recipes_for_vegetables/recipes for pumpkin.txt
Tomato pumpkin nut salad:
01-20-05

1/2 cup diced stewed tomato
1/2 cup raw pumpkin, 1 cup after becoming slaw in food processor
1/4 cup chopped walnuts
1 tablespoon vegetable oil

Leave the skin on the pumpkin to add color, flavor and chewiness. 
If the pumpkin has particularly tough skin or if you prefer a 
smoother texture, remove the peel.

Chop the nut and pumpkin in a food processor until a fine slaw 
consistency is obtained.

Combine all the ingredients and toss.

Makes 2 large servings or 4 medium servings that each would make 
over half a meal. The rest of the meal could be something such as 
a piece of bread and a small serving of baked





posted

Cerebral pumpkin
01-20-05

A couple of years ago I had more pumpkins than I wanted to make 
pies out of. So I began the process of developing a taste for 
the quintessentially-easy pumpkin recipe. I removed the seeds 
from the pumpkins, cut them into meal sized pieces, baked them 
in the oven, packaged the pieces individually, and put them into 
the freezer. At least one meal a day after that, the first thing 
I eat (when I was most hungery) was a piece of pumpkin. Being 
hungery made that piece of pumpkin taste good. After a dozen or 
so meals, I started to eagerly look forward to the pumpkin. 
I did the same thing the following year with pumpkins that were 
given to me. On year three, I thought baking the pumpkins was 
more work than I wanted to do. I purchased two large pumpkins and 
put them in the refrigerator. For three meals a day, I cut a piece 
from one of those pumpkins and ate it first thing of the meal. 
It wasn't long before I began enjoying raw pumpkin.

Raw pumpkin has a texture quite a bit like cucumber. It has a mild 
flavor that is probably more appreciated by those used to enjoying 
mild flavors. Some might find the flavor bland. I tend to have the 
opinion that mild flavors are better. If you have a taste for 
stronger flavors, likely much of what you eat relies on added 
flavorings such as salt, spices, and concentrated sugar. The actual 
taste of the food is diminished or overwhelmed by the added 
flavoring. For example, how many people know what pumpkin tastes 
like? Pumpkin pie tastes mostly like cinnamon, nutmeg, sugar, milk 
and piecrust with egg to thicken the mixture. Those are enjoyable 
flavors. A traditional pumpkin pie would taste about the same if 
it were made without the pumpkin. It seems to me that it is better 
for a person's health and you get more variety, and so more 
enjoyment, if you choose the mild flavors route.

I like pumpkin pie better than raw pumpkin. I want to enjoy pumpkin 
pie and raw pumpkin. But raw pumpkin, usually mixed with other 
ingredients, is by far more often what I eat. I think in the long 
run I will enjoy myself more with a healthier diet.

Developing a liking for raw pumpkin, to me shows that you can add 
to your repertoire of enjoyed tastes by letting reason work with 
your nature-given tendencies. That seems to be a good paradigm 
to help me enjoy the rest of my life. Knowing that a food will 
contribute to my well-being becomes part of the enjoyment of 
the food. It seems to me, that increases my enoyment of eating. 
And, along with a little luck, it likely will increase my 
enjoyment of living because of a longer and healthier life.

1 whole raw pumpkin, from which you cut a piece as wanted

I often eat a meal starting with a piece of raw pumpkin. Usually 
just an ounce or two to chew on and to make a small meal one that 
I can fill up on. It has a pleasant taste and texture when I
am hungry. It is low calorie, vitamin rich, has antioxidants and 
lots of fiber. I usually eat the skin and all. If the skin is 
particulary tough, it can be cut off easily from a thin strip of
pumpkin. More often I use the pumpkin processed to a slaw and mixed 
with other ingredients.

The pumpkin can be kept on a shelf in a basement. The cooler the 
temperature the longer it will keep without spoiling. Don't let 
it freeze. If it freezes and then thaws it will spoil quickly. 
It will keep longest in a refrigerator at just above freezing. 
They seem to do best if you cut the pumpkin in half and remove 
the seeds. I suppose that is because the moisture
content is reduced that way. I often keep one in the frig and cut 
a piece of it as needed. I've keep one that way as long as 4 weeks. 
Pumpkin can also be cut in pieces and frozen for months. If you
prefer bake the pumpkin and then freeze. In years past I've 
purchased pureed canned pumpkin that was disappointing because of 
a bitter taste. The last few years though the quality of what I 
have purchased has been good. 

There are many different varieties of pumpkin with various skin 
thicknesses and colors. The size and shape varies from the typical 
jack-o-lantern shape, long zucchini shape, and huge state fair 
size. The color, flavor and texture of the "meat" of the pumpkin 
varieties also varies. I sometimes grow my own and sometimes 
purchase. So far I haven't been discrimating about choosing 
particular types of pumpkin. They all have good qualities. 
Probably though eventually I'll pick certain types as favorites.

There are some recipes in this collection of recipes for raw pumpkin 
mixed with various ingredients. Here is the simpliest one. It's 
has a nice flavor if you have acquired a taste for raw pumpkin. 
Since it is high fiber and low calorie, it can be used to bulk up 
a meal that otherwise was low volume and high  protein and calorie.

Cerebral pumpkin : variation 1

3 1/2 ounces piece of raw pumpkin, skin on
1 tablespoon olive oil
1 pinch salt

Process the pumpkin into a fine slaw.

Combine and mix all ingredients.





20070116
cereal salad
banana tangerine pumpkin cereal beans nuts

1/2 cup cornflakes (about 3/4 of an ounce) 

1 tangerine (use 1/2 tangerine or 1/4 orange this trial)
  or 1/2 orange
1/2 ripe banana
3 ounces raw pumpkin
1/8 cup raw peanut butter (1/8 c raw peanut meal used this trial)
  or 1 teaspoon regular roasted peanut butter plus 2 teaspoons canola oil
1/4 cup walnuts
2 teaspoons olive or canola oil
2 teaspoons sugar

Mix the sugar and peanut butter in the portion bowl.

Remove and discard the peel from the banana.

With a fork mash the banana in portion bowl.

Peel the tangerine and separate the sections.
Cut each section into 4 pieces and remove all seeds.

Add the tangerine pieces to the bowl.

Process the walnuts into a fine crumb.

Transfer the walnut meal to the mixing bowl.

Process the pumpkin to a fine slaw.

If necessary repeatedly lift the processor 1/4 inch and bang
it down against the counter so that the pumpkin gets 
chopped to a fine slaw.

To make the cereal easier on the mouth, crush the cornflakes by
putting them in a heavy plastic bag and squeezing with the 
hands. Or mash them with a pie roller or a large pan.
The cornflakes should be mashed to a small size so the pieces
don't seems tough after absorbing moisture from the banana.

Combine all the ingredients in the portion bowl and mix.



20070516
Dandelion pumpkin seeds beans flour
 
1 ounce dandelion
4 ounces canned pumpkin puree
1/8 teaspoon lemon juice (7 drops)
2 tablespoons raw tahini
2 teaspoon olive or canola oil
1/8 cup raw peanut meal
  or 1/8 cup kidney beans (processed with greens)
2 tablespoon whole wheat flour
1 tablespoon sugar
1/2 teaspoon molasses
2 pinches salt

Put the soaked raw kidney beans into a small container with a cover.
Add 1 tablespoons water to the container.
Cover the container with a lid or saucer.
Heat the kidney beans/greens for 1 minute in a 1000 watt microwave oven
on full power. 

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

Process the raw dandelion into a fine slaw.
Add the kidney beans to the processor and run until no pieces bigger
than 1/8 inch remains.

Makes a large serving big enough for a medium meal.

try with watercress puree instead of dandelion






20101214d (not tested since eliminating 1/2 cup beans from recipe)
pumpkin carrot lettuce grain seed

1 ounce mild flavored pumpkin
  or 1 half ounce full flavored pumpkin
  or 1 ounce pear (untested)
1 ounce mild flavored carrot
  or 1 half ounce strong flavored carrot
1 ounce strong flavored lettuce such as outer leafs of romaine or bibb
3 tablespoons soaked grain
  or 1 quarter cup sprouted grain
  or 2 tablespoons whole grain flour
2 tablespoons non roasted no hulls sunflower seeds
1 tablespoon sugar
1 quarter teaspoon salt

If using 1 ounce strong flavored lettuce:
[
Put 2 ounces lettuce and 3 cups water into a 2 quart
pressure cooker.

Heat on full until full pressure, then reduce heat to 1 quarter.

Heat 15-minutes, turn off heat.

Let cooker sit on burner for 5 minutes.

Set cooker in cold water to cool for a few minutes.

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

Put 1 half of the boiled lettuce in a refridgerator or freezer 
for use at another time.
]

If using a microwave oven:
[
Put 1 quarter cup water into a 3-cup or so 
microwaveable bowl.

If using raw pumpkin, put 1 ounce pumpkin into the bowl.

If using soaked or sprouted grain, add 1 quarter cup grain to
the bowl.

If using soaked or sprouted  grain:
Heat in a microwave oven until boiling, about 1 minute 50 seconds in
a 1000 watt oven, reduce heat to low, cover,
heat 8 minutes.
]

If using a pressure cooker :
[
Into a pressure cooker 1 quarter cup water.

Place a steaming rack in the cooker.

Put 1 ounce vegetable in a metal pan and place the pan
on the steaming rack.

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

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

Turn off heat, let the cooker sit on the burner for 5 minutes.
]

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

Run until smooth, about 3 to 6 minutes.

Taste, if desired, add aspartame or sucralose.

Put all ingredients into a 2-cup or larger processor
and run until smooth, 4 to 6 minutes.

Taste, if desired, add aspartame sweetener.

Prominently salty; moderately: sweet;
moderate starchiness; mild tanginess; slight: corn flavor; 
pudding consistency with some small, chewy chunks of corn.




20061219dh
Pumpkin dried basil peanuts seeds flour

2 tablespoons dried basil leafs
2 tablespoons water
1/4 cup sunflower seeds
4 ounces raw pumpkin with skin on
1 tablespoon canola oil
1 tablespoon plus 1 teaspoon whole wheat flour
1/8 cup raw peanut butter
2 teaspoons sugar
eat 1/2 then add equivalent of 1 pinch salt (1/2 pinch)

Push basil into water with a finger until all of the basil is 
dampened.

Let the basil absorb water and soften for at least 
10 minutes.

Process the sunflower seeds into a fine crumb/coarse powder
(about 1 minute).

Put the sunflower meal into the mixing bowl with the basil.

Process the pumpkin with the peel on.

If necessary repeatedly lift the blender or processor a quarter 
inch off the counter and let it drop to jar the pods into the 
path of the cutting blades to insure a fine size. 

try also with basil powder 






20061219dh
Pumpkin dried basil peanuts seeds flour 

2 tablespoons dried basil leafs
2 tablespoons water
1/4 cup sunflower seeds
4 ounces raw pumpkin with skin on
1 tablespoon canola oil
2 tablespoons whole wheat flour
1/8 cup raw peanut butter
1 tablespoon sugar
1 pinch salt

Push basil into water with a finger until all of the basil is 
dampened.

Let the basil absorb water and soften for at least 10 minutes.

Process the sunflower seeds and flour into a fine crumb/coarse
powder (about 1 minute).

Put the sunflower meal into the mixing bowl with the basil.

Process the pumpkin with the peel on.

If necessary repeatedly lift the blender or processor a quarter
inch off the counter and let it drop to jar the pumpkin into the 
path of the cutting blades to insure a fine size. If the pumpkin 
slaw is too coarse, it will seem to fibrous when eaten.

Combine all and mix.



20070226
Pumpkin dried basil peas nuts flour 

1 tablespoons dried basil leafs
  or 1 to 2 teaspoons dried basil powder to taste
  or 1 ounce basil pesto (if pesto is 25 percent oil, omit added oil
    listed below)
2 teaspoons water (1 T this trial)
1/4 cup California walnuts
4 ounces raw pumpkin with skin on 
  or 3 ounces raw carrots (use carrot this trial)
1 tablespoon canola oil
1 tablespoon whole wheat flour
2 teaspoons sugar
1/8 cup thawed frozen peas

Push basil into water with a finger until all of the basil is 
dampened.

Let the basil absorb water and soften for at least 10 minutes.

Process the sunflower seeds into a fine crumb/coarse powder
(about 1 minute).

Put the sunflower meal into an empty mixing bowl.

Process the pumpkin with the peel on.
If necessary repeatedly lift the blender or processor a quarter 
inch off the counter and let it drop to jar the pumpkin into the 
path of the cutting blades to insure a fine size. If the pumpkin 
slaw is too coarse, it with seem too fibrous when eaten.

Add the carrot slaw to the bowl with the nuts.

Basil flavor somewhat overwhelms other flavors except sweetness.




20070719b
Pumpkin dried basil peas nuts flour 

1 tablespoon dried basil leaf flakes
  or 1/2 teaspoon dried basil powder
  or 1/2 ounce basil pesto (if pesto is 25 percent oil, omit added oil
    listed below)
2 teaspoons water (1 T this trial)
2 tablespoons raw tahini
4 ounces raw pumpkin with skin on 
  or 4 ounces raw acorn squash
  or 4 ounces raw carrots (use carrot this trial)
1 tablespoon flax meal plus 2 teaspoons canola oil
  or 1 tablespoon whole wheat flour plus 2 teaspoons flax seed oil
2 teaspoon sugar
1/8 cup thawed frozen peas
1 pinch salt

Push basil into water with a finger until all of the basil is 
dampened.

Let the basil absorb water and soften for at least 
10 minutes.

Process the sunflower seeds into a fine crumb/coarse powder 
(about 1 minute).

Put the sunflower meal into an empty mixing bowl.
Process the pumpkin with the peel on.
If necessary repeatedly lift the blender or processor a quarter 
inch off the counter and let it drop to jar the carrot into the 
path of the cutting blades to insure a fine size. If the carrot 
slaw is too coarse, it may seem too fibrous when eaten.

Add the carrot slaw to the bowl with the nuts.



title: pumpkin
20101210a
pumpkin

1 ounce pumpkin
2 teaspoons (.3 ounce) canola oil
1 tablespoon (.5 ounce) sugar
1 packet aspartame
1 pinch salt
1 eighth cup water
total: 2.9 ounces

Put all ingredients into a 1-cup blender.

Run until smooth, 3 to 4 minutes.

Place batter into a 1-cup microwaveable bowl.

Heat in a microwave oven until boiling, 1 minute 15 seconds in
a 1000 watt oven.



20110208a (not tested)
Pumpkin on the side
makes 4 servings

8 ounces pumpkin
1 tablespoon canola oil
1 eighth teaspoon salt
1 tablespoon sugar
total 9 ounces

Place a 3- or 4-inch diameter, round glass or ceramic casserole dish
or similar utensil at the center of an 8- or 9-inch glass piepan.

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

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

--------------------
math: for 4 servings
Add 5 seconds for oven to start heating.
Plus 20 seconds to heat dishes.
To heat to boil: 20 seconds per ounce times 9 ounces = 180 seconds.
Dry weight is total weight minus water (9 - 6.4) = 2.6 ounces.
Water to leave in is (1 parts dry weight)/(1 parts water) X dry weight (1/1 X 2.6) = 2.6 ounces.
Water to remove is total water minus water left in (6.4 - 2.6) = 3.8 ounces.
Plus to evaporate water 46 X 3.8 ounces water equals 175 seconds.
To replace heat lost to air 175/60 minutes times 14 seconds per minute is 38 seconds
plus 38/60 times 14 seconds is 9 seconds for a total of 47 seconds.
Assume pumpkin is 80 percent water.
Assume final product will be 1 half water.
-----------------------------

, prominently sweet; moderate pumpkin flavor; mildly salty,
butter flavored; slightly bitter; mash consistency.




20110801f
pumpkin oil sugar salt

3 ounces canned pumpkin puree
1 tablespoon canola oil
  or 1 quarter cup sunflower seed heat to boiling with 1 eighth cup
    water and processed with all ingredients until smooth
1 tablespoon sugar
1 eigth teaspoon salt

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

Mix.

Moderately sweet, pumpkin flavored; slightly salty, oily;
thin mash or thick sauce consistency.



20111206c
pumpkin/seed pattee
pumpkin grain/or seed

For 1 serving:
3 ounce pumpkin
  or 3 tablespoons pumpkin powder
    plus 3 tablespoons water 
  or 3 ounces acorn squash puree
  or 1/8 cup acorn squash powder (tested good)
3 tablespoons sunflower seed, steamed and processed
  or 1 eighth cup tahini 
  or 1 tablespoon whole wheat flour plus 1 extra tablespoon oil 
  or 1/4 cup California walnuts 
  or 1/4 cup raw sunflower seeds
  or 1/8 cup 30 percent oil unroasted sunflower seed butter
1 teaspoon olive or canola oil
1 teaspoon sugar for slight sweetness
  or 1 and 1 half teaspoons sugar for mild sweetness
2 pinches salt


For 3 servings:
9 ounce pumpkin
  or 9 ounces acorn squash
  or 1 half cup acorn squash powder (tested good)
  or 1 half cup plus 1 tablespoon pumpkin powder
9 tablespoons sunflower seed, steamed and processed
  or 3 eighths cup tahini 
  or 3 tablespoons whole wheat flour plus 3 extra tablespoons oil 
  or 3/4 cup California walnuts 
  or 3/4 cup raw sunflower seeds
  or 3/8 cup 30 percent oil unroasted sunflower seed butter
1 tablespoon olive or canola oil
1 and 1 half tablespoons sugar
1 eighth teaspoon plus 2 pinches salt

For 3 servings:
If using pumpkin powder and seed butter:
[ 
Put into a mixing bowl:
  1 half cup plus 1 tablespoon pumpkin powder,
  3/8 cup sunflower seed butter,
  2 tablespoons oil, and
  2 tablespoons sugar.

Mix.
]

If using fresh pumpkin and sunflower seed or 
grain flour:
[
Remove peel from vegetable to yeild 9 ounces and cut into 1 quarter 
inch slices.

Place a steaming rack and 1 half cup water into a metal pan or 
pressure cooker.

Place the vegetable and 1 tablespoon water into a 2-cup or 
so metal bowl.

If using sunflower seed, add 3 tablespoons seed and 2 more 
tablespoons water.

If using grain flour, add 3 tablespoons flour and 2 more 
tablespoons water and mix.

Place the bowl in the metal pan or cooker.

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

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

Place all Squash seed ingredients into a 1-cup processor and 
run until smooth.
]

If using using pumpkin powder and grain flour:
[
for one serving, put into a microwaveable bowl:
2 tablespoons grain flour,
1 tablespoon plus 2 teaspoons oil
1 teaspoon sugar, and
2 tablespoons water.

Mix.

Cover, heat in a microwave oven
until boiling.
]

If desired, warm in a microcwave oven for 20 to 40 seconds.
Dedicate your attention to the mild flavors in the cake: 
the pumpkin, the seed, and pure sweetness of the sugar.

Here are ingredients for 3 variations:
1.)
squash seed pate:
1/8 cup acorn squash powder
1 eighth cup extra tablespoons whole wheat flour plus 
  1 extra tablespoons oil 
2 teaspoons olive or canola oil
2 teaspoons sugar
2 tablespoons water

Mildly to moderately squash flavored; mildly: sweet, oily;
slightly: salty, starchy; very slightly bitter; 
mash or paste consistency.

2.)
1/8 cup butternut squash puree,
1 tablespoon whole wheat flour plus 1 extra tablespoons oil 
1 teaspoon olive or canola oil
2 teaspoons sugar
2 pinches salt
2 tablespoons water
Moderately to prominently sweet; mildly to moderately squash flavored; mildly oily;
slightly: salty, starchy; very slightly bitter; puddingconsistency.
try with 1 teaspoon sugar

3.)
For 1 serving:
1/8 cup pumpkin,
1 tablespoon whole wheat flour plus 1 extra tablespoons oil 
1 teaspoon olive or canola oil
1 teaspoon and 1 half teaspoons sugar
2 pinches salt
2 tablespoons water
Prominent pumpkin flavor;  
slightly: sweet, oily, salty, starchy; very slightly bitter; pudding consistency.






20101015a
pumpkin grain seed

1 ounce fresh mild pumpkin
  or 1 half ounce strong flavored pumpkin
optional: (not this trial, already tested good, see 20101012b)
[
1 ounce mild lettuce 
  or 1 half ounce romaine or bibb lettuce for a stronger flavor   or 1 ounce asparagus
]
1 eighth cup soaked or sprouted grain (this trial)
  or 2 tablespoons (.6 ounce) whole grain flour
    (measurement before soaking)
  or 2 tablespoons (.8 ounce) non ground grain 
1 eighth cup dried chestnut halfs
  or 1 quarter cup (1 ounce) fresh chestnut halfs (this trial)
  or a version that uses pecans instead of chestnuts
    see 20100825a
1 tablespoon sugar
3 pinches salt
total: 5.6 ounces, 3.2 ounces water, includes .5 ounces water in fresh
   chestnuts, 2 ounce water remaining from cooking grain/pumpkin/lettuce

If using non ground grain or dried chestnut halfs:
Place 5 eighths cup water into a metal pan.


If using dried chestnut halfs:
place 1 eighth cup chestnut halfs into the pan.

If using non ground dry grain instead of flour, add the grain
to the pan.


If using non ground grain or dried chestnut halfs:
Heat on a cooktop until boiling, reduce heat to low,
heat 40 minutes.


Remove peel from pumpkin to yield 1 ounce.

Cut pumpkin into 1 quarter inch thick slices.

If using fresh chestnut, ground grain, put 
3 eighths cup water into a metal pan.

If using fresh chestnut, soaked or sprouted grain, put 
1 quarter cup plus 1 tablespoon water into a metal pan.

If using soaked or sprouted grain, add 1 quarter cup
to the pan.

Add the pumpkin (and lettuce) to the pan.

If using fresh chestnut halfs, add 1 quarter cup chestnuts to
the pan.

Heat 20 minutes.

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

Place chestnuts(/lettuce)(/grain) and heating water in a 
2-cup or larger processor or blender.

Add all other ingredients to processor or blender.

Add 1 eighth cup plus 1 tablespoon water.

Run until smooth, about 4 to 6 minutes.

If not heating to thicken:
Taste, if desired, add aspartame sweetener.
(1 packets added this trial, for a total of 1)

Either:
[
1. For mild flavors, eat the batter as is.
[

Or:
[
2. For more pronounced flavors, heat in a microwave oven 
until thickened to mash consistency.

Divide the batter equally into 2 1-cup bowls.

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

If using lettuce:
Heat in a 1000 watt microwave oven for 4 minutes 35 seconds.

If not using lettuce:
Heat in a 1000 watt microwave oven for 4 minutes.
--------------------------
Math: (needs add 1 eighth cup plus 1 tbsp water)
plus 5 seconds to start heating
Plus 20 seconds to heat dish
Plus to heat to boiling: 5.6 ounces X 20 = 112 
Dry weight is total weight minus total water (5.6 - 3.2) = 2.4
Water to leave in is 50/50 (dry weight) is 50/50 X 2.4 = 2.4 ounces.
Water to remove is total water minus water left in (3.2 - 2.4) = .8 ounces.
Plus to remove excess water: 46 X .8 = 37 seconds.
Plus boiling time losses to air: [14 X (37/60) = 8 plus 8/60 X 14 = 2 seconds for
 a total of 10 seconds. 
(assume spinach and potato are 90 percent water, 
 meat is 
40 percent water, losses are 5 
seconds for oven to start, 20 seconds to heat dishes and
15 seconds heat losses to air for every minute at
boiling temperature, final product will be 40 percent water)
----------------------------------------

Could serve with 20101014c onion bean.

If using no lettuce, heated to thicken,
1 tablespoon sugar, 1 aspartame:
Prominently, sweet, starchy; moderate: chestnut flavored,
corn flavored; mild: saltiness;
slightly: pumpkin flavored, bitter; firmness of traditional
poultry stuffing, with a firmer edge.




20100103f (not tested)
pumpkin grain seed drink
Finishing meal drink

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

Remove peel from pumpkin.
Cut pumpkin into 1 quarter inch pieces.

Put pumpkin and 1 half cup water into a 3 cup bowl.
Cover and heat in a microwave oven until boiling, about 
1 minute 40 seconds if using a 1000 watt microwave oven, 
then heat on low for 2 minutes.

Put all ingredients into a 1 cup or larger blender.
Run until sunflower seeds are pulverized, about 4 minutes.

Pour into a mug.
Add enough water to make 6 to 8 ounces.
Warm in a microwave oven for 30 seconds.

, robust pumpkin flavor, moderately sweet; mildly starchy; 
slightly salty; 




20110310d (not tested)
Makes 4 servings, each about 2/5 of a meal 
pumpkin grain seed on the side

8 ounces mild pumpkin
1 quarter cup rolled oats plus 1 quarter cup non
    roasted, no hull sunflower seed
  or 1 quarter cup rolled oats plus 1 tablespoon canola oil
  or 1 quarter cup soaked or sprouted grain,
    plus 1 tablespoon canola oil
  or 4 tablespoons light roast peanut butter
  or 4 tablespoons light roast soy butter
  or 1 quarter cup skinless peanuts plus 1 tablespoon
    canola oil
  or 1 quarter cup cashews
  or 3 eighths cup non roasted sunflower seeds
1 eighth teaspoon salt
1 tablespoon sugar
sweetener to taste
if using blender, add 1 eighth cup water
total: 12.5 ounces, 8.4 ounces water

Cut 6 ounces pumpkin into 1 quarter inch or thinner slices.

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

Put 1 eighth cup water into a 1 cup or so metal bowl.

Add to the bowl:
8 ounces pumpkin,
3 eighths cup sunflower seed,
if using, 1 half cup soaked or sprouted grain.

Place the bowl, covered, in the metal pan or pressure cooker.

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

If using a pressure cooker, heat until full pressure,
reduce heat to 1 quarter, heat 20 minutes, turn off heat, 
let cooker sit on burner for 5 minutes.


If using grain flour or rolled oats:
[
Put into a 3-cup or so microwaveable bowl:
1 eighth cup water,
if using, 1 quarter cup rolled oats,
if using, 1 eighth cup whole corn flour,
if using, 1 eighth cup whole grain flour.

Mix.

Heat, covered, in a microwave oven until boiling:
1 minute in a 1000 watt oven or 1 minute 40 seconds
in a 600 watt oven.

]

Put all ingredients into a 2-cup or larger food processor or 
blender and run until smooth, 4 to 6 minutes.

Taste, if desired, add aspartame sweetener.
(? packets aspartame added this trial, for a total of ?)

If too watery:
Either:

(1. Spread the batter 1 quarter inch thick on a plastic sheet on 
a food dryer heating tray.

Dry at 125 to 130 degrees F. until mash consistency, about 12 hours.

)

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

Pour/spoon the batter into the space around the casserole dish.
)

Or:
(3. Put batter into a microwaveable bowl.

Heat in a microwave oven until mash consistency, 6 minutes
40 seconds in a 1000 watt oven.
------------------------------------------
Math:
Add 5 seconds for oven to begin heating.
Plus 20 seconds to heat dishes.
To raise to boiling: 12.5 ounces X 20 seconds per ounce = 250 seconds.
Dry weight is total weight minus water: 12.5 ounces - 8.4 ounces = 4.1 ounces.
Water to leave in: (50 parts water)/(50 parts dry weight) X (dry weight) = 1/1 X 4.1 = 4.1 ounces.
Water to remove is total water minus water left in (8.4 - 4.1) = 4.3 ounces.
Plus to remove excess water: 46 seconds per ounce X 4.3 ounces = 197 seconds.
Plus to replace heat lost to air while at boiling temperature:
 197/60 minutes times 12 seconds per minute = 40 seconds plus 
40/60 minutes X 12 = 8 seconds for a total of 48 seconds.

(assume vegetable is
80 percent water, 1 ounce of water is
lost while boiling 20 minutes, losses while at boiling temperature
in microwave oven are 12 seconds for each 1 minute
at boiling temperature)
-----------------------------------
)

Moderately: pumpkin flavored; mildly: sweet, starchy, salty;
pudding consistency.






Pumpkin pudding: 

 1 egg
 1 tablespoon vegetable oil
 1 tablespoon milk powder
 1/2 cup pumpkin puree
 1/2 cup whole wheat flour
 1/2 teaspoon baking powder (good with or without b powder)

In a microwave safe container, mix the flour and baking powder. 

Add all the other ingredients.

Stir until uniform.

Cook on full power in a microwave oven until batter stiffens 
(about 5 minutes).

It is done when touching the center fills stiff not mushy.

If it is still mushy, cook another minute.





20100911b (not tested since eliminating beans from recipe)
apple raisin pumpkin grain seed
Cooked Parsnip corn raisins apple

2 ounces mild pumpkin (see 20100911b)
  or 1 ounce strong flavored pumpkin 
  or 2 ounce mild carrot (see 20100906e )
  or 1 ounce strong flavored carrot
  or 2 ounces fresh parsnip root (see 20100903b)
1 half cup water
1 eighth cup non ground grain
  or 2 tablespoons cornmeal
1 ounce apple (apple this trial)
  or 1/2 teaspoon orange juice concentrate and 1 additional teaspoon sugar
    plus one one the following 1 tablespoon tomato sauce 
      1 ounce raw pumpkin or squash 
      1 ounce raw carrot 
2 tablespoons non roasted, no hull sunflower seeds (this trial)
  or 1 tablespoon raw tahini 
  or 1 tablespoon roasted tahini 
  or 1 tablespoon olive or canola oil plus 1 tablespoon whole wheat flour
1 tablespoon non roasted, no hull sunflower seeds (this trial)
  or 1 teaspoon olive or canola oil
1 teaspoon raisins, about 5 raisins
1 tablespoon sugar
1 eighth teaspoon salt

If using parsnip root:
[
Remove outer rind of parsnip root.

Cut the root into 1 quarter inch thick slices.
]

Put into a pressure cooker:
2 ounces fresh pumpkin 
1 half cup water
2 tablespoons corn grain

Heat on a cooktop until full pressure, reduce heat to
low, heat 20 minutes.

Put into a 2-cup or larger food processor:
1 ounce apple 
3 tablespoons sunflower seed
1 teaspoon raisins
1 tablespoon sugar
1 eighth teaspoon salt


When the vegetable/grain are done heating, turn off
heat, let the pan sit on burner 5 minutes.

Place the hot cooker in cold water until pressure is zero.

Add the carrot mixture to processor.

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


, moderate: raisin flavor, tanginess; mild 
saltiness, starchiness; slightly pumpkin flavored; 
pudding consistency.





Apple blueberries pumpkin

1/2 apple chopped, 
1/4 cup blueberries, fresh or frozen 
3 ounces raw pumpkin
 or 3 ounces raw acorn squash
1 teaspoon sugar

Cut apple and pumpkin into 3/8 inch pieces.

Combine and mix all.

Serve at room temperature.

If needed add 2nd teaspoon sugar








apple blueberries pumpkin grain seed peanut

1/2 apple chopped, (3 ounces)
1/4 cup blueberries, fresh or frozen 
3 ounces raw pumpkin
1/8 cup raw peanut meal (peanut meal used this trial)
  or lightly cooked kidney beans
1/8 cup whole wheat flour
1/8 cup sunflower seeds
  or 1/4 cup California walnuts
  or 1 tablespoon raw tahini
1 teaspoon sugar, for low sweetness
  or 2 teaspoon for medium sweetness
  or 3 teaspoon for high sweetness

Cut apple and pumpkin into 3/8 inch pieces.

Combine and mix all.

Serve at room temperature.









20070426 (not tested)
Apple banana pumpkin grain seed

1/2 apple, 3 ounces
1 very ripe banana
3 ounces canned pumpkin puree
2 tablespoons raw tahini
  or 1/4 cup sunflower seeds
1 tablespoon canola or olive oil
1 tablespoon whole wheat flour
1 tablepoon sugar
2 pinches salt

If using sunflower seeds, process sunflower seeds and
grain flour for 1 minute to a fine crumb.

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

Process banana until smooth.

Core the apple.

Cut apple and pumpkin into 1/3 inch or smaller pieces 

Combine all ingredients and mix.







Apple cranberry tangerine pumpkin grain seed peanut

3 ounces raw pumpkin)
1/4 cup (1 ounce) cranberries
1/2 apple   (use 3 ounces)
1 tangerine or 1/2 orange
  or 1 tablespoon orange juice contentrate 
  or 1 teaspoon lemon juice and 1 teaspoon sugar
  or 1 tablespoon tomato sauce and 1 teaspoon sugar
2 tablespoons flour
1/8 cup raw sunflower seeds
1/8 cup raw peanut butter
1 tablespoon olive or canola oil
1 tablespoon plus 2 teaspoons sugar

Process the sunflower seeds and flour to a coarse powder 
(about 1 and 1/2 minutes).

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

Process the cranberries and pumpkin together to a fine slaw.

Cut the tangerine in half.

Remove and discard the peel.

Divide into sections.

Remove the seeds as you cut each section into thirds.

Makes a light meal.







20070106
Citrus pumpkin peanuts grain seed peanut butter

3 ounces raw pumpkin
1/2 tangerine or 1/4 orange
  or 1 tablespoon orange juice contentrate
2 tablespoons whole wheat flour
1/8 cup raw sunflower seeds
1/8 cup raw peanut butter
  or 1/8 cup raw peanuts (1/8 cup raw peanuts this trial) 
1 tablespoon olive or canola oil
1 tablespoon sugar

Process the sunflower seeds, flour, and peanuts together 
to a coarse powder (about 2 minutes).

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

Process the pumpkin to a fine slaw.

Cut the tangerine in half.

Remove and discard the peel.

Divide into sections.

Remove the seeds as you cut each section into thirds.

Combine and mix.




20070205 (not tested)
Banana apple pumpkin grain seed peanut

1/2 banana, mashed 
3 ounces raw pumpkin
  or raw acorn squash
  or canned pumpkin puree
1/4 apple (1 ounce)
1/4 cup soaked, sprouted grain
  or 2 tablespoons whole wheat flour
1/8 cup raw peanuts plus 1 teaspoon sugar plus 1 pinch salt
  or 1/8 cup peanut butter
3 tablespoons raw sunflower seeds
  or 1 tablespoon canola oil plus 1 tablespoon whole grain flour
1 tablespoon sugar, add 1 teaspoon more at a time until sweet enough
2 pinches salt

If using raw peanuts with skins on:
[
Place peanuts and 1 cup water into a metal pan.
Heat on a cooktop until boiling, reduce heat to low,
heat 5 minutes.

Pour into a strainer to get rid of water.
]

Place 1/2 cup water into a pressure cooker and put a steaming
rack into the cooker.

Mix the grain flour with an equal amount of water in a metal
bowl. Add another tablespoon water and mix.

Add the sunflower seed, peanuts, and 2 tablespoons water
(1 tablespoon water if using peanut butter) to the bowl.

Cut the pumpkin into 1 inch pieces and place into the metal
bowl with the flour/water.

Place the bowl into the cooker and heat to full pressure,
reduce heat to low for 20 minutes.

If using raw peanut butter:
[
Put peanut butter and 1 tablespoon water into a small bowl.

Cover and heat in a 1000 watt microwave oven for 50 seconds.
]

Put all ingredients into a processor. If using raw peanuts,
add 1 teaspoon sugar plus 1 pinch salt as shown in 
ingredients list.

Run until smooth.

Taste and if too sour bitter, add sugar 1 teaspoon at a time
until taste is good.

Makes a very light meal.
For a large meal also eat 2 to 3 ounces fruit and/or 
vegetable and either an ounce or so fish or other meat 
or 1/4 cup soaked and steamed legume.











20100911a
apple tomato pumpkin grain seed

1 ounce apple
1 ounce tomato
2 ounces mild pumpkin (this trial)
  or 2 ounces butternut squash (see 20100906d)
  or 2 ounces mild carrot (not tested)
1 quarter cup sprouted grain
  or 1 tablespoon (.3 ounce) whole grain flour
2 tablespoons (.6 ounce) sunflower seed 
1 eighth teaspoon salt
1 tablespoon (.5 ounce) sugar
2 pinches salt
total 5.4 ounces.

If using grain flour:
Mix the flour with 1 tablespoon water in a microwaveable bowl,
add 1 tablespoon water and mix.

Cut the pumpkin into 1 inch pieces.

Add to the bowl:
  2 tablespoons sunflower seed,
  If using, add 1 quarter cup sprouted grain,
  2 ounces pumpkin.

Heat the bowl, covered, in a microwave oven until boiling
hot, 1 minute 20 seconds on full power in a 1000 watt oven,
then heat on low for 2 minutes.

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

Run until smooth, about 3 minutes.

Taste, if desired, add sweetener.

Taste like cream of tomato soup; 
moderate tomato flavor, tanginess; 
mild: sweetness, saltiness, starchiness; slightly pumpkin flavored; 
pudding consistency; somewhat gelatinous.



This is how many of my recipes originate. Reads like computer
programming code. Sometimes I keep the code-like structure
because it provides a lot of options/flexibility. It's not
too hard to follow once you get used to it.

20101213b
apple tomato pumpkin grain seed bean

1 ounce apple
  or 1 ounce pear (not tested)
1 ounce medium flavored tomato
  or 1 tablespoon tomato sauce
2 ounces mild pumpkin
  or 2 ounces butternut squash (not tested)
  or 2 ounces mild carrot
2 tablespoons whole grain flour
  or 3 tablespoons soaked grain
  or 1 quarter cup sprouted grain
  or 1 tablespoon flax seed plus 1 tablespoon wheat grain
2 tablespoons non roasted no hulls sunflower seeds
1 quarter cup boiled or canned beans
  or 1 quarter cup soaked or sprouted beans
1 tablespoon sugar
sweetener to taste
1 eighth teaspoon salt

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

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

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

Add 1 ounce pumpkin.

Heat another 10 minutes.
]

If using dry lentils or skinless non roasted peanuts and a metal pan:
[
Into a metal pan put 1 eighth cup beans 
and 5 eighths cup plus 1 tablespoon water.

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

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

Add 1 ounce pumpkin.

Heat another 10 minutes.
]

If using soaked or sprouted beans and a metal pan:
[
Into a metal pan put:

 1 ounce pumpkin,
 1 quarter cup beans, and
 1 half cup water.

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

If not using soaked or sprouted grain:
heat until boiling, reduce heat to low, cover, heat heat 8 minutes.

If using soaked or sprouted grain:
heat until boiling, reduce heat to low, cover, 
reduce heat to low, heat heat 20 minutes.
]

If using soaked or sprouted beans and pressure cooker:
[
Into a pressure cooker put 1 quarter cup bean,
1 ounce pumpkin, 
and 1 half cup water.

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

If not using soaked or sprouted grain:
heat until full pressure, reduce heat to low, heat heat 5 minutes.

If using soaked or sprouted grain:
heat until full pressure, reduce heat to low, heat 15 minutes.

Turn off heat, let the cooker sit on the burner for 5 minutes.
]

If using green peas:
[
Into a 4-cup microwaveable bowl put 1 quarter cup peas 
and 1 half cup water.

Add 1 ounce pumpkin.

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

If not using soaked or sprouted grain:
heat, covered, in a microwave oven until boiling, 2 minutes 30 seconds in a 1000 watt oven,
reduce heat to low, heat heat 8 minutes.

If using soaked or sprouted grain:
heat, covered, in a microwave oven until boiling, 3 minute 15 seconds in a 1000 watt oven,
reduce heat to low, heat heat 8 minutes.
]

If not using soaked or sprouted grain:
[
If coffee grinder is available: [grind 1 tablespoon flax and 
1 tablespoon grain together with the grinder set at finest, 
grind twice if needed to get a fine meal].

Transfer the beans/water to a 4-cup microwaveable bowl.

Add the ground flax or flax seed to the beans/water mixture and stir.

If using grain or flax flour or flax seed, add grain flour or flax, 
and 1 eighth cup water to the hot beans/water.

If using flax seed add 1 tablepsoon water.

Stir.

If using grain flour, heat until boiling.

If using flax meal or grain flour:
heat until boiling, uncovered, the beans/flax/grain mixture until 
boiling, then heat on low for 4 minutes if using  flax meal.

If using flax seed:
heat until boiling, uncovered, the beans/flax/grain mixture until 
boiling, then heat on low for 8 minutes.

Place the bowl in cold water to cool for 
a couple of minutes so heat does not damage blender.
]

If using microwave oven:
[
Put 1 ounce pumpkin and 1 half cup water into a 2-cup or so 
microwaveable bowl.

If using 1 quarter cup soaked or sprouted beans, add 1 quarter
cup beans to the bowl

If using 1 quarter cup soaked or sprouted grain, add the grain 
to the bowl:

If using no soaked or sprouted grain and no soaked or sprouted grain,
heat, covered, in a microwave oven until boiling, about 
1 minute 55 seconds in a 1000 watt oven, reduce heat to low,
heat 8 minutes.

If using soaked or sprouted beans, no soaked or sprouted grain,
heat, covered, in a microwave oven until boiling, about 
2 minutes 25 seconds in a 1000 watt oven, reduce heat to low,
heat 8 minutes.

If using soaked or sprouted beans and soaked or sprouted grain,
heat, covered, in a microwave oven until boiling, about 3 minutes in
a 1000 watt oven, reduce heat to low, cover,
heat 8 minutes.
]

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

Run until smooth, about 3 to 4 minutes.

Taste, if desired, add aspartame or sucralose.
(1 packet suggested)

Good if you enjoy mild flavors, mildly: sweet, tangy, starchy,
salty,  pumpkin flavored; slightly corn flavored, bean
flavored, tomato flavored,; thick liquid or pudding consistency.








20101228b (not tested)
apple pumpkin grain seed

1 ounce mild to medium flavored apple
  or 1 half ounce extra tangy apple
  or 1 half ounce pineapple
2 ounces mild fresh pumpkin
  or 1 ounce mild carrot or butternut squash (see 20101029e)
  or 2 ounces acorn squash
2 tablespoons (.6 ounce) whole wheat flour
  or 3 tablespoons soaked grain or 1 quarter cup sprouted grain
1/8 cup (.6 ounces)  non roasted, no hull sunflower seeds
  or 1 tablespoon (1 ounce) nut or seed butter such as tahini
  or 1 tablespoon whole grain flour plus 2 teaspoons olive or canola oil
optional:
[
1 tablespoon (.5 ounce) regular roasted peanut butter (not this trial)
]
1 tablespoon (.5 ounce) sugar
1 eighth teaspoon plus 2 pinches salt
1 eighth cup water if using a blender
total: 6.2 ounces, 3.4 ounces water (if using processor)

Cut 2 ounces mild pumpkin into 1 quarter inch slices.

Put 1 half cup water and a steaming rack into a pressure cooker.

If using grain flour, mix the flour and 2 tablespoons water
in a metal bowl.

Add the sunflower seed to the metal bowl.

Put the pumpkin into the metal bowl.

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

Heat on high on a cooktop until full pressure (about 5 minutes).

Reduce heat to low and heat 20 minutes.

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

Set the pressure cooker in cold water to cool for several minutes.

Put into a 2-cup or larger processor or blender:
1 ounce apple,
if using, 1 tablespoon regular roasted peanut butter,
1 tablespoon sugar,
1 eighth teaspoon plus 2 pinches salt,
1 eighth cup water if using a blender.

When the pumpkin is cooled, add the mixture to the processor.

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


Taste, if desired, add aspartame sweetener to taste.

Either: (1. gives the most apple/pumpkin flavor, Heating to thicken is
the most starchy and gratifying flavor, 4. produces the most even
consistency.

1. Put the batter into a portion bowl to be served, if desired, 
warm by heating in a microwave oven. Eat half a portion, 
add 1 packet aspartame sweetener, mix, eat second half.
]

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.

Or:
 
3.
[
Divide the batter equally into 2 4-inch diameter 1-cup bowls.

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

4. Place a 4-inch diameter glass or ceramic casserole dish at the
center of a 10-inch glass or metal piepan. Place the batter into 
the space around the center utensil.
(a 6-inch diameter or metal piepan with no center ustensil 
results in a firm edge and gooey center.)

[
Either:
(
1. Put the piepan in a microwave oven and heat until
mashed potato consistency (50 percent water), 3 minutes 25 seconds
in a 1000 watt microwave oven or 5 minutes 40 seconds 
in a 600 watt oven.

------------------------------------------
Math: if heating to thicken to a mash consistency. needs refigured
Add 5 seconds for oven to begin heating.
Plus 20 seconds to heat dishes.
To raise to boiling: 8.4 ounces X 20 seconds per ounce = 168 seconds.
Dry weight is total weight minus water: 8.4 ounces - 4.8 ounces = 3.6 ounces.
Water to leave in: (50 parts water)/(50 parts dry weight) X (dry weight) = 1/1 X 3.6 = 3.6 ounces.
Water to remove is total water minus water left in (4.8 - 3.6) = 1.2 ounces.
Plus to remove excess water: 46 seconds per ounce X 1.2 ounces = 54 seconds.
Plus to replace heat lost to air while at boiling temperature:
 54/60 minutes times 14 seconds per minute = 13 seconds plus 
13/60 minutes X 14 = 3 seconds for a total of 16 seconds.

(assume vegetable is
80 percent water, losses are 12 seconds for each 1 minute
at boiling temperature)
-----------------------------------------
)

Or:
(
2.  Put the container in a microwave oven and heat to a very
thick liquid consistency (about 60 percent water), 
2 minutes 15 seconds in a 1000 watt microwave 
oven or 3 minutes 45 seconds in a 600 watt oven.

------------------------------------------
Math: if heating to thicken to a thick liquid consistency.
Add 5 seconds for oven to begin heating.
Plus 20 seconds to heat dishes.
To raise to boiling: 8.4 ounces X 20 seconds per ounce = 168 seconds. 
------------------------------------------

If not heated to thicken, 
Moderate: sweetness; mild to moderate pumpkin flavor;
mildly: salty, tangy, starchy; pudding consistency.







20070110
sweet tea leafs or
Apple pumpkin tea peanuts seeds flour

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

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

Put the tea and water into the portion bowl.

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

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

Continue preparing the dish while the tea leafs absorb water.

Process the walnus, flour, and peanuts into a coarse powder. 
(40 seconds or so)

Put the grain/seed/peanut meal into a portion bowl.

Process the carrot (or pumpkin), peas, and citrus into a fine slaw.

Add the pumpkin/citrus mixture to the portion bowl.

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

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

Add oil and sugar to the bowl and mix.

Because of the high sugar content, this could almost be 
called a desert. But it also had some good nutrition: 
high in vitamin C and A, antioxidants, and fiber. 
The nuts, peas and flour contribute protein, vitamins and minerals.

Good to try once, too strong flavored for regular use.









20070509
Apple pumpkin watercress beans seeds flour

1/2 apple, 3 ounces (apple this trial)
1 ounce watercress puree
  or 1 ounce mustard greens puree
3 ounces canned pumpkin puree
2 tablespoons raw tahini
  or 1/4 cup sunflower seeds
1 teaspoon canola or olive oil
1/8 cup raw soaked dried lentils
  or 1/8 cup raw peanut meal 
  or 1/8 cup thawed frozen peas 
  or 1/8 cup kidney beans (kidney beans this trial)
1 tablespoon whole wheat flour
1 tablepoon sugar
1 pinch salt

Soak the dried kidney beans for at least 24 hours in a twice their
volume of water.

Drain away the water from the kidney beans.

In a 1000 watt microwave oven, heat the beans in 1/8 cup 
of water in a small container for 1 minute
on full power, then heat on low for 4 minutes.
Or in a 600 watt microwave oven or 1 minute 40 seconds on full,
then on low for 4 minutes.

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

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

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

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

Leave the greens slaw in the processor.

If using frozen puree put it into the processor.

Add apple and kidney beans to the greens in the processor.

Run until no pieces larger than 1/4 inch remain.

Core the apple. 

Process the apple and kidney beans together into a slaw consistency.

Combine all ingredients and mix.

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

Good for once in a while, too strong for regular use.




20071005
Apple banana seed topping on pumpkin grain peanut biscuit
Pear pumpkin grain nut peanut

1-1/2 ounces apple plus 1-1/2 ounces very ripe banana
  or 1/2 (3 ounces) of an apple 
  or 3 ounces pear 
3 ounces raw pumpkin
  or 3 ounces raw acorn squash
  or 3 ounces raw butternut squash
  or 1 ounces canned pumpkin puree 
1 tablespoon olive or canola oil
1/8 cup raw sunflower seed butter
  or 1/4 cup raw sunflower seeds 
  or 1/4 cup California walnuts 
1/4 cup raw or blanched skinless peanuts
  or 1/8 cup raw peanut butter (this trial)
2 tablespoons whole wheat flour
  or 1/4 cup flax meal. (this trial)
1 tablespoon sugar
1 pinch salt

### not this trial
Prepare the peanut butter in a batch by filling the processor about 1/2
full with raw peanuts.

Processor until a butterlike consistency is produced, perhaps 2 minutes.
###

Put the squash into a small capacity processor and run until a fine slaw
is achieved.

Add to the slaw in the processor: 3 tablespoons water, 
1/8 cup raw peanut butter, and 1 pinch salt.

Run the blender until smooth about 2 minutes.

Pour the mixture into a mixing bowl.
Add 1/4 cup flax and stir.

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

Make a hole about 2 inches across at the center.

Heat for 4 minutes 50 seconds in a 1000 watt microwave oven.

6-1/2 ounces X 20 plus 20 losses plus 40 X 3-1/2

If cake is not as firm as desired, heat 30 to 40 seconds more.

Let the cake cool and stiffen for a few minutes.

Into the processor put: 
 3 ounces fruit, 
 1/8 cup sunflower seed butter, 
 1 tablespoon sugar, and 
 1 tablespoon oil.

Process until as smooth as desired, perhaps 2 to 3 minutes.

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

Good, banana flavor is prominent. 










20101209e
Gombers
Pear pumpkin grain seed pudding

1 ounce pear
  or 1 ounce mild to medium flavored apple
  or 1 half ounce extra tangy apple plus 1 tablespoon water
    plus 1 teaspoon sugar
  or 1 half ounce pineapple
2 ounces mild raw pumpkin
  or 2 ounces butternut squash
2 tablespoons tahini
  or 2 tablespoon 30 percent added oil non roasted sunflower seed butter
  or 3 tablespoons (1 ounce) non roasted sunflower seeds
  or 2 tablespoons walnut butter
  or 2 tablespoons almond butter
  or 2 tablespoons oats flour plus 1 tablespoon canola oil
2 tablespoon (.6 ounce) grain flour
1 tablespoon (.5 ounce) sugar
  or 2 packets sweetener
2 pinches (1/16 teaspoon) salt
6.7 ounces, 3.4 ounces water


Cut pumpkin into pieces appropriate for your 1-cup or 
larger blender or 2-cup processor.

Put into a 3-cup or so microwaveable bowl:
2 ounces pumpkin,
if using, 2 tablespoon grain flour plus 1 eighth cup water.

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

Heat in a microwave oven until boiling, 1 minute 20 seconds in 
a 1000 watt oven, reduce heat to low, heat 4 minutes.

Put into a 2-cup blender or 2-cup processor:
 2 ounces pumpkin,
 1 ounce fruit,  
 3 tablespoons sunflower seeds, 
 1 tablespoon sugar, 
 1 eighth teaspoon salt.

Run until smooth and no significant lumps can be felt when pinched between
2 fingers, about 4 to 6 minutes.

Taste, if desired, add aspartame or sucralose.

Either: (do 1. this trial)
[
1. Eat the pudding as is.
]
Or:
[
2. Put a 4-inch diameter, microwaveable mug, bowl, or casserole dish or similar utensil at the center
of an 8-inch diameter glass piepan. 
Pour/spoon the ground cherry batter around the center utensil.
Forming the batter into a ring encourages even heating.

Heat, until mash consistency,
3 minutes  in a 1000 watt oven.
5 minutes in a 600 watt oven.
-----------------------------
Math: 
5 seconds for oven to start heating.
Plus 30 seconds to heat dish.
6.7 ounces X 20 equals 134 seconds.
Dry weight is total weight minus water (6.7 - 3.4) = 3.3 ounces.
Water to leave in is (50 parts water/50 parts dry weight) times dry weight = 1/1 X 3.3 = 3.3 ounce.
Water to remove is total water minus water left in 3.4 - 3.3) = .1 ounce.
Plus to evaporate water 46 X .1 ounces water equals 5 seconds.
To replace heat lost to air 5/60 times 14 is 1 second plus 
   1/60 times 14 is 0 for a total of 1 second.
(losses assume 5 seconds for oven to start, 30 seconds
to heat dish, and 14 seconds of losses to air per minute of
boiling hot, vegetable and fruit is 80 percent water)
------------------------
]

Cut the food loose from the bowl at the edge.
Put the crust at edge onto a large plate.
Cut into bite-sized pieces.
Spoon pour the rest of the food onto the plate.
Stir and spread.
Allow to cool a few minutes or so before eating.

Makes a large serving that with a couple of ounces fruit or
vegetables and a serving of beans will do 
for a meal. For a large supper meal, could serve with 
an ounce of fish or other meat.

If eaten without heating to thicken:
good, tastes quite a bit like raisins, definitely: tangy, sweet; 
mild to moderately: pear flavored; mildly:
starchy, salty; slightly pumpkin flavored; pudding consistency with
slight grittiness from pear.







20070114
Blueberries pumpkin seeds peanuts flour
see also Nasamp

3 ounces blueberries (1/3 cup?)
1/3 cup (3 ounces) raw pumpkin, 2/3 cup after becoming slaw 
    in food processor
  or acorn squash
1/4 cup (1 1/4 ounces) raw sunflower seeds
  or 1/4 cup walnuts
  or 1 tablespoon raw tahini
1/8 cup (1 ounce) peanuts, raw or roasted
  or 1/8 cup (1 1/2 ounces) raw peanut butter or peanut meal
  or 1/4 cup raw soaked dried mung beans or lentils
  or 1/8 cup thawed frozen peas
1/8 cup whole wheat flour
1 tablespoon vegetable oil
1 tablespoon plus 1 teaspoon sugar, add sweetener if needed
1 pinch salt

Chop the peanuts, sunflower seeds, and grain flour in a 
food processor until a fine slaw is produced.

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

Process the pumpkin into a fine slaw. Leave the peel 
on if you wish but be sure to process sufficiently so 
the peel doesn't seem too fibrous.

Combine all the ingredients and toss.

If too sour, add sweetener to taste.

Makes 1 large servings or 2 medium servings.







Spam apple pumpkin
Spam pineapple pumpkin
Baloney apple pumpkin

2 ounces canned pumpkin 
1/2 apple 
  or 1 ounce unsweetened crushed pineapple
  or 1 ounce sweetened cranberry sauce
1 ounce spam
  or 1 ounce baloney
1 teaspoon sugar
2 teaspoons nut or seed butter
  or 1 teaspoon canola oil
  or 1 teaspoon milk powder

In a microwaveable bowl mix the pumpkin, sugar,
and milk powder.

Cut the apple and spam into 3/8 inch pieces.

Add the spam to the bowl and heat 45 seconds in
a microwave oven.

Add the apple to the bowl and mix.

calories:
2 ounces pumpkin puree - 25
2 ounces sweetened cranberry sauce - 100
1 teaspoon sugar - 16
1 teaspoon canola oil - 40
1 ounce baloney - 









20101228cx (not tested since removing beans from recipe)
onion pumpkin grain seed

1 ounce onion
  or 1 ounce leek
4 ounces mild fresh pumpkin
  or 4 ounce mild carrot or butternut squash (see 20101029e)
  or 4 ounces mild canned pumpkin (see 20101009d)

2 tablespoons (.6 ounce) whole wheat flour
  or 3 tablespoons soaked grain or 1 quarter cup sprouted grain
1/8 cup (.6 ounces)  non roasted, no hull sunflower seeds
  or 1 tablespoon (1 ounce) nut or seed butter such as tahini
  or 1 tablespoon whole grain flour plus 2 teaspoons olive or canola oil
optional:
[
1 tablespoon (.5 ounce) regular roasted peanut butter (not this trial)
]
1 tablespoon (.5 ounce) sugar

1 eighth teaspoon plus 2 pinches salt
1 eighth cup water if using a blender
total: 8.4 ounces, 5.4 ounces water (if using processor)
water includes:
1.6 ounce in leek
3.2 ounce in mild pumpkin
1 ounce water lost to evaporation

Cut 2 ounces mild pumpkin and 1 ounce onion into 1 quarter inch slices.

Put into a pressure cooker:
 1 ounce onion,
 4 ounces pumpkin, and
 1 half cup water .

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

Heat on high on a cooktop until full pressure (about 5 minutes).

Reduce heat to low and heat 20 minutes.


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

Set the pressure cooker in cold water to cool for several minutes.

If not heating batter and using grain flour:
[
Put into a microwaveable bowl:
2 tablespoons whole wheat flour and
1 eighth cup water.

Heat, covered, in a microwave oven until boiling, 45 seconds
in a 1000 watt oven.
]

Put into a 2-cup or larger processor or blender:
1/8 cup non roasted, no hull sunflower seeds,
if using, 1 tablespoon regular roasted peanut butter,
1 tablespoon sugar,
1 eighth teaspoon plus 2 pinches salt,
1 eighth cup water if using a blender.

When the pumpkin is cooled, add the mixture including 
heating water to the processor.

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

Taste, if desired, add aspartame sweetener to taste.

Either: (1. gives the most apple/pumpkin flavor, Heating to thicken is
the most starchy and gratifying flavor, 4. produces the most even
consistency.

1. this trial)
[
1. Put the batter into a portion bowl to be served, if desired, 
warm by heating in a microwave oven. Eat half a portion, add 
1 packet aspartame sweetener, mix, eat second half.
]

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.

Or:
 
3.
[
Divide the batter equally into 2 4-inch diameter 1-cup bowls.

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

4. Place a 4-inch diameter glass or ceramic casserole dish at the
center of a 10-inch glass or metal piepan. Place the batter into 
the space around the center utensil.
(a 6-inch diameter or metal piepan with no center ustensil results in
a firm edge and gooey center.)

[
Either:
(
1. Put the piepan in a microwave oven and heat until
mashed potato consistency (50 percent water), 
4 minutes 25 seconds in a 1000 watt microwave 
oven or 4 minutes 55 seconds in a 600 watt oven.

------------------------------------------
Math: if heating to thicken to a mash consistency. needs refigured
Add 5 seconds for oven to begin heating.
Plus 20 seconds to heat dishes.
To raise to boiling: 8.4 ounces X 20 seconds per ounce = 168 seconds.

Dry weight is total weight minus water: 8.4 ounces - 4.8 ounces = 3.6 ounces.
Water to leave in: (50 parts water)/(50 parts dry weight) X (dry weight) = 1/1 X 3.6 = 3.6 ounces.
Water to remove is total water minus water left in (4.8 - 3.6) = 1.2 ounces.
Plus to remove excess water: 46 seconds per ounce X 1.2 ounces = 54 seconds.
Plus to replace heat lost to air while at boiling temperature:
 54/60 minutes times 14 seconds per minute = 13 seconds plus 
13/60 minutes X 14 = 3 seconds for a total of 16 seconds.

(assume vegetable is
80 percent water, losses are 12 seconds for each 1 minute
at boiling temperature)
-----------------------------------------
)

Or:
(
2.  Put the container in a microwave oven and heat to a very
thick liquid consistency (about 60 percent water), 
3 minutes 15 seconds in a 1000 watt microwave 
oven or 5 minutes 15 seconds in a 600 watt oven.

------------------------------------------
Math: if heating to thicken to a thick liquid consistency.
Add 5 seconds for oven to begin heating.
Plus 20 seconds to heat dishes.
To raise to boiling: 8.4 ounces X 20 seconds per ounce = 168 seconds. 
------------------------------------------

Make one serving that will do for a medium to large meal.

If heated to a very thick liquid:
good, moderately: sweet, starchy, leek flavored; mildly 
tangy; slightly biting; very thick liquid consistency.

If heated to a mash consistency: 
, moderately: sweet, starchy, leek flavored; mildly 
tangy; slightly biting; mash consistency.
with 6 inch metal piepan no center utensil-firmer at edge, try 9 inch piepan w 3 inch center utensil
or 11 inch with 6 inch center utensil

If not heated to thicken, 4 ounces pumpkin, 1 ounce onion
1 tablespoon sugar, ? packets aspartame, 1 eight teaspoon
plus 2 pinches salt: 
; moderatley salty; mildly to moderately sweet;
mild: pumpkin flavor, onion flavor, starchiness; pudding
consistency.

If heated to a very thick liquid:
, moderately: sweet, starchy, leek flavored; mildly 
tangy; slightly biting; very thick liquid consistency.

If heated to a mash consistency: 
, moderately: sweet, starchy, leek flavored; mildly 
tangy; slightly biting; mash consistency.




20101024a (not tested since increasing pumpkin from
  2 ounces to 4 ounces and halfing grain)
chicken pumpkin grain seed

1 ounce precooked chicken
  or 1 ounce canned mackerel (see 20100908b)
4 ounces fresh mild pumpkin
  or 1 ounce strong flavored pumpkin
1 eighth cup soaked or sprouted grain
  or 1 tablespoon whole grain flour
  or 1 tablespoon non ground grain 
1 tablespoon non roasted, no hull sunflower seed

1 eighth teaspoon plus 2 pinches salt
1 tablespoon sugar

Remove peel from pumpkin to yield 4 oucnes.

Cut pumpkin into 1 quarter inch thick slices.

If using dried chestnut halfs:
[
Place 1 eighth cup chestnut halfs and 3 quarters cup water into

a metal pan.

If using non ground grain instead of flour:
Add the grain to the pan.

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

heat 25 minutes.

Add the pumpkin to the pan.

Heat 20 minutes.
]

If using fresh chestnut halfs and soaked grain or grain flour:
[
Place 1 quarter cup chestnut halfs and 5 eighths cup water into

a metal pan.

If using non ground soaked grain instead of flour:
Add the grain to the pan.

Add the pumpkin to the pan.

Heat 20 minutes.
]

If using chestnut flour or sunflower seed:
[
In a 2- or 3-cup microwaveable bowl put:
if using, 1 eighth cup grain flour and 1 eighth cup water,
if using 1 quarter cup soaked or sprouted grain,
3 eighths cup water.

If using chestnut flour, add 1 tablespoon chestnut flour
and 1 tablespoon water.

Add 4 ounces of pumpkin slices to the pan.

Cover the bowl and heat in a microwave oven until
bowling, 1 minute 50 seconds in a 1000 watt oven,
then heat on low for 6 minutes.
]

Set the pumpkin/chestnut pan in cold water to cool for 
a couple of minutes.

Place chestnuts(/grain) and heating water in a 2-cup or 
larger processor
or blender.

Add all other ingredients and 1 eighth cup water 
to processor or blender.

Run until smooth, about 4 to 6 minutes.

Taste, if desired, add aspartame sweetener.

Eat the batter as is.

Could serve with 20101024b tomato grain bean or 20101009c pear grain bean


If using 2 ounces pumpkin, 1 ounce chicken, 
1 tablespoon chestnut flour, no sunflower seed, 
1 tablespoon sugar, 1 packet aspartame:
good, moderately: pumpkin flavored, sweet, chicken flavored, salty;
mild: starchiness, tanginess; slightly chestnut flavored;
thick liquid consistency.

If using 2 ounces pumpkin, 1 ounce chicken, 
1 tablespoon sunflower seed,
no chestnut, 1 tablespoon sugar, 2 packets aspartame:
good, moderately: sweet, tangy, salty, starchy; mild pumpkin flavor,
chicken flavor; pudding consistency.
 
If using 4 ounces pumpkin, 1 ounce chicken, 
1 tablespoon sunflower seed,
no chestnut, 1 tablespoon sugar, ? packets aspartame:
, moderately: sweet, tangy, salty, starchy; mild pumpkin flavor,
chicken flavor; pudding consistency.











20080429
Pumpkin wafer

3 ounces canned pumpkin puree
2 tablespoons bran 
2 teaspoons canola oil
2 teaspoons sugar

Grind the bran in a coffee grinder set to the finest setting.

Mix 3 ounces canned pumpkin puree, 2 tablespoons bran, 
2 teaspoons canola oil and 2 teaspoons sugar.

Spread the canned pumpkin puree 1/4 inch thick on a 
7 inch plate to form a flattened donut shape with a 
2 inch hole at the center. Heat in a 1000 watt microwave 
oven until firm, about 3 minutes 45 seconds.

4 ounces X 20 pluls 20 losses plus 50 X 2.5 ounces water





Pumpkin grain peanut

1/4 cup canned pumpkin puree
1/8 cup whole wheat flour
1 tablespoon seed or nut butter
  or 1 teaspoon canola oil
1 teaspoon sugar
optional:
  1/8 cup chopped raw peanuts
    or 1/8 cup chopped roasted peanuts
  1 teaspoon dry milk powder

Mix all ingredients. For a slightly milder and slightly
starchier flavor, heat to boiling temperature, about
1 minute 20 seconds in a 1000 watt microwave oven, then
heat on low for 4 minutes.

Increasing oil or milk powder will reduce bitterness but
also reduce pumpkin flavor.

Serve at room temperature. 

good, the peanuts add crunch,
chewiness but little flavor









Pumpkin burgers

1/4 cup canned pumpkin puree
1/8 cup whole wheat flour 
2 teaspoons sugar
1/8 cup raw peanuts
  or 1 tablespoon unroasted or lightly roasted peanut butter
1/8 cup sunflower seeds
  or 1 tablespoon nut or seed butter
  or 1 teaspoon canola oil
1/8 cup soaked and pressure steamed dried kidney beans
2 pinches salt

Boil the peanuts until soft, about 10 minutes and drain.

Process the pumpkin, sunflower seeds, peanuts, and 
beans until smooth.

Mix in the grain flour.

If desired, fry at low temperature in a oiled skillet or
microwave until firm.

Serve at room temperature.







Apple pumpkin puree

1/4 cup pumpkin puree
1 tablespoon whole wheat flour
1 tablespoon nut or seed butter
  or 1/8 cup walnuts, chopped
1 teaspoon canola oil
1/2 apple
1 teaspoon sugar

Process the pumpkin puree, nuts, oil, and sugar until
smooth.

Add the flour and process to mix.

If desired, heat to boiling temperature in a microwave oven
to give a slightly milder, starchy flavor and firmer
consistency.

Cut the apple into 1/4 inch or so pieces and mix with
the batter.

The apple adds texture and just a hint of sweeteness 
and tanginess.







Pumpkin grain nut bean

1/4 cup pumpkin puree
1 tablespoon whole wheat flour
1 tablespoon nut or seed butter
  or 1/8 cup walnuts, chopped
1/8 cup soaked and steamed kidney beans
1 teaspoon canola oil
  or 1 teaspoon dried milk powder
1 teaspoon sugar
2 pinches salt

Process the pumpkin puree, nuts, oil, and sugar until
smooth.

Add the flour and process to mix.

If desired, heat to boiling temperature in a microwave oven
to give a slightly milder, starchy flavor and firmer
consistency.





Pumpkin biscuit

 1 19 ounce can pumpkin puree
   or sweet potatoes, drained
 1 cup whole wheat flour
   or bulgar wheat
   or cream of wheat 
   or wheatena cereal
3 ounces nut or seed butter
   or 3 tablespoons olive or canola oil
25.3 ounces, 9.5 ounces water

Mix the puree, flour and oil.

To make the whole batch at once:
Place a 6-inch diameter glass or ceramic casserole dish at the
center of a 11-inch glass or metal piepan. Place the batter into 
the space around the center utensil.

Heat in a 1000 watt microwave oven until as firm as desired.
9 minutes will produce a gooey consistency.
11 minutes will produce a moist biscuit consistency.

------------------------------------------
Math: if heating to thicken to a moist biscuit consistency.
Add 5 seconds for oven to begin heating.
Plus 20 seconds to heat dishes.
To raise to boiling: 25.3 ounces X 20 seconds per ounce = 506 seconds.

Dry weight is total weight minus water: 25.3 ounces - 9.5 ounces = 15.8 ounces.
Water to leave in: (30 parts water)/(70 parts dry weight) X (dry weight) = 3/7 X 15.8 = 6.8 ounces.
Water to remove is total water minus water left in (9.5 - 6.8) = 2.7 ounces.
Plus to remove excess water: 46 seconds per ounce X 2.7 ounces = 124 seconds.
Plus to replace heat lost to air while at boiling temperature:
124/60 minutes times 14 seconds per minute = 29 seconds plus 
29/60 minutes X 14 = 7 seconds for a total of 36 seconds.

(assume vegetable is
80 percent water, losses are 14 seconds for each 1 minute
at boiling temperature)
-----------------------------------------

To make a single serving:
Spread 1/4 teaspoon oil on a large plate.

Put batter at center of plate.

Form the batter into a flat ring with a 2 inch hole at the center.

Heat on high in mircowave oven for 3 minutes.

Turn 1/2 turn.

Heat 3 minutes more.

Option:
garnish plate with pieces of frozen fruit. The heat from the
plate will unthaw the fruit.

Or if using a stove top:
On a stove top:
Mix the puree and flour.

Form some into a golf ball size ball.

Flatten the ball and fry in oiled skillet at 1/4 heat 
for 3 minutes per side.

Heat should be just high enough to barely hear a sizzle 
when listening closely.







1/2 cup pumpkin (50 calories), 
1/4 cup whole wheat flour (115 calories), 
1 1/2 teaspoon oil (60 calories), 
1 teaspoon milk powder



Egg pumpkin grain

1 egg
1/2 cup canned pumpkin
1/4 cup whole wheat flour
1 teaspoon oil

In a microwave bowl, combine and mix all.

In a 1000 watt oven, microwave 2 minutes, turn,  heat 2 minutes. 

In a 600 watt oven, microwave 3 minutes, turn,  heat 3 minutes. 






Pumpkin mash
Pumpkin grain

4 ounces fresh pumpkin
1/4 cup whole wheat flour
2 tablespoons nut or seed butter
  or 1 tablespoon canola oil

After peeling the pumpkin (or not) 
process into a slaw consistency. 

Mix a cup of chopped pumpkin with 2 tablespoons to 
1/4 cup flour and 1 tablespoon vegetable oil.

Put the mixture into a covered microwaveable container.

Heat on high for 2 minutes 30 seconds in a 1000 watt microwave oven,
or in a 600 watt oven heat 4 minutes. The result is about as stiff as 
mashed potatoes but with more texture.





Pumpkin mash
Egg pumpkin grain raisin

1 egg
1/8 cup raisins
4 ounces fresh pumpkin
2 tablespoons to 1/4 cup whole wheat flour
2 tablespoons nut or seed butter
  or 1 tablespoon canola oil

After peeling the pumpkin (or not) process into 
a slaw consistency. 

In a microwaveable bowl, mix the pumpkin slaw with
2 tablespoons to 1/4 cup flour and 
1 tablespoon vegetable oil.

Cover, heat on high for 3 minutes in a 1000 watt microwave 
oven, or in a 600 watt oven heat 5 minutes. 







Baked pumpkin

Cut a whole pumpkin in half. Scrape out the seeds with 
a large spoon. Cut into serving-size pieces. Bake skin 
side down at 350 degrees F. for about 45 minutes until soft. 
Freeze what cannot be eaten within a few days. 

Most people will not like the flavor of plain baked pumpkin 
the first few times they try it. 

It's a flavor that has not yet been recognized as the 
enjoyable food flavor it can be. I came to appreciate 
eating baked pumpkin after a bumper crop from my garden 
prompted me to try fixing the pumpkin in the simplest, 
easiest way possible. Each time I ate the baked pumpkin 
it tasted a little better. After a couple of dozen 
cautious but pleasant experiences, its flavor became one 
I now enjoy. It has a surprizing sweetness and a flavor 
that needs no seasoning.






Stewed tomato and pumpkin slaw

2 tablespoons stewed tomato
4 ounces raw pumpkin
1 ounce green bell pepper
  or 2 ounce red bell pepper
1/8 cup raw or roasted peanuts
1 teaspoon canola oil
2 teaspoons sugar
1/8 teaspoon salt

If using raw peanuts, boil in 1 cup water for 10 minutes
and drain.

Place all ingredients into a 2 cup food processor and
run until a slaw consistency.



tomato pumpkin cabbage walnuts

1/4 cup stewed tomato 
2 ounces raw pumpkin
2 ounces raw potato
  or 1 ounce raw cabbage
1/8 cup walnuts
  or 1/8 cup raw or roasted peanuts 
1 teaspoon canola oil
2 teaspoons sugar
1/8 teaspoon salt

If using raw peanuts, boil in 1 cup water for 10 minutes
and drain.

Place all ingredients into a 2 cup food processor and
run until a slaw consistency.




20070516
Asparagus pumpkin grain seed bean

3 ounces asparagus, fresh or frozen
2 ounces raw mild pumpkin
  or 2 ounces canned pumpkin puree
1/4 cup sunflower seeds
  or 1 tablespoon canola or olive oil 
  or 1/4 cup raw hazelnuts plus 2 teaspoons olive or canola oil
    (flavor better if hazelnut left whole)
  or 1 tablespoon raw tahini
1/8 teaspoon (8 drops) lemon juice 
  or 1/4 teaspoon orange juice concentrate
  or 1/4 apple
1/8 cup soaked and steamed dried kidney beans
  or 1/8 cup canned kidney beans, briefly drained
  or 1/8 cup thawed frozen peas
1 teaspoon olive or canola oil
1 tablespoon whole wheat flour
2 teaspoons sugar
2 pinches salt

If using sunflower seeds: 
Process the sunflower seeds with the whole wheat flour
into a coarse powder (about 40 seconds).

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

Cut off any stem end of the asparagus that has tough skin.
Test the skin by piecing crosswise with a thumbnail.
If it does not piece easily, cut that portion of stem off.

Cut the stem with tough skin into 1 inch pieces.
Cut the tough skin off and discard skin.

Cut the asparagus spears into pieces that can be handled 
by your food processor.

If using canned kidney beans:
Drain the water from the beans (I drink it).

Put the asparagus pieces into the food processor.

Run processor until a coarse slaw is produced.

Put the slaw into a small container that can be covered, 
such as a cup.

Add 1 tablespoon water.

Cover, for example, with a small saucer.

Heat in a 1000 watt microwave oven for 1 minute on full, 
then 3 minutes on 25 percent power. If using a 600 watt
oven heat on full for 2 minutes, then on low for 3 minutes.

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

Put the pumpkin and beans into the processor. 

Run the processor until no pieces large than about 3/16 inch remain.

Add all ingredients except seed/flour to the processor and 
run until as smooth as desired.

Add the seed/flour to the processor and run to mix.

Taste, if bitter, add another teaspoon sugar and another
teaspoon canola oil.

Heat in microwave oven to warm before serving if desired.

Makes 1 serving large enough for half or more of a meal.

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








Raw beet pumpkin slaw onion

1/4 cup raw beet
1/2 cup raw pumpkin
1/2 onion
1/2 tablespoon oil
1/8 teaspoon salt
 
Chop the onion into 3/8 inch pieces.

Place the onion into a microwaveable cup.

Heat for 2 to 3 minutes until translucent.

Chop the beet and pumpkin in a food processor to a coarse slaw.

Combine and mix all ingredients.

good







Beet pumpkin slaw grain seed peanut

2 ounces raw beet, 
3 ounces raw pumpkin
  or 3 ounces carrot 
1/8 cup raw sunflower seeds
  or 1 tablespoon tahini
  or 1/4 cup California walnuts 
1/2 of a tangerine
  or 1/4 of an orange
  or 1 teaspoon orange juice concentrate
1/8 cup raw peanut meal 
  or 1/8 cup raw peanuts
  or 1/8 cup thawed frozen peas
1 quarter cup soaked and sprouted grain
  or 2 tablespoons flour
1 tablespoon canola oil
1 tablespoon sugar
1/8 teaspoon salt

If using raw peanuts, put the peanuts into a pan
with 1 cup water and boil 10 minutes, drain. 

Put 1/2 cup water into a pressure cooker. Place a 
steaming rack in the cooker.

If using flour, mix the flour with 2 tablespoons water in a metal bowl,
at least 16 ounce size. 

Remove the top and root from the beet.

Cut the beet and pumpkin (peel on) into pieces your food
process can deal with.

Into the metal bowl with the flour/water put the beet, 
pumpkin, sunflower seed (and soaked grain, if using).

Heat until full pressure, reduce heat to low, heat 20 minutes.

Remove the peel and seeds from the citrus.

Put all ingredients into a food processor and run
until smooth, about 4 minutes.
If necessary repeated lift and drop the processor to get the 
mixture to flow.










Parsley carrot/pumpkin grain seed peas

1/2 ounce parsley this trial
  or 3/4 ounces parsley pesto (about 1/4 oil)
3 ounces raw pumpkin 
  or 3 ounces raw acorn squash
  or 3 ounces carrot
  or 3 ounces canned pumpkin puree
1/4 orange, 
  or 1/2 tangerine
  or 1 teaspoon orange juice concentrate
1/8 cup thawed frozen peas
  or 1/8 cup soaked beans
  or 1/8 cup canned beans
1/4 cup raw sunflower seeds
  or 1/4 cup California walnut plus 1 teaspoon sugar
  or 2 tablespoons raw tahini
  or 1 tablespoon total, olive or canola oil, if using
    parsley pesto that has about 1 tablespoon oil in it,  
    add no oil
1 eighth cup soaked and sprouted grain
  or 1 tablespoon whole wheat flour
1 tablespoon sugar
artificial sweetener to taste
2 pinches salt 

Put 1/2 cup water into a pressure cooker. Place a 
steaming rack in the cooker.

If using flour, mix the flour with 1 tablespoon water in 
a metal bowl, at least 16 ounce size. 

Remove the top and root from the carrot.

Cut the carrot or pumpkin (peel on) into pieces your food
process can deal with.

Into the metal bowl with the flour/water put the raw
pumpkin or carrot, sunflower seed (and soaked grain,
if using).

Heat until full pressure, reduce heat to low, 
heat 20 minutes if using raw pumpkin,
heat 10 minutes in not using raw pumpkin.

Remove the peel and seeds from the citrus.

Put all ingredients into a food processor and run
until smooth, about 4 minutes.
If necessary repeated lift and drop the processor to get the 
mixture to flow.

Taste, if too bitter, add a packet of artificial sweetener
and a pinch of salt. If too strong, add a teaspoon of 
canola oil and run processor to mix.





20070126 (not tested after alterations)
mackerel pumpkin parsley grain nut peas

1/8 cup mackerel
 or 1/8 cup tuna
3 ounces raw pumpkin
  or 3 ounces canned pumpkin
  or 3 ounces raw carrot
1/4 cup finely chopped fresh parsley (1/4 ounce)
  or 1/2 ounce raw parsley pesto that is 1/3 oil
  If your food processor will not grind to a fine 
  consistency, leave out the large stems (basically 
  the parts of the stem below any crotches)
1/4 cup California walnuts
1/8 cup soaked and sprouted grain
  or 1 tablespoon whole wheat flour
3 tablespoons non roasted, no hull sunflower seed
  or 1 tablespoon olive or canola oil
  or no oil if using pesto that contains 1 tablespoon oil
  The total oil, added plus what's in pesto, should be 
  1 tablespoon.
1/4 cup thawed frozen peas
  or soaked or canned kidney beans
  or soaked lentils
  or 1/8 cup raw soaked mung beans
1 teaspoon sugar, add what seems needed (if any), 1 teaspoon
  at a time after tasting
1/8 teaspoon salt

Put 1/2 cup water into a pressure cooker. Place a 
steaming rack in the cooker.

If using flour, mix the flour with 1 tablespoon water in 
a metal bowl, at least 16 ounce size. 

If using carrot, remove the top and root from the carrot.

Cut the carrot or pumpkin (peel on) into pieces your food
process can deal with.

Into the metal bowl with the flour/water put the raw
pumpkin or carrot, peas or beans, and if using, sunflower 
seed and soaked grain.

Heat until full pressure, reduce heat to low, 
heat 20 minutes if using raw pumpkin,
heat 10 minutes in not using raw pumpkin.

Put all ingredients into a food processor and run
until smooth, about 4 minutes.
If necessary repeated lift and drop the processor to get the 
mixture to flow.

Taste, if too bitter, add a packet of artificial sweetener
and a pinch of salt. If too strong, add a teaspoon of 
canola oil and run processor to mix.

Also could try adding 1 teaspoon vinegar or 1 teaspoon
oj concentrate, or 8 drops lemon juice or 1 quarter of
and orange.





20100908a (not tested after alterations)
mackerel tomato onion pumpkin grain seed

1 ounce canned mackerel
1 ounce tomato
2 ounces onion
2 ounces mild pumpkin or acorn squash
  or 2 ounces carrot bean
  or 2 ounces cucumber, peel removed (see 20100831b)
1/8 cup soaked and sprouted grain
  or 1 tablespoon whole grain flour
2 tablespoon (.6 ounce) non roasted no hull sunflower seed
  or 2 teaspoons canola oil
1 tablespoon (.5 ounce) sugar
artificial sweetener to taste
1 eighth teaspoon plus 2 pinches salt
total: 8.4 ounces, 5.4 ounces water

Cut 2 ounces onion into 1 quarter inch thick slices.

Cut the pumpkin into 1 inch pieces and remove peel
to yield 2 ounces.

If using flour, mix the flour with 1 tablespoon water in 
a metal bowl, at least 16 ounce size. 

Put into the metal bowl:
 2 ounces onion,
 2 ounces pumpkin,
 1 tablespoon sunflower seed,
 1 tablespoon water.

Put 1/2 cup water into a pressure cooker. Place a 
steaming rack in the cooker.

Place the metal bowl into the cooker.

Heat until full pressure, reduce heat to low, 
heat 20 minutes.

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

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

Taste, if desired, add sweetner to taste 
and run to mix, about 20 seconds.

Either:
(1. Eat the batter as is.)

Or:

(2. Spread the batter 1 quarter inch thick on a plastic
sheet on a food dryer heating tray.

Dry at 125 to 130 degrees F. until mash consistency, 
about 4 to 5 hours.

Or:
(3. Put batter into a microwaveable bowl.

Heat in a microwave oven until mash consistency, 
5 minutes 30 seconds in a 1000 watt oven.

------------------------------------------
Math:
Add 5 seconds for oven to begin heating.
Plus 20 seconds to heat dishes.
To raise to boiling: 8.4 ounces X 20 seconds per ounce = 168 seconds.
Dry weight is total weight minus water: 8.4 ounces - 5.4 ounces = 3 ounces.
Water to leave in: (50 parts water)/(50 parts dry weight) X (dry weight) = 1/1 X 3 = 3 ounces.
Water to remove is total water minus water left in (5.4 - 3) = 2.4 ounces.
Plus to remove excess water: 46 seconds per ounce X 2.4 ounces = 110 seconds.
Plus to replace heat lost to air while at boiling temperature:
 110/60 minutes times 12 seconds per minute = 22 seconds plus 
22/60 minutes X 12 = 2 seconds for a total of 24 seconds.

(assume vegetable is
80 percent water, mackerel is 40 percent water, losses are 12 seconds for each 1 minute
at boiling temperature)
-----------------------------------
)
Spread the mash on pita bread, tortillas, or whole grain bread
or eat the mash by itself.

If desired, cut a torilla into six wedges.

Place a large spoonful of tomato bean on each wedge.

Makes enough for about 1 to 3 tortillas, 3 tortillas 
makes a hugh meal.

If eating by itself:
, prominently: tangy, sweet, salty; 
mild to moderately: onion flavored;
flavor, starchiness; slight mackerel flavor; 
bean and tomato flavors not apparent; 
stiff mash consistency;

If eating on bread:
, prominently: sweet, salty, tangy; 
mild to moderate starchiness; 
mild: onion flavor, mackerel flavor;
stiff mash consistency.





Parsley pumpkin nut/seed salad

2 cups (8 ounces) chopped, mild, medium firmness 
vegetable such as:
   1 zucchini
   1 cucumber
   1 summer squash
   1/16 of a pumpkin
1/4 cup (1/4 ounce) finely chopped fresh parsley
   or 1/8 cup dried, crushed parsley leafs
   or 1/8 cup blanched parsley puree 
   or 1/8 cup parsley pesto
2 tablespoons nut or seed butter
  or 1 tablespoon olive or canola oil
  (omit oil if using pesto containing oil)
optional:
[
1/8 cup soaked dried mung beans 
  or soaked lentils or green peas
]
1 tablespoon sugar
1 eighth teaspoon of salt

The vegetables should be chopped to pieces about 
1/4 inch across. 
You can use a food processor to chop the vegetables into 
a coarse slaw.

Combine all the ingredients.

Toss.

Makes 2 servings.




Parsley pumpkin nut/seed mash

2 cups (8 ounces) chopped, mild, medium firmness 
vegetable such as:
   1 zucchini
   1 cucumber
   1 summer squash
   1/16 of a pumpkin
1/4 cup (1/4 ounce) coarsely chopped fresh parsley
   or 1/8 cup dried, crushed parsley leafs
   or tablespoon parsley puree 
   or 1/8 cup parsley pesto
3 tablespoons sunflower seed
  or 2 tablespoons nut or seed butter
  or 1 tablespoon olive or canola oil
  (omit oil if using pesto containing 50 percent oil)
1 tablespoon sugar
1 eighth teaspoon of salt

Cut the pumpkin into 1 inch pieces and remove peel
to yield 2 ounces.

Put into a metal bowl:
 8 ounces pumpkin,
 3 tablespoon sunflower seed,
 1 tablespoon water.

Put 1/2 cup water into a pressure cooker. Place a 
steaming rack in the cooker.

Place the metal bowl into the cooker.

Heat until full pressure, reduce heat to low, 
heat 20 minutes.

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

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

Taste, if desired, add sweetner to taste 
and run to mix, about 20 seconds.





Mackerel pumpkin grain nut

1 teaspoon orange juice concentrate
1/2 teaspoon lemon juice
8 ounces raw pumpkin
  or 3 ounces canned pumpkin puree
1 ounce mackerel
1/4 cup (1 ounce) walnuts
  or 3 tablespoon sunflower seed
  or 2 tablespoons nut or seed butter
  or 1 tablespoon olive or canola oil
1/8 cup soaked and sprouted grain
  or 1 tablespoon whole wheat flour
1 tablespoon sugar
1/8 teaspoon salt

Cut the pumpkin into 1 inch pieces.

If using flour, mix the flour with 1 tablespoon water in 
a metal bowl, at least 16 ounce size. 

Put into the metal bowl:
 8 ounces pumpkin,
 3 tablespoons sunflower seed,
 if using, 1/8 cup soaked and sprouted grain
 1 tablespoon water.

Put 1/2 cup water into a pressure cooker. Place a 
steaming rack in the cooker.

Place the metal bowl into the cooker.

Heat until full pressure, reduce heat to low, 
heat 20 minutes.

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

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

Taste, if desired, add sweetner to taste 
and run to mix, about 20 seconds.




20070730
Mackerel pumpkin grain nut bean

1 teaspoon orange juice concentrate
1/2 teaspoon lemon juice
8 ounces raw pumpkin
  or 3 ounces canned pumpkin puree (canned puree this trial)
1 ounce mackerel
1/4 cup (1 ounce) walnuts
  or 3 tablespoon sunflower seed
  or 2 tablespoons nut or seed butter
  or 1 tablespoon olive or canola oil
1/8 cup soaked and sprouted grain
  or 1 tablespoon whole wheat flour
1 tablespoon sugar
1/8 teaspoon salt
1/8 cup soaked beans
  or 1/8 cup canned beans
  or 1/8 cup green peas

Cut the pumpkin into 1 inch pieces.

If using flour, mix the flour with 1 tablespoon water in 
a metal bowl, at least 16 ounce size. 

Put into the metal bowl:
 8 ounces pumpkin,
 3 tablespoons sunflower seed,
 if using, 1/8 cup soaked and sprouted grain
 if using, 1/8 cup soaked beans or green peas
 1 tablespoon water.

Put 1/2 cup water into a pressure cooker. Place a 
steaming rack in the cooker.

Place the metal bowl into the cooker.

Heat until full pressure, reduce heat to low, 
heat 20 minutes.

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

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

Taste, if desired, add sweetner to taste 
and run to mix, about 20 seconds.

Could serve with a side of Onion cabbage slaw for a full supper meal

2 ounce onion heated covered 1 minute
1 ounce cabbage slaw
1 teaspoon whole wheat flour
1 pinch salt
1/2 teaspoon sugar