recipes_for_vegetables/recipes for carrots
For the purposes of these recipes, 1 pinch salt is equal to 
1/32 teaspoon or about .15 grams or a cube 1/8 inch on a
side or an amount the size of 2 or 3 grains of wheat or rice.



Carrot and peanut butter soup:

1 ounce mild carrot
3 ounces potato
1 ounce onion
3 eighths cup water
1 pinch of salt
1 teaspoon roasted peanut butter
total: 7.1 ounces

Remove peel from potato.

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

Put the vegetables and water into a metal pan.

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

When the vegetables are done heating, set the pan in cold water to
cool for a couple of minutes so heat does not damage the processor.

Put all the ingredients into a processor or blender and process 
until smooth,
about 3 to 6 minutes.

Should be just thin enough to allow the mixture to circulate in
the processor.






20080801d
Carrot grain seed pea and Cilantro bran seed

Carrot grain seed pea biscuit ingredients:
1 tablespoon carrot powder
2 tablespoons split pea powder
1 tablespoon whole grain flour:
  corn, wheat, buckwheat, oats (corn flour this trial)
1 tablespoon flax seed meal
  or 1 tablespoon oats flour plus 1 tablespoon non roasted 
    sunflower seed 
  or 1 tablespoon oats flour plus 1 teaspoon canola oil
1 tablespoon oat bran
  or 1 tablespoon oats flour
2 teaspoons non roasted chestnut flour
1 tablespoon nut or seed butter such as tahini
  or 2 teaspoons canola or olive oil
2 teaspoons sugar


Cilantro bran seed pate:
1 half ounce fresh cilantro greens
1/8 cup tahini 
  or 1/4 cup packed California walnut meal
  or 3 tablespoons non roasted 25 percent oil raw walnut butter 
  or 1/4 cup walnuts 
  or 3 tablespoons sunflower seed meal 
  or 3 tablespoons non roasted 30 percent oil sunflower seed butter
  or 3 tablespoons chestnut flour 
  or 1/4 cup unroasted hazelnuts 
  or 1/4 cup unroasted pumpkin seeds, no hulls
2 tablespoons fine ground oat bran
1 teaspoon olive or canola oil
1 tablespoon brown sugar
  or 1 tablespoon white sugar
1 pinch salt

Carrot grain seed pea biscuit instructions:

Crush any lumps in the carrot powder with a spoon.

Into a mixing bowl put:
 1 tablespoon carrot powder
 1/4 cup water,
 1/8 cup pea flour, 
 1 tablespoon grain flour, 
 1 tablespoon flax meal,
 1 tablespoon oats bran,
 1/8 cup pea powder,
 2 teaspoons chestnut flour,
 1 tablespoon nut or seed butter, and
 2 teaspoons sugar.

Mix.

Either:
(1. Dump the carrot/grain/seed/pea/water 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.
)

Or:
(2. Divide the batter equally into 2 3-inch diameter bowls and place
the bowls opposite each other across the center of a microwave oven.
)

Cilantro pate:
Put into a one or two cup high speed processor:  
  1 half ounce cilantro,
  3 tablespoons sunflower seed butter, 
  1 teaspoon oil,
  1 tablespoon sugar, and
  1 pinch salt.

Alternate running the processor for 10 to 30 seconds and 
scraping down the sides of the processor bowl - until desired 
smoothness is achieved, perhaps 4 or 5 times, bouncing the 
processor up and down a quarter inch may also help to get 
the mixture into the path of the cutting blades.

If after a few minutes the mixture suddenly become stiff, it is done.

Put the processor's contents into a serving dish.

Add 2 tablespoons oat bran and 2 teaspoons water and mix until
uniform.

Heat the carrot/grain/seed/pea batter in a 1000 watt microwave for 
2 minutes 45 seconds on full power.

-----------------------------------------
Math:
Add 5 seconds for oven to begin heating.
Add 20 seconds to heat plate.
To raise to boiling: 4 ounces X 20 seconds per ounce = 80 seconds.
Plus to evaporate excess water: 42 seconds per ounce X 1.5 ounces = 63 seconds.
-----------------------------------------

Let the cake cool and firm for several minutes.

Cut the cake loose from the plate with a spatula.

Cut the cake into 4 pieces.

Put the cilantro/seed mixture into a serving and/or portion dish.

The flax has a sharpness when raw. Cooking somewhat neutralizes 
the sharpness.

If desired warm in a microwave oven for 20 to 30 seconds.

The cake and cilantro/seed pate together make a serving large 
enough for an entire medium-to-high-calorie, medium-to-high-fiber 
breakfast that likely will last you 6 hours until lunch.

Chestnut bran biscuit ring: definite chestnut and pea flavors, 
mildly sweet, flavorful, moist but firm biscuit or muffin 
consistency/texture.

Cilantro seed pudding: mild but definite cilantro flavor, 
pleasantly oily, dessert-like.










20070427
Dandelion carrot grain seed pea 

1 ounce dandelion
3 ounces raw mild carrot for a large serving
  or 2 ounces mild carrot for a medium serving
  or 1 half ounce strong flavored carrot
2 tablespoon raw or lightly roasted tahini
2 teaspoons olive or canola oil
1 tablespoon whole wheat flour
1 tablespoon sugar
1 tablespoon orange juice concentrate
  or 1 half teaspoon molasses
1 teaspoon cocoa powder, no sweetner, no milk powder
  or 1 teaspoon ketchup
2 pinches salt
1/8 cup peas for a medium serving
  or 1/4 cup peas for a large serving  
  or 1/8 cup raw peanut meal
  or 1/8 cup boiled or canned beans
1/2 apple (3 ounces)

Cut 1 ounce dandelion every 1 inch.

Put the chopped greens and 1 cup water into a metal pan.

Press the greens down into the water.

Heat on high on a cooktop until boiling (about 6 minutes).

Reduce heat to low and simmer 20 minutes.

Remove water from the greens by pouring into a strainer.

If using frozen or fresh peas:
Put 1 eighth cup peas and 1 tablespoon water into a 2- or 
3-cup microwaveable bowl.

Cover and heat in a microwave oven until boiling, 45 seconds 
if using 1 eighth cup peas and a 1000 watt oven.

Put into a 1- or 2-cup processor:
  1 ounce boiled and drain dandelion greens,
  2 ounces mild carrot,
  2 tablespoon raw or lightly roasted tahini,
  1 eighth cup peas and cooking water,
  2 teaspoons olive or canola oil,
  1 tablespoon sugar,
  1 tablespoon orange juice concentrate,
  2 pinches salt,
  1/2 apple (3 ounces).

Run until smooth, 3 to 6 minutes, if needed, add water 
1 tablespoon at a time, just enough to get the ingredients 
to circulate while processing.

Add to the processor:
1 tablespoon whole wheat flour,
1 teaspoon cocoa powder.

Run until smooth, 20 to 30 seconds.

Makes a very large serving big enough for a full meal.

Good, if you don't mind some bitterness and you either
have acqired a taste for dandelion or are more than 
average open minded.









20070515
Dandelion carrot grain seed bean
1 ounce dandelion
3 ounces raw mild carrot for a large serving
  or 2 ounces mild carrot for a medium serving
  or 1 half ounce strong flavored carrot
2 tablespoon raw or lightly roasted tahini
2 teaspoons olive or canola oil
1 tablespoon whole wheat flour
1 tablespoon sugar
1 half teaspoon molasses
2 pinches salt
1/8 cup boiled or canned beans
  or 1/8 cup peas for a medium serving
  or 1/4 cup peas for a large serving  
  or 1/8 cup raw peanut meal
1/2 apple (3 ounces)

Cut 1 ounce dandelion every 1 inch.

Put the chopped greens and 1 cup water into a metal pan.

Press the greens down into the water.

Heat on high on a cooktop until boiling (about 6 minutes).

Reduce heat to low and simmer 20 minutes.

Remove water from the greens by pouring into a strainer.

If using frozen or fresh peas:
Put 1 eighth cup peas and 1 tablespoon water into a 2- or 
3-cup microwaveable bowl.

Cover and heat in a microwave oven until boiling, 
45 seconds if using 1 eighth cup peas and a 1000 watt oven.

Put into a 1- or 2-cup processor:
  1 ounce boiled and drain dandelion greens,
  2 ounces mild carrot,
  2 tablespoon raw or lightly roasted tahini,
  1 eighth cup peas and cooking water,
  2 teaspoons olive or canola oil,
  1 tablespoon sugar,
  1 half teaspoon molasses,
  2 pinches salt,
  1/2 apple (3 ounces).

Run until smooth, 3 to 6 minutes, if needed, add water 
1 tablespoon at a time, just enough to get the ingredients 
to circulate while processing.

Add 2 tablespoons whole wheat flour to the processor.

Run until smooth, 20 to 30 seconds.

Makes a very large serving big enough for a full meal.

Good, if you don't mind some bitterness and you either
have acqired a taste for dandelion or are more than average 
open minded.







20070425

Mackerel dandelion carrot grain seed pea 
1 ounce dandelion
3 ounces mild raw carrot
1 ounce mackerel
1 tablespoon orange juice concentrate
2 teaspoon yellow mustard sauce (condiment)
  or 1/2 teaspoon vinegar and 1/4 teaspoon tumeric
  or 1/4 teaspoon tumeric
2 tablespoon raw tahini
2 teaspoons olive or canola oil
1/4 cup peas 
  or 1/4 cup raw peanut meal
  or 1/4 cup boiled or canned beans
1 tablespoon whole wheat flour
1 tablespoon plus 1 teaspoon sugar
1 pinch salt
1/2 apple (3 ounces)

Cut 1 ounce dandelion every 1 inch.

Put the chopped greens and 1 cup water into a metal pan.

Press the greens down into the water.

Heat on high on a cooktop until boiling (about 6 minutes).

Reduce heat to low and simmer 20 minutes.

Remove water from the greens by pouring into a strainer.

If using frozen or fresh peas:
Put 1 eighth cup peas and 1 tablespoon water into a 2- or
3-cup microwaveable bowl.

Put all ingredients except whole wheat flour into a 1- or 
2-cup processor.

Run until smooth, about 3 to 6 minutes.

Add 1 tablespoon whole wheat flour to the processor.

Run until smooth, 20 to 30 seconds.

Has some bitterness, some sourness.









20070507
Mackerel dandelion carrot grain seed bean 

1 ounce dandelion
3 ounces raw carrot (process beans with carrot)
1 ounce mackerel
1 tablespoon raw tahini
1 tablespoon olive or canola oil
1/4 cup boiled or canned beans
  or 1/4 cup raw peanut meal
  or 1/4 cup peas 
1 tablespoon whole wheat flour
1 tablespoon sugar
2 pinches salt
1/2 apple (3 ounces)

Cut 1 ounce dandelion every 1 inch.

Put the chopped greens and 1 cup water into a metal pan.

Press the greens down into the water.

Heat on high on a cooktop until boiling (about 6 minutes).

Reduce heat to low and simmer 20 minutes.

Remove water from the greens by pouring into a strainer.

If using frozen or fresh peas:
Put 1 eighth cup peas and 1 tablespoon water into a 2- or 
3-cup microwaveable bowl.

Put all ingredients except whole wheat flour into a 1- or 
2-cup processor.

Run until smooth, about 3 to 6 minutes.

Add 1 tablespoon whole wheat flour to the processor.

Run until smooth, 20 to 30 seconds.








20071101
Carrots grain seed pea
2 ounces mild carrot
  or 1 half ounce strong flavored carrot
    plus 1 ounce sweet potato
       or 1 ounce mild pumpkin
       or 1 half ounce full flavored pumpkin
       or 1 ounce acorn squash
       or 1 half ounce butternut squash
1/8 cup split pea flour
  or 1 eighth cup blanched skinless peasnuts
  or 1 quarter cup boiled or canned beans
  or 1/4 cup tofu
1 tablespoon chestnut flour
  or 1/4 cup fresh chestnuts
  or 1/8 cup hazelnuts 
2 tablespoon non roasted, no hull sunflower seed
  or 1 tablespoon canola oil
1 tablespoon whole grain flour
2 teaspoons sugar
2 pinches salt
  or 1/8 teaspoon soy sauce 

Put 3 tablespoons water into a a 3-cup microwaveable bowl.

If using, add 1 eighth cup pea flour and 1 eighth cup water. 

If using, add 1 quarter cup soaked or sprouted beans.

If using add 1 tablespoon whole grain flour 
plus 1 tablespoon water.

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

Mix.


If using pea flour or soaked or sprouted beans:
Heat in a microwave oven, covered, until boiling hot, 
1 minute 35 seconds in a 1000 watt microwave,
then heat on low for 6 minutes.

If using boiled or canned beans:
Heat in a microwave oven, covered, until boiling hot, 1 minute  
in a 1000 watt microwave,
then heat on low for 4 minutes.

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

Put into a 1- or 2-cup processor:
 2 ounces carrot,
 2 tablespoon sunflower seed,
 if using 1 quarter cup boiled or canned beans, and 
 2 pinches salt.

Add the cooled pea mixture to the processor.

Run until desired smoothness is achieved, perhaps 
3 to 6 minutes, if needed add water 1 tablespoon 
at a time, just enough so mixture circulates while
processing.

If necessary repeatedly lift the processor 1/4 inch and 
drop it down against the counter to jar the mixture into 
the path of the cutting blades and to start the mixture 
to flow.

As needed scrape down the inside of the processor bowl so 
that all the mixture becomes smoothed.

Add the nut flour and run to mix, about 30 seconds.

Taste, if desired, add aspartame or sucralose.

Makes one serving, enough for a light meal if a side of 
fruit is added. Could serve with half of an apple.











20091220e
carrot grain seed

1 ounce mild carrot (see 20091105e)
  or 1 half ounce strong flavored carrot
  or 1 ounces zuccini
  or 1 ounce immature butternut squash  (see 20091017f)
  or 1 ounce yellow summer squash 
  or 1 ounce cucumber
  or 1 ounce potato
  or 2 tablespoons (.5 ounce) dried potato powder 
    plus 1 ounce water
2 tablespoons (.7 ounce) sunflower seeds
  or 2 teaspoons canola oil
1 tablespoon (.4 ounce) flax seed
 or 1 tablespoon whole grain flour
    plus 1 teaspoon canola oil
1 tablespoon (.5 ounce) sugar
2 packets (.1 ounce) aspartame sweetner
1 quarter teaspoon salt
1 quarter cup (2 ounces) water
4.7 ounces, 2.8 ounces water

Chop 1 ounce carrot into 3/8 inch pieces

Put into a 1 or two cup blender:
 1 ounce carrot (or alternate vegetable)
 2 tablespoons sunflower seed,
 1 tablespoon sugar,
 2 packets aspartame,
 1 eighth teaspoon salt, and
 1 quarter cup water

Process into a smooth slurry (about 3 minutes) in a high speed 
processor or blender, a low speed processor will takes a couple 
of minutes longer.

Grind 1 tablespoon flax seed in a coffee grinder set at finest, 
grind twice to get a fine texture.

Add the flax meal to the processor and run until thoroughly 
mixed, 60 seconds.

Batter looks somewhat like light yellow mayonaise (thinner 
than mayo in this recipe but could be made with less water, 
might be used as a mayonaise substitue. Non bitter legume 
could be used, such as blanched skinless peanuts and 
substitute 1 ounce pickle for 1 ounce of vegetable.

Either:
1. Eat as is.

Or:
[
2. Put equal amounts of the batter into each of 2 3- or 
4-inch diameter bowls.

Arrange the bowls in a circle in a microwave oven,
separate the bowls by at least an inch, if possible.

Heat in a microwave oven until very thick, 
(3 minute 45 seconds in a 1000 watt oven, 
6 minutes 15 seconds in a 600 watt oven.)

-----------------------------
Math: (need work)
Add 5 seconds for oven to start heating.
Plus 20 seconds to heat dishes.
To heat to boiling: 4.7 ounces X 20 equals 94 seconds.
Dry weight is total weight minus water (4.7 - 2.8) = 1.9 ounces.
Water to leave in is 50/50 X 1.9 = 1.9 ounces.
Water to remove is total water minus water left in (2.8 - 1.9) = 1.9 ounces.
To remove excess water: 46 seconds per ounce X 1.9 = 87 seconds.
To replace heat lost to air during evaporation: 14 seconds per minute
 times 87/60 minutes = 20 plus 20/60 X 12 = 4 for a total of 24 seconds.
(assumes carrot is 80 percent water, mash is 50 percent
water)
-------------------------------------------

Let the food cool and firm for several minutes.
]

Has enough fiber, protein and calories for half of a meal.
Could serve with boiled peanuts or beans.
For a large meal also serve a Basil cookie
and a drink such as Tomato juice and salt to fill the
stomach and fill pleasantly fully and satiated.
Or serve with 20080815b Bean chestnut for a large meal.
Can serve with 20091220e Raisin rutabaga peanut.

Has a flavor similar to roasted grain with fruit; 
definitely: sweet, salty; 
moderately: starchy, tangy; mildy carrot flavored, flax flavored; 
thick liquid consistency.






20100411g2
Carrot grain seed bean mash

2 ounces mild carrot
  or 1 ounce strong flavored carrot
  or 2 ounces iceberg or mesculin lettuce (see 20100411f)
  or 1 ounce asparagus (see derivative of 20100410e)
  or 1 ounce red bell pepper
  or 1 ounce carrot (see 20100221c)
1 tablepoon (.25 ounce) rolled oats
  or 2 teaspoons grain whole grain flour
1 tablespoon (.3 ounce) sunflower seeds
  or 2 teaspoons nut or seed butter
1 tablespoon (.5 ounce) boiled or canned beans
  or 1 tablespoon non roasted peanut butter
  or if heating, 1 tablespoon fava bean flour
    plus 1 tablespoon water
  or 1 tablespoon green peas
    plus 1 teaspoon water
1 quarter cup water
1 tablespoon  (.5 ounce) sugar
1 packet (.1 ounce) aspartame
3 pinches salt
total: 4.65 ounces, 3.4 ounces water, includes .6 ounce
  water absorbed in beans

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

Heat on a cooktop until boiling, reduce heat to low, cover, 
heat 1 hour 20 minutes.
]

Cut the carrot into 1 quarter inch cubes.

Into a 1 or 2 cup blender put:
 1 ounce strong flavored carrot,
 1 tablepoon rolled oats
 1 tablespoon sunflower seeds
 1 tablespoon boiled or canned beans
 1 tablespoon sugar
 0 to 1 packet aspartame, according to taste
 3 pinches salt, and
 1 quarter cup water.

Blend until smooth, about 4 to 6 minutes.

Either: 
[
1. Put the batter into a portion bowl to be served.
]

Or:

2. Put the batter into a 4-inch diameter, 1 cup or larger bowl, 
sides should be at least 2 inches higher than level of batter to
prevent boilover. Or watch and shut off oven for a couple of 
seconds every time batter starts to boilover.

Heat until mashed potato consistency, 4 minutes 50 seconds 
in a 1000 watt microwave oven.

------------------------------------------
Math: (if using 2 ounces carrot or lettuce)
Add 5 seconds for oven to begin heating.
Plus 20 seconds to heat dishes.
To raise to boiling: 5.65 ounces X 20 seconds per ounce = 113 seconds.
Dry weight is total weight minus water: 5.65 ounces - 4.2 ounces = 1.45 ounces.
Water to leave in: (50 parts water)/(50 parts dry weight) X (dry weight) = 
1/1 X 1.45 = 1.45 ounces.
Water to remove is total water minus water left in (4.2 - 1.45) = 2.75 ounces.
Plus to remove excess water: 46 seconds per ounce X 2.75 ounces = 126 seconds.
Plus to replace heat lost to air while at boiling temperature: 126/60 minutes 
times 12 seconds per minute = 25 seconds plus 25/60 minutes X 12 = 5 seconds 
for a total of 30 seconds.
(assume vegetable is 80 percent water, losses are 12 seconds for each 1 minute
at boiling temperature)
------------------------------------------

Makes about 1 third of a light meal.







20100318c combo part 1 of 2
Carrot seed bean and Blackberry grain seed

Carrot seed bean pudding ingredients:

1 ounce carrot
2 tablespoons (.6 ounce) non roasted sunflower seed
  or 1 tablespoon tahini
  or 1 tablespoon 30 percent added oil non roasted 
    sunflower seed butter
  or 1 tablespoon walnut butter
  or 1 tablespoon almond butter
  or 1 tablespoon oats flour plus 2 teaspoons canola oil
  or 1 tablespoon (.4 ounce) flax seed 
    plus 1 tablespoon sunflower seed 
1 eighth cup (.8 ounce) dried beans, 2 ounces after 
  boiling, plus 1 ounce cooking water for a total of 3 ounces
1 tablespoon (.5 ounce) sugar
if using mild carrot, 3 packets aspartame sweetener,
 if using strong flavored carrot, 4 packets aspartame sweetner,
2 pinches salt
3 eighths cup (3 ounces) water, if using blender
7.9 ounces, 6 ounces water

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

Heat on a cooktop until boiling, reduce heat to low, cover, 
heat 1 hour 20 minutes.
]

Fruit carrot grain bean:
If using dry beans, put 1 quarter cup beans into a metal pan 
with cup water. 

Heat on a cooktop until boiling, then cover, reduce heat to low, 
heat until beans are soft, 10 to 40 minutes depending on 
type of bean.

Pour the beans/water into a strainer to discard water. 

Grind the flax seed into a fine meal using a grain or 
coffee grinder if available, otherwise use flax seed meal or 
some other grain flour. A third possibility is to use non 
ground flax and either boil it in  1 half cup water that is 
then added to the blender or just add the flax seed to the 
blender and let the blender run longer to pulverize the flax.

Put into a 1-cup or larger processor or blender:
 if using, 1 quarter cup canned beans
   plus 1 eighth cup water,
 if using, 1 half cup green peas
   plus 1 quarter cup water
 1 ounce carrot,
 2 tablespoons sunflower seed,
 1 tablespoon sugar,
 if using mild carrot, 3 packets aspartame sweetener,
 if using strong flavored carrot, 4 packets aspartame sweetner,
 2 pinches salt, 
 if using processor 1 quarter cup water,
 if using blender 3 eighths 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.

Add the beans to the blender.
]

Run until smooth and no significant lumps can be felt when 
pinched between 2 fingers, about 5 minutes.

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

Or:
[
2. Put the batter into an 8-inch pie pan.

Place the pie pan in a microwave oven.

Heat, until thick as mashed potato,
7 minutes in a 1000 watt oven.

11 minutes 40 seconds in a 600 watt oven.

-----------------------------
Math: 
5 seconds for oven to start heating.
Plus 20 seconds to heat dish.
7.9 ounces X 20 equals 158 seconds.
Dry weight is total weight minus water (7.9 - 6) = 1.9 ounces.
Water to leave in is 50/50 X dry weight (1/1 X 1.9) = 1.9 ounces.
Water to remove is total water minus water left in (6 - 1.9) = 4.1 ounces.
Plus to evaporate water 46 X 4.1 ounces water equals 189 seconds.
To replace heat lost to air 189/60 times 14 is 44 plus 
   44/60 times 14 is 10 for a total of 54 seconds
(assume carrot and fruit is 80 percent water)
------------------------
]

Definitely sweet; mildly: starchy, carrot flavored, salty, 
bean flavored; very thick liquid.


20100318c combo part 2 of 2
Blackberry grain seed

1 third cup (1.3 ounces) blackberries
 or 1 ounce seedless puree
2 tablespoon (.7 ounce) non roasted sunflower seeds
  or 1 tablespoon (.5 ounce) canola oil
    plus 1 tablespoon bean or grain flour
  or 1 tablespoon plus 1 teaspoon 30 percent added oil 
    non roasted sunflower seed butter
  or 1 eighth cup (.7 ounces) no hull, non roasted pumpkin seed
1 tablespoon (.3 ounce) whole wheat flour
1 tablespoon (.5 ounce) sugar
3 packets aspartame sweetner or to taste
1 quarter cup (2 ounce) water
1 pinch salt

If using whole berries:
[
Put 1 third cup berries and 1 eighth cup water into a 
microwaveable bowl.

Cover and heat until boiling, 1 minute 15 seconds in a 
1000 watt oven, if using a 600 watt oven, heat 2 minutes.

Put into a 1 cup or larger blender:
1 eighth cup water and the berry/water puree.

Run until berries are mashed, about 30 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 spon to press the 
liquid out of the berries.

Discard seeds.

Yield is about 3 ounces puree.
Into a 1 cup blender put:
 if using whole berries, 3 ounces berry puree/water,
 if using, 1 ounce seedless berry puree
   plus 1 quarter cup water,
 1 tablespooon grain flour,
 2 tablespoons sunflower seeds,
 1 tablespoon sugar, and
 3 packet aspartame sweetner
 1 pinch salt.

Run 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 for 20 to 30 seconds.
]

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

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

Cover the bowls with a piece of paper towel, newspaper, or 
a plate to prevent spattering oven.

Heat until firm as mashed potato, 3 minutes in a 1000 watt oven. 

---------------------------
Math:
Add 5 seconds for oven to begin heating.
Add 20 seconds to heat containers. 
To raise to boiling: 4.5 ounces X 20 equals 90 seconds.
Dry weight is total weight minus water: 4.5 ounces - 2.8 ounces = 1.7 ounce.
Water to leave in is (50 percent water)/(50 percent dry weight) X (dry 
weight) = 50/50 X 1.7 = 1.7 oucnes.
Water to remove is total water minus water left in (2.8 - 1.7) = 1.1 ounces.
To evaporate excess water: 46 seconds per ounce times 1.1 ounces = 51 seconds.
To replace heat conducted to air during evaporation: 12 seconds per minute 
times 51/60 minutes = 10 seconds.
Assume fruit puree is 90 percent water, final product is 1 third water.
--------------------------------

Makes about 1 third of a light meal, add 
2 or 3 ounces vegetable and perhaps boiled peanuts  
for a light meal. Alternate eating one then the other 
to reduce taste fatigue.

If heated to thicken:
Prominent berry flavor, moderately bitter/sweet; 
mildly: tangy, starchy; 
very thick pudding consistency, almost too thick to be called 
a pudding.

If not heated to thicken:
Definitely: sweet, tangy; mild to moderate berry flavor; 
mildly starchy; medium thick liquid.








20090422d carrot
Carrot grain seed bean with Potato spinach seed pudding

Carrot grain seed bean pudding:
1 ounce full-flavored carrot (20090422d)
  or 2 ounces of mild-flavored carrot (increase heat time by 
    1 minute if using 2 ounces vegetable)
  or 1 tablespoon dry carrot powder plus 1 quarter cup water
  or 2 ounces acorn squash 
  or 1 ounce butternut squash(see 20090422d2)
  or 2 ounces asparagus
1 eighth cup (.8 ounce) dried beans, soybean, red bean, 
  pinto bean, etc.
2 tablespoons cup (.6 ounces) non roasted sunflower seed
  or 1 eighth cup (.6 ounces) non roasted pecan halves
  or 1 tablespoons (.5 ounce) non roasted pecan butter 
3 tablespoons (.6 ounces) rolled oats
1 tablespoon (.5 ounce) sugar
3 pinches salt
1 half cup water
8.7 ounces, 6 ounces water

Potato spinach pudding:
2 ounces potato
1 ounce spinach
  or 1 half ounce lambsquarters
2 tablespoons (.7 ounce) non roasted sunflower seeds
  or 2 teaspoons (.33 ounce) canola oil
1 tablespoon (.5 ounces) sugar
3 pinches salt
2 tablespoons (1 ounce) water (water left after boiling potatoes)
4.7 ounces, 3.4 ounces water

Combine all Carrot grain seed bean pudding ingredients in a 2 cup 
or larger blender and run until very smooth, about 4 minutes.

Divide the batter equally in 3 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, 
7 minutes 20 seconds in a 1000 watt oven, 
12 minutes 20 seconds in a 600 watt oven.

-------------------------
Math: for Carrot grain seed bean
Plus 5 seconds for oven to start heating.
Plus 30 seconds for dish to heat.
To heat to boiling: 20 seconds per ounce times 8.9 ounces = 178 seconds.
Dry weight is total weight minus total water (8.9 - 6 = 2.9 ounces.
Water to leave in is 40/60 times dry weight (40/60 X 2.9) = 2 ounces.
Water to remove is total water minus water left in (6 - 2) = 4 ounces.
Plus to evaporate excess water: 46 times 4 ounce water = 184 seconds.
Plus to replace heat lost to air: 184/60 times 12 is 37 plus
  37/60 X 12 is 7 for a total of 44 seconds.
--------------------------


Potato spinach pudding:
Remove the peel from enough potato to yield 2 ounces.

Cut the potato into 1 quarter inch thick slices.

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

Heat on a cooktop until boiling, reduce heat to low, cover, 
heat 40 minutes.

If using dried coarse spinach flakes:
[
Put 1 tablespoon flakes and 1 eighth cup water into a small 
microwaveable bowl.

Heat in a microwave oven until boiling, 30 seconds in a 
1000 watt oven, then reduce power to low and heat 3 minutes.
]

If using fresh spinach:
[
Cut 1 ounce spinach into pieces your 1 cup or larger blender can 
deal with.
]
In the blender, combine the greens, 2 tablespoons sunflower 
seeds, 3 pinches salt, and 1 tablespoon sugar.

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

Add the potato and cooking water to the blender.

Run until smooth, about 3 to 5 minutes.

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

Either:
[
1. Eat the batter as is, if desired, warm by heating in a 
microwave oven for 20 to 40 seconds.
]

Or.
[
2. Put the batter into 2 3-inch diameter bowls and place the 
bowls opposite each other across the center of a microwave oven.
Heat until thick, 4 minutes in a 1000 watt oven.

-------------------------
math:
Plus 5 for oven to start heating
Plus 20 for dish to heat
To heat to boiling: 20 seconds per ounce times 4.7 ounces = 94 seconds.
Dry weight is total weight minus total water (4.7 - 3.4 = 1.3 ounce.
Water to leave in is 60/40 times dry weight (60/40 X 1.3) = 1.45 ounces.
Water to remove is total water minus water left in (3.4 - 1.4) = 2 ounces.
Plus to evaporate excess water: 46 times 2 ounce water = 92 seconds.
Plus to replace heat lost to air: 92/60 times 12 is 16 plus
  16/60 X 12 is 3 for a total of 19 seconds
--------------------------
]

Carrot grain seed bean - mild: carrot flavor, sweetness, 
starchiness, saltiness; 
gooey at bottom and some firmness or chewiness at edge.

If heated to thicken:
Potato spinach - moderate spinach flavor, bittersweetness; 
mild: starchiness, saltiness; pudding consistency. 







20081101a
Carrot cilantro grain seed peanut

3 ounces carrot (fully flavored biodynamic carrots this trial)
1 ounce cilantro
  or 1 ounce celery
  or if celery is particularly strong, 1 half ounce celery
  or 1 half teaspoon celery flakes
  or 1 quarter teaspoon powdered celery 
1 eighth cup 30 percent added oil non roasted boiled sunflower
  seed butter
    [mix in a small bowl, 2 teaspoon raw sunflower seed butter 
    with 1 teaspoon oil, heat 1 minute 40 seconds in a 
    1000 watt microwave oven]
  or 3 tablespoons non roasted sunflower seeds
  or 1 eighth cup raw tahini
1 eighth cup non roasted raw or buff (blanched) peanuts
     (raw this trial)
  or 1 eighth cup bean flour
2 tablespoons whole oats flour
  or 2 tablespoons whole corn flour
  or 2 tablespoons whole wheat flour
1 tablespoon sugar
2 teaspoons canola oil
2 pinches salt  (1/16 of a teaspoon, 300 milligrams)
3 eighths cup water

Cut 1 ounce cilantro into 1 inch pieces.

Cut 3 ounces carrot into 1 half inch pieces.

If peanuts have skins:
[put 1/8 cup peanuts into a hot air popcorn maker and
run 40 seconds, if starting from a cold start; use 30 seconds 
if starting preheated, immediately dump the peanuts into a 
bowl to cool, remove the peanut skins by squeezing between 
two fingers. 
].

Process together in a smoothie maker or 2 cup high speed processor
or blender (2 cup blender is faster): 
 peanuts,
 1 ounce cilantro,
 3 ounces carrot,
 3 tablespoon sunflower seeds,  
 1 tablespoon sugar,
 2 teaspoons oil, and 
 3 eighths cup water into a

Run until smooth, about 1 to 3 minutes.

Put slurry into a mixing bowl and add:
 2 tablespoons whole oat flour and 2 pinches salt.

Mix.

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

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

Heat until firm (very moist biscuit consistency, 9 minutes 
in a 1000 watt oven.

If desired, heat 45 seconds longer for a much drier biscuit.

----------------------------------------
Math:
Plus 5 for oven to start heating.
Plus 20 for dish to heat.
Plus to raise to boiling: 10 ounces X 20 seconds per ounce = 200 seconds.
Dry weight is total weight minus water (10 ounces minus 6.6) equals 3.4 ounces.
Water to remain is 30 parts water/70 parts dry weight = 3/7 (3.4) equals 1.5 ounces.
Water to remove is total water minus water left in (6.6 - 1.5) = 5.1 ounces.
Plus to remove excess water: 46 seconds per ounce X 5.1 ounces water = 235 seconds.
Plus to replace heat lost to air: 16 seconds per minute boiling times 235/60 =
63 seconds plus 63/60 times 16 = 16, total of 79 seconds.
(assumes vegetable is 90 percent water, water
will be removed so product will be 30 percent water.
----------------------------------------

Let the biscuit cool and firm for 5 to 10 minutes.
A little sweet, a little tangy, a little salty; 
definite carrot flavor;
just noticeable cilantro flavor; 
soft/moist biscuit consistency, chewy edges.






20070131
Oats carrot peas nuts

1/4 cup walnuts
1 tablespoon olive or canola oil
1/2 of an apple (3 ounces)
  or 1/2 teaspoon orange juice concentrate and 1 teaspoon sugar
    plus 2 ounces raw pumpkin 
    or 2 tablespoons tomato sauce 
    or 2 ounces raw pumpkin or squash 
    or 2 ounces raw carrot,1/2 teaspoon orange juice concentrate
     and 1 teaspoon sugar
1/4 cup rolled oats 
1/8 cup thawed frozen peas
1/2 to 2 teaspoons sugar according 
  to taste and the tartness of the apple

If using the long cookin rolled oats: process the rolled oats 
to a fine texture or use quick cooking rolled oats to reduce 
toughness or add 1 tablespoon orange juice to the rolled oats 
and mix 20 minutes or more before eating.

Process the walnuts to a coarse powder (about 30 seconds).

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

Process the pumpkin to a fine slaw.

Mix the pumpkin, oil, sugar and oj cncntrate.

Add oatmeal.

Mix.

Makes about 1/3 to 1/2 of a meal.

Good, orange juice flavor slightly dominating.







20070605
Tea banana raisins carrot peas seeds flour

1 teaspoon black tea chunks with jasmine
  or 1 half teaspoon black tea powder
1 1/2 teaspoons water
2 ounces mild carrot
1/8 cup raisins
2 tablespoon nut or seed butter such as tahini
1/2 of a very ripe banana
1/8 thawed frozen peas
  or 1/8 cup packed raw peanut meal
1/8 cup whole wheat flour
1 tablespoon sugar
  or 1 tablespoon corn syrup
  or pancake syrup
  or honey  
  or molassas

Process the dry tea leafs into a coarse powder (1 1/2 minutes).

Put the tea powder into a mixing and/or portion bowl with 1 
1/2 teaspoons water.

Use a finger tip to push the tea into the water.

Allow the tea to absorb water while you prepare the 
rest of this dish.

Process 2 ounces raw carrot and raisins together 
into a fine slaw.

Put the carrot/raisin combination into a mixing 
and/or portion bowl.

To the bowl, add the tahini and oil.

Mix until uniform.

Add the banana to the bowl.

Mash the banana with a fork.

Add other ingredients.

Mix until uniform.

Taste, if desired, add aspartame or sucralose.






20100409a
squash carrot grain seed

Into a 1 or 2 cup blender put:
 1 ounce butternut squash
 1 ounce carrot,
 1 teaspoon (.2 ounce) sunflower seed,
 1 teaspoon (.1 ounce) whole grain flour
 1 teaspoon (.2 ounce) sugar,
 2 packets (.1 ounce) aspartame, according to taste
 1 pinch salt, and
 1 quarter (2 ounces) cup water
total: 4.6 ounces, 3.6 water

Put all ingredients into a 2 cup or larger blender.

Blend until smooth, about 4 minutes.

Either: 
[
1. Put the batter into a portion bowl to be served.
]

Or:
[
2. Put the batter into a 4-inch diameter, 2 cup or larger bowl, 
sides should be at least 2 inches higher than level of batter to
prevent boilover. Or watch and shut off oven for a couple of 
seconds every time batter starts to boilover.

Put the bowl in a microwave oven and heat until
mashed potato consistency (60 percent water), 4 minutes in a 
1000 watt microwave oven or 6 minutes 40 seconds in a 600 watt oven.

------------------------------------------
Add 5 seconds for oven to begin heating.
Plus 25 seconds to heat dishes.
To raise to boiling: 4.6 ounces X 20 seconds per ounce = 92 seconds.
Dry weight is total weight minus water: 4.6 ounces - 3.6 ounces = 1 ounce.
Water to leave in: (60 parts water)/(40 parts dry weight) X (dry weight) = 
3/2 X 1 = 1.5 ounces.
Water to remove is total water minus water left in (3.6 - 1.5) = 2.1 ounces.
Plus to remove excess water: 46 seconds per ounce X 2.1 ounces = 97 seconds.
Plus to replace heat lost to air while at boiling temperature: 97/60 minutes
times 12 seconds per minute = 179 seconds plus 14/60 minutes X 12 = 3 
seconds for a total of 20 seconds.
(assume vegetable is 80 percent water, losses are 15 seconds for each 1 minute
at boiling temperature)
-----------------------------------------
]

When not heated to thicken:
Good, when mild flavors are sufficient as when eaten at the 
begining of a meal; 
mild carrot flavor, sweetness; slight squash flavor, 
starchiness, saltiness; 
noticeably thickened liquid with some fiber texture.

When heated to thicken:
Flavorful, prominent, carrot flavored, sweetness; 
mildly tangy, salty; 
slightly starchy; pudding consistency but not as smooth as 
a typical pudding.






20100528a
apple squash carrot spinach grain seed bean

1 half ounce apple, 1 twelth of an apple
  or 1 eighth cup apple fiber powder
    plus 1 tablespoon water
  or 1 and 1 half teaspoons apple powder 
    plus 1 tablespoon water
1 half ounce mild butternut squash
  if squash is especially strong flavored, use 1 quarter 
      ounce squash
    plus 1 and 1 half teaspoons water
  or 2 ounces ripe banana (see 2010222c)
1 half ounce mild carrot
  or 1 quarter ounce strong flavored carrot
    plus 1 and 1 half teaspoons water
    plus 1 teaspoon whole grain flour
  or 1 half ounce mild rutabaga (boil in 1 cup water for 
    30 minutes if strong flavored)
1 ounce fresh or frozen spinach 
  or 1 tablespoon spinach flakes plus 2 tablespoons water
  or 1 and 1 half teaspoons spinach powder
    plus 2 tablespoons water
1 quarter cup (.8 ounce) rolled oats
  or 2 tablespoons (.8 ounce) whole wheat flour
  or 2 tablespoons (.6 ounce) whole corn flour 
3 tablespoons (1 ounce) non roasted sunflower seeds
1 eighth cup blanched skinless peanuts boiled 
    15 minutes to soften
  or 1 quarter cup boiled or canned blackeyed peas
  or 1 ounce steamed tempeh 
1 tablespoon plus 2 teaspoons (.85 ounce) sugar, or 
  according to sweetness of fruit and your preferences
2 packets aspartame sweetener
sweetener to taste (2 packets typical)
1 eighth teaspoon plus 2 pinches salt
if using a processor, 1 quarter cup water
if using a blender, 3 eighths cup water
total: 8.35 ounces, 4.8 ounces water (if using peanuts, 
  1 half ounce squash, processor)

If using spinach flakes:
[
Combine 1 tablespoons flakes and 1 ounce water in a small 
microwaveable bowl.

Heat in a microwave oven until boiling, about 30 seconds 
in a 1000 watt oven, then heat on low for 2 minutes.
]

Cut the ingredients into pieces suitable for your
2 cup or larger blender or food processor.

Process all ingredients together until as
smooth as desired, perhaps 4 to 5 minutes.

Taste, if desired, add aspartame sweetener to taste. 
(2 packets added for a total of 4 this trial)

Either:
[
1. Put the batter into a portion bowl.
Eat as is, if desired, warm 40 to 50 seconds in a microwave oven.
]

Or:
[
2. Divide equally into 3 4-inch diameter or 4 three-inch diameter, 
vertical sided bowls, place the bowls equally spaced in a circle 
around the center of a microwave oven.
]

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

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

Heat in a microwave oven until firm:
If using a processor: 4 minutes 25 seconds
in a 1000 watt microwave oven.

If using a blender: 5 minutes 25 seconds
in a 1000 watt microwave oven.

------------------------------------------
Math: (if using processor)
Add 5 seconds for oven to begin heating.
Plus 20 seconds to heat dishes.
to raise to boiling: 8.35 ounces X 20 seconds per ounce = 167 seconds.
Dry weight is total weight minus water: 8.35 ounces - 4.8 ounces = 3.55 ounces.
Water to leave in: (50 parts water)/(50 parts dry weight) X (dry weight) = 1/1 X 3.55 = 3.55 ounces.
Water to remove is total water minus water left in (4.8 - 3.55) = 1.25 ounces.
Plus to remove excess water: 46 seconds per ounce X 1.25 ounces = 58 seconds.
Plus to replace heat lost to air while at boiling temperature: 58/60 minutes times 14 seconds per minute = 14 seconds plus 14/60 minutes X 14 = 3 seconds for a total of 17 seconds.
(assumes meat is 40 percent water, fruit and vegetable is
90 percent water, losses are 15 seconds for each 1 minute
at boiling temperature)
------------------------------------------

Scrape biscuits loose from bowls and invert while still hot 
from the oven, if a more moisture unifomity is desired. 
Bottoms tend to be a little gooey but will firm somewhat 
while cooling.

Moderately: tangy, sweet, salty, starchy; slight spinach flavor; 
very moist, dense biscuit consistency.








20080501
Elderberry carrot seed pudding Bean grain cake
In grain bean wafer:
1/8 cup chickpea powder 
  or 1/8 cup fava bean powder
  or 1/8 cup raw peanut butter
1 teaspoon canola oil in cake
1 teaspoon honey
2 tablespoons flax meal
2 tablespoons fine ground wheat bran
1 tablespoon buckwheat flour
  or 1 tablespoon any other grain flour
1 pinch salt in cake
1/4 cup water

Elderberry carrot:
1/8 cup elderberries 
  or 1 tablespoon elderberry powder
1 tablespoon sugar
2 teaspoons canola oil in topping
1/4 cup sunflower seed meal
 or 1/4 cup raw sunflowers  
 or 1/4 cup unroasted no added oil 50/50 water sunflower seed pate
 or 1/8 cup raw sunflower seed butter (this trial)
1 pinch salt in topping
3 ounces carrot
  or 2 ounces acorn squash powder
  or 1 tablespoon carrot powder

Mix 2 tablespoons flax meal, 2 tablespoons bran, 1 tablespoon 
  buckwheat flour, 
  1/8 cup bean powder, 1 teaspoon oil, 1 teaspoon honey,
  1 pinch salt, 
  and 3 tablespoons plus 1 teaspoon water in a mixing
  bowl. (The mixture will have a plastic consistency and stick 
  together. Less water will produce a crumbly consistency.)

Spread the mixture into a 1/4 inch or less layer on a plate.

Make a 2 inch diameter hole at the center for even cooking.

Heat for 3 minutes 5 seconds on full power.

--------------------------------------------
3-1/2 oz X 20 plus 20 losses plus 46 X 1-2/3 oz moisture
Allow the cake to cool and firm for a few minutes.
--------------------------------------------

If using sunflower seed and elderberries and carrot:
[
Into a food processor put the sunflower seeds and flour.

Run until the mixture does not feel gritty when pinched between
 two fingers, about 2 minutes processing time.

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

Cut 3 ounces carrot into 1/4 inch pieces.

In a 1 cup food processor, process the carrots into a slaw.

To the processor with the carrots add: 1/8 cup elderberries, 

Run until desired smoothness is achieved perhaps 3 minutes to 
5 minutes. If necessary repeated lift the processor 1/4 inch and 
bang it down on the counter to jar the mixture into the path of 
the cutting blades. If mixture does not flow during processing,  
add 1 tablespoon of water at a time until flow starts.
 
Tranfer the processor contents to the bowl with the seed/flour 
mixture.
]

If using powdered carrot, elderberry powder, sunflower 
seed butter:
[
Into a mixing and/or portion bowl put:
1 tablespoon carrot powder, 1 tablespoon elderberry powder,
 1/8 cup sunflower seed butter , 
 2 teaspoons oil, 
 1 tablespoon sugar, and 1 pinch salt.
Mix.
]
Alternate eating the cake and the pudding.

Pudding has a pretty bright light purple color but changes to 
brown on exposure to air.


Bean grain donut wafer: mildly sweet, definite honey flavor, 
a little chewy, a little texturous/fibrous.

Elderberry sunflower seed pudding: unusual flavor, 
definite elderberry flavor; mildly sweet; pleasantly oily and
dessert-like; a little tangy; slightly bitter; 
unusual mouthfeel, mouthfeel is similar to peanut butter.






20091116k
title: elderberry carrot seed bean
3 tablespoons (.75 ounce)elderberries, fresh or frozen,
  or 1 half ounce elderberry puree, no seeds
1 ounce carrot
1 ounce potato  boiled or baked to remove bitterness)
  or 1 ounce green bean or sweet potato
1 tablespoon (.4 ounces) lentils or split peas
  or 1 tablespoon (.5 ounce) blanched skinless peanuts (buff peanuts) 
  or 1 tablespoon (.4 ounces) any dry bean 
2 tablespoons (.6 ounce)  sunflower seeds
1 tablespoon (.1 ounce) wheat bran
  or 1 tablespoon oat bran
1 tablespoon (.4 ounce) flax seed
1 tablespoon (.5 ounce) sugar
4 packets aspartame sweetner
1 eighth teaspoon salt
1 half cup (4 ounces) water

If desired, soak 1 tablespoon lentils in 1 half tablespoon water, 
2 days to increase nutrient availability.

If using soaked or dry beans or lentils, not canned:
[
Put 1 tablespoon lentils or beans and 2 tablespoon sunflower seeds 
into a 4-cup bowl with 1 cup water. Place the mug in a microwave 
oven, cover, and heat to boiling, 1 minute 40 seconds in a 1000 
watt oven or 2 minutes 30 seconds in a 600 watt microwave oven, 
then heat 10 to 15 minutes on low. Pour the beans/seeds/water 
into a strainer to discard water. 
]
Grind together in a coffee grinder, 1 tablespoon flax seed and 
1 tablespoon wheat bran.

Put all ingredients into a 2 cup or larger high speed blender and 
run until smooth, about 5 minutes to pulverize dry beans or peanuts 
or 3 minutes to pulverize soaked beans, peanuts, and sunflower 
seeds.

Either:
[
Eat the batter as is, warm in a microwave oven for 40 seconds or so 
if desired.
]
Or:
[
Divide the batter evenly into 3 3-inch diameter 1-half cup bowls.
Put the bowls opposite each other across the center of a microwave 
oven and heat until thickened. Heat time is 6 minutes 25 seconds 
in a 1000 watt microwave oven.

------------------------
Math: (figured for boiled lentils)
Add 5 seconds for oven to begin heating.
Add 30 seconds to heat bowls.
To raise to boiling: 20 seconds per ounce times 9.6 ounces = 192 seconds.
Dry weight is total weight minus water: (9.6 ounces - 6.6 ounces) = 3 ounce.
Water to leave in is (40 part water)/(60 part dry weight) times dry weight = 
2/3 X 3 = 2 ounces.
Water to remove is total water minus water left in 6.6 - .2 = 4.6 ounces.
To evaporate unwanted water: 46 seconds per ounce times 4.6 ounces = 212 seconds.
To replace heat lost to air during evaporation time: 14 seconds per minute times 
212/60 minutes = 52 seconds plus 52/60 X 14 = 12 for a total of 64 seconds.
Assume berries and carrot are 90 percent water, split peas absorb twice 
their weight in water when boiled and sunflower seed absorb their own weight in 
water when boiled.
Heat 7 minutes in a 1000 watt microwave oven.
--------------------------

Cut the biscuit from the bowls  with a knife.
]
Definitely: sweet, tangy, salty; mild carrot flavor; 
slightly starchy; thick liquid consistency with a little bit 
of fiber texture.







Apple raisin carrot seed

1/2 carrot, about 2 ounces
1/8 cup walnuts
  or sunflower seeds
2 tablespoons raisins
1/2 apple, about 3 ounces, cut into 1/4 inch cubes
1 teaspoon or so vegetable oil
1/4 teaspoon vinegar
  or 1/4 teaspoon lemon juice
  or 1/2 teaspoon orange juice

Makes 1 serving.

Process together the carrot and nuts or seeds until 
it is a fine slaw.

Combine all ingredients and mix. 





20081106c
apple raisin carrot lettuce grain seed peanut
1 tablespoon (1 half ounce) grape raisins
    plus 1 ounce apple
    plus 1 eighth cup water
  or 1 ripe ground cherry
    plus 1 ounce apple
    plus 1 teaspoon sugar 
3 ounces mild carrot
  or 1 ounce strong flavored carrot
    plus 2 teaspoons whole grain flour
    plus 3 tablespoons water
  or 1 ounce butternut squash, peel removed
    plus 2 teaspoons whole grain flour
    plus 3 tablespoons water
  or 3 ounces cucumber
  or 3 ounces zuccini
  or 2 ounces acorn squash
    plus 2 tablespoons water
1 tablespoon grain flour 
1 eighth cup skinless blanched peanuts
  or 1 eighth cup raw peanuts
3 tablespoons non roasted sunflower seed
  or 2 tablespoons tahini
  or 1 tablespoon chestnut flour
    plus 1 tablespoon whole grain flour
    plus 2 teaspoons canola oil
1 tablespoon sugar
1 pinch salt
1 quarter cup water

Into hot air popcorn popper put 1/8 cup peanuts.
Set a timer for 50 seconds and run the popper.

Immediately after 50 seconds pour the peanuts into
a bowl to cool. 

Cut 3 ounces carrot, 1 ounce lettuce, and 1 ounce apple
 into pieces appropriate for the blender.

Put into a 2 cup or larger high speed blender or processor:
 3 ounces carrot,
 1 ounce lettuce, 
 1 ounce apple,
 1 tablespoon raisins, 
 1 tablespoon sugar, and
 1 quarter cup water 
   plus any additional water listed above with fruit.

Put the fruit/seed/vegetable slurry into a mixing bowl and add: 
 1 tablespoon grain flour,
 3 tablespoons chestnut flour,
 2 teaspoons oil, and
 1 pinch salt.

Mix.

Put the mixture into an eight inch bundt pan.
  (using a large bowl causes thickening at edges which are
difficult to mix)

Heat, covered,  until boiling hot plus 4 minutes to thicken,
7 minutes total in a
1000 watt microwave oven.

-------------------------------
Math:
9 ounces and 3 quarters ounces X 20 plus 15 to heat dishes
46 X ((3 ounces added water plus 
.4 (4.5 ounces water in carrot, lettuce, and apple))
of water to be removed)
(assume vegetables and apple are 90 percent water,
added water plus 40 percent of fruit and vegetable
 water should be removed,
losses are 5 seconds for oven to start heating, 15 seconds to heat
dish)
-------------------------------

Cut, mix, and mash the fruit/vegetable mixture until 
as uniform as desired.

If the peanuts have skins, remove the skins by pinching
between two fingers.

Mix the peanuts into the fruit/vegetable mixture.

Let the dish cool for maybe 5 or 10 minutes before eating.

Prominent carrot flavor, definite peanut flavor, sweet/tangy; 
slightly bitter/sharp, thick pudding texture with some 
chewiness/crunchiness from the peanuts.






20081208b
Banana carrot lettuce grain seed peanut

1 half a very ripe banana, about 2 and 1 half ounces
2 ounces full flavored carrot
  or 3 ounces mild flavored carrot
  or 3 ounces acorn or butternut squash
1 ounce romaine lettuce
2 tablespoons oat flour (oat flour this trial)
  or 2 tablespoons any other mild flavored grain flour
1 tablespoon plus 1 teaspoon sugar
1 tablespoon non roasted sunflower seed butter
  or 1 tablespoon any non roasted seed or nut butter
  or 1 tablespoon any roasted seed or nut butter such as tahini
2 tablespoons roasted peanut butter (use 1 tablespoon 
   for a low calorie version)
2 pinches salt (3 pinches if peanut butter is no salt)

Use a 1 cup blender if available, a larger machine may require
manipulation such as tilting, shaking, or jarring to get
flow.

Put into blender:
 2 and 1 half ounces banana,
 2 ounces carrot,
 1 ounce lettuce,
 1 tablespoon plus 1 teaspoon sugar,
 1 tablespoon seed butter if it is not stiff, and
 2 pinches salt.
Process until smooth.

Put the slurry into a mixing and/or portion bowl and add
the grain flour and peanut butter and the seed butter if
not already added. 

Mix.

Tastes a bit like chocolate, mild peanut butter and 
banana flavors, pleasantly sweet and salty, slightly tangy,
smooth. 





20090114b
Banana carrot lettuce grain seed peanut

1 half a very ripe banana, about 2 and 1 half ounces
2 ounces full flavored carrot
  or 3 ounces mild flavored carrot
  or 3 ounces acorn squash
  or 1 ounce butternut squash
    plus 1 tablespoon grain flour plus 1 quarter cup water
1 ounce romaine lettuce (can be frozen)
  if lettuce is especially bitter/strong, use 1 half ounce
   lettuce and 1 half ounce other mild flavored vegetable
   such as mild carrot, acorn squash, yam
2 tablespoons oat flour
  or 2 tablespoons any other mild flavored grain flour
1 tablespoon plus 1 teaspoon sugar
1 tablespoon non roasted sunflower seed butter
  or 1 tablespoon seed or nut butter such as tahini
2 tablespoons non roasted peanut butter (use 1 tablespoon 
   for a low calorie version)
  or 1 tablespoon roasted peanut butter
2 pinches salt (3 pinches if peanut butter has no salt added)

If banana is frozen, thaw by heating in microwave for 40 seconds.

If blending seed butter, warm to room temperature before blending
to thin and so encourage flow while blending.

Use a 1 cup blender if available, a larger machine may require
manipulation such as tilting, shaking, or jarring to get flow.

Put into the blender:
 2 and 1 half ounces banana,
 2 ounces carrot,
 1 ounce lettuce,
 1 tablespoon plus 1 teaspoon sugar, 
 1 tablespoon seed butter if it is not stiff, and
 salt.

Process until smooth.

Put the slurry into a mixing and/or portion bowl and add
the grain flour and peanut butter and the seed butter if
not already added. 

Mix.

Prominent banana flavor, sweet, tangy, pudding consistency.









20081229b
Banana carrot spinach grain seed

1 ounce very ripe banana, about 1 fifth of a banana
  or 1 quarter ounce butternut squash
    plus 1 half ounce apple
2 ounces mild carrot
  or 1 ounce strong flavored carrot
  or 1 ounce mild rutabaga plus 1 teaspoon parsnip
1 ounce spinach
1 quarter cup rolled oats
  or 2 tablespoons oat flour
1 tablespoon plus 1 teaspoon sugar
2 packets aspartame plus aspartame to taste
1 tablespoon tahini
  or 3 tablespoon non roasted, no hull sunflower seed
  or 1 quarter cup non roasted, 60 percent water peanut pate
  or 1 eighth cup non roasted 40 percent oil peanut butter
  or 1 teaspoon roasted peanut butter (use 1 tablespoon for a 
    low calorie version)
3 pinches salt, use 2 pinches if peanut butter has added  salt
1 quarter cup water

Put all ingredients into a 2-cup processor.

Run until smooth, 3 to 6 minutes.

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

Definitely sweet; mild carrot flavor, banana flavor; 
slighthly starchy, tangy, salty; very slightly bitter; 
spinach flavor not recognizable as such; pudding consistency.







Carrot raisin grain nut pea

1/2 teaspoon orange juice concentrate and 1 teaspoon sugar
  or 1 tablespoon tomato sauce plus 1 teaspoon sugar
  or 1 ounce mild apple
  or 1 half ounce extra tangy apple
2 ounces mild carrot
  or 1 half ounce strong flavored carrot
    plus 1 ounce mild pumpkin or squash
  or 2 ounces raw mild pumpkin
  or 2 ounces raw acorn squash
1 teaspoon raisins about 6 raisins
  or 2 ounces prunes (about seven prunes)
1/4 cup thawed frozen sweet peas
  or 1/8 cup lentils
1/4 cup California walnuts (about 1 ounce) plus 1 teaspoon sugar
  or 3 tablespoons non roasted, no hull sunflower seed
  or 2 tablespoon nut or seed butter such as tahini 
1/8 cup whole wheat flour
1 tablespoon sugar

Process the walnuts into a coarse powder.

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

Process together the carrot (and banana if used) to a fine slaw.

If necessary, repeatedly

To the bowl with the walnut meal, add the orange juice concentrate
and oil.

Mix.

Add other ingredients.

Mix until uniform.

Taste, if desired, add aspartame or sucralose.

Makes one large portion big enough for a full super meal.

Probably best enjoyed as divided into 2 portions so each portion is
1/2 of a meal.






20100221a
  similar to 20100221c which is a slightly larger portion size, uses
  no vegatable oil, and heat batter to 50 percent water.
Banana apple carrot spinach grain seed bean

1 half of a banana (2 oz this trial)
1 ounce carrot
1 ounce fresh or frozen spinach 
  or 1 tablespoon spinach flakes plus 2 tablespoons water
  or 1 and 1 half teaspoons spinach powder plus 2 tablespoons water
1 ounce apple, 1 sixth of an apple
  or 1 eighth cup apple fiber powder
    plus 1 quarter cup water
2 tablespoons (.6 ounce) whole corn flour
  or 2 tablespoons (.8 ounce) whole wheat flour 
2 tablespoons (.7 ounce) non roasted sunflower seeds
1 eighth cup boiled or canned beans
  or 1 tablespoon (.4 ounce) fava bean flour
  (should be sifted if contains skin fragments)
2 teaspoons (.3 ounce) canola oil
1 tablespoon plus 2 teaspoons (.85 ounce) sugar, or according to 
  sweetness of fruit and your preferences
1 eighth teaspoon salt
if using boiled or canned beans, 1 quarter cup water
if using beans flour, 3 eighths cup water
total: 10.85 ounces, 7.3 ounces water

If using spinach flakes:
[
Combine 1 tablespoons flakes and 1 ounce water in a small 
microwaveable bowl.

Heat in a microwave oven until boiling, about 30 seconds 
in a 1000 watt oven, then heat on low for 2 minutes.
]

Cut the ingredients into pieces suitable for your
2 cup or larger blender or food processor.

Process all ingredients, (except grain and bean flour),
together until as smooth as desired.

In a mixing bowl combine and mix the mackerel/fruit mixture
with the grain and bean flour.

Divide equally into 3 4-inch diameter or 4 three-inch diameter, 
vertical sided bowls, place the bowls equally spaced in a circle 
around the center of a microwave oven and heat until firm, 
9 minutes in a 1000 watt microwave oven.

------------------------------------------
Add 5 seconds for oven to begin heating.
Plus 25 seconds to heat dishes
to raise to boiling: 10.85 ounces X 20 seconds per ounce = 217 seconds.
Dry weight is total weight minus water: 10.85 ounces - 7.3 ounces = 3.55 
ounces.
Water to leave in: (40 parts water)/(60 parts dry weight) X (dry weight) 
= 2/3 X 3.55 = 2.4 ounces.
Water to remove is total water minus water left in (7.3 - 2.4) = 4.9 ounces.
Plus to remove excess water: 46 seconds per ounce X 4.9 ounces = 225 seconds.
Plus to replace heat lost to air while at boiling temperature: 225/60 
minutes times 14 seconds per minute = 52 seconds plus 52/60 minutes X 14 = 
12 seconds for a total of 64 seconds.
Plus 108 seconds losses to air plus
46 X 8.1 ounces water
(assumes meat is 40 percent water, fruit and vegetable is
90 percent water, losses are 15 seconds for each 1 minute
at boiling temperature)
------------------------------------------

Scrape biscuits loose from bowls and invert while still hot from 
the oven if a more moisture unifomity is desired. Bottoms are 
gooey but will firm somewhat while cooling.

Definite: banana flavor, tangy, sweet; mildly starchy, salty; 
slighthly bitter; 
very moist biscuit texture.





20100221c
  similar to 20100221a which is a slightly smaller portion size, 
  uses 2 tablespoons sunflower seed, and uses 2 teaspoons 
  vegetable oil, and heats batter to 40 percent water.
Banana apple carrot spinach grain seed bean

1 half of a ripe banana (2 ounces this trial)
1 ounce carrot
1 ounce fresh or frozen spinach 
  or 1 tablespoon spinach flakes plus 2 tablespoons water
  or 1 and 1 half teaspoons spinach powder plus 2 tablespoons water
1 ounce apple, 1 sixth of an apple
  or 1 eighth cup apple fiber powder
    plus 1 eighth cup water
2 tablespoons (.6 ounce) whole corn flour (this trial)
  or 2 tablespoons (.8 ounce) whole wheat flour 
3 tablespoons (1 ounce) non roasted sunflower seeds
1 eighth cup boiled or canned beans
  or 1 tablespoon (.4 ounce) fava bean flour
  (should be sifted if contains skin fragments)
1 tablespoon plus 2 teaspoons (.85 ounce) sugar, or according 
  to sweetness of fruit and your preferences
1 eighth teaspoon salt
3 eighths cup water
total: 10.85 ounces, 7.3 ounces water

If using spinach flakes:
[
Combine 1 tablespoons flakes and 1 ounce water in a small 
microwaveable bowl.

Heat in a microwave oven until boiling, about 30 seconds in 
a 1000 watt oven, then heat on low for 2 minutes.
]
Cut the ingredients into pieces suitable for your
2 cup or larger blender or food processor.

Process all ingredients together until as
smooth as desired, perhaps 4 to 5 minutes.

Divide equally into 3 4-inch diameter or 4 three-inch diameter, 
vertical sided bowls, place the bowls equally spaced in a circle 
around the center of a microwave oven and heat until firm, 
7 minutes 35 seconds in a 1000 watt microwave oven.

------------------------------------------
Add 5 seconds for oven to begin heating.
Plus 25 seconds to heat dishes.
Plus to raise to boiling: 10.85 ounces X 20 seconds per ounce = 217 seconds.
Dry weight is total weight minus water: 10.85 ounces - 7.3 ounces = 3.55 ounces.
Water to leave in: (50 parts water)/(50 parts dry weight) X (dry weight) 
= 1/1 X 3.55 = 3.55 ounces.
Water to remove is total water minus water left in (7.3 - 3.55) = 3.55 ounces.
Plus to remove excess water: 46 seconds per ounce X 3.55 ounces = 163 seconds.
Plus to replace heat lost to air while at boiling temperature: 163/60 minutes
times 14 seconds per minute = 38 seconds plus 38/60 minutes X 14 = 9 seconds
for a total of 47 seconds.
(assumes fruit and vegetable is 80 percent water, losses are 14 seconds for 
each 1 minute at boiling temperature)
------------------------------------------

Prominently: tangy, bittersweet, banana flavored; mildly starchy; 
slightly spinach flavored, about softness and moisture level of 
traditional poultry stuffing.






20081204b
Apple lettuce carrot grain seed bean

1 ounce romaine lettuce, mild inner leafs
2 ounces mild carrot
  or 1 half ounce full flavored biodynamic carrot plus 1 ounce
    mild vegetable such as acorn squash, cucumber, summer squash,
    1 ounce mild pumpkin or 1 half ounce full flavored pumpkin
1 ounce medium flavor apple for a medium sized serving
  or 2 ounces medium flavor apple for a large serving
  or 1 half to 1 ounce extra tangy apple
  or 1 ounce apple sauce plus 1 teaspoon sugar
1 eighth cup non ground dried corn kernels 
  or 2 tablespoons whole corn flour
  or 2 tablespoons oats flour
  or 2 tablespoons whole wheat flour
  or 2 tablespoons millet flour
1 tablespoon flax seed
2 tablespoons non roasted sunflower seeds
  or 1 tablespoon 30 percent added oil non roasted sunflower 
    seed butter
  or 1 tablespoon tahini
  or 1 tablespoon walnut butter
  or 1 tablespoon almond butter
  or 1 tablespoon oats flour plus 2 teaspoons canola oil
1 eighth cup dried non ground beans
  or 1 tablespoon retail roasted peanut butter (no trans fat)
  or 2 tablespoons bean flour, soy, pinto, red, kidney, pea, etc
  or 1 eighth cup raw peanuts 
1 teaspoon canola oil
1 tablespoon sugar
2 pinches salt

If using whole raw peanuts, no peanut butter:
[
Put 1 eighth cup raw peanuts into a mug with 1 quarter
cup water.

Heat in a microwave oven until boiling, 1 minute 15 seconds in a
1000 watt oven, then heat on low power for 2 minutes
to remove bitterness from skins.

Pour the peanuts and water into a coarse sieve to
remove the bitter water.

Put the peanuts back into the mug, add 1 quarter cup water,
heat to boil (about 40 to 60 seconds in a 1000 watt microwave oven),
then heat on low for 2 minutes.

Drain the water from the peanuts by pouring into a sieve.

Put the peanuts on a paper towel.
]

Or for a roasted peanut flavor:
[
Put the peanuts into a hot air popcorn popper, set a time for
80 seconds or until a roasted aroma is noticed,
leave skins on.
]

In a blender or high speed processor pulverize:
 2 tablespoons soybeans,
 1 tablespoon flax,
 1 eighth cup corn kernels, and
 2 tablespoons sunflower seeds.

Run until mixture is stuck on sides
of processor bowl or until no significant lumps can be felt when 
pinched between 2 fingers.

In a microwaveable bowl combine the grain/seed/bean
meal and 1 quarter cup water.

Form the batter into a ring to encourage even heating.

Heat, uncovered, until firm and dry in a microwave oven,
3 minutes 20 seconds in a 1000 watt oven.

-----------------------------------------------------
Math:
Plus 5 seconds for oven to begin heating.
Plus 10 seconds to heat dish.
To bring to boiling: 4 and 3 quarters ounces X 20 seconds per ounce equals
95 seconds.
Dry weight is total weight minus water (4.75 - 2) = 2.75 ounces.
Water to leave in is (10 parts water)/(90 parts dry weight) X 
dry weight (10/90 X 2.75) = .3 ounces.
Water to remove is total water minus water left in (2 - .3) = 1.7 ounces. 
Plus to replace heat lost to air 78/60 minutes X 10 seconds per minute
   (4/3 X 10) = 13 seconds losses
 plus 46 X 1.7 ounces water = 78 seconds
(losses assume 5 seconds for oven to start, 5 seconds
to heat dish, and 8 seconds of losses to air while
boiling hot)
------------------------------------------

Break the biscuit into 1 half inch pieces and process
in a 2 cup or smaller high speed processor or blender until a
fine meal is achieved.

Mix the bean/seed crumb, 1 tablespoon sugar, and 
2 pinches salt in a 
portion and/or mixing bowl.

Peel and decore enough apple to make 2 ounces and cut
into 1 quarter inch pieces.

Cut the lettuce into 1 half inch or smaller pieces and put
into the bowl with the sugar/grain/seed/bean combination.

Process or grate 2 ounces carrot into a slaw and add the carrot
and 1 teaspoon oil to the lettuce mixture.

Toss and mix.

For a full supper meal, could serve with 1 ounce meat.

Slightly: sweet, tangy, salty: very slighlty bitter, noticeable 
carrot flavor, mostly fine textured for a salad, but chunky and 
chewy enough to chew for 15 or 20 minutes if you chew thoroughly.









20090329b
  similar to 20090104c which uses no bean, no bran
Apple lettuce carrot grain seed bean

1 ounce romaine lettuce (can be frozen)
  if lettuce is especially bitter, use 1 half ounce lettuce 
  and 1 half   ounce other vegetable such as acorn squash, 
  mild carrot,   yam or green bean
3 ounces mild carrot
  or 1 ounce strong flavored carrot
    plus 2 ounces mild vegetable such as acorn squash, yam, 
      green bean
1 half ounce apple (about 1 eighth of an apple
  or 1 tablespoon (.5 ounce) apple sauce plus 1 teaspoon sugar
  or 1 teaspoon grape juice concentrate plus 1 tablespoon sugar
3 tablespoons (.8 ounce) whole corn flour
  or 3 tablespoons (1 ounce) non ground dried corn kernels
  or 3 tablespoons oats flour
  or 3 tablespoons whole wheat flour
  or 3 tablespoons millet flour
3 tablespoons (1 ounce) non roasted sunflower seeds
  or 1 quarter cup (1 ounce) california walnuts
  or 1 quarter cup (1 ounce) almonds plus 2 teaspoons canola oil
  or 1 quarter cup (1 ounce) hazelnuts plus 2 teaspoons canola oil
  or 1 quarter cup (1 ounce) pecans
  or 1 quarter cup (1 ounce) dehulled pumpkin seeds
  or 2 tablespoon (1 ounce) nut or seed butter such as 
    tahini or pecan butter
  or 2 tablespoon oats flour plus 1 tablespoon canola oil
1 tablespoon plus 1 teaspoon (.7 ounce) sugar
1 eighth cup (.9 ounce) dried non ground beans
  or 1 quarter cup canned beans
    plus 1 eighth cup water
  or 1 eighth cup raw peanuts (boil 10 minutes, drain)
    plus 1 eighth cup water 
  or 1 tablespoon retail roasted peanut butter (no trans fat)
   plus 1 eighth cup water
1 tablespoon (.1 ounce) wheat or oat bran
2 pinches salt
3 quarters cup (6 ounces) water
14.1 total ounces, 10.6 ounces water

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

Heat on a cooktop until boiling, reduce heat to low, cover, 
heat 1 hour 20 minutes.
]

If using dried whole corn: 
[
Into a metal pan put 3 tablespoons corn kernels, and 1 cup
water.

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

Drain the water by dumping into a strainer.
]


Put into a 2 cup or larger blender:
 1 ounce lettuce,
 3 ounces carrot,
 if using, 1 quarter cup canned beans
   plus 1 eighth cup water,
 if using, 3 tablespoons grain flour
 3 tablespoons sunflower seeds,
 1 tablespoon applesauce,
 1 tablespoon bran,
 1 tablespoon plus 1 teaspoon sugar,
 2 pinches salt, and
 5 eighths 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.
] 

If boiling corn, pour the corn into a strainer to get rid of water.

Put the corn into the blender.

Process until smooth and no
significant lumps can be felt when pinched between
2 fingers or until no particles larger than 1 thirty-second
of an inch can be seen.

Divide the batter evenly in 4 3-inch bowls or 
3 4-inch bowls that are at least
1 inch higher than the level of the batter to prevent boil over,
use 4 bowls if necessary.

Place the bowls across the center of a microwave oven with
at least 1 inch between the bowls.

Either: 
(1. Heat until thickened in a microwave oven,
12 minutes 20 seconds in a 1000 watt oven,
20 minutes 35 seconds in a 600 watt oven.
-----------------------------------------------------
Math:

Plus 5 seconds for oven to begin heating
Plus 20 seconds to heat dishes
14.1 ounces X 20 equals 282 seconds
dry weight is total weight minus water (14.1 - 10) = 4.1
Water to leave in is 40/60 X dry weight (40/60 X 4.1) = 2.8 ounces
Water to remove is total water minus water left in (10 - 2.8) = 7.2 ounces 

Plus to remove excess water: 46 X 7.2 ounces water = 331 seconds.
Plus to replace heat lost to air 331/60 minutes X 15 seconds per minute
   = 82 plus 82/60 X 15 = 102 seconds losses


(losses assume 5 seconds for oven to start, 5 seconds
to heat dish, and 8 seconds of losses to air while
boiling hot)
------------------------------------------
)

Or:
(2. until firm and dry in a microwave oven,
14 minutes 10 seconds in a 1000 watt oven,
23 minutes 40 seconds in a 600 watt oven.
-----------------------------------------------------
Math:
Plus 5 seconds for oven to begin heating
Plus 20 seconds to heat dishes
14.1 ounces X 20 equals 282 seconds
Dry weight is total weight minus water (14.1 - 10) = 4.1
Water to leave in is 20/80 X dry weight (20/80 X 4.1) = 1 ounce
Water to remove is total water minus water left in (10 - 1) = 9 ounces 
Plus to evaporate excess water: 46 X 9 ounces water = 414 seconds
Plus to replace heat lost to air 414/60 minutes X 15 seconds per minute
   = 104 plus 104/60 X 15 = 131 seconds losses
(losses assume 5 seconds for oven to start, 5 seconds
to heat dish, and 8 seconds of losses to air while
boiling hot)
------------------------------------------
)

Has enough protein for a  meal, for a full meal, could serve 
3 or so ounces fruit and/or vegetable.

Definite carrot flavor, mildly: sweet, tangy, bitter;
very moist biscuit/muffin texture. 





20081212fx
Apple carrot lettuce grain seed bean
  similar to 20090215c which uses 1 ounce apple, California walnuts
1 ounce cos or bibb lettuce
  (if very mild, change sugar amount to 2 teaspoons)
(if very bitter, change sugar amount to 1 tablespoon plus
    1 teaspoon)
1 ounce carrot
  or 1 ounce butternut or acorn squash 
3 ounces apple, if fruit is tart add 1 to 2 extra 
teaspoon(s) sugar
3 tablespoons freshly ground whole corn flour, could be bitter 
    if not freshly ground
  or 3 tablespoons any other non bitter grain flour
  or 3 tablespoons rolled oats 
1 quarter cup non roasted sunflower seeds
  or 2 tablespoons 30 percent added oil lightly roasted
   sunflower seed butter
  or 2 tablespoons other nut or seed butter such as tahini
  or 1 tablespoon chestnut flour
    plus 3 tablespoons sunflower seeds
1 eighth cup dried soy beans
  or 1 eighth cup raw peanuts (boil 10 minutes, drain)
    plus 1 eighth cup water
  or 1 quarter cup canned beans
    plus 1 eighth cup water
1 tablespoon plus 1 teaspoon sugar
1 tablespoon canola oil
1 eighth teaspoon salt

If using dried whole beans:
[
Into a metal pan put 1 tablespoon peas or beans 
 and 3 quarters cup water.

Heat on a cooktop until boiling, reduce heat to low, cover, 
heat 1 hour 20 minutes.
]

Cut 1 ounce lettuce, 1 ounce carrot, and 3 ounces fruit into 1 
inch pieces.

Process together in a high speed blender, 3 cup or larger
is easier since a two cup will not hold all chopped lettuce:
 1 ounces lettuce,
 3 ounces fruit,
 1 ounce carrot, 
 if using, 1 quarter cup canned beans
   plus 1 eighth cup water,
 1 quarter cup sunflower seed,
 1 tablespoon plus 1 teaspoon sugar,
 1 eighth teaspoon salt,
 3 eighths cup water, and
 1 tablespoon oil.

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.

Put the mixture into a mixing bowl.

To the lettuce/fruit/seed mixture add 3 tablespoons grain flour.

Mix.

Either:
(1. Divide the batter equal into 4 3-inch microwaveable bowls and
place the bowls in a circle around the center of a microwave oven.

Leave at least 1 inch space between the bowls.)

Or:
(2. Put the batter into 6 to 8 inch bundt pan and spread 
to make even.

Heat in a microwave oven until firm 11 minutes and 10 seconds
in a 1000 watt microwave oven.)

---------------------------------
Math:
9 and 3 quarters ounces X 20 equals 195 seconds
plus 135 losses plus 46
X 7.6 ounces water
(assumes fruit and vegetable is 90 percent water, losses are 5 to start
heating, 40 to heat dishes, and 15 seconds per minute for each minute at
boiling temperature)
---------------------------------

Has enough protein and calories for a light meal that will last 
you 5 hours until your next meal. For a large meal perhaps add 
3 to 4 ounces fruit and/or vegetable.

Bitter/sweet and tangy, soft/moist and biscuit-like.





20090916d
title: apple carrot seed drink

1 half ounce full flavored carrot
  or 1 ounce mild flavored carrot
  or 1 half ounce butternut squash (see 20091001e)
1 ounce apple, core and peel removed
1 half cup in the hull oil sunflower seed (see 20090826g)
  or 1 quarter cup in the hull squash seed (see 20090826d)
1 tablespoon brown sugar 
  or 1 tablespoon white sugar.(this trial)
  or 1 teaspoon honey plus 1 packet aspartame sweetner
1 packet sweetner

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

Spoon/pour the blender's content into a mixing bowl.

Add 1 quarter cup water and stir.

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

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

Squeeze the slaw in one hand held over the strainer.

Discard slaw.

Pour the liquid through the strainer again and discard any 
filtered out particles.

Put into a 2 cup or larger blender: 
 the seed liquid,
 1 half ounce carrot,
 1 ounce apple,
 1 tablespoon sugar,
 1 packet aspartame sweetner.

Run until smooth, about 4 minutes.

Pour the liquid into a 12 to 16 ounce mug.

Add  and enough water to make 8 ounces or to desired amount.

Heat to desired temperature, perhaps 20 to 40 seconds in 1000 
watt microwave oven.

The sunflower seed hull gives the drink and unusual flavor; 
moderately: bitter/sweet, sunflower seed flavored; mildly tangy, 
carrot flavored; thick drink with just noticeable texture from 
carrot and seed fiber.







20090303c
lettuce carrot ice cream nut peanut

1 ounce romaine lettuce
1 tablespoon non roasted peanut butter
1 tablespoon pecan butter
2 teaspoons carrot powder
1 pinch salt
1 tablespoon chocolate ice cream
  or 1 tablespoon oat flour plus 1 teaspoon sugar
    plus 1 teaspoon any seed or nut butter or canola oil
    plus 1 teaspoon cocoa powder
1 teaspoon sugar

Chop 1 ounce romaine lettuce into 1 inch pieces.

Crush the carrot powder to eliminate lumps.

Put into a 1-cup processor or blender:
 the lettuce,
 1 tablespoon non roasted peanut butter,
 1 tablespoon pecan butter,
 2 teaspoons carrot powder,
 1 pinch salt,
 1 tablespoon chocolate ice cream

Process until smooth.

Very slightly sweet, slight: chocolate flavor, slightly saltly,
slight pecan flavor;
smooth, resembles the consistency of ice cream.







20081019a

Tomato lettuce carrot grain seed peanut

1 ounce cos or bibb lettuce, mild inner leafs
2 ounces mild carrot
  or 1 half ounce strong flavored carrot
2 ounces mild tomato
  or 1 ounce medium flavored tomato
  or 1 half ounce extra tangy tomato
2 tablespoons (.5 ounces) whole corn flour
1 tablespoons (.25 ounces) flax seed meal
2 tablespoons 30 percent added oil non roasted
   boiled sunflower seed butter
  or 3 tablespoons (1 ounce) non roasted sunflower seed 
2 tablespoons (.5 ounces )bean flour
1 teaspoon (.16 ounces)canola oil
1 tablespoon plus 1 teaspoon (.8 ounces) sugar
2 pinches salt
1 quarter cup (2 ounces) water

Cut 1 ounce lettuce, 2 ounces carrot, and 2 ounces tomato
into 1 inch pieces and put them into a 2 cup or larger blender.

Add 1 quarter cup water and 3 tablespoons sunflower seeds
and blend into a smooth slurry until no significant pieces
of sunflower seed can be felt when pinching between two
fingers, perhaps about 2 minutes.

Put the blender's contents into a mixing bowl and add:
 2 tablespoons grain flour,
 2 tablespoons bean flour, 
 1 tablespoon flax seed meal,
 1 tablespoon plus 1 teaspoon sugar,
 1 teaspoon oil, and
 2 pinches salt.

Mix.

Spread the mixture on a 9 or 10 inch plate with a raise edge and 
form into a ring along the edge of the plate with a 2 inch hole at 
the center to encourage even heating, if desired, place an 
upside-down mug at the center to make the hole.

Or place a 3-inch diameter round casserole dish at the center 
of a 9-inch glass pie pan and pour the batter into the space 
around the center utensil.

Heat until boiling hot, then long enough to firm:
If using 2 ounces tomato and 2 ounces carrot,
9 minutes 15 seconds in a 1000 watt microwave oven.

-----------------------------
Math:
Plus 5 seconds for oven to begin heating.
Plus 15 seconds to heat plate.
To raise to boiling: 10 ounces X 20 equals 200 seconds.
Dry weight is total weight minus water (10 - 6.5) = 3.5 ounces.
Water to leave in is 20/80 X dry weight (20/80 X 3.5) = .9 ounce.
Water to remove is total water minus water left in (6.5 - .9) = 5.6 ounces. 
Plus to evaporate excess water: 46 X 5.6 ounces water = 258 seconds.
Plus to replace heat lost to air 258/60 minutes X 14 seconds per minute
= 61 seconds plus 61/60 X 14 = 14 seconds for 75 seconds losses.
(assumes tomato and lettuce is 90 percent and enough water will be removed 
so the final product is 20 percent water, losses 14 seconds per minute losses 
to air for each minute at boiling temperature)
------------------------------


Slightly sweet, somewhat tangy, slightly bitter, mild
starch flavor.






20101202c
tomato lettuce carrot bell pepper
1 ounce mild tomato
  or 1 half ounce full flavored tomato
1 ounce medium to mild lettuce
  or 1 quarter ounce strong flavored lettuce such as outer leafs
    of bibb or romaine head
1 ounce mild carrot
  or a half ounce strong flavored carrot
1 quarter ounce bell pepper
2 teaspoons canola oil
 or 2 tablepsoons non roasted, no hull sunflower seed
1 tablespoon sugar
2 packets aspartame
3 pinches salt
1 tablespoon water

Put all ingredients into a 1-cup blender and run until smooth,
about 3 to 4 minutes.

Prominently sour/sweet; mild to moderate bell pepper flavor;
mildly salty; medium thick liquid.






20081028a
Tomato lettuce carrot potato grain seed bean

1 half ounce cos or bibb lettuce
  or 1 ounce mild lettuce such as iceberg
2 ounces mild carrot
  or 1 ounce strong flavored carrot
    plus 1 ounce potato 
1 ounce mild tomato
  or 1 half ounce full flavored tomato
    plus 1 tablespoon water
1 ounce potato, peel removed
2 tablespoons (.6 ounces) whole corn flour
  or 2 tablespoons whole grain flour
1 tablespoon (.25 ounces) flax seed meal
  or 1 tablespoon whole grain flour
3 tablespoons (1 ounce) non roasted sunflower seed
  or 2 tablespoons sunflower seed butter
1 quarter cup boiled or canned beans
  or 2 tablespoons (.8 ounces )bean flour
1 teaspoon (.16 ounces)canola oil
2 tablespoons (1 ounces) sugar
2 packets (.1 ounce) aspartame sweetener
3 pinches salt
1 quarter cup (2 ounces) water, if using processor.
3 eighths cup (3 ounces) water, if using blender
total: 10.4 ounce, 5.6 ounces water (if using processor)
total: 11.4 ounce, 6.6 ounces water (if using blender)

Remove peel from potato to yield 1 ounce.

Cut into 1 inch pieces:
 1 ounce lettuce,
 2 ounces carrot,
 1 ounce tomato, and
 1 ounce potato.  

Put the vegetables into a 2 cup or larger processor or blender.

If using processor, add 1 eighth cup water.

If using boiled or canned beans, add 1 quarter cup beans to 
the processor.

If using blender, add 1 quarter cup water.

Add 3 tablespoons sunflower seeds
and blend into a smooth slurry until no significant pieces
of sunflower seed can be felt when pinching between two
fingers, perhaps about 3 to 4 minutes.

If using a processor:
[
Add to the processor:
 2 tablespoons grain flour,
 if using, 2 tablespoons bean flour plus 1 eighth cup water, 
 1 tablespoon flax seed meal,
 2 tablespoons sugar,
 2 packets aspartame,
 1 teaspoon oil, and
 3 pinches salt.

Run to mix about 1 minute.
]

If using a blender:
[
Put the blender's contents into a mixing bowl and add:
 2 tablespoons grain flour,
 if using, 2 tablespoons bean flour plus 1 eighth cup water, 
 1 tablespoon flax seed meal,
 2 tablespoons sugar,
 2 packets aspartame,
 1 teaspoon oil, and 3 pinches salt.

 Mix.
]

If using a processor:
[
Spread the mixture on a 9 or 10 inch plate and form into a 
ring along the edge of the plate with a 2 inch hole at the center 
to encourage even heating, if desired, place an upside-down mug 
at the center to make the hole.
]

If using a blender:
[
Place a 3- or 4-inch diameter casserole dish or similar 
utensil at the center of a 9- or 10-inch glass piepan.

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

Heat until boiling hot, then long enough to firm:

If using a processor:
4 minutes 20 seconds in a 1000 watt microwave oven. 

If using a blender:
5 minutes 20 seconds in a 1000 watt microwave oven. 

-------------------
Math: If using blender: (needs redone)
Add 5 seconds for oven to begin heating.
Add 15 seconds to heat containers. 
To raise to boiling: 11.4 ounces X 20 equals 228 seconds.
Dry weight is total weight minus water: 11.4 - 6.6 ounces = 4.8 ounces.
Water to leave in is (1 part water)/(1 part dry weight) times dry weight =
1/1 X 4.8 ounces = 4.9 ounces.
Water to remove is total water minus water left in (6.2 - 4.8) = 1.4 ounce.
To remove water: 46 seconds per ounce X 1.4 ounce = 64 seconds
Plus 12 seconds losses per minute of boiling times 64/60 seconds minutes = 
  13 seconds plus 13/60 X 12 = 3 for a total of 16 seconds.

For a moist biscuit consistency:
Heat 2 minutes 50 seconds in a 1000 watt microwave oven.
------------------------------------------

Mildly: sweet, tangy, starchy; slightly: tomato flavored,
salty, potato flavored, bitter; thick mash consistency.







Cabbage apple carrot salad: 
  similar to next entry which processes apple, cabbage, carrot, 
  raisins, and peanuts

1 half of a mild cabbage leaf (about 1 half ounce)
1/2 mild carrot (2 ounces)
  or 1 half ounce strong flavored carrot 
    plus 1 ounce mild vegetable such as acorn squash, mild pumpkin,
       cucumber, summer squash
1/6 apple (1 ounce)
  or 1 teaspoon lemon juice and 1 teaspoon sugar
     plus 1 ounce mild vegetable such as acorn squash, mild pumpkin,
       cucumber, summer squash
  or 1 teaspoon orange juice concentrate and 1 teaspoon sugar
     plus 1 ounce mild vegetable such as acorn squash, mild pumpkin,
       cucumber, summer squash
  or  1 tablespoon tomato sauce and 2 teaspoons sugar
     plus 1 ounce mild vegetable such as acorn squash, mild pumpkin,
       cucumber, summer squash
1 tablespoon raisins
1 tablespoon nut or seed butter such as tahini
1/8 cup raw peanuts
1 teaspoon olive or canola oil
1 tablespoon plus 1 teaspoon sugar

Cut the apple into 1/4 inch pieces.

Cut the cabbage and carrot into pieces easily handled by your 
food processor.

Process the cabbage and carrot to a slaw consistency.

Combine all the ingredients and toss.







20070511
Apple cabbage carrot salad: 
  similar to previous entry which does not processes apple, raisins, 
  and peanuts

1 mild cabbage leaf (1 ounce)
1/6 mild to mediunm flavored apple, (1 ounce in 1 sixth apple)
  or 1 teaspoon lemon juice and 1 teaspoon sugar
     plus 1 ounce mild vegetable such as acorn squash, mild pumpkin,
       cucumber, summer squash
  or 1 teaspoon orange juice concentrate and 1 teaspoon sugar
     plus 1 ounce mild vegetable such as acorn squash, mild pumpkin,
       cucumber, summer squash
  or  1 tablespoon tomato sauce and 2 teaspoons sugar
     plus 1 ounce mild vegetable such as acorn squash, mild pumpkin,
       cucumber, summer squash
1/2 mild carrot (2 ounces)
  or 1 half ounce strong flavored carrot
    plus 1 and 1 half ounces mild vegetable such as acorn squash, 
      mild pumpkin, cucumber, summer squash
1 teaspoon raisins, about 6 raisins
1 tablespoon nut or seed butter such as tahini
1/8 cup raw skinless peanuts
1 teaspoon canola oil
1 tablepsoon sugar
1 pinch salt

If not processing apple, cut the apple into 1/4 inch pieces.

Cut the cabbage and carrot into pieces easily handled by your 
food processor.

Process the apple, cabbage, carrot, raisins, and peanuts 
into a slaw.

If necessary repeatedly lift the processor 1/4 inch and bang 
it down against the counter top to jar the mixture into the 
path of the cutting blades so that a fine texture is produced.

Combine all the ingredients and toss.











20070204
Apple raisin carrot cabbage nut peanut salad: 

1 mild cabbage leaf (about 1 half ounce) 
1/2 mild carrot (2 ounces)
  or 1 half ounce strong flavored carrot 
    plus 1 ounce mild vegetable such as acorn squash, mild pumpkin,
       cucumber, summer squash
1/6 apple (1 ounce)
  or 1 teaspoon lemon juice and 1 teaspoon sugar
     plus 1 ounce mild vegetable such as acorn squash, mild pumpkin,
       cucumber, summer squash
  or 1 teaspoon orange juice concentrate and 1 teaspoon sugar
     plus 1 ounce mild vegetable such as acorn squash, mild pumpkin,
       cucumber, summer squash
  or  1 tablespoon tomato sauce and 2 teaspoons sugar
     plus 1 ounce mild vegetable such as acorn squash, 
       mild pumpkin, cucumber, summer squash
1 teaspoon raisins
1/8 cup raw skinless peanuts
1 teaspoon olive or oil
2 to 3 teaspoons sugar according to taste
1/4 cup (1 ounce) California walnuts

Process the walnuts and peanuts together to a coarse powder 
consistency. (1 minute)

Cut the cabbage and carrot into pieces easily handled by your 
food processor.

Add the vegetables and raisins to the processor and process 
to a fine slaw consistency.

If necessary, repeatedly lift the processor 1/4 inch and 
bang it down on the counter top to jar the mixture into 
the path of the cutting blades so that a fine texture is 
produced. You may need to scrap down the sides of the
processor bowl so that no pieces bigger than about 
1/8 inch remain.

Cut the apple into 1/4 inch pieces.

Combine all the ingredients and toss.

Makes one very large serving big enough for a large meal.

With 2 teaspoons sugar - mildly sweet, good if not in the mood 
for something sweet, the flavor of the apple and raisins 
somewhat dominates.

With 3 teaspoons sugar - decidedly sweet,
the flavor of the apple and raisins somewhat dominates.







20101204e serve with next recipe, 20101028c Broccoli grain seed
Carrot seed bean

1 ounce mild carrot
  or 1 half ounce strong flavored carrot
  or 1 ounce banana (see 20101204c)
  or 1 ounce apple
1 tablespoon non roasted, no hull sunflower seeds
  or 1 tablespoon sunflower seed puree
1 quarter cup boiled or canned beans
  or 1 quarter cup soaked or sprouted beans
1 tablespoon sugar
3 packets aspartame
2 pinches salt
1 eighth cup water if using soaked or sprouted beans 
1 quarter cup water, if using boiled or canned beans 

If using soaked or sprouted beans:
put 1 quarter cup beans and 1 quarter cup water into a 
4-cup microwaveable bowl.

Heat in a microwave oven until boiling, 1 minute 25 seconds
in a 1000 watt oven, reduce heat to low, cover, heat 8 minutes.

Process all in a 1- or 2-cup processor or 1-cup blender 
until smooth, 4 to 6 minutes.

Taste, if desired, add aspartame sweetener.

For a full meal serve with 20101028c Broccoli grain seed and
an ounce of fruit and 1 ounce meat.

Prominently sweet; moderately: tangy; mildly: carrot flavored, 
bean flavored, starchy;
slightly: salty; thick liquid or pudding consistency;





20101028c  serve with previous recipe, 20101204e Carrot seed bean
Broccoli grain seed

1 half ounce broccoli
3 tablespoons (1 ounce) no hull, non roasted sunflower seeds
  or 2 tablespoons boiled 30 percent added oil non roasted 
    sunflower seed butter
1 quarter of a mild to medium flavored apple (1 ounce apple)
  or 1 quarter teaspoon orange juice concentrate
  or 1 teaspoon apple powder
  or 1 quarter teaspoon molasses
  or 1 quarter teaspoon grape juice concentrate
1 tablespoon (.3 ounce) whole grain flour
  or 1 eighth cup soaked or sprouted grain
1 tablespoon (.5 ounce) sugar
3 pinches salt
total: 5.3 ounces, 3.3 ounces water

Cut 1 half ounce broccoli every 1 quarter inch.

Put the broccoli pieces and 2 cups water into a metal pan.

Heat on a cooktop until boiling (about 7 minutes, reduce heat 
to low and heat 40 minutes.

Peel the apple, remove core, discard core.

If the final batter will not be heated to thicken:
[
Place into a 3-cup microwaveable bowl:
 1 tablespoon whole corn flour
   or 1 eighth cup soaked or sprouted grain
 2 tablespoons water.

Heat, covered, in a microwave oven until boiling hot,
if using grain flour, 50 seconds in a 1000 watt oven,
if using soaked or sprouted grain, heat 1 minute 20 seconds.
]

Put into a 1-cup blender or 2-cup processor:
 1 ounce apple
 1 tablespoon sugar
 3 tablespoons sunflower seeds
 3 pinches salt.

If not heating batter to thicken, add to the blender:
1 eighth cup water,
the boiled grain flour.

If heating batter to thicken:
Add 1 tablespoon grain flour and 1 quarter cup water
or 1 eighth cup soaked or sprouted grain and 3 tablespoons water.

When the broccoli is done heating, pour into a strainer to 
get rid of water.

Put broccoli into blender.

Run unitl smooth, 3 to 4 minutes, if needed, add water 
1 tablespoon at a time, just enough to get the mixture to 
circulate while processing.

Taste, if desired, add aspartame to taste. 
(1 packet suggested)

Either:
[
1. Eat he batter as is, if desired, warm by heating in a 
microwave oven for 20 to 40 seconds.

Or:
[
2. Divide the blender's contents equally into 2 4-inch 
diameter 1-cup or larger bowls so the food will dry more 
evenly when heating.

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

Heat in a microwave oven until thickened to mashed potato 
consistency, 3 minutes 30 seconds in a 1000 watt microwave oven.

-----------------------------
Math: (needs refigured)
To heat to boil: 20 seconds per ounce times 5.3 ounces = 106 seconds
plus 5 seconds for oven to start heating
Plus 20 seconds to heat dishes
Dry weight is total weight minus water (5.3 - 3.3) = 2 ounces.
Water to leave in is (1 part water/1 part dry weight) times dry weight
(1 X 2) = 2 ounces.
Water to remove is total water minus water left in (3.3 - 2) = 1.3 ounces.
Plus to evaporate water 46 seconds per ounce times 1.3 ounces = 60 seconds.
Plus to replace heat lost to air: 60/60 times 14 seconds per minute =
14 seconds plus 14/60 X 14 = 3 for a total of 17 seconds.
Assume 2 ounces greens slaw that is 80 percent water, apple is 90 percent
water.
Assumes final product will be 50 percent water.
-----------------------------

For a full meal serve with 20101204e carrot seed bean and
an ounce of fruit and 1 ounce meat.

Moderately: bittersweet with more sweetness than bitterness,
tangy; mildly: broccoli flavored, starchy, salty; 
pudding consistency.








20101006c
apple carrot potato grain seed bean

1 half ounce mild apple
  or 1 quarter ounce extra sweet/tangy apple
  or 1 teaspoon apple powder plus 1 tablespoon water
  or 1 tablespoon apple fiber powder plus 1 tablespoon water
2 ounces potato, peel removed
1 ounce mild carrot
  or 1 half ounce strong flavored carrot
  or 1 and 1 half teaspoons (.1 ounce) carrot powder
    plus 2 tablespoons water
  or 1 ounce yam
  or .1 ounce (1 tablespoons coarse powder) dried butternut or 
    acorn squash plus 2 tablespoons water
2 tablespoons freshly ground whole corn flour, 
  or 1 eighth cup (.7 ounce) whole dried corn kernels
     (about 2 rows of kernels from a large ear of corn
  or 2 tablespoons whole wheat flour  
  or 2 tablespoons any other non bitter grain flour
  or 2 tablespoons rolled oats 
1 tablespoon (.5 ounce) mild flavored blanched or roasted 
  dried chestnut halves
    plus 1 tablespoons water 
  or 1 tablespoon (.3 ounce) non roasted chestnut flour
  or 1 ounce (3 to 6 chestnuts) fresh chestnuts 
  or 1 ounce mild flavored butternut squash
  or 1 half ounce strong flavored butternut squash
  or 1 half teaspoon roasted peanut butter
  or 1 quarter teaspoon molasses
1 tablespoon (.3 ounce) non roasted sunflower seed
1 eighth cup dried beans
  or 1 quarter cup boiled or canned beans
1 tablespoon (.5 ounce) sugar (use 1 half teaspoon extra sugar 
  if apple is sour)
2 to 4 packets aspartame sweetner
taste batter, if bitter add sweetner until bitterness is acceptable)
1 quarter teaspoon salt
12 ounces, 8 ounces water, if using boiled or canned beans, 
  carrot, fresh chestnut (includes 1.2 ounces water in canned 
  beans, 1 ounce in chestnuts, 1.6 ounce in potato, .8 ounce 
  in carrot, 1 half cup water left after heating 
  chestnuts(/grain)(/beans)/potato

If using slow cooking dried beans:
[
put into a metal pan:
1 eighth cup beans, 1 eighth cup corn, and 3 quarters cup water.

If using dried chestnuts, add the chestnuts and 3 tablespoons water.

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

Heat 20 minutes.

Remove peel from potato to yield 2 ounces.

Cut potato into 1 quarter inch pieces.

Put the potato into the pan.

If using fresh chestnuts:
[
Cut 4 medium chestnuts in half, put into a mug with enough 
water to cover.

Heat in a microwave oven until boiling.
Dump the chestnuts/water into a strainer to remove water. 

Put chestnut briefly into water to cool.
Strain.

Remove shells and skin from chestnuts.
]

If using slow cooking beans and fresh chestnut:
[
After the beans have heated 20 minutes, add the chestnut 
to the pan with the grain and potato.

Heat 20 minutes.
]

If using fast cooking or soaked or sprouted beans
and fresh chestnuts:
[
Remove peel from potato to yield 2 ounces.

Cut potato into 1 quarter inch pieces.

Put into a metal pan:
 1 quarter cup corn,
 1 quarter cup beans,
 2 ounces potato,
 1 quarter cup chestnuts, and
 1 half cup plus 1 tablespoon water.

Heat on a cooktop until boiling, reduce heat to low, cover,
heat for 10 minutes.
]

If using fast cooking or soaked or sprouted beans
and chestnut flour:
[
Remove peel from potato to yield 2 ounces.

Cut potato into 1 quarter inch pieces.

Put into a metal pan:
 1 quarter cup corn,
 1 quarter cup beans,
 2 ounces potato, and 
 5 eighths cup water.

Heat on a cooktop until boiling, reduce heat to low, cover,
heat for 10 minutes.
]

Cut 1 half ounce fruit and 1 ounce carrot into 
 1 inch pieces.

Into a 2-cup or larger high speed food processor or blender put
(blender likely will be quicker):
 1 ounce carrot, 
 1 half ounce apple,
 1 tablespoon sunflower seed
 the boiled potato/corn/seed/chestnut(/bean) with water,
 if using, 1 quarter cup boiled or canned beans,
 1 tablespoon sugar, 
 0 to 4 packets aspartame, and
 1 quarter teaspoon salt.

Process until smooth, about 4 to 6 minutes.

Taste, if desired, add aspartame or sucralose.
(2 packets aspartame suggested)

Eat the batter as is, if desired warm by heating in a
microwave oven 40 to 60 seconds.

If using non ground corn:
Prominently: salty, sweet, starchy; mild corn flavor,
tanginess; very thick liquid or pudding consistency with a few
small, fibrous or solid chunks of grain.







Apple raisin carrot grain nut bean

2 ounces apple (about one third medium apple)
2 ounces mild carrot
  or 1 half ounce strong flavored carrot
    plus 1 ounce mild vegetable such as acorn squash, mild pumpkin,
       cucumber, zuccini, summer squash
1 tablespoon dried zante currants or raisins 
1/8 cup raw white walnuts (California walnuts)
1/8 cup raw soaked dried lentils
1/8 cup dry rolled oats
1 tablespoon sugar
2 tablespoons whole wheat flour
1 tablespoon nut or seed butter such as tahini
  or 1 tablespoon canola oil

The day before, put a couple of tablespoons of dried
lentils in a glass jar. Add a couple of inches of water.
Cover the jar with plastic wrap, a saucer...something
to keep out insects.

Core and chop the apple into 1/4 inch pieces.

Process the carrots and walnuts together
to make a fine slaw consistency.

Combine all ingredient.

Mix.

Makes one meal that will typically last you 5 hours.

This is a good recipe for someone not familar with raw lentils.

The taste of the raw lentils is easily noticeable but not dominate.

The other ingredients are familar and delicious to most people and
so provide plenty of satisfaction while the interesting new flavor
is being accepted as a trusted enjoyed experience.

This food fits the current thinking for a diet that promotes
health. It is fiber- and vitamin-rich, low in saturated fat, and 
contains significant protein. For plenty of protein, perhaps, 
also eat an ounce or so meat or a serving of beans or peanuts.





20100114c

Apple carrot lambsquarters grain seed peanut
1 half ounce apple plus 1 tablespoon water
    plus 1 teaspoon grain flour
  or 2 ounce pear and increase heat time by 30 seconds
1 ounce mild carrot
  or 1 half ounce strong flavored carrot
1 half ounce lambsquarters
  or 1 teaspoon fine lambsquarters powder
  or 1 half ounce spinach
1 eighth cup (.75 ounces) blanched skinless peanuts
  or 1 tablespoon non roasted 50 percent oil peanut butter, 
    see title: non roasted peanut butter
2 tablespoons rolled oats
  or 1 tablespoon flax seed, ground into meal using 
    a coffee grinder 
  or 2 tablespoons (.8 ounce) flax meal 
  or 1 tablespoon (.3 ounce) whole wheat flour
  or 1 tablespoon any other grain flour 
2 tablespoons (.7 ounce) non roasted sunflower seeds
  or 1 tablespoon (.5 ounce) non roasted 50 percent added oil 
    sunflower seed butter  
  or 1 tablespoon tahini
  or 1 tablespoon non roasted California walnut butter
  or 1 tablespoon non roasted almond butter 
  or 1 tablespoon roasted almond butter
2 tablespoons sugar plus 2 packets aspartame sweetner
  or 2 tablespoons (1.5 ounces) sugar
  or 2 teaspoons (.3 ounce) honey plus 1 tablespoon (.5 ounce) sugar
1 quarter teaspoon salt
3 eighths cup water

Either:
[1. Put into a metal pan: 1 eighth cup peanuts and 1 cup water.
Heat on a cooktop until boiling, then reduce power to low and 
heat 10 minutes.
]

Or:
[2. Put into a tall mug: 1 eighth cup peanuts and 1 half cup water.
Heat on full power in a microwave oven until boiling, 
1 minute 30 seconds in a 1000 watt oven, 2 minutes 30 seconds 
in a 600 watt oven. Heat on low for 10 minutes.
]

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

Rinse and strain again.

Cut the lambsquarters into 1 half inch pieces.

Put into a 2 cup or larger high speed blender all ingredients.
 
Run until smooth, about 6 to 8 minutes.

Do one of:
(
1. Stop here, eat as is or warm 20 to 40 seconds in a microwave oven.

2. Divide the batter equally into 4 3-inch, 1 half cup bowls.

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

3. Place a 4-inch diameter casserole dish or similar utensil 
at the center of an 8-inch diameter glass pie pan.

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

4. Place the batter in a 6- to 8- inch diameter bundt pan.

Place the bundt pan in a microwave oven.
)

If 3 eighths cup water was added:

Heat until thickened, 7 minutes 30 seconds in a 1000 watt 
microwave oven, 
10 minutes in a 600 watt oven.

------------------------
Math:
Add 5 seconds for oven to begin heating.
Plus 30 seconds to heat container.
To raise to boiling: 7.2 ounces times 20 seconds per ounce = 144 seconds.
Dry weight is total weight minus total water (10.2 ounces - 6.85 ounces) = 3.35 ounces.
Water to leave in is (40 parts water / 60 parts dry weighth) times dry weight = 2/3 X 3.35 = 2.2 ounces.
Water to remove is total water minus water left in (6.85 - 2.2) = 4.6 oucnes.
To remove 4.6 ounces water: 46 seconds per ounce times 4.6 ounce = 211 seconds.
Plus to replace heat lost to air during heating: 14 seconds per minute times 211/60 minutes = 49 seconds plus 49/60 X 12 = 10 for a total of 59 seconds.
Carrot, potato, and spinach are about 90 percent water.
Peanuts absorb about 30 percent of their weight in water when boiled
------------------------------

Makes about 1 third of a light meal, if this will be the main 
part of a meal, double the recipe.

If not heated to thicken:
Definitely bittersweet; moderate lambsquarters flavor; 
mild: tanginess, carrot flavor, starchiness, saltiness; 
very thick liquid with some fibrous texture.







20100610a
Apple carrot spinach grain seed

1 half ounce apple
  or 1 ounce very ripe banana, about 1 fifth of a banana
  or 1 quarter ounce butternut squash
    plus 1 half ounce apple
2 ounces mild carrot
  or 1 half ounce strong flavored carrot
    plus 1 ounce mild vegetable such as acorn squash, mild pumpkin,
       cucumber, zuccini, summer squash
  or 1 ounce mild rutabaga plus 1 teaspoon parsnip
1 ounce spinach
1 quarter cup rolled oats
  or 2 tablespoons oat flour
1 tablespoon plus 1 teaspoon sugar
2 packets aspartame plus aspartame to taste
3 tablespoon non roasted, no hull sunflower seed
  or 1 tablespoon tahini
  or 1 quarter cup non roasted, 60 percent water peanut pate
  or 1 eighth cup non roasted 40 percent oil peanut butter
  or 1 teaspoon roasted peanut butter (use 1 tablespoon for 
    a low calorie version)
3 pinches salt,
1 quarter cup water

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

Run until smooth, 4 to 6 minutes.

Taste, if desired, add aspartame sweetener to taste. 
 (1 packet suggested, for a total of 3 packets)

Definitely bittersweet with more sweetness than bitterness; 
moderately tangy; 
mild carrot flavor, starchiness, saltiness; 
pudding consistency with a some slightly crunchy, tiny, 
particles of carrot.






20091211g
Apple carrot spinach grain seed peanut

1 half ounce apple plus 1 tablespoon water
    plus 1 teaspoon grain flour
  or 2 ounce pear and increase heat time by 30 seconds
1 ounce carrot
1 half ounce spinach
1 eighth cup (.75 ounces) blanched skinless peanuts
  or 1 and 1 half tablespoon non roasted 50 percent oil 
    peanut butter, see title: non roasted peanut butter
1 tablespoon flax seed, ground into meal using a coffee grinder
  or 2 tablespoons (.8 ounce) flax meal 
  or 1 tablespoon (.3 ounce) whole wheat flour
  or 1 tablespoon any other whole grain flour 
2 tablespoons (.7 ounce) non roasted sunflower seeds
  or 1 tablespoon (.5 ounce) nut or seed butter such as tahini
2 tablespoons sugar plus 2 packets sweetner
  or 1 teaspoon (.2 ounce) honey plus 1 tablespoon (.5 ounce) sugar
  or 3 tablespoons plus 1 teaspoon (1.7 ounces) sugar
1 eighth teaspoon salt
3 eighths cup water

Put into a metal pan: 1 eighth cup peanuts and 1 cup water.
Heat on a cooktop until boiling, then reduce power to low and 
heat 10 minutes.

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

Cut the spinach into 1 half inch pieces.

Put into a 2 cup or larger high speed blender all ingredients.

Run until smooth, about 4 minutes.


Either: stop here, eat as is, if desired, warm 20 to 40 seconds 
in a microwave oven or continue on to heat the batter into a 
thick pudding consistency.

Do one of following three:

[
1. Divide the batter equally into 4 3-inch, 1 half cup bowls.

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

[
2. Place a 4-inch diameter casserole dish or similar utensil 
at the center of an 8-inch diameter glass pie pan.

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

Place the piepan in a microwave oven.
[

[
3. Place the batter in a 6- to 8- inch diameter bundt pan.
Place the bundt pan in a microwave oven.
]

If 3 eighths cup water was added:
Heat until thickened, 7 minutes 30 seconds in a 1000 watt 
microwave oven, 10 minutes in a 600 watt oven.

------------------------
Math:
Add 5 seconds for oven to begin heating.
Plus 30 seconds to heat container.
To raise to boiling: 7.2 ounces times 20 seconds per ounce = 144 seconds.
Dry weight is total weight minus total water (10.2 ounces - 6.85 ounces) = 3.35 ounces.
Water to leave in is (40 parts water / 60 parts dry weighth) times dry weight = 
2/3 X 3.35 = 2.2 ounces.
Water to remove is total water minus water left in (6.85 - 2.2) = 4.6 oucnes.
To remove 4.6 ounces water: 46 seconds per ounce times 4.6 ounce = 211 seconds.
Plus to replace heat lost to air during heating: 14 seconds per minute times 
211/60 minutes = 49 seconds plus 49/60 X 12 = 10 for a total of 59 seconds.
Carrot, potato, and spinach are about 90 percent water.
Peanuts absorb about 30 percent of their weight in water when boiled
------------------------------

Makes about 1 third of a light meal, if this will be the main 
part of a meal,  double the recipe.

Prominently: tangy, bittersweet; moderately salty; 
mildly: starchy, spinach flavored, carrot flavored; thick liquid.







20100425c
Apple carrot spinach squash seed pudding

1 ounce apple
  or 1 ounce pear
  or 1 ounce concord grape puree plus 1 teaspoon sugar
    if puree includes sour gelatinous centers 
  or 1 teaspoon orange juice concentrate
1 half ounce spinach 
  or 1 half ounce romaine lettuce (can be frozen) (see 20100228b)
  or 1 half tablespoon dried lettuce or spinach coarse flakes 
1 half ounce butternut squash or water
 if squash is especially strong flavored, use 1 quarter ounce
1 ounce carrot
  or 1 ounce mild rutabaga plus 1 teaspoon parsnip
  or 1 ounce mild vegetable such as yam, squash, cucumber, 
  green bean, salsify 
2 tablespoon (.6 ounce) non roasted sunflower seeds
  or 2 tablespoon 30 percent added oil non roasted sunflower 
    seed butter
  or 2 tablespoon (.5 ounce) pecan butter
  or 2 tablespoon walnut butter
  or 2 tablespoon almond butter
  or 2 tablespoon tahini 
  or 2 tablespoon oats flour plus 1 tablespoon canola oil
1 tablespoon (.5 ounce) sugar
  or 1 teaspoon molasses plus 1 tablespoon sugar 
  or 2 teaspoons honey plus 2 teaspoons sugar 
1 packet aspartame sweetner, according to taste
2 pinches salt
1 quarter cup (2 ounces) water
total: 6.2 ounces, 4.7 ounces water 

If using coares lettuce spinach flakes:
[
Combine 1 half tablespoon flakes and 1 ounce water in a small 
microwaveable bowl.

Heat in a microwave oven until boiling, about 30 seconds in a 
1000 watt oven, then heat on low for 2 minutes.
]

Into a 1-cup or larger blender put:
1 ounce apple
1 half ounce spinach (can be frozen) 
1 half ounce butternut squash or water
1 ounce carrot
2 tablespoon (.6 ounce) non roasted sunflower seeds
1 tablespoon (.5 ounce) sugar
2 packets aspartame sweetner, according to taste
2 pinches salt
1 quarter cup (2 ounces) water


Blend until smooth, about 4 minutes.

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

Either:
[
Put the batter into a portion bowl to serve as is.
]

Or:
Put the batter into a 4-inch diameter, 2 cup bowl with sides at
least 2 inches higher than the level of the batter.

Heat in a microwave oven  until the consistency of mashed potatoes, 
5 minutes 50 seconds in a 1000 watt microwave oven.

------------------------------------------
Add 5 seconds for oven to begin heating.

Plus 25 seconds to heat dishes
to raise to boiling: 6.2 ounces X 20 seconds per ounce = 124 seconds.
Dry weight is total weight minus water: 6.2 ounces - 4.7 ounces = 1.5 ounces.
Water to leave in: (50 parts water)/(50 parts dry weight) X (dry weight) = 
1/1 X 1.5 = 1.5 ounces.
Water to remove is total water minus water left in (4.7 - 1.5) = 3.2 ounces.
Plus to remove excess water: 46 seconds per ounce X 3.2 ounces = 147 seconds.
Plus to replace heat lost to air while at boiling temperature: 147/60 minutes 
times 14 seconds per minute = 34 seconds plus 34/60 minutes X 14 = 15 seconds 
for a total of 49 seconds.
Plus 108 seconds losses to air plus
46 X 8.1 ounces water
(banana is 80 percent water, apple and vegetable is
90 percent water, losses are 15 seconds for each 1 minute
at boiling temperature)
------------------------------------------

Tastes a little like pineapple; moderately: tangy, sweet; 
mildly salty; 
slightly: carrot flavored, apple flavored; 
thick liquid or thin pudding consistency.







Apple blueberry carrot

1/3 apple chopped, 2 ounces
1/4 cup blueberries, fresh or frozen 
1/4 cup finely chopped mild carrot
  or 1 half ounce strong flavored carrot
1 tablespoon sugar

Serve at room temperature.





20070322
apple blueberry carrot grain nut pea

1/3 apple chopped, (2 ounces)
  or 1 teaspoon lemon juice and 1 teaspoon sugar
  or 1 teaspoon orange juice concentrate and 1 teaspoon sugar
  - plus one one the following 1 tablespoon tomato sauce 
      quadruple leached citrus rind 
      2 ounces raw pumpkin or squash 
  or 1 teaspoon orange juice concentrate and 1 teaspoon sugar
      2 ounces raw carrot 
1/4 cup blueberries, fresh or frozen 
2 ounces mild carrot 
  or 1 half ounce strong flavored carrot
    plus 1 ounce mild vegetable such as acorn squash, mild pumpkin,
       cucumber, zuccini, summer squash
  or 2 ounces raw acorn squash
1 tablespoon whole grain flour
1/4 cup California walnuts plus 1 teaspoon sugar
  or 3 tablespoons sunflower seeds
  or 1 tablespoon nut or seed butter such as tahini
1/8 cup thawed raw peas
  or lightly boiled or canned kidney beans
  or 1/8 cup raw peanut meal
2 teaspoon sugar for medium sweetness
  or 3 teaspoon for high sweetness
1 teaspoon olive or canola oil 

Process the walnuts into a coarse powder.

Put the walnut meal into a mixing and/or serving bowl.

Process the carrot into a fine slaw.

Mix the nut meal, carrot slaw and oil until uniform.

Add the flour and sugar.

Mix until uniform.

Chop the apple into 1/4 inch pieces.

Combine and mix all ingredients.

Taste, if needed add 1 teaspoon sugar.

Serve at room temperature.

Makes one serving large enough for a light meal.

Good, though mild.









Apple blueberries carrot sunflower seeds

1/3 apple chopped, 2 ounces 
1/4 cup blueberries, fresh or frozen
1/4 cup (1 ounce) finely chopped or processed mild carrot
 or 1 half ounce strong flavored carrot
    plus 1 ounce mild vegetable such as acorn squash, mild pumpkin,
       cucumber, zuccini, summer squash
1/8 cup sunflower seeds
1 tablespoon sugar

Combine and mix all ingredients in portion bowl.

Serve at room temperature.







Apple banana carrot

1/3 apple (2 ounces), chopped
1/3 very ripe banana (1.5 ounces), mashed
1/2 cup (2 ounces) mild carrot chopped to a slaw consistency
 or 1 half ounce strong flavored carrot
    plus 1 ounce mild vegetable such as acorn squash, mild pumpkin,
       cucumber, zuccini, summer squash
2 teaspoons sugar
optional:
1/8 cup chopped California walnuts plus 1 teaspoon sugar
  or 1/8 cup almonds (about 1 ounce or 15 almonds coarsely chopped)
  or 1 tablespoon nut or seed butter such as tahini
  or 3 tablespoons non roasted, no hull sunflower seed
Combine all ingredients in a portion bowl and mix.













Apple banana carrot grain peanut butter

1/4 (1 ounce) of a ripe banana 
1/3 (2 ounces) of an apple chopped into 1/4 inch pieces, 
1 ounce (1 quarter cup) mild carrot slaw
 or 1 half ounce strong flavored carrot
    plus 1 ounce mild vegetable such as acorn squash, mild pumpkin,
       cucumber, zuccini, summer squash
1/8 cup raw peanut butter
  or 1 teaspoon roasted peanut butter
  or 1 eighth cup boiled or canned beans
1 tablespoon nut or seed butter such as tahini
  or 2 teaspoons olive or canola oil, 
2 teaspoons whole wheat flour
1 tablespoon sugar

Cut banana lenghtwise, then every 1 quarter inch.

Mix the peanut butter and oil in a portion bowl.

Add whole wheat flour and mix.

Add all other ingredients to the portion bowl and mix.

Makes makes a good dessert. For more protein, add either baked 
beans or an ounce or so meat.








Apple banana carrot peanut butter grain seed

1/4 (1 ounce) of a ripe banana 
1/3 (2 ounces) of an apple, peel removed 
1 ounce (1 quarter cup) mild carrot slaw
 or 1 half ounce strong flavored carrot
    plus 1 ounce mild vegetable such as acorn squash, mild pumpkin,
       cucumber, zuccini, summer squash
1/8 cup non roasted skinless peanuts
  or 1 teaspoon roasted peanut butter
  or 1 eighth cup boiled or canned beans
3 tablespoons non roasted, no hull sunflower seed
  or 1 tablespoon nut or seed butter such as tahini
  or 2 teaspoons olive or canola oil, 
2 teaspoons whole wheat flour
1 tablespoon sugar

Put all ingredients into a 1-cup blender or 2-cup processor.

Run until smooth, 4 to 6 minutes.








Apple banana prune carrot grain seed bean

1/4 (1 ounce) of a ripe banana
1 quarter (1.5 ounces) of an apple
  or 1 ounce raw pumpkin + 1 half teaspoon orange juice concentrate 
    + 1 teaspoon sugar
  or 1 ounce raw mild pumpkin plus 1 teaspoon tomato sauce 
    + 1 teaspoon sugar
  or 1 ounce raw carrot + 1/2 teaspoon orange juice concentrate
    + 1 teaspoon sugar 
1 ounce mild carrot
  or 1 half ounce strong flavored carrot
    plus 1 half ounce mild vegetable such as acorn squash, 
      mild pumpkin, cucumber, zuccini, summer squash
  or 1 ounce mild raw pumpkin
1 ounce prunes (about 3 prunes)
  or 2 teaspoons raisins, about 10 raisins
1/8 cup (.8 ounce) lentils
1/8 cup (.6 ounce) sunflower seeds
2 tablespoon (.6 ounce) whole wheat flour
1 tablespoon (.5 ounce) sugar
total 9.6 ounces, 5.6 ounces water  

Soak the lentils in water for 24 hours.

Pour the lentils into a strainer to eliminate water.

Cut prunes into quarters.

Cut carrot into 1 quarter inch thick slices.

Put into a 4-cup microwaveable bowl: 
 the lentils,
 prunes,
 2 tablespoons whole grain flour, and
 1 quarter cup water.

Cover and heat in a microwave oven until boiling, 2 minutes 
in a 1000 watt ven, then heat on low for 8 minutes.

Set the hot dish in cold water to cool for a couple of minutes 
so heat does not damage the processor.

Put all ingredients into a 2-cup processor.

Run until smooth, 4 to 6 minutes, if needed add water 1 tablespoon 
at a time, just enough to get the mixture to circulate while 
processing.

If desired, warm by heating in a microwave oven for 40 to 60 seconds.









20070309
Apple banana carrot mustard greens peas seeds flour
Banana mustard greens peas seeds flour

1 ripe banana
1/4 cup (1 ounce) raw sunflower seeds
1 ounce mustard greens 
  or 1 ounce mustard greens puree
3 ounces carrot
1 tablespoon canola or olive oil
2 tablespoons whole wheat flour
1 tablepoons sugar
1 pinch salt
1/8 cup raw soaked dried lentils 
  or 1/8 cup thawed frozen peas 
1/2 apple, 3 ounces (apple this trial)

Soak the lentils in twice their volume of water for 
at least 24 hours.

Drain away the water from the lentils.

Mash the banana.

Process sunflower seeds separately first for 1 
minute to a fine crumb.

Process greens and into a fine slaw.

Add banana to the greens in the processor.

Run until banana is smooth. 

Combine all ingredients and mix.

Makes enough for a full supper meal. If you're extremely hungry
have 1 or 2 ounces of chicken on the side or increase the peas
to 1/4 cup and the flour to 1/8 cup.




20070424
Apple banana carrot watercress seeds peas flour

1 very ripe banana
2 tablespoons raw tahini
  or 1/4 cup sunflower seeds
1 ounce watercress puree (watercress puree this trial)
  or 1 ounce mustard greens puree
3 ounces carrot
1 tablespoon canola or olive oil
2 tablespoons whole wheat flour
1 tablepoons sugar
1 pinch salt
1/8 cup raw soaked dried lentils 
  or 1/8 cup thawed frozen peas
1/2 apple, 3 ounces

Soak the lentils in twice their volume of water for 
at least 24 hours.

Drain away the water from the lentils.

If using sunflower seeds, process sunflower seeds separately
first for 1 minute to a fine crumb.

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

If using whole greens rather than puree, process the 
greens to a fine slaw.

Leave the greens slaw in the processor.

Process the carrot into a fine slaw.

Leave the greens/carrot slaw in the processor.

If using frozen puree add it to the processor and run until 
no lumps remain.

Add banana to the greens in the processor.

Run until banana is smooth.

Core the apple and chop into 1/3 inch or smaller pieces.
 
Combine all ingredients and mix.

Makes enough for a full supper meal. If you're extremely hungry
have 1 or 2 ounces of chicken on the side or increase the peas
to 1/4 cup and the flour to 1/8 cup.






20081128f
Apple banana spinach carrot bean seed grain

2 ounces apple
2 ounces banana, about 1 half of a medium banana
1 ounce spinach
  or 2 teaspoons spinach powder
1 ounce carrot
1 tablespoon sugar
1 eighth cup dried beans (pinto this trial)
1 eighth cup dried corn kernels
3 tablespoons sunflower seeds
1 teaspoon canola oil
2 pinches salt
Put into a 1 cup or larger high speed blender:
1 eighth cup dried beans (pinto this trial),
1 eighth cup dried corn kernels,
3 tablespoons sunflower seeds,
2 pinches salt, and 3 eighths cup water.
Run until smooth, if mixture will not flow while processing, add
1 tablespoon water and add 30 seconds to heat time given below.
Put the mixture into a microwave bowl and heat until firm
with no gooey areas, 4 minutes 15 seconds, in a 1000 watt microwave.

---------------------------------------------------------
Math:
Time for oven to begin heating: 5 seconds
Time to heat dish: 15 seconds
5 and 1 quarter ounces times 20 equals 105 seconds
To evaporate water to thicken: 46 times 2.4 ounces water equals 110 seconds
To replace heat losses to air during evaporation: 20 seconds
dry weight is 2 and 1 quarter ounces
water to remain so product is 1 fifth water: 1 fourth 2.25 ounces equals
  .56 or about .6 ounces
Water to remove is 3 ounces total water minus .6 equals 2.4 ounces 
(assume to replace heat losses to air, heat 10 seconds for each
  minute at boiling temperature)
----------------------------------------------------------

Allow to cool for a couple of minutes, break into 1 half inch pieces 
and process into a fine crumb in a blender or high speed procesor.

Cut the apple into 1 quarter inch pieces.

Cut the spinach and carrot into pieces appropriate for your food 
processor, the processor should be 1 or 2 cups and high speed. 
A low speed processor may require 6 minutes or more to produce 
a smooth consistency.
 
Process the apple, spinach, and carrot together into a slaw.

Add the banana, 1 tablespoon sugar, and 1 teaspoon oil to the 
processor and run until smooth.

Combine all ingredients in a mixing and/or portion bowl.

If desired, warm by heating 20 to 40 seconds in a microwave oven.

Tangy, moderately sweet, slightly bitter/strong, mild spinach 
and banana flavors;
thick pudding consisteny but not as smooth as typical pudding.




Peach banana carrot

1/2 peach chopped (raspberries?, cherries?, frozen blueberries?,
  frozen strawberries?)
1/2 very ripe banana mashed
1/2 cup (4 ounces) carrot chopped to a slaw consistency
1/4 cup sunflower seeds (about 2 ounces)
1 teaspoon sugar

Combine all and mix or process into a mash consistency.

Taste, if peaches are sour, add another 1 teaspoon sugar.









Peach banana carrot

1/2 peach chopped (raspberries?, cherries?, frozen blueberries?,
frozen strawberries?)
1/2 very ripe banana mashed
1/2 cup (4 ounces) or one large carrot chopped to a slaw consistency
1/4 cup sunflower seeds (about 2 ounces)
1 slice whole wheat bread
1 teaspoon sugar

Chop the peach and the bread into 3/8 inch pieces.

Combine all and mix or process into a mash consistency.

Also good without carrot






20080904d
Individual serving fruit
subtitle Peach banana carrot
1 quarter peach (1 and 1 half ounces) chopped
  fresh or frozen (raspberries?, cherries?, frozen blueberries?,
  frozen strawberries?)
1/4 very ripe banana (1 ounce)(fresh or frozen)
1 small carrot (3 ounces) chopped, use raw if mild,
   if strong flavored, chop into 3/8 inch pieces,
   heat, covered, in microwave
   oven until boiling hot, 1 minute 30 seconds in
   a 1000 watt microwave oven. (strong flavored, heated this trial)
1/8 cup non roasted sunflower seeds (about 2 ounces)
  or 1 tablespoon non roasted boiled 30 percent  
    added oil sunflower seed butter
  or 1 tablespoon tahini
2 teaspoons sugar, use 1 tablespoon if banana is not
   fully ripe or if peach is not fully ripe
Put all of the ingredients into a  high speed
food processor and run until smooth

Taste, if sour, add another 1 teaspoon sugar.

Banana is the most prominent flavor, with peach a close second,
sweet, a little tangy, slightly strong, soft and smooth
try peach carrot, no banana, use 1/8 cup boiled snflwr sd bttr
try with cooked carrots





subtitle: Banana carrot peanuts walnuts

1/2 of a ripe banana, 1/3 of carrot (about 1/4 cup), 
1/8 cup raw peanuts, 
1/8 cup walnuts,
if banana is not fully ripe add 1 teaspoon sugar 

Process together the carrot, peanuts, and walnuts.

Peel the banana, slice in half lengthwise twice to quarter.

Cut crosswise every 1/4 inch.




Banana carrot peanuts walnuts

1/2 of a ripe banana, 
1/3 of carrot (about 1/4 cup or 2 ounces)
1/8 cup raw peanuts, 
1/8 cup walnuts,
if banana is not fully ripe add 1 teaspoon sugar 

Process together the carrot, peanuts, and walnuts.

Peel the banana, slice in half lengthwise twice to quarter.

Cut crosswise every 1/4 inch.

Mix.







banana carrot

Blend together
1/2 banana peeled,
1/4 cup carrot
1/8 c chopped walnuts.

Add 1 tablespoon whole wheat flour.

Add no sugar for very ripe banana.

Add 1 teaspoon sugar for ripe banana.

Add 2 teaspoon sugar for almost ripe banana.




Banana carrot grain nut

1/2 banana peeled, mashed
1/4 cup carrots, shredded or slawed 
1 teaspoon sugar if banana is not fully ripe
1/4 cup rolled oats
1/8 cup chopped walnuts

Combine all and mix.






20080224
20070506
Cranberries pumpkin carrot peanuts seeds flour

3 ounces raw pumpkin
  or raw acorn squash
  or canned pumpkin puree
1/8 cup (1/2 ounce) cranberries
1 tablespoon whole wheat flour
1/8 cup raw sunflower seeds 
  or 1/8 cup unroasted sunflower seed butter
  or 1 tablespoons raw tahini
1/8 cup peanut butter from blanched skinless peanuts
  or 1/8 cup raw peanuts 
1 tablespoon olive or canola oil (2 tsp ths trl, because oil in snflr/pnt bttr)
1 tablespoon sugar, add 1 teaspoon more at a time until sweet enough







Cranberries carrot grain seed peanut

Into a 1 cup processor put 2 ounces carrot and run until
carrot is on the sides of the processor bowl.

To the processor add: 
 1/8 cup cranberries, 
 1/8 cup sunflower seed butter,
 1/8 cup peanut butter,
 2 teaspoons oil, and
 1 tablespoon sugar.

Run the process until smooth, perhaps 4 minutes.

If mixture will not flow, warm the mixture, processor bowl 
and all, in a microwave oven for 20 seconds.

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

Add 1 tablespoon flour and 3 ounces pumpkin and mix until uniform. 
End time:9:22 (includes time to make peanut butter, alter directions, 
  and remove skins from a handfull of peanuts

Makes an entire light meal to medium meal.

Good, but somewhat mild, so to enjoy it you have to have 
no distractions.





Apple tomato carrot grain seed bean
Apple carrot tomato seeds beans bread

1/2 apple, about 3 ounces
1/8 cup stewed tomato
2 ounces carrot
1 slice whole wheat bread
1/8 cup non roasted, no hull sunflower seed
1/8 cup boiled, steamed, or canned black eyed peas
  or 1/8 cup other beans
2 teaspoons sugar
2 pinches salt

Chop 1/2 apple into 1/4 inch pieces. 

Process 1/8 cup sunflower seeds to a fine crumb first 
separately from other ingredients.

Put seed crumb into a mixing and/or portion bowl.

Put into the processor:
 2 ounces carrot,
 1/8 cup boiled, steamed, or canned black eyed peas,
 1/8 cup diced stewed tomato.

Process to desired consistency.

Chopped up one slice whole wheat or sourdough bread.

Combine all in the mixing and/or portion bowl.




20090506c
Tomato cucumber carrot grain seed bean

3 ounces cucumber
  or 3 ounces zuccini 
  or 3 ounces canned pumpkin puree plus 1 teaspoon sugar
2 ounces carrot
  or .2 ounces carrot powder plus 1 quarter cup water
  or 2 ounces acorn of butternut squash
1 ounce tomato 
 or 1 ounce  canned tomato puree
 or 1 half teaspoon fine or coarse ground tomato powder 
1 quarter ounce basil puree or basil pesto
 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)
1 quarter cup (1.3 ounces) non roasted sunflower seeds
2 tablespoon steamed, boiled, or canned beans
  or 1 tablespoon dried beans soaked 24 hours
1 tablespoon oat flour
  or 1 tablespoon whole wheat flour
  or 1 tablespoon whole corn flour
1 tablespoon plus 1 teaspoon sugar
2 pinches salt
3 eighths cup (3 ounes) water

If using cucumber:
Remove the peal from a piece of cucumber or zuccini
that will yield 3 ounces.

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

Into a processor put all ingredients except grain flour, and 
process until as smooth as desired, perhaps 2 minutes. Shake, 
tilt, gyrate, or bounce the processor as needed to get the 
mixture flowing into the path of the cutting blades.

Add the grain flour to the processor and run until mixed.
Put the processor's contents into a mixing bowl,
Add 1 tablespoon corn flour and run to mix until uniform.

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

Or:
(2.
Dump the mixture onto a 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 in a 1000 watt microwave for 
11 minutes 30 seconds on full power.

--------------------------------
Math:
Add 5 seconds for oven to begin heating.
Plus 40 seconds to heat dishes.
Plus to raise to boiling: 11.25 ounces X 20 equals 225 seconds.
Dry weight is total weight minus water (11.25 ounces - 7.9 ounces) = 3.4 ounces.
Water to leave in is 20/80 X dry weight (20/80 X 3.4) = .82 ounces.
Water to remove is total water minus water left in (7.9 - .82) = 7.1 ounces.
Plus to remove excess water: 46 seconds per ounce X 7.1 ounces water = 327 seconds.
To replace heat lost to air during evaporation: 327/60 minutes times 14 seconds
per minute = 76 seconds plus 76/60 X 14 = 17 for a total of 93 seconds.
(assume vegetable and basil 90 percent water)
------------------------------

Let the cake cool and firm for several minutes.


Definite basil flavor, slightly: sweet, 
starchy, bitter, tangy; moist biscuit consistency. 






20100209a
Tomato potato asparagus carrot squash grain seed bean

2 ounces asparagus 
  or 3 ounces cucumber
  or 3 ounces zuccini 
  or 3 ounces green beans, fresh, frozen, 
     or canned 
   or 3 ounces canned pumpkin puree
1 ounce butternut squash
1 ounce strong flavored carrot 
  or 2 ounces mild carrot
  or 2 ounces carrot powder plus 1 quarter cup water
  or 2 ounces acorn squash
1 ounce tomato 
 or 1 ounce  canned tomato puree 
 or 1 half teaspoon fine or coarse ground tomato powder 
1 eighth ounce basil puree or basil pesto
3 ounces potato
 or 1 teaspoon dried basil flakes,
    decrease heat time given below by 30 seconds
     if using basil flakes instead of puree or pesto (not tested)
 or 1 quarter teaspoon basil powder (not tested)
1 eighth cup (.7 ounces) non roasted sunflower seeds
2 tablespoons (.8 ounces dry, 2 ounce boiled) dried beans
  or 1 quarter cup canned beans
  or 2 tablespoons bean flour plus 1 eighth cup water
1 tablespoon (.25 ounce) oat flour
or 1 tablespoon whole wheat flour
  or 1 tablespoon (.25 ounce) whole corn flour
2 tablespoons (1 ounce) sugar
4 packets sweetner, or to taste
1 eighth salt, if using canned beans with added salt, 
  add only 1 pinch salt
3 eighths cup (3 ounes) water (water left from boiling the potato)
total: 14.1 ounces, 9.1 ounce water

If using dried beans:
[
Put 1 eight cup dried beans and 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, 10 to 80 minutes depending on type of bean.

Peel 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 30 minutes.

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


Into the blender put:
2 ounces asparagus
1 ounce butternut squash
1 ounce strong flavored carrot
1 ounce tomato 
1 eighth ounce basil
1 eighth cup sunflower seeds
2 tablespoons sugar,
aspartame to taste, (4 packets this trial) and
1 eighth teaspoon salt

When the potato is done heating, set the pan in cold water 
so heat does not damage the blender.

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

Put the potatoes and water into the blender.

Process until as smooth as desired, perhaps 4 minutes.

Shake, tilt, gyrate, or bounce the blender as needed to 
get the mixture flowing into the path of the cutting blades.
If mixture will not flow add 1 eighth cup water and add 
1 minute to the heating time given below for each 
1 eighth cup of water added.

Put the beans and 1 tablespoon grain flour into the blender.

Run until smooth.


Either: (do 2. this trial)
(1.
Put the batter into a 8 to 10 inch bundt pan.)

Or:
(2.
Dump the mixture into a 10 inch diameter glass piepan, 
if available, or similar container.)

Heat in a 1000 watt microwave until a thick pudding consistency, 
for 11 minutes 10 seconds on full power.
--------------------------------
Math:
Add 5 seconds for oven to begin heating.
Plus 40 seconds to heat dishes.
Plus to raise to boiling: 14.1 ounces X 20 equals 282 seconds.
Dry weight is total weight minus water (14.1 ounces - 9.1 ounces) = 5 ounces.
Water to leave in is 40/60 X dry weight (40/60 X 5) = 3.3 ounces.
Water to remove is total water minus water left in (9.1 - 3.3) = 5.8 ounces.
Plus to remove excess water: 46 seconds per ounce X 5.8 ounces water = 267 seconds.
To replace heat lost to air during evaporation: 267/60 minutes times 14 seconds
per minute = 76 seconds plus 62/60 X 14 = 14 for a total of 76 seconds.
(assume vegetable and basil 80 percent water, tomato is 90 percent water)
------------------------------
Let the pudding cool and firm for several minutes.

If desired, to speed cooling, use a spatula to transfer the 
pudding onto a large plate.

Prominent basil flavor; moderately tangy; 
mildly: starchy, salty, bittersweet; 
slight: asparagus flavor, squash flavored; 
pudding consistency with some chewiness at edge.





20100307a
Tomato asparagus carrot grain seed and Potato grain bean

Tomato asparagus carrot grain seed ingredients:
2 ounces asparagus plus 1 pinch salt
  or 3 ounces green beans, fresh, frozen, 
     or canned plus 1 teaspoon sugar
   or 3 ounces canned pumpkin puree
     plus 1 teaspoon sugar
[ these ingredients could be omitted so portion not too large
1 ounce butternut squash
2 ounces mild carrot
  or .2 ounces carrot powder plus 1 quarter cup water
  or 2 ounces acorn squash
1 ounce tomato 
 or 1 ounce  canned tomato puree
 or 1 half teaspoon fine or coarse ground tomato powder 
]

2 teaspoons (.2 ounce) whole grain flour
1 eighth cup (.7 ounces) non roasted sunflower seeds
2 tablespoons (1 ounce) sugar
 or 2 tablespoons agave nectar (this trial)
0 to 2 packets aspartame sweetner, to taste
1 eighth teaspoon salt
1 quarter cup water
total: 9 ounces, 6.1 ounce water  (with 1 ounce each of tomato, 
squash, carrot)
total: 6.1 ounces, 3.6 ounces water (if using no tomato, squash, 
and carrot)

Potato grain bean ingredients:
3 ounces potato
 or 1 teaspoon dried basil flakes,
    decrease heat time given below by 30 seconds
     if using basil flakes instead of puree or pesto (not tested)
 or 1 quarter teaspoon basil powder (not tested)
2 tablespoons (.8 ounces dry, 2 ounce boiled) dried beans
  or 1 quarter cup canned beans
  or 2 tablespoons bean flour plus 1 eighth cup water
1 tablespoon (.25 ounce) oat flour
  or 1 tablespoon whole wheat flour
  or 1 tablespoon (.25 ounce) whole corn flour
2 teaspoons (.3 ounce) sugar
  or 2 teaspoons agave nectar (this trial)
0 to 2 packets aspartame sweetner, to taste
1 eighth teaspoon salt, if using canned beans with added salt, 
  add only 3 pinches salt
3 eighths cup (3 ounces) water (water left from boiling the potato)
total: 9.55 ounces, 7.6 ounces water

total of both dishes: 18.55 ounces, 13.7 ounce water

If using dried beans:
[
Put 1 eight cup dried beans and 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, 10 to 80 minutes depending 
on type of bean.

Peel potato to yield 3 ounces.

Cut the potato into 1 quarter inch thick slices.

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

Heat on a cooktop until boiling, reduce heat to low, cover, 
heat 30 minutes or if not heating final product to thicken, 
heat the potato for 40 minutes to reduce bitterness.

#### not this trial
Remove the peal from a piece of cucumber or zuccini
that will yield 3 ounces.
####

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

Into the processor put:
 2 ounces asparagus
   or 2 tablespoon water
   or 1 ounce butternut squash
   or 1 ounce strong flavored carrot
   or 1 ounce tomato
 2 teaspoons grain flour,
 1 eighth cup sunflower seeds
 2 tablespoons sugar
   or 2 tablespoons agave nectar,
 sweetener to taste, and
 1 eighth teaspoon salt.

Process until as smooth as desired, perhaps 4 minutes.

Shake, tilt, gyrate, or bounce the blender as needed to 
get the mixture
flowing into the path of the cutting blades. If mixture 
will not flow add 1 eighth cup water and add 1 minute to 
the heating time given below for each 1 eighth cup of water added.

Run until smooth.

Taste, if desired, add sweetener to taste. (1 packet typical)

Set a 3- or 4-inch diameter round casserole dish at the center 
of a 9-inch glass piepan.

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

Place the piepan into a microwave oven.

Put into a 3 cup or larger processor:
 if using, 2 tablespoons bean flour plus 1 eighth cup water
 1 tablespoon grain flour
 2 teaspoons sugar
 1 eighth teaspoon salt, if using canned beans with added salt, 
   add only 3 pinches salt.

When the potato is done heating, set the pan in cold water so 
heat does not damage the blender.

When the beans are done heating, set the pan in cold water so 
heat does not damage the blender..

Put the beans into the blender.

Put the potatoes and cooking water into the processor.

Process until as smooth as desired, perhaps 4 minutes.

Pour spoon the batter into an 8-inch diameter glass piepan.

Place the piepan on top of the center utensil of the piepan 
already in the oven.

Either: (1. and 3. this trial)
[1. Eat the batter as is, if desired, warm by heating in a 
microwave oven.

Or:
[2. Heat in a 1000 watt microwave until a thick mash consistency, 
for 14 minutes 46 seconds on full power.

--------------------------------
Math:
Add 5 seconds for oven to begin heating.
Plus 40 seconds to heat dishes.
Plus to raise to boiling: 17.55 ounces X 20 equals 351 seconds.
Dry weight is total weight minus water (17.55 ounces - 12.7 ounces) = 4.85 ounces.
Water to leave in is 50/50 X dry weight (50/50 X 4.85) = 4.85 ounces.
Water to remove is total water minus water left in (12.7 - 4.85) = 7.85 ounces.
Plus to remove excess water: 46 seconds per ounce X 88.85 ounces water = 360seconds.
To replace heat lost to air during evaporation: 360/60 minutes times 15 seconds
per minute = 90 seconds plus 90/60 X 15 = 22 for a total of 112 seconds.
(assume vegetable and basil 80 percent water, tomato is 90 percent water)
------------------------------

Let the pudding cool and firm for several minutes.
If desired, to speed cooling, use a spatula to transfer the 
pudding onto a large plate.
]

Or:
[
3.Heat asparagus basil to boiling, 2 minutes 25 seconds in a 1000 
watt microwave oven, then heat 5 minutes on low to lessen bitterness.

--------------------------------
Math:
Add 5 seconds for oven to begin heating.
Plus 20 seconds to heat dishes.
Plus to raise to boiling: 6.1 ounces X 20 equals 122 seconds.
--
]

If not heated to thicken:
Potato, definitely salty; moderately sweet, starchy; 
mild potato flavor; 
thin pudding consistency.







Individual serving fruit
subtitle Tomato carrot grain seed bean

1/8 cup raw sunflower seeds
1/8 cup black eyed peas, steamed or boiled or canned
2 ounces carrot
4 ounces fresh tomato
2 tablespoons whole wheat flour
2 teaspoons sugar
1/8 teaspoon salt

Process all but the flour until desired smoothness.

Add the flour to the processor and run to mix.






Apple raisin carrot grain nut bean
similar to Apple carrot grain sunflower seed bean
similar to Apple raisin seed grain

3 ounces apple (about one medium apple)
2 ounces carrot
1/8 cup dried zante currants or raisins
1/8 cup raw white walnuts
1/8 cup lentils, steamed, boiled, or canned
1/8 cup dry rolled oats
2 tablespoons whole wheat flour
1 tablespoon canola oil
2 teaspoons sugar

Core and chop the apple into 1/4 inch pieces.

Process the carrots and sunflower seeds  together 
until a fine slaw consistency.

Combine all and mix.

Makes one meal that will typically last you 5 hours.






Apple raisins carrot grain nut bean
similar to Apple carrot grain seed bean
similar to Apple raisin grain seed

3 ounces apple (about one medium apple)
2 ounces carrot
1/8 cup dried zante currants or (raisins used
  this trial)
1/8 cup raw sunflower seeds
1/8 cup lentils, steamed, boiled, or canned
1/8 cup dry rolled oats
2 tablespoons whole wheat flour
1 tablespoon canola oil
1 teaspoon sugar

Core and chop the apple into 1/4 inch pieces.

Process the carrots and sunflower seeds together 
until a fine slaw consistency.

Combine all and mix.

Makes one meal that will typically last you 5 hours.





Apple carrot tomato seeds beans

1/2 apple
2 ounces carrot
1/8 cup raw sunflower seeds
1/8 cup garbanzo beans, steamed, boiled or canned
1/8 cup stewed tomato
1 teaspoon whole grain flour
2 teaspoons sugar
2 pinches salt

Process together all ingredients except apple and flour. 
If needed, add 1 tablespoon water to get mixture to
flow while processing.

Add the flour to the processor and run to mix.

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

Cut the 1/2 apple into 1/4 inch pieces. 

Add the apple to the bowl.

Process sunflower seeds to a fine crumb first, separately 
from other ingredients.












Tomato carrot seeds beans

1/2 apple
1/8 cup stewed tomato
2 ounces carrot 
1/8 cup California walnuts
1/8 cup garbanzo beans
1 teaspoon sugar
1 pinch salt

Process all except apple.

Cut the 1/2 apple into 1/4 inch pieces. 

If too strong flavored add 1 teaspoon canola oil.
If too sour add 1 teaspoon sugar.
If too bitter add 1 pinch salt.




20070622
tomato carrot spinach seed
apple carrot spinach seed

2 ounces apple (use whichever seems most appropriate
  or 1 teaspoon orange juice concentrate
  or  1 tablespoon tomato sauce and 1 teaspoon sugar
    plus one one the following
      3 ounces raw pumpkin or squash 
      3 ounces mild raw carrot
  or 1 half ounce fresh tomato plus 2 ounces mild carrot
  or 1/8 of an orange plus 1 teaspoon sugar
    plus 3 ounces mild carrot
1/4 cup white walnuts plus 1 teaspoon sugar
  or 3 tablespoons non roasted, no hull sunflower seeds
  or 2 tablespoons non roasted nut or seed butter
1 ounce spinach
  or 1 ounce other greens such as spinach, bibb lettuce
1 tablespoon sugar 
sweetener, according to taste
2 pinches salt


If using dried shredded collards:
[
Put into a metal pan:
1 tablespoons collards and 1 cup water.

Heat on a cooktop until boiling, about 4 minutes, reduce heat 
to low, heat 10 minutes.
]

Pour the greens/water into a 14 wire per inch strainer to 
get rid of water.

If using sweet potato:
[
Cut 2 ounces sweet potato into 1 quarter inch cubes.

Put the sweet potato cubes into a small microwaveable container 
that can be covered.

Heat, covered, in a microwave oven until boiling, 55 seconds 
in a 1000 watt oven, then heat on low for 2 minutes.
]

Process together all ingredients, except grain flour, until 
the desired smoothness is obtained, about 6 minutes, if necessary,
add water 1 tablespoon at a time, just enough so mixture
circulates while processing.

Add 2 tablespoons grain flour.

Run until mixed, about 30 seconds.
 
Makes one meal-size serving

Prominently sweet; mild to moderate tanginess; 
mildly sharp flavored, carrot flavored,
starchy; slightly collard flavored, salty;
pudding consistency with tiny chunks of carrot.





20100928a
20070622
tomato carrot collard seed
Tomato carrot collards nuts

2 ounces apple (use whichever seems most appropriate
  or 1 teaspoon orange juice concentrate
  or  1 tablespoon tomato sauce and 1 teaspoon sugar
    plus one one the following
      3 ounces raw pumpkin or squash 
      3 ounces mild raw carrot
  or 1 ounce fresh tomato plus 2 ounces carrot 
  or 1/8 of an orange plus 1 teaspoon sugar
    plus 3 ounces carrot
3 tablespoons non roasted, no hull sunflower seeds
  or 2 tablespoons non roasted nut or seed butter
  or 1/4 cup white walnuts plus 1 teaspoon sugar
  or 1 tablespoon canola oil
1 ounce spinach
  or 1 ounce mustard spinach
  or 1 ounce bibb lettuce
  or 1 ounce collard greens puree 
  or 2 tablespoons coarsely shredded dried collards
  or 1 ounce drained canned collards
1 tablespoon sugar 
sweetener to taste
1 eighth teaspoon salt
if using processor, 1 quarter cup water, (this is water used to boil beans)
if using blender, 3 eighths cup water (water to boil beans plus 1 eighth cup)
total: 10.2 ounces, 5 ounces water, if using processor

If using dried shredded collards:
[
Put into a metal pan:
2 tablespoons collards and 1 cup water.
Heat on a cooktop until boiling, about 4 minutes, reduce heat 
to low, heat 10 minutes.
]

Pour the greens/water into a 14 wire per inch strainer to 
get rid of water.

If using carrot or sweet potato:
[
Cut 2 ounces carrot into 1 inch pieces.

If using fresh collards, cut every 1 inch.

Put the carrot, collards, and 1 tablespoon water into a small 
microwaveable container that can be covered.

Heat, covered, in a microwave oven until boiling, 90 seconds
in a 1000 watt oven, then heat on low for 4 minutes.
]

Process together all ingredients until the desired smoothness 
is obtained, about 4 minutes, if necessary, add water 1 
tablespoon at a time, just enough so mixture circulates 
while processing.

Taste.
If too bitter or bland, add 2 or 3 pinches salt.
If too sour, add 2 teaspoons sugar.
If too strong flavored, add another tablespoon nut butter
or canola oil. If still too bitter, add 2 teaspoons vinegar
and 2 teaspoons sugar.

Mildly: tangy, collard flavored, sweet;
slightly: salty, carrot flavored; very slightly bitter/biting; 
sauce consistency.




20090919fx
Tomato carrot rutabaga grain seed

1 ounce carrot
  or 1 ounce butternut squash
  or 2 ounces sweet potato
  or 2 ounces yellow summer squash
  or 2 ounces zuccini (see 20090826d)
1 ounce fresh tomato 
2 ounces rutabaga
2 teaspoons any nut butter that has 30 percent or more oil content 
  or 1 tablespoon sunflower seeds (this trial)
  or 1 tablespoon flax seed
  or 1 teaspoon oil
  or 1 tablespoon roasted chestnut flour plus 1 teaspoon canola oil plus 1 teaspoon sugar
1 tablespoon oats flour
  or 2 tablespoons rolled oats
1 tablespoon sugar
1 packet sweetner or to taste
1 eighth teaspoon salt
1 half cup water

Cut 2 ounces rutabaga every 1 quarter inch.

Put into a metal pan: the rutabaga pieces and 2 cups water.

If the carrot has a biting flavor because of being grown without
irrigation, cut it every 1 quarter inch, add the carrot and 1 cup 
water to the pan with the rutabaga.

Heat on full power on a cooktop until boiling, about 6 to 7 
minutes, reduce heat to low and heat for 60 minutes.

Pour the carrot/water into a strainer and discard water.

Dump the carrot back into heating pan and add a couple of cups 
water to rinse.

Strain again.

Chop the squash or carrot into 1 inch pieces if not already done.

Put all ingredients into a 2 cup or larger blender.

Run until smooth, about 4 minutes.

Moderately: tangy, sweet; mild tomato flavor; just thick enough 
to eat with a spoon and thin enough to drink from a mug.





Apple carrot seed

Put into a mixing and/or portion bowl put: 
  1 tablespoon apple powder,
  2 teaspoons carrot powder,
  1/8 cup sunflower seed butter, 
  1 teaspoon oil,
  1 teaspoon sugar (use 2 teaspoons if apple is low sweetness), 
    If the apple is exceptionally sweet and mild use 1/2 
      teaspoon sugar.
    If the apple is exceptionally tart and acid use 3/4 
      teaspoon extra sugar.
  1 pinch salt

Mix.

Warm in microwave oven if desired, about 20 seconds.

apple/carrot/sunflower seed butter patty looks a good bit 
like roasted peanut butter.

Sweet and flavorful enough to be a dessert





20090927b
20091015b
apple carrot seed
pear carrot seed

4 ounces carrot
4 ounces apple
  or 4 ounces pear, decored, skin removed
2 teaspoons oat flour
2 tablespoons non roasted no hull sunflower seeds
  or 1 tablespoon nut or seed butter
  or 2 teaspoons canola oil
1 tablespoon brown sugar 
  or 1 tablespoon white sugar plus 1 eighth teaspoon molasses
  or 2 teaspoons honey
sweetner to taste
1/8 teaspoon salt

If the carrot is strong flavored from being grown without 
irrigation or grown biodynamically, slice every 1 eighth inch 
or so. If using mild carrot, skip ahead to "If using mild carrot".

If using microwave oven:
Place into a bowl with 2 cups water, heat in a 
microwave oven until boiling, 7 minutes in a 1000 
watt oven, or 11 minutes 40 seconds in a 600 watt oven, then 
heat on low for 10 minutes.

If using cooktop:
[
Put into a metal pan or pressure cooker:
4 ounces sliced carrots and 4 cups water. 

If using a metal pan not a pressure cooker, heat until boiling, 
reduce heat to low, cover, heat 60 minutes.

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

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

Pour the carrot/water mixture into a strainer and discard water.

If using mild carrot:
Put all ingredients into a 1 cup or larger processor.

Run until smooth, about 4 minutes.

Put the blender contents into a portion bowl.

Heat to desired temperature, perhaps 40 seconds to 
90 seconds in 1000 watt microwave oven.

Moderately tangy, mildly to moderately sweet; mild carrot
flavor, apple flavor; slightly biting 
aftertaste if using strong flavored  carrot.








20091015bx
20091102j
title: apple pear carrot seed

4 ounces carrot
4 ounces apple
4 ounces pear, decored, skin removed
3 tablespoons non roasted no hull sunflower seeds
  or 2 tablespoon nut or seed butter
  or 1 tablespoon canola oil
1 tablespoon brown sugar 
  or 1 tablespoon white sugar plus 1 eighth teaspoon molasses
  or 2 teaspoons honey
sweetner to taste
1/8 teaspoon salt

If the carrot is strong flavored from being grown without 
irrigation or grown biodynamically, slice every 1 eighth inch 
or so. If using mild carrot, skip ahead to "If using mild carrot".

If using microwave oven:
Place into a bowl with 2 cups water, heat in a 
microwave oven until boiling, 7 minutes in a 1000 
watt oven, or 11 minutes 40 seconds in a 600 watt oven, then 
heat on low for 10 minutes.

If using cooktop:
[
Put into a metal pan or pressure cooker:
4 ounces sliced carrots and 4 cups water. 

If using a metal pan not a pressure cooker, heat until boiling, 
reduce heat to low, cover, heat 60 minutes.

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

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

Pour the carrot/water mixture into a strainer and discard water.

If using mild carrot:
Put all ingredients into a 1 cup or larger processor.

Run until smooth, about 4 minutes.

Put the blender contents into a portion bowl.

Heat to desired temperature, perhaps 40 seconds to 
90 seconds in 1000 watt microwave oven.

Robustly: tangy, sweet, apple flavored; mild molasses flavor; 
slight carrot flavor, sharpness, saltiness; 
smooth pate/pudding consistency;







20091122f (not tested)
title: apple carrot seed
apple carrot nut

4 ounces carrot
4 ounces apple
1/2 cup in the hull, non roasted sunflower seeds
  or 3 tablespoons non roasted no hull sunflower seeds
  or 2 tablespoon nut or seed butter
  or 1 tablespoon canola oil
  or 1/2 cup walnuts plus 2 teaspoons sugar
1 tablespoon brown sugar 
  or 1 tablespoon white sugar plus 1 eighth teaspoon molasses
  or 2 teaspoons honey
sweetner to taste
1/8 teaspoon salt

Put 1/2 cup in the hulls sunflower seeds into a metal pan with
4 cups water.

Heat until boiling, reduce heat to low, heat 30 minutes.

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

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

Run until smooth, about 2 to 6 minutes.

Put the mixture into a mug or bowl.

Heat to desired temperature, perhaps 20 seconds to 
1 minute 10 seconds in 1000 watt microwave oven.

Definitely: sunflower seed hull flavored, bittersweet; 
moderately tangy; mildly starchy, salty; 
moderately thick liquid with just enough particles of carrot 
to be slightly chewy.







Apple carrot cereal beans nuts

1/2 cup cornflakes
1/2 apple (3 ounces)
2 ounces carrot
1/8 cup raw peanut butter
1/4 cup walnuts
1 teaspoon sugar

Process the walnuts into a fine crumb.

Process the carrot into a slaw.

Remove peel and core from apple and cut into 1/4 inch cubes.

Combine and mix all ingredients.

To help keep the ingredients mixed evenly and to make the
cereal easier on the mouth, crush the cornflakes by
putting them in a heavy plastic bag and squeezing with the 
hands. Or mash them with a pie roller or a large pan.

Has a mild flavor that is best enjoyed when eaten without
any distractions when you have your full attention on what
you are eating.

Good, but mild.






20070110
Apple carrot cereal beans nuts

1/2 apple (3 ounces)
either:
  1 teaspoon lemon juice and 1 teaspoon sugar
  or 1 teaspoon orange juice concentrate and 1 teaspoon sugar
  plus one one the following 1 tablespoon tomato sauce 
    2 ounces raw pumpkin or squash 
    2 ounces raw carrot
2 ounces carrot (use carrot this trial)
  or 2 ounces raw pumpkin 
  or 2 ounces raw acorn squash
1/4 cup quick cooking rolled oats
1/8 cup raw peanut butter
  or 1/8 cup kidney beans
  or 1/8 cup thawed frozen peas (peas this trial)
1/4 cup walnuts
1 tablespoon olive or canola oil
0 to 3 teaspoons sugar according to preference
  (use 1 t this trial)

If using dry kidney beans, soak them in water for 36 hours.

Then in a microwave oven heat the kidney beans in a small covered 
container with just enough water to cover the beans. Heat time is 
1 minute in a 1000 watt oven, about 1 1/2 minutes in a 600 watt 
oven.

If using regular rolled oats, process them in a food processor until 
the particle size is 1/8 inch or smaller.

If using quick cooking oats, they need not be processed, but 
processing will produce a smoother mouth feel and will require 
less chewing.

Process the walnuts into a fine crumb.

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

Process the carrot into a slaw.

Add the oil to the bowl and stir.

Its texture is slightly on the rough and tough side because of 
the apple skin and uncooked rolled oats. If you prefer a softer 
texture, peel the apple, put the rolled oats into a processor 
until the size of the pieces are 1/8 inch or less.











20070212
Apple carrot cereal beans nuts

1/4 cup quick cooking rolled oats
1/2 apple (3 ounces) peel and core removed
  or 1/2 teaspoon lemon juice and 1 teaspoon sugar
  or 1/2 teaspoon orange juice concentrate and 1 teaspoon sugar
    plus 1/4 cup 10 times leached citrus rind 
  or 1/2 teaspoon orange juice concentrate and 1 teaspoon sugar plus
    2 ounces raw pumpkin or squash 
  or 1/2 teaspoon orange juice concentrate and 1 teaspoon sugar plus
    2 ounces raw carrot
2 ounces carrot (use carrot this trial)
  or 2 ounces raw pumpkin 
  or 2 ounces raw acorn squash
1/8 cup raw peanut butter
  or 1/8 cup kidney beans  (kidney beans this trial)
  or 1/8 cup thawed frozen peas
1/4 cup walnuts
  or 1 tablespoon raw tahini (roasted tahini this trial)
1 tablespoon olive or canola oil
0 to 3 teaspoons sugar according to preference
  (use 1 t this trial)

If using dry kidney beans, soak them in water for 36 hours.
Then in a microwave oven heat the kidney beans in a small covered 
container with just enough water to cover the beans. Heat time is 
45 seconcs in a 1000 watt oven, about 1 minute in a 600 watt oven. 
The water should just come to a boil.

If using regular rolled oats, process them in a food processor 
until the particle size is 1/8 inch or smaller.

If using quick cooking oats, they need not be processed, but 
processing will produce a smoother mouth feel and will require 
less chewing.

Process the walnuts into a fine crumb.

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

Process the carrot into a slaw.

Add the oil to the bowl and stir.

Core and chop the apple into 3/8 or smaller pieces.

Combine all ingredients and stir.

Makes one portion large enough for one typical meal or 3/4 of a 
large meal.

Its texture is slightly on the rough and tough side because 
of the uncooked rolled oats. If you prefer a softer texture, 
put the rolled oats into a processor until the size of the 
pieces are 1/8 inch or less or use whole oats flour.

Good, you have to have time to chew, roasted tahini flavor 
slightly dominating.






20070320
Apple carrot cereal nut bean

1/4 cup quick cooking rolled oats
1/2 apple (3 ounces) core and peel removed
  or 1/2 teaspoon lemon juice and 1 teaspoon sugar
  or 1/2 teaspoon orange juice concentrate and 1 teaspoon sugar
  - plus 1/4 cup 10 times leached citrus rind 
  or 1/2 teaspoon orange juice concentrate and 1 teaspoon sugar plus
    2 ounces raw pumpkin or squash 
  or 1/2 teaspoon orange juice concentrate and 1 teaspoon sugar plus
    2 ounces raw carrot
3 ounces carrot
1/8 cup raw peanut butter
  or 1/8 cup kidney beans, steamed, boiled, or canned
  or 1/8 cup thawed frozen peas
1/4 cup walnuts
  or 1 tablespoon tahini
1 teaspoon olive or canola oil
0 to 3 teaspoons sugar according to preference
  1 teaspoon typical

If using frozen peas heat  in a small covered container with 
just enough water to cover the peas. Heat time is 45 seconds 
in a 1000 watt oven, about 1 minute in a 600 watt oven. 
The water should come to a boil. Then heat 2 minutes on low
power.

If using regular rolled oats, process them in a food processor 
until the particle size is 1/8 inch or smaller.

If using quick cooking oats, they need not be processed, but 
processing will produce a smoother mouth feel and will require 
less chewing.

Process the walnuts into a fine crumb.

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

Process the carrot into a slaw.

Add the oil to the bowl and stir.

Core and chop the apple into 3/8 or smaller pieces.

Combine all ingredients and stir.

Makes one portion large enough for one light meal or 3/4 of 
a large meal.

Its texture is slightly on the rough and tough side because 
of the uncooked rolled oats. If you prefer a softer texture, 
put the rolled oats into a processor until the size of the 
pieces are 1/8 inch or less or use whole oats flour.










20090726a
apple carrot potato grain seed

3 ounces apple, can be fresh or frozen, if fruit is tart, 
    add 1 extra teaspoon sugar
  or 1 tablespoon apple powder plus 3 tablespoon water
  or 3 tablespoons apple fiber powder plus 3 tablespoon water
2 ounces potato, peel removed
1 ounce carrot
  or 1 and 1 half teaspoons (.1 ounce) carrot powder
    plus 2 tablespoons water
  or 1 ounce yam
  or .1 ounce (1 tablespoons coarse powder) dried butternut or acorn
    squash plus 2 tablespoons water
2 tablespoons freshly ground whole corn flour, 
  or 1 eighth cup (.7 ounce) whole dried corn kernels
     (about 2 rows of kernels from a large ear of corn
  or 2 tablespoons whole wheat flour  
  or 2 tablespoons any other non bitter grain flour
  or 2 tablespoons rolled oats 
1 tablespoon (.3 ounces, about 2 chestnuts) mild flavored blanched
      dried chestnut halves,
  or 1 ounce fresh chestnuts
  or 1 tablespoon (.3 ounce) lightly roasted chestnut flour
    plus 1 teaspoon (.17 ounce) canola oil 
2 tablespoons sunflower seeds 
  or 2 teaspoons (.3 ounces) canola oil
1 tablespoon (.5 ounce) sugar
1 eighth teaspoon salt
9 ounces, 5.8 ounces water

If using dried chestnuts, soak in enough water to cover for
24 hours and drain.

If using dried corn, soak in enough water to cover for
3 days and drain.

If using dried whole corn and dried chestnuts (not soaked)
and microwave
oven:
[
Into a mug put
 1 eighth cup corn kernels, and
 1 tablespoon chestnut halves, 
   or 1 ounce fresh chestnuts,
 3/8 cup water.

Heat until boiling, uncovered, 1 minutes 30 seconds in a 1000
watt microwave oven, then cover and heat 20 minutes on low.

Pour the chestnut corn water mixture into a metal bowl to cool 
for several minutes.
]

If using dried whole corn and dried chestnuts (not soaked)
and cooktop:
Put 1 half cup water into a metal pan or pressure cooker.

Place a steaming rack in the pan or cooker.

Put into a metal pan or metal bowl:
 1 eighth cup corn kernels,
 1 eighth cup chestnut halves (dried, then boiled),
   or 2 ounces fresh chestnuts, and
 1/4 cup water

Place pan or bowl containing the corn/chestnut/water onto the
steaming rack.

If using a metal pan not a pressure cooker, heat until boiling, 
reduce heat to low, cover, heat 50 minutes.

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

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

Remove peel from potato to make 2 ounces.

Cut 1 half ounce fruit, and 2 ounces potato into 
 1 inch pieces.

Into a 2 cup or larger high speed food processor put:
 2 ounces potato,
 1 ounce carrot, 
 3 ounces apple,
 1 tablespoon sugar,
 1 teaspoon oil,
 1 quarter teaspoon salt and
 the grain/chestnut/water mixture.

Process until smooth, about 4 minutes.

Put the batter into a 4 inch diameter tall mug or similar container.

Heat until boiling and then 1 minute more to thicken, 
6 minutes 45 seconds total in a 1000 watt microwave oven.

---------------------------
Math:
Add 5 seconds for microwave oven to begin heating.
Add 15 seconds to heat container.
To raise to boiling temperature: 20 seconds per ounce times 11.5 ounces = 
230 seconds.
Dry weight is total weight minus water: (11.5 ounces - 6.25 ounces) = 
5.25 ounces.
Water to leave in is 40 parts water/60 parts dry weight times dry weight 
(40/60 X 5.25) = 3.5 ounces.
Water to remove is total water minus water left in (6.25 - 3.5) = 2.75 ounces.
Heating time to evaporate excess water: 46 seconds per ounce times 
2.75 ounces = 126 seconds.
Heating time to replace heat lost to air during evaporation: 12 seconds per 
minute times 126/60 minutes = 25 seconds plus 25/60 times 12 = 5 for 
a total of 30 seconds.
Assume 1 ounce water lost to air while softening chestnuts and corn, potato 
and spinach is 90 percent water, final product is 40 percent water.
---------------------------

Serve hot in cold weather, serve warm in hot weather.

serve with a large handful of peanuts and 4 to 6 ounces fruit
and/or vegetables, perhaps including cherries for a full meal.

Robust chestnut flavor, 
moderately bitter/sweet, mild carrot flavor, slightly tangy, 
a little chewy at edge, soft and moist elsewhere. 









20091117e 
20090924d
apple carrot potato seed

3 ounces apple, can be fresh or frozen, if fruit is tart, 
    add 1 extra teaspoon sugar
  or 1 tablespoon apple powder plus 3 tablespoon water
  or 3 tablespoons apple fiber powder plus 3 tablespoon water
2 ounces potato, peel removed
1 ounce carrot
  or 1 and 1 half teaspoons (.1 ounce) carrot powder
 plus 2 tablespoons water
  or 1 ounce yam
  or .1 ounce (1 tablespoons coarse powder) dried butternut or acorn
    squash plus 2 tablespoons water
1 tablespoon (.3 ounces, about 2 chestnuts) mild flavored blanched
      dried chestnut halves,
  or 1 ounce fresh chestnuts
  or 1 tablespoon (.3 ounce) lightly roasted chestnut flour
    plus 1 teaspoon (.17 ounce) canola oil 
2 tablespoons sunflower seeds 
  or 2 teaspoons (.3 ounces) canola oil
1 tablespoons (1 ounce) sugar (use 1 half teaspoon extra sugar 
  if apple is sour)
1 quarter teaspoon salt
5 eighths cup (5 ounces) water, this is left in pan after boiling 
  potato/corn
11 ounces, 6.15 ounces water (1 ounce will be lost when heating 
chestnut/corn)

If using dried chestnuts, soak in enough water to cover for
24 hours and drain.

If using dried corn, soak in enough water to cover for
3 days and drain.

Remove peel from potato to make 2 ounces.

If using dried whole corn and dried chestnuts (not soaked)
and microwave
oven:
[
Into a mug put
 eighth cup corn kernels,
 1 tablespoon chestnut halves (dried, then soaked),
   or 1 ounce fresh chestnuts,
 2 ounces potato, 
 3/8 cup water.

Heat until boiling, uncovered, 2 minutes 10 seconds in a 1000
watt microwave oven, then cover and heat 20 minutes on low.

Pour the chestnut corn water mixture into a metal bowl to cool 
for several minutes.
]

If using dried whole corn and dried chestnuts (not soaked)
and cooktop:
Put 1 half cup water into a metal pan or pressure cooker.

Place a steaming rack in the pan or cooker.

If using soaked chestnuts and/or soaked grain, raw:
[
Put into a metal pan or metal bowl:
 1 eighth cup corn kernels,
 1 eighth cup chestnut halves
   or 1 ounce fresh chestnuts, 
 2 ounces potato, and
 1/4 cup water

Place pan or bowl containing the corn/chestnut/water onto the
steaming rack.

If using a metal pan not a pressure cooker, heat until boiling, 
reduce heat to low, cover, heat 50 minutes.

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

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

Cut 1 half ounce fruit, and 2 ounces potato into 
 1 inch pieces.

Into a 2 cup or larger high speed food processor put:
 2 ounces potato,
 1 ounce carrot, 
 3 ounces apple,
 1 tablespoon sugar,
 1 teaspoon oil,
 1 quarter teaspoon salt and
 the grain/chestnut/water mixture.

Process until smooth, about 4 minutes.

Taste batter, if bitter add sugar until bitterness is acceptable.











Apple carrot beans nuts

1/2 apple
2 ounces carrot
1/8 cup walnuts
1/8 cup raw soaked kidney beans

Add 1/8 cup raw soaked kidney beans to a microwaveable cup.
Add 1/8 cup water to the cup.
Put a small saucer on top of the cup as a cover.
Heat in a microwave oven until boiling, about 1 minute,
reduce heat to low, heat for for 5 minutes.

Cut the 1/2 apple into 1/4 inch pieces. 

Process:
1/4 c carrot, 
1/8 cup walnuts, and
1/8 cup raw soaked kidney beans together.

Combine all ingredients in a portion bowl.







20081104c
Apple carrot grain seed bean
apple carrot grain nut bean
similar to Apple carrot seed bean

3 ounces apple (about one medium apple)
2 ounces carrot
3 tablespoons non roasted, no hull sunflower seeds
  or 1/8 cup raw walnuts seeds
    plus 1 teaspoon sugar
    plus 1 teaspoon canola oil
  or 2 tablespoons nut or seed butter
  or 1 tablespoon canola oil 
  or 1 tablespoon olive or canola oil plus 1 tablespoon whole wheat flour
1/4 cup lentils, steamed or boiled
  or 1 eighth cup dried split peas or dried lentils
  or 1 quarter cup any beans steamed, boiled , or canned 
  or 2 tablespoons dry beans, soaked 24 hours
1/8 cup dry rolled oats
  or tablespoons whole wheat flour
1 tablespoon tahini
1 teaspoon sugar

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

Place a steaming rack in the pan or cooker.

Put into a metal pan or metal bowl:
2 tablespoons water
1/8 cup dry rolled oats
  or 2 tablespoons whole wheat flour
2 ounces carrot
1/4 cup sunflower seeds
if using, 1/4 cup dryed lentils or split peas
if using, 1/4 cup soaked beans .

Place pan or bowl containing the vegetables/seed/grain onto the
steaming rack.

If using a metal pan not a pressure cooker, heat until boiling, 
reduce heat to low, cover, heat 20 minutes.

If using a pressure cooker:
Heat on a cooktop until full pressure, reduce heat to low,
heat 10 minutes.

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

Put all ingredients into a processor and run until smooth, 
about 4 to 6 minutes, if needed, add water
1 tablespoon at a time, just enough so the mixture circulates
while processing.

Core and chop the apple into 1/4 inch pieces.

Combine all ingredients in a portion bowl and mix.

Taste.
If too bitter or bland, add 2 pinches salt.
If too sour, add 1 teaspoon sugar.
If too strong flavored, add another tablespoon nut butter
or 2 teaspoons canola oil.










20081104c
20081016b
20081007ax
20080930e
20080925b
20080919f
20080916a
20080911b
20080907f
apple carrot grain seed bean
2 ounces ripe sweet apple (this trial)
  or 2 ounces mostly ripe or tart apple plus 1 extra tsp sugar
  or 1 quarter cup apple sauce
  or 1 tablespoon plus 2 teaspoons apple powder plus 1 quarter cup water
3 ounces carrot (this trial)
  or 3 ounces cucumber
  or 3 ounces zuccini
1 tablespoon (.8 ounces) grain flour (whole wheat this trial)
1 tablespoon flax meal (not this trial)
1 eighth cup dried peas 
  or 2 tablespoons dry soybeans (this trial)
  or 2 tablespoons dried pigeon peas (too hard
   when heated 10 minutes)
2 tablespoons non roasted sunflower seed
1 tablespoon sugar (plus 1 extra for ground cherries not fully ripe,)
Into a mug put 1/8 cup beans and 1 third cup
water.
Heat until boiling, 1 minute 15
 seconds in a 1000 watt microwave oven,
If using a food processor instead of a blender:
( then heat to soften beans
10 minutes on low power (15 percent) to soften.
Let the beans sit in the water until instructions say to
add beans to processor, then
drain the water by dumping into a strainer.?

Cut 3 ounces carrot into pieces appropriate for
the food blender.
Into a 2 cup blender put:
2 ounces fruit, carrot, 2 tablespoons sunflower seeds,
1 tablespoon sugar (and 1 teaspoon extra sugar if fruit is not
fully ripe), and 1 half cup water

Put the beans into the processor with the fruit/seed
and process until smooth.
If mixture will not flow while processing, add 2 tablespoons water
and increase heat time given below by 55 seconds.
To the blender add:
1 tablespoon grain flour.
Run to mix.
Either:
(1.
On a 9 or 10 inch plate, spread the mixture in a ring shape 
with a 2 to 3 inch diameter hole at the 
center.)
Or:
(2. If you do not want to bother with shaping the batter into a ring,
divide the batter equally into 4 3-inch diameter bowls and place the
bowls opposite each other across the center of a microwave oven with
at least 2 inches between the two bowls.) (this trial)
Heat  until boiling hot plus 6 minutes 20 seconds to firm,
 11 minutes 10 seconds total in a
1000 watt microwave oven.
-------------------------------
Math:
Add 5 seconds for oven to begin heating.
Plus 30 seconds to heat dishes.
11.8 ounces X 20 plus 80 seconds = 236 seconds
Dry weight is total weight minus total water: (11.8 - 8.5) = 3.3 ounces.
Water to leave in is 35/65 time dry weight (35/65 X 3.3) = 1.8 ounces.
Water to remove is total water minus water left in (8.5 - 1.8) = 6.7 ounces.
To evaporate excess water: 46 seconds per ounce X 6.7 ounces = 308 seconds.
To replace heat lost to air: 308/60 minutes times 14 seconds per minute
= 72 plus 72/60 X 14 = 17 for a total of 89 seconds.
(assume vegetable and fruit 90 percent water,
and final food should be 1 tenth water
losses are 5 seconds for oven to start heating, 15 seconds to heat
dish and 10 seconds losses to air for each 1 minute at boiling
temperature)
-------------------------------

Cut, mix, and mash the fruit/vegetable mixture until as uniform
as desired.

Let the dish cool for maybe 5 minutes before eating.

Makes a good breakfast recipe, the 1 tablespoon sugar, grain
starch, and seed calories provides calories to boost blood sugar 
at mid to late morning

good, flavorful, prominent carrot aroma, somewhat sweet/tart, 
very slightly bitter, texture and color similar to pumpkin pie.





20090407d (can use apple carrot grain nut bean only)
apple carrot grain nut bean
apple carrot grain seed bean and Spinach potato pudding

1 ounce apple
1 eighth cup (.8 ounces) dried beans
  or 1 eighth cup raw peanuts 
  or 1 tablespoon retail roasted peanut butter (no trans fat) 
2 tablespoons (.2 ounces) wheat or oat bran
2 teaspoons (.3 ounces) canola oil in biscuit
1 tablespoon (.5 ounce) flax seed
2 pinches salt
1 half cup (4 ounces) water
1 eighth cup plus 2 teaspoons tahini 
  or 1 eighth cup plus 2 teaspoons 30 percent added oil non 
    roasted sunflower seed butter     (see 20081215e)
  or 1 eighth cup plus 2 teaspoons walnut butter
  or 1 eighth cup plus 2 teaspoons roasted almond butter 
  or 1 eighth cup plus 2 teaspoons non roasted almond butter and
  or 2 tablespoons plus 2 teaspoons roasted 50 percent 
    oil pecan butter
  or 1 third cup pecans (this trial)
  or 2 tablespoons oats flour plus 1 tablespoon canola oil
1 tablespoon whole corn flour 
  or 1 tablespoon oats flour
  or 1 tablespoons whole wheat flour
  or 1 tablespoons millet flour (this trial)
2 ounces full flavored biodynamic carrot (use which ever is most
   available, carrot this trial, )
  or 3 ounces usual retail carrot
  or 2 ounces acorn or butternut squash
2 teaspoons sugar


Decore and peel enough apple to yield 1 ounce.

Cut the apple, and carrot into 1 
inch pieces.

Into a 2 cup or larger blender put:
1 ounce apple
2 ounces carrot
1 eighth cup (.6 ounces) dried beans (this trial)
  or 1 eighth cup raw peanuts 
  or 1 tablespoon retail roasted peanut butter (no trans fat) 
1 tablespoon (.4 ounces) grain (corn this trial)
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 
2 teaspoons (.3 ounces) canola oil
1 tablespoon (.3 ounces) flax seed
3 quarters cup (6 ounces) cup water

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 8 minutes 50 seconds.


------------------------------------
Math:
Plus 5 seconds for oven to start heating
Plus 30 seconds for dishes to heat
To heat to boiling: 12.5 ounces time 20 seconds/ounce = 250
Dry weight is total weight minus total water (12.5 - 8.7) = 3.6 ounces
Water to leave in is 55/45 time dry weight (55/45 X (3.6)) = 4.4
Water to remove is total water minus water left in (8.7 - 4.4) = 4.3 ounces

Plus 46 seconds/ounce times 4.3 ounces = 198 seconds
To replace heat lost to air: 198/60 X 12 = 40 plus
   40/60 X 12 = 8 for a total of 48 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.
-----------------------------------

carrot, grain nut bean pudding, definite pecan flavor,
mildly sweet, slightly: starchy, oily, sharp; thick pudding
consistency, almost as smooth as typical pudding.





20100217c
20091230e
20080512
Apple carrot bell pepper seed with Grain seed bean cake 

1/8 cup whole wheat flour 
  or 1/8 cup cornmeal plus 1/8 cup water
  or 1/8 cup whole corn flour (this trial)
  or 1 tablespoon flax seed meal plus 1 tablespoon 
    whole corn flour
  or 3 tablespoons rolled oats (this trial)
1 eighth cup (dry volume) dried beans boiled until soft
 or 1/4 cup canned beans
   plus 1 eighth cup water
 or 1 eighth cup fava bean powder (this trial)
 or 1 eighth cup garbanzo or soy bean flour
1 teaspoon sugar
1/8 cup nut or seed butter such as tahini 
  or 1 tablespoon unroasted chestnut flour
    
    plus either 2 teaspoons canola oil or 1 tablespoon 
      30 percent oil nut or seed butter
2 pinch salt (0 pinch if using refried beans with added salt)
3 eighths cup water
total 8.75 ounces, 5.2 ounces water


Topping ingredients:
1 ounce apple (this trial) 
  or 1/4 cup dried apple wedges (1/3 ounce) 
  or 1 tablespoon apple powder
  or 2 ounces tomato plus 1 teaspoon sugar
  or 2 ounces raw new potato 
  or 1/2 teaspoon oj concentrate
1 ounce green bell pepper
  or 1 ounce spinach
  or 2 teaspoon spinach powder
1 ounce carrot
  or 2 teaspoon carrot powder
3 tablespoons water
1 teaspoon whole wheat flour or buckwheat flour
2 teaspoon canola or olive oil, if bitter, add 1 more teaspoon
  or 1 tablespoon tahini or sunflouwer seed butter
1 tablespoon sugar
1  packet sweetener
2 pinches salt

If using dried whole beans:
[
Into a metal pan put 1 tablespoon peas or beans 
 and 3 quarters cup water.

Heat on a cooktop until boiling, reduce heat to low, cover, 
heat 1 hour 20 minutes.
]

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

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

Drain the water by dumping into a strainer.
]


Put into a 3-cup or larger blender:
 3 tablespoons rolled oats
   (or 2 tablespoons corn flour),
 if using, 1 quarter cup canned beans
    plus 1 eighth cup water, 
 1 tablespoon sunflower seed butter,
 1 teaspoon sugar 
 2 pinch salt, and
 3 eighths cup water.


If boiling beans:
[
When beans are done cooling, set the pan in cold water to cool 
for a couple of minutes so heat does not damage blender.

Put the beans into the blender.
]

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

(if corn is more than 1 year old it will likely be bitter, 
drain cooking water and discard water, add 5 eighths cup fresh 
water to the blender)

Put the grain and water into the blender.
]

Blend until smooth, about 3 to 4 minutes.

Either:
[
1. Eat the batter as is, if desired, warm by heating in a 
microwave oven for 20 to 40 seconds.
]

Or:
[
2. Place the batter into 2 4-inch diameter bowls.

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


Put the mixture onto a large plate, forming it into a flat 
donut shape  on the outer 3/4 of the plate.

Put the plate in a 1000 watt microwave oven.

Run on full power for 7 minutes 10 seconds.

-----------------------------
Math:
8.75 ounces X 20 = 175 seconds.
Dry weight is total weight minus water (8.75 - 5.2) = 3.55 ounces.
Water to leave in is (20 parts water)/(80 parts dry weight) X (dry weight) =
 1/4 X 3.55 = .9 ounces.
Water to remove is total water minus water left in (5.2 - .9) = 4.3 oucnes.
To evaporate excess water: 46 seconds per ounce X 4.3 ounces water = 198 seconds.
To replace heat lost to air during boiling: 198/60 minutes X 14 seconds per 
minute = 47 seconds plus 47/60 minutes X 14 = 11 seconds for a total of 58 seconds.
(use formula time equals 20 X ounces (4-1/2) plus 20 for plate plus 
  46 seconds X 1-1/2  ounce of water present
------------------------------
Allow the plate to cool for about 
  5 minutes while continuing to prepare this recipe.


Into a 1 or 2 cup blender put:
1 ounce apple
1 ounce green bell pepper
1 ounce carrot
2 pinches salt
1 quarter cup water.

Run until smooth.

Put the blender's contents into a microwaveable bowl.

Heat until thickened to 60 percent water, 3 minutes 40 seconds 
in a 1000 watt microwave oven or 6 minutes in a 600 watt oven.

-----------------------------
Math:
Add 5 seconds for oven to begin heating.
Plus 15 seconds to heat bowl.
To raise to boiling: 20 seconds per ounce times 5 ounces = 100 seconds.
Dry weight is total weight minus water (6.2 ounces - 4.5 ounces) = 1.7 ounces.
Water to leave in: (60 parts water)/(40 parts dry weigth) times (dry weight) = 
3/2 X 1.7 = 2.6 ounces.
Water to remove: total water minus water left in (4.5 - 2.6) = 1.9 ounces.
To evaporate excess water: 46 seconds per ounce X 1.9 ounces = 87 seconds.
To replace heat lost to air during boiling: 87/60 minutes times 12 seconds per 
minute = 15 seconds.
Assume apple is 90 percent water, spinach and carrot are 80 percent water.
----------------------------

Into the bowl with the apple/carrot/bell pepper/water put:
 1 teaspoon whole wheat flour or buckwheat flour,
 1 tablespoon sugar,
 1 packet aspartame and
 1 tablespoon sunflower seed butter.

Mix.

Cut the biscuit loose from the bowls with a knife or spatula. 

Cut into bite-sized pieces.

If needed allow the pieces to cool and firm enough to 
survive mixing with topping.

Put pieces into mixing bowl with topping.

Toss. 

If desired, warm in a microwave oven for 10 to 20 seconds.
Makes a serving almost large enough for an entire light meal.

For an entire light meal, serve a side of 2 ounces of fruit or 
vegetable such as sweet potato, pumpkin, or cabbage slaw with 
dressing.

Corn flour is available in some supermarkets serving Latino people.
* see Sunflower seed butter

Definitely: tangy; moderate: bell pepper flavor; 
mildly: starchy, sweet; slightly apple flavored, salty. 
Soft to chewy bread like biscuit coaated with mashed potato 
consistency pudding.






20081104f
20081207g
apple carrot cilantro grain seed bean

2 ounces apple, about 1 third of an apple                                      
  or 1 tablespoon apple fiber powder plus 3 tablespoons water
  or 1 tablespoon apple powder plus 1 quarter cup water
  or 2 ounces banana
1 ounce fresh cilantro
2 ounces carrot
2 tablespoons whole oats flour
  or 2 tablespoons whole corn flour
  or 2 tablespoons whole wheat flour
1 tablespoon flax meal
1/8 cup non roasted 30 percent added oil 
  sunflower seed butter
  or 3 tablespoons non roasted sunflower seeds
  or 1/8 cup tahini
  or 1 tablespoon 20 percent added oil non roasted
    California walnut butter 
1/4 cup beans, steamed, boiled, or canned
  or 2 tablespoons black or red bean powder
2 teaspoons canola oil
1 tablespoon sugar 
3 pinches salt

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

Put into a  two cup or larger high speed processor or blender:
apple,
 carrot,
 cilantro,
 3 tablespoons sunflower seeds,
 if using, 1/4 cup canned beans,
 2 teaspoons canola oil
 1 tablespoon sugar,
 3 pinches salt, and 
 3 eighths 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 
 tablespoons oats flour,
 1 tablespoon flax meal
 if using, 2 tablespoons bean flour,
 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 3-inch diameter microwaveable bowls 
and place the bowls in a circle around the center of a 
microwave oven, separate the bowl by at least 1 inch.)

Heat in a microwave oven until firm, about 11 minutes
and 10 seconds in a 1000 watt microwave oven.

-------------------------------------------------------------------
11 ounces X 20 plus plus 5 seconds to start heating plus 30 seconds
to heat dishes 95 seconds losses 
  plus 7.5 water total water minus .5 ounces water left in so final
  product will be 20 percent water X 46

(assumes apple, carrot, and cilantro is 90 percent water, 
looses are 5 seconds for
heating to start, 30 seconds to heat dishes, and 15 seconds
for each minute of boiling temperature for heat loss to air)
-------------------------------------------------------------------

Pleasantly and slightly: sweet, salty, tangy, and starchy; mild
cilantro flavor; biscuit/muffin texture/consistency
Raw batter looks and tastes a little like yellow mustard.








20070328
Apple carrot collards grain seed peas

1/4 cup quick cooking rolled oats
1/6 apple (1 ounce) (apple this trial)
  or 1 teaspoon lemon juice and 1 teaspoon sugar
  or 1 teaspoon orange juice concentrate and 1 teaspoon sugar
  - plus one one the following
      1 tablespoon tomato sauce 
      2 ounces raw pumpkin or squash 
      2 ounces mild carrot
2 ounces mild carrot
  or 2 ounces raw pumpkin 
  or 2 ounces raw acorn squash
1 ounce collards
1/8 cup peanut butter
 or 1 quarter cup 60 percent water peanut pate
  or 1/8 cup kidney beans
  or 1/8 cup thawed frozen peas
2 tablespoons nut or seed butter such as tahini
  or 1 quarter cup 60 percent water sunflower seed pate
1 tablespoon sugar
2 pinches salt  

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

Heat on a cooktop until boiling, reduce heat to low, cover, 
heat 1 hour 20 minutes.
]

If using dried split peas:
[
Into a metal pan put 1 eighth cup peas 
 and 1 cup water.

Heat on a cooktop until boiling, reduce heat 30 minutes.
]

If using dried shredded collards:
[
Put into a metal pan:
1 tablespoons collards and 1 cup water.
Heat on a cooktop until boiling, about 4 minutes, reduce heat to 
low, heat about 8 minutes.
]

If using fresh collards:
[
Chop 1 ounce collard into 1 inch pieces.

Put into a metal pan:
1 ounce collards and 1 cup water.

Heat on a cooktop until boiling, about 4 minutes, reduce heat 
to low, heat 4 minutes.
]

If boiling peas,
when the peas are done heating, place the pan in cold water
to cool for a couple of minutes so heat does not damage processor.

If boiling split peas, when the split peas are done heating, dump 
into a strainer to get rid of water.

Dump back into heating pan, add a cup or so water to cool the peas.

Stain again.

When collards are done heating, pour into a wire mesh strainer to 
get rid of water.

Combine all ingredients in a 1- or 2-cup processor.

Process until smooth, about 6 minutes.

If necessary, add water 1 tablespoon at a time, just enough so 
mixture flows while processing.

Taste, if desired, add aspartame sweetener to taste.

Mildly: tangy, bittersweet, starchy, oat flavored; 
slightly: collard flavored, carrot flavored, salty, biting; 
pudding consistency.







20070110
Apple carrot tea grain nut peas 

3 ounces apple (1/2 apple)
  or 1 teaspoon lemon juice and 1 teaspoon sugar
  or 1 teaspoon orange juice concentrate and 1 teaspoon sugar
  or 1 tablespoon tomato sauce 
  or 2 ounces raw pumpkin or squash 
  or 2 ounces raw carrot
1/4 tangerine 
  or 1/8 orange 
  or 1 t oj cncntrt
2 ounces carrot
  or 2 ounces raw pumpkin
1/8 cup loose dry green tea
  or 2 teaspoons dry green tea powder
1 tablespoons plus 1 teaspoon water
1/4 cup walnuts
  or 1/8 cup sunflower seeds
2 tablespoons whole wheat flour
1/8 cup raw peanut butter 
  or 1/8 cup raw peanuts 
  or 1/8 cup thawed frozen peas
  or 1/8 cup lightly cooked kidney beans
1 tablespoon olive or canola oil
1 tablespoon sugar

Process the tea into a powder (about 1 1/2 minutes)

Put the tea and water into the portion bowl.

Press the tea into the water so that all the tea becomes moistened.

Allow to sit for 20 minutes to absorb water and soften.

Continue preparing the dish while the tea leafs absorb water.

Process the walnuts or sunflower seeds and peanuts into a 
coarse powder, about 40 seconds.

Put the sunflower seed/peanut meal into a separate bowl.

Process the carrot (or pumpkin) into a fine slaw.

Chop the apple into 1/3 inch or smaller pieces.

Add the apple pieces on top of the other ingredients in the portion
bowl.

If using pumpkin, process the pumpkin, peel and all, into 
a fine slaw.

Add the pumpkin mixture to the portion bowl.

Because of the high sugar content, this could almost be called a 
desert. But it also had some good nutrition: high in vitamin C and 
A, antioxidants, and fiber. 

The nuts, peas and flour contribute protein, vitamins and minerals.









20070323
Tea apple carrot peas seeds flour
Sweet tea leafs

1/2 apple (3 ounces)
1 tablespoon orange juice concentrate
1 tablespoon dried green tea leafs
  or tea from one green tea bag
  or the tea from 2 used green tea bags (not recommended, may 
    contain grit)
  or 2 teaspoons powdered green tea leafs
1 tablespoon water
2 ounces carrot
2 tablespoons tahini
  or 1 tablespoon olive or canola oil
    plus 1 tablespoon whole wheat flour
1 teaspoon olive or canola oil
1 tablespoon sugar
2 tablespoons whole wheat flour
1/8 cup thawed frozen peas

Mix tea powder and water in a bowl the night before,
let the tea soak for at least 10 minutes.

Process the carrot and apple together into a fine slaw.

Add other ingredients and stir.






20091102h
pear carrot seed
 
2 ounces carrot, use 1 ounce if carrot is strong flavored
2 ounces mild pear, decored, skin removed
  or 1 ounce apple
2 teaspoons oat flour
2 tablespoons non roasted no hull sunflower seeds
2 teaspoons brown sugar 
  or 2 teaspoons white sugar plus 1 eighth teaspoon molasses.
  or 1 teaspoon honey
1 packet sweetner
2 pinches salt
1 eighth cup water

Put all ingredients into a 1 cup or larger blender.

Run until smooth, about 2 to 3 minutes.

Heat to desired temperature, perhaps 20 seconds to 
1 minute 10 seconds in 1000 watt microwave oven.

Definitely tangy, flavorful; mildly to moderately sweet;
pudding consistency.





20100215c
prep time is 1 hour
pear carrot seed and Rutabaga and Flax bean:
pear carrot grain seed and Mashed rutabaga and Flax bean:

Pear carrot grain seed ingredients:
1 ounce mild pear
  or 1 ounce apple plus 1 teaspoon grain flour
  or dried pear equivalent to 1 ounce fresh
    plus 2 tablespoons water
2 ounces mild carrot
  or 1 ounce strong flavored carrot (and reduce heat time by 30 seconds)
  or dried carrot powder equivalent to 1 ounce fresh, 1 and 
    1 half teaspoons plus 3 tablespoons water (this trial)
  or 3 ounces asparagus
  or 1 ounce acorn or butternut squash plus 2 ounces pear
  or 3 ounces beet root (leach with rutabaga)
  or 3 ounces parsnip (leach with rutabaga)
2 tablespoons (.7 ounce) sunflower seeds
1 tablespoon sugar
3 pinches salt
1 quarter cup water

Mashed Rutabaga ingredients:
2 ounces rutabaga
1 ounce fresh or stewed tomato sauce
  or 1 teaspoon ketchup
1/2 teaspoon garlic powder
1 1/2 teaspoons sugar
1 eighth teaspoon salt

Grain bean ingredients:
1 tablespoon (.4 ounces) grain flour
1 eighth cup beans, steamed, boiled, or canned
  or 1 eighth cup (.9 ounce) dried non roasted peanuts
  or 1 eighth cup fava beans
  or 1 eighth cup dried peas
  or 1 eighth cup lentils
  or 1 eighth cup lentils
1 teaspoon (.17 ounce) sugar
1 quarter cup water
1 eighth teaspoon salt
4.7 ounces, 3.2 ounces water

If desired remove peel from rutabaga, enough to yield 2 ounces 
and cut crosswise every 1 quarter inch.

Put the chopped rutabaga and 4 cups (1 quart) water into 
a metal pan.

Heat on high on a cooktop until boiling (about 8 to 10 minutes).
Reduce heat to low and heat for 30 minutes.)

If using slow cooking beans:
[
Put 1 eighth cup beans and 1 cup water into a metal pan.
Heat on high on a cooktop until boiling (about 3 minutes).
Reduce heat to low and heat until softened, 10 to 40 minutes.)
]

Chop carrot into 1 half inch pieces.

Put all the Pear carrot grain seed into a 2 cup or larger blender. 
Process until smooth, perhaps 3 to 4 minutes.

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

Run until smooth.

Either:
[1. Eat the batter as is.
]

Or:
[2.
Put a 4 inch diameter round casserole dish or similar utensil 
at the center of an eight-inch glass pie pan.

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

Heat until thickened, 12 minutes 30 seconds in a 1000 watt 
microwave oven.
Or in a 600 watt oven, heat time is 21 minutes.

--------------------------
Math: needs work
plus 5 seconds to start heating
Plus 50 seconds to heat dish
Plus to heat to boiling: 15.5 ounces X 20 = 310
Dry weight is total weight minus total water (16.1 - 11.5) = 5 ounces.
Water to leave in is 50/50 (dry weight) is 1/1 X 5 = 3,3 ounces.
Water to remove is total water minus water left in (11.5 - 5) = 6.5 ounces.
Plus to remove excess water: 46 X 6.5 = 299 seconds.
Plus [18 X (299/60)] = 90 plus 90/60 X 18] = 117 seconds total.
Boiling time losses to air (assume vegetable and fruit 90 percent water, 
grain seed and beans absorb their own weight in water when boiled, rutibaga 
asorbs 10 percent its own weight, losses are 5 seconds for oven to start, 
20 seconds to heat dishes and 21 seconds heat losses to air for every minute 
at boiling temperature. 

10 percent moisture will remain in product)
assume flax/seed/water looses 1 ounce water during boiling, lentils absorb 
about 125 percent of their weight in water during boiling, about 1.1 ounces for 
1 eighth cup,
-----------------------------
]

Instructions for Grain bean:

Put into a 1 cup or larger processor:
1 tablespoon ground grain,
the boiled and drained beans (about 1 quarter cup),
1 teaspoon sugar,
1 quarter cup water,
1 eighth teaspoon salt.

Run the blender until smooth, about 3 minutes.

Pour/spoon the blender's contents into 3 3-inch, 1 half cup 
microwaveable bowls.

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

Heat in a microwave oven until mostly solid, about 4 minutes and
10 seconds in a 1000 watt microwave oven.

--------------------------
Math: for Grain bean
plus 5 seconds to start heating
Plus 20 seconds to heat dishes
Plus to heat to boiling: 4.7 ounces X 20 = 94
Dry weight is total weight minus total water (4.7 - 3.2) = 1.5 ounces.
Water to leave in is 30/70 (dry weight) is 3/7 X 1.5 = .64 ounces.
Water to remove is total water minus water left in (3.2 - .6) = 2.6 ounces.
Plus to remove excess water: 46 X 2.6 = 120 seconds.
plus [12 X (120/60)] = 24 plus 24/60 X 12] = 17 seconds total.
 boiling time losses to air 
(assume beans absorb 125 percent their own weight in water when boiled
25 percent moisture will remain in 
  product)
If boiling flax, assume flax/water looses 1 ounce water during boiling, 
peanuts absorb about 30 percent of their weight in water during boiling
-----------------------------

Scrape/cut the biscuit loose from the bowl when hot from the oven 
and flip the biscuit over so any gooey areas on the bottom will 
dry and firm.

Instructions or Mashed rutabaga:
Pour the rutabaga and water into a strainer to remove water.

Either:
[
1. Put the rutabaga into a 4 cup or larger bowl.
Add flavor ingredient (extemporaneous):
 eighth cup fresh or stewed tomato, 
 1 1/2 teaspoons sugar, and
 1 eighth teaspoon salt.

Mash to mix.
]

Or:
[
2. If possible process until smooth in a 1 cup processor or 
1 half cup blender.
]

Makes enough for an entire large meal. For an extra large meal add
perhaps, Lightly roasted peanuts or a handful of roasted chestnuts.


Tomato rudibaga: pleasantly: sour/sweet, 
mildly: salty, rutabaga flavored, tomato flavored; 
mashed potato stiffness but not nearly as smooth; 

Pear: moderately: tangy, sweet, pear flavored; 

Grain bean: pleasant mild: sweetness, saltiness, bean flavor, 
starchiness.





20100707a
20100918b
Pear carrot seed pudding

1 ounce mild pear
  or 1 ounce apple plus 1 teaspoon grain flour
  or dried pear equivalent to 1 ounce fresh
    plus 2 tablespoons water
2 ounces mild carrot
  or 1 ounce strong flavored carrot (and reduce heat time by 30 seconds)
  or dried carrot powder equivalent to 1 ounce fresh, 1 and 1 half teaspoons 
    plus 3 tablespoons water (this trial)
  or 3 ounces asparagus
  or 1 ounce acorn or butternut squash plus 2 ounces pear
  or 3 ounces beet root (leach with rutabaga)
  or 3 ounces parsnip (leach with rutabaga)
2 tablespoons (.7 ounce) sunflower seeds
1 tablespoon sugar
3 pinches salt
1 eighth cup water
5.2 ounces, 3.4 ounces water

Chop carrot into 1 half inch pieces.

Put all the Pear carrot grain seed into a 2 cup or larger blender. 
Process until smooth, perhaps 3 to 4 minutes.

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

Run until smooth.

Either:
[1. Eat the batter as is.
]

Or:
[2.
Put a 4 inch diameter round casserole dish or similar utensil 
at the center of an eight-inch glass pie pan.

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

Heat until thickened, 4 minutes in a 1000 watt 
microwave oven.
Or in a 600 watt oven, heat time is 6 minutes 40 seconds.

--------------------------
Math:
plus 5 seconds to start heating
Plus 30 seconds to heat dish
Plus to heat to boiling: 5.2 ounces X 20 = 104
Dry weight is total weight minus total water (5.2 - 3.4) = 1.8 ounces.
Water to leave in is 50/50 (dry weight) is 1/1 X 1.8 = 1.8 ounces.
Water to remove is total water minus water left in (3.4 - 1.8) = 1.6 ounces.
Plus to remove excess water: 46 X 1.6 = 74 seconds.
plus [18 X (74/60)] = 23 plus 23/60 X 18] = 25 seconds total.
 boiling time losses to air 
(assume vegetable and fruit 90 percent water, grain seed and beans absorb 
their own weight in water when boiled, rutibaga asorbs 10 percent its own 
weight, losses are 5 seconds for oven to start, 20 seconds to heat dishes and
21 seconds heat losses to air for every minute at
boiling temperature 

10 percent moisture will remain in 
  product)
assume flax/seed/water looses 1 ounce water during boiling, lentils absorb 
about 125 percent of their weight in water during boiling, about 1.1 ounces 
for 1 eighth cup,
-----------------------------
]
Moderately: tangy, sweet, pear flavored; 





pear carrot seed and elderberry grain seed

Fruit carrot grain pudding ingredients:
1 ounce mild pear
  or 1 ounce apple plus 1 teaspoon grain flour
  or dried pear equivalent to 1 ounce fresh
    plus 2 tablespoons water
2 ounces mild carrot
  or 1 ounce strong flavored carrot (and reduce heat time by 30 seconds)
  or dried carrot powder equivalent to 1 ounce fresh, 1 and 1 half teaspoons
    plus 3 tablespoons water (this trial)
  or 3 ounces asparagus
  or 1 ounce acorn or butternut squash plus 2 ounces pear
  or 3 ounces beet root (leach with rutabaga)
  or 3 ounces parsnip (leach with rutabaga)
2 tablespoons (.7 ounce) sunflower seeds
1 tablespoon sugar
3 pinches salt
1 eighth cup water
5.2 ounces, 3.4 ounces water

Elderberry grain seed ingredients:
 1 half ounce no seed elderberry puree
  or 1 ounce (1 eighth cup) banana plus 1 ounce apple 
  or 1 ounce elderberries 
  or 1 ounce strawberries plus 1 tablespoon raisins
    plus 1 eighth cup water
  or 1 ounce strawberry jam plus 1 tablespoon raisins
    plus 1 eighth cup water 
  or 1 ounce apple plus 1 tablespoon raisins plus 1 eighth cup water
  or 1 third cup (2 ounces) blueberries
  or 1 ounce (about 1 quarter cup) seedless elderberry puree plus
    1 eighth cup water plus 1 teaspoon (.13 ounce) grain flour
  or 1 tablespoon raisins plus 1 eighth cup water
    plus 1 teaspoon grain flour
  or 1 ounce seedless black raspberry puree
    plus 1 teaspoon sugar plus 2 teaspoons water
  or 1 ounce seedless blackberry puree plus 1 teaspoon sugar
     plus 2 teaspoons water
  or 2 ounces apple
2 teaspoons grain flour 
2 tablespoons sunflower seed
  or 1 tablespoon nut or seed butter
  or 1 eighth cup non roasted no added oil 60 percent water 
    sunflower seed pate (this trial)
1 tablespoon sugar
1 packet aspartame sweetner
1 pinch salt 

Fruit carrot grain seed bean instructions:
Chop carrot into 1 half inch pieces.

Put all the Pear carrot grain seed into a 2 cup or larger blender. 
Process until smooth, perhaps 3 to 4 minutes.

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

Run until smooth.

Either:
[1. Eat the batter as is.
]

Or:
[2.
Put a 4 inch diameter round casserole dish or similar utensil 
at the center of an eight-inch glass pie pan.

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

Heat until thickened, 4 minutes in a 1000 watt 
microwave oven.
Or in a 600 watt oven, heat time is 6 minutes 40 seconds.

--------------------------
Math:
plus 5 seconds to start heating
Plus 30 seconds to heat dish
Plus to heat to boiling: 5.2 ounces X 20 = 104
Dry weight is total weight minus total water (5.2 - 3.4) = 1.8 ounces.
Water to leave in is 50/50 (dry weight) is 1/1 X 1.8 = 1.8 ounces.
Water to remove is total water minus water left in (3.4 - 1.8) = 1.6 ounces.
Plus to remove excess water: 46 X 1.6 = 74 seconds.
plus [18 X (74/60)] = 23 plus 23/60 X 18] = 25 seconds total.
 boiling time losses to air 
(assume vegetable and fruit 90 percent water, grain seed and beans absorb 
their own weight in water when boiled, rutibaga asorbs 10 percent its own 
weight, losses are 5 seconds for oven to start, 20 seconds to heat dishes and
21 seconds heat losses to air for every minute at
boiling temperature 

10 percent moisture will remain in 
  product)
assume flax/seed/water looses 1 ounce water during boiling, lentils absorb 
about 125 percent of their weight in water during boiling, about 1.1 ounces 
for 1 eighth cup,
-----------------------------
]

Elderberry grain seed instructions:
If using sunflower seed:
[
Put into a 1 cup or larger blender:
1 half ounce no seed elderberry puree
2 teaspoons grain flour 
2 tablespoons sunflower seed
1 tablespoon sugar
1 packet aspartame sweetner
1 pinch salt 
1 quarter cup water

Run until smooth.
]

If using nut or seed butter:
[
Put into a mixing and/or portion bowl:
1 half ounce no seed elderberry puree
2 teaspoons grain flour 
1 tablespoon seed or nut butter or pate,
1 tablespoon sugar
1 packet aspartame sweetner
1 pinch salt 

Mix until smooth.
]

pear carrot, good, modereate: pear flavor, tanginess; 
mild to moderate saltiness, sweetness; mild starchiness, corn flavor; 
very thick liquid with a few pieces of fibrous corn skin. 

elderberry seed, good, moderate elderberry flavor, saltiness; 
mildly sweet, starchy; slightly tangy; pudding or pate consistency.








after testing strawberry, raisin, green bean-place in cgi-bin/easydownload in
   recipes using potato.txt and green bean recipes.txt, also place in
   heading green bean carrot in good eats working copy.txt, also place at
   recipes using potatoes.htm in leisureideas/recipes)
20100516b 

green bean carrot potato seed bean
pear carrot potato seed
 or apple carrot potato seed

2 ounce green beans
  or 1 ounce mild apple (tested good)
  or 1 half ounce extra tangy and sweet apple 
  or 2 ounces fresh pear (tested good)
  or 2 teaspoons raisins (about 12 raisins)
  or 1 ounce strawberry
2 ounce mild carrot
2 ounces potato
3 tablespoons non roasted, no hull sunflower seeds
  or 2 tablespoons nut or seed butter
  or 1 tablespoon canola oil 
  or 1 tablespoon olive or canola oil plus 1 tablespoon whole wheat flour
  or 1 quarter cup (1.3 ounces) dried chestnut halves,
    plus 1 tablespoon grain,
    plus 1 teaspoon (.17 ounces) canola oil  
  or 2 tablespoons 30 percent added oil lightly roasted
   sunflower seed butter, plus 1 tablespoon grain
  or 2 tablespoons (.7 ounce) non roasted sunflower seeds,
    plus 1 tablespoon (.4 ounce) grain (this trial)
  or 1 third cup (1.3 ounce) California walnuts
    plus 2 teaspoons sugar
  or 1 quarter cup (1.25 ounces) non roasted hazelnuts,
    plus 1 tablespoon flax seed,
    plus 1 teaspoon (.17 ounces) canola oil
  or 1 tablespoon roasted tahini, plus 2 teaspoons grain flour, 
    plus 1 eighth cup raw peanuts
1 tablespoon sugar
  or 1 teaspoon (.15 ounce) sugar
    plus 1 packet sweetner, according to taste
1 eighth teaspoon salt 
7.5 ounces, 4.8 ounces water

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

Peel potato to yield 2 oucnes.

Cut the potato into 1 quarter inch thick slices.

Put the potato and carrot pieces into a metal pan bowl..

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

Place a steaming rack in the pan or cooker.

Put into a metal pan or metal bowl:
1 tablespoon water,
2 ounce green beans
2 ounce mild carrot
2 ounces potato
3 tablespoons non roasted, no hull sunflower seeds.

Place pan or bowl containing the vegetables onto the
steaming rack.

If using a metal pan not a pressure cooker, heat until boiling, 
reduce heat to low, cover, heat 20 minutes.

If using a pressure cooker:
Heat on a cooktop until full pressure, reduce heat to low,
heat 10 minutes.

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

Put all ingredients into a processor and run until smooth, 
about 4 to 6 minutes, if needed, add water
1 tablespoon at a time, just enough so the mixture circulates
while processing.

Taste.
If too bitter or bland, add 2 pinches salt.
If too sour, add 1 teaspoon sugar.
If too strong flavored, add another tablespoon nut butter
or 1 teaspoon canola oil.
Moderately: salty, mildly green bean flavored, carrot flavored,
sweet; pudding consistency.









20081229c
pear dandelion carrot seed

3 ounces dandelion greens
3 ounces ripe pear, bartlett, bosch, or similar variety,
decored, peel removed
  or 1 and 1 half ounces Keiffer plus 1 and 1 half ounces 
    Seckel is equivalent to more commonly available bartlett, bosch, 
      anjou, 
  or 3 ounces seckel pear but reduce sugar listed below from 1
    tablespoon to 2 teaspoons (this trial)
  or 3 ounces keifer plus 2 teaspoons sugar  
  or 3 ounces ripe banana
  or 3 ounces ground cherries plus 1 teaspoon sugar
  or 1 third apple (2 ounces) chopped into 1 quarter 
    inch pieces
  or 2 ounces pear
  or 2 ounces peach (plus 2 teaspoons sugar)
2 ounces carrot
1 tablespoon sugar
2 tablespoons non roasted 30 percent added oil sunflower
   seed butter
  or 3 tablespoons non roasted sunflower seeds 
  or 2 tablespoons roasted 30 percent added oil sunflower seed butter 
     (if too thick to mix add 1 teaspoon water)
  or 2 tablespoons tahini
  or 1 tablespoon canola oil
1 teaspoon canola oil
3 pinches salt

Cut 3 ounces dandelion greens into 1 quarter inch pieces.

Put the greens and 1 and 1 half cups water 
into a tall microwaveable bowl with sides
at least 4 inches higher than the level of the slurry.

Heat until fully boiling, 5 minutes in a 1000 watt microwave or
6 minutes if frozen, watch for boilover last 1 minute.

Either: 
(1. Use a coffee press to remove as much of the bitter liquid
as possible from the greens slurry, continue presing 30 to 40 
seconds because liquid is slow to seep from the slaw.

Rinse the greens slaw in a least 1 cup water and
press again. 

If slaw is soft because of high water content, stir the slaw 
and press again to be sure the strainer is not being clogged.
Repeat the stirring/pressing process if necessary so as much 
water as practical is removed from the slaw.)

Or:
(2. Or strain away the liquid in a fine mesh strainer, 40 wires 
per inch is ideal, 14 wires per inch minimum. 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.

Mix the greens with about 1 cup water and press again.)

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

There should be about 1 eighth to 1 quarter cup of slaw.)

Into a 2-cup or larger processor put:
 the greens,
 3 ounces fruit,
 2 ounces carrot,
 3 tablespoons non roasted sunflower seeds,
 1 tablespoon oil,
 1 tablespoon sugar (plus extra sugar if
   using peach, keiffer pear, or ground cherries),
 3 pinches salt.

Run until smooth, about 2 to 3 minutes.

Either:
[
Put equal amounts of batter into each of 3 3-inch bowls.

Shape the batter so it is thinner at the center of each bowl so
the batter will heat more evenly.

Arrange the bowls in a circle in a microwave oven, separating 
the bowls by at least an inch.
]

Or:
[
Place a 3 inch jar, glass tumbler, or mug at the center 
of a 8 inch glass pie pan (or use a bundt pan).
(4 inch jar in 9 inch pie pan scorches at inside edge, chewy
at outside edge, soft elsewhere)

Pour the batter into the space around the jar.
]

For a firm but easily chewed version:
[ 
Heat in a microwave oven until firm, 5 minutes 15 seconds in a 1000 
watt microwave oven.

-------------------------------
Math:
10 ounces X 20  equals 200 seconds.
Plus 5 seconds to begin heating. 
Add 45 seconds to heat dishes.
Dry weight is total weight minus total water (10 - 4.8) equals 5.2 ounces
Water to leave in is 40/60 (5.2) equals 3.5 ounces.
Water to remove is total water minus water left in (4.8 - 3.5) = 1.3 ounces 
Plus 46 X 1.3 ounces water equals 60 seconds.
Plus to replace heat losses to air: 60/60 X 14 = 14 plus 14/60 X
  14 is 3 for total of 17 seconds.
assume final product will be 20 percent moisture, fruit and
vegetable is 90 percent water, heat losses to air require 12 seconds 
heating time to replace for each 1 minute at boiling temperature
-------------------------------------
]

Or for a chewier, more flavored version:
[
Heat in a microwave oven until very firm, 7 minutes 
in a 1000 watt microwave oven.

-----------------------------------
Math:
10 ounces X 20  equals 200 seconds.
Plus 5 seconds to begin heating. 
Add 45 seconds to heat dishes.
Dry weight is total weight minus total water (10 - 4.8) equals 5.2 ounces
Water to leave in is 30/70 (4.8) equals 1.9 ounces.
Water to remove is total water minus water left in (4.8 - 1.9) = 2.9 ounces 
Plus 46 X 2.9 ounces water equals 133 seconds.
Plus to replace heat losses to air: 133/60 X 14 = 31 plus 31/60 X
  14 is 7 for total of 38 seconds.
assume final product will be 10 percent moisture, fruit and
vegetable is 90 percent water, heat losses to air require 12 seconds 
heating time to replace for each 1 minute at boiling temperature
(assume fruit and vegetable is 90 percent water,
leave .2 ounce water in cake,
final product will be 20 percent water
16 seconds losses per minute of boiling temperature
plus 5 seconds startup and 25 seconds for heating bowl)
-----------------------------------
]

Bitter/sweet, definite pear flavor, pleasant slight
oiliness, mash or very moist biscuit/muffin texture.





20081118f
pear lettuce carrot grain seed bean

3 ounces ripe pear, bartlett, bosch, or similar variety,
decored, peel removed
  or 1 and 1 half ounces Keiffer plus 1 and 1 half ounces 
    Seckel 
  or 3 ounces keifer plus 1 to 2 teaspoons sugar  (2 teaspoons this trial)
  or 3 ounces ripe banana
  or 3 ounces ground cherries plus 1 teaspoon sugar
  or 1 third apple (2 ounces) chopped into 1 quarter 
    inch pieces
  or 2 ounces pear
  or 2 ounces peach (plus 2 teaspoons sugar)
2 ounces carrot
1 ounce cos or bibb lettuce, chopped into 1 inch pieces
3 tablespoons non bitter grain flour (fresh ground corn flour 
  more than a couple of weeks old can be bitter)
2 ounces steamed, boiled, or canned beans
1 tablespoon sugar
2 tablespoons non roasted 30 percent added oil sunflower
    seed butter
  or 3 tablespoons non roasted sunflower seeds
  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 wtr)
   or 2 tablespoons tahini
   or 2 teaspoons canola oil
1 teaspoon canola oil
2 pinches salt
10.5 ounces, 5.8 ounces water

Into a 2-cup processor put:
1 ounce lettuce pieces.

Process until reduced in volume enough so other ingredients
can be added.

Add:
 3 ounces pear,
 2 ounces carrot,
 3 tablespoons non roasted sunflower seeds,
 1 tablespoon oil,
 1 tablespoon sugar (plus extra sugar if
   using peach, pear, or ground cherries).

Run until smooth.

Put the lettuce/carrot/fruit/seed slurry into a mixing bowl
and add:
 3 tablespoons grain flour,
 2 tablespoons bean flour, and
 2 pinches salt.

Mix.

Either:
[
Put equal amounts of batter into each of 3 3-inch bowls.

Shape the batter so it is thinner at the center of each bowl so 
the batter will heat more evenly.

Arrange the bowls in a circle in a microwave oven, separating 
the bowls by at least an inch.
]

Or:
[
Place a 3 inch jar, glass tumbler, or mug at the center 
of a 8 inch glass pie pan (or use a bundt pan).
(4 inch jar in 9 inch pie pan scorches at inside edge, chewy
at outside edge, soft elsewhere)

Pour the batter into the space around the jar.
]

For a firm but easily chewed version:
[ 
Heat in a microwave oven until firm,
5 minutes 25 seconds in a 1000 
watt microwave oven.

----------------------------------------------------------
10.5 ounces X 20  equals 210 seconds.
Plus 5 seconds to begin heating. 
Add 45 seconds to heat dishes.
Dry weight is total weight minus total water (10.5 - 5.8) equals 4.7 ounces
Water to leave in is 50/50 (4.7) equals 4.7 ounces.
Water to remove is total water minus water left in (5.8 - 4.7) = 1.1 ounces 
Plus 46 X 1.1 ounces water equals 51 seconds.
Plus to replace heat losses to air: 51/60 X 14 = 13 plus 13/60 X
  14 is 2 for total of 15 seconds.
--------------------------------
]

Or for a firmer, more flavored version:
[
Heat in a microwave oven until very firm, 7 minutes 
in a 1000 watt microwave oven.

-----------------------------------------------------------
10.5 ounces X 20  equals 210 seconds.
Plus 5 seconds to begin heating. 
Add 45 seconds to heat dishes.
Dry weight is total weight minus total water (10.5 - 5.8) equals 4.7 ounces
Water to leave in is 40/60 (4.7) equals 3.1 ounces.
Water to remove is total water minus water left in (5.8 - 3.1) = 2.7 ounces 
Plus 46 X 2.7 ounces water equals 124 seconds.
Plus to replace heat losses to air: 124/60 X 14 = 29 plus 29/60 X
  14 is 7 for total of 36 seconds.

-----------------------------------------------------------
]

Sweetness from the sugar and pear, tanginess from the pear,
slight bitterness from the lettuce, a little starchiness from the 
bean and grain, and a sort of spiciness, I suppose mainly from the 
lettuce/carrot/pear combination.








20070610
Collards carrot bell pepper peas seeds flour

3 ounces collard greens
2 ounces carrot
2 ounces green or red or yellow bell pepper (green bell pepper this trial)
2 tablespoons raw tahini
2 teaspoons olive or canola oil
1 tablespoon whole wheat flour
1 tablespoon sugar
3 pinches salt
1/4 cup thawed frozen peas

Put the collards and bell pepper into the processor.

Process into a slaw.

Put the collard/bell pepper slaw into a small container such as 
a deep cup.

Add 1 tablespoon water.

Heat in a 1000 watt microwave oven, in a small, covered container 
for 2 minutes 15 seconds on full power, liquid should begin to boil. 
Heat on low power for 5 minutes.
Or for a 600 watt oven 1 3/4 minutes full and 4 minutes 30 percent 
power.

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

Put the carrot into a food processor.

Process into a fine slaw.

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







20071221
Swiss chard potato carrot beans seeds grain

3 ounces fresh chard
  or 3 ounces cooked chard greens puree
3 ounces potato
2 ounces carrot
1/4 cup sunflower seed meal (1 1/2 ounces)
  or 1/4 cup raw sunflower seeds 
  or 1/8 cup raw sunflower seed butter
1 tablespoon olive or canola oil
1/4 cup steamed, boiled or canned beans
  or 1 ounce cooked kidney bean puree
  or 1 ounce refried beans
2 tablespoons flax seed meal
  or 1 tablespoon whole wheat flour
1 teaspoon sugar
1 pinch salt
1 tablespoon whole wheat flour

Cut 3 ounces swiss chard every 3 eighths inch.

Put the greens and 3 cups water into a metal pan and heat on a cooktop
until boiling, about 8 minutes.

Press the greens down into the water.

Heat on low for 40 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 2 ounces or so greens.

Peel 3 ounces potato and cut it into 1 inch pieces. 

Cut the carrot into 1 inch pieces.

Put into a microwaveable bowl:
 1 tablespoon flour
 2 tablespoons flax meal
 2 tablespoons water.

Mix.

Add to the bowl:
3 ounces potato and
2 ounces carrot.

Cover and heat until boiling, 2 minutes 30 seconds in a
1000 watt oven, reduce heat to low, heat 2 minutes.

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

Put the processor contents into a mixing and/or serving bowl.

If desired, warm by heating in a microwave oven for 20 to 40 seconds.

Makes enough for a large meal, for an extra large meal add a side of 
Blueberries And Strawberries or any kind of fruit.

good, if you like mild flavors, mildly sweet, salty, 
mildly potato flavored, mild chard flavor.







20080603
20080316
Potato grain seed bean and Swiss chard carrot seed
Swiss chard potato carrot beans seeds grain
20070712

3 ounces potato
1 teaspoon olive or canola oil in cake
1/4 cup steamed, boiled, or canned beans
  or 2 tablespoons bean powder
2 tablespoons flax seed meal
  or 1 tablespoon whole wheat flour
  or 1 quarter cup chestnuts
  or 1 tablespoon wheat bran
1/4 cup sunflower seed meal (1 1/2 ounces)
  or 3 tablepsoons raw sunflower seeds 
  or 1/8 cup raw sunflower seed butter 
  or 1/8 cup any nut or seed butter

Potato grain seed bean:
Cut 3 ounces potato into  pieces appropriate for a 2 cup or 
larger blender.

Into a processor put:
3 ounces potato
1/4 cup beans
2 tablespoons flax seed meal
3 tablepsoons raw sunflower seeds
1 tablespoon 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, 4 minutes and 
50 seconds seconds  in a 1000 watt oven.

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

-------------------------------
Math:
To bring to boil: 6.9 ounces X 20 seconds equals 138 seconds
Plus 5 seconds for oven to begin heating
Plus 40 seconds to heat dish
Dry weight is 6.9 minus 3.9 water equals 3 ounces
Water to be left in equals 40/60 times 3 equals 2 ounces.
Water to remove is total water - water left in (3.9 - 2) = 1.9.
Plus to evaporate water 46 X (1.9 ounces to be removed) equals 87
To replace heat lost to air: 87/60 minutes X 14 seconds per 
minute = 17 plus 17/60 X 14 = 3 for a total of 20seconds.

(assume vegetable is 80 percent water
water and biscuit will be about 40 percent water after heating, 
heat losses to air during boiling are 15 seconds per minute
for each minute at boiling temperature for heat loss to air,
final product will be 1 sixth water).
--------------------

Potato seed bean biscuit: 
pleasantly: bitter/sweet, starchy; a little chewy.


Chard carrot seed slaw:
1 ounce cooked chard greens puree
  or 1 ounce fresh chard (this trial)
  or 1 teaspoon swiss chard powder
2 ounces mild carrot (if not available use carrot powder, see below)
  or 1 ounce strong flavored carrot (this trial)
3 tablespoon sunflower seed,
  or 1 tablespoons canola oil
1 tablespoon sugar
1 eighth teaspoon salt,

If using fresh swiss chard:
]
Cut the chard into 1 inch pieces with a scissors as you put the chard
into a metal pan.

Add 2 cups water.

Heat on a cooktop until boiling, reduce heat to low,
cover, heat 40 minutes.
]

If using swiss chard powder:
[
Put 1 teaspoon chard powder and 2 cups water into a metal pan.

Heat on a cooktop until fully boiling, about 5 minutes,
then heat on low for 10 minutes. 

Use a coffee press to remove most of the water from the greens.
Or put the puree on a paper coffee filter and bring the filter 
around the puree.

Gently squeezed the puree and coffee filter to force most of 
the water out.
]

Put into a 1-cup or 2-cup processor or blender:
2 ounces carrot,
3 tablespoons sunflower seed,
1 tablespoon sugar,
1 eighth teaspoon salt,
1 eighth cup water.

When the swiss chard is done heating:

Drain the liquid from the greens by pouring through a strainer.

Dump the greens back into the heating pan, add a cup or so
water to rinse and cool.

Strain again.

Yields 1 ounce or so slaw.

Put the greens into the processsor.

Run until smooth, about 4 to 6 minutes.

Taste, if desired, add sweetener.

If desired, warm by heating in a microwave oven for 20 or 30 seconds.

Makes enough for a large meal, for an extra large meal add a side of 
Blueberries And Strawberries or any kind of fruit.

Cake: mild, but nice chestnut and potato flavors.

Carrot chard: moderately bittersweet with more sweetness than 
bitterness; mild: swiss chard flavor, starchiness;
slightly tangy, salty; pudding consistency.








20080101d
Tomato Swiss chard carrot seed peanut
apple swiss chard carrot seed peanut

1 ounce fresh tomato 
  or 1 ounce apple
  or 1 ounce canned tomato puree
2 ounces carrot
3 ounces fresh chard
  or 3 ounces cooked chard greens puree
3/8 cup raw sunflower seeds, no hulls
  or 1/4 cup sunflower seed meal (1 1/2 ounces) 
  or 1/8 cup raw sunflower seed butter
  or 3 tablespoons chestnut flour
2 teaspoons canola oil
1/4 cup raw peanuts with skins
  or 1/4 cup blanched skinless peanuts
2 teaspoons sugar 
3 pinches salt
 
Cut 3 ounces swiss chard every 3 eighths inch.

Put the greens and 3 cups water into a metal pan and heat on 
a cooktop until boiling, about 8 minutes.

Press the greens down into the water.

Heat on low for 40 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 2 ounces or so greens.

Put the peanuts and 1 cup water into a small pan.

Heat on a cooktop until boiling, reduce heat to low, cover,
heat 5 minutes.

Remove water by pouring through a strainer.

Cut  2 ounces carrot and 1 ounce apple into 1/4 inch pieces inch or 
smaller pieces.

Put all ingredients into a food processor.

Run until smooth, perhaps 4 minutes, shake, tilt, or gyrate the
processor to get the mixture to flow while processing or 
add water 1 tablespoon at a time, just enough to get the mixture 
to process.

If using add 2 tablespoons chestnut flour to the processor and
run to mix, about 40 seconds. 

Taste.
If too bitter or bland, add 2 pinches salt.
If too sour, add 1 teaspoon sugar.
If too strong flavored, add another tablespoon nut butter
or 1 teaspoon canola oil. If still too bitter, add 1 teaspoon 
vinegar and 1 teaspoon sugar.

Makes enough for a light meal if you add a side of Hummus on bread 
and a side of Blueberries And Strawberries or any kind of fruit. 










20090118a
mackerel apple spinach carrot seed peanut
beef apple lettuce carrot seed peanut

1 ounce ham, (with salt added) precoooked 
  or 1 ounce mackerel (with salt added)
  or 1 ounce turkey, precooked, (no salt added) plus 1 pinch salt
  or 1 ounce liver
  or 1 ounce beef or venison
  or 1 ounce chicken precooked, 
   (no salt added) plus 1 pinch salt
2 ounces apple 
  or 2 ounce applesauce
  or 2 ounces tomato
2 ounces carrots
  or 1 ounce full flavored biodynamic grown carrot
1 ounce spinach
3 tablespoon (1 ounce) non roasted sunflower seeds
  or 2 tablespoons 30 percent added oil non roasted
    sunflower seed butter
  or 1 tablespoon (.3 ounce) freshly ground flax meal 
  or 1 tablespoon (.6 ounces) non ground flax seed
1 eighth cup blanched skinless peanuts
  or 1 eighth cup raw peanuts
  or 2 tablespoons boiled non roasted peanut butter** 
2 teaspoons brown sugar
0 to 4 teaspoons white sugar according to sweetness of applesauce or
 apple, carrot, greens and preference
 added this trial)
2 pinches salt

If using raw skins-on peanuts:
[
Put the peanuts and 1 cup water into a small pan.

Heat on a cooktop until boiling, reduce heat to low, cover,
heat 5 minutes.

Remove water by pouring through a strainer.
]

If using fresh apple, cut 2 ounces fruit into 1 quarter inch or 
smaller pieces.

Put the fruit into a large mixing and/or 
portion bowl.

Put into a one or 2 cup processor:
 1 ounce meat,
 1 ounce spinach,
 2 ounces mild flavored carrot,
 3 tablespoons sunflower seed,
 the boiled peanuts
 2 teaspoons brown sugar
 1 teaspoon white 
 2 pinches salt, and 
 1 quarter cup water.

Run the processor until smooth, perhaps 3 to 4 minutes.

Place a 4 inch diameter round casserole dish or similar utensil 
at the center of an eight-inch diameter glass piepan and pour 
the batter into the space around the casserole dish.

Heat in a microwave oven until firm and dry,
6 minutes 50 seconds in a 1000 watt microwave oven,
or 11 minutes in a 600 watt oven.

-----------------------------
Math:
Plus 5 seconds for oven to begin heating
Plus 40 seconds to heat dish
To heat to boiling 10.5 ounces X 20 seconds/ounce = 210 seconds.
Dry weight is total weight minus total water (10.5 - 5.75) = 4.75 ounces
Water to leave in is 40/60 times dry weight (2/3 X 4.75) equals 3.2 ounces
Water to remove is total water minus water to leave in (5.75 - 3.2) = 2.5 ounces

Plus 46 seconds per ounce times 2.5 ounces water equals 115 seconds
Plus 15 seconds per minute times 115/60 seconds = 29 seconds
Plus another 15 seconds per minute for the 29 seconds = 7 seconds for
a total of 36
(assume carrot is 90 percent water, meat is 40 percent water, 
boiled peanuts weigh 1.5 ounces and are 50% water, 46 seconds
heating is required to remove 1 ounce water, 10 seconds heating needed
to replace heat lost to air while at boiling temperature, biscuit will
be 10 percent water after heating)
----------------------------------

Cut the biscuit loose from the piepan and flip the biscuit over.
If very gooey on bottom heat another 1 minute 20 seconds,
if slightly gooey, heat 1 minute, if moist and sticky, heat
40 seconds. (heated 1 minute this trial

Let the meat/carrot sit, for a couple of minutes to cool.

Chop/mash or process the meat/carrot/spinach/grain/seed/peanut 
into pieces smaller than 1 quarter inch.

Add the crumb mixture to the fruit.

Serve with a side of a handful of roasted chestnuts for a complete
light meal that should last about 5 hours until the next meal

good, definite peanut flavor, about equal parts 
moderate: sweetness, tanginess, saltiness, starchiness; 
noticeable apple flavor, mackerel flavor just barely noticeable


** Boiled peanut butter can be made by putting 1 cup blanched 
skinless peanuts in a food processor, process until a fine meal 
is produced or until flow stops, add just enough canola oil for 
the mixture to flow during processing-about 1 quarter cup, 
process until no significant lumps can be felt when pinching 
between two fingers. Makes 3 quarters of a cup 30 percent added 
oil boiled non roasted peanut butter.






Spinach carrot seed bean

2 ounces spinach
2 ounces carrot
1/8 cup sunflower seeds
  or 1 tablespoon tahini
  or 2 teaspoons canola oil
1/8 cup beans, steamed, boiled, or canned
2 teaspoons sugar
3 pinches salt, about 150 milligrams

Put all ingredients into a food processor and run until smooth,
about 4 minutes. If necessary, add water 1 tablespoon at a time,
just enough to get the mixture to flow while processing.

Taste.
If too bitter or bland, add 1 pinch salt.
If too sour, add 1 teaspoon sugar.
If too strong flavored, add another tablespoon nut butter
or 1 teaspoon canola oil. If still too bitter, add 1 teaspoon 
vinegar and 1 teaspoon sugar.





20100610b
20100612b
spinach carrot seed
watercress carrot seed
 
2 ounces fresh spinach
  or 2 ounces bibb lettuce
  or 1 ounce watercress or 1-1/3 ounce 25% oil pesto
    plus 2 teaspoons sugar
    plus 1 teaspoon canola oil
  or 1 tablespoon spinach powder
    plus 2 tablespoons water
2 ounces mild carrot
  or 2 ounces mild rutabaga, boiled 1 hour and drained
    plus 1 half teaspoon garlic powder
3 tablespoons non roasted, no hull sunflower seeds
  or 2 tablespoon sunflower seed butter
  or 1/4 cup 30 percent added oil non roasted boiled sunflower
    seed pate
  or 1 quarter cup (.7 ounce) shredded unsweetened coconut
  or 1 tablespoon canola oil  
1 tablespoon sugar
sweetener to taste
1/8 teaspoon salt

Optional, for a slightly milder flavor:
If using sunflower seed butter:
In a small bowl, mix 2 tablespoon sunflower seed butter and 
1 teaspoon water, heat, covered in a microwave oven for
40 seconds.

Put all ingredients into a food processor and run until smooth,
about 4 minutes. If necessary, add water 1 tablespoon at a time,
just enough to get the mixture to flow while processing.

Taste.
If too bitter or bland, add 1 pinch salt.
If too sour, add 1 teaspoon sugar.
If too strong flavored, add another tablespoon nut butter
or 1 teaspoon canola oil. If still too bitter, add 1 teaspoon 
vinegar and 1 teaspoon sugar.

If desired, warm by heating in a microwave oven for 15 to 30 seconds.

Makes about 3 quarters of a light meal.

For a full meal could add a side of steamed tempeh or boiled beans 
and a piece of fruit.

About equal parts mild to moderate: sweetness, saltiness, 
starchiness, tanginess; mild carrot flavor; spinach flavor not 
recogizable as such; very thick liquid or thin pudding consistency 
with just a little fiber texture.














200701019tfss (not tested)
20070226
mustard green carrot seed
Mustard greens carrots seed
mustard greens carrot seed peanut

4 ounce mustard greens,
4 ounce mild vegetable such as cucumber, mild rutabaga,
  mild carrot, zuccini, acorn squash, mild pumpkin
3 tablespoons non roasted, no hull sunflower seed
  or 2 tablespoons nut or seed butter
  or 1 tablespoon olive or canola oil
   plus 1 tablespoon fresh ground whole grain flour
optional: 1 quarter cup boiled, non roasted peanuts
1 tablespoon sugar
1 quarter teaspoon salt

Cut 4 ounce mustard greens every inch.

Put the greens and 6 cups water into a metal pan and heat on a cooktop
until boiling, about 10 minutes.

Press the greens down into the water.

Heat on low for 40 minutes.

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

Dump the greens back into the heating pan.

Add 4 or so 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.

Optional: If using raw skins-on peanuts:
[
Put the peanuts and 1 cup water into a small pan.

Heat on a cooktop until boiling, reduce heat to low, cover,
heat 5 minutes.

Remove water by pouring through a strainer.
]

Put into a 2-cup processor:
4 ounces boiled, drained mustard greens
4 ounces carrot
3 tablespoons sunflower seed
if using, 1/4 cup boiled peanuts
1 quarter teaspoon salt
1 tablespoon sugar

If necessary repeatedly lift the processor 1/4 inch and bang it 
down against the counter to jar the mixture into the path of the 
cutting blades so that a small particle size is produced or
add water 1 tablespoon at a time just enough to get the mixture
to flow while processing. Process until smooth about 4 to 6 minutes.

Taste.
If too bitter or bland, add 2 pinches salt.
If too sour, add 1 teaspoon sugar.
If too strong flavored, add another tablespoon nut butter
or 1 teaspoon canola oil. If still too bitter, add 2 teaspoons 
vinegar and 2 teaspoons sugar.


, mildly: bittersweet, starchy, walnut flavored, mustard
green flavored, salty; slightly blackeyed pea flavored, biting; 
pudding consistency.






20070208
Apple mustard green seed
Mustard greens carrot apple seed

3 ounces apple
  or 1 teaspoon lemon juice and 1 teaspoon sugar
    plus 3 ounces raw pumpkin or squash  
  or 1 teaspoon orange juice concentrate and 1 teaspoon sugar
    plus 3 ounces raw pumpkin or squash
  or 1 tablespoon tomato sauce and 1 teaspoon sugar
    plus 3 ounces raw pumpkin or squash
  or 1 teaspoon orange juice concentrate and 1 teaspoon sugar
    plus 1/8 cup quadruple leached citrus rind 
      2 ounces raw pumpkin or squash 
      2 ounces raw carrot
4 ounces mustard greens
4 ounces carrot, about 1/2 of a medium carrot
  or 3 ounces raw pumpkin 
  or 2 ounces raw acorn squash
1/4 cup sunflower seeds, 
  or 1/4 cup California walnuts
2 teaspoons olive or canola oil
1 tablespoon sugar
1/4 teaspoon salt

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

Heat 60 minutes, turn off heat.

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.
]

Put all ingredients into a processor and run until smooth, 
about 4 to 6 minutes, if needed, add water
1 tablespoon at a time, just enough so the mixture circulates
while processing.

Taste.
If too bitter or bland, add 2 salt.
If too sour, add 2 teaspoons sugar.
If too strong flavored, add another tablespoon nut butter
or 2 teaspoons canola oil. If still too bitter, add 2 teaspoons vinegar
and 2 teaspoons sugar.













20061114


Mustard greens carrot pumpkin seed
mustard greens carrot pumpkin nut



4 ounces mustard greens, 
1 carrot, about 4 ounces,
4 ounces raw pumpkin
3 tablespoons non roasted, no hull sunflower seeds
  or 2 tablespoons nut or seed butter
  or 1 tablespoon canola oil 
  or 1 tablespoon olive or canola oil plus 1 tablespoon whole wheat flour
1 tablespoon olive or canola oil
1/4 teaspoon salt
1 tablespoon plus 1 teaspoon sugar

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

Heat on full until boiling, then reduce heat to 1 quarter.

Heat 90 minutes, turn off heat.

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.

Do no peel the pumpkin unless the skin is exceptionally tough.

Cut the carrot and pumpkin into pieces your food processor will 
handle.

Put all ingredients into a processor and run until smooth, 
about 4 to 6 minutes, if needed, add water
1 tablespoon at a time, just enough so the mixture circulates
while processing.

Taste.
If too bitter or bland, add 2  pinches salt.
If too sour, add 2 teaspoons sugar.
If too strong flavored, add another tablespoon nut butter
or 2 teaspoons canola oil. If still too bitter, add 2 teaspoons 
vinegar and 2 teaspoons sugar.














20070322
Apple carrot mustard greens seed
20070208
Apple carrot mustard greens peanuts seeds flour

1 apple about 4 ounces after peeling and removing core
4 ounces mustard greens, 
1 carrot, about 4 ounces,
3 tablespoons non roasted, no hull sunflower seeds
  or 2 tablespoons nut or seed butter
  or 1 tablespoon canola oil 
  or 1 tablespoon olive or canola oil plus 1 tablespoon whole wheat flour
2 teaspoons olive or canola oil
1/4 teaspoon salt
1 tablespoon sugar

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

Heat on full until boiling, then reduce heat to 1 quarter.

Heat 90 minutes, turn off heat.

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.

Remove peel and core from apple.

Cut the carrot and apple into pieces your food processor will 
handle.

Put all ingredients into a processor and run until smooth, 
about 4 to 6 minutes.

Taste.
If too bitter or bland, add 1  pinch salt.
If too sour, add 1 teaspoon sugar.
If too strong flavored, add 1 tablespoon nut butter
or 1 teaspoon canola oil. If still too bitter, add 1 teaspoon 
vinegar and 1 teaspoon sugar.







apple carrot mustard green grain seed peanut cocoa

6 ounces apple
  or 6 ounces raw pumpkin or squash or raw carrot
    plus one one the following 2 tablespoon tomato sauce 
      1 teaspoon lemon juice and 2 teaspoon sugar
      or 1 teaspoon orange juice concentrate
1 ounce raw mustard greens 
4 ounces carrot
2 teaspoons olive or canola oil 
2 tablespoons  whole wheat flour
1/4 cup sunflower seeds
  or 2 tablespoons nut or seed butter
    plus 1 teaspoon canola oil
  or 1/4 cup walnuts (about 1 ounce)
    plus 1 teaspoon canola oil
    plus 1 teaspoon sugar
1/4 cup raw peanuts
  1/4 cup raw soaked dried mung beans
1 tablespoon plus 1 teaspoon sugar
2 teaspoons cocoa powder without milk and sugar
  after tasting add 2nd teaspoon if it seems right
1/8 teaspoon salt

Process the seeds and peanuts together into a coarse powder 
(about 1 1/2 minutes).

Process the mustard greens into a fine slaw.

Add the carrot to the process and run again until a fine slaw 
is obtained.If necessary, repeatedly lift the processor 1/4 inch 
and bang it down against the countertop to jar the mixture into 
the path of the cutting blades to insure a fine particle size.

Has mild flavors with apple, chocolate and sweetness being 
most prominent







Apple carrot parsley seed

3 ounces apple
1/4 ounce fresh parsley, the amount that when squeezed together
  is a cube 1/2 inch on each side
2 ounces carrot
1/8 cup raw sunflower seeds
1 teaspoon olive or canola oil
2 teaspoons sugar
1 eighth salt

Core the apple.

Discard the peel.

Cut the apple into 1 inch pieces.

Cut 1 quarter ounce parsley into 1/2 inch pieces.

Into a high speed 2 cup or larger processor put:
 3 ounces apple
 2 ounces carrot,
 1 quarter ounce greens,
 1/8 cup raw sunflower seeds
 1 teaspoon olive or canola oil
 2 teaspoons sugar, 
 1 eighth teaspoon salt, and 
 1 tablespoon (.5 ounce) water.

Run the processor until the mixture is smooth.

Definitely bittersweet; mildly: tangy, starchy; 
slightly: parsley flavored, carrot flavored, salty, biting; 
thick liquid.

















onion green pepper carrot grain nut pea
Onions green pepper carrot peas nuts grain

4 ounces tomato
3 ounces onion
2 ounces green pepper
4 ounces carrot
3 tablespoons non roasted, no hull sunflower seeds
  or 2 tablespoons nut or seed butter
  or 1 tablespoon canola oil 
  or 1 tablespoon olive or canola oil plus 1 tablespoon whole wheat flour
2 teaspoons canola oil
2 tablespoons sugar
1/4 teaspoon salt

Peel and chop the onion int 3/8 inch pieces.

Put the onion and 1/8 cup water into a microwaveable deep bowl.
The sides of the bowl should be at least 4 inches above the 
level of the onion and water.

Heat, covered, for 1 minute 40 seconds in a 1000 watt microwave
oven, then 15 minutes on low (15 percent power).

Cut the green pepper into 1 inch pieces.

To the onions, add 1 tablespoon water and the bell pepper, 
stir momentarily.

Heat until boiling hot, about 1 minute 30 seconds.
Reduce power to low (15 percent) and heat 5 minutes (2 minutes
if using red or yellow bell pepper).

Put the carrot into a food processor.

Run until carrots are stuck to sides of processor bowl.

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

Put all ingredients into a food processor and run until smooth. 






apple carrot nut seed

3 ounces apple
  or 1/2 teaspoon orange juice concentrate and 1 teaspoon sugar
  or 1 tablespoon tomato sauce
    plus  one of the following (if adding either oj or tomato sauce)
      2 ounces raw pumpkin or squash 
      2 ounces raw carrot
4 ounces carrot (use carrot this trial)
  or 4 ounces raw pumpkin
  or 4 ounces raw acorn squash
3 tablespoons non roasted, no hull sunflower seeds
  or 2 tablespoons nut or seed butter
  or 1 tablespoon canola oil 
1/4 cup California walnuts (about 1 ounce)
1 teaspoon sugar

Put all ingredients into a processor and run until smooth, 
about 4 to 6 minutes.

Taste.
If too bitter or bland, add 1  pinch salt.
If too sour, add 1 teaspoon sugar.
If too strong flavored, add 1 tablespoon nut butter
or 1 teaspoon canola oil.







20090920e1 (not tested)
Carrot summer squash nut

4 ounceS carrot
  or 4 ounce acorn or butternut squash
4 ounces yellow summer squash
  or 4 ounces zuccini
  or 2 ounce zuccini plus 2 ounce sweet potato
  or 4 ounces sweet potato
1 eighth (.5 ounce) cup pecans
  or 1 butternut squash plus 1 tablespoon non 
    roasted, no hull sunflower seeds 
  or 1 eighth cup (.6 ounce) non roasted sunflower seed 
2 teaspoons canola oil
1 tablespoon (.5 ounce) sugar
1/8 teaspoon salt
2 tablespoonS water 

If using, remove peel from zuccini to yield 4 ounces.

Cut 4 ounces carrot and squash into 1 inch pieces.

Into a 2 cup or larger processor put:
 1 eighth cup pecans,
 2 teaspoons canola oil
 1 tablespoon sugar,
 1 eighth teaspoon salt,
 4 ounceS carrot
 4 ounces yellow summer squash
 2 tablespoonS water 

, moderately sweet, starchy; mildly: salty, tangy,
pecan flavored; pudding consistency, almost as thick
as traditional mashed potato.
try wo heating carrot, pecans, zuccini
try with green bean in place of zuccini and carrot







20090725h
carrot potato grain
carrot potato seed
carrot potato grain seed

4 ounces carrot
  or 4 ounces acorn or butternut squash or pumpkin or yam, or sweet potato
4 ounces potato
3 tablespoons (1.3 ounces) flax grain
  or 2 tablespoons flax plus 1 tablespoon whole wheat flour
  or 1/8 cup plus 1 tablespoon (1 ounce) non roasted sunflower seeds
  or 1 tablespoon whole wheat flour plus 2 tablespoons non roasted, no hull sunflower seed
    plus 1 teaspoon canola oil
1 tablespoon (.5 ounce) sugar
1 eighth teaspoon salt
9.8 ounces, 6.4 ounces water

Grind the flax into meal using a coffee grinder.

Chop 2 ounces potato and 3 ounces carrot into
1 inch or smaller pieces.

Put all the ingredients except flax into a 2 cup or larger processor.

Process until smooth, perhaps 4 minutes. Shake, tilt, gyrate, or bounce the processor as needed
to get the mixture flowing into the path of the cutting blades. Run until smooth.

Add the flax to the processor and run until mixed.

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

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

Heat until thickened, 7 minutes in a 1000 watt microwave oven.
11 minutes 40 secoands in a 600 watt oven

--------------------------
Math:
plus 5 seconds to start heating
Plus 20 seconds to heat dish
Plus to heat to boiling: 9.8 ounces X 20 = 196
Dry weight is total weight minus total water (9.8 - 6.4) = 3.2 ounces.
Water to leave in is 50/50 (dry weight) is 40/60 X 3.2 = 2.1 ounces.
Water to remove is total water minus water left in (6.4 - 2.1) = 4.3 ounces.
Plus to remove excess water: 46 X 4.3 = 152 seconds.
plus [12 X 152/60 = 30 plus 30/60 X 12 = 36 seconds total.
 boiling time losses to air 
(assume vegetable and fruit 30 percent water, losses are 5 
seconds for oven to start, 20 seconds to heat dishes and
12 seconds heat losses to air for every minute at
boiling temperature, 40 percent moisture will remain in 
  product)
-----------------------------

, prominent carrot flavor, moderately bitter/sweet, slightly: salty, starchy; 
about as moist and soft as traditional poultry stuffing, but moister/softer at center, 
firmer at edge.











20080504
Carrot potato
Stretchable vegetable or Colloidal carrot 

2 ounces fresh potato
2 ounces carrot
  or 1 tablespoon carrot powder
2 teaspoons canola oil
1 teaspoon sugar
2 pinches salt

Peel 2 ounces potato.

Cut the potato and carrot into 1/4 inch pieces or 1 inch pieces 
if appropriate for your food processor.

Put into a the one serving blender/smoothie maker or 
1-cup processor:
 2 ounces potato
 2 ounces carrot
 1 tablespoon carrot powder
   plus 1/8 cup water,
 2 teaspoons canola oil,
 1 teaspoon sugar,
 2 pinches salt.

Process into a smooth slurry, about 1-1/2 minutes.

Put the potato slurry into a microwaveable bowl.

Heat, covered, 1 minute 40 seconds (if using 2 ounces fresh carrot) if container is 1 quart 
or less, add 20 seconds if container is larger than 1 quart (in a 1000 watt microwave oven,
longer in lower wattage oven).

Set the hot container, covered, so pudding does not dry and get too stiff, in cold water to cool
for a few minutes.

Serve warm (40 seconds heat time) or cold.

Good, stretchable vegetabale or collodial carrot, tangy pleasantly salty and sweet, 
flavorful, unusual flavor.






20090905b (not trialed since altered)
carrot potato grain seed bean

4 ounces carrot
4 ounces potato
1 tablespoon (.4 ounce) whole grain flour
  or 1 tablespoon grain kernels soaked 24 to 72 hours 
1 tablespoon (.45 ounce) flax seed
  or 1 teaspoon (.15 ounce) canola oil plus 1 extra tablespoon corn meal
  or 2 tablespoons (.7 ounce) non roasted sunflower seed
  or 1 tablespoon non roasted sunflower seed butter
2 tablespoons (1 ounce) beans soaked, steamed, boiled, or canned
3 tablespoons (1 ounce) sunflower seeds
  or 1 quarter cup (1 ounce) pecans
  or 1 quarter cup California walnuts
1 tablespoon (.5 ounce) sugar
1 eighth teaspoon salt
11.15 ounces, 6.9 ounces water

Chop the carrot and potato into pieces appropriate for your 2 cup or larger blender.

Put all ingredients into a 2 cup or larger blender.

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

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

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

Place the piepan in a microwave oven.)

Or:
(2: Divide the batter equally into 2 4-inch diameter, 1 cup or larger bowls.
Place the bowls opposite each other across the center of a microwave oven.)


Heat to thicken slightly, 6 minutes 50 seconds in a 1000 watt microwave 
oven.

--------------------------------
Math:
Add 5 seconds for oven to begin heating.
Plus 30 seconds to heat dishes.
Plus to raise to boiling: 11.1 ounces X 20 equals 222 seconds.
Dry weight is total weight minus water (11.1 ounces - 6.9 ounces) = 4.2 ounces.
Water to leave in is 50/50 X dry weight (50/50 X 4.2) = 4.2 ounces.
Water to remove is total water minus water left in (6.9 - 4.2) = 2.7 ounces.
Plus to remove excess water: 46 seconds per ounce X 2.7 ounces water = 124 seconds.
To replace heat lost to air during evaporation: 124/60 minutes times 12 seconds
per minute = 25 seconds plus 25/60 X 12 = 5 for a total of 30 seconds.
(assume vegetable i 80 percent water)
------------------------------

Moderately sweet; mild: carrot flavor, starchiness, saltiness; very thick pudding 
consistency, with areas slighlty firmer than pudding.
try boiling flax seed w beans to soften and so shorten blending time











20070307bb
Banana blueberries carrot peas nuts flour
1/2 ripe banana  (3 ounces before peeling)
1/4 cup blueberries 
2 ounces carrot
  or 3 ounces raw pumpkin 
  or 3 ounces acorn squash 
3 tablespoons non roasted, no hull sunflower seeds
  or 2 tablespoons nut or seed butter
  or 1 tablespoon canola oil 
  or 1 tablespoon olive or canola oil plus 1 tablespoon whole wheat flour
1/8 cup thawed frozen sweet peas
1/4 cup walnuts
1/8 cup whole wheat flour, freshly ground
  or 1/8 cup rolled oats
2 teaspoon sugar, add 1 teaspoon if needed

Put 2 tablespoons water and 1/8 cup grain flour into a mug and mix.

Add 1/8 cup sweet peas to the mug.

Place the mug, covered, in a microwave oven and heat until boiling, about 1 minute
in a 1000 watt oven, reduce heat to low, heat for 4 minutes.

Put all ingredients into a processor and run until smooth.





20061110
Orange banana carrot
orange/banana

1 teaspoon sugar, 
1 extra teaspoon sugar if banana is unripe 
1 teaspoon oil
1/4 orange (2 ounces) 
  or 1/2 of a small clementine (2 ounces)
  or 1/2 of a small tangerine (2 ounces)
1/2 ripe banana
2 cubic inch carrot (about 2 ounces) 
1 teaspoon flour
1/8 cup California walnuts 

Remove and discard the peels from the citrus fruit and banana

Put all ingredients into a food processor and run until smooth.








Banana orange carrot walnut

1/2 a ripe banana
1/4 orange 
1/4 carrot (about 2 cu. in.)
1/8 cup walnuts
1 teaspoon whole grain flour
2 teaspoons sugar
  plus extra 1 teaspoon sugar if banana is unripe

Remove peel from 1 half banana and 1/4 orange.

Put into a processor:
 2 to 3 ounces ripe banana
 2 to 3 ounces orange
 2 ounces carrot
 1/8 cup walnuts, and
 1 teaspoon sugar.

Process until smooth.

Add 1 teaspoons flour to the process and run to mix.

Taste. If too sour add 1 teaspoon sugar.










Banana orange carrot grain seed bean

1/2 a ripe banana
1/4 orange 
1/4 carrot (about 2 cu. in.)
1/8 non roasted, no hulls sunflower seed
  or 2 teaspoons canola oil
1 tablespoon whole grain flour
1/8 cup steamed, boiled, or canned beans
2 teaspoons sugar
  plus extra 1 teaspoon sugar if banana is unripe

Remove peel from 1 half banana and 1/4 orange.

Put into a processor:
 2 to 3 ounces ripe banana
 2 to 3 ounces orange
 2 ounces carrot
 1/8 cup sunflower seed,
 1/8 cup beans, and
 2 teaspoons sugar.

Process until smooth.

Add 1 tablespoon flour to the process and run to mix.

Taste. If too sour add 1 teaspoon sugar.







20080205
20071229
20071125
20071027
Liver carrots chestnuts

2 ounces liver
1 small carrot, about 4 ounces
8 medium chestnuts (2-1/2 ounces)
  or 2 tablespoons unroasted chestnut powder
3 tablespoons non roasted, no hull sunflower seeds
  or 2 tablespoons nut or seed butter
  or 1 tablespoon canola oil 
  or 1 tablespoon olive or canola oil plus 1 tablespoon whole wheat flour
1 pinch salt

In a 1 cup processor, process 4 ounces carrot into a slaw.

When flow stops, repeatedly lift the processor a quarter inch 
and bang it down onto the counter to jar the carrot into the path 
of the cutting blades so a finer texture is achieved.

Add 1 tablespoon water and 1 tablepsoon canola oil and process 
again, for about 1 minute again jarring the processor so the 
mixture flows.

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

Cut the liver into 1/2 inch pieces.

Heat the liver in a covered small container in a 1000 watt 
microwave oven for 1 minute. Liver should be heated to boiling 
temperature.

Let the liver cool for a couple of minutes.

Put the liver into the processor.

Run and bang the processor down until there are no pieces of 
liver larger than 1/8 inch.

Put the liver into the bowl with the carrot.

Mix.

Cut the chestnuts in half.

Put the chestnuts into a microwaveable container along with 1/4 
cup water.

Heat 1 minute.

Drain away the water and remove and discard the shells and the 
skin that covers the chestnut kernels.

Chop each chestnut half into 4 pieces.

Add the 2-1/2 ounces chestnuts to the liver/carrot combination.

Add 1 pinch salt.

Mix.

Add a side of 2 ounces of fruit and perhaps a handful of peanuts and
you have enough for a light meal.

Good, but most people might consider it inferior to 
liver and onion because too watery, has some chunks of grizzle.





20081125ax (not tested)
liver apple carrot lettuce seed
liver apple lettuce carrot seed

1 ounce cos or bibb lettuce
2 ounces apple
  or 2 ounces tomato
2 ounces retail carrots
1 ounce ham, precoooked 
  or 1 ounce canned mackerel (with salt added)
  or 1 ounce turkey, precooked, (no salt added) plus 1 pinch salt
  or 1 ounce chicken precooked, (no salt added) plus 1 pinch salt
2 tablespoons 30 percent added oil non roasted
   sunflower seed butter
  or 3 tablespoons non roasted sunflower seeds
  or 1 tablespoon canola oil
  or 2 tablespoons freshly ground flax meal 
  or 2 tablespoons non ground flax seed
1 tablespoon brown sugar
1 pinch salt

Put into a microwaveable bowl:
1 tablespoon water,
if using, 2 tablespoons flax plus 1 tablespoon water and mix,
2 ounces carrot,
1 ounce liver.

Heat, covered, in a microwave oven until boiling hot, about
1 minute 15 seconds in a 1000 watt oven if not using flax,
1 minute 35 seconds if using flax. Let the covered 
bowl sit for a couple of minutes.

Cut 1 ounce lettuce into 1 inch pieces.

Cut 2 ounces fruit into 1 inch pieces.

Put all ingredients into a food processor and run until smooth, 
if necessary add water 1 tablespoon at a time just enough to get 
the mixture to flow while processing.

Sweet, mild liver flavor; noticeable: brown sugar flavor,
and a little tangy from the apple. 

** Boiled peanut butter can be made by putting 1 cup blanched 
skinless peanuts in a food processor, process until a fine meal 
is produced or until flow stops, add just enough canola oil for 
the mixture to flow during processing-about 1 quarter cup, process 
until no significant lumps can be felt when pinching between two 
fingers. Makes 3 quarters of a cup 30 percent added oil boiled 
non roasted peanut butter.









Carrot cake

1 egg
1 tablespoon olive or canola oil
1 tablespoon sugar
1/2 cup whole wheat flour
1/8 teaspoon salt
1 carrot
1/4 of a orange rind
 or the rind from one clementine, tangelo, or tangerine.
1/4 cup chopped walnuts
optional: 1/4 teaspoon baking powder

If baking powder is used, sift it into the flour and mix.

Combine and mix the egg, sugar, flour, and salt.

Put the carrot, orange rind and nuts into a food processor.

Run the processor until a slaw consistency is obtained.

Combine and stir the two mixtures.

In a microwave oven:
Put the batter into an oiled bundt pan.

Heat until most of the cake is no longer 
liquid, about 2-1/2 minutes.

Turn the pan 1/2 turn.

Heat until no liquid areas are seen, about 1 minute.

For a conventional oven:

Put the batter into an oiled pan.

Bake at 350 degrees F. until firm and browning is seen at edges.

For single recipe, about 25 minutes; for quadruple recipe, about 
45 minutes.

This recipe is for a mildly sweet cake with a dominating orange 
zest flavor.

For a sweeter cake double the amount of sugar.

For less orange zest flavor, use half as much orange rind.




Carrot grain seed bean
carrot grain seed pea

8 ounces carrot
1 tablespoon soaked grain
  or 1 tablespoon whole grain flour,
1/8 cup thawed frozen green peas
  or 1/8 cup steamed, boiled, or canned bean
3 tablespoons non roasted, no hull sunflower seeds
  or 2 tablespoons nut or seed butter
  or 1/4 cup California walnuts (about 1 ounce)
    plus 1 teaspoon sugar
  or 1 tablespoon canola oil 
  or 1 tablespoon olive or canola oil
    plus 1 tablespoon whole wheat flour
1 tablespoon sugar

Cut carrot 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.

Put into a metal pan or metal bowl:
2 tablespoons water,
if using, 1 tablespoon grain,
if using, 3 tablespoons sunflower seed,
1/8 cup peas,
8 ounces carrot.

Place pan or bowl containing the vegetable onto the
steaming rack.

If using a metal pan not a pressure cooker, heat until boiling, 
reduce heat to low, cover, heat 20 minutes.

If using a pressure cooker:
Heat on a cooktop until full pressure, reduce heat to low,
heat 15 minutes.

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

Put all ingredients into a processor and run until smooth, 
about 4 to 6 minutes, if needed, add water
1 tablespoon at a time, just enough so the mixture circulates
while processing.

Taste.
If too bitter or bland, add 1 pinch salt.
If too sour, add 1 teaspoon sugar.
If too strong flavored, add 1 tablespoon nut butter
or 1 teaspoon canola oil.











20070218
20070613
Blueberries carrot peanuts seeds flour
Pumpkin blueberries seeds peanuts flour
see also Nasamp

1/3 cup 2 ounces blueberries
8 ounces carrot
1 tablespoon grain, soaked 1 to 3 days
  or 1 tablespoon whole grain flour,
1/8 cup thawed frozen green peas
  or 1/8 cup beans, soaked 3 days
  or 1/8 cup steamed, boiled, or canned bean
3 tablespoons non roasted, no hull sunflower seeds
  or 2 tablespoons nut or seed butter
  or 1/4 cup California walnuts (about 1 ounce)
    plus 1 teaspoon sugar
  or 1 tablespoon canola oil 
  or 1 tablespoon olive or canola oil
    plus 1 tablespoon whole wheat flour
2 tablespoons sugar

Cut carrot 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.

Put into a metal pan or metal bowl:
2 tablespoons water,
if using, 1 tablespoon grain,
if using, 3 tablespoons sunflower seed,
1/8 cup peas,
8 ounces carrot.

Place pan or bowl containing the vegetable onto the
steaming rack.

If using a metal pan not a pressure cooker, heat until boiling, 
reduce heat to low, cover, heat 20 minutes.

If using a pressure cooker:
Heat on a cooktop until full pressure, reduce heat to low,
heat 15 minutes.

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

Put all ingredients into a processor and run until smooth, 
about 4 to 6 minutes, if needed, add water
1 tablespoon at a time, just enough so the mixture circulates
while processing.

Taste.
If too bitter or bland, add 2 pinches salt.
If too sour, add 1 teaspoon sugar.
If too strong flavored, add 1 tablespoon nut butter
or 1 teaspoon canola oil.








20070610
20070612

Banana blueberries carrot peas nuts flour

1/3 cup 2 ounces blueberries
8 ounces carrot
1 tablespoon grain, soaked 1 to 3 days
  or 1 tablespoon whole grain flour,
1/8 cup thawed frozen green peas
  or 1/8 cup beans, soaked 3 days
  or 1/8 cup steamed, boiled, or canned bean
3 tablespoons non roasted, no hull sunflower seeds
  or 2 tablespoons nut or seed butter
  or 1/4 cup California walnuts (about 1 ounce)
    plus 1 teaspoon sugar
  or 1 tablespoon canola oil 
  or 1 tablespoon olive or canola oil
    plus 1 tablespoon whole wheat flour
2 tablespoons sugar

Cut carrot 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.

Put into a metal pan or metal bowl:
2 tablespoons water,
if using, 1 tablespoon grain,
if using, 3 tablespoons sunflower seed,
1/8 cup peas,
8 ounces carrot.

Place pan or bowl containing the vegetable onto the
steaming rack.

If using a metal pan not a pressure cooker, heat until boiling, 
reduce heat to low, cover, heat 20 minutes.

If using a pressure cooker:
Heat on a cooktop until full pressure, reduce heat to low,
heat 15 minutes.

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

Put all ingredients into a processor and run until smooth, 
about 4 to 6 minutes, if needed, add water
1 tablespoon at a time, just enough so the mixture circulates
while processing.

Taste.
If too bitter or bland, add 2 pinches salt.
If too sour, add 1 teaspoon sugar.
If too strong flavored, add 1 tablespoon nut butter
or 1 teaspoon canola oil.





20091201cx (not trialed)
20070303c
mackerel carrot seed

2 ounces canned mackerel
  or 2 ounces spam
  or 1 ounce spam plus 1 ounce canned mackerel 
  or 2 ounces chicken, cooked or uncooked (precooked )
  or 2 ounces ham, (with salt added) precoooked 
  or if using 2 ounces mackerel (with salt added) see 20090825a
  or 2 ounces turkey, precooked, (no salt added) plus 1 pinch salt
  or 2 ounces liver
  or 2 ounces beef or venison
  or 2 ounces chicken precooked, (no salt added) plus 1 pinch salt
  or 1 quarter cup boiled non roasted peanut butter**
  or 2 tablespoons (1.2 ounces) dried lentils
    plus 1 tablespoon flax plus 1 tablespoon water 
optional: 2 teaspoons orange juice concentrate
8 ounces carrot 
  or 8 ounce butternut squash 
3 tablespoons non roasted, no hull sunflower seeds
  or 2 tablespoons nut or seed butter
  or 1 tablespoon canola oil 
  or 1 tablespoon olive or canola oil plus 1 tablespoon whole wheat flour
2 teaspoons sugar
1 quarter teaspoon salt

Cut carrot 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.

Put into a metal pan or metal bowl:
2 tablespoons water,
if using, 3 tablespoons sunflower seed,
if using, 2 tablespoons dried lentils
   plus 2 tablespoons water,
8 ounces carrot.

Place pan or bowl containing the vegetable onto the
steaming rack.

If using a metal pan not a pressure cooker, heat until boiling, 
reduce heat to low, cover, heat 20 minutes.

If using a pressure cooker:
Heat on a cooktop until full pressure, reduce heat to low,
heat 15 minutes.

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

Put all ingredients into a processor and run until smooth, 
about 4 to 6 minutes, if needed, add water
1 tablespoon at a time, just enough so the mixture circulates
while processing.

Taste.
If too bitter or bland, add 2 pinches salt.
If too sour, add 1 teaspoon sugar.
If too strong flavored, add 1 tablespoon nut butter
or 1 teaspoon canola oil. If still too strong/bitter, add
1 teaspoon vinegar plus 1 teaspoon sugar.




Mackerel raisin carrot seed

1/4 cup raisins
2 teaspoons orange juice concentrate
2 ounces canned mackerel
  or 2 ounces spam
  or 1 ounce spam plus 1 ounce canned mackerel 
  or 2 ounces chicken, cooked or uncooked (precooked )
  or 2 ounces ham, (with salt added) precoooked 
  or if using 2 ounces mackerel (with salt added) see 20090825a
  or 2 ounces turkey, precooked, (no salt added) plus 1 pinch salt
  or 2 ounces liver
  or 2 ounces beef or venison
  or 2 ounces chicken precooked, (no salt added) plus 1 pinch salt
  or 1 quarter cup boiled non roasted peanut butter**
  or 2 tablespoons (1.2 ounces) dried lentils
    plus 1 tablespoon flax plus 1 tablespoon water 
8 ounces carrot 
  or 8 ounce butternut squash 
3 tablespoons non roasted, no hull sunflower seeds
  or 2 tablespoons nut or seed butter
  or 1 tablespoon canola oil 
  or 1 tablespoon olive or canola oil plus 1 tablespoon whole wheat flour
1 tablespoon sugar
1 quarter teaspoon salt

Cut carrot 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.

Put into a metal pan or metal bowl:
2 tablespoons water,
if using, 3 tablespoons sunflower seed,
if using, 2 tablespoons dried lentils
   plus 2 tablespoons water,
8 ounces carrot.

Place pan or bowl containing the vegetable onto the
steaming rack.

If using a metal pan not a pressure cooker, heat until boiling, 
reduce heat to low, cover, heat 20 minutes.

If using a pressure cooker:
Heat on a cooktop until full pressure, reduce heat to low,
heat 15 minutes.

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

Put all ingredients into a processor and run until smooth, 
about 4 to 6 minutes, if needed, add water
1 tablespoon at a time, just enough so the mixture circulates
while processing.

Taste.
If too bitter or bland, add 2 pinches salt.
If too sour, add 1 teaspoon sugar.
If too strong flavored, add 1 tablespoon nut butter
or 1 teaspoon canola oil. If still too strong/bitter, add
1 teaspoon vinegar plus 1 teaspoon sugar.


20091210b (not trialed)
green bean carrot seed

4 ounces green bean
  or 4 ounces other mild vegetable such as salsify, yam, 
  rutabaga (if very mild), potato
8 ounces carrot 
  or 8 ounces butternut squash 
3 tablespoons non roasted, no hull sunflower seeds
  or 2 tablespoons nut or seed butter
  or 1 tablespoon canola oil 
  or 1 tablespoon olive or canola oil plus 1 tablespoon whole wheat flour
1 tablespoon sugar
1 quarter teaspoon salt

Cut carrot 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.

Put into a metal pan or metal bowl:
2 tablespoons water,
if using, 3 tablespoons sunflower seed,
if using, 1 tablespoon grain,
4 ounces green beans,
8 ounces carrot.

Place pan or bowl containing the vegetable onto the
steaming rack.

If using a metal pan not a pressure cooker, heat until boiling, 
reduce heat to low, cover, heat 20 minutes.

If using a pressure cooker:
Heat on a cooktop until full pressure, reduce heat to low,
heat 15 minutes.

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

Put all ingredients into a processor and run until smooth, 
about 4 to 6 minutes, if needed, add water
1 tablespoon at a time, just enough so the mixture circulates
while processing.

Taste.
If too bitter or bland, add 2 pinches salt.
If too sour, add 1 teaspoon sugar.
If too strong flavored, add 1 tablespoon nut butter
or 2 teaspoons canola oil. If still too strong/bitter, add
1 teaspoon vinegar plus 1 teaspoon sugar.






20100118f (not tested)
mackerel green bean carrot grain seed bean

2 ounces canned mackerel
  or 2 ounces chicken, cooked or uncooked (precooked )
  or 2 ounces ham, (with salt added) precoooked 
  or if using 2 ounces mackerel (with salt added) see 20090825a
  or 2 ounces turkey, precooked, (no salt added) plus 1 pinch salt
  or 2 ounces liver
  or 2 ounces beef or venison
  or 1 ounce chicken precooked, (no salt added) plus 1 pinch salt
  or 1 quarter cup boiled non roasted peanut butter**
  or 2 tablespoons (1.2 ounces) dried lentils plus 1 tablespoon flax plus 1 tablespoon water 
4 ounces mild carrots 
4 ounces mild vegetable such as green bean, salsify, yam, 
  rutabaga (if very mild),  potato may cause batter to boil up 
  and harden on sides of container
1/4 cup grain, soaked 24 to 72 hours
  or 2 tablespoons (.6 ounce) grain flour or rolled oats
3 tablespoon (1 ounce) sunflower seed
  or 2 tablespoons nut or seed butter
  or 1 tablespoon canola oil 
  or 1 tablespoon olive or canola oil plus 1 tablespoon whole wheat flour
2 tablespoons (1 ounce) beans, steamed, boiled, or canned
1 tablespoon (.5 ounce) white sugar
1 quarter teaspoon salt
14.6 ounces, 8.1 ounces water

Cut 4 ounces vegetables and 1 ounce carrot into pieces appropriate 
for your 3 cup or larger processor and put the vegetables into the 
processor. 

Put all ingredients except grain into a 3 cup or larger blender.

Run the blender until smooth, perhaps 4 to 6 minutes.

Add the grain meal or flour to the blender and run until 
thoroughly mixed, about 60 seconds.

(batter tastes good before cooking)
Either: (2. this trial, option 1 takes more than 1 hour 10 minutes)
[1. Pour/spoon the batter onto a 12 place cupcake pan.

Heat in an oven for 25 minutes on 350 (40 minutes if oven is 
preheated), then 10 minutes at 300 degrees F. and watch last 
10 minutes for doneness.
]

Or:
[2. Put the batter into a 11 inch glass piepan with a 6 inch center 
utensil such as a casserole dish.
]

Or:
[
3. Put the batter into an 8- or 9-inch bundt pan.
]

Heat in a microwave oven until firm and dry,
10 minutes in a 1000 watt microwave oven,
or 16 minutes in a 600 watt oven.


-----------------------------
Math: 14.6 ounces X 20 seconds/ounce = 292 seconds.
Plus 5 seconds for oven to begin heating
Plus 40 seconds to heat dish
Dry weight is total weight minus total water (14.6 - 8.1) = 6.5 ounces
water to leave in is 40/60 times dry weight (40/60 X 6.5) equals 4.3 ounces
Water to remove is total water minus water to leave in (8.1 - 4.3) = 3.8 ounces
Plus 46 seconds per ounce times 3.8 ounces water equals 175 seconds.
Plus 20 seconds per minute times 175/60 seconds = 58 seconds
Plus another 20 seconds per minute for the 58 seconds = 20 seconds for
a total of 78 seconds.
(assume carrot is 80 percent water, meat is 50 percent water, beans absorb 
125 percent of their own weight in water when boiled 10 minutes, 46 seconds
heating is required to remove 1 ounce water, 20 seconds heating needed
to replace heat lost to air while at boiling temperature, food will
be 40 percent water after heating)
----------------------------------


, definitely: tangy, sweet; moderately: green bean flavored, 
salty, mackerel flavored; mildly starchy; maybe slightly 
bitter/biting if carrot is strong flavored; chewy at edges and 
gooey or very soft elsewhere.



20130403 (not tested)
Carrot bell pepper seed
carrot bell pepper nut

green bean carrot seed

4 ounces red bell pepper
  or 4 ounces sweet potato
8 ounces carrot 
  or 8 ounces butternut squash, acorn squash, pumpkin 
3 tablespoons non roasted, no hull sunflower seeds
  or 1/4 cup walnuts or almonds
  or 2 tablespoons nut or seed butter
  or 1 tablespoon canola oil 
  or 1 tablespoon olive or canola oil plus 1 tablespoon whole wheat flour
1 tablespoon sugar
1 quarter teaspoon salt

Cut vegetables into 1-inch pieces.

Put all ingredients into a processor and run until smooth, 
about 4 to 6 minutes, if needed, add water
1 tablespoon at a time, just enough so the mixture circulates
while processing.

Taste.
If too bitter or bland, add 2 pinches salt.
If too sour, add 1 teaspoon sugar.
If too strong flavored, add 1 tablespoon nut butter
or 2 teaspoons canola oil. If still too strong/bitter, add
1 teaspoon vinegar plus 1 teaspoon sugar.





20090217c (not tested)
Apple cabbage carrot seed

4 ounce apple
4 ounces cabbage
  or 1 and 1 half ounces of the cabbage center and 1 
    half ounce squash, carrot, or 1 tablespoon of water
4 ounces carrot
3 tablespoons non roasted, no hull sunflower seeds
  or 2 tablespoons nut or seed butter
  or 1 tablespoon canola oil 
  or 1 tablespoon olive or canola oil plus 1 tablespoon whole wheat flour
2 teaspoons canola oil
1 tablespoon (.5 ounces) sugar 
1/8 teaspoon salt
13.8 ounces, 9.6 ounces water

Put into a 2-cup processor:
 4 ounces cabbage,
 4 ounces carrot,
 4 ounce apple,
 2 teaspoons oil, 
 3 tablespoons sunflower seeds,
 1 eighth teaspoon salt, and
 1 tablespoon sugar.

Blend to a fine slurry and particles are no bigger than 
1 thirty-second inch (1 millimeter).

Eat as is or for a thicker consistency and  milder flavor:
Put the mixture into 4 3-inch microwaveable bowls.

Heat in a microwave oven to evaporate enough water to make product 
that is 40 percent water,
11 minutes 50 seconds total in a 1000 watt oven,
20 minutes in a 600 watt oven.
If oven does not have a rotissorie, exchange the positions of
opposite bowls about 3 quarters of the way through the heating
period. Do not try to heat the batter until dry, will scorch.

------------------------
Math:
plus 5 seconds for oven to begin heating
plus 30 seconds to heat dishes
To heat to boiling:(13.8 ounces X 20) equal 276 seconds
Dry weight is total weight minus total water (13.8 - 9.6) = 4.2 ounces
Water to leave in is 40/60 times dry weight is (2/3) X 4.2 = 2.8 ounces
Water to be removed: (total water minus water to leave in
   (9.6 - 2.8) equals 6.8 ounces.
plus time to remove water is 46 seconds x 6.8 equals 308 seconds.
plus to make up for heat losses to air: 14 seconds per minute X
308/60 minutes = 72 seconds plus 72/60 X 14 = 17 for a total of
89 seconds.
(assumes vegetable is 80 percent water, losses are 5 seconds
for microwave to start, and 14
seconds losses to air for each 1 minute of boiling temperature,
final product will be 40 percent water)
---------------------------------

Let cool for a few minutes before eating.
Flipping the biscuits over will speed the cooling, firming process.

, has a pleasant, robust bitter/sweet/salty flavor, (reminds me 
of a very toasted grain with chipped beef and cabbage slaw). soft and
moist, mostly smooth but chewy at edges. 

An enzyme in cabbage, required to activate one of cabbage's anti cancer
compounds, is destroyed by heating.







banana carrot grain bean


1 banana, 5 ounces
4 ounces carrot
2 teaspoons orange juice concentrate
1/8 cup lentils, steamed or boiled
3 tablespoons sunflower seed
  or 2 tablespoons nut or seed butter
  or 1 tablespoon canola oil
2 teaspoons sugar

Put all ingredients into a food processor and run until smooth.

Taste. If too sour add 1 teaspoon sugar.
If too strong flavored add 2 teaspoons nut butter or 
2 teaspoons canola oil.
If too bitter add 2 pinches salt.










Carrot and peanuts

2 ounces cup carrot
1/8 cup raw peanuts
optional: 1 tablespoon whole wheat flour
1/2 teaspoon sugar
1 pinch salt

Processed all except oil to desired consistency.

Add oil and process until mixed.

good for someone who can appreciate mild flavors and is 
perhaps a little prejudiced for nutritious food.








tomato beet carrot seed bean
tomato beet carrot grain seed bean
apple beet carrot seed bean
apple beet carrot grain seed bean

4 ounces tomato
  or 4 ounces apple
2 ounces beets, steamed
2 ounces carrot
optional: 1/8 cup oatmeal
  or 1 tablespoon whole grain flour
2 tablespoons sunflower seed
  or 1 tablespoon nut or seed butter 
  or 2 teaspoons canola or olive oil
1/8 cup steamed, boiled, or canned kidney beans
1 tablespoon sugar
1/8 teaspoon salt

Put all ingredients into a processor and run until smooth, 
about 4 to 6 minutes.

Taste.
If too bitter or bland, add 1 pinch salt.
If too sour, add 1 teaspoon sugar.
If too strong flavored, add another tablespoon nut butter
or canola oil. If still too bitter, add 2 teaspoons vinegar
and 2 teaspoons sugar.









strawberry carrot seed bean
Beans carrot and strawberry

1/2 cup (4 ounces) fresh or frozen strawberries
2 ounces carrot
1/8 cup sunflower seeds
  or 2 teaspoons nut or seed butter
  or 2 teaspoons canola oil
1/8 cup oatmeal
1/8 cup kidney beans, steamed, boiled, or canned
1 tablespoon sugar
2 pinches salt

Put all ingredients into a processor and run until smooth, 
about 4 to 6 minutes.

Taste.
If too bitter or bland, add 1 pinch salt.
If too sour, add 1 teaspoon sugar.
If too strong flavored, add another tablespoon nut butter
or canola oil.




Strawberry carrot nut
Strawberries walnuts and carrot

1/2 cup (4 ounces) strawberries 
1/4 cup (2 ounces) carrot
1/8 cup walnuts
1 tablespoon sugar

Process all together until there are no pieces bigger than 
3/16 inch.








Strawberry carrot seed

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

Process all together until there are no pieces bigger than 
3/16 inch.









Strawberry carrot grain seed

2 ounces carrot
1/4 cup sunflower seeds
1/2 cup (4 ounces) strawberries  
1/4 cup rolled oats
  or 1/8 cup cornmeal
2 teaspoons to 1 tablespoon sugar

Process all except rolled oats until there are no pieces bigger
than 3/16 inch.

Add rolled oats to the processor and run until desired 
texture is achieved.







Apple carrot peanuts seeds bread

1/2 (2 to 3 ounces) apple
2 ounces carrot, one small carrot
1/8 cup raw peanuts
1/8 cup raw sunflower seeds
1 slice whole wheat bread
1 teaspoon sugar
2 pinches salt

Remove core and peel from apple.

Cut apple into 1 inch pieces.

Process all together except bread until smooth.

Cut the bread into 1/4 inch pieces.

Combine all in a portion bowl.



Apple strawberries carrot bread seeds

1/2 apple, 2 to 3 ounces
1/2 cup (4 ounces) strawberries
2 ounces carrot
1 slice whole wheat bread
1/8 cup raw sunflower seeds
2 teaspoons sugar, use 1 tablespoon if berries are tart

Remove core and peel from apple.

Remove stems from strawberries.

Cut apple and carrot into 1 inch pieces.

Process all together except bread until smooth.

Cut the bread into 1/4 inch pieces.

Combine all in a portion bowl.




Kale carrot grain seed
kale carrot grain seed peanut

3 ounces kale
3 ounces carrot
3 tablespoon cup rolled oats
  or 1/8 cup whole wheat flour
3 tablespoons non roasted, no hulls sunflower seed
  or 2 tablespoons tahini or other nut or seed butter
  or 3 eighths cup non roasted, 60 percent water sunflower seed pate
  or 1 tablespoon canola oil plus 1 tablespoon whole grain flour
2 teaspoons canola oil
1/4 teaspoon salt
1 tablespoon sugar
optional:
2 tablespoons peanut butter or soy butter
  or 2 teaspoon orange juice concentrate
  or 2 ounces fresh orange

Cut 3 ounces kale crosswise every 1 quarter inch.

Put into a metal pan 3 ounces kale and 6 cups water.

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

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

Into a microwaveble bowl put:
 3 tablespoon cup rolled oats,
 3 tablespoons sunflower seed,
 1 quarter cup water.

Mix.

Heat, covered, in a microwave oven until boiling, then if using
sunflower seed or rolled oats, heat 3 minutes on low.

Put all ingredients) into a 2-cup processor and run until smooth, 
about 4 minutes, if necessary add water 1 tablespoon at a time, 
just enough to get the mixture to flow while processing.

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

Taste.
If too bitter or bland, add 1 pinch salt.
If too sour, add 1 teaspoon sugar.
If too strong flavored, add 1 tablespoon nut butter
or 2 teaspoons canola oil. If still too bitter add
2 teaspoons vinegar and 2 teaspoons sugar.






20070202

apple kale carrot grain seed
apple kale carrot grain seed peanut

3 ounces kale
1/2 apple 3 ounces
  or 1/2 teaspoon lemon juice and 1 teaspoon sugar
    plus 4 ounces raw pumpkin or squash
  or 1/2 teaspoon orange juice concentrate and 1 teaspoon sugar
    plus 4 ounces raw pumpkin or squash 
  or 1 tablespoon tomato sauce and 1 teaspoon sugar
    plus quadruple leached citrus rind 
  or 1/2 teaspoon lemon juice and 1 teaspoon sugar
    plus 2 ounces raw carrot
  or 1/2 teaspoon orange juice concentrate and 1 teaspoon sugar
    plus 2 ounces carrot(use oj cncntrt,carrot,sgr this trial)
3 ounces carrot
3 tablespoon cup rolled oats
  or 1/8 cup whole wheat flour
3 tablespoons non roasted, no hulls sunflower seed
  or 2 tablespoons tahini or other nut or seed butter
  or 3 eighths cup non roasted, 60 percent water sunflower seed pate
  or 1 tablespoon canola oil plus 1 tablespoon whole grain flour
2 teaspoons canola oil
1/4 teaspoon salt
1 tablespoon sugar
optional:
2 tablespoons peanut butter or soy butter

Cut 3 ounces kale crosswise every 1 quarter inch.

Put into a metal pan 3 ounces kale and 6 cups water.

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

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

Into a microwaveble bowl put:
 3 tablespoon cup rolled oats,
 3 tablespoons sunflower seed,
 1 quarter cup water.

Mix.

Heat, covered, in a microwave oven until boiling, then if using
sunflower seed or rolled oats, heat 3 minutes on low.

Put all ingredients) into a 2-cup processor and run until smooth, 
about 4 minutes, if necessary add water 1 tablespoon at a time, 
just enough to get the mixture to flow while processing.

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

Taste.
If too bitter or bland, add 1 pinch salt.
If too sour, add 1 teaspoon sugar.
If too strong flavored, add 1 tablespoon nut butter
or 2 teaspoons canola oil. If still too bitter add
1 teaspoon vinegar and 1 teaspoon sugar.









20070703
Raspberries carrots peanuts seeds flour

1/2 cup black raspberries
  or 1 ounce seedless raspberry puree
2 ounces carrot 
  or 1/4 cup canned pumpkin puree 
1 tablespoon whole corn flour
  or 1 tablespoon whole wheat flour
  or 1 tablespoon whole oats flour
  or 1/8 cup rolled oats processed into a coarse powder
1/4 cup raw peanuts (1 ounce)
  or 1/8 cup packed raw peanut meal
  or 1/8 cup raw peanut butter
1 tablespoon tahini or other nut or seed butter
  or 1/8 cup packed California walnut meal
1 teaspoon olive or canola oil
1 tablespoon sugar
2 pinches salt

Put the peanuts and grain flour into a high speed processor
and run until fine.

Put the peanut/grain crumb into a portion bowl.

Shred or process the carrots into a fine slaw.

Add the berries to the portion bowl.

Mix and mash the berries while mixing until no 
powdery flour remains.

Combine all ingredients and mix.

Good flavor, most people would consider this too seedy.






Raspberries carrots flax meal peanuts
raspberry carrot flax nut

1/2 cup black raspberries
  or 1 ounce seedless raspberry puree
2 ounces carrot 
  or 1/4 cup canned pumpkin puree 
3 tablespoons flax seed
  or 1/4 cup flax seed meal
1/4 cup raw peanuts (1 ounce)
  or 1/8 cup packed raw peanut meal
  or 1/8 cup raw peanut butter
  or 1/4 cup walnuts
1 teaspoon olive or canola oil
1 tablespoon sugar
2 pinches salt

Put the peanuts and flax into a high speed processor
and run until fine.

Put the peanut/grain crumb into a portion bowl.

Add the berries to the portion bowl.

Mix and mash the berries while mixing until no 
powdery flour remains.

Shred or process the carrots into a fine slaw.

Combine all ingredients and mix.

Good flavor, most people would consider this too seedy.





20080914a
Broccoli carrot grain seed

6 ounces broccoli
2 ounces carrot
1 quarter cup non roasted sunflower seeds
2 teaspoons oil
1 tablespoon plus 1 teaspoons sugar 
1 teaspoon vinegar
1/4 teaspoon salt
1 quarter cup water water
12.6 ounces, 8.4 ounces water

Cut the broccoli and carrot into 1 half inch pieces.

Put into a two cup processor:
 6 ounces broccoli,
 2 ounces carrot,
 1 quarter cup sunflower seeds,
 2 teaspoons oil,
 1 tablespoon plus 1 teaspoon sugar, 
 1 teaspoon vinegar,
 1/4 teaspoon salt, and
 1/4 cup water water.

Run until as smooth as desired, perhaps 2 minutes.

Put the processor's contents into a mixing bowl.

Add:
 1 tablespoon oats flour,
 1 tablespoon flax meal, and
 1 tablespoon oat bran.

Put equal amounts of batter into each of two 3-inch bowls
that are at least 2 inches deep, arrange the bowls opposite 
each across the center of a microwave oven, separating 
the bowls by at least 2 inches.

Or:
[
Spoon the mixture onto a plate, form into a disk shape
about 5 inches across, at the center, make a hole about 2
or 3 inches across.
]

Heat on full power until boiling, about 2 minutes 30 seocnds in a
1000 watt oven, then heat on 50 percent power (medium) until  
thickened, about 10 minutes 10 seconds in a 1000 watt microwave.

---------------------------------------------------------------
5 seconds for oven to begin heating
Plus 20 seconds to heat dishes
To heat to boiling:(12.6 ounces X 20) equal 252 seconds
Dry weight is total weight minus total water (12.6 - 8.4) = 4.2 ounces
Water to leave in is 40/60 times dry weight is (2/3) X 4.2 = 2.8 ounces
Water to be removed: (total water minus water to leave in
   (8.4 - 2.8) equals 5.6 ounces.
plus time to remove water is 46 seconds x 5.6 equals 258 seconds.
plus to make up for heat losses to air: 14 seconds per minute X
258/60 minutes = 61 seconds plus 61/60 X 14 = 14 for a total of
75 seconds.
(assumes vegetable is 80 percent water, losses are 5 seconds
for microwave to start, and 14
seconds losses to air for each 1 minute of boiling temperature,
final product will be 40 percent water)
(assumes vegetables are 80 percent water)
---------------------------------------------------------------

Prominent broccoli flavor, slightly bitter/sweet,
gooey biscuit consistency, a little pleasant starchiness from the 
grain.  






20130404
Apple broccoli carrot seed
Apple broccoli carrot grain seed

5 ounces apple, about 1 apple
6 ounces broccoli
6 ounces carrot
3 tablespoons non roasted, no hull sunflower seeds
  or 2 tablespoons nut or seed butter
  or 1 tablespoon canola oil 
  or 1 tablespoon olive or canola oil plus 1 tablespoon whole wheat flour
1 tablespoon canola oil
2 tablespoons sugar 
1 teaspoon vinegar
1/4 teaspoon salt

Cut the broccoli and carrot 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.

Put into a metal pan or metal bowl:
if using, 1 tablespoon grain flour plus 1 tablespoon water mixed,
6 ounces broccoli,
6 ounces carrot,
3 tablespoons non roasted sunflower seeds.

Place pan or bowl containing the vegetables onto the
steaming rack.

If using a metal pan not a pressure cooker, heat until boiling, 
reduce heat to low, cover, heat 30 minutes.

If using a pressure cooker:
Heat on a cooktop until full pressure, reduce heat to low,
heat 20 minutes.

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

Put all ingredients into a processor and run until smooth, 
about 4 to 6 minutes.

Taste.
If too bitter or bland, add 2 or 3 pinches salt.
If too sour, add 2 teaspoons sugar.
If too strong flavored, add 1 tablespoon nut butter
or 1 tablespoon canola oil. If still too bitter, add 
2 teaspoons vinegar and 2 teaspoons sugar.

*Make boiled sunflower seed butter by processing until smooth 
1 cup non roased sunflower seeds with 1 quarter cup oil. Put 
2 tablespoons of the butter into a small bowl, add 1 teaspoon
water and mix. Microwave until fully boiling, about 2 minutes 
in a 1000 watt microwave.


20091013c
29981914f
Apple broccoli potato carrot seed pudding

5 ounces apple, about 1 apple
6 ounces broccoli
6 ounces carrot
6 ounces potato
3 tablespoons non roasted, no hull sunflower seeds
  or 2 tablespoons nut or seed butter
  or 1 tablespoon canola oil 
  or 1 tablespoon olive or canola oil plus 1 tablespoon whole wheat flour
1 tablespoon canola oil
2 tablespoons sugar 
1 teaspoon vinegar
1/4 teaspoon salt

Remove peel from potato.

Cut the broccoli, carrot, and potato 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.

Put into a metal pan or metal bowl:
if using, 1 tablespoon grain flour plus 1 tablespoon water mixed,
6 ounces broccoli,
6 ounces potato,
6 ounces carrot,
3 tablespoons non roasted sunflower seeds.

Place pan or bowl containing the vegetables onto the
steaming rack.

If using a metal pan not a pressure cooker, heat until boiling, 
reduce heat to low, cover, heat 30 minutes.

If using a pressure cooker:
Heat on a cooktop until full pressure, reduce heat to low,
heat 20 minutes.

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

Put all ingredients into a processor and run until smooth, 
about 4 to 6 minutes.

Taste.
If too bitter or bland, add 3 pinches salt.
If too sour, add 1 tablespoon sugar.
If too strong flavored, add 1 tablespoon nut butter
or 1 tablespoon canola oil. If still too bitter, add 
1 tablespoon vinegar and 1 tablespoon sugar.

*Make boiled sunflower seed butter by processing until smooth 
1 cup non roased sunflower seeds with 1 quarter cup oil. Put 
2 tablespoons of the butter into a small bowl, add 1 teaspoon
water and mix. Microwave until fully boiling, about 2 minutes 
in a 1000 watt microwave.








20091224i
blackberry carrot grain seed

1 third cup (1 and 1/2 ounces) blackberries
 or 1 ounce seedless blackberry puree
 or 1 ounce elderberry puree
2 ounces carrot
2 tablespoon grain soaked 24 to 72 hours
  or 3 tablespoons (.6 ounce) rolled oats
  or 1 eighth cup oat flour
3 tablespoons non roasted, no hull sunflower seeds
  or 2 tablespoons nut or seed butter
  or 1 tablespoon canola oil 
  or 1 tablespoon olive or canola oil
    plus 1 tablespoon whole wheat flour
2 tablespoons (1 ounce) sugar
2 pinches salt

Put berries and 1 tablespoon water into a 
1 cup or larger processor.

Run until the berries are thoroughly broken up, about
20 to 30 seconds.

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

Pour the berry/water puree into the strainer.

Tap the strainer downward against the bowl or the palm of
your hand to jog the liquid through the strainer's mesh.

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

Squeeze seeds in your hand held over the strainer.

Discard seeds.

Yield is about 1 ounce puree.

Combine in a microwaveable bowl:
 if using, 3 tablespoons rolled oats and 2 tablespoons water,
    mixed 
 if using, 2 tablespoons grain 
 2 ounces carrot.

Heat until boiling, 1 minute 45 seconds in a 1000 watt microwave,
2 minutes 15 seconds if puree is frozen.

Set the hot container in cold water to cool for a few 
minutes so heat does not damage the processor.

Put all ingredients into a processor and run until smooth, 
about 4 to 6 minutes.

Taste.
If too bitter or bland, add 2 or 3 pinches salt.
If too sour, add 2 teaspoons sugar.
If too strong flavored, add 1 tablespoon nut butter
or 2 teaspoons canola oil. If still too bitter, add 
2 teaspoons vinegar and 2 teaspoons sugar.

If desired, warm by heating in a microwave, 30 to 50 seconds.

Definitely: tangy, sweet; moderate berry flavor; mild 
carrot flavor, starchiness, oat flavor; somewhat thick liquid
consistency.










Peach carrot seed 
peach carrot seed grain

4 ounces carrot
5 ounces or 1 peach
optional: 2 ounces or 2 slices whole wheat bread 
3 tablespoons non roasted, no hull sunflower seeds
  or 2 tablespoons nut or seed butter
  or 1 tablespoon canola oil 
  or 1 tablespoon olive or canola oil plus 1 tablespoon whole wheat flour
1 tablespoon canola oil
1 tablespoon plus 1 teaspoon sugar

Put all ingredients into a processor and run until smooth, 
about 4 to 6 minutes.

Taste.
If too bitter, add 2 or 3 pinches salt.
If too sour, add 2 teaspoons sugar.
If too strong flavored, add 1 tablespoon nut butter
or 2 teaspoons canola oil. If still too bitter, add 2 teaspoons vinegar
and 2 teaspoons sugar.



20091123gx
potato broccoli carrot seed
potato kale carrot seed
potato swiss chard seed

6 ounces potato
6 ounces broccoli
  or 6 ounces kolrabi leaf
  or 6 ounces kale
  or 6 ounces swiss chard
6 ounces carrot
3 tablespoons non roasted, no hull sunflower seeds
  or 2 tablespoons nut or seed butter
  or 2 tablespoons boiled sunflower seed butter*
  or 1 tablespoon canola oil 
  or 1 tablespoon olive or canola oil plus 1 tablespoon whole wheat flour
1 tablespoon canola oil
2 tablespoons sugar 
1 teaspoon vinegar
1/4 teaspoon salt

If using kale, swiss chard, or kolrabi leaf:
[

Cut 6 ounces greens into 1 half inch pieces.

Put the greens and 8 cups water into a metal pan and heat on a 
cooktop until boiling, about 3 to 4 minutes.

Press the greens down into the water.

Cover and heat on low for 60 minutes.

Pour the greens into a strainer to remove most of the water.

Put the greens back into the heating pan, add 3 or 4 cups of water 
to rinse the greens and strain again.

Either:
Use a bowl about the same size and shape as the strainer to press 
excess water from the greens.

Or:
Squeeze the greens in hands until volume is about 5 or 6 ounces.
]

Cut the broccoli and carrot 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.

Put into a metal pan or metal bowl:
if using, 1 tablespoon grain flour plus 1 tablespoon water mixed,
6 ounces potato
6 ounces broccoli,
6 ounces carrot,
3 tablespoons non roasted sunflower seeds.

Place pan or bowl containing the vegetables onto the
steaming rack.

If using a metal pan not a pressure cooker, heat until boiling, 
reduce heat to low, cover, heat 30 minutes.

If using a pressure cooker:
Heat on a cooktop until full pressure, reduce heat to low,
heat 20 minutes.

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

Put all ingredients into a processor and run until smooth, 
about 4 to 6 minutes.

Taste.
If too bitter or bland, add 2 or 3 pinches salt.
If too sour, add 2 teaspoons sugar.
If too strong flavored, add 1 tablespoon nut butter
or 1 tablespoon canola oil. If still too bitter, add 
1 tablespoon vinegar and 1 tablespoon sugar.











200700219

Banana carrot green tea beans nuts flour

1 teaspoon green tea
2 teaspoons water
1/2 ripe banana
1/4 cup California walnuts (use walnuts this trial)
  or 1/4 cup sunflower seeds 
  or 1/4 cup raw pumpkin seeds
  or 2 tablespoons raw tahini
2 ounces raw carrot (use carrots this trial)
  or 2 ounces acorn squash
  or 3 ounces raw pumpkin 
1 teaspoon oj cncntrt (oj cncntrt this trial)
  or 1 tablespoon orange juice
  or 1/8 of an orange
  or 1/4 of a tangerine
1 tablespoon whole wheat flour
2 tablespoons tahini
  or 1/4 cup California walnuts plus 1 teaspoon sugar
  or 3 tablespoons sunflower seeds
  or 3 tablespoons raw pumpkin seeds
  or 1 tablespoon olive or canola oil
1 teaspoon olive or canola oil
1 tablespoon sugar
1/8 cup thawed frozen peas
  or 1/8 cup raw peanut meal
  or 1 tablespoon raw peanut butter
  or 1 teaspoon roasted peanut butter
  or 1/8 cup mung beans, soaked 72 hours

Discard the peel from the banana.

Put the green tea powder into a mixing and/or serving bowl.

Add the water to the tea powder.

Allow to sit, soak and soften for at least 10 minutes.

Put all ingredients, except flour, into a food processor.

Run the processor until smooth.

If necessary repeatedly lift the processor 1/4 inch and 
bang it down against the counter to get the mixture to flow 
into the path of the cutting blades to produce a mostly 
smooth texture. If necessary scape down the side of the 
processor bowl so that all the mixture gets processed.
If necessary add water 1 tablespoon at a time, just enough
to get the mixture to flow while processing.

Add the flour to the processor and run to mix.








Parsnips carrot peas nuts flour
Apple parsnip grain nut peas

4 ounces parsnip root
1/2 cup water
6 ounces apple
  or 1 teaspoon orange juice concentrate and 2 teaspoons sugar
    plus 4 ounces carrot (use oj cncntrt,sgr,carrot this trial)
  or 3 tablespoons tomato sauce and 2 teaspoons sugar
    plus 4 ounces raw pumpkin
  or 1 teaspoon orange juice concentrate and 2 teaspoons sugar    
    plus 4 ounces raw pumpkin or squash 
1/8 cup whole wheat flour
1/4 sunflower seeds
  or 1/4 cup California walnuts
1/8 cup packed raw peanut meal
  or 1/8 cup thawed frozen peas
1 tablespoon olive or canola oil
1 tablespoon sugar
1/8 teaspoon salt

Cut 4 ounces rutabaga crosswise every 1 quarter inch.

Place the rutabaga and 5 cups water into a metal pan
or pressure cooker.

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

If using pressure cooker, heat until full pressure, reduce 
heat to low, heat 40 minutes, let cooker sit on burner for 
5 minutes.

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

Put all ingredients into a processor and run until smooth, 
about 4 to 6 minutes, if needed, add water
1 tablespoon at a time, just enough so the mixture circulates
while processing.

Taste.
If too bitter or bland, add 2 or 3 pinches salt.
If too sour, add 2 teaspoons sugar.
If too strong flavored, add 1 tablespoon nut butter
or 2 teaspoons canola oil. If still too bitter, add 2 teaspoons 
vinegar and 2 teaspoons sugar.

This is a high fiber food. If this recipe is used as a 
single serving, it is enough for light meal or 3/4 of 
a large meal.






Apple carrot flax tahini
apple carrot grain seed

4 ounces apple
4 ounces carrot
1/4 cup flax seed meal
  or 2 tablespoons non roasted, no hull sunflower seeds
  or 1 tablespoon nut or seed butter
  or 2 teaspoons canola oil 
  or 1 teaspoon olive or canola oil
    plus 1 tablespoon whole wheat flour
1 tablespoon non roasted, no hull sunflower seed
  or 1 tablespoon tahini or other nut or seed butter
  or 1 teaspoon canola oil
1 tablespoon sugar

Put all ingredients into a processor and run until smooth, 
about 4 to 6 minutes, if needed, add water
1 tablespoon at a time, just enough so the mixture circulates
while processing.

Taste.
If too bitter or bland, add 2 pinches salt.
If too sour, add 1 teaspoon sugar.
If too strong flavored, add 2 teaspoons nut butter
or 1 teaspoon canola oil. If still too bitter, add 2 teaspoons 
vinegar and 2 teaspoons sugar.

Good flavor, a little slimy.

1/4 cup flax seed meal 120








apple carrot grain seed peanut
apple carrot grain bean
apple carrot seed peanut
apple carrot seed bean

4 ounces apple
4 ounces carrot
1/4 cup flax seed meal
  or 2 tablespoons non roasted, no hull sunflower seeds
  or 1 tablespoon nut or seed butter
  or 2 teaspoons canola oil 
  or 1 teaspoon olive or canola oil
    plus 1 tablespoon whole wheat flour
1 tablespoon non roasted, no hull sunflower seed
  or 1 tablespoon tahini or other nut or seed butter
  or 1 teaspoon canola oil
1/4 cup raw peanuts
  or 1/4 cup thawed frozen peas
  or 1/4 cup mung beans soaked 72 hours
1 tablespoon sugar

If using raw peanuts:
[
Put 1/4 cup peanuts and 2 cups water into a metal pan
and heat on a cooktop until boiling, reduce heat to low
and heat for 10 minutes.

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

If using mung beans or peas:
[
Put 1/4 cup peas or mung beans and 1/4 cup water into a 
metal pan and heat on a cooktop until boiling, reduce heat 
to low and heat for 3 minutes.

Pour the peas/water or beans/water into a strainer to get rid 
of water.
]

Put all ingredients into a processor and run until smooth, 
about 4 to 6 minutes, if needed, add water
1 tablespoon at a time, just enough so the mixture circulates
while processing.

Taste.
If too bitter or bland, add 2 pinches salt.
If too sour, add 1 teaspoon sugar.
If too strong flavored, add 2 teaspoons nut butter
or 1 teaspoon canola oil. If still too bitter, add 2 teaspoons 
vinegar and 2 teaspoons sugar.

Good flavor, a little slimy.

1/4 cup flax seed meal 120












Apple carrot mackerel seeds
Raisin carrot mackerel seed

1/8 cup canned mackerel
  or 1/8 cup (1 ounce) mutton
1/2 apple (3 ounces) 
  or 1 tablespoon raisins
3 ounces carrot
1 tablespoon tahini or other nut or seed butter
1 teaspoon olive or canola oil
1 teaspoon whole wheat flour
1 pinch salt

If using apple, core and cut the apple into 1 inch pieces.

Put into a 1- or 2-cup food processor all ingredients except flour: 
 3 ounces carrot
 1/8 cup mackerel
 3 ounces apple
 1 tablespoon tahini or other nut or seed butter
 1 teaspoon olive or canola oil
 1 pinch salt.

Process the combination into a fine slaw.

Put the slaw into a mixing and/or serving bowl.

Add the flour and mix.








20090126b
banana apple carrot nut seed bean

3 ounces apple
  or 1/2 of a tangerine
    plus 1 teaspoon sugar
  or 1 teaspoon of orange juice concentrate
1/2 ripe banana, 2 to 3 ounces
2 ounces carrot
  or 2 ounces acorn squash
  or 3 ounces raw pumpkin, peel included 
1/8 cup California walnuts
3 tablespoons non roasted, no hull sunflower seeds
  or 2 tablespoons nut or seed butter
  or 1 tablespoon canola oil 
  or 1 tablespoon olive or canola oil plus 1 tablespoon whole wheat flour
1/8 cup raw mung beans, soaked 72 hours
1 tablespoon sugar
1/8 teaspoon salt

Remove peel from banana.

Remove peel and core from apple and cut into 1-inch pieces.

Put all ingredients into a processor and run until smooth, 
about 4 to 6 minutes, if needed, add water
1 tablespoon at a time, just enough so the mixture circulates
while processing.

Taste.
If too bitter or bland, add 2 pinches salt.
If too sour, add 2 teaspoons sugar.
If too strong flavored, add 1 tablespoon nut butter
or 2 teaspoons canola oil. If still too bitter, add 2 teaspoons 
vinegar and 2 teaspoons sugar.











Antioxidant cocktail

3 ounces apple
1/2 ripe banana
2 ounces carrot
4 ounces kale
1/8 cup California walnuts (1/8 c walnuts used this trial)
 or 1 tablespoon tahini
1 tablespoon olive or canola oil plus 1 tablespoon whole wheat flour
   (oil plus flour used this trial)
1 tablespoon whole grain flour
1/8 cup soaked raw lentils or mung beans (lentils used this trial)
1 tablespoon sugar

Cut kale crosswise every 3/8 inch.

Put kale and 5 cups of water into a metal pan.

Heat on cooktop until boiling, reduce heat to low, cover,
heat 1 hour.

Pour kale into a strainer to eliminate water, dump kale back
into cooking pan, add 2 or 3 cups of water to rinse, drain
again.

Remove core from apple.

Remove peel from apple and banana. 

Put all ingredients into a processor and run until smooth, 
about 4 to 6 minutes, if needed, add water
1 tablespoon at a time, just enough so the mixture circulates
while processing.

Taste.
If too bitter or bland, add 2 pinches salt.
If too sour, add 2 teaspoons sugar.
If too strong flavored, add 1 tablespoon nut butter
or 2 teaspoons canola oil. If still too bitter, add 2 teaspoons 
vinegar and 2 teaspoons sugar.

This is a high fiber meal and as such might be best suited for a
supper meal so that the digestive system has enough time to 
digest the meal before it has to deal with the next meal. But it
does have caffeine in the tea, so that would make it best for a 
breakfast meal.

Prep time 28 minutes.

-none of the flavors are distinct because they are so many and
they are all about equal
good






20070420
banana carrot mustard green seed

1/2 of a ripe banana
3 ounces mustard greens (use 1/2 ounce frozen puree)
3 ounces carrot (carrot this trial)
  or 3 ounces raw pumpkin 
  or 2 ounces raw acorn squash
3 tablespoons non roasted, no hull sunflower seeds
  or 2 tablespoons nut or seed butter
  or 1 tablespoon canola oil 
  or 1 tablespoon olive or canola oil
    plus 1 tablespoon whole wheat flour
2 teaspoons olive or canola oil
  or one tablespoon sunflower seeds
1 tablespoon sugar
1/8 teaspoon salt

Cut mustard greens crosswise every 3/8 inch.

Put greens and 5 cups of water into a metal pan.

Heat on cooktop until boiling, reduce heat to low, cover,
heat 1 hour.

Pour greens into a strainer to eliminate water, dump greens back
into cooking pan, add 2 or 3 cups of water to rinse, drain
again.

Put all ingredients into a processor and run until smooth, 
about 4 to 6 minutes, if needed, add water
1 tablespoon at a time, just enough so the mixture circulates
while processing.

Taste.
If too bitter or bland, add 2 pinches salt.
If too sour, add 1 teaspoon sugar.
If too strong flavored, add 1 tablespoon nut butter
or 1 teaspoon canola oil. If still too bitter, add 2 teaspoons 
vinegar and 2 teaspoons sugar.







20070610
bell pepper carrot seed

5 ounce mild carrot
  or 1 half ounce strong flavored carrot
3 ounces red or yellow bell pepper
3 tablespoons non roasted, no hull sunflower seed
  or 2 tablespoons (1 ounce) tahini
2 teaspoons canola oil
1 tablespoon (.5 ounce) sugar
aspartame to taste (.1 ounce)
1 eighth teaspon plus 2 pinches salt

Put all ingredients and 1 quarter cup water into a 2-cup or 
larger processor.

Process until smooth, 4 to 6 minutes.

Taste.
If too bitter or bland, add 2 pinches salt.
If too sour, add 1 teaspoon sugar.
If too strong flavored, add 1 tablespoon nut butter
or 1 teaspoon canola oil. If still too bitter, add 2 teaspoons 
vinegar and 2 teaspoons sugar.








20091002h (not tested)
20091001g
tomato squash carrot grain seed
tomato zuccini carrot grain seed

4 ounce tomato
8 ounce mild carrot 
8 ounce butternut squash
  or 8 ounces acorn squash
  or 8 ounces pumpkin
  or 8 ounces zuccini
3 tablespoons non roasted, no hull sunflower seeds
  or 2 tablespoons nut or seed butter
  or 1 tablespoon canola oil 
  or 1 tablespoon olive or canola oil plus 1 tablespoon whole wheat flour
1 tablespoon canola oil
2 tablespoons sugar
1 quarter teaspoon salt

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

Place a steaming rack in the pan or cooker.

Put into a metal pan or metal bowl:
 8 ounce butternut squash,
 8 ounce mild carrot. 

Place pan or bowl containing the vegetables onto the
steaming rack.

If using a metal pan not a pressure cooker, heat until boiling, 
reduce heat to low, cover, heat 30 minutes.

If using a pressure cooker:
Heat on a cooktop until full pressure, reduce heat to low,
heat 20 minutes.

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

Put tomato into a 2 cup or larger 
processor and run 40 seconds.

Pour through a 14 wire per inch strainer and discard seeds.

Put all ingredients into a processor and run until smooth, 
about 4 to 6 minutes, if needed.

Taste.
If too bitter or bland, add 2 or 3 pinches salt.
If too sour, add 2 teaspoons sugar.
If too strong flavored, add 1 tablespoon nut butter
or 2 teaspoons canola oil. If still too bitter, add 2 teaspoons 
vinegar and 2 teaspoons sugar.

, definitely tangy, sweet; moderately salty; very slightly bitter;
thick liquid with tiny chewy chunks of tomato seed and/or wheat.






Tomato acorn squash carrot seed bean (not tested)

4 ounce tomato
8 ounce mild carrot 
8 ounce butternut squash
  or 8 ounces acorn squash
  or 8 ounces pumpkin
  or 8 ounces zuccini
3 tablespoons non roasted, no hull sunflower seeds
  or 2 tablespoons nut or seed butter
  or 1 tablespoon canola oil 
  or 1 tablespoon olive or canola oil
    plus 1 tablespoon whole wheat flour
1/8 cup dried mung beans or lentils, soaked, steamed or boiled
  1/4 cup after soaking
1 tablespoon canola oil
2 tablespoons sugar
3/8 teaspoon salt

Cut the carrot and squash 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.

Put into a metal pan or metal bowl:
 8 ounce butternut squash,
 8 ounce mild carrot,
 1/4 cup mung beans or lentils. 

Place pan or bowl containing the vegetables onto the
steaming rack.

If using a metal pan not a pressure cooker, heat until boiling, 
reduce heat to low, cover, heat 30 minutes.

If using a pressure cooker:
Heat on a cooktop until full pressure, reduce heat to low,
heat 20 minutes.

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

Put tomato into a 2 cup or larger 
processor and run 40 seconds.

Pour through a 14 wire per inch strainer and discard seeds.

Put all ingredients into a processor and run until smooth, 
about 4 to 6 minutes, if needed.

Taste.
If too bitter or bland, add 2 or 3 pinches salt.
If too sour, add 2 teaspoons sugar.
If too strong flavored, add 1 tablespoon nut butter
or 1 tablespoon canola oil. If still too bitter, add 1 
tablespoon vinegar and 1 tablespoon sugar.





20080101b
20071201b
Carrot seed peanut
Carrot grain peanut

8 ounces carrot
1/2 cup dried blanched skinless peanuts
3 tablespoons non roasted, no hull sunflower seeds
  or 2 tablespoons nut or seed butter
  or 1 tablespoon canola oil 
  or 1 tablespoon olive or canola oil
   plus 1 tablespoon whole wheat flour
1/8 teaspoon salt
optional:
[
2 ounces raw chestnuts (maybe about 5 to 8 chestnuts)
1/4 cup dried chestnut halfs, about 10 halfs, soaked 24 hours
]

Cut the carrot 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.

Put into a metal pan or metal bowl:
 if using, 1 tablespoon grain flour, 1 tablespoon water, and mix,
 8 ounce mild carrot,
 1/2 cup blanched, skinless peanuts.

Place pan or bowl containing the vegetables onto the
steaming rack.

If using a metal pan not a pressure cooker, heat until boiling, 
reduce heat to low, cover, heat 30 minutes.

If using a pressure cooker:
Heat on a cooktop until full pressure, reduce heat to low,
heat 20 minutes.

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

If using raw peanuts with skins on:
[
Put 1/4 cup peanuts and 2 cups water into a metal pan
and heat on a cooktop until boiling, reduce heat to low
and heat for 10 minutes.

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

Put all ingredients into a processor and run until smooth, 
about 4 to 6 minutes, if needed, add water
1 tablespoon at a time, just enough so the mixture circulates
while processing.

Taste.
If too bitter or bland, add 1 or 2 pinches salt.
If too sour, add 1 teaspoon sugar.
If too strong flavored, add 1 tablespoon nut butter
or 2 teaspoons canola oil. If still too bitter, add 2 teaspoons
vinegar and 2 teaspoons sugar.






!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
soak 1 tablespoon corn grain plus 1 eighth cup dried peanuts in 
1 and 1 half tablespoons water for 2 days prior to preparation 
of 20090907x
!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
20090907x (not trialed since reducing sugar and increasing leach
time)
turnip carrot grain seed peanut

4 ounces turnip
  or 4 ounces rutabaga
1 ounce carrot
1 tablespoon (.4 ounce) flax
  or 1 tablespoon sunflower seed
1 tablespoon (.35 ounce, .7 after soaking) grain, soaked in 
  1 half tablespoon water for 2 days (corn this trial)
1 tablespoon (.3 ounce) non roasted sunflower seed
1 eighth cup (.9 ounces, 1.3 ounce after soaking) blanched 
  skinless non roasted peanuts, soaked in 1 tablespoon 
  water for 2 days
1 tablespoon  (.5 ounce) sugar 
1 quarter teaspoon salt
9.2 ounces, 6.1 water

Cut 6 ounces turnip crosswise every 1 quarter inch.

Place the turnip and 8 cups water into a metal pan
or pressure cooker.

If using metal pan, heat on a cooktop until boiling, reduce 
heat to low, cover, heat 2 hours.

If using pressure cooker, heat until full pressure, reduce heat 
to low, heat 1 hour, let cooker sit on burner for 5 minutes.

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


If using raw peanuts with skins on:
[
Put 1/4 cup peanuts and 2 cups water into a metal pan
and heat on a cooktop until boiling, reduce heat to low
and heat for 10 minutes.

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

Put 1 tablespoon flax into a mug with 1 half cup water. 

Place the mug in a microwave oven, heat to boiling, 
1 minutes 40 seconds in a 1000 watt oven or in a 600 watt oven 
heat covered 2 minutes 45 seconds, then cover and heat 
10 minutes on low. 

Pour the flax/water into a strainer to discard water. 
Run water through strainer while stirring with fingers to remove 
gelatin-like material. Yield is 1 ounce.


Into a 2 cup or larger processor put:
 4 ounces turnip,
 1 ounce carrot,
 1 tablespoon sugar,
 1 tablespoon corn,
 1 tablespoon flax seed,
 1 tablespoon sunflower seed,
 1 eighth cup peanuts, and
 1 eighth teaspoon salt.

Process until smooth, about 4 minutes. 

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

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

Pour the batter into the space around the center utensil.

Heat in a microwave oven until thickened, 7 minutes 35 seconds
in a 1000 watt oven. 

-------------------------
math: 
To heat to boiling: 9.2 ounces times 20 seconds per ounce = 184 seconds.
Plus 5 for oven to start heating.
Plus 40 for dish to heat.
Dry weight is total weight minus total water (9.2 - 6.1 = 3.1 ounces.
Water to leave in is 40/60 times dry weight (40/60 X 3.1) = 2.1 ounces.
Water to remove is total water minus water left in (6.1 - 2.1) = 4 ounces.
Plus to evaporate excess water: 46 times 4 ounce water = 184 seconds.
Plus to replace heat lost to air: 184/60 times 12 is 37 plus
  37/60 X 12 is 7 for a total of 44 seconds.
assume squash is 80 percent water, lettuce is 90 percent water.
--------------------------

Cut the food loose from the piepan and center utensil.

Remove center utensil.

If a firmer consistency is desired:
[
Fold dry outer edge over onto moist inner portion.

Put back into oven and heat 3 minutes if food is still very 
hot or if food has cooled, heat 3 minutes 40 seconds.
]

Has enough protein, calories, and fiber for a complete light meal. 
For a large meal add a serving of fruit or vegetable such as melon 
or perhap a couple of ounces of sweet potato or yam.

Moderate to mild sweetness, carrot flavor depending on 
flavor strength  of particular carrot used; may have slight biting 
taste; a little stiffer than mashed potato with a very thin area 
along edge that is firm. Could try scraping side down after batter 
has reduced to 1 half volume, then heat to 1 third water instead of 
40 percent.





!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
soak 1 tablespoon corn grain plus 1 eighth cup dried peanuts in 1 and 1 half tablespoons water for 2 days prior to preparation of 20090907xx
!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
20090921g (not trialed since reducing sugar and increasing leach
time)

turnip carrot grain seed peanut

4 ounces turnip
  or 4 ounces rutabaga
1 ounce carrot
1 tablespoon (.4 ounce) flax
  or 1 tablespoon sunflower seed
1 tablespoon (.35 ounce, .7 after soaking) grain, soaked in 
  1 half tablespoon water for 2 days (corn this trial)
1 tablespoon (.3 ounce) non roasted sunflower seed
1 eighth cup (.9 ounces, 1.3 ounce after soaking) blanched 
  skinless non roasted peanuts, soaked in 1 tablespoon 
  water for 2 days
1 tablespoon  (.5 ounce) sugar 
1 quarter teaspoon salt
9.2 ounces, 6.1 water

Cut 6 ounces turnip crosswise every 1 quarter inch.

Place the turnip and 8 cups water into a metal pan
or pressure cooker.

If using metal pan, heat on a cooktop until boiling, reduce 
heat to low, cover, heat 2 hours.

If using pressure cooker, heat until full pressure, reduce heat 
to low, heat 1 hour, let cooker sit on burner for 5 minutes.

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


If using raw peanuts with skins on:
[
Put 1/4 cup peanuts and 2 cups water into a metal pan
and heat on a cooktop until boiling, reduce heat to low
and heat for 10 minutes.

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

Put 1 tablespoon flax into a mug with 1 half cup water. 

Place the mug in a microwave oven, heat to boiling, 
1 minutes 40 seconds in a 1000 watt oven or in a 600 watt oven 
heat covered 2 minutes 45 seconds, then cover and heat 
10 minutes on low. 

Pour the flax/water into a strainer to discard water. 
Run water through strainer while stirring with fingers to remove 
gelatin-like material. Yield is 1 ounce.


Into a 2 cup or larger processor put:
 4 ounces turnip,
 1 ounce carrot,
 1 tablespoon sugar,
 1 tablespoon corn,
 1 tablespoon flax seed,
 1 tablespoon sunflower seed,
 1 eighth cup peanuts, and
 1 eighth teaspoon salt.

Process until smooth, about 4 minutes. 

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

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

Pour the batter into the space around the center utensil.

Heat in a microwave oven until reduce to about 2/3 volume, 
thickened, 6 minutes 24 seconds in a 1000 watt oven. 

-------------------------
math: boiled peanuts and corn
To heat to boiling: 8.7 ounces times 20 seconds per ounce = 174 seconds.
Plus 5 for oven to start heating.
Plus 40 for dish to heat.
Water to remove is total weight minus (weight/3) = 8.7 ounces / 3 = 2.9 ounces.
Plus to evaporate excess water: 46 times 2.9 ounce water = 133 seconds.
Plus to replace heat lost to air: 133/60 times 12 is 27 plus
  27/60 X 12 is 5 for a total of 32 seconds.
Time to reduce to 1 half volume is 6 minutes 6 seconds.
--------------------------

If food has boiled up onto sides of container, use 
a knife to scrape down the sides so it does not scorch.

Place the piepan back into the microwave oven.
Heat until food is 1 third water, 2 minutes 15 seconds.

-------------------------
math: to finish heating to 1 third water
Add 1 minute for food and containers to reach boiling temperature.
Dry weight is total weight minus total water (8.7 - 5.75 = 3 ounces.
Water to leave in is 1 part water/2 parts dry weight (1/2 X 3) = 1.5 ounces.
Total water to remove is total water minus water left in (5.75 - 1.5) = 4.25 ounces.
Water to remove this session is total water to remove minus water remove first heating session (4.25 - 2.9 ounces = 1.35 ounces.
Plus to evaporate excess water: 46 times 1.35 ounce water = 61 seconds.
Plus to replace heat lost to air: 61/60 times 12 is 12 plus
  12/60 X 12 is 2 for a total of 14 seconds.
assume squash is 80 percent water, lettuce is 90 percent water.
Heat time is total of above, 3 minutes.
--------------------------

Cut the food loose from the piepan and center utensil.

Remove center utensil.

Fold dry outer edge over onto moist inner portion.

Put back into oven and heat 3 minutes if food is still very hot or
if food has cooled, heat 3 minutes 40 seconds.

Cut into bit sized pieces.

Prominent rudibaga flavor, mild: carrot flavor, sweetness, 
saltiness, starchiness; about 2 thirds firm and moderately chewy, 
1 third soft and moist. A bit difficult to scrape loose from dish.

Try heating in 8 inch piepan w no center utensil, the larger area 
might disperse microwave energy so less batter boils up and sticks 
to dishes.





mackerel apple carrot seed nut
tuna apple carrot seed nut
Orange carrot tuna nuts
Tomato, cucumber and nut salad 

1/2 apple 3 ounces
   or 1 tablespoon tomato sauce
   or 1/4 of an orange
2/3 of a carrot (about 1/2 cup) (3 ounces used this trial)
1/8 cup canned mackerel (mackerel used this trial)
  or 1/8 cup canned tuna
1/4 cup chopped walnuts (walnuts used this trial)
   or peanuts, raw or roasted
3 tablespoons non roasted, no hull sunflower seeds
  or 2 tablespoons nut or seed butter
  or 1 tablespoon canola oil 
  or 1 tablespoon olive or canola oil plus 1 tablespoon whole wheat flour
1 teaspoon sugar
if the apple is somewhat sour,
  add a 2nd teaspoon sugar
optional:
   1 ounce tomato plus 1/2 teaspoon sugar plus 1 pinch salt
   
If using, remove peel from the orange.

If using, remove core and peel from apple.

Put all ingredients into a processor and run until smooth, 
about 4 to 6 minutes, if needed, add water
1 tablespoon at a time, just enough so the mixture circulates
while processing.

Taste.
If too bitter or bland, add 1 or 2 pinches salt.
If too sour, add 1 teaspoon sugar.
If too strong flavored, add 1 tablespoon nut butter
or 2 teaspoons canola oil. If still too bitter, add 2 teaspoons 
vinegar and 2 teaspoons sugar.

Makes 1 large serving or 2 medium servings. Makes a nice before 
bed light meal/snack.

 


20091208h (not trialed since altered)
title: grape carrot seed

1 ounce concord grape puree
  or 2 teaspoon grape juice concentrate 
  or 3 tablespoons (.75 ounce) elderberries, fresh or frozen,
  or 1 half ounce elderberry puree, no seeds 
    if using concentrated puree, add water to make .5 ounce
4 ounces carrot
  or 4 ounces sweet potato
1 ounce potato, skin removed, boiled or baked to remove bitterness
3 tablespoons non roasted, no hull sunflower seeds
  or 2 tablespoons nut or seed butter
  or 1 tablespoon (.4 ounce) flax seed
    plus 2 teaspoons canola oil
  or 1 tablespoon canola oil 
  or 1 tablespoon olive or canola oil plus 1 tablespoon whole wheat flour
1 tablespoon (.5 ounce) sugar
sweetner to taste
1 eighth teaspoon salt

Put all ingredients into a processor and run until smooth, 
about 4 to 6 minutes, if needed, add water
1 tablespoon at a time, just enough so the mixture circulates
while processing.

Taste.
If too bitter or bland, add 1 or 2 pinches salt.
If too sour, add 1 teaspoon sugar.
If too strong flavored, add 1 tablespoon nut butter
or 1 teaspoon canola oil. If still too bitter, add 2 teaspoons
vinegar and 2 teaspoons sugar.

, moderately: sweet, tangy, salty; mild grape flavor; 
slightly starchy; thick liquid with very soft grittiness from the bran.





20070625
20070621
apple orange carrot dandelion seeds

1/2 apple (3 ounces)
1 tablespoon orange juice concentrate
3 ounces dandelion greens
4 ounces raw carrot
3 tablespoons non roasted, no hull sunflower seeds
  or 2 tablespoons nut or seed butter
  or 1 tablespoon canola oil 
  or 1 tablespoon olive or canola oil plus 1 tablespoon whole wheat flour
2 teaspoons olive or canola oil
1 tablespoon sugar
optional: 1 teaspoon ketchup
1/4 teaspoon salt

Cut 3 ounces greens crosswise every 1 quarter inch.

Place the greens and 4 cups water into a metal pan
or pressure cooker.

If using metal pan, heat on a cooktop until boiling, reduce heat to low,
cover, heat 2 hours.

If using pressure cooker, heat until full pressure, reduce heat to low,
heat 1 hour, let cooker sit on burner for 5 minutes.

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

Put all ingredients into a processor and run until smooth, 
about 4 to 6 minutes.

Taste.
If too bitter or bland, add 2 pinches salt.
If too sour, add 1 teaspoon sugar.
If too strong flavored, add 1 tablespoon nut butter
or 2 teaspoons canola oil. If still too bitter, add 2 teaspoons 
vinegar and 2 teaspoons sugar.
















20070702

apple carrot cucumber seed
apple carrot cucumber grain

1/2 apple (2 to 3 ounces)
4 ounces carrot
4 ounces cucumber
3 tablespoons non roasted, no hull sunflower seeds
  or 2 tablespoons nut or seed butter
  or 1 tablespoon canola oil
  or 1 tablespoon flax meal plus 2 teaspoons canola oil 
  or 1 tablespoon olive or canola oil
    plus 1 tablespoon whole wheat flour
2 teaspoons olive or canola oil
1 tablespoon sugar
optional:
[
 1 teaspoon ketchup
 1 teaspoon orange juice concentrate
 1 ounce tomato
]
1/8 teaspoon salt

Put all ingredients into a processor and run until smooth, 
about 4 to 6 minutes.

Taste.
If too bitter or bland, add 1 to 2 pinches salt.
If too sour, add 1 teaspoon sugar.
If too strong flavored, add 1 tablespoon nut butter
or 2 teaspoons canola oil. If still too bitter, add 2 teaspoons 
vinegar and 2 teaspoons sugar.








 
20081207a (not tested since altered)
similiar to 20081206a which processes all then cooks all.
Raisin carrot grain seed peanut

1 tablespoon raisins
  or 1/3 ounce prune, 1/3 large prune or 1 small prune 
  or 1 teaspoon raisins, 1 teaspoon prune
  or 1 ounce apple, chopped into 1 half inch pieces (this trial)
4 ounces carrot
1 tablespoon soaked grain
  or 1 tablespoon whole grain flour
3 tablespoons non roasted, no hull sunflower seeds
  or 2 tablespoons nut or seed butter
  or 1 tablespoon canola oil 
  or 1 tablespoon olive or canola oil plus 1 tablespoon whole wheat flour
1 quarter cup non roasted peanuts    
2 pinches salt
2 teaspoons sugar

If using raw peanuts with skins on:
[
Put 1/4 cup peanuts and 2 cups water into a metal pan
and heat on a cooktop until boiling, reduce heat to low
and heat for 10 minutes.

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

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

Place a steaming rack in the pan or cooker.

Put into a metal pan or metal bowl:
 if using, 1 tablespoon grain flour
   plus 1 tablespoon water and mix,
 1 tablespoon raisins
   plus 1 tablespoon water,
 4 ounces carrot,
 1 tablespoon soaked grain,
 3 tablespoons non roasted, no hull sunflower seeds
   plus 1 tablespoon water,
 if using, 1 quarter cup blanched skinless peanuts. 

Place pan or bowl containing the vegetables onto the
steaming rack.

If using a metal pan not a pressure cooker, heat until boiling, 
reduce heat to low, cover, heat 30 minutes.

If using a pressure cooker:
Heat on a cooktop until full pressure, reduce heat to low,
heat 20 minutes.

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

Put all ingredients into a processor and run until smooth, 
about 4 to 6 minutes, if needed, add water
1 tablespoon at a time, just enough so the mixture circulates
while processing.

Taste.
If too bitter or bland, add 1 pinch salt.
If too sour, add 1 teaspoon sugar.
If too strong flavored, add 1 tablespoon nut butter
or 1 teaspoon canola oil. If still too bitter, add 2 teaspoons
vinegar and 2 teaspoons sugar.

If a thicker consistency is desired:
Form the mixture into a ring in a 6 inch bowl or on a 
10 inch plate and heat until boiling hot, and 1 more 
minute to thicken, 2 minutes in a 1000 watt microwave oven.

Cut the cake loose from the plate with a knife or spatula, 
cut into 4 to 6 pieces, and pick up to eat.

Prominent roasted flavor, a little
sweet, oily, starchy, salty, and chewy.





use carrot recipe only

20081206a similiar to above which cooks all then processes all.
Raisin carrot grain seed peanut

1 tablespoon raisins
  or 1/3 ounce prune, 1/3 large prune or 1 small prune 
  or 1 teaspoon raisins, 1 teaspoon prune
  or 1 ounce apple, chopped into 1 half inch pieces (this trial)
4 ounces carrot
1 tablespoon soaked grain
  or 1 tablespoon whole grain flour
3 tablespoons non roasted, no hull sunflower seeds
  or 2 tablespoons nut or seed butter
  or 1 tablespoon canola oil 
  or 1 tablespoon olive or canola oil plus 1 tablespoon whole wheat flour
1 quarter cup non roasted peanuts    
2 pinches salt
2 teaspoons sugar

If using raw peanuts with skins on:
[
Put 1/4 cup peanuts and 2 cups water into a metal pan
and heat on a cooktop until boiling, reduce heat to low
and heat for 10 minutes.

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

Put all ingredients into a processor and run until smooth, 
about 4 to 6 minutes, if needed, add water
1 tablespoon at a time, just enough so the mixture circulates
while processing.

Taste.
If too bitter or bland, add 1 pinch salt.
If too sour, add 1 teaspoon sugar.
If too strong flavored, add 1 tablespoon nut butter
or 1 teaspoon canola oil. If still too bitter, add 2 teaspoons
vinegar and 2 teaspoons sugar.

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

Place a steaming rack in the pan or cooker.

Put into a metal pan or metal bowl:
 if using, 1 tablespoon grain flour
   plus 1 tablespoon water and mix,
 the processed raisin/carrot/seed/peanut mixture.

Place pan or bowl containing the mixture onto the
steaming rack.

If using a metal pan not a pressure cooker, heat until water
is boiling, reduce heat to low, cover, heat 30 minutes.

If using a pressure cooker:
Heat on a cooktop until full pressure, reduce heat to low,
heat 20 minutes.

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

If a thicker consistency is desired:
Form the mixture into a ring in a 6 inch bowl or on a 
10 inch plate and heat until boiling hot, and 1 more 
minute to thicken, 2 minutes in a 1000 watt microwave oven.

Heat 5 minutes 35 seconds in a 1000 watt
--------------------------------

Math:
To heat to boiling 5.6 ounces ounces X 20 equals 112 seconds
Plus 5 seconds for microwave oven to begin heating
Plus 20 seconds to heat dish
Plus 32 seconds to replace heat losses to air
Plus to remove excess water 46 X 3.6 ounces water equals 166 seconds
Dry weight is total weight minus total water (5.6 - 4) equals 1.6 ounces
Water to leave in is 1 fourth dry weight (.25(1.6)) equals .4 ounces
Water to remove is total water minus water to leave in (4 - .4) equals 3.6
(assume asparagus is 90 percent water, mackerel is 30 percent water, 
46 seconds heating required to remove 1 ounce water, 10 seconds heating 
needed to replace heat lost to air during 1 minute of boiling)
--------------------------------
Let the cake cool and firm further for a few minutes.

Cut the cake loose from the plate with a knife or spatula, 
cut into 4 to 6 pieces, and pick up to eat.

Prominent roasted flavor, a little sweet, oily, starchy, salty, 
and chewy.






20070717
Mackerel raisins carrot collards seed grain:

1/8 cup mackerel
1 tablespoon raisins (this trial)
  or 1/2 ounce prunes, about 1 large or 1-1/2 small prunes
  or 1 tablespoon apple powder plus if apple powder is 
    low sweetness 1 extra teaspoon sugar
  or 2 tablespoons apple fiber powder
  or 1 teaspoon orange juice concentrate
  or 1 teaspoon ketchup
  or 1/2 teaspoon lemon juice plus 1 teaspoon sugar
  or 1 teaspoon vinegar plus 1 teaspoon sugar
  or 2 ounces apple
  or 1/4 of an orange
  or 3 ounces tomato plus 2 pinches salt plus 1 teaspoon sugar
4 ounces carrot
3 ounces fresh collards
  or 3 ounces collards puree, 
  or 1 quarter cup (.3 ounces) dried coarsely crushed collards
3 tablespoons non roasted, no hull sunflower seeds
  or 2 tablespoons nut or seed butter
  or 1 tablespoon canola oil 
  or 1 tablespoon olive or canola oil
    plus 1 tablespoon whole wheat flour
  or 1/4 cup California walnuts
1 tablespoon grain
  or 1 tablespoon whole wheat flour
1 teaspoon olive or canola oil
1/8 cup raw soaked dried lentils 
  or 1/8 cup kidney beans 
  or 1/8 cup thawed frozen peas 
  or 1/8 raw peanuts
1/4 teaspoon lemon juice 
  or 1 half teaspoon grape juice concentrate
  or 1/2 teaspoon orange juice concentrate
1 tablespoon sugar
1/4 teaspoon salt

Either:
[
Soak the grain in water 24 to 72 hours - 24 for wheat
and 72 for corn.

Soak the sunflower seed and in water for 24 hours.

Soak raisins in water for 12 hours.

Soak peanuts or beans for 24 hours.
]

Or:
Include grain, seed, and raisins in metal bowl when
carrots are cooked.

Cut 3 ounces greens crosswise every 1 quarter inch.

Place the greens and 4 cups water into a metal pan.

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

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

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

Place a steaming rack in the pan or cooker.

Put into a metal pan or metal bowl:
  if not using soaked grain add 1 tablespoon dry grain or
    flour and 1 tablespoon water and mix,
  if not using soaked seeds add 1 tablespoon dry seeds 
    and 1 tablespoon water and mix, 
  if not using soaked raisins add 1 tablespoon raisins and 
    1 tablespoon water,
  1/8 cup beans, lentils, or peanuts, soaked
  if using dried non soaked beans, lentils, or peanuts,
    add 2 tablespoons water,
  4 ounces carrot. 

Place pan or bowl containing the fruit/vegetable/seed/grain
onto the steaming rack.

If using a metal pan not a pressure cooker, heat until boiling, 
reduce heat to low, cover, heat 30 minutes.

If using a pressure cooker:
Heat on a cooktop until full pressure, reduce heat to low,
heat 20 minutes.

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

If using raw peanuts with skins on:
[
Put 1/4 cup peanuts and 2 cups water into a metal pan
and heat on a cooktop until boiling, reduce heat to low
and heat for 10 minutes.

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

Put all ingredients into a processor and run until smooth, 
about 4 to 6 minutes, if needed, add water
1 tablespoon at a time, just enough so the mixture circulates
while processing.

Taste.
If too bitter or bland, add 2 or 3 pinches salt.
If too sour, add 2 teaspoons sugar.
If too strong flavored, add another tablespoon nut butter
or canola oil. If still too bitter, add 2 teaspoons vinegar
and 2 teaspoons sugar.
]

Put all ingredients into a processor and run until smooth, 
about 4 to 6 minutes.

Taste.
If too bitter or bland, add 1 to 2 pinches salt.
If too sour, add 1 teaspoon sugar.
If too strong flavored, add 1 tablespoon nut butter
or 1 teaspoon canola oil. If still too bitter, add 2 teaspoons 
vinegar and 2 teaspoons sugar.










20100827a (not trialed since altered)
  similar to 20100930a which does not use pressure cooker and
  thickens mash using a food dryer 
mackerel onion carrot grain seed

2 ounces onion
2 ounces mild carrot
  or 1 ounce strong flavored carrot
  or 2 ounces butternut squash
1 ounce mackerel
1 tablepsoon whole grain flour
  or 1 tablespoon unground, wheat soaked 24 hours
    (if using non ground grain, has particles
  or 1 tablespoon unground, corn soaked 72 hours
of wheat bran)
1 tablespoon sunflower seeds,
1 tablespoon sugar
1 eighth teaspoon salt
2 tablespoons water

Put into a pressure cooker:
if using, 1 tablespoon flour plus 1 tablespoon water, mix,
if using, 1 tablespoon soaked grain,
1 tablespoon sunflower seed,
2 ounces onion,
2 ounces carrot,
1 tablespoon water.

Heat to full pressure.

Reduce heat to low.

Heat 20 minutes. 

Turn off burner, let pressure cooker sit on the burner to
cool for 5 minutes.

Set the pressure cooker in cold water to cool for a couple of
minutes so heat does not damage the processor.

Into a 2-cup or larger processor put:
1 ounce mackerel
the onion/carrot/grain/seed mixture,
1 tablespoon sugar
1 eighth teaspoon salt.

Put the onion/carrot/water mixture into the processor.

Run until smooth, about 4 minutes,
if using non ground grain, process 6 minutes.

Taste.
If too bitter or bland, add 1 to 2 pinches salt.
If too sour, add 1 teaspoon sugar.
If too strong flavored, add 1 tablespoon nut butter
or 1 teaspoon canola oil. If still too bitter, add 2 teaspoons 
vinegar and 2 teaspoons sugar.

Moderately: sweet, salty, mackerel flavored;
mild: carrot flavor, tanginess, starchiness; 
slightly bitter/biting;
puddding consistency, if using non ground grain, has particles
of wheat bran.




20100930a (not tested since altered)
  similar to 20100827a which uses pressure cooker
mackerel onion carrot grain seed bean

2 ounces onion
2 ounces mild carrot
  or 1 ounce strong flavored carrot
  or 2 ounces butternut squash
1 ounce mackerel
1 tablepsoon whole grain flour
  or 1 tablespoon unground, wheat soaked 24 hours
    (if using non ground grain, has particles
  or 1 tablespoon unground, corn soaked 72 hours
of wheat bran)
1 tablespoon sunflower seeds,
1 tablespoon sugar
1 eighth teaspoon salt
2 tablespoons water
optional: 
[
2 teaspoons vinegar
or 1 teaspoon lemon juice
or 1 tablespoon tomato sauce
or 1 ounce tomato plus 1 teaspoon sugar
  plus 1 pinch salt
or 1/4 of an orange
]

total: 6.7 ounces, 4.2 ounces water, assumes .5 ounce
of water is lost while heating onions/grain

Cut 2 ounces onion into 1 quarter inch thick slices.

Put into a metal pan:
if using, 1 tablespoon flour plus 1 tablespoon water, mix,
if using, 1 tablespoon soaked grain,
2 ounces onion,
1 tablespoon water.

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

Cut carrot into 1 quarter inch thick slices.

When the onion has 5 minutes heating time left, add 1 tablespoon
sunflower seed and 2 ounces carrot.

When the onion/carrot/bean/seed is done heating, set the pan
in cold water to cool for several minutes so heat
does not damage the processor.

Put all ingredients including water left from heating
onion/carrot/bean/seed, into a 2-cup or larger processor or 
blender.

Run until smooth, 4 to 6 minutes, if necessary, add water
1 tablespoon at a time, just enough to get adequate
circulation while the mixture is processing.

Taste, 
Taste.
If too bitter or bland, add 1 to 2 pinches salt.
If too sour, add 1 teaspoon sugar.
If too strong flavored, add 1 tablespoon nut butter
or 1 teaspoon canola oil. If still too bitter, add 2 teaspoons 
vinegar and 2 teaspoons sugar.

Either: (2. this trial)
(1. Eat the batter as is.)

Or:

(2. Spread the batter 1 quarter inch thick on a plastic sheet 
on a food dryer heating tray.

Dry at 125 to 130 degrees F. until mash consistency, about 4 to 
6 hours.

Or:
(3. Put batter into a microwaveable bowl.

Heat in a microwave oven until mash consistency, 
4 minutes 15 seconds in a 1000 watt oven.

------------------------------------------
Math:
Add 5 seconds for oven to begin heating.
Plus 20 seconds to heat dishes.
To raise to boiling: 6.7 ounces X 20 seconds per ounce = 134 seconds.
Dry weight is total weight minus water: 6.7 ounces - 4.2 ounces = 2.5ounces.
Water to leave in: (50 parts water)/(50 parts dry weight) X (dry weight) = 
1/1 X 2.5 = 2.5 ounces.
Water to remove is total water minus water left in (4.2 - 2.5) = 1.7 ounces.
Plus to remove excess water: 46 seconds per ounce X 1.7 ounces = 78 seconds.
Plus to replace heat lost to air while at boiling temperature:
 78/60 minutes times 12 seconds per minute = 16 seconds plus 
16/60 minutes X 12 = 3 seconds for a total of 19 seconds.
(assume vegetable is
80 percent water, mackerel is 50 percent water, losses are 12 seconds for each 1 minute
at boiling temperature)
-----------------------------------
)
Spread the mash on pita bread, tortillas, or whole grain bread
or eat the mash by itself.

If desired, cut a torilla into six wedges.

Place a large spoonful of tomato bean on each wedge.

Makes enough for about 1 to 2 tortillas, 2 torticllas makes a 
large meal.

If eating by itself:
, prominently: tangy, sweet, salty; 
mild to moderately: onion flavored; mild tomato
flavor, starchiness; slight: carrot flavor, mackerel flavor; 
stiff mash consistency;
could try with cabbage, no onion, no carrot

If eating on bread:
, prominently: sweet, salty, tangy; 
mild to moderate starchiness; 
mild: onion flavor, mackerel flavor;
stiff mash consistency.




20100803a
mackerel onion carrot potato grain seed
1 ounce canned mackerel
  or 1 ounce precooked chicken
2 ounces onion
2 ounces mild carrot
  or 1 ounce Queen Ann Lace root 
    plus 1 ounce butternut squash
1 ounce potato
3 tablespoons (1 ounce) non roasted sunflower seeds, 
    plus 1 tablespoon (.4 ounce) grain
  or 2 tablespoons 30 percent added oil lightly roasted
    sunflower seed butter, plus 1 tablespoon grain
  or 1 third cup (1.3 ounce) California walnuts
    plus 2 teaspoons sugar
  or 1 quarter cup (1.25 ounces) non roasted hazelnuts,
    plus 1 tablespoon flax seed,
    plus 1 teaspoon (.17 ounces) canola oil
  or 1 tablespoon roasted tahini,
    plus 2 teaspoons grain flour,
    plus 1 eighth cup raw peanuts
1 tablespoon sugar
1 eighth teaspoon salt 
optional: 
[
2 teaspoons vinegar
or 1 teaspoon lemon juice
or 1 tablespoon tomato sauce
or 1 ounce tomato plus 1 teaspoon sugar
  plus 1 pinch salt
or 1/4 of an orange
]
8.3 ounces, 5 ounces water

Cut across the grain 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 1 half cup water into a metal pan or pressure cooker.

Place a steaming rack in the pan or cooker.

Put into a metal pan or metal bowl:
1 tablespoon water,
3 tablespoons sunflower seeds, 
1 tablespoon grain,
2 ounces onion,
2 ounces carrot,
1 ounce potato.

Place pan or bowl containing the vegetables onto the
steaming rack.

If using a metal pan not a pressure cooker, heat until boiling, 
reduce heat to low, cover, heat 30 minutes.

If using a pressure cooker:
Heat on a cooktop until full pressure, reduce heat to low,
heat 20 minutes.

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

Put all ingredients into a processor and run until smooth, 
about 4 to 6 minutes, if needed, add water
1 tablespoon at a time, just enough so the mixture circulates
while processing.

Taste.
If too bitter or bland, add 2 pinches salt.
If too sour, add 1 teaspoon sugar.
If too strong flavored, add 1 tablespoon nut butter
or 2 teaspoons canola oil. If still too bitter, add 2 teaspoons 
vinegar and 2 teaspoons sugar.

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

Or:
[2. Divide the mixture equally into 3 4-inch diameter 
microwaveable bowls.

Arrange the 3 bowls in a circle around the center of a 
microwave oven.

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

-------------------------------
Math: 
To bring to boil: 8.3 ounces X 20 seconds equals 166 seconds
Plus 5 seconds for oven to begin heating
Plus 30 seconds to heat dish
Dry weight is 8.3 minus 5 water equals 3.3 ounces
Water to be left in equals (50 parts water)/(50 parts dry weight) 
times 3.3 equals 3.3 ounce.
Water to remove is total water - water left in (5 - 3.3) = 1.7
plus to evaporate water 46 X (1.7 ounces to be removed) equals 78
To replace heat lost to air: 78/60 minutes X 14 seconds per 
minute = 19 plus 19/60 X 14 = 5 for a total of 24 seconds.
(assume vegetable is 80 percent water,
and product will be about 50 percent water after heating, 
heat losses to air during boiling are 14 seconds per minute
for each minute at boiling temperature for heat loss to air,
final product will be 1 sixth water)
----------------------------------
]

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

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

,moderately: sweet, salty; mildly: mackerel flavored, onion
flavored, tangy, starchy; pudding consistency with some small 
bits of fibrous grain bran if using whole wheat flour.





20100803a2
20100805b
mackerel onion carrot potato cucumber grain seed

1 ounce canned mackerel
  or 1 ounce precooked chicken
1 ounce fresh cucumber
  or 1 ounce zuccini
2 ounces onion
2 ounces mild carrot
  or 1 ounce Queen Ann Lace root 
    plus 1 ounce butternut squash
1 ounce potato
3 tablespoons (1 ounce) non roasted sunflower seeds, 
    plus 1 tablespoon (.4 ounce) grain
  or 2 tablespoons 30 percent added oil lightly roasted
    sunflower seed butter, plus 1 tablespoon grain
  or 1 third cup (1.3 ounce) California walnuts
    plus 2 teaspoons sugar
  or 1 quarter cup (1.25 ounces) non roasted hazelnuts,
    plus 1 tablespoon flax seed,
    plus 1 teaspoon (.17 ounces) canola oil
  or 1 tablespoon roasted tahini,
    plus 2 teaspoons grain flour,
    plus 1 eighth cup raw peanuts
1 tablespoon sugar
1 eighth teaspoon salt 
optional: 
[
2 teaspoons vinegar
or 1 teaspoon lemon juice
or 1 tablespoon tomato sauce
or 1 ounce tomato plus 1 teaspoon sugar
  plus 1 pinch salt
or 1/4 of an orange
]
9.3 ounces, 5.8 ounces water

Cut across the grain 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 1 half cup water into a metal pan or pressure cooker.

Place a steaming rack in the pan or cooker.

Put into a metal pan or metal bowl:
1 tablespoon water,
3 tablespoons sunflower seeds, 
1 tablespoon grain,
2 ounces onion,
2 ounces carrot,
1 ounce potato.

Place pan or bowl containing the vegetables onto the
steaming rack.

If using a metal pan not a pressure cooker, heat until boiling, 
reduce heat to low, cover, heat 30 minutes.

If using a pressure cooker:
Heat on a cooktop until full pressure, reduce heat to low,
heat 20 minutes.

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

Put all ingredients into a processor and run until smooth, 
about 4 to 6 minutes, if needed, add water
1 tablespoon at a time, just enough so the mixture circulates
while processing.

Taste.
If too bitter or bland, add 2 pinches salt.
If too sour, add 1 teaspoon sugar.
If too strong flavored, add 1 tablespoon nut butter
or 2 teaspoons canola oil. If still too bitter, add 2 teaspoons 
vinegar and 2 teaspoons sugar.

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

Or:
[2. Divide the mixture equally into 3 4-inch diameter 
microwaveable bowls.

Arrange the 3 bowls in a circle around the center of a 
microwave oven.

Heat until firm, 6 minutes 25 seconds in a 1000 watt 
microwave oven.

-------------------------------
Math: 
To bring to boil: 9.3 ounces X 20 seconds equals 186 seconds
Plus 5 seconds for oven to begin heating
Plus 30 seconds to heat dish
Dry weight is 9.3 minus 5.8 water equals 3.5 ounces
Water to be left in equals (50 parts water)/(50 parts dry weight) 
times 3.5 equals 3.5 ounce.
Water to remove is total water - water left in (5.8 - 3.5) = 2.3
plus to evaporate water 46 X (2.8 ounces to be removed) equals 129
To replace heat lost to air: 129/60 minutes X 14 seconds per 
minute = 28 plus 28/60 X 14 = 7 for a total of 35 seconds.
(assume vegetable is 80 percent water,
and product will be about 50 percent water after heating, 
heat losses to air during boiling are 14 seconds per minute
for each minute at boiling temperature for heat loss to air,
final product will be 1 sixth water)
----------------------------------
]

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

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

,moderately: sweet, salty; mildly: mackerel flavored, onion
flavored, tangy, starchy; pudding consistency with some small 
bits of fibrous grain bran if using whole wheat flour.









20050531 (not tested since altered)
20070605
Gooseberries carrot peanuts seeds
Nasamp

1/4 cup (1 1/2 ounces) fresh gooseberries
 or 1/3 cup, about 1 1/4 ounces, fresh elderberries 
2 ounces carrot
  or 2 ounces raw pumpkin
  or 2 ounces canned pumpkin puree
3 tablespoons non roasted, no hull sunflower seeds
  or 2 tablespoons nut or seed butter
  or 2 tablespoons raw peanut butter plus 1 pinch salt
    plus 1 teaspoon sugar
  or 1 tablespoon canola oil 
  or 1 tablespoon olive or canola oil plus 1 tablespoon whole wheat flour
  or 1/4 cup California walnuts plus 1 teaspoon sugar
1 tablespoon sugar
1/8 teaspoon salt
1 tablespoon water

Put all ingredients into a processor and run until smooth, 
about 4 to 6 minutes, if needed, add water
1 tablespoon at a time, just enough so the mixture circulates
while processing.

Taste.
If too bitter or bland, add 1 pinch salt.
If too sour, add 1 teaspoon sugar.
If too strong flavored, add 1 tablespoon nut butter
or 1 teaspoon canola oil. If still too bitter, add 1 teaspoon 
vinegar and 1 teaspoon sugar.


Gooseberries are usually wormy if not sprayed with insecticide, but the 
processing kills the worms.


calories
sunflower seed    300
oil                40
sugar              48
carrot             25
gooseberries     c 25
total             438

try with (strawberries,raisin,elderberries)
*use 1 tablespoon sugar






20080930e (not trialed since altered)
20081016b
ground cherry carrot grain seed
ground cherry carrot grain seed peanut

2 ounces ripe ground cherries 
  or 2 ounces mostly ripe ground cherries plus 1 extra tsp sugar
  (if unripe use 1 oz ground cherry, 1 ounce apple, plus 1 tsp sgr)
  or 1 tablespoon dried ground cherries plus 1 quarter cup
    water (if not fully ripe, use 1 and 1 half teaspoons 
     ground cherry plus 1 ounce apple plus 1 eighth cup
     water plus 1 tsp sgr)
  or 1 tablespoon (1 half ounce) grape raisins plus 1 ounce apple plus 
      1 eighth cup water
  or 1 tablespoon grape raisins plus 1 quarter cup water
3 ounces carrot (this trial)
  or 3 ounces cucumber
  or 3 ounces zuccini
3 tablespoons non roasted, no hull sunflower seeds
  or 2 tablespoons nut or seed butter
  or 1 tablespoon canola oil 
  or 1 tablespoon olive or canola oil plus 1 tablespoon whole wheat flour
    plus 1 teaspoon canola oil
1 tablespoon sugar (plus 1 extra for ground cherries not fully ripe,
   this trial)
3 pinches salt
optional: 1/8 cup peanuts or 1 tablespoon peanut butter

If using non roasted peanuts (for roasted flavor):
Either:
[
Into hot air popcorn popper put 1/8 cup peanuts.

Set a timer for 50 seconds and run the popper.
Immediately after 50 seconds pour the peanuts into
a bowl to cool.
]

Or if using skins on peanuts (for no roasted flavor):
[
Put 1/4 cup peanuts and 2 cups water into a metal pan
and heat on a cooktop until boiling, reduce heat to low
and heat for 10 minutes.

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

Put all ingredients into a processor and run until smooth, 
about 4 to 6 minutes, if needed, add water
1 tablespoon at a time, just enough so the mixture circulates
while processing.

Taste.
If too bitter or bland, add 1 pinch salt.
If too sour, add 1 teaspoon sugar.
If too strong flavored, add 1 tablespoon nut butter
or 1 teaspoon canola oil. If still too bitter, add 2 teaspoons 
vinegar or 1 teaspoon lemon juice and 2 teaspoons sugar.

, flavorful, prominent carrot aroma, 
somewhat sweet/tart, slightly bitter, somewhat chewy.













avocado carrot seed

1 avocado, about 5 ounces
4 ounces raw carrot
  or 4 ounces raw pumpkin or squash 
3 tablespoons non roasted, no hull sunflower seeds
  or 2 tablespoons nut or seed butter
  or 1 ounce California walnuts, a little less than 1/4 cup 
    plus 1 teaspoon sugar
  or 1 tablespoon canola oil 
  or 1 tablespoon olive or canola oil
    plus 1 tablespoon whole wheat flour
2 teaspoons sugar
1/8 teaspoon salt

Put all ingredients into a processor and run until smooth, 
about 4 to 6 minutes, if needed, add water
1 tablespoon at a time, just enough so the mixture circulates
while processing.

Taste.
If too bitter or bland, add 1 pinch salt.
If too sour, add 1 teaspoon sugar.
If too strong flavored, add 2 teaspoons nut butter
or 1 teaspoon canola oil. If still too bitter, add 
2 teaspoons vinegar and 2 teaspoons sugar.







20070208


Parsley carrot orange seeds

1/2 orange 2 to 3 ounces
  or 1 tangerine
  or 2 teaspoons orange juice concentrate
1 ounce parsley
  or 1 and 1/3 ounces parsley pesto (about 1/4 oil)
4 ounces carrot
  or 4 ounces raw acorn squash
  or 4 ounces raw pumpkin 
3 tablespoons non roasted, no hull sunflower seeds
  or 2 tablespoons nut or seed butter
  or 1 ounce California walnuts, a little less than 1/4 cup 
    plus 1 teaspoon sugar
  or 1 tablespoon canola oil 
  or 1 tablespoon olive or canola oil plus 1 tablespoon whole wheat flour
1 tablespoon sugar
1/4 teaspoon salt 

Put all ingredients into a processor and run until smooth, 
about 4 to 6 minutes, if needed, add water
1 tablespoon at a time, just enough so the mixture circulates
while processing.

Taste.
If too bitter or bland, add 1 pinch salt.
If too sour, add 1 teaspoon sugar.
If too strong flavored, add 1 tablespoon nut butter
or 1 teaspoon canola oil. If still too bitter, add 1 teaspoon
vinegar and 1 teaspoon sugar.

Very flavorful







20100718d
20100718d2
ground hog kafia
ground hog onion carrot grain

1 ounce ground hog meat, boiled 2 hours
2 ounces onion
1 ounce carrot
2 ounces broth from cooking ground hog meat
3 tablespoons (.6 ounce) rolled oats
1 tablespoon sugar
1 eighth teaspoon salt

Put into a 2-cup or larger microwaveable bowl:
2 ounces onion and 1 eighth cup water.

Heat, covered, in a microwave oven until boiling, 
1 minute 15 seconds in a 1000 watt oven, then heat 
on low for 20 minutes. 

Cut the meat into pieces your 1-cup blender can deal with.

When the onion has finished heating, set the container
in cold water to cool for a couple of minutes.

Add all ingredients including the onion cooking water to 
a 1- or 2-cup blender and run until smooth,.

Taste, if bitter, add sweetener and salt to taste.

Taste.
If too bitter or bland, add 2 or 3 pinches salt.
If too sour, add 2 teaspoons sugar.
If too strong flavored, add another tablespoon nut butter
or canola oil. If still too bitter, add 2 teaspoons vinegar
and 2 teaspoons sugar.

good, definitely: sweet; moderate onion flavor, salty; mildly: 
starchy, meat flavored; slightly bitter; thick liquid consistency.










20090328a
Tomato potato carrot grain thick pudding
Tomato potato grain thick oregano pudding (?pizza pudding)

1 ounce fresh tomato or tomato puree
   or 1 teaspoon tomato powder (this trial)
3 ounces potato
1 quarter teaspoon dried crushed oregano (this trial)
  or 2 teaspoons elderberry powder
2 ounces carrot
  or 2 teaspoons carrot powder plus 2 tablespoons water (this trial)
3 tablespoons non roasted, no hull sunflower seeds
  or 2 tablespoons nut or seed butter
  or 1 ounce California walnuts, a little less than 1/4 cup 
    plus 1 teaspoon sugar
  or 1 tablespoon flax meal
    plus 1 teaspoon canola oil
  or 1 tablespoon canola oil 
  or 1 tablespoon olive or canola oil plus 1 tablespoon whole wheat flour
2 teaspoons sugar
1/8 teaspoon salt
7.3 ounces, 4.8 ounces water

Peel 3 ounces potato.
  
Cut the potato and 2 ounces carrot into 1/2 inch pieces.

Put into a 2 cup processor:
 3 ounces potato,
 2 ounces carrot,
 1 tablespoon flax meal,
 1 quarter teaspoon dried crushed oregano,
 1 ounce tomato,
 1 teaspoon oil,
 2 teaspoons sugar, and
 1/8 teaspoon salt

Process into a smooth slurry, about 4 minutes.

Divide the batter equally into 2 3-inch bowls.

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

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

------------------------------------------
Math: if heating to thicken to a mash consistency. needs refigured
Add 5 seconds for oven to begin heating.
Plus 20 seconds to heat dishes.
To raise to boiling: 7.3 ounces X 20 seconds per ounce = 146 seconds.
Dry weight is total weight minus water: 7.3 ounces - 4.8 ounces = 2.5 ounces.
Water to leave in: (50 parts water)/(50 parts dry weight) X (dry weight) = 1/1 X 2.5 = 2.5 ounces.
Water to remove is total water minus water left in (4.8 - 2.5) = 2.3 ounces.
Plus to remove excess water: 46 seconds per ounce X 2.3 ounces = 106 seconds.
Plus to replace heat lost to air while at boiling temperature:
 106/60 minutes times 14 seconds per minute = 24 seconds plus 
24/60 minutes X 14 = 6 seconds for a total of 30 seconds.

(assume vegetable is
80 percent water, losses are 12 seconds for each 1 minute
at boiling temperature)
-----------------------------------------

Good flavor, moderately: tangy, salty; slightly: sweet, starchy;
thick pudding consistency but also doughy/rubbery.
Most people would find the consistency unpleasant.








20080414 (not trialed since altered)
Cabbage carrot seed peas
cabbage carrot seed

3 ounce cabbage slaw
5 ounces carrot
3 tablespoons non roasted, no hull sunflower seeds
  or 2 tablespoons nut or seed butter
  or 1 tablespoon canola oil 
  or 1 tablespoon olive or canola oil plus 1 tablespoon whole wheat flour
1 teaspoon canola oil
1 tablespoon sugar
1/8 teaspoon salt
optional: 1/4 cup thawed frozen peas
  or 1/8 cup for a small serving

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

Place a steaming rack in the pan or cooker.

Put into a metal pan or metal bowl:
1 tablespoon water,
if using, 1 tablespoon grain flour and mix,
if using, 3 tablespoons sunflower seeds, 
if using, 1 tablespoon grain,
3 ounces cabbage,
5 ounces carrot,
if using 1/8 cup peas.

Place pan or bowl containing the vegetables onto the
steaming rack.

If using a metal pan not a pressure cooker, heat until boiling, 
reduce heat to low, cover, heat 30 minutes.

If using a pressure cooker:
Heat on a cooktop until full pressure, reduce heat to low,
heat 20 minutes.

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

Put all ingredients into a processor and run until smooth, 
about 4 to 6 minutes.

Taste.
If too bitter or bland, add 1  pinch salt.
If too sour, add 1 teaspoon sugar.
If too strong flavored, add 1 tablespoon nut butter
or 1 teaspoon canola oil. If still too bitter, add 1 teaspoon 
vinegar and 1 teaspoon sugar.

good, has a decidedly sweet taste.







Lettuce carrot broccoli seeds (not tested)

2 ounces romaine or bibb letture
  or 4 ounces iceberg lettuce
6 ounces carrot
3 tablespoons non roasted, no hull sunflower seeds
  or 2 tablespoons nut or seed butter
  or 1 ounce California walnuts, a little less than 1/4 cup 
    plus 1 teaspoon sugar
  or 1 tablespoon flax meal
    plus 1 teaspoon canola oil
  or 1 tablespoon canola oil 
  or 1 tablespoon olive or canola oil plus 1 tablespoon whole wheat flour
1 teaspoon olive or canola oil
1 tablespoon sugar
1/8 teaspoon salt

Put all ingredients into a processor and run until smooth, 
about 4 to 6 minutes, if needed, add water
1 tablespoon at a time, just enough so the mixture circulates
while processing.

Taste.
If too bitter or bland, add 2 pinches salt.
If too sour, add 2 teaspoons sugar.
If too strong flavored, add 1 tablespoon nut butter
or 1 teaspoon canola oil. If still too bitter, add 2 teaspoons 
vinegar and 2 teaspoons sugar.









20070419 (not tested since altered)

Cabbage carrot bell pepper seeds

3 ounces cabbage
2 ounces carrot
2 ounces red or yellow bell pepper
3 tablespoons non roasted, no hull sunflower seeds
  or 2 tablespoons nut or seed butter
  or 1 ounce California walnuts, a little less than 1/4 cup 
    plus 1 teaspoon sugar
  or 1 tablespoon flax meal
    plus 1 teaspoon canola oil
  or 1 tablespoon canola oil 
  or 1 tablespoon olive or canola oil
    plus 1 tablespoon whole wheat flour
1 teaspoon olive or canola oil
1 tablespoon sugar
1/8 teaspoon salt

Put the cabbage portion into the processor.

Process into a slaw.

Put the cabbage slaw into a small container such as a deep cup.

Add 1 tablespoon water.

Heat in a 1000 watt microwave oven, in a small, covered container 
for 1 minute 20 seconds on full power and 4 minutes on 30 percent 
power, liquid should begin to boil. Or for a 600 watt oven 
1 3/4 minutes full and 5 minutes 30 percent power.

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

Put all ingredients into a processor and run until smooth, 
about 4 to 6 minutes, if needed, add water
1 tablespoon at a time, just enough so the mixture circulates
while processing.

Taste.
If too bitter or bland, add 1 or 2 pinches salt.
If too sour, add 1 teaspoon sugar.
If too strong flavored, add 1 tablespoon nut butter
or 1 teaspoon canola oil. If still too bitter, add 2 teaspoons 
vinegar and 2 teaspoons sugar.

, cabbage borderline too dry, use 1T1t







20081027a (not tested since altered)
ham apple lettuce carrot grain seed peanut

1 ounce cos or bibb lettuce (use 1 ounce instead of 2 to lessen
  intestinal gas)
2 ounces apple
  or 2 ounces tomato
2 ounces retail carrots
  or 1 ounce full flavored biodynamic grown carrot (this trial) 
1 ounce ham, (with salt added) precoooked (this trial)
  or 1 ounce mackerel (with salt added)
  or 1 ounce turkey, precooked, (no salt added) plus 1 pinch salt
  or 1 ounce chicken precooked, (no salt added) plus 1 pinch salt
optional for a larger and higher calorie version: 
[
2 tablespoons fresh ground whole corn flour
  or 2 tablespoons any grain flour
  if bitter mix with 2 teaspoons water, heat in
  small bowl, covered, 45 seconds in a 1000 watt
   microwave oven, process into fime crumbs
  5 sixths ounces X 20 plus 10 losses and start time
  plus 1 third ounce water X 46
  or 1 eighth cup rolled oats, if desired, process into a fine meal
     or grind into flour with a coffee grinder
  or 1 eighth cup cornmeal ground into a flour using a coffee
    grinder
1 tablespoon freshly ground flax meal (optional, if
  not freshly ground, may be bitter)
]
3 tablespoons non roasted, no hull sunflower seeds
  or 2 tablespoons nut or seed butter
  or 1 ounce California walnuts, a little less than 1/4 cup 
    plus 1 teaspoon sugar
  or 1 tablespoon flax meal
    plus 1 teaspoon canola oil
  or 1 tablespoon canola oil 
  or 1 tablespoon olive or canola oil
    plus 1 tablespoon whole grain flour
1 eighth cup blanched skinless peanuts 
  or 1 eighth cup raw peanuts (this trial)
  or 2 tablespoons boiled non roasted peanut butter** 
1 tablespoon sugar
1/8 teaspoon salt

If using raw peanuts with skins on:
[
Put 1/4 cup peanuts and 2 cups water into a metal pan
and heat on a cooktop until boiling, reduce heat to low
and heat for 10 minutes.

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

If using grain flour or soaked grain:
[
Place into a 3-cup microwaveable bowl:
 1 tablespoon whole grain flour and 1 tablespoon water and mix,
   or 1 eighth cup soaked or sprouted grain
 1 tablespoon water.

Heat, covered, in a microwave oven until boiling hot,
50 seconds in a 1000 watt oven, or about 1 minute 20 seconds
in a 600 watt oven.
]

If a roasted peanut flavored is desired:
[
Put 1 eighth cup raw peanuts into a hot air popcorn
popper, set a timer for 50 seconds, run the popper
for 50 seconds.

Dump the peanuts into a bowl to cool for a couple
of minutes.

Remove the peanut skins by squeezing between two
finger.
]

Put all ingredients into a processor and run until smooth, 
about 4 to 6 minutes, if needed, add water
1 tablespoon at a time, just enough so the mixture circulates
while processing.

Taste.
If too bitter or bland, add 1 or 2 pinches salt.
If too sour, add 1 teaspoon sugar.
If too strong flavored, add 1 tablespoon nut butter
or 1 teaspoon canola oil. If still too bitter, add 2 teaspoons 
vinegar and 2 teaspoons sugar.

, equal amounts of sweetness, tanginess, saltiness, peanut flavor,
ham flavor,  and a little starchiness from the grain flour, slight
bitterness from the lettuce, chewy.

*First make the non roasted sunflower seed butter:put 1 cup non
roasted sunflower seeds(hulless) in a food processor, process until a 
fine meal is produced or until flow stops, add just enough canola oil 
for the mixture to flow during processing-about 1 quarter cup, process 
until no significant lumps can be felt when pinching between two fingers. 
Put 2 tablespoons non roasted 30 percent added oil sunflower seed butter 
in a small bowl and heating until fully boiling, 2 minutess in a 1000 watt
microwave oven. Makes about 3 quarters of a cup 30 percent added oil
boiled sunflower seed butter.

** Boiled peanut butter can be made by putting 1 cup blanched skinless
peanuts in a food processor, process until a fine meal is produced or

until flow stops, add just enough canola oil for the mixture to flow during
processing-about 1 quarter cup, process until no significant lumps
can be felt when pinching between two fingers. Makes 3 quarters of a 
cup 30 percent added oil boiled non roasted peanut butter.





20080213 (not trialed since altered)
apple carrot collard seed
Apple carrot collard greens salad

4 ounces collards greens
4 ounces carrot                     0
1/3 (2 ounce) apple (if apple is tart add 1 teaspoon sugar, if
  apple is semi sweet add 1/2 teaspoon sugar)
3 tablespoons non roasted, no hull sunflower seeds
  or 2 tablespoons nut or seed butter
  or 1 ounce California walnuts, a little less than 1/4 cup 
    plus 1 teaspoon sugar
  or 1 tablespoon flax meal
    plus 1 teaspoon canola oil
  or 1 tablespoon canola oil 
  or 1 tablespoon olive or canola oil plus 1 tablespoon whole wheat flour
2 teaspoons canola oil
1 tablespoon plus 1 teaspoon sugar
1/4 teaspoon salt

If using fresh collards:
[
Chop 4 ounces collard into 1 inch pieces.

Put into a metal pan:
4 ounce collards and 5 cups water.

Heat on a cooktop until boiling, about 5 minutes, reduce heat 
to low, heat 60 minutes.
]

Put all ingredients into a processor and run until smooth, 
about 4 to 6 minutes, if needed, add water
1 tablespoon at a time, just enough so the mixture circulates
while processing.

Taste.
If too bitter or bland, add 2 pinches salt.
If too sour, add 1 teaspoon sugar.
If too strong flavored, add 1 tablespoon nut butter
or 2 teaspoons canola oil. If still too bitter, add 2 
teaspoons vinegar and 2 teaspoons sugar.

, has an almost roasted flavor, at very end of portion, 
slightly bitter has mild flavors that are overwhelmed by stronger 
flavor foods eaten before in same meal, eat this before stronger 
flavored foods. Seems odd that the flavor seemed to change so much 
after hunger was lessened by eating.





20091031a (not tested)
20091108b
Rutabaga carrot grain seed

9 ounces rutabaga
3 ounce carrot
  or 3 ounce butternut squash
2 tablespoons (1 ounce) sugar
3 tablespoons non roasted, no hull sunflower seeds
  or 2 tablespoons nut or seed butter
  or 1 ounce California walnuts, a little less than 1/4 cup 
    plus 1 teaspoon sugar
  or 1 tablespoon flax meal
    plus 1 teaspoon canola oil
  or 1 tablespoon canola oil 
  or 1 tablespoon olive or canola oil
    plus 1 tablespoon whole wheat flour
2 teaspoons canola oil
1 tablespoon garlic powder
3 eighths teaspoon salt

Peel enough rutabaga to yield 9 ounces.

Cut 6 ounces rutabaga crosswise every 1 quarter inch.

Place the rutabaga and 8 cups water into a metal pan
or pressure cooker.

If using metal pan, heat on a cooktop until boiling, reduce heat 
to low, cover, heat 3 hours.

If using pressure cooker, heat until full pressure, reduce heat 
to low, heat 2 hours, let cooker sit on burner for 5 minutes.

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

Into a 2 cup or larger blender put:
9 ounces rutabaga,
3 ounce carrot,
2 tablespoons (1 ounce) sugar,
3 tablespoons sunflower seeds
2 teaspoons canola oil
1 tablespoon garlic powder

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

Taste.
If too bitter or bland, add 2 pinches salt.
If too sour, add 2 teaspoons sugar.
If too strong flavored, add another 1 nut butter
or 2 teaspoons canola oil. If still too bitter, add 1 tablespoon 
vinegar and 1 tablespoon sugar.





20090908f
broccoli carrot potato seed

4 ounce broccoli
  or 4 ounces spinach (see 20090504i?
  or 4 ounces asparagus (see 20090504?
  or 4 ounces brussel sprouts (see 20090504k)
  or 4 ounces acorn or butternut squash (see 20090224a)
  or 4 ounces carrot (20090109d?)
4 ounces carrot
4 ounces potato, peel removed, cut into 3 quarter inch pieces
3 tablespoons non roasted, no hull sunflower seeds
  or 2 tablespoons nut or seed butter
  or 1 ounce California walnuts, a little less than 1/4 cup 
    plus 1 teaspoon sugar
  or 1 tablespoon flax meal
    plus 1 teaspoon canola oil
  or 1 tablespoon canola oil 
  or 1 tablespoon olive or canola oil plus 1 tablespoon whole wheat flour
2 teaspoons (.3 ounce) canola oil
2 tablespoons (1 ounce) sugar or to taste
3 eighth teaspoon salt

Remove peel from potato to yield 4 ounces.

Cut broccoli, carrot, and potato 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.

Put into a metal pan or metal bowl:
1 tablespoon water,
3 tablespoons sunflower seeds
4 ounce broccoli
4 ounces carrot
4 ounces potato.

Place pan or bowl containing the vegetables onto the
steaming rack.

If using a metal pan not a pressure cooker, heat until boiling, 
reduce heat to low, cover, heat 30 minutes.

If using a pressure cooker:
Heat on a cooktop until full pressure, reduce heat to low,
heat 20 minutes.

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

Put all ingredients into a processor and run until smooth, 
about 4 to 6 minutes, if needed, add water
1 tablespoon at a time, just enough so the mixture circulates
while processing.

Taste.
If too bitter or bland, add 2 pinches salt.
If too sour, add 1 teaspoon sugar.
If too strong flavored, add 1 tablespoon nut butter
or 2 teaspoons canola oil. If still too bitter, add 2 teaspoons 
vinegar and 2 teaspoons sugar.






20080906a
Carrot celery seed peanut
carrot cilantro seed peanut

3 ounces carrot
1 ounce celery
  or if celery is particularly strong, 1 half ounce celery
  or 1 eighth teaspoon powdered celery
  or 1 quarter to 1 ounce cilantro
  or 1 quarter ounce (about 1 rounded eighth cup, cut into 
    1 half inch pieces, not packed or the amount that can be 
    squeezed together into a 5 eighths diameter mass) parsley
    (not tested) 
  or 1 quarter ounce watercress  (not tested)
2 teaspoons 30 percent added oil non roasted boiled sunflower
  seed butter
    or 2 teaspoons raw tahini
    [mix in a small bowl, 2 teaspoon raw sunflower seed butter 
    with 1 teaspoon water, heat 40 seconds in a 1000 watt 
    microwave oven, stir.]
1/8 cup very lightly roasted peanuts
1 teaspoon whole wheat flour
1 teaspoon sugar
1  pinch salt (1/32 of a teaspoon, 80 milligrams)

Cut 3 ounces carrot into 1 half inch pieces,
put the pieces into a microwaveable dish, cover, and 
heat until boiling hot, 1 minute 10 seconds in a 1000 watt oven.

Remove the leaves from 1 ounce of celery.

Cut 1 ounce celery stalks into 1 half inch pieces, process into 
a fine slaw and put into a mixing and/or portion bowl with
the carrot.

If using cilantro:
[
Cut 1 ounce cilantro into 1 inch pieces.
Proccess the cilantro into a fine slaw or until it
becomes stuck on sides of processor bowl.
]

Add 2 teaspoons sunflower seed butter, 1 half teaspoon sugar,
and 1 half pinch salt.

Mix.

Add 1 teaspoon whole wheat flour and mix.

Put 1/8 cup raw peanuts into a hot air popcorn maker and
run 50 seconds, if starting from a cold start; use 40 seconds
if starting preheated.

Remove the peanut skins by squeezing between two fingers.

Combine all ingredients and toss.

Makes about 1/2 of a meal.

If using 1 ounce celery:
good, prominent carrot and roasted peanut flavors, mildly sweet, 
pleasantly and slightly salty and starchy, carrot have some crunch 
and chewiness 

If using 1 ounce cilantro processed into a slaw:
good, prominent carrot flavor, peanut and cilantro flavors 
distinctive, moderately sweet and salty, moderately chewy and 
a little crunchy.










20090216d
Carrot celery grain seed peanut

3 ounces carrot (full flavored biodynamic this trial)
1 ounce celery
  or 1 teaspoon dried celery shreds (this trial)
1 tablespoon (.5 ounce) retail roasted peanut butter
1 tablespoon (.3 ounce) sunflower seeds
1 tablespoon (.3 ounce) whole wheat flour
2 pinches salt
3 eighths (3 ounce) cup water
8.1 ounces, 6.2 water
7.1 ounces, 5.2 water if using dried celery

Cut the carrot into 1 half inch pieces.

In a 1 cup or larger blender, process all ingredients
except flour. Run until smooth.

Add the flour and run until mixed.

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

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

Heat in a microwave oven until firm, 6 minutes in a 1000
watt oven. Heat 5 minutes 5 seconds if using dried celery.

-------------------------------------------------------------
Math: (if using dried celery)
7.1 ounces X 20 seconds per ounce = 142 seconds.
Add 5 seconds for microwave to begin heating.
Plus 20 seconds to heat dishes
Dry weight is total weight minus water: 7.1 - 5.2 = 1.9 ounces.
Water to leave in is 1.9/1 X 1.4 = 2.8 ounces.
Water to remove is total water minus water left in: 5.2 - 2.8 = 2.4 oucnes.
Plus 46 X 2.4 ounces water = 110 seconds
Plus to replace heat lost to air during evaporation: 110/60 minutes X
12 seconds per minute = 22 seconds plus 22/60 X 12 = 4 for a total of
26 seconds losses.

(assume carrot is 90 percent water, losses are 10
seconds for each 1 minute of boiling temperature time)
-------------------------------------------------------------

If using 
Prominent carrot flavor, noticeable roasted peanut flavor, 
just noticeable celery flavor, very thick pudding consistency.









20100714c (not tested since altered)
cucumber carrot seed pudding

3 ounce cucumber
  or 3 ounce zuccini peel removed
  or 1 ounce sweet potato
1 ounce carrot
2 tablespoons (.7 ounce) non roasted, no hull sunflower seeds
  or 1 eighth cup (.5 ounce) pecans 
  or 1 tablespoon non roasted sunflower seed butter
1 tablespoon (.5 ounce) sugar
1 eighth teaspoon salt
total: 6.1 ounces, 3.4 ounces water

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

Put all ingredients into a 1 cup processor and process
until smooth, if needed add water 1 tablespoon at a time,
just enough to get the mixture to flow while processing.

Taste, if desired, add 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 6.1 ounces = 122 seconds.
Plus 5 seconds for microwave to begin heating
Plus 40 seconds to heat dish
Dry weight equals total weight minus total water (6.1 - 3.4) = 2.7 ounce.
Water to leave in is 50/50 time dry weight (50/50) X (2.7) = 2.7 ounces
Water to remove is total water minus water left in (3.4 - 2.7) = .7 ounces.
Plus to evaporate excess water: 46 X .7 = 32 seconds.
Plus to replace heat lost to air: 12 X (32/60) is 6 plus 6/60 X 12 equals
  7 seconds.
Notes:
Asume lambsquarters is 90 percent water, mixture should be
about 40 percent water after heating.
---------------------------
]

If not heating to thicken:
good, moderately: sweet; mildly: tangy, cucumber flavored, 
tangy; slightly: bitter, carrot flavored; medium thick 
liquid.





20080909a
20080913b
Cucumber carrot tomato basil seed

3 ounces cucumber
   or 3 ounces zuccini 
   or 3 ounces green beans, fresh, frozens, 
     or canned (this trial)
   or 3 ounces asparagus
   or 3 ounces canned pumpkin puree
2 ounces carrot
1 ounce tomato
 or 1 ounce  canned tomato puree
 or 1 half teaspoon fine or coarse ground tomato powder 
1 half ounce basil puree or basil pesto
  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 seeds
  or 2 tablespoons nut or seed butter
  or 1 ounce California walnuts, a little less than 1/4 cup 
    plus 1 teaspoon sugar
  or 1 tablespoon flax meal
    plus 1 teaspoon canola oil
  or 1 tablespoon canola oil 
1 tablespoon sugar
1 teaspoon canola oil counting any oil in pesto 
1/8 teaspoon salt


Remove the peal from a piece of cucumber or zuccini
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.

Add the other ingredients, except oat and bean flours, and process 
until as smooth as desired, perhaps 4 minutes.

Prominent basil flavor, slightly sweet, slightly
 bitting, slightly tangy, somehow the flavor and texture remind 
me of ?longhorn (orange) cheese.