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


20100805d
apple cucumber grain seed
1 half ounce apple
2 ounces cucumber
1/8 cup soaked or sprouted grain
  or 1 tablespoon whole grain flour
1 tablespoon sunflower seed 
1 eighth teaspoon salt
2 tablespoons sugar

Remove peel from cucumber to yield 2 ounces.

Place a steaming rack in a pressure cooker, add 1/2 cup water.

If using soaked grain, place the grain in a metal bowl
with 1 tablespoon water.

If using flour or rolled oats, place the grain in a metal
bowl with 2 tablespoons water and stir.

Add the sunflower seed to the bowl.

Place the bowl on the steaming rack, heat to full pressure,
reduce heat to low, heat 5 minutes.

Cut 3 ounces cucumber into piece your blender will deal with.

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

Taste, if desired, add aspartame sweetener to taste.

Put all ingredients and 1 tablespoon water into a
1-cup blender.

Run until smooth, about 2 minutes.

Taste, if desired, add aspartame sweetener.

good, prominently: tangy, bittersweet, salty;
mildly starchy; sligthly cucumber flavored,
apple flavored; medium thick liquid.





20100729a
apple cucumber grain seed bean

2 ounces cucumber
1 ounce apple and increase heat time by 45 second
  or 1 teaspoon (.2 ounce) ketchup
  or 1 half teaspoon lemon juice plus 2 teaspoons sugar
  or 1 ounce tomato plus 2 teaspoons sugar (see 20100711b)
optional:
[
1 teaspoon (.1 ounce) non roasted chestnut flour 
  or 1 half ounce roasted sesame seed
  or 1 tablespoon tahini
]
3 tablespoons (sunflower seed this trial)
  or 2 tablespoons (1 ounce) any nut or seed butter
1/8 cup soaked or sprouted grain
  or 1 tablespoon (.4 ounce) grain, boiled 15 minutes to soften
  or 1 tablespoon grain flour
2 tablespoons boiled or canned beans 
  or 1 tablespoon (.45 ounce) dried beans
  or 2 teaspoons roasted peanut butter plus 1 teaspoon lentils
1 tablespoon plus 2 teaspoons (.8 ounce) sugar
aspartame sweetener to taste
3 pinches salt
if using processor, 1 eighth cup (1 ounce) water
if using blender, 
total: 6.9 ounces, 4.1 ounces water

Remove peel from cucumber to yield 2 ounces.

Remove core and peel from apple to yield 1 ounce.

Chop the cucumber into 1 inch pieces.

Place a steaming rack in a pressure cooker, add 1/2 cup water.

Place 1 tablespoon water into a metal bowl.

If using flour or rolled oats, place the grain in a metal
bowl with 2 tablespoons water and stir.

If using soaked grain, place the grain in the metal bowl.

If using soaked beans, place the beans in the metal bowl.

Add the sunflower seed to the bowl.

Place the bowl on the steaming rack, heat to full pressure,
reduce heat to low, heat 5 minutes, turn off heat.

Let the cooker sit on the burner for 10 minutes.

Cut 3 ounces cucumber into piece your blender will deal with.

Put all ingredients into a 2 cup processor and process
until smooth.

Taste, if desired, add aspartame sweetener to taste.

Either: (1. this trial)

[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.

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

-------------------
Math:
5 seconds for oven to start heating.
Plus 20 seconds to heat dish.
To raise to boiling: 6.9 ounces X 20 equals 138 seconds.
Dry weight is total weight minus water (6.9 - 4.1) = 2.8 ounces.
Water to leave in is 50/50 X dry weight (50/50 X 2.8) = 2.8 ounces.
Water to remove is total water minus water left in (4.1 - 2.8) = 1.3 ounce.
Plus to evaporate water 46 X 1.3 ounces water equals 60 seconds.
To replace heat lost to air 60/60 times 14 is 14 plus 
   14/60 times 14 is 3 for a total of 17 seconds

Assume tomato is 90 percent water, zuccini is 80 percent water,
ketchup is 40 percent water, beans contain .6 ounce water.
-----------------------
]

Has enough fiber for an entire meal. To get enough protein, 
serve with a side of 1 or 2 ounces meat or an egg or egg salad 
or bean seed or boiled peanuts or steamed peas. Or just be sure 
the meal before and the meal after have sufficient protein.


if heated to thicken:
, prominently sweet, salty;  mildy: tangy, starchy;
 slightly bitter; mash consistency.

if not heated to thicken:
good, prominently: sweet, tangy; moderate saltiness; mildy: starchy;
slightly bitter; thick liquid consistency.





20100721d
apple cucumber squash seed pudding

1 ounce apple
3 ounce cucumber
  or 3 ounce zuccini peel removed (see 20100709a)
1 ounce butternut squash
2 tablespoons (.7 ounce) non roasted, no hull sunflower seeds
  or 1 tablespoon non roasted sunflower seed butter
  or 2 tablespoons soaked grain plus 2 teaspoons canola oil
  or 1 tablespoon grain flour plus 2 teaspoons canola oil 
  or 1 tablespoon roasted tahini
  or 1 teaspoon roasted peanut butter (see ?20100714c2)
1 tablespoon (.5 ounce) sugar
artificial sweetner to taste
3 pinches salt
total: 6.7 ounces, 4.5 ounces water

Cut 3 ounces cucumber into piece your blender will deal with.

Place a steaming rack in a pressure cooker, add 1/2 cup water.

Place 1 tablespoon water into a metal bowl.

If using flour or rolled oats, place the grain in the metal
bowl, add 2 tablespoons water and stir.

If using soaked grain, place the grain in the metal bowl.

Add the sunflower seed to the bowl.

Add the squash to the bowl.

Place the bowl on the steaming rack, heat to full pressure,
reduce heat to low, heat 20 minutes, turn off heat.

Let the cooker sit on the burner for 10 minutes.

Cut 3 ounces cucumber into piece your blender will deal with.

Put all ingredients into a 2 cup processor and process
until smooth.

Taste, if desired, add aspartame sweetener to taste.

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

Taste, if desired, add aspartame sweetener to taste.
(2 added this trial for a total of 5 packets)

Either: (1. this trial)
[1. Eat the batter as is, if desired warm by heating in 
a microwave oven, about 30 to 50 seconds in a 1000 watt oven.
]

Or:

[2. Place a 4 inch diameter round casserold dish or similar 
utensil at the center of a 8 inch glass piepan.
Put batter into the space around the casserole dish.

Heat in a microwave oven until thickened,
5 minutes 15 seconds in a 1000 watt microwave oven.
8 minutes 45 seconds in a 600 watt microwave oven.

----------------------------------
Math:
To heat to boiling: 20 seconds per ounce time 6.7 ounces = 134 seconds.
Plus 5 seconds for microwave to begin heating
Plus 40 seconds to heat dish
Dry weight equals total weight minus total water (6.7 - 4.5) = 2.2 ounce.
Water to leave in is 50/50 time dry weight (50/50) X (2.2) = 2.2 ounces
Water to remove is total water minus water left in (4.5 - 2.2) = 2.3 ounces.
Plus to evaporate excess water: 46 X 2.3 = 108 seconds.
Plus to replace heat lost to air: 12 X (108/60) is 22 plus 22/60 X 12 equals
  26 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 rutabago or yam. For a large meal could also
serve `ounce meat and 3 ounces fruit such as half a banana
or Blueberry pudding.

good, definitely tangy, sweet; mild: tahini flavor, cucumber flavor, 
saltiness; slightly starchy; thick liquid consistency.







20100106f (not tested since alterations)
tomato cucumber seed 

1 ounce tomato
4 ounces cucumber
2 tablespoons non roasted no hull sunflower seed
 or 1 tablespoon nut butter, seed butter, or peanut butter
1 tablespoon sugar
  or 2 packets aspartame sweetner
3 pinches salt

Put all ingredients into a 1 cup or larger blender.

Run until smooth, about 4 to 5 minutes.

Pour into a serving mug.

If desired, warm for 20 to 40 seconds.

, moderate: bittersweetness; mild: tanginess, tomato flavor; 
slighty: starchy, salty. 





20100106g (not tested since alterations)
tomato cucumber grain
 
1 ounce tomato
4 ounces cucumber
  or 1 half ounce mild pumpkin
1/8 cup soaked and sprouted wheat
  or 1/8 cup soaked corn
  or 2 tablespoons whole wheat flour
  or 2 tablespoons non roasted no hull sunflower seed
1 tablespoon sugar
artificial sweetner to taste
1 pinch salt
1 half cup water

Place a steaming rack in a pressure cooker, add 1/2 cup water.

Place 1 tablespoon water into a metal bowl.

If using flour or rolled oats, place the grain in the metal
bowl, add 2 tablespoons water and stir.

If using soaked grain, place the grain in the metal bowl.

If using, add the sunflower seed to the bowl.

Place the bowl on the steaming rack, heat to full pressure,
reduce heat to low, heat 5 minutes, turn off heat.

Let the cooker sit on the burner for 10 minutes.

Put all ingredients into a 1 cup or larger blender.

Run until smooth, about 4 to 5 minutes.

Pour into a serving mug.

Taste, if desired add artificial sweetener to taste.

If desired, warm for 20 to 40 seconds.





20100905f (not tested since alterations)
apple tomato cucumber seed

1 ounce apple
1 once tomato
4 ounces cucumber
2 tablespoons non roasted no hull sunflower seed
  or 1 tablespoon nut butter, seed butter, or peanut butter
  or 1/8 cup soaked and sprouted wheat
  or 1/8 cup soaked corn
  or 2 tablespoons whole wheat flour
  or 2 teaspoons canola oil
1 eighth teaspoon salt
1 tablespoon sugar
artificial sweetener to taste
total 7.6 ounces.

If using sunflower seed or soaked grain, put 1 tablespoon 
water into a 2-cup microwaveable bowl.

If using grain flour, put 2 tablespoons grain flour and 
2 tablespoons water into a 2-cup microwaveable bowl and mix.

Cover the bowl and heat in a microwave oven until boiling
hot, 35 to 50 seconds if using a 1000 watt oven, if using
a 600 watt oven 1 minute to 1 and 30 seconds. Let the bowl
sit covered about 2 to 4 minutes.

Remove peel from cucumber to yield 2 oucnes.

Put all ingredients into a 2-cup processor.

Run until smooth, about 2 minutes, if necessary, add water
1 tablespoon at a time just enough to get the mixture to
flow while processing.

Taste, if desired, add sweetener.






20100825a
20100820b
20100818e
20100805d
tomato cucumber grain nut
1 half ounce tomato
4 ounces cucumber
1 tablespoon whole grain flour
1 quarter cup pecans (this trail)
  or 2 tablespoons sunflower seed 
1 eighth teaspoon salt
1 tablespoon sugar
1 to 3 packets aspartame sweetener, according to taste
(1 packet allow more pecan flavor, 3 has prominent sweeteness)

Put into a 2-cup microwaveable bowl:
1 tablespoon water and 1/8 cup soaked grain or 1 tablespoon
whole wheat flour and mix.

Cover and heat until boiling hot in a microwave oven. Let
sit covered for about 2 minutes.

Remove peel from cucumber to yield 2 oucnes.

Put all ingredients and 1 tablespoon water into a
1-cup processor.

Run until smooth, about 2 minutes.

Taste, if desired add artificial sweetener to taste and
stir.

good, moderately sweet, pecan flavored; mildly: salty,
tangy; slightly starchy; sauce consistency.




20100820b
tomato cucumber grain seed

1 ounce tomato
4 ounces cucumber
1 tablespoon whole grain flour
2 tablespoons sunflower seed
1 tablespoon soaked and sprouted wheat
  or 1 tablespoon soaked corn
  or 1 tablespoon whole wheat flour
  or 1 tablespoon non roasted no hull sunflower seed 
2 teaspoons non roasted no hull sunflower seed
  or 1 teaspoon nut butter, seed butter, or peanut butter
  or 1 teaspoon canola oil
3 pinches salt
1 tablespoon sugar
artifical sweetener to taste

Remove peel from cucumber to yield 4 oucnes.

Place a steaming rack in a pressure cooker, add 1/2 cup water.

Place 1 tablespoon water into a metal bowl.

If using flour or rolled oats, place the grain in the metal
bowl, add 2 tablespoons water and stir.

If using soaked grain, place the grain in the metal bowl.

If using, add the sunflower seed to the bowl.

Place the bowl on the steaming rack, heat to full pressure,
reduce heat to low, heat 5 minutes, turn off heat.

Let the cooker sit on the burner for 10 minutes.

Put all ingredients into a 1 cup or larger blender.

Run until smooth, about 4 to 5 minutes.

Pour into a serving mug.

Taste, if desired add artificial sweetener to taste.

If desired, warm for 35 to 75 seconds.
Taste, if desired, add aspartame sweetener.

, moderately: sweet, tangy; mildly: starchy, salty;
slightly tomato flavored; very thick puddding consistency.
try with 1 tablespoon pecans





20100826d
title: tomato cucumber

1 ounce tomato
4 ounces cucumber
3 pinches salt
2 teaspoons sugar
1 packet aspartame sweetener

Put all ingredients into a 1 cup processor.

Run until smooth, 1 to 2 minutes.

good, taste something like watermelon; 
moderately tangy; mild to moderate: cucumber flavored;
mildly tomato flavored, salty; slightly sweet; 
liquid consistency.




20110701a
20110628e
tomato cucumber grain beans
3 ounces tomato
  or 3 ounce dried tomato (weight before drying)
2 ounces cucumber
1 ounce moist whole grain biscuit
  or 3 tablespoons rolled oats
  or 1 eighth cup grain flour
1 half cup boiled blackeyed peas
1 teaspoon canola oil
1 tablespoon sugar 
  or 1 tablespoon honey
optional: 1 teaspoon celery powder
3 pinches salt

If using dried tomato:
[
Put into a 3-inch bowl:
dry tomato equivalent to 3 ounces fresh and 1 tablespoon water.

Let the bowl sit 20 minutes.
]

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

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

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

Mash the tomato with a spoon.

Remove peel from cucumber and cut into 1 quarter inch pieces.

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

If using 2 ounces cucumber, 1 tablespoon sugar, no honey:
, moderately to prominently: sweet, tangy; moderate:
tomato flavor, saltiness; mild to moderate bean flavor;
negligible to slight cucumber flavor;
somewhat chewy, crunchy.

If using 1 tablespoon sugar, no honey, 1 teaspoon celery:
good, moderately, sweet, tangy; moderate:
tomato flavor, saltiness; mild to moderate bean flavor,
celery flavor; somewhat crunchy, chewy.

If using 2 teaspoons honey, no sugar, no celery:
, moderately to prominently: tangy; moderate:
tomato flavor, saltiness; mild to moderate bean flavor,
sweetness; mild honey flavor, slightly chewy.

If using 1 tablespoon honey, no sugar, no celery:
, moderately to prominently: tangy; moderate:
tomato flavor, saltiness; mild to moderate bean flavor,
sweetness; mild honey flavor, slightly chewy.




20110628e
tomato cucumber beans
3 ounces tomato
  or 3 ounce dried tomato (weight before drying)
2 ounces cucumber
1 half cup boiled blackeyed peas
1 teaspoon canola oil
1 tablespoon sugar 
  or 1 tablespoon honey
optional:
 1 half teaspoon celery powder
   or 1 quarter teaspoon basil powder
   or 1 quarter teaspoon molasses
3 pinches salt

If using dried tomato:
[
Put into a 3-inch bowl:
dry tomato equivalent to 3 ounces fresh and 1 tablespoon water.

Let the bowl sit 20 minutes.
]

Mash the tomato with a spoon.

Remove peel from cucumber and cut into 1 quarter inch pieces.

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

If using 2 ounces cucumber, 1 tablespoon sugar, no honey:
good, moderately to prominently: sweet, tangy; moderate:
tomato flavor, saltiness; mild to moderate bean flavor;
negligible to slight cucumber flavor;
somewhat chewy, crunchy.

If using 1 tablespoon sugar, no honey, 
1 quarter teaspoon celery:
good, moderately to prominently: sweet, tangy; mild to moderate:
tomato flavor, saltiness; mild bean flavor; 
slight to mild cucumber flavor; celery flavor not noticeable;
chunky consistency, somewhat crunchy, slightly chewy.

If using 1 quarter teaspoon molasses, 1 tablespoon sugar, 
no celery:
good, moderately sweet: mild: tanginess,
tomato flavor, saltiness, bean flavor,
molasses flavor;
somewhat crunchy, chewy.
try w 1 tablespoon honey for more honey flavor, 

If using 1 tablespoon honey, no sugar, no celery:
, moderately to prominently: tangy; moderate:
tomato flavor, saltiness; mild to moderate bean flavor,
sweetness; mild honey flavor,
slightly chewy.




20100726c
tomato cucumber onion seed
2 ounces tomato
2 ounces cucumber
2 ounces onion
1/8 cup soaked and sprouted wheat
  or 1/8 cup soaked corn
  or 1 tablespoon whole grain flour
3 tablespoons non roasted, no hull sunflower seed
1 tablespoon sugar
aspartame sweetener to taste
1 eighth teaspoon salt

Place a steaming rack in a pressure cooker, add 1/2 cup water.

Place 1 tablespoon water into a metal bowl.

If using flour or rolled oats, place the grain in the metal
bowl, add 2 tablespoons water and stir.

If using soaked grain, place the grain in the metal bowl.

If using, add the sunflower seed to the bowl.

Cut the onion into 1/2 inch pieces and add the
pieces to the metal bowl.

Place the bowl on the steaming rack, heat to full pressure,
reduce heat to low, heat 10 minutes, turn off heat.

Let the cooker sit on the burner for 10 minutes.

Put all ingredients into a 1 cup or larger processor.

Run until smooth, about 4 to 5 minutes, if necessary,
add water 1 tablespoon at a time, just enough to
get the mixture to circulate while processing.

Pour into a serving mug.

Taste, if desired add artificial sweetener to taste.
 
good, definitely tangy; mild: tomato flavor, onion
flavor, salty; slight cucumber flavor, sweet, starchy; 
thick sauce consistency






20110718a (not tested since alterations)
canteloupe cucumber grain seed bean

2 ounces canteloupe
3 ounces cucumber
  or 2 ounces steamed okra
1 ounce whole grain biscuit
  or 1 quarter cup soaked corn
  or 1 tablespoon whole grain flour
  or 2 teaspoons non roasted, no hulls sunflower seed
  or 2 teaspoons non roasted, 60 percent water nut or seed pate
  or 1 teaspoon nut or seed butter such as tahini
2 tablespoons non roasted, no hulls sunflower seed
  or 1 quarter cup non roasted, 60 percent water sunflower seed pate
  or 2 teaspoons canola oil
1 half cup canned beans
  or 1 half cup soaked beans
  or 1 half cup boiled beans
1 eighth teaspoon plus 2 pinches salt
1 tablespoon sugar
artificial sweetener to taste

Either:
Soak 1 eighth cup sunflower seeds in 2 tablepsoons water for 24 hours.

Or:
Put into a 2-cup or so microwaveable bowl:
1 eighth cup sunflower seeds and 1 eighth cup water.

Heat, covered, until boiling, 55 seconds in a 1000 watt oven, 
reduce heat to low, heat 3 minutes, let the bowl sit, covered, 
for several minutes.

Remove peel from cucumber.

Cut cucumber or okra into 3 eighths inch pieces.

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

Place a steaming rack in the pan or cooker.

Into a 2-cup or so metal bowl put:
1 tablespoon water,
if using, 1 tablespoon whole grain flour and mix,
1 half cup soaked or sprouted beans,
if using, 1 quarter cup soaked or sprouted grain.

If using a metal pan, heat until boiling, reduce heat to low,
cover, heat 10 minutes.

If using a pressure cooker, heat until full pressure, reduce heat
to 1 quarter, heat 5 minutes, turn off heat, let cooker sit on
burner for 10 minutes.

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

Set cooker in cold water to cool for a couple of minutes.

If using boiled grain flour or grain biscuit, cut the grain cake or
biscuit into 1 half inch or so pieces.

Put all ingredients except grain biscuit and canned
or boiled beans, into a 2-cup processor and run until smooth, 
about 4 minutes.

Place the batter into a 2-cup or so mixing and/or portion bowl.

Taste, if desired, add aspartame sweetener and salt.

Makes enough for an entire light meal.

If pressure steaming seed/bean 30 minutes
processing all,
2 ounces canteloupe
3 ounces cucumber
1 ounce grain biscuit,
2 tablespoons non roasted, no hulls sunflower seed
1 half cup canned beans
1 eighth teaspoon plus 2 pinches salt
2 tablespoons sugar:
good, tastes a little like banana, 
moderately: sweet, canteloupe flavored, salty; 
mildly: starchy, cucumber flavored; 
slightly: bean flavored, tangy;  
sauce consistency with mixed in chunks of bean and biscuit;







20110707c (not tested since alterations)
Beet cucumber grain oil sugar salt (two to four servings)

beet pesto ingredients for 2 servings:
6 ounces beet root
  or 2 ounce kale
  or 3 ounce mustard green
2 ounces cucumber
If not heating to thicken:
1 ounce grain biscuit
  or 1 half cup chow mein noodles
1 tablespoon canola oil
  or 3 tablespoons non roasted, no hull sunflower seed
  or 2 tablespoons (1 ounce) nut or seed butter such as tahini
1 tablespoon (5 ounce) sugar
1 quarter teaspoon salt 
optional:
  1 half cup canned or boiled beans
  1 ounce whole grain biscuit cut into 1 quarter inch pieces
    or 2 tablespoons grain flour
    or 3 tablespoons rolled oats

If using coarsely crushed dried collard:
[
Put into a metal pan:
1 eighth cup coarsely broken mustard green and 2 cups water.

Heat to boiling, reduce heat to low, cover, and heat 20 minutes.

Dump collards and water into a strainer to remove water.

Press with a bowl that is about the same size and shape as the strainer.

Yield is about 1 ounce greens.
]

If using 3 ounces beet per serving:
[
Slice 3 ounces beet into 1 quarter inch or thinner slices.

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

and 3 ounces strong flavored beet.

Heat until full pressure, reduce heat to low.

If using mild flavored beets, heat 40 minutes, if using
strong flavored/bitter beets heat 4 hours.

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

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

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

Put 6 ounces greens and 9 cups water into a 4-quart or larger
metal pan.

If using metal pan, add 1 additional cup water, heat until boiling, 
reduce heat to low, cover, heat 2 hours.

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

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

Strain again.

Squeeze the greens in hands to eliminate excess water.

Yield is about 3 ounces.
]

Put into a 2-cup processor:
6 ounces beet or collard or mustard green
3 tablespoons non roasted, no hull sunflower seed
   or 1 tablespoon canola oil
   or 1 tablespoon tahini
   or 1 tablespoon oil
1 tablespoon sugar
1 quarter teaspoon salt

Run until smooth, about 4 minutes.

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

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

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

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

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

If heating to a mash consistency:
7 minutes 10 seconds in a 1000 watt oven,
11 minutes 55 seconds in a 600 watt oven.
-----------------------------
Math (for 2 servings):
5 seconds for oven to start heating.
Plus 30 seconds to heat dish.
Plus to raise to boiling: 9.3 ounces X 20 equals 186 seconds.
Dry weight is total weight minus water (9.3 - 6.4) = 2.9 ounces.
Water to leave in is 50/50 X dry weight (1 X 2.9) = 2.9 ounces.
Water to remove is total water minus water left in (6.4 - 2.9) = 3.5 ounces.
Plus to evaporate water 46 X 3.5 ounces water equals 161 seconds.
To replace heat lost to air 161/60 times 14 is 38 plus 
   38/60 times 14 is 10 for a total of 48 seconds
(losses assume 5 seconds for oven to start, 10 seconds
to heat dish, and 10 seconds of losses to air per minute of
boiling hot, vegetable and fruit is 90 percent water, 
3 ounces greens after squeezing, 1 tablespoon water added to
aid processing)
Formulated time is 3 minutes 10 seconds, actual time according
to trial is 3 minutes.
------------------------

Remove peel from cucumber to yield 2 ounces.

Cut cucumber into 1 quarter inch pieces.

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

Mix.

Makes a two large servings, perhaps add 2 ounces or so fruit
and 2 ounces or so vegetable per serving and an ounce or so 
meat for an entire meal.


If heating to a mash consistency:
7 minutes 10 seconds in a 1000 watt oven,
6 ounces strong flavored beets,
2 ounces cucumber
1 tablespoons grain flour,
1 tablespoon canola oil,
1 tablespoon sugar, 1 quarter teaspoon salt:
, moderately sweet; 
mildly: salty, starchy; slight: oiliness, cucumber flavor,
beet flavor; soft
mash consistency with chunks of crunchy cucumber.


not heated:
6 ounces beet greens,
2 ounces cucumber
1 half cup chow mein noodles,
1 tablespoon canola oil,
1 tablespoon sugar, 1 quarter teaspoon salt:
, moderately sweet; mild noodle flavor, salty; cucumber flavor not
noticeable as such; partly pudding consistency with mixed in crunchy 
noodles.






20100803d (not tested since alterations)
blueberry cucumber seed
1 quarter cup (1.5 ounce) blueberres
6 ounces cucumber
3 tablespoons non roasted, no hulls sunflower seed
  or 2 ounces non roasted, 60 percent water nut or seed pate
  or 2 tablespoons nut or seed butter such as tahini
3 pinches salt
1 tablespoon sugar
if using blender, 1 tablespoon water

If using sunflower seed, soak 24 hours in 1/8 cup water
and drain, heat, covered in a microwave oven with 1 tablespoon
water until boiling hot, drain.

Remove peel from cucumber to yield 6 ounces.

Put all ingredients into a 1 cup blender or processor.

Run until smooth, 4 to 6 minutes.

Taste, if desired, add aspartame sweetener and salt.

If using blueberry cucumber:
, moderately tangy, sweet; slightly: starchy, salty,
blueberry flavored; 







20100810c (not tested since alterations)
blueberry cucumber grain

1 quarter cup (1.5 ounce) blueberres
6 ounces cucumber
  or 6 ounces zuccini
1/8 cup soaked and sprouted wheat
  or 1/8 cup soaked corn
  or 1 tablespoon whole grain flour
3 pinches salt
1 tablespoon sugar
if using blender, 1 tablespoon water

If using dried grain, soak 2 to 3 days in water
and drain.

If using soaked grain, heat, covered in a microwave oven with 2 tablespoons
water until boiling hot, drain. Or pressure steam in
a metal bowl on a steaming rack for 5 minutes.

If using grain flour, mix with an equal volume water,
microwave until boiling hot, let sit 2 minutes or
pressure steam in a metal bowl on a steaming rack for 5 minutes.

Remove peel from cucumber to yield 6 ounces.

Put all ingredients into a 1 cup blender or processor.

Run until smooth, 4 to 6 minutes.

Taste, if desired, add sweetener and salt.

If using blueberry cucumber:
, moderately tangy, sweet; slightly: starchy, salty,
blueberry flavored; 







20100805b (not tested since alterations)
blueberry tomato cucumber grain seed

1 eighth cup (.5 ounce blueberries)
1 ounce tomato plus 1 ounce apple (20100804e)
  or 1 ounce tomato
6 ounces cucumber
1/8 cup soaked and sprouted wheat
  or 1/8 cup soaked corn
  or 1 tablespoon whole grain flour
3 tablespoons non roasted, no hulls sunflower seeds
  or 1 tablespoon nut or seed butter
1 tablespoon sugar
artificial sweetener to taste
3 pinches salt 

Either:
Soak 1 eighth cup sunflower seeds in 2 tablepsoons water
 for 24 hours.

Or:
Put into a 2-cup or so microwaveable bowl:
1 eighth cup sunflower seeds and 1 eighth cup water.

Heat, covered, until boiling, 55 seconds in a 1000 watt oven, 
reduce heat to low, heat 3 minutes, let the bowl sit, covered, 
for several minutes.

Remove peel from cucumber to yield 6 ounces.

Cut cucumber or okra into 3 eighths inch pieces.

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

Place a steaming rack in the pan or cooker.

Into a 2-cup or so metal bowl put:
1 tablespoon water,
if using, 1 tablespoon whole grain flour and mix,
if using, 1 quarter cup soaked or sprouted grain.
3 tablespoons sunflower seed

If using a metal pan, heat until boiling, reduce heat to low,
cover, heat 10 minutes.

If using a pressure cooker, heat until full pressure, reduce heat
to 1 quarter, heat 5 minutes, turn off heat, let cooker sit on
burner for 10 minutes.

Allow cooker to sit on burner for 10 minutes with heat off.

If using boiled grain flour or grain biscuit, cut the grain cake or
biscuit into 1 half inch or so pieces.

Put all ingredients except grain biscuit into a 2-cup processor 
and run until smooth, about 4 minutes.

Place the batter into a 2-cup or so mixing and/or portion bowl.

Taste, if desired, add sweetener.
 
If using tomato cucumber:
, definitely: sweet, tangy;  
moderately: sour; mild: saltiness, berry flavor, starchiness;







20110723c (not tested since alterations)
pineapple cucumber grain seed bean

For mild pineaple flavor:
[
2 ounces pineapple
  or 2 ounces spagetti or pizza sauce
  or 2 ounces tomato
  or 1 and 1 half ounces seedless concord grape puree
  or 1 and 1 half ounces blackberry puree
  or 2 ounces canteloupe
  or 1 and 1 half ounces black raspberry puree
3 ounces cucumber
  or 2 ounces steamed okra
]

For prominent pineaple flavor:
[
3 ounces pineapple
  or 3 ounces spagetti or pizza sauce
  or 3 ounces tomato
  or 2 ounces seedless concord grape puree
  or 3 ounces blackberry puree
  or 2 ounces canteloupe
  or 2 black raspberry puree
2 ounces cucumber
  or 2 ounces steamed okra
]
1 ounce whole grain biscuit (this trial)
  or 1 quarter cup soaked corn
  or 1 tablespoon whole grain flour
  or 2 teaspoons non roasted, no hulls sunflower seed
  or 2 teaspoons non roasted, 60 percent water nut or seed pate
  or 1 teaspoon nut or seed butter such as tahini
2 tablespoons non roasted, no hulls sunflower seed
  or 1 quarter cup non roasted, 60 percent water sunflower seed pate
  or 2 teaspoons canola oil
1 half cup soaked beans
  or 1 half cup boiled or canned beans
1 teaspoon canola oil
1 eighth teaspoon salt
  (add 2 pinches salt if cucumber is bitter)
1 tablespoon sugar
  (add 2 to 3 teaspoons sugar if cucumber is bitter or fruit
   is sour)

Either:
Soak 1 eighth cup sunflower seeds in 2 tablepsoons water 
for 24 hours.

Soak 1/8 cup grain (2 days for wheat, 3 days for corn) in
enough water to keep covered. 

Or if not soaking sunflower seed:
]
Put into a 2-cup or so microwaveable bowl:
1 eighth cup sunflower seeds and 1 tablespoon cup water.

Heat, covered, until boiling, 40 seconds in a 1000 watt oven, 
reduce heat to low, heat 3 minutes, let the bowl sit, covered, 
for several minutes (40 seconds to boil in a 1-cup bowl with 
1 tablespoon water).
]

If using whole berries or grapes:
[
Put 1 half cup berries and 1 tablespoon water into a  1-cup
processor.

Run until berries are mashed, about 20 seconds.

Put  a 14 wire per inch strainer over a mixing bowl.

Pour the berry/water puree into the strainer.

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

Squeeze the seed in a hand to extract juice.

Discard seeds.

Yield is about 1 and 1 half ounces puree.

Remove peel from cucumber.

Cut cucumber or okra into 3 eighths inch pieces.

If using soaked beans:
(
Put 1 half cup water into a metal pan or pressure cooker.

Place a steaming rack in the pan or cooker.

Into a 2-cup or so metal bowl put:
1 half cup soaked or sprouted beans,
1 tablespoon water.

If using grain flour, put into a microwaveable bowl:
 2 tablespoons grain flour,
 1 tablespoon water.

Cover, heat in a microwave oven until boiling,
40 to 50 seconds in a 1000 watt oven, let bowl sit, covered for
a couple of minutes.

If using boiled grain flour or grain biscuit, cut the grain cake or
biscuit into 1 half inch or so pieces.

Put into a 2-cup processor:
2 ounces pineapple
3 ounces cucumber
1 teaspoon canola oil
1 eighth teaspoon salt
  (add 2 pinches salt if cucumber is bitter)
1 tablespoon sugar

Run until smooth, about 4 minutes.

Place the batter into a 2-cup or so mixing and/or portion bowl.

Add the biscuit pieces or grain and seeds and beans.

Mix.

Taste, if desired, add aspartame sweetener and salt.

Makes enough for an entire light meal.

If pressure steaming (seed/)bean 30 minutes
processing all but grain biscuit, seeds, and beans,
2 ounces pineapple
3 ounces cucumber
1 ounce grain biscuit,
2 tablespoons non roasted, no hulls sunflower seed
1 half cup soaked beans
1 teaspoon oil
1 eighth teaspoon salt
1 tablespoon sugar:
, moderately to prominently: sweet, salty; 
mildly: starchy, pineapple flavored, bean flavored; 
slightly: cucumber flavored;  
sauce consistency with mixed in chunks of bean and biscuit;








Green pepper cucumber and onion

1 green or red bell pepper
   or 1/2 cup (1 cup shredded) raw beet
1 cucumber
   or summer squash
   or raw pumpkin about 1 cup
1 onion
1 tablespoon canola or olive oil
1/4 teaspoon salt

Chop the onion into 3/8 inch pieces.

Place the onion into a microwaveable cup.

Heat for 2 to 3 minutes until translucent.

Remove half the peel of the cucumber.

Chop the bell pepper and cucumber in a food processor to 
a coarse slaw.

Combine and mix all ingredients.






20100807a (not tested since altering)
  (same as 20100804e except has no tomato)
mackerel apple cucumber grain seed bean

1 ounce canned mackerel
2 ounces ounce apple
  or 1 tablespoon orange juice concentrate
  or 1 half teaspoon vinegar
4 ounces cucumber
1/8 cup soaked and sprouted wheat
  or 1/8 cup soaked corn
  or 1 tablespoon whole grain flour
3 tablespoons non roasted, no hulls sunflower seeds
  or 1 tablespoon nut or seed butter
1 quarter cup boiled or canned beans
1 eighth teaspoon plus 2 pinches salt
1 tablespoon sugar
1 tablespoon sugar
artificial sweetener to taste

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

Place a steaming rack in the pan or cooker.

Into a 2-cup or so metal bowl put:
1 tablespoon water,
if using, 1 tablespoon whole grain flour and mix,
if using, 1 quarter cup soaked or sprouted grain.
3 tablespoons sunflower seed

If using a metal pan, heat until boiling, reduce heat to low,
cover, heat 10 minutes.

If using a pressure cooker, heat until full pressure, reduce heat
to 1 quarter, heat 5 minutes, turn off heat, let cooker sit on
burner for 10 minutes.

Allow cooker to sit on burner for 10 minutes with heat off.

Put all ingredients except grain biscuit and beans into a 
2-cup processor and run until smooth, about 4 minutes.

Place the batter into a 2-cup or so mixing and/or portion bowl.

If using boiled grain flour or grain biscuit, cut the grain cake or
biscuit into 1 half inch or so pieces.

If using, add the grain biscuit and beans.

Taste, if desired, add sweetener.

If using cucumber:
Remove peel from cucumber and apple to yield 1 ounce each.

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

Run until smooth, 4 to 6 minutes.

Taste, if desired, add aspartame sweetener and salt.

, very sweet; moderately salty; mildly starchy, mackerel
flavored, tangy; slightly bitter; very thick liquid.






20100804e (same as 20100807a except has 2 ounces tomato)
mackerel apple tomato cucumber grain seed bean
1 ounce canned mackerel
2 ounces ounce apple
  or 1 tablespoon orange juice concentrate
  or 1 half teaspoon vinegar
2 ounces tomato
  or 1 half teaspoon vinegar 
4 ounces cucumber
1/8 cup soaked and sprouted wheat
  or 1/8 cup soaked corn
  or 1 tablespoon whole grain flour
3 tablespoons non roasted, no hulls sunflower seeds
  or 1 tablespoon nut or seed butter
1 quarter cup boiled or canned beans
1 eighth teaspoon plus 2 pinches salt
1 tablespoon sugar
1 tablespoon sugar
artificial sweetener to taste

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

Place a steaming rack in the pan or cooker.

Into a 2-cup or so metal bowl put:
1 tablespoon water,
if using, 1 tablespoon whole grain flour and mix,
if using, 1 quarter cup soaked or sprouted grain.
3 tablespoons sunflower seed

If using a metal pan, heat until boiling, reduce heat to low,
cover, heat 10 minutes.

If using a pressure cooker, heat until full pressure, reduce heat
to 1 quarter, heat 5 minutes, turn off heat, let cooker sit on
burner for 10 minutes.

Allow cooker to sit on burner for 10 minutes with heat off.

Put all ingredients except grain biscuit and beans into a 
2-cup processor and run until smooth, about 4 minutes.

Place the batter into a 2-cup or so mixing and/or portion bowl.

If using boiled grain flour or grain biscuit, cut the grain cake or
biscuit into 1 half inch or so pieces.

If using, add the grain biscuit and beans.

Taste, if desired, add sweetener.

If using cucumber:
Remove peel from cucumber and apple to yield 1 ounce each.

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

Run until smooth, 4 to 6 minutes.

Taste, if desired, add aspartame sweetener and salt.

, very sweet; moderately salty; mildly starchy, mackerel
flavored, tangy; slightly bitter; very thick liquid.








20100827b (similar to 20100804e and 20100807a, one uses
  apple and tomato, one uses apple, no tomato, respectively)
mackerel tomato cucumber grain seed

1 ounce canned mackerel
2 ounces tomato
  or 2 ounces ounces apple
  or 1 tablespoon orange juice concentrate
  or 1 half teaspoon vinegar 
4 ounces cucumber
1/8 cup soaked and sprouted wheat
  or 1/8 cup soaked corn
  or 1 tablespoon whole grain flour
3 tablespoons non roasted, no hulls sunflower seeds
  or 1 tablespoon nut or seed butter
optional: 1 quarter cup boiled or canned beans
1 eighth teaspoon plus 2 pinches salt
1 tablespoon sugar
1 tablespoon sugar
artificial sweetener to taste

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

Place a steaming rack in the pan or cooker.

Into a 2-cup or so metal bowl put:
1 tablespoon water,
if using, 1 tablespoon whole grain flour and mix,
if using, 1 quarter cup soaked or sprouted grain.
3 tablespoons sunflower seed

If using a metal pan, heat until boiling, reduce heat to low,
cover, heat 10 minutes.

If using a pressure cooker, heat until full pressure, reduce heat
to 1 quarter, heat 5 minutes, turn off heat, let cooker sit on
burner for 10 minutes.

Allow cooker to sit on burner for 10 minutes with heat off.

Put all ingredients except grain biscuit and beans into a 
2-cup processor and run until smooth, about 4 minutes.

Place the batter into a 2-cup or so mixing and/or portion bowl.

If using boiled grain flour or grain biscuit, cut the grain cake or
biscuit into 1 half inch or so pieces.

If using, add the grain biscuit and beans.

Taste, if desired, add sweetener.

If using cucumber:
Remove peel from cucumber and apple to yield 1 ounce each.

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

Run until smooth, 4 to 6 minutes.

Taste, if desired, add aspartame sweetener and salt.





20080623 (not tested since altered)
Mustard greens cucumber pickle
4 ounces fresh mustard greens
4 ounce cucumber dill pickle
1 tablespoon canola oil
1 teaspoon vinegar
1 tablespoon sugar
1/4 teaspoon salt

Cut 4 ounces greens crosswise every 3/8 inch.

Put the greens and 6 cups water into a metal pan, heat to
boiling, reduce heat to low, cover, heat 2 hours.

Pour the greens into a strainer to get rid of water,
rinse, strain again.

Process all until smooth.











20110705b (not tested since altered)
mustard green cucumber seed sugar salt

mustard green pesto ingredients for 2 servings:
6 ounces mustard green
4 ounces cucumber
1/4 cup non roasted, no hull sunflower seed
  or 1 tablespoon canola oil
1 tablespoon (5 ounce) sugar
1 teaspoon vinegar
1 quarter teaspoon salt (no salt if canned peas have over 400 mg sodium per 1/2 cup)

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

Put 6 ounces greens and 9 or 10 cups water into a 4-quart or 
larger metal pan.

Heat until boiling, reduce heat to low, cover, heat
2 hours.

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

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

Strain again.

Squeeze the greens in hands to eliminate excess water.

Yield is about 3 ounces.
]

Put into a 2-cup processor:
6 ounces mustard green (3 ounces after draining)
1/4 cup non roasted, no hull sunflower seed
1 tablespoon sugar
1 teaspoon vinegar
1 quarter teaspoon salt

Run until smooth, about 5 minutes.

Remove peel from cucumber to yield 4 ounces.

Cut cucumber into 1 quarter inch pieces.

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

For 
6 ounces mustard greens, 4 ounces diced cucumber,
1/4 cup sunflower seed,
1 tablespoon sugar, 1 quarter teaspoon salt:
, moderately to prominently bittersweet with more
sweetness than bitterness; mild mustard green flavor,
saltiness, starchiness; slight noodle flavor; 
partially a soft mash consistency, mostly chunky and crunchy.







20070703 (not tested since altered)
Collards cucumber grain seed peas

3 ounces collard greens
1 tablespoon water
5 ounces cucumber
3 tablespoons non roasted, no hull sunflower seed
  or 2 tablespoons raw tahini or nut or seed butter
  or 1 tablespoon canola oil
1 teaspoon olive or canola oil
1/8 cup soaked and sprouted wheat
  or 1/8 cup soaked dried corn
  or 1 tablespoon whole wheat flour
1/4 cup thawed frozen peas
  or 1 quarter cup soaked and steamed beans
  or 1 quarter cup canned beans
1 tablespoon sugar
1/8 teaspoon salt

Cut collards crosswise every 3/8 inch.

Put into a metal pan 4 ounces collard and 
6 to 8 cups water.



Heat on a cooktop until boiling, 
reduce heat to low, cover, heat
 2 hours.





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



Run water through the greens in the strainer to rinse 
and cool.



Press the greens briefly with the bottom of a bowl to force 
water through the strainer.

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

Place a steaming rack in the pan or cooker.

Into a 2-cup or so metal bowl put:
1 tablespoon water,
if using, 1 tablespoon whole grain flour and mix,
if using, 1 eighth cup soaked or sprouted grain,
3 tablespoons sunflower seed,
1 quarter cup peas.

If using a metal pan, heat until boiling, reduce heat to low,
cover, heat 10 minutes.

If using a pressure cooker, heat until full pressure, reduce heat
to 1 quarter, heat 5 minutes, turn off heat, let cooker sit on
burner for 10 minutes.

Allow cooker to sit on burner for 10 minutes with heat off.

If using boiled grain flour or grain biscuit, cut the grain cake or
biscuit into 1 half inch or so pieces.

Put all ingredients except grain biscuit and beans into a 
2-cup processor and run until smooth, about 4 minutes.

Place the batter into a 2-cup or so mixing and/or portion bowl.

If using, add the grain biscuit and beans.

Taste, if desired, add sweetener.





20110816a (not trialed since altered)
swiss chard cucumber grain

8 ounces swiss chard
1 quarter cup soaked and sprouted wheat
  or 1 quarter cup soaked corn
  or 1 tablespoon whole grain flour
  or 2 tablespoons rolled oats
3 tablespoons non roasted, no hull sunflower seed
  or 1 quarter cup non roasted, 60 percent water sunflower seed pate
  or 2 tablespoons tahini
  or 1 tablespoon canola oil
1 eighth teaspoon salt
1 tablespoon sugar

Chunky ingredients:
1 to 2 ounces cucumber, peeled, cut into 1 quarter inch pieces
optional:
[
 1 half cup soaked beans
  or 1 half cup boiled or canned beans
]

If using soaked beans:
(
Put 1 half cup water into a metal pan or pressure cooker.

Place a steaming rack in the pan or cooker.

Into a 2-cup or so metal bowl put:
1 half cup soaked or sprouted beans,
1 tablespoon water.

If using a metal pan, heat until boiling, reduce heat to low,
cover, heat 1 hour.

If using a pressure cooker, heat until full pressure, reduce heat
to 1 quarter, heat 30 minutes, turn off heat, let cooker sit on
burner for 5 minutes.
]

Cut 6 ounces swiss chard every 3 eighths inch.

Put the greens and 8 cups water into a metal pan and heat on a cooktop
until boiling, about 12 minutes.

Press the greens down into the water.

Heat on low for 20 minutes.

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

Dump the greens back into the heating pan.

Add 2 or 3 cups water to rinse.

Strain again.

Use a bowl that is about the same size and shape as the strainer to press the water out of the greens.)
Squeeze the greens in your hand to remove the water.

Yield is 4 ounces or so greens.

Put into 1 quarter cup water into a 2-cup or so bowl.  

Add:
 3 tablespoons sunflower seeds and one of 
 1 eighth cup rolled oats or 1 tablespoon grain flour
 or 1/8 cup soaked grain.

Mix.

Heat, covered, in a microwave oven until boiling;
if using grain flour, 1 minute 20 seconds in a 1000 watt oven,
reduce power to low, heat 3 minutes.

Put all ingredients (except beans, if used and
cucumber) into a 2-cup processor and run until smooth, 
about 4 minutes.

Place the batter into a mixing and/or portion bowl.

Add the cucumber to the portion bowl. If using, add
the beans to the portion bowl. Mix.

Taste, if desired, add aspartame sweetener and salt.

Makes enough for an entire light meal.

If pressure steaming seed/bean 30 minutes
processing all but cucumber and bean,
8 ounces swiss chard
1 tablespoon grain flour,
1 tablespoon oil
1 eighth teaspoons salt
1 tablespoon sugar;
; prominently bittersweet with more sweetness than
bitterness; moderatley: salty, bean flavored;
mildly: chard flavored, starchy; 
pudding consistency with chuncky, crunchy cucumber pieces;












20070802 (not tried since altered)
Tomato Swiss chard cucumber tomato seeds
3 ounces tomato
8 ounces swiss chard
3 tablespoons non roasted, no hull sunflower seed
  or 1 quarter cup non roasted, 60 percent water sunflower seed pate
  or 2 tablespoons tahini
  or 1 tablespoon canola oil
1 eighth teaspoon salt
1 tablespoon sugar

Chunky ingredients:
1 to 2 ounces cucumber, peeled, cut into 1 quarter inch pieces
optional:
[
 1 half cup soaked beans
  or 1 half cup boiled or canned beans
]

If using soaked beans:
(
Put 1 half cup water into a metal pan or pressure cooker.

Place a steaming rack in the pan or cooker.

Into a 2-cup or so metal bowl put:
1 half cup soaked or sprouted beans,
1 tablespoon water.

If using a metal pan, heat until boiling, reduce heat to low,
cover, heat 1 hour.

If using a pressure cooker, heat until full pressure, reduce heat
to 1 quarter, heat 30 minutes, turn off heat, let cooker sit on
burner for 5 minutes.
]

Cut 8 ounces swiss chard every 3 eighths inch.

Put the greens and 10 cups water into a metal pan and heat on a cooktop
until boiling, about 12 minutes.

Press the greens down into the water.

Heat on low for 20 minutes.

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

Dump the greens back into the heating pan.

Add 2 or 3 cups water to rinse.

Strain again.

Use a bowl that is about the same size and shape as the strainer 
to press the water out of the greens.
Squeeze the greens in your hand to remove the water.

Yield is 4 ounces or so greens.

Put into 1 eighth cup water into a 2-cup or so bowl.  

Add 3 tablespoons sunflower seeds.

Mix.

Heat, covered, in a microwave oven until boiling;
1 minute 10 seconds in a 1000 watt oven,
reduce power to low, heat 3 minutes.

Put all ingredients (except beans, if used and 
cucumber) into a 2-cup processor and run until smooth, 
about 4 minutes.

Place the batter into a mixing and/or portion bowl.

Add the cucumber to the portion bowl. If using, add
the beans to the portion bowl. Mix.

Taste, if desired, add aspartame sweetener and salt.

Makes enough for an entire light meal.

If processing all but cucumber and bean,
3 ounces tomato
8 ounces swiss chard
1 tablespoon oil
1 eighth teaspoon salt
1 tablespoon sugar;
; prominently bittersweet with more sweetness than
bitterness; moderatley: salty, bean flavored;
mildly: chard flavored, starchy; 
pudding consistency with chuncky, crunchy cucumber pieces;





20110703a
Raspberry cucumber grain bean

1/2 cup raspberries
  or 1/2 cup strawberries 
  or 1/2 cup cherries
  or 1/2 peaches
  or 1/2 cup blueberries
  or 1/2 cup crushed canned pineapple or fresh pineapple
2 ounces cucumber
1 ounce moist grain biscuit
  or 2 tablespoons whole grain flour
  or 3 tablespoons rolled oats
  or 1 half cup chow mein noodles
  or 1 half cup corn flakes
1 half cup boiled or canned beans
  or 1/4 cup boiled non roasted peanuts
1 tablespoon plus 1 teaspoon sugar

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

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

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

If using strawberries, remove stems from berries to yield 1 half cup,
cut berries into 3 eighths inch or so pieces.

If using whole raspberries:
[
Put 1 half cup berries and 1 tablespoon water into a  1-cup
processor.

Run until berries are mashed, about 20 seconds.

Put  a 14 wire per inch strainer over a mixing bowl.

Pour the berry/water puree into the strainer.

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

Squeeze the seed in a hand to extract juice.

Discard seeds.

Yield is about 3 ounces puree.

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

Mix.

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

Remove peel from cucumber to yield 2 ounces.

Cut cucumber into 1 quarter inch pieces.

Add the cucumber, grain biscuit and beans to the bowl.

If processing and straining berries, 1 ounce grain biscuit
oats, 2 ounces cucumber
1 half cup boiled beans,
1/2 cup raspberries
1 tablespoon plus 1 teaspoon sugar
Moderatley: sweet, tangy, raspberry flavor;
mild bean flavor, cucumber flavor; slight: corn flavor, starchiness;
soft chunks of beans and biscuit and firm chunks of cucumber
mixed in sauce.







20110717c
raspberry cucumber seed
blackberry cucumber seed
grape cucumber seed

1 and 1 half ounces black raspberry puree
  or 1 1/2 ounces blackberry puree
  or 1 and 1 half ounces grape puree
3 ounces cucumber
  or 3 ounces steamed okra
2 tablespoons non roasted, no hulls sunflower seed
  or 1 quarter cup non roasted, 60 percent water 
    sunflower seed pate
  or 2 teaspoons canola oil
1 eighth teaspoon plus 2 pinches salt
1 tablespoon plus 2 teaspoon sugar if not processing cucumber
2 tablespoons sugar, if processing cucumber

Soak 1 eighth cup sunflower seeds in 2 tablepsoons water
for 24 hours.

If using whole raspberries:
[
Put 1 half cup berries and 1 tablespoon water into a  1-cup
processor.

Run until berries are mashed, about 20 seconds.

Put  a 14 wire per inch strainer over a mixing bowl.

Pour the berry/water puree into the strainer.

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

Squeeze the seed in a hand to extract juice.

Discard seeds.

Yield is about 1 and 1 half ounces puree.

Remove peel from cucumber.

Cut cucumber or okra into 3 eighths inch pieces.

Either put all ingredients into a 1-cup processor or 
do set cucumber aside for some crunchiness and
more fruit flavor;
run until smooth, about 4 minutes.

Place the batter into a 2-cup or so mixing and/or portion bowl.

Mix.

Taste, if desired, add aspartame sweetener and salt.

If processing all,
1 and 1 half ounces black raspberry puree
3 ounces cucumber
2 tablespoons non roasted, no hulls sunflower seed
1 eighth teaspoon plus 2 pinches salt
2 tablespoons sugar:
Moderately: sweet, salty; 
mildly: raspberry flavored, starchy, cucumber flavored; 
slightly: sunflower seed flavored;  
thick pudding or mash consistency;


If processing all but cucumber,
1 and 1 half ounces black raspberry puree
3 ounces cucumber
2 tablespoons non roasted, no hulls sunflower seed
1 eighth teaspoon plus 2 pinches salt
1 tablespoons plus 1 teaspoon sugar:
Moderately: sweet, tangy, raspberry flavored, salty; 
mildly: starchy, cucumber flavored; 
slightly: sunflower seed flavored;  
sauce consistency with mixed in chunks of cucumber;











20100713c (not trial since alterations)
green bean cucumber seed

4 ounces cucumber
4 ounces green bean
3 tablespoons non roasted, no hull sunflower seed
  or 2 tablespoons (1 ounce) any nut or seed butter
  or 1 tablespoon canola oil
1 tablespoon (.5 ounce) sugar
aspartame sweetener to taste
2 pinches salt
total: 10 ounces, 6.9 ounces water

Soak 3 tablespoons sunflower seed in 1 tablespoon water
for 24 hours. Or microwave, covered until boiling hot
then reduce heat to low and heat for 2 minutes, let
sit covered for 2 minutes.

Cut 4 ounces green beans into 1 inch long pieces. 

Put the green beans and 1 eighth cup water into a
microwaveable container that can be covered.

Heat in a microwave oven until boiling, 1 minute 50 seconds
in a 1000 watt oven, then heat 3 minutes on low.

Remove peel from cucumber to yield 4 ounces.

Chop the cucumber into 1 inch pieces.

When the green beans are done heating, set the container
in hot water for a couple of minutes to cool so heat does
not damage the processor.

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

Process until smooth.

Taste, if desired, add 1 to 2 pinches salt and sweetener to taste.

Either: (1. this trial)

[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.

Heat until thicken, 7 minutes 30 seconds in a 1000 watt 
microwave oven.

-------------------
Math:
5 seconds for oven to start heating.
Plus 20 seconds to heat dish.
To raise to boiling: 10 ounces X 20 equals 200 seconds.
Dry weight is total weight minus water (10 - 6.9) = 3.1 ounces.
Water to leave in is 50/50 X dry weight (50/50 X 3.1) = 3.1 ounces.
Water to remove is total water minus water left in (6.9 - 3.1) = 3.8 ounce.
Plus to evaporate water 46 X 3.8 ounces water equals 175 seconds.
To replace heat lost to air 175/60 times 14 is 41 plus 
   41/60 times 14 is 10 for a total of 51 seconds

Assume tomato is 90 percent water, zuccini is 80 percent water,
ketchup is 40 percent water, beans contain .6 ounce water.
-----------------------
]

If heated to thicken:
, prominently sweet, salty; mild to moderate chestnut flavor; 
mildy: tangy, starchy; slightly bitter; mash consistency.

If not heated to thicken:
, prominently: sweet, salty; slight to mild chestnut flavor; 
mildy: tangy, starchy;
slightly bitter; thick liquid consistency.





20110715a
green bean cucumber grain seed bean

2 ounces green bean
3 ounces cucumber
  or 3 ounces potato
1 quarter cup soaked corn, steamed or boiled and drained
  or 1 ounce whole grain biscuit
  or 2 tablespoons whole grain flour
  or 2 tablespoons non roasted, no hulls sunflower seed
  or 2 tablespoons non roasted, 60 percent water nut or seed pate
  or 1 tablespoon nut or seed butter such as tahini
3 tablespoons non roasted, no hull sunflower seed
  or 2 tablespoons nut or seed butter
  or 1 tablespoon canola oil
1 quarter cup soaked beans, steamed
  or 1 quarter cup boiled or canned beans
1 eighth teaspoon plus 2 pinches salt
1 tablespoon sugar
 if cucumber is bitter add 2 to 3 teaspoons sugar

If using dried corn, soak 1 cup dry corn in about 
3-cups water for 3 days.

If using dried wheat, soak 1 cup dry wheat in about 
3-cups water for 2 days.

Drain the water from the grain.

Remove peel from cucumber to yield 2 ounces.

Cut cucumber into 1 quarter inch slices.

If using microwave oven, go to Microwave section.

Cut 2 ounces green beans into 1 inch pieces.

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

Place a steaming rack in the pan or cooker.

Into a 2-cup or so metal bowl put:
1 tablespoon water,
if using, 2 tablespoon grain flour plus 1 tablespoon water, mix,
if using, 2 ounces potato,
2 ounces green beans,
if using, 3 tablespoons sunflower seed.

If using a metal pan, heat until boiling, reduce heat to low,
cover, heat 10 minutes.

If using a pressure cooker, heat until full pressure, reduce heat

to 1 quarter, heat 5 minutes, turn off heat, let cooker sit on
burner for 10 minutes.

Microwave (skip if using pressure cooker:
[
Cut 2 ounces green beans into 1 third inch pieces.

Put into a 3-cup or so microwaveable bowl:
1 tablespoon water
if using, 2 tablespoons grain flour
  plus 1 tablespoon water,
3 tablespoons sunflower seeds, and mix,
2 ounces green beans,
if using, 2 ounces potato.

Cover the bowl, heat in a microwave oven until boiling, 1 minute 25 seconds
in a 1000 watt oven, reduce power to low, heat 3 minutes.
(for a double batch, heat 3 minutes on full power, 3 minutes
on low)
]

If using, cut 1 ounce boiled grain flour or grain biscuit 
into 1 quarter inch pieces.

Put all ingredients except beans into a 1-cup or so processor.
Run until smooth, about 4 minutes.

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

Mix.

Taste, if desired, add aspartame sweetener and salt.

Makes enough for an entire very light meal.

Moderately sweet, salt; mild: green bean flavor, cucumber
flavor, starchiness; slightly bean flavored; pudding consistency
with mixed in soft chunks of bean.





Tomato, cucumber and nut salad

1 tomato, about 3 ounces
4 ounces cucumber
  or 1 yellow summer squash, (about 4 ounces, 1 cup chopped) 
1/4 cup tuna
  or 1/4 cup canned mackerel
1/4 cup chopped walnuts
   or peanuts, raw or roasted
2 tablespoons nut or seed butter
  or 1 tablespoon vegetable oil
1 eighth teaspoon salt

If using raw peanuts, boil for 10 minutes and drain.

If using sunflower seeds either soak 24 hours or
heat with 1 1/2 tablespoon water in a covered bowl
until boiling, reduce heat to low, heat 2 minutes.

Cut the tomato into 1/2 cubes and the vegetable 
into 1/4 inch cubes.

Chop the nut coarsely if needed.If desired add an optional vegetable that has been made into 
a slaw in a food processor.

Combine all the ingredients and toss.

Makes 2 large servings or 4 medium servings.









20070702 (not trialed since alterations)
Mackerel apple carrot cucumber seeds

1/4 apple (1 1/2 ounces)
  or 1 teaspoon ketchup
  or 1 teaspoon orange juice concentrate
  or 1/2 teaspoon vinegar
2 ounces carrot plus 2 ounces cucumber
  or 4 ounces raw carrot
1 ounce canned mackerel 
3 tablespoons non roasted, no hull sunflower seed
  or 2 tablespoon raw tahini
  or 1 tablespoon canola oil
1 tablespoon sugar
2 pinches salt

Put the carrot (and cucumber if used) into a processor and 
run again until the carrot has become a fine slaw.

Add mackerel to the processor and run until mackerel has become a 
fine texture.

Add the tahini(or oil), sugar, and salt.

Run to mix until uniform.

Chop the apple into 1/4 inch pieces.

Put into a mixing and/or portion bowl, add the apple, mix.

Refridgerate or freeze any left-over/remainder.
I freeze the puree in 2 1/2  by 3 1/2 inch block about 3/4 inch thick.

That gives a 1/2 cup block that can be "cracked" into 2 ounce or 
1 ounce pieces by holding a large knife on the block and striking 
the top edge of the knife with a hammer.

Good












20100803a2
onion carrot potato cucumber seed

2 ounce fresh cucumber
  or 1 ounce zuccini
  or 1 ounce green beans (not yet tested)
2 ounce onion
2 ounce strong flavored carrot (this trial)
  or 2 ounces mild carrot
  or 1 half ounce Queen Ann Lace root 
    plus 1 half ounce butternut squash (this trial)
  or 1 half ounce burdock root (not tested)
  or 1 half ounce beet root (not tested)
2 ounce potato
  or 1 ounce mild rutabaga
3 tablespoons (1 ounce) non roasted sunflower seeds, 
  or 2 tablespoon 30 percent added oil lightly roasted
   sunflower seed butter
  or 1 third cup (1.3 ounce) California walnuts plus 2 teaspoons sugar
  or 1 quarter cup (1.25 ounces) non roasted hazelnuts
  or 1 tablespoon flax seed plus 1 teaspoon (.17 ounces) canola oil
  or 1 tablespoon roasted tahini or any nut or seed butter 
  or 1 eighth cup raw peanuts
  or 1 tablespoon canola oil
optional:
[
1 quarter cup (1.3 ounces) dried chestnut halves, 
   plus 1 teasspoon sugar, 
   plus 1 teaspoon (.17 ounces) canola oil
]  
1 tablespoon sugar
  or 2 packets sweetner, according to taste 
1 eighth teaspoon salt 

10 ounces, 6.9 ounces water (counting .5 ounce added water)

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

Peel potato to yield 1 ounces.

Cut the potato and onion into 1 quarter inch thick slices.

Put the seeds and 1 tablespoon
water into a metal bowl. Add potato, onion, and carrot.

If using metal pan:
[
Place 1/2 cup water and a steaming rack into a metal pot.
heat on a cooktop until boiling, reduce heat to low, cover, heat
30 minutes.
]

If using pressure cooker:
[
Place 1/2 cup water and a steaming rack into a 
pressure cooker.

Place the bowl on the steaming rack.

Heat to full pressure, reduce heat to low, heat 15 minutes.
ture.

Turn off heat, allow to cool on the burner while pressure 
reduces to zero.
]

Remove peel from cucumber and cut into pieces suitable for
your food processor.

Into the 2-cup or larger high speed processor put
all ingredients and run until smooth, about 4 minutes.


Either:
[
1. Eat the batter as is, if desired warm by heating in a 
microwave oven for 1 to 1 1/2 minutes.
]

Or:
[2. Divide the mixture equally into 3 4-inch diameter 
microwaveable bowls.
Arrange the 3 bowls in a circle around the center of a microwave oven.
Heat until firm, 7 minutes 40 seconds in a 1000 watt microwave oven.

-------------------------------
Math:
To bring to boil: 10 ounces X 20 seconds equals 200 seconds
plus 5 seconds for oven to begin heating
plus 30 seconds to heat dish
dry weight is 10 minus 6.9 water equals 3.1 ounces
water to be left in equals (50 parts water)/(50 parts dry weight) times 3.1 equals 3.1 ounce.
Water to remove is total water - water left in (6.9 - 3.1) = 3.8
plus to evaporate water 46 X (3.8 ounces to be removed) equals 175
To replace heat lost to air: 175/60 minutes X 14 seconds per 
minute = 40 plus 40/60 X 14 = 10 for a total of 50 seconds.
(assume burdock is 80 percent water, pear is 70 percent water, split peas absorb about 125 percent of their weight in water or 1.1 ounces when boiled,
water and biscuit will be about 20 percent water after heating, 
heat losses to air during boiling are 15 seconds per minute
for each minute at boiling temperature for heat loss to air,
final product will be 1 sixth water)
----------------------------------

]

If you don't have a coffee grinder, the flax seed can be boiled 
in 2 tablespoon water on low power for 10 minutes to soften, 
then blended with other ingredients to pulverize. Non boiled flax 
can be used, but blending time will be several minutes longer in 
order to pulverize flax.

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

If not heating to firm, makes a very large serving that, with a
piece of fruit and 1 quarter cup beans or an ounce of meat will 
do for an entire light meal.

, mild to moderately: sweet, salty, onion flavor; 
mildly: tangy, starchy; 
pudding consistency.






mackerel tomato cucumber nuts
mackerel tomato pumpkin nuts
mackerel tomato carrot nuts

1/2 cup stewed tomato 
1/2 cup (4 ounces) cucumber, 1 cup after becoming 
  slaw in food processor (4 ounces)
  or 1/2 cup (4 ounces) raw pumpkin
  or carrot
  or raw yams or sweet potato
1/8 cup canned tuna or mackerel
1/4 cup chopped walnuts (1 ounce) plus 1 teaspoon sugar
  or 2 tablespoons nut or seed butter
  or 3 tablespoons non roasted, no hull sunflower seed, 
    boiled or steamed
3 tablespoons non roasted, no hull sunflower seed, 
    boiled or steamed
  or 1 tablespoon vegetable oil
2 teaspoons sugar
1/8 teaspoon salt

optional:
  1/8 cup soaked green split peas, steamed or boiled
  1/8 cup green peas, steamed or boiled
  1/8 cup raw soaked dried lentils steamed or boiled 
  1/8 cup raw soaked dried mung beans, steamed or boiled
  1/8 cup raw soaked dried garbanzo beans, steamed or boiled
  1/8 cup cooked soup beans
  1/8 cup cooked kidney beans

Part of the skin can be left on the cucumber to add a little 
sharpness and extra chewiness. 

Peel off a strip of skin along the length of the cucumber. 
Skip about a 1/2 inch wide strip of skin. Peel off another strip, 
and so on. 

Cut the tomato into 1/2 cubes and the cucumber into 1/4 inch cubes.

Chop the nut coarsely if needed.

If desired add an optional vegetable that has been made into 
a slaw in a food processor.

Combine all the ingredients and toss.

This can be one meal for one person if the person is very hungry 
and they have 7 hours or more until the next meal. I sometimes eat 
this as a supper when I want to fill up when I am very hungery. 
The flavors may not be so appealing when hunger isn't peaking them. 
That's largely because the flavors aren't familar to most people 
and may seem odd. But it is a good meal when your appetite is 
heightening your taste and you want a filling meal with plenty of 
nutrition and not too many calories. 

Makes 2 large servings or 4 medium servings.





Tomato, cucumber and nut salad (recipe above has same title,
  but uses tuna or mackerel)

1 tomato (about 3 ounces) cut into small cubes
1 cucumber (about 4 ounces) peeled and cut into small cubes
1/4 cup chopped walnuts or peanuts plus 1 teaspoon sugar
2 tablespoons nut or seed butter
  or 3 tablespoons non roasted, no hull sunflower seed, 
    boiled or steamed
  or 1 tablespoon vegetable oil
2 teaspoons sugar
1/8 teaspoon salt

If you like, part of the skin can be left on the cucumber peeling
off a strip of skin along the length of the cucumber. 
Skip about a 1/2 inch wide strip of skin. 
Peel off another strip and so on. 
This gives a sharper, almost bitter taste to the salad.

A navel orange peeled and cut into small pieces can be substituted 
for the tomato. 

Another option is to canned tuna or mackerel.






20080814c
 apple cucumber basil grain seed
 apple cucumber celery grain seed

4 ounces cucumber
2 ounces apple
 or 1 ounce  canned tomato puree plus 1 teaspoon sugar
 or 1 half teaspoon fine or coarse ground tomato powder
   plus 1 teaspoon sugar
 or 1 ounce tomato plus 1 teaspoon sugar
 or 1 tablespoon apple powder
2 tablespoons non roasted 30 percent added oil sunflower seed butter
  or 3 tablespoons non roasted, no hull sunflower seed
  or 1 tablespoon canola oil
2 tablespoons oat flour
1 tablespoon fine ground oat bran (exceeding about 4 tablespoons bran
  in a 24 hour period may cause diarrhea)
  or 2 tablespoons bean flour
  or 1/4 cup boiled or steamed beans and increase heat time 60 seconds
1 half ounce celery
  or 1 eighth teaspoon celery powder
  or 1 half ounce basil puree or basil pesto
  or 1 ounce cilantro 
1 tablespoon sugar
1 teaspoon canola oil counting any oil in pesto 
2 pinches salt
7.3 ounces total, 4.4 water

Remove the peal from a piece of cucumber
that will yield 3 ounces and remove the peel from
2 ounces apple (about 1 third apple).

Chop the cucumber and apple into 1 inch pieces and put it
into a high speed 2 cup processor.

Add the other ingredients, except oat flour and oat bran, and process 
until as smooth as desired, perhaps 2 minutes.

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

Put the processor's contents into a mixing bowl,

Add 2 tablespoons oat flour and 1 tablespoon oat bran, and mix 
until uniform.

Put an upside 3 inch pyrex bowl at the center of a 9 inch glass
piepan or plate that has a raised edge.

Dump the mixture onto the plate filling the space between the bowl and
the plate's edge.  

Or form the mixture into a flattened ring about a 1/2 inch thick
with a 2 to 3 inch diameter hole at the center.

Heat the donut shaped batter in a 1000 watt microwavefor 3 minutes 
and 45 seconds on full power or 4 minutes 15 seconds if using
1/8 cup beans instead of 1 tablespoon oat bran.

------------------------------
Math:
To heat plate, 15 seconds.
To raise to boiling, 7.3 ounces X 20 seconds per ounce equals 146 seconds.
Dry weight is total weight minus water, 7.3 - 4.2 = 3.1
Water to leave in is ratio of water in mash to dry weight:
 1/1 times dry weight = 1 times 3.1 ounces.
Water to remove is total water minus water left in 4.2 minus 3.1 is 1.1 ounce.
To evaporate excess water 46 seconds times 1.1 ounces is 51 seconds.
Plus to replace heat lost to air 14 seconds per minute times 51/60 is
12 seconds
-----------------------------

Let the cake cool and firm for several minutes.

Has enough fiber for an entire light meal. For a complete 
light meal add perhaps, Beans and Nuts or some nuts and a small 
serving of baked beans or 1 or 2 ounces meat.

good, sweet and flavorful with enjoyable basil flavor, 
soft and slightly chewy at edges (used tomato powder
instead of apple).

good, similar to gingerbread because of robust basil flavor with the 
 sweetness, starchiness, and texture similar to traditional gingerbread











20100711a (not trialed since alterations)
cucumber squash seed pudding
cucumber carrot seed pudding

4 ounce cucumber (this trial)
  or 4 ounce zuccini peel removed (see 20100709a)
  or 4 ounce sweet potato
1 ounce butternut squash
  or 1 ounce carrot
  or 1 tablespoon non roasted or lightly roasted chestnut flour 
  or 1 eighth cup (.5 ounce) pecans 
3 tablespoons (1 ounce) non roasted sunflower seeds
  or 2 tablespoons nut or seed butter
  or 1 tablespoon canola oil 
1 tablespoon (.5 ounce) sugar
sweetner to taste
1 eighth teaspoon salt
total: 7 ounces, 4.5 ounces water

Cut 4 ounces cucumber into piece your blender will deal with.

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

Taste, if desired, add aspartame sweetener to taste.

Either:
[1. Eat the batter as is, if desired warm by heating in 
a microwave oven, about 30 to 50 seconds in a 1000 watt oven.
]

Or:

[2. Place a 4 inch diameter round casserold dish or similar utensil 
at the center of a 8 inch glass piepan.
Put batter into the space around the casserole dish.

Heat in a microwave oven until thickened,
5 minutes in a 1000 watt microwave oven.
8 minutes in a 600 watt microwave oven.

----------------------------------
Math:
To heat to boiling: 20 seconds per ounce time 7 ounces = 140 seconds.
Plus 5 seconds for microwave to begin heating
Plus 40 seconds to heat dish
Dry weight equals total weight minus total water (7 - 4.5) = 2.5 ounce.
Water to leave in is 50/50 time dry weight (50/50) X (2.3) = 2.5 ounces
Water to remove is total water minus water left in (4.5 - 2.5) = 2 ounces.
Plus to evaporate excess water: 46 X 2 = 92 seconds.
Plus to replace heat lost to air: 12 X (92/60) is 18 plus 18/60 X 12 equals
  21 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 rutabago or yam. For a large meal could also serve
2 ounces meat and 3 ounces fruit such as half a banana
or Blueberry pudding.
Could serve 20090516d Squash grain seed bean and 20090530c Cherry celery seed together.  
For a large supper meal serve 20090726e Zuccini seed pudding with 20090726d Carrot potato grain seed bean

For a large supper meal, serve 20090726d Carrot potato grain seed bean
with 20090726e Zuccini seed pudding

if using 2 tsp chestnut flour, no squash
good, prominently bittersweet with more sweetness than bitterness; 
moderately chestnut flavored; mildly: tangy,
starchy, salty; slightly burning aftertaste; pudding consistency.

if using 1 ounce butternut squash, no chestnut flour:
good, prominently bittersweet with more sweetness than bitterness; 
moderately salty; mildly: starchy, squash flavored; pudding consistency.





20100825b (not tested since alterations)
title: cucumber tomato

1 ounce tomato
4 ounce cucumber
2 teaspoons nut or seed butter
  or 1 tablespoon non roasted, no hull sunflower seed
  or 1 teaspoon canola oil
1 eighth teaspoon salt
1 tablespoon sugar
artificial sweetener to taste

Remove peel from cucumber to yield 1 ounce.

Put all ingredients into a 1 cup blender or processor.

Run until smooth, 1 to 2 minutes.

; tastes a little like watermelon, prominently: sweet, salty; 
moderately: tangy, cucumber flavored; mildly tomato flavored; 
slightly thickened liquid consistency.




20080726d
Cucumber tomato basil

3 ounces cucumber
1 ounce tomato
 or 1 ounce  canned tomato puree
 or 1 teaspoon tomato powder plus 2 tablespoons water
1/2 to 1 ounce basil puree or basil pesto
1 eighth teaspoon celery powder
2 teaspoons sugar
1 tablespoon canola oil (use 2 teaspoons if using basil pesto that has
  more than about 1 eighth oil)
1 pinch salt

Remove the peal from a piece of cucumber
that will yield 3 ounces.

Chop the cucumber into 1 quarter inch pieces and put it
into a mixing and/or portion bowl.

Add the other ingredients and toss.







20080807c
Cucumber tomato basil seed grain

4 ounces cucumber
1 ounce tomato
 or 1 ounce  canned tomato puree
 or 1 half teaspoon fine or coarse ground tomato powder (homemade, non
 cooked, coarse this trial)
1 quarter ounce basil puree or basil pesto 
2 tablespoons non roasted 30 percent added oil sunflower seed butter
  or 3 tablespoons non roasted, no hull sunflower seed
  or 1 tablespoon canola oil
1 tablespoon oat flour
1 tablespoon fine ground oat bran (exceeding about 4 tablespoons bran
  in a 24 hour period may cause diarrhea)
  or 1/4 cup boiled or steamed beans
1 eighth teaspoon celery powder
1 tablespoon sugar
1 teaspoon canola oil counting any oil in pesto 
1 pinch salt

Put 2 tablespoons sunflower seed butter and 1 teaspoon water 
into a Microwaveable bowl and mix. Heat, covered, in a microwave 
oven until boiling

Hot, about 40 seconds in a 1000 watt oven.

Allow the seed butter to cool, covered, for several minutes.

Remove the peal from a piece of cucumber
that will yield 3 ounces.

Chop the cucumber into 1 inch pieces and put it
into a high speed 1 or 2 cup blender.

Add the other ingredients, except oat flour and oat bran, and 
process until as smooth as desired, perhaps 2 minutes.

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

Put the processor's contents into a mixing and or serving bowl,
Add 1 tablespoon oat flour and 1 tablespoon oat bran, and 
mix until uniform.

Has enough fiber for an entire light meal. For a complete light 
meal add perhaps, Beans and Nuts or some nuts and a small serving 
of baked beans or 1 or 2 ounces meat.

Slightly bitter/sweet, with a mild basil flavor and a mild tang 
from the tomato powder







20080808g
tomato cucumber basil seed grain
 
4 ounces cucumber
1 ounce tomato
 or 1 ounce  canned tomato puree
 or 1 teaspoon fine or coarse ground tomato powder
3 tablespoons non roasted, no hull sunflower seed
  or 2 tablespoons non roasted 30 percent added oil sunflower seed butter
  or 1 tablespoon canola oil
1 tablespoon oat flour
1 tablespoon fine ground oat bran (exceeding about 4 tablespoons bran
  in a 24 hour period may cause diarrhea)
  or 1/4 cup boiled or steamed beans
1 half ounce basil puree or basil pesto 
1 eighth teaspoon celery powder
1 tablespoon sugar
1 tablespoon canola oil counting any oil in pesto 
3 pinches salt
7.7 ounces, 4.5 ounces water

Put 2 tablespoons sunflower seed butter and 1 teaspoon water into a 

Microwaveable bowl and mix. Heat, covered, in a microwave
oven until boiling hot, about 40 seconds in a 1000 watt oven.

Allow the seed butter to cool, covered, for several minutes.

Remove the peal from a piece of cucumber
that will yield 3 ounces.

Chop the cucumber into 1 inch pieces and put it
into a high speed 1 or 2 cup blender.
Add the other ingredients, except oat flour and oat bran, 
and process until as smooth as desired, perhaps 2 minutes.

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

Put the processor's contents into a mixing bowl,

Add 1 tablespoon oat flour and 1 tablespoon oat bran, and 
mix until uniform.

Dump the mixture onto a plate.  

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

Heat the donut shaped batter in a 1000 watt microwave 
for 4 minutes 10 seconds on full power for a mash consistency;
5 minutes for a wet, doughy consistency with a slightly
chewy edge.

------------------------------
Math:
5 seconds for oven to begin heating.
To heat plate, 15 seconds.
To raise to boiling, 7.7 ounces X 20 seconds per ounce equals 154 seconds.
Dry weight is total weight minus water, 7.7 - 4.5 = 3.2
Water to leave in is ratio of water in mash to dry weight:
 1/1 times dry weight = 1 times 3.2 ounces.
Water to remove is total water minus water left in 4.5 minus 3.2 is 1.3 ounce.
To evaporate excess water 46 seconds times 1.3 ounces is 60 seconds.
Plus to replace heat lost to air 14 seconds per minute times 60/60 is
14 seconds
------------------------------

Let the cake cool and firm for several minutes.

Has enough fiber for an entire light meal. For a complete 
light meal add perhaps, some nuts and a small serving of 
baked beans or 1 or 2 ounces meat.

Sweet and flavorful with enjoyable basil flavor, soft
and slightly chewy at edges.






20080905a
Tomato cucumber carrot basil seed grain bean
 
1 ounce tomato
 or 1 ounce  canned tomato puree
 or 1 half teaspoon fine or coarse ground tomato powder 
3 ounces cucumber
2 ounces carrot
1 half ounce basil puree or basil pesto (this trial)
  or 1 tablespoon dried basil flakes,
    decrease heat time given below by 30 seconds
    if using basil flakes instead of puree or pesto (not tested)
  or 1 half teaspoon basil powder (not tested)
3 tablespoons non roasted, no hull sunflower seed
  or 2 tablespoons non roasted 30 percent added oil sunflower seed butter
  or 1 tablespoon canola oil
1 tablespoon oat flour
  or 1 tablespoon whole wheat flour
  or 1 tablespoon whole corn flour (this trial)
1 tablespoon fine ground oat bran (exceeding about 4 tablespoons bran
  in a 24 hour period may cause diarrhea)
  or 1/4 cup boiled or steamed beans
1 half ounce basil puree or basil pesto 
1 eighth teaspoon celery powder
1 tablespoon sugar
3 pinches salt
7.7 ounces, 4.5 ounces water

Remove the peal from a piece of cucumber that will yield 3 ounces.

Chop the cucumber and 2 ounces carrot into 1 inch pieces and 
put it into a high speed 2 cup processor or blender.

Add the other ingredients, except oat flour and bran, and process 
until as smooth as desired, perhaps 2 minutes.
Shake, tilt, gyrate, or bounce the blender as needed to get the 
mixture flowing into the path of the cutting blades.

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

Either:
Put equal amounts of batter into each of three 3 inch bowl, arrange 
the bowls in a circle in a microwave oven, separating the bowls 
by at least 2 inches.

Or:
[
Dump the mixture onto a plate.  

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

Heat the donut shaped batter in a 1000 watt microwave. 
]

Or:
Place a 4 inch diameter round casserold dish or similar 
utensil at the center of a 8-inch glass piepan.
Put batter into the space around the casserole dish.

Heat time:
8 minutes and 5 seconds on full power.

-------------------------------------------------------
9 and 1 sixth ounces X 20 plus 30 for dish and losses
plus 46 X 5.9 ounces moisture
(assume cucumber and basil 90 percent water)
-------------------------------------------------------

Let the cake cool and firm for several minutes.

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

Prominent basil flavor, slightly sweet, slightly
bitting, slightly tangy, noticeably starchy and oily,
moist and mostly smooth consistency, 
somehow the flavor and texture remind me of longhorn
(orange) cheese






20100824c
title: cucumber
8 ounces cucumber
1/2 teaspoon vinegar
1 tablespoon sugar
1/8 teaspoon salt
1 eighth cup water

Remove peel from cucumber to yield 2 ounces.

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

Run until smooth, 1 to 2 minutes.

If too bitter, add 1 packet aspartame sweetener.

Prominently: bittersweet, salty, cucumber flavored;
sauce consistency.








20110704b (not trialed)
cucumber seed

8 ounces cucumber
3 tablespoons non roasted, no hull sunflower seed
  or 2 tablespoons non roasted 30 percent added oil nut or seed butter
  or 1 tablespoon canola oil
optional: 1 quarter cup almonds
1 tablespoon (.5 ounce) sugar
1/8 teaspoon salt

Remove peel from cucumber.

For a chewy/crunchy texture:
[
Cut cucumber into 1 quarter inch pieces.

Cut 1 quarter cup almonds into 1 quarter inch pieces.

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

Mix.
]

For a smooth texture:
[
Cut cucumber into 1 inch pieces.

Put all ingredients into a 2-cup processor and process
until smooth.
]

For a light meal add side dishes of mustard green or 
brassica kraut or a two ounce serving of vegetable or 
fruit and a serving of beans or 1 ounce of fish or other meat.

,  moderately bittersweet with more sweetness than bitterness;
mild to moderate almond flavor;  mild: saltiness, starchiness; slight to mild bean flavor; 
slight cucumber flavor; chunky with crunchy cucumber and chewy almond;





20120720 (not trialed)
cucumber seed

8 ounces cucumber
3 tablespoons non roasted, no hull sunflower seed
  or 2 tablespoons non roasted 30 percent added oil nut or seed butter
  or 1 tablespoon canola oil
1 tablespoon (.5 ounce) sugar
1/8 teaspoon salt
total: 9.5 ounces, 6.4 ounces water

Remove peel from cucumber.

Cut cucumber into 1 inch pieces.

Put all ingredients into a 2-cup processor and process
until smooth.

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

Taste, if desired, add aspartame sweetener to taste.

Either:
[1. Eat the batter as is, if desired warm by heating in 
a microwave oven, about 30 to 50 seconds in a 1000 watt oven.
]

Or:

[2. Place a 4 inch diameter round casserold dish or similar 
utensil at the center of a 8 inch glass piepan.
Put batter into the space around the casserole dish.

Heat in a microwave oven until mash consistency,
6 minutes 45 seconds in a 1000 watt microwave oven.
11 minutes  in a 600 watt microwave oven.

------------------------------
Math:
5 seconds for oven to begin heating.
To heat plate, 15 seconds.
To raise to boiling, 9.5 ounces X 20 seconds per ounce equals 190 seconds.
Dry weight is total weight minus water, 9.5 - 6.4 = 3.1
Water to leave in is ratio of water in mash to dry weight:
 1/1 times dry weight = 1 times 3.1 ounces.
Water to remove is total water minus water left in 6.4 minus 3.1 is 3.3 ounce.
To evaporate excess water 46 seconds times 3.3 ounces is 152 seconds.
Plus to replace heat lost to air 14 seconds per minute times 152/60 is
35 seconds plus 35/60 times 14 equals 8 for a total of 43 seconds.
Notes:
Assume cucumber is 80 percent water. For a mash consistency
mixture should be 50 percent water. For a wet doughy consistency
mixture should be about 40 percent water after heating.
---------------------------
]










20110801a
20110728b
title: cucumber okra oil sugar salt

4 ounces cucumber
4 ounces okra
  or 3 ounces pineapple
  or 4 ounces cucumber
  or 4 ounces green bean
optional: 1 large basil leaf (2 square inches)
3 tablespoons non roasted, no hull sunflower seed
  or 1 tablespoo canola oil
1/8 teaspoon salt
1 tablespoon sugar

Cut 4 ounces okra into 3 quarter inch pieces.

If using mature/tough okra:
[
Put 1 half cup water into a metal pan or pressure cooker.

Place a steaming rack in the pan or cooker.

Into a 2-cup or so metal bowl put:
4 ounces okra, if okra is mature/tough

1 tablespoon water.

If using a metal pan, heat until boiling, reduce heat to low,
cover, heat 40 minutes.

If using a pressure cooker, heat until full pressure, reduce heat
to 1 quarter, heat 30 minutes, turn off heat, let cooker sit on
burner for 5 minutes.

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

Set cooker in cold water to cool for a couple of minutes.
]

If okra is tender,
[
Put into a 3-cup or so microwaveable bowl:
 4 ounces okra,
 1 tablespoon water.

Cover the bowl, heat in a microwave oven until boiling, 
in a 1000 watt oven, reduce power to low, heat 1 minute 5 seconds.
(for a double batch, heat 2 minutes on full power, 3 minutes
on low)
]

If using remove peel from cucumber to yield 4 ounces.

For a chunky consistency, cut cucumber into 3/8 inch or
so pieces, for a smooth consistency cut the cucumber
into 1 inch pieces and add to processor with okra.

Put into a 1-cup or so processor:
4 ounces okra
3 tablespoons sunflower seed
1/8 teaspoon salt
1 tablespoon sugar.

Run until smooth, about 4 minutes.

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

Mix.

Taste, if desired, add sugar or sweetener and salt.

good, if you like mild flavors; 
prominently sweet; moderately salty; mildly: okra flavored,
cucumber flavored; slightly starchy, tangy, bitter;  
thick sauce consistency;







20110719a (not trialed after altering)
cucumber potato seed

4 ounces cucumber
  or 2 ounces green bean
4 ounces potato
3 tablespoons non roasted, no hulls sunflower seed
  or 1 quarter cup non roasted, 60 percent water sunflower seed pate
  or 1 tablespoon canola oil
1 eighth teaspoon salt
1 tablespoon sugar

Remove peel from potato to yield 2 ounces.

Cut potato into 1 quarter inch slices.

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

Place a steaming rack in the pan or cooker.

Into a 2-cup or so metal bowl put:
if using, 3 tablespoons sunflower seed,
1 tablespoon water,
4 ounces potato,
if using, 4 ounces green beans,.

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

If using a pressure cooker, heat until full pressure, reduce heat
to 1 quarter, heat 10 minutes, turn off heat, let cooker sit on
burner for 10 minutes.

Set bowl in cold water to cool for a couple of minutes.

If using green beans, cut 2 ounces green beans into 1 third inch pieces.

If using microwave oven:
[
Put into a 3-cup or so microwaveable bowl:
1 eighth cup sunflower seeds, and
1 tablespoon water,
if using, 4 ounces green beans,
if using, 4 ounces potato.

Cover the bowl, heat in a microwave oven until boiling, 
reduce power to low, heat 4 minutes.

If using remove peel from cucumber to yield 4 ounces.

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

Taste, if desired, add aspartame sweetener and salt.

Mildly to moderately sweet, salty; 
slightly: cucumber flavored, potato flavored, sunflower seed
flavored, tangy; 
thick pudding or mash consistency.






Cabbage gazpacho (not trialed since altering)
tomato cabbage cucumber
tomato cucumber cabbage

2 tomatoes (6 to 8 ounces total)
 or 1 cup canned stewed tomato
  or 1/4 cup tomato sauce
1/2 cucumber (4 ounces after removing peel)
   or 1/2 cup raw pumpkin 
   or 1/2 cup raw zuccini
   or 1/2 cup raw summer squash
   or 1/2 cup raw carrot
1 small white cabbage leaf (enough to make about 1/2 cup cabbage slaw)
1/4 cup coarsely chopped fresh basil, loosely filled
   or 1/4 cup coasrsely chopped fresh parsley, loosely filled
   or 1 tablespoon coarsely crushed dried basil
   or 1 tablespoon crushed dried parsley
2 tablespoons nut or seed butter
  or 3 tablespoons not roasted, no hull sunflower seed
  or 1 tablespoon olive or canola oil
1 tablespoon sugar
1/8 teaspoon salt

If using sunflower seed, soak in water 24 hours, or heat to
boiling in a covered bowl using microwave oven, then reduce
to low and heat 4 minutes, let sit covered for 2 minutes.

Combine all ingredients, except oil, in food processor and 
chop to desired fineness.

If using dried herbs, soak in 2 teaspoons of water 5 minutes 
before adding to gazpacho. Or add dry and allow gazpacho to sit 
15 minutes before using to allow herbs to soften.

Makes 2 to 4 servings.

optional:
Add 4 oz of yogurt before or after processing.


20130305
20120801
Cucumber sugar salt

8 ounces cucumber pickle
1 tablespoon sugar
1/8 teaspoon salt

Place pickles in a food processor, add 1 tablespoon sugar for each 
2 to 8 ounces of pickles. Add 1 pinch salt for each 1 to 2 ounces 
of pickles. Process until smooth.

Moderately to prominently sour; 
mildly to moderately sweet; mildly salty; sauce consistency
with some slight, soft granularity.