plus 1 teaspoon grain flour 
   plus 1 eighth cup water
 or 1 ounce apple plus 1 teaspoon grain flour
1 eighth cup (.9 ounce) dried beans
  or 1 eighth cup bean flour (fava, garbanzo, soybean)
  or 1 quarter cup canned beans
1 teaspoon (.15 ounces) canola oil (use 1 tablespoon if using 
  especially bitter greens)
1 tablespoon plus 1 teaspoon (.7 ounce) sugar 
  plus 1 teaspoon sugar for each ounce of greens slaw 
3 pinches salt (use 3 pinches salt if greens especially bitter)
1 half cup (4 ounces) water

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

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

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

Cut the potato into 1 quarter inch thick slices.

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

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


Cut 3 ounces greens into 1 inch pieces.

Put the greens and 1 cup water into a blender.

Blend until a coarse slaw is produced (about 10 seconds after 
mixture starts to flow).

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

Heat in a 1000 watt microwave oven until fully boiling, 
about 3-1/2 to 4 minutes, if frozen heat 4 minutes 30 seconds.

Strain away the liquid in a very fine mesh strainer.

40 wires per inch best, 14 wires per inch minimum
Press most of the water out of the greens using a bowl about 
the same size and shape as the strainer.

Or use a coffee press to remove as mu h of the water from 
the greens as possible.

Or put the puree onto a coffee filter paper.

Gently squeeze out most of the water.

There should be about 1 ounce of slaw.

Put the puree into a 2 cup or larger blender.

When the potato is done heating, remove from burner and 
allow to cool for a couple of minutes, setting the pan in 
cold water speeds cooling (so blender is not damaged by heat).

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

Cut the squash into pieces appropriate for your blender.

Into a high speed 2 cup or larger blender/processor put:
 1 ounce greens slaw,
 2 ounces potato,
 1 ounce squash, 
 1 tablespoon rolled oats,
 1 quarter cup sunflower seeds,
 beans or bean flour,
 1 teaspoon oil,
 1 tablespoon plus 1 teaspoon sugar, 
   plus add 1 teaspoon sugar for each ounce of slaw 
   over 1 ounce,
 3 pinches salt.
 
If not using potato, add to the blender 2 teaspoons grain flour 
and 5 eighths cup water.

If using potato add the potato and the cooking water to 
the blender.
    
Run until smooth, perhaps about 2 minutes.

Either:
(1. Divide the batter equally in 4 4-inch bowls, place the bowls
opposite each other across the center of a microwave oven with
about 2 inches between the bowls.) (1. this trial)

(2. Place a 2 inch glass tumbler or similar container at the 
center of a 7-inch bowl with sides at least 4 inches higher 
than the batter and pour the batter around the tumbler.)

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

(4. Place a 4-inch diameter round casserole dish or bowl at 
the center of a 11 inch piepan and pour/spoon the batter around 
the casserole dish.

Heat to thicken, total 6 minutes in a 1000 watt oven, add 
40 seconds for each ounce of slaw over 1 ounce.

--------------------------
Math:
12.7 ounces X 20 equals 154 seconds
plus 5 seconds for oven to begin heating
plus 40 seconds to heat dish
dry weight is total weight minus total water (12.7 - 8) = 4.7 ounces
water to leave in is 40/60 times 4.7 ounce = 3.1 ounces
water to remove is total water minus water to leave in (8 - 3.1) = 4.9 ounces
To evaporate excess water: 46 seconds per ounce X 4.9 ounces = 225 seconds
plus to replace heat lost to air: 225/60 X 12 = 45 plus 45/60 X 12
  is 54 seconds
(assumes greens slaw is 50 percent water and the  final product is about 30 percent water,
 losses are 5 seconds for oven warmup, 20 seconds 
to heat dish, and 12 seconds for each minute of boiling temperature)
------------------------------------

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

Mild watercress flavor, mildly: sweet, starchy, salty;
thick pudding consistency.




20090330b
Squash spinach grain seed biscuit:

Cut 1 ounce squash into one inch pieces.

Put into a  two cup high speed processor or 
blender:
1 ounce carrot
  or 1 ounce butternut squash
2 tablespoons wheat or other grain soaked 24 hours in 1 tablespoon 
    water (1.3 ounces)
  or 2 tablespoons rolled oats
  or 2 tablespoons grain, rolled oats or grain flour 
    plus 1 tablespoon water
1 ounce spinach
  or 1 and 1 half teaspoons powdered spinach and reduce heat time 
    by 1 minute
  or 1 half ounce romaine lettuce
    plus 1 teaspoon sugar (.15 ounce) and 1 pinch salt if 
    lettuce is especially strong flavored and reduce heat time 
    by 20 seconds
1 tablespoon (.25 ounces) flax seed
1 eighth cup (.6 ounces) non roasted sunflower seeds
  or 1 eighth cup other seed or nuts
  or 1 tablespoon any nut or seed butter 
1 tablespoon (.5 ounce) sugar 
2 pinches salt
1 half cup (4 ounces) water
total: 8 ounces plus 5.7 ounces water

Run until smooth, about 2 minutes.

Put all the Squash grain seed biscuit ingredinets into a  two cup 
blender and run until smooth, about 2 minutes.

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

Put the slurry into 2 4 inch diameter microwaveable bowl.

Heat in a 1000 watt microwave oven 6 minutes and 35 seconds 
for a pudding consistency.

For a very thick pudding/moist biscuit consistency, heat
heat until thickened, 7 minutes 40 seconds.

--------------------------------
Math: (for a pudding consistency)
5 seconds for microwave oven to begin heating.
Plus 20 seconds to heat dishes.
Plus to raise to boiling: 20 seconds per ounce times 8 ounces
equals 160 seconds.
Dry weight is total weight minus water (8 - 5.7) = 2.3 ounces.
Water to leave in is 40/60 times dry weight (40/60 X 2.3) = 1.5 ounces.
Water to remove is total water minus water left in (5.7 - 1.5) = 4.2 ounces.
Plus time to evaporate excess water: 46 seconds per ounce times
4.2 ounces = 193 seconds.
Plus to replace heat lost to air during evaporation: 193/60 minutes X 12 seconds per minute = 39 seconds plus 39/60 X 12 = 8 for a total
of 47 seconds.
 (squash is 80 percent water, grain has .25 ounces water, spinach is 90 percent water) 
----------------------------------
--------------------------------
Math: (for a very thick pudding or moist biscuit consistency)
5 seconds for microwave oven to begin heating.
Plus 20 seconds to heat dishes.
Plus to raise to boiling: 20 seconds per ounce times 8 ounces
equals 160 seconds.
Dry weight is total weight minus water (8 - 5.7) = 2.3 ounces.
Water to leave in is 30/70 times dry weight (30/70 X 2.3) = 1 ounce.
Water to remove is total water minus water left in (5.7 - 1) = 4.7 ounces.
Plus time to evaporate excess water: 46 seconds per ounce times
4.7 ounces = 216 seconds.
Plus to replace heat lost to air during evaporation: 216/60 minutes X 12 seconds per minute = 43 seconds plus 43/60 X 12 = 9 for a total
of 52 seconds.
----------------------------------

For a light meal, serve with 2 ounces of fruit and Boiled peanuts or
Roasted peanuts or Blanched salted peanuts (1 eighth cup blanched
skinless peanuts mixed with 1 half teaspoon canola oil and 1 
pinch salt).

Mildly bitter/sweet/tangy, unusual flavor, thick pudding





20081218c
potato squash grain bean and spinach seed bean

Spinach seed bean ingredients:
1 ounce spinach
  or 1 ounce cos or bibb lettuce pressed between towel to dry,
   chopped into 1 inch pieces
1 tablespoon (.5 ounce) sugar
1 quarter cup (1.3 ounces) non roasted sunflower seeds
  or 3 tablespoons and nut or seed butter such as tahini
  or 3 tablespoons non roasted chestnut flour 
     plus 2 teaspoons canola oil
   or 3 tablespoons roasted 30 percent added oil sunflower seed 
     butter (if too thick to mix add 1 teaspoon water)
  or 1 tablespoon canola oil plus 2 tablespoons grain flour
1 tablespoon (.45 ounce) dried beans
1 eighth teaspoon salt
3 eighths cup water
6.25 ounces 3.9 ounces water

In the potato squash grain bean ring:
1 ounce butternut squash, peel removed, cut into 1 inch pieces 
  if squash is particularly strong flavored from storage, use 
  1 half ounce squash and 1 half ounce extra potato
3 ounces potato, peel removed
3 tablespoons (1.3 ounces) non bitter grain flour
  (flour more than a couple of weeks old can be bitter)
1 tablespoon (.45 ounce) dried beans,
  or 1 tablespoon bean flour (fava, garbanzo, soybean)
  or 2 tablespoons canned beans
1 tablespoon (.3 ounce) non roasted sunflower seeds
1 eighth teaspoon salt
2 teaspoons (.3 ounce) sugar
3 eighths cup (3 ounces) water
8.35 ounces, 5.7 ounces water


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

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

If using 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.

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

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


Cut 1 ounce spinach into 1 inch pieces.

Into a 2-cup or larger blender put:
 the greens pieces,
 1 quarter cup sunflower seeds,
 1 tablespoon bean flour 
   plus 1 tablespoon water or 2 tablespoons boiled beans,
 1 tablespoon sugar, 
 1 eighth teaspoon salt, and 
 3 eighths cup water.

Run until smooth.

Put the greens slurry into a 3-inch diameter round 
casserole dish. .

Into the blender put:
 1 ounce squash pieces,
 2 teaspoons sugar,
 1 tablespoon sunflower seeds,
 1 eighth teaspoon salt, 
 if using no potato, add 2 tablespoons grain flour and 
   3 quarters cup water
 if using canned beans, add them to the blender
 if using bean flour add the bean flour and 1 tablespoon water 
   to the blender

If using potato:
[
When the potato is done heating, remove from burner and allow 
to cool for a couple of minutes, setting the pan in cold water 
speeds cooling (so blender is not damaged by heat).

Add the potato and cooking water to the blender.
]

Run until smooth.

Add:
3 tablespoons grain flour. 

Run to mix.

Pour the squash mixture around the empty casserole dish.

Set a saucer on the empty casserole dish.

Set the casserole dish with the spinach batter on top 
of the saucer. 

Heat in a microwave oven until the squash biscuit ring is firm,
12 minutes 15 seconds in a 1000 
watt microwave oven.

------------------------------------------------
Math:
To bring to boil: 14.7 ounces X 20 equals 294
Plus 5 seconds for oven to begin heating
Plus 40 seconds to heat dishes
Dry weight is total weight minus water (14.7 - 9.6) = 5.1 ounces.
Water to leave in is 30 parts water)/(70 parts dry weight) times (dry weight) = 3/7 X 5.1 = 2.2 ounces.
Water to remove is total water minus water left in (9.5 - 2.2) = 7.3 ounces.
Plus 60 seconds heating to replace heat lost to air
Plus to evaporate excessive water: 46 X 7.3 ounces water equals 336 seconds.
(assume fruit and vegetable is 90 percent water,
leave 1.5 ounce water will be left in, mostly in pudding,
10 seconds losses per minute of boiling temperature
plus 5 seconds startup and 15 seconds for heating bowl and)
------------------------------------------------

If desired, warm by heating 30 seconds , potato no squash)

Squash corn, definite saltiness, moderate: squash and corn flavors; 
slightly: sharp taste, starchiness; very thick pudding consistency

Spinach seed bean biscuit: moderate spinach flavor; 
mildly: bitter, salty; slightly sweet; 
moist and chewy bagel texture/consistency. 





soak 1 tablespoon millet grain in 1 half tablespoon water 
in a closed container in refridgerator for 2 to 3 days.
20090627g (see also 20090518b)
Apple squash grain nut and Watercress grain bean
Apple squash watercress grain nut

1 ounce carrot
  1 ounce butternut squash
  if squash is especially strong flavored from long storage, 
  use 1 half ounce squash and either 1 half yam, or 1 teaspoon 
  grain flour plus 1 tablespoon water
1 quarter cup (1 ounce) non roasted California walnuts 
    plus 1 teaspoon sugar
  or 2 tablespoons 30 percent added oil roasted sunflower seed butter
  or 3 tablespoons (1 ounce) roasted sunflower seed
  or 3 tablespoons (1 ounce) non roasted pumpkin seeds (use 
    the seed butter if your processor is low speed or will not 
    flow with the seeds)
  or 2 tablespoons (1 ounce) roasted tahini 
  or 1 tablespoon canola oil plus 2 tablespoons grain flour
1 tablespoon oat flour
  or 1 tablespoon any grain flour
1 teaspoon (.15 ounce) flax seed
  or 1 tablespoon (.1 ounce) oat or wheat bran
1 half ounce apple
  or 1 teaspoon apple powder plus 1 tablespoon water
  or 1 tablespoon apple fiber powder plus 1 tablespoon water
2 tablespoons sunflower seed 
  or 1 tablespoon canola oil
1 tablespoon plus 2 teaspoons (.85 ounces) sugar 
  (plus 1 teaspoon extra sugar if using walnuts)
2 pinches salt
3 eighths cup (3 ounces) cup water

Watercress grain bean pate:
1 ounce watercress (can be frozen)
 or 1 half ounce cob or bibb lettuce 
 or 1 half ounce cilantro
 or 1 half ounce parsley
1 tablespoon (.45 ounce) dried beans
  or 1 tablespoon bean flour (fava, garbanzo, soybean)
  or 1 eighth cup canned beans
1 tablespoon (.25 ounce) oats flour
  or 1 tablespoon other grain flour
  or 1 tablespoon corn kernels or other grain
   (if soaked .5 ounces after soaking)
1 teaspoon (.15 ounce) canola oil
2 tablespoons (1 ounce) sugar
1 eighth teaspoon salt
1 quarter cup (2 ounces) water
4.85 ounces, 2.45 ounces water

Into a high 
speed 2 cup blender/processor put:
 1 half ounce apple,
 1 ounce squash,
 1 teaspoon flax seed,
 1 quarter cup california walnuts,
 2 tablespoons sunflower seeds
 (or 2 teaspoons oil),
 2 tablespoons sugar, use 1 teaspoon less if more bitterness 
   than sweetness is preferred, 
 1 eighth teaspoon salt, and
 3 eighths cup water

Run until smooth, perhaps about 2 minutes.

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

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

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

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

Heat to boil, 1 minute 20 seconds in a 1000 watt microwave,
then heat to thicken, total 4 minutes 50 seconds in a 1000 watt oven.

----------------------------
Math:
Plus 5 seconds for oven to begin heating.
Plus 30 seconds to heat dish.
To raise to boiling temperature: 7.95 ounces X 20 seconds per ounce equals 158 seconds.
Dry weight is total weight minus total water (7.95 - 4.25) = 3.7 ounces.
water to leave in is 40/60 times (3.7) = 2.5 ounces.
Water to remove is total water minus water to leave in (4.25 - 2.5) = 1.75 .ounces
plus to remove excess water: 46 seconds per ounce times 1.75 = 80 seconds
plus to replace heat lost to air: 80/60 X 12 = 16 plus 16/60 X 12
  is 19 seconds
(assumes squash is 80 percent water, apple is 90 percent water and enough
water will be removed so the final product is about 40 percent water,
assume 12 seconds for each minute of boiling temperature)
----------------------------

Let cool to just above body temperature before eating.

Watercress grain bean pate:
Cut 1 ounce greens into 1/2 inch pieces.

Into a high speed 2 cup blender/processor put:
 1 half ounce greens,
 1 tablespoon beans,
 1 tablespoon soaked millet,
 1 teaspoon oil,
 2 tablespoons sugar,
 1 eighth teaspoon salt, and
 1 quarter cup water.

Run until smooth, perhaps about 2 minutes.
 
Put the batter into a 4 inch-diameter bowl.

Place the bowl in a microwave oven.

Heat until thickened, 2 minutes 55 seconds in a 
1000 watt microwave oven.

----------------------------
Math:
Plus 5 seconds for oven to begin heating.
Plus 20 seconds to heat dish.
To raise temperature to boiling: 4.4 ounces X 20 equals 88 seconds.
Dry weight is total weight minus total water (4.4 - 2.45) = 2 ounces.
Water to leave in is 40/60 times (2 X 40/60) = 1.3 ounces.
Water to remove is total water minus water to leave in (2.45 - 1.3) = 1.1 ounces.
Plus to remove excess water: 46 seconds per ounce times 1.1 = 51 seconds.
Plus to replace heat lost to air: 51/60 X 12 = 10 plus 10/60 X 12
  is 12 seconds.
(Assumes greens are 90 percent water and enough
water will be removed so the final product is about 40 percent water,

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

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

Apple squash grain nut, flavorful, walnut and squash produce a 
flavor similar to traditional pecan pie; 
moderately sweet and tangy, thick pudding consistency.

Watercress grain bean: flavorful, intense: watercress flavor, 
bitter/sweetness; very thick pudding consistency.







20090518b (see also 20090627g)

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

Watercress pate:
1 ounce watercress (can be frozen)
 or 1 half ounce cos, bibb, or romaine lettuce 
 or 1 half ounce cilantro
 or 1 half ounce parsley
1 eighth cup (.9 ounce) dried beans (soaked and steamed or
    boiled until soft and mild)
  or 1 quarter cup canned beans
1 tablespoon (.25 ounce) oats flour
  or 1 tablespoon other grain flour
1 teaspoon (.15 ounce) canola oil
1 tablespoon (.5 ounce) sugar
2 pinches salt (use no salt if using canned beans with added salt)
1 quarter cup (2 ounces) water
4.05 ounces, 2.45 ounces water

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

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

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

Run until smooth, perhaps about 2 minutes.

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

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

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

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

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

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

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

Let cool to just above body temperature before eating.

Watercress pate:

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

Cut 1 ounce greens into 1/2 inch pieces.

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

Run until smooth, perhaps about 2 minutes.

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

Place the bowl in a microwave oven.

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

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

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

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

Watercress bean: 
mild but definite watercress flavor; 
pleasant mild saltiness; 
slightly: sweet, bitter, starchy; 
solid/firm curd consistency, smooth texture.





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

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

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

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

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

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

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

Remove peel from squash to yield 1 ounce.

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

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

Add beans to blender.
]

Process until smooth.

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

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

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

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

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

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

Chop 3 ounces apple into 1 quarter inch pieces.

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

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

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

Repeat heating until biscuit is not sticky.

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

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

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

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

Prep time: 40 to 50 minutes, includes clean up

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





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

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

Remove the peel from the squash.

Remove seeds and any soft pulp around the seeds.

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

Put the squash pieces in a blender.

Add 1 quarter cup water.

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

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

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

Stir.

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

Then heat at 25 percent power for 2 minutes.

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

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

Process until as smooth as desired, perhaps 2 minutes.

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

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

Put the blender's contents into a portion bowl.

Add 1 tablespoon flour and mix.

Taste a lot like banana.





20070823
 similar to 20070809 which heats squash and bean together

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

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

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

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

Stir.

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

Then heat at 25 percent power for 2 minutes.

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

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

Remove the peel from the squash.

Remove seeds and any soft pulp around the seeds.

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

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

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

Process until as smooth as desired, perhaps 2 minutess.

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

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

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

Add the flour and mix.

Makes a light meal.

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

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




20090125c
 similar to 20090125b which uses chestnut flour instead of pecans
prep time is 50 minutes if using canned beans and grain flour

apple squash grain nut bean
1 ounce butternut squash
  or 1 ounce carrot 
1 half apple (3 ounces) chopped into 1 quarter 
  inch pieces
  or 2 ounces pear (reduce heating time by 1 minute)
  or 2 ounces peach plus 1 tablespoon sugar (reduce heating time 
    by 1 minute)
1 eighth cup plus 1 tablespoon (1 ounce) corn kernels
  or 3 tablespoons non bitter grain flour or cornmeal 
    plus 1 eighth cup water (flour more than a couple of 
    weeks old can be bitter)
  or 1 quarter cup canned or frozen corn
1 eighth cup (.8 ounces) bean flour (fava, garbanzo, soybean)
    plus 1 eighth cup water
  or 1 quarter cup canned or boiled beans
1 tablespoon plus 1 teaspoon (.7 ounce) sugar
  or 2 teaspoons honey plus 2 teaspoons sugar
1 third cup (?1.3 ounces) pecans
  or 2 tablespoons any nut or seed butter such as tahini
  or 2 tablespoons non roasted chestnut flour 
     plus 1 tablespoon canola oil 
  or 2 tablespoons roasted 30 percent added oil sunflower
    seed butter (if too thick to mix add 1 teaspoon water)
  or 1 quarter cup  (1.3 ounces) non roasted sunflower seeds 
  or 2 tablespoons canola oil
1 teaspoon (.2 ounces) canola oil 
3 pinches salt
1 half cup (4 ounces) water
total: 14.2 ounces, 9.7 ounces water

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

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

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

Heat the pan on a cooktop until boiling, cover, reduce heat 
to low, heat until the grain is soft, about 20 to 30 minutes.
]

Remove the peel from the squash.

Cut 2 ounces squash into pieces appropriate for your blender.

Into 2 cup or larger high speed blender put:
 1 ounce squash,
 1 third cup pecans,
 1 teaspoon oil,
 3 pinches salt, and
 1 half cup water.

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

Put the beans (or bean powder and water) and grain (or grain 
flour and water) into the blender.

Process until smooth.

Put an upside down 4-inch diameter casserole dish or similar 
utensil at the center of a 10 inch glass pie pan or 
use a bundt pan. 

Another option is to divide the batter equally in 4 
3-inch bowls and arrange the bowls in a circle around the 
center of a microwave oven. 

Heat in a microwave oven until very firm and dry enough
to process into a crumb, 14 minutes in a 1000 watt oven.
Or in  a 600 watt oven for 23 minutes.
------------------------------------
Math:
For the mathematically inclined:
The heating time formula is derived by figuring dry
weight and heating long enough so the final product
is 20 percent moisture:  
To bring to boiling temperature: 14.2 ounces X 20 seconds per ounce equals
    284 seconds. 
Plus 5 seconds for microwave to begin heating.
Plus 40 seconds to heat dish.
Dry weight equals 14.2 ounces minus 9.7 ounces water equals
  4.5 ounces.
Since final product will be 1 fifth water, water to be left in 
will be 1 part
and dry weight will be 4 parts, so water equals 1 fourth dry weight
or 1.1 ounce.
Water to remove is: total water minus water to remain or 9.7 minus 1.1
equals 8.6 ounces.
Plus 46 seconds per ounce of water to be removed X 8.6 ounce equals
   396 seconds.
Plus to replace heat losses to air while food is at boiling
  temperature: 396/60 seconds per minute times 14 seconds for
  each minute at boiling equals 91 seconds plus another 
  14 seconds per minute for losses during the 91 seconds is 84/60 X 14 or 21 seconds for a total of
112 seconds of heating to replace losses to air. 

Total water: assume squash is 80 percent water, apple is 90 percent water, grain absorbs its own weight in water when boiled, beans absorb 125 percent of their weighth in water when boiled, plus 4 ounces
 added water equals 9.7 ounces.

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

Chop 3 ounces apple into 1 quarter inch pieces.

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

If gooey enough that tiny bits of food stick onto a finger, heat 
another 1 minute in a 1000 watt microwave.

If sticky but no food sticks to a finger, heat another 
40 seconds.

Repeat heating until biscuit is not sticky.

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

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

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

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

Prep time: 50 minutes, includes clean up

Definite apple and squash flavors, tangy, mildly sweet, has an
intensity from the squash, moist from the apple, pleasant slight
starchiness. 





20090425d
apple squash grain nut bean and Spinach potato pudding

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

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

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

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

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

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


Decore and peel enough apple to yield 1 ounce.

Cut the apple, and squash into 1 
inch pieces.

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

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

Add the beans to the blender.
]

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

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

Run until smooth.

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

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

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

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

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

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





20090430c

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

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

Processing time will likely be about 4 minutes.

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

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

Arrange the bowls in a circle in a microwave oven.

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

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

Lambsquarters pesto

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

Mix.

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

Mix.

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

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

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





20100114
Squash grain seed bean biscuit:
  similar to 20090422d which uses more grain and seed and is 40 percent water
  similar to 20090308g which uses more seed
Ingredients:
 1 ounce butternut squash
 1 eighth cup (.7 ounce) non ground corn kernels
  or  1 eighth cup corn meal plus 1 tablespoon water
 1 tablespoon (.4 ounce) dried beans
   or 1 tablespoon bean flour (fava, garbanzo, soybean) 
      plus 1 tablespoon water
   or 1 eighth cup canned beans
 1 tablespoon (.3 ounce) sunflower seeds
 2 teaspoons (.3 ounce) sugar
 2 teaspoons (.3 ounce) oil
 1 eighth teaspoon salt
 1 half cup (4 ounce) water 
total: 8.3 ounces, 6.1 ounce water

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

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

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

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

Remove seeds from squash.

Cut 3 ounces squash into pieces appropriate for your 2 cup
or larger blender.
Into the blender put
 the squash pieces,
 if using, 1 eighth cup corn flour plus 1 tablespoon water,
 if using, 1 tablespoon bean flour plus 1 tablespoon water,
 1 tablespoon sunflower seeds,
 2 teaspoons sugar,
 2 teaspoons oil,
 1 eighth teaspoon salt, and
 1 half cup water (if boiling grain, this is water grain 
   is heated in).

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

Add the beans to the blender.
]

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

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


Run until smooth.

Put a 3 inch diameter casserole dish or similar utensil
at the center of a 8 inch diameter glass piepan.

Pour the squash mixture around the casserole dish. 

Heat in a microwave oven until the squash biscuit ring is firm,
8 minutes 35 seconds in a 1000 
watt microwave oven.
------------------------
Math:
To bring to boil: 8.3 ounces X 20 equals 166.
Plus 5 seconds for oven to begin heating.
Plus 30 seconds to heat dishes.
Dry weight is total weight minus total water (8.3 - 6.1) = 2.2 overall.
Water to leave in is 20/80 times 2.2 = .55 ounces.
Total water to remove is total water minus water left in (6.1 - .6) = 
5.5 ounces.
Plus to evaporate excessive water: 46 X 5.5 ounces water equals 253.
Plus 253/60 seconds per minute times 12 = 51 plus 51/60 times 12 is 10 for
a total of 61 seconds heating to replace heat lost to air.
(assume vegetable is 80 percent water,
biscuit will be 20 percent water, pudding will be 50 percent water,
12 seconds losses per minute of boiling temperature
plus 5 seconds startup and 15 seconds for heating bowl and
------------------------


Has enough calories and protein to make a light to medium meal.
To get the recommended fiber, add an ounce or two of
fruit and/or vegetable.

Squash biscuit: slightly salty, tangy, starchy; 
very slightly bitter/strong. 
Chewy on edges, biscuit texture elsewhere.

Apple lettuce pudding: pleasantly tangy, moderately sweet; 
slight pleasant bitterness; thick pudding consistency.





20090308g
 similar to 20100114 which uses less seed, is 20 percent water

Squash grain seed bean:
1 ounce butternut squash
1 eighth cup (.6 ounce) non ground corn kernels
  or 2 tablespoon rolled oats or grain flour 
    plus 1 tablespoon water 
  or 2 tablespoons non ground wheat kernels
  or 2 tablespoons any mild flavored cereal grain or grain flour
    plus 1 tablespoon water
1 tablespoon (.4 ounce) dried beans
  or 1 tablespoon bean flour (fava, garbanzo, soybean)
    plus 1 tablespoon water
  or 1 eighth cup canned beans
2 tablespoons (.67 ounce) sunflower seeds
2 teaspoons (.33 ounce) sugar
1 teaspoon (.15 ounce) canola oil
1 eighth teaspoon salt
1 half cup (4 ounces) water 
total: 8.4 ounces, 6 ounces water

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

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

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

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

Remove seeds from squash.
If using acorn squash with green peel, remove the peel, if the
peel is bright orange, leave it on.
Cut 3 ounces squash into pieces appropriate for your 2 cup
or larger blender.
Into the blender put
 the squash pieces,
 if using, 1 eighth cup rolled oats or grain flour
   plus 1 tablespoon water,
 if using, 1 tablespoon bean flour plus 1 tablespoon water
   or, if using, 1 eighth cup canned beans,
 2 tablespoons sunflower seeds,
 2 teaspoons sugar,
 1 teaspoon oil,
 1 eighth teaspoon salt, and
 1 half cup water (if using boiled grain, this is water from 
cooking grain).

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

Add the beans to the blender.
]

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

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

Run until smooth.

Put a 3 inch diameter glass jar or similar utensil
at the center of a 8 inch diameter glass piepan.
Pour the squash mixture around the casserole dish. 

Heat in a microwave oven until the squash biscuit ring is 
a thick pudding, 7 minutes in a 1000 watt microwave oven.

--------------------
Math: (for 1 half cup water)
To bring to boil: 8.4 ounces X 20 equals 168.
Plus 5 seconds for oven to begin heating.
Plus 30 seconds to heat dishes.
Dry weight is total weight minus total water (8.4 - 6) = 2.4 overall.
Water to leave in is 50/50 times 2.4 = 2.4 ounces.
Total water to remove is total water minus water left in (6 - 2.4) = 
3.6 ounces.
Plus to evaporate excessive water: 46 X 3.6 ounces water equals 166.
Plus 166/60 seconds per minute times 12 = 33 plus 33/60 times 12 is 7 for
a total of 40 seconds heating to replace heat lost to air.
(assume vegetable is 80 percent water,
biscuit will be 20 percent water, pudding will be 40 percent water,
12 seconds losses per minute of boiling temperature.
Heat time is 7 minutes.
------------------------------

Mildly: sweet and salty; definite squash flavor, just 
noticeable strongness/biting flavor, muffin
texture consistency.






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

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

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

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

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

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

Cut the squash into pieces appropriate for your blender.

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

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

Add beans to blender.
]

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

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

Process until smooth.

Either:

1.Pour the batter into a bundt pan.

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

Pour the batter in the space around the tumbler. 

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

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

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

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

Chop 3 ounces apple into 1 quarter inch pieces.

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

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

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

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

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

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

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

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






20090828f
title: apple squash seed drink

1 half ounce butternut squash
1 half ounce apple
1 quarter cup in the hull squash seed
  or 1 half cup in the hull sunflower seed
1 tablespoon brown sugar 
  or 1 tablespoon white sugar plus 1 eighth teaspoon molasses
  or 2 teaspoons honey
2 packets aspartame sweetner

Blend the squash seed and 1 quarter cup water in a 
1 half cup blender for about 2 minutes.

Put into a 1 cup blender:
 the blenders contents,
 1 quarter cup water,
 1 half ounce apple, and
 1 half ounce squash.

Run until almost smooth, about 1 minute.

Pour the blenders contents into a 14 wire per inch strainer, 
placed over a mixing bowl.

Use the bottom of a small tumbler or a large spoon to press 
the liquid out of the slaw.

Squeeze the slaw in one hand held over the strainer.

Discard slaw.

Rinse the strainer and place over a bowl. 

Pour the liquid into the strainer to strain a second time.

Gently tap the strainer downward against the bowl or against 
your hand to jog the liquid through the mesh.

Rinse the strainer and repeat straining one last time.

Pour the liquid into a 12 to 16 ounce mug.

Add:
 1 tablespoon brown sugar
   (or 1 tablespoon white sugar plus 1 eighth teaspoon molasses),
 3 packets aspartame sweetner.  

Add enough water to make 8 ounces, heat 1 minute in a 
000 watt microwave oven.

Or fill mug to desired amount.

Heat to desired temperature, perhaps 1 half minute to 1 minute 
in 1000 watt microwave oven.

Moderately sweet, mildly: bitter, squash flavored, seed flavored; 
thicker than milk, more liquid than a typical milkshake.




20091203e

title: apple squash seed drink
1 half ounce butternut squash
  or 1 quarter ounce broccoli florett 
  or 1 ounce peeled broccoli stems
  or 1 eighth ounce broccoli leaf
1 half ounce apple
1 tablespoon no hull non roasted sunflower or squash seed
  or 1 quarter cup in the hull squash seed
  or 1 half cup in the hull sunflower seed
1 teaspoon oat flour
1 tablespoon brown sugar 
  or 1 tablespoon white sugar plus 1 eighth teaspoon molasses
  or 2 teaspoons honey
2 packets aspartame sweetner
Blend 3 minutes in a 1 cup blender:
 1 tablespoon sunflower seed,
 1 half ounce squash, and
 1 half cup water.

Pour the blenders contents into a 14 wire per inch strainer, 
placed over a mixing bowl.

Use the bottom of a small tumbler or a large spoon to press 
the liquid out of the slaw.

Or tap the strainer against the bowl or the palm of a hand to jog
liquid from the slurry.

If using in the hull seed:
[ 
Squeeze the slaw in one hand held over the strainer.
]

Discard slaw.

Rinse the strainer.

Pour the liquid back into the strainer which is placed over a bowl,
do not tap or press the pulp.

Discard any solids in the strainer.

Put into a 1 cup blender:
 the bowl's contents,
 1 ounce apple,
 1 teaspoon oat flour,
 1 tablespoon sugar,
 1 eighth teaspoon molasses, and 
 3 packets aspartame sweetner.
Run until almost smooth, about 2 minutes.

Pour the liquid into a 12 to 16 ounce mug.

Add  and enough water to make 6 to 8 ounces.

Heat to desired temperature, perhaps 30 seconds in a 
1000 watt microwave oven.

Robust: squash flavor, bittersweetness with more sweetness
than bitterness; moderately tangy; mildly starchy.





20080828e
Apple squash carrot basil seed grain bean

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

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

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

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

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

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

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

Put the processor's contents into a mixing bowl.

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

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

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

Pour the batter into the space around the center utensil. 

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

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

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

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

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

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

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







20090115e
banana squash cilantro grain seed bean

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

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

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

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

Put the slurry into a mixing bowl.

Either:

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

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

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

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

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

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

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

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



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

If slightly gooey on bottom, heat 1 minute.

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

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

Makes enough for an entire light meal.

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

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

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






20071130

Apple squash collards carrot grain seed bean
2 ounces butternut squash
  or if squash is strong flavored, use 1 ounce squash plus
    1 ounce boiled potato or 1 ounce boiled beans or 
    1 ounce sweet potato or
    (2 teaspoons grain flour plus 1 ounce water)
1 ounce carrot
3 ounces collard greens 
  or 3 ounces leached kale
  or 1/2 ounce basil pesto
  or 1/2 ounce mustard greens puree 
  or 1/2 ounce parsley pesto
1/4 cup rolled oats
  or 1 quarter cup grain flour
  or 1/4 cup flax meal
1/8 cup lentil powder plus 1 eighth cup water
  or 1 eighth cup bean flour (fava, garbanzo, soybean) 
    plus 1/8 cup water
  or 1 quarter cup canned or boiled beans
2 teaspoon oil in cake

Ingredients in topping:
2 tablespoon tahini or other nut or seed butter
  or 1/4 cup California walnuts
  or 1/4 cup raw sunflower seeds 
2 teaspoons olive or canola oil in topping 
1 ounce apple
2 teaspoons sugar if using a sweet apple, add 1 teaspoon if 
  apple is semi sweet 
1 pinch salt

Snip 3 ounces greens with a scissors into 1 inch pieces letting 
the pieces fall into a food processor or blender.

Run until flow stops and a slaw is produced.

Add 1 cup water and run for 45 seconds (20 seconds if 
using a blender) after mixture begins to fully flow.

Put the greens slurry into a microwaveable bowl.

Heat in a 1000 watt microwave for 4 minutes on full power, then
4 minutes on low (15 percent) power.

Strain away the liquid.

Mix the puree with two or three times its volume of water.

Strain away the liquid.

Use a bowl that is about the same size and shape as the strainer 
to press most of the water out of the greens slaw.

Or put the puree onto a coffee filter paper.

Gently squeeze out most of the water. 

Remove peel from squash to yield 2 ounces.

Cut the squash and carrot into pieces appropriate for your 
one or two cup food processor.

Put the squash and carrot into the processor.

Run until flow stops and a slaw is produced.

If using canned or boiled beans, add the beans and 
1 eighth cup water to the processor and run until 
beans are pulverized as much as practical.

Put the processor contents into a deep microwaveable bowl.

Add (if using, 1/8 cup lentil or bean powder and 
1 eighth cup water), 1/4 cup rolled oats, and 
2 teaspoons canola oil.

Mix.

If needed add 1 tablespoon of water at a time, just enough 
to give the mixture a 'wet sand' consistency and make
the mixture spreadable.

Dump the mixture onto a plate.

Spread and press into a layer about 1/4 inch thick.

Make a hole at the center to encourage even heating.

Heat in a 1000 watt microwave oven, for 5 minutes on full power 
or if using canned or boiled beans, heat 6 minutes. 

Or for a 600 watt oven 8 minutes 20 seconds full or if using 
canned or boiled beans, heat 10 minutes.

----------------------------------------------
Math:
6-1/3 ounces X 20 plus 20 for plate plus 50 X 3 ounces moisture
----------------------------------------------

Remove the plate from the oven and allow to cool for a couple 
of minutes or so.

Chop 1 ounce apple into 1 inch pieces.

Put into a one cup food processor:
 the apple,
 1/8 cup sunflower seed butter, 
 2 teaspoons oil,
 1 to 2 teaspoons sugar, and
 1 pinch salt 

If the mixture will not circulate while processing, add 
1 tablespoon water to get the mixture to flow.

Run 1 minute.

Add the greens slaw.

Run until smooth, about 2 minutes.

Cut the cake loose from the plate with a knife or spatula so 
it will be easier to eat.

Spread the greens/apple/seed mixture onto the donut shaped cake.

If the cake is difficult to cut with a spoon, it can be cut 
with a knife into 4 pieces and picked up to eat bite by bite.

Makes enough for 3/4 or more of a large supper meal.






20071002
Apple squash collards peas seeds grain

2 ounces fresh collards
  or 3 ounces collards puree
1/8 cup dried beans 
  or 1/4 cup thawed frozen peas
  or 1/8 raw peanuts
  or 1 quarter cup canned beans
    plus 1 eighth cup water
1 quarter cup (.45 ounce) rolled oats
  or 2 tablespoons whole grain flour  
  or 2 tablespoons flax seed meal
1 teaspoon (.15 ounce) sugar
1/2 cup water
total: 9.6 ounces, 7.8 ounces water

Topping ingredients:
1/8 cup nut or seed butter such as tahini
     (to enable flow in processor)
  or if processor will pulverize seeds:
  or 1/4 cup sunflower seeds
  or 1/4 cup California walnuts 
1 ounce carrot
2 ounces acorn squash 
  or 1 ounce butternut squash
    plus 1 ounce other mild vegetable such as cucumber,
      yellow summer squash, sweet potato, boiled potato,
      boiled beans, or (1 tablespoon rolled oats plus 
      1 tablespoon water)
1/2 (3 ounces) apple
2 teaspoons canola oil
2 teaspoons sugar, add 1/2 teaspoon more if apples are semi sweet, 
  add 1 teaspoon more if apples are tart
1 pinch salt
1 tablespoon whole wheat flour

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

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

Cut the collards 1 inch pieces.             

Put the chopped collards into a blender.
Add 2 cups water.

Process into a puree, about 10 seconds after mixture is fully 
flowing.

If necessary to start flow while blending, put one hand under 
blender and one on top. Rapidly raise and lower the blender.

Heat on a cooktop until boiling, reduce heat to low, heat for 
5 or 10 minutes.

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

Drain the water from the collards by pouring into a fine wire 
mesh strainer.

Either press water from the slaw by pressing with a bowl 
that is about the same size and shape as the strainer,
or squeeze the slaw in a hand.

Put into a 2 cup or larger blender:
 2 ounces collard slaw,
 if using, 1 quarter cup canned beans
   plus 1 eighth cup water,
 1 quarter cup rolled oats,
 1 teaspoon sugar, and 
 1 half cup water.

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

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

Run until smooth, about 4 minutes.

Either place the batter into an 8- or 9-inch diameter bundt pan.

Or divide the batter equally into 3 4-inch diameter 
microwaveable bowls and place the bowls in a circle around 
the center of a microwave oven.

Heat until firm, about 10 minutes in a 1000 watt microwave 
oven or 16 minutes in a 600 watt microwave.

-----------------------------
Math: 
plus 5 seconds for oven to start heating
Plus 40 seconds to heat dishes.
To heat to boil: 20 seconds per ounce times 9.6 ounce = 192 seconds
Dry weight is total weight minus water (9.6 - 7.8 water) = 1.8 ounces.
Water to leave in is (25 parts water/75 parts dry weight) times dry weight (1/3 X 1.8) = 3.2 ounces.
Water to remove is total water minus water left in (7.8 - 1.8) = 6 ounces.
Plus to evaporate water 46 seconds per ounce times 6 ounces = 276 seconds.
Plus to replace heat lost to air: 276/60 times 16 seconds per minute = 73 seconds
plus 732/60 X 16 = 20 for a total of 93 seconds.
Assume collard is 80 percent water.
beans absorb their 125 percent their own weight in water when boiled or 1.2 ounces water.
Assumes final product will be 25 percent water.
-----------------------------
 
Scrape the biscuit from the bowls, cut into bite-sized pieces,
and put the pieces into a portion bowl.

Peel the squash to yield 2 ounces.

Remove peel from apple to yield 3 ounces.

Cut the squash and apple into pieces your food processor 
will deal with.

Put the squash and apple into a food processor.

Into the processor put:
 1 ounce other mild vegetable such as sweet potato,
 1 eighth cup sunflower seed butter,
 2 teaspoons oil,
 2 teaspoons sugar, and
 1 pinch salt.

Process for 4 minutes to get a smooth texture.

If necessary repeatedly lift the processor and bang it down.

If mixture still refuses to flow, add 1 tablespoon water 
at a time to the processor to get the mixture to flow.

Put the processor mixture into a mixing bowl.

Add 1 tablespoon flour.

Mix until uniform.

Put the processor mixture into the portion and/or mixing bowl 
with the biscuit pieces.

Toss.

Makes enough for a large meal.

For a very large meal, add a side of fruit such as 
a third of a cup of cherries and/or 1/2 of a banana.





20071216
Apple squash collards peas seeds grain

Grain pea biscuit ingredients:
1 eighth cup dried peas
  or 1/8 cup raw soaked dried lentils 
  or 1/8 cup thawed frozen peas
  or 1/8 cup split peas
  or 1/8 cup peanuts
2 tablespoons whole wheat flour
  or 2 tablespoons flax seed meal
1 teaspoon sugar
1 pinch salt
3 tablespoons to 1/4 cup water

Apple squash collard carrot cucumber mash ingredients:
3 ounces fresh collards
  or 3 ounces collards puree
1/2 cup water
1/4 cup sunflower seeds 
  or 1/8 cup raw sunflower seed butter
     (to enable flow in processor)
  or 1/4 cup California walnuts 
  or 1/8 cup walnut butter 
  or 2 tablespoons raw tahini
1 ounce carrot
1 ounce butternut squash
1 ounce cucumber or sweet potato or pumpkin
1 ounce apple
1 tablespoon canola oil
optional:
[
1/4 teaspoon lemon juice
  or 1/2 teaspoon orange juice concentrate
]
1 tablespoon sugar, add 1/2 teaspoon more if apples are 
  semi sweet, add 1 teaspoon more if apples are tart
2 pinches salt
1 tablespoon whole wheat flour

Put 1 eighth cup peas into a metal pan with 1 cup water. 

Heat on a cooktop until boiling, then cover and reduce heat 
to low and heat until beans are softened, 15 to 40 minutes 
depending on type of pea/bean (15 minutes for split peas and 
40 minutes for large whole peas). Heating softens the bean 
to lessen blending time and draining water away removes 
bitterness.

Cut the collards 1 inch pieces.             

Put 3 ounces chopped collards into a blender. (previous trial 
used processor and result was slightly too bitter, blending may 
reduced bitterness because of smaller particle size - more 
leaching.

Add 1 cup water.

Process into a puree, about 30 seconds after mixture is 
fully flowing. If necessary to start flow while blending, 
put one hand under blender and one on top. Rapidly raise and
lower the blender.

Put the collards puree into a microwaveable deep bowl.

Heat 4 minutes on full power, 
then 4 minutes on low. 

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

Drain the water from the collards by pouring into a 
fine strainer.

Rinse the collard slaw by mixing with a couple of cups 
of water and pouring through the strainer again.

Press most of the water from the greens slaw with a bowl 
the same size and shape as the strainer.

Or squeeze the water from the greens using a coffee press.

Or dump the greens puree onto a coffee filter paper.

Gently squeeze out most of the water.

Put the greens into a mixing bowl.

Cut 3 ounces squash into 1/2 inch pieces.

Into a small, high speed blender put: 
 1 ounce butternut squash,
 1 ounce carrot
 1 ounce cucumber or sweet potato,
 1 ounce apple,
 1/8 cup sunflower seed butter
   or 3 tablespoons sunflower seeds,
 1 tablespoon sugar,
 1 tablespoon oil, 
 2 pinches salt, and
 1 quarter cup water.
total: 7.3 ounces, 5.5 ounces water

Run until desired smoothness is achieved perhaps 4 minutes.

To the bowl with the greens add:
the squash mixture. 

Heat in a microwave oven until thickened to 60 percent water, 
5 minutes 20 seconds in a 1000 watt oven, or 7 minutes in 
a 600 watt oven.

---------------------------
Math:
Add 5 seconds for microwave oven to begin heating.
Add 10 seconds to heat bowl.
To raise food to boiling temperature: 7.3 ounces times 20 seconds per ounce = 146 seconds.
Dry weight is total weight - water = 7.3 - 5.5 = 1.8 ounces.
Water to leave in is (60 parts water)/(40 parts dry weight) times (dry weight) = 3/2 X 1.8 = 2.7 ounces.
Water to remove is total water minus water left in (5.5 - 2.7) = 2.8 ounces.
Time to evaporate excess water is 2.8 ounces X 46 seconds per ounce = 129 seconds.
Heating time to replace heat lost to air during evaporation: 129/60 minutes X 12 seconds per minute = 24 seconds plus 24/60 X 12 = 5 for a total of 29 seconds.
Assume squash is 80 percent water; carrot, cucumber, and apple are 90 percent water.
-----------------------------

Stir the pudding so it is more spreadable.

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

Either:
[ 
1. Use processor:
Put the peas and 3 tablespoons water into a 1 or 2 cup processor 
and run until smooth, about 3 minutes.

Into a mixing bowl put:
 1/4 cup (volume after boiling) peas puree,
 2 tablespoons (.6 ounce)whole wheat flour
   or 1/4 cup flax seed meal,
 2 teaspoons (.4 ounce) honey, and 
 1 pinch salt.

Stir. 
]

Or:
[
2. Use blender:
Put into a 1 or 2 cup blender:
 1/4 cup (volume after boiling) peas,
 1/4 cup water.

Run until smooth, about 3 minutes.

Into a mixing bowl put:
 1/4 cup (volume after boiling) peas puree,
 2 tablespoons whole wheat flour (this trial)
   or 1/4 cup flax seed meal,
 2 teaspoons honey.

Mix until uniform.

]

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

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

If using processor:
Heat until as firm as desired, about 3 minutes 50 seconds.

If using blender:
Heat until as firm as desired, about 4 minutes 20 seconds.

----------------------------------------------
Math: (for using processor)
add 5 seconds for oven to begin heating.
Plus 20 seconds to heat plate.
To raise to boiling: 4.5 oz X 20 = 90 seconds.
Dry weight is total weight minus water (4.5 ounces - 2.8 ounces) = 1.7 ounces.
Water to leave in is (30 parts water)/(70 parts dry weight) X (dry weight) = 3/7 X 1.7 = .73 ounce.
Water to remove is total water minus water left in (2.8 - .73) = 2.1 ounces.
Plus to evaporate excess water: 46 seconds per ounce X 2.1 ounces = 98 seconds.
Plus to replace heat lost to air during evaporation: 98/60 minutes times 16 seconds per minute equals 26 seconds plus 26/60 X 16 = 7 for a total of 23 seconds.
Assume peas absorbs 125 percent their weight in water when boiled, honey is 20 percent water.
----------------------------------------------

Let the cake cool for several minutes.

Eat the biscuit and mash separately.

Makes enough for a 3/4 of a large meal.

For a large meal, add a side of fruit such as a third of a cup 
of cherries and/or 1/2 of a banana.

Cake tastes a little like graham cracker.

Apple collard squash mash: definite squash flavor; 
mildly bittersweet, starchy; slightly salty, tangy; 
thick puddding consistency, similar to mashed potato.

Grain pea biscuit: 
mild: pea flavor, honey flavor, sweetness, starchiness; 
moist bagel texture.



(not trialed)
20100722c
Makes 8 servings, perhaps 6 grams fiber each
apple cucumber squash grain
apple cucumber squash seed
apple cucumber squash peanut
apple zuccini squash grain
apple zuccini squash seed
apple zuccini squash peanut

5 ounces apple
10 ounces zuccini
  or 10 ounces cucumber
  or 10 ounces rutabaga (use only if rutabaga is very mild)
  or 10 ounces sweet potato
5 ounces (2 ounces if strong) butternut squash
3 tablespoons flax meal
  or 1/4 cup boiled peanuts
  or 3 tablespoons non roasted sunflower seeds
  or 2 tablespoons nut or seed butter
  or 1 tablespoon olive or canola oil 
    plus 1 tablespoon grain bran
  or 2 teaspoons canola oil plus one of the following:
   [
    1/4 cup soaked(/and sprouted grain)
    2 tablespoons whole grain flour
    3
1/4 cup oat fiber
1 tablespoon plus 2 teaspoons (.8 ounce) sugar
1 quarter teaspoon (2.5 grams) salt
total: 22.7 ounces, 18 ounces water

Remove peel from cucumber to yield 10 ounces.

Chop the zuccini into 1 inch pieces.

Put all ingredients except dry ingredients, into a
2-cup or larger processor.

Process until smooth, if necessary, add water one tablespoon
at a time just enough to get the mixture to circulate while
processing.

Add dry ingredients and run to mix.

Taste, if desired, add apartame sweetener to taste.

Either:

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

Or:

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

If using bran:
[
Heat until thickened, 18 minutes in a 1000 watt microwave oven.

-------------------------------------------------
Math: (if using boiled or canned beans or frozen peas)
Plus 5 seconds for oven to begin heating.
Plus 20 seconds to heat dishes.
To bring to boil: 22.7 ounces X 20 equals 454 seconds.
Dry weight is total weight minus total water (22.7 - 18) = 4.7 ounces.
Water to leave in 60/40 times dry weight (3/2 X 4.7) = 7.2 ounce.
Water to remove is total water minus water left in (18 - 7.2) = 10.8 ounces.
Plus to evaporate excessive water: 46 X 10.8 ounces water equals 497 seconds.
To replace heat lost to air: 497/60 X 14 seconds per minute is 115 plus
   115/60 X 14 seconds per minute is 27 seconds
total is 142 seconds heating to replace heat lost to air.
(assume 1.5 ounces slaw containing .9 ounces water,
 canned beans contain 1.2 ounces water,
14 seconds losses per minute of boiling temperature)
-------------------------------------------------
]

if using no oat bran:
[
-------------------------------------------------
Math: (if using boiled or canned beans or frozen peas)
Plus 5 seconds for oven to begin heating.
Plus 20 seconds to heat dishes.
To bring to boil: 21.9 ounces X 20 equals 438 seconds.
Dry weight is total weight minus total water (21.9 - 18) = 3.9 ounces.
Water to leave in 60/40 times dry weight (3/2 X 3.9) = 6 ounce.
Water to remove is total water minus water left in (18 - 6) = 12 ounces.
Plus to evaporate excessive water: 46 X 14.1 ounces water equals 552 seconds.
To replace heat lost to air: 552/60 X 14 seconds per minute is 137 plus
   137/60 X 14 seconds per minute is 31 seconds
total is 168 seconds heating to replace heat lost to air.
(assume 1.5 ounces slaw containing .9 ounces water,
 canned beans contain 1.2 ounces water,
14 seconds losses per minute of boiling temperature)
-------------------------------------------------
]

Previous version, if not heated to thicken:
good, moderately: sweet, tangy; mildly: starchy;
 slightly: apple flavored, zuccini flavored;
pudding consistency.

If heated to thicken:
,definitely salty; moderately: sweet, starchy; 
mild roasted tahini flavor; slightly: tangy, zuccini flavored;
pudding consistency.



20100728b
Blueberry squash grain seed
blueberry carrot grain seed

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

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

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

Taste, if desired, add aspartame sweetener to taste.

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

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

Or serve with hummus or tofu or tempeh.

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


20150215
Butternut squash seed

3 ounces butternut squash
1 tablespoon non roasted sunflower seed butter
1/8 teaspoon salt

Cut squash into 3/16- by 3/16- 1/2-inch or so pieces.

Mix 1 tablespoon soy protein concentrate and 1 tablespoon
wheat gluten flour.

Mix peanut butter and seed butter and salt in a 
portion bowl.

Add squash to the portion bowl and mix.

Add soy and gluten flour and mix.

Mildly salty, starchy, squash flavored, oily;
slightly peanut butter flavored;
very crunchy and chewy.


20150215
Butternut squash carrot lettuce bell pepper peanut
sunflower oil salt
Low FODMAP Salad
Makes 2 to 4 servings.

3 ounces butternut squash
4 ounces lettuce
  or 4 ounce cucumber
  or 4 ounces zuccini
4 ounces carrot
3 ounces bell pepper
1 tablespoon peanut butter
1 tablespoon non roasted sunflower seed butter
1 tablespoon olive or canola oil
3/8 teaspoon salt

Put into a mixing bowl: butters, oil, and salt and
mix.

Cut vegetables into desired pieces.

Add vegetables to the mixing bowl and mix.

Moderate carrot flavor;
mild to moderate saltiness;
mild bell pepper flavor;
slightly butternut squash flavor, peanut butter flavor,
oilinesss;
very crunchy and chewy.