recipes_for_vegetables/recipes for collard greens.txt
20071130

Apple squash collards carrot grain seed bean
2 ounces acorn squash
  or 2 ounces sweet potato
  or 1 ounce butternut squash 
    plus 1 ounce mild vegetable such as cucumber, zuccini,
      yellow summer squash, green bean or (2 teaspoons grain flour plus 1 ounce water)
1 ounce carrot
3 ounces collard greens 
  or 3 ounces leached kale
  or 1/2 ounce basil pesto
  or 1/2 ounce mustard greens puree 
  or 1/2 ounce parsley pesto
1/4 cup (.45 ounce) rolled oats
1 quarter cup canned or boiled beans
2 teaspoon oil in cake
2 teaspoons sugar

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

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

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

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

Run until flow stops and a slaw is produced.

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

Put the greens slurry into a microwaveable bowl.

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

Strain away the liquid.

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

Strain away the liquid.

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

Or put the puree onto a coffee filter paper.

Gently squeeze out most of the water. 

Remove peel from squash to yield 2 ounces.

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

Put the squash and carrot into the processor.

Run until flow stops and a slaw is produced.

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

Put the processor contents into a deep microwaveable bowl.

Add:
 1/4 cup rolled oats, 
 2 teaspoons canola oil, and
 2 teaspoons sugar.

Mix.

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

Dump the mixture onto a plate.

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

Make a hole at the center to encourage even heating.

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

Or for a 600 watt oven 8 minutes 20 seconds full or if using canned or boiled beans, heat 10 minutes.

----------------------------------------------
Math:
6-1/3 ounces X 20 plus 20 for plate plus 50 X 3 ounces moisture
----------------------------------------------

Remove the plate from the oven and allow to cool for a couple of minutes or 
so.

Chop 1 ounce apple into 1 inch pieces.

Put into a one cup food processor:
 the apple,
 1/8 cup sunflower seed butter, 
 2 teaspoons oil,
 1 to 2 teaspoons sugar, and
 1 pinch salt 

If the mixture will not circulate while processing, add 1 tablespoon water to get the mixture to flow.

Run 1 minute.

Add the greens slaw.

Run until smooth, about 2 minutes.

Cut the cake loose from the plate with a knife or spatula so it will be easier
to eat.

Spread the greens/apple/seed mixture onto the donut shaped cake.

If the cake is difficult to cut with a spoon, it can be cut into 4 pieces
and picked up to eat bite by bite.

Makes enough for 3/4 or more of a large supper meal.




marker 1



20071002
Apple squash collards peas seeds grain

2 ounces fresh collards
  or 3 ounces collards puree
1/8 cup dried beans 
  or 1/4 cup thawed frozen peas
  or 1/8 raw peanuts
  or 1 quarter cup canned beans
    plus 1 eighth cup water
1 quarter cup (.45 ounce) rolled oats
  or 2 tablespoons whole grain flour  
  or 2 tablespoons flax seed meal
1 teaspoon (.15 ounce) sugar
1/2 cup water
total: 9.6 ounces, 7.8 ounces water

Topping ingredients:
1/8 cup nut or seed butter such as tahini
     (to enable flow in processor)
  or if processor will pulverize seeds:
  or 1/4 cup sunflower seeds
  or 1/4 cup California walnuts 
1 ounce carrot
2 ounces acorn squash 
  or 1 ounce butternut squash
    plus 1 ounce other mild vegetable such as cucumber,
      yellow summer squash, sweet potato, boiled potato,
      boiled beans, or (1 tablespoon rolled oats plus 1 tablespoon water)
1/2 (3 ounces) apple
2 teaspoons canola oil
2 teaspoons sugar, add 1/2 teaspoon more if apples are semi sweet, add 1 
  teaspoon more if apples are tart
1 pinch salt
1 tablespoon whole wheat flour

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

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

Cut the collards 1 inch pieces.             

Put the chopped collards into a blender.
Add 2 cups water.

Process into a puree, about 10 seconds after mixture is fully flowing.

If necessary to start flow while blending, put one hand under blender
and one on top. Rapidly raise and lower the blender.

Heat on a cooktop until boiling, reduce heat to low, heat for 5 or 10 minutes.

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

Drain the water from the collards by pouring into a fine wire mesh strainer.

Either press water from the slaw by pressing with a bowl that is about the same size and shape as the strainer.

Or squeeze the slaw in a hand.

Put into a 2 cup or larger blender:
 2 ounces collard slaw,
 if using, 1 quarter cup canned beans
   plus 1 eighth cup water,
 1 quarter cup rolled oats,
 1 teaspoon sugar, and 
 1 half cup water.

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

Put the beans and remaining cooking water into the blender.
]

Run until smooth, about 4 minutes.

Either place the batter into an 8- or 9-inch diameter bundt pan.

Or divide the batter equally into 3 4-inch diameter microwaveable bowls and
place the bowls in a circle around the center of a microwave oven.

Heat until firm, about 10 minutes in a 1000 watt microwave oven or 
16 minutes in a 600 watt microwave.

-----------------------------
Math: 
plus 5 seconds for oven to start heating
Plus 40 seconds to heat dishes.
To heat to boil: 20 seconds per ounce times 9.6 ounce = 192 seconds
Dry weight is total weight minus water (9.6 - 7.8 water) = 1.8 ounces.
Water to leave in is (25 parts water/75 parts dry weight) times dry weight (1/3 X 1.8) = 3.2 ounces.
Water to remove is total water minus water left in (7.8 - 1.8) = 6 ounces.
Plus to evaporate water 46 seconds per ounce times 6 ounces = 276 seconds.
Plus to replace heat lost to air: 276/60 times 16 seconds per minute = 73 seconds
plus 732/60 X 16 = 20 for a total of 93 seconds.
Assume collard is 80 percent water.
beans absorb their 125 percent their own weight in water when boiled or 1.2 ounces water.
Assumes final product will be 25 percent water.
-----------------------------
 
Scrape the biscuit from the bowls, cut into bite-sized pieces,
and put the pieces into a portion bowl.

Peel the squash to yield 2 ounces.

Remove peel from apple to yield 3 ounces.

Cut the squash and apple into pieces your food processor will deal with.

Put the squash and apple into a food processor.

Into the processor put:
 1 ounce other mild vegetable such as sweet potato,
 1 eighth cup sunflower seed butter,
 2 teaspoons oil,
 2 teaspoons sugar, and
 1 pinch salt.

Process for 4 minutes to get a smooth texture.

If necessary repeatedly lift the processor and bang it down.

If mixture still refuses to flow, add 1 tablespoon water at a time 
to the processor to get the mixture to flow.

Put the processor mixture into a mixing bowl.

Add 1 tablespoon flour.

Mix until uniform.

Put the processor mixture into the portion and/or mixing bowl with the biscuit pieces.

Toss.

Makes enough for a large meal.

For a very large meal, add a side
of fruit such as a third of a cup of cherries and/or 1/2 of a banana.






20100219g
Potato grain bean biscuit and Fruit collard grain seed pate

1/2 cup water
3 ounces potato
1 eighth cup dried beans
  or 1 quarter cup canned beans
    plus 1 eighth cup water
1 quarter cup (.4 ounce) rolled oats
  or 2 tablespoons flax seed meal plus 1 tablespoon fine ground wheat bran
  or 1 tablespoon whole wheat flour
1 tablespoon sugar
2 pinches salt in cake
total: 9.4 ounce, 7.6 ounces water

pate:
1 tablespoon frozen grape juice concentrate
  or 1 tablespoon frozen orange juice concentrate
  or 1 tablespoon concord grape puree
  or 1 tablespoon no seed, elderberry puree
  or 1 tablespoon elderberry powder
  or 2 ounces tomato?
2 ounces fresh collards
  or 2 ounces (weight after draining) canned collards, do not leach
  or 2 tablespoons powdered collards
  or 4 tablespoons coarsely shredded dried collards
1/8 cup nut or seeds butter such as tahini
  or 1/4 cup sunflower seed meal (1 1/2 ounces)
2 teaspoons whole wheat flour 
1 tablespoon sugar, if needed add 1 more teaspoon
2 pinches salt

If using dried whole beans:
[
Into a metal pan put 2 tablespoons 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 potato:
[
Remove peel from potato to yield 3 ounces.

Cut the potato into 1 quarter inch thick slices.

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

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

If using powdered collards:
[
Put 3/4 cup water into a microwaveable container.

Heat 2 minutes 20 seconds on full power.

Add 2 tablespoons powdered greens.

Stir.

Heat 4 minutes on low. (this should avoid boil over)

Squeeze liquid from the greens with a 1 cup coffee press or 
  drain through a paper coffee filter, gently wrap and squeeze
most of the water out. A very fine stainer or a piece of 
  nylon stocking can also be used. Discard the liquid.
  (40 wires per inch best, 14 per inch minimum)
]

If using coarsely shredded dried collards:
[
Put into a metal pan:
4 tablespoons collards and 2 cups water.
Heat on a cooktop until boiling, about 4 minutes, reduce heat to low, heat 25 minutes.

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

Use a bowl that is about the same size and shape as the strainer to press the slaw to force liquid out of the slaw.
]

If using fresh collard greens:
[

Cut the collards 1 inch pieces.             

Put the chopped collards into a blender.
Add 2 cups water.

Process into a puree, about 10 seconds after mixture is fully flowing.

If necessary to start flow while blending, put one hand under blender
and one on top. Rapidly raise and lower the blender.

Heat on a cooktop until boiling, reduce heat to low, heat for 5 or 10 minutes.

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

Drain the water from the collards by pouring into a fine wire mesh strainer.

Either press water from the slaw by pressing with a bowl that is about the same size and shape as the strainer.

Or squeeze the slaw in a hand.
]

Put the slaw into a mixing bowl.

Into a 3 cup or larger blender add:
 1 quarter cup rolled oats,
 if using, 1 quarter cup canned beans
   plus 1 eighth cup water,
 1 tablespoon sugar, and
 2 pinches salt

If boiling potato, when the potato is done heating, set 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.

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 the blender until smooth.

Either place the batter into an 8- or 9-inch diameter bundt pan.

Or divide the batter equally into 3 4-inch diameter microwaveable bowls and
place the bowls in a circle around the center of a microwave oven.

Heat until firm, about 9 minutes 10 seconds in a 1000 watt microwave oven or 
16 minutes in a 600 watt microwave.

-----------------------------
Math: 
plus 5 seconds for oven to start heating
Plus 40 seconds to heat dishes.
To heat to boil: 20 seconds per ounce times 9.9 ounce = 198 seconds
Dry weight is total weight minus water (9.9 - 7.6 water) = 2.3 ounces.
Water to leave in is (50 parts water/50 parts dry weight) times dry weight (1/1 X 1.8) = 2.3 ounces.
Water to remove is total water minus water left in (7.6 - 2.3) = 5.3 ounces.
Plus to evaporate water 46 seconds per ounce times 5.3 ounces = 244 seconds.
Plus to replace heat lost to air: 244/60 times 16 seconds per minute = 49 seconds
plus 49/60 X 16 = 13 for a total of 62 seconds.
Assume collard is 80 percent water.
beans absorb their 125 percent their own weight in water when boiled or 1.2 ounces water.
Assumes final product will be 25 percent water.
-----------------------------
 
Scrape the biscuit from the bowls, cut into bite-sized pieces,
and put the pieces into a portion bowl.

If using fresh or coarsely shredded dried collars:
[
Put into a 1 or 2 cup processor:
the greens slaw put: 1/8 cup sunflower seed butter, 
  1 tablespoon grape juice concentrate, 1 tablespoon sugar, 
  2 teaspoons wheat flour, 2 pinches salt, 1 tablespoon water.

Run until as smooth as desired, perhaps 6 minutes.
]

If using powdered collards:
[
Into the mixing bowl with the greens slaw put: 1/8 cup sunflower seed butter, 
  1 tablespoon grape juice concentrate, 1 tablespoon sugar, 
  2 teaspoons wheat flour, 2 pinches salt, 1 teaspoon water.

Mix until uniform.
]
Makes enough for a light meal. 

For a large meal, add a side of Blueberries And Strawberries
or any kind of fruit

Grape collard pate, flavorful, moderately tangy/sweet/bitter, mild collard and grape flavors; slightly fibrouw; thick pudding consistency but more fibrous than typical pudding.

Cake, has nice potato flavor, mild: bean flavor, sweetness, saltiness; moist, soft, dense biscuit texture/consistency, somewhat chewy. About 30 percent water, refigure heat formula and try for 50 percent water.














20070618
Carrot collards peas tahini flour

1/4 cup dry quick cooking rolled oats 
  or regular rolled oats processed to a fine size 
    (regular oats processed, 30 seconds this trial)
  or steel cut oats soaked in water for 4 hours
  or 1/8 cup whole wheat flour
1 ounce collards
  or 1 ounce broccoli
2 ounces mild carrots
  or 1 ounce strong flavored carrot
2 tablespoons nut or seed butter such as tahini
    plus 1 teaspoon oil
  or 2 tablespoons whole grain flour
    plus 1 tablespoon olive or canola oil
2 teaspoons sugar, add 1 teaspoon if needed
1 pinch salt
1/4 cup thawed frozen peas 
  or 1 eighth cup dried beans or peanuts boiled until soft and mild
  or 1/4 cup canned 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.
]


Process (for 30 seconds) the rolled oats to a fine crumb.

Process the collards and carrots
into a fine slaw.

Repeatedly lift the processor 1/2 inch and bang it down onto the counter
  to get the mixture to flow into the path of the cutting blades so a 
   fine particle size is produced.

Scrape down the sides of the processor
bowl once or twice if necessary.

Transfer the collards/carrot slaw to a mixing and/or portion bowl.

Add the tahini to the bowl and mix until uniform.

Add the oats, sugar and salt to the bowl.

Mix until uniform.

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 bowl with other ingredients.
]

Makes two portions each of which will make 1/2 of a light meal or 1/3 of a 
large meal

Good, some people might find the texture too tough.


marker 4


Makes one serving large enough for 3/4 of a light meal,
for a larger serving, double the amount of peas.

Raisins carrot collards peas tahini flour

1/8 cup thawed frozen peas
  or 1 tablespoon dried beans, peas, or peanuts
  or 1 eighth cup canned beans
1 ounce collards (collards this trial)
  or 2 ounces broccoli
2 ounces mild carrots
  or 1 ounce strong flavored carrot
1 tablespoon raisins
2 tablespoons nut or seed butter such as tahini
1 teaspoon canola oil
2 teaspoons sugar
1 pinch salt
1/4 cup dry quick cooking rolled oats
  or regular rolled oats processed to a fine size
  or steel cut oats soaked in water for maybe 4 hrs
  or 1/8 cup whole wheat flour

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.
]

Process the broccoli (or collards), carrots,
  and raisins together into a fine slaw.

Repeatedly lift the processor 1/2 inch and bang it down onto the counter
  to get the mixture to flow into the path of the cutting blades so a 
   fine particle size is produced. Scrape down the sides of the processor
   bowl once or twice if necessary.

Transfer the broccoli/raisin slaw to a mixing and/or portion bowl.

Add the tahini to the bowl and mix until uniform.

Add the oats, sugar and salt to the bowl.

Mix until uniform.

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 bowl and mix.

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

For a larger serving big enough for a light meal, use 1/4 cup peas.

Good if you're open minded (?open tasted).




marker 5




20071214b
  similar to 20071215 which uses 3 ounces green bean and 3 tablespoons flax

Green beans collards peas nuts grain
2 ounces collards puree
  or 2 ounces fresh collards, coarsely chopped (this trial)
2 ounces green beans
1 tablespoon split pea flour
2 tablespoons flax meal
  or 1 tablespoon grain flour
  or 2 tablespoons rolled oats
1/4 cup water
1/2 apple
2 tablespoons raw tahini 
  or 2 tablespoons walnut butter 
  or 1/4 cup raw sunflower seeds 
  or 1/4 cup California walnuts 
  or 1/8 cup raw sunflower seed butter (this trial)
1 tablespoon olive or canola oil
2 teaspoons sugar, if apples are tart add 1 teaspoon sugar
1 pinch salt
1 tablespoon whole oat flour

Put 2 ounces greens and 3/4 cup water into a blender.

Blend until smooth (about 30 seconds after mixture starts to flow).

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

Heat in a 1000 watt microwave oven for 3 minutes on full power
  (4 minutes if greens are very cold from being frozen),
then 2 minutes on low (15 percent power).

Strain away the liquid.

Mix the puree with twice or more of its volume of water.

Strain away the liquid.

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

Or put the puree onto a coffee filter paper.

Gently squeeze out most of the water.

Put the puree into a mixing bowl.

If necessary, remove the strings from the green beans.

Put the green beans into the food processor.

Process into a slaw.

Add 1/8 cup water and process to the desired smoothness, perhaps 2 minutes.

Add 1 tablespoon pea powder and 2 tablespoons flax meal.

Run to mix, about 20 seconds.

Pour the mixture onto a plate and spread into a 1/4 inch thick layer.

Form into a flattened donut shape by forming a 2 inch hole at the center.

Into a small processor put 3 ounces apple, 1/8 cup sunflower seed butter, 
  1 tablespoon oil, 1-1/2 teaspoons (2-1/2 if apple is tart, 2 if apple is
  semi sweet) sugar, and 1 pinch salt.

Heat the donut shaped cake 3 minutes 20 seconds or until desired firmness
is achieved.



4 ounces X 20 plus 20 losses plus 40 X 2-1/2 moisture


Run the processor with apple/seeds mixture.

If necessary lift the processor a quarter inch and bang it down a few 
times to get the mixture into the path of the cutting blades.

If necessary, run 10 to 20 seconds and scrape down the sides of the processor bowl so all
the mixture gets processed. 

Repeat until desired smoothness is achieved.

Add the greens and 1 tablespoon oats flour to the processor and run to 
  mix, about 20 seconds.

Scrape the processor's bowl and run again.

Use a knife or spatula to cut the cake loose from the plate to make it easier
to eat.

Spread the processor's contents on the donut shaped cake.

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

This single portion makes enough for a large meal.

Add a small piece of fruit or a side of Blueberries And Strawberries for an extra large meal.


the green bean/flax mixture doesn't flow well in processor, try mixing 

Good, if you enjoy mild flavors, the apple somewhat dominates the green beans.

For more green bean flavor see 20071215.





marker 6





20071215
  similar 20071214b which uses 2 ounces green beans
Green beans collards peas nuts grain

2 ounces collards puree
  or 2 ounces fresh collards, coarsely chopped
3 ounces green beans
1 eighth cup canned beans
  or 1 tablespoon dried beans boiled until soft and mild, drained
  or 1 tablespoon bean flour (fava, garbanzo, soybean)
3 tablespoons flax meal
  or 2 tablespoons whole grain flour plus 1 teaspoon canola oil
  or 3 tablespoons rolled oats plus 1 teaspoon canola oil
1/4 cup water
1/2 apple
2 tablespoons raw tahini 
  or 2 tablespoons walnut butter 
  or 1/4 cup raw sunflower seeds 
  or 1/4 cup California walnuts 
  or 1/8 cup raw sunflower seed butter (this trial)
1 tablespoon olive or canola oil
2 teaspoons sugar, if apples are tart add 1 teaspoon sugar
1 pinch salt
1 tablespoon whole oat flour

Put 2 ounces greens and 3/4 cup water into a blender.

Blend until smooth (about 30 seconds after mixture starts to flow).

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

Heat in a 1000 watt microwave oven for 3 minutes on full power
  (4 minutes if greens are very cold from being frozen),
then 2 minutes on low (15 percent power).

Strain away the liquid.

Mix the puree with twice or more of its volume of water.

Strain away the liquid.

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

Or put the puree onto a coffee filter paper.

Gently squeeze out most of the water.

Put the puree into a mixing bowl.

If necessary, remove the strings from 3 ounces green beans.

Either:
[
Put the green beans into the food processor.

Process into a slaw.

Add 3 tablespoons water and process to the desired smoothness, perhaps 2 minutes.
]

Or:
[
Put the green beans into a 1 or 2-cup blender.

Add 1/4 cup water and process to the desired smoothness, perhaps 2 minutes.

Add 1 minute to heating time given below.
]

Add 1 eighth cup beans (or 1 tablespoon bean powder) and 3 tablespoons flax meal.

Run to mix, about 20 seconds.

Pour the mixture onto a plate and spread into a 1/4 inch thick layer.

Form into a flattened donut shape by forming a 2 inch hole at the center.

Place the plate in a microwave oven.

If batter is to liquid to form into ring:
[
Divide the batter equally into 2 3-inch diameter 1 half cup or larger bowls.

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

Heat 5 minutes or until desired firmness
is achieved.

---------------------------------
Math:
Plus to raise food to boiling: 5-1/8 ounces X 20 seconds per ounce = 104 seconds.
Plus to evaporate excess moisture: 46 seconds per ounce X 3-3/4 water = 172 seconds.
Plus 20 seconds to heat dish and replace heat lost to air.
---------------------------------

If you do not have a 1 cup processor, use 3 ounces applesauce instead of 3 ounces apple and mix in a bowl using a spoon.

Into a 1 cup processor put:
 3 ounces apple,
 1/8 cup seed butter, 
 1 tablespoon oil,
 1-1/2 teaspoons sugar
   or 2-1/2 teaspoons sugar if apple is tart,
   or 2 teaspoons sugar if apple is semi sweet, and
 1 pinch salt.

Run the processor with apple/seeds mixture, about 3 minutes.

If necessary lift the processor a quarter inch and bang it down a few 
times to get the mixture into the path of the cutting blades.

If necessary, run 10 to 20 seconds and scrape down the sides of the processor bowl so all the mixture gets processed. Repeat until desired smoothness is achieved.

Add the greens and 1 tablespoon oats flour to the processor and run to 
 mix, about 20 seconds.

Scrape the processor's bowl and run again.

Use a knife or spatula to cut the cake loose from the plate to make it easier
to eat.

Spread the processor's contents on the donut shaped cake.

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

This single portion makes enough for a medium to large meal.

good, best flavor and texture when topping is on cake instead of separately.
If separately, cake is too mild flavored and collard stem fibers are too noticeable.
If using separately, process apple/seed/greens for 3 minutes or more to break up fibers.


marker 7



Apple banana collards peas seeds grain

2 ounces raw collards
1/8 cup water
1/2 ripe banana
1 eighth cup dried peas or beans
  or 1 quarter cup frozen peas
    plus 1 eighth cup water
  or 1 quarter cup canned beans
    plus 1 eighth cup water
  or 1 eighth cup pea powder
    plus 1 eighth cup water
1/4 cup unroasted sunflower seeds
1 tablespoon whole wheat flour
1 teaspoon canola oil
2 teaspoons sugar, 3 teaspoons if apple is tart
1/2 apple

If using dried whole beans:
[
Into a metal pan put 1 eighth 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 collard greens into 1 inch pieces.

Put the collards into a food processor.

Run until a slaw is produced.

Put the collard slaw and 1/2 cup water into a deep bowl with sides 
3 or 4 inches above the level of the puree.

Cover the container.

Heat in a 1000 watt microwave oven for 2 minutes 20 seconds on full power,
then 6 minutes on low (15 percent power).

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

Drain the liquid from the puree by pouring through a fine sieve.

Rinse the puree in about a cup of water.

Drain the rinse water away by pouring through a fine sieve.

Let the puree drain for a minute.

Put the puree into a food processor.

If using pea flour:
[
Put the pea flour and 1/4 cup water into a microwaveable bowl.

Mix.

Heat on full power in a 1000 watt microwave oven for 1 minute 20 seconds.

Put the hot pea puree into a metal bowl.

Set the metal bowl in a pan of cold water to cool for a few minutes.
]

Remove the peel from the banana half.

Put the banana into the food processor.

Remove the core from the apple half.

Put the apple into the processor.

To a food processor add the  sunflower seeds and oil.

Put the cooled collards puree into the processor.

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 cooled pea puree or beans into the processor.

Run until desired smoothness is achieved, perhaps 2 minutes.

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

Add the flour and sugar.

Mix until uniform. 





marker 8






20071222
Collards seeds grain

3 ounces collards
  or mustard greens, kale, dandelion
1 tablespoon unroasted chestnut flour
  plus 1 teaspoon canola oil
1 tablespoon nut or seed butter such as tahini
  or 1/8 cup raw sunflower seed butter, see note *
1 tablespoon olive or canola oil
  use 2 teaspoons if using sunflower seed butter that contains the 
  other 1 tsp oil
1 tablespoon plus 2 teaspoons sugar
  or 1 tablespoon corn syrup
  or 1 tablespoon honey
2 pinches salt
1 tablespoon whole corn flour
optional:
  1 eighth teaspoon molasses

Cut the greens into 1 inch pieces.             

Put the chopped greens into a food processor.

Add 1 cup water.

Process until mixture is fully flowing, then 30 seconds more.

Put the collards slurry into a microwaveable deep bowl.

Heat, uncovered, 4 minutes on full power, then 4 minutes on low.

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

Drain the water from the collards by pouring into a fine strainer.

Rinse the collard slaw by mixing with about a cup of water and pouring
through the strainer again.

Press most of the water out of the greens with a bowl about the same size
and shape as the strainer.

Or put the greens on a paper coffee filter.

Gently squeeze most of the water out of the greens.

Put the greens slaw into a mixing bowl.

Into a mixing bowl put: 
 the greens slaw,
 1 tablespoon oil, 
 1 tablespoon corn syrup,
 2 pinches salt,
 1 tablespoon whole corn flour,
 1 tablespoon chestnut flour, and
 2 tablespoons sunflower seed butter.

Makes about 3 quarters of a light meal. For a full meal, perhaps,
add a handful or so of boiled peanuts and and ounce or 2 of raw 
fruit or vegetable such as sweet potato, mild carrot, acorn squash,
pie pumpkin, cucumber, zuccini, kolrabi, or butternut squash.

* note: * Make in a batch that fill a food processor 1/3 to 1/2 full. Process the
raw sunflower seed until a fine powder/meal is produced, perhaps 2 minute
processing time. Add about 1 tablespoon canola oil for each 1/2 cup of meal.
Process again until desired smoothness if achieved, perhaps 45 seconds 
processing time.


marker 9


20091229f
Collard grain seed between meal drink

1 half ounce collards
1 teaspoon grain flour
1 teaspoon non roasted no hull sunflower seeds
2 packets aspartame sweetner
2 pinches salt

Put into a 1 cup blender:
 1 half ounce collard leaf, 
 1 teaspoon whole wheat flour,
 1 teaspoon sunflower seed,
 1 half cup or so water.

Run until smooth, about 5 minutes.

Pour the blender's contents into a wire mesh strainer placed over a bowl.

Discard solids.

Rinse strainer.

Pour the liquid into the strainer over a wide mug.

Add enough water to make about 10 ounces.

Warm the mug in a microwave oven for about 1 minute.

To the mug add 2 pinches salt and 2 packets aspartame sweetner.

Stir.

Mildly starchy, sweet, salty; very mildly bitter and collard flavored.


marker 10




20080104c

Collards bean seed grain

Collard seed topping:
3 ounces fresh collard greens
1 tablespoon chestnut flour
2 tablespoons nut or seed butter such as tahini
  or 2 tablespoons whole grain flour
    plus 2 teaspoons canola oil
1 teaspoon oil
1 teaspoon sugar
1 pinch salt

Grain bean biscuit ingredients:
2 tablespoons whole grain flour
  or 3 tablespoons rolled oats 
  or 1/4 cup flax meal
2 tablespoons black bean powder
1 teaspoon canola oil
1 teaspoon sugar


Cut 3 ounces greens into 1 inch or smaller pieces.

Put the greens and 1 cup water into a blender.

Blend until smooth (about 1 minute after mixture starts to flow).

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

Cover the container.

Heat in a 1000 watt microwave oven for 4 minutes on full power,

### not this trial then 4 minutes on low (15 percent power). ###

Strain away the liquid.

Mix the puree with twice its volume of water.

Strain away the liquid.

Press most of the water out of the greens slaw with a bowl about the same
size and shape as the strainer.

Or put the puree onto a coffee filter paper.

Gently squeeze out most of the water.

Put the greens slaw into a mixing bowl.

Add to the mixing bowl with the greens:
 1 tablespoon chestnut flour,
 2 tablespoons nut or seed butter
 1 teaspoon oil,
 1 teaspoon sugar, and
 1 pinch salt.

Mix.

Into an empty mixing bowl put:
 2 tablespoons black bean flour,
 2 tablespoons whole grain flour,
 1 teaspoon sugar, 
 1 teaspoon oil, and
 1/8 cup water.

Mix until uniform.

Spread the grain/bean mixture on a plate to forn a 1/4 inch thick flattened donut shape
with a 2 inch hole at the center to enable even heating.

Heat on a plate for 2 minutes 10 seconds.

-----------------------------
Math:
Add 5 seconds for oven to begin heating.
Plus 10 seconds to heat plate.
To raise to boiling: 3 ounces X 20 seconds per ounce = 60 seconds.
Plus 20 seconds to heat plate.
Plus to evaporate excess water: 46 seconds per oucne X 1 ounces water = 46 seconds.
-----------------------------

Spread the greens/chestnut flour mixture on the donut-shaped cake.

Makes a light meal when a side of 2 ounces fruit is included. Or add 4 ounces
of fruit of a large meal. Could also be served with raw sauerkraut or saueruben.



marker 11




20080211
Apple collards pesto on flax bean cake

Grain bean biscuit ingredients:
1 eighth cup whole grain flour
  or 1/4 cup flax meal
1 quarter cup fava bean flour
  or 1/4 cup pea flour
1 tablespoon unroasted fine chestnut flour
2 tablespoons nut or seed butter such as tahini
  or 1/8 cup raw sunflower seed butter
1 pinch salt
1 tablespoon sugar
1/4 cup plus 1 tablespoons water

Apple collard pesto ingredients:
3 ounces fresh collards
  or 1/8 cup dried collards powder
1 tablespoon nut or seed butter such as tahini
    plus 1 teaspoon canola oil
  or 1 tablespoon whole grain flour
    plus 2 teaspoons canola oil
1 tablespoon plus 1 teaspoon apple fiber powder
  or 2 teaspoons apple powder
  or 1 tablespoon applesauce
  or 1 half teaspoon orange juice concentrate
2 teaspoons sugar or to taste
1 pinch salt

If using powdered collard:
[
Mix 1/8 cup collards powder with 3/4 cup water.
Heat the puree in a tall bowl in a 1000 watt microwave oven until fully
 boiling, about 2 minutes (2 minutes 20 seconds if using a 2 quart or larger
   container, watch for boil over for last 30 seconds.

Reduce power to low and heat 4 minutes.

Put the slurry into a coffee press to remove as much water as possible.
]

If using fresh collard:
[
Cut 3 ounces collard leafs every 1 half inch.

Put the greens and 2 cups water into a metal pan.

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

Dump the greens and water into a strainer to get rid of water.

Dump greens back into pan, add a cup or two of water to rinse and strain again.

Either:
Use a bowl about the same size and shape as the strainer to press water out of the greens.

Or:
Use a hand to squeeze excess water from greens slaw.
]

Put the slaw into a mixing bowl.

Add:
 1 tablespoon applesauce,
 1 tablespoon tahini
 2 teaspoons sugar, or to taste, and
 1 pinch salt.

Mix.

Into an empty microwave safe bowl put:
 1 eighth cup whole grain flour,
 1/4 cup fava bean flour,
 1 tablespoon chestnut powder, 
 2 tablespoons tahini,
 1 pinch salt,
 1 tablespoon sugar, and
 1/4 cup plus 1 tablespoon water.

Mix.

Spoon the mixture onto a plate and spread into a layer about 1/4
inch thick.

Make a 2 inch hole at the center of the layer for even heating.

Heat in a 1000 watt microwave oven for 4 minutes 15 seconds.

---------------------------------------
Math:
Add 5 seconds for oven to begin heating.
Plus 15 seconds to heat plate.
To raise to boiling: 6 ounces X 20 seconds per ounce = 120 seconds.
Plus 20 seconds to heat plate.
Plus to evaporate excess water: 46 seconds per oucne X 2.5 ounces water = 115 seconds.
---------------------------------------

If the cake is not a firm as desired, heat another 30 to 50 seconds.

Allow the cake to cool and firm for a few minutes.

Spread the pesto on top of the cake.

Serve with 2 ounces of fruit for a complete light meal.

Texture will depend on the  fineness of the greens
and apple powders and on how much water you and your coffee press remove
from the greens, slaw may have the texture of a moist, ground coconut and
be a little similar to coconut flavor.

Cake, texture will vary according to wattage of microwave oven,
the shape and thickness of the cake batter as spread, air humidity, and your measuring 
accuracy, but likely the cake will be chewy or crunchy at the edges and firm
overall.


marker 12



20080129
Collards peanuts seeds grain
3 ounces collards
  or mustard greens, kale, dandelion
1 tablespoon unroasted fine chestnut flour
1/8 cup non roasted sunflower seed butter *see note
  or 2 tablespoons nut or seed butter such as tahini
1 teaspoon olive or canola oil
2 teaspoons sugar
  or 1 teaspoon corn syrup 
  or 1 teaspoon honey
1 pinch salt
1 tablespoon whole corn flour
1/8 cup non roasted peanut butter *see note
optional:
  1 eighth teaspoon molasses

Cut the greens into 1 inch pieces.             

Put the chopped greens into a food processor.

Add 1 cup water.

Process until mixture is fully flowing, then 60 seconds more.

Put the collards slurry into a microwaveable deep bowl.

Heat, uncovered, until fully boiling, about 3 minutes 40 seconds, or if 
using a 2 quart or larger container, 4 minutes, on full power 

If desired, set the hot container in a pan of cold water to cool for a few minutes.

Drain the water from the collards by pouring into a very fine strainer.
(40 wires per inch mesh is best, 14 wires per inch minimum)

Press most of the water out of the greens with a bowl about the same size
and shape as the strainer.

Or put the greens on a paper coffee filter.

Gently squeeze most of the water out of the greens.

Into a mixing bowl put: 
 the greens slaw,
 1/8 cup non roasted sunflower seed butter,
 1 teaspoon oil, 
 1 pinch salt,
 2 teaspoons sugar.  

MIx.

In a small microwaveable bowl, mix 1/8 cup non roasted peanut butter, 1 tablespoon 
chestnut flour, and 1 tablespoon water.

Heat, covered, in a small bowl using a 1000 watt microwave oven until
just boiling hot, about 1 minute. 

Allow the peanut/seed curd to cool, uncovered, for a couple of minutes.

Chop into 1/4 inch pieces.

Add the peanut butter/seed mixture to the greens mixture.

Mix until as smooth as desired perhaps several minutes.

Add 1 tablespoon whole corn flour.

Mix.

Serve with a small piece (2 to 4 ounces) of fruit to make a light meal or for
a large meal, serve with 4 to 6 ounces fruit.

### not this trial
Chop 1 ounce apple into 1/4 inch pieces.
Process the apple with 1 tablespoon plus 2 teaspoons water in
a micro blender for about 1 minute or until smooth.
Add the peanut butter mixture and the apple slurry to the other
ingredients and mix.

###

* note: * Make in a batch that fills a food processor 1/3 to 1/2 full. Process the
raw sunflower seed or blanched skinless peanuts until a fine powder/meal is produced, perhaps 2 minute
processing time. Add about 1 tablespoon canola oil for each 1/2 cup of meal.
Process again until desired smoothness if achieved, perhaps 45 seconds 
processing time.

The most convenient way to make raw sunflower and non roasted peanut butter is to
use a 1 cup blender of the type with a blender jar that has a lid for storage. The 
nut and seed butters will keep for at least several weeks in such a jar if kept in 
a refridgerator.

Slightly bitter, slightly sweet, has nice mild peanut/chestnut flavor.



marker 13


20080317
Collards peanuts seeds grain

3 ounces collards
  or mustard greens, kale, dandelion
1 tablespoon unroasted fine chestnut flour
1/8 cup non roasted sunflower seed butter *see note
  or 2 tablespoons nut or seed butter such as tahini
1 teaspoon olive or canola oil
2 teaspoons sugar
  or 1 teaspoon corn syrup 
  or 1 teaspoon honey
1 pinch salt
1 tablespoon whole corn flour
1/4 cup blanched skinless peanuts
  or 1 quarter cup raw in skins peanuts

Cut 3 ounces greens into 1 inch pieces.             

Put the chopped greens into a food processor.

Add 1 cup water.

Process until mixture is fully flowing, then 60 seconds more.

Put the collards slurry into a microwaveable deep bowl.

Heat, uncovered, until fully boiling, about 3 minutes 40 seconds, or if 
using a 2 quart or larger container, 4 minutes; watch for boil over last 
30 seconds.

Then 4 minutes on low.

Either:
Use a coffee press to remove most of the water from the greens slurry
or drain the water from the collards by pouring into a very fine strainer.
(40 wires per inch mesh is best, 14 wires per inch minimum)

Or:
Press most of the water out of the greens with a bowl about the same size
and shape as the strainer.

Or:
Put the greens on a paper coffee filter, bring the paper up around the greens, 
gather the top edge of the paper, and gently squeeze most of the water out of the greens.

Into a mixing bowl put: 
 the greens slaw,
 1/8 cup non roasted sunflower seed butter,
 1 teaspoon oil, 
 1 pinch salt,
 2 teaspoons sugar.  
 
Mix.

Add 1 tablespoon whole corn flour to the greens mixture.

Mix.

If using blanched skinless peanuts:
[
Put 1/4 cup peanuts and 1/2 cup water into a mug and heat in a microwave
oven until fully boiling, about 2 minutes 20 seconds, then heat 4 minutes at
low (15 percent) power.
]

If using raw peanuts with skins:
[
Put 1/4 cup peanuts and 1 cup water into metal pan.

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

Drain the water away by pouring into a strainer.

In a small microwaveable bowl, mix 
  1 tablespoon chestnut flour, and 1 tablespoon water.

Heat, covered, in a small bowl using a 1000 watt microwave oven until
boiling hot, about 1 minute. (about 1 half minute of keeping heat at 
 boiling)

-------------------------------------
Math:
Add 5 seconds for oven to begin heating.
Plus 10 seconds to heat bowl.
To raise to boiling: 1 ounce X 20 seconds per ounce =  20 seconds.
Plus to evaporate water: .5 minutes X 46 seconds per minute = 23 seconds.
-------------------------------------

Allow the seed curd to cool, uncovered, for a couple of minutes.

Chop the seed cake into 1/4 inch or smalller pieces.

Combine all ingredients and toss.

Serve with a small piece (2 to 4 ounces) of fruit to make a light meal or for
a large meal, serve with 4 to 6 ounces fruit.

* note: * Make in a batch that fill a food processor 1/3 to 1/2 full. Process the
raw sunflower seed until a fine powder/meal is produced, perhaps 2 minute
processing time. Add about 1 tablespoon canola oil for each 1/2 cup of meal.

Process again until desired smoothness if achieved, perhaps 45 seconds 
processing time.


marker 14


20080424
Collards peanuts grain and collards seeds grain

3 ounces collards
  or mustard greens, kale
1 tablepsoon spinach powder
1 tablespoon unroasted chestnut flour
  or 1 tablespoon roasted nut or seed butter
1/8 cup non roasted sunflower seed butter
1 teaspoon oil
2 teaspoons sugar
  or 1 teaspoon corn syrup 
  or 1 teaspoon honey
1 pinch salt
1 tablespoon whole corn flour
1/4 cup roasted peanuts

Cut 3 ounces greens into 1 inch pieces.             

Put the chopped greens into a food processor.

Add 1 cup water.

Process until mixture is fully flowing, then 60 seconds more.

Put the collards slurry into a microwaveable deep bowl.

Heat, uncovered, until fully boiling, about 3 minutes 40 seconds, or if 
using a 2 quart or larger container, 4 minutes; watch for boil over last 
30 seconds.

Then 4 minutes on low.

Either:
Use a coffee press to remove most of the water from the greens slurry
or drain the water from the collards by pouring into a very fine strainer.
(40 wires per inch mesh is best, 14 wires per inch minimum)

Or:
Press most of the water out of the greens with a bowl about the same size
and shape as the strainer.

Or:
Put the greens on a paper coffee filter.
Gently squeeze most of the water out of the greens.

Into a mixing bowl put: 
 the greens slaw,
 1 tablespoon spinach powder.

Mix.

Add:
 1 tablespoon oil, 
 1 pinch salt,
 1 teaspoon sugar,  
 1 tablespoon whole corn flour.

Mix.

In a small microwaveable bowl, mix 1 tablespoon chestnut flour and
1 tablespoon water.

Heat, covered, in a small bowl using a 1000 watt microwave oven until
boiling hot, about 1 minute. (about 1 half minute of keeping heat at 
 boiling)

-------------------------------------
Math:
Add 5 seconds for oven to begin heating.
Plus 10 seconds to heat bowl.
To raise to boiling: 1 ounce X 20 seconds per ounce =  20 seconds.
Plus to evaporate water: .5 minutes X 46 seconds per minute = 23 seconds.
-------------------------------------

Allow the seed curd to cool, uncovered, for a couple of minutes.

Chop the seed cake into 1/4 inch or smalller pieces.

Put the seed cake pieces into a mixing and/or portion bowl with
1/2 the greens mixture.

In an empty bowl mix the other half of the greens with 1 quarter cup peanuts.

Serve with a small piece (2 to 4 ounces) of fruit to make a light meal or for
a large meal, serve with 4 to 6 ounces fruit.

* note: * Make in a batch that fill a food processor 1/3 to 1/2 full. Process the
raw sunflower seed until a fine powder/meal is produced, perhaps 2 minute
processing time. Add about 1 tablespoon canola oil for each 1/2 cup of meal.
Process again until desired smoothness if achieved, perhaps 45 seconds 
processing time.



marker 15


20070806
Collards potato peas nuts grain

3 ounces collard greens
  or 3 ounces canned greens, drained
1/2 cup water
2 ounces raw potato 
  or 2 ounces tomato
  or 1/3 apple, about 2 ounces 
1/8 cup cornmeal 
  or 1/8 cup whole wheat flour
  or 1/8 cup whole corn flour
  or 1/8 cup flax seed meal 
1/8 cup boiled or canned beans
1/4 cup walnuts
  or 1/8 cup packed California walnut meal
  or 1/8 cup nut or seed butter such as tahini
  or 1/8 cup sunflower seed meal 
1 tablespoon sugar
1 tablespoon olive or canola oil
1/8 teaspoon (4 pinches) salt

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

Cut the potato into 1 quarter inch thick slices.

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

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

If using canned collard greens, not puree:
[
Drain water from 3 ounces of greens.

Process into a coarse puree. If necessary use just enough liquid
from the can to get the puree to flow as it is processed.
]

If using fresh collard:
Cut the collards into 1 inch pieces.

Put the collards into the blender.

Add 1/2 cup water.

Process into a fine puree.

Put the collard slaw into a small container such as a deep bowl
with sides 3 or 4 inches higher than the level of the puree.

Heat, uncovered, until fully boiling, about 3 minutes 40 seconds, or if 
using a 2 quart or larger container, 4 minutes; watch for boil over last 
30 seconds.

Then 4 minutes on low.

Either:
Use a coffee press to remove most of the water from the greens slurry.

Or:
[
Drain the water from the collards by pouring into a very fine strainer.
(40 wires per inch mesh is best, 14 wires per inch minimum)

Press most of the water out of the greens with a bowl about the same size
and shape as the strainer.
]

Or:
Put the greens on a paper coffee filter.
Gently squeeze most of the water out of the greens.

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

Add the potato and cooking water to a food processor.

Add the walnuts, beans, sugar, oil, and salt to the processor.

Run until uniform and desired smoothness is achieved.

If the mixture won't flow, add 1 tablespoon of water at a time until
  mixture flows. 

If using tomato, chop into 3/8 inch pieces.

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

Combine all ingredients.

Stir to mix.

Makes a serving large enough for an entire light meal.

Corn flour is available in some supermarkets serving Latino people.


marker 16



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
1 teaspoon olive or canola oil
1 tablespoon whole wheat flour
1 tablespoon sugar
2 pinches salt, use no salt if using canned beans with added salt
1/4 cup thawed frozen peas
 or 1/4 cup canned kidney beans

If using canned collard greens, not puree:
[
Drain water from 3 ounces of greens.

Process into a coarse puree. If necessary use just enough liquid
from the can to get the puree to flow as it is processed.
]

If using fresh collard start here:
Cut the collards into 1 inch pieces.

Put the collards into a blender.

Add 1/2 cup water.

Process into a fine puree.

Put the collard slaw into a small container such as a deep bowl
with sides 3 or 4 inches higher than the level of the puree.

Heat, uncovered, until fully boiling, about 3 minutes 40 seconds, or if 
using a 2 quart or larger container, 4 minutes; watch for boil over last 
30 seconds.

Then 4 minutes on low.

Either:
Use a coffee press to remove most of the water from the greens slurry.

Or:
[
Drain the water from the collards by pouring into a very fine strainer.
(40 wires per inch mesh is best, 14 wires per inch minimum)

Press most of the water out of the greens with a bowl about the same size
and shape as the strainer.
]

Or:
Put the greens on a paper coffee filter.
Gently squeeze most of the water out of the greens.

Put the bell pepper into a processor.

Process into a slaw.

Put the 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 1 minute on full power (liquid should begin to boil) and 4 minutes on 15 percent power.

Or for a 600 watt oven 1 3/4 minutes full and 4 minutes 15 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.

Add all ingredients to the bowl with the carrot slaw.

Mix.

Makes a portion large enough for an a large meal.


marker 17





20070706
  similar to 20070610 which boils collards, drains water, so is milder flavored

Collards carrot bell pepper peas seeds flour

3 ounces collard greens
2 ounces carrot
2 ounces green or red or yellow bell pepper
2 tablespoons raw tahini
2 teaspoon olive or canola oil
1 tablespoon whole wheat flour
1 tablespoon sugar
3 pinches salt, use 1 pinch salt if using canned beans with added salt
1/4 cup thawed frozen peas
  or 1/4 cup canned kidney beans

Put the collards and bell pepper into a 2 cup processor.

Process into a slaw.

Add 1 eighth cup to 1 quarter cup water, just enough to 
get slaw to circulate in the processor to get a fine particle size.

Put the collard/bell pepper slaw into a small container such as a deep cup
or a 3-cup bowl.

Heat in a 1000 watt microwave oven, covered,
for 2 minute 15 seconds on full power (liquid should begin to boil)
and 5 minutes on 15 percent power.

Or for a 600 watt oven 3 minutes 45 seconds full and 5 minutes on 15 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.

Add all ingredients to the bowl with the carrot slaw.

Mix.

Makes a portion large enough for an a large meal.



marker 18











20070712
Collards edible pod peas seeds flour

2 ounces collard greens
3 ounces edible pod peas
1/8 cup plus 1 tablespoon water
2 tablespoons raw tahini
2 teaspoons olive or canola oil
1 tablespoon whole wheat flour
2 teaspoons sugar, if bitter add 1 teaspoon sugar
2 pinches salt

Remove the strings from the edible pod peas.

Put the collards and edible pod peas into the processor.

Add 1/8 cup plus 1 tablespoon water to get the mixture to flow.

Process into a fine slaw.

If necessary repeatedly lift the processor a quarter inch or so and 
bang it down against the counter to jar the collards/peas into the
path of the cutting blades.

Put the collard slaw into a small container such as a deep cup or tall bowl.

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) and
4 minutes on 15 percent power.

Or for a 600 watt oven 4 minutes full and 4 minutes 15 percent power.

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

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

Add all ingredients to the bowl with the carrot slaw.

Mix.

Makes a portion large enough for an a light meal.

For a large meal add a side of blueberries and strawberries and a  
handful of peanuts or a couple of ounces of baked beans.

Has a pleasant bitter flavor.



marker 19


20070703
Collards cucumber peas seeds flour

2 ounces collard greens
1 tablespoon water
3 ounces cucumber
2 tablespoons raw tahini
1 teaspoon olive or canola oil
1 tablespoon whole wheat flour
2 teaspoons sugar
2 pinches salt
1/4 cup thawed frozen peas

Put the collards into a 1- or 2-cup processor.

Add 1 tablespoon water.

If necessary repeatedly lift the processor a quarter inch or so and 
bang it down against the counter to jar the collards/peas into the
path of the cutting blades to get a very fine slaw.

If slaw will not flow, add water 1 tablespoon at a time, just enough
to get flow, then add 30 seconds to full power heat time for every
tablespoon of added water.

Put the collard slaw into a small container such as a deep cup or tall bowl.

Heat in a 1000 watt microwave oven, in a small, covered container 
  for 1 minute on full power (liquid should begin to boil) and
4 minutes on 15 percent power.

Or for a 600 watt oven 2 minutes full and 4 minutes 15 percent power.

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

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

Peel the cucumber.

Process the cucumber into a slaw.

Combine all ingredients.

Mix until uniform.

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





marker 20




20070705
Collards pumpkin beans seeds flour

3 ounces fresh collard greens
1 tablespoon water
2 ounces canned pumpkin puree
2 tablespoons raw tahini
1 teaspoon olive or canola oil
1 tablespoon whole wheat flour
2 teaspoons sugar, plus 1 teaspoon if needed to taste
1/8 cup (1 ounce) dried beans
  or 1/4 cup canned beans
    plus 1 eighth cup water
2 pinches salt
optional:
1/8 teaspoon (7 drops) lemon juice
  plus 1 additional teaspoon sugar
  plus 1 additional pinch salt

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

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

With a scissors remove central leaf stem from collard to yield 3 ounces.

Cut the collard leaf into 1 inch pieces.

Put the collards into a processor or blender.

Add 1 tablespoon water.

Process into a fine slaw.

If necessary, add water to the processor or blender, 1 eighth cup at a time,
just enough so the slaw circulates while processing so that a fine 
texture is achieved, keep account of the amount of water added.

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 processor or blender with the collard slaw and 
run until desired smoothness is obtained.

If necessary, add water 1 eighth cup at a time so the mixture circulates and 
a smooth texture is achieved, again keeping account of the total amount of water 
added.

Put the collard/bean puree into a microwaveable 3 cup or larger bowl.

If using a 1000 watt microwave oven:
[
Heat on full power for 2 minutes 15 seconds plus 1 minute for each 1 eighth cup
of water added to enable processing.
]


If using a 600 watt microwave oven:
[
Heat on full power for 3 minutes 45 seconds plus 1 minute 40 seconds for each 1 eighth cup
of water added to enable processing.
]

The additional time evaporates the added water.

Then heat on low for (4 minutes minus the time added to evaporate added water).

The last step insures that the mixture is held at boiling temperature for at least 
4 minutes so bitterness is reduced.

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

Combine all ingredients.

Mix until uniform.

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


marker 21


20070713
  similar to 20070705 which uses a food processor instead of a blender, more
  collards, less pumpkin, less grain flour, less salt
Collards pumpkin beans seeds flour

2 ounces fresh collard greens
3 ounces canned pumpkin puree
3 tablespoons nut or seed butter such as tahini
2 tablespoons whole wheat flour
2 teaspoons sugar, plus 1 teaspoon if needed to taste
1/8 cup (1 ounce) dried beans
  or 1/4 cup canned beans
    plus 1 eighth cup water
3 pinches salt
optional:
1/8 teaspoon (7 drops) lemon juice
  plus 1 additional teaspoon sugar
  plus 1 additional pinch salt

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

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

With a scissors remove central leaf stem from collard to yield 3 ounces.

Cut the collard leaf into 1 inch pieces.

Put the collards into a blender.

Add 1 half water.

Process into a fine slaw.

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 processor or blender with the collard slaw and 
run until desired smoothness is obtained.

Put the collard/bean puree into a microwaveable 3 cup or larger bowl.

If using a 1000 watt microwave oven:
[
Heat on full power for 8 minutes.
]


If using a 600 watt microwave oven:
[
Heat on full power for 13 minutes.
]

---------------------------------------------
Math:
Add 5 seconds for oven to begin heating.
Plus 15 seconds to heat bowl.
To raise to boiling: 9 ounces times 20 seconds per ounce = 180 seconds.
To evaporate added water: 5 ounces times 46 seconds per ounce = 230 seconds.
Plus to replace heat conducted to air while boiling: 230/60 minutes X 12 seconds
per minute = 46 seconds plus 46/60 X 12 = 9 for a total of 54 seconds.
---------------------------------------------

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

Combine all ingredients.

Mix until uniform.

Makes enough for a medium size meal.


marker 22










20071217 (requires 2-cup food processor)

Collards pumpkin beans seeds flour
3 ounces raw collard greens puree 
  (if leafs are used process into a slaw according to direction below, 
  cook according to instructions below, cool,
1/2 cup water
1/8 cup (.8 ounce) dried beans
  or 1/4 cup canned beans
    plus 1 eighth cup water
3 ounces canned pumpkin puree
2 tablespoon whole grain flour
1/8 cup nut or seed butter such as tahini
1 tablespoon olive or canola oil
1 tablespoon sugar
1 pinch salt

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

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

A low speed processor will not completely pulverize the sunflower seeds. If 
your processor is low speed, you could: use premade raw sunflower seed butter,
use a blender instead, or be satisfied with tiny chunks in the puree.

Cut 3 ounces collard leaves into 1 inch pieces.

Put the collards blender.

Add 1 cup water.

Process into a slaw.

Process 30 seconds after mixture starts to fully flow.

Put the collards slurry into a microwaveable deep bowl.

Heat, uncovered, 4 minutes on full power.

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

Drain the water from the collards by pouring into a fine strainer.

Rinse the collard slaw by mixing with about a cup of water and pouring
through the strainer again.

Press most of the water out of the greens slaw using a bowl the same size
and shape as the strainer.

Or put the greens puree onto a coffee filter paper.

Gently squeeze out most of the water.

Put the collard puree into a mixing bowl.


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.
]

Into 2 cup food processor put:
 1/4 cup canned beans
     plus 1 eighth cup water
   or 1 quarter cup boiled beans 
     plus water remaining from boiling,
 1 eighth cup additional water.

Run until smooth.

Heat in a 1000 watt microwave oven, until thickened. 
  for 3 minutes 35 seconds on full power (should be boiling hot).

  Or for a 600 watt oven 6 minutes on full power.

---------------------------------------------
Math:
Add 5 seconds for oven to begin heating.
Plus 15 seconds to heat bowl.
To raise to boiling: 4 ounces times 20 seconds per ounce = 80 seconds.
To evaporate added water: 2 ounces times 46 seconds per ounce = 92 seconds.
Plus to replace heat conducted to air while boiling: 92/60 minutes X 12 seconds
per minute = 18 seconds plus 18/60 X 12 = 4 for a total of 22 seconds.
---------------------------------------------


Uncover and allow to cool for a few minutes.

If using frozen pumpkin puree,  thaw by heating for about 45 seconds 
 in a microwave.

Into a 2 cup food processor put: the greens slaw, 3 ounces pumpkin puree, 
1/8 cup sunflower seed butter, 1 tablespoon oil, 
  1/8 teaspoon lemon juice, 1 tablespoon sugar, and 
  1 pinch salt.

Add the bean puree to the processor.

Run until smooth, perhaps 3 minutes.

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.

Scrape down the sides of the processor bowl as needed to get all the mixture
processed.

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

Combine the grain flour with the greens/pumpkin mixture and mix.

If desired, warm in a microwave oven for 30 to 50 seconds.

Makes enough for a large meal.



marker 23




20080421x
Collards pumpkin beans seeds flour

In cake:
1/8 cup dried beans
  or 1 quarter cup canned beans
    plus 1 eighth cup water
2 tablespoons whole grain flour
1 tablespoon fine ground wheat bran
2 tablespoons unroasted chestnut flour
    plus 2 teaspoons canola oil
  or 1/8 cup nut or seed butter such as tahini
1 tablespoon sugar

In pudding:
3 ounces fresh collard greens 
  or 3 ounces canned collard greens
1 cup water
2 ounces canned pumpkin puree
  or 1 tablespoon powdered pumpkin
    plus 3 tablespoons water
2 tablespoons nut or seed butter such as tahini
  or 1 tablespoon olive or canola oil
2 teaspoon sugar
1 pinch salt

If using dried whole beans:
[
Into a metal pan put 1 eighth 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 3 ounces collard leaves into 1 inch pieces.

Put the collards blender.

Add 1 cup water.

Process into a slaw.

Process 60 seconds after mixture starts to fully flow.

Put the collards slurry into a microwaveable deep bowl.

Heat, uncovered, until fully boiling, about 3 minutes 40 seconds,
  watch for boil over for last 30 seconds.

Drain the water from the collards by pouring into a fine strainer.

Rinse the collard slaw by mixing with about a cup of water and pouring
through the strainer again.

Press most of the water out of the greens slaw using a bowl the same size
and shape as the strainer.

Or put the greens puree onto a coffee filter paper.

Gently squeeze out most of the water.

Or use a coffee press to remove most of the liquid from the greens.


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.
]

Into 1 cup blender or 2 cup food processor put:
 1/4 cup canned beans
     plus 1 eighth cup water
   or 1 quarter cup boiled beans 
     plus water remaining from boiling,
 1 eighth cup additional water.

Run until smooth.

Put the beans into a small microwaveable bowl.

Heat in a 1000 watt microwave oven, until thickened, 
  3 minutes 45 seconds on full power.

  Or for a 600 watt oven 6 minutes on full power.

---------------------------------------------
Math:
Add 5 seconds for oven to begin heating.
Plus 15 seconds to heat bowl.
To raise to boiling: 4 ounces times 20 seconds per ounce = 80 seconds.
To evaporate added water: 2 ounces times 46 seconds per ounce = 92 seconds.
Plus to replace heat conducted to air while boiling: 92/60 minutes X 12 seconds
per minute = 18 seconds plus 18/60 X 12 = 4 for a total of 22 seconds.
---------------------------------------------

Uncover and allow to cool for a few minutes.


Into a mixing bowl put:
 1/8 cup water,
 1 quarter cup bean puree, 
 2 tablespoons grain flour,
 1 tablespoon wheat bran,
 2 tablespoons chestnut flour,
 2 teaspoons oil,
 1 tablespoon sugar.

Stir until uniform.

Spread the mixture 1/4 inch thick on a plate, forming a flattened donut
shape with a 2 inch hole at the center.

Heat in a 1000 watt microwave oven  
for 3 minute 15 seconds on full power,
  or for a 600 watt oven, 2 minutes on full.

--------------------------------------
Math:
Add 5 seconds for oven to begin heating.
Add 20 seconds to heat plate.
To raise to boiling: 4.8 ounces X 20 seconds per ounce = 96 seconds.
Dry weight is total weight minus water: (4.8 ounces - 2.2 ounces) = 2.6 ounces.
Water to leave in is (20 parts water)/(80 parts dry weight) X (dry weight) =
  1/4 X 2.6 = .65 ounce.
Water to remove is total water minus water left in (2.2 - .65) = 1.5 ounces.
Plus to evaporate excess water: 46 seconds per ounce X 1.5 ounce water = 69 seconds.
Plus to replace heat conducted to air during boiling: 69/60 minutes X 12 seconds 
per minute = 14 seconds.
--------------------------------------

Allow to cool for a few minutes.

If using frozen pumpkin puree,  thaw by heating for about 45 seconds 
 in a microwave.

Into a mixing and/or portion bowl put: 
 the greens,
 1 quarter cup pumpkin puree, 
 2 tablespoons tahini, 
 2 teaspoons sugar, and 
 1 pinch salt.

Mix until smooth.

If desired, warm in a microwave oven for 30 to 50 seconds.

Together with a small piece of fruit, makes enough for an average meal or 
3/4 of a large meal.

Add a large piece of fruit or a side of blueberries And strawberries for
a complete large meal.  

Cake, has nice chestnut flavor.

Greens/pumpkin mash, mildly sweet with a pronounced pumpkin flavor.



marker 24


20071210
Squash collards beans

2 ounces collard greens
  or 2 ounces canned collards, drained, do not leach
  or 2 ounces frozen cooked collard greens puree 
3 ounces acorn squash
  or 3 eighths cup canned pumpkin puree
  or 2 tablespoons pumpkin or squash powder
    plus 1 quarter cup plus 1 tablespoon water
  or blend together 1 tablespoon whole grain flour and
      1 tablespoon  chestnut or chestnut bits
    plus 1 quarter cup plus 1 tablespoon water
1/8 cup dried beans
 or 1 eighth cup blanched skinless peanuts
    plus 1 quarter cup water
 or 1/8 cup fava bean powder
   plus 1 quarter cup water
 or 1 quarter cup canned bean (do not add salt listed below if beans have salt added)
   plus 1 eighth cup water
2 teaspoons (.3 ounce) sugar, or to taste
1 tablespoon nut or seed butter such as tahini
  or 1 tablespoon (.5 ounce) canola oil
1 pinch salt
3 eighths cup water
total: 11.3 ounces, 8.7 ounces water

If using dried whole beans:
[
Into a metal pan put 1 eighth 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 canned collard greens, not puree:
  Drain water from 3 ounces of greens.

  Process into a coarse puree. If necessary use just enough liquid
  from the can to get the puree to flow as it is processed.

If using fresh collards:
Cut 2 ounces collard leafs into 1 inch or smaller pieces.

Put the collards and 3/4 cup water into a blender.

Blend until smooth (about 30 seconds after mixture starts to flow).

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

Cover the container.

Heat in a 1000 watt microwave oven for 3 minutes on full power,
then 4 minutes on low (15 percent power).

Strain away the liquid.

Mix the puree with twice its volume of water.

Strain away the liquid.

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

Or put the puree onto a coffee filter paper.

Gently squeeze out most of the water.

Yield should be about 1 and 1 half ounces slaw.

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

If using bean powder:
[
Put 1/8 cup bean powder and 1/8 cup water into a microwaveable bowl.

Heat, covered, for 1 minute.

Uncover the bowl.

Let the bean curd cool and stiffen for a few minutes.
]


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 all ingredients into a 2 cup or larger blender.

Run until smooth, 4 or 5 minutes.

Either:
Divide the batter equally into 3 4-inch diameter bowls, place the bowls in a microwave oven.

Or:
Place the batter in a 8- or 9-inch diameter bundt pan and place into a microwave oven.

Heat until a mashed potato consistency, 10 minutes if using a 1000 watt microwave oven,
or 16 minutes in a 600 watt oven.

--------------------------------------
Math:
Add 5 seconds for oven to begin heating.
Add 20 seconds to heat plate.
To raise to boiling: 11.3 ounces X 20 seconds per ounce = 226 seconds.
Dry weight is total weight minus water: (11.3 ounces - 8.7 ounces) = 2.6 ounces.
Water to leave in is (50 parts water)/(50 parts dry weight) X (dry weight) =
  1/1 X 2.6 = 2.6 ounce.
Water to remove is total water minus water left in (8.7 - 2.6) = 6.1 ounces.
Plus to evaporate excess water: 46 seconds per ounce X 6.1 ounce water = 281 seconds.
Plus to replace heat conducted to air during boiling: 281/60 minutes X 12 seconds 
per minute = 56 seconds plus 56/60 X 12 = 11 for a total of 67 seconds.
--------------------------------------


Serve with a side of a small piece of fruit and slice of whole wheat 
bread with either 1 tablespoon raw tahini, almond butter, walnut 
butter, or raw sunflower seed butter to make an entire light meal.

Or add a side of fruit and a serving of meat.
Or a side of Chestnut grain biscuit.

Mild squash flavor, sligthly sweet, slightly bitter, mashed potato consistency.







marker 25





20080114
  similar to 20071210 which uses fresh acorn squash or canned pumpkin
Squash collards beans

2 ounces collard greens (this tria)
1/4 cup water
3 tablespoons pumpkin or squash powder, sieved through 14 wire per inch mesh
1/8 cup dried beans
 or 1 eighth cup blanched skinless peanuts
    plus 1 quarter cup water
 or 1/8 cup fava bean powder
   plus 1 quarter cup water
 or 1 quarter cup canned bean (do not add salt listed below if beans have salt added)
   plus 1 eighth cup water
2 to 2-1/2 teaspoons sugar according to taste
1 tablespoon nut or seed butter such as tahini
  or 1 tablespoon canola oil
1 pinch salt

If using dried whole beans:
[
Into a metal pan put 1 eighth 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 canned collard greens, not puree:
  Drain water from 3 ounces of greens.

  Process into a coarse puree. If necessary use just enough liquid
  from the can to get the puree to flow as it is processed.

If using fresh collards:
Cut 2 ounces collard leafs into 1 inch or smaller pieces.

Put the collards and 3/4 cup water into a blender.

Blend until smooth (about 30 seconds after mixture starts to flow).

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

Cover the container.

Heat in a 1000 watt microwave oven for 3 minutes on full power,
then 4 minutes on low (15 percent power).

Strain away the liquid.

Mix the puree with twice its volume of water.

Strain away the liquid.

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

Or put the puree onto a coffee filter paper.

Gently squeeze out most of the water.

Yield should be about 1 and 1 half ounces slaw.

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

If using bean powder:
[
Put 1/8 cup bean powder and 1/8 cup water into a microwaveable bowl.

Heat, covered, for 1 minute.

Uncover the bowl.

Let the bean curd cool and stiffen for a few minutes.
]

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 into a 1 cup blender or processor.

Add one quarter cup water and run until smooth.

If mixture will not flow and water 1 eighth cup at a time, just enough for the 
mixture to circulate while processing, keep account of how much water was added.

If more than one quarter cup of water was used, add 1 minute to the heat time given
below for each one eighth cup over one quarter cup.

Put the bean puree into a small microwaveable bowl and heat until solid, 6 minutes
in a 1000 watt microwave or 10 minutes in a 600 watt oven.

--------------------------------------
Math:
Add 5 seconds for oven to begin heating.
Add 20 seconds to heat plate.
To raise to boiling: 5 ounces X 20 seconds per ounce = 100 seconds.
Dry weight is total weight minus water: (5 ounces - 4.2 ounces) = .8 ounces.
Water to leave in is (20 parts water)/(80 parts dry weight) X (dry weight) =
  1/4 X .8 = .2 ounce.
Water to remove is total water minus water left in (4.2 - .2) = 4 ounces.
Plus to evaporate excess water: 46 seconds per ounce X 4 ounce water = 184 seconds.
Plus to replace heat conducted to air during boiling: 184/60 minutes X 12 seconds 
per minute = 37 seconds plus 37/60 X 12 = 7 for a total of 44 seconds.
--------------------------------------

]

When the bean biscuits are done heating, scrape loose from the bowl with a spoon, 
invert the biscuits and allow to cool and firm.

Put into a mixing bowl:
 the greens,
 3 tablespoons pumpkin or squash powder,
 1 tahini,
 2 to 2-1/2 teaspoons sugar, and
 1 pinch salt. 

Mix.

Chop the bean curd into 1/4 inch pieces.

Add the beans curd.

Mix by mashing, stirring, and tossing.

Should have a dry, crumbly texture.

If too strong add 1 tablespoon whole grain flour.

Serve with a side of a small piece of fruit and slice of whole wheat 
bread with either 1 tablespoon raw tahini, almond butter, walnut 
butter, or raw sunflower seed butter to make an entire light meal.

Or add a side of fruit and a serving of meat.

Or a side of Chestnut grain biscuit or cookie.

Has a pleasant and unusual fibrous, crumbly texture.



Marker 26



20070730
 similar to 20070929 which uses 1 ounce leached collards, 2 tablespoons grain
   flour, 2 pinches salt and is milder flavored
Collards squash beans seeds flour

2 ounces cooked collard greens puree
  or 2 ounces fresh collards
3 ounces raw acorn squash
  or 1 ounce butternut squash or similar squash
3 tablespoons nut or seed butter such as tahini 
  or 1/4 cup (packed) sunflower seed meal (1 1/2 ounces, 1/3 c loose packed)
2 teaspoons olive or canola oil
1 tablespoon whole wheat flour
8 drops lemon juice
1 teaspoon canola oil
2 teaspoons sugar
1 pinch salt
1 eighth cup dried beans
  or 1 quarter cup canned beans
    plus 1 eighth cup water
  or 1/4 cup refried beans

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

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

Put the collards and 3/8 cup water into the food processor.

Run until there are no pieces larger than 1/16 inch.

Put the greens/water mixture into a covered microwaveable dish.

Heat on full power for 2 minutes in a 1000 watt oven, then 6 minutes
on 25 percent power.

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.
]

Into 1 cup blender or 2 cup food processor put:
 1/4 cup canned beans
     plus 1 eighth cup water
   or 1 quarter cup boiled beans 
     plus water remaining from boiling,
 1 eighth cup additional water.

Run until smooth.

Put the beans into a small microwaveable bowl.

Heat in a 1000 watt microwave oven, until thickened, 
  3 minutes 45 seconds on full power.

  Or for a 600 watt oven 6 minutes on full power.

---------------------------------------------
Math:
Add 5 seconds for oven to begin heating.
Plus 15 seconds to heat bowl.
To raise to boiling: 4 ounces times 20 seconds per ounce = 80 seconds.
To evaporate added water: 2 ounces times 46 seconds per ounce = 92 seconds.
Plus to replace heat conducted to air while boiling: 92/60 minutes X 12 seconds
per minute = 18 seconds plus 18/60 X 12 = 4 for a total of 22 seconds.
---------------------------------------------

Uncover and allow to cool for a few minutes.

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

Peel the squash.

Cut the squash into pieces your food processor will deal with.

Process the squash into a very fine slaw.

If necessary repeatedly lift the processor and bang it down against
the counter to jar the squash into the path of the cutting blades.

Combine all ingredients.

Mix until uniform.

Makes enough for an light meal or 3/4 of a 

large meal. For a full large meal, add a side of Blueberries And Strawberries

or any kind of fruit

Good if you like mild flavors.



marker 27




20070929 (use of a 2 cup high speed processor recommended)
Collards squash beans seeds flour

1 ounce fresh collard
3 ounces raw acorn squash
  or 1 ounce butternut squash or similar squash
1 eighth cup dried beans
  or 1/8 cup fava bean flour
  or 1 quarter cup canned beans
3 tablespoons nut or seed butter such as tahini 
  or 1/4 cup (packed) sunflower seed meal (1 1/2 ounces, 1/3 c loose packed)
  or 1/4 cup raw whole sunflower seed 
  or 1/8 cup raw sunflower seed butter, see note *(this trial)
  or 1/3 California walnuts 
    plus 1 teaspoon sugar 
1 teaspoon olive or canola oil
2 teaspoons sugar
2 pinches salt (add no salt if using canned beans with added salt)
2 tablespoons whole wheat flour

If using dried whole beans:
[
Into a metal pan put 1 eighth 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 collards 1 inch pieces.             

Put the chopped collards into a blender.

Add 1/2 cup water.

Process until mixture is fully flowing, then 5 seconds more.

Put the collards slurry into a microwaveable deep bowl.

Heat, covered, 2 minutes on full power, then 2 minutes on low.

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

Drain the water from the collards by pouring into a fine strainer.

Rinse the collard slaw by mixing with about a cup of water and pouring
through the strainer again.

Either:
Press water out of the slaw with a bowl about the same size and shape as 
the strainer.

Or:
[
Put the greens on a paper coffee filter.

Gather the edge of the filter paper upward and together.

Gently squeeze most of the water out of the greens.
]

Put the greens slaw into a mixing bowl.

Cut the squash into 1/2 inch pieces.

Put the squash into a microwaveable dish.

Add (if using, the bean flour and) 3/8 cup water to the squash and stir.

Heat, covered, on full power for 2 minutes and 30 seconds in a 1000 watt oven, 
then 2 minutes on low (15 percent) power.

Put the squash (and bean) mixture into a metal bowl or pan.

Set the bowl in a pan of cold water to quicken cool down.

Into a processor put:
 3 tablespoons sunflower seed butter,
 1 teaspoon oil,
 2 teaspoons sugar, and
 2 pinches salt.

Add the cooled squash (and bean) mixture.

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.
]

If using canned or boiled beans, add them to the processor.

Put the greens slaw and 2 tablespoons grain flour into the processor.

Run until smooth, perhaps 4 minutes.

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

For a full large meal, add a side of Blueberries and strawberries
or any kind of fruit.

* note: * Make in a batch that fill a food processor 1/3 to 1/2 full. Process the
raw sunflower seed until a fine powder/meal is produced, perhaps 2 minute
processing time. Add about 1 tablespoon canola oil for each 1/2 cup of meal.

Process again until desired smoothness if achieved, perhaps 45 seconds 
processing time.





marker 28




20071124
Blackberries potato collards peas seed grain

Collard potato grain bean biscuit ingredients:
3 ounces collards
2 ounces potato
1 eighth cup dried peas or beans
  or 1 quarter cup canned peas pr beans 
    plus 1 eighth cup water
  or 1/8 cup raw bean or pea flour
    plus 1 quarter cup water
  or 1 eighth cup blanched skinless peanuts
    plus 1 quarter cup water
1/8 cup whole grain flour
2 pinches salt

Fruit topping ingredients:
1/2 cup blackberries
  or 1 and 1 half ounces no seed blackberry puree
  or 1 half cup blueberries
1 tablespoon nut or seed butter such as tahini 
  or raw sunflower seed butter
1 tablespoon plus 1 teaspoon sugar

If using dried whole beans:
[
Into a metal pan put 1 eighth 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 collard leaves into 1 inch pieces.

Put the collards into a blender.

Add 1 cup water.

Process into a slaw.

One way to get flow started is to put one hand under blender and one
on top and bob the blender up and down rapidly.

Process 30 seconds after mixture starts to fully flow.

Put the collards slurry into a microwaveable deep bowl.

Heat, uncovered, 4 minutes on full power, then 4 minutes on low.

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

Drain the water from the collards by pouring into a fine strainer.

Rinse the collard slaw by mixing with at least a cup of water and pouring
through the strainer.

Press most of the water from the greens using a bowl about the same size
and shape as the strainer.

Or use a coffee press to remove most of the water from the greens.

Or dump the greens onto a paper coffee filter.

Gather the edge of the filter paper upward and together.

Gently squeeze out most of the water.

Put the puree into a mixing bowl.

Yield is about 2 ounces slaw.

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


Put into the bowl with the greens:
 if using, 1/8 cup fava bean flour
   plus 1 quarter cup water,
 if using 1 quarter cup canned peas or beans
   plus 1 eighth cup water
 if using, 1 eighth cup peanuts
   plus 1 quarter cup water
 1/8 cup whole grain flour, and
 2 pinches salt.

If boiling potato, when the potato is done heating, set 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.

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 the blender until smooth, about 4 to 5 minutes.

Either:
[
1. Put the batter into an 8- or 9-inch bundt pan.
]

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

Place the batter in the space around the center utensil.
]

[
3. Divide the batter equally into 3 4-inch diameter bowls.

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

Heat until firm, 12 minutes 45 seconds in a 1000 watt microwave oven or
17 minutes 30 seconds in a 600 watt oven.

--------------------------------------
Math:
Add 5 seconds for oven to begin heating.
Add 20 seconds to heat plate.
To raise to boiling: 11.8 ounces X 20 seconds per ounce = 236 seconds.
Dry weight is total weight minus water: (11.8 ounces - 9.2 ounces) = 2.6 ounces.
Water to leave in is (20 parts water)/(80 parts dry weight) X (dry weight) =
  1/4 X 2.6 = .65 ounce.
Water to remove is total water minus water left in (9.2 - .7) = 8.5 ounces.
Plus to evaporate excess water: 46 seconds per ounce X 8.5 ounce water = 391 seconds.
Plus to replace heat conducted to air during boiling: 391/60 minutes X 14 seconds 
per minute = 91 seconds plus 91/60 X 14 = 21 for a total of 112 seconds.
Assume potato is 80 percent water, 2 ounces greens slaw contains 1.6 ounces water,
beans absorb 125 percent of their dry weight when boiled, pototoes loose 1 ounce
water when boiled 30 minutes, beans loose 1 ounce water every 20 minutes of 
boiling.
--------------------------------------

If the cake is not firm as desired heat another 30 seconds.

Let the cake cool and firm for a few minutes.

If using whole berries:
[
If frozen berries are used, heat the berries 20 seconds in microwave oven to
unthaw so processing time is not excessive.

Put into a small food processor:
 1/2 cup blackberries,
 1/8 cup sunflower seed butter, and
 1 tablespoon plus 1 teaspoon sugar.

Run processor until no pieces larger than the berry seeds remain, perhaps 
 2 minutes.

A 1 or 2 cup capacity processor will work best.

Scrape down the inside of the processor bowl as needed to get all of the 
mixture mixed.
]

If using berry puree:
[
Put into a mixing bowl:
 1 and 1 half ounces berry puree,
 1/8 cup sunflower seed butter, and
 1 tablespoon plus 1 teaspoon sugar.

Mix.
]

Spread the berry mixture on the donut shaped cake.

Good, though, if using whole blackberries, seeds can be somewhat annoying.


marker 29








20020080225
Corn/pea cake with mackerel collard chestnut patte

Corn pea cake ingredients:
1/4 cup (1.6 ounce) split peas
  or 1 half cup frozen peas
    plus 1 eighth cup water
  or 1 half cup canned peas
    plus 1 eighth cup water
  or 1 quarter cup split pea powder, do not process
    plus 1 eighth cup water, heat 2 minutes 30 seconds less
1/8 cup (.5 ounce) whole corn flour
  or 1/8 cup cornmeal
1 teaspoon (.15 ounce) canola oil
1 teaspoon (.2 ounce) honey
1 pinch salt
1/2 cup water
total: 9.85 ounces, 7.4 ounces water

Mackerel collard seed patte ingredients:
1 tablespoon chestnut flour
  or 1/8 cup raw walnut butter 
  or 1/4 cup raw sunflower seeds
  or 1/8 cup raw sunflower seed butter 
  or 1/4 cup walnuts
1 ounce canned mackerel
3 ounces collard greens
2 tablespoons nut or seed butter such as tahini
  or 2 tablespoon whole grain flour
  plus 1 tablespoon olive or canola oil
1-1/2 teaspoons sugar, or to taste

If using dried split peas:
[
Put 1 quarter cup split peas and 1 half cup water into a metal pan.

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

Use a scissors to remove stem rib from center of collard leafs to yield 3 ounces.

Cut 3 ounces collards into 1 inch pieces.

Put the collards into a blender with 1 cup water.

Process for 1 minute after flow begins.

Put the collards slurry into a microwaveable bowl.

Heat until fully boiling, about 4 minutes on full power.

Pour into a wire mesh strainer to strain away the liquid.

Mix the puree with twice its volume of water.

Strain away the liquid.

Use a bowl the same size and shape as the strainer to press most of the 
liquid out of the greens slaw.

Or put the puree onto a coffee filter.

Gently squeeze out most of the water.

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


If using split pea powder:
[
Into an empty mixing bowl put:
 1/8 cup corn flour,
 1/4 cup pea powder, 
 1 teaspoon oil,
 1 teaspoon honey,
 1 pinch salt, and
 1/8 cup water. 

Mix.

Pour the mixture onto a portion plate.

Form into a layer and make a donut like whole at the center.

Heat 2 minutes in a microwave oven.

3-1/6 oz X 20 plus 20 losses plus 48 X 1 oz moisture
]

If using boiled split peas:
Put into a 2 cup or larger blender:
 1 teaspoon oil,
 1 teaspoon honey,
 1 pinch salt, and
 1 half cup water. 

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

Add the peas and heating water to the blender.

Run until smooth, about 4 minutes.

Add 1 eighth cup corn flour, cornmeal, or grain flour to the blender.

Run until smooth, about 1 minute.

Either:
[
1. Divide the batter equally into 3 4-inch diameter bowls.

Place the bowl in a circle around the center of a microwave oven.
]

Or:
[
2. Put the batter into an 8- or 9-inch bundt pan.

Place the bundt pan in a microwave oven.
]

Heat until firm, 10 minutes and 25 seconds in a 1000 watt microwave oven.

--------------------------------------
Math:
Add 5 seconds for oven to begin heating.
Add 20 seconds to heat plate.
To raise to boiling: 9.85 ounces X 20 seconds per ounce = 197 seconds.
Dry weight is total weight minus water: (9.85 ounces - 7.4 ounces) = 2.45 ounces.
Water to leave in is (20 parts water)/(80 parts dry weight) X (dry weight) =
  1/4 X 2.45 = .61 ounce.
Water to remove is total water minus water left in (7.4 - .61) = 6.8 ounces.
Plus to evaporate excess water: 46 seconds per ounce X 6.8 ounce water = 313 seconds.
Plus to replace heat conducted to air during boiling: 313/60 minutes X 14 seconds 
per minute = 73 seconds plus 73/60 X 14 = 17 for a total of 90 seconds.
Assume potato is 80 percent water, 2 ounces greens slaw contains 1.6 ounces water,
beans absorb 125 percent of their dry weight when boiled, pototoes loose 1 ounce
water when boiled 30 minutes, beans loose 1 ounce water every 20 minutes of 
boiling.
--------------------------------------

Cut the biscuit loose from the plate, cut into bite-sized pieces.

To a 1 cup processor add:
 1 ounce mackerel,
 1 tablespoon chestnut flour,
 1 tablespoon oil, and
 1-1/2 teaspoon sugar.

Run 30 seconds.

Scrape down the sides.

Repeat the run 30 seconds and scrape routine twice more.

Put the processor contents into the mixing bowl with the greens slaw.

Add 2 tablespoons sunflower seed butter and mix until uniform.

Serve the mackerel/seed butter/greens in a dish by itself.

In another bowl serve a couple of wedges apple and a few 1/2 inch
cubes of raw butternut squash.

Makes a portion plenty large enough for a light meal.

Collard chestnut mackerel, moderate chestnut flavor, mild mackerel flavor, sligthly bittersweet.

Pea/corn cake, robust pea flavor; moderately starchy; mild corn flavor; sligthly: sweet, salty.




marker 30







20080301
Corn seed pea cake with mackerel apple collard patte

1/4 cup (1.6 ounce) split peas
  or 1 half cup frozen peas
  or 1 half cup canned peas
  or 1 quarter cup split pea powder, do not process, use seed butter
    plus 3 tablespoons water
1/8 cup (.5 ounce) whole corn flour
  or 1/8 cup cornmeal
1 tablespoon (.3 ounce) chestnut flour
2 tablespoons (.6 ounce) raw sunflower seeds
  or 1/8 cup walnuts plus 1 teaspoon sugar
  or 1 tablespoon nut or seed butter such as tahini
1 teaspoon (.2 ounce) honey
1 pinch salt
5 eighths cup water
total: 10.6 ounces, 7.4 ounces water

In slaw:
1 ounce mackerel
3 ounces collard greens
1 eight cup nut or seed butter such as tahini
  or 1 tablespoon olive or canola oil
1 teaspoon apple powder
  or 1 tablespoon apple fiber powder
  or 1 half ounce apple
1-1/2 teaspoons sugar

If using dried split peas:
[
Put 1 quarter cup split peas and 1 cup water into a metal pan.

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

Cut 3 ounces collards into 1 inch pieces.

Put the collards into a blender with 1 cup water.

Process for 1 minute after flow begins.

Put the collards slurry into a microwaveable bowl.

Heat until fully boiling, about 3 minutes 40 seconds on full power,
watch for boil over for last 30 seconds.

Strain away the liquid using a coffee press or 
  fine strainer. (14 wires per inch in minimum)

Use a bowl the same size and shape as the strainer to press most of the 
liquid out of the greens slaw.

Or put the puree onto a coffee filter.

Gently squeeze out most of the water.

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

If using boiled split peas:
Put into a 2 cup or larger blender:
 2 tablespoons sunflower seeds,
 1 teaspoon oil,
 1 teaspoon honey,
 1 pinch salt, and
 1 half cup water. 

When the peas are done heating, pour into a strainer and discard water.

Add the peas to the blender.

Run until smooth, about 4 minutes.

Add 1 eighth cup grain flour and 1 tablespoon chestnut flour to the blender.

Run until smooth, about 1 minute.

Either:
[
1. Divide the batter equally into 3 4-inch diameter bowls.

Place the bowl in a circle around the center of a microwave oven.
]

Or:
[
2. Put the batter into an 8- or 9-inch bundt pan.

Place the bundt pan in a microwave oven.
]

Heat until firm, 10 minutes and 15 seconds in a 1000 watt microwave oven.

--------------------------------------
Math:
Add 5 seconds for oven to begin heating.
Add 20 seconds to heat plate.
To raise to boiling: 10.6 ounces X 20 seconds per ounce = 212 seconds.
Dry weight is total weight minus water: (10.6 ounces - 7.4 ounces) = 4.2 ounces.
Water to leave in is (20 parts water)/(80 parts dry weight) X (dry weight) =
  1/4 X 4.2 = 1.05 ounce.
Water to remove is total water minus water left in (7.4 - 1) = 6.4 ounces.
Plus to evaporate excess water: 46 seconds per ounce X 6.4 ounce water = 294 seconds.
Plus to replace heat conducted to air during boiling: 294/60 minutes X 14 seconds 
per minute = 69 seconds plus 69/60 X 14 = 16 for a total of 85 seconds.
Assume beans absorb 125 percent of their dry weight when boiled.
--------------------------------------

Cut the biscuit loose from the plate, cut into bite-sized pieces.

To a 1 cup processor add:
 1 ounce mackerel,
 if using, 1 half ounce apple
 1 tablespoon oil, and
 1-1/2 teaspoon sugar.

Run 20 seconds.

Scrape down the sides.

Repeat the run 20 seconds and scrape routine twice more.

If using apple powder:
Put the processor contents and 1 teaspoon apple powder into the mixing 
  bowl with the greens slaw and mix.

Serve the mackerel/greens in a dish by itself.

In another bowl serve a couple of wedges apple and a few 1/2-inch
cubes of raw butternut squash.

Makes a enough for a light meal.





marker 31






20080101
potato grain pea biscuit and tomato collards bell pepper topping

Potato grain pea biscuit ingredients:
2 ounces fresh potato
1 eighth cup dried split peas
  or 1/8 cup pea flour
    plus 1 eighth cup water
  or 1 quarter cup canned peas, do not boil
  or 1 quarter cup frozen peas, need not boil
1/8 cup (.6 ounce) whole grain flour
1 teaspoon (.15 ounce) oil in cake
1 teaspoon (.15 ounce) sugar in cake
1 half cup water
total: 8.7 ounces, 6.6 ounces water

Tomato collards bell pepper topping ingredients:
3 ounces fresh collards
1 ounce tomato
3 ounces red, yellow, or orange bell pepper
2 teaspoons canola oil
2 teaspoons sugar
1/8 tsp salt plus 1 pinch 

Remove peel from potato to yield 2 ounces.

Cut potato into 1 quarter inch thick slices.

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

If using dried split peas:
[
Put 1 eighth cup split peas and 1 eighth cup water into the pan with the potatoes.
]

Heat the potatoes (and split peas) until boiling on a cooktop, reduce heat to low, 
cover, heat 30 minutes.

If using fresh collards:
Cut the collard leafs into 1 inch or smaller pieces.

Put the collards into a blender.

Add 1 cup water.

Run until almost smooth, about 30 seconds after full flow begins.

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

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

Start the topping:

Remove stem end and seeds from bell pepper.

Cut 3 ounces bell pepper into 3/8 inch pieces.

Put the bell pepper and 1 teaspoon water into a microwaveable bowl.

Heat, covered, for 1 minute 20 seconds (1 minute and 50 seconds if frozen)
 on high, then 4 minutes on
low (15 percent) power.

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

Into a two cup food processor or blender put:
 1 ounce tomato,
 1/8 cup sunflower seeds,
 2 teaspoons oil,
 2 teaspoons sugar, and 
 1/8 teaspoon plus a pinch salt. 

Add the partially cooled bell pepper to the processor.

Blend until desired smoothness is achieved, perhaps 3 minutes.


Into a 2 cup or larger blender put:
 1 teaspoon oil, 
 1 teaspoon sugar
 2 tablespoons grain flour, and 
 1 half cup water.

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

Put the potato/peas and heating water into the blender.

Run until smooth, about 4 minutes.

Divide the batter equally into 2 4-inch diameter 1-cup bowl.

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

Heat until firm, 9 minutes in a 1000 watt oven.

--------------------------------------
Math:
Add 5 seconds for oven to begin heating.
Add 20 seconds to heat plate.
To raise to boiling: 8.7 ounces X 20 seconds per ounce = 174 seconds.
Dry weight is total weight minus water: (8.7 ounces - 6.6 ounces) = 2.1 ounces.
Water to leave in is (20 parts water)/(80 parts dry weight) X (dry weight) =
  1/4 X 2.1 = .5 ounce.
Water to remove is total water minus water left in (6.6 - .5) = 6.1 ounces.
Plus to evaporate excess water: 46 seconds per ounce X 6.1 ounce water = 281 seconds.
Plus to replace heat conducted to air during boiling: 281/60 minutes X 12 seconds 
per minute = 56 seconds plus 56/60 X 12 = 11 for a total of 67 seconds.
Assume beans absorb 125 percent of their dry weight when boiled, potato is 80
percent water, 1 ounce of water evaporates when heating potato/peas. about 12
seconds of heating is required to replace heat lost in 1 minute of boiling in
microwave oven.
--------------------------------------

Let the cake cool for a few minutes.


Continue working on the topping:

When the collard slurry is done heating, strain away the liquid.

Mix the puree with at least twice its volume of water.

Strain away the liquid.

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

If using a 2 cup processor, add the greens slaw to the processor
with the bell pepper and tomato.

Run until mixed and smooth as desired, perhaps 2 minutes.

If using a 1 cup processor, put the processor contents into the
mixing bowl with the greens slaw and mix.

Spread the topping on the potato grain pea biscuits.

If desired warm in a microwave oven for 20 to 40 seconds.


marker 32




20080329
prep time 44 minutes
potato grain seed pea biscuit and tomato collards bell pepper topping

Potato grain seed pea biscuit ingredients:
2 ounces fresh potato
1 eighth cup dried split peas
  or 1/8 cup pea flour
    plus 1 eighth cup water
  or 1 quarter cup canned peas, do not boil
  or 1 quarter cup frozen peas, need not boil
1/8 cup (.6 ounce) whole grain flour
1 tablespoon unroasted chestnut flour
1 tablespoon nut or seed butter such as tahini
  or 1/8 cup sunflower seeds
1 teaspoon (.15 ounce) sugar in cake
1 half cup water
total: 9.4 ounces, 6.6 ounces water

Tomato bell pepper topping ingredients:
3 ounces fresh collards
1 ounce tomato
  or 1/2 teaspoon tomato powder
3 ounces red, yellow, or orange bell pepper
  or 1 tablespoon powdered red or yellow bell pepper
1 tablespoon nut or seed butter such as tahini
  or  1/8 cup sunflower seeds
    plus 2 teaspoons oil, 
1 tablespoon sugar
1/8 teaspoon salt

Remove peel from potato to yield 2 ounces.

Cut potato into 1 quarter inch thick slices.

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

If using dried split peas:
[
Put 1 eighth cup split peas and 1 eighth cup water into the pan with the potatoes.
]

Heat the potatoes (and split peas) until boiling on a cooktop, reduce heat to low, 
cover, heat 30 minutes.

If using collards powder:
[
Put 1/8 cup collard powder and 3/4 cup water into a microwaveable bowl.

Heat in a 1000 watt microwave oven for 2 minutes and 10 seconds, watch 
for boil over last 30 seconds.
]

If using fresh collards:
[
Cut the collard leafs into 1 inch or smaller pieces.

Put the collards into a blender.

Add 1 cup water.

Run until almost smooth, about 30 seconds after full flow begins.

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

Heat in a 1000 watt microwave oven for 4 minutes on full power.
]

Then heat the collard slurry 4 minutes on low (15 percent power).

Start the topping:
If using fresh bell pepper:
[
Remove stem end and seeds from bell pepper.

Cut 3 ounces bell pepper into 3/8 inch pieces.

Put the bell pepper and 1 teaspoon water into a microwaveable bowl.

Heat, covered, for 1 minute 20 seconds (1 minute and 50 seconds if frozen)
 on high, then 4 minutes on
low (15 percent) power.

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

If using powdered bell pepper:
[
Put 1 tablespoon bell pepper powder and 3 tablespoons water into a large, 
tall microwaveable mug and stir.
 (about a 16 ounce mug works well)

Heat, covered, for 1 minute on high, then 6 minutes on
low (15 percent) power.

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

Into a two cup food processor or blender put:
 1 ounce tomato,
 1 tablespoon tahini,
 2 teaspoons sugar, and 
 1/8 teaspoon plus a pinch salt. 

Add the partially cooled bell pepper to the processor.

Blend until desired smoothness is achieved, perhaps 3 minutes.


Into a 2-cup or larger blender put:
 1 teaspoon oil, 
 1 teaspoon sugar
 1 tablespoon chestnut flour,
 2 tablespoons sunflower seed, and 
 1 half cup water.

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

Put the potato/peas and heating water into the blender.

Run until smooth, about 4 minutes.

Add 2 tablespoons grain flour and run until well mixed, about 1 minute.

Divide the batter equally into 2 4-inch diameter 1-cup bowl.

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

Heat until firm, 9 minutes 10 seconds in a 1000 watt oven.

--------------------------------------
Math:
Add 5 seconds for oven to begin heating.
Add 20 seconds to heat plate.
To raise to boiling: 9.4 ounces X 20 seconds per ounce = 188 seconds.
Dry weight is total weight minus water: (9.4 ounces - 6.6 ounces) = 2.8 ounces.
Water to leave in is (20 parts water)/(80 parts dry weight) X (dry weight) =
  1/4 X 2.8 = .7 ounce.
Water to remove is total water minus water left in (6.6 - .7) = 5.9 ounces.
Plus to evaporate excess water: 46 seconds per ounce X 5.9 ounce water = 271 seconds.
Plus to replace heat conducted to air during boiling: 271/60 minutes X 12 seconds 
per minute = 54 seconds plus 54/60 X 12 = 11 for a total of 65 seconds.
Assume beans absorb 125 percent of their dry weight when boiled, potato is 80
percent water, 1 ounce of water evaporates when heating potato/peas. about 12
seconds of heating is required to replace heat lost in 1 minute of boiling in
microwave oven.
--------------------------------------

Let the cake cool for a few minutes.


Continue working on the topping:

When the collard slurry is done heating, strain away the liquid.

Mix the puree with at least twice its volume of water.

Strain away the liquid.

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

If using a 2 cup processor, add the greens slaw to the processor
with the bell pepper and tomato.

Run until mixed and smooth as desired, perhaps 2 minutes.

If using a 1 cup processor, put the processor contents into the
mixing bowl with the greens slaw and mix.

Spread the topping on the potato grain pea biscuits.

If desired warm in a microwave oven for 20 to 40 seconds.

Greens/bell pepper/tomato pesto, has an unusual almost barbeque 
flavor.


marker 33




20070920d
Grain bean biscuit and Tomato collard grain seed topping
Tomato collards beans seeds grain


Grain bean biscuit ingredients:
2 tablespoons whole wheat flour
  or 1/8 cup cornmeal plus 1/8 cup water
  or 2 tablespoons whole corn flour
1/8 cup dried beans
 or 1/8 cup fava bean powder
 or 1/4 cup canned beans
   plus 1 eighth cup water
3 eighths cup water if using boiled or canned beans


Tomato collard seed topping ingredients:
1 ounce tomato
  or 2 tablespoons tomato puree
  or 1/3 apple, 2 ounces 
  or 1 ounce raw potato plus 
    1/4 teaspoon oj concentrate or 1/8 teaspoon lemon juice
3 ounces collard greens 
1 tablespoon whole wheat flour
1/8 cup nut or seed butter such as tahini 
  or 1/4 cup packed California walnut meal  
  or 1/8 cup packed sunflower seed meal 
  or 3 tablespoons raw sunflower seeds
2 teaspoons sugar, or to taste
1 teaspoon canola oil
2 to 3 pinches salt
optional:
 add 1/8 teaspoon garlic powder

If using dried whole beans:
[
Into a metal pan put 1 eighth 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 canned collard greens, not puree:
[
Drain water from 3 ounces of greens.

Process into a coarse puree.

If necessary use just enough liquid
from the can to get the puree to flow as it is processed.
]

If using cornmeal:
[
Heat 1/8 cup water to boiling, about 40 seconds.

Add cornmeal to the water while the water is still very hot.

If water is not completely absorbed and cornmeal softened in 20 seconds
heat in mircowave for 10 to 15 seconds.
]

If using fresh collards:
Cut the collard leafs into 1 inch or smaller pieces.

Put the collards into a blender.

Add 1/2 cup water.

Run until almost smooth, about 30 seconds after full flow begins.

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

Heat in a 1000 watt microwave oven for 2 minute 40 seconds on full power,
then 4 minutes on low (15 percent power).

When collards done heating strain away the liquid.

Mix the puree with twice its volume of water.

Strain away the liquid.

Put the puree onto a coffee filter.

Gently squeeze out most of the water.

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


To start the Grain bean biscuit:
If using bean flour:
[
Put the 2 tablespoons grain flour and 2 tablespoons bean powder into a mixing bowl. 

Add 1/4 cup water.

Mix.

Spoon the mixture onto a large plate.

Form the mixture into a flat donut aroung the edge of the plate.

Heat in a microwave oven until solid, about 2 minutes.
]

If using boiled or canned 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 to a 2-cup or larger blender:
 the beans and cooking water,
 if using, 1 quarter cup canned beans
   plus 1 eighth cup water,
 2 tablespoons grain flour,
 3 eighths cup water.

Run until smooth, about 3 minutes.

Divide the batter equally into 2 4-inch diameter 1-cup bowls.

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

Heat until firm, 7 minutes in a 1000 watt microwave oven.

--------------------------------------
Math:
Add 5 seconds for oven to begin heating.
Add 20 seconds to heat plate.
To raise to boiling: 6.6 ounces X 20 seconds per ounce = 132 seconds.
Dry weight is total weight minus water: (6.6 ounces - 5.2 ounces) = 1.4 ounces.
Water to leave in is (25 parts water)/(75 parts dry weight) X (dry weight) =
  1/3 X 1.4 = .5 ounce.
Water to remove is total water minus water left in (5.2 - .5) = 4.7 ounces.
Plus to evaporate excess water: 46 seconds per ounce X 4.7 ounce water = 216 seconds.
Plus to replace heat conducted to air during boiling: 216/60 minutes X 12 seconds 
per minute = 43 seconds plus 43/60 X 12 = 9 for a total of 52 seconds.
Assume beans absorb 125 percent of their dry weight when boiled, about 12
seconds of heating is required to replace heat lost in 1 minute of boiling in
microwave oven.
--------------------------------------

]


To start the Tomato collard seed topping:

If a 1 cup processor or blender is not available:
[
In a small mixing bowl combine and mix:
 1 ounce tomato puree,
 2 tablespoons tahini,
 2 teaspoons sugar, or to taste
 1 teaspoon oil, and
 2 to 3 pinches salt.
]

If using fresh tomato and sunflower seed and a 1 cup
blender or processor:
[
Into a 1 cup processor or blender put:
 1 ounce tomato,
 3 tablespoons sunflower seeds,
 2 teaspoons sugar, or to taste
 1 teaspoon oil, and
 2 to 3 pinches salt.

Run the processor until desired smoothness is achieved, perhaps 4 minutes.
]

Combine the tomato/seed mixture in a mixing bowl with the collards puree.

Add 1 tablespoon whole wheat flour.

Stir to mix.

Spread the tomato/seed mixture onto the donut shaped flax/bean cake.

Makes a serving large enough for an entire light meal.


marker 34





20071230
 (very similar to 20070927 which uses no grain flour in topping)
Collards grain bean biscuit and Tomato grain seed topping

Collard grain bean biscuit ingredients:
3 ounces fresh collard greens 
  or 2 ounces frozen cooked collard greens puree 
1 tablespoon whole grain flour
  or 1/8 cup flax seed meal
1/8 cup dried beans
 or 1/8 cup fava bean flour (this trial)
  or 1 quarter cup canned beans
1 teaspoon sugar in cake
1 teaspoon honey
2 teaspoons canola oil in cake

Tomato grain seed topping ingredients:
1 ounce tomato 
  or 1 ounce canned tomato puree
  or 1/2 apple, 3 ounces 
  or 2 ounce raw new potato plus 
    1/4 teaspoon oj concentrate or 1/8 teaspoon lemon juice
1 tablespoon whole wheat flour 
  or 1/8 cup cornmeal plus 1/8 cup water
  or 1 tablespoon whole corn flour
3 tablespoons non roasted sunflower seed butter
  or 1/8 cup nut or seed butter such as tahini 
  or 1/4 cup packed California walnut meal plus 1 teaspoon sugar 
  or 1/8 cup packed sunflower seed meal 
1 teaspoon sugar in topping
1 pinch salt in topping
if needed add 1/8 t garlic powder

If using dried whole beans:
[
Into a metal pan put 1 eighth 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 canned collard greens, not puree:
Drain water greens to yield 3 ounces.

Process into a coarse puree. If necessary use just enough liquid
from the can to get the puree to flow as it is processed.

If using cornmeal:
[
Heat 1/8 cup water to boiling, about 40 seconds.

Add cornmeal to the water while the water is still very hot.

If water is not completely absorbed and cornmeal softened in 20 seconds
heat in mircowave for 10 to 15 seconds.
]

If using fresh collards:
Cut the collard leafs into 1 inch or smaller pieces.

Put the collards into a blender.

Add 1 cup water.

Run until almost smooth, about 30 seconds after full flow begins.

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

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


If using fresh tomato:
[
Into a 1-cup processor or 1-cup blender put:
 1 ounce tomato,
 3 tablespoons sunflower seed butter,
 2 teaspoons sugar, and
 1 pinch salt.

Run the processor until desired smoothness is achieved, perhaps 3 to 4
 minutes.

Add 1 tablespoon whole wheat flour to the processor.

Run to mix, maybe 30 seconds.
]


If using tomato puree:
[
Into a mixing bowl put:
 1 ounce tomato puree,
 3 tablespoons sunflower seed butter,
 1 tablesoon whole wheat flour,
 2 teaspoons sugar, and 
 1 pinch salt.
]

When the collard slurry is finish heating:
Strain away the liquid.

Mix the puree with twice its volume of water.

Strain away the liquid.

Use a a bowl the same size and shape as the strainer to press most of the water out of the greens.
put the puree onto a coffee filter.

Gently squeeze out most of the water.

If using bean flour:
[
Into a mixing bowl put:
 the collard slaw,
 1 tablespoon grain flour,
 2 teaspoons oil, 
 1/8 cup bean flour, 
 1 teaspoon sugar, and
 1 teaspoon honey.
  
Add 1 tablespoon water (or just enough for easy mixing and spreading).

Mix.
]

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.
]

If using canned or boiled beans:
[
Into a 1 or 2 cup processor put:
 the collard slaw,
 2 teaspoons oil, 
 if using, 1/4 cup canned beans
   plus 1 eighth cup water,
 if using, 1/4 cup boiled beans, 
 1 teaspoon sugar, and
 1 teaspoon honey.

Run the processor until smooth, perhaps about 2 minutes.

Add 1 tablespoon grain flour and run until uniform, maybe 1 minute.
]

Spoon the mixture onto a large plate.

Form the mixture into a flat donut aroung the edge of the plate.

If bean flour was used:
[
Heat in a microwave oven until solid, about 3 minutes 35 seconds.

-------------------------------------
Math:
5-1/12 oz X 20 plus 20 losses plus 46 X 2 moisture
-------------------------------------

]

If canned or boiled beans were used:
[
Heat in a microwave oven until solid, about 4 minutes 45 seconds.
]

Let the cake cool and firm for a few minutes.

Spread the tomato/seed mixture onto the donut shaped flax/bean/collards cake.

Makes a serving large enough for an entire light meal.

Prominent tomato flavor, slightly: sweet, starchy, salty.





marker 35





20080503
Prep time is 60 minutes.
Potato onion grain bean cake and Tomato collard grain seed patte

Onion potato grain bean biscuit ingredients:
2 ounces onions 
2 ounces potato
2 tablespoons whole grain flour
1/8 cup dried beans
 or 1/8 cup fava bean flour (this trial)
  or 1 quarter cup canned beans
2 teaspoons canola oil in cake

Tomato collard grain seed patte:
3 ounces collard greens
1 tablespoon non roasted sunflower seed butter
  or 1 tablespoon nut or seed butter such as tahini 
  or 1/8 cup packed California walnut meal plus 1 teaspoon sugar 
  or 1/8 cup packed sunflower seed meal 
1 tablespoon whole wheat flour
  or 1/8 cup cornmeal plus 1/8 cup water
  or 1 tablespoon whole corn flour
1 teaspoon tomato powder
  or 1 ounce tomato 
  or 1 ounce canned tomato puree
1 teaspoon canola oil
2 teaspoons sugar
1 pinch salt
optional:
  1/8 teaspoon garlic powder

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

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

Remove peel from potato to yield 2 ounces.

Cut the potato into 1 quarter inch thick slices.

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

Chop 2 ounces onion into 1/4 inch pieces.

Put the onion in the pan with the potato and water

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

If using canned collard greens, not puree:
Drain water from 3 ounces of greens.

Process into a coarse puree. If necessary use just enough liquid
  from the can to get the puree to flow as it is processed.

If using frozen collard puree and frozen lentil puree:
Heat to thaw or process the frozen greens and frozen beans together into a slaw.

If using frozen collard puree and frozen cooked kidney bean puree
  unthaw by heating in microwave for 30 seconds.

If using cornmeal, heat 1/8 cup water to boiling, about 40 seconds.

Add cornmeal to the water while the water is still very hot.

If water is not completely absorbed and cornmeal softened in 20 seconds
   heat in mircowave for 10 to 15 seconds.

If using fresh collards:

Cut 3 ounces collard leafs into 1 inch or smaller pieces.

Put the collards into a blender.

Add 1 cup water.

Run until smooth, about 1 minute after full flow begins.

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

Heat in a 1000 watt microwave oven for 3 minutes 40 seconds, 4 minutes 

  if container is 2 quart or larger, watch for boil over last 30 seconds.
then 4 minutes on low (15 percent power).

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

Put into a 2 cup or larger blender:
 the potato/onion/water combination, 
 2 tablespoons whole grain flour,
 2 teaspoons oil,
 if using 1 quarter cup boiled beans,
 if using, 1 quarter cup canned beans
    plus 1 eighth cup water,
 if using, 1/8 cup bean flour  
    plus 1 quarter cup water, and
 1 pinch salt.

Run the blender until smooth, about 4 minutes.

Either:
[
Divide the batter equally into 3 4-inch diameter 2 cup tall bowls,
the sides of the bowl may need to be 2 inches higher than the level
of the batter to prevent boilover.

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

Or:
[
Put a 3- or 4-inch diameter round casserole dish or similar utensil at the 
center of a 8- or 9-inch glass piepan.

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

Or:
[
Put the batter into a 8- or 9-inch bundt pan.
]

Heat until firm, 13 minutes in a 1000 watt microwave oven, 21 minutes in
a 600 watt oven.

-------------------------------------------------
Math:
Add 5 seconds for oven to begin heating.
Add 20 seconds to heat plate.
To raise to boiling: 11.9 ounces X 20 seconds per ounce = 238 seconds.
Dry weight is total weight minus water: (11.9 ounces - 9.4 ounces) = 2.5 ounces.
Water to leave in is (25 parts water)/(75 parts dry weight) X (dry weight) =
  1/3 X 2.5 = .8 ounce.
Water to remove is total water minus water left in (9.4 - .8) = 8.6 ounces.
Plus to evaporate excess water: 46 seconds per ounce X 8.6 ounce water = 396 seconds.
Plus to replace heat conducted to air during boiling: 396/60 minutes X 15 seconds 
per minute = 96 seconds plus 96/60 X 15 = 24 for a total of 120 seconds.
Assume beans absorb 125 percent of their dry weight when boiled, about 15
seconds of heating is required to replace heat lost in 1 minute of boiling in
microwave oven.
-------------------------------------------------

Let the cake cool and firm for a few minutes.

If the cake is soggy heat another 40 to 60 seconds.

When the collard slurry is done heating, use a coffee press to remove the water from the greens slurry.

Or use a fine wire mesh strainer with at least 14 wires per inch.

Strain away the liquid.

Mix the puree with twice its volume of water.

Strain away the liquid.

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

Or put the puree onto a coffee filter.

Gently squeeze out most of the water.

If using fresh tomato:
[
Into a 1-cup processor or 1-cup blender put:
 the collard slaw,
 1 ounce tomato,
 1 tablespoon sunflower seed butter,
 1 teaspoon oil, 
 2 teaspoons sugar, and
 1 pinch salt.

Run the processor until desired smoothness is achieved, perhaps 3 to 4
 minutes.

Add 1 tablespoon whole wheat flour to the processor.

Run to mix, maybe 30 seconds.
]


If using tomato puree or tomato powder:
[
Into a mixing bowl put:
 the collard slaw,
 1 ounce tomato puree,
 1 tablespoon sunflower seed butter,
 1 teaspoon oil, 
 1 tablesoon whole wheat flour,
 2 teaspoons sugar, and 
 1 pinch salt.
]

Put the collard tomato grain seed pate in a portion bowl.

Serve with a side of nuts such as hazelnuts or  pistachios
   for an entire light meal.

Eat the cake first so your hunger accentuates the mild flavors.
of the cake.

Biscuit has pleasant mild flavors: onion flavor, saltiness, oiliness,
starchiness, sweetness; a little chewy at edges, mostly biscuit-like texture.

Corn flour is available in some supermarkets serving Latino people.


marker 36










20080112
Collards potato grain bean biscuit and Tomato grain seed

Collards potato grain bean biscuit ingredients:
3 ounces collard greens
1 ounce raw potato
1 tablespoon (.3 ounce) whole grain flour 
  or 1/8 cup flax seed meal
1/8 cup dried beans
 or 1/8 cup fava bean flour
  or 1 quarter cup canned beans
2 teaspoons (.3 ounce) oil
2 pinches salt
1 teaspoon (.15 ounce) sugar
1 half cup water left from boiling potato, 1 ounce added with beans
total: 10.7 ounces, 8.4 ounces water

Tomato grain seed topping:
1 ounce tomato 
  or 1 ounce canned tomato puree
  or 1/4 (1-1/2 ounces) apple
3 tablespoons non roasted sunflower seed butter 
  or 3 tablespoons nut or seed butter such as tahini 
  or 1/4 cup packed California walnut meal  
  or 1/8 cup packed sunflower seed meal 
2 teaspoons sugar
1 pinch salt in topping


Cut 3 ounces collards into 1 inch pieces.

Put the collards into a blender with 1-1/4 cup water.

Process for 40 seconds after flow begins.

Put the collards slurry into a microwaveable bowl.

Heat slurry on full power until fully boiling, about 4 minutes 
  30 seconds, then heat on low for 4 minutes.

Pour into a wire mesh strainer to get rid of liquid.

Mix the puree with twice its volume of water.

Strain away the liquid.

Use a bowl the same size and shape as the strainer to press most of the 
liquid out of the greens slaw.

Or put the puree onto a coffee filter.

Gather the edge of the filter paper upward and together.

Gently squeeze out most of the water.

Put the puree into 3-cup or larger blender.

Yield is about 2 ounces slaw.

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

Cut the potato into 1 quarter inch thick slices.

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

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


Put into the blender with the greens:
 if using, 1/8 cup fava bean flour
   plus 1 quarter cup water,
 if using 1 quarter cup canned peas or beans
   plus 1 eighth cup water
 if using, 1 eighth cup peanuts
   plus 1 quarter cup water
 1 tablespoon whole grain flour, and
 2 teaspoons canola oil
 1 teaspoon sugar
 2 pinches salt.

If boiling potato, when the potato is done heating, set 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.

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 the blender until smooth, about 4 to 5 minutes.

Either:
[
1. Put the batter into an 8- or 9-inch bundt pan.
]

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

Place the batter in the space around the center utensil.
]

[
3. Divide the batter equally into 3 4-inch diameter bowls.

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

Heat until firm, 11 minutes 40 seconds in a 1000 watt microwave oven or
17 minutes 30 seconds in a 600 watt oven.

--------------------------------------
Math:
Add 5 seconds for oven to begin heating.
Add 20 seconds to heat plate.
To raise to boiling: 10.7 ounces X 20 seconds per ounce = 214 seconds.
Dry weight is total weight minus water: (10.7 ounces - 8.4 ounces) = 2.3 ounces.
Water to leave in is (25 parts water)/(75 parts dry weight) X (dry weight) =
  1/3 X 2.3 = .8 ounce.
Water to remove is total water minus water left in (8.4 - .8) = 7.6 ounces.
Plus to evaporate excess water: 46 seconds per ounce X 7.6 ounce water = 350 seconds.
Plus to replace heat conducted to air during boiling: 350/60 minutes X 15 seconds 
per minute = 89 seconds plus 88/60 X 15 = 22 for a total of 110 seconds.
Assume potato is 80 percent water, 2 ounces greens slaw contains 1.6 ounces water,
beans absorb 125 percent of their dry weight when boiled, pototoes loose 1 ounce
water when boiled 30 minutes, beans loose 1 ounce water every 20 minutes of 
boiling.
--------------------------------------

If the cake is not firm as desired heat another 40 seconds.

Let the cake cool and firm for a few minutes.

If using fresh tomato:
[
Into a 1-cup processor or 1-cup blender put:
 1 ounce tomato,
 3 tablespoons sunflower seed butter,
 2 teaspoons sugar, and
 1 pinch salt.

Run the processor until desired smoothness is achieved, perhaps 3 to 4
 minutes.

Add 1 tablespoon whole wheat flour to the processor.

Run to mix, maybe 30 seconds.
]


If using tomato puree:
[
Into a mixing bowl put:
 1 ounce tomato puree,
 3 tablespoons sunflower seed butter,
 1 tablesoon whole wheat flour,
 2 teaspoons sugar, and 
 1 pinch salt.
]

Mix.

Spread the tomato/seed/flour topping over the flax/potato/collard biscuit.



marker 37



20080222
collards potato bean flax and Seed pate

Collard potato grain bean biscuit ingredients:
3 ounces collard greens
1 ounce raw potato 
1 tablespoon whole grain flour
1/8 cup dried beans
 or 1/8 cup fava bean flour
  or 1 quarter cup canned beans
2 teaspoon oil
1 pinch salt
1 teaspoon honey

Seed pate ingredients:
2 tablespoons raw sunflower seed butter 
  or 1/8 cup nut or seed butter such as tahini
3 tablespoon unroasted mild chestnut flour
  or 1 tablespoon strong flavored chestnut flour
2 teaspoons sugar, or to taste
1 pinch salt
1 tablespoon whole wheat flour
  or 1/8 cup cornmeal plus 1/8 cup water
  or 1 tablespoon whole corn flour
2 tablespoons water

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

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

Cut 3 ounces collards into 1 inch pieces.

Put the collards into a blender with 1-1/4 cup water.

Process for 40 seconds after flow begins.

Put the collards slurry into a microwaveable bowl.

Heat slurry on full power until fully boiling, about 4 minutes 
  30 seconds, then heat on low for 4 minutes.

Pour into a wire mesh strainer to get rid of liquid.

Mix the puree with twice its volume of water.

Strain away the liquid.

Use a bowl the same size and shape as the strainer to press most of the 
liquid out of the greens slaw.

Or put the puree onto a coffee filter.

Gather the edge of the filter paper upward and together.

Gently squeeze out most of the water.

Put the puree into a mixing bowl.

Yield is about 2 ounces slaw.

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

Cut the potato into 1 quarter inch thick slices.

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

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


Put into a 2-cup or larger blender:
 the greens,
 if using, 1/8 cup fava bean flour
   plus 1 quarter cup water,
 if using 1 quarter cup canned peas or beans
   plus 1 eighth cup water
 if using, 1 eighth cup peanuts
   plus 1 quarter cup water
 1 tablespoon whole grain flour, and
 2 teaspoons canola oil
 1 teaspoon sugar
 2 pinches salt.

If boiling potato, when the potato is done heating, set 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.

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 the blender until smooth, about 4 to 5 minutes.

Either:
[
1. Put the batter into an 8- or 9-inch bundt pan.
]

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

Place the batter in the space around the center utensil.
]

[
3. Divide the batter equally into 3 4-inch diameter bowls.

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

Heat until firm, 11 minutes 40 seconds in a 1000 watt microwave oven or
17 minutes 30 seconds in a 600 watt oven.

--------------------------------------
Math:
Add 5 seconds for oven to begin heating.
Add 20 seconds to heat plate.
To raise to boiling: 10.7 ounces X 20 seconds per ounce = 214 seconds.
Dry weight is total weight minus water: (10.7 ounces - 8.4 ounces) = 2.3 ounces.
Water to leave in is (25 parts water)/(75 parts dry weight) X (dry weight) =
  1/3 X 2.3 = .8 ounce.
Water to remove is total water minus water left in (8.4 - .8) = 7.6 ounces.
Plus to evaporate excess water: 46 seconds per ounce X 7.6 ounce water = 350 seconds.
Plus to replace heat conducted to air during boiling: 350/60 minutes X 15 seconds 
per minute = 89 seconds plus 88/60 X 15 = 22 for a total of 110 seconds.
Assume potato is 80 percent water, 2 ounces greens slaw contains 1.6 ounces water,
beans absorb 125 percent of their dry weight when boiled, pototoes loose 1 ounce
water when boiled 30 minutes, beans loose 1 ounce water every 20 minutes of 
boiling.
--------------------------------------

If the cake is not firm as desired heat another 40 seconds.

Let the cake cool and firm for a few minutes.

Into a mixing bowl put:
 2 tablespoons non roasted sunflower seed butter,
 3 tablespoons mild chestnut flour,
   or 1 tablespoon strong flavored chestnut flour,
 2 teaspoons sugar, 
 2 tablespoons water, and
 1 pinch salt.

Mix until uniform.

Put the mixture in a small bowl covered with a saucer
and heat 2 minutes 20 seconds (1000 watt oven).

--------------------------------------------
Math:
Add 5 seconds for oven to begin heating.
Add 15 seconds to heat container.
To raise to boiling: 2.9 ounce X 20 seconds per ounce = 58 seconds.
To evaporate water: 46 seconds per ounce X 1 ounce water = 46 seconds.
To replace heat conducted to air during boiling: 46 seconds/60 seconds
per minute times 12 seconds per minute = 9 seconds.
---------------------------------------------

With a small piece of fruit, makes enough for a light meal. With a
side of fruit and a side of vegetable such as green beans, makes
enough for a large meal.



marker 38



20080205
 similar to 20080325 which uses grain flour in topping
Potato grain chestnut bean and Tomato collards seed

2 ounces potato
2 tablespoons (.6 ounce) whole wheat flour
1 tablespoon (.3 ounce) chestnut flour
1/8 cup dried beans
 or 1/8 cup fava bean flour
  or 1 quarter cup canned beans
2 tablespoons (.6 ounce) raw sunflower seed butter 
  or 1/8 cup nut or seed butter such as tahini
  or 1 tablespoon canola oil
2 teaspoons sugar
2 pinches salt


Tomato collard topping:
1 ounce fresh tomato (1 ounce canned tomato puree this trial)
3 ounces fresh collards
  or 3 ounces canned collard greens, drained 
1 tablespoon nut or seed butter such as tahini
2 teaspoons sugar, or to taste
1 pinch salt

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

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

With a scissors remove the center rib from the collard leafs and
discard ribs.

Yield 3 ounces.

Cut the collards into 1 inch pieces.

Put the greens and 1 cup water into a blender.

Run 30 after full flow starts.

Put the collard puree into a deep bowl with sides 

3 or 4 inches above the level of the puree.

Heat in a 1000 watt microwave oven for 3 minutes 40 seconds on full power,
4 minutes if bowl is 2 quarts or larger, then heat 4 minutes on low.

If desired, set the hot container in a pan of cold water to cool for a few minutes.

Drain the liquid from the puree by pouring through a fine sieve.

Press the water from the greens using a bowl that is about the same size
and shape as the sieve.

Or line a sieve with a coffee filter.

Pour the greens onto the coffee filter.

Press the water from the greens using a bowl that is about the same size
and shape as the sieve.

Yields 2 ounces slaw.
Put the greens into a holding bowl.

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

Put into a 3 cup or larger blender:
 if using, 1/8 cup fava bean flour
   plus 1 quarter cup water,
 if using 1 quarter cup canned peas or beans
   plus 1 eighth cup water
 if using, 1 eighth cup peanuts
   plus 1 quarter cup water
 2 tablepoons nut or seed butter,
 2 teaspoons sugar, and
 2 pinches salt.

If boiling potato, when the potato is done heating, set 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.

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 the blender until smooth, about 4 to 5 minutes.

Add to the blender:
 2 tablespoons whole grain flour, and
 1 tablespoon chestnut flour.

Run until smooth.

Either:
[
1. Put the batter into an 8- or 9-inch bundt pan.
]

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

Place the batter in the space around the center utensil.
]

[
3. Divide the batter equally into 3 4-inch diameter bowls.

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

Heat until firm, 11 minutes 40 seconds in a 1000 watt microwave oven or
17 minutes 30 seconds in a 600 watt oven.

--------------------------------------
Math:
Add 5 seconds for oven to begin heating.
Add 20 seconds to heat plate.
To raise to boiling: 10.7 ounces X 20 seconds per ounce = 214 seconds.
Dry weight is total weight minus water: (10.7 ounces - 8.4 ounces) = 2.3 ounces.
Water to leave in is (25 parts water)/(75 parts dry weight) X (dry weight) =
  1/3 X 2.3 = .8 ounce.
Water to remove is total water minus water left in (8.4 - .8) = 7.6 ounces.
Plus to evaporate excess water: 46 seconds per ounce X 7.6 ounce water = 350 seconds.
Plus to replace heat conducted to air during boiling: 350/60 minutes X 15 seconds 
per minute = 89 seconds plus 88/60 X 15 = 22 for a total of 110 seconds.
Assume potato is 80 percent water, 2 ounces greens slaw contains 1.6 ounces water,
beans absorb 125 percent of their dry weight when boiled, pototoes loose 1 ounce
water when boiled 30 minutes, beans loose 1 ounce water every 20 minutes of 
boiling.
--------------------------------------

If the cake is not firm as desired heat another 40 seconds.

Let the cake cool and firm for a few minutes.

Cut 1 ounce tomato into 3/8 inch or smaller pieces.

Put into a 1 cup food processor: the tomato, the greens, 1 tablespoon oil, 
  2 teaspoons sugar, and 1 pinch salt.

Run until smooth.

Spread the tomato collard mixture on the Potato grain chestnut bean biscuit.

Makes enough for a light meal.
If served with 2 ounces of fruit or vegetable, makes enough for a large 
meal. A small carrot or 1/4 of an orange might be good. 

Good when full attention is given to its mild flavors.




marker 39


20080325
  similar to 20080205 which no grain flour in topping
Potato grain seed bean and Tomato collards grain

2 ounces potato
2 tablespoons (.6 ounce) whole wheat flour
1 tablespoon (.3 ounce) chestnut flour
1/8 cup dried beans
 or 1/8 cup fava bean flour
  or 1 quarter cup canned beans
2 tablespoons (.6 ounce) raw sunflower seed butter 
  or 1/8 cup nut or seed butter such as tahini
  or 1 tablespoon canola oil
2 teaspoons sugar
2 pinches salt

Tomato collard grain topping ingredients:
1 ounce fresh tomato plus 1 pinch salt
  or 1 ounce canned tomato puree, if no salt added, add 1 pinch salt
  or 1 half teaspoon tomato powder
3 ounces fresh collards
1 tablespoon whole corn flour
  if unavailable use
  1 tablespoon millet flour, buckwheat, or whole wheat flour 
1 tablespoon sunflower seed butter
  or 2 teaspoons canola oil,
2 teaspoons sugar
1 pinch salt

If using dried whole beans:
[
Into a metal pan put 1 eighth 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 3 ounces collards into 1 inch pieces.

Put the greens and 1 cup water into a blender.

Run 60 seconds after full flow starts.

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

Heat in a 1000 watt microwave oven for 3 minutes 40 seconds on full power,
4 minutes if bowl is 2 quarts or larger, watch for boil over last 30 seconds.

If desired, set the hot container in a pan of cold water to cool for a few minutes.

Drain the liquid from the puree by pouring through a very fine sieve.
  40 wires per inch is ideal, 14 wires per inch minimum

Press the water from the greens using a bowl that is about the same size
and shape as the sieve.

Or use a coffee press to remove the water.

Or line a sieve with a coffee filter.

Pour the greens onto the coffee filter.

Press the water from the greens using a bowl that is about the same size
and shape as the sieve.

Yields 2 ounces slaw.

Put the greens into a mixing bowl.


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

Put into a 3 cup or larger blender:
 if using, 1/8 cup fava bean flour
   plus 1 quarter cup water,
 if using 1 quarter cup canned peas or beans
   plus 1 eighth cup water
 if using, 1 eighth cup peanuts
   plus 1 quarter cup water
 2 tablepoons nut or seed butter,
 2 teaspoons sugar, and
 2 pinches salt.

If boiling potato, when the potato is done heating, set 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.

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 the blender until smooth, about 4 to 5 minutes.

Add to the blender:
 2 tablespoons whole grain flour, and
 1 tablespoon chestnut flour.

Run until smooth.

Either:
[
1. Put the batter into an 8- or 9-inch bundt pan.
]

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

Place the batter in the space around the center utensil.
]

[
3. Divide the batter equally into 3 4-inch diameter bowls.

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

Heat until firm, 11 minutes 40 seconds in a 1000 watt microwave oven or
17 minutes 30 seconds in a 600 watt oven.

--------------------------------------
Math:
Add 5 seconds for oven to begin heating.
Add 20 seconds to heat plate.
To raise to boiling: 10.7 ounces X 20 seconds per ounce = 214 seconds.
Dry weight is total weight minus water: (10.7 ounces - 8.4 ounces) = 2.3 ounces.
Water to leave in is (25 parts water)/(75 parts dry weight) X (dry weight) =
  1/3 X 2.3 = .8 ounce.
Water to remove is total water minus water left in (8.4 - .8) = 7.6 ounces.
Plus to evaporate excess water: 46 seconds per ounce X 7.6 ounce water = 350 seconds.
Plus to replace heat conducted to air during boiling: 350/60 minutes X 15 seconds 
per minute = 89 seconds plus 88/60 X 15 = 22 for a total of 110 seconds.
Assume potato is 80 percent water, 2 ounces greens slaw contains 1.6 ounces water,
beans absorb 125 percent of their dry weight when boiled, pototoes loose 1 ounce
water when boiled 30 minutes, beans loose 1 ounce water every 20 minutes of 
boiling.
--------------------------------------

If the cake is not firm as desired heat another 40 seconds.

Let the cake cool and firm for a few minutes.

If using tomato puree or tomato powder:
[
Put into a the mixing and/or portion bowl with the greens put: 
 1/2 teaspoon tomato powder
   or 1 ounce tomato puree plus 1 pinch salt, 
 1 tablespoon corn flour,
 1 tablespoon sunflower seed butter
  or 2 teaspoons canola oil,
 2 teaspoons sugar, and
 1 pinch salt.

Mix until uniform.
]

If using fresh tomato:
[
Into a 1-cup processor or 1-cup blender put:
 1 ounce tomato,
 1 tablespoon sunflower seed butter
  or 2 teaspoons canola oil,
 2 teaspoons sugar, and
 1 pinch salt.

Run the processor until desired smoothness is achieved, perhaps 3 to 4
 minutes.

Add 1 tablespoon whole grain flour to the processor.

Run to mix, maybe 30 seconds.
]

Makes enough for a light meal.
If served with 2 ounces of fruit or vegetable, makes enough for a large 
meal.

Cake, mildly salty, mild chestnut flavor.





marker 40





20071012c
 (2 cup high speed processor needed for preparation)
Tomato squash collards beans

Tomato collards beans

2 ounces collard greens
2 ounces tomato
  or 2 ounces tomato puree
  or 1/3 apple  
  or 2 ounces raw new potato plus 1/4 teaspoon 
    oj concentrate or 1/8 teaspoon lemon juice
2 ounces raw acorn squash
  or 2 ounces canned pumpkin puree
1/8 cup fava bean powder
 or 1/8 cup dried beans
 or 1 quarter cup canned beans
2 tablespoons nut or seed butter such as tahini
  or 1 tablespoon canola oil
1 tablespoon sugar
3 pinches salt
total: 8.5 ounces, 5.1 ounces water 

If using dried whole beans:
[
Into a metal pan put 1 eighth 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 canned collard greens, not puree:
[
Drain water from 2 ounces of greens.

Process into a coarse puree. If necessary use just enough liquid
from the can to get the puree to flow as it is processed.
]

If using fresh collards:
Cut the collard leafs into 1 inch or smaller pieces.

Put the collards and 3/4 cup water into a blender.
Blend until smooth (about 30 seconds after mixture starts to flow).

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

Cover the container.

Heat in a 1000 watt microwave oven for 3 minutes on full power,

then 4 minutes on low (15 percent power).

Strain away the liquid.

Mix the puree with twice its volume of water.

Strain away the liquid.

Put the puree onto a coffee filter paper.

Gently squeeze out most of the water.

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

Process the squash into a fine slaw.

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.
]

To the processor add:
 if using, 1 eighth cup bean powder
   plus 2 tablespoons water,
 if using, 1 quarter cup canned beans,
 if using, 1 quarter cup (measured after boiling) boiled beans,  
 2 ounces tomato,
 1 tablespoons sugar,
 2 tablespoons tahini, and
 3 pinches salt.

Run until desired smoothness is achieved, perhaps 3 minutes.

Add the collard slaw to the processor.

Run to mix perhaps 20 seconds.

Spoon the mixture along the edge of a large plate.

Form the mixture into a flat donut shape.

Heat for 7 minutes in a 1000 watt microwave oven.

--------------------------------------
Math:
Add 5 seconds for oven to begin heating.
Add 20 seconds to heat plate.
To raise to boiling: 8.5 ounces X 20 seconds per ounce = 170 seconds.
Dry weight is total weight minus water: (8.5 ounces - 5.1 ounces) = 3.4 ounces.
Water to leave in is (25 parts water)/(75 parts dry weight) X (dry weight) =
  1/3 X 3.4 = 1.1 ounce.
Water to remove is total water minus water left in (5.2 - 1.1) = 4.1 ounces.
Plus to evaporate excess water: 46 seconds per ounce X 4.1 ounce water = 189 seconds.
Plus to replace heat conducted to air during boiling: 189/60 minutes X 14 seconds 
per minute = 44 seconds plus 44/60 X 14 = 10 for a total of 54 seconds.
Assume squash is 80 percent water, 2 ounces greens slaw contains 1.6 ounces water,
beans absorb 125 percent of their dry weight when boiled, assume tomato is 90
percent water, beans loose 1 ounce water every 20 minutes of 
boiling.
--------------------------------------

Perhaps serve with a whole grain biscuit or cookie for enough
protein, nutrition, and calories for a meal.


marker 41



20071012c2
 (same as 20071012c except this recipes uses a blender for for preparation
  20071012c use a blender and a processor)
Tomato squash collards beans

2 ounces collard greens
2 ounces tomato
  or 2 ounces tomato puree
  or 1/3 apple  
  or 2 ounces raw new potato plus 1/4 teaspoon 
    oj concentrate or 1/8 teaspoon lemon juice
2 ounces raw acorn squash
  or 2 ounces canned pumpkin puree
1/8 cup fava bean powder
 or 1/8 cup dried beans
 or 1 quarter cup canned beans
2 tablespoons nut or seed butter such as tahini
  or 1 tablespoon canola oil
1 tablespoon sugar
3 pinches salt
total: 8.5 ounces, 5.1 ounces water 

If using dried whole beans:
[
Into a metal pan put 1 eighth 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 canned collard greens, not puree:
[
Drain water from 2 ounces of greens.
]

If using fresh collards:
Cut the collard leafs into 1 inch or smaller pieces.

Put the collards and 3/4 cup water into a blender.
Blend until smooth (about 30 seconds after mixture starts to flow).

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

Cover the container.

Heat in a 1000 watt microwave oven for 3 minutes on full power,

then 4 minutes on low (15 percent power).

Strain away the liquid.

Mix the puree with twice its volume of water.

Strain away the liquid.

Put the puree onto a coffee filter paper.

Gently squeeze out most of the water.

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

Remove peel from squash and cut into pieces you 2 cup or larger
blender just deal with.

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.
]

To the blender add:
 if using, 1 eighth cup bean powder
   plus quarter cup water,
 if using, 1 quarter cup canned beans
   plus 1 eighth cup water,
 if using, 1 quarter cup (measured after boiling) boiled beans
   include cooking water,  
 2 ounces tomato,
 1 tablespoons sugar,
 2 tablespoons tahini,
 3 pinches salt, and
 1 quarter cup water.

Run until desired smoothness is achieved, perhaps 3 minutes.

Add the collard slaw to the blender.

Run to mix perhaps 20 seconds.

Either:
[
1. Put the batter into an 8- or 9-inch bundt pan.
]

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

Place the batter in the space around the center utensil.
]

[
3. Divide the batter equally into 3 4-inch diameter bowls.

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

Heat for 10 minutes 15 seconds in a 1000 watt microwave oven.

--------------------------------------
Math:
Add 5 seconds for oven to begin heating.
Add 20 seconds to heat plate.
To raise to boiling: 11.5 ounces X 20 seconds per ounce = 170 seconds.
Dry weight is total weight minus water: (11.5 ounces - 8.1 ounces) = 3.4 ounces.
Water to leave in is (25 parts water)/(75 parts dry weight) X (dry weight) =
  1/3 X 3.4 = 1.1 ounce.
Water to remove is total water minus water left in (8.1 - 1.1) = 7 ounces.
Plus to evaporate excess water: 46 seconds per ounce X 7 ounce water = 322 seconds.
Plus to replace heat conducted to air during boiling: 322/60 minutes X 15 seconds 
per minute = 80 seconds plus 80/60 X 15 = 20 for a total of 100 seconds.
Assume squash is 80 percent water, 2 ounces greens slaw contains 1.6 ounces water,
beans absorb 125 percent of their dry weight when boiled, assume tomato is 90
percent water, beans loose 1 ounce water every 20 minutes of 
boiling.
--------------------------------------

Perhaps serve with a whole grain biscuit or cookie for enough
protein, nutrition, and calories for a meal.



marker 42


20071012d
 (uses a 1 or 2 cup processor)
Tomato squash collards beans

2 ounces collard greens
2 ounces tomato
  or 2 ounces tomato puree
  or 1/3 apple  
  or 2 ounces raw new potato plus 1/4 teaspoon 
    oj concentrate or 1/8 teaspoon lemon juice
1 tablespoon pumpkin powder
  or 1 tablespoon squash powder
  or 2 ounces canned pumpkin puree
1/8 cup fava bean powder
 or 1/8 cup dried beans
 or 1 quarter cup canned beans
2 tablespoons nut or seed butter such as tahini
  or 1 tablespoon canola oil
1 tablespoon sugar
3 pinches salt
total: 8.5 ounces, 5.1 ounces water 


If using dried whole beans:
[
Into a metal pan put 1 eighth 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 canned collard greens, not puree:
[
Drain water from 2 ounces of greens.
]

If using fresh collards:
Cut 2 ounces collard leafs into 1 inch or smaller pieces.

Put the collards and 3/4 cup water into a blender.
Blend until smooth (about 30 seconds after mixture starts to flow).

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

Cover the container.

Heat in a 1000 watt microwave oven for 3 minutes on full power,

then 4 minutes on low (15 percent power).

Pour into a fine wire mesh (14 wires per inch minimum)
strainer to strain away the liquid.

Mix the puree with twice its volume of water.

Strain away the liquid.

Put the puree onto a coffee filter paper.

Gather the edge of the filter paper to enclose the slaw.

Gently squeeze out most of the water.

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

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

Heat, covered, for 1 minute.

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 tomato,
 if using, 2 ounces pumpkin puree
 1 tablespoon sugar,
 2 tablespoons tahini,
 if using, 1 quarter cup canned beans,
 if using, 1 quarter cup boiled beans, and
 3 pinches salt.

Run until desired smoothness is achieved, perhaps 3 minutes.

Put the tomato puree into the bowl with the greens slaw.

If using, add pumpkin or squash powder.

Mix.

If using, add the bean curd.

Toss.

To make an entire light meal, serve with something such as 
a cookie or a small biscuit or a slice of whole wheat bread
or oatmeal.





marker 43






20071205 (requires a 1 cup blender or a 1 or 2 cup processor,
  if using fresh tomato)
Squash collards grain bean and Tomato grain seed topping

Squash collards grain bean cake ingredients:
2 ounces collard greens
  or 2 ounces frozen cooked collard greens puree 
2 ounces raw acorn squash
  or 1 ounce butternut squash 
1 teaspoon (.15 ounce) sugar
1/8 cup (.8 ounce) fava bean flour
 or 1/8 cup dried beans
 or 1 quarter cup canned beans
3 eighths cup water, if using blender
total (if using boiled beans) : 9.15 ounces, 7.4 ounces water


Tomato grain seed topping ingredients:
1 ounce tomato
  or 1 ounce tomato puree
  or 1/3 apple 
  or 2 ounces raw new potato plus 1/4 teaspoon 
    oj concentrate or 1/8 teaspoon lemon juice 
1/8 cup (.6 ounce) whole corn flour
  or 1/8 cup whole wheat flour 
  or 1/8 cup cornmeal plus 1/8 cup water
  or 1/8 cup flax seed meal 
1/8 cup tahini 
  or 1/4 cup packed California walnut meal  
  or 1/8 cup raw walnut butter
  or 1/8 cup packed sunflower seed meal 
  or 1/3 cup raw sunflower seeds 
  or 1/8 cup raw sunflower seed butter (this trial)
2 teaspoons sugar in topping
1 tablespoon canola oil (2 teaspoons this trial because using snflwr sds btr)
2 pinches salt

If using canned collard greens, not puree:
Drain water from 3 ounces of greens.

Process into a coarse puree. If necessary use just enough liquid
  from the can to get the puree to flow as it is processed.

If using frozen collard puree and frozen lentil puree:
Heat to thaw or process the frozen greens and frozen beans together into a slaw.

If using frozen collard puree and frozen cooked kidney bean puree
  unthaw by heating in microwave for 30 seconds.

If using cornmeal, heat 1/8 cup water to boiling, about 40 seconds.

Add cornmeal to the water while the water is still very hot.

If water is not completely absorbed and cornmeal softened in 20 seconds
   heat in mircowave for 10 to 15 seconds.

If using fresh collards:
Cut the collard leafs into 1 inch or smaller pieces.

Put the collards and 3/4 cup water into a blender.

Blend until smooth (about 30 seconds after mixture starts to flow).

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

Heat in a 1000 watt microwave oven for 2 minutes 40 seconds on full power,
then 4 minutes on low (15 percent power).

Strain away the liquid.

Mix the puree with twice its volume of water.

Strain away the liquid.

Put the puree onto a coffee filter paper.

Gently squeeze out most of the water.

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

If using a 1- or 2-cup processor and bean flour or canned beans:
[
Put into the bowl with the collard slaw:
 if using, 1/8 cup bean flour
   or 1 quarter cup canned beans,
 1 teaspoon sugar,
 1 pinch salt, and
 3 tablespoons water.

Mix.

Remove seeds and skin from the acorn squash.

Cut the squash into 1/2 inch pieces.

Process the squash into a slaw.

Put the squash into the bowl with the bean powder and collards.

Mix.

Spoon the mixture along the edge of a dinner plate.

Smooth into a flat donut shape.

If using bean flour and a 1000 watt microwave oven:
Heat for 3 minutes 20 seconds.

If using canned beans, heat for 4 minutes 30 seconds in a 1000 watt oven.
]

If using a blender:
[
Put into a 2-cup or larger blender:
 if using, 1 quarter cup canned beans
   plus 1 eighth cup water,
 if using, 1 quarter cup boiled beans with cooking water,
 1 teaspoon sugar,
 1 pinch salt, and
 3 eighths cup water  water.

Run until smooth.

Divide the batter equally into 3 4-inch diameter 1 cup microwaveable bowls.

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

If using canned beans: (not tested)
Heat in a 1000 watt microwave oven for 8 minutes 20 seconds.

If using boiled beans: 
Heat in a 1000 watt microwave oven for 9 minutes 20 seconds.

------------------------------------
Math: (for boiled beans)
Add 5 seconds for oven to begin heating.
Add 20 seconds to heat plate.
To raise to boiling: 6-2/3 ounces X 20 seconds per ounce = 132 seconds.
Dry weight is total weight minus water: 9.15 ounces - 7.4 = 1.7 ounces.
Water to leave in: (25 parts water)/(75 parts dry weight) X (dry weight) = 
1/3 X 1.7 = .6 ounce.
Water to remove = total water minus water left in (7.4 - .6) = 6.8 ounces.
Plus to evaporate excess water: 46 seconds per ounce X 6.8 ounces = 313 seconds.
Heating time to replace heat lost to air during boiling: 313/60 minutes times
14 seconds per minutes = 73 seconds plus 73/60 X 14 = 17 seconds for a
total of 90 seconds.
Assume 1 ounce slaw containing 1.6 ounces water, boiled beans weight 2 ounces
and contain 1.2 ounces water plus 1 ounce of cooking water, squash is
80 percent water, boiled beans have 1 ounce more water because cooking water
is included.
------------------------------------
]

If using fresh tomato:
[
Put into 1 cup blender or a 1 or 2 cup processor:
 1 ounce tomato,
 1/8 cup sunflower seed butter, 
 2 teaspoons oil,
 2 teaspoon sugar, and
 2 pinches salt.

Run until desired smoothness is obtained, perhaps 1 minute.

Add 1/8 cup corn flour.

Run to mix, about 40 seconds.
]

If using tomato puree:
[
Put into a mixing bowl:
 1 ounce tomato,
 1/8 cup corn flour,
 1/8 cup sunflower seed butter, 
 2 teaspoons oil,
 2 teaspoon sugar, and
 2 pinches salt.

Mix.
]

Spread the tomato/seed/grain mixture on the donut-shaped cake.

Stir to mix.

Makes a serving large enough for an entire light meal.

Corn flour is available in some supermarkets serving Latino people.

Sweetness and tang of tomato is prominentl add 3 ounces carrot



marker 44



20070714
Apple collards beans nuts grain
3 ounces collard greens
1/2 apple, 3 ounces
  or 2 ounces tomato
  or 2 ounces raw new potato
    plus 1/4 teaspoon oj concentrate or 1/8 teaspoon lemon juice
1/8 cup whole wheat flour
  or 1/8 cup cornmeal plus 1/8 cup water
  or 1/8 cup whole corn flour
  or 1/8 cup flax seed meal 
1/8 cup kidney beans
 or 1 quarter cup canned beans, if beans have added salt, reduce the
   amount of salt list below to 1 pinch instead of 3 pinches
 or 1 ounce cooked bean puree
1/8 cup raw walnut butter
  or 1/8 cup nut of seed butter such as tahini
  or 1/4 cup packed California walnut meal
2 teaspoons sugar, or to taste
1 teaspoon canola or olive oil
3 pinches salt

If using dried whole beans:
[
Into a metal pan put 1 eighth 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 canned collard greens, not puree:
  Drain water from 3 ounces of greens.
  Process into a coarse puree. If necessary use just enough liquid
  from the can to get the puree to flow as it is processed.

If using cornmeal, heat 1/8 cup water to boiling, about 40 seconds.

Add cornmeal to the water while the water is still very hot.

If water is not completely absorbed and cornmeal softened in 20 seconds
   heat in mircowave for 10 to 15 seconds.

Stir.

Place the hot container in a pan of cold water to cool for about 5 minutes.

If using tomato, chop into 3/8 inch pieces.

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

If desired, process beans into a paste.

Combine all ingredients.

Stir to mix.

Makes a serving large enough for an entire light meal.

Corn flour is available in some supermarkets serving Latino people.


Marker 45








20070927
 (similar to 20080211 which uses 1 ounce apple and chestnut flour in topping)
Collards grain bean and Apple nut

3 ounces collard greens, 2 ounces after leaching, straining
  or 3 ounces frozen cooked collard greens puree 
1/8 cup (.6 ounces) whole wheat flour 
  or 1/8 cup cornmeal
  or 1/8 cup whole corn flour
  or 1/8 cup flax seed meal 
1/8 cup dried beans
 or 1/4 cup canned beans
 or 1/8 cup fava bean flour
1 tablespoon (.5 ounce) nut or seed butter such as tahini
  or 1 tablespoon (.5 ounce) olive or canola oil
2 teaspoons (.3 ounce) sugar
1/8 teaspoon (4 pinches) salt
total: 9.4 ounce, 6.6 ounces water (includes water added)

Apple nut topping:
1/2 (3 ounces) apple
  or 3 ounces applesauce
  or 3 ounces pear
  or 2 ounces tomato 
  or 2 ounces raw new potato plus 1/4 teaspoon oj concentrate or 1/8 
     teaspoon lemon juice 
1/8 cup nut or seed butter such as tahini 
  or 1/4 cup packed California walnut meal
  or 1/4 cup walnuts
  or 1/8 cup plus 1 tablespoon sunflower seed meal 
1 teaspoon sugar, or to taste


If using dried whole beans:
[
Into a metal pan put 1 eighth 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 canned collard greens, not puree:
  Drain water from 3 ounces of greens.
  Process into a coarse puree. If necessary use just enough liquid
  from the can to get the puree to flow as it is processed.

Cut the collards into 1 inch pieces.
Put the collards into the blender.
Add 1/2 cup water.

Process until mixture starts to flow and then another 
5 seconds.

Put the collard slaw into a container such as a deep bowl
with sides 3 or 4 inches higher than the level of the puree.
Heat in a 1000 watt microwave oven, in a small, uncovered container 
  for 2 minutes 40 seconds on full power and 4 minutes on 15 percent power
  (low power), liquid should begin to boil at end of full power cycle.

  Or for a 600 watt oven 2 1/2 minutes full and 4 minutes 30 percent power.
If desired, set the hot container in a pan of cold water to cool for a couple
  of minutes.

Pour the puree into a fine strainer to remove liquid.

Discard liquid.

Mix the puree with a cup or so of water.

Drain by straining once more.

Put into a 3 cup or larger processor or blender:
 
 1/4 cup water,
 1 tablespoon tahini,
 2 teaspoons sugar, and
 1 eighth teaspoon salt.

Add collards.

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.
]

If using boiled or canned beans:
Add the beans to the blender.

If using a blender, add 1 quarter cup water.

Run until smooth, about 3 minutes.

Add to the processor or blender:
 1 eighth cup cornmeal, and
 if using, 1 eighth cup bean flour.

Run until mixed.

If a processor was used the batter will be much stiffer because
less water was added, so:
[
Pour/spoon the batter onto a large microwaveable plate.

Form the batter into a flattened donut shape with a 2- or 3-inch
hole at the center.

Heat in a 1000 watt microwave oven for 3 minutes if using bean flour, or 4 
minutes if using boiled or canned beans.
]

If a blender was used:
[
Divide the batter equally into 3 4-inch diameter 1 cup bowls.

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

Heat until firm, 10 minutes if using bean flour or if uisng boiled or
canned beans heat 11 minutes 10 seconds in a 1000 watt oven.

--------------------------------------
Math:
Add 5 seconds for oven to begin heating.
Add 20 seconds to heat plate.
To raise to boiling: 9.4 ounces X 20 seconds per ounce = 188 seconds.
Dry weight is total weight minus water: (9.4 ounces - 6.6 ounces) = 2.8 ounces.
Water to leave in is (25 parts water)/(75 parts dry weight) X (dry weight) =
  1/3 X 2.8 = .9 ounce.
Water to remove is total water minus water left in (6.6 - .9) = 5.7 ounces.
Plus to evaporate excess water: 46 seconds per ounce X 5.7 ounce water = 354 seconds.
Plus to replace heat conducted to air during boiling: 354/60 minutes X 14 seconds 
per minute = 83 seconds plus 83/60 X 14 = 20 for a total of 103 seconds.
Assume squash is 80 percent water, 2 ounces greens slaw contains 1.6 ounces water,
beans absorb 125 percent of their dry weight when boiled, assume tomato is 90
percent water, beans loose 1 ounce water every 20 minutes of 
boiling.
--------------------------------------
]




If a 1- or 2-cup processor is not available:
[
Put into a mixing bowl:
3 ounces applesauce
  or 3 ounces finely chopped apple,
1/8 cup tahini, 
1 teaspoon sugar, or to taste,
]

If using a 1- or 2-cup processor:
[
Put 1 quarter cup walnuts into a dry processor.

Run until mixture sticks to sides of processor, about 45 seconds.

Add the apple and 1 teaspoon (2 tsp if apples are tart) sugar to the processor.

Run until desired smoothness is obtained, scrape sides of processor bowl
down once or twice.
]

The cornmeal/collards/pea/ mixture may solidify into a patty,
if so, remove the patty with a large spoon or spatula. 

Place it on a plate.

If the mixture is spreadable, spread in a layer on a plate.

Allow the mixture to cool for several minutes.

Top the patty or layer with the apple/nuts/bean mixture.

Makes a serving large enough for an entire light meal.

Corn flour is available in some supermarkets serving Latino people.



marker 46




20070917

Apple collards beans seeds grain
2 ounces collard greens
  or 2 ounces frozen cooked collard greens puree
1/2 apple, 3 ounces 
  or 1 ounce tomato
    plus 1 teaspoon sugar
    plus 1 teaspoon salt
  or 1 ounce raw new potato plus 1 pinch salt
1/8 cup whole wheat flour 
  or 1/8 cup cornmeal plus 1/8 cup water
  or 1/8 cup whole corn flour
  or 1/8 cup flax seed meal 
1/8 cup dried beans
 or 1/8 cup fava bean flour
1/8 cup tahini 
  or 1/4 cup packed California walnut meal  
  or 1/8 cup raw walnut butter
  or 1/4 cup packed sunflower seed meal 
  or 3 tablespoons raw sunflower seeds
2 teaspoon canola or olive oil, if bitter, add 1 more teaspoon
2 teaspoons sugar
2 pinches salt (1 pinch if using refried beans with added salt)

If using dried whole beans:
[
Into a metal pan put 1 eighth 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 canned collard greens, not puree:
  Drain water from 3 ounces of greens.
  Process into a coarse puree. If necessary use just enough liquid
  from the can to get the puree to flow as it is processed.

If using cornmeal, heat 1/8 cup water to boiling, about 40 seconds.

Add cornmeal to the water while the water is still very hot.

If water is not completely absorbed and cornmeal softened in 20 seconds
   heat in mircowave for 10 to 15 seconds.

If using fresh collards:

Cut the collard leafs into 1 inch or smaller pieces.

Put the collards and 1/2 cup water into a blender.

Blend until smooth (about 15 seconds after mixture starts to flow).

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

Cover the container.

Heat in a 1000 watt microwave oven for 2 minutes 20 seconds on full power,
then 4 minutes on low (15 percent) power.

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

Drain the liquid from the puree by pouring through a fine sieve.

Use a bowl about the same size and shape as the sieve to press liquid out of the slaw.

Or:
[
Pour the collard slurry into a coarse
sieve lined with a drip coffee filter.

Rinse the puree by pouring about a cup of water into the sieve.

Let the puree drain for several minutes.

Gently squeezed the puree and coffee filter to force most of the water out.
]

Put the puree into a mixing and or portion bowl.

If using bean flour:
[
Mix the bean flour with 1/8 cup water.

Heat, covered for 1 minute 20 seconds.

Put the hot container, uncovered, in a pan of cold water to cool for 
several minutes.

Put the solidified bean mixture onto a cutting board.

Chop into 1/4 inch pieces.
]

If using sunflower seed or nuts:
[
Put the sunflower seeds and 2 tablespoons grain flour into a dry food processor.

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

Put the seed and grain into the bowl with the collard puree.

Add:
 if using, 1 eighth cup nut or seed butter,
 2 teaspoon oil, 
 2 teaspoons sugar, and
 2 pinches salt, (1 pinch if using beans with added salt).

Mix until uniform.

Remove the core and peel from the apple.

Put the apple into the processor. 

Run until a fine slaw is produced or apple sticks to sides of processor.

If mixture doesn't flow when processing, add 1 tablespoon of water at a 
time until mixture flows. (1 tablespoon this trial)

Put the processor contents into the mixing and/or serving bowl with the collard slaw.

Stir to mix.

If using bean patte cubes made from bean flour:
Add the bean patte cubes.

If boiling beans:
[
When the beans are done heating, add the beans to the other ingredients.
]

Mix.

If bitter, add 1 more teaspoon oil and sugar to taste.

Makes a serving large enough for an entire light meal.

Corn flour is available in some supermarkets serving Latino people.




marker 47








20070621
  (good if you are not bothered by some bitterness)
Apple collards beans seeds cornmeal

3 ounces canned collard greens, drained
1/2 apple
  or 2 ounces tomato
1/8 cup cornmeal plus 1/8 cup water 
  or 1/8 cup whole wheat flour
1/8 cup dried beans
 or 1/4 cup canned beans
 or 1/8 cup fava bean flour
1/8 cup tahini 
2 teaspoons sugar
2 teaspoons canola or olive oil 
3 pinches salt

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

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

Process the greens and beans together into a very fine slaw or puree.

If necessary, repeated lift the processor 1/2 inch and bang it down against the
counter to jar the mixture into the path of the cutting blades.

Scrape down the sides of the processor bowl once or twice if necessary to
get a fine texutre.

Place the slaw in a microwave safe container that has a cover.

If using cornmeal, heat 1/8 cup water to boiling, about 40 seconds.

Add cornmeal to the water while the water is still very hot.

If water is not completely absorbed and cornmeal is not softened in 20 seconds
heat in mircowave for 10 to 15 seconds.

Stir.

If using tomato, chop into 3/8 inch pieces.

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

Combine all ingredients.

Stir to mix.

If bitter, add 1 teaspoon oil, and sugar to taste.

Makes a serving large enough for an entire light meal.



marker 48
20080211
 (similar to 20070927 which uses 3 ounces apple and no chestnut flour in topping)
 (similar to 20080331 which puts chestnut flour in biscuit)
Grain bean biscuit and Apple collard grain chestnut

1/8 cup dried beans
 or 1/4 cup canned beans
 or 1/8 cup fava bean flour
1/8 cup (.6 ounce) grain flour
1 tablespoon (.5 ounce) tahini
2 teaspoons (.3 ounce) sugar
2 pinches salt
total: 8.4 ounces, 6.2 ounces water (amounts are if using 
  boiled beans, a blender)

Apple collard grain chestnut topping ingredients:
1/6 (1 ounce) apple
  or 2 tablespoons applesauce  
3 ounces fresh collard greens
1 tablespoon whole corn flour (may be bitter if not freshly ground)
  or 1 tablespoon whole grain flour
1 tablespoon tahini 
  or 2 extra tablespoons whole wheat flour plus 1 extra tablespoon oil
  or 1/8 cup packed walnut meal 
  or 1 tablespoon unheated walnut butter 
  or 1/8 cup California walnuts
  or 1/8 cup raw sunflower seeds 
  or 1 tablespoon raw sunflower seed butter 
1 tablespoon chestnut flour
2 teaspoons olive or canola oil 
2 teaspoons sugar
1 pinch salt

If using dried whole beans:
[
Into a metal pan put 1 eighth 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 3 ounces collard leaves into 1 inch pieces.

Put the collards blender.

Add 1 cup water.

Process into a slaw.

Process 1 minute after mixture starts to fully flow.

Put the collards slurry into a microwaveable deep bowl.

Heat, uncovered, 4 minutes on full power, 
then 4 minutes on low.

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

Drain the water from the collards by pouring into a fine strainer.

Rinse the collard slaw by mixing with about 2 cup of water and pouring
through the strainer again.

Press most of the water out of the greens using a bowl that is 
about the same size  and shape as the strainer.

Or use a coffee press to remove most of the water from the greens.

Or put the greens onto a paper coffee filter, bring the filter around
  the puree, and gently squeeze out most of the water.

Put the greens into a mixing bowl.

Put into a 3 cup or larger processor or blender:
 
 1/4 cup water,
 1 tablespoon tahini,
 2 teaspoons sugar, and
 2 pinches salt.

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.
]

If using boiled or canned beans:
Add the beans and cooking water to the blender.

If using a blender, add 1 quarter cup water.

If using boiled or canned beans:
Run until smooth, about 3 minutes.

Add to the processor or blender:
 1 eighth cup cornmeal or grain flour, and
 if using, 1 eighth cup bean flour.

Run until mixed.

If a processor was used the batter will be much stiffer because
less water was added, so:
[
Pour/spoon the batter onto a large microwaveable plate.

Form the batter into a flattened donut shape with a 2- or 3-inch
hole at the center.

If using bean flour:
Heat until firm, 2 minutes 15 seconds in a 1000 watt oven. 

If using canned beans:
Heat 3 minutes 30 seconds in a 1000 watt oven. 

If using boiled beans:
Heat 4 minutes 30 seconds in a 1000 watt oven.
]

If a blender was used:
[
Divide the batter equally into 3 4-inch diameter 1 cup bowls.

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

If using bean flour:
Heat until firm, 6 minutes 20 seconds in a 1000 watt oven. 

If using canned beans:
Heat 7 minutes 30 seconds in a 1000 watt oven. 

If using boiled beans:
Heat 8 minutes 30 seconds in a 1000 watt oven.

--------------------------------------
Math: (for using boiled beans)
Add 5 seconds for oven to begin heating.
Add 20 seconds to heat plate.
To raise to boiling: 8.4 ounces X 20 seconds per ounce = 168 seconds.
Dry weight is total weight minus water: (8.4 ounces - 6.2 ounces) = 2.2 ounces.
Water to leave in is (25 parts water)/(75 parts dry weight) X (dry weight) =
  1/3 X 2.2 = .7 ounce.
Water to remove is total water minus water left in (6.2 - .7) = 5.5 ounces.
Plus to evaporate excess water: 46 seconds per ounce X 5.5 ounce water = 253 seconds.
Plus to replace heat conducted to air during boiling: 253/60 minutes X 14 seconds 
per minute = 59 seconds plus 59/60 X 14 = 14 for a total of 73 seconds.
Assume squash is 80 percent water, 2 ounces greens slaw contains 1.6 ounces water,
beans absorb 125 percent of their dry weight when boiled, assume tomato is 90
percent water, beans loose 1 ounce water every 20 minutes of 
boiling.
--------------------------------------
]


Put into mixing bowl with the greens:
  1 tablespoon raw chestnut flour,
  1 tablespoon nut or seed butter,
  2 teaspoons olive or canola oil,
  1 tablespoon corn flour,
  2 teaspoons sugar, or to taste,
  1 pinch salt.

If using fresh apple:
[
Chop 1 ounce apple into 1/4 inch pieces.

Either add the chopped apple to the greens/grain/seed mixture or 
process as follows:

Put the apple and 2 tablespoons water into a 1 cup processor or blender.

Run until smooth, about 1 minute.

Add the apple slurry to the mixing bowl with the greens/seed mixture.
]

If using applesauce, add 2 tablespoons applesauce to the greens/grain/seed mixture.

Mix until uniform.

To make the cake easier to eat, cut the cake loose from the plate using a

knife or spatula.

Spread the greens mixture on the donut shaped cake.  

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

Cut with a knife to eat.

With a small side of fruit, makes a light breakfast. For a large breakfast 
use a large serving of fruit or have a side of fruit and a side of vegetable.

Good if you like mild flavors.



marker 49








20080331
  (similar to 20080211 which puts chestnut flour in a topping
   which is spread on biscuit)
Grain chestnut bean biscuit and Apple collard grain seed slaw

Grain chestnut bean biscuit:
2 tablespoon nut or seed butter such as tahini 
  or 2 extra tablespoons whole wheat flour plus 1 extra tablespoon oil
  or 3 tablespoon packed walnut meal 
  or 1/4 cup California walnuts
  or 3 tablespoons raw sunflower seeds 
  or 1 tablespoon raw sunflower seed butter 
1 tablespoon chestnut flour
1/8 cup dried beans
 or 1/4 cup canned beans
 or 1/8 cup fava bean flour
1 tablespoon (.3 ounce) whole grain flour
  or 2 tablespoons flax seed meal
1 tablespoon (.1 ounce) fine ground wheat bran
1 pinch salt
total: 8.6 ounces, 6.2 ounces water (includes water left after boiling beans
   and water added for flow in a blender)

Apple collard grain seed
1/6 (1 ounce) apple 
  or 1 teaspoon apple powder (this trial) 
3 ounces collard greens
1 tablespoon whole corn flour
1 tablespoon nut or seed butter
  or 1 tablespoon canola oil
1 teaspoon honey
1/2 teaspoon sugar
1 half pinch salt
2 teaspoons olive or canola oil in topping

Cut 3 ounces collard leaves into 1 inch pieces.
Put the collards blender.
Add 1 cup water.
Process into a slaw.
Process 1 minute after mixture starts to fully flow.
Put the collards slurry into a microwaveable deep bowl.
Heat, uncovered, 3 minutes 40 seconds, watch for boil over for last 30
seconds, if using a 2 quart or larger container, heat 4 minutes, 
then 4 minutes on low.
If desired, set the hot container in a pan of cold water to cool for a few minutes.

Drain the water from the collards by pouring into a fine strainer.
40 wires per inch is best but 14 wires per inch will do, to catch some of

the lost fine particles, form the slaw in the strainer into a bowl shape,
gently pour drained water back into the bowl shape.


Let the collards slaw drain for a couple of minutes.
Press most of the water out of the greens using a bowl that is 
about the same size  and shape as the strainer.
Or use a coffee press to remove most of the water from the greens.
Or put the greens onto a paper coffee filter, bring the filter around
  the puree, and gently squeeze out most of the water.
Put the greens into a mixing bowl.

Put into a 3 cup or larger processor or blender:
 1/4 cup water,
 1 tablespoon tahini,
 2 teaspoons sugar, and
 2 pinches salt.

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.
]

If using boiled or canned beans:
Add the beans and cooking water to the blender.

If using a blender, add 1 quarter cup water.

If using boiled or canned beans:
Run until smooth, about 3 minutes.


Add to the processor or blender:
 1 eighth cup cornmeal or grain flour, and
 if using, 1 eighth cup bean flour.

Run until mixed.

If a processor was used the batter will be much stiffer because
less water was added, so:
[
Pour/spoon the batter onto a large microwaveable plate.

Form the batter into a flattened donut shape with a 2- or 3-inch
hole at the center.

If using bean flour:
Heat until firm, 2 minutes 15 seconds in a 1000 watt oven. 

If using canned beans:
Heat 3 minutes 30 seconds in a 1000 watt oven. 

If using boiled beans:
Heat 4 minutes 30 seconds in a 1000 watt oven.
]

If a blender was used:
[
Divide the batter equally into 3 4-inch diameter 1 cup bowls.

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

If using bean flour:
Heat until firm, 6 minutes 20 seconds in a 1000 watt oven. 

If using canned beans:
Heat 7 minutes 30 seconds in a 1000 watt oven. 

If using boiled beans:
Heat 8 minutes 30 seconds in a 1000 watt oven.

--------------------------------------
Math: (for using boiled beans)
Add 5 seconds for oven to begin heating.
Add 20 seconds to heat plate.
To raise to boiling: 8.6 ounces X 20 seconds per ounce = 172 seconds.
Dry weight is total weight minus water: (8.6 ounces - 6.2 ounces) = 2.4 ounces.
Water to leave in is (25 parts water)/(75 parts dry weight) X (dry weight) =
  1/3 X 2.4 = .8 ounce.
Water to remove is total water minus water left in (6.2 - .8) = 5.4 ounces.
Plus to evaporate excess water: 46 seconds per ounce X 5.4 ounce water = 248 seconds.
Plus to replace heat conducted to air during boiling: 248/60 minutes X 14 seconds 
per minute = 58 seconds plus 58/60 X 14 = 14 for a total of 72 seconds.
Assume squash is 80 percent water, 2 ounces greens slaw contains 1.6 ounces water,
beans absorb 125 percent of their dry weight when boiled, assume tomato is 90
percent water, beans loose 1 ounce water every 20 minutes of 
boiling.
--------------------------------------
]

Put into mixing bowl with the greens:
  if using, 1 teaspoon apple powder
  1 tablespoon raw chestnut flour,
  1 tablespoon nut or seed butter,
  1 teaspoon olive or canola oil,
  1 teaspoon honey
  1/2 teaspoon sugar if apple is semi sweet, 1 teaspoon if apple is tart
  1 tablespoon corn flour,
  1 half pinch salt.

If using fresh apple:
[
Chop 1 ounce apple into 1/4 inch pieces.

Either add the chopped apple to the greens/grain/seed mixture or 
process as follows:

Put the apple and 2 tablespoons water into a 1 cup processor or blender.

Run until smooth, about 1 minute.

Add the apple slurry to the mixing bowl with the greens/seed mixture.
]

If using applesauce, add 2 tablespoons applesauce to the greens/grain/seed mixture.

Mix until uniform.

Put the slaw into a portion bowl.

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

To make the cake easier to eat, cut the cake loose from the plate using a
knife or spatula. 

Cut the cake into 4 pieces.

Pick up to eat.

With a small side of fruit, makes a light breakfast. For a large breakfast 
use a large serving of fruit or have a side of fruit and a side of vegetable.

Cake, give it your full attention, you can't have any distractions 
competing with its mild flavor.




marker 50



20080109
20071222b
Bean biscuit and Apple collards seed grain

1/8 cup fava bean flour
 or 1/8 cup dried beans
 or 1/4 cup canned beans
1/6 (1 ounce) apple
  or 2 tablespoons applesauce
  or 1 teaspoon apple powder   
3 ounces collard greens
1 tablespoon whole wheat flour
1 tablespoon chestnut flour
  or 1 tablespoon nut or seed butter such as tahini
  or 1/8 cup packed walnut meal 
  or 1/8 cup California walnuts
  or 1 tablespoon raw sunflower seed butter  
  or 2 extra tablespoons whole wheat flour plus 1 extra tablespoon oil
  or 1/8 cup raw sunflower seeds 
2 teaspoons olive or canola oil 
1 teaspoon sugar or to taste
1 pinch salt

If using dried whole beans:
[
Into a metal pan put 1 eighth 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 3 ounces collard leaves into 1 inch pieces.

Put the collards blender.

Add 1 cup water.

Process into a slaw.

Process 30 seconds after mixture starts to fully flow.

Put the collards slurry into a microwaveable deep bowl.

Heat, uncovered, 4 minutes on full power, then 4 minutes on low.

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

Drain the water from the collards by pouring into a fine strainer.

Rinse the collard slaw by mixing with about 2 cup of water and pouring
through the strainer again.

Pour mixture into strainer.

Let the collards slaw drain for a couple of minutes.

Press most of the water out of the greens using a bowl that is 
about the same size  and shape as the strainer.

Or use a coffee press to remove most of the water from the greens.

Or put the greens onto a paper coffee filter, bring the filter around
  the puree, and gently squeeze out most of the water.

Put the greens into a mixing bowl.

If using bean flour:
[
Put 1/8 cup bean powder, 1/8 cup water, and 1/2 pinch salt into a 
mixing container.

Mix.

Spread the bean mixture on a plate.

Form a 2 inch hole at the center to encourage even heating.
Heat, covered, for 1 minutes 40 seconds in a 1000 watt microwave oven.


2 ounces X 20 plus 20 losses plus 40 X 1 ounce moisture
]

Put into mixing bowl with the greens:
  if using, 1 teaspoon apple powder
  1 tablespoon raw chestnut flour
  2 teaspoons olive or canola oil 
  1 tablespoon wheat flour
  1 teaspoon sugar, or to taste
  1/2 pinch salt

If using fresh apple:
[
Chop 1 ounce apple into 1/4 inch pieces.

Either add the chopped apple to the greens/grain/seed mixture or 
process as follows:

Put the apple and 2 tablespoons water into a 1 cup processor or blender.

Run until smooth, about 1 minute.

Add the apple slurry to the mixing bowl with the greens/seed mixture.
]

If using applesauce, add 2 tablespoons applesauce to the greens/grain/seed mixture.

If using canned or boiled beans, add them to the other ingredients.

Mix until uniform.

If bean flour was made into a biscuit ring:
[
To make the cake easier to eat, cut the cake loose from the plate using a
knife or spatula.

Spread the greens mixture on the donut shaped cake.  

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

Cut with a knife to eat.
]

With a small side of fruit, makes a light breakfast. For a large breakfast 
use a large serving of fruit or have a side of fruit and a side of vegetable.

Tastes a little like coconut.



marker 51



20071220ax
Apple collard basil grain seed bean
3 ounces fresh collards
  or 1 eighth cup dry collard powder
1 to 2 teaspoons basil powder, start with 1 half teaspoon, some basil 
    powder is much more flavorful
  or 1 ounce watercress sprigs
  or 1/2 ounce fresh parsley
  or 1/2 ounce parsley puree or parsley pesto
  or 1 tablespoon (1/8 ounce) parsley powder 
1/8 cup raw sunflower seed butter
  or 2 tablespoons nut or seed butter such as tahini 
  or 2 tablespoons packed sunflower seed meal plus 1 teaspoon canola oil
  or 1/4 cup raw sunflower seeds 
  or 2 extra tablespoons whole wheat flour plus 2 extra teaspoons canola oil 
2 teaspoons canola oil
1/8 cup dried beans
 or 1/4 cup canned beans
 or 1/8 cup fava bean flour
1 tablespoon whole wheat flour
2 teaspoon to 1 tablespoon sugar, according to taste
1 pinch salt, 
1/6 apple (1 ounce)
  or 1 ounce applesauce
  or 1/2 teaspoon orange juice concentrate

If using dried whole beans:
[
Into a metal pan put 1 eighth 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 dry collard powder:
[
Put 1/8 cup greens powder and 3/4 cup water into a microwaveable bowl.

Heat in a 1000 watt microwave oven, in tall, uncovered container 
  until fully boiling, about  2 minutes 10 seconds on full power 
and 4 minutes on 15 percent power.
Liquid should begin to boil at end of full power.

  Or for a 600 watt oven 3 1/2 minutes full.

A coffee press will have a finer mesh than a typical strainer.

Use a very fine strainer or coffee press to remove liquid.

If using a very fine strainer, use a bowl the same size and shape
as the strainer to press most of the water from the greens slaw.

If a fine strainer or press is not available, put a coffee filter in
a regular strainer and use a bowl to press out the water.

Put the greens pulp into a mixing bowl.
]

If using fresh collard greens:

Cut the greens into 1 inch or smaller pieces.

Put the greens and 1 cup water into a large blender.

Process until fine (about 30 seconds after mixture starts to flow).

Put the greens puree into a deep bowl with sides a couple of inches above the
level of the puree.

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

Strain away the liquid.

Mix the puree with at least twice its volume of water.

Strain away the liquid.

Let the puree drain in the strainer for a few minutes.

Press most of the water out of the greens slaw using a bowl about the same
size and shape as the strainer.

Or use a coffee press to remove most of the water from the greens.

Or dump the puree onto a paper coffee filter.

Gently squeeze out most of the water.

If using pea or bean flour:
[
Put into a microwaveable bowl:
  1/8 cup pea flour and 1/8 cup water.

Cover the container.

Heat 1 minute on full power.
]

Uncover and allow to cool for several minutes.

If a 1- or 2-cup processor or 1-cup blender is available:
[
Cut 1/6 (1 ounce) apple into 1/2 inch pieces.

Into the processor or blender put:
  the greens slaw
  1 ounce apple
  1/8 cup sunflower seed butter
  2 teaspoons oil (total counting oil in pesto, if used)
  2 teaspoons sugar (add 1/2 teaspoon if apple is semi sweet, 
  1 teaspoon if apple is tart),
  1 tablespoon water, or just enough to get mixture to circulate in 
    the processor or blender

Run until smooth, perhaps 2 to 3 minutes. 
]

If a 1- or 2-cup processor or 1-cup blender is not available:
[
Cut 1/6 (1 ounce) apple into 1/4 inch pieces.

Into a mixing bowl put:
  the greens slaw
  1 ounce apple
  1/8 cup sunflower seed butter
  2 teaspoons oil (total counting oil in pesto, if used)
  2 teaspoons sugar (add 1/2 teaspoon if apple is semi sweet, 
  1 teaspoon if apple is tart),
  1 tablespoon water, or just enough to get mixture to circulate in 
    the processor or blender

Mix. 
] 

Into a mixing bowl and/or portions bowl put:
  1 to 3 teaspoons basil powder depending on strength of particular powder
    used
  1 pinch salt
  2 tablespoons whole wheat flour.

Mix.

If using bean or pea curd made from bean or pea flour:
Cut the partially cooled pea curd into 1/4 inch pieces. 

Combine all ingredients and stir.

Taste, if basil flavor is too weak add 1/2 teaspoon basil powder and
  stir. Repeat until preferred amount of basil flavor is achieved.

If flavor is bitter, add 1 teaspoon sugar.

Warm in microwave oven if desired, about 20 seconds.




marker 52






Mackerel raisins collards peas seeds flour:

 20080102
3 ounces fresh collards 
  or 3 ounces canned collards puree, (water drained)
2 tablespoons raw tahini
  or 1/4 cup sunflower seeds
  or 1/4 cup California walnuts
2 ounces carrot
1/8 cup mackerel
1 tablespoon raisins
1 tablespoon olive or canola oil
1/4 teaspoon lemon juice
  or 1/2 teaspoon orange juice concentrate
1 t sugar
1 tablespoon whole wheat flour
1 pinch salt
1/8 cup thawed frozen peas
If using sunflower seed: In a high speed processor, process the seeds into a fine crumb.

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

If using fresh collards: Put the collards and 1 cup water into the processor.

Process the collards to a fine slurry, run 40 seconds after the mixture begins to fully flow.

Pour the slurry into a microwaveable bowl with sides at least 3 inches higher than the level of the slurry to prevent boil over.

Heat the collards puree in a microwave oven until fully boiling, about 3 minutes and 40 seconds for a 1000 watt oven, watch for boil over for last 30 seconds. If using a 2 quart or larger container, add 20 seconds to heat time.

Pour the slurry into a strainer (14 wires per inch or finer) to remove the water.

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

Process together the carrot, mackerel, raisins until a fine slaw is obtained.

Combine all ingredients and mix.

Makes enough for a light meal for one person. For a large meal, add a side of fruit such as a third of a cup of cherries and/or 1/2 of a banana.
 
back to CONTENTS
 

 
marker 53 20130822 Tomato brassica leaf seed 4 ounces tomato 12 ounces brassica leaf (any comination of collard, kale, brussel sprout, cauliflower, cabbage; use leafs from upper 1/2 of plant) 1/4 cup non roasted sunflower seed 2 tablespoons sugar 3/8 teaspoon salt Remove leaf ribs, cut crosswise every 1 inch, blanch 4 minutes. Drain. Blanch 4 minutes. Blend all until smooth, about 8 minutes. Good. Moderately bittersweet/sour/bitter, brassica flavored; mildly salty, tomato flavored, astringent; sauce consistency. marker 54