recipes_for_vegetables/recipes for kale.txt
last marker is marker  50

20061107
green apple kale grain nut bean

2 ounces kale
1 quarter cup green peas
  or 1 quarter cup boiled beans
  or 2 tablespoons fava bean powder
  or 1 quarter cup canned beans
4 ounces immature apple (green apples about 3/4 size of mature)
  if the peel is bitter, remove it and discard
  or 4 ounces crab apple
  or 4 ounces any tart apple
1/4 cup (1.2 ounces) walnuts
1/8 cup (.6 ounce) cornmeal (or use whole wheat flour if the cornmeal is not avbilabe,
  but allow greens/apple combination to cool before stirring in the flour) 
  (about 1/2 ounce)
2 tablespoons (1 ounce) nut or seed buttter such as tahini
  or 1 tablespoon olive or canola oil
    plus 1 tablespoon whole grain flour
1 tablespoon plus 1 teaspoon sugar (.7 ounce) ,
1/8 teaspoon salt
total: 12.5 ounces, 7 ounces water (using boiled beans)
water includes:
 1.6 ounces in kale
 1.2 ounces absorbed in beans
 1 ounce water from boiling beans 
 3.2 ounce in apple

If using dried whole beans:
[
Into a metal pan put 1 eighth peas or beans 
 and 5 eighths cup water.

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

Cut 2 ounces kale every 1 half inch.

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

Press the greens down into the water.

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

Reduce heat to low and simmer 30 minutes.

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

Dump the greens back into the heating pan.

Add 2 cups or so water to rinse and cool.

Strain again.

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

Squeeze the greens in your hand to remove the water.

Yield is about 2 ounces of 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.
]

If using a food processor:
[
In a 2 cup or larger processor, process all ingredient including water with boiling beans.


Divide the batter equally into 3 4-inch diameter 1-cup bowls or
4 3-inch diameter 1 half-cup bowls.

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

Heat in a 1000 watt microwave oven for 6 minutes 5 seconds.

-------------------------------------------------
Math: (if using boiled or canned beans or frozen peas)
Plus 5 seconds for oven to begin heating.
Plus 20 seconds to heat dishes.
To bring to boil: 12.5 ounces X 20 equals 250 seconds.
Dry weight is total weight minus total water (12.5 - 7) = 5.5 ounces.
Water to leave in 50/50 times dry weight (50/50 X 5.5) = 5.5 ounce.
Water to remove is total water minus water left in (7 - 5.5) = 1.5 ounces.
Plus to evaporate excessive water: 46 X 1.5 ounces water equals 69 seconds.
To replace heat lost to air: 69/60 X 14 seconds per minute is 16 plus
   16/60 X 14 seconds per minute is 3 seconds
total is 19 seconds heating to replace heat lost to air.

(assume 2 ounces slaw containing 1.6 ounces water,
 canned beans contain 1.2 ounces water,
apple is 80 percent water,
14 seconds losses per minute of boiling temperature)
-------------------------------------------------
Makes one serving for a light meal to hold off hunger for almost 5 hours.
]

If using a blender:
[
In a 2 cup or larger blender, process all ingredient including water with boiling beans
and 1 quarter cup added water.

Place a 4 inch diameter round casserole dish or similar utensil at the center of a 9-inch diameter glass piepan.
Pour/spoon the batter into the space around the center utensil.

Place the piepan in a microwave oven. 

Heat in a 1000 watt microwave oven for 7 minutes 5 seconds.

-------------------------------------------------
Math: (if using boiled or canned beans or frozen peas)
Plus 5 seconds for oven to begin heating.
Plus 20 seconds to heat dishes.
To bring to boil: 14.5 ounces X 20 equals 290 seconds.
Dry weight is total weight minus total water (14.5 - 9) = 5.5 ounces.
Water to leave in 50/50 times dry weight (50/50 X 5.5) = 5.5 ounce.
Water to remove is total water minus water left in (9 - 5.5) = 3.5 ounces.
Plus to evaporate excessive water: 46 X 3.5 ounces water equals 161 seconds.
To replace heat lost to air: 161/60 X 14 seconds per minute is 38 plus
   38/60 X 14 seconds per minute is 10 seconds
total is 48 seconds heating to replace heat lost to air.

(assume 2 ounces slaw containing 1.6 ounces water,
 canned beans contain 1.2 ounces water,
apple is 80 percent water
14 seconds losses per minute of boiling temperature)
-------------------------------------------------
]


For a larger meal, have a side of a small biscuit, cereal, or a desert such a a cookie.

Has a fairly intense but pleasant combination of sweetness, 
bitterness, and sourness. Somehow it reminds me of the taste of honey.



marker 1







20091208g
Pear green bean kale grain seed bean

2 ounces pear, remove stem, core, and peel
2 ounces green bean
1 quarter ounce kale (this trial)
  or 1 quarter ounce strong tasting, biting greens, turnip greens or kale or parsley or arugula or collards
  or 1 ounce beet tops, remove stems where no leaf is attached, (1 to 1 and 1 half ounces after leaching)
1 quarter cup in the hull non roasted non oil sunflower seeds
  or 1 eighth cup in the hull oil non roasted oil sunflower seed, about .3 ounce of actual seed used (this trial)
  or 2 teaspoons sunflower seed butter 
  or 1 tablespoon (.3 ounce) non roasted, no hull sunflower seeds
  or 2 teaspoons canola oil
2 tablespoons (1 ounce) sugar
2 packets (.1 ounce) aspartame sweetner
1 tablespoon (.3 ounce) corn kernels 
  or 1 tablespoon (.25 ounce) whole wheat or other grain (non ground wheat this trial)
  or if non ground wheat is not available, use 1 tablespoon whole wheat flour added to blender
1 eighth cup (.8 ounce) dried beans
1 quarter teaspoon salt
12.7 ounces. 9.1 water

If using whole corn kernels:
[ 
Put into a metal pan: 1 tablespoon corn, and 1 eighth cup beans and 1 cup water and heat on a cooktop until boiling, about 3 minutes.)
Heat on low for 15 minutes.
]

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 sunflower seed and about 3 quarters cup water into a 1 cup blender.

Run for 3 minutes.

Pour the slurry into a wire mesh strainer set over a bowl.

Tilt the slurry to flow over a large portion of the strainer.

Tap the edge of the strainer against a hand palm to jog water from the slurry.

Use the bottom of a small tumbler or a large spoon to press liquid through the strainer.

Squeeze the pulp in a hand held over the strainer to extract more liquid, (optional).

Discard the pulp.
(Tilt, tap, press, squeeze)

Rinse the strainer and place over a wide measuring cup or bowl.

Pour the liquid through the strainer a second time but do not tap or press.

Put the puree into a measuring cup.

Add enough water to make 3 quarters cup.

Put the puree into a 2 cup or larger blender.

If using fresh green beans, blanch in boiling water for 3 minutes or heat, covered, in a microwave oven with 1 tablespoon water until boiling (about 1 minute) then heat on low for 2 more minutes.

Add to the 2 cup or larger blender:
 1 quarter ounce kale,
 2 ounces green beans,
 2 ounces pear,   
 2 tablespoons sugar, 
 2 packets aspartame sweetner, and
 1 quarter teaspoon of 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.
]

Add the beans and cooking water to the blender.

Run until smooth, about 3 minutes, if mixture does not flow well while blending add just enough water to enable flow, up to 1 quarter cup.

Either: (do 1. this trial)
(1. Put the mixture into a serving bowl, warm in a microwave oven for 60 to 90 seconds, and eat as is.)

Or:
(2. Divide the batter equally into 4 3-inch diameter, 1 half cup bowls.)

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

Pour the batter into the space around the center utensil.)(this trial)

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

Heat in a microwave oven until firm, about 13 minutess.

---------------------------
Math:
add 5 seconds for microwave oven to begin heating.
Plus 50 seconds to heat dishes.
To raise batter to boiling temperature: 13.8 ounces X 20 per ounce = 276 seconds.
Dry weight is total weight minus water (13.8 - 9.9 ounces) = 3.9 ounces.
Water to leave in is (40 parts water)/(60 parts dry weight) times dry weight (2/3 X 3.9) = 2.6 ounces.
Water to remove is total water - water left in (9.9 - 2.6) = 7.3 ounces.
To remove excess water: 46 seconds per ounce X 7.3 ounces = 336 seconds.
To replace heat lost to air during evaporation: 16 seconds per minute times 336/60 minutes = 89 seconds plus 89/60 X 16 = 24 seconds for a total of 113 seconds.
Assume 3 ounces greens that are 80 percent water, corn and beans absorb about 125 percent of their own weight in water when boiled.
--------------------------
Use a knife to cut the food away from the dishes.
Cut into bite sized pieces.

Makes about 3 quarters of a light meal.

Could serve with a any one or more of these:
a handful of nuts, a biscuit, bread with nut or seed butter, cereal, granola, or a cookie.

If not heating to thicken:
Definitely tangy/sweet; mild to moderate pear flavor; mildly starchy; slightly: kale flavored, bitter; thick liquid consistency with a slight amount of grittiness from pear and may have slight, soft grittiness from grain.

marker 2



20091116j
Pear kale grain seed bean

2 ounces pear, remove stem, core, and peel
1 ounce kale
  or 1 quarter ounce strong tasting, biting greens, turnip greens or parsley or arugula or collards
  or 1 ounces beet tops, remove stems where no leaf is attached, (1 to 1 and 1 half ounces after leaching)
1 quarter cup in the hull non roasted non oil sunflower seeds
  or 1 eighth cup in the hull oil non roasted oil sunflower seed, about .3 ounce of actual seed used (this trial)
  or 2 tablespoons sunflower seed butter 
  or 3 tablespoons (1 ounce) non roasted sunflower seeds
  or 1 tablespoon canola oil
2 tablespoons (1 ounce) sugar
2 packets (.1 ounce) aspartame sweetner
1 tablespoon (.3 ounce) corn kernels
  or 1 tablespoon (.25 ounce) whole wheat or other grain
1 eighth cup (.8 ounce) dried beans
  or 1 quarter cup green peas
  or 1 quarter cup boiled beans
  or 2 tablespoons fava bean powder
  or 1 quarter cup canned beans
1 quarter teaspoon salt
12.7 ounces. 9.1 water

Cut the greens into 1 half inch pieces.

Put the greens and 3 cups water into a metal pan and heat on a cooktop until boiling, about 8 minutes.

Press the greens down into the water.

Cover and heat on low for 30 minutes.

If using non ground grain and dried beans:
[
Put into a metal pan: 1 tablespoon corn, and 1 eighth cup beans and 3 quarters cup plus 1 tablespoon water and heat on a cooktop until boiling, about 3 minutes.

Heat on low for 1 hour 20 minutes.
]

Put the sunflower seed and about 3 quarters cup water into a 1 cup blender.

Run for 3 minutes.

Pour the slurry into a wire mesh strainer set over a bowl.

Tilt the slurry to flow over a large portion of the strainer.

Tap the edge of the strainer against a hand palm to jog water from the slurry.

Use the bottom of a small tumbler or a large spoon to press liquid through the strainer.

Squeeze the pulp in a hand held over the strainer to extract more liquid, (optional).

Discard the pulp.
(Tilt, tap, press, squeeze)

Rinse the strainer and place over a wide measuring cup or bowl.

Pour the liquid through the strainer a second time but do not tap or press.

Put the puree into a measuring cup.

Add enough water to make 3 quarters cup.

Put the puree into a 2 cup or larger blender.

Remove water from the greens by pouring into a strainer.

Dump the greens back into the heating pan.

Add 2 to 3 cups water to rinse.

Strain again.

Press the greens while in the strainer with a bowl or squeeze in your hand to remove water.

Yield is about 1 ounce slaw.

Add to the 2 cup or larger blender:
 the greens slaw,
 2 ounces pear,   
 2 tablespoons sugar,
 2 packets aspartame sweetner, and
 1 quarter teaspoon of salt.

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

Add the grain/bean/water and 1 eighth cup water to the blender.

Run until smooth, about 3 minutes.

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

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

Pour the batter into the space around the center utensil.)(this trial)

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

Heat in a microwave oven until firm, about 11 minutes 40 seconds.

---------------------------
Math:
add 5 seconds for microwave oven to begin heating.
Plus 50 seconds to heat dishes.
To raise batter to boiling temperature: 12.7 ounces X 20 per ounce = 254 seconds.
Dry weight is total weight minus water (12.7 - 9.1 ounces) = 3.6 ounces.
Water to leave in is (40 parts water)/(60 parts dry weight) times dry weight (2/3 X 3.6) = 2.8 ounces.
Water to remove is total water - water left in (9.1 - 2.8) = 6.3 ounces.
To remove excess water: 46 seconds per ounce X 6.3 ounces = 290 seconds.
To replace heat lost to air during evaporation: 16 seconds per minute times 290/60 minutes = 78 seconds plus 78/60 X 16 = 21 seconds for a total of 99 seconds.
Assume 3 ounces greens that are 80 percent water, corn and beans absorb about 125 percent of their own weight in water when boiled.
--------------------------

Use a knife to cut the food away from the dishes.

Cut into bite sized pieces.

Makes about 2 thirds of a light meal.

For a large supper meal, could serve with 20090629b Mackerel potato collard grain nut bean

Definitely tangy/sweet; mildly to moderately pear flavored; mildly: starchy, kale flavored; slightly bitter; chewy edges, mostly dense, moist, and about the firmness of traditional poultry stuffing but more pudding-like.



marker 3




20091215b
pear kale parsley grain seed

1 quarter ounce pear
1 ounce kale leached 30 minutes in 2 cups water, drained.
  or 1 half ounce kale not leached
1 quarter ounce parsley
2 tablespoon rolled oats
  or 1 tablespoon flax seed, fine ground
2 tablespoons sunflower seed
  or 1 tablespoon beef lard
1 eighth teapoon salt
1 tablespoon sugar
3 packets aspartame sweetner
1 quarter cup water

If using 1 ounce kale:
[
Cut 1 ounce kale every 1 half inch.

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

Press the greens down into the water.

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

Reduce heat to low and simmer 30 minutes.

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

Dump the greens back into the heating pan.

Add 2 cups or so water to rinse and cool.

Strain again.

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

Squeeze the greens in your hand to remove the water.

Yield is about 1 ounce of greens.
]

If using 1 half ounce kale, not leached:

Blend all in a 1 cup blender, about 5 minutes, 8 minutes if leaf vein is included.

Could serve with boiled peanuts and a piece of fruit for a light meal.

Definitely: bittersweet, tangy, flavorful; kale and parsley flavors both 
contribute but individual flavors not easily discernable; 
mildy salty, starchy, pear flaavored; thick liquid consistency.



marker 4


20091114h
  similar to 20100330 which uses 2 ounces potato and the final product is heated 
to reduce water content to 50 percent making a mash consistency. 
pear apple kale grain seed bean pudding or biscuit

3 ounces pear
1 half ounce apple or pear or butternut squash or mild carrot or sweet potato or potato
1 ounce kale
  or 1 ounce broccoli leaf
  or 2 ounces canned greens, drained
1 eighth cup (.8 ounce) whole wheat grain
  or 3 tablespoons (.9 ounces) whole whole wheat flour
  or 1 quarter cup rolled oats
  or 1 tablespoon (.4 ounces) flax grain plus 1 tablespoon whole grain flour
  or 2 tablespoons (.4 ounce) flax meal plus 1 tablespoon whole grain flour
1 eighth cup (.8 ounce dry) dried split peas or dried lentils
  or 1 quarter cup green peas
  or 1 quarter cup boiled beans
  or 1 eighth cup (.8 ounce) fava bean flour (might be slightly bitter if
    not heated)
  or 1 quarter cup canned beans (reduce amount
    of salt listed below from 1 quarter teaspoon to 1 eighth teaspoon plus 
    2 pinches)
  or 1 eighth cup non roasted peanuts
1 tablespoon (.3 ounce) lightly roasted non bitter chestnut flour
  or 3 tablespoons non roasted non bitter chestnut flour
  or 1 teaspoon medium to dark roast chestnut flour plus 1 tablespoon non roasted non 
  or 1 half ounce butternut squash
  or 1 half teaspoon roasted peanut butter bitter chestnut flour
3 tablespoons (1 ounce) non roasted sunflower seed 
  or 1 third cup (1.3 ounces) non roasted pecan halves
  or 1 tablespoon (.425 ounce) flax seed plus 1 teaspoon canola oil plus 1 tablespoon grain flour),
  or 3 tablespoons (1.4 ounce) non roasted pecan butter
  or [1 eighth cup (.7 ounce) roasted chestnut flour plus 1 tablespoon (.5 ounce canola oil]
4 tablespoons (1.5 ounces) sugar 
  or 1 tablespoon sugar and 4 packets aspartame sweeter (? this trial)
1 quarter teaspoon salt
1 cup (8 ounces) water
20.3 ounces, 16.25 water
water includes:
.8 ounces in kale
2.4  ounces in pear
1.6 ounces in potato
1 ounce water from boiling potato
1.2 ounces in peas
.8 ounces in boiled flax
8 ounces added
.45 ounces in apple

19.7 ounces
Greens pudding: (see below)

If using non roasted non blanched, skins on, peanuts:
[
Put 1 eighth cup raw peanuts into a mug with 1 quarter
cup water.

Heat in a microwave oven until boiling, 50 seconds in a
1000 watt oven, then heat on low power for 10 minutes
to remove bitterness from skins.

Or in a 600 watt microwave for 1 minute 25 seconds, then
on low for 10 minutes.

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

Cut 1 ounce greens every 1 half inch or less.

Put the chopped greens and 2 cups water into a metal pan.
Heat on high on a cooktop until boiling (about 5 minutes).

Press the greens down into the water.

Heat on low for 40 minutes. 

While the greens are heating start loading 3-cup blender:
Either:
[
1. If soaked or ground grain is not available and coffee grinder is not available:
Put into a 4 cup or larger microwaveable bowl:
 1 half cup water and 1 eighth cup grain. 

Heat in a microwave oven until boiling (1 minute 30 seconds in a 1000 watt 
microwave oven), then cover and heat on low for 5 minutes.
[

Or:
[
2. If using dry grain and a coffee grinder is available: 

Grind  1 eighth cup grain, grinding twice 
to get a fine meal.
]

Into metal pan put 1 eighth cup split peas and 1 cup water. 

Heat on a cooktop until boiling, then reduce heat to low and heat for 15 minutes.

Into the blender put: 
3 ounces pear,
1 half ounce apple,
1 tablespoons sugar and 4 packets aspartame sweeter,
3 tablespoons sunflower seeds, 
1 quarter teaspoon salt,
1 eighth cup wheat flour (or soaked or boiled grain),
2 tablespoons flax seed,
1 eighth cup split peas,
1 quarter teaspoon salt,
and 1 half cup water (if using ground grain use an additional tablespoon water,
 if using ground flax also add an additional 1 half cup water).

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

Dump the greens back into the heating pan.

Add 2 to 3 cups water to rinse and strain again.

Then either:

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

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

Or:
(3. Put the greens in a sturdy bowl, place another same sized and shaped bowl over the greens and press the bowls together. Invert the bowls and press down to squeeze out water.)

Squeeze as much water out of the greens as possible by squeezing in your hand.

Yield is about 1  ounce greens. (add 1 teaspoon sugar for each
ounce over 1 ounces)

Add to the blender: the leached and pressed greens and drained peas.  

When greens have been readied add them to the blender (or 1 tablespoon 1 teaspoon spinach powder and reduce heat time by 1 minute 50 seconds).

Process until smooth, about 4 minutes.

Add 1 tablespoon non bitter lighthly roasted (1 min 50 seconds) chestnut 
flour to the processor and run until mixed.

Either:
[
1. Eat the food as is (makes one huge serving)
]


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

Moderately: sweet, tangy, chestnut flavored; mildly pear flavored; slightly: starchy, bitter, salty, kale flavored; pudding consistency but not as smooth as some puddings.


marker 5


20100330
  similar to 20091114h which uses no potato and does not heat the final product
 so final product is a pudding consistency rather than a mash consistency. 
pear apple potato kale grain seed bean pudding or biscuit

3 ounces pear
1 half ounce apple or pear or butternut squash or mild carrot or sweet potato or potato
1 ounce kale
  or 1 ounce broccoli leaf
  or 2 ounces canned greens, drained
  or 1 tablespoon spinach powder plus 1 ounce water
2 ounces potato (omit potato if not heating to firm)
1 eighth cup (.8 ounce) whole wheat grain
  or 3 tablespoons (.9 ounces) whole whole wheat flour
  or 1 quarter cup rolled oats
  or 1 tablespoon (.4 ounces) flax grain plus 1 tablespoon whole grain flour
  or 2 tablespoons (.4 ounce) flax meal plus 1 tablespoon whole grain flour
1 eighth cup (.8 ounce dry) dried split peas or dried lentils
  or 1 quarter cup green peas
  or 1 quarter cup boiled beans
  or 1 eighth cup (.8 ounce) fava bean flour (might be slightly bitter if
    not heated)
  or 1 quarter cup canned beans (reduce amount
    of salt listed below from 1 quarter teaspoon to 1 eighth teaspoon plus 
    2 pinches)
1 tablespoon (.3 ounce) lightly roasted non bitter chestnut flour
  or 3 tablespoons non roasted non bitter chestnut flour
  or 1 teaspoon medium to dark roast chestnut flour plus 1 tablespoon non roasted non 
  or 1 half ounce butternut squash
  or 1 half teaspoon roasted peanut butter bitter chestnut flour
3 tablespoons (1 ounce) non roasted sunflower seed 
  or 1 third cup (1.3 ounces) non roasted pecan halves
  or 1 tablespoon (.425 ounce) flax seed plus 1 teaspoon canola oil plus 1 tablespoon grain flour),
  or 3 tablespoons (1.4 ounce) non roasted pecan butter
  or [1 eighth cup (.7 ounce) roasted chestnut flour plus 1 tablespoon (.5 ounce canola oil]
4 tablespoons (1.5 ounces) sugar 
  or 1 tablespoon sugar and 4 packets aspartame sweeter (? this trial)
1 quarter teaspoon salt
1 cup (8 ounces) water
20.3 ounces, 16.25 water
water includes:
.8 ounces in kale
2.4  ounces in pear
1.6 ounces in potato
1 ounce water from boiling potato
1.2 ounces in peas
.8 ounces in boiled flax
8 ounces added
.45 ounces in apple

Greens pudding: (see below)

Peel potato to yield 2 ounces.

Slice potato into 1 quarter inch thick slices.

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

Heat on a cooktop until boiling.

Reduce heat to low, cover, and heat 40 minutes.

Cut 1 ounce greens every 1 half inch or less.

Put the chopped greens and 2 cups water into a metal pan.
Heat on high on a cooktop until boiling (about 5 minutes).

Press the greens down into the water.

Heat on low for 40 minutes. 

If using non roasted non blanched, skins on, peanuts:
[
Put into a metal pan: 1 eighth cup raw peanuts and 1
cup water.
Heat on a cooktop until boiling, reduce heat to low, cover, 
heat 10 minutes to remove bitterness from skins.

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

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

Heat on a cooktop until boiling, then reduce heat to low and heat for 15 minutes.
]

While the greens are heating start loading 3-cup blender:

Into the blender put: 
3 ounces pear,
1 half ounce apple,
1 tablespoons sugar and 4 packets aspartame sweeter,
3 tablespoons sunflower seeds,
if using, 1 quarter cup boiled or canned beans,
if using, 1 quarter cup green peas, 
1 quarter teaspoon salt,
1 eighth cup wheat flour (or soaked or boiled grain),
1 quarter teaspoon salt,
and 1 half cup water (if using ground grain use an additional tablespoon water,
 if using ground flax also add an additional 1 half cup water).

If using split peas:
[
When the split peas have finished heating, pour into a strainer to remove water.

Dump peas back into heating pan.

Add a cup or so of water to rinse and cool.

Strain again.

Add split peas to blender.
]

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

Dump the greens back into the heating pan.

Add 2 to 3 cups water to rinse and strain again.

Then either:

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

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

Or:
(3. Put the greens in a sturdy bowl, place another same sized and shaped bowl over the greens and press the bowls together. Invert the bowls and press down to squeeze out water.)

Squeeze as much water out of the greens as possible by squeezing in your hand.

Yield is about 1  ounce greens. (add 1 teaspoon sugar for each
ounce over 1 ounces)

Add to the blender: the leached and pressed greens and drained peas.  

When the potato is done heating, pour it into a metal pan to cool for a couple of minutes or so.

Add the potato and water to the blender.

Process until smooth, about 4 minutes.

Add 1 tablespoon non bitter lighthly roasted (1 min 50 seconds) chestnut 
flour to the processor and run until mixed.

Either:
[
1. Eat the food as is (makes one huge serving)
]

Or: (also a huge serving)
[
2. Put a 4-inch diameter glass jar or similar utensil at the center of a 

10-inch diameter glass piepan bowl.

Pour/spoon the batter around the 4-inch utensil.

Heat in a microwave oven until thickened, 19 minutes 35 seconds
in a 1000 watt oven. 

-------------------------
math: for 1 cup water, soaked flax/grain/seed, mash consistency
To heat to boiling: 20.3 ounces times 20 seconds per ounce = 406 seconds.
Plus 5 for oven to start heating.
Plus 40 for dish to heat.
Dry weight is total weight minus total water (20.3 - 16.25 = 4 ounces.
Water to leave in is 50/50 times dry weight (50/50 X 4) = 4 ounces.
Water to remove is total water minus water left in (16.25 - 4) = 12.2 ounces.
Plus to evaporate excess water: 46 times 12.2 ounce water = 561 seconds.
Plus to replace heat lost to air: 561/60 times 14 is 131 plus
  131/60 X 14 is 30 for a total of 161 seconds.
assume greens contain .7 ounces water, potato is 90 percent water, peas aborb their own weight in water when boiled, soaked grain/beans contains 1.5 ounces water.
--------------------------

Has enough fiber, calories, and protein for a medium meal. For a large meal could also serve
a calorie dense food such as bread, biscuit, cookie, or cereal.

Moderately: sweet, tangy, chestnut flavored; mildly pear flavored; slightly: starchy, bitter, salty, kale flavored; pudding consistency but not as smooth as some puddings.


marker 6


20100401f (put this trial in place of 20100401f in leisureideas/cgi-bin/quickdownload
title: kale tomato grain seed peanut

1 ounce kale
1 ounce fresh tomato
1 tablespoon tahini
  or 2 tablespoons non roasted, no hull sunflower seed
2 tablespoons whole wheat flour
1 eighth cup blackeyed peas
  or 1/8 cup blanched skinless peanuts
  or 1/8 cup garbanzo beans
1/8 cup sunflower seeds
1 tablespoon sugar
2 pinches salt
if using processor, 1 eighth cup water,
if using blender, 1 quarter cup water,

Cut 1 ounce kale every 1 half inch.

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

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

Reduce heat to low and simmer 30 minutes.

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

Heat on a cooktop until boiling, reduce heat to low, cover, heat 15 minutes.

when the peanuts are done heating, pour into a strainer to get rid
of water.

Dump peanuts back into the heating pan and add a cup or so water to rinse and cool so heat does not damage processor.

When the greens are done heating:

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

Dump the greens back into the heating pan.

Add 2 cups or so water to rinse and cool.

Strain again.

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

Yield is about 1 ounce of greens.

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

Run until smooth, about 4 to 6 minutes.

Makes a enough for a light meal.

Moderately: bittersweet, salt; mildly: starchy,
tahini flavored; slightly: tangy, kale flavored, biting;
pudding consistency.



marker 7



Meat kale cornmeal or flour (require 1- or 2-cup processor. See 20100401g
below for the blender version.)

1 ounce mackerel
1 ounce kale
1/2 tangerine, about 2 ounces
  or 1 teaspoon orange juice concentrate
1 teaspoon canola oil 
1/8 cup corn flour
 or 1/8 whole wheat flour 
 or 1/8 cup cornmeal plus 1/8 cup water
2 teaspoons sugar, taste add 1 teaspoon more until best sweetness is discovered.
1 pinch salt

Mash and break the meat into small pieces

In a 1- or 2-cup processor, process the kale into a fine slaw. (about 1 minute)

If using tangerine:
[
Leave the kale in the processor.

Remove the peel and seeds from 1/2 tangerine.

Add the 1/2 tangerine to the procesor with the kale.

Process until all pieces are the size of a very fine slaw.
]

If using cornmeal:
[
Put into a small microwaveable container: 1/8 c cornmeal
and 1/8 cup water, heat, covered, 30 seconds in a 1000 watt microwave oven.
Water/cornmeal should get hot but either not boil or boil very little.
The intent is to soften the cornmeal without cooking it into a large lump.

If it solidifies, break/mash it with a fork until no large pieces remain.

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

If using corn flour, use no water.
Makes about 1/2 of a typical meal. For a full meal serve with a side dish of 
vegetable and a piece of fruit, perhaps 1/2 of a small, baked acorn squash
and 1/2 or 1/4 of an apple.

Good, but a little strange.

marker8


20100401g
Meat kale cornmeal or flour (require 1- or 2-cup processor. See 20100401g
below for the blender version.)

1 ounce mackerel
1 ounce kale
1/2 tangerine, about 2 ounces
  or 1 teaspoon orange juice concentrate
    plus 1 quarter cup water
2 teaspoons (.3 ounce) nut or seed butter such as tahini
  or 1 teaspoon (.15 ounce) canola oil 
1/8 cup (.6 ounce) corn flour
 or 1/8 whole wheat flour 
 or 1/8 cup cornmeal plus 1/4 cup water 
2 teaspoons (.3 ounce) sugar, taste add 1 teaspoon more until best sweetness is discovered.
1 pinch salt
1 quarter cup water if using corn flour 
total: 9.2 ounce, 6 ounces water

Remove the peel and seeds from 1/2 tangerine.

If using cornmeal:
[
Put into a 2- or 3-cup microwaveable container: 1/8 cup cornmeal
and 1/4 cup water, heat, covered, 60 seconds in a 1000 watt microwave oven.
Water/cornmeal should get hot but either not boil or boil very little.
The intent is to soften the cornmeal without cooking it into a large lump.

If it solidifies, break/mash it with a fork until no large pieces remain.

Combine all ingredients in a 1 cup or larger blender.

Run until smooth.

Either: 
[
1. Put the batter into a portion bowl to be served, if desired, warm by heating in a microwave oven.
]

Or:
[
2. Place a 6-inch diameter round casserole dish at the center of an eleven-inch glass pie pan.

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

Or:
[
3. 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.
]

Put the bowl in a microwave oven and heat until
mashed potato consistency (50 percent water), 6 minutes 20 seconds in a 1000 watt microwave 
oven or 10 minutes in a 600 watt oven.

------------------------------------------
Math: if using cornmeal heated in 1 ounce water
Add 5 seconds for oven to begin heating.
Plus 25 seconds to heat dishes.
To raise to boiling: 9.2 ounces X 20 seconds per ounce = 184 seconds.
Dry weight is total weight minus water: 9.2 ounces - 6 ounces = 3.2 ounces.
Water to leave in: (50 parts water)/(50 parts dry weight) X (dry weight) = 1/1 X 3.2 = 3.2 ounces.
Water to remove is total water minus water left in (6 - 3.2) = 2.8 ounces.
Plus to remove excess water: 46 seconds per ounce X 2.8 ounces = 129 seconds.
Plus to replace heat lost to air while at boiling temperature: 129/60 minutes times 14 seconds per minute = 30 seconds plus 30/60 minutes X 14 = 7 seconds for a total of 37 seconds.

(assume mackerel is 40 percent water, tangerine is 90 percent water, losses are 14 seconds for each 1 minute
at boiling temperature)
-----------------------------------------



Makes about 1/2 of a typical meal. For a full meal serve with a side dish of 
vegetable and a piece of fruit, perhaps 1/2 of a small, baked acorn squash
and 1/2 or 1/4 of an apple.

Good, but a little strange.


marker 9


20070223a (blender version of 20070223b)
Meat pumpkin kale cornmeal or flour

1 ounce mackerel
1 ounce kale
3 ounces raw pumpkin
  or 3 ounces canned pumpkin
1 tablespoon (.5 ounce) nut or seed butter such as tahini
  or 2 teaspoons canola oil 
    plus 2 teaspoons whole grain flour
1/8 cup (.6 ounce) corn flour
  or 1/8 whole wheat flour 
  or 1/8 cup cornmeal plus 1/8 cup water
2 teaspoons (.3 ounce )sugar, taste add 1 teaspoon more if needed until best sweetness is discovered.
1 pinch salt
optional:
1 teaspoon (.15 ounce) orange juice concentrate
  or 1 ounce tangerine

total: 10.5 ounces, 7.7

Cut 1 ounce greens into 1 half inch pieces.

Put the greens and 2 cups water into a metal pan and heat on a cooktop until
boiling, about 4 minutes.

Press the greens down into the water.

Cover and heat on low for 30 minutes.

If using cornmeal:
[
Into a small microwaveable container put:
 1/8 c cornmeal and 1/8 cup water.

Heat 30 seconds in a 1000 watt microwave oven. 

Water/cornmeal should get hot but either not boil or boil very little. 

The intent is to soften the cornmeal without cooking it into a large lump. 

If it solidifies, break/mash it with a fork until no large pieces remain. 

Into a 1 cup or larger blender put:
 if using, 1 teaspoon orange juice concentrate,
 3 ounces pumpkin,
 if using, 1 eighth cup grain flour
  plus 1 eighth cup water,
 if using, 1 eigth cup cornmeal heated with 1 eighth cup water,
 1 ounce meat,
 2 teaspoons sugar,
 1 tablespoon sunflower seed butter
 1 quarter cup water.

When the greens are done leaching:
Remove water from the greens by first pouring into a strainer.

Put the greens back into the heating pan, add 2 or 3 cups water to rinse, strain again.

Then either:
(1. Remove as much water as possible by pressing in a coffee press, then stir the greens and press again or squeeze the greens in your hand to remove as much water as possible.)

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

Yield is about 1 ounce greens slaw.

Put the greens into the blender.

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

Or:

2. Place a 4-inch diameter round casserole dish at the center of an nine-inch glass pie pan.

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


Put the bowl in a microwave oven and heat until
mashed potato consistency (50 percent water), 8 minutes 20 seconds in a 1000 watt microwave 
oven or 14 minutes in a 600 watt oven.

------------------------------------------
Math: if using cornmeal heated in 1 ounce water
Add 5 seconds for oven to begin heating.
Plus 25 seconds to heat dishes.
To raise to boiling: 10.5 ounces X 20 seconds per ounce = 190 seconds.
Dry weight is total weight minus water: 10.5 ounces - 7.7 ounces = 2.8 ounces.
Water to leave in: (50 parts water)/(50 parts dry weight) X (dry weight) = 1/1 X 2.8 = 2.8 ounces.
Water to remove is total water minus water left in (7.7 - 2.8) = 4.9 ounces.
Plus to remove excess water: 46 seconds per ounce X 4.9 ounces = 225 seconds.
Plus to replace heat lost to air while at boiling temperature: 225/60 minutes times 12 seconds per minute = 45 seconds plus 45/60 minutes X 12 = 9 seconds for a total of 54 seconds.
 plus 108 seconds losses to air plus
46 X 8.1 ounces water
(assume vegetable is
80 percent water, losses are 12 seconds for each 1 minute
at boiling temperature)
-----------------------------------------

Makes enough for a light meal. For a full meal serve with a desert of 
a piece of fruit, and/or perhaps a small muffin or cookie.




marker 10





20070223b (processor version of 20070223a)
Meat pumpkin kale cornmeal or flour

1 ounce mackerel
1 ounce kale
3 ounces raw pumpkin
  or 3 ounces canned pumpkin
1 tablespoon (.5 ounce) nut or seed butter such as tahini
  or 2 teaspoons canola oil 
    plus 2 teaspoons whole grain flour
1/8 cup (.6 ounce) corn flour
  or 1/8 whole wheat flour 
  or 1/8 cup cornmeal plus 1/8 cup water
2 teaspoons (.3 ounce )sugar, taste add 1 teaspoon more if needed until best sweetness is discovered.
1 pinch salt
optional:
1 teaspoon (.15 ounce) orange juice concentrate
  or 1 ounce tangerine

total: 10.5 ounces, 7.7

Cut 1 ounce greens into 1 half inch pieces.

Put the greens and 2 cups water into a metal pan and heat on a cooktop until
boiling, about 4 minutes.

Press the greens down into the water.

Cover and heat on low for 30 minutes.

If using cornmeal:
[
Into a small microwaveable container put:
 1/8 cup cornmeal and 1/8 cup water.

Heat 30 seconds. 

Water/cornmeal should get hot but either not boil or boil very little. 

The intent is to soften the cornmeal without cooking it into a large lump. 

If it solidifies, break/mash it with a fork until no large pieces remain. 

When the greens are done leaching:
Remove water from the greens by first pouring into a strainer.

Put the greens back into the heating pan, add 2 or 3 cups water to rinse, strain again.

Then either:
(1. Remove as much water as possible by pressing in a coffee press, then stir the greens and press again or squeeze the greens in your hand to remove as much water as possible.)

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

Yield is about 1 ounce greens slaw.

Put into a 1- or 2-cup or larger processor:
 1 ounce kale slaw,
 if using, 1 teaspoon (.15 ounce) orange juice concentrate
 if using, 3 ounces raw pumpkin
   plus 1 eighth cup water,
 if using, 3 ounces pumpkin puree, 
 if using, 1 eighth cup grain flour
  plus 1 eighth cup water,
 if using, 1 eigth cup cornmeal heated with 1 eighth cup water,
 1 ounce meat,
 2 teaspoons sugar,
 1 tablespoon sunflower seed butter
 1 eighth cup water.

Process until smooth, about 4 minutes.

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

Or:

2. Place a 4-inch diameter round casserole dish at the center of an nine-inch glass pie pan.

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


Put the bowl in a microwave oven and heat until
mashed potato consistency (50 percent water), 6 minutes 25 seconds in a 1000 watt microwave 
oven or 14 minutes in a 600 watt oven.

------------------------------------------
Math: if using cornmeal heated in 1 ounce water
Add 5 seconds for oven to begin heating.
Plus 25 seconds to heat dishes.
To raise to boiling: 9.5 ounces X 20 seconds per ounce = 190 seconds.
Dry weight is total weight minus water: 9.5 ounces - 6.7 ounces = 2.8 ounces.
Water to leave in: (50 parts water)/(50 parts dry weight) X (dry weight) = 1/1 X 2.8 = 2.8 ounces.
Water to remove is total water minus water left in (6.7 - 2.8) = 3.9 ounces.
Plus to remove excess water: 46 seconds per ounce X 3.9 ounces = 132 seconds.
Plus to replace heat lost to air while at boiling temperature: 132/60 minutes times 12 seconds per minute = 26 seconds plus 26/60 minutes X 12 = 5 seconds for a total of 31 seconds.
 plus 108 seconds losses to air plus
46 X 8.1 ounces water
(assume vegetable is
80 percent water, losses are 12 seconds for each 1 minute
at boiling temperature)
-----------------------------------------

Makes enough for a light meal. For a full meal serve with a desert of 
a piece of fruit, and/or perhaps a small muffin or cookie.



marker 11


hotdog apple kale grain

1 or 2 ounces kale
4 ounces apple
1 hotdog
1/8 cup flour or cornmeal
1 tablespoon sugar
1 tablespoon canola oil if hotdogs are less than 20 percent fat
Use enough canola oil to bring hotdog fat plus canola fat to 15 grams
 ( 1 tablespoon fat equals about 10 grams).
1/8 teaspoon salt

If using 2 ounces kale:
[
Cut 2 ounces kale every 1 half inch.

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

Press the greens down into the water.

Heat on high on a cooktop until boiling (about 7 minutes).

Reduce heat to low and simmer 30 minutes.

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

Dump the greens back into the heating pan.

Add 2 cups or so water to rinse and cool.

Strain again.

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

Squeeze the greens in your hand to remove the water.

Yield is about 2 ounces of greens.
]

If using cornmeal:
Into a small microwaveable bowl put 2 tablespoons cornmeal and 1 eighth cup water.

Heat 30 seconds in a 1000 watt microwave oven. 

Water/cornmeal should get hot but either not boil or boil very little. 

The intent is to soften the cornmeal without cooking it into a large lump. 

If it solidifies, break/mash it with a fork until no large pieces remain. 

If using 1 ounce kale:
Cut the kale into 3-quarter inch pieces.

Cut the hot dog every quarter inch or so.

Chop the apple into 3/8 inch pieces.

Combine all ingredients.

Stir to mix.

If a finer texture is desired, put all ingredients into a 1 or 2 cup food processor
and run until as smooth as desired.

Good, flavor reminds me of ham.



marker 12


Kale grain seed beans
Kale kidney rolled oats walnuts kidney beans

1 tablespooon tahini
1 teaspoon canola oil
1/4 cup boiled or canned kidney beans or other bean
1 ounce kale
1/4 cup rolled oats
1/4 cup walnuts (1.2 ounces)
2 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.
]

Mix the tahini and oil.

Either chop the kale into 1/4 inch pieces and chop the nuts into small 
pieces or process the greens and nuts together into a coarse slaw.

Combine all ingredients and mix.

Good if you are in the mood for it and like to chew.


marker 13



20070219 
  similar to 20070219b which adds 1 eighth cup rolled oats
kale carrot nuts beans

1/2 ounce kale
2 ounces mild carrots
  or 1 ounce strong flavored carrot
1 teaspoon oj concentrate, 1 teaspoon sugar, 2 ounces raw carrot(4 ounces total) 
  or 1/2 apple, 3 ounces, 
  or 1 teaspoon oj concentrate, 1 teaspoon sugar, 3 ounces raw pumpkin
  or 1 teaspoon oj concentrate, 1 teaspoon sugar, 3 ounces raw acorn squash
   (use oj cncntrt,sugar,carrot this trial)
  or 1 teaspoon lemon juice, 1 teaspoon sugar, 2 ounces carrot
1/4 cup walnuts
 or 1/4 cup non roasted, no hull sunflower seeds
1/8 cup frozen peas
1 tablespoon olive or canola oil
1 tablespoons sugar (1 tablespoon plus 1 teaspoon total sugar)
2 pinches salt

Process the walnut into fine crumb or coarse meal.  (about 20 seconds)

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

Process the kale into a fine slaw. (about 45 seconds)

  Add the pumpkin or squash or carrot or apple to the processor with the greens.
   (process about 20 seconds)

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

Put the carrot/kale slaw and oil into the bowl with the nut meal.

Add all other ingredients and mix.

The recipe makes enough for an entire light meal that should last up to 5 hours.





marker 14





20070219b 
kale carrot grain nut bean

1/2 ounce kale (process by itself, add oats and process again)
1/8 cup rolled oats (quick cooking this trial)
2 ounces carrots
1/2 apple 3 ounces
  or 1/2 teaspoo oj concentrate, 1 teaspoon sugar, 3 ounces raw pumpkin
  or 1/2 teaspoo oj concentrate, 1 teaspoo sugar, 3 ounces raw acorn squash
  or 1/2 teaspoo oj concentrate, 1 teaspoo sugar, 2 ounces raw carrot (4 ounces total) 
   (use oj cncntrt,sgr,carrot this trial)
  or 1 teaspoo lemon juice, 1 teaspoo sugar, 2 ounces carrot
1/4 cup walnuts 
 or 1/8 cup nut or seed butter such as tahini or walnut butter
 or 1/4 cup raw sunflower seeds
1/4 cup frozen peas
1 tablespoon olive or canola oil
1 tablespoons sugar (1 tablespoon plus 1 teaspoon total sugar)
2 pinches salt

Process the walnut to a butter consistency.  (about 60 seconds)

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

Process the kale into a fine slaw. (about 45 seconds)

Add the rolled oats to the processor and run until oats are a fine crumb.

Add the pumpkin or squash or carrot or apple to the processor with the greens and rolled oats.

Process until as fine as desired.

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

Put the carrot/kale/oats slaw and oil into the bowl with the nut meal.

Add all other ingredients and mix.

The recipe makes enough for an entire meal that will last about 5 hours.

Good, barely noticeable kale flavor.



marker 15




Kale kidney beans onion corn flour
2 tablespooons tahini
  or 1 tablespoon canola oil
1/4 cup boiled or canned beans
4 ounces onion
1 ounce kale
1/8 cup cornmeal

Chop the onion into 3/8 inch pieces.

Put into a 4 cup microwaveable bowl:
 4 ounces onion
 1 quarter cup water.

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

Cover and heat on low for 20 minutes.

Add the cornmeal to the hot onion/water combination and mix.

Either chop the kale into 1/4 inch pieces or process the greens into a 
coarse slaw.

Comine all ingredients in a portion bowl and mix. 



marker 16





20100210a
kale rutabaga peanut pudding and Pear grain seed

Ingredients for Rutabaga kale peanut
1 ounce kale
  or 1 ounce turnip green
  or 1 ounce other greens: collards, turnip, kolrabi,  radish,
    and perhaps dandelion, curly dock, purslane 
  or 2 ounces canned mustard greens, drained
  (or 1 tablespoon 1 teaspoon spinach powder and reduce heat time by 1 minute 50 seconds
3 ounces rutabaga
  or 3 ounces parsnip
  or 3 ounces turnip
  or 3 ounces radish 
1 eighth cup (.75 ounce) blanched skinless peanuts
  or 1 eighth cup (.8 ounce) lentils
  or 1 eighth cup whole dried peas (boil 30 minutes to soften and debitter)
  or 1 eighth cup (.9 ounce) dried beans, soybean, red bean, pinto bean, etc.
  or 1 eighth cup (.8 ounce) bean flour (might be slightly bitter)
  or 1 quarter cup rinsed canned beans (add 1 minute to heat time)
1 tablespoon (.5 ounce) sugar
0 to 2 pckes aspartame sweetner, to taste (2 packets tested good)
1 eighth teaspoon salt
1 half cup (4 ounces) water
11.15 ounces,  8.85 ounces water

Ingredients for Fruit grain seed
1 ounce pear
  or 1 half ounce apple
    plus 1 tablespoon (.2 ounce) rolled oats or 2 tablespoons whole wheat flour
    plus 1 tablespoon water
1 eighth cup (.8 ounce) whole wheat grain
  or 3 tablespoons (.9 ounces) whole whole wheat flour
1 ounce (1 quarter cup) pecans
  or 1 tablespoon (.3 ounce) non roasted non bitter chestnut flour
  or 1 teaspoon roasted non bitter chestnut flour plus 2 teaspoons grain flour
3 tablespoons (1 ounce) non roasted sunflower seed 
  or 1 third cup (1.3 ounces) non roasted pecan halves
  or 1 tablespoon (.425 ounce) flax seed plus 1 teaspoon canola oil plus 1 tablespoon grain flour),
  or 3 tablespoons (1.4 ounce) non roasted pecan butter
  or [1 eighth cup (.7 ounce) roasted chestnut flour plus 1 tablespoon (.5 ounce canola oil]
  or 2 tablespoons (.7 ounce) sunflower seed plus 1 tablespoon (.4 ounce) flax seed
3 tablespoons (1.5 ounces) sugar 
  or 2 tablespoons (1 ounce) sugar and 2 packets aspartame sweeter
1 eighth teaspoon salt
1 half cup water

9.2 ounces, 4.45 water 

Greens pudding: (see below)


If using non roasted non blanched, skins on, peanuts:
[
Put 1 eighth cup raw peanuts 1 cup water into a metal pan.

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

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

Cut 1 ounce kale every 1 half inch.

Cut the rutabaga into 1 quarter inch thick slices.

(1. Put the chopped greens and rutabaga and 8 cups water into a metal pan.
Heat on high on a cooktop until boiling (about 8 minutes).)

Press the greens down into the water.

Heat on low for 30 minutes.

While the greens/rutabaga are heating, put ingredients into 2 cup 
or larger blender.

If using non ground wheat:
[
Put 2 tablespoons wheat grain and 1 half cup water into metal pan.

Heat on a cooktop until boiling, reduce heat to low and heat until grain is softened, 10 minutes.
]

Into  a 2 cup or larger blender put: 
1 ounce pear,
2 tablespoons sugar and ? packets aspartame sweeter,
2 tablespoons sunflower seeds, 
1 eighth cup boiled or ground wheat,
1 quarter cup pecans
1 eighth teaspoon salt,
 and 1 half cup water.

Process until smooth, about 4 minutes.

Either:
[
1. Eat the food as is.
]

Or:
[
2. Put a 4-inch diameter glass jar or similar utensil at the center of an 
8-inch diameter glass piepan bowl.

Pour/spoon the batter around the 4-inch utensil.

Heat in a microwave oven until thickened, 5 minutes 10 seconds
in a 1000 watt oven.

-------------------------
math: Fruit grain seed using 1 half cup water
To heat to boiling: 9.2 ounces times 20 seconds per ounce = 184 seconds.
Plus 5 for oven to start heating.
Plus 40 for dish to heat.
Dry weight is total weight minus total water (9 - 4.45 = 4.55 ounces.
Water to leave in is 40/60 times dry weight (40/60 X 4.55) = 3 ounces.
Water to remove is total water minus water left in (4.45 - 3) = 1.45 ounces.
Plus to evaporate excess water: 46 times 1.4 ounce water = 64 seconds.
Plus to replace heat lost to air: 64/60 times 15 is 16 plus
  16/60 X 15 is 4 for a total of 20 seconds.
assume 4 ounces greens/vegetable contain 3.2 ounces water at 80 percent water, sunflower seeds absorb 1 third their weight in water when boiled, peas aborb 125 percent their weight when boiled.
--------------------------

For finishing the Fruit grain seed bean:
For more even moisture content, immediately after heating, cut the biscuit loose from the dish and invert the biscuit.

If biscuits are gooey enough that large bits of food stick to a spoon, heat another 1 minute 30 seconds. 

If gooey enough that tiny bits of food stick to a spoon, heat 1 minute.

If sticky but bits of food do not stick onto a spoon, let sit to dry for a few minutes.
]

Remove water from the greens/rutabaga by pouring into a strainer.

Dump the greens back into the heating pan.

Add 2 to 3 cups water to rinse and strain again.

Yield is about 4 ounce greens/rutabaga. (add 1 teaspoon sugar for each
ounce over 4 ounces)

For each ounce over or under 4 ounce add or subtract 1 minute from the heat time given below.

Rutabaga greens peanut (or peas) slurry:
Into a 2 cup or larger blender put:
 the leached and drained greens/rutabaga root 
  (or rutabaga plus 1 tablespoon 1 teaspoon spinach powder and reduce heat time by 1 minute 50 seconds),
 1 tablepoon sugar,
 1 eighth teaspoon salt (1 quarter teaspoon salt if using peas),
 about 1 half cup water (just enough water to get the mixture to flow while processing).

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

Put the peanuts (or beans) into the blender with the rutabaga greens combination.

Process until smooth, about 4 minutes.

Taste, add aspartame to taste.

Either:
(1.
Serve warm in cold weather, serve at about body temperature in hot weather.)

Or:
(2.
Put the batter into a 3 cup or larger microwaveable bowl.
Heat to thicken and intensify flavor:
7 minutes 40 seconds in a 1000 watt microwave oven.

-------------------------
math: for Rudibaga grain seed peanut
To heat to boiling: 11.15 ounces times 20 seconds per ounce = 223 seconds.
Plus 5 for oven to start heating.
Plus 30 for dish to heat.
Dry weight is total weight minus total water (11.15 - 8.85 = 2.3 ounces.
Water to leave in is 40/60 times dry weight (70/30 X 2.3) = 5.4 ounces.
Water to remove is total water minus water left in (8.85 - 5.4) = 3.4 ounces.
Plus to evaporate excess water: 46 times 3.4 ounce water = 156 seconds.
Plus to replace heat lost to air: 156/60 times 15 is 39 plus
  39/60 X 15 is 10 for a total of 49 seconds.
assume 4 ounces greens/vegetable contain 3.2 ounces water at 80 percent water, sunflower seeds absorb 1 third their weight in water when boiled, peas aborb 125 percent their weight when boiled.
--------------------------

Has enough calories, protein, and fiber for a light meal, for a large
meal add 1 to 2 ounces of fruit or vegetable such as apple, grapes,
raw yam half a banana or Blueberry pudding.

If not heated to thicken:
[
good, rutabaga, mild: rutabaga flavor, saltiness, starchiness; slightly sweet, bitter, kale flavored; medium thick liquid.

good, pear pecan , prominently: pecan flavored, sweet, tangy; mild pear flavor, starchy; slightly salty; moderately thick pudding consistency.
]

If heated to thicken:
[
good, rutabaga kale bean, taste is similar to broccoli; pleasant moderate rutabaga/kale flavor, sweetness; mild starchiness, saltiness; slightly bitter; very thick pudding consistency, almost as stiff as mashed potato.

pear pecan, good flavor without heating to firm, seems to be no reason to heat to firm, so ate as is this trial.
]



marker 17











apple mackerel kale grain

1 ounce kale (about one leaf)
4 ounces apple (about one small apple)
1 ounce (1/8 cup) canned mackerel
1/8 cup whole wheat flour or cornmeal
1 tablespoon sugar
2 tablespoon nut or seed butter such as tahini
  or 1 tablespoon canola oil
1/8 teaspoon salt (about 4 pinches)

Process the greens and mackerel together into a slaw.

Remove the core and skin from the apple.

Chop the apple into 3/8 inch or smaller pieces.

Combine all ingredients.

Stir to mix.

Other meat besides mackerel can be used. 

Read the label. A regular hotdog may have enough fat that
no oil will need to be added. 

If you are used to eating a lot of raw fruit and vegetable,
this recipe can be a whole meal. If your digestive system is
not accustomed to raw greens, I suppose it would be prudent
to try 1/2 recipe to find out how well your system handles
the raw fruit and raw greens. 



marker 18



apple raisin kale grain seed bean

1 ounce kale
3 ounces apple
1/8 cup zante currant raisins
1 tablespoon whole wheat flour
1 quarter cup green peas
  or 1 quarter cup boiled beans or lentils
  or 2 tablespoons fava bean powder
  or 1 quarter cup canned beans
  or 1 eighth cup blanched skinless peanuts
1 tablespoon nut or seed butter such as tahini
1 tablespoon sugar

Process the kale into a slaw.

Remove core and skin from apple.

Cut the apple into 1 quarter inch or so pieces.

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

Mix.

Taste, if desired, add sugar or aspartame sweetener to taste.



marker 19









20070323
Apple kale carrots grain seed bean

3 ounces apple
   or one each from the following two groups:
    group 1
      2 ounces raw pumpkin or squash 
      2 ounces raw mild carrot
      2 ounces canned pumpkin
      2 ounces boiled or baked potato
      2 ounces boiled or baked sweet potato
    group 2
      1 sixth (1 ounce) of an orange
      1 third of a tangerine (1 ounce)
      1 and 1 half teaspoon orange juice concentrate plus 1 teaspoon sugar
      1 teaspoon lemon juice and 2 teaspoons sugar
      1 tablespoon tomato sauce plus 1 teaspoon sugar
      1 ounce tomato plus 1 teaspoon sugar
2 tablespoons nut or seed butter such as tahini
  or 1/4 cup walnuts (about 1 ounce)
1/2 ounce kale
2 ounces mild carrot
  or 1 ounce strong flavored carrot
1 quarter cup green peas
  or 1 quarter cup boiled beans
  or 2 tablespoons fava bean powder
  or 1 quarter cup canned beans
  or 1 eighth cup blanched skinless peanuts
1 teaspoon canola oil
1 tablespoon whole wheat flour
1 tablespoon sugar 
1 pinch salt

Put all ingredients into a 1 or 2 cup processor and run 
until as smooth as desired, perhaps 6 minutes.

Taste, add sugar or sweetener if needed.

Fresh kale can be frozen so it will keep until needed.

If you do 8 to 12 ounces (or whatever it takes to fill your processor) it
may be easier to get it all finely chopped. 

I use a homemade wooden 
frame as a form to pack a block about 2 by 3 by 1/2 inch. Put a piece of 
plastic wrap over the frame, add the puree until the frame is level full,
then fold over the plastic to make a neat package to freeze until needed.

The frame I use is sized to make 4 ounce blocks which can be cut into 2, 4, or 8 pieces
to make 2 ounce, 1 ounce or 1/2 ounces pieces respectively. I use a large knife
and a hammer to crack the blocks like a diamond cutter cutting a diamond.

good


marker 20




gls11202006
apple kale grain seed peanut

1 ounce kale
1/2 apple (about 3 ounces)
2 tablespoons whole grain flour
1 ounce non roasted sunflower seed butter *
  or 1/4 cup sunflower seeds
  or 1/4 cup walnuts
  or 1 tablespoon other nut or seed butter 
    plus 1 tablespoon canola oil
    plus 1 tablespoon whole grain flour
1 tablespoon sugar
1 teaspoon roasted peanut butter
  or 1/8 cup raw peanut butter **
1 pinch salt

If using sunflower seed:
In a high speed 1 or 2 cup processor, process the sunflower seed and
grain flour together until a fine meal is achieved.

For a higher calorie and milder version, use 1 quarter cup grain flour, 
or use 1/8 cup, eat half or
a portion, add 1 tablespoon grain flour and mix.

Process all ingredients together until as smooth as desired.

Taste, if desired, add aspartame sweetener to taste.

Make one serving that will do for a light meal

* title: Sunflower seed butter
Perhaps the most convenient way to make sunflower seed butter is to use a 
blender/processor of the type with a lidded container meant to be used
for storage so the contents do not have to be transferred to a separate
storage container, and that way there is no blender jar to clean. 
You can make enough to last a couple of weeks and
keep it in the fridge. 

If using a 1 cup blender, fill blender 1/2 full or so with
raw, no hull sunflower seeds or put 1 cup sunflower seeds in a larger blender. 
Add enough oil to enable flow while processing, likely about enough oil 
to fill the air spaces in the sunflower seeds for about 2 thirds the seeds. 
Process about 2 minutes to 4 minutes or until the mixture seems to be about 
as smooth as it will get.

** title: non roasted peanut butter
Put 1 half cup blanched skinless peanuts into a 1 cup high speed blender, add 
canola oil until level of oil is 2 thirds level of peanuts.
Run until smooth.



marker 21




bahbuh gnewsh
Kale apple nuts beans flour cocoa sugar

1 teaspoon cocoa powder without milk and sugar
1 ounce raw kale
1/4 cup walnuts (about 1 ounce)
3 ounces apple
1/8 cup raw green peas
  or 1 eighth cup boiled or canned beans
  or 1 eighth cup boiled peanuts
1/8 cup whole grain flour
1 tablespoon sugar plus 1 teaspoon
1 pinch salt

If using peanuts:
[
Place 1 eighth cup peanuts and 1 cup water into a metal pan.

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

If peanuts are skinless, boil 10 minutes to soften.

If peanuts have skins, boil 15 to soften and reduce bitternes in skin.

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

Put all ingredients except grain flour into a 1 or 2 cup processor.

Run until as smooth as desired, perhaps 6 minutes.

Add 1 eighth cup grain flour to the processor and run until mixed, about 30 seconds.

Sweet and chocolatety, chocolate flavor you can feel good about.


marker 22





subtitle kale apple nuts flour
1 ounce kale
1/2 apple, 3 ounces
1 eighth cup whole grain flour
1/4 cup (1 ounce) California walnut
  or 3 tablespoons non roasted no hull sunflower seeds
  or 2 tablespoons nut or seed butter such as tahini
1 tablespoon sugar
1 pinch salt
optional:
 1 teaspoon roasted peanut butter

Put all ingredient except flour into a 1 or 2 cup processor.

Run until as smooth as desired, perhaps 6 minutes.

Add 1 eighth cup grain flour to the processor and run until mixed, about 30 seconds.

Taste, if bitter, add aspartame sweetener to taste.

For a higher calorie and milder version, use 1 quarter cup whole grain flour.



marker 23










apple kale carrot cocoa grain nut bean

1 teaspoon cocoa powder without milk and sugar
1 ounce raw kale
1/4 cup walnuts (about 1 ounce)
3 ounces apple
1 quarter cup boiled or canned beans
  or 1/8 cup raw soaked dried mung beans or lentils if mung not available
1 teaspoon canola oil
1/8 cup whole wheat flour
1 tablespoon sugar plus 1 teaspoon
1 pinch salt

If using soaked beans:
[
Two days before, put beans in a glass jar.

Add water until water level is twice as high as beans.

Just before eating, drain water from 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.
]

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 except grain flour into a 1 or 2 cup high speed food processor.

Run until smooth.

Add the grain flour and run until mixed.

If you regularly eat dark green leafy vegetables this can be
eaten as one meal-sized serving. If you body is not adapted to
dark greens then try maybe 1/2 of a portion to see how well your
digestive system uses the unfamilar food.

Good, sweet and chocolatety - chocolate flavor you can feel good about.

The dish has lots of fiber, vitamins, antioxidants, minerals, and some protein.

It's around 460 calories, not bad for a lunch 

The name comes from baba ghanoush, a Middle Eastern dish made with
roasted eggplant and lemon juice. The kale and apple has a somewhat
similar flavor if the sugar is reduced to give the kale's
bitterness more dominance.



marker 24




apple banana kale grain nut bean

1/2 very ripe, large banana, peel removed
1/2 apple (3 ounces)
  or 1 tablespoon tomato sauce 
    plus 2 ounces raw pumpkin or squash
    plus 1 teaspoon sugar
  or 1 teaspoon orange juice concentrate
    plus 2 ounces raw pumpkin or squash
    plus 1 teaspoon sugar
1 ounce kale
1/8 cup whole grain flour
1/4 cup raw sunflower seeds
  or 1/4 cup walnuts
  or 2 tablespoons nut or seed butter such as tahini
  or 1 tablespoon olive or canola oil plus 1 tablespoon whole wheat flour
1/8 cup thawed frozen sweet peas
  or 1 eighht cup boiled or canned beans
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.
]

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 except grain flour into a 1 or 2 cup high speed food processor.

Run until smooth.

Add the grain flour and run until mixed.

Taste, if desired, add aspartame sweetener to taste.


marker 25






tomato mackerel kale

1 ounce kale
3 ounces tomato
1 ounce (1/8 cup) canned mackerel
1/8 cup whole corn flour or cornmeal
2 tablespoons tahini
1 tablespoon sugar
1/8 teaspoon salt

If using cornmeal:
[
Into a small microwaveable bowl put 2 tablespoons cornmeal and 1 eighth cup water.

Heat 30 seconds in a 1000 watt microwave oven. 

Water/cornmeal should get hot but either not boil or boil very little. 

The intent is to soften the cornmeal without cooking it into a large lump. 
]

Put all ingredients except grain flour into a 1 or 2 cup high speed food processor.

Run until smooth.

If using grain flour, add the grain flour and run until mixed.

Taste, if desired, add aspartame sweetener to taste.



marker 26



20070301
kale squash peas nuts seeds flour

1/2 ounce kale
1/2 teaspoon orange juice concentrate and 1 teaspoon sugar
    plus 3 ounces raw pumpkin or acorn squash
  or 1/2 apple, 3 ounces
  or 1/2 teaspoon lemon juice and 1 teaspoon sugar plus 3 ounces raw pumpkin or squash
  or 1 tablespoon tomato sauce and 1 teaspoon sugar plus 3 ounces raw pumpkin or squash
  or  or 1/2 teaspoon orange juice concentrate and 1 teaspoon sugar
    plus 3 ounces raw mild carrot
1/4 cup California walnuts
2 tablespoons nut or seed butter such as tahini
1 teaspoon olive or canola oil
1/8 cup thawed frozen peas
  or 1/4 cup boiled or canned beans
1 tablespoon plus 1 teaspoon sugar
1 tablespoon whole wheat flour
2 pinches salt

Put all ingredients except grain flour into a 1 cup or larger, high speed food 
processor.

Run until as fine as desired, or until the mixture is stuck on sides of
processor bowl.

If a smoother texture is desired, add 1 tablespoon water at a time, just enough
to get the mixture to flow while processing.

Taste, if desired, add aspartame sweetener to taste.

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

Add the grain flour and mix.

Makes a portion large enough for an entire medium-sized meal.


marker 27



mackerel raisins kale pumpkin

1 ounce kale
3 ounces fresh pumpkin 
1/8 cup raisins
1 ounce (1/8 cup) canned mackerel
1/8 cup whole wheat flour or corn flour
1 tablespoon nut or seed butter such as tahini
  or 1 tablespoon canola or olive oil
1 tablespoon sugar
1/8 teaspoon salt

Remove skin from pumpkin to yield 3 ounces.

Cut the pumpkin and kale into pieces appropriate for your food processor.

Process the kale and pumpkin together into a slaw.

Mash and/chop the mackerel into small pieces.

Combine all ingredients. 

Stir to mix.



marker 28


pear kale grain walnuts lentils

1 ounce kale
4 ounces fresh pears
1/4 cup California walnuts
1/4 cup boiled or canned beans or lentils
  or 1 quarter cup green peas
1/8 cup whole grain flour
1 tablespoon sugar
1/8 teaspoon salt

Process the greens and walnuts together into a slaw.

Chop the pear into 3/8 inch pieces.

Combine all ingredients. 

Stir to mix.

Taste, if desired, add aspartame sweetener to taste.

Make one whole meal sized serving that will keep your digestive system
occupied for about 5 hours.


marker 29



pear kale grain walnuts beans

1 ounce kale
4 ounces fresh, ripe Keifer pears
  or other firm, medium sweetness pear
1/4 cup California walnuts
  or 1/4 cup non roasted, no hull sunflower seeds
  or 1 tablespoon nut or seed butter such as tahini
  or 1 tablespoon canola oil plus 1 tablespoon whole grain flour
1 quarter cup boiled or canned beans or lentils
  or 1 quarter cup green peas
  or 1/8 cup raw mung beans soaked 48 hours in 1 eighth cup water
1/8 cup whole wheat flour
1 teaspoon olive or canola oil
1 tablespoon sugar
  or 2 teaspoon sugar if pears are very sweet, such as Seckel pears
  or very ripe Bartlett pears
2 pinches salt

If a coarse, chewy textuure is desired:
[
Process together the walnuts and greens into a fine crumb.

Process the greens into a slaw.

Chop the pear into 3/8 inch pieces.

Combine all ingredients. 

Stir to mix. 

Taste, if desired, add aspartame sweetener to taste.

Mix.
]

Or if a smooth texture is desire:
[

Put all ingredients except grain flour into a 1- or 2-cup food processor.

Add 1 tablespoon water at a time, just enough
to get the mixture to flow while processing.

Taste, if desired, add aspartame sweetener to taste.

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

Add the grain flour and mix.
]


Make one large meal sized serving that will keep your digestive system
occupied for about 5 hours.





marker 30







20091123e
Pear kale carrot grain seed bean pudding

3 ounces pear
  or 1 half ounce apple plus 2 ounces boiled potato
1 ounce kale
  or 1 ounce watercress
  or 1 ounce mustard greens
  or 1 oucne kolrabi leaf
  or 1 oucne collard green
  or 1 ounce beet top
  or 1 ounce swiss chard
  or 1 ounce curly dock
1 ounce carrot
3 tablespoons (1 ounce) non roasted sunflower seeds
  or 2 tablespoons non roasted sunflower seed butter
  or 2 tablespoons boiled sunflower seed butter*
  or 2 tablespoons non roasted tahini
  or 2 tablespoons (1 ounce) non roasted pecan butter 
1 quarter cup boiled or canned beans
  or 1 quarter cup (1.6 ounces) lentils 
  or 1 quarter cup green peas
1 tablespoon (.3 ounce) non roasted chestnut flour
4 tablespoons (2 ounce) sugar
  or 2 tablespoon (1.5 ounce) sugar plus 4 packets aspartame sweetner
4 tablespoons rolled oats (.8 ounce) 
  or 2 tablespoons millet or other grain flour
3 eighths teaspoon salt
3 quarters cup (6 ounces) water
total: 17.5 ounces, 12.2 water (water includes 1.2 ounces absorbed in 
beans, .8 ounces for each ounce of fruit and vegetable, 1 ounce water
left from boiling beans, and 6 ounces added 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.
]

Cut 1 ounces greens into 1 half inch pieces.

Put the greens and 2 cups water into a metal pan and heat 
on a cooktop until boiling, about 3 to 4 minutes.

Press the greens down into the water.

Cover and heat on low for 40 minutes.

Pour the greens into a fine strainer to remove most of the water.

Put the greens back into the heating pan, add 2 or 3 cups of water to rinse the greens and strain again.

Use a bowl about the same size and shape as the strainer to press excess water from the greens/seed, or squeeze the greens in a hand.

Yield is about 1 ounce greens/seed.

if necessary, squeeze slaw in hands to get weight down to 1 ounces or 
add enough water to blender to make weight of greens be 1 ounce.

Remove peel core from pear to yield 3 ounces.

Put into a 3 cup or larger blender :
 3 ounces pear,
 1 ounce carrot,
 greens slaw,
 2 tablespoons grain flour,
 3 tablespoons sunflower seed,
 1 tablespoon low bitterness chestnut flour,
 the flax/water combination,
 if using, 1 quarter cup canned beans
   plus 1 eighth cup water,
 if using, 1 quarter cup green peas
   plus 1 eighth cup water, 
 2 tablespoons sugar,
 3 packets aspartame sweetner, and
 3 eighths teaspoon salt, and
 3 quarters cup water water.

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

Add the beans and cooking water to the blender.
]

Run until smooth. (batter gets like liquid marshmallow if blended long enough.)

Either:
[
1. Eat the batter as is. (this trial)
]

Or:
[
2. Put a 4 inch round casserole dish or similar container at the center of an 11 inch glass pie pan.
Pour/spoon the batter into the space around the center utensil.

Heat in a mircowave oven until thickened, 14 minutes in
a 1000 watt oven.

-----------------------------
Math: 
To heat to boil: 20 seconds per ounce times 17.5 ounce = 350 seconds
plus 5 seconds for oven to start heating
Plus 40 seconds to heat dishes
Dry weight is total weight minus water (17.5 - 12.2 water) = 5.3 ounces.
Water to leave in is (1 part water/1 part dry weight) times dry weight (1/1 X 5.3) = 5.3 ounces.
Water to remove is total water minus water left in (12.2- 5.3) = 6.9 ounces.
Plus to evaporate water 46 seconds per ounce times 6.9 ounces = 317 seconds.
Plus to replace heat lost to air: 317/60 times 18 seconds per minute = 94 seconds
plus 94/60 X 18 = 28 for a total of 122 second
Assumes final product will be 50 percent water.
-----------------------------

]

Makes a hugh serving large enough for an entire light meal.

 This pudding is a high fiber density
food, eating more than 2 ounces fruit or vegetable or grain along with
the pudding can cause diarrhea, gas, and nausea.

About equal parts tanginess, sweetness, starchiness, saltiness, pear flavor; 
very slightly bitter; fluid pudding consistency.

*Make boiled sunflower seed butter by processing until smooth 
1 cup non roased sunflower
seeds with 1 quarter cup oil. Put 2 tablespoons of the butter into
a small bowl and microwave until fully boiling, about 2 minutes
in a 1000 watt microwave.


marker 31




Green leaf slaw

mackerel pear kale grain seed

1 ounce kale
3 ounces fresh pears
1 ounce (1/8 cup) canned mackerel
1/8 cup whole grain flour
 or 1 quarter cup rolled oats 
 or 1 eighth cup cornmeal
2 tablespoons nut or seed butter such as tahini
  or 3 tablespoons non roasted, no hull sunflower seed
  or 1 quarter cup California walnuts
  or 1 tablespoon canola oil plus 1 tablespoon whole grain flour
1 tablespoon sugar
aspartame sweetener to taste
1/8 teaspoon salt
1 eighth cup water, if using a processor or blender

If using cornmeal or coarse grain flour:
[
Into a small microwaveable bowl put 2 tablespoons cornmeal and 1 eighth cup water.

Heat 30 seconds in a 1000 watt microwave oven. 

Water/cornmeal should get hot but either not boil or boil very little. 

The intent is to soften the cornmeal without cooking it into a large lump. 
]

For a coarse texture:
[
Process the greens and mackerel together into a slaw.

Chop the pear into 3/8 inch pieces.

Combine all ingredients. 

Stir to mix.
]

For a smooth texture:
Put all ingredients except grain flour into a 1- or 2-cup
processor or blender.

Run until smooth, about 2 minutes if using a blender, 4 minutes if
using a processor.

If mixture will not flow while blending, add water 1 tablespoon at a
time, just enough to get the mixture to flow.

Taste, if desired add aspartame sweetener to taste.

Add the grain and run until smooth, 1 minute or so for a blender,
a little longer for a processor. 



marker 32










mackerel pear kale grain nut bean

1 ounce kale
3 ounces fresh pears
1/4 cup walnuts
  or 1 tablespoon nut or seed butter such as tahini
  or 1 tablespoon canola oil
1/4 cup boiled or canned beans
  or 1 quarter cup green peas
1 ounce (1/8 cup) canned mackerel
1/8 cup flour or cornmeal (use whole wheat flour this trial)
1 tablespoon sugar
1/8 teaspoon salt

If using cornmeal or coarse grain flour:
[
Into a small microwaveable bowl put 2 tablespoons cornmeal and 1 eighth cup water.

Heat 30 seconds in a 1000 watt microwave oven. 

Water/cornmeal should get hot but either not boil or boil very little. 

The intent is to soften the cornmeal without cooking it into a large lump. 
]

For a coarse texture:
[
Process the greens, walnuts and mackerel together into a slaw.

Chop the pear into 3/8 inch pieces.

Combine all ingredients. 

Stir to mix.
]

For a smooth texture:
Put all ingredients except grain flour into a 1- or 2-cup
processor or blender.

Run until smooth, about 2 minutes if using a blender, 4 minutes if
using a processor.

If mixture will not flow while blending, add water 1 tablespoon at a
time, just enough to get the mixture to flow.

Taste, if desired add aspartame sweetener to taste.

Add the grain and run until smooth, 1 minute or so for a blender,
a little longer for a processor. 


marker 33

------------------------------
Kale and liver 

1 ounce fresh kale 
1 ounce liver
1 tablespoon whole wheat flour
1 tablespoon nut or seed butter such as tahini
  or 1 tablespoon canola oil
1 tablespoon sugar
2 ounces cabbage, if not available use onion
3 pinches salt

Cook the liver in a small closed container with no water for 1 minute in
a 1000 watt microwave oven.

Finely chop or process the cabbage and kale into a slaw.

Cut the liver into 1 quarter inch pieces.

Combine all in a mixing and/or portion bowl.

Toss.






marker 34






Liver apple kale grain

1 ounce kale
3 ounces apple
1 ounce (1/8 cup) liver
1/8 cup whole wheat flour, corn flour or cornmeal
1 tablespoon sugar
1 tablespoon nut or seed butter such as tahini
  or 1 tablespoon canola oil 
1/8 teaspoon salt

If using cornmeal or coarse grain flour:
[
Into a small microwaveable bowl put 2 tablespoons cornmeal and 1 eighth cup water.

Heat 30 seconds in a 1000 watt microwave oven. 

Water/cornmeal should get hot but either not boil or boil very little. 

The intent is to soften the cornmeal without cooking it into a large lump. 
]

Heat the liver in a covered container using a 1000 watt microwave for 
1 minute.

For a coarse texture:
[
Process the greens and liver together into a slaw, or process the greens
and chop the liver into 3/16 inch pieces.

Chop the apple into 3/8 inch pieces.

Combine all ingredients.

Stir to mix.
]

For a smooth texture:
Put all ingredients except grain flour and liver into a 1- or 2-cup
processor or blender.

Run until smooth, about 2 minutes if using a blender, 4 minutes if
using a processor.

If mixture will not flow while blending, add water 1 tablespoon at a
time, just enough to get the mixture to flow.

Taste, if desired add aspartame sweetener to taste.

Add the grain and run until smooth, 1 minute or so for a blender,
a little longer for a processor. 

Cut the liver into 1 quarter inch pieces.

Add the liver to the other ingredients and toss.

good, though has some bitterness





marker 35








Kale banana and tahini

1 ounce kale
1/2 banana, about 2 ounces
1 tablespoon tahini
1 tablespoon sugar
  
Mash the banana.

Mix in the tahini.

Process all ingredients until desired consistency is achieved.

Taste, if desired, add aspartame sweetener to taste.

marker 36




banana kale grain tahini
1 ounce kale
3/4 of a ripe banana
1 1/2 tablespoons tahini
3 tablespoons whole wheat flour
3/16 cup blanched skinless peanuts or roasted peanuts
1 tablespoon sugar
optional:
1 quarter cup California walnuts

Process together all ingredients except peanuts and grain flour.

Add the grain flour to the processor and run to mix.

Put the mixture and peanuts into a portion bowl and mix.


marker 37






20070725
kale squash grain seed peas

1/2 ounce kale (process by itself, add oats and process again)
3 tablespoons rolled oats 
2 ounces raw acorn squash (this trial)
  or 2 ounces mild butternut squash
  or 1 ounce strong flavored butternut squash
1/4 cup walnuts 
 or 1/8 cup nut or seed butter such as tahini
 or 1/4 cup raw sunflower seeds
1/2 teaspoon orange juice concentrate
  or 1/4 teaspon lemon juice plus 1 teaspoon sugar
1 tablespoon sugar
aspartame  sweetener to taste
2 pinches salt
1/4 cup frozen peas
  or 1/4 cup boiled or canned beans

Process the walnut into very fine crumb or to a butter consistency.
  (about 60 seconds)

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

Process the kale into a fine slaw. (about 45 seconds)

Add the rolled oats to the processor and run until oats are a coarse crumb.

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

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

Add the pumpkin or squash or carrot, if used, to the processor with the greens and rolled oats.

process about 20 seconds.

Put the squash/kale/oats slaw into the bowl with the nut meal.

Add:
1/2 teaspoon orange juice concentrate,
1 tablespoon sugar,
2 pinches salt, and
1/4 cup frozen peas.

Mix.

Taste, if desired, add aspartame sweetener to taste.

The recipe makes enough for an entire light meal that should last up to 5 hours.


marker 38







20070729
kale squash grain seed bean

1 ounce kale 
1/8 cup (.4 ounce) quick rolled oats 
3 ounces raw acorn squash
  or 2 ounces mild butternut squash
    plus 1 ounce sweet potato
  or 1 ounce strong flavored butternut squash
    plus 2 ounces sweet potato
1/4 cup (1.2 ounces) walnuts
 or 1/8 cup nut or seed butter such as tahini
 or 1 quarter cup non roasted 60 percent water nut or seed pate
 or 1/4 cup raw sunflower seeds
1/2 teaspoon (.1 ounce) orange juice concentrate
  or 1/4 t lemon juice, 1 t sugar
  or 1 half ounce apple
2 teaspoons (.3 ounce) olive or canola oil
1 tablespoon (.3 ounce) whole wheat flour
1 eighth cup (.8 ounce) fava bean flour
    plus 1 eighth cup water
  or 1/4 cup boiled or canned beans
  or 1/4 cup green peas
1 tablespoon (.5 ounce) sugar
2 pinches salt
total: 12.8 ounces, 8.5 ounces, includes 4 ounces added water,
1.2 ounces in canned beans, .4 ounces in kale, 2.4 ounces in squash

Remove the seeds and peel from about 1/4 of an acorn squash.

Cut the squash into 1 or 2 inch pieces.

Put the squash into a blender with 1/2 cup water.

Cut 1 ounce kale into 1/2 inch lengths.

Put the kale into the blender.

If using, add the boiled or canned beans to the squash/kale/water mixture.

Run the blender until mixture is as smooth as desired, perhaps 1 minute 
  after flow starts.

Put the squash puree into a microwaveable dish that has a cover.

If using, add the pea or fava powder and 1 eighth cup water to the squash puree.

Stir.

Heat in a covered dish in a 1000 watt microwave oven for
about 3 minutes 50 seconds. A 600 watt oven cook heat time should be
about 6 minutes 20 seconds.

Set the hot container in a pan of cold water to cool for about 5 minutes.



Put into the blender:
 1 eighth cup rolled oats,
 1 quarter cup walnuts,
 2 teaspoons oil,
 1 tablespoon sugar,
 1 half teaspoon oj concentrate, and
 2 pinches salt.

Add the cooled squash mixture to the blender.

Run until desired smoothness is achieved, perhaps 2 minutes.

If mix will not flow, add 1 tablespoon of water at a time until mixture
flows as it processes.

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

Taste, if desired, add aspartame sweetener to taste.

Add the flour.

Mix well.

Either:
[
1. Eat the batter as is.
]

Or for a mashed potato consistency:
[
2. Put a 4 inch round casserole dish or similar container at the center of an 11 inch glass pie pan.
Pour/spoon the batter into the space around the center utensil.

Heat in a mircowave oven until thickened, 9 minutes in
a 1000 watt oven.

-----------------------------
Math: 
To heat to boil: 20 seconds per ounce times 12.8 ounce = 256 seconds
plus 5 seconds for oven to start heating
Plus 40 seconds to heat dishes
Dry weight is total weight minus water (12.8 - 8.5 water) = 4.3 ounces.
Water to leave in is (1 part water/1 part dry weight) times dry weight (1/1 X 4.3) = 4.3 ounces.
Water to remove is total water minus water left in (8.1 - 4.3) = 3.8 ounces.
Plus to evaporate water 46 seconds per ounce times 3.8 ounces = 175 seconds.
Plus to replace heat lost to air: 175/60 times 18 seconds per minute = 53 seconds
plus 53/60 X 18 = 16 for a total of 69 seconds.
Assumes final product will be 50 percent water.
-----------------------------

]

Makes a single portion large enough for a light meal. For a larger meal add 
a piece of fruit such as an apple, a peach, or a small bowl of cherries.


marker 39






20070828 (uses food processor)
kale squash peas seeds grain

For a single serving using small bowl food processor 

1/2 ounce kale 
1/8 cup quick rolled oats 
3 ounces raw acorn squash
  or 2 ounces mild butternut squash
  or 1 ounce strong flavored butternut squash
1/4 cup walnuts
  or 1/8 cup walnut butter 
  or 1/8 cup almond butter
  or 1/4 c raw sunflower seeds
1/2 teaspoon orange juice concentrate
  or 1/4 teaspoon lemon juice
    plus 1 teaspoon sugar
  or 1 half ounce apple
1 tablespoon olive or canola oil
1 tablespoon whole wheat flour
1/8 cup split pea powder (this trial)
  or 1/8 cup fava bean flour
1 tablespoon sugar
2 pinches salt

Put 1/4 cup water into a microwaveable container that has a cover.

Add the pea powder.

Stir.

Remove the seeds from about 1/4 of an acorn squash.

Cut the squash into 1 or 2 inch pieces.

Add the squash to the container with the pea powder mixture.

Heat, covered, in a 1000 watt microwave oven for
about 2 minutes 40 seconds. A 600 watt oven cook heat time should be
about 3 minutes and 20 seconds.

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

Into the processor put the kale, rolled oats, walnuts, oj concentrate,
oil, sugar, and salt.

Add the squash/pea/water mixture to a food processor.

Run until desired smoothness is achieved, perhaps 2 minutes.

If mix will not flow, add 1 tablespoon of water at a time until mixture
flows while processing.

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

Add the flour.

Mix well.

Together with a small pieces of fruit, this recipe will be large enough
for a light meal.

The sweetness, starchiness and slight tanginess make this seem as 
much a dessert as an entree.


marker 40





Antioxidant cocktail

banana carrot kale tea grain seed peanut
1/4 ripe banana
2 ounces mild carrot
  or 1 ounce strong flavored carrot
  or 2 ounces raw pumpkin
  or 2 ounces raw acorn squash
  or 2 ounces canned pumpkin puree
1 ounce kale
1 teaspoon dry loose green tea leafs
1/4 cup sunflower seeds
  or 1/4 cup California walnuts 
  or 2 tablespoons nut or seed butter such as tahini
1 teaspoon olive or canola oil
3 tablespoons whole wheat flour
1 ounce apple,
  or 1/8 of an orange
  or 1/4 of a tangerine
  or 1 teaspoon orange juice concentrate
1/8 cup blanched skinless peanuts
  or 1/4 cup canned or boiled beans 
1 tablespoon plus 2 teaspoons sugar
2 pinches salt
optional:
2 teaspoons cocoa plus 1 teaspoon sugar
  or 1 teaspoon kelp powder plus 1 teaspoon sugar plus 1 pinch salt

Put into a small microwaveable bowl:
1 eighth cup water and 1 teaspoon dried green tea leafs.

Heat in a microwave oven until boiling, 30 seconds in a 1000 watt oven.

Then heat on low for 3 minutes to soften the tea leafs.

If using, remove core and peal from apple.

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

Run until smooth, about 4 to 6 minutes.

If the mixture will not flow while processing, add water 1 tablespoon at
a time just enough to get the mixture to flow.

Taste, if desired, add aspartame sweetener to taste.

Makes one large meal-sized serving.

This is a high-fiber meal and as such might be best suited for a
supper meal so that the digestive system has enough time to 
digest the meal before it has to deal with the next meal.

Prep time 30 minutes.










marker 41





20071223
   similar to 20090206d which has seed in seed in squash biscuit
   instead of in apple kale spread
prep time is about 1 hour
squash grain bean and apple kale seed

Squash grain bean biscuit ingredients:
3 ounces mild carrot 
  or 3 ounces raw pumpkin
  or 3 ounces acorn squash
  or 2 ounces mild butternut squash
    plus 1 ounce sweet potato or canned pumpkin or other mild vegetable 
  or 1 ounce strong flavored butternut squash
    plus 2 ounces sweet potato or canned pumpkin or other mild vegetable
1 quarter cup rolled oats
  or 2 tablespoon whole grain flour
  or 1/4 cup (.8 ounce) whole flax meal
1 quarter cup boiled or canned beans
  or 1/8 cup fava bean flour
    plus 1 eighth cup water 
1 teaspoon (.15 ounce) sugar in cake
1 teaspoon (.15 ounce) canola oil in cake
3/8 cup water.

Apple kale seed spread ingredients:
1/6 of an apple 1 ounce of apple
3 ounces kale
2 tablespoon nut or seed butter such as tahini
  or 1/4 cup California walnuts
  or 1/4 cup sunflower seeds 
2 teaspoons olive or canola oil in topping
2 teaspoons sugar in topping 
1 pinch salt

If using fresh greens:
Cut 3 ounces kale every 3 eighths inch.

Put the greens and 3 cups water into a metal pan and heat on a cooktop
until boiling, about 8 minutes.

Press the greens down into the water.

Heat on low for 20 minutes.

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

Dump the greens back into the heating pan.

Add 2 or 3 cups water to rinse.

Strain again.

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

Or squeeze the greens in your hand to remove water.

Yield is 3 ounces or so greens.

Put the greens into a holding bowl.

Cut 3 ounces squash into 1/4 inch pieces.

Put into a 1- or 2-cup blender or processor:
 3 ounces squash, 
 1/4 cup boiled or canned beans,
 1 teaspoon oil,
 1 teaspoon sugar, 
 3/8 cup water.

Run until smooth, about 4 minutes.

Add to the blender or processor 1/4 cup rolled oats.

Run until smooth, 1 to 2 minutes.

If mixture will not flow while processing, add 1 tablespoon water at a time
until the mixture flows, add 30 seconds heating heat to the time given below
for each tablespoon of water added.

Pour the mixture onto a plate and spread it out to cover the plate.

Spread the mixture apart at the center to make a 2 inch hole.

If the mixture is too runny to form into a donut shape, use a bundt pan or
place a 4 inch round casserole dish at the center of a 9 inch glass piepan
and pour/spoon the batter into the space around the center utensil.

Heat in a 1000 watt microwave oven for 9 minutes 10 seconds.


-----------------------------
Math: 
To heat to boil: 20 seconds per ounce times 9.2 ounces = 184 seconds
plus 5 seconds for oven to start heating
Plus 20 seconds to heat dishes
Dry weight is total weight minus water (9.2 - 6.6 ounces) = 2.6 ounces.
Water to leave in is (30 parts water/70 parts dry weight) times dry weight (3/7 X 2.6) = 1.1 ounces.
Water to remove is total water minus water left in (6.6 - 1.1) = 5.5 ounces.
Plus to evaporate water 46 seconds per ounce times 5.5 ounces = 253 seconds.
Plus to replace heat lost to air: 253/60 times 16 seconds per minute = 68 seconds
plus 68/60 X 16 = 18 for a total of 86 seconds.
Assumes final product will be 50 percent water.
-----------------------------


Allow the plate to cool and the cake to firm for several minutes.

Cut 1 ounce of apple into 1/4 inch pieces.

Put into a 1- or 2-cup food processor:
 1 ounce apple apple,
 1/8 cup sunflower seed butter, 
 2 teaspoons oil,
 3 ounces boiled greens,
 1 tablespoon sugar, and
 1 pinch salt.

Run until smooth, about 3 minutes.

Spread the seed/greens topping on the squash/flax cake.

Makes one serving, enough for a large meal. 



marker 42


20090206d
squash grain seed bean and apple kale

3 ounces acorn squash
  or 2 ounces mild butternut squash
  or 3 ounces carrot 
  or 3 ounces raw pumpkin
  or 3 ounces canned pumpkin puree
1 quarter cup rolled oats
  or 2 tablespoons whole grain flour
  or 1 tablespoon (.45 ounces) cup whole flax seed 
    plus 1 tablespoon (.3 ounce) whole grain flour
1 teaspoon (.15 ounce) canola oil
2 teaspoons (.34 ounce) sugar
1/8 cup (.75 ounce) lentils
  or 1 quarter cup green peas
  or 1 quarter cup boiled or canned beans
1/4 cup (1.25 ounce) sunflower seeds 
  or 1/4 cup pumpkin seeds, sesame seed or almonds
  or 2 tablespoon non roasted tahini 
1 pinch of salt
3 quarter cup (6 ounces)water

Topping:
3 ounces fresh kale
2 teaspoons olive or canola oil
1 ounce apple
  or 1 tablespoon apple fiber powder
  or 2 teaspoons whole apple powder plus 1 teaspoon oat flour (this trial)
1 tablespoon sugar
2 pinches salt


If using fresh greens:
Cut 3 ounces kale every 3 eighths inch.

Put the greens and 3 cups water into a metal pan and heat on a cooktop
until boiling, about 8 minutes.

Press the greens down into the water.

Heat on low for 20 minutes.

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

Dump the greens back into the heating pan.

Add 2 or 3 cups water to rinse.

Strain again.

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

Or squeeze the greens in your hand to remove water.

Yield is 3 ounces or so greens.

Put the greens into a holding bowl.

Cut 3 ounces squash into 1/4 inch pieces.

Put into a 1- or 2-cup blender or processor:
 3 ounces squash, 
 1 quarter cup sunflower seeds,
 1/4 cup boiled or canned beans,
 1 teaspoon oil,
 1 teaspoon sugar, 
 3/8 cup water.

Run until smooth, about 4 minutes.

Add to the blender or processor 1/4 cup rolled oats.

Run until smooth, 1 to 2 minutes.

If mixture will not flow while processing, add 1 tablespoon water at a time
until the mixture flows, add 30 seconds heating heat to the time given below
for each tablespoon of water added.

Pour the mixture onto a plate and spread it out to cover the plate.

Spread the mixture apart at the center to make a 2 inch hole.

If the mixture is too runny to form into a donut shape, use a bundt pan or
place a 4 inch round casserole dish at the center of a 9 inch glass piepan
and pour/spoon the batter into the space around the center utensil.

Heat in a 1000 watt microwave oven for 9 minutes 10 seconds.


-----------------------------
Math: 
To heat to boil: 20 seconds per ounce times 10.45 ounces = 209 seconds
plus 5 seconds for oven to start heating
Plus 20 seconds to heat dishes
Dry weight is total weight minus water (10.45 - 6.6 ounces) = 3.8 ounces.
Water to leave in is (30 parts water/70 parts dry weight) times dry weight (3/7 X 3.8) = 1.6 ounces.
Water to remove is total water minus water left in (6.6 - 1.6) = 5 ounces.
Plus to evaporate water 46 seconds per ounce times 5 ounces = 230 seconds.
Plus to replace heat lost to air: 230/60 times 16 seconds per minute = 62 seconds
plus 62/60 X 16 = 16 for a total of 88 seconds.
Assumes final product will be 50 percent water.
-----------------------------


Allow the plate to cool and the cake to firm for several minutes.

Cut 1 ounce of apple into 1/4 inch pieces.

Put into a 1- or 2-cup food processor:
 1 ounce apple,
 2 teaspoons oil,
 3 ounces boiled greens,
 1 tablespoon sugar, and
 1 pinch salt.

Run until smooth, about 3 minutes.

Spread the seed/greens topping on the squash/flax cake.

Makes one serving, enough for a large meal. 

Prep time is about 45 minutes.
Cake is semi firm on top, gooey on bottom, slightly chewy at edges,
overall the consistency if soft and very moist.

Taste is mildly tart/sweet and definite kale flavor.

Pate by itself soft, juicy, robust kale flavor, definitely
tangy/sweet, slight and pleasant bitterness.







marker 43


20090405f
 similar to 20090206d which uses no chestnut flour in Squash grain bean biscuit
  and uses no seed in Apple kale topping. Unlike 200906d, 
  this version uses a blender to prepare the topping, then
  heats the topping to thicken. This recipe is a smaller 
  portion than 20090206d.

Squash grain seed bean biscuit and Apple kale seed pudding topping:
Prep time is about 50 minutes

Squash grain seed bean biscuit ingredients:
2 ounces acorn squash 
  or 2 ounces mild carrot 
  or 2 ounces raw pumpkin
  or 2 ounces canned pumpkin
  or 1 tablespoon cup pumpkin or squash powder
    plus 1 quarter cup water
1 quarter (.8 ounce) cup rolled oats
  or 2 tablespoons whole grain flour
  or 1 tablespoon (.45 ounces) cup whole flax seed 
    plus 1 tablespoon (.3 ounce) whole grain flour
1 teaspoon (.17 ounce) canola oil
2 teaspoons (.33 ounce) sugar
1 quarter cup boiled or canned beans
  or 1 quarter cup green peas
  or 1 eighth cup (.8 ounces) dried lentils
  or 1/8 cup (.8 ounce) lentil powder
1 tablespoon (.3 ounce) unroasted chestnut flour
1 tablespoon (.5 ounce) nut or seed butter such as tahini
  or 1/8 cup California walnuts
  or 1/8 cup sunflower seeds or pumpkin seeds
1 pinch of salt
3 quarters cup (6 ounces) water

Apple kale seed topping ingredients:
2 ounces kale 
  or 3 ounces other strong flavored greens such as dandelion, 
  collard, mustard
3 tablespoons (1 ounce) non roasted sunflower seeds
2 teaspoons (.3 ounce) olive or canola oil
1/6 of an apple 1 ounce of apple 
  or 2 tablespoons apple fiber powder
    plus 1 eighth cup water
1 tablespoon (.5 ounce) sugar
1 pinch salt
1 quarter cup water

If using fresh greens:
Cut 2 ounces kale every 3 eighths inch.

Put the greens and 3 cups water into a metal pan and heat on a cooktop
until boiling, about 8 minutes.

Press the greens down into the water.

Heat on low for 20 minutes.

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

Dump the greens back into the heating pan.

Add 2 or 3 cups water to rinse.

Strain again.

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

Or squeeze the greens in your hand to remove water.

Yield is 2 ounces or so greens.

Put the greens into a holding bowl.

Cut 2 ounces squash into 1 inch pieces.

Put into a 2 cup or larger blender:
 2 ounces squash,
 3 quarters cup water,
 1 quarter cup rolled oats,
 1 eighth cup sunflower seeds,
 1 quarter cup boiled beans,
 1 teaspoon oil,
 2 teaspoons sugar, and
 1 pinch salt.

Run until desired smoothness is reached, perhaps 4 minutes.

To the blender add 1 tablespoon chestnut flour and run until mixed.

Place a 4-inch diameter round casserole dish or similar utensil
at the center of a 9- or 10-inch glass piepan.

Pour the mixture around the casserole dish.

Heat in a 1000 watt microwave oven for 12 minutes.

---------------------------------
Math: (if using boiled or canned beans)
Add 5 seconds for oven to begin heating.
Plus 30 seconds to heat plate.
To raise to boiling: 20 seconds per ounce times 12.1 ounces = 242 seconds.
Dry weight is total weight minus water (12.1 - 8.8) = 3.3 ounces.
Water to leave in is 30/70 X 3.3 = 1.3 ounces.
Water to remove is total water minus water left in (8.8 - 1.3) = 7.5 ounces.
To evaporate excess water: 46 seconds per ounce times 7.5 ounces = 345 seconds.
To replace heat lost to air while evaporating water: 345/60 minutes times
  14 seconds per minute = 80 seconds plus 80/60 X 14 = 19 seconds for a 
total of 99 seconds.
Assume squash is 97 percent water.
---------------------------------

Allow the plate to cool and the cake to firm for several minutes.



Cut 1 ounce of apple into 1/2 inch pieces.

Put into a 1- or 2-cup blender:
 1 ounce apple,
 3 tablespoons non roasted sunflower seeds, 
 2 teaspoons oil,
 2 ounces boiled greens,
 1 tablespoon sugar, 
 1 pinch salt, and
 1 quarter cup water.

Run until smooth, about 3 minutes.

Put the batter into a microwaveable portion bowl with sides a couple of
inches higher than the batter to prevent boil over. 

Heat 4 minutes 50 seconds in a 1000 watt microwave oven, if using a 600 watt
oven, heat 8 minutes.

----------------------------
Math:
Add 5 seconds for oven to begin heating.
Plus 20 seconds to heat container.
Plus to bring to boiling: 20 seconds per ounce times 6.8 ounces = 136 seconds.
Dry weight is total weight minus water (6.8 - 4.5) = 2.3 ounces.
Water to leave in is 50/50 times dry weight (50/50 X 2.3) = 2.3 ounces.
Water to remove is total water minus water left in (4.5 - 2.3) = 2.2 ounces.
To evaporate excess water: 46 seconds per ounce X 2.2 ounces = 101 seconds.
To replace heat lost to air during evaporation: 101/60 minutes X 12 seconds per
minute = 20 seconds plus 20/60 X 12 = 4 for a total of 26 seconds.
Assume 1 ounce of greens slaw that is 50 percent water, apple is 90 percent
water, pudding is 50 percent water.
-----------------------------

Spread the seed/greens topping on the squash/flax cake.

Makes one serving large enough for a meal. For
a large meal, include a cookie or trail mix or a handful of nut or peanuts
or 1 or 2 ounces meat. 

Biscuit: mild flavors, slightly sweet, chewy at edges.
Topping: moderately tangy/sweet, a little fibrous, moist and soft. marker 44 20080129x (similar to 20090405f which uses fresh or canned squash, uses fresh apple, and uses a blender) Prep time is about 30 minutes. squash grain seed bean and apple kale Antioxidant cocktail Apple squash kale beans seeds grain 1/8 cup (.4 ounce)acorn squash powder or 2 ounces canned pumpkin or 1/8 cup pumpkin powder or 1/8 cup carrot powder 1 eighth (.6 ounce) cup whole grain flour 1 teaspoon (.15 ounce) canola oil 2 teaspoons (.3 ounce) sugar 1/8 cup (.8 ounce) fava bean or lentil powder 1 tablespoon (.3 ounce) unroasted chestnut flour or 2 tablespoon nut or seed butter such as tahini or 1/4 cup California walnuts 1 pinch of salt aspartame sweetener to taste 3 eighths cup water total: 5.55 ounce, 3 ounces water Topping: 2 ounces kale (if not available, use dandelion) (kale this trial) 1 tablespoon nut or seed butter such as sunflower seed butter or tahini or 2 teaspoons olive or canola oil in topping or 1 eighth cup non roasted, no add oil, 60 percent water sunflower seed pate 1 teaspoon sugar in topping 2 tablespoons apple fiber powder or 1 ounce applesauce or 1 tablespoon apple powder 1 tablespoon sugar aspartame sweetener to taste 1 pinch salt If using fresh greens: Cut the greens into 1 inch or smaller pieces. Put the greens and 1 cup water into a blender. Blend until smooth (about 60 seconds after mixture starts to flow). Put the greens puree into a deep bowl with sides 3 or 4 inches above the level of the puree. Heat in a 1000 watt microwave oven until fully boiling, about 3-1/2 to 4 minutes. Strain away the liquid in a very fine mesh strainer. (40 wires per inch best, 14 wires per inch minimum) Press most of the water out of the greens using a bowl about the same size and shape as the strainer. Or use a coffee press to remove most of the water from the greens. Or put the puree onto a coffee filter paper. Gently squeeze out most of the water. Put the puree into a bowl. Put into a mixing bowl: 1/8 cup acorn squash powder 1 tablespoon chestnut flour. 1/8 cup fava bean flour, 1/8 cup grain flour, 1 teaspoon oil, 2 teaspoon sugar, 1 pinch salt, and 3/8 cup water. Mix. Taste, if desired, add aspartame sweetener to taste. Pour the mixture onto a plate and spread it out to cover the plate. Spread the mixture apart at the center to make a 2 inch hole. Heat in a 1000 watt microwave oven for 4 minutes. ---------------------------- Math: Add 5 seconds for oven to begin heating. Plus 20 seconds to heat container. Plus to bring to boiling: 20 seconds per ounce times 5.55 ounces = 111 seconds. Dry weight is total weight minus water (5.55 - 3) = 2.5 ounces. Water to leave in is 30/70 times dry weight (30/70 X 2.5) = 1.1 ounces. Water to remove is total water minus water left in (3 - 1.1) = 1.9 ounces. To evaporate excess water: 46 seconds per ounce X 1.9 ounces = 87 seconds. To replace heat lost to air during evaporation: 87/60 minutes X 12 seconds per minute = 15 seconds plus 15/60 X 12 = 3 for a total of 18 seconds. Assume biscuit is 30 percent water. ----------------------------- Allow the plate to cool and the cake to firm for several minutes. Put into the mixing bowl with the greens: 2 tablespoons apple powder, 1 tablespoon sunflower seed butter, 1 tablespoon sugar,and 1 pinch salt. Mix until uniform. Taste, if desired, add aspartame sweetener to taste. Spread the seed/greens topping on the squash/flax cake. Makes one serving, enough for a light meal or 2/3 of a large meal. Reminds me of toast with red raspberry jam. marker 45 Squash flax chestnut biscuit and Apple kale topping: Prep time is about 50 minutes Squash flax biscuit: 3 ounces acorn squash or 2 ounces mild butternut squash or 1 ounce strong flavored butternut squash or 3 ounces mild carrot or 1 ounce strong flavored carrot or 3 ounces mild pumpkin or 1 eighth cup pumpkin or squash powder 1/8 cup (.6 ounce) whole grain flour or 1 quarter cup rolled oats 1 teaspoon (.17 ounce) canola oil 2 teaspoons (.33 ounce) sugar 1 quarter cup boiled or canned beans or 1/8 cup (.8 ounce) fava bean or lentil powder 1 tablespoon (.3 ounce) unroasted chestnut flour or 2 tablespoon raw tahini or 1/4 cup California walnuts or 1/4 cup sunflower seeds or 1/8 cup raw sunflower seed butter 1 pinch of salt 3 eighths cup water total: 9.4 ounces, 6.6 ounce water water includes 1.2 ounces absorbed in beans, 2.4 ounce in squash Apple kale topping: 2 ounces kale or 2 ounces other strong flavored greens such as dandelion, collard, mustard 3 tablespoons (1 ounce) non roasted sunflower seeds 1 tablespoon nut or seed butter such as tahini or non roasted sunflower seed butter or 2 teaspoons (.3 ounce) olive or canola oil 1 teaspoon (.17 oucne) sugar 1/6 of an apple 1 ounce of apple or 2 tablespoons apple fiber powder 1 tablespoon (.5 ounce) sugar aspartame sweetener to taste 1 pinch salt 1 quarter cup water total: 7.2 ounces, 4.5 ounces water water includes: 1.6 ounces in collards, .9 ounces in apple If using fresh greens: Cut 2 ounces kale every 3 eighths inch. Put the greens and 2 cups water into a metal pan and heat on a cooktop until boiling, about 8 minutes. Press the greens down into the water. Heat on low for 20 minutes. Remove water from the greens by first pouring into a strainer. Dump the greens back into the heating pan. Add 2 or so cups water to rinse. Strain again. Use a bowl that is about the same size and shape as the strainer to press the water out of the greens. Or squeeze the greens in your hand to remove water. Yield is 2 ounces or so greens. Put the puree into a bowl. Cut 3 ounces squash into 1/4 inch pieces. Put into a 2 cup or larger blender: 3 ounces squash, if using 1 quarter cup boiled or canned beans 3 eighths cup water, 1 teaspoon oil, and 2 teaspoons sugar. Run until desired smoothness is reached, perhaps 2 minutes. Put into a mixing bowl: the squash slurry, 1/8 cup grain flour, 1 tablespoon chestnut flour, and 1 pinch salt. If using bean flour: add 1 eighth cup bean flour and 1 eighth cup water. Mix. Pour the mixture onto a plate and spread it out to cover the plate. Spread the mixture apart at the center to make a 2 inch hole. Heat in a 1000 watt microwave oven for 9 minutes.
--------------------------------- Math: Add 5 seconds for oven to begin heating. Plus 20 seconds to heat plate. To raise to boiling: 20 seconds per ounce times 9.4 ounces = 188 seconds. Dry weight is total weight minus water (9.4 - 6.6) = 2.8 ounces. Water to leave in is 30/70 X 2.8 = 1.2 ounces. Water to remove is total water minus water left in (6.6 - 1.2) = 5.4 ounces. To evaporate excess water: 46 seconds per ounce times 5.4 ounces = 248 seconds. To replace heat lost to air while evaporating water: 248/60 minutes times 14 seconds per minute = 58 seconds plus 58/60 X 14 = 14 seconds for a total of 72 seconds. Assume squash is 80 percent water. --------------------------------- Allow the plate to cool and the cake to firm for several minutes. Cut 1 ounce of apple into 1/2 inch pieces. Put into a 1 cup blender: 1 ounce apple, 3 tablespoons non roasted sunflower seeds, 1 tablespoon nut or seed butter, the greens, 1 tablespoon sugar 1 pinch salt, and 1 quarter cup water. Run until smooth, about 3 minutes. Put the batter into a microwaveable portion bowl with sides a couple of inches higher than the batter to prevent boil over. Heat 4 minutes 35 seconds in a 1000 watt microwave oven, if using a 600 watt oven, heat 6 minutes 40 seconds. ---------------------------- Math: Add 5 seconds for oven to begin heating. Plus 20 seconds to heat container. Plus to bring to boiling: 20 seconds per ounce times 7.2 ounces = 144 seconds. Dry weight is total weight minus water (7.2 - 4.5) = 2.7 ounces. Water to leave in is 50/50 times dry weight (1/1 X 2.7) = 2.7 ounces. Water to remove is total water minus water left in (4.5 - 2.7) = 1.8 ounces. To evaporate excess water: 46 seconds per ounce X 1.8 ounces = 83 seconds. To replace heat lost to air during evaporation: 83/60 minutes X 12 seconds per minute = 17 seconds plus 17/60 X 12 = 4 for a total of 21 seconds. Assume 1 ounce of greens slaw that is 50 percent water, apple is 90 percent water, pudding is 40 percent water. ----------------------------- Spread the seed/greens topping on the squash/flax cake. Makes one serving large enough for a light meal or 2/3 of a large meal. For a large meal, include a cookie or trail mix or a handful of nut or peanuts or 1 or 2 ounces meat. Biscuit: has prominent chestnut flavor, slightly sweet, slightly strong almost bitter flavor, moist but chewy at edges. Topping: moderately tangy/sweet, a little fibrous, moist and soft. For a version of this recipe using non ground flax and non ground lentils, see | squash flax chestnut biscuit with Apple kale topping extras| marker 46 20071108 Apple kale grain nut bean Kale grain pea biscuit 3 ounces kale or 3 ounces collard greens or 3 ounces frozen cooked collard greens puree 3/4 cup water 1/8 cup whole corn flour or 1/8 cup whole wheat or other whole grain flour 1/8 cup split pea powder or 1/8 cup fava bean flour or 1/4 cup refried beans or 1/8 cup cooked lentil or other bean puree 1 tablespoon sugar 1 tablespoon olive or canola oil 2 pinches salt Pear walnut topping 4 ounces pear or 1/2 (3 ounces) apple or 3 ounces tomato 1/8 cup raw walnut butter or 1/8 cup nut or seed butter such as sunflower seed or tahini or 1/4 cup packed California walnut meal or 1/4 cup walnuts or 1/8 cup sunflower seed meal 2 teaspoons sugar 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. Cut the kale into 1 inch pieces. Put the kale into the blender. Add 3/4 cup water. Process until mixture starts to flow and then another 30 seconds. Put the kale 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 3 minutes 20 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. 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 at least a cup of water. Drain by straining once more. Use a coffee press to remove most of the water from the slaw. Or put the kale puree on a coffee filter. Gently squeeze most of the water from the kale. Put the kale pulp into a microwaveable bowl. Into the bowl with the kale put: 1/8 cup corn flour, 1/8 cup split peas powder, 1/4 cup water, 1 tablespoon oil, 1 tablespoon sugar, and 2 pinches salt. Stir. Spread the mixture into a flat donute shape on a large plate. Heat in a 1000 watt microwave oven for 3 minutes. Allow the plate and cake to cool for several minutes while preparing the topping. Into a food processor put: 4 ounces pear, 1/8 cup walnut butter, and 2 teaspoons sugar. Run until desired smoothness is obtained, scrape sides of processor bowl down once or twice. If necessary several times lift the processors a quarter 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 buwl as needed to get all the mixture to a smooth consistency. Top the donut-shaped layer with the pear/nuts mixture. Makes a serving large enough for an entire light meal. Corn flour is available in some supermarkets serving Latino people. The flavor reminds me of toasted pecans marker 47 20071114 Apple kale beans nuts grain 3 ounces kale (this trial) or 3 ounces collard greens or 3 ounces frozen cooked collard greens puree 3/4 cup water 1/8 cup whole corn flour or 1/8 cup whole wheat or other whole grain flour 1/8 cup split pea powder or 1/8 cup fava bean flour or 1/4 cup refried beans or 1/8 cup cooked lentil or other bean puree 1/8 cup tahini or 1/4 cup packed California walnut meal or 1/8 cup raw walnut butter or 1/4 cup walnuts or 1/8 cup raw walnut butter(this trial) or 1/8 cup sunflower seed meal 1 tablespoon olive or canola oil 2 pinches salt (1 pinch this trial) Pear nut topping: 1/2 (3 ounces) apple or 4 ounces pear (Keifer type this trial) or 4 ounces tomato or 2 ounces raw new potato plus 1/4 teaspoon oj concentrate or 1/8 teaspoon lemon juice 1 teaspoon sugar 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. Cut the kale into 1 inch pieces. Put the kale into the blender. Add 3/4 cup water. Process until mixture starts to flow and then another 30 seconds. Put the kale 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 3 minutes 20 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. 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 at least a cup of water. Drain by straining once more. Let the kale drip for a few minutes. Use a coffee press to remove most of the water from the slaw. Or put the kale puree on a coffee filter. Gently squeeze most of the water from the kale. Put the kale pulp into a mixing bowl. Into an emplty microwaveable bowl put: 1/8 cup split peas powder, 1/8 cup water, and 1 pinch salt. Stir. Heat, covered, in a 1000 watt microwave oven for 1 minute. Uncover and allow the bean curd to cool for several minutes. Into a food processor put: 4 ounces pear, 1/8 cup walnut butter, 1 tablespoon oil, and 1 teaspoon (2 tsp if pears are tart) sugar. Run until desired smoothness is obtained, perhaps 2 minutes. If necessary several times lift the processors a quarter 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 buwl as needed to get all the mixture to a smooth consistency. Add the corn flour and greens to the processor. Run to mix, perhaps 30 seconds. Put the processor's contents into a mixing and/or portion bowl. Cut the bean curd into 1/4 inch pieces. Add the bean to the mixing bowl with the pear/jgreens/walnut/corn flour mixture. Toss. Corn flour is available in some supermarkets serving Latino people. marker 48 Avocado apple kale seeds flour beans 1/4 avocado 1/2 apple (3 ounces) 2 ounces kale or 1 ounce mustard spinach 1/8 cup whole grain flour 1/4 cup raw sunflower seeds or 2 tablespoons nut or seed butter such as tahini or 1 tablespoon olive or canola oil plus 1 tablespoon whole wheat flour 1 eighth cup green peas or 1 eighth cup peanuts boiled 15 minutes or 1/8 cup mung beans soaked in 1 eighth cup water for 48 hours 1 quarter cup boiled or canned bean 1 tablespoon sugar 1 pinch salt Using a 1- or 2-cup high speed procesor, process the sunflower seeds into a coarse powder. Put the sunflower seed meal into a mixing and/or portion bowl. Process the kale into a fine slaw. Add to the bowl with the sunflower seed meal: the kale slaw, 1 quarter of an avocado, peel removed, 1 eighth cup grain flour, 1 tablespoon sugar 1 pinch salt. Mix and mash the avocado. Remove core and peel from apple and chop into 3 eighths inch or smaller pieces. Add to the bowl with the sunflower seed, kale slaw, etc.: 1 eighth cup green peas, the apple pieces. Mix. marker 49 20070301 banana kale pumpkin nuts peas flour or Apple banana pumpkin kale beans nuts flour 1/2 very ripe, large banana, peel removed, about 2 ounces 1 teaspoon orange juice concentrate plus 2 ounces mild raw pumpkin plus 1 teaspoon sugar or 1 teaspoon orange juice concentrate plus 1 ounce pie pumpkin plus 1 teaspoon sugar or 1/3 apple (2 ounces) or 1 teaspoon orange juice concentrate plus 2 ounces raw mild squash plus 1 teaspoon sugar or 1 teaspoon orange juice concentrate plus 2 ounces mild carrot plus 1 teaspoon sugar or 1 teaspoon orange juice concentrate plus 1 ounce strong flavored carrot plus 1 teaspoon sugar 1 ounce kale 1/8 cup whole grain flour 1/4 cup walnuts plus 1 tablespoon olive oil or 1/4 cup raw sunflower seeds plus 1 tablespoon olive oil or 3 tablespoons nut or seed butter such as tahini or 2 tablespoons olive or canola oil plus 1 tablespoon whole wheat flour 1/8 cup thawed frozen sweet peas or 1 tablespoon dried peas boiled until soft and mild, about 1 hour or 1 eighth cup boiled or canned beans 1 tablespoon sugar 2 pinches salt Process walnuts to a fine crumb. Put the nut meal into a mixing and/or serving dish. Process the kale and pumpkin together into a fine slaw. If necessary repeated lift the processor 1/4 inch and bang it down againts the counter to jar the greens and pumpkin into the path of the cutting blades so a fine particle size is obtained. Put all ingredients into the bowl with the nut meal and mix. Taste, if desired, add sugar or aspartame to taste. Or for a smoother texture, process all ingredients together until as smooth as desired. If necessary, add water one tablespoon at a time just enough to get the mixture to flow while processing. marker 50 20090321a Squash chestnut biscuit and Kale pudding: Squash grain seed biscuit ingredients: 2 ounce mild butternut squash or 1 ounce strong flavored butternut squash plus 1 tablespoon whole grain flour plus 1 eighth cup water or 2 ounces acorn squash or 2 ounces mild carrot or 1 ounce strong flavored carrot plus 1 tablespoon whole grain flour plus 1 eighth cup water or 2 ounces mild raw pumpkin or 1/8 cup acorn squash or pumpkin powder boiled to soften in 1 eighth cup water 1 quarter cup (.8 ounce) rolled oats or 1 quarter cup (.75 ounce) whole flax meal or 2 tablespoons (.8 ounce) flax seed 1 tablespoon (.3 ounce) non roasted, no hull sunflower seeds or 1 teaspoon (.15 ounce) canola oil 1 tablespoon plus 1 teaspoon (.66 ounce) sugar aspartame sweetener to taste 1 quarter cup boiled or canned beans or 1 quarter cup green peas or 1/8 cup (.8 ounces) fava bean powder plus 1 eighth cup water 1 tablespoon (.3 ounce) non roasted chestnut flour or 1 tablespoon nut or seed butter such as tahini or 1/8 cup California walnuts or 1 teaspoon roasted peanut butter or 1/8 cup sunflower seeds or 1/4 cup 60 percent water non roasted nut or seed pate 2 pinches of salt 5 eighths cup water total: 11.1 ounce, 7.8 ounce Apple kale seed pudding: 1 ounce kale or 1 half ounce kale not leached, pureed in 1 cup blender with seed butter, applesauce, and 2 teaspoons sugar 3 tablespoons non roasted sunflower seed or 2 tablespoons non roasted seed or nut butter or 2 teaspoons olive or canola oil 1 tablespoon sugar aspartame sweetener to taste 1 ounce applesauce or 1/6 of an apple 1 ounce of apple or 2 tablespoons apple fiber powder or 1 tablespoon whole apple powder 2 pinches salt If using fresh greens: Cut 1 ounce kale every 1 half inch. Put the chopped greens and 1 cup water into a metal pan. Press the greens down into the water. Heat on high on a cooktop until boiling (about 6 minutes). Reduce heat to low and simmer 30 minutes. Remove water from the greens by first pouring into a strainer. Dump the greens back into the heating pan. Add 2 cups or so water to rinse and cool. Strain again. Use a bowl that is about the same size and shape as the strainer to press the water out of the greens. Squeeze the greens in your hand to remove water. Yield is about 1 ounce of greens. Put the slaw into a bowl. Squash grain seed bean biscuit: Cut 2 ounces squash into 1 inch pieces. Put into a 2-cup or larger processor or blender: 2 ounces squash, 1 quarter cup rolled oats 1 quarter cup boiled or canned beans 1 tablespoon sunflower seeds, 1 tablespoon chestnut flour, 1 tablespoon sugar plus 1 teaspoon sugar, 2 pinches salt, 5 eighths cup water. Run until desired smoothness is reached, perhaps 4 to 6 minutes. Taste, if desired add aspartame sweetener to taste. Place a 3-inch diameter round casserole dish or similar utensil at the center of an 8-inch glass piepan. Pour/spoon the batter around the casserole dish. Heat 8 minutes and 45 seconds in a 1000 watt microwave oven. --------------------------- Math: Add 5 seconds for oven to begin heating. Plus 30 seconds to heat dish. To heat to boiling: 20 seconds per ounce times 11.1 ounces = 222 seconds. Dry weight is total weight minus water: 11.1 - 7.8 = 3.3 ounces. Water to leave in is 50/50 X dry weight 50/50 X 3.3 = 3.3 ounces. Water to remove is total water minus water left in (7.8 - 3.3) = 4.5 ounces. To evaporate excess water: 46 seconds per ounce X 4.5 ounces = 207 seconds. To replace heat lost to air during evaporation: 14 seconds per minute X 207/60 minutes = 48 seconds plus 48/60 minutes X 14 seconds per minute = 12 seconds for a total of 60 seconds. Assume squash is 80 percent water. --------------------------- Put into a 1-cup blender or 2-cup food processor: 1 eighth cup water, 1 ounce applesauce, 3 tablespoons sunflower seed, 1 ounce greens slaw, 1 tablespoon sugar, 2 pinches salt. Run until smooth, about 3 minutes, if necessary, tilt, jar, gyrate or otherwise manipulate the blender to get the mixture to flow. If mixture will not flow add 1 eighth cup water and add 1 minute to heat time given below. Taste, if desired add aspartame sweetener to taste. Put the blender's contents into a microwaveable bowl. Heat in a microwave oven to thicken for 2 minutes 50 seconds for a 1000 watt oven. ( heating can be eliminated if water is reduced to 1 tbsp 2 tsp or less, use nut or seed butter instead of whole seeds. Either use fresh apple blended in 1 cup blender, use applesause plus 1 tsp sgr extra, or use 2 tbsps apple fiber powder, or 1 tbsp whole apple powder) ----------------------------- Math: 5 seconds for oven to begin heating. 15 seconds to heat dish. To heat to boiling: 4.8 ounces X 20 seconds per ounce = 96 seconds. Plus to remove excess water: 46 seconds per ounce X 1 ounce water = 45 seconds. Plus to replace heat lost to air during evaporation: 45/60 minutes X 12 seconds per minute = 9 seconds. ----------------------------- Serve the seed/greens separately from the squash/grain/seed/bean cake. Makes one serving, enough for a medium to large meal. Prep time is about 30 minutes. Squash grain chestnut bean biscuit, moderate chestnut flavor, slightly sweet, mild squash and oat flavors, mash potato consistency. Apple kale seed, prominent kale flavor, sweet, somewhat tangy, mild oiliness, slightly starchy, slightly bitter, thicker than a typical pudding, almost as smooth as a typical pudding. marker 51 20070908c 20070809 20070730 Antioxidant cocktail Apple squash kale beans seeds grain 2 ounces acorn squash or 2 ounces mild butternut squash or 1 ounce strong flavored butternut squash or 2 ounces mild carrot or 2 ounces raw mild pumpkin 1 ounce fresh kale (this trial) or 1/2 ounce fresh kale, if not leaching kale or 1/4 ounce basil pesto or 1/2 ounce parsley pesto 1 quarter cup boiled or canned beans or 1 quarter cup green peas or 1/8 cup fava bean powder plus 1 eighth cup water 1/8 cup water total: 6 ounces, 4.6 ounces water 1/4 cup sunflower seeds or 2 tablespoons nut or seed butter such as tahini or 1/4 cup California walnuts 1/3 of an apple (2 ounces) 1 tablespoon sugar 1/8 cup whole wheat flour 1 pinch salt Snip the greens with a scissors into 1 inch pieces letting the pieces fall into metal pan. Add 1 cup water to the pan. Press the greens down into the water. Heat on high on a cooktop until boiling (about 6 minutes). Reduce heat to low and simmer 30 minutes. Remove water from the greens by first pouring into a strainer. Dump the greens back into the heating pan. Add 1 cup or so water to rinse and cool. Strain again. Use a bowl that is about the same size and shape as the strainer to press the water out of the greens. Squeeze the greens in your hand to remove water. Yield is about 1 ounce of greens. Remove peel from squash to yield 3 ounces, cut into pieces appropriate for your food processor. Put into a food processor: 2 ounces squash, 1 ounce leached greens, 1 quarter cup boiled or canned beans, and 1 eighth cup water. Run until smooth, about 4 minutes, if necessary add water 1 tablespoon at a time to get the mixture to flow while processing. Place a 3- or 4-inch round, glass or ceramic casserole dish or similar utensil at the center of an eight- or nine-inch glass or metal piepan. Pour spoon the mixture into the space around the center utensil. Heat in a 1000 watt microwave oven, for 3 minutes 15 seconds on full power to raise to boiling and 4 minutes on 15 percent power or low power to dry and firm, or for a 600 watt oven 5 minutes 25 seconds full and 4 minutes 20 percent power. --------------------------- Math: Add 5 seconds for oven to begin heating. Plus 30 seconds to heat dish. To heat to boiling: 20 seconds per ounce times 6 ounces = 160 seconds. Dry weight is total weight minus water: 6 - 4.6 = 1.4 ounces. Water to leave in is 30/70 X dry weight 30/70 X 1.4 = .6 ounces. Water to remove is total water minus water left in (4.6 - .6) = 4 ounces. To evaporate excess water 46 seconds per ounce X 4 ounces = 184 seconds. To replace heat lost to air during evaporation: 14 seconds per minute X 184/60 minutes = 43 seconds plus 43/60 minutes X 14 seconds per minute = 10 seconds for a total of 53 seconds. Assume squash is 80 percent water. Heat time on full power is 7 minutes 10 seconds. --------------------------- Remove the plate from the oven and allow to cool and firm for 5 minutes or so. Chop the apple into 1 inch pieces. Put into a 1- or 2-cup food processor: 2 ounces apple, 1 quarter cup sunflower seeds, 1 tablepsoon sugar, and 1 pinch salt. Add 1 tablespoon water so the mixture flows while processing. Run 1 minute. Scrape down the sides of the processor bowl. Run until smooth, about 2 minutes, if necessary, add 1 tablespoon water at a time, just enough to get the mixture to flow into the path of the cutting blades. Add to the processor: 1 eighth cup grain flour. Run to mix, about 30 seconds. Taste, if desired, add aspartame sweetener to taste and run to mix. Remove the center utensil from the piepan. Spread the apple/seed/flour mixture onto the donut shaped cake. Could try - after heating in microwave to boiling, dry cake in food dehydrator for 1/2 hour at 140 degrees. marker 52 do apple grain only, kale seed and swiss chard seed already found good 20100301c 20100301b 20100226a 20100224b 20100222g 20100222f 20100222b 20100221d 20100221c 20100221a 20081114ba 20080921b apple grain bean and Kale grain seed and Swiss chard seed Apple grain bean ingredients: 1 ounce apple, 1 sixth of an apple or 1 eighth cup apple fiber powder plus 1 eighth cup water 2 tablespoons (.6 ounce) whole corn flour (this trial) or 3 tablespoons rolled oats or 2 tablespoons millet flour or 2 tablespoons (.8 ounce) whole wheat flour !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! use corn flour or cornmeal which has similar flavor to squash, rolled oats whould be second best choice,then perhaps millet, last might be wheat flour !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! 2 tablespoons (.8 ounce) fava bean flour (should be sifted if contains skin fragments) plus 1 quarter cup water or 2 tablespoon blanched skinless peanuts plus quarter cup water or 1 quarter cup canned beans plus 1 eighth cup water or 2 tablespoons dried beans, boiled until soft and mild (this trail) 2 teaspoons (.3 ounce) sugar, or according to sweetness of fruit and your preferences (1 tablespoon this trial) 0 to 2 packets of aspartame sweetner according to taste (? packets this trial) 1 eighth teaspoon salt 1 quarter cup water total: 6.9 ounces, 5.1 ounces water kale grain seed mash ingredients: 1 ounce kale (harvested in February this trial) or 1 ounce green or red bell pepper (see 20100226a) or 1 ounce carrot (see 20100221c) 2 teaspoons grain flour 1 tablespoon sunflower seeds 1 quarter cup water 1 tablespoon plus 1 teaspoon sugar 1 packet aspartame 2 pinches salt Swiss chard grain seed mash ingredients: 1 ounce swiss chard or 1 teaspoon swiss chard powder (this trial) 1 ounce fresh or frozen spinach (see 20100226a) or 1 tablespoon spinach flakes plus 2 tablespoons water or 1 and 1 half teaspoons spinach powder plus 2 tablespoons water 1 tablespoon sunflower seed, 1 quarter cup water 1 tablespoon plus 1 teaspoon sugar 1 packet aspartame 2 pinches salt 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. ] For less fiber texture, remove center rib of kale leafs. Into a 1 or 2 cup blender put: 1 ounce kale, 2 teaspoons grain flour 1 tablespoon sunflower seed, 1 tablespoon plus 1 teaspoon sugar 0 to 1 packet aspartame, according to taste (1 this trial) 2 pinches salt, and 1 quarter cup water. Blend until smooth, about 4 to 5 minutes. Either: (1. this trail) [ 1. Put the batter into a portion bowl to be served. ] Or: 2. Put the batter into a 4-inch diameter, 1 cup or larger bowl, sides should be at least 2 inches higher than level of batter to prevent boilover. Or watch and shut off oven for a couple of seconds every time batter starts to boilover. If using swiss chard flakes or coarse powder: [ Combine 1 tablespoons flakes and 1 ounce water in a small microwaveable bowl. Heat in a microwave oven until boiling, about 30 seconds in a 1000 watt oven, then heat on low for 2 minutes. ] Into a 1 or 2 cup blender put: 1 ounce swiss chard, 1 tablespoon sunflower seed, 1 tablespoon plus 1 teaspoon sugar, 0 to 1 packet aspartame, according to taste (1 this trial) 2 pinches salt, and 1 quarter cup water. Blend until smooth, about 4 minutes. Either: (1. this trail) [ 1. Put the batter into a portion bowl to be served. ] Or: 2. Put the batter into a 4-inch diameter, 2 cup or larger bowl, sides should be at least 2 inches higher than level of batter to prevent boilover. Or watch and shut off oven for a couple of seconds every time batter starts to boilover Put the two bowls opposite each other across the center of a microwave oven and heat until mashed potato consistency (50 percent water), 5 minutes 50 seconds in a 1000 watt microwave oven or 10 minutes in a 600 watt oven. ------------------------------------------ Add 5 seconds for oven to begin heating. Plus 25 seconds to heat dishes. To raise to boiling: 7.2 ounces X 20 seconds per ounce = 144 seconds. Dry weight is total weight minus water: 7.2 ounces - 5.6 ounces = 1.6 ounces. Water to leave in: (50 parts water)/(50 parts dry weight) X (dry weight) = 1/1 X 1.6 = 1.6 ounces. Water to remove is total water minus water left in (5.6 - 1.6) = 4 ounces. Plus to remove excess water: 46 seconds per ounce X 4 ounces = 184 seconds. Plus to replace heat lost to air while at boiling temperature: 184/60 minutes times 14 seconds per minute = 43 seconds plus 43/60 minutes X 14 = 10 seconds for a total of 53 seconds. plus 108 seconds losses to air plus 46 X 8.1 ounces water (assume vegetable is 80 percent water, losses are 15 seconds for each 1 minute at boiling temperature) ------------------------------------------ Put into 1 or 2 cup blender: if using, 1 quarter cup canned beans plus 1 eighth cup water, 1 half ounce apple, 2 tablespoons corn flour or cornmeal, 2 teaspoons sugar, 0 to 2 packets aspartame, according to taste, (1 packet thistrial) 1 eighth teaspoon salt, and 3 eighths cup water. If boiling beans: [ When the beans are done heating, place the pan in cold water to cool for a couple of minutes so heat does not damage blender. Add the beans to the blender. ] Blend until smooth, about 4 minutes. Either: (1. this trail) [ 1. Put the batter into a portion bowl to be served. ] Or: 2. Place a 4 inch diameter round casserole dish or similar utensil at the center of a 9-inch glass piepan. Pour/spoon the batter into the space around the center utensil. Heat in a microwave oven to 50 percent water, 5 minutes 35 seconds in a 1000 watt microwave oven, or 11 minutes 30 seconds in a 600 watt oven. ------------------------------------------ Add 5 seconds for oven to begin heating. Plus 25 seconds to heat dishes. To raise to boiling: 8.1 ounces X 20 seconds per ounce = 162 seconds. Dry weight is total weight minus water: 8.1 ounces - 6.1 ounces = 2 ounce. Water to leave in: (50 parts water)/(50 parts dry weight) X (dry weight) = 1/1 X 2 = 2 ounce. Water to remove is total water minus water left in (6.1 - 2) = 4.1 ounces. Plus to remove excess water: 46 seconds per ounce X 4.1 ounces = 189 seconds. Plus to replace heat lost to air while at boiling temperature: 189/60 minutes times 14 seconds per minute = 44 seconds plus 44/60 minutes X 14 = 10 seconds for a total of 54 seconds. plus 108 seconds losses to air plus 46 X 8.1 ounces water (assume vegetable is 80 percent water, losses are 14 seconds for each 1 minute at boiling temperature) ------------------------------------------ Scrape biscuits loose from bowls and invert while still hot from the oven if a more moisture unifomity is desired. Bottoms tend to be a little gooey but will firm somewhat while cooling. try w parsley and asparagus ?try with mackerel, no spinach 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.