recipes_for_vegetables/recipes for rutabaga.txt
For the purposes of these recipes, 1 pinch salt is equal to 1/32 teaspoon or
about .15 grams or an amount the size of 3 or 4 grains of wheat or rice.




20080524x2
Tomato spinach squash grain seed paste and rutabaga grain bean

Ingredients in Rutabaga grain bean cake:
2 tablespoons (.8 ounce before boiling, 2 ounces after boiling) dried beans, 
  or 1 quarter cup canned beans
1 tablespoon (.3 ounce) whole wheat flour
1 tablespoon (.3 ounce) non roasted, no hull sunflower seed
  or 2 teaspoons nut or seed butter such as tahini
  or 2 teaspoons (.3 ounce) canola oil
3 ounces mild rutabaga
  or 3 ounces potato
2 teaspoons (.3 ounce) sugar
1 eighth teaspoon salt in cake
2.5 ounces water (this is water left from boiling beans and potato)
total: 8.4 ounces, 6.1 ounces water

Ingredients in Tomato spinach squash grain seed paste:
1 ounce spinach
1 ounce mild butternut squash
  or 1 half ounce strong flavored butternut squash
  or 1 ounce canned pumpkin puree
3 tablespoons sunflower seeds
  or 1/8 cup nut or seed butter
2 teaspoons olive or canola oil
  or 1 tablespoon extra sunflower seed
1 ounce tomato
1 tablespoon whole wheat flour 
1 tablespoon sugar
3 packets apartame sweetner, or to taste
3 pinches salt
1 quarter cup water
total: 7.1 ounce, 4.5 ounces water

If using dried whole beans:
[
Into a metal pan put 1/8 cup dried beans and 1 cup
water.

Heat on a cooktop until boil, reduce heat to low, cover, 
heat until beans are soft and mild, 1 hour and 20 minutes.
]

If using dried whole beans and raw potato:
[
Remove peel from potato to yield 3 ounces.

Cut the potato into 1 quarter inch thick slices.

When beans have boiled 40 minutes, add the potato to the pan of beans.
]

If using canned beans and potato:
[
Remove peel from potato to yield 3 ounces.

Cut the potato into 1 quarter inch thick slices.

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

Heat on a cook top until boiling, reduce heat to low, heat 30 minutes.
] 

If using rutabaga:
[
Remove outer rind from rutabaga.

Cut 3 ounces rutabaga into 1 quarter inch thick slices.

Put the slices and 3 cups water into a metal pan or
pressure cooker.

If using peanuts or blackeyed peas, add them to the 
rutabaga/water combination.

Heat on a cooktop until water in pan is boiling or 
pressure cooker is full pressure.

Reduce heat to low.

If using a metal pan, heat 30 minutes.

If using a pressure cooker heat 15 minutes.

Put into a 2 cup or larger blender:
 1 tablespoon grain flour,
 1 tablespoon sunflower seed,
 if using potato, 2 teaspoons sugar,
 if using rutabaga, 1 tablespoon sugar, and
 1 eighth teaspoon salt.

If using potato:
When the potato/beans are done heating, 
set the pan in cold water to cool for a couple of minutes
 so blender is not damaged by heat.

If using rutabaga and dried beans:
[
Pour rutabaga/beans/water into a strainer to eliminate water.
Discard water.
Add 1 quarter cup water to processor or 3 eighths cup water
to the blender.
]

Pour/spoon the beans/potato/water into the blender.

Run until desired smoothness is achieved, perhaps 2 to 3 minutes,.

Add 0 to 3 packets apartame sweetner, according to taste.
(3 packets added this trial)

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

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

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

Heat until thickened to a mashed potato consistency, 5 minutes
45 seconds on full power in a 1000 watt microwave oven, or in a 600 watt oven,
heat 9 minutes 35 seconds.

----------------------------------------------------
Math: 
plus 5 seconds for oven to start heating
plus 20 seconds to heat dishes
To heat to boiling: 8.4 ounces ounces X 20 equals 168 seconds.
Dry weight is total weight minus total water (8.4 - 6.1) equals 2.3 ounces
Water to leave in is (60 part water)/(40 part dry weight) times dry weight = 3/2 X 2.3 equals 3 ounces.
Water to remove is total water minus water to leave in (6.1 - 3.4) 
  equals 2.7 ounces.
To evaporate excess water: 2.7 ounces water X 46 seconds per ounce equals 124 seconds.
Plus  to replace heat losses to air: 124/60 times 12 = 25 seconds
  plus 25/60 X 12 = 5 for a total of 30 seconds.
  (assumes apple and cilantro is 90 percent water, .44 ounce water will be
left in biscuit so final product is about 10 percent water, looses are 5 seconds for
heating to start, 20 seconds to heat dishes, and 12 seconds
for each minute of boiling temperature for heat loss to air)
------------------------------------------------
]

Into a 1-cup or larger processor put:
 1 ounce spinach,
 1 ounce squash,
 3 tablespoons (1 ounce) sunflower seed, 
 1 ounce tomato,
 1 tablespoon (.5 ounce) sugar,
 2 teaspoons (.3 ounce) oil
   or 1 tablespoon sunflower seed,
 1 tablespoon (.3 ounce) wheat flour,
 3 packets aspartame
 3 pinches salt, and
 1 quarter cup water.

Run until smooth, about 4 to 6 minutes.

To serve, pour the blenders contents into a bowl or mug.

Makes enough for a large meal, perhaps add a side of
Blueberries And Strawberries or any kind of fruit.

The paste and drink together make a large meal. If making
the paste only, for a large meal serve with a raw vegetable
such as a carrot or a couple slices of yam and a piece of fruit such
as 1/2 apple, and, perhaps, side dishes of an ounce or so of meat
and a handful of nuts such as raw cashews, almonds, or pumpkin seeds.

Tomato spinach, moderately: bittersweet, tangy; mildly: starchy salty; 
slightly spinach flavored, tomato flavored; thin pudding consistency.

Rutagaba; mild to moderate: sweetness; mild: rutabaga
flavor, starchiness, saltiness; slightly bean flavored;
very thick liquid or pudding consistency.


marker 1



20090616e2 
Apple squash potato spinach grain and Rutabaga grain seed bean

Apple squash potato lambsquarters pudding:
1 half ounce apple (this trial), can be fresh or frozen, if fruit is tart, add 1 extra 
  teaspoon sugar
  or 1 teaspoon apple powder plus 1 tablespoon water
  or 1 tablespoon apple fiber powder plus 1 tablespoon water
1 ounce squash  (acorn, peel and seeds removed, this trial)
  or 1 tablespoons squash or pumpkin powder plus 1 eighth cup water
  or 1 ounce canned pumpkin puree
1 ounce potato
  or 1 ounce mild rutabaga
1 ounce spinach (this trial)
  or 1 and 1 half teaspoons (.1 ounce) spinach powder plus 2 tablespoons water
  or 1 ounce lambsquarters
  or .1 ounce (1 tablespoons coarse powder) dried lambsquarters plus 2 tablespoons water
2 tablespoons freshly ground whole corn flour, 
  or 1 eighth cup (.7 ounce) whole dried corn kernels (this trial)
     (about 2 rows of kernels from a large ear of corn
  or 2 tablespoons whole wheat flour  
  or 2 tablespoons any other non bitter grain flour
  or 2 tablespoons rolled oats 
1 tablespoon plus 2 teaspoons (.85 ounce) sugar (use 1 teaspoon extra sugar if apple is
  sour)
1 tablespoon (.5 ounces) canola oil
  or 3 tablespoons (1 ounce) non roasted sunflower seeds (this trial)
1 eighth teaspoon salt
3 eights cup (3 ounces) water
8.7 ounces, 6 ounces water

Rutabaga grain seed bean pudding:
2 ounces salsify (see 20090519d)
  or 2 ounces green beans (not yet tested)
  or 2 ounces potato (see 20090603c) 
  or 2 ounces mild rutabaga (this trial)
2 tablespoon non ground wheat grain (this trial)
  or 4 tablespoons (.8 ounce) rolled oats
  or 2 tablespoons any whole grain flour
2 tablespoons non roasted chestnut flour (this trial)
  or 1 quarter cup (1.3 ounces) dried chestnut halves
  or 3 tablespoons 30 percent added oil lightly roasted
   sunflower seed butter
  or 1 quarter cup non roasted sunflower seeds
  or 1 third cup (1.3 ounce) California walnuts  
  or 1 quarter cup (1.25 ounces) non roasted hazelnuts
  or 2 tablespoons roasted tahini
2 tablespoons non roasted no hull sunflower seed
  or 1 tablespoon canola oil plus 1 tablespoon whole grain flour
1 eighth cup raw peanuts
  or 1 eighth cup (.9 ounce) dried soy beans (blackeyed peas this trial)
  or 1 eighth cup dried split peas
  or 1 quarter cup canned beans or peas
  or 1 tablespoon roasted peanut butter
1 tablespoon plus 1 teaspoon (.7 ounce) sugar (this trial)
  if using salsify instead of potato, use 1 tablespoon (.5 ounces) sugar
2 packets aspartame sweetener
1 eighth teaspoon salt
1 half cup water
8.7 ounces, 5.8 ounces water (needs refigured)

Apple squash potato spinach squash grain:
Remove peel from potato to make 1 ounce.

Cut the 1 ounce spinach, 1 half ounce fruit, 1 ounce squash, 
and 1 ounce potato into 1 inch pieces.

Into a 2 cup or larger high speed food processor or blender put
(blender likely will be quicker):
 1 eighth cup corn kernels,
 1 ounce potato,
 1 ounce greens,
 1 half ounce apple,
 1 ounce squash,
 1 tablespoon plus 2 teaspoons sugar,
 3 tablespoons sunflower seeds,
 1 eight teaspoon salt, and
 3 eighths cup water.

Process until smooth.

Divide the mixture equally into 2 4-inch diameter 
microwaveable bowls.

Potato nut bean:
If using dried peas or beans:
Remove rind from rutabaga to yield 2 ounces.

Cut rutabaga into 1 quarter inch thick slices.

Either:
[
Put rutabaga slices and 2 cups water into a metal pan. 

If using dried blackeyed peas and wheat grain, add them 
and 1 quarter cup water to the pan.

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

Or: 
[
Put rutabaga slices and 2 cups water into a pressure
cooker.
If using dried blackeyed peas and grain, add them and 1 quarter cup water to the cooker. 
Heat on a cooktop until full pressure, reduce heat to low and 
heat for 20 minutes, 30 minutes if using non ground grain.

Turn off heat and allow cooker to cool while sitting on 
burner for 5 minutes.

Set pressure cooker in cold water and run water over cooker to
reduce pressure to zero.
]

Into a 2 cup or larger high speed food processor or blender put
(blender likely will be quicker):
 if using, 1/4 cup boiled or canned peas or beans,
 2 tablespoons chestnut flour,
 2 tablespoon sunflower seeds
 if using, 2 tablespoons rolled oats,
 1 tablespoon plus 1 teaspoon sugar,
 2 packets aspartame,
 1 eighth teaspoon) salt,
 1 quarter cup water.

When the rutabaga/grain/bean water is done heating, pour into a strainer to
eliminate water.

Dump rutabaga back into heating pan, add a cup or so water to
rinse and cool.

Strain again.

Put rutabaga into processor.
]

Process until smooth, about 4 to 6 minutes, if needed,
add water 1 tablespoon at a time, just enough so
mixture circulates while processing.

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

Either:
(1. Eat the batter as is, if desired, warm by heating in a microwave
oven for 4 seconds per ounce.)

Or:
(2. this trial:
Divide the mixture equally into 2 4-inch diameter 
microwaveable bowls.
Arrange the 4 bowls in a circle around the center of a microwave oven.

Heat until boiling plus enough time to firm, 15 minutes plus
25 seconds in a 1000 watt oven.
-------------------------------
Math: for Apple squash potato spinach grain and Rutabaga grain seed bean
To bring to boil: 17.4 ounces X 20 seconds equals 348 seconds
plus 5 seconds for oven to begin heating
plus 40 seconds to heat dish
dry weight is 17.4 minus 11.8 water equals 5.6 ounces.
water to be left in equals 33/67 times 5.6 equals 2.8 ounce
Water to remove is total water - water left in (11.8 -2.8) = 9 ounces.
plus to evaporate water 46 X (9 ounces to be removed) equals 414
To replace heat lost to air: 414/60 minutes X 14 seconds per 
minute = 95 plus 95/60 X 14 = 21 for a total of 116 seconds.
(assume lettuce is 90 percent water, squash is 80 percent
water and overall water will be about 1 third after heating, 
heat losses to air during boiling are 15 seconds per minute
for each minute at boiling temperature for heat loss to air,
final product will be 1 sixth water).
--------------------
)



Cut the Apple squash potato spinach seed bean biscuit loose 
from the bowls and invert.

If gooey on bottom, enough that large chunks of food stick onto a finger,
heat the biscuit only for 1 minute 20 seconds. If gooey enough that tiny
tiny bits of food stick onto a finger, heat 1 minute. If sticky but no
chunks of food stick onto a finger, allow to cool
and firm for 3 minutes before eating.

-------------------------------

Prep time 56 minutes.

Has enough fiber and calories for an entire large meal for a
1400 calorie diet. For high protein, perhaps also serve with
2 ounces meat.

Moderately: sweet, starchy; mildly: chestnut flavored,
rutabaga flavored, salty; pudding consistency, if using non
ground grain, has particles of wheat bran.



marker 2



20100831a
Makes about 1 and 1 third servings.
See also 20100831ab Rutabaga grain seed bean.

Apple squash potato spinach grain seed and Rutabaga grain seed bean

Apple squash potato spinach seed pudding:
1 half ounce apple, can be fresh or frozen, if fruit is tart, add 1 extra 
  teaspoon sugar
  or 1 teaspoon apple powder plus 1 tablespoon water
  or 1 tablespoon apple fiber powder plus 1 tablespoon water
1 ounce acorn squash, peel and seeds removed
  or 1 half ounce butternut squash
  or 1 tablespoons squash or pumpkin powder plus 1 eighth cup water
  or 1 ounce canned pumpkin puree
1 ounce potato
  or 1 ounce mild rutabaga
1 half ounce spinach
  or 3 quarters teaspoons (.1 ounce) spinach powder plus 1 tablespoon water
  or 1 half ounce lambsquarters
  or .05 ounce (1 half tablespoon coarse powder) dried lambsquarters plus 1 tablespoon water
1 tablespoon plus 2 teaspoons (.85 ounce) sugar 
1 tablespoon (.5 ounces) canola oil
  or 3 tablespoons (1 ounce) non roasted sunflower seeds (this trial)
1 eighth teaspoon salt
1 quarter cup (3 ounces) water
6.5 ounces, 4.6 ounces water

Rutabaga grain seed bean pudding:
2 ounces salsify (see 20090519d)
  or 2 ounces green beans (not yet tested)
  or 2 ounces potato (see 20090603c) 
  or 2 ounces mild rutabaga (this trial)
2 tablespoon (.8 ounce) non ground wheat grain
  or 4 tablespoons (.8 ounce) rolled oats
  or 2 tablespoons any whole grain flour, use grain flour
    if not heating to thicken so smoother
1 quarter cup (1.3 ounces) dried chestnut halves
  or 2 tablespoons non roasted chestnut flour 
  or 3 tablespoons 30 percent added oil lightly roasted
   sunflower seed butter
  or 1 quarter cup non roasted sunflower seeds
  or 1 third cup (1.3 ounce) California walnuts  
  or 1 quarter cup (1.25 ounces) non roasted hazelnuts
  or 2 tablespoons roasted tahini
2 tablespoons (.6 ounce) non roasted no hull sunflower seed
  or 1 tablespoon canola oil plus 1 tablespoon whole grain flour
1 eighth cup raw peanuts
  or 1 eighth cup (.9 ounce) dried beans
  or 1 eighth cup dried split peas
  or 1 quarter cup canned beans or peas
  or 1 tablespoon roasted peanut butter
2 tablespoons (1 ounce) sugar
  if using salsify instead of potato, use 1 tablespoon (.5 ounces) sugar
4 packets (.1 ounce) aspartame sweetener
1 quarter teaspoon salt
3 eighths cup (3 ounces) water from heating chestnuts and grain
1 quarter cup added water
12.8 ounces, 7.8 ounces water 

Apple squash potato spinach squash grain:
Remove peel from potato to make 1 ounce.

Cut the 1 ounce spinach, 1 half ounce fruit, 
1 ounce squash, and 1 ounce potato into 1 inch pieces.

Into a 2 cup or larger high speed food processor or 
blender put (blender likely will be quicker):
 1 eighth cup corn kernels,
 1 ounce potato,
 1 ounce greens, 
 1 half ounce apple,
 1 ounce squash,
 1 tablespoon plus 2 teaspoons sugar,
 3 tablespoons sunflower seeds,
 1 eight teaspoon salt, and
 1 quarter cup water.

Process until smooth.

If heating Apple spinach squash grain seed at same time as
heating Rutabage grain seed bean:
[
Place the batter in a 3- or 4-inch diameter glass or ceramic
casserole dish.

Place the dish at the center of a 9- or 10-inch glass pie pan.
]


If heating Apple spinach squash grain seed by itself:
[
Divide the batter equally into 2 1-cup bowls.

Heat in a microwave oven until pudding consistency,
4 minutes 20 seconds in a 1000 watt oven.

------------------------------------------
Math: (math for Apple spinach squash grain if heated separately)
To bring to boil: 6.5 ounces X 20 seconds equals 130 seconds.
Plus 5 seconds for oven to begin heating.
Plus 20 seconds to heat dish.
Dry weight is 6.5 minus 4.6 water equals 1.9 ounces.
Water to be left in equals (60 parts water)/(40 parts dry weight) 
times 1.9 ounes equals 2.8 ounces.
Water to remove is total water - water left in (4.6 - 2.8) = 1.8 ounces.
Plus to evaporate water 46 seconds per ounce X (1.8 ounces to be removed)
equals 83 seconds.
To replace heat lost to air: 83/60 minutes X 14 seconds per 
minute = 17 plus 17/60 X 14 = 3 for a total of 20 seconds.
(assume lettuce is 90 percent water, squash is 80 percent
water and pudding will be about 60 percent water after heating, 
heat losses to air during boiling are 14 seconds per minute
for each minute at boiling temperature for heat loss to air).
------------------------------------------
]

Rutabaga nut bean:

If using slow cooking dried peas or beans:
Remove rind from rutabaga to yield 2 ounces.

Cut rutabaga into 1 quarter inch thick slices.

Either:
Put rutabaga slices, 1 eighth cup beans, and 3 cups water into a metal pan. 
Heat on a cooktop until boiling, cover, reduce heat to low and 
heat for 60 minutes.

Or: 
[
Put rutabaga slices, 1 eighth cup beans, and 3 cups water into a pressure
cooker.

Heat on a cooktop until full pressure, reduce heat to low and 
heat for 40 minutes.

Turn off heat and allow cooker to cool while sitting on 
burner for 5 minutes.

Set pressure cooker in cold water and run water over cooker to
reduce pressure to zero.
]

Put into a metal pan:
1 quarter cup dried chestnut halfs,
1 eighth cup wheat grain, and
5 eighths cup water.

Heat on a cooktop until boiling, reduce heat to low, cover,
heat 45 minutes.

If using dried blackeyed peas:
When the chestnuts have heated 10 minutes, add 1 eighth cup
dried blackeyed peas.

Into a 2 cup or larger high speed food processor or blender put
(blender likely will be quicker):
 if using, 1/4 cup boiled or canned peas or beans,
 2 tablespoon sunflower seeds
 if using, 2 tablespoons rolled oats,
 2 tablespoons sugar,
 4 packets aspartame,
 1 quarter teaspoon salt,
 1 quarter cup water.

When the chestnut/grain/(bean/)water is done heating, set the
pan in cold water to cool for a couple of minutes so heat 
does not damage the processor.

When the rutabaga/(bean/)water is done heating, pour into a strainer to
eliminate water.

Dump rutabaga back into heating pan, add a cup or so water to
rinse and cool.

Strain again.

Put rutabaga into processor.

Add the chestnut/grain/bean and heating water to the processor.


Process until smooth, about 4 to 6 minutes, if needed,
add water 1 tablespoon at a time, just enough so
mixture circulates while processing.

Taste, if desired, add aspartame or sucralose sweetener.

Either:
(1. Eat the batter as is, if desired, warm by heating in a microwave
oven for 4 seconds per ounce.)

Or if heating Apple squash spinach seed at same time as heating
Rutabaga grain seed bean:
(2. Pour/spoon the batter into the space around the casserole dish
hold the Apple squash spinach seed.

Heat until boiling plus enough time to firm, 9 minutes plus
15 seconds in a 1000 watt oven.

-------------------------------
Math: for Apple squash potato spinach grain and 
  Rutabaga grain seed bean if heated together.
To bring to boil: 19.3 ounces X 20 seconds equals 386 seconds.
Plus 5 seconds for oven to begin heating.
Plus 40 seconds to heat dish.
Dry weight is 19.3 minus 12.4 water equals 6.9 ounces.
Water to be left in equals 60/40 times 6.9 equals 10.3 ounces.
Water to remove is total water - water left in (12.4 -10.3) = 2.1 ounces.
Plus to evaporate water 46 seconds per ounce X (2.1 ounces to be removed)
 equals 97 seconds.
To replace heat lost to air: 97/60 minutes X 16 seconds per 
minute = 25 plus 25/60 X 16 = 4 for a total of 29 seconds.
(assume lettuce is 90 percent water, squash is 80 percent
water and overall water will be about 1 third after heating, 
heat losses to air during boiling are 15 seconds per minute
for each minute at boiling temperature for heat loss to air,
final product will be 1 sixth water).
--------------------
)

If heating Rutabaga grain seed bean separately:
[
Divide the batter equally into 3 1-cup bowls.

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

Heat until thickened, 7 minutes 40 seconds in a 1000 watt microwave oven.
-------------------------------
Math: math for Potato seed bean if heated separately
To bring to boil: 12.8 ounces X 20 seconds equals 256 seconds
plus 5 seconds for oven to begin heating
plus 30 seconds to heat dish
dry weight is 12.8 minus 7.8 water equals 5 ounces
water to be left in equals 50/50 times 5 equals 5 ounce
Water to remove is total water - water left in (7.8 - 5) = 2.8
plus to evaporate water 46 X (2.8 ounces to be removed) equals 129 seconds.
To replace heat lost to air: 129/60 minutes X 15 seconds per 
minute = 32 plus 32/60 X 15 = 8 for a total of 40 seconds.
(assume lettuce is 90 percent water, squash is 80 percent
water and biscuit will be about 17 percent water after heating, 
heat losses to air during boiling are 15 seconds per minute
for each minute at boiling temperature for heat loss to air,
final product will be 1 sixth water).
Heat until firm, 8 minutes 35 seconds in a 1000 watt microwave oven.
--------------------
]

Cut the Apple squash potato spinach seed bean biscuit loose from the bowls and invert.
If gooey on bottom, enough that large chunks of food stick onto a finger,
heat the biscuit only for 1 minute 20 seconds (heated 1 min 20 sec this trial). If gooey enough that tiny
tiny bits of food stick onto a finger, heat 1 minute. If sticky but no
chunks of food stick onto a finger,
 allow to cool
and firm for 3 minutes before eating.
-------------------------------

Prep time 56 minutes.

Has enough fiber and calories for an entire large meal for a
1400 calorie diet. For high protein, perhaps also serve with
2 ounces meat.

Heating to mash consistency is not necessary for flavor or texture but lessens
notice of grain particles from non ground wheat.

Apple spinach squash potato - definite spinach flavor with a noticeable 
contribution from the squash, pleasant bitter/sweet/tangy overall taste, 
slightly salty, has areas that are the consistency of thick pudding and 
some areas at edges that are chewy and more like a biscuit.

Rutabaga grain seed bean - moderately sweet; mild to moderate: chestnut flavor;
mildly: tangy, starchy; slightly salty, rutabaga flavored;
thicker than a mash, about as firm as traditional poultry
stuffing.

Split into two separate recipes, together is too much to eat at one meal (see 2010831ab). 


marker 3


20101004a
apple raisin rutabaga grain seed bean

1 ounce apple
  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 
1 teaspoon raisins, about 5 raisins
2 ounces rutabaga
  or 2 ounces mild pumpkin
  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 cup water
1 eighth cup non ground grain
  or 2 tablespoons cornmeal
1/8 cup dried blackeyed peas
  or 1 eighth cup skinless peanuts
  or 1 quarter cup boiled or canned beans
2 tablespoons non roasted, no hull sunflower seeds
  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
  or 1 teaspoon olive or canola oil
1 tablespoon plus 2 teaspoons sugar
1 eighth teaspoon plus 2 pinches salt

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

Cut the root into 1 quarter inch thick slices.
]

Put rutabaga and 3 cups water into a metal pan.

If rutabaga is strong flavored:
[
Heat on a cooktop until boiling, reduce heat to low, cover,
heat 30 minutes.

Pour rutabaga into a strainer to eliminate water.
]

Put into a pressure cooker:
if using mild rutabaga, 2 ounces rutabaga
5 eighths cup water
2 tablespoons corn grain
1/8 cup blackeyed peas

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 plus 2 teaspoons sugar
1 eighth teaspoon plus 2 pinches salt


When the rutabaga/grain/peas 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 rutabaga/grain/peas mixture to processor.

If using strong flavored rutabaga, add the boiled and drained 
rutabaga to the processor.

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

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

Mild to moderate: sweetness, tanginess; mild raisin
flavor, rutabaga flavor, saltiness, starchiness; pudding
consistency with tiny bits of fibrous corn bran.

could try w beet, no rutabaga


marker 4


20091025g
title: apple squash rutabaga seed

1 half ounce butternut squash
  or 1 eighth ounce broccoli leaf 
  or or 1 ounce canned pumpkin
  or 1 ounce sweet potato or mild carrot or very mild rutabaga
1 ounce rutabaga leached 30 minutes
  or 1 ounce kolrabi bulb or 1 half ounce kolrabi leaf (see 20090921b)
  or 1 half ounce broccoli (see 20090906d) 
  or 1 ounce turnip
  or 1 ounce parsnip
1 ounce apple
1 quarter cup in the hull pumpkin seed
  or 1 half cup in the hull oil sunflower seed
1 tablespoon brown sugar 
  or 1 tablespoon white sugar plus 1 eighth teaspoon molasses.(this trial)
  or 2 teaspoons honey
1 eighth teaspoon salt
4 packets aspartame sweetner

If the rutabaga is strong flavored:
[ 
Cut the rutabaga crosswise every one quarter inch or less.
 
Put the rutabaga pieces and 4 cups water into a metal pan.
 
Heat on a cooktop until boiling. 

Reduce power to low. 

Heat 30 minutes.

Pour the rutabaga/water into a strainer to remove water.

Dump rutabaga back into heating pan.

Add about 2 cups water to the pan to rinse.

Strain again.
]

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

Pour the blenders contents into a 14 wire per inch strainer, place over a mixing bowl.

Tap the strainer against the bowl or the palm of a hand to jog
liquid from the slurry. 

If a tablespoon or more of pulp remains,use the bottom of a small 
tumbler or a large spoon to press the liquid out of the slaw .

Squeeze the slaw in one hand held over the strainer.

Discard slaw.

Rinse the strainer.

Pour the liquid back into the strainer which is placed over a bowl.

Gently tap the slurry to jog out the liquid.

Discard any solids in the strainer.

Put into a 2 cup or larger blender:
 the seed slurry,
 1 ounce apple,
 1 half ounce squash,
 1 ounce leached and drained rutabaga,
 1 tablespoon sugar,
 1 eighth teaspoon molasses,
 1 eighth teaspoon salt, and
 4 packets aspartame sweetner.

Run until almost smooth, about 2 minutes.

Pour the liquid into a 12 to 16 ounce mug.

Add  and enough water to make 6 to 8 ounces.

Heat to desired temperature, perhaps 30 seconds in 1000 watt microwave oven.

If using in the hull pumpkin seed:
Flavor is something like nutmeg;
moderately: sweet, flavorful; mildly: salty, starchy; 
slightly biting/bitter; 
thick liquid consistency with a slight amount of fiber texture.

If using in the hull oil sunflower seed:
Flavorful, about equal parts: sweet, sunflower seed hull flavored, 
squash flavored, starchy, salty; mildly tangy, molasses flavored; 
moderately thick liquid with small, soft chunks.


Strong rutabaga still has some bitter aftertaste after leaching for 2 hours, 
about the same amount of bitter after 2 hours leaching as after 30 minutes.



Marker 5





20100104c
title: apple squash rutabaga burdock grain seed peanut

1 ounce apple
1 ounce mild butternut squash 
 or 1 ounce sweet potato or mild carrot or very mild rutabaga
 or 1 half ounce strong flavored butternut squash
 or 1 ounce canned pumpkin
 or 1 eighth ounce broccoli leaf 
1 ounce rutabaga leached 30 minutes
  or 1 ounce kolrabi bulb or 1 half ounce kolrabi leaf (see 20090921b)
  or 1 half ounce broccoli (see 20090906d) 
  or 1 ounce turnip
  or 1 ounce parsnip
2 ounces burdock root 
1 tablespoon whole grain flour
1 tablespoon skinless blanched peanuts
1 tablespoon no hull non roasted sunflower seed
  or 1 quarter cup in the hull sunflower seed
  or 1 eighth cup in the hull oil sunflower seed 
  or 1 quarter cup in the hull non roasted squash seed
1 tablespoon brown sugar 
  or 1 tablespoon white sugar plus 1 eighth teaspoon molasses.(this trial)
  or 2 teaspoons honey
1 quarter teaspoon salt
6 packets aspartame sweetner

If the center of the burdock root is woody and more difficult to cut
than the outer layer, remove and discard the fibrous and tough center
of the burdock root. 

Cut across the grain the 1 ounce burdock into 
1 quarter inch (1 eighth inch if using center of root) thick slices.

If the rutabaga is strong flavored, cut the rutabaga crosswise 
every one quarter inch or less.

Put the rutabaga pieces, burdock, and 3 cups water into a metal pan.

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

Pour the burdock/rutabaga/water into a strainer to remove water.

Dump the burdock/rutabaga back into the heating pan.

Add 1 or so cups of water to rinse and cool.

Strain again.

Remove peel from squash to yield 1 half ounce.

Into a 2 cup or larger blender put:
 1 ounce apple,
 1 ounce squash,
 1 ounce leached and drained rutabaga,
 2 ounce leached and drained burdock,
 1 tablespoon grain flour,
 1 tablespoon peanuts,
 1 tablespoon sugar,
 1 eighth teaspoon molasses,
 1 eighth teaspoon plus 2 pinches salt, and
 6 packets aspartame sweetner.
 if using a processor, add 3 eighths cup water
 if using a blender add 1 half cup water

Run until almost smooth, about 4 minutes.

Put the mixture into a potion bowl.

Heat to desired temperature, perhaps 30 seconds in 1000 watt microwave oven.

About equal parts: sweet, tangy, salty, burdock flavored; 
mildly starchy, bitter; 
thick slurry texture with some fiberous texture.


marker 6


20100522c
title: apple squash rutabaga burdock grain peanut

1 ounce mild butternut squash 
 or 1 ounce sweet potato or mild carrot or very mild rutabaga
 or 1 half ounce strong flavored butternut squash
 or 1 ounce canned pumpkin
 or 1 eighth ounce broccoli leaf (butternut squash this trial), 
1 ounce rutabaga leached 30 minutes (this trial)
  or 1 ounce kolrabi bulb or 1 half ounce kolrabi leaf (see 20090921b)
  or 1 half ounce broccoli (see 20090906d) 
  or 1 ounce turnip
  or 1 ounce parsnip
1 ounce apple
1 ounce burdock root 
1 tablespoon whole grain flour
1 tablespoon skinless blanched peanuts
  or 1 quarter cup in the hull sunflower seed
  or 1 eighth cup in the hull oil sunflower seed 
  or 1 tablespoon no hull non roasted sunflower seed (see 20100104c)
1 tablespoon brown sugar 
  or 1 tablespoon white sugar plus 1 eighth teaspoon molasses.(this trial)
  or 2 teaspoons honey
1 quarter teaspoon salt
6 packets aspartame sweetner

If the center of the burdock root is woody and more difficult 
to cut than the outer layer, remove and discard the fibrous and 
tough center of the burdock root.

Cut across the grain the 1 ounce burdock into 
1 quarter inch (1 eighth inch if using center of root) thick slices.

Cut 1 ounce rutabaga crosswise every one quarter inch.

Put the rutabaga pieces, burdock, and 3 cups water into a metal pan.

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

Put 1 tablespoon peanuts and 1 cup water into a metal pan.

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 eliminate water.

When the burdock/rutbaga is done heating:
[
Pour the burdock/rutabaga/water into a strainer to remove water.

Dump the burdock/rutabaga back into the heating pan.

Add 1 or so cups of water to rinse and cool.

Strain again.
]

Remove peel from squash to yield 1 half ounce.

Into a 1-cup blender or 2-cup processor put:
 1 ounce apple,
 1 half ounce squash,
 1 ounce leached and drained rutabaga,
 2 ounce leached and drained burdock,
 1 tablespoon grain flour,
 1 tablespoon peanuts,
 1 tablespoon sugar,
 1 eighth teaspoon molasses,
 1 eighth teaspoon plus 2 pinches salt, and
 6 packets aspartame sweetner.
 if using a processor, add 1 quarter cup water
 if using a blender add 3 eighths cup water

Run until almost smooth, about 6 minutes.

Put the mixture into a potion bowl.

Heat to desired temperature, perhaps 30 seconds in 1000 watt microwave oven.

Flavorful, definitely salty; moderately: bittersweet, burdock flavored; 
mildly starchy, tangy; slightly: burning taste, molasses flavored;
pudding consistency.


marker 7
 


20090922b
apple mustard green rutabaga grain seed bean biscuit

1 ounce mustard green
  or 3 ounces other greens: collards, turnip, kolrabi, broccoli, 
  and perhaps dandelion, curly dock, radish, purslane 
  or 2 ounces canned mustard greens, drained
3 ounces rutabaga
  or 3 ounces parsnip
  or 3 ounces turnip
  or 3 ounces radish
1 half ounce apple
1 eighth cup (.8 ounce) whole wheat grain
  or 3 tablespoons (.9 ounces) whole whole wheat flour
1 tablespoon (.4 ounces) flax grain
  or 2 tablespoons (.4 ounce) flax meal
1 tablespoon (.1 ounce) wheat or oat bran
1 eighth cup (.8 ounce) lentils or split peas
  or 1 eighth cup (.9 ounce) dried beans - soybean, red bean, pinto bean, etc.
  or 1 eighth cup (.8 ounce) bean flour
  or 1 quarter cup rinsed canned beans (add 1 minute to heat time)
1 tablespoon (.3 ounce) lightly roasted non bitter chestnut flour
  or 2 tablespoons non roasted non bitter chestnut flour
  or 1 teaspoon medium to dark roast chestnut flour 
    plus 1 tablespoon non roasted non 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]
  or 2 tablespoons (.7 ounce) sunflower seed 
    plus 1 tablespoon (.4 ounce) flax seed (this trial)
3 tablespoons (1.5 ounces) sugar 
  or 1 tablespoon sugar and 3 packets aspartame sweeter
1 eighth teaspoon salt
3 eighths cup (3 ounces) water
total 17.4 ounces

Cut 1 ounce mustard greens every 1 half inch.

Remove peel from rutabaga and cut the rutabaga into 3 eighths inch pieces.

Put the chopped greens and rutabaga and 4 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 60 minutes.

Put into a tall mug:
 1 eighth cup wheat,
 1 eighth cup flax,
 1 tablespoon bran and
 1 half cup water.

Place the mug in a microwave oven (heating will soften each so blending
 time will be less).

Put 1 eighth cup lentils or split peas into a mug with 1 half cup water.
 
Place the mug in the microwave oven, opposite the other mug 
across the center of the oven (heating softens the bean to 
lessen blending time and draining water away removes bitterness).

Heat to boiling, 3 minutes 40 seconds in a 1000 watt oven or
6 minutes in a 600 watt oven, then cover and heat 10 minutes on low. 

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

Dump the beans back into the heating container and add water to rinse. 

Drain again.

Put the beans into a 3 cup or larger blender.

Pour spoon the flax/wheat mixture into the blender.

Into the blender put: 
 1 half ounce apple,
 3 tablespoons sugar and 3 packets aspartame sweeter,
 2 tablespoons sunflower seeds, 
 1 eighth cup boiled wheat,
 2 tablespoons boiled flax seed,
 1 eighth teaspoon salt, and
 3 eighths 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.

Add to the processor:
 1 ounce leached and drained mustard greens 
  (or 1 tablespoon 1 teaspoon spinach powder and reduce heat time 
   by 1 minute 50 seconds) and 
 3 ounces rutabaga.
 
When greens have been readied and added,
process until smooth, about 4 minutes.

Add 3 tablespoons non bitter roasted (1 min 50 seconds) chestnut flour to the processor and run until mixed.

Put a 4-inch diameter glass jar or similar utensil at the center of an 
11-inch diameter glass piepan bowl.

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

Heat in a microwave oven until thickened, 13 minutes 45 seconds
in a 1000 watt oven. 

-------------------------
Math: for 1 cup water
To heat to boiling: 17.9 ounces times 20 seconds per ounce = 345 seconds.
Plus 5 for oven to start heating.
Plus 40 for dish to heat.
Dry weight is total weight minus total water (17.9 - 11.75 = 6.15 ounces.
Water to leave in is 40/60 times dry weight (40/60 X 6.15) = 4.1 ounces.
Water to remove is total water minus water left in (11.75 - 4.1) = 7.6 ounces.
Plus to evaporate excess water: 46 times 7.6 ounce water = 350 seconds.
Plus to replace heat lost to air: 350/60 times 12 is 70 plus
  70/60 X 12 is 14 for a total of 84 seconds.
assume greens contain .7 ounces water, potato is 90 percent water, 
soaked grain/beans contains 5.7 ounces water.
--------------------------

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.

Has enough calories, protein, and fiber for a light meal.

Definitely bitter/sweet - more sweet than bitter; moderate chestnut flavored; 
mildly starchy; slightly: salty, tangy; 
about the moist of traditional poultry stuffing.


marker 8


20100112f
tomato rutabaga onion

1 ounce tomato
2 ounces rutabaga
  or 2 ounces rutabaga plus 1 ounce carrot, leach carrot with rutabaga
  or 3 ounces beet root plus 2 ounces potato (not tested)
  or 3 ounces parsnip (does parsnip need leaching or just heating?)
  or 3 ounces turnip
  or 3 ounces radishes (not tested)
1 ounce onion
1 tablespoon (.5 ounce) sugar 
1 quarter teaspoon salt
5.5 ounces, 4.2 ounces water

Cut 3 ounces rutabaga every 1 quarter inch or less.

Put into a metal pan: the rutabaga pieces and 6 cups water.

Heat on full power on a cooktop until boiling, about 10 minutes, 
reduce heat to low and heat for 30 minutes 
(heating time can be 20 minutes if rutabaga is cut across the grain 
into 1 eighth inch slices).

While the rutabaga is leaching, put into a metal pan:
2 ounces onion and 1 quarter cup water.

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

When the onion has finished heating, set the pan in cold water 
to cool for a couple of minutes.

When the rutabaga has heated for 30 minutes, dump into a strainer, 
discard water.

Put all ingredients (including water used to boil onion) into a 
2-cup or larger blender.

Run until smooth, about 4 minutes, if necessary, jar the 
batter into the path of the cutting blades by repeatedly lifting 
the blender 1 quarter inch and then dropping it down against 
the counter, or if necessary add 1 tablespoon water at a time, 
just enough to get mixture to flow while processing.

Batter can be eaten as is or heat into a thick pudding as below.

Either: (1. this trial)
(1. Put the batter into a serving bowl, warm, if desired, 
in a microwave oven, about 20 to 60 seconds in a 1000 watt oven.)

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

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

Place the piepan in a microwave oven.)

Or:
(3: Divide the batter equally into 3 4-inch diameter, 1 cup or larger bowls.

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

If cornmeal was used instead of ground grain:
[
Heat to soften cornmeal and to thicken slightly, 4 minutes 35 seconds
 in a 1000 watt microwave oven.

--------------------------------
Math: (needs work)
Add 5 seconds for oven to begin heating.
Plus 30 seconds to heat dishes.
Plus to raise to boiling: 5.5 ounces X 20 equals 110 seconds.
Dry weight is total weight minus water (5.5 ounces - 4.2 ounces) = 1.3 ounces.
Water to leave in is 60/40 X dry weight (3/2 X 1.3) = 1.9 ounces.
Water to remove is total water minus water left in (4.2 - 1.9) = 2.3 ounces.
Plus to remove excess water: 46 seconds per ounce X 2.3 ounces water = 106 seconds.
To replace heat lost to air during evaporation: 106/60 minutes times 12 seconds
per minute = 21 seconds plus 21/60 X 12 = 4 for a total of 25 seconds.
(assume vegetable is 90 percent water, carrot absorb 10 percent of their weight in water when boiled, beans absorb 125 percent water, if sunflower seeds are boiled, seeds absorb 50 percent their own weight in water when boiled = about .5 ounce.)
------------------------------
]

Prominent onion flavor; moderately: tangy; 
mild: tomato flavor, saltiness, sweetness, rutabaga flavor; 
thick liquid consistency.


marker 9



20090919fx
Tomato carrot rutabaga grain seed

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

Cut the rutabaga every 1 quarter inch.

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

If the carrot has a biting flavor, cut it every 1 quarter inch, 
add the carrot and 1 cup water to the pan with the rutabaga.

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

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

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

Strain again.

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

Put all ingredients into a 2 cup or larger blender.

Run until smooth, about 4 minutes.

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


marker 10



20091225d
20091130b
20091124a
20091117d
20091109g
20091022i
20091004d
20090919b
20090905b
20090829g
20090828b
20090822d
20090820b
20090819h
20090729g
20090727d
20090727c
20090725l
20090724b
20090723g
pear grain seed bean and Mashed rutabaga

pear grain seed bean ingredients:
2 ounces pear, core, stem, and peel removed.
2 tablespoons (.8 ounce) whole grain flour
1 eighth cup blanched skinless peanuts
  or 2 tablespoons (.8 ounce) dried beans or lentils
1 eighth additional cup beans if heating to reduce water to 50 percent (not this trial)
3 tablespoons (1 ounce) sunflower seeds
  or 1 quarter cup (1 ounce) pecans
  or 1 quarter cup California walnuts
1 tablespoon (.5 ounce) sugar
1 eighth teaspoon salt 
1 half cup water
11.35 ounces, 7.4 ounces water


Mashed rutabaga:
2 ounce rutabaga
  or 1 ounce rutabaga plus 1 ounce carrot
  or 1 ounce beet root plus 1 ounce potato (not tested)
  or 2 ounces parsnip
  or 2 ounces turnip
  or 2 ounces radishes (not tested)
1 quarter teaspoon roasted peanut butter
1 eighth teaspoon molasses
1 teaspoon sugar
1 eighth teaspoon salt

if not boiling flax:
3 quarters cup (6 ounces) water.
 (reduce by 1 tablespoon if using soaked beans,
  reduce by 1 eighth cup if using boiled beans,
  use no water if boiling both beans and flax, (reduce by 1 eighth cup this trial))

Cut 2 ounces rutabaga every 1 quarter inch or less.

Put into a metal pan: the rutabaga pieces and 1 quart water.

Heat on full power on a cooktop until boiling, about 9 minutes, 
reduce heat to low and heat for 30 minutes.

Pear grain seed bean:
While the rutabaga is leaching, put into a metal pan:
1 eighth cup dried beans and 1 cup water.

Heat until boiling on a cooktop, about 3 minutes.

Then heat on low until soft, 1 hour 20 minutes. 

If coffee grinder is available: 
[grind 2 tablespoon grains with the grinder set at finest, 
grind twice if needed to get a fine meal].

Put all pear grain seed bean ingredients, except ground grain, 
into a 2 cup or larger blender.

Run until smooth, about 4 minutes, if necessary, jar the batter 
into the path of the cutting blades by repeatedly lifting the 
blender 1 quarter inch and then dropping it down against the counter, 
or if necessary add 1 tablespoon water at a time, just enough to 
get mixture to flow while processing.

Add the ground grain to the blender and run until thoroughly mixed, 
about 1 minute.

Batter can be eaten as is or heat into a thick pudding as below:

Either: 
(1: Place a 4 inch diameter round casserole dish or similar utensil 
at the center of an eight inch diameter glass piepan.

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

Place the piepan in a microwave oven.)

Or:
(2: Divide the batter equally into 3 4-inch diameter, 1 cup or larger bowls.
Place the bowls opposite each other across the center of a microwave oven.) 

Heat to soften grain and to thicken slightly, 4 minutes 20 seconds 
in a 1000 watt microwave oven.

--------------------------------
Math: 
Add 5 seconds for oven to begin heating.
Plus 30 seconds to heat dishes.
Plus to raise to boiling: 11.35 ounces X 20 equals 227 seconds.
------------------------------
)

When the rutabaga has heated for 30 minutes, dump into a strainer, discard water.
Serve rutabaga in a 3 cup bowl mashed with
 1 quarter teaspoon roasted peanut butter,
 1 eighth teaspoon molasses,
 1 tablespoon sugar, and
 1 eighth teaspoon salt.

For a smoother consistency process in a 1- or 2-cup food processor.

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

Pear, moderate to prominent: tanginess, sweetness, pear flavor; 
moderately starchy; thick pudding consistency with some slightly solid areas.

Mashed rutabaga, about equally and moderately: sweet, tangy, salty, 
peanut butter flavored, starchy; mild rutabaga flavor; 
slightly biting; mashed potato consistency.


marker 11



20091119c
pear grain seed and Turnip green rutabaga seed peanut pudding

Ingredients for Turnip green rutabaga seed peanut
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 or turnip greens, drained
  or 1 tablespoon 1 teaspoon spinach powder and reduce heat time by 1 minute 50 seconds
2 ounces rutabaga
  or 2 ounces parsnip
  or 2 ounces turnip
  or 2 ounces radish 
2 tablespoons (.6 ounce) non roasted sunflower seeds
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
1 eighth teaspoon salt
3 eighths cup (3 ounces) water
8.6 ounces,  6.1 ounces water

Ingredients for Pear grain seed
1 ounce pear
  or 1 half ounce apple 
    plus 2 teaspoons (.2 ounce) whole grain flour
    plus 1 tablespoon water
1 eighth cup (.8 ounce) whole wheat grain
  or 3 tablespoons (.9 ounces) whole whole wheat flour
1 tablespoon (.4 ounces) flax grain
  or 2 tablespoons (.4 ounce) flax meal
1 tablespoon (.3 ounce) non roasted or lightly roasted chestnut flour
  or 1 teaspoon medium roasted 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 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]
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 ounces, 4.8 water

Turnip green rutabaga seed peanut pudding pudding:

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 2 minutes
to remove bitterness from skins.
Or in a 600 watt microwave for 1 minute 25 seconds, then
on low for 2 minutes.
Pour the peanuts and water into a coarse sieve to
remove the bitter water.
Put the peanuts back into the mug, add the sunflower seeds and
1 quarter cup water,
heat to boil (about 40 seconds in a 1000 watt microwave oven,
1 minute in a 600 watt oven),
then heat on low for 2 minutes.
Drain the water from the peanuts and seeds by pouring into a sieve.
Put the peanuts between paper towel an briefly press and roll the
peanuts to remove excess water.
]

Cut 1 ounce turnip greens every 1 half inch.

Remove peel from rutabaga to yield 2 ounces and cut the rutabaga 
into 3 eighths inch pieces.

(1. Put the chopped greens and rutabaga and 4 cups water into a metal pan.
Heat on high on a cooktop until boiling (about 7 minutes).)

Press the greens down into the water.

Heat on low for 30 minutes.

Put 1 eighth cup peanuts and 1 cup water into a metal pan.

Heat on a cooktop until boiling, reduce heat to low and 
heat until peanuts or beans are softened, 15 minutes for peanuts,
20 to 40 minutes or so for beans depending on type of bean.

Pear grain seed instructions:

If coffee grinder/grain grinder not available:
[Put into a tall mug:
 1 tablespoon flax,
 1 eighth cup wheat, and
 1 half cup water.

Place the mug in a microwave oven (heating will soften each so blending 
time will be less).

Heat until boiling, about 2 minutes in a 1000 watt oven, watch
for boilover last 20 seconds.

If a coffee grinder is available:
[
Grind together 1 tablespoon flax seed,
 1 eighth cup wheat grain or wheat flour, if needed, grind 
two or more times to get a fine texture.     
] 

Pour spoon the flax/wheat mixture into the blender.

Into  a 2 cup or larger blender put: 
 1 ounce pear,
 2 tablespoons sugar and 2 packets aspartame sweeter,
 2 tablespoons sunflower seeds, 
 1 eighth cup boiled or ground wheat,
 2 tablespoons boiled or ground flax seed,
 1 tablespoon non roasted chestnut flour
 1 eighth teaspoon salt, and 
 if using ground flax and grain flour, add 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 ounces times 20 seconds per ounce = 180 seconds.
Plus 5 for oven to start heating.
Plus 40 for dish to heat.
Dry weight is total weight minus total water (9 - 4.8 = 4.2 ounces.
Water to leave in is 40/60 times dry weight (40/60 X 4.2) = 2.8 ounces.
Water to remove is total water minus water left in (4.2 - 2.8) = 1.4 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 Pear 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.
]

Turnip green rutabaga seed peanut pudding instructions:

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

Yield is about 3 ounce greens/rutabaga.

For each ounce over or under 3 ounces add or subtract 1 minute 
from the heat time given below.

Into a 2 cup or larger blender put:
 the leached and pressed greens/rutabaga root/seed 
  (or 2 teaspoons spinach powder and rutabaga and
   reduce heat time by 1 minute),
 1 tablepoon sugar,
 1 eighth teaspoon salt (1 quarter teaspoon salt if using peas),
 about 3 eighths cup water (just enough water to get the mixture to flow while processing).

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

Dump the peanuts (or beans) back into the heating container and 
add water to rinse. 

Drain again.

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

Process until smooth, about 4 minutes.

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

Or:
(2.
Heat to thicken to a pudding consistenccy and intensify flavor:
5 minutes 50 seconds in a 1000 watt microwave oven.

-------------------------
math: for Rudibaga green seed peanut
To heat to boiling: 8.6 ounces times 20 seconds per ounce = 172 seconds.
Plus 5 for oven to start heating.
Plus 30 for dish to heat.
Dry weight is total weight minus total water (8.6 - 6.1 = 2.5 ounces.
Water to leave in is 60/40 times dry weight (60/40 X 2.5) = 3.7 ounces.
Water to remove is total water minus water left in (6.1 - 3.7) = 2.4 ounces.
Plus to evaporate excess water: 46 times 2.4 ounce water = 110 seconds.
Plus to replace heat lost to air: 110/60 times 15 is 28 plus
  28/60 X 15 is 7 for a total of 35 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 and protein for a light meal. 

For a large meal could also serve
2 ounces fruit such as half a banana
or Blueberry pudding.

Turnip greens rutabaga - taste like peas; definitely: salty; 
mildly: peanut flavored, starchy, sweet; 
very slightly bitter/biting; pudding consistency.

Pear chestnut, definitely: chestnut flavored, bittersweet; 
mildly: starchy, salty, tangy, pear flavored;

marker 12


20100215c
  similar to 20100328b which uses 1 ounce carrot and the Mashed rutabaga
  uses 1 tablespoon sugar
prep time is 1 hour
pear carrot grain seed and Rutabaga and Flax bean:

Pear carrot grain seed ingredients:
1 ounce pear
  or 1 half ounce apple plus 1 teaspoon grain flour plus 1 tablespoon water
  or dried pear equivalent to 1 ounce fresh plus 2 tablespoons water
2 ounces mild carrot
  or 1 ounce strong flavored carrot (and reduce heat time by 30 seconds)
  or dried carrot powder equivalent to 1 ounce fresh, 1 and 1 half teaspoons plus 3 tablespoons water (this trial)
  or 3 ounces asparagus
  or 1 ounce acorn or butternut squash plus 2 ounces pear
  or 3 ounces beet root (leach with rutabaga)
  or 3 ounces parsnip (leach with rutabaga)
1 tablespoon (.3 ounce) grain flour such as wheat, corn, millet
2 tablespoons (.7 ounce) sunflower seeds
1 tablespoon (.5 ounce) sugar
2 packets (.1 ounce) aspartame sweetner
2 pinches salt
1 quarter cup water
total: 6.6 ounces, 4.4 ounces water

Mashed Rutabaga ingredients:
2 ounces rutabaga
optional flavor ingredients (choose one:
[
1 ounce fresh or stewed tomato sauce (fresh tomato this trial)
  or 1 teaspoon ketchup (see 20091123a)
  or 1 eighth teaspoon molasses (see 20091124a)
  or 1 half teaspoon honey (see 20091124d)
  or 1 half teaspoon roasted peanut butter
]
2 teaspoons (.3 ounce) sugar
1 eighth teaspoon salt
total: 3.3 ounces if using 1 ounce tomato

Grain bean ingredients:
1 tablespoon (.4 ounces) grain flour
1 eighth cup black beans
  or 1 eighth cup (.9 ounce) dried non roasted peanuts
  or 1 eighth cup fava beans
  or 1 eighth cup dried peas
  or 1 eigth cup lentils
2 teaspoon (.3 ounce) sugar
1 quarter cup water
1 eighth teaspoon salt
4.8 ounces, 3.2 ounces water

Remove peel from rutabaga, enough to yield 2 ounces.

Cut rutabaga crosswise every 1 quarter inch.

Put the rutabaga and 4 cups (1 quart) water into a metal pan.

Heat on high on a cooktop until boiling (about 8 to 10 minutes).

Reduce heat to low and heat for 30 minutes.

If using slow cooking beans:
[
Put 1 eighth cup beans and 1 cup water into a metal pan.

Heat on high on a cooktop until boiling (about 3 minutes).

Reduce heat to low and heat until softened, 10 to 40 minutes.)
]

Chop carrot into 1 half inch pieces.

Put all the Pear carrot grain seed into a 2 cup or larger blender. 

Process until smooth, perhaps 3 to 4 minutes.

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

Run until smooth.

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

Or:
[2.
Put a 4 inch diameter round casserole dish or similar utensil at the center 
of an eight-inch glass pie pan.

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

Heat until thickened, 3 minutes 20 seconds in a 1000 watt microwave oven, 
if using 2 ounces mild carrot, if using 1 ounce strong flavored carrot, 
heat 3 minutes.

Or in a 600 watt oven, heat times are  5 minutes 40 seconds and 5 minutes, respectively.

--------------------------
Math:
plus 5 seconds to start heating
Plus 30 seconds to heat dish
Plus to heat to boiling: 6.6 ounces X 20 = 132
Dry weight is total weight minus total water (6.6 - 4.4) = 2.2 ounces.
Water to leave in is 50/50 (dry weight) is 1/1 X 2.2 = 2.2 ounces.
Water to remove is total water minus water left in (4.4 - 2.2) = 2.2 ounces.
Plus to remove excess water: 46 X 2.2 = 101 seconds.
plus [16 X (101/60)] = 26 plus 26/60 X 16] = 33 seconds total.
 boiling time losses to air 
(assume vegetable and fruit 90 percent water, grain seed and beans absorb their own weight in water when boiled, rutibaga asorbs 10 percent its own weight, losses are 5 
seconds for oven to start, 20 seconds to heat dishes and
21 seconds heat losses to air for every minute at
boiling temperature. 
-----------------------------
]

Instructions for Grain bean:

Put into a 1 cup or larger blender:
 1 tablespoon ground grain,
 the boiled and drained beans (about 1 quarter cup),
 2 teaspoons sugar,
 1 quarter cup water,
 1 eighth teaspoon salt.

Run the blender until smooth, about 3 minutes.

Pour/spoon the blender's contents into 3 3-inch, 1 half cup microwaveable bowls.

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

Heat in a microwave oven until mostly solid, about 4 minutes 30 seconds
in a 1000 watt microwave oven.

--------------------------
Math: for Grain bean
Plus 5 seconds to start heating.
Plus 20 seconds to heat dishes.
Plus to heat to boiling: 4.8 ounces X 20 seconds per ounce = 96 seconds.
Dry weight is total weight minus total water (4.8 - 3.2) = 1.6 ounces.
Water to leave in is 30/70 (dry weight) is 3/7 X 1.6 = .7 ounces.
Water to remove is total water minus water left in (3.2 - .7) = 2.5 ounces.
Plus to remove excess water: 46 X 2.5 = 115 seconds.
plus [12 X (115/60)] = 23 plus 23/60 X 12] = 28 seconds total.
 boiling time losses to air. 
-----------------------------

Scrape/cut the biscuit loose from the bowl when hot from the oven 
and flip the biscuit over so any gooey areas on the bottom will 
dry and firm.


Instructions or Mashed rutabaga:
Pour the rutabaga and water into a strainer to remove water.

Either:
[
1. Put the rutabaga into a 4 cup or larger bowl.

Add:
 2 teaspoons sugar,
 1 eighth teaspoon salt
 flavor ingredient (1 eighth cup fresh or stewed tomato this trial).

Mash to mix.
]

Or:
[
2. If possible process until smooth in a 1 cup processor or 1 half cup blender.

If needed add 1 tablespoon water so mixture flows while processing.
]

Put the batter into a 1 or 2 cup microwaveable bowl.

Heat until thickened to 50 percent water, 3 minutes in a 1000 watt microwave oven.

--------------------------
Math:
Add 5 seconds to start heating.
Plus 12 seconds to heat dish.
Plus to heat to boiling: 3.3 ounces X 20 = 66 seconds.
Dry weight is total weight minus total water (3.3 - 2.5) = .8 ounces.
Water to leave in is 50/50 (dry weight) is 1/1 X .8 = .8 ounces.
Water to remove is total water minus water left in (2.5 - .8) = 1.7 ounces.
Plus to remove excess water: 46 X 1.7 = 78 seconds.
Plus [12 X (78/60)] = 16 plus 16/60 X 12] = 19 seconds total.
 boiling time losses to air 
-----------------------------

Makes enough for an entire very large meal. For an extra large meal add
perhaps, Lightly a handful of roasted peanuts or a handful of roasted chestnuts.

Could serve with 20090518a Mackerel potato grain bean 
or 20090528b Mackerel potato grain bean

Tomato rutabaga, pleasantly: sour/sweet; 
mildly: salty, rutabaga flavored, tomato flavored; 
mashed potato stiffness but not nearly as smooth; 
probably tastes better when not heat because tomato flavor 
is affected by heating. 

Pear, moderately: tangy, sweet, pear flavored; 

Grain bean, pleasant mild: sweetness, saltiness, bean flavor, starchiness; 


marker 13


20100328b
  similar to 20100215c which uses 2 ounces carrot and the Mashed rutabaga
    uses 2 tablespoons sugar
  similar to 20091125e which uses 1 ounce concord grape in Pear carrot grain seed
prep time is 1 hour
pear carrot grain seed and Rutabaga and Grain bean:

Pear carrot grain seed ingredients:
1 ounce pear
  or 1 half ounce apple plus 1 teaspoon grain flour plus 1 tablespoon water
  or dried pear equivalent to 1 ounce fresh plus 2 tablespoons water (this trial)
1 ounce mild carrot
  or 1 half ounce strong flavored carrot
  or dried carrot powder equivalent to 1 ounce fresh, 1 and 1 half teaspoons plus 2 tablespoons water (this trial)
  or 1 ounce asparagus
  or 1 ounce acorn or butternut squash plus 2 ounces pear
  or 1 ounce beet root (leach with rutabaga)
  or 1 ounce parsnip (leach with rutabaga)
1 tablespoon (.3 ounce) grain flour such as wheat, corn, millet
2 tablespoons (.7 ounce) sunflower seeds
1 tablespoon (.5 ounce) sugar
2 packets (.1 ounce) aspartame sweetner
2 pinches salt
1 quarter cup water
total: 5.6 ounces, 3.6 ounces water

Mashed Rutabaga ingredients:
2 ounces rutabaga
1 ounce stewed tomato (see, 20100328b, this trial)
  or 1 teaspoon ketchup (see 20091123a)
  or 1 eighth teaspoon molasses (see 20091124a)
  or 1 ounce fresh tomato (see 20100215c)
  or 1 half teaspoon honey (see 20091124d) 
  or 1 tablespoon tomato sauce 
  or 1 half teaspoon roasted peanut butter
1 tablespoon sugar
1 eighth teaspoon salt

Grain bean ingredients:
1 tablespoon (.4 ounces) grain flour
1 eighth cup lima beans
  or 1 eighth cup (.9 ounce) dried non roasted peanuts
  or 1 eighth cup fava beans
  or 1 eighth cup dried peas
  or 1 eigth cup lentils
1 teaspoon (.17 ounce) sugar
1 quarter cup water
1 eighth teaspoon salt
4.6 ounces, 3.2 ounces water

Remove peel from rutabaga, enough to yield 2 ounces.

Cut rutabaga crosswise every 1 quarter inch.

Put the chopped rutabaga and 4 cups (1 quart) water into a metal pan.

Heat on high on a cooktop until boiling (about 8 to 10 minutes).

Reduce heat to low and heat for 30 minutes.

If using slow cooking beans:
[
Put 1 eighth cup beans and 1 cup water into a metal pan.

Heat on high on a cooktop until boiling (about 3 minutes).

Reduce heat to low and heat until softened, 10 to 40 minutes.)
]

Chop carrot into 1 half inch pieces.

Put all the Pear carrot grain seed into a 2 cup or larger blender. Process until smooth, perhaps 3 to 4 minutes.
Shake, tilt, gyrate, or bounce the blender as needed to get the mixture
flowing into the path of the cutting blades.

Run until smooth.

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

Or:
[2.
Put a 4 inch diameter round casserole dish or similar utensil 
at the center of an eight-inch glass pie pan.

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

Heat until thickened:
if using 1 ounce mild carrot, 4 minutes 5 seconds in a 1000 watt microwave oven, 
 
if using 1 half ounce strong flavored carrot, heat 3 minutes 50 seconds.

Or in a 600 watt oven, heat times are  6 minutes 45 seconds 
and 6 minutes 20 seconds, respectively.

--------------------------
Math:
Plus 5 seconds to start heating.
Plus 30 seconds to heat dish.
Plus to heat to boiling: 5.6 ounces X 20 = 112 seconds.
Dry weight is total weight minus total water (5.6 - 3.6) = 2 ounces.
Water to leave in is 50/50 (dry weight) is 1/1 X 2 = 2 ounces.
Water to remove is total water minus water left in (3.6 - 2) = 1.6 ounces.
Plus to remove excess water: 46 X 1.6 = 74 seconds.
Plus [16 X (74/60)] = 20 plus 20/60 X 16] = 25 seconds total.
 boiling time losses to air 
-----------------------------
]

Instructions for Grain bean:

Put into a 1 cup or larger blender:
 1 tablespoon ground grain,
 the boiled and drained beans (about 1 quarter cup),
 1 teaspoon sugar,
 1 quarter cup water,
 1 eighth teaspoon salt. (2 pinches in previous trial seemed to be not enough)
 Run the blender until smooth, about 3 minutes.

Either:
[
1. Eat as is.
]

Or:
[
2. Pour/spoon the blender's contents into 2 3-inch, 1 half cup microwaveable bowls.
Arrange the bowls in a circle around the center of a microwave oven.
Heat in a microwave oven until mash consistency, about 3 minutes in a 1000 watt microwave oven.

--------------------------
Math: for Grain bean
Plus 5 seconds to start heating.
Plus 20 seconds to heat dishes.
Plus to heat to boiling: 4.6 ounces X 20 = 92 seconds.
Dry weight is total weight minus total water (4.6 - 3.2) = 1.4 ounces.
Water to leave in is 50/50 (dry weight) is 1 X 1.5 = 1.5 ounces.
Water to remove is total water minus water left in (3.2 - 1.5) = 1.7 ounces.
Plus to remove excess water: 46 X 1.7 = 48 seconds.
Plus [12 X (48/60)] = 10 plus 10/60 X 12] = 12 seconds total.
 boiling time losses to air 
-----------------------------

Scrape/cut the biscuit loose from the bowl when hot from the oven and 
flip the biscuit over so any gooey areas on the bottom will dry and firm.
]

Instructions or Mashed rutabaga:
Pour the rutabaga and water into a strainer to remove water.

Either:
[
1. Put the rutabaga into a 4 cup or larger bowl.
Add flavor ingredient.

Mash to mix.

Add:
 1 eighth cup fresh or stewed tomato, 
 1 tablespoon sugar, and
 1 eighth teaspoon salt.

Mix.
]

Or:
[
2. If possible process until smooth in a 1 cup processor or 1 half cup blender.
]

If desired, warm by heating a microwave oven:
put the batter into a 1 or 2 cup microwaveable bowl, 
heat 15 to 30 seconds.

Makes enough for an entire large meal. For an extra large meal add
perhaps, Lightly roasted peanuts or a handful of roasted chestnuts
and/or a ounce or so meat.

Rutabaga - if made with 1 ounce stewed tomato:
definitely: salty, sweet; mildly tangy, rutabaga flavored, tomato flavored; 
slightly bitter; a little more liquid and smoother than typical mashed potato.

Pear, moderately: tangy, sweet, pear flavored; 

Grain bean - if not heated to thicken:
moderately salty;  mildly: lima bean flavored, sweet, starchy; 
somewhat thickened liquid.


marker 14


20091117c

pear rutabaga grain seed bean
2 ounces pear, core, stem, and peel removed.
2 ounces rutabaga
  or 1 ounces rutabaga plus 1 ounce carrot, leach carrot with rutabaga
  or 1 ounce beet root plus 1 ounce potato (not tested)
  or 1 ounce parsnip plus 1 ounce potato (not tested)
  or 1 ounce turnip plus 1 ounce potato (not tested)(not tested)
1 tablespoon (.4 ounce) whole grain flour
1 tablespoon (.45 ounce) flax seed
  or 1 teaspoon (.15 ounce) canola oil plus 1 extra tablespoon corn meal
  or 2 tablespoons (.7 ounce) non roasted sunflower seed
  or 1 tablespoon non roasted sunflower seed butter
2 tablespoons (.8 ounce) dried beans or lentils 
  (shell beans this trial, if soaked reduce water specified below by
   1 tablespoon, if boiled reduce water by 1 eighth cup)
3 tablespoons (1 ounce) sunflower seeds
  or 1 quarter cup (1 ounce) pecans
  or 1 quarter cup California walnuts
2 tablespoons (1 ounce) sugar plus 2 to 4 packets aspartame sweetner
1 quarter tsp salt
if not boiling flax:
3 eighths cup (3 ounces) water (reduce by 1 tablespoon if using soaked beans, 
reduce by 1 eighth cup if using boiled beans, reduce by 1 quarter cup
if boiling flax.
total: 10.75 ounces, 6.2 ounces water

Cut the rutabaga every 1 quarter inch or less.

Put into a metal pan: the rutabaga pieces and 6 cups water.

Heat on full power on a cooktop until boiling, about 10 minutes, 
reduce heat to low and heat for 30 minutes (heating time can be 
20 minutes if rutabaga is cut across the grain into 1 eighth inch slices).

While the rutabaga is leaching, put into a metal pan:
 1 eighth cup dried beans and 1 cup water.

Heat until boiling on a cooktop, about 3 minutes.

Then heat on low until soft, 10 to 40 minutes depending on 
what type bean is used. 

When bean are done, pour into strainer and discard water.

If a coffee grinder is not available: 
[ 
Put 1 tablespoon flax into a mug with 1 quarter cup water.

Place the mug in a microwave oven, heat to boiling, 
(1 minutes 20 seconds in a 1000 watt oven), then heat 10 minutes on low.
]

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.
]

When the rutabaga has heated for 30 minutes, dump into a strainer, discard water.

Put all ingredients into a 2 cup or larger blender.

Run until smooth, about 4 minutes, if necessary, jar the batter 
into the path of the cutting blades by repeatedly lifting the 
blender 1 quarter inch and then dropping it down against the 
counter, or if necessary add 1 tablespoon water at a time, 
just enough to get mixture to flow while processing.

Batter can be eaten as is or heat into a thick pudding as below:
Either:
(
1. Put the batter into a serving bowl, warm, if desired, in a 
microwave oven, about 20 to 60 seconds in a 1000 watt oven, serve.
)

(
2: Place a 4 inch diameter round casserole dish or similar utensil 
at the center of an eight inch diameter glass piepan.

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

Place the piepan in a microwave oven.
)

Or:
(
3: Divide the batter equally into 3 4-inch diameter, 1 cup or larger bowls.

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

If cornmeal was used instead of ground grain:
[
Heat to soften cornmeal and to thicken slightly, 5 minutes 50 seconds 
in a 1000 watt microwave oven.

--------------------------------
Math: 
Add 5 seconds for oven to begin heating.
Plus 30 seconds to heat dishes.
Plus to raise to boiling: 10.75 ounces X 20 equals 215 seconds.
Dry weight is total weight minus water (10.75 ounces - 6.2 ounces) = 4.5 ounces.
Water to leave in is 50/50 X dry weight (50/50 X 4.5) = 4.5 ounces.
Water to remove is total water minus water left in (6.2 - 4.5) = 1.7 ounces.
Plus to remove excess water: 46 seconds per ounce X 1.7 ounces water = 78 seconds.
To replace heat lost to air during evaporation: 78/60 minutes times 14 seconds
per minute = 19 seconds plus 19/60 X 14 = 5 for a total of 24 seconds.
(assume vegetable is 90 percent water, carrot absorb 10 percent of their weight in water when boiled, beans absorb 125 percent water, if sunflower seeds are boiled, seeds absorb 50 percent their own weight in water when boiled = about .5 ounce.)
------------------------------
]

good but probably would be better if less strong, 
(carrots leached 30 minutes)
-->

About equal parts moderate: tanginess, saltiness, bitterness; 
mild to moderate starchiness, mild rutabaga and pear flavors; 
pudding consistency, slight grittiness from pear.
Could reduce pear from 2 ounces to 1 ounce to increase
rutabaga flavor.

marker 15




20100421f2
pear rutabaga peanut

2 ounces rutabaga
1 tablespoon sugar
3 packets aspartame
1 eighth teaspoon salt
1 ounce pear, core, stem, and peel removed
  or 1 tablespoon raisins (see 20100421d)
  or 2 ground cherries plus 2 teaspoons sugar
1 quarter cup non roasted no added oil 60 percent water peanut pate
  or 1 eighth cup blanched skinless peanuts
  or 1 tablespoon roasted peanut butter
1 quarter cup water
total: 7.6 ounces, 4.8 ounces water
Peel enough rutabaga to yield 2 ounces.

If rutabaga is strong flavored:
[Put into a metal pan: 
2 ounces rutabaga (cut every 1 quarter inch) and 4 cups water.

Heat on a stovetop until boiling (about 9 minutes) then 
reduce power to low and heat for 30 minutes.

Pour the rutabaga into a strainer to get rid of water, 
rinse, and strain again.
]

If using raisins:
[
Put 1 tablespoon raisins and 1 eighth cup water into a tall mug.

Cover and heat until boiling, 45 seconds in a 1000 watt oven, 
heat on low for 3 minutes.
]



If rutabaga is very mild:
[
Cut 3 ounces rutabaga into 3 eighths inch pieces.
]

Put rutabaga into a 1 cup or larger blender.

Add to the blender:
 1 tablespoon sugar
 3 packets aspartame,
 1 eighth teaspoon salt, and
 1 quarter cup water.

Add any flavor ingredients desired such as honey, molasses,
 peanut butter, ketchup, tomato powder, bell pepper powder,
 spinach powder, carrot powder, squash powder, or pumpkin powder.
 (1 quarter cup peanut pate, 1 ounce pear this trial)

Run the blender until smooth, about 4 minutes.

Either:
[
Eat as is.
]

Or to thicken to a mash consistency:
[
2. Divide the batter equally into 2 4-inch diameter, 1 cup or larger
microwaveable bowls.

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

--------------------------------
Math: 
Add 5 seconds for oven to begin heating.
Plus 30 seconds to heat dishes.
Plus to raise to boiling: 7.6 ounces X 20 equals 152 seconds.
Dry weight is total weight minus water (7.6 ounces - 4.8 ounces) = 2.8 ounces.
Water to leave in is 50/50 X dry weight (50/50 X 2.8) = 2.8 ounces.
Water to remove is total water minus water left in (4.8 - 2.8) = 2 ounces.
Plus to remove excess water: 46 seconds per ounce X 2 ounces water = 92 seconds.
To replace heat lost to air during evaporation: 92/60 minutes times 14 seconds
per minute = 21 seconds plus 21/60 X 14 = 5 for a total of 26 seconds.
(assume vegetable is 90 percent water, carrot absorb 10 percent of their weight in water when boiled, beans absorb 125 percent water, if sunflower seeds are boiled, seeds absorb 50 percent their own weight in water when boiled = about .5 ounce.)
------------------------------

If not heated to thicken:
Good to try once in a while;  moderately: salty, sweet, tangy; 
mild: pear flavor, peanut flavor, starchiness; slight rutabaga flavor; 
thick liquid consistency.



marker 16


20091105g2
pear rutabaga broccoli grain seed 

1 ounce pear
  or 1 half ounce apple
3 ounces rutabaga
  or 3 ounces zuccini
  or 3 ounces yellow summer squash 
  or 3 ounces cucumber
  or 3 ounces potato
   or 2 tablespoons (.5 ounce) dried potato powder plus 2 and 1 half ounces water
1 quarter ounce broccoli
  or 1 half ounce butternut squash
  or 1 ounce mild carrot
  or 1 half ounce strong flavored carrot
2 tablespoons (.7 ounce) sunflower seeds
  or 2 teaspoons canola oil
2 tablespoons rolled oats (this trial)
  or 1 tablespoon (.4 ounce) flax seed
 or 1 teaspoon canola oil
2 tablespoons(1 ounce) sugar
2 packets (.1 ounce) aspartame sweetner
3 eighths teaspoon salt
1 half cup (4 ounces) water
10.2 ounces, 7.6 ounces water

Peel enough rutabaga to yield 3 ounces.

If rutabaga is strong flavored:
[
Put into a metal pan: 
the rutabaga (cut every 1 quarter inch) and 6 cups water.

Heat on a stovetop until boiling (about 8 minutes) then reduce 
power to low and heat for 30 minutes.

Pour the rutabaga into a strainer to get rid of water, 
rinse, and strain again.
]

If rutabaga is very mild:
[
Cut 4 ounces rutabaga into 3 eighths inch pieces.
]

Put into a two cup blender:
 1 ounce pear,
 1 quarter ounce broccoli (or alternate vegetable),
 3 ounces rutabaga, 
 2 tablespoons sunflower seed,
 2 tablespoons sugar, 2 packets aspartame,
 3 eighths teaspoon salt, and 
 1 half cup water

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

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

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

If using rolled oats: add 2 tablespoons rolled oats to the blender.

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

If using bean flour and flax meal instead of whole beans and 
flax seed
[
Either:
(
1. If your blender will flow the mixture, add to the blender: 
1 tablespoon flax meal and 1 tablespoon bean flour -
run until uniform.
)

Or, if your blender will not flow the mixture after adding dry ingredients:
(
2. Put the puree into a mixing bowl and add:
1 tablespoon flax meal and 1 tablespoon bean flour.
Mix until uniform.
) 
]

Either:
[
1. Eat the batter as is, tastes like kolrabi with graham crackers.
]

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

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

Heat in a microwave oven until very thick, 
10 minutes 10 seconds in a 1000 watt oven or
15 minutes in a 600 watt oven.

-----------------------------
Math: 
Add 5 seconds for oven to start heating.
Plus 40 seconds to heat dishes.
To heat to boiling: 10.2 ounces X 20 equals 204 seconds.
Dry weight is total weight minus water (10.2 - 7.6) = 2.6 ounces.
Water to leave in is 40/60 X 2.6 = 1.7 ounces.
Water to remove is total water minus water left in (7.6 - 1.7) = 5.9 ounces.
To remove excess water: 46 seconds per ounce X 5.9 = 271 seconds.
To replace heat lost to air during evaporation: 16 seconds per minute
 times 271/60 minutes = 72 plus 72/60 X 16 = 19 for a total of 91seconds.
(assumes squash is 80 percent water, potato is 90 percent water, 
rutabaga absorbs 10 percent its own weight when boiledpudding biscuit is 40 percent
water)
-------------------------------------------
]

Let the food cool and firm for several minutes.

Has enough fiber, protein and calories for a very light meal.
Serve with 20090913e 20090929c Grain seed bean for an entire light meal.
Could serve with boiled peanuts or beans.
For a large meal also serve a cookie
and a drink such as Tomato juice and salt to fill the
stomach and fill pleasantly fully and satiated.
Or for a large meal serve with 20090412f Apple blueberry seed.
Or serve with 20080815b Bean chestnut for a large meal
Could serve with 20091017g title: Grain seed peanut or its redo

Definitely: salty, sweet, tangy, pear flavored; 
slightly starchy, broccoli flavored; thick liquid consistency.


marker 17




20091221g
Pear rutabaga squash grain seed bean pudding

1 ounce pear
2 ounces rutabaga
  or 3 ounces cantelope (see 20090801d)   
  or 3 ounces yams or sweet potato
  or 3 ounces yellow summer squash (see 20090826c)
1 ounce potato
1 half ounce butternut squash
  or 1 half ounce other vegetable or fruit to add flavor such as apple
1 eighth cup (.5 ounce) rolled oats, corn flour, or
  other grain flour, can use cornmeal if final product is 
  heated long enough to dissolve the cornmeal granules)
1 tablespoon (.3 ounce) sunflower seeds
1 eighth cup quick cooking dried beans (.8 ounce before boiling, 
    2 ounces after boiling) such as blackeyed peas, peanuts, split peas
  or 2 tablespoons (1 ounces) fava bean flour
1 quarter teaspoon salt, use 3 eighths teaspoon if batter tastes bitter
2 tablespoons (1 ounce) sugar
4 packets aspartame
  or 2 tablespoon (1 ounce) honey 
1 quarter teaspoon salt
total: 12.5 ounces, 8.8 ounce water

Peel enough rutabaga to yield 2 ounces.

Cut rutabaga into 1 quarter inch thick slices.

If rutabaga is strong flavored:
[
Put into a metal pan: 
2 ounces rutabaga and 1 eight cup dry beans and 5 cups water.

Heat on a stovetop until boiling (about 8 minutes) then reduce 
power to low and heat for at least 30 minutes.

When the rutabaga/beans are done heating and the beans have softened, 
pour the beans and rutabaga into a strainer to get rid of the water.

Remove peel from potato to yield 1 ounce.

Cut the potato onto 1 quarter inch thick slices.

Put into a metal pan: 1 ounce potato and 3 quarters cup water.

Heat on a cooktop until boiling.

Reduce heat to low and heat 30 minutes.

When the potato is done heating, and still
boiling hot, add 1 eighth cup cornmeal or corn flour to the pan
and mix. 

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

If rutabaga is very mild:
[
Cut 2 ounces rutabaga every 1 quarter inch crosswise, and then cut 
into appropriate size pieces for your 2 cup or larger blender. 

Remove peel from potato to yield 1 ounce.

Cut the potato onto 1 quarter inch thick slices.

Put into a metal pan:
 1 ounce potato, 
 1 eight cup dry beans,
 2 ounce rutabaga, and
 7 eighths cup water.

Heat on a cooktop until boiling.

Reduce heat to low and heat 30 minutes.

When the potato/rutabaga/beans is done heating, and still
boiling hot, add 1 eighth cup cornmeal or corn flour to the pan
and mix. 

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

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

Run until smooth, about 4 minutes.

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

Or:
[
2. Put a 4 inch round casserole dish at the center of a 9 inch diameter glass piepan.

Pour the batter into the space around the casserole dish.

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

If using a 600 watt oven, heat 17 minutes.

-------------------------
Math:
Plus 5 seconds for oven to start heating.
Plus 40 seconds for dish to heat.
To heat to boiling: 20 seconds per ounce times 12.6 ounces = 252 seconds.
Dry weight is total weight minus total water (12.6 - 8.8 = 3.8 ounce.
Water to leave in is (50 part water)/(50 part dry weight) times (dry weight) = (1/1 X 3.8) = 3.8 ounces.
Water to remove is total water minus water left in (8.9 - 3.8) = 5.1 ounces.
Plus to evaporate excess water: 46 times 5.1 ounces water = 235 seconds.
Plus to replace heat lost to air: 235/60 times 16 is 63 plus
  63/60 X 16 is 17 for a total of 80 seconds
Assume rutabaga, potato, and squash are 80 percent water, pear is 70 percent water, most beans absorb 125 percent of their weight in water, 1 eighth cup absorbs 1.2 ounces water, rutabaga absorbs 10 percent its own weight when boiled, pudding will be 40 parts water
to 60 parts dry weight.
--------------------------

If desired, when hot from the oven, remove center utensil, cut biscuit loose 
from dish with a knife, and flip the biscuit over to allow the bottom to dry and firm.
]

Makes one large serving - enough fiber, calories, and protein for an entire meal. 
For a large meal, could add 1 or 2 ounces meat or Kafia, or add 
1 or 2 ounces meat and a small cookie or biscuit.
For a large meal, could serve with Grain bread and Seed bean spread, 
(20090222c title: spinach grain seed bean) and
1 ounce meat.
 
Definitely: tangy, sweet; mild: squash flavor, pear flavor, corn flavor, rutabaga flavor; 
very chewy at edge, biscuit texture elsewhere.
Moisture probably about 33 percent.


marker 18



20100423d
pear raisin rutabaga squash grain seed bean

1 teaspoon (.1 ounce) grape raisins, about 5 or 6 raisins
  or 3 tablespoons (.75 ounce)elderberries, fresh or frozen,
  or 1 half ounce elderberry puree, no seeds (see 20090924b)
   if using concentrated puree, add water to make .5 ounce
1 ounce pear
2 ounces mild rutabaga
  or 2 ounces potato
  or 2 tablespoons rolled oats 
    plus 1 quarter cup water
1 half ounce butternut squash
1 tablespoon (.4 ounces) split peas or lentils
  or 1 tablespoon (.5 ounce) blanched skinless peanuts (buff peanuts) 
  or 1 tablespoon (.4 ounces) fast cooking dry bean
    such as blackeyed pea  (this trial)
  (soaking the beans in half their weight in water in a closed container for 24 to 48 hours will shorten
   time to blend mixture to a smooth consistency and will increase nutrient avaialibility)
2 tablespoons (.6 ounce)  sunflower seeds
2 tablespoon (.7 ounce) grain (corn kernels tested)
1 tablespoon (.5 ounce) sugar
4 packets aspartame sweetner
1 eighth teaspoon salt
4.5 ounces water (this is water potatoes are boiled in)
10.4 ounces, 7.3 ounces water, includes .6 ounce in boiled beans

If using soaked or dry split peas or lentils not canned:
[
Put 1 tablespoon cup split peas and 1 cup water into a metal pan.

Heat the pan on a cooktop until boiling, about 4 minutes, 
then cover and heat on low for 15 minutes.

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

Remove peel from rutabaga to yield 2 ounces.
Cut rutabaga into 1 quarter inch pieces.

Put into a metal pan:
 the rutabaga,
 1 tablespoon beans,
 2 tablespoons corn, and
 3 quarters cup water.
 
Heat on a cooktop until boiling.

Cover and reduce heat to low for 30 minutes.

When 5 minutes heat time remain for the potatoes/corn, add 
2 tablespoons sunflower seeds and 1 teaspoon raisins.
]

When potato/corn/seed/bean is done heating, either pour 
into a metal pan to cool for a couple of minutes or set 
the hot pan in cold water.

Put all ingredients into a 2 cup or larger high speed processor or 
blender and run until smooth, about 5 minutes to pulverize beans or 
peanuts or boiled corn.


Either:
[
1. Eat the batter as is, warm in a microwave oven, if desired, for 30 to 40 seconds.
]

Or:
[
2. Divide the batter evenly into 3 3-inch diameter 1-half cup bowls.
Put the bowls opposite each other across the center of a microwave 
oven and heat until thickened to a mash consistency.

Heat time is 8 minutes 10 seconds in a 1000 watt microwave oven.

------------------------
Math: needs refigured
Add 5 seconds for oven to begin heating.
Add 30 seconds to heat bowls.
To raise to boiling: 20 seconds per ounce times 10.4 ounces = 208 seconds.
Dry weight is total weight minus water: (10.4 ounces - 7.3 ounces) = 3.1 ounce.
Water to leave in is (50 part water)/(50 part dry weight) times dry weight = 1 X 3.1 = 3.1 ounce.
Water to remove is total water minus water left in 7.3 - 3.1 = 4.2 ounces.
To evaporate unwanted water: 46 seconds per ounce times 4.2 ounces = 193 seconds.
To replace heat lost to air during evaporation time: 14 seconds per minute 
times 193/60 minutes = 45 seconds plus 45/60 X 14 = 10 for a total of 55 seconds.
Assume berries and potato are 90 percent water, beans and grain absorb their 125 percent times thie weight in water when boiled, sunflower seed absorbs 30 percent its weight in water when boiled.
Heat 7 minutes in a 1000 watt microwave oven.
--------------------------

Cut the biscuit from the bowls  with a knife.

For more even moistness, flip biscuits over while still hot 
from the oven so the bottom dries and solidifies.
]

Individual flavors not easily discernible; moderately sweet, tangy; 
mildly: pear flavored, starchy, salty; 
slighthly corn flavored, rutabaga flavored; pudding or mash consistency.


marker 19



20091125e
  similar to 20100328b which uses no concord grape
Prep time is 1 hour.
Pear grape carrot grain seed and Rutabaga and Grain bean

Pear grape carrot grain seed:
1 ounce strong flavored carrot and 1 ounce pear
  or 3 ounces strong flavored carrot and leach carrot as described below
  or 3 ounces mild carrot 
1 ounce concord grape puree
  or 1 tablespoon grape juice concentrate 
3 tablespoons (1 ounces) non roasted sunflower seeds
1 tablespoon (.4 ounce) whole grain flour
  or 1 tablespoon grain
1 tablespoon (.5 ounce) sugar
aspartame sweetner to taste, 0 to 3 packets (3 pckts this trial)
1 pinch salt (2 pinches last trial was almost good, had not enough carrot and pear flavor)
1 quarter cup (2 ounces) water
7.2 ounces, 5 ounces water

Mashed Rutabaga ingredients:
2 ounces rutabaga
1 ounce stewed tomato (see, 20100328b, this trial)
  or 1 teaspoon ketchup (see 20091123a)
  or 1 eighth teaspoon molasses (see 20091124a)
  or 1 ounce fresh tomato (see 20100215c)
  or 1 half teaspoon honey (see 20091124d) 
  or 1 tablespoon tomato sauce 
  or 1 half teaspoon roasted peanut butter
1 tablespoon sugar
1 eighth teaspoon salt

Grain bean ingredients:
1 tablespoon (.4 ounces) grain flour
1 eighth cup lima beans
  or 1 eighth cup (.9 ounce) dried non roasted peanuts
  or 1 eighth cup fava beans
  or 1 eighth cup dried peas
  or 1 eigth cup lentils
(flageolet bean last trial was not flavorful enough)
1 teaspoon (.17 ounce) sugar
1 quarter cup water
1 eighth teaspoon salt
4.6 ounces, 3.2 ounces water

Remove peel from rutabaga, enough to yield 2 ounces.

Cut rutabaga crosswise every 1 quarter inch.

Put the chopped rutabaga and 4 cups (1 quart) water into a metal pan.

Heat on high on a cooktop until boiling (about 8 to 10 minutes).

Reduce heat to low and heat for 30 minutes.

If using slow cooking beans:
[
Put 1 eighth cup beans and 1 cup water into a metal pan.

Heat on high on a cooktop until boiling (about 3 minutes).

Reduce heat to low and heat until softened, 10 to 40 minutes.)
]

Carrot seed instructions:
If using non ground grain:
Grind 1 tablespoon grain in a coffee or grain grinder set at finest.

Into a 1 cup or larger blender put all Pear grape carrot grain seed ingredients, 
and process until as smooth as desired, perhaps 4 to 5 minutes.

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

If the mixture will not flow while processing, add 1 to 2 tablespoons water, 
just enough to get flow.

Instructions for Grain bean:

Put into a 1 cup or larger blender:
 1 tablespoon ground grain,
 the boiled and drained beans (about 1 quarter cup),
 1 teaspoon sugar,
 1 quarter cup water,
 1 eighth teaspoon salt. (2 pinches in previous trial seemed to be not enough)
 Run the blender until smooth, about 3 minutes.

Either:
[
1. Eat as is.
]

Or:
[
2. Pour/spoon the blender's contents into 2 3-inch, 1 half cup microwaveable bowls.
Arrange the bowls in a circle around the center of a microwave oven.
Heat in a microwave oven until mash consistency, about 3 minutes in a 1000 watt microwave oven.

--------------------------
Math: for Grain bean
Plus 5 seconds to start heating.
Plus 20 seconds to heat dishes.
Plus to heat to boiling: 4.6 ounces X 20 = 92 seconds.
Dry weight is total weight minus total water (4.6 - 3.2) = 1.4 ounces.
Water to leave in is 50/50 (dry weight) is 1 X 1.5 = 1.5 ounces.
Water to remove is total water minus water left in (3.2 - 1.5) = 1.7 ounces.
Plus to remove excess water: 46 X 1.7 = 48 seconds.
Plus [12 X (48/60)] = 10 plus 10/60 X 12] = 12 seconds total.
 boiling time losses to air 
-----------------------------

Scrape/cut the biscuit loose from the bowl when hot from the oven and 
flip the biscuit over so any gooey areas on the bottom will dry and firm.
]

Instructions or Mashed rutabaga:
Pour the rutabaga and water into a strainer to remove water.

Either:
[
1. Put the rutabaga into a 4 cup or larger bowl.
Add flavor ingredient.

Mash to mix.

Add:
 1 eighth cup fresh or stewed tomato, 
 1 tablespoon sugar, and
 1 eighth teaspoon salt.

Mix.
]

Or:
[
2. If possible process until smooth in a 1 cup processor or 1 half cup blender.
]

If desired, warm by heating a microwave oven:
put the batter into a 1 or 2 cup microwaveable bowl, 
heat 15 to 30 seconds.

pear grape carrot grain seed - very tangy and bittersweet; moderate pear and grape flavor; 
slightly salty and starchy; thick liquid consistency.

Rutabaga - if made with 1 ounce stewed tomato:
definitely: salty, sweet; mildly tangy, rutabaga flavored, tomato flavored; 
slightly bitter; a little more liquid and smoother than typical mashed potato.

Grain bean - if not heated to thicken:
moderately salty;  mildly: lima bean flavored, sweet, starchy; 
somewhat thickened liquid.



marker 20



20100501cx
  similar to 20100501c which uses 2 tablespoons corn flour
Pear raisin rutabaga potato seed bean pudding

1 ounce pear
1 tablespoon (.5 ounce) raisins
2 ounces mild rutabaga
  or 3 ounces cantelope (see 20090801d)   
  or 3 ounces yams or sweet potato
  or 3 ounces yellow summer squash (see 20090826c)
1 ounce potato
1 eighth cup (.5 ounce) rolled oats, corn flour, or
  other grain flour, can use cornmeal if final product is heated 
  long enough to dissolve the cornmeal granules) (.8 ounce corn flour this trial)
1 tablespoon (.3 ounce) sunflower seeds
1 eighth cup (.8 ounce before boiling, 2 ounces after boiling) quick to 
   medium cooking time dried beans 
   such as blackeyed peas, peanuts, split peas
 or 2 tablespoons (1 ounces) fava bean flour
1 quarter teaspoon salt, use 3 eighths teaspoon if batter tastes bitter
2 tablespoons (1 ounce) honey
  or 2 tablespoons agave nectar
  or 2 tablespoons (1 ounce) sugar
2 packets aspartame
  or 1 tablespoon (1 ounce) honey 
1 quarter teaspoon salt
10.7 ounces, 6.2 ounce water (includes 3 ounces water with potatoes)
Peel enough rutabaga to yield 2 ounces.

Remove peel from potato to yield 1 ounce.

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

If using strong flavored rutabaga:
[
Put the rutabaga and 4 cups water into a metal pan.

Heat on a cooktop until boiling, reduce heat to low, cover, 
heat 40 minutes, then strainer to get rid of water, 
add rutabaga to blender with other ingredients.
]

Put into a metal pan: 
 if using, 2 ounces mild rutabaga,
 1 ounce potato
 if using, slow cooking beans,
 1 eight cup dry beans, and 
 5 eighths cup water.

Heat on a stovetop until boiling (about 4 minutes) then reduce power to 
low and heat for 40 minutes.

If using fast cooking beans:
When the (rutabaga/)potato has 15 minutes left to heat, add 1 eighth cup beans.

when 10 minutes heating time remains add 1 tablespoon sunflower seeds and 
1 tablespoon raisins.

]
When mixture is done heating, add 1 eighth cup corn flour or cornmeal and stir.

Pour potato and water into a metal pan to cool for a couple of minutes or
set the hot pan in cold water.

In a 3 cup or larger blender, combine:
 1 ounce pear, 
 1 quarter teaspoon salt (use 3 eighths teaspoon if batter tastes bitter),
 2 tablespoons honey, and 
 2 packets aspartame.

Add the potato/raisins/rutabaga/seed/beans, and the cooking water into the blender.

Run until smooth, about 4 minutes, it may be necessary to tilt
the blender to get the mixture to circulate while blending.

Run 60 seconds until or so until thoroughly mixed.

Either:
[
1. Eat the batter as is, if desired, warm by heating in a microwave oven 
for about 40 to 60 seconds. 
]

Or:
[
2. Put a 4 inch round casserole dish at the center of a 9 inch diameter glass piepan.

Pour the batter into the space around the casserole dish.

Heat in a microwave oven until thick, 6 minutes in a 1000 watt oven.

If using a 600 watt oven, heat 10 minutes.

-------------------------
Math:
Plus 5 seconds for oven to start heating.
Plus 40 seconds for dish to heat.
To heat to boiling: 20 seconds per ounce times 10.7 ounces = 214 seconds.
Dry weight is total weight minus total water (10.7 - 6.2 = 4.5 ounce.
Water to leave in is (50 part water)/(50 part dry weight) times (dry weight) = 
(1/1 X 4.5) = 4.5 ounces.
Water to remove is total water minus water left in (6.2 - 4.5) = 1.7 ounces.
Plus to evaporate excess water: 46 times 1.7 ounces water = 78 seconds.
Plus to replace heat lost to air: 78/60 times 16 is 21 plus
  21/60 X 16 is 5 for a total of 26 seconds
Assume pear rutabaga, potato, and squash are 80 percent water, 
most beans absorb 125 percent of their weight in water,
 1 eighth cup absorbs 1.2 ounces water,
alfalfa seed absorbs its own weight in water,
 rutabaga absorbs 10 percent its own weight when boiled, pudding will be 50 parts water
to 50 parts dry weight.
--------------------------

If desired, when hot from the oven, remove center utensil, cut biscuit 
loose from dish with a knife, and flip the biscuit over to allow 
the bottom to dry and firm.
]

Makes one large serving - enough fiber, calories, and protein 
for a light meal. For a large meal, could add
1 or 2 ounces meat or Kafia, or add 1 or 2 ounces meat and 
a small cookie or biscuit.

Robustly: tangy, sweet, raisin flavored; slightly rutabaga flavored, honey flavored; 
pudding consistency.


marker 21


20091125f
  similar to 20100421d which uses 2 ounces rutabaga, 1 tablespoon sugar,
  3 packets aspartame, 1 quarter cup non roasted no added oil 60 percent water peanut pate
Raisin rutabaga peanut

3 ounces rutabaga
1 teaspoon (.15 ounce) sugar
1 pinch salt
1 tablespoon (.5 ounce) raisins
  or 2 ground cherries plus 2 teaspoons sugar
1 quarter teaspoon (.04 ounce) roasted peanut butter
1 quarter cup (2 ounces) water
total: 5.7 ounces, 4.4 ounces water

Peel enough rutabaga to yield 3 ounces.

If rutabaga is \strong flavored:
[
Put into a metal pan: 
the rutabaga (cut every 1 quarter inch) and 6 cups water.

Heat on a stovetop until boiling (about 9 minutes) then reduce 
power to low and heat for 30 minutes.

Pour the rutabaga into a strainer to get rid of water, rinse, 
and strain again.
]

If rutabaga is very mild:
[
Cut 3 ounces rutabaga into 3 eighths inch pieces.
]

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

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

Strain again.

Put rutabaga into a 1-cup or larger blender.

Add 1 teaspoon sugar, 1 pinch salt and 1 quarter cup water.

Add any flavor ingredients desired such as honey, molasses, 
peanut butter, ketchup, tomato powder, bell pepper powder, 
spinach powder, carrot powder, squash powder, or pumpkin powder. 
(1 quarter teaspoon roasted peanut butter, 1 tablespoon raisins
 suggested)

Taste, if desired, add aspartame or sucralose.

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

Or:
[
2. Put a 10 inch skillet on an 8-inch burner set at 1 third power.

Or:
Heat a 6 inch or larger skillet on one third power on a 6-inch 
electric burner, or use a 8 inch or larger skillet on an 8-inch 
electric burner at 1 quarter power 
(10 inch skillet is preferred because of a shorter heating time, 
heating time will be most for a 6 inch skillet.

Run the blender until smooth, about 2 minutes.

Pour the batter into the skillet and spread to 1 quarter inch thick, more or less.

If using 10 inch skillet:
[Stir by scraping skillet with the end of a metal spatula for one minute.

Turn power down to 1 quarter. Stir for 1 more minute.

Turn off power.

Spread into a layer.

Allow to fool for several minutes.
]

If using 6 inch skillet:
[
Turn power down to 1 quarter for about 3 minutes.
Turn off power.
Allow to cool for several minutes. 
]

Biscuit is done when surface is dry enough to lose its gloss and 
bits of food do not stick to a spoon or finger when the surface 
of the patty is touched, about 4 to 6  minutes. 

Scrape loose the browned potato that sticks to the skillet using 
a metal spatula and mix the browned vegetable with the rest of the food. 

Put on a plate to cool faster or eat from the skillet after cooled 10 minutes. 
]

Or:
[
3. Divide the batter equally into 2 1-cup or so microwaveable bowls.

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

Heat until thickened, 4 minutes and 40 seconds
in a 1000 watt oven.
]

-------------------------
Math:
Plus 5 seconds for oven to start heating.
Plus 20 seconds for dish to heat.
To heat to boiling: 20 seconds per ounce times 5.7 ounces = 114 seconds.
Dry weight is total weight minus total water (5.7 - 4.4 = 1.3 ounce.
Water to leave in is (60 part water)/(40 part dry weight) times (dry weight) = 
(3/2 X 1.3) = 2 ounces.
Water to remove is total water minus water left in (4.4 - 2) = 2.4 ounces.
Plus to evaporate excess water: 46 times 2.4 ounces water = 110 seconds.
Plus to replace heat lost to air: 110/60 times 14 is 26 plus
  26/60 X 14 is 6 for a total of 32 seconds
Assume rutabaga is 80 percent water, 
pudding will be 60 parts water
to 40 parts dry weight.
--------------------------

Moderately tangy/sweet; mild: peanut butter flavor, raisin flavor, starchiness; 
slightly salty; pudding consistency.

Heating in skillet likely does not add much to flavor unless some 
scorching occurs but that did not happen this trial, not likely 
worth the bother since peanut butter and raisin add enough flavor.


marker 22


20100421d
  similar to 20091125f which uses 3 ounces rutabaga, 1 teaspoon sugar,
  aspartame to taste, 1 quarter teaspoon roasted peanut butter
Raisin rutabaga peanut

2 ounces rutabaga
1 tablespoon sugar
3 packets aspartame
1 eighth teaspoon salt
1 tablespoon raisins (this trial)
  or 2 ground cherries plus 2 teaspoons sugar
1 quarter cup non roasted no added oil 60 percent water peanut pate (this trail)
  or 1 eighth cup blanched skinless peanuts
  or 1 tablespoon roasted peanut butter
1 quarter cup water

Peel enough rutabaga to yield 2 ounces.

If rutabaga is strong flavored:
[
Put into a metal pan: 
the rutabaga (cut every 1 quarter inch) and 4 cups water.

Heat on a stovetop until boiling (about 9 minutes) then reduce power 
to low and heat for 30 minutes.

Pour the rutabaga into a strainer to get rid of water, rinse, and strain again.
]

Put 1 tablespoon raisins and 1 eighth cup water into a tall mug.

Cover and heat until boiling, 45 seconds in a 1000 watt oven, heat on low for 3 minutes.

If rutabaga is very mild:
[Cut 3 ounces rutabaga into 3 eighths inch pieces.]

Put rutabaga into a 1 cup or larger blender.

Add:
 1 tablespoon sugar,
 3 packets aspartame,
 1 eighth teaspoon salt, and
 1 quarter cup water.

Add any flavor ingredients desired such as honey, molasses,
 peanut butter, ketchup, tomato powder, bell pepper powder,
 spinach powder, carrot powder, squash powder, or pumpkin powder.
 (1 quarter cup 60 percent water peanut pate, 1 tablespoon raisins
  with heating water this trial)

Run the blender until smooth, about 4 minutes.

Stop here this trial, eat as is.

Definitely: sweet; moderately: tangy, raisin flavored; 
mild: starchiness, saltiness, rutabaga flavor; slighlty biting; medium thick liquid.


marker 23


20100501c

raisin rutabaga potato grain seed bean pudding:
1 tablespoon (.5 ounce) raisins
2 ounces mild rutabaga
  or 3 ounces cantelope (see 20090801d)   
  or 3 ounces yams or sweet potato
  or 3 ounces yellow summer squash (see 20090826c)
1 ounce potato
  or 1 tablespoon rolled oats plus 2 tablespoons water
1 eighth cup (.5 ounce) rolled oats, corn flour, or
  other grain flour, can use cornmeal if final product is heated long enough 
  to dissolve the cornmeal granules) (.8 ounce corn flour this trial)
1 tablespoon (.3 ounce) sunflower seeds
1 eighth cup (.8 ounce before boiling, 2 ounces after boiling) quick to
  medium cooking time dried beans such as blackeyed peas, peanuts,
  split peas (garbanzo this trial)
 or 2 tablespoons (1 ounce) fava bean flour 
1 quarter teaspoon salt, use 3 eighths teaspoon if batter tastes bitter
2 tablespoons (1 ounce) honey
  or 2 tablespoons agave nectar
  or 2 tablespoons (1 ounce) sugar
2 packets aspartame
  or 1 tablespoon sugar
1 quarter teaspoon salt
10.2 ounces, 6.4 ounce water (includes 1 half cup water with potatoes)

Peel enough rutabaga to yield 2 ounces.

Remove peel from potato to yield 1 ounce.

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

If using strong flavored rutabaga:
[
Put the rutabaga and 4 cups water into a metal pan.

Heat on a cooktop until boiling, reduce heat to low, cover, heat 40 minutes, 
then strainer to get rid of water, add rutabaga to blender with other ingredients.
]

Put into a metal pan: 
 if using, 2 ounces mild rutabaga,
 1 ounce potato
 if using slow cooking beans, 1 eighth cup dry beans plus 1 eighth cup water, and 
 5 eighths cup water.

Heat on a stovetop until boiling (about 4 minutes) then reduce power
to low and heat for 40 minutes.

If using fast cooking beans:
When the rutabaga has 20 minutes left to heat, add 1 eighth cup beans.
]

when 10 minutes heating time remains add 1 tablespoon sunflower seeds and
1 tablespoon raisins.

Pour potato and water into a metal pan to cool for a couple of 
minutes or set the hot pan in cold water.

In a 2- cup or larger processor or blender: 
 1 quarter teaspoon salt (use 3 eighths teaspoon if batter tastes bitter),
 2 tablespoons honey, 
 2 packets aspartame,
 if using blender, 1 eighth cup water.

Add the potato/raisins/rutabaga/seed/beans, and the cooking water into the blender.

Run until smooth, about 4 minutes, it may be necessary to tilt
the blender to get the mixture to circulate while blending.

Either:
[
1. Eat the batter as is, if desired, warm by heating in a microwave oven 
for about 40 to 60 seconds. 
]

Or for a mash consistency:
[
2. Put a 4 inch round casserole dish at the center of a 9 inch diameter glass piepan.

Pour the batter into the space around the casserole dish.

Heat in a microwave oven until thick, 6 minutes 50 seconds in a 1000 watt oven.

If using a 600 watt oven, heat 11 minutes.

-------------------------
Math:
Plus 5 seconds for oven to start heating.
Plus 40 seconds for dish to heat.
To heat to boiling: 20 seconds per ounce times 10.2 ounces = 204 seconds.
Dry weight is total weight minus total water (10.2 - 6.4 = 3.8 ounce.
Water to leave in is (50 part water)/(50 part dry weight) times (dry weight) = (1/1 X 3.8) = 3.8 ounces.
Water to remove is total water minus water left in (6.4 - 3.8) = 2.6 ounces.
Plus to evaporate excess water: 46 times 2.6 ounces water = 120 seconds.
Plus to replace heat lost to air: 120/60 times 16 is 32 plus
  32/60 X 16 is 8 for a total of 40 seconds
Assume rutabaga and potato are 80 percent water, 
most beans absorb 125 percent of their weight in water,
 1 eighth cup absorbs 1.2 ounces water,
mash will be 50 parts water to 50 parts dry weight.
--------------------------

If desired, when hot from the oven, remove center utensil, 
cut biscuit loose from dish with a knife, and flip the biscuit 
over to allow the bottom to dry and firm.
]
Makes one large serving - enough fiber, calories, and protein for an entire meal. 
For a large meal, could add 1 or 2 ounces meat or Kafia, or 
add 1 or 2 ounces meat and a small cookie or biscuit.

For a full supper meal, could serve with Grain bread and Seed bean spread, 
(20090222c title: spinach grain seed bean) and
1 ounce meat.


If no grain is used: (see 20100501c2)
Prominently: tangy, sweet; moderate: honey flavor, raisin flavor; 
mildly starchy, salty; very slightly biting; pudding
consistency.

If using 1 eighth cup corn flour, not heated to thicken:
Prominently: sweet, honey flavored, salty; mildly to moderately:
starchy, rutabaga flavored, tangy; pudding consistency.


marker 24


20100721a
raisin rutabaga potato grain seed bean peanut pudding

1 tablespoon (.5 ounce) raisins
2 ounces mild rutabaga
  or 3 ounces cantelope (see 20090801d)   
  or 3 ounces yams or sweet potato
  or 3 ounces yellow summer squash (see 20090826c)
1 ounce potato
  or 1 tablespoon rolled oats plus 2 tablespoons water
    add rolled oats to rutabaga/bean when adding 
    sunflower seed/raisins
  or 2 tablespoons canned or fresh sweet corn
  or 1 tablespoon non ground grain plus 2 tablespoons water
1 eighth cup (.5 ounce) rolled oats, corn flour, or
  other grain flour, can use cornmeal if final product is heated long enough 
 to dissolve the cornmeal granules) (.8 ounce corn flour this trial)
1 tablespoon (.3 ounce) sunflower seeds
1 eighth cup (.8 ounce before boiling, 2 ounces after boiling) quick to
   medium cooking time dried beans such as blackeyed peas, peanuts, 
   split peas (garbanzo this trial)
 or 2 tablespoons (1 ounces) fava bean flour
  or 1 quarter cup boiled or canned beans
2 teaspoons (.3 ounce) roasted peanut butter
  or another flavor ingredient such as molasses, honey, roasted chestnut,
    powdered bell pepper, tomato, basil, broccoli, coffee 
1 quarter teaspoon salt, use 3 eighths teaspoon if batter tastes bitter
2 tablespoons (1 ounce) sugar
  or 2 tablespoons agave nectar
3 packets aspartame
  or 1 tablespoon sugar
1 quarter teaspoon salt
10.5 ounces, 6.4 ounce water (includes 1 half cup water with potatoes)

Peel enough rutabaga to yield 2 ounces.

Remove peel from potato to yield 1 ounce.

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

Either:
If using metal pan:
]
Put into a metal pan: 
 2 ounces rutabaga,
 1 ounce potato
 if using, 1 eighth cup dry beans and 1 eighth cup water, and
 1 half cup plus 1 tablespoon water.

Heat on a stovetop until boiling (about 6 minutes) then 
reduce power to low and heat for 30 minutes.

Add to the pan:
 1 tablespoon sunflower seeds,
 1 tablespoon raisins.

Heat 10 minutes more.

Add 1 eighth cup grain or corn flour and mix.
]

Or:
If using pressure cooker:
[
Put into a presure cooker: 
 2 ounces rutabaga,
 1 ounce potato
   or 1 tablespoon non ground grain plus 2 tablespoons water(this trial)
 if using slow cooking beans,
 1 eight cup dry beans and 1 eighth cup water,
 1 tablespoon sunflower seeds
 1 tablespoon raisins
 1 half cup water cup water.

Heat on a stovetop until full pressure (about 6 minutes) then 
reduce power to low and heat for 20 minutes.

When the pressure cooker is done heating, let sit until pressure is zero.

While the pressure cooker contents are still boiling hot, add 
1 eighth cup grain or corn flour to the pressure cooker and mix.
]

In a 2- cup or larger processor or blender:
 2 teaspoons peanut butter 
 1 quarter teaspoon salt (use 3 eighths teaspoon if batter tastes bitter),
 2 tablespoons sugar, 
 3 packets aspartame,
 if using blender, 1 eighth cup water.

If heating the raisins and seed in a separate pan:
When the raisin seed is done heating, set the container in cold
water to cool for a couple of minutes so heat does not
damage the processor.

When the potato/beans/raisin/grain is done heating, set the container in cold
water to cool for a couple of minutes so heat does not
damage the processor.

Add the raisin/potato/bean/grain/seed/bean to the processor or blender.

Run until smooth, about 4 minutes, it may be necessary to tilt
the blender to get the mixture to circulate while blending.

Taste, if desired, add aspartame sweetener to taste.
(2 packets added this trial)

Either: 
[
1. Eat the batter as is, if desired, warm by heating in a microwave oven for 
about 40 to 60 seconds. 
]

Or for a mash consistency:
[
2. Put a 4 inch round casserole dish at the center of a 9 inch diameter glass piepan.

Pour the batter into the space around the casserole dish.

Heat in a microwave oven until thick, 6 minutes 50 seconds in a 1000 watt oven.

If using a 600 watt oven, heat 11 minutes.

-------------------------
Math:
Plus 5 seconds for oven to start heating.
Plus 40 seconds for dish to heat.
To heat to boiling: 20 seconds per ounce times 10.2 ounces = 204 seconds.
Dry weight is total weight minus total water (10.2 - 6.4 = 3.8 ounce.
Water to leave in is (50 part water)/(50 part dry weight) times (dry weight) = (1/1 X 3.8) = 3.8 ounces.
Water to remove is total water minus water left in (6.4 - 3.8) = 2.6 ounces.
Plus to evaporate excess water: 46 times 2.6 ounces water = 120 seconds.
Plus to replace heat lost to air: 120/60 times 16 is 32 plus
  32/60 X 16 is 8 for a total of 40 seconds
Assume rutabaga and potato are 80 percent water, 
most beans absorb 125 percent of their weight in water,
 1 eighth cup absorbs 1.2 ounces water,
mash will be 50 parts water to 50 parts dry weight.
--------------------------

If desired, when hot from the oven, remove center utensil, cut biscuit 
loose from dish with a knife, and flip the biscuit over to allow the 
bottom to dry and firm.
]

Makes one large serving - enough fiber, calories, and protein for an entire meal. 
For a larger meal, could add 1 or 2 ounces meat or Kafia, or add 1 or 2 
ounces meat and a small cookie or biscuit.

For a full supper meal, could serve with Grain bread and Seed bean spread, 
(20090222c title: spinach grain seed bean) and
1 ounce meat.

If not heated to thicken:
Moderately salty; mildly to moderatey: sweet, starchy, roasted peanut flavored; mildly
rutabaga flavored; slightly biting/strong; pudding consistency.


marker 25



20100501c2
raisin rutabaga potato seed bean pudding

1 tablespoon (.5 ounce) raisins
2 ounces mild rutabaga
  or 3 ounces cantelope (see 20090801d)   
  or 3 ounces yams or sweet potato
  or 3 ounces yellow summer squash (see 20090826c)
1 ounce potato
  or 1 tablespoon rolled oats plus 2 tablespoons water
1 tablespoon (.3 ounce) sunflower seeds
1 eighth cup (.8 ounce before boiling, 2 ounces after boiling) quick to 
  medium cooking time dried beans such as blackeyed peas, peanuts, 
  split peas (garbanzo this trial)
  or 2 tablespoons (1 ounces) fava bean flour 
  or 1 quarter cup boiled or canned beans
1 quarter teaspoon salt, use 3 eighths teaspoon if batter tastes bitter
2 tablespoons (1 ounce) sugar
  or 2 tablespoons agave nectar
  or 2 tablespoons honey (this trial)
2 packets aspartame
  or 1 tablespoon sugar
  or ?1 tablespoon (1 ounce) honey 
1 quarter teaspoon salt
9.7 ounces, 6.4 ounce water (includes 3 eighths cup water with potatoes,
  and about 1 ounce water in beans)

Peel enough rutabaga to yield 2 ounces.

Remove peel from potato to yield 1 ounce.

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

If using strong flavored rutabaga:
[
Put the rutabaga and 4 cups water into a metal pan.

Heat on a cooktop until boiling, reduce heat to low, cover, heat 
40 minutes, then strainer to get rid of water, add rutabaga to blender 
with other ingredients.
]

Put into a metal pan: 
 2 ounces rutabaga,
 1 ounce potato
 if using slow cooking beans,
 1 eight cup dry beans, 
 if using dried beans add 1 eighth cup water,
 5 eighths cup water.

Heat on a stovetop until boiling (about 4 minutes) then reduce power to low 
and heat for 40 minutes.

If using fast cooking beans:
When the rutabaga has 20 minutes left to heat.
]

when 10 minutes heating time remains add 1 tablespoon sunflower seeds and 
1 tablespoon raisins.

Pour potato and water into a metal pan to cool for a couple of minutes or 
set the hot pan in cold water.

In a 2- cup or larger processor or blender: 
 1 quarter teaspoon salt (use 3 eighths teaspoon if batter tastes bitter),
 2 tablespoons honey, 
 2 packets aspartame,
 if using blender, 1 eighth cup water.

Add the potato/raisins/rutabaga/seed/beans, and the cooking water into the blender.

Run until smooth, about 4 minutes, it may be necessary to tilt
the blender to get the mixture to circulate while blending.

Either: 
[
1. Eat the batter as is, if desired, warm by heating in a microwave oven for 
about 40 to 60 seconds. 
]

Or for a mash consistency:
[
2. Put a 4-inch round casserole dish at the center of a 9-inch diameter glass piepan.

Pour the batter into the space around the casserole dish.

Heat in a microwave oven until thick, 7 minutes 10 seconds in a 1000 watt oven.

If using a 600 watt oven, heat 17 minutes.

-------------------------
Math:
Plus 5 seconds for oven to start heating.
Plus 40 seconds for dish to heat.
To heat to boiling: 20 seconds per ounce times 9.7 ounces = 194 seconds.
Dry weight is total weight minus total water (9.7 - 6.4 = 3.3 ounce.
Water to leave in is (50 part water)/(50 part dry weight) times (dry weight) = (1/1 X 3.3) = 3.3 ounces.
Water to remove is total water minus water left in (6.4 - 3.3) = 3.1 ounces.
Plus to evaporate excess water: 46 times 3.1 ounces water = 143 seconds.
Plus to replace heat lost to air: 143/60 times 16 is 39 plus
  39/60 X 16 is 10 for a total of 49 seconds
Assume rutabaga and potato are 80 percent water, 
most beans absorb 125 percent of their weight in water,
 1 eighth cup absorbs 1.2 ounces water,
mash will be 50 parts water to 50 parts dry weight.
--------------------------
]

Makes one large serving - enough fiber, calories, and protein for an entire meal. 
For a large supper meal, could add 1 or 2 ounces meat or Kafia, or 
add 1 or 2 ounces meat and a small cookie
or biscuit.
For a full supper meal, could serve with Grain bread and Seed bean spread, 
(20090222c title: spinach grain seed bean) and
1 ounce meat.

If no grain is used:
Prominently: tangy, sweet; moderate: honey flavor, raisin flavor; mildly starchy, salty; very slightly biting; pudding
consistency.

If using 1 eighth cup corn flour, not heated to thicken: (see 20100501c)
Prominently: sweet, honey flavored, salty; mildly to moderately:
starchy, rutabaga flavored, tangy; pudding consistency



marker 26


20100315a
title: rutabaga and grain seed bean

rutabaga ingredients:
3 ounces mild rutabaga root centers, outside layer not used (has biting flavor)
1 half teaspoon parsnip, do not use outer layer of root
   which may be too biting
  or 1 half ounce mild carrot
  or 1 quarter ounce strong flavored carrot 
1 tablespoon  (.7 ounce) sugar, 
1 packet aspartame sweetner
1 eighth teaspoon salt,
3 eighths cup water
6.9 ounces, 5.4 ounces water

Grain seed bean ingredients
5 pecan (.3 ounces) halfs (see 20100123a)
  or 1 tablespoon (.3 ounce) non roasted or lightly roasted chestnut flour, 
   (non roasted this trial)
2 tablespoons (.6 ounce) grain flour
1 quarter cup (2 ounce) boiled or canned beans 
1 tablespoon (.5 ounce) sugar,
2 to 4 packets aspartame sweetner, according to taste,
   (4 packets this trial)
3 pinches salt, 
3 eighths cup (3 ounces) water.
6.5 ounces, 4.2 ounces water

total 13.4 ounces, 9.6 water

Cut 3 ounces rutabaga root centers every 1 quarter inch.

Put 3 ounces rutabaga and 3 cups water into a metal pan and heat on 
a cooktop until boiling, about 6 minutes.

Cover and heat on low for 10 minutes.

Put 1 eighth cup beans into a metal pan with 3 quarters cup water. 

Heat on a cooktop until boiling, cover, then heat 1 hour 20 minutes on low. 

start Grain seed bean:

If a coffee grinder is available:
[
Grind 2 tablespoon grain with the grinder 
set at finest grind. 

Run the mixture through the grinder twice to get a fine meal.
]

Put into a 1-cup or larger processor or blender: 

 1 tablespoon chestnut flour,
 2 tablespoons grain flour,
 1 eighth cup (dry measure, or 1 quarter cup after boiling) beans
   plus remaining cooking water, 
 1 tablespoon sugar,
 4 packets aspartame sweetner,
 3 pinches salt, (add no salt if using canned beans with added salt)
 3 eighths cup water. 

Run until smooth, 4 to 6 minutes.

Put the batter into 2 2-cup bowls, about 4-inches in diameter or a similarly sized round 
casserole dish.

Pour the rutabaga and water into a strainer to get rid of water.

Put the rutabaga and other Rutabaga ingredients into a 1-cup or larger processor or blender. 

Run until smooth, 2 to 3 minutes.

Taste the batter, if desired, add 1 packet aspartame sweetener.

Divide the slurry equally into 2 1-cup bowls about 4-inches in diameter or round 
casserole dishes.

Place the 4 containers in a microwave oven arranging the bowls in a circle 
around the center of the oven.

Heat until thickened to a mash consistency, 11 minutes 15 seconds in 
a 1000 watt microwave oven or 18 minutes in a 600 watt oven.

Or heat to a pudding consistency: 
9 minutes in a 1000 watt microwave oven or
15 minutes in a 600 watt oven.

-------------------------------------------------
Math: for a mash consistency.
Plus 5 seconds for oven to begin heating.
Plus 40 seconds to heat dishes.
To bring to boil: 13.4 ounces X 20 seconds per ounce equals 278 seconds.
Dry weight is total weight minus total water (13.4 - 9.6) = 3.7 ounces.
Water to leave in (50 parts water)/(50 parts dry weight) times dry weight (1 X 3.7) =
 3.7 ounces.
Water to remove is total water minus water left in (9.6 - 3.7) = 5.9 ounces.
Plus to evaporate excessive water: 46 X 5.9 ounces water equals 271 seconds.
To replace heat lost to air: 271/60 X 14 seconds per minute is 63 plus
   63/60 X 14 seconds per minute is 15 seconds,
total is 78 seconds heating to replace heat lost to air.

(assume rutabaga is 80 percent water, peanuts absorb 2/3 their dry weight 
in water when boiled 10 minutes, final product is 50 percent water to 50 percent dry weight.
)
---------------------------------------------------


For quicker cooling spread the Grain seed bean on a plate.

For a large meal also have a handful of trail mix and a couple of ounces 
raw sweet potato or pumpkin or squash.


Grain seed bean, definitely chestnut flavored, sweet,
starchy; mildly tangy, salty; a little stiffer than 
traditional mashed potato.

Rutabaga, moderate: rutabaga flavor, sweetness; mild 
saltiness; slightly starchy; very slightly bitter/biting;
a little thicker than apple sauce.



marker 27


20100831ab
Rutabaga grain seed bean

2 ounces mild rutabaga
  or 2 ounces green beans (not yet tested)
  or 2 ounces potato (see 20090603c) 
  or 2 ounces salsify (see 20090519d)
2 tablespoon (.8 ounce) non ground wheat grain
  or 4 tablespoons (.8 ounce) rolled oats
  or 2 tablespoons any whole grain flour, use grain flour
    if not heating to thicken so smoother
2 tablespoons non roasted chestnut flour 
  or 1 eighth cup (.6 ounces) dried chestnut halves (this trial)
  or 1 quarter cup (1.2 ounces) fresh chestnuts, shells removed
  or 2 tablespoons 30 percent oil lightly roasted
   sunflower seed butter
  or 3 tablespoon non roasted sunflower seeds
  or 1 quarter cup (1.2 ounce) California walnuts  
  or 1 quarter cup (1.25 ounces) non roasted hazelnuts
  or 2 tablespoons roasted tahini
2 tablespoons (.6 ounce) non roasted no hull sunflower seed
  or 1 tablespoon canola oil plus 1 tablespoon whole grain flour
1 eighth cup (.9 ounce) dried beans such as pinto beans
  or 1 eighth cup raw peanuts
  or 1 eighth cup dried split peas
  or 1 quarter cup canned beans or peas
  or 1 tablespoon roasted peanut butter
2 tablespoons (1 ounce) sugar
  if using salsify instead of potato, use 1 tablespoon (.5 ounces) sugar
2 packets (.1 ounce) aspartame sweetener
1 quarter teaspoon salt
3 eighths cup (3 ounces) water from heating chestnuts and grain
1 quarter cup added water
12.8 ounces, 7.8 ounces water 

Remove rind from rutabaga to yield 2 ounces.

Cut rutabaga into 1 quarter inch thick slices.

Either:
Put into a metal pan:
 rutabaga slices, and
 3 cups water.
 
Heat on a cooktop until boiling, cover, reduce heat to low and 
heat for 30 minutes.

Or: 
[
Put into a pressure cooker:
 rutabaga slices, and
 3 cups water .

Heat on a cooktop until full pressure, reduce heat to low and 
heat for 15 minutes.

Turn off heat and allow cooker to cool while sitting on 
burner for 5 minutes.

Set pressure cooker in cold water and run water over cooker to
reduce pressure to zero.
]

Put into a metal pan:
 if using, 1 eighth cup dried chestnut halfs
   plus 1 quarter cup water,
 if using, 1 quarter cup fresh chestnut halfs,
 1 eighth cup wheat grain, 
 if using, 1 eighth cup slow cooking dried beans
   plus 1 eighth cup water, 
 3 eighths cup water.

If using fresh chestnut halfs and slowing cooking beans, add 1 tablespoon water.

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

If using dried chestnut halfs, heat 45 minutes.

If using fresh chestnut halfs and slowing cooking beans, heat 30 minutes. 

If using fresh chestnut halfs and fast cooking beans, heat 20 minutes.

Into a 2 cup or larger high speed food processor or blender put:
(blender likely will be quicker):
 if using, 1/4 cup boiled or canned peas or beans,
 2 tablespoon sunflower seeds
 if using, 2 tablespoons rolled oats,
 2 tablespoons sugar,
 2 packets aspartame,
 1 quarter teaspoon salt,
 1 quarter cup water.

When the chestnut/grain/(bean/)water is done heating, set the
pan in cold water to cool for a couple of minutes so heat 
does not damage the processor.

When the rutabaga/water is done heating, pour into a strainer to
eliminate water.

Dump rutabaga back into heating pan, add a cup or so water to
rinse and cool.

Strain again.

Put rutabaga into processor.

Add the chestnut/grain/bean and heating water to the processor.

Process until smooth, about 4 to 6 minutes, if needed,
add water 1 tablespoon at a time, just enough so
mixture circulates while processing.

Taste, if desired, add aspartame sweetener.

Either:
(1. Eat the batter as is, if desired, warm by heating in a microwave
oven for 50 seconds or so.)

Or:
(2. Divide the mixture equally into 3 4-inch diameter 
microwaveable bowls.

Arrange the 4 bowls in a circle around the center of a microwave oven.

Heat until thickened, 7 minutes 40 seconds in a 1000 watt microwave oven.

-------------------------------
Math: math for Potato seed bean if heated separately
To bring to boil: 12.8 ounces X 20 seconds equals 256 seconds.
Plus 5 seconds for oven to begin heating.
Plus 30 seconds to heat dish.
Dry weight is 12.8 minus 7.8 water equals 5 ounces.
water to be left in equals 50/50 times 5 equals 5 ounces.
Water to remove is total water - water left in (7.8 - 5) = 2.8 ounces.
Plus to evaporate water 46 X (2.8 ounces to be removed) equals 129 seconds.
To replace heat lost to air: 129/60 minutes X 15 seconds per 
minute = 32 plus 32/60 X 15 = 8 for a total of 40 seconds.
(assume rutabaga is 80 percent water, mash will be about 50 percent water after heating, 
heat losses to air during boiling are 15 seconds per minute
for each minute at boiling temperature for heat loss to air.
--------------------


If using rutabaga, discarding water, 2 tablespoons chestnut
flour, not heating to thicken: (20090616e2)
Moderately: sweet, starchy; mildly: chestnut flavored,
rutabaga flavored, salty; pudding consistency, 

If using rutabaga, discarding water, 1 quarter cup dried chestnut
halfs, 2 tbsp sgr, 4 pckts sptm, heating rutabaga separatedly in pressure cooker for 40 minutes in 3 cups wtr, heating to mash consistency:
heating is not necessary for flavor or texture but lessens
notice of grain particles from non ground wheat.
Moderately sweet; mild to moderate: chestnut flavor;
mildly: tangy, starchy; slightly salty, rutabaga flavored;
thicker than a mash, about as firm as traditional poultry
stuffing.


marker 28




20091227d
rutabaga grain seed pea

3 ounces strong flavored rutabaga (this trial)
  or 1 ounce carrot
1 tablespoon (.3 ounces) grain flour
1 eighth cup split peas
  or 1 eighth cup (.9 ounce dry, 1.4 ounces after soaking, 
    1.8 ounce after boiling) dried peas, soaked in water for 3 days
1 eighth cup (.3 ounces after straining) non roasted in the hull oil sunflower seeds
  or 1 eighth cup (.3 ounces after straining) in the hull not roasted sunflower seed
  or 1 eighth cup alfalfa seed (has to be leached in 3 cups water for 40 minutes)
  or 1 tablespoon (.3 ounce) non roasted sunflower seeds (see 20090724h)
1 tablespoon  (.4 ounce) sugar
1 packet aspartame sweetner
1 quarter teaspoon salt
(5.5 ounces) water after straining sunflower seed)
total: 11.3 ounces, 8.8 ounces water


Cut the rutabaga crosswise every one quarter inch or less.

Put the pieces and 6 cups water into a metal pan.

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

Pour the rutabaga/water into a strainer to remove water.

Either:
1. Soak 1 eighth cup dried whole peas in 1 tablespoon (.5 ounce) water 
in a closed container in refridgerator for 3 days.

Or:
2. Use 1 eighth cup split peas instead of whole peas.

Put the peas into a mug with 1 half cup water. 

Put into a metal pan: 1 eighth cup peas and 1 cup water. 

Heat until softened enough to process, 10 for split peas,
perhaps 20 minutes for soaked whole peas.

If using whole peas which have not been soaked heat 30 to 40 minutes.

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

Dump the peas back into the heating container and add water to rinse. 

Drain again.

Put into a 1- or 2-cup blender:
 1 eighth cup in the hull pumpkin seeds 
   or in the hull oil sunflower seed
   or 1 quarter cup non oil in the hull sunflower seed, and
 about 3 quarters cup or so water.

Blender until smooth, 4 minutes.

Pour the slurry into a fine wire mesh strainer placed over a 3 cup bowl.

Discard the pulp.

Put all ingredients into 2 cup high speed blender and run until smooth, 
perhaps about 3 minutes.

Either:
[
1.Put the slurry into a mug or small bowl to serve.

If desired heat to warm, 45 seconds in a 1000 watt microwave oven before serving.
]

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

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

Heat until thickened, 10 minutes 10 seconds in a 1000 watt microwave oven, 
or if using a 600 watt oven, heat 14 minutes. 

--------------------
Math:
Add 5 seconds for microwave oven to begin heating.
Add 20 seconds to heat bowl.
To raise to boiling temperature: 11.3 ounces X 20 seconds per ounce = 225 seconds.
Dry weight is total weight minus water (11.3 ounces - 8.8 ounces) = 2.5 ounces.
Water to leave in is (1 part water/1 parts dry weight) times dry weight = 1/1 X 2.5 ounces = 2.5 ounces.
Water to remove is total water minus water left in (8.8 - 2.5) = 6.3 ounces.
To evaporate excess water: 46 seconds per ounce of water times 6.3 ounces = 290 seconds.
To replace heat lost to air during evaporation: 290/60 seconds per minute X 12 seconds per minute = 58 seconds plus 58/60 X 12 = 12 seconds for a total of 70 seconds.
Assume carrot is 90 percent water, soaked peas contain .4 ounces water, .2 ounce water lost in discarded seed hull pulp.
------------------------------------- 

Can serve with 20090921c Grain seed crumb on the side
]

If not heated to thicken, using 1 eighth cup pumpkin seeds, in the hull::
About equal parts moderate: pea flavor, rutabaga flavor, saltiness, sweetness, starchiness; 
mild sunflower seed hull flavor; slgihtly biting; medium thick liquid.

If not heated to thicken, using 1 eighth cup oil sunflower seeds, in the hull:
About equal parts moderate: pea flavor, rutabaga flavor, saltiness, sweetness, starchiness; 
mild sunflower seed hull flavor; slgihtly biting; medium thick liquid.

If heated to thicken, using 1 eighth cup oil sunflower seeds, in the hull:
Batter tastes a little like pineapple.
Moderately: tangy, sweet, sunflower seed hull flavored, salty; 
mildly starchy; slightly pea flavored, bitter; chewy at edges and gooey at center.



marker 30



20100927a
Rutabaga grain seed bean
Rutabaga grain seed bean ingredients:
2 ounces rutabaga
  or 2 ounces potato
1 tablespoon (.3 ounce) oats flour
  or 1 tablespoon other grain or grain flour 
1 tablespoon (.3 ounce) non roasted sunflower seeds 
1 eighth cup (.8 ounce) dried lentils 
  or 1 eighth cup other fast cooking bean such as blackeyed peas or split peas
  or 1 eighth cup other dried bean
  or 1 quarter cup boiled or canned beans
  or 1 eighth cup (.8 ounce) lentil flour
  or 1/8 cup bean powder
1 tablespoon plus 2 teaspoon (.8 ounce) sugar
2 packets aspartame or sucralose sweetener
1 eighth teaspoon 2 pinches salt
1 half cup (4 ounces) (3 quarters cup used to heat potatoes, about 2 ounces gets absorbed into lentils, 1 quarter cup lost to evaporation)
7.7 ounce, 5.6 ounces water

total of both dishes: 11.8 ounces, 8.4 ounces water


Peel rutabaga to yield 2 ounces.

Slice rutabaga into 1 quarter inch thick slices.

Put the rutabaga and 3 quarters cup water (use 5 eighths cup if using
  canned beans instead of lentils) into a metal pan.

If using, add 1 eighth cup lentils to pan with rutabaga/water.

Heat on a cooktop until boiling.

Reduce heat to low, cover, and heat 30 minutes.

Put into a 2-cup or larger processor or a 1-cup leak resistant blender 
or a 2-cup or larger blender:
 if using, 2 tablespoons bean flour plus 1 eighth cup water,
 if using, 1 quarter cup canned beans, 
 1 tablespoon oats flour,
 1 tablespoon plus 2 teaspoons sugar,
 2 packets aspartame sweetener,
 1 eighth teaspoon plus 2 pinches salt, if using canned beans 
   with added salt, add only 1 eighth teaspoon salt,
 1 quarter cup water.

When the rutabaga/lentils is done heating, pour into a strainer to eliminate water.
Add the beans and rutabaga to the blender.

Run until smooth, 3 to 6 minutes.

Taste, if desired, add aspartame sweetener.
(2 packet suggested)

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

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

Heat in a 1000 watt microwave until a pudding consistency, 
for 3 minutes 50 seconds on full power.

--------------------------------
Math:
Add 5 seconds for oven to begin heating.
Plus 20 seconds to heat dishes.
Plus to raise to boiling: 7.7 ounces X 20 equals 154 seconds.
Dry weight is total weight minus water (7.7 ounces - 5.6 ounces) = 2.1 ounces.
Water to leave in is 60/40 X dry weight (60/40 X 2.1) = 3.1 ounces.
Water to remove is total water minus water left in (5.6 - 3.1) = 2.5 ounces.
Plus to remove excess water: 46 seconds per ounce X 2.5 ounces water = 116 seconds.
To replace heat lost to air during evaporation: 115/60 minutes times 14 seconds
per minute = 27; seconds plus 27/60 X 14 = 6 for a total of 33 seconds.
(assume vegetable and basil 80 percent water, tomato is 90 percent water)
------------------------------

Let the pudding cool and firm for several minutes.

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

If not heated to thicken:
Rutabaga grain lentil, moderately: sweet, starchy; mildly:
tangy, rutabaga flavored, salty; 
slightly bitter/biting,lentil flavor tastes as much like peanuts
as lentils; pudding consistency.


marker 31



20071204
Rutabaga grain bean and Blueberry spinach grain seed

Rutabaga grain bean ingredients:
2 ounces mild rutabaga 
  or 1/2 apple (for a large meal, use 1 whole apple)
  or 3 ounces squash
  or 3 ounces potato
1 quarter (.8 ounces) cup rolled oats
  or 1/8 cup flax meal 
1/8 cup (.8 ounce) dried beans 
  or 1/4 cup cooked boiled or canned beans
  or 1 tablespoon (.4 ounce) fava bean flour, sifted (this trial)
    plus 2 tablespoons (1 ounce) water
  or 1/8 cup refried beans
2 tablespoons (1 ounce) ice cream
2 tablespoons (1 ounce) sugar
4 packets (.1 ounce) aspartame
1 eighth teaspoon plus 3 pinches salt in cake
1/4 cup (2 ounces) water (this is water left from heating rutabaga)
total: 8.9 ounces, 5 ounces water (for 2 ounces rutabaga)


Blueberry spinach grain seed ingredients:
1 ounce spinach
1 quarter cup (1 ounce) frozen blueberries
3 tablespoons sunflower seeds
  1/3 cup (2 ounces) sunflower seeds plus 
    2 teaspoons canola or flax oil
  or 1/4 cup (1 ounce) California walnuts plus 1 teaspoon sugar
1 tablespoon whole wheat flour
1 tablespoon sugar
3 packets aspartame
1 pinch salt

Cut 3 ounces potato or 2 ounces rutabaga into 1 quarter inch
thick slices.

Put into a metal pan:
3 ounces potato or 2 ounces rutabaga 
3 eighths cup plus 1 tablespoon water.

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

When the potato or rutabaga is done heating, set the hot pan 
in cold water to cool for a few minutes so heat does not damage the processor.

Into a 2-cup processor put:
 1 quarter cup rolled oats,
 if using, 1 tablespoon bean flour
   plus 2 tablespoons water,
 if using, 2 tablespoons boiled or canned beans,
 2 tablespoons ice cream,
 2 tablespoons sugar,
 4 packets aspartame, and 
 1 eighth teaspoon plus 3 pinches salt.

Add the potato or rutabaga plus cooking water to the processor.

Run until smooth, about 4 minutes.
Scrape down the inside of the processor bowl as needed.

If fava bean flour was used, choose option 2. below so that the fava bean bitterness is
eliminated by heating.

Either: (use 2. or 3. if using bean flour)
1. Eat the batter as is, if desired warm by heating 30 seconds or so in a microwave oven.

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

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

Or:
[
3. Spoon the mixture onto a portion plate.

Form the mixture into a flat donut shape along the edge of the plate.
]

Ror a mashed potato consistency, heat 4 minutes 30 seconds in a 1000 watt oven.

For a moist, slightly gooey biscuit consistency, heat 5 minutes 50 seconds
on full power in a 1000 watt oven, about 10 minutes 
on full in a 600 watt oven. 

-----------------------------
Math: (using 2 ounces rutabaga, gooey biscuit consistency)
Add 5 seconds for oven to start heating.
Plus 20 seconds to heat dishes.
To heat to boiling: 8.9 ounces X 20 equals 178 seconds.

-------------------------------------------

Put into a 1-cup high speed processor or blender:
 1 ounce spinach,
 1 ounce blueberries,
 3 tablespoons sunflower seed,
 1 tablespoon sugar,
 3 packets aspartame,
 1 pinch salt, and
 1 tablespoon water.

Run until desired smoothness is achieved, about 5 minutes.

Add 1 tablespoon flour to the blender.

Run to mix, about 30 seconds.

Taste, if desired, add aspartame sweetener to taste.

Spoon the batter mixture onto the donut shape and spread into a layer.

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

Makes a serving large enough for a large supper meal.

Blueberry - moderate: sweetness, blueberry flavor, tanginess; slightly: salty, starchy; 
very slightly bitter; pudding consistency.

If heated to thicken to a gooey biscuit consistency:
Rutabaga - definitely sweet; moderately salty; mildly: starchy, ice cream flavored; 
rutabaga flavor not discernible as such; 
much firmer than mashed potato, more like a very moist, dense biscuit with 
a little chewiness at edge.

Probably would be good with ham or chicken.


marker 32



20100927b
  similar to 20101021a which uses non ground corn instead of rolled oats
    and oats flour
Rutabaga grain bean

Rutabaga grain bean ingredients:
2 ounces mild rutabaga
  or 2 ounces potato
1 tablespoon (.3 ounce) oats flour
  or 1 tablespoon other grain or grain flour
2 tablespoons (.4 ounce) rolled oats
  or 1 tablespoon whole wheat flour
  or 1 tablespoon (.3 ounce) non roasted sunflower seeds 
1 eighth cup (.8 ounce) dried lentils or beans (blackeyed peas tested)
  or 1 eighth cup (.8 ounce) lentil flour
  or 1/8 cup bean powder
1 tablespoon plus 2 teaspoon (.8 ounce) sugar
1 eighth teaspoon 2 pinches salt
1 half cup (4 ounces) (3 quarters cup used to heat potatoes, about 2 ounces gets absorbed into lentils, 1 quarter cup lost to evaporation)
7.7 ounce, 5.6 ounces water

total of both dishes: 11.8 ounces, 8.4 ounces water

Peel rutabaga to yield 2 ounces.

Slice rutabaga into 1 quarter inch thick slices.

Put the rutabaga and 3 quarters cup water (use 5 eighths cup if using
  canned beans instead of lentils) into a metal pan.

Add 1 eighth cup lentils to pan with rutabaga/water.

Heat on a cooktop until boiling.

Reduce heat to low, cover, and heat 30 minutes.

Put into a 2 cup or larger processor or a 1-cup leak resistant blender or a 2-cup or larger blender:
 if using, 2 tablespoons bean flour plus 1 eighth cup water,
 if using, 1 quarter cup canned beans, 
 2 tablespoons rolled oats,
 1 tablespoon plus 2 teaspoons sugar,
 1 eighth teaspoon plus 2 pinches salt, if using canned beans with added salt, 
   add only 1 eighth teaspoon salt,
 1 quarter cup water.

When the rutabaga/lentils is done heating, pour into a strainer to eliminate water.
Add the beans and rutabaga to the blender.

Run until smooth.

Add 1 tablespoon oats flour.

Run to mix, about 20 seconds.

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

Either: (do not use option 1. if using uncooked bean flour)
1. Eat the batter as is, if desired, warm by heating in a microwave oven for 30 to 50 seconds. 
]

Or:

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

Heat in a 1000 watt microwave until a pudding consistency, 
for 3 minutes 50 seconds on full power.

--------------------------------
Math:
Add 5 seconds for oven to begin heating.
Plus 20 seconds to heat dishes.
Plus to raise to boiling: 7.7 ounces X 20 equals 154 seconds.
Dry weight is total weight minus water (7.7 ounces - 5.6 ounces) = 2.1 ounces.
Water to leave in is 60/40 X dry weight (60/40 X 2.1) = 3.1 ounces.
Water to remove is total water minus water left in (5.6 - 3.1) = 2.5 ounces.
Plus to remove excess water: 46 seconds per ounce X 2.5 ounces water = 116 seconds.
To replace heat lost to air during evaporation: 115/60 minutes times 14 seconds
per minute = 27; seconds plus 27/60 X 14 = 6 for a total of 33 seconds.
(assume vegetable and basil 80 percent water, tomato is 90 percent water)
------------------------------
Let the pudding cool and firm for several minutes.

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

If using 2 tablespoons rolled oats, 1 tablespoon oats flour:
Definitely sweet; moderate: oats flavor, rutabaga flavor,
saltiness; slightly biting; pudding consistency.


marker 33



20101021a
  similar to 20100927b which uses rolled oats and oats flour instead
    of non ground corn
Rutabaga grain bean

Rutabaga grain seed bean ingredients:
2 ounces rutabaga
  or 2 ounces potato
1 eighth cup (.8 ounce) dried, non ground corn soaked 24 hours in 1 eighth cup water
    to yield almost 1 quarter cup
  or 3 tablespoons (.6 ounce) rolled oats (use 20100927b)
  or 2 tablespoons whole wheat flour (use 20100927b)
  or 2 tablespoon (.6 ounce) non roasted sunflower seeds 
1 eighth cup (.8 ounce) dried lentils or beans (blackeyed tested)
  or 1 eighth cup (.8 ounce) lentil flour
  or 1/8 cup bean powder
1 tablespoon plus 2 teaspoon (.8 ounce) sugar
1 eighth teaspoon 2 pinches salt
1 half cup (4 ounces) (3 quarters cup used to heat potatoes, about 2 ounces gets absorbed into lentils, 1 quarter cup lost to evaporation)
7.7 ounce, 5.6 ounces water

Soak 1 eighth cup corn and 1 eighth cup dried beans in a closed container
and place container in a refridgerator for 24 to 48 hours.

Place the corn/beans in an open container into an 80 degree F., high
humidity environment for 24 to 48 hours.

Peel rutabaga to yield 2 ounces.

Slice rutabaga into 1 quarter inch thick slices.

Put the rutabaga and 3 quarters cup water (use 5 eighths cup if using
  canned beans instead of lentils) into a metal pan.

Add 1 eighth cup lentils or soaked beans to pan with rutabaga/water.

Add 1 quarter cup soaked non ground corn to the pan.

Heat on a cooktop until boiling.

Reduce heat to low, cover, and heat 30 minutes.

Put into a 2 cup or larger processor or a 1-cup leak resistant blender 
or a 2-cup or larger blender:
 if using, 2 tablespoons bean flour plus 1 eighth cup water
 if using, 1 quarter cup canned beans 
 1 tablespoon plus 2 teaspoons sugar
 1 eighth teaspoon plus 2 pinches salt, if using canned beans with added salt, 
   add only 1 eighth teaspoon salt
 1 quarter cup water

When the rutabaga/lentils is done heating, pour into a strainer to eliminate water.
Add the beans and rutabaga to the blender.

Run until smooth.

un to mix, about 20 seconds.

Taste, if desired, add aspartame sweetener.
(0 packets recommended)

Either: (bean powder must not be eaten without cooking)
1. Eat the batter as is, if desired, warm by heating in a microwave oven for 30 to 50 seconds. 
]

Or:

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

Heat in a 1000 watt microwave until a pudding consistency, 
for 3 minutes 50 seconds on full power.

--------------------------------
Math:
Add 5 seconds for oven to begin heating.
Plus 20 seconds to heat dishes.
Plus to raise to boiling: 7.7 ounces X 20 equals 154 seconds.
Dry weight is total weight minus water (7.7 ounces - 5.6 ounces) = 2.1 ounces.
Water to leave in is 60/40 X dry weight (60/40 X 2.1) = 3.1 ounces.
Water to remove is total water minus water left in (5.6 - 3.1) = 2.5 ounces.
Plus to remove excess water: 46 seconds per ounce X 2.5 ounces water = 116 seconds.
To replace heat lost to air during evaporation: 115/60 minutes times 14 seconds
per minute = 27; seconds plus 27/60 X 14 = 6 for a total of 33 seconds.
(assume vegetable and basil 80 percent water, tomato is 90 percent water)
------------------------------

Let the pudding cool and firm for several minutes.

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

If using 2 tablespoons rolled oats, 1 tablespoon oats flour: (see 20100927b)
Definitely sweet; moderate: oats flavor, rutabaga flavor,
saltiness; slightly biting; pudding consistency.
try w non ground and soaked corn
try with in the hull sunflower seed

If using 1 eighth cup dried non ground corn soaked 24 hours in 1 eighth cup
water, 1 quarter cup soaked beans (measured after soaking):
Prominent rutabaga flavor; moderate: saltiness, sweetness, 
starchiness; pudding consistency.


marker 34




20100118a
rutabaga broccoli grain seed peanut

4 ounces rutabaga
  or 4 ounces turnip
1 half ounce broccoli
  or 1 ounce carrot, if the carrot is strong flavored (see 20091206f)
  or 2 ounces mild flavored carrot
2 tablespoons (.7 ounce) non ground grain (corn this trial)
  or 2 tablespoons (.7 ounce, .5 ounces after soaking,  1.4 ounces after 
    boiling) grain, soaked in 1 tablespoon water for 2 days 
  or 2 tablespoon cornmeal, masa, or corn grits
2 tablespoons (.6 ounce) non roasted sunflower seed
1 eighth cup (.9 ounces, 1.3 ounce after soaking, 1.8 ounces 
  after boiling) blanched skinless non roasted peanuts
3 tablespoons  (1.5 ounce) sugar 
  or 1 tablespoon (.5 ounce) sugar plus 3 packets aspartame sweetner
1 quarter teaspoon salt
5 eighths cup (5 ounces) water
13.9 ounces, 10.2 ounces water (weight after peanuts and corn are boiled)


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 2 minutes
to remove bitterness from skins.
Or in a 600 watt microwave for 1 minute 25 seconds, then
on low for 2 minutes.
Pour the peanuts and water into a coarse sieve to
remove the bitter water.
Put the peanuts back into the mug with
1 quarter cup water,
heat to boil (about 40 seconds in a 1000 watt microwave oven,
1 minute in a 600 watt oven),
then heat on low for 2 minutes.
Drain the water from the peanuts and seeds by pouring into a sieve.
Put the peanuts between paper towel an briefly press and roll the
peanuts to remove excess water.
]

Remove peel from rutabaga to yield 4 ounces.

Cut the rutabaga or turnip into 3 eighths inch pieces.

Put into a metal pan:
 the rutabaga pieces
 1 eighth cup peanuts,
 2 tablespoons corn kernels and
 8 cups water.

Heat on a cooktop until boiling, about 8 minutes, then cover and heat on low for 30 minutes.

If using flint corn, heat the corn in a separate pan with 1 cup water or 60 minutes.

Into a 3 cup or larger blender put:
 1 half ounce broccoli,
 1 tablespoon sugar,
 3 packets aspartame sweetner,
 2 tablespoons sunflower seed,
 1 quarter teaspoon salt, and 
 5 eighths cup water.

When the rutabaga/corn/peanuts are done heating, pour into a strainer to get rid of water.

Add the corn, peanuts, and rutabaga to the blender.

Process until smooth, about 4 minutes. 

If mixture will not flow add 1 eighth cup water
and add 1 minute to heat time given below.

The food has a tendency to scorch at outside edge. Using a large bundt pan or
a covered bowl may reduce scorching.

Either: 
[
1. Pour/spoon the batter into an 9-inch or larger bundt pan.
]

Or:
[
2. Pour/spoon the batter into a 4 cup or larger microwaveable bowl.

Place the bowl in a microwave oven and cover.
]

Heat in a microwave oven until reduce to 60 percent water, 10 minutes 
in a 1000 watt oven. 

--------------------------
math: to reduce to 60 percent water
To heat to boiling: 13.45 ounces times 20 seconds per ounce = 269 seconds.
Add 5 for oven to start heating.
Plus 40 for dish to heat.
Dry weight is total weight minus water: 13.45 - 10 = 3.45 ounces.
Water to leave in is 60 parts water/(40 parts dry weight) X dry weight = 3/2 X 3.45 = 5.2 ounces.
Water to remove is total water - water left in = 10 - 5.2 = 4.8 ounces.
To remove excess water: 46 seconds per ounce X 4.8 ounces = 221 seconds.
Water to remove is total weight minus (weight/2) = 12.7 ounces / 2 = 6.3 ounces.
Plus to evaporate excess water: 46 times 6.3 ounce water = 290 seconds.
Plus to replace heat lost to air: 290/60 times 12 is 58 plus
  58/60 X 12 is 12 for a total of 70 seconds.
Time to reduce to 60 percent water is 10 minutes 25 seconds.
Assume corn/flax/peanuts/water looses 1 ounce when boiled,
--------------------------

Using a large spoon and/or metal spatula cut/scrape the food loose from the bowl.

Cut any firm parts into 1 inch pieces.

Stir.

Has enough protein, calories, and fiber for a complete light meal. 

For a large meal add a serving of fruit or vegetable such as melon or 
perhap a couple of ounces of raw yam.

About equal amounts of: tanginess, bittersweetness, starchiness; 
moderately salty; mild broccoli and rutabaga flavor; very slightly biting; 
very thick pudding consistency with a chewy edge.


marker 35


20100225a
rutabaga broccoli grain seed peanut

4 ounces rutabaga
  or 4 ounces turnip
1 half ounce broccoli
  or 1 ounce carrot, if the carrot is strong flavored (see 20091206f)
  or 2 ounces mild flavored carrot
2 tablespoons (.7 ounce) non ground grain (corn tested)
  or 2 tablespoons (.7 ounce, .5 ounces after soaking,  1.4 ounces 
    after boiling) grain, soaked in 1 tablespoon water for 2 days 
  or 2 tablespoon cornmeal, masa, or corn grits
2 tablespoons (.6 ounce) non roasted sunflower seed
1 eighth cup (.9 ounces, 1.8 ounces after boiling) blanched skinless 
  non roasted peanuts, okay to use peanuts with skins on
3 tablespoons  (1.5 ounce) sugar 
  or 1 tablespoon (.5 ounce) sugar plus 3 packets aspartame sweetner
1 quarter teaspoon salt
5 eighths cup (5 ounces) water
13.9 ounces, 10.2 ounces water (weight after peanuts and corn are boiled)


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 2 minutes
to remove bitterness from skins.
Or in a 600 watt microwave for 1 minute 25 seconds, then
on low for 2 minutes.
Pour the peanuts and water into a coarse sieve to
remove the bitter water.
Put the peanuts back into the mug with 1 quarter cup water,
heat to boil (about 40 seconds in a 1000 watt microwave oven,
1 minute in a 600 watt oven),
then heat on low for 2 minutes.
Drain the water from the peanuts and seeds by pouring into a sieve.
Put the peanuts between paper towel an briefly press and roll the
peanuts to remove excess water.
]

Remove peel from rutabaga to yield 4 ounces.

Cut the rutabaga into 1 quarter inch thick slices.

Put into a metal pan:
 the rutabaga pieces
 1 eighth cup peanuts,
 2 tablespoons corn kernels and
 8 cups water.

Heat on a cooktop until boiling, about 8 minutes, then cover and heat on low for 30 minutes.

If using flint corn, heat the corn in a separate pan with 1 cup water or 60 minutes.

Into a 3 cup or larger blender put:
 1 half ounce broccoli,
 1 tablespoon sugar,
 3 packets aspartame sweetner,
 2 tablespoons sunflower seed,
 1 quarter teaspoon salt, and 
 5 eighths cup water.

When the rutabaga/corn/peanuts are done heating, pour into a strainer to get rid of water.

Add the corn, peanuts, and rutabaga to the blender.

Process until smooth, about 4 to 6 minutes.

It may be necessary to tilt the blender to get the mixture to
flow into the path of the cutting blades. 

If mixture will not flow add 1 eighth cup water
and add 1 minute to heat time given below.



Put batter into a serving bowl put.
Warm, if desired, 40 seconds to 1 minute in a 1000 watt microwave oven.
Eat.

The food has a tendency to scorch at outside edge. Using a large bundt pan or a covered bowl may reduce scorching.

Either: 
[
1. Pour/spoon the batter into an 9-inch or larger bundt pan.
]

Or:
[
2. Pour/spoon the batter into a 4 cup or larger microwaveable bowl.

Place the bowl in a microwave oven and cover.
]

Heat in a microwave oven until reduce to 60 percent water, 10 minutes 
in a 1000 watt oven. 

--------------------------
Math: to reduce to 60 percent water
To heat to boiling: 13.45 ounces times 20 seconds per ounce = 269 seconds.
Add 5 for oven to start heating.
Plus 40 for dish to heat.
Dry weight is total weight minus water: 13.45 - 10 = 3.45 ounces.
Water to leave in is 60 parts water/(40 parts dry weight) X dry weight = 3/2 X 3.45 = 5.2 ounces.
Water to remove is total water - water left in = 10 - 5.2 = 4.8 ounces.
To remove excess water: 46 seconds per ounce X 4.8 ounces = 221 seconds.
Water to remove is total weight minus (weight/2) = 12.7 ounces / 2 = 6.3 ounces.
Plus to evaporate excess water: 46 times 6.3 ounce water = 290 seconds.
Plus to replace heat lost to air: 290/60 times 12 is 58 plus
  58/60 X 12 is 12 for a total of 70 seconds.
Time to reduce to 60 percent water is 10 minutes 25 seconds.
Assume corn/flax/peanuts/water looses 1 ounce when boiled,
--------------------------

Using a large spoon and/or metal spatula cut/scrape the food loose from the bowl.

Cut any firm parts into 1 inch pieces.

Stir.

Cut into bit sized pieces.

Has enough protein, calories, and fiber for a complete light meal. 
For a large meal add a serving of fruit or vegetable such as melon or 
perhap a couple of ounces of raw yam or carrot.

If heated to 60 percent water:
Moderate: rutabaga flavor, sweetness; mild: starchiness, saltiness, 
broccoli flavor, corn flavor; mostly a smooth pudding consistency but 
has some fiber pieces from broccoil and/or corn.

marker 36



20091007e
  similar to 20091206f which uses 2 tablespoons grain and 2 tablespoons
  sunflower seed
rutabaga carrot grain seed peanut

4 ounces rutabaga 
  or 4 ounces turnip
1 ounce carrot, if the carrot is strong flavored 
  or 2 ounces mild flavored carrot
1 tablespoon (.4 ounce) flax seed
  or 1 tablespoon sunflower seed
1 tablespoon (.35 ounce, .5 ounces after soaking, .7 ounces after boiling) grain 
   soaked in 1 half tablespoon water for 2 days (corn this trial)
1 tablespoon (.3 ounce) non roasted sunflower seed
1 eighth cup (.9 ounces, 1.3 ounce after soaking, 1.8 ounces after boiling) 
  blanched skinless non roasted peanuts, soaked in 1 tablespoon water for 2 days
3 tablespoons  (1.5 ounce) sugar 
  or 1 tablespoon (.5 ounce) sugar plus 3 packets aspartame sweetner
1 quarter teaspoon salt
1 half cup (4 ounces) water
12.7 ounces, 9.75 ounces water (weight after peanuts and corn are boiled)

################## not this trial:
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 2 minutes
to remove bitterness from skins.
Or in a 600 watt microwave for 1 minute 25 seconds, then
on low for 2 minutes.
Pour the peanuts and water into a coarse sieve to
remove the bitter water.
Put the peanuts back into the mug, add the sunflower seeds and
1 quarter cup water,
heat to boil (about 40 seconds in a 1000 watt microwave oven,
1 minute in a 600 watt oven),
then heat on low for 2 minutes.
Drain the water from the peanuts and seeds by pouring into a sieve.
Put the peanuts between paper towel an briefly press and roll the
peanuts to remove excess water.
]

Remove peel from turnips to yield 4 ounces.

Cut the rutabaga or turnip into 3 eights inch pieces.

Either:
(1. Put the rutabaga pieces and 4 cups water into a metal pan and heat 
on a cooktop until boiling, about 8 minutes, then heat on low for 30 minutes.)

Or:
(2. Put into a 1 and 1 half to 2 quart microwaveable bowl: the turnip pieces 
and 4 cups water.

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

Cover and heat on low for 30 minutes.)

Put into a tall mug:
 1 eighth cup peanuts,
 1 tablespoon corn kernels,
 and 3 eighths cup water.

Heat in a microwave oven until boiling, 1 minute 20 seconds in a 1000 watt oven, 
2 minutes 20 seconds in a 600 watt oven, then reduce power to low and heat 10 minutes.

Into a 3 cup or larger blender put:
 4 ounces rutabaga or turnip,
 1 ounce carrot,
 1 tablespoon sugar,
 3 packets aspartame sweetner,
 1 tablespoon boiled corn,
 1 tablespoon boiled flax seed with water,
 1 tablespoon sunflower seed,
 1 eighth cup boiled peanuts,
 1 quarter teaspoon salt,
 1 half cup water

Process until smooth, about 4 minutes. 

If mixture will not flow add 1 eighth cup water
and add 1 minute to heat time given below.

Put a 4-inch diameter glass jar or similar utensil at the center of a 
10-inch diameter glass piepan bowl.

Pour the batter into the space around the center utensil.

Heat in a microwave oven until reduced to about 1 half volume, 12 minutes 45 seconds
in a 1000 watt oven. 

-------------------------
Math: for 1 half cup added water, boiled peanuts and corn
Add 5 for oven to start heating.
Plus 40 for dish to heat.
To heat to boiling: 12.7 ounces times 20 seconds per ounce = 254 seconds.
Water to remove is total weight minus (weight/2) = 12.7 ounces / 2 = 6.3 ounces.
Plus to evaporate excess water: 46 times 6.3 ounce water = 290 seconds.
Plus to replace heat lost to air: 290/60 times 12 is 58 plus
  58/60 X 12 is 12 for a total of 70 seconds.
Assume flax/water looses 1 ounce when boiled, peanuts gain 1 third their weight in water when boiled, corn gains its own weight in water when boiled.
--------------------------

Cut the food loose from the piepan and center utensil.

Remove center utensil.

Fold dry outer edge over onto moist inner portion.

Push food to outside edge of piepan bottom.

Press down to eliminate air spaces.

Put back into oven and heat to reduce water to 1 third :
3 minutes, if food is still very hot, or
if food has cooled, heat 3 minutes 40 seconds.

If desired, cut with a knife into manageable pieces and flip each piece 
over while hot from the oven, so the food will dry to a more even consistency.

-------------------------
Math: to finish heating to 1 third water
Add 1 minute for food and containers to reach boiling temperature.
Dry weight is total weight minus total water (12.7 - 9.75 = 2.95 ounces.
Water to leave in is 1 part water/2 parts dry weight (1/2 X 2.95) = 1.5 ounces.
Total water to remove is total water minus water left in (9.75 - 1.5) = 8.25 ounces.
Water to remove this session is total water to remove minus water remove first heating session (8.25 - 6.3 ounces = 1.95 ounces.
Plus to evaporate excess water: 46 times 1.95 ounce water = 90 seconds.
Plus to replace heat lost to air: 90/60 times 12 is 18 plus
  18/60 X 12 is 4 for a total of 22 seconds.
assume squash is 80 percent water, lettuce is 90 percent water.
Heat time is total of above, 3 minutes.
--------------------------

Cut into bit sized pieces.
Has enough protein, calories, and fiber for a complete light meal. For a large meal add a serving of fruit or vegetable such as melon or perhap a couple of ounces of raw rutabaga or yam

Moderately: sweet, salty, starchy, rutabaga flavored; slightly biting; 
dense/very moist biscuit consistency/texture.


marker 37



20091206f
rutabaga carrot grain seed peanut

4 ounces rutabaga (this trial)
  or 4 ounces turnip
1 ounce carrot, if the carrot is strong flavored 
  or 2 ounces mild flavored carrot
2 tablespoons (.7 ounce, .5 ounces after soaking,  1.4 ounces after boiling) grain, 
   soaked in 1 tablespoon water for 2 days (corn this trial)
 or 2 tablespoon cornmeal, masa, or corn grits
2 tablespoons (.6 ounce) non roasted sunflower seed
1 eighth cup (.9 ounces, 1.3 ounce after soaking, 1.8 ounces after boiling) 
  blanched skinless non roasted peanuts, soaked in 1 tablespoon water for 2 days
3 tablespoons  (1.5 ounce) sugar 
  or 1 tablespoon (.5 ounce) sugar plus 3 packets aspartame sweetner
1 quarter teaspoon salt

13.45 ounces, 10 ounces water (weight after peanuts and corn are boiled)

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 2 minutes
to remove bitterness from skins.
Or in a 600 watt microwave for 1 minute 25 seconds, then
on low for 2 minutes.
Pour the peanuts and water into a coarse sieve to
remove the bitter water.
Put the peanuts back into the mug with 1 quarter cup water,
heat to boil (about 40 seconds in a 1000 watt microwave oven,
1 minute in a 600 watt oven),
then heat on low for 2 minutes.
Drain the water from the peanuts and seeds by pouring into a sieve.
Put the peanuts between paper towel an briefly press and roll the
peanuts to remove excess water.
]

Remove peel from rutabaga to yield 4 ounces.

Cut the rutabaga or turnip into 3 eights inch pieces.

Put the rutabaga pieces and 8 cups water into a metal pan and heat on a cooktop until boiling, about 8 minutes, then cover and heat on low for 30 minutes (20 minutes if rutabaga is cut across the grain of the vegetable in 1 eighth inch slices).

Put into a metal pan:
 1 eighth cup peanuts,
 2 tablespoons corn kernels, and
 7 eighths cup water.

Heat on a cooktop until boiling, reduce power to low and heat for 20 minutes or 
if using flint corn, heat for 60 minutes.

Into a 3 cup or larger blender put:
 4 ounces rutabaga or turnip,
 1 ounce carrot,
 1 tablespoon sugar,
 3 packets aspartame sweetner,
 2 tablespoons boiled corn,
 2 tablespoons sunflower seed,
 1 eighth cup boiled peanuts,
 1 quarter teaspoon salt,

Process until smooth, about 4 minutes. 

If mixture will not flow add 1 eighth cup water
and add 1 minute to heat time given below.


Pour/spoon the batter into a 4 cup or large microwaveable bowl.

Heat in a microwave oven until reduce to 60 percent water, 10 minutes 
25 seconds in a 1000 watt oven. 

--------------------------
Math: to reduce to 60 percent water
To heat to boiling: 13.45 ounces times 20 seconds per ounce = 29 seconds.
Plus 5 for oven to start heating.
Plus 40 for dish to heat.
Dry weight is total weight minus water: 13.45 - 10 = 3.45 ounces.
Water to leave in is 60 parts water/(40 parts dry weight) X dry weight = 3/2 X 3.45 = 5.2 ounces.
Water to remove is total water - water left in = 10 - 5.2 = 4.8 ounces.
To remove excess water: 46 seconds per ounce X 4.8 ounces = 221 seconds.
Water to remove is total weight minus (weight/2) = 12.7 ounces / 2 = 6.3 ounces.
Plus to evaporate excess water: 46 times 6.3 ounce water = 290 seconds.
Plus to replace heat lost to air: 290/60 times 12 is 58 plus
  58/60 X 12 is 12 for a total of 70 seconds.
Time to reduce to 60 percent water is 10 minutes 25 seconds.
Assume corn/flax/peanuts/water looses 1 ounce when boiled,
--------------------------


Using a large spoon and/or metal spatula cut/scrape the food loose from the bowl.

Cut any firm parts into 1 inch pieces.

Stir.

Has enough protein, calories, and fiber for a complete light meal. For a large meal add a serving of fruit or vegetable such as melon or perhap a couple of ounces of raw rutabaga or yam

About equal parts moderate: sweetness, saltiness, starchiness, rutabaga flavor; 
slightly carrot flavored, biting/bitter; about the consistency of mashed potato.



marker 38


20091103g
20091015e
20090927f
20090922e
20090907fx
20090812d
20090725h
20090725c
20090625a
20090528b
20090518a
rutabaga carrot grain bean:
1 ounce pear
  or 1 half ounce apple plus 1 tablespoon water
2 ounces mild carrot
  or 1 ounce strong flavored carrot (and reduce heat time by 30 seconds) (this trial)
  or 3 ounces asparagus
  or 1 ounce acorn or butternut squash plus 2 ounces pear
  or 3 ounces beet root (leach with rutabaga)
  or 3 ounces parsnip (leach with rutabaga)
4 ounces rutabaga
#### not this trial
1 half ounce basil puree or basil pesto 
  or 1 tablespoon dried basil flakes, 
  or 1/2 teaspoon basil powder 
  increase the 1 quarter cup water added to blender
    by 1 tablespoon if using basil flakes or powder (not needed
    this trial when using processor)
  or 1 tablespoon parsley flakes
  or 1 half teaspoon parsley powder
#####
1 tablespoon (.3 ounce) grain such as wheat, rolled oats,
1 tablespoon (.4 ounces) flax grain plus 2 tablespoons (.7 ounce) sunflower seeds (flax,seed this trial)
  or 1/8 cup plus 1 tablespoon (1 ounce) non roasted sunflower seeds (see 20090725c)
1 eighth cup (.9 ounce) dried beans, could be blackeyed pea, black bean, red bean, blanched skinless peanuts, lentils, split peas, etc 
(flageolet bean this trial)
4 tablespoon plus 1 teaspoon (1.7 ounce) sugar
  or 2 tablespoons sugar plus ?0 to 3 packets aspartame sweetner (3 packets this trial)
1 quarter teaspoon salt
5 eighths cup (5 ounces) water

 If desired remove peel from rutabaga to yield 4 ounces and cut crosswise every 1 quarter inch.
Chop carrot or other vegetable into 1 half inch pieces.
If using slow cooking beans:
[
Put the chopped rutabaga, 1 eighth cup beans, and 8 cups (2 quarts) water into a metal pan.
Heat on high on a cooktop until boiling (about 8 to 10 minutes).
Reduce heat to low and heat for 30 minutes.)
]
If using quick cooking beans:
[
Put the chopped rutabaga and 8 cups (2 quarts) water into a metal pan.
Heat on high on a cooktop until boiling (about 8 to 10 minutes).
Reduce heat to low and heat for 30 minutes.)
Put the beans into the pan with the rutabaga when 15 minutes heating time remains.
]
Grind 1 tablespoon flax seed together with 1 tablespoon rolled oats or wheat in a coffee grinder set at finest, grind 2 or more times to get a fine texture.

Pour the rutabaga and water into a strainer to remove water.


Put all the ingredients into a 3 cup or larger blender except flax meal/ground grain.
Process until smooth, perhaps 3 minutes.
Shake, tilt, gyrate, or bounce the blender as needed to get the mixture
flowing into the path of the cutting blades.
Add the flax meal and ground grain.
Run until smooth.
Either:
[1. Eat the batter as is. (this trial)
]
Or:
[2.
Put a 4 inch diameter round casserole dish or similar utensil at the center of a 10 inch glass pie pan.
Pour/spoon the batter into the space around the center utensil.
Heat until thickened, 13 minutes in a 1000 watt microwave oven, if using 2 ounces mild carrot, if using 1 ounce strong flavored carrot, heat 12 minutes 30 seconds.
Or in a 600 watt oven, heat times are  21 minutes 40 seconds and 20 minutes 50 seconds, respectively.
(12 minutes 30 seconds this trail)
--------------------------
Math:
plus 5 seconds to start heating
Plus 50 seconds to heat dish
Plus to heat to boiling: 15.5 ounces X 20 = 310
Dry weight is total weight minus total water (16.1 - 11.5) = 5 ounces.
Water to leave in is 40/60 (dry weight) is 2/3 X 5 = 3,3 ounces.
Water to remove is total water minus water left in (11.5 - 5) = 6.5 ounces.
Plus to remove excess water: 46 X 6.5 = 299 seconds.
plus [18 X (299/60)] = 90 plus 90/60 X 18] = 117 seconds total.
 boiling time losses to air 
(assume vegetable and fruit 90 percent water, grain seed and beans absorb their own weight in water when boiled, rutibaga asorbs 10 percent its own weight, losses are 5 
seconds for oven to start, 20 seconds to heat dishes and
21 seconds heat losses to air for every minute at
boiling temperature 

10 percent moisture will remain in 
  product)
assume flax/seed/water looses 1 ounce water during boiling, lentils absorb about 125 percent of their weight in water during boiling, about 1.1 ounces for 1 eighth cup,
-----------------------------
Remove center utensil, cut into 8 pieces, flip over, if gooey enough on bottom that large bits of food stick to a spoon, heat another 1 minute 20 seconds.
If gooey enough that small bits of food stick to a spoon, heat another 1 minute.
]
Makes enough for an entire large meal. For an extra large meal add
perhaps, Lightly roasted peanuts or a handful of roasted chestnuts.
Could serve with 20090518a Mackerel potato grain bean or 20090528b Mackerel potato grain bean
@@@@@@@




try 20091015e with 2 ounces each of rutabaga, carrot, butternut squash, and 2 tablespoons roasted chestnut flour
try 200907fx with flavor ingredient such as pecans, hazelnut, 1 tablespoon roasted (or 2 tablespoons non roasted) chestnut flour, raisins, 1 half ounce herb such as parsley, cilantro, arugula, or use instead of carrot: broccoli, bell pepper, braut? hotdog? spam?.
 try 20090502e Apple squash watercress grain seed with cocoa and/or
roasted pbttr



can do Rutabaga collard grain seed only, Grain bean biscuit
  previously tested good
20101101c
20101008a
20080405
20080216x
20080106
20080102
20071130
20071101
20070908c
20070809
20070730x
Collard rutabaga grain seed and Grain bean

Ingredients in Mackerel rutabaga collard grain seed pudding:
3 ounces carrot 
  or 3 ounces raw pumpkin
  or 1 ounce butternut squash 
   plus 2 ounces mild rutabaga (this trial)
  or 3 ounces acorn squash plus 2 teaspoons sugar in cake 
1 ounce collard greens (this trial)
  or 1 quarter cup coarsely crushed (many pieces as large 
    as 1 quarter inch) dried collards (this trial)
  or 1 ounces leached kale
  or 1/2 ounce basil pesto
  or 1/2 ounce mustard greens puree 
  or 1/2 ounce parsley pesto

1 tablespoon (.3 ounce) whole grain flour
3 tablespoons (1 ounce) non roasted, no hull sunflower seed (this trial)
  or 2 tablespoon raw tahini
  or 1/4 cup California walnuts
  or 1/8 cup raw sunflower seed butter
  or 1/4 cup no added sugar 50/50 water unroasted sunflower seed pate
1 tablespoon (.5 ounce) sugar in topping
1 eighth teaspoon plus 2 pinches salt 
1/8 cup water.
total: 7.8 ounce, 4.6 ounces water

Grain bean biscuit ingredients:
2 tablespoon flax meal plus 1 tablespoon whole grain flour 
    (this trial)
  or 2 tablespoon whole grain flour
2 teaspoon oil in cake
2 teaspoons sugar in cake
1/8 cup lentil powder 
  or 2 tablespoon fava bean flour

1 teaspoon kelp powder (not this trial)
2 pinches salt in cake



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


Put collards into a metal pan:
Add 3 cups water.




Remove rind from rutabaga to yield 2 ounces.

Cut rutabaga into 1 quarter inch slices.
Add the rutabaga to the pan with the collards.

Heat on a cooktop until boiling, about 4 minutes, reduce heat to low, heat 20 minutes.

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


Into a mixing bowl put: 
1/8 cup bean powder,
 2 tablespoons flax meal,
 1 tablespoon whole grain flour,
 2 teaspoons canola oil,
 2 teaspoons sugar,
 2 pinches salt,
  and 3 tablespoons water.
Mix.
### not this trial
If needed add 1 tablespoon of water at a time, just enough to give the
  mixture a 'wet sand' consistency and make
  the mixture spreadable. (0 tablespoon(s) this trial)
###

Dump the mixture onto a plate.
Spread and press into a layer about 1/4 inch thick.
Make a hole at the center to encourage even heating.
Heat in a 1000 watt microwave oven, 
  for 2 minutes 20 seconds on full power. 
  Or for a 600 watt oven 2 minutes 45 seconds on full.
2-5/12 ounces X 20 plus 20 for plate plus 46 X 1-1/2 ounces moisture
Remove the plate from the oven and allow to cool for a couple of minutes or 
  so.



Put into a 3-cup microwaveable bowl:
1 tablespoon grain flour and 1 eighth cup water.

Heat, covered, in a microwave oven until boiling hot,
40 seconds in a 1000 watt oven.

Put into a 1-cup blender or 2-cup processor:
the boiled and drained rutabaga and collards, 
  1 tablespoon sugar,
  1 packet aspartame, 
  1 eighth teaspoon plus 2 pinches salt,
  3 tablespoons sunflower seed, and
  1 quarter cup water.

Add the boiled grain to the processor.

Run until smooth, 4 to 6 minutes.

Taste, if desired, add aspartame or sucralose.
(2 packt sptm added this trial)

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

Or:
[
2. 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.




Put the bowl at the center of a microwave oven and heat until
boiling, 3 minutes 5 seconds in a 1000 watt microwave 
oven or 4 minutes in a 600 watt oven.
]

------------------------------------------
Add 5 seconds for oven to begin heating.
Plus 25 seconds to heat dishes.
To raise to boiling: 7.8 ounces X 20 seconds per ounce = 156 seconds.

(assume vegetable is
80 percent water, meat is 40 percent water, losses are 15 seconds for each 1 minute
at boiling temperature)
------------------------------------------


Cut the Grain bean biscuit cake loose from the plate with 
a knife or spatula, cut into 4 to 8 pieces so it will be easier
  to eat.

If the cake is difficult to cut with a spoon, it can be cut into 4 pieces
and picked up to eat bite by bite or cut into 1 inch wide wedges.
Makes enough for 2/3 or more of a large supper meal. Perhaps serve with

a side of fruit such as 1/2 of an apple, 2 or 3 ounces of melon, a
small pear or dried fruit. 


try with 1/4 cup walnuts


from dec 2 lunch

do both

can do Rutabaga collard grain seed only, Grain bean biscuit
  previously tested good
20101101d
20101008a
20080405
20080216x
20080106
20080102
20071130
20071101
20070908c
20070809
20070730x
Collard rutabaga grain seed and Grain bean

Ingredients in Rutabaga collard grain seed pudding:
1 ounce mild carrot
  or 1 half ounce strong flavored carrot 
  or 1 ounce mild raw pumpkin
  or 1 ounce medium flavor butternut squash 
   plus 1 ounce mild rutabaga (this trial)
  or 3 ounces acorn squash plus 2 teaspoons sugar in cake 
1 ounce collard greens (this trial)
  or 1 eighth cup coarsely crushed (many pieces as large 
    as 1 quarter inch) dried collards (this trial)
  or 1 ounces leached kale
  or 1/2 ounce basil pesto
  or 1/2 ounce mustard greens puree 
  or 1/2 ounce parsley pesto

1 tablespoon (.3 ounce) whole grain flour
3 tablespoons (1 ounce) non roasted, no hull sunflower seed (this trial)
  or 2 tablespoon raw tahini
  or 1/4 cup California walnuts
  or 1/8 cup raw sunflower seed butter
  or 1/4 cup no added sugar 50/50 water unroasted sunflower seed pate
1 tablespoon (.5 ounce) sugar in topping
1 eighth teaspoon plus 2 pinches salt 
1/8 cup water.
total: 7.8 ounce, 4.6 ounces water

Grain bean biscuit ingredients:
2 tablespoon flax meal plus 1 tablespoon whole grain flour 
    (this trial)
  or 2 tablespoon whole grain flour
2 teaspoon oil in cake
2 teaspoons sugar in cake
1/8 cup lentil powder 
  or 2 tablespoon fava bean flour
  or chickpea flour (this trial)
1 teaspoon kelp powder (not this trial)
2 pinches salt in cake



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


Put collards into a metal pan:
Add 3 cups water.

Remove rind from rutabaga to yield 1 ounce.

Cut rutabaga into 1 quarter inch thick slices.

Add the rutabaga to the pan with the collards.

Heat on a cooktop until boiling, about 4 minutes, reduce heat to low, heat 20 minutes.

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


Into a mixing bowl put: 
1/8 cup bean powder,
 2 tablespoons flax meal,
 1 tablespoon whole grain flour,
 2 teaspoons canola oil,
 2 teaspoons sugar,
 2 pinches salt,
  and 3 tablespoons water.
Mix.
### not this trial
If needed add 1 tablespoon of water at a time, just enough to give the
  mixture a 'wet sand' consistency and make
  the mixture spreadable. (0 tablespoon(s) this trial)
###

Dump the mixture onto a plate.
Spread and press into a layer about 1/4 inch thick.
Make a hole at the center to encourage even heating.
Heat in a 1000 watt microwave oven, 
  for 2 minutes 20 seconds on full power. 
  Or for a 600 watt oven 2 minutes 45 seconds on full.
2-5/12 ounces X 20 plus 20 for plate plus 46 X 1-1/2 ounces moisture
Remove the plate from the oven and allow to cool for a couple of minutes or 
  so.



Put into a 3-cup microwaveable bowl:
1 tablespoon grain flour and 1 eighth cup water.

Heat, covered, in a microwave oven until boiling hot,
40 seconds in a 1000 watt oven.

Put into a 1-cup blender or 2-cup processor:
the boiled and drained rutabaga and collards, 
  1 tablespoon sugar,
  1 packet aspartame, 
  1 eighth teaspoon plus 2 pinches salt,
  3 tablespoons sunflower seed, and
  3 tablespoons water.

Add the boiled grain to the processor.

Run until smooth, 4 to 6 minutes.

Taste, if desired, add aspartame or sucralose.
(2 packt sptm added this trial)

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

Or:
[
2. 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.




Put the bowl at the center of a microwave oven and heat until
boiling, 3 minutes 5 seconds in a 1000 watt microwave 
oven or 4 minutes in a 600 watt oven.
]

------------------------------------------
Math: (needs refigured)
Add 5 seconds for oven to begin heating.
Plus 25 seconds to heat dishes.
To raise to boiling: 7.8 ounces X 20 seconds per ounce = 156 seconds.

(assume vegetable is
80 percent water, meat is 40 percent water, losses are 15 seconds for each 1 minute
at boiling temperature)
------------------------------------------


Cut the Grain bean biscuit cake loose from the plate with 
a knife or spatula, cut into 4 to 8 pieces so it will be easier
  to eat.

If the cake is difficult to cut with a spoon, it can be cut into 4 pieces
and picked up to eat bite by bite or cut into 1 inch wide wedges.
Makes enough for 2/3 or more of a large supper meal. Perhaps serve with

a side of fruit such as 1/2 of an apple, 2 or 3 ounces of melon, a
small pear or dried fruit. 


try with 1/4 cup walnuts





20100312a
20100210a
rutabaga collard peanut pudding and Blueberry grain seed

Ingredients for Rutabaga collard peanut
1 ounce collard green
  or 1 ounce kale (see 20091215f)
  or 1 ounce turnip green (see 20091119c)
  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
(broccoli greens too bitter, rutabaga greens too biting)
3 ounces rutabaga (this trial)
  or 3 ounces parsnip
  or 3 ounces turnip
  or 3 ounces radish 
1 eighth cup (.75 ounce) blanched skinless peanuts  (peanuts this trial)
  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)
  or 1 ounce tempeh plus 1 ounce water
1 tablespoon (.5 ounce) sugar
aspartame sweetner to taste (2 packts this tria)
1 eighth teaspoon plus 2 pinches salt
if using processor, 1 quarter cup water
if using blender, 3 eighths cup (3 ounces) water
8.1 ounces,  5.95 ounces water (if using processor)

Blueberry grain seed mash ingredients:
1 ounce blueberry
2 teaspoons grain flour
1 tablespoon sunflower seeds
1 quarter cup water
1 tablespoon plus 1 teaspoon sugar
1 packet aspartame
2 pinches salt

Strawberry grain seed mash ingredients:
1 ounce strawberries
2 teaspoons grain flour
1 tablespoon sunflower seeds
1 quarter cup water
2 teaspoons sugar
2 packets aspartame
2 pinches salt



Greens pudding: (see below)

################## not this trial:
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 2 minutes
to remove bitterness from skins.
Or in a 600 watt microwave for 1 minute 25 seconds, then
on low for 2 minutes.
Pour the peanuts and water into a coarse sieve to
remove the bitter water.
Put the peanuts back into the mug, add the sunflower seeds and
1 quarter cup water,
heat to boil (about 40 seconds in a 1000 watt microwave oven,
1 minute in a 600 watt oven),
then heat on low for 2 minutes.
Drain the water from the peanuts and seeds by pouring into a sieve.
Put the peanuts between paper towel an briefly press and roll the
peanuts to remove excess water.
################################
Cut 1 ounce collards every 1 half inch.
Remove peel from rutabaga to yield 3 ounces and cut the rutabaga into 3 eighths inch pieces.

(1. Put the chopped greens and rutabaga and 4 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.

If using peanuts with skins on, put the peanuts into a hot air popcorn popper for 40 seconds to loosen skins.

Remove skins by pinching between two fingers.

Put 1 eighth cup peanuts and 1 cup water into a metal pan.

Heat on a cooktop until boiling, reduce heat to low and heat until beans are softened, 15 minutes.

While the greens/rutabaga/peanuts are heating, prepare Fruit grain seed:

If coffee grinder/grain grinder not available:
[Put 2 tablespoons wheat grain,(and if using, 1 tablespoon bran,) and 1 half cup water into a tall mug.
Place the mug in a microwave oven (heating will soften each so blending time will be less).


Into a 1 or 2 cup blender put:
 1 quarter cup (1 ounce) blueberries,
 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 6 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 dried fruit wafers or chunks:
[
Combine 1 half tablespoons chunks and 1 ounce water in a small microwaveable bowl.

Heat, covered, in a microwave oven until boiling, about 30 seconds in a 1000 watt oven, then heat on low for 4 minutes.
]

Into a 1 or 2 cup blender put:
 1 ounce strawberries,
 1 tablespoon sunflower seed,
2 teaspoons whole grain flour
2 teaspoons sugar,
 2 packets aspartame, according to taste (2 this trial)
 2 pinches salt, and
 1 quarter cup water.

Blend until smooth, about 4 minutes.

Either: (2. this trail, others already tested good)
[
1. Put the batter into a portion bowl to be served.
]

Or:

2. Put a ceramic or glass 3-inch diameter casserole dish or similar utensil at the center
of an 8-inch diameter metal piepan.

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

Heat in a microwave oven until
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)
------------------------------------------


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

To cool the rutabaga and greens either:
Dump the greens back into the heating pan.
Add 2 to 3 cups water to rinse and strain again.

Or pour cool water over the rutabaga and greens while they are int the strainer.

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 seed (peas) slurry:
Into a 2-cup processor or 2-cup or larger blender put:
the leached and drained greens/rutabaga root (or 1 tablespoon 1 teaspoon spinach powder and reduce heat time by 1 minute 50 seconds and rutabag),
 1 tablepoon sugar,
 1 eighth teaspoon plus 2 pinches salt (1 quarter teaspoon salt if using peas).
 
 Pour the peanuts/water into a strainer to discard water. 
Put the peanuts (or beans) in with the rutabaga greens seed combination.

If using a processor:  add 1 quarter cup water (just enough water to get the mixture to flow while processing).

If using a blender: add 1 half cup water (just enough water to get the mixture to flow while processing).

Process until smooth, about 4 to 6 minutes.

Taste, add aspartame to taste. (1 packet added this trial)

Either: (2 this trial)
(1.
Serve warm in cold weather, serve at about body temperature in hot weather.)
Or:
(2. Put a six inch diameter round casserole dish or similar utensil at the center
of an 11-inch glass piepan.

Pour/spoon the batter into the space around the center utensil.
(In previous trial, did not heat evenly and spattered in 3 cup or larger microwaveable bowl.)
Heat to thicken and intensify flavor:

7 minutes if using a processor and a 1000 watt oven,

8 minutes if a blender was used and using a 1000 watt microwave oven.
-------------------------
math: for Rudibaga grain seed peanut (using processor)
To heat to boiling: 8.1 ounces times 20 seconds per ounce = 162 seconds.
Plus 5 for oven to start heating.
Plus 40 seconds for dish to heat.
Dry weight is total weight minus total water (8.1 - 5.9 = 2.2 ounces.
Water to leave in is 70/30 times dry weight (50/50 X 2.2) = 2.2 ounces.
Water to remove is total water minus water left in (5.9 - 2.2) = 3.7 ounces.
Plus to evaporate excess water: 46 times 3.7 ounce water = 170 seconds.
Plus to replace heat lost to air: 170/60 times 15 is 43 plus
  43/60 X 15 is 9 for a total of 52 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 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.
Could serve 20090516d Squash grain seed bean and 20090530c Cherry celery seed together. 



try ?with 1 oz butternut squash? and 1 tbsp roasted chestnut flour
try w pecan 
try 
soak snflwr sd, flax, and wheat 24 to 36 hours for faster blending and more nutrients, soak lentils in separate container so they can be leached to remove bitterness
  (48 hours is okay but sometimes mold grows)
try with chestnut halves boiled ?20 minutes? to soften ?remove bitterness?.
try w 4 ounce rutabaga instead of 3, use no wheat bran instead of 1 tbsp
?try with carrot top, no mustard green
-->
try grinding flax, bran, and bean without water in 1 cup blender, 
keep commented out instructions for grinderless version, then grind in
coffee grinder if not smooth, mix with just enough water to make batter,
heat until dry, process into crumb; process together carrot,
lettuce, nut butter, sugar, oil, salt; mix all (probably too
much time).
try version blending bean, bran, and less water add millet flour at
end of recipe
try 20090205c and/or 20090204c w spinach no lettuce
try w pecan, no sunflower sd
try 1 ounce carrot, 3 ounces blueberry, 1 extra tsp sgr
try grinding flax and wheat separately in coffee grinder, do not heat
try 20081204c with spinach powder 
try with 1 tsp cocoa plus 1 tsp sgr
try 20081204c with spinach
try 20090415c and d with no bran, no lettuce include a side of Watercress potato pudding
If roasted 1 half cup chestnuts, shake popcorn maker so chestnuts circulate and all are heat, heat until color just starts to change.




20100321bx
20091225i
20091130g
20091109d
20091109c
20091101ax use 5 oz rutabaga
20091023a
20091013a
20091008a
20091001b
20091001a
20090922d
20090922d
20090922c (same as 20090914b except 20090914b has no apple, 20090922c has 1 half ounce apple)
20090922a
20090914f
20090831c
20090806e
20090719c
20090719a
20090703b
20090622b
20090613e (very similar to 20090613c mackerel squash grain nut peanut and Fruit greens seed pudding which is cooked as two dishes at same time and Mackerel squash section use 1 quarter tsp salt, 2 tsp sgr and uses walnut instead of pecan)
20090622a (strawberry spinach potato seed not done this trial)
20090613d
20090530d
rutabaga parsnip grain seed bean
parsnip rutabaga grain seed bean biscuit
1 half teaspoon parsnip root
  or 1 half ounce carrot
2 ounces mild rutabaga
1 eighth cup (.8 ounce) whole wheat grain (this trial)
  or 3 tablespoons (.9 ounces) whole whole wheat flour
1 eighth cup (.8 ounce) quick cooking dried beans such as blackeyed peas or lentils (blackeyed peas this trial)
  or 1 eighth cup blanched skinless peanuts (this trial)
  or 1 quarter cup (2 ounces) green peas
  or 1 quarter cup canned beans
3 tablespoons (1 ounce) non roasted sunflower seed (this trial)
  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 
1 tablespoon plus 2 teaspoons (.7 ounce) sugar
4 packets aspartame sweetener
1 eighth teaspoon salt
5 eighths cup (5 ounces) water, if using a processor
10.4 ounces, 6.6 ounces water

 
 water includes:
1.6 ounce water in rutabaga
1.2 ounces absorbed in beans
.6 ounces absorbed in wheat
6 ounces added water
Greens pudding: (see below)

################## not this trial:
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 2 minutes
to remove bitterness from skins.
Or in a 600 watt microwave for 1 minute 25 seconds, then
on low for 2 minutes.
Pour the peanuts and water into a coarse sieve to
remove the bitter water.
Put the peanuts back into the mug, add the sunflower seeds and
1 quarter cup water,
heat to boil (about 40 seconds in a 1000 watt microwave oven,
1 minute in a 600 watt oven),
then heat on low for 2 minutes.
Drain the water from the peanuts and seeds by pouring into a sieve.
Put the peanuts between paper towel an briefly press and roll the
peanuts to remove excess water.
################################

Remove rind from rutabaga.

Cut the parsnip and rutabaga into 1 quarter inch thick slices.
Into a metal pan put:
2 ounces rutabaga pieces,
 1 half teaspoon parsnip,
1 eighth cup wheat,
1 eighth cup blackeyed peas,
 and 3 quarters cup water .
Heat on high on a cooktop until boiling (about 4 minutes).)

Heat on low for 20 minutes.
 
While the rutabaga is heating load 2-cup or larger blender:


If coffee grinder available: (not this trial)
[Grind together 1 eighth cup wheat, 1 tablespoon flax seed in a coffee grinder set at finest, run the meal through the grinder and least one more time to get a fine meal.]
Into a 2-cup processor or blender put: 
3 tablespoons sunflower seed
1 tablespoon plus 2 teaspoons sugar, 
4 packets aspartame,
1 eighth teaspoon salt.
 and if using a blender, 1 eighth cup water.



When the rutabaga/parsnip/beans/wheat are done heating, place the pan in cold water to cool for a couple of minutes so heat does not damage processor.
]

Add to the processor: the rutabaga mixture including heating water. 
Process until smooth, about 4 to 6 minutes.

If not using wheat, add 1 eighth cup grain flour to the blender.

Taste, if desired, add aspartame and salt to taste.

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 bowl in a microwave oven and heat until
mashed potato consistency (50 percent water), 7 minutes 20 seconds
in a 1000 watt oven. 
-------------------------
math: for 5 eighths cup water when using processor (needs refigured)
To heat to boiling: 10.2 ounces times 20 seconds per ounce = 204 seconds.
Plus 5 for oven to start heating.
Plus 50 for dish to heat.
Dry weight is total weight minus total water (10.2 - 6.6) = 3.6 ounces.
Water to leave in is (50 parts)/(50 parts dry weight) times dry weight = (1/1 X 4) = 3.6 ounces.
Water to remove is total water minus water left in (6.6 - 3.6) = 3 ounces.
Plus to evaporate excess water: 46 times 3 ounce water = 138 seconds.
Plus to replace heat lost to air: 138/60 times 16 is 37 plus
  37/60 X 16 is 8 for a total of 45 seconds.
assume rutabaga after leaching and draining weighs 4  ounces and contain 3.2 ounces water), beans aborb 100 percent of their own weight in water and so contain .8 ounce water after boiling and draining, sunflower seed absorbs 50 percent its own weight in water when boiled, rutabaga is 80 percent water, arugula is 90 percent water, soaked grain/beans contains 1 half cup water.
21 minutes and 20 seconds
--------------------------
For more even moisture content, immediately after heating, cut the biscuit loose from the dish, cut into eight pieces, and invert the biscuit.
If biscuits are gooey enough that large bits of food stick to a spoon, heat another 1 minute 40 seconds. (1 minute 40 seconds this trial)
If gooey enough that tiny bits of food stick to a spoon, heat 1 minute 20 seconds.
If no food bits stick to a spoon but the biscuit is gooey inside, heat 1 minute.
Repeat heating until no gooeyness remains, do not try to eliminate softness/moistness as burning/scorching will result.
Cut the biscuit ring into 8 pieces using a knife.
Let sit to dry and cool for a few minutes, pick up to eat.
Has enough calories, protein, and fiber for a full meal, for a large meal add 1 to 2 ounces of fruit or vegetable such as apple, grapes,
or perhaps raw yam. For a very large meal could also serve
3 ounces fruit such as half a banana
or Blueberry pudding.




try using beets
?try a simplified version using  ?canned beans instead of dried bean? use canned greens and beets so no leaching required
-->
try strong flavored carrot instead of rutabaga,

try parsnip instead of rutabaga, shorten heat time to 20 minutes.
try with chestnut halves boiled ?20 minutes? to soften ?remove bitterness?.
try w 4 ounce rutabaga instead of 3 for a large supper meal,
try leaching alfalfa seed with green/rutabaga instead of using snflwr
try grinding flax, bran, and bean without water in 1 cup blender, 
keep commented out instructions for grinderless version, then grind in
coffee grinder if not smooth, mix with just enough water to make batter,
heat until dry, process into crumb; process together carrot,
lettuce, nut butter, sugar, oil, salt; mix all (probably too
much time).
try version blending bean, bran, and less water add millet flour at
end of recipe
try 20090205c and/or 20090204c w spinach no lettuce
try w pecan, no sunflower sd
try 1 ounce carrot, 3 ounces blueberry, 1 extra tsp sgr
try grinding flax and wheat separately in coffee grinder, do not heat
try 20081204c with spinach powder 
try with 1 tsp cocoa plus 1 tsp sgr
try 20081204c with spinach
try 20090415c and d with no bran, no lettuce include a side of Watercress potato pudding

If roasted 1 half cup chestnuts, shake popcorn maker so chestnuts circulate and all are heat, heat until color just starts to change.





20100419c
20100225a
20100118a(outside edge scorched last trial when using a 4 cup bowl, not covered, this trial test whether covering the bowl reduces scorching, last trial edge was still edible but just barely, 2nd try)
20091206f
20091007e
20090921g
20090907x
20090903a
20090829e
20090829e
20090828a
20090824a
20090822f
20090822a
20090821a
20090810b
20090801b
20090730a
20090726f
20090726d
20090707d
20090623d (see 20090613d or 200906530d for versions using Lettuce seed pudding)
  (see 20090528b for Potato lambsquarters seed pudding)
rutabaga parsnip grain seed peanut
3 ounces turnip
  or 3 ounces rutabaga (mild rutabaga this trial)
1 half ounce parsnip
  or 1 half ounce broccoli plus 1 ounce rutabaga (see 20100225a)
  or 1 ounce carrot, if the carrot is strong flavored (see 20091206f)
  or 2 ounces mild flavored carrot
2 tablespoons (.7 ounce) non ground grain (corn this trial)
  or 2 tablespoons (.7 ounce, .5 ounces after soaking,  1.4 ounces after boiling) grain, soaked in 1 tablespoon water for 2 days 
 or 2 tablespoon cornmeal, masa, or corn grits
2 tablespoons (.6 ounce) non roasted sunflower seed
1 eighth cup (.9 ounces, 1.8 ounces after boiling) blanched skinless non roasted peanuts, okay to use 
peanuts with skins on
3 tablespoons  (1.5 ounce) sugar 
  or 1 tablespoon (.5 ounce) sugar plus 4 packets aspartame sweetner (this trial)
1 quarter teaspoon salt
5 eighths cup (5 ounces) water
13.4 ounces, 9.8 ounces water (weight after peanuts and corn are boiled)

################## not this trial:
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 2 minutes
to remove bitterness from skins.
Or in a 600 watt microwave for 1 minute 25 seconds, then
on low for 2 minutes.
Pour the peanuts and water into a coarse sieve to
remove the bitter water.
Put the peanuts back into the mug, add the sunflower seeds and
1 quarter cup water,
heat to boil (about 40 seconds in a 1000 watt microwave oven,
1 minute in a 600 watt oven),
then heat on low for 2 minutes.
Drain the water from the peanuts and seeds by pouring into a sieve.
Put the peanuts between paper towel an briefly press and roll the
peanuts to remove excess water.
################################
If desired, remove peel from rutabaga to yield 3 ounces.
Cut the rutabaga and parsnip into 1 quarter inch thick slices.

Put into a metal pan:
 3 ounces rutabaga pieces
 1 half ounce parsnip,
 1 eighth cup peanuts,
 2 tablespoons corn kernels and
 if rutabaga is strong flavored, 8 cups water,
 if rutabaga is mild flavored, 4 cups water.

Heat on a cooktop until boiling, about 5 to 8 minutes, then cover and heat on low for 30 minutes.

If using flint corn, heat the corn in a separate pan with 1 cup water or 60 minutes.





Into a 3 cup or larger blender put:


1 tablespoon sugar,
4 packets aspartame sweetner,
2 tablespoons sunflower seed,
1 quarter teaspoon salt, and 
5 eighths cup water.

When the rutabaga/corn/peanuts are done heating, pour into a strainer to get rid of water.

Add the corn, peanuts, and rutabaga to the blender.

.

Process until smooth, about 4 to 6 minutes.

It may be necessary to tilt the blender to get the mixture to
flow into the path of the cutting blades. 

If mixture will not flow add 1 eighth cup water
and add 1 minute to heat time given below.



Put batter into a serving bowl put.
Warm, if desired, 40 seconds to 1 minute in a 1000 watt microwave oven.
Eat.

!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Stop here this trial
!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!




The food has a tendency to scorch at outside edge. Using a large bundt pan or a covered bowl may reduce scorching.

Either: (1. this trial, 9-inch bundt pan)
[
1. Pour/spoon the batter into an 9-inch or larger bundt pan.
]

Or:
[
2. Pour/spoon the batter into a 4 cup or larger microwaveable bowl.

Place the bowl in a microwave oven and cover.
]

Heat in a microwave oven until reduce to 60 percent water, 9 minutes 
35 seconds in a 1000 watt oven. 
-------------------------
math: to reduce to 60 percent water
Plus 5 for oven to start heating.
Plus 40 for dish to heat.
To heat to boiling: 13.4 ounces times 20 seconds per ounce = 268 seconds.
Dry weight is total weight minus water (13.4 - 9.8) = 3.6 ounces.
Water to leave in is (60 parts water)/(40 parts dry weight) X 3.6 = 5.4 ounces.
Water to remove is total water minus water left in (9.8 - 5.4) = 4.4 ounces.
Plus to evaporate excess water: 46 times 4.4 ounce water = 203 seconds.
Plus to replace heat lost to air: 203/60 times 14 is 48 plus
  48/60 X 14 is 11 for a total of 59 seconds.
Time to reduce to 1 half volume is 11 minutes
Assume flax/water looses 1 ounce when boiled, peanuts gain 1 third their weight in water when boiled, corn gains its own weight in water when boiled.
--------------------------
Or:
--------------------------
math: to reduce to 50 percent water
To heat to boiling: 13.4 ounces times 20 seconds per ounce = 268 seconds.
Plus 5 for oven to start heating.
Plus 40 for dish to heat.
Dry weight is total weight minus water: 13.4 - 9.8 = 3.6 ounces.
Water to leave in is 50 parts water/(50 parts dry weight) X dry weight = 1/1 X 3.6 = 3.6 ounces.
Water to remove is total water - water left in = 9.8 - 3.6 = 6.2 ounces.
To remove excess water: 46 seconds per ounce X 6.2 ounces = 285 seconds.
Plus to replace heat lost to air: 285/60 times 12 is 57 plus
  57/60 X 12 is 12 for a total of 69 seconds.
Time to reduce to 60 percent water is 10 minutes 25 seconds.
Assume corn/flax/peanuts/water looses 1 ounce when boiled,
Heat 11 minutes 5 seconds
--------------------------


Using a large spoon and/or metal spatula cut/scrape the food loose from the bowl.

Cut any firm parts into 1 inch pieces.

Stir.



!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Stop here, next section included only if need in a future verion.
!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!


 and shape the batter into a large donut shape with at least a 2 inch hole at the center.

Put back into oven and heat 3 minutes, if food is still very hot, or
if food has set awhile and is cooled, heat 4 minutes.


Heat until food is 1 third water, 3 minutes.

If desired, cut with a knife into manageable pieces and flip each piece over while hot from the oven, so the food will dry to a more even consistency.

-------------------------
math: to finish heating to 1 third water

Add 1 minute for food and containers to reach boiling temperature.
Dry weight is total weight minus total water (12.7 - 9.75 = 2.95 ounces.
Water to leave in is 1 part water/2 parts dry weight times dry weight (1/2 X 2.95) = 1.5 ounces.
Total water to remove is total water minus water left in (9.75 - 1.5) = 8.25 ounces.
Water to remove this session is total water to remove minus water remove first heating session (8.25 - 6.3 ounces = 1.95 ounces.
Plus to evaporate excess water: 46 times 1.95 ounce water = 90 seconds.
Plus to replace heat lost to air: 90/60 times 12 is 18 plus
  18/60 X 12 is 4 for a total of 22 seconds.
assume squash is 80 percent water, lettuce is 90 percent water.
Heat time is total of above, 3 minutes.
--------------------------



Cut the food loose from the piepan and center utensil.
Remove center utensil.
Fold dry outer edge over onto moist inner portion.
Put back into oven and heat 3 minutes if food is still very hot or
if food has cooled, heat 3 minutes 40 seconds.
-->
Cut into bit sized pieces.
Has enough protein, calories, and fiber for a complete light meal. For a large meal add a serving of fruit or vegetable such as melon or perhap a couple of ounces of raw rutabaga or yam



might be easier to shape food into a ring if done on a 10 inch plate
try a version using grain flour or grain ground with flax in coffee grinder, blender other ingredients with 1 quarter cup water, add grain flour/ground flax, run blender to mix, heat to 1 third water, consolidate and heat ?1 minute 45 seconds to firm.

try w a tbsp bran for a whole meal?
could add 2 ounce mackerel
try heating in 8 inch piepan w no center utensil, the larger area might disperse microwave energy so less batter boils up and sticks to dishes.
Could try with 5 ounces turnip, no carrot or 4 oz turnip and 1 ounce broccoli.
try heat on tray in toaster oven, if batter to runny and flavor to mild in microwave, heat first in microwave to 40 percent, oil metal sheet, drop small spoonfuls on tray, heat in toaster oven.
 could try 4 ounces squash instead of 3 and use as a full meal
try w rutabaga, 
-->




20090829c
20090826c
20090823f
20090801e
20090801d
20090731d
20090731c
20090713b
20090425d2
Rutabaga potato grain bean pudding:
4 ounces rutabaga
  or 3 ounces cantelope (see 20090801d)   
  or 3 ounces yams or sweet potato
  or 3 ounces yellow summer squash (see 20090826c)

1 eighth cup (.5 ounce) rolled oats,
  (or 1 tablespoon wheat or other grain ground with the flax seed) 
1 tablespoon (.4 ounce) flax grain
1 tablespoon (.3 ounce) sunflower seeds
1 quarter cup (1.6 ounces) lentils (flageolet this trial)
2 ounces potato (this trial)
  or 1 tablespoon grain flour 
1 eighth teaspoon salt
3 tablespoon plus 2 teaspoon (1.85 ounce) sugar
  or 1 tablespoon plus 1 teaspoon sugar (this trial)
3 quarters cup (6 ounces) water

Peel enough rutabaga to yield 4 ounces.
If rutabaga is biodynamic grown or grown without irrigation and is strong flavored:
[Put into a metal pan: 
the rutabaga (cut every 1 quarter inch) and 3 cups water.
Heat on a stovetop until boiling (about 7 minutes) then reduce power to low and heat for 60 minutes.
Pour the rutabaga into a strainer to get rid of water, rinse, and strain again.]

If rutabaga has been grown with irrigation and is very mild:
[Cut 4 ounces rutabaga into 3 eighths inch pieces.]

Put into a tall mug: 1 quarter cup lentils and 1 half cup water.
Heat in a microwave oven until boiling, 1 minute 40 seconds in a 1000 watt oven, 3 minutes in a 600 watt oven, then cover and heat on low for 10 minutes (20 minutes if using flageolet or navy beans).

Peal amd cut 2 ounces potato into pieces sized to suit your 3 cup or larger blender.
Pour the mug of lentils and water into a strainer to get rid of the water.
Rinse the lentils in water and strain again.

In a 3 cup or larger blender, combine the rutabaga, 2 ounces potato, 
1 eighth cup rolled oats, 1 tablespoon sunflower seeds,
1 quarter cup lentils, 1 eighth teaspoon salt, 1 tablespoon plus 1 teaspoon sugar,
and 3 quarters cup (6 ounces) water.
Run until smooth, about 3 to 4 minutes.
Grind 1 tablespoon flax seed in a coffee grinder set on finest.
Add the flax meal to the blender and run 30 to 60 seconds until thoroughly mixed.
Put a 4 inch round casserole dish at the center of a 9 inch diameter glass piepan.
Pour the batter into the space around the casserole dish.
Heat in a microwave oven until thick, 15 minutes in a 1000 watt oven.
If using a 600 watt oven, heat 25 minutes.

-------------------------
math:
Plus 5 seconds for oven to start heating.
Plus 40 seconds for dish to heat.
To heat to boiling: 20 seconds per ounce times 18.8 ounces = 312 seconds.
Dry weight is total weight minus total water (18.8 - 12.9 = 5.9 ounce.
Water to leave in is (40 part water)/(60 part dry weight) times (dry weight) = (2/3 X 5.9) = 3.9 ounces.
Water to remove is total water minus water left in (12.9 - 3.9) = 9 ounces.
Plus to evaporate excess water: 46 times 9 ounces water = 414 seconds.
Plus to replace heat lost to air: 414/60 times 16 is 111 plus
  111/60 X 16 is 30 for a total of 141 seconds
Assume rutabaga is 80 percent water, lentils absorb 125 percent of their weight in water, 1 quarter cup absorbs 2.2 ounces water, pudding will be 1 part water
to 1 part dry weight.
--------------------------
If desired, remove center utensil, cut biscuit loose from dish with a knife, and flip the biscuit over to allow the bottom to dry and firm.
Makes one large serving - enough fiber, calories, and protein for an entire meal. For a large supper meal, could add
1 or 2 ounces meat or Kafia, or add 1 or 2 ounces meat and a small cookie
or biscuit.
For a full supper meal, could serve with Grain bread and Seed bean spread, 
(20090222c title: spinach grain seed bean)
1 ounce meat.


try with a flavor ingredient such as molasses, honey, roasted chestnut, powdered bell pepper, tomato, basil, broccoli, coffee
 if melon not available, use 1tbsp1tsp sgr instead of 2 tsp
try with apricots and sunflower seed butter






20091017g
20090929d
20090829c
20090826c
20090823f
20090801e
20090801d
20090731d
20090731c
20090713b
20090425d2
Rutabaga potato grain bean pudding:
5 ounces rutabaga
  or 3 ounces cantelope (see 20090801d)   
  or 3 ounces yams or sweet potato
  or 3 ounces yellow summer squash (see 20090826c)
1 ounce potato (this trial)
  or 1 ounce other vegetable to add flavor such as carrot, butternut squash, or apple

1 eighth cup (.5 ounce) rolled oats,
  (or 1 tablespoon wheat or other grain ground with the flax seed) 
1 tablespoon (.4 ounce) flax grain
1 tablespoon (.3 ounce) sunflower seeds
1 eighth cup (.8 ounces) long cooking beans such as navy, flageolet (lima beans this trial)
1 quarter teaspoon salt
3 tablespoon plus 2 teaspoon (1.85 ounce) sugar
  or 2 tablespoon (1 ounce) sugar plus 6 packets aspartame(this trial)
3 quarters cup (6 ounces) water

Peel enough rutabaga to yield 5 ounces.
If rutabaga is biodynamic grown or grown without irrigation and is strong flavored:
[Put into a metal pan: 
the rutabaga (cut every 1 quarter inch) and 4 cups water.
Heat on a stovetop until boiling (about 8 minutes) then reduce power to low and heat for 30 minutes.
When the rutabaga has 15 minutes left to heat, add 1 eighth cup beans.
when 10 minutes heating time remains add 1 tablespoon sunflower seeds.
Pour the rutabaga/beans/seed into a strainer to get rid of water, rinse, and strain again.]

If rutabaga has been grown with irrigation and is very mild:
[Cut 5 ounces rutabaga every 1 quarter inch crosswise, and then cut into appropriate size pieces.
Put into a tall mug: 1 eighth cup beans and 1 half cup water.
Heat in a microwave oven until boiling, 1 minute 40 seconds in a 1000 watt oven, 3 minutes in a 600 watt oven, then cover and heat on low for 10 minutes (20 minutes if using flageolet or navy beans).
Pour the mug of lentils and water into a strainer to get rid of the water.
Rinse the lentils in water and strain again.
Put 1 tablespoon sunflower seeds into a 3 cup or larger blender.
]
Peal and cut 1 ounce potato into pieces sized to suit your 3 cup or larger blender.


In a 3 cup or larger blender, combine the rutabaga/beans/seed, 1 ounce potato,
 1 quarter teaspoon salt, 2 tablespoons sugar,
6 packets aspartame, 
and 3 quarters cup (6 ounces) water.
Run until smooth, about 3 to 4 minutes.
Grind 1 tablespoon flax seed together with 1 eighth cup rolled oats in a coffee grinder set on finest.
Add the flax meal to the blender and run 30 to 60 seconds until thoroughly mixed.
Put a 4 inch round casserole dish at the center of a 9 inch diameter glass piepan.
Pour the batter into the space around the casserole dish.
Heat in a microwave oven until thick, 16 minutes in a 1000 watt oven.
If using a 600 watt oven, heat 26 minutes.

-------------------------
math:
Plus 5 seconds for oven to start heating.
Plus 40 seconds for dish to heat.
To heat to boiling: 20 seconds per ounce times 16.3 ounces = 326 seconds.
Dry weight is total weight minus total water (16.3 - 12.4 = 3.9 ounce.
Water to leave in is (40 part water)/(60 part dry weight) times (dry weight) = (2/3 X 3.9) = 2.6 ounces.
Water to remove is total water minus water left in (12.4 - 2.6) = 9.8 ounces.
Plus to evaporate excess water: 46 times 9.8 ounces water = 451 seconds.
Plus to replace heat lost to air: 461/60 times 16 is 122 plus
  122/60 X 16 is 32 for a total of 154 seconds
Assume rutabaga is 80 percent water, most beans absorb 125 percent of their weight in water, 1 eighth cup absorbs 1 ounce water, rutabaga absorbs 10 percent its own weight when boiled, pudding will be 40 parts water
to 60 parts dry weight.
--------------------------
If desired, when hot from the oven, remove center utensil, cut biscuit loose from dish with a knife, and flip the biscuit over to allow the bottom to dry and firm.
Makes one large serving - enough fiber, calories, and protein for an entire meal. For a large supper meal, could add
1 or 2 ounces meat or Kafia, or add 1 or 2 ounces meat and a small cookie
or biscuit.
For a full supper meal, could serve with Grain bread and Seed bean spread, 
(20090222c title: spinach grain seed bean)
1 ounce meat.


try with a flavor ingredient such as molasses, honey, roasted chestnut, powdered bell pepper, tomato, basil, broccoli, coffee
 if melon not available, use 1tbsp1tsp sgr instead of 2 tsp
try with apricots and sunflower seed butter


20100612b
20100610b
20100609a
20071223f (not in good eats)
20081104d
20080811e
rutabaga spinach grain seed
spinach rutabaga grain seed
spinach apple banana seed grain 
1 ounce watercress (or 1-1/3 ounce 25% oil pesto)
  or 1 ounce fresh spinach (this trial)
  or 1 ounce strong flavored carrot
2 ounces mild carrot
  or 1 ounce mild rutabaga (this trial)
3 tablespoons (.9 ounce) whole grain flour
1 quarter cup (.7 ounce) shredded unsweetened coconut
  or 3 tablespoons non roasted, no hull sunflower seeds (see 20100610b) 
  or 2 tablespoon sunflower seed butter
  or 1/4 cup 30 percent added oil non roasted boiled sunflower seed pate,  
1 tablespoon (.5 ounce) sugar
3 packets (.1 ounce) aspartame
2 pinches salt
1 quarter (2 ounces) water
total: 6.2 ounces, 3.6 ounce water

If using sunflower seed butter:
In a small bowl, mix 2 tablespoon sunflower seed butter and 
1 teaspoon water, heat, covered in a microwave oven for
40 seconds.

If using rutabaga, remove peel, if bitter.

Into a 1 cup high speed processor or blender put:
 1 ounce spinach 
  (or 2-1/3 ounce 25% oil pesto),
 1 ounce mild rutabaga
   or 2 ounces mild carrot,
 1 quarter cup shredded coconut
 1 tablespoon sugar,
 3 packets aspartame,
 2 pinches salt, and
 if using sunflower seed or coconut, 1 quarter water
 if using sunflower seed pate, 1 eighth cup water.

Run until smooth, about 4 minutes, if mixture does not flow while processing, add water 1 tablespoon at a time just enough to get flow.

Put the processor contents into  a mixing and/or portion bowl and
add:
 3 tablespoons wheat flour, and
 if using, 1 tablespoon apple fiber powder.
Mix.

Taste, if desired, add aspartame sweetener to taste. (0 added this trial for a total of 3 pckts)


Heat, uncovered, in a microwave oven until boiling, 2 minute 30 seconds in
a 1000 watt oven, then 3 minutes more on low power to reduce bitterness and thicken slightly. (equivalent to 30 seconds more 
on full).

-----------------------------
Math: 
plus 5 seconds for oven to start heating
Plus 20 seconds to heat dishes
To heat to boil: 20 seconds per ounce times 6.2 ounces = 124 seconds
-----------------------------

Makes about 3 quarters of a light meal.

For a full meal could add a side of steamed tempeh or boiled beans and a piece of fruit.













20091017f
20090929bx
20090913e
20090913c
20090825d
20090803c
20090715c
20090616c
20090631b
20090517b
20090503a
20090428c
20090428b
20090412e
20090407d
rutabaga squash grain seed
squash rutabaga grain seed 
1 ounce asparagus and 4 ounces rutabaga 
  or 3 ounces zuccini and 2 ounces rutabaga 
  or 1 ounce immature butternut squash and 4 ounces rutabaga (this trial, or whatever is available)
  or 5 ounces zuccini
  or 5 ounces yellow summer squash 
  or 5 ounces cucumber
  or 5 ounces potato
   or 2 tablespoons (.5 ounce) dried potato powder plus 2 and 1 half ounces water
2 tablespoons (.7 ounce) sunflower seeds
  or 2 teaspoons canola oil
1 tablespoon (.4 ounce) flax seed
 or 1 teaspoon canola oil
2 tablespoons(1 ounce) sugar
6 packets (.1 ounce) aspartame sweetner
3 eighths teaspoon salt
1 half cup (4 ounces) water
10.2 ounces, 7.6 ounces water
@@@@ not this trial
Put 1 eighth cup soybeans and 1 half cup water into a glass
Or plastic container. Soak for 8 hours. Drain. Cover the container
With a piece of paper towel secured with a rubber band and place in a
Warm room between 75 and 90 degress F. Let the beans
Sit for 8 to 12 hours. 
Drain the water from the beans, rinse, and drain.
Put the soaked beans and 1 half cup water into a microwaveable
Bowl. Heat in a microwave oven until boiling hot (1 minute 45 seconds
In a 1000 watt oven) and then heat 4 more (taste the beans at end of first
Boil, end of 2 minutes on low, and end of 4 minutes on low)
Minutes on low power.
Drain the water from the beans and let the beans cool for a couple
Of minutes.
@@@@
asparagus rutabaga grain seed biscuit:
Peel enough rutabaga to yield 4 ounces.
If rutabaga is biodynamic grown or grown without irrigation and is strong flavored:
[Put into a metal pan: 
the rutabaga (cut every 1 quarter inch) and 4 cups water.
Heat on a stovetop until boiling (about 8 minutes) then reduce power to low and heat for 30 minutes.
Pour the rutabaga into a strainer to get rid of water, rinse, and strain again.]

If rutabaga has been grown with irrigation and is very mild:
[Cut 4 ounces rutabaga into 3 eighths inch pieces.]
Chop 1 ounce asparagus into 3/8 inch pieces

Put into a two cup blender: 1 ounce asparagus (or alternate vegetable) (immature butternut this trial), 4 ounces rutabaga, 
2 tablespoons sunflower seed,
2 tablespoons sugar, 6? packets aspartame,
3 eighths teaspoon salt, and 1 half cup water



Process into a smooth slurry (about 3 minutes) in a high speed processor
or blender,
a low speed processor will takes a couple of minutes longer.
Grind 1 tablespoon flax seed in a coffee grinder set at finest, grind twice to get a fine texture.
Add the flax meal to the processor and run until thoroughly mixed, 60 seconds.
Batter looks somewhat like light yellow mayonaise (thinner than mayo in this recipe but could be made w less water, might be used as a mayonaise substitue. Non bitter legume could be used, such as blanched skinless peanuts and substitute 1 oz pickle for 1 oz of vegetable

#### not this trial
If the batter is thick enough, dump the mixture onto a plate,
shape into ring with
a 2 inch hole at the center by spreading 1/2 inch thick on a 
plate.  (plate this trial)
If the batter is too runny to hold the shape of a ring:
Put a 2 to 3 inch pyrex bowl, upside-down, onto a 
microwaveable plate and pour the squash mixture
around the bowl.
####
Put equal amounts of the batter into each of 4 4-inch diameter bowls .
Arrange the bowls in a circle in a microwave oven,
separate the bowls by at least an inch, if possible.
Heat in a microwave oven until very thick, (10 minutes 10 seconds in a 1000 watt oven).
10 10
15 minutes in a 600 watt oven.

-----------------------------
Math: 
Add 5 seconds for oven to start heating.
Plus 40 seconds to heat dishes.
To heat to boiling: 10.2 ounces X 20 equals 204 seconds.
Dry weight is total weight minus water (10.2 - 7.6) = 2.6 ounces.
Water to leave in is 40/60 X 2.6 = 1.7 ounces.
Water to remove is total water minus water left in (7.6 - 1.7) = 5.9 ounces.
To remove excess water: 46 seconds per ounce X 5.9 = 271 seconds.
To replace heat lost to air during evaporation: 16 seconds per minute
 times 271/60 minutes = 72 plus 72/60 X 16 = 19 for a total of 91seconds.
(assumes squash is 80 percent water, potato is 90 percent water, 
rutabaga absorbs 10 percent its own weight when boiledpudding biscuit is 40 percent
water)
-------------------------------------------

Let the food cool and firm for several minutes.

Has enough fiber, protein and calories for a very light meal.
Serve with 20090913e 20090929c Grain seed bean for an entire light meal.
Could serve with boiled peanuts or beans.
For a large meal also serve a Basil cookie (not yet created)
 and a drink such as Tomato juice and salt to fill the
stomach and fill pleasantly fully and satiated.
Or for a large meal serve with 20090412f Apple blueberry seed.
Or serve with 20080815b Bean chestnut for a large meal
Could serve with 20091017g title: Grain seed peanut or its redo




try asparagus instead of immature butternut,
try 1 ounce mature butternut
Try all rutabaga for more distinct flavor
try 1 oz butternut and 1 tablespoon chestnut flour
could try 3 oz asparagus and 2 oz rutabaga, no zuccini
could try all or more asparagus for more asparagus flavor
could try all or more zuccini for more zuccini flavor
-->
try with grape puree, grape juice concentrate, oj cncntrt, ground
cherry
try with apple instead of cucumber
try with corn flour, not wheat flour
try with roasted snflwr sd bttr, no chestnut
try with 2 teaspoons apple powder insted of tomato
try 20080804e with parsely powder, fresh parsley, cilantro, cress
try with sprouted, heated beans and heated seed butter
try with 1 oz mackerel





20091130g
20091109d
20091109c
20091101ax use 5 oz rutabaga
20091023a
20091013a
20091008a
20091001b
20091001a
20090922d
20090922d
20090922c (same as 20090914b except 20090914b has no apple, 20090922c has 1 half ounce apple)
20090922a
20090914f
20090831c
20090806e
20090719c
20090719a
20090703b
20090622b
20090613e (very similar to 20090613c mackerel squash grain nut peanut and Fruit greens seed pudding which is cooked as two dishes at same time and Mackerel squash section use 1 quarter tsp salt, 2 tsp sgr and uses walnut instead of pecan)
20090622a (strawberry spinach potato seed not done this trial)
20090613d
20090530d
rutabaga squash grain seed bean biscuit


3 ounces rutabaga (this trial)
  or 3 ounces parsnip
  or 3 ounces turnip
  or 3 ounces radish
  or 3 ounces beet root
1 half ounce butternut squash
  or 1 ounce sweet potato
  or 1 half ounce carrot
1 eighth cup (.8 ounce) whole wheat grain (this trial)
  or 3 tablespoons (.9 ounces) whole whole wheat flour
1 tablespoon wheat bran (.2 ounce) or 1 quarter cup oat bran and use no wheat grain or flour  
1 tablespoon flax
1 eighth cup (.8 ounce) long cooking dried beans ?such as navy beans? (flageolet this trial)
  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)

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 (this trial)
2 tablespoons plus 2 teaspoons (2.3 ounces) sugar 
  or 2 tablespoons (1 ounce) sugar and 2 packets aspartame sweeter (this trial)
1 half teaspoon salt
1 cup (8 ounces) water
13.4 ounces, 8.7 ounces water
Greens pudding: (see below)

################## not this trial:
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 2 minutes
to remove bitterness from skins.
Or in a 600 watt microwave for 1 minute 25 seconds, then
on low for 2 minutes.
Pour the peanuts and water into a coarse sieve to
remove the bitter water.
Put the peanuts back into the mug, add the sunflower seeds and
1 quarter cup water,
heat to boil (about 40 seconds in a 1000 watt microwave oven,
1 minute in a 600 watt oven),
then heat on low for 2 minutes.
Drain the water from the peanuts and seeds by pouring into a sieve.
Put the peanuts between paper towel an briefly press and roll the
peanuts to remove excess water.
################################

Remove peel,if tough, from rutabaga to yield 3 ounces and cut the rutabaga into 3 eighths inch pieces.
Put the rutabaga bulb pieces and 6 cups water into a metal pan.
Heat on high on a cooktop until boiling (about ?10 minutes).)

Heat on low for 40 minutes.
While the rutabaga is leaching, 

To soften 1 eighth cup dry beans:
Either:
[
1. Put into a metal pan: 1 eighth cup beans and 1 cup water.
Heat on a cooktop until boiling.
Heat on low until beans are soft, 10 to 40 minutes depending on type of bean.
]
Or:
[
2. Put into a 3 cup bowl:
1 eighth cup dried beans and 1 half cup water.
Heat until boiling about 1 minute 30 seconds in a 1000 watt microwave or 2 minutes 30 seconds in a 600 watt microwave oven.
Then heat on low until soft, 10 to 30 minutes depending on what type bean is used. (at least 20 minutes for flageolet)
]
When beans are done, pour into strainer and discard water.
While the rutabaga is heating, put ingredients into 3 cup blender as instructed below at 'To start loading 3-cup blender:', then  continue here.


To start loading 3-cup or larger blender:

[If no coffee grinder available, put into a tall mug: 1 eighth cup wheat and 1 tablespoon flax, and 1 half cup water.
Place the mug in a microwave oven (heating will soften each so blending time will be less).

Heat to boiling, 1 minute 30 seconds in a 1000 watt oven or 2 minutes 30 seconds in a 600 watt oven, then heat 10 minutes on low. 
Without draining, pour/spoon the flax (if not grinding in coffee grinder)/seed/wheat mixture into the blender.
]
If coffee grinder available:
[Grind together 1 eighth cup wheat, 1 tablespoon flax seed and 1 tablespoon wheat bran in a coffee grinder set at finest, run the meal through the grinder and least one more time to get a fine meal.]
Into the blender put: 

1 half ounce butternut squash,
2 tablespoon sugar and 6 packets aspartame sweeter, (6 aspartame this trial)
1 half teaspoon salt,
 and 1 cup
water.

Add to the processor: 3 ounces leached and drained rutabaga, leached and drained beans 2 tablespoons sunflower seed. 
Process until smooth, about 4 to 6 minutes.
If not using flax or flax meal add 1 eighth cup grain flour to the blender.
To the blender add: the flax/grain/bran meal (if using) and run to mix thoroughly.

(batter tastes good before heating. Ate without heating this trial


Heat in a microwave oven until thickened, 12 minutes 40 seconds
in a 1000 watt oven. 
-------------------------
math: for 3 quarters cup water (needs refigured)
To heat to boiling: 13.4 ounces times 20 seconds per ounce = 268 seconds.
Plus 5 for oven to start heating.
Plus 60 for dish to heat.
Dry weight is total weight minus total water (13.4 - 8.7) = 4.7 ounces.
Water to leave in is (30 parts)/(70 parts dry weight) times dry weight = (3/7 X 4.7) = 2 ounces.
Water to remove is total water minus water left in (8.7 - 2) = 6.7 ounces.
Plus to evaporate excess water: 46 times 6.7 ounce water = 308 seconds.
Plus to replace heat lost to air: 308/60 times 18 is 92 plus
  92/60 X 18 is 27 for a total of 119 seconds.
assume rutabaga after leaching and draining weighs 4  ounces and contain 3.2 ounces water), beans aborb 100 percent of their own weight in water and so contain .8 ounce water after boiling and draining, sunflower seed absorbs 50 percent its own weight in water when boiled, rutabaga is 80 percent water, arugula is 90 percent water, soaked grain/beans contains 1 half cup water.
21 minutes and 20 seconds
--------------------------
For more even moisture content, immediately after heating, cut the biscuit loose from the dish, cut into eight pieces, and invert the biscuit.
If biscuits are gooey enough that large bits of food stick to a spoon, heat another 1 minute 40 seconds. (1 minute 40 seconds this trial)
If gooey enough that tiny bits of food stick to a spoon, heat 1 minute 20 seconds.
If no food bits stick to a spoon but the biscuit is gooey inside, heat 1 minute.
Repeat heating until no gooeyness remains, do not try to eliminate softness/moistness as burning/scorching will result.
Cut the biscuit ring into 8 pieces using a knife.
Let sit to dry and cool for a few minutes, pick up to eat.
Has enough calories, protein, and fiber for a full meal, for a large meal add 1 to 2 ounces of fruit or vegetable such as apple, grapes,
or perhaps raw yam. For a very large meal could also serve
3 ounces fruit such as half a banana
or Blueberry pudding.



try strong flavored carrot instead of rutabaga,

try parsnip instead of rutabaga, shorten heat time to 20 minutes.
try with chestnut halves boiled ?20 minutes? to soften ?remove bitterness?.
try w 4 ounce rutabaga instead of 3 for a large supper meal,
try leaching alfalfa seed with green/rutabaga instead of using snflwr
try grinding flax, bran, and bean without water in 1 cup blender, 
keep commented out instructions for grinderless version, then grind in
coffee grinder if not smooth, mix with just enough water to make batter,
heat until dry, process into crumb; process together carrot,
lettuce, nut butter, sugar, oil, salt; mix all (probably too
much time).
try version blending bean, bran, and less water add millet flour at
end of recipe
try 20090205c and/or 20090204c w spinach no lettuce
try w pecan, no sunflower sd
try 1 ounce carrot, 3 ounces blueberry, 1 extra tsp sgr
try grinding flax and wheat separately in coffee grinder, do not heat
try 20081204c with spinach powder 
try with 1 tsp cocoa plus 1 tsp sgr
try 20081204c with spinach
try 20090415c and d with no bran, no lettuce include a side of Watercress potato pudding

If roasted 1 half cup chestnuts, shake popcorn maker so chestnuts circulate and all are heat, heat until color just starts to change.



20091225i
20091130g
20091109d
20091109c
20091101ax use 5 oz rutabaga
20091023a
20091013a
20091008a
20091001b
20091001a
20090922d
20090922d
20090922c (same as 20090914b except 20090914b has no apple, 20090922c has 1 half ounce apple)
20090922a
20090914f
20090831c
20090806e
20090719c
20090719a
20090703b
20090622b
20090613e (very similar to 20090613c mackerel squash grain nut peanut and Fruit greens seed pudding which is cooked as two dishes at same time and Mackerel squash section use 1 quarter tsp salt, 2 tsp sgr and uses walnut instead of pecan)
20090622a (strawberry spinach potato seed not done this trial)
20090613d
20090530d
rutabaga grain seed bean biscuit
3 ounces rutabaga (this trial)
  or 3 ounces parsnip
  or 3 ounces turnip
  or 3 ounces radish
  or 3 ounces beet root
1 eighth cup (.8 ounce) whole wheat grain (this trial)
  or 3 tablespoons (.9 ounces) whole whole wheat flour
1 eighth cup (1.6 ounce) quick cooking dried beans such as blackeyed peas or lentils (blackeyed peas this trial)
  or 1 quarter cup (2 ounces) green peas
  or 1 quarter cup canned beans
3 tablespoons (1 ounce) non roasted sunflower seed (this trial)
  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 
2 tablespoons (1 ounce) sugar (this trial)
  or 2 teaspoons (.3 ounce) sugar and 2 packets aspartame sweeter 1 quarter teaspoon salt
3 quarters cup (6 ounces) water
15.4 ounces, 10.2 ounces water

 
 water includes:
2.4 ounces in rutabaga
1.2 ounces absorbed in beans
.6 ounces absorbed in wheat
6 ounces added water
Greens pudding: (see below)

################## not this trial:
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 2 minutes
to remove bitterness from skins.
Or in a 600 watt microwave for 1 minute 25 seconds, then
on low for 2 minutes.
Pour the peanuts and water into a coarse sieve to
remove the bitter water.
Put the peanuts back into the mug, add the sunflower seeds and
1 quarter cup water,
heat to boil (about 40 seconds in a 1000 watt microwave oven,
1 minute in a 600 watt oven),
then heat on low for 2 minutes.
Drain the water from the peanuts and seeds by pouring into a sieve.
Put the peanuts between paper towel an briefly press and roll the
peanuts to remove excess water.
################################

Remove peel,if tough, from rutabaga to yield 3 ounces and cut the rutabaga into 1 quarter inch thick slices.
Put the rutabaga bulb pieces and 6 cups water into a metal pan.
Heat on high on a cooktop until boiling (about ?10 minutes).)

Heat on low for 40 minutes.
While the rutabaga is leaching, 
While the rutabaga is heating load 3-cup or larger blender:

[If no coffee grinder available, put into a metal pan: 1 eighth cup wheat, 1 eighth cup blackeyed peas and 1 cup water.
Heat on a cooktop until boiling, then reduce heat to low, cover and heat 30 minutes on low. 

When the beans and wheat are done heating, pour into a strainer to get rid of water.
]
If coffee grinder available: (not this trial)
[Grind together 1 eighth cup wheat, 1 tablespoon flax seed and 1 tablespoon wheat bran in a coffee grinder set at finest, run the meal through the grinder and least one more time to get a fine meal.]
Into the blender put: 

2 tablespoon sugar, (? aspartame this trial)
1 quarter teaspoon salt,
 and 1 half cup
water.

Add to the processor: the leached and drained rutabaga and beans, 3 tablespoons sunflower seed. 
Process until smooth, about 4 to 6 minutes.
If not using flax or flax meal add 1 eighth cup grain flour to the blender.
To the blender add: the flax/grain/bran meal (if using) and run to mix thoroughly.

(batter tastes good before heating. Ate without heating this trial


Heat in a microwave oven until thickened, 11 minutes 15 seconds
in a 1000 watt oven. 
-------------------------
math: for 3 quarters cup water
To heat to boiling: 15.4 ounces times 20 seconds per ounce = 308 seconds.
Plus 5 for oven to start heating.
Plus 50 for dish to heat.
Dry weight is total weight minus total water (15.4 - 10.2) = 5.2 ounces.
Water to leave in is (50 parts)/(50 parts dry weight) times dry weight = (1/1 X 5.2) = 5.2 ounces.
Water to remove is total water minus water left in (10.2 - 5.2) = 5 ounces.
Plus to evaporate excess water: 46 times 5 ounce water = 230 seconds.
Plus to replace heat lost to air: 230/60 times 16 is 61 plus
  61/60 X 16 is 16 for a total of 77 seconds.
assume rutabaga after leaching and draining weighs 4  ounces and contain 3.2 ounces water), beans aborb 100 percent of their own weight in water and so contain .8 ounce water after boiling and draining, sunflower seed absorbs 50 percent its own weight in water when boiled, rutabaga is 80 percent water, arugula is 90 percent water, soaked grain/beans contains 1 half cup water.
21 minutes and 20 seconds
--------------------------
For more even moisture content, immediately after heating, cut the biscuit loose from the dish, cut into eight pieces, and invert the biscuit.
If biscuits are gooey enough that large bits of food stick to a spoon, heat another 1 minute 40 seconds. (1 minute 40 seconds this trial)
If gooey enough that tiny bits of food stick to a spoon, heat 1 minute 20 seconds.
If no food bits stick to a spoon but the biscuit is gooey inside, heat 1 minute.
Repeat heating until no gooeyness remains, do not try to eliminate softness/moistness as burning/scorching will result.
Cut the biscuit ring into 8 pieces using a knife.
Let sit to dry and cool for a few minutes, pick up to eat.
Has enough calories, protein, and fiber for a full meal, for a large meal add 1 to 2 ounces of fruit or vegetable such as apple, grapes,
or perhaps raw yam. For a very large meal could also serve
3 ounces fruit such as half a banana
or Blueberry pudding.



try strong flavored carrot instead of rutabaga,

try parsnip instead of rutabaga, shorten heat time to 20 minutes.
try with chestnut halves boiled ?20 minutes? to soften ?remove bitterness?.
try w 4 ounce rutabaga instead of 3 for a large supper meal,
try leaching alfalfa seed with green/rutabaga instead of using snflwr
try grinding flax, bran, and bean without water in 1 cup blender, 
keep commented out instructions for grinderless version, then grind in
coffee grinder if not smooth, mix with just enough water to make batter,
heat until dry, process into crumb; process together carrot,
lettuce, nut butter, sugar, oil, salt; mix all (probably too
much time).
try version blending bean, bran, and less water add millet flour at
end of recipe
try 20090205c and/or 20090204c w spinach no lettuce
try w pecan, no sunflower sd
try 1 ounce carrot, 3 ounces blueberry, 1 extra tsp sgr
try grinding flax and wheat separately in coffee grinder, do not heat
try 20081204c with spinach powder 
try with 1 tsp cocoa plus 1 tsp sgr
try 20081204c with spinach
try 20090415c and d with no bran, no lettuce include a side of Watercress potato pudding
If roasted 1 half cup chestnuts, shake popcorn maker so chestnuts circulate and all are heat, heat until color just starts to change.






20091208e
20091207b
20091030a
20091020b
20090927a
20090911a
20090814ax
20090729d
20090729a
20090709a
20090613a
20090519c
20090505a
20090418a
20090225a
20090115e
20081225b
20081222a
20081212b
20081204d
20081204c 
20081204b
rutabaga squash green bean grain seed bean 


1 ounce butternut squash plus 1 ounce mild vegetable such as green bean, yam, or potato (boiled with flax/corn (green bean this trial)
  or 2 ounces acorn squash
  or 1 ounce full flavored biodynamic carrot plus 1 ounce mild vegetable(see 20081204d)
  or 2 ounces usual retail carrot
3 ounces rutabaga (this trial)
  or 3 ounces parsnip
  or 3 ounces turnip
  or 3 ounces radish
  or 3 ounces beet root
1 tablespoon whole corn flour
  or 1 tablespoon (.3 ounces) non ground dried corn kernels (this trial) (20090729d has corn and flax seed)
  or 1 tablespoons oats flour
  or 1 tablespoons whole wheat flour
  or 1 tablespoons millet flour
1 quarter cup (1 ounce) California walnuts (see 20090709a)
  or 2 tablespoons non roasted sunflower seeds (see 20090711a)
  or 1 eighth cup in the hull non roasted oil sunflower seeds (must be blended with water, strained)
  or 1 eighth cup almonds (?.6 ounces) 
  or 1 quarter cup (1 ounces non roasted pecan halves
  or 1 tablespoon (.425 ounce) flax seed plus 1 teaspoon canola oil plus 1 tablespoon grain flour),
  or 1 tablespoon (.5 ounce) non roasted pecan butter
  or 2 tablespoons (.7 ounce) sunflower seed plus 1 tablespoon (.4 ounce) flax seed 
  or 1 tablespoon (.3 ounce) sunflower seed plus 1 eighth cup  (.8 ounce) flax seed (this trial)

1 eighth cup raw peanuts 
  or 1 tablespoon retail roasted peanut butter (no trans fat)
  or 2 tablespoons bean flour, soy, pinto, red, kidney, pea, etc
  or 1 eighth cup (.7 ounce) dried non ground beans (beans this trial)
  or 1 eighth cup (.8 ounces) lentils 
1 quarter teaspoon salt
2 tablespoons (1 ounce) sugar
5 eighths cup (5 ounces) water
14.4 ounces, 10.6 ounces water

If using whole raw peanuts, no peanut butter:
[
Put 1 eighth cup raw peanuts into a mug with 1 quarter
cup water.
Heat in a microwave oven until boiling, 1 minute 15 seconds in a
1000 watt oven, then heat on low power for 2 minutes
to remove bitterness from skins.
Pour the peanuts and water into a coarse sieve to
remove the bitter water.
Put the peanuts back into the mug, add 1 quarter cup water,
heat to boil (about 40 to 60 seconds in a 1000 watt microwave oven),
then heat on low for 2 minutes.
Drain the water from the peanuts by pouring into a sieve.
Put the peanuts on a paper towel.
]
Put the peanuts onto a paper towel to remove excess water.
Either for non roasted peanut flavor:
Put the peanuts into a hot air popcorn popper, set a time for
40 seconds, run for 40 seconds to reduce any bitterness in
skins, leave skins on.
Or for a roasted peanut flavor:
[
Put the peanuts into a hot air popcorn popper, set a time for
40 seconds, run for 2 minutes or until a roasted aroma is noticed,
leave skins on.
]
]
Start here this trial:
Put 1 eighth cup beans and 1 cup water into a metal pan and heat on a cooktop until boiling.
Set heat to low and heat until softened, 10 to 80 minutes depending on type of bean (80 minutes for flageolet).

Cut 3 ounces of rutabaga into 1 quarter inch thick slices.

Put into a metal pan: 3 ounces rutabaga and 6 cups water.

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


Put put into a third metal pan: 1 eighth cup flax, 1 tablespoon corn kernels, and 7 eighths cup water.
Heat until boiling, cover, then heat on low until corn is soft, 15 to 45 minutes depending on type of corn, 15 minutes for dent corn, 45 for flint corn.

Remove seeds and peel from squash to yield 2 ounces and cut into pieces 
appropriate for your processor or blender, butternut
squash peel can be left on, if desired.

Put into a 3 cup or larger blender:
2 ounces squash,
1 tablespoon sunflower seed
2 tablespoons sugar
and 1 quarter teaspoon salt.


When the corn/flax is done heating, remove from burner and allow to cool for several minutes.

When beans are done heating, remove water from beanss by pouring into a strainer.

Add to the blender: boiled beans and the corn kernels/water mixture.
Run until smooth
and no
significant lumps can be felt when pinched between
2 fingers, about 5 minutes.

If mixture will not flow while processing, add water 1 eighth cup at a time, just enough to get flow. (1 quarter cup added this trial)

Put into a 3 cup or larger microwaveable bowl.
Heat to 60 percent moisture, 10 minutes 25 seconds in a 1000 watt microwave oven.
 ------------------------------------------
Math: (to reduce water content of Mackerel squash to 60 percent)
5 seconds for oven to start heating.
Plus 40 seconds to heat dish.
To raise to boiling: 14.1 ounces X 20 equals 282 seconds.
Dry weight is total weight minus water (14.4 - 10.5) = 3.9 ounces.
Water to leave in is 60/40 X dry weight (60/40 X 3.9) = 5.8 ounces.
Water to remove is total water minus water left in (10.5 - 5.8) = 4.7 ounces.
Plus to evaporate water 46 X 4.7 ounces water equals 216 seconds.
To replace heat lost to air 216/60 times 18 is 64 plus 
   64/60 times 18 is 19 for a total of 83 seconds (18 is 18 seconds for each minute of boiling to replace conductive losses to air for both dishes).
(losses assume 5 seconds for oven to start, 40 seconds
to heat dish, and 14 seconds of losses to air per minute of
boiling hot, vegetable is 90 percent water, mackerel is 40 percent water, lentils absorb 125 percent their own weight in water when boiled 10 minutes.

------------------------------------------
Cut/scrape the firm area at the edge loose from the bowl, cut any larger than bite-sized pieces into bite-sized pieces and stir, stir to mix any solid food at bottom.

As much as practical, form into a donut shape with a large hole at center to encourage even heating.


Heat to 50 percent moisture, 3 minutes 20 seconds in a 1000 watt microwave oven.

------------------------------------------
Math: (to reduce water content of Mackerel squash to 50 percent)
5 seconds for oven to start heating.
Plus 60 seconds to raise temperature back to boiling.
Dry weight is total weight minus water (14.1 - 10.5) = 3.6 ounces.
Water to leave in is 50/50 X dry weight (1 X 3.6) = 3.6 ounces.
Water content is original amount of water minus water removed in first heating (10.5 ounces - 4.7 ounces) = 5.8 ounces.
Water to remove is total water minus water left in (5.8 - 3.6) = 2.2 ounces.
Plus to evaporate water 46 X 2.2 ounces water equals 101 seconds.
To replace heat lost to air 101/60 times 18 is 30 plus 
   30/60 times 18 is 9 for a total of 39 seconds (18 is 18 seconds for each minute of boiling to replace conductive losses to air for both dishes).
------------------------------------------
Stir.

Shape into a donut shape by pushing batter to sides of bowl.

Heat to 40 percent moisture, 1 minutes 35 seconds in a 1000 watt microwave oven. .

------------------------------------------
Math: (to reduce water content of Mackerel squash to 40 percent)
5 seconds for oven to start heating.
Plus 60 seconds to raise temperature back to boiling.
Dry weight is total weight minus water (14.1 - 10.5) = 3.6 ounces.
Water to leave in is 40/60 X dry weight (2/3 X 3.6) = 2.6 ounces.
Water content is amount of water is water left after last heating (5.8 ounces - 2.2 ounces) = 3.6 ounces.
Water to remove is total water minus water left in (3.6 - 3.1) = .5 ounces.
Plus to evaporate water 46 X .5 ounces water equals 23 seconds.
To replace heat lost to air 23/60 times 18 is 7 plus 
   7/60 times 18 is 2 for a total of 9 seconds (18 is 18 seconds for each minute of boiling to replace conductive losses to air for both dishes).
------------------------------------------

Stir.



Has enough fiber, protein, and calories for a light meal, equivalent approximately to eating 5 ounces fruit and vegetable plus a small serving of beans.
Makes a large serving that with a couple of ounces fruit will do for a large meal.
For a huge supper meal, could serve with 20081218e
Lettuce seed peanut or 
several ounces fruit and/or vegetable.



try mackerel squash with 3 tablespoons lentils, 3 tablespoons flax, no sunflower, no almond, no bean, 1 tablespoon corn
try ground cherry pudding with raisins and spinach, no ground cherry, no
other greens so ingredients are more easily obtainable by average person,
use 2 tablespoon whole wheat flour in squash biscuit.
Do version with Asparagus instead of squash have more wild ingredients



!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
if good place in leisureideas/cgi-bin/quickdownload/recipes for garden flavors/green bean
20100108d

20091208e
20091207b
20091030a
20091020b
20090927a
20090911a
20090814ax
20090729d
20090729a
20090709a
20090613a
20090519c
20090505a
20090418a
20090225a
20090115e
20081225b
20081222a
20081212b
20081204d
20081204c 
20081204b
rutabaga squash green bean grain seed bean 


1 ounce butternut squash plus 1 ounce mild vegetable such as green bean, yam, or potato (boiled with flax/corn (green bean this trial)
  or 2 ounces acorn squash
  or 1 ounce full flavored biodynamic carrot plus 1 ounce mild vegetable(see 20081204d)
  or 2 ounces usual retail carrot
3 ounces rutabaga (this trial)
  or 3 ounces parsnip
  or 3 ounces turnip
  or 3 ounces radish
  or 3 ounces beet root
2 tablespoons whole corn flour
  or 2 tablespoon (.3 ounces) non ground dried corn kernels (this trial) (20090729d has corn and flax seed)
  or 2 tablespoons oats flour
  or 2 tablespoons whole wheat flour
  or 2 tablespoons millet flour
1 quarter cup (1 ounce) California walnuts (see 20090709a)
  or 2 tablespoons non roasted sunflower seeds (see 20090711a)
  or 1 eighth cup in the hull non roasted oil sunflower seeds (must be blended with water, strained)
  or 1 eighth cup almonds (?.6 ounces) 
  or 1 quarter cup (1 ounces non roasted pecan halves
  or 1 tablespoon (.425 ounce) flax seed plus 1 teaspoon canola oil plus 1 tablespoon grain flour),
  or 1 tablespoon (.5 ounce) non roasted pecan butter
  or 2 tablespoons (.6 ounce) sunflower seed plus 1 tablespoon  (.4 ounce) flax seed (this trial)

1 eighth cup raw peanuts 
  or 1 tablespoon retail roasted peanut butter (no trans fat)
  or 2 tablespoons bean flour, soy, pinto, red, kidney, pea, etc
  or 1 eighth cup (.7 ounce) dried non ground beans (beans this trial)
  or 1 eighth cup (.8 ounces) lentils 
1 quarter teaspoon salt
2 tablespoons (1 ounce) sugar
5 eighths cup (5 ounces) water
14.4 ounces, 10.6 ounces water

If using whole raw peanuts, no peanut butter:
[
Put 1 eighth cup raw peanuts into a mug with 1 quarter
cup water.
Heat in a microwave oven until boiling, 1 minute 15 seconds in a
1000 watt oven, then heat on low power for 2 minutes
to remove bitterness from skins.
Pour the peanuts and water into a coarse sieve to
remove the bitter water.
Put the peanuts back into the mug, add 1 quarter cup water,
heat to boil (about 40 to 60 seconds in a 1000 watt microwave oven),
then heat on low for 2 minutes.
Drain the water from the peanuts by pouring into a sieve.
Put the peanuts on a paper towel.
]
Put the peanuts onto a paper towel to remove excess water.
Either for non roasted peanut flavor:
Put the peanuts into a hot air popcorn popper, set a time for
40 seconds, run for 40 seconds to reduce any bitterness in
skins, leave skins on.
Or for a roasted peanut flavor:
[
Put the peanuts into a hot air popcorn popper, set a time for
40 seconds, run for 2 minutes or until a roasted aroma is noticed,
leave skins on.
]
]
Start here this trial:
Put 1 eighth cup beans and 1 cup water into a metal pan and heat on a cooktop until boiling.
Set heat to low and heat until softened, 10 to 80 minutes depending on type of bean (80 minutes for flageolet).

Cut 3 ounces of rutabaga into 1 quarter inch thick slices.

Put into a metal pan: 3 ounces rutabaga and 6 cups water.

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


Put into a third metal pan: 1 tablespoon flax, 2 tablespoons corn kernels, and 5 eighths cup water plus 1 eighth cup water for every 20 minutes heating time.
Heat until boiling, cover, then heat on low until corn is soft, 15 to 45 minutes depending on type of corn, 15 minutes for dent corn, 1 hour for flint corn.

Remove seeds and peel from squash to yield 2 ounces and cut into pieces 
appropriate for your processor or blender, butternut
squash peel can be left on, if desired.

Put into a 3 cup or larger blender:
1 ounce butternut squash,
1 ounce green bean,
2 tablespoons sunflower seed,
2 tablespoons sugar,
and 1 quarter teaspoon salt.


When the corn/flax is done heating, remove from burner and allow to cool for several minutes.

When beans are done heating, remove water from beanss by pouring into a strainer.

Add to the blender: boiled beans and the corn kernels/water mixture.
Run until smooth
and no
significant lumps can be felt when pinched between
2 fingers, about 5 minutes.

If mixture will not flow while processing, add water 1 eighth cup at a time, just enough to get flow. (1 quarter cup added this trial)
Either: (1. this trial)
[
1. Put the batter into a metal 8-inch diameter pie pan.

Place the piepan in a microwave oven.
]

Or:
[
2. Put the batter into a 3 cup or larger microwaveable bowl.
]

Heat to 2 thirds water - 1 third dry weight, 9 minutes in a 1000 watt microwave oven.

(heating to a lower percentage water may result in tough areas at edge and bottom of bowl, if a firmer consistency is wanted, could try an 11 inch diameter piepan with a  6 inch center utensil
 ------------------------------------------
Math: (to reduce water content of Mackerel squash to 60 percent)
5 seconds for oven to start heating.
Plus 40 seconds to heat dish.
To raise to boiling: 14.1 ounces X 20 equals 282 seconds.
Dry weight is total weight minus water (14.4 - 10.5) = 3.9 ounces.
Water to leave in is (2 parts water)/(1 part dry weight) X dry weight (2/1 X 3.9) = 7.2 ounces.
Water to remove is total water minus water left in (10.5 - 7.2) = 3.3 ounces.
Plus to evaporate water 46 X 3.3 ounces water equals 152 seconds.
To replace heat lost to air 152/60 times 18 is 45 plus 
   45/60 times 18 is 12 for a total of 57 seconds (18 is 18 seconds for each minute of boiling to replace conductive losses to air for both dishes).
(losses assume 5 seconds for oven to start, 40 seconds
to heat dish, and 14 seconds of losses to air per minute of
boiling hot, vegetable is 90 percent water, mackerel is 40 percent water, lentils absorb 125 percent their own weight in water when boiled 10 minutes.

------------------------------------------
Cut/scrape the firm area at the edge loose from the bowl, cut any larger than bite-sized pieces into bite-sized pieces and stir, stir to mix any solid food at bottom.

If fast cooling is desired, spread the food on a large plate.

!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!11
stop here, heating to a lower amount of water may result in tough areas
!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!



As much as practical, form into a donut shape with a large hole at center to encourage even heating.


Heat to 50 percent moisture, 3 minutes 20 seconds in a 1000 watt microwave oven.

------------------------------------------
Math: (to reduce water content of Mackerel squash to 50 percent)
5 seconds for oven to start heating.
Plus 60 seconds to raise temperature back to boiling.
Dry weight is total weight minus water (14.1 - 10.5) = 3.6 ounces.
Water to leave in is 50/50 X dry weight (1 X 3.6) = 3.6 ounces.
Water content is original amount of water minus water removed in first heating (10.5 ounces - 4.7 ounces) = 5.8 ounces.
Water to remove is total water minus water left in (5.8 - 3.6) = 2.2 ounces.
Plus to evaporate water 46 X 2.2 ounces water equals 101 seconds.
To replace heat lost to air 101/60 times 18 is 30 plus 
   30/60 times 18 is 9 for a total of 39 seconds (18 is 18 seconds for each minute of boiling to replace conductive losses to air for both dishes).
------------------------------------------
Stir.

Shape into a donut shape by pushing batter to sides of bowl.

Heat to 40 percent moisture, 1 minutes 35 seconds in a 1000 watt microwave oven. .

------------------------------------------
Math: (to reduce water content of Mackerel squash to 40 percent)
5 seconds for oven to start heating.
Plus 60 seconds to raise temperature back to boiling.
Dry weight is total weight minus water (14.1 - 10.5) = 3.6 ounces.
Water to leave in is 40/60 X dry weight (2/3 X 3.6) = 2.6 ounces.
Water content is amount of water is water left after last heating (5.8 ounces - 2.2 ounces) = 3.6 ounces.
Water to remove is total water minus water left in (3.6 - 3.1) = .5 ounces.
Plus to evaporate water 46 X .5 ounces water equals 23 seconds.
To replace heat lost to air 23/60 times 18 is 7 plus 
   7/60 times 18 is 2 for a total of 9 seconds (18 is 18 seconds for each minute of boiling to replace conductive losses to air for both dishes).
------------------------------------------

Stir.



Has enough fiber, protein, and calories for a light meal, equivalent approximately to eating 5 ounces fruit and vegetable plus a small serving of beans.
Makes a large serving that with a couple of ounces fruit will do for a large meal.
For a huge supper meal, could serve with 20081218e
Lettuce seed peanut or 
several ounces fruit and/or vegetable.



try mackerel squash with 3 tablespoons lentils, 3 tablespoons flax, no sunflower, no almond, no bean, 1 tablespoon corn
try ground cherry pudding with raisins and spinach, no ground cherry, no
other greens so ingredients are more easily obtainable by average person,
use 2 tablespoon whole wheat flour in squash biscuit.
Do version with Asparagus instead of squash have more wild ingredients




30100330a
20100216d
20100129d
20100112f
20091210e
20091117c
20091109g
20091022i
20091004d
20090919b
20090905b
20090829g
20090828b
20090822d
20090820b
20090819h
20090729g
20090727d
20090727c
20090725l
20090724b
20090723g
mackerel apple rutabaga onion grain 
2 ounces apple
  or 2 ounces tomato
2 ounces canned mackerel
3 ounces rutabaga (this trial)
  or 2 ounces rutabaga plus 1 ounce carrot, leach carrot with rutabaga
  or 3 ounces beet root plus 2 ounces potato (not tested)
  or 3 ounces parsnip (does parsnip need leaching or just heating?)
  or 3 ounces turnip
  or 3 ounces radishes (not tested)
2 ounces onion
  or 2 ounces leek


1 tablespoon (.3 ounce) whole grain flour
1 tablespoon (.5 ounce) sugar 
1 packet aspartame sweetener
1 quarter teaspoon salt
2 ounces water, this is water left from cooking onion
total: 11.8 ounces, 9.2 ounces water
water includes:
1.8 ounces in apple
.8 ounces in mackerel
2.4 ounces in rutabaga
1.6 ounces in onion
2 ounces from boiling onion
2 ounces added water


9 ounces, 5.8 ounces water



Cut 3 ounces rutabaga every 1 quarter inch or less.
Put into a metal pan: the rutabaga pieces and 6 cups water.
Heat on full power on a cooktop until boiling, about 10 minutes, reduce heat to low and heat for 30 minutes (heating time can be 20 minutes if rutabaga is cut across the grain into 1 eighth inch slices).



While the rutabaga is leaching, put into a metal pan:
2 ounces onion and 3 eighths cup water.

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

When the onion has finished heating, set the pan in cold water to cool for a couple of minutes.

When the rutabaga has heated for 30 minutes, dump into a strainer, discard water.
Put all ingredients (including water used to boil onion) into a 2 cup or larger blender.
Run until smooth, about 4 minutes, if necessary, jar the batter into the path of the cutting blades by repeatedly lifting the blender 1 quarter inch and then dropping it down against the counter, or if necessary add 1 tablespoon water at a time, just enough to get mixture to flow while processing.

Batter can be eaten as is or heat into a thick pudding as below:
Either: (1. last trial was maybe too watery,  3. this trial)
(1. Put the batter into a serving bowl, warm, if desired, in a microwave oven, about 20 to 60 seconds in a 1000 watt oven, serve.)
(2: Place a 4 inch diameter round casserole dish or similar utensil at the center of an 10-inch diameter glass piepan.
Pour/spoon the batter into the space around the center utensil.
Place the piepan in a microwave oven.)
Or:
(3: Divide the batter equally into 4 4-inch diameter, 1 cup or larger bowls.
Place the bowls opposite each other across the center of a microwave oven.) 


Heat to thicken, 11 minutes 15 seconds in a 1000 watt microwave oven.
--------------------------------
Math: (needs work)
Add 5 seconds for oven to begin heating.
Plus 30 seconds to heat dishes.
Plus to raise to boiling: 11.8 ounces X 20 equals 236 seconds.
Dry weight is total weight minus water (11.8 ounces - 9.2 ounces) = 2.6 ounces.
Water to leave in is 50/50 X dry weight (50/50 X 2.6) = 2.6 ounces.
Water to remove is total water minus water left in (9.2 - 2.6) = 6.6 ounces.
Plus to remove excess water: 46 seconds per ounce X 6.6 ounces water = 304 seconds.
To replace heat lost to air during evaporation: 304/60 minutes times 16 seconds
per minute = 81 seconds plus 81/60 X 16 = 21 for a total of 102 seconds.
(assume vegetable is 90 percent water, carrot absorb 10 percent of their weight in water when boiled, beans absorb 125 percent water, if sunflower seeds are boiled, seeds absorb 50 percent their own weight in water when boiled = about .5 ounce.)
------------------------------
]

Has enough fiber and protein for an entire meal, to get enough calories add a small handful of blanched skinless peanuts, a quarter cup or so of boiled chestnuts, and 1 eighth cup popcorn.






try with 4 ounces rutabaga and 1 ounce carrot or beet if not done (see 20090907fx)
try 20091004d heating carrot 90 minutes instead of 60?







20091109g
20091022i
20091004d
20090919b
20090905b
20090829g
20090828b
20090822d
20090820b
20090819h
20090729g
20090727d
20090727c
20090725l
20090724b
20090723g
mackerel pear rutabaga grain seed bean
2 ounces pear, core, stem, and peel removed.
2 ounces canned mackerel (optional)
3 ounces rutabaga (this trial)
  or 2 ounces rutabaga plus 1 ounce carrot, leach carrot with rutabaga
  or 3 ounces beet root plus 2 ounces potato (not tested)
  or 3 ounces parsnip (does parsnip need leaching or just heating?)
  or 3 ounces turnip
  or 3 ounces radishes (not tested)

1 tablespoon (.4 ounce) whole grain flour (wheat this trial)
1 tablespoon (.45 ounce) flax seed (this trial)
  or 1 teaspoon (.15 ounce) canola oil plus 1 extra tablespoon corn meal
  or 2 tablespoons (.7 ounce) non roasted sunflower seed
  or 1 tablespoon non roasted sunflower seed butter
2 tablespoons (.8 ounce) dried beans or lentils (shell beans this trial, if soaked reduce water specified below by
1 tablespoon, if boiled reduce water by 1 eighth cup)
3 tablespoons (1 ounce) sunflower seeds (this trial)
  or 1 quarter cup (1 ounce) pecans
  or 1 quarter cup California walnuts
2 tablespoons (1 ounce) sugar plus 6 packets aspartame sweetner (6 pckts sptm this trial)
1 quarter tsp salt
if not boiling flax:
3 quarters cup (6 ounces) water (reduce by 1 tablespoon if using soaked beans, reduce by 1 eighth cup if using boiled beans, use no water if boiling both beans and flax, (reduce by 1 eighth cup this trial))

8.45 ounces, 5.7 ounces water

Cut the rutabaga (and carrot if used) every 1 quarter inch or less.
Put into a metal pan: the rutabaga pieces and 1 quart water.
Heat on full power on a cooktop until boiling, about 8 minutes, reduce heat to low and heat for 30 minutes.

While the rutabaga is leaching, put into a metal pan:
1 eighth cup dried beans and 1 cup water.
Heat until boiling on a cooktop, about 3 minutes.
Then heat on low until soft, 10 to 30 minutes depending on what type bean is used. (at least 20 minutes for flageolet)
When bean are done, pour into strainer and discard water.

If a coffee grinder is not available: 
[ Put 1 tablespoon flax into a mug with 1 quarter cup water.] Place the mug in a microwave oven, heat to boiling, (1 minutes 20 seconds in a 1000 watt oven), then heat 10 minutes on low.
]
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].
When the rutabaga has heated for the second 30 minutes, dump into a strainer, discard water.
Put all ingredients into a 2 cup or larger blender.
Run until smooth, about 4 minutes, if necessary, jar the batter into the path of the cutting blades by repeatedly lifting the blender 1 quarter inch and then dropping it down against the counter, or if necessary add 1 tablespoon water at a time, just enough to get mixture to flow while processing.

(batter tastes good before heating, ate without heating this trial)
Batter can be eaten as is or heat into a thick pudding as below:
Either:
(1: Place a 4 inch diameter round casserole dish or similar utensil at the center of an eight inch diameter glass piepan.
Pour/spoon the batter into the space around the center utensil.
Place the piepan in a microwave oven.)
Or:
(2: Divide the batter equally into 3 4-inch diameter, 1 cup or larger bowls.
Place the bowls opposite each other across the center of a microwave oven.) 

Heat to soften cornmeal and to thicken slightly, 10 minutes 15 seconds in a 1000 watt microwave oven.
--------------------------------
Math:
Add 5 seconds for oven to begin heating.
Plus 30 seconds to heat dishes.
Plus to raise to boiling: 11.6 ounces X 20 equals 232 seconds.
Dry weight is total weight minus water (11.6 ounces - 8.6 ounces) = 3 ounces.
Water to leave in is 50/50 X dry weight (50/50 X 2.8) = 3 ounces.
Water to remove is total water minus water left in (8.6 - 3) = 5.6 ounces.
Plus to remove excess water: 46 seconds per ounce X 5.6 ounces water = 258 seconds.
To replace heat lost to air during evaporation: 258/60 minutes times 12 seconds
per minute = 52 seconds plus 52/60 X 12 = 10 for a total of 62 seconds.
(assume vegetable is 90 percent water, carrot absorb 10 percent of their weight in water when boiled, beans absorb 125 percent water, if sunflower seeds are boiled, seeds absorb 50 percent their own weight in water when boiled = about .5 ounce.)
------------------------------




try with 4 ounces rutabaga and 1 ounce carrot or beet if not done (see 20090907fx)
try 20091004d heating carrot 90 minutes instead of 60?




20091224h
20091224c
20091224a
20091129e
20091107h
20091030a
20091020b
20090927a
20090911a
20090814ax
20090729d
20090729a
20090709a
20090613a
20090519c
20090505a
20090418a
20090225a
20090115e
20081225b
20081222a
20081212b
20081204d
20081204c 
20081204b
Ginder and Edge
Ginder and Lumps
Ginder and chewy edge
Gombers Grump 
Slump and Gombers
braut apple rutabaga squash grain bean
hotdog apple squash rutabaga grain nut peanut and Pear lambsquarters seed
Mackerel ground cherry squash lettuce grain seed bean
2 ounces braut 
  or 2 ounces other smokev flavored meat
1 half ounce apple
1 ounce acorn or butternut squash 
2 ounces rutabaga (this trial)
  or 2 ounce  mild vegetable such as green bean, yam, carrot, or potato
    (if potato boil for 30 minutes)
1 tablespoon whole corn flour
  or 1 tablespoon (.3 ounces) non ground dried corn kernels (this trial)
  or 1 tablespoons oats flour
  or 1 tablespoons whole wheat flour
  or 1 tablespoons millet flour
1 quarter cup (1 ounce) California walnuts (see 20090709a)
  or 3 tablespoons non roasted sunflower seeds (see 20090711a)
  or 1 quarter cup almonds (?1.3 ounces) 
  or 1 eighth cup (.8 ounce) flax seed 
 plus 1 eighth cup (.8 ounce) beans (flax plus blackeyed peas this trial)
1 quarter cup raw peanuts 
  or 1 tablespoon retail roasted peanut butter (no trans fat)
  or 4 tablespoons bean flour, fava, garbanzo
  or 1 quarter cup (1.6 ounces) lentils
  or 1 quarter cup (1.6 ounce) beans (this trial)
1 quarter teaspoon salt
1 tablespoon (.5 ounces) sugar
7 eighths cup (7 ounces) water (this is water remaining after 1 eighth cup evaporates from the 1 cup used to heat potato/flax/corn)
3 quarters cup water added to blender to enable flow while blending
21.5 ounces, 17 ounces water

Pear lambsquarters seed pudding:
2 ounces apple plus 1 tablespoon grain flour plus 1 eighth cup water
  or 1 third cup (2 ounces) blueberries
  or 3 ounces pear (this trial)
  or 1 tablespoon raisins plus 1 eighth cup water plus 1 teaspoon grain flour
1 ounce romaine, cos, or bibb lettuce (can be frozen)
  if lettuce is especially bitter, use 1 half ounce lettuce and 1 half
  ounce other vegetable such as squash, yam, carrot, asparagus, green
  bean
  or 1 ounce spinach
  or 1 teaspoon (.07 ounce) fine lambsquarters powder plus 1 eighth cup water (this trial)
  or 2 teaspoons fine spinach powder plus 1 eighth cup water
2 tablespoons tahini
  or 2 tablespoon 30 percent added oil non roasted sunflower seed butter
  or 3 tablespoons (1 ounce) non roasted sunflower seeds (this trial)
  or 2 tablespoons walnut butter
  or 2 tablespoons almond butter
  or 2 tablespoons oats flour plus 1 tablespoon canola oil
1 tablespoon (.6 ounce) grain flour
6 tablespoons (3 ounces) sugar
  or 2 tablespoons (1 ounce) sugar plus 2 packets (around .1 ounce) aspartame packets (this trial)
1 eighth teaspoon salt
1 eighth cup (1 ounce) water (plus, if lambsquarters powder used, another 1 eighth cup water)
7.9 ounces, 4.25 ounces water

Instructions for hotdog apple squash grain nut peanut
If using whole raw peanuts, no peanut butter:
[
Put 1 eighth cup raw peanuts into a mug with 1 quarter
cup water.
Heat in a microwave oven until boiling, 1 minute 15 seconds in a
1000 watt oven, then heat on low power for 2 minutes
to remove bitterness from skins.
Pour the peanuts and water into a coarse sieve to
remove the bitter water.
Put the peanuts back into the mug, add 1 quarter cup water,
heat to boil (about 40 to 60 seconds in a 1000 watt microwave oven),
then heat on low for 2 minutes.
Drain the water from the peanuts by pouring into a sieve.
Put the peanuts on a paper towel.
]
Put the peanuts onto a paper towel to remove excess water.
Either for non roasted peanut flavor:
Put the peanuts into a hot air popcorn popper, set a time for
40 seconds, run for 40 seconds to reduce any bitterness in
skins, leave skins on.
Or for a roasted peanut flavor:
[
Put the peanuts into a hot air popcorn popper, set a time for
40 seconds, run for 2 minutes or until a roasted aroma is noticed,
leave skins on.
]
]
Start here this trial:

Either:
[
Put 1 quarter cup lentils or beans and 3 quarters cup water into a tall mug or 3 cup or larger bowl.
Put 1 eighth flax and 1 tablespoon corn kernels, and 1 cup water into a 4 cup bowl.
Put both mugs opposite each other across the center of a microwave oven and heat until boiling, 3 minutes 40 seconds in a 1000 watt oven or 6 minutes in a 600 watt oven. Then heat on low until beans or lentils are softened, 10 to 40 minutes depending on type of bean.
]

Cut 2 ounces rutabaga across grain into 1 quarter inch thick slices.
Put the rutabaga slices, 1 quarter cup blackeyed beans, and 4 cups water into a metal pan.
Heat on a cooktop until boiling, then cover and reduce heat to low.

Heat for 30 minutes or until beans are soft, whichever is longer.

Into another metal pan put:
 1 eighth flax,
 1 tablespoon corn kernels, and
 1 cup water.

Heat on a cooktop until boiling.
Reduce heat to low and heat 30 minutes.

]
When flax/corn is done heating, set the pan in cold water to cool
for a couple of minutes so heat does not damage blender.

Remove seeds from squash to yield 1 ounce and cut into pieces 
appropriate for your processor or blender, butternut
squash peel can be left on, if desired.
Remove water from rutabaga/beans by pouring into a strainer.
Put into a 3 cup or larger blender:
1 half ounce apple,
2 ounces braut,
1 tablespoon sugar
1 quarter teaspoon salt
3 quarters cup water
the 1 eighth cup flax/1 tablespoon corn kernels/water mixture,
the rutabaga/beans mixture,
1 ounce squash,
Run until smooth
and no
significant lumps can be felt when pinched between
2 fingers, about 6 minutes.



Put into a 3 cup or larger microwaveable bowl.
Heat to 75 percent moisture, 11 minutes 40 seconds in a 1000 watt microwave oven. 
Stir.
------------------------------------------
Math: (to reduce water content of Mackerel squash to 60 percent)
5 seconds for oven to start heating.
Plus 40 seconds to heat dish.
To raise to boiling: 21.5 ounces X 20 equals 430 seconds.
Dry weight is total weight minus water (21.5 - 17) = 4.5 ounces.
Water to leave in is 3/1 X dry weight (75/25 X 4.5) = 13.5 ounces.
Water to remove is total water minus water left in (17 - 13.5) = 3.5 ounces.
Plus to evaporate water 46 X 3.5 ounces water equals 161 seconds.
To replace heat lost to air 161/60 times 18 is 48 plus 
   48/60 times 18 is 15 for a total of 63 seconds (18 is 18 seconds for each minute of boiling to replace conductive losses to air for both dishes).
(losses assume 5 seconds for oven to start, 40 seconds
to heat dish, and 14 seconds of losses to air per minute of
boiling hot, vegetable is 90 percent water, mackerel is 40 percent water, lentils absorb 125 percent their own weight in water when boiled 10 minutes.

------------------------------------------



(for a huge meal also serve:)
Pear lambsquarters seed pudding: (see 20100317d)
Put into a 1 cup or larger blender:
 3 ounces pear plus 1 tablespoon grain 
flour,
3 tablespoons sunflower seeds, 1 teaspoon fine lambsquarters powder plus 1 eighth cup water, 
2 tablespoons sugar, 2 packets aspartame packets, 1 eighth teaspoon salt,
and 1 eighth cup water (1 quarter cup added water total this trial because using lambsquarters powder).
Run until smooth
and no
significant lumps can be felt when pinched between
2 fingers, about 4 minutes.

Either: (do 2. this trial, 1. previously tested good)
[
1. Eat the pudding as is.
]
Or:
[
2. Put a 5- or 6-inch diameter, microwaveable mug, bowl, or casserole dish or similar utensil at the center
of an 8-inch diameter glass piepan. (5 inch bowl at center this trial)
Pour/spoon the ground cherry batter around the center utensil.
Forming the batter into a ring encourages even heating.

Heat, until the Ground cherry seed is partly chewy,
6 minutes 40 seconds in a 1000 watt oven.
11 minutes 5 seconds in a 600 watt oven.
-----------------------------
Math: 
5 seconds for oven to start heating.
Plus 40 seconds to heat dish.
7.6 ounces X 20 equals 152 seconds.
Dry weight is total weight minus water (7.9 - 4.2) = 3.7 ounces.
Water to leave in is (30 parts water/70 parts dry weight) times dry weight = 3/7 X 3.7 = 1.6 ounce.
Water to remove is total water minus water left in 4.2 - 1.6) = 2.6 ounces.
Plus to evaporate water 46 X 2.6 ounces water equals 170 seconds.
To replace heat lost to air 120/60 times 14 is 28 plus 
   28/60 times 14 is 4 for a total of 32 seconds
(losses assume 5 seconds for oven to start, 10 seconds
to heat dish, and 10 seconds of losses to air per minute of
boiling hot, vegetable and fruit is 90 percent water, meat is 40 percent water, lentils absorb 125 percent their own weight in water when boiled, 1 quarter cup lentils absorb 2.2 ounces water, 1 ounce of water in the flax/corn cup is lost to air while heating)
------------------------
]




Cut the food loose from the bowl at the edge.
Put the crush 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.



Has enough fiber, protein, and calories for a light meal, equivalent approximately to eating 5 ounces fruit and vegetable plus a small serving of beans.
Makes a large serving that with a couple of ounces fruit will do for a large meal.
For a huge supper meal, could serve with 20081218e
Lettuce seed peanut or 
several ounces fruit and/or vegetable.



try mackerel squash with 3 tablespoons lentils, 3 tablespoons flax, no sunflower, no almond, no bean, 1 tablespoon corn
try ground cherry pudding with raisins and spinach, no ground cherry, no
other greens so ingredients are more easily obtainable by average person,
use 2 tablespoon whole wheat flour in squash biscuit.
Do version with Asparagus instead of squash have more wild ingredients


20090922d
20090922d
20090922c (same as 20090914b except 20090914b has no apple, 20090922c has 1 half ounce apple)
20090922a
20090914f
20090831c
20090806e
20090719c
20090719a
20090703b
20090622b
20090613e (very similar to 20090613c mackerel squash grain nut peanut and Fruit greens seed pudding which is cooked as two dishes at same time and Mackerel squash section use 1 quarter tsp salt, 2 tsp sgr and uses walnut instead of pecan)
20090622a (strawberry spinach potato seed not done this trial)
20090613d
20090530d
hotdog arugula rutabaga grain seed bean biscuit
1 hotdog (2 ounces)
3 ounces arugula (this trial)
  or 3 ounces other greens: collards, turnip, mustard green, rutabaga, kolrabi, broccoli, radish, and perhaps dandelion, curly dock, purslane 
  or 2 ounces canned mustard greens, drained
3 ounces rutabaga (this trial)
  or 3 ounces parsnip
  or 3 ounces turnip
  or 3 ounces radish
1 eighth cup (.8 ounce) whole wheat grain (this trial)
  or 3 tablespoons (.9 ounces) whole whole wheat flour
1 tablespoon (.4 ounces) flax grain (this trial)
  or 2 tablespoons (.4 ounce) flax meal
1 eighth cup (.8 ounce) lentils (this trial)
  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)

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 (this trial)
2 tablespoons plus 2 teaspoons (1.85 ounces) sugar 
  or 2 tablespoons (1 ounce) sugar and 4 packets aspartame sweeter (this trial)
1 quarter teaspoon salt
1 cup (8 ounces) water
Greens pudding: (see below)

################## not this trial:
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 2 minutes
to remove bitterness from skins.
Or in a 600 watt microwave for 1 minute 25 seconds, then
on low for 2 minutes.
Pour the peanuts and water into a coarse sieve to
remove the bitter water.
Put the peanuts back into the mug, add the sunflower seeds and
1 quarter cup water,
heat to boil (about 40 seconds in a 1000 watt microwave oven,
1 minute in a 600 watt oven),
then heat on low for 2 minutes.
Drain the water from the peanuts and seeds by pouring into a sieve.
Put the peanuts between paper towel an briefly press and roll the
peanuts to remove excess water.
################################
Cut 3 ounces greens every 1 half inch.
Remove peel from rutabaga and cut the rutabaga into 3 eighths inch pieces.
(Either:
(1. Put the chopped greens and rutabaga and 4 cups water into a metal pan.
Heat on high on a cooktop until boiling (about 8 minutes).)
Or:

(batter tastes good before heating.
Put a 4-inch diameter glass jar or similar utensil at the center of an 
11-inch diameter glass piepan bowl.
Pour/spoon the batter around the 4-inch utensil.
Heat in a microwave oven until thickened, 19 minutes 15 seconds
in a 1000 watt oven. 

-------------------------
math: for 1 cup water
To heat to boiling: 21.4 ounces times 20 seconds per ounce = 422 seconds.
Plus 5 for oven to start heating.
Plus 40 for dish to heat.
Dry weight is total weight minus total water (21.4 - 15.1 = 6.3 ounces.
Water to leave in is 40/60 times dry weight (40/60 X 6.3) = 4.2 ounces.
Water to remove is total water minus water left in (15.1 - 4.2) = 10.9 ounces.
Plus to evaporate excess water: 46 times 10.9 ounce water = 501 seconds.
Plus to replace heat lost to air: 501/60 times 16 is 133 plus
  133/60 X 16 is 36 for a total of 169 seconds.
assume greens and rutabaga after leaching and draing weight 4  ounces and contain 3.1 ounces water), lentils aborb 125 percent of their own weight in water and so contain 1 ounce water after boiling and draining, wheat/sunflower/water combination looses 1 ounce water during heating, rutabaga is 80 percent water, arugula is 90 percent water, soaked grain/beans contains 1 half cup water.
--------------------------
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 20 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.
Has enough calories, protein, and fiber for a full meal, for a large meal add 1 to 2 ounces of fruit or vegetable such as apple, grapes,
or perhaps raw yam. For a very large meal could also serve
3 ounces fruit such as half a banana
or Blueberry pudding.



try grinding flax, bran, and bean without water in 1 cup blender, 
keep commented out instructions for grinderless version, then grind in
coffee grinder if not smooth, mix with just enough water to make batter,
heat until dry, process into crumb; process together carrot,
lettuce, nut butter, sugar, oil, salt; mix all (probably too
much time).
try version blending bean, bran, and less water add millet flour at
end of recipe
try 20090205c and/or 20090204c w spinach no lettuce
try w pecan, no sunflower sd
try 1 ounce carrot, 3 ounces blueberry, 1 extra tsp sgr
try grinding flax and wheat separately in coffee grinder, do not heat
try 20081204c with spinach powder 
try with 1 tsp cocoa plus 1 tsp sgr
try 20081204c with spinach
try 20090415c and d with no bran, no lettuce include a side of Watercress potato pudding

If roasted 1 half cup chestnuts, shake popcorn maker so chestnuts circulate and all are heat, heat until color just starts to change.




20091215f
20091119c
20091031e
20091010c
20091008d
20090922b
20090922a
!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
soak 2 tablespoons sunflower seeds, 2 tablespoons wheat grain, 2 tablespoons flax seed, and 2 tablespoons lentils in 1 half cup water in a closed container for 2 days at room temperature for 20090914f
!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
20090914f
20090831c
20090806e
20090719c
20090719a
20090703b
20090622b
20090613e (very similar to 20090613c mackerel squash grain nut peanut and Fruit greens seed pudding which is cooked as two dishes at same time and Mackerel squash section use 1 quarter tsp salt, 2 tsp sgr and uses walnut instead of pecan)
20090622a (strawberry spinach potato seed not done this trial)
20090613d
20090530d
kale rutabaga peanut pudding and apple grain seed

Ingredients for Turnip green rutabaga seed peanut
1 ounce kale (see 20091215f) (this trial)
  or 1 ounce turnip green (see 20091119c)
  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
(broccoli greens too bitter, rutabaga greens too biting)
3 ounces rutabaga (this trial)
  or 3 ounces parsnip
  or 3 ounces turnip
  or 3 ounces radish 
1 eighth cup (.75 ounce) blanched skinless peanuts  (peanuts this trial)
  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
1 eighth teaspoon salt
1 half cup (4 ounces) water
11.15 ounces,  8.85 ounces water

Ingredients for Fruit grain seed
1 half ounce apple plus 1 tablespoon (.1 ounce) wheat or oat bran plus 1 tablespoon water
  or 1 ounce pear and use no wheat bran. (pear this trial)
1 eighth cup (.8 ounce) whole wheat grain
  or 3 tablespoons (.9 ounces) whole whole wheat flour
1 ounce (1 quarter cup) pecans (this trial)
  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 (this trial)
3 tablespoons (1.5 ounces) sugar 
  or 2 tablespoons (1 ounce) sugar and 2 packets aspartame sweeter (this trial)
1 eighth teaspoon salt
1 half cup
water (use 1 half cup water if using dry ground flax/wheat/bran).

9.2 ounces, 4.45 water (1 half ounce apple, 1 tablespoon bran, 1 eighth cup wheat ground in grinder with 2 tablespoons flax and 1 tablespoon bran.)
Greens pudding: (see below)

################## not this trial:
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 2 minutes
to remove bitterness from skins.
Or in a 600 watt microwave for 1 minute 25 seconds, then
on low for 2 minutes.
Pour the peanuts and water into a coarse sieve to
remove the bitter water.
Put the peanuts back into the mug, add the sunflower seeds and
1 quarter cup water,
heat to boil (about 40 seconds in a 1000 watt microwave oven,
1 minute in a 600 watt oven),
then heat on low for 2 minutes.
Drain the water from the peanuts and seeds by pouring into a sieve.
Put the peanuts between paper towel an briefly press and roll the
peanuts to remove excess water.
################################
Cut 1 ounce kale every 1 half inch.
Remove peel from rutabaga to yield 3 ounces and cut the rutabaga into 3 eighths inch pieces.

(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.

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

While the greens/rutabaga are heating, put ingredients into 2 cup or larger blender as instructed below at 'To load blender for Fruit grain seed: 
To load blender for Fruit grain seed:

If coffee grinder/grain grinder not available:
[Put 2 tablespoons wheat grain,(and if using, 1 tablespoon bran,) and 1 half cup water into a tall mug.
Place the mug in a microwave oven (heating will soften each so blending time will be less).


If a coffee grinder is available:
[
Grind (if using, 1 tablespoon bran, and) 1 eighth cup wheat grain or wheat flour, if needed, grind two or more times to get a fine texture.     ] 
Pour spoon the flax/wheat mixture into the blender.

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 (use 1 half cup water if using dry ground flax/wheat/bran).
Process until smooth, about 4 minutes.

Either:
[
1. Eat the food as is. (this trial)
]
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 (if using 2 ounces pear instead of 1 half ounce apple plus 1 tablespoon bran, add 1 half minute to heat time). 

-------------------------
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 peanuts (or peas) slurry:
While the Fruit grain seed bean biscuit is heating prepare the Rutabaga turnip green seed slurry:

Into a 2 cup or larger blender put:
the leached and drained greens/rutabaga root/seed (or 1 tablespoon 1 teaspoon spinach powder and reduce heat time by 1 minute 50 seconds and rutabag), 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 seed combination.

Process until smooth, about 4 minutes.
Either: (1 this trial)
(1.
Serve warm in cold weather, serve at about body temperature in hot weather.)
Or:
(2.
Heat to thicken and intensify flavor:
7 minutes 40 seconds in a 1000 watt microwave oven.
-------------------------
math: for Rudibaga green 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 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.
Could serve 20090516d Squash grain seed bean and 20090530c Cherry celery seed together. 



try ?with 1 oz butternut squash? and 1 tbsp roasted chestnut flour
try w pecan 
try 
soak snflwr sd, flax, and wheat 24 to 36 hours for faster blending and more nutrients, soak lentils in separate container so they can be leached to remove bitterness
  (48 hours is okay but sometimes mold grows)
try with chestnut halves boiled ?20 minutes? to soften ?remove bitterness?.
try w 4 ounce rutabaga instead of 3, use no wheat bran instead of 1 tbsp
?try with carrot top, no mustard green
-->
try grinding flax, bran, and bean without water in 1 cup blender, 
keep commented out instructions for grinderless version, then grind in
coffee grinder if not smooth, mix with just enough water to make batter,
heat until dry, process into crumb; process together carrot,
lettuce, nut butter, sugar, oil, salt; mix all (probably too
much time).
try version blending bean, bran, and less water add millet flour at
end of recipe
try 20090205c and/or 20090204c w spinach no lettuce
try w pecan, no sunflower sd
try 1 ounce carrot, 3 ounces blueberry, 1 extra tsp sgr
try grinding flax and wheat separately in coffee grinder, do not heat
try 20081204c with spinach powder 
try with 1 tsp cocoa plus 1 tsp sgr
try 20081204c with spinach
try 20090415c and d with no bran, no lettuce include a side of Watercress potato pudding

If roasted 1 half cup chestnuts, shake popcorn maker so chestnuts circulate and all are heat, heat until color just starts to change.


do Rudibaga kale peanut only, Pear grain seed previously tested good
20100210a
20091215f
20091119c
20091031e
20091010c
20091008d
20090922b
20090922a
!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
soak 2 tablespoons sunflower seeds, 2 tablespoons wheat grain, 2 tablespoons flax seed, and 2 tablespoons lentils in 1 half cup water in a closed container for 2 days at room temperature for 20090914f
!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
20090914f
20090831c
20090806e
20090719c
20090719a
20090703b
20090622b
20090613e (very similar to 20090613c mackerel squash grain nut peanut and Fruit greens seed pudding which is cooked as two dishes at same time and Mackerel squash section use 1 quarter tsp salt, 2 tsp sgr and uses walnut instead of pecan)
20090622a (strawberry spinach potato seed not done this trial)
20090613d
20090530d
kale rutabaga peanut pudding and Pear grain seed

Ingredients for Rutabaga kale peanut
1 ounce kale (see 20091215f) (this trial)
  or 1 ounce turnip green (see 20091119c)
  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
(broccoli greens too bitter, rutabaga greens too biting)
3 ounces rutabaga (this trial)
  or 3 ounces parsnip
  or 3 ounces turnip
  or 3 ounces radish 
1 eighth cup (.75 ounce) blanched skinless peanuts  (peanuts this trial)
  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
aspartame sweetner to taste (2 packts this tria)
1 eighth teaspoon salt
1 half cup (4 ounces) water
11.15 ounces,  8.85 ounces water

Ingredients for Fruit grain seed
1 half ounce apple plus 1 tablespoon (.1 ounce) wheat or oat bran plus 1 tablespoon water
  or 1 ounce pear and use no wheat bran. (pear this trial)
1 eighth cup (.8 ounce) whole wheat grain
  or 3 tablespoons (.9 ounces) whole whole wheat flour
1 ounce (1 quarter cup) pecans (this trial)
  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 (this trial)
3 tablespoons (1.5 ounces) sugar 
  or 2 tablespoons (1 ounce) sugar and 2 packets aspartame sweeter (this trial)
1 eighth teaspoon salt
1 half cup
water (use 1 half cup water if using dry ground flax/wheat/bran).

9.2 ounces, 4.45 water (1 half ounce apple, 1 tablespoon bran, 1 eighth cup wheat ground in grinder with 2 tablespoons flax and 1 tablespoon bran.)
Greens pudding: (see below)

################## not this trial:
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 2 minutes
to remove bitterness from skins.
Or in a 600 watt microwave for 1 minute 25 seconds, then
on low for 2 minutes.
Pour the peanuts and water into a coarse sieve to
remove the bitter water.
Put the peanuts back into the mug, add the sunflower seeds and
1 quarter cup water,
heat to boil (about 40 seconds in a 1000 watt microwave oven,
1 minute in a 600 watt oven),
then heat on low for 2 minutes.
Drain the water from the peanuts and seeds by pouring into a sieve.
Put the peanuts between paper towel an briefly press and roll the
peanuts to remove excess water.
################################
Cut 1 ounce kale every 1 half inch.
Remove peel from rutabaga to yield 3 ounces and cut the rutabaga into 3 eighths inch pieces.

(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.

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

While the greens/rutabaga are heating, put ingredients into 2 cup or larger blender as instructed below at 'To load blender for Fruit grain seed: 
To load blender for Fruit grain seed:

If coffee grinder/grain grinder not available:
[Put 2 tablespoons wheat grain,(and if using, 1 tablespoon bran,) and 1 half cup water into a tall mug.
Place the mug in a microwave oven (heating will soften each so blending time will be less).


If a coffee grinder is available:
[
Grind (if using, 1 tablespoon bran, and) 1 eighth cup wheat grain or wheat flour, if needed, grind two or more times to get a fine texture.     ] 
Pour spoon the flax/wheat mixture into the blender.

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 (use 1 half cup water if using dry ground flax/wheat/bran).
Process until smooth, about 4 minutes.

Either:
[
1. Eat the food as is. (this trial)
]
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 (if using 2 ounces pear instead of 1 half ounce apple plus 1 tablespoon bran, add 1 half minute to heat time). 

-------------------------
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 1 tablespoon 1 teaspoon spinach powder and reduce heat time by 1 minute 50 seconds and rutabag),
 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: (2 this trial)
(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 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.
Could serve 20090516d Squash grain seed bean and 20090530c Cherry celery seed together. 



try ?with 1 oz butternut squash? and 1 tbsp roasted chestnut flour
try w pecan 
try 
soak snflwr sd, flax, and wheat 24 to 36 hours for faster blending and more nutrients, soak lentils in separate container so they can be leached to remove bitterness
  (48 hours is okay but sometimes mold grows)
try with chestnut halves boiled ?20 minutes? to soften ?remove bitterness?.
try w 4 ounce rutabaga instead of 3, use no wheat bran instead of 1 tbsp
?try with carrot top, no mustard green
-->
try grinding flax, bran, and bean without water in 1 cup blender, 
keep commented out instructions for grinderless version, then grind in
coffee grinder if not smooth, mix with just enough water to make batter,
heat until dry, process into crumb; process together carrot,
lettuce, nut butter, sugar, oil, salt; mix all (probably too
much time).
try version blending bean, bran, and less water add millet flour at
end of recipe
try 20090205c and/or 20090204c w spinach no lettuce
try w pecan, no sunflower sd
try 1 ounce carrot, 3 ounces blueberry, 1 extra tsp sgr
try grinding flax and wheat separately in coffee grinder, do not heat
try 20081204c with spinach powder 
try with 1 tsp cocoa plus 1 tsp sgr
try 20081204c with spinach
try 20090415c and d with no bran, no lettuce include a side of Watercress potato pudding
If roasted 1 half cup chestnuts, shake popcorn maker so chestnuts circulate and all are heat, heat until color just starts to change.


20090920e2
20090726e
rutabaga zuccini seed pudding
1 ounce zuccini peel removed (use which ever is most available
  or 1 ounce cucumber
  or 1 ounce rutabaga (use only if rutabaga is very mild)
  or 1 ounce sweet potato
2 ounces rutabaga (this trial)
  or 2 ounces sweet potato
  or 2 tablepoons wheat bran plus 1 quarter cup water
1 tablespoon (.25 ounce) oats flour or rolled oats
2 tablespoons (.7 ounce) non roasted sunflower seeds 
2 teaspoons non roasted sunflower seed butter
  or 1 tablespoon lightly roasted chestnut flour
  or 1 teaspoon (.15 ounce) darkly roasted chestnut flour (this trial)
    plus (1 tablespoon (.4 ounce) flax seed,
      or 1 tablespoon (.2 ounce) rolled oats (this trial)
      or 1 tablespoon (.25 ounce) grain flour
      or 1 tablespoon dried corn kernels
      or 1 quarter cup non dried corn cut from the cob, do not add water listed below) 
2 tablespoons (.85 ounce) sugar
4 packets aspartame sweetner
1 eighth teaspoon salt
1 quarter cup (2 ounces) water
total: 7.25 ounces, 4.4 ounces water

Cut the zuccini into piece your blender will deal with.
Put all ingredients into a 1 cup blender and process
until smooth.
Place a 4 inch diameter round casserold dish or similar utensil at the center of a 8 inch glass piepan.
Put batter into the space around the casserole dish.
Heat in a microwave oven until thickened,
4 minutes 40 seconds in a 1000 watt microwave oven.
11 minutes in a 600 watt microwave oven.
----------------------------------
Math:
To heat to boiling: 20 seconds per ounce time 7.25 ounces = 145 seconds.
Plus 5 seconds for microwave to begin heating
Plus 40 seconds to heat dish
Dry weight equals total weight minus total water (7.25 - 4.4) = 2.8 ounce.
Water to leave in is 50/50 time dry weight (50/50) X (2.8) = 2.8 ounces
Water to remove is total water minus water left in (4.4 - 2.8) = 1.6 ounces.
Plus to evaporate excess water: 46 X 1.6 = 73 seconds.
Plus to replace heat lost to air: 12 X (73/60) is 15 plus 15/60 X 18 equals
  16seconds.
Notes:
Asume lambsquarters is 90 percent water, mixture should be
about 40 percent water after heating.
---------------------------

Has enough calories and protein for a light meal, for a complete
light meal add 1 to 2 ounces of fruit or vegetable such as apple, grapes,
or perhaps raw rutabago or yam. For a large meal could also serve
2 ounces meat and 3 ounces fruit such as half a banana
or Blueberry pudding.
Could serve 20090516d Squash grain seed bean and 20090530c Cherry celery seed together.  
For a large supper meal serve 20090726e Zuccini seed pudding with 20090726d Carrot potato grain seed bean

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




try 200907263 Carrot potato grain seed bean with:
  (try green bean and tahini
  try green bean and pecan
  try zuccini and pecan
  try sweet potato and pecan)
try grinding flax, bran, and bean without water in 1 cup blender, 
keep commented out instructions for grinderless version, then grind in
coffee grinder if not smooth, mix with just enough water to make batter,
heat until dry, process into crumb; process together carrot,
lettuce, nut butter, sugar, oil, salt; mix all (probably too
much time).
try version blending bean, bran, and less water add millet flour at
end of recipe
try 20090205c and/or 20090204c w spinach no lettuce
try w pecan, no sunflower sd
try 1 ounce carrot, 3 ounces blueberry, 1 extra tsp sgr
try grinding flax and wheat separately in coffee grinder, do not heat
try 20081204c with spinach powder 
try with 1 tsp cocoa plus 1 tsp sgr
try 20081204c with spinach
try 20090415c and d with no bran, no lettuce include a side of Watercress potato pudding



use next two to make one

20100307c
20091222c
20091106f
20091018g
20090930c
20090915f
20090831e
20090508f
20090328a
20090322a
20090317f
broccoli squash grain seed and Potato grain bean thick pudding (slomder mog and
 moso pudding)

broccoli squash grain seed ingredients:
1 half ounce broccoli florett plus 1 half ounce butternut squash
  or 1 ounce carrot (see 20091106f which uses 2 ounces pear)
  or 1 teaspoon carrot powder plus 2 tablespoons water
  or 1 ounce acorn or butternut squash 
1 tablespoon (.3 ounce) whole grain flour (wheat flour this trial)
1 tablespoon (.3 ounce) non roasted no hull sunflower seeds
1 tablespoon (.5 ounce) sugar
0 to 2 packets aspartame sweetner (2 aspartame this trial)
3 pinches salt
1 quarter cup plus 1 tablespoon (2.5 ounces) water
total: 4.6 ounces, 3.3 water (if using blender)

Potato grain bean ingredients:
2 ounces potato
1 tablespoon (.3 ounce) oats flour (this trial)
  or 1 tablespoon other grain or grain flour 
1 tablespoon (.3 ounce) non roasted sunflower seeds 
1/8 cup bean powder
  or 1 eighth cup (.8 ounce) lentil flour
  or 1 eighth cup (.8 ounce) dried lentils or beans (beans this trial)
2 teaspoon (.3 ounce) sugar
3 pinches salt
1 half cup (4 ounces) (3 quarters cup used to heat potatoes, about 2 ounces gets absorbed into lentils, 1 quarter cup lost to evaporation)
7.7 ounce, 5.6 ounces water

total of both dishes: 11.8 ounces, 8.4 ounces water


Peel potato to yield 2 ounces.

Slice potato into 1 quarter inch thick slices.

Put the potato and 3 quarters cup water (use 5 eighths cup if using
  canned beans instead of lentils) into a metal pan.

Add 1 eighth cup lentils to pan with potatoes/water.

Heat on a cooktop until boiling.

Reduce heat to low, cover, and heat 30 minutes.

Grind 1 tablepoon rolled oats
or grain in a coffee grinder set at finest.
If needed, grind twice to get a fine particle size.

Cut the 1 half ounce squash into 1/2 inch pieces.

Put into a 1-cup high speed processor or blender:
 1 half ounce broccoli florett,
 1 half ounce butternut squash,
 1 tablespoon grain flour,
 1 tablespoon sunflower seed,
 1 tablespoon sugar
 0 to 2 packets aspartame sweetner (2 aspartame this trial)
 3 pinches salt, and
if using processor, 1 eighth cup plus 1 tablespoon water
 if using blender, 1 quarter cup plus 1 tablespoon water.


Process
into a smooth slurry, about 4 to 6 minutes.
If mixture does not flow while processing, add 1 tablespoon water at a time, just enough to get flow.

If desired, add 1 or 2 packets aspartame to sweeten.

Either: (2. this trial)
[
1. Eat food as is, heat 1 minute or so in a microwave oven to warm if deisred.
If not heating, the flavor may seem slightly too astringent. 
]
Or:
[2. Put the batter into a 1- or 2-cup, 3- or 4-inch diameter bowl.



Place the pan into a microwave oven.

If using processor:

If using processor:
Heat until boiling, 1 minutes 25 seconds in a 1000 watt oven,
then heat on low for 5 minutes to soften
the flavor.

If using blender:
Heat until boiling, 1 minute 55 seconds in a 1000 watt oven,
then heat on low for 5 minutes to soften
the flavor. 

--------------------------------
Math: (if using blender)
Add 5 seconds for oven to begin heating.
Plus 20 seconds to heat dishes.
Plus to raise to boiling: 4.6 ounces X 20 equals 92 seconds.

------------------------------

]


Put into a 2 cup or larger processor or a 1-cup leak resistant blender or a 2-cup or larger blender:
  if using, 2 tablespoons bean flour plus 1 eighth cup water
 if using, 1 quarter cup canned beans 
1 tablespoon oats flour
2 teaspoons sugar
3 pinches salt, if using canned beans with added salt, add only 1 pinch salt

When the potato/lentils is done heating, set the pan in cold water to cool for 
a couple of minutes or so.

Add the beans and potato/water to the blender.

Run until smooth.

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




Heat in a 1000 watt microwave until a pudding consistency, 
for 3 minutes 50 seconds on full power.
--------------------------------
Math:
Add 5 seconds for oven to begin heating.
Plus 20 seconds to heat dishes.
Plus to raise to boiling: 7.7 ounces X 20 equals 154 seconds.
Dry weight is total weight minus water (7.7 ounces - 5.6 ounces) = 2.1 ounces.
Water to leave in is 60/40 X dry weight (60/40 X 2.1) = 3.1 ounces.
Water to remove is total water minus water left in (5.6 - 3.1) = 2.5 ounces.
Plus to remove excess water: 46 seconds per ounce X 2.5 ounces water = 116 seconds.
To replace heat lost to air during evaporation: 115/60 minutes times 14 seconds
per minute = 27; seconds plus 27/60 X 14 = 6 for a total of 33 seconds.
(assume vegetable and basil 80 percent water, tomato is 90 percent water)
------------------------------
Let the pudding cool and firm for several minutes.
If desired, to speed cooling, use a spatula to transfer the pudding onto a large plate.
-->







use with previous recipe to make one
20100926e (place after 20100905b)
20100905b
20100307c
20091222c
20091106f
20091018g
20090930c
20090915f
20090831e
20090508f
20090328a
20090322a
20090317f
broccoli squash grain seed and Rutabaga grain seed bean thick pudding (slomder mog and
 moso pudding)

broccoli squash grain seed ingredients: (see 20100307c)
1 half ounce broccoli florett plus 1 half ounce butternut squash
  or 1 ounce carrot (see 20091106f which uses 2 ounces pear)
  or 1 teaspoon carrot powder plus 2 tablespoons water
  or 1 ounce acorn or butternut squash 
1 tablespoon (.3 ounce) whole grain flour
1 tablespoon (.3 ounce) non roasted no hull sunflower seeds
1 tablespoon (.5 ounce) sugar
0 to 2 packets aspartame sweetner (2 aspartame this trial)
3 pinches salt
1 quarter cup (2 ounces) water
total: 4.1 ounces, 2.8 water

Rutabaga grain seed bean ingredients:
2 ounces rutabaga
  or 2 ounces potato
1 tablespoon (.3 ounce) oats flour (this trial)
  or 1 tablespoon other grain or grain flour 
1 tablespoon (.3 ounce) non roasted sunflower seeds 
1/8 cup bean powder
  or 1 eighth cup (.8 ounce) lentil flour
  or 1 eighth cup (.8 ounce) dried lentils or beans (lentils this trial)
1 tablespoon plus 2 teaspoon (.8 ounce) sugar
1 eighth teaspoon 2 pinches salt
1 half cup (4 ounces) (3 quarters cup used to heat potatoes, about 2 ounces gets absorbed into lentils, 1 quarter cup lost to evaporation)
7.7 ounce, 5.6 ounces water

total of both dishes: 11.8 ounces, 8.4 ounces water


Peel rutabaga to yield 2 ounces.

Slice rutabaga into 1 quarter inch thick slices.

Put the rutabaga and 3 quarters cup water (use 5 eighths cup if using
  canned beans instead of lentils) into a metal pan.

Add 1 eighth cup lentils to pan with rutabaga/water.

Heat on a cooktop until boiling.

Reduce heat to low, cover, and heat 30 minutes.

Grind 1 tablepoon rolled oats
or grain in a coffee grinder set at finest.
If needed, grind twice to get a fine particle size.

Cut the 1 half ounce squash into 1/2 inch pieces.

Put into a 1-cup high speed processor or blender:
 1 half ounce broccoli florett,
 1 half ounce butternut squash,
 1 tablespoon grain flour,
 1 tablespoon sunflower seed,
 1 tablespoon sugar
 0 to 2 packets aspartame sweetner (2 aspartame this trial)
 3 pinches salt, and
if using processor, 1 eighth cup water
 if using blender, 1 quarter cup water.


Process
into a smooth slurry, about 4 to 6 minutes.
If mixture does not flow while processing, add 1 tablespoon water at a time, just enough to get flow.

If desired, add 1 or 2 packets aspartame to sweeten.
Either: (2. this trial)
[
1. Eat food as is, heat 1 minute or so in a microwave oven to warm if deisred.
If not heating, the flavor may seem slightly too astringent. 
]
Or:
[2. Put the batter into a 1 half or 1-cup, 3- or 4-inch diameter bowl.



Place the pan into a microwave oven.

If using processor:

If using processor:
Heat until boiling, 1 minutes 45 seconds in a 1000 watt oven,
then heat on low for 3 minutes to soften
the flavor.

If using blender:
Heat until boiling, 2 minutes 5 seconds in a 1000 watt oven,
then heat on low for 3 minutes to soften
the flavor. (5 minutes results in moist, dense biscuit with slightly too
tough edge)

--------------------------------
Math: (if using blender)
Add 5 seconds for oven to begin heating.
Plus 40 seconds to heat dishes.
Plus to raise to boiling: 4.1 ounces X 20 equals 82 seconds.

------------------------------

]

Put into a 2 cup or larger processor or a 1-cup leak resistant blender or a 2-cup or larger blender:
 if using, 2 tablespoons bean flour plus 1 eighth cup water
 if using, 1 quarter cup canned beans 
1 tablespoon oats flour
1 tablespoon plus 2 teaspoons sugar
1 eighth teaspoon plus 2 pinches salt, if using canned beans with added salt, add only 1 eighth teaspoon salt
1 quarter cup water

When the rutabaga/lentils is done heating, pour into a strainer to eliminate water.
Add the beans and rutabaga to the blender.

Run until smooth.

Taste, if desired, add aspartame sweetener.
(4 packet added this trial)

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

Or:

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



Heat in a 1000 watt microwave until a pudding consistency, 
for 3 minutes 50 seconds on full power.
--------------------------------
Math:
Add 5 seconds for oven to begin heating.
Plus 20 seconds to heat dishes.
Plus to raise to boiling: 7.7 ounces X 20 equals 154 seconds.
Dry weight is total weight minus water (7.7 ounces - 5.6 ounces) = 2.1 ounces.
Water to leave in is 60/40 X dry weight (60/40 X 2.1) = 3.1 ounces.
Water to remove is total water minus water left in (5.6 - 3.1) = 2.5 ounces.
Plus to remove excess water: 46 seconds per ounce X 2.5 ounces water = 116 seconds.
To replace heat lost to air during evaporation: 115/60 minutes times 14 seconds
per minute = 27; seconds plus 27/60 X 14 = 6 for a total of 33 seconds.
(assume vegetable and basil 80 percent water, tomato is 90 percent water)
------------------------------
Let the pudding cool and firm for several minutes.
If desired, to speed cooling, use a spatula to transfer the pudding onto a large plate.










20100515b
20100322d
20091227d
20091205f
20091113e
20091025f
!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Soak 1 eighth cup peas in 1 tablespoon (.5 ounce) water in a closed container in refridgerator for 3 days.
for 20090921d 
!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
20090921d
20090724h
20090630b
20090616d
apple rutabaga grain seed pea
1 half ounce apple
2 ounces mild rutabaga (this trial)
  or 1 ounce carrot
1 tablespoon (.3 ounce) grain flour
1 eighth cup (.9 ounce dry, 1.4 ounces after soaking, 2 ounces after boiling) dried peas, soaked in water for 3 days
  or 1 eighth cup split peas (used boiled, non soaked split peas this trial)
1 eighth cup (.3 ounces, 1 ounce after straining) non roasted in the hull oil sunflower seeds (this trial)
  or 1 eighth cup (.3 ounces after straining) in the hull not roasted sunflower seed
  or 1 eighth cup alfalfa seed (has to be leached in 3 cups water for 40 minutes)
  or 1 tablespoon (.3 ounce) non roasted sunflower seeds (see 20090724h)
1 tablespoon  (.5 ounce) sugar
4 packets aspartame sweetner
1 quarter teaspoon salt
1 half cup water
total: 10.4 ounces, 7.9 ounces water

Put into a metal
pan:

1 quarter cup sunflower seed, and
 3 cups water .


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

Cut 2 ounces rutabaga crosswise about every one quarter inch.

When the sunflower seed has 10 minutes left to heat,
add 2 ounces rutabaga.

When the rutabaga/sunflower seed is done heating:

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


Put into a 2-cup or larger blender:
rutabaga/sunflower seed, 
 1 half ounce apple
 1 tablespoon grain flour
 1 quarter cup canned beans,
 1 tablespoon  sugar
 4 packets aspartame sweetner
 1 quarter teaspoon salt, and
 1 half cup water.

Run the blender 6 minutes.


Either:
(1. Soak the peas in 1 tablespoon (.5 ounce) water in a closed container in refridgerator for 3 days.)
Or:
(2. Use 1 eighth cup split peas instead of whole peas.)
Put the peas into a mug with 1 half cup water. Place the mug in a microwave oven, cover, and heat to boiling, 1 minute 50 seconds in a 1000 watt oven or 4 minutes in a 600 watt oven, then for split peas heat 10 minutes on low.)
(3. Put into a metal pan: 1 eighth cup split peas and 1 cup water. Heat until softened, 10 to 40 minutes depending on type of pea.)

 if using full size, whole peas, heat on low for 60 minutes, if using whole peas which have not been soaked heat 30 to 40 minutes. Pour the peas/water into a strainer to discard water. Dump the peas back into the heating container and add water to rinse. Drain again.




Either: (2. this trial)
[
1.
(batter tastes good before heating)
Put the slurry into a mug or small bowl to serve.
If deisred heat to warm, 45 seconds in a 1000 watt microwave oven before serving.
]

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

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

Place the piepan in a microwave oven.

or:
[
3.Divide the batter equally into 3 4 inch diameter bowls.
Place the bowls opposite each other across the center of a microwave oven.
Heat until thickened, 10 minutes in a 1000 watt microwave oven, or if using a 600 watt oven, heat 16 minutes. 
--------------------
Math:
Add 5 seconds for microwave oven to begin heating.
Add 30 seconds to heat bowl.
To raise to boiling temperature: 10.4 ounces X 20 seconds per ounce = 236 seconds.
Dry weight is total weight minus water (10.4 ounces - 7.9 ounces) = 2.5 ounces.
Water to leave in is (1 part water/1 parts dry weight) times dry weight = 1/1 X 2.5 ounces = 2.5 ounces.
Water to remove is total water minus water left in (7.9 - 2.5) = 5.4 ounces.
To evaporate excess water: 46 seconds per ounce of water times 5.4 ounces = 248 seconds.
To replace heat lost to air during evaporation: 248/60 seconds per minute X 14 seconds per minute = 58 seconds plus 58/60 X 14 = 14 seconds for a total of 72 seconds.
Assume carrot is 90 percent water, soaked peas contain .4 ounces water, .2 ounce water lost in discarded seed hull pulp.
------------------------------------- 
Use a knife to cut food loose from dishes at edge.
]

Can serve with 20100322e Grain seed on the side

-->





20100322e
20091227e
20090921c
For one serving:
Grain seed on the side
  1 eighth cup (.8 ounce) whole grain corn or wheat (corn this trial)
2 teaspoons (.2 ounce) non roasted chestnut flour
2 tablespoon, non roasted, no hull sunflower seed
  or 1 tablespoon non roasted sunflower seed butter
    or 1 tablespoon canola oil
 1 tablespoon (.5 ounce) sugar
 2 packets aspartame
1 eighth teaspoon salt

!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!J
use non roasted chestnut flour
!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!


Put into a metal pan : 1 eighth cup wheat or corn kernels and 5 eighths cup water.

Boil until soft, about 30 minutes for wheat or dent corn, 60 minutes for flint corn.

When the corn is done heat, set the pan in hot water to cool for a few minutes so heat does not damage the blender.

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

Add to a 1- or 2-cup or larger blender:
3 eighths cup water
Add other ingredients to blender.

Run until smooth, about 6 minutes.

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








20100129d
20100112f
20091210e
20091117c
20091109g
20091022i
20091004d
20090919b
20090905b
20090829g
20090828b
20090822d
20090820b
20090819h
20090729g
20090727d
20090727c
20090725l
20090724b
20090723g
apple rutabaga onion
2 ounces apple
  or 2 ounces tomato

3 ounces rutabaga (this trial)
  or 2 ounces rutabaga plus 1 ounce carrot, leach carrot with rutabaga
  or 3 ounces beet root plus 2 ounces potato (not tested)
  or 3 ounces parsnip (does parsnip need leaching or just heating?)
  or 3 ounces turnip
  or 3 ounces radishes (not tested)
2 ounces onion




1 tablespoon (1 ounce) sugar 
1 quarter teaspoon salt
2 ounces water


9 ounces, 5.8 ounces water



Cut 3 ounces rutabaga every 1 quarter inch or less.
Put into a metal pan: the rutabaga pieces and 6 cups water.
Heat on full power on a cooktop until boiling, about 10 minutes, reduce heat to low and heat for 30 minutes (heating time can be 20 minutes if rutabaga is cut across the grain into 1 eighth inch slices).



While the rutabaga is leaching, put into a metal pan:
2 ounces onion and 3 eighths cup water.

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

When the onion has finished heating, set the pan in cold water to cool for a couple of minutes.

When the rutabaga has heated for 30 minutes, dump into a strainer, discard water.
Put all ingredients (including water used to boil onion) into a 2 cup or larger blender.
Run until smooth, about 4 minutes, if necessary, jar the batter into the path of the cutting blades by repeatedly lifting the blender 1 quarter inch and then dropping it down against the counter, or if necessary add 1 tablespoon water at a time, just enough to get mixture to flow while processing.

(batter tastes good before heating, ate without heating this trial)
Batter can be eaten as is or heat into a thick pudding as below:
Either: (1. this trial)
(1. Put the batter into a serving bowl, warm, if desired, in a microwave oven, about 20 to 60 seconds in a 1000 watt oven, serve.)
(2: Place a 4 inch diameter round casserole dish or similar utensil at the center of an eight inch diameter glass piepan.
Pour/spoon the batter into the space around the center utensil.
Place the piepan in a microwave oven.)
Or:
(3: Divide the batter equally into 3 4-inch diameter, 1 cup or larger bowls.
Place the bowls opposite each other across the center of a microwave oven.) 

If cornmeal was used instead of ground grain:
[
Heat to soften cornmeal and to thicken slightly, 10 minutes 15 seconds in a 1000 watt microwave oven.
--------------------------------
Math: (needs work)
Add 5 seconds for oven to begin heating.
Plus 30 seconds to heat dishes.
Plus to raise to boiling: 11.6 ounces X 20 equals 232 seconds.
Dry weight is total weight minus water (11.6 ounces - 8.6 ounces) = 3 ounces.
Water to leave in is 50/50 X dry weight (50/50 X 2.8) = 3 ounces.
Water to remove is total water minus water left in (8.6 - 3) = 5.6 ounces.
Plus to remove excess water: 46 seconds per ounce X 5.6 ounces water = 258 seconds.
To replace heat lost to air during evaporation: 258/60 minutes times 12 seconds
per minute = 52 seconds plus 52/60 X 12 = 10 for a total of 62 seconds.
(assume vegetable is 90 percent water, carrot absorb 10 percent of their weight in water when boiled, beans absorb 125 percent water, if sunflower seeds are boiled, seeds absorb 50 percent their own weight in water when boiled = about .5 ounce.)
------------------------------
]

Has enough fiber for an entire meal, to get enough calories and protein add a small handful of blanched skinless peanuts, a quarter cup or so of boiled chestnuts, and 1 eighth cup popcorn.






try with 4 ounces rutabaga and 1 ounce carrot or beet if not done (see 20090907fx)
try 20091004d heating carrot 90 minutes instead of 60?


!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
soak 1 eighth cup dried beans or lentils in 1 tablespoon water for 24 to 36 hours prior to preparation of 2009014b to soften the beans or lentils cutting down blending time. In a separate container soak 2 tablespoons flax seed, 2 tablespoons sunflower seed, and 2 tablespoons wheat grain in 3 tablespoons water. The soaking starts germination process which increases some nutrients.
!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

20090922c (same as 20090914b except 20090914b has no apple, 20090922c has 1 half ounce apple)
20090922a
20090914f
20090831c
20090806e
20090719c
20090719a
20090703b
20090622b
20090613e (very similar to 20090613c mackerel squash grain nut peanut and Fruit greens seed pudding which is cooked as two dishes at same time and Mackerel squash section use 1 quarter tsp salt, 2 tsp sgr and uses walnut instead of pecan)
20090622a (strawberry spinach potato seed not done this trial)
20090613d
20090530d
apple arugula rutabaga grain seed bean biscuit
3 ounces arugula (this trial)
  or 3 ounces other greens: collards, turnip, mustard green, rutabaga, kolrabi, broccoli, radish, and perhaps dandelion, curly dock, purslane 
  or 2 ounces canned mustard greens, drained
3 ounces rutabaga (this trial)
  or 3 ounces parsnip
  or 3 ounces turnip
  or 3 ounces radish
1 half ounce apple
1 eighth cup (.8 ounce) whole wheat grain (this trial)
  or 3 tablespoons (.9 ounces) whole whole wheat flour
1 tablespoon (.4 ounces) flax grain (this trial)
  or 2 tablespoons (.4 ounce) flax meal
1 eighth cup (.8 ounce) lentils (this trial)
  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 (1 ounce) lightly roasted non bitter chestnut flour (this trial)
  or 3 tablespoons non roasted non bitter chestnut flour
  or 1 teaspoon medium to dark roast chestnut flour plus 1 tablespoon non roasted non 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]
  or 2 tablespoons (.7 ounce) sunflower seed plus 1 tablespoon (.4 ounce) flax seed (this trial)
3 tablespoons plus 2 teaspoons (1.85 ounces) sugar 
  or 1 tablespoon plus 2 teaspoons sugar and 3 packets aspartame sweeter (this trial)
1 quarter teaspoon salt
3 eighths cup (3 ounces) water
Greens pudding: (see below)

################## not this trial:
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 2 minutes
to remove bitterness from skins.
Or in a 600 watt microwave for 1 minute 25 seconds, then
on low for 2 minutes.
Pour the peanuts and water into a coarse sieve to
remove the bitter water.
Put the peanuts back into the mug, add the sunflower seeds and
1 quarter cup water,
heat to boil (about 40 seconds in a 1000 watt microwave oven,
1 minute in a 600 watt oven),
then heat on low for 2 minutes.
Drain the water from the peanuts and seeds by pouring into a sieve.
Put the peanuts between paper towel an briefly press and roll the
peanuts to remove excess water.
################################
Cut 3 ounces greens every 1 half inch.
Remove peel from rutabaga and cut the rutabaga into 3 eighths inch pieces.
(Either:
(1. Put the chopped greens and rutabaga and 4 cups water into a metal pan.
Heat on high on a cooktop until boiling (about 8 minutes).)
Or:



try grinding flax, bran, and bean without water in 1 cup blender, 
keep commented out instructions for grinderless version, then grind in
coffee grinder if not smooth, mix with just enough water to make batter,
heat until dry, process into crumb; process together carrot,
lettuce, nut butter, sugar, oil, salt; mix all (probably too
much time).
try version blending bean, bran, and less water add millet flour at
end of recipe
try 20090205c and/or 20090204c w spinach no lettuce
try w pecan, no sunflower sd
try 1 ounce carrot, 3 ounces blueberry, 1 extra tsp sgr
try grinding flax and wheat separately in coffee grinder, do not heat
try 20081204c with spinach powder 
try with 1 tsp cocoa plus 1 tsp sgr
try 20081204c with spinach
try 20090415c and d with no bran, no lettuce include a side of Watercress potato pudding

If roasted 1 half cup chestnuts, shake popcorn maker so chestnuts circulate and all are heat, heat until color just starts to change.




20100317e
20091224h
20091224c
20091224a
20091129e
20091107h
20091030a
20091020b
20090927a
20090911a
20090814ax
20090729d
20090729a
20090709a
20090613a
20090519c
20090505a
20090418a
20090225a
20090115e
20081225b
20081222a
20081212b
20081204d
20081204c 
20081204b
Ginder and Edge
Ginder and Lumps
Ginder and chewy edge
Gombers Grump 
Slump and Gombers
mackerel rutabaga squash grain bean
ham apple rutabaga squash grain bean
hotdog apple squash rutabaga grain nut peanut and Pear lambsquarters seed
Mackerel ground cherry squash lettuce grain seed bean
2 ounces ham 
  or 2 ounces mackerel (see 20100317e)
  or 2 ounces braut (see 20091224h)
  or 2 ounces no pepper hotdog (see 20091224c)
  or 2 ounces other smoke flavored meat
1 half ounce apple
1 ounce acorn or butternut squash 
2 ounces rutabaga (this trial)
  or 2 ounce  mild vegetable such as green bean, yam, carrot, or potato
    (if potato boil for 30 minutes)
2 tablespoons whole corn flour
  or 2 tablespoons (.6 ounces) non ground dried corn kernels (this trial)
  or 1 tablespoons oats flour
  or 1 tablespoons whole wheat flour
  or 1 tablespoons millet flour
1 quarter cup (1 ounce) California walnuts (see 20090709a)
  or 3 tablespoons non roasted sunflower seeds (see 20090711a)
  or 1 quarter cup almonds (?1.3 ounces) 
  or 1 tablespoon (.4 ounce) flax seed 
 plus 2 tablespoons (.4 ounce) rolled oats (flax plus rolled oats this trial)
1 eighth cup raw peanuts 
  or 1 tablespoon retail roasted peanut butter (no trans fat)
  or 2 tablespoons bean flour, fava, garbanzo
  or 1 eighth cup (1.6 ounces) lentils
  or 1 eighth cup (1.6 ounce) beans (this trial)
1 quarter teaspoon salt
1 tablespoon (.5 ounces) sugar
7 eighths cup (7 ounces) water (this is water remaining after 1 eighth cup evaporates from the 1 cup used to heat potato/flax/corn)
3 quarters cup water added to blender to enable flow while blending
21.5 ounces, 17 ounces water

20100317d
Pear lambsquarters seed pudding:
2 ounces apple plus 1 tablespoon grain flour plus 1 eighth cup water
  or 1 third cup (2 ounces) blueberries
  or 3 ounces pear (this trial)
  or 1 tablespoon raisins plus 1 eighth cup water plus 1 teaspoon grain flour
1 ounce romaine, cos, or bibb lettuce (can be frozen)
  if lettuce is especially bitter, use 1 half ounce lettuce and 1 half
  ounce other vegetable such as squash, yam, carrot, asparagus, green
  bean
  or 1 ounce spinach
  or 1 teaspoon (.07 ounce) fine lambsquarters powder plus 1 eighth cup water (this trial)
  or 2 teaspoons fine spinach powder plus 1 eighth cup water
2 tablespoons tahini
  or 2 tablespoon 30 percent added oil non roasted sunflower seed butter
  or 3 tablespoons (1 ounce) non roasted sunflower seeds (this trial)
  or 2 tablespoons walnut butter
  or 2 tablespoons almond butter
  or 2 tablespoons oats flour plus 1 tablespoon canola oil
1 tablespoon (.6 ounce) grain flour
6 tablespoons (3 ounces) sugar
  or 2 tablespoons (1 ounce) sugar plus 2 packets (around .1 ounce) aspartame packets (this trial)
1 eighth teaspoon salt
1 eighth cup (1 ounce) water (plus, if lambsquarters powder used, another 1 eighth cup water)
7.9 ounces, 4.25 ounces water

Instructions for mackerel apple squash grain nut peanut
If using whole raw peanuts, no peanut butter:
[
Put 1 eighth cup raw peanuts into a mug with 1 quarter
cup water.
Heat in a microwave oven until boiling, 1 minute 15 seconds in a
1000 watt oven, then heat on low power for 2 minutes
to remove bitterness from skins.
Pour the peanuts and water into a coarse sieve to
remove the bitter water.
Put the peanuts back into the mug, add 1 quarter cup water,
heat to boil (about 40 to 60 seconds in a 1000 watt microwave oven),
then heat on low for 2 minutes.
Drain the water from the peanuts by pouring into a sieve.
Put the peanuts on a paper towel.
]
Put the peanuts onto a paper towel to remove excess water.
Either for non roasted peanut flavor:
Put the peanuts into a hot air popcorn popper, set a time for
40 seconds, run for 40 seconds to reduce any bitterness in
skins, leave skins on.
Or for a roasted peanut flavor:
[
Put the peanuts into a hot air popcorn popper, set a time for
40 seconds, run for 2 minutes or until a roasted aroma is noticed,
leave skins on.
]
]
Start here this trial:


Cut 2 ounces rutabaga across grain into 1 quarter inch thick slices.
Put the rutabaga slices, 1 eighth cup blackeyed beans, and 4 cups water into a metal pan.
Heat on a cooktop until boiling, then cover and reduce heat to low.

Heat for 30 minutes or until beans are soft, whichever is longer.

Into another metal pan put:
 1 tablespoon flax,
 2 tablespoons corn kernels, and
 1 cup water.

Heat on a cooktop until boiling.
Reduce heat to low and heat 30 minutes.

]
When flax/corn is done heating, set the pan in cold water to cool
for a couple of minutes so heat does not damage blender.

Remove seeds from squash to yield 1 ounce and cut into pieces 
appropriate for your processor or blender, butternut
squash peel can be left on, if desired.
Remove water from rutabaga/beans by pouring into a strainer.
Put into a 3 cup or larger blender:
1 half ounce apple,
2 ounces mackerel,
2 tablespoons rolled oats
1 tablespoon sugar
1 quarter teaspoon salt
3 quarters cup water
the 1 eighth cup flax/2 tablespoons corn kernels/water mixture,
the rutabaga/beans mixture,
1 ounce squash,
Run until smooth
and no
significant lumps can be felt when pinched between
2 fingers, about 6 minutes.



Put into a 3 cup or larger microwaveable bowl.
Heat to 75 percent moisture, 11 minutes 40 seconds in a 1000 watt microwave oven. 
Stir.
------------------------------------------
Math: (to reduce water content of Mackerel squash to 60 percent)
5 seconds for oven to start heating.
Plus 40 seconds to heat dish.
To raise to boiling: 21.5 ounces X 20 equals 430 seconds.
Dry weight is total weight minus water (21.5 - 17) = 4.5 ounces.
Water to leave in is 3/1 X dry weight (75/25 X 4.5) = 13.5 ounces.
Water to remove is total water minus water left in (17 - 13.5) = 3.5 ounces.
Plus to evaporate water 46 X 3.5 ounces water equals 161 seconds.
To replace heat lost to air 161/60 times 18 is 48 plus 
   48/60 times 18 is 15 for a total of 63 seconds (18 is 18 seconds for each minute of boiling to replace conductive losses to air for both dishes).
(losses assume 5 seconds for oven to start, 40 seconds
to heat dish, and 14 seconds of losses to air per minute of
boiling hot, vegetable is 90 percent water, mackerel is 40 percent water, lentils absorb 125 percent their own weight in water when boiled 10 minutes.

------------------------------------------



(for a huge meal also serve:)
Pear lambsquarters seed pudding: (see 20100317d)
Put into a 1 cup or larger blender:
 3 ounces pear plus 1 tablespoon grain 
flour,
3 tablespoons sunflower seeds, 1 teaspoon fine lambsquarters powder plus 1 eighth cup water, 
2 tablespoons sugar, 2 packets aspartame packets, 1 eighth teaspoon salt,
and 1 eighth cup water (1 quarter cup added water total this trial because using lambsquarters powder).
Run until smooth
and no
significant lumps can be felt when pinched between
2 fingers, about 4 minutes.

Either: (do 2. this trial, 1. previously tested good)
[
1. Eat the pudding as is.
]
Or:
[
2. Put a 5- or 6-inch diameter, microwaveable mug, bowl, or casserole dish or similar utensil at the center
of an 8-inch diameter glass piepan. (5 inch bowl at center this trial)
Pour/spoon the ground cherry batter around the center utensil.
Forming the batter into a ring encourages even heating.

Heat, until the Ground cherry seed is partly chewy,
6 minutes 40 seconds in a 1000 watt oven.
11 minutes 5 seconds in a 600 watt oven.
-----------------------------
Math: 
5 seconds for oven to start heating.
Plus 40 seconds to heat dish.
7.6 ounces X 20 equals 152 seconds.
Dry weight is total weight minus water (7.9 - 4.2) = 3.7 ounces.
Water to leave in is (30 parts water/70 parts dry weight) times dry weight = 3/7 X 3.7 = 1.6 ounce.
Water to remove is total water minus water left in 4.2 - 1.6) = 2.6 ounces.
Plus to evaporate water 46 X 2.6 ounces water equals 170 seconds.
To replace heat lost to air 120/60 times 14 is 28 plus 
   28/60 times 14 is 4 for a total of 32 seconds
(losses assume 5 seconds for oven to start, 10 seconds
to heat dish, and 10 seconds of losses to air per minute of
boiling hot, vegetable and fruit is 90 percent water, meat is 40 percent water, lentils absorb 125 percent their own weight in water when boiled, 1 quarter cup lentils absorb 2.2 ounces water, 1 ounce of water in the flax/corn cup is lost to air while heating)
------------------------
]




Cut the food loose from the bowl at the edge.
Put the crush 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.



Has enough fiber, protein, and calories for a light meal, equivalent approximately to eating 5 ounces fruit and vegetable plus a small serving of beans.
Makes a large serving that with a couple of ounces fruit will do for a large meal.
For a huge supper meal, could serve with 20081218e
Lettuce seed peanut or 
several ounces fruit and/or vegetable.



try mackerel squash with 3 tablespoons lentils, 3 tablespoons flax, no sunflower, no almond, no bean, 1 tablespoon corn
try ground cherry pudding with raisins and spinach, no ground cherry, no
other greens so ingredients are more easily obtainable by average person,
use 2 tablespoon whole wheat flour in squash biscuit.
Do version with Asparagus instead of squash have more wild ingredients





20091214g
20091031e
20091010c
20091008d
20090922b
20090922a
!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
soak 2 tablespoons sunflower seeds, 2 tablespoons wheat grain, 2 tablespoons flax seed, and 2 tablespoons lentils in 1 half cup water in a closed container for 2 days at room temperature for 20090914f
!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
20090914f
20090831c
20090806e
20090719c
20090719a
20090703b
20090622b
20090613e (very similar to 20090613c mackerel squash grain nut peanut and Fruit greens seed pudding which is cooked as two dishes at same time and Mackerel squash section use 1 quarter tsp salt, 2 tsp sgr and uses walnut instead of pecan)
20090622a (strawberry spinach potato seed not done this trial)
20090613d
20090530d
apple grain seed pea and Parsley rutabaga seed pudding

Ingredients for Parsley rutabaga seed
1 eighth ounce parsley plus 1 eighth teaspoon molasses (this trial)
  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 (this trial)
  or 3 ounces parsnip
  or 3 ounces turnip
  or 3 ounces radish 
2 tablespoons (.6 ounce) non roasted sunflower seeds
1 tablespoon (.5 ounce) sugar 
1 eighth teaspoon salt 
5 eighths cup (5 ounces) water
9.2 ounces,  7.6 ounces water

Ingredients for Apple grain seed pea
1 half ounce apple plus 1 tablespoon (.1 ounce) wheat or oat bran plus 1 tablespoon water
  or 1 ounce pear and use no [wheat bran plus 1 tablespoon water]
1 eighth cup (.8 ounce) whole wheat grain
  or 3 tablespoons (.9 ounces) whole whole wheat flour
1 eighth cup (.8 ounce) lentils (peas this trial)
  or 1 eighth cup whole dried peas (boil 40 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 (.3 ounce) non roasted non bitter chestnut flour (this trial)
  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 (this trial)
3 tablespoons (1.5 ounces) sugar 
  or 2 tablespoons sugar and 2 to 5 packets aspartame sweeter (2 if using non roasted chestnut flour, 5 packets if using roasted chestnut flour) 
1 eighth teaspoon salt
1 eighth to 1 half cup
water (use 5 eighths cup water if using dry ground flax/wheat/bran, use 1 eighth cup water if using boiled flax/wheat/bran).

11.2 ounces, 7 ounces water (1 half ounce apple, 1 tablespoon bran, 1 eighth cup wheat ground in grinder with 1 tablespoon flax and 1 tablespoon bran.)
Greens pudding: (see below)

################## not this trial:
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 2 minutes
to remove bitterness from skins.
Or in a 600 watt microwave for 1 minute 25 seconds, then
on low for 2 minutes.
Pour the peanuts and water into a coarse sieve to
remove the bitter water.
Put the peanuts back into the mug, add the sunflower seeds and
1 quarter cup water,
heat to boil (about 40 seconds in a 1000 watt microwave oven,
1 minute in a 600 watt oven),
then heat on low for 2 minutes.
Drain the water from the peanuts and seeds by pouring into a sieve.
Put the peanuts between paper towel an briefly press and roll the
peanuts to remove excess water.
################################
Remove peel from rutabaga to yield 3 ounces and cut the rutabaga into 3 eighths inch pieces.

(1. Put the rutabaga and 6 cups water into a metal pan.
Heat on high on a cooktop until boiling (about 8 minutes).)


Heat on low for 30 minutes.


To load blender for Fruit grain seed pea:
Put 1 eighth cup peas into a metal pan with 1 cup water. Heat on a cooktop until boiling, then cover and reduce heat to low and heat until beans are softened, 10 to 60 minutes depending on type of pea/bean (10 minutes for split peas and 60 minutes for large whole peas). Heating softens the bean to lessen blending time and draining water away removes bitterness.


(
If a coffee grinder is available: (this trial)
[
Grind together 1 tablespoon flax seed, 1 tablespoon bran, and 1 eighth cup wheat grain or wheat flour, if needed, grind two or more times to get a fine texture.    
] 
If not coffee grinder/grain grinder available:
[
Put 1 eighth cup flax, 1 tablespoon bran, 1 eighth cup wheat, and 1 half cup water into a tall mug or 3 cup microwaveable bowl.
Heat the mug in a microwave oven until boiling, then reduce power to low and heat for 15 minutes. (heating will soften each so blending time will be less).
]
  (with the peas)
Into a 2 cup or larger blender put: 
1 half ounce apple,
2 tablespoons sugar and 2 to 5 packets aspartame sweeter,
2 tablespoons sunflower seeds, 
1 eighth cup boiled or ground wheat,
2 tablespoons boiled or ground flax seed,
1 tablespoon boiled or ground bran,
1 tablespoon non roasted chestnut flour
1 eighth teaspoon salt,
 and 1 eighth to 5 eighths cup
water (use 5 eighths cup water if using dry ground flax/wheat/bran, use 1 eighth cup if using boiled flax/wheat/bran).
Pour the peas/water into a strainer to discard water. 
Put the peas into the blender.
If using: pour spoon the flax/wheat mixture into the blender.

Process until smooth, about 4 minutes.

Either:
[
1. Eat the food as is. (this trial)
]
Or:
[
2.
Put a 4-inch diameter glass jar or similar utensil at the center of an 
11-inch diameter glass piepan bowl.
Pour/spoon the batter around the 4-inch utensil.
Heat in a microwave oven until thickened, 9 minutes 
in a 1000 watt oven. 

-------------------------
math: for Fruit grain pea (or bean) using 1 half cup water
To heat to boiling: 11.2 ounces times 20 seconds per ounce = 224 seconds.
Plus 5 for oven to start heating.
Plus 60 for dish to heat.
Dry weight is total weight minus total water (11.2 - 7 = 4.2 ounces.
Water to leave in is 40/60 times dry weight (40/60 X 4.2) = 2.8 ounces.
Water to remove is total water minus water left in (7 - 2.8) = 4.2 ounces.
Plus to evaporate excess water: 46 times 4.2 ounce water = 193 seconds.
Plus to replace heat lost to air: 193/60 times 15 is 49 plus
  49/60 X 15 is 13 for a total of 62 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.
--------------------------
]
Rutabaga greens seed pudding:
While the Fruit grain seed pea (or bean) biscuit is heating prepare the Rutabaga turnip green seed slurry:

Remove water from the rutabaga by pouring into a strainer.

Into a 2 cup or larger blender put:
the leached rutabaga root, 1 eighth ounce parsley plus 1 eighth teaspoon molasses (or 1 tablespoon 1 teaspoon spinach powder and reduce heat time by 1 minute 50 seconds and rutabag), 2 tablespoons sunflower seeds, 1 tablespoon sugar, 1 eighth teaspoon salt,
just enough water to get the mixture to flow while processing, about 5 eighths cup. (3 quarter cup if using peas or beans)
Process until smooth, about 4 minutes.
Either: (do 1 this trial)
(1.
Serve warm in cold weather, serve at about body temperature in hot weather.)
Or:
(2. Divide the blender's contents equally into 3 3-inch diameter 1 half cup or larger microwaveable bowl.
Arrange the bowls in a circle around the center of a microwave oven.
Heat to thicken and intensify flavor:
7 minutes 30 seconds in a 1000 watt microwave oven.
-------------------------
math: for Rudibaga green seed 
To heat to boiling: 9.2 ounces times 20 seconds per ounce = 184 seconds.
Plus 5 for oven to start heating.
Plus 30 for dish to heat.
Dry weight is total weight minus total water (9.2 - 7.6 = 1.6 ounces.
Water to leave in is 40/60 times dry weight (70/30 X 1.6) = 3.7 ounces.
Water to remove is total water minus water left in (7.6 - 3.7) = 3.9 ounces.
Plus to evaporate excess water: 46 times 3.9 ounce water = 179 seconds.
Plus to replace heat lost to air: 179/60 times 15 is 45 plus
  45/60 X 15 is 11 for a total of 56 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. (heat 1 min 40 seconds this trial)
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.




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.
Could serve 20090516d Squash grain seed bean and 20090530c Cherry celery seed together. 



try grinding flax, bran, and bean without water in 1 cup blender, 
keep commented out instructions for grinderless version, then grind in
coffee grinder if not smooth, mix with just enough water to make batter,
heat until dry, process into crumb; process together carrot,
lettuce, nut butter, sugar, oil, salt; mix all (probably too
much time).
try version blending bean, bran, and less water add millet flour at
end of recipe
try 20090205c and/or 20090204c w spinach no lettuce
try w pecan, no sunflower sd
try 1 ounce carrot, 3 ounces blueberry, 1 extra tsp sgr
try grinding flax and wheat separately in coffee grinder, do not heat
try 20081204c with spinach powder 
try with 1 tsp cocoa plus 1 tsp sgr
try 20081204c with spinach
try 20090415c and d with no bran, no lettuce include a side of Watercress potato pudding

If roasted 1 half cup chestnuts, shake popcorn maker so chestnuts circulate and all are heat, heat until color just starts to change.



20100209e
20091214g
20091031e
20091010c
20091008d
20090922b
20090922a
!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
soak 2 tablespoons sunflower seeds, 2 tablespoons wheat grain, 2 tablespoons flax seed, and 2 tablespoons lentils in 1 half cup water in a closed container for 2 days at room temperature for 20090914f
!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
20090914f
20090831c
20090806e
20090719c
20090719a
20090703b
20090622b
20090613e (very similar to 20090613c mackerel squash grain nut peanut and Fruit greens seed pudding which is cooked as two dishes at same time and Mackerel squash section use 1 quarter tsp salt, 2 tsp sgr and uses walnut instead of pecan)
20090622a (strawberry spinach potato seed not done this trial)
20090613d
20090530d
apple grain seed pea and Parsley rutabaga seed pudding

Ingredients for Parsley rutabaga seed
1 eighth ounce parsley plus 1 eighth teaspoon molasses (this trial)
  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 (this trial)
  or 3 ounces parsnip
  or 3 ounces turnip
  or 3 ounces radish 
2 tablespoons (.6 ounce) non roasted sunflower seeds
1 tablespoon (.5 ounce) sugar
aspartame sweetner to taste, 1 to 3 packets 
1 eighth teaspoon salt 
5 eighths cup (5 ounces) water
9.2 ounces,  7.6 ounces water

Ingredients for Apple grain seed pea
1 half ounce apple plus 1 tablespoon (.1 ounce) wheat or oat bran plus 1 tablespoon water
  or 1 half ounce apple plus 1 tablespoon rolled oats plus 1 tablespoon water (this trial)
  or 1 ounce pear and use no [wheat bran plus 1 tablespoon water]
1 tablespoon (.4 ounce) whole wheat grain
  or 1 tablespoon plus 1 teaspoon (.4 ounces) whole whole wheat flour
1 eighth cup (.8 ounce) lentils (peas this trial)
  or 1 eighth cup whole dried peas (boil 40 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 (.3 ounce) non roasted non bitter chestnut flour (this trial)
  or 1 teaspoon roasted non bitter chestnut flour plus 2 teaspoons grain flour
  or 1 eighth cup pecans
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
  or 2 tablespoons (.7 ounce) sunflower seed plus 2 tablespoons (.4 ounce) rolled oats (this trial)
3 tablespoons (1.5 ounces) sugar 
  or 2 tablespoons sugar and 2 to 5 packets aspartame sweeter (2 if using non roasted chestnut flour, 5 packets if using roasted chestnut flour) 
1 eighth teaspoon salt
1 eighth to 1 half cup
water (use 5 eighths cup water if using dry ground flax/wheat/bran, use 1 eighth cup water if using boiled flax/wheat/bran).

11.2 ounces, 7 ounces water (1 half ounce apple, 1 tablespoon bran, 1 eighth cup wheat ground in grinder with 1 tablespoon flax and 1 tablespoon bran.)
Greens pudding: (see below)

################## not this trial:
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 2 minutes
to remove bitterness from skins.
Or in a 600 watt microwave for 1 minute 25 seconds, then
on low for 2 minutes.
Pour the peanuts and water into a coarse sieve to
remove the bitter water.
Put the peanuts back into the mug, add the sunflower seeds and
1 quarter cup water,
heat to boil (about 40 seconds in a 1000 watt microwave oven,
1 minute in a 600 watt oven),
then heat on low for 2 minutes.
Drain the water from the peanuts and seeds by pouring into a sieve.
Put the peanuts between paper towel an briefly press and roll the
peanuts to remove excess water.
################################
Remove peel from rutabaga to yield 3 ounces and cut the rutabaga into 3 eighths inch pieces.

(1. Put the rutabaga and 6 cups water into a metal pan.
Heat on high on a cooktop until boiling (about 8 minutes).)


Heat on low for 30 minutes.


To load blender for Fruit grain seed pea:
Put 1 eighth cup peas into a metal pan with 1 cup water. Heat on a cooktop until boiling, then cover and reduce heat to low and heat until beans are softened, 10 to 60 minutes depending on type of pea/bean (10 minutes for split peas and 60 minutes for large whole peas). Heating softens the bean to lessen blending time and draining water away removes bitterness.


(
If a coffee grinder is available: (this trial)
[
Grind together 1 tablespoon flax seed, 1 tablespoon bran, and 1 eighth cup wheat grain or wheat flour, if needed, grind two or more times to get a fine texture.    
] 
If not coffee grinder/grain grinder available:
[
Put 1 eighth cup flax, 1 tablespoon bran, 1 eighth cup wheat, and 1 half cup water into a tall mug or 3 cup microwaveable bowl.
Heat the mug in a microwave oven until boiling, then reduce power to low and heat for 15 minutes. (heating will soften each so blending time will be less).
]
  (with the peas)
Into a 2 cup or larger blender put: 
1 half ounce apple,
2 tablespoons sugar and 2 to 5 packets aspartame sweeter,
2 tablespoons sunflower seeds, 
1 tablespoon boiled or ground wheat,
3 tablespoons rolled oats

1 tablespoon non roasted chestnut flour
1 eighth teaspoon salt,
 and 1 eighth to 5 eighths cup
water (use 5 eighths cup water if using dry ground flax/wheat/bran, use 1 eighth cup if using boiled flax/wheat/bran).
Pour the peas/water into a strainer to discard water. 
Put the peas into the blender.
If using: pour spoon the flax/wheat mixture into the blender.

Process until smooth, about 4 minutes.

Either:
[
1. Eat the food as is. (2 this trial)
]
Or:
[
2.
Put a 4-inch diameter glass jar or similar utensil at the center of an 
11-inch diameter glass piepan bowl.
Pour/spoon the batter around the 4-inch utensil.
Heat in a microwave oven until thickened, 9 minutes 
in a 1000 watt oven. 

-------------------------
math: for Fruit grain pea (or bean) using 1 half cup water
To heat to boiling: 11.2 ounces times 20 seconds per ounce = 224 seconds.
Plus 5 for oven to start heating.
Plus 60 for dish to heat.
Dry weight is total weight minus total water (11.2 - 7 = 4.2 ounces.
Water to leave in is 40/60 times dry weight (40/60 X 4.2) = 2.8 ounces.
Water to remove is total water minus water left in (7 - 2.8) = 4.2 ounces.
Plus to evaporate excess water: 46 times 4.2 ounce water = 193 seconds.
Plus to replace heat lost to air: 193/60 times 15 is 49 plus
  49/60 X 15 is 13 for a total of 62 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.
--------------------------
]
Rutabaga greens seed pudding:
While the Fruit grain seed pea (or bean) biscuit is heating prepare the Rutabaga turnip green seed slurry:

Remove water from the rutabaga by pouring into a strainer.

Into a 2 cup or larger blender put:
the leached rutabaga root, 1 eighth ounce parsley plus 1 eighth teaspoon molasses (or 1 tablespoon 1 teaspoon spinach powder and reduce heat time by 1 minute 50 seconds and rutabag), 2 tablespoons sunflower seeds, 1 tablespoon sugar, 1 eighth teaspoon salt,
just enough water to get the mixture to flow while processing, about 5 eighths cup. 
Process until smooth, about 4 minutes.
Add aspartame sweetner to taste. (3 pckts this trial)
Either: (do 2 this trial)
(1.
Serve warm in cold weather, serve at about body temperature in hot weather.)
Or:
(2. Divide the blender's contents equally into 3 3-inch diameter 1 half cup or larger microwaveable bowl.
Arrange the bowls in a circle around the center of a microwave oven.
Heat to thicken and intensify flavor:
7 minutes 30 seconds in a 1000 watt microwave oven.
-------------------------
math: for Rudibaga green seed 
To heat to boiling: 9.2 ounces times 20 seconds per ounce = 184 seconds.
Plus 5 for oven to start heating.
Plus 30 for dish to heat.
Dry weight is total weight minus total water (9.2 - 7.6 = 1.6 ounces.
Water to leave in is 40/60 times dry weight (70/30 X 1.6) = 3.7 ounces.
Water to remove is total water minus water left in (7.6 - 3.7) = 3.9 ounces.
Plus to evaporate excess water: 46 times 3.9 ounce water = 179 seconds.
Plus to replace heat lost to air: 179/60 times 15 is 45 plus
  45/60 X 15 is 11 for a total of 56 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. (heat 1 min 40 seconds this trial)
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.




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.
Could serve 20090516d Squash grain seed bean and 20090530c Cherry celery seed together. 



try grinding flax, bran, and bean without water in 1 cup blender, 
keep commented out instructions for grinderless version, then grind in
coffee grinder if not smooth, mix with just enough water to make batter,
heat until dry, process into crumb; process together carrot,
lettuce, nut butter, sugar, oil, salt; mix all (probably too
much time).
try version blending bean, bran, and less water add millet flour at
end of recipe
try 20090205c and/or 20090204c w spinach no lettuce
try w pecan, no sunflower sd
try 1 ounce carrot, 3 ounces blueberry, 1 extra tsp sgr
try grinding flax and wheat separately in coffee grinder, do not heat
try 20081204c with spinach powder 
try with 1 tsp cocoa plus 1 tsp sgr
try 20081204c with spinach
try 20090415c and d with no bran, no lettuce include a side of Watercress potato pudding

If roasted 1 half cup chestnuts, shake popcorn maker so chestnuts circulate and all are heat, heat until color just starts to change.


do rutabaga only, other found good

2nd run of same number, this trial uses 3 eighths cup water to process
rutabaga instead of 5 eighths cup

20100209e
20091214g
20091031e
20091010c
20091008d
20090922b
20090922a
!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
soak 2 tablespoons sunflower seeds, 2 tablespoons wheat grain, 2 tablespoons flax seed, and 2 tablespoons lentils in 1 half cup water in a closed container for 2 days at room temperature for 20090914f
!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
20090914f
20090831c
20090806e
20090719c
20090719a
20090703b
20090622b
20090613e (very similar to 20090613c mackerel squash grain nut peanut and Fruit greens seed pudding which is cooked as two dishes at same time and Mackerel squash section use 1 quarter tsp salt, 2 tsp sgr and uses walnut instead of pecan)
20090622a (strawberry spinach potato seed not done this trial)
20090613d
20090530d
apple grain seed pea and Parsley rutabaga seed pudding

Ingredients for Parsley rutabaga seed
1 eighth ounce parsley plus 1 eighth teaspoon molasses (this trial)
  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 mild rutabaga, harvested early spring (this trial)
  or 3 ounces parsnip
  or 3 ounces turnip
  or 3 ounces radish 
2 tablespoons (.6 ounce) non roasted sunflower seeds
1 tablespoon (.5 ounce) sugar
aspartame sweetner to taste, 1 to 3 packets 
1 eighth teaspoon salt 
if using processor: 1 quarter cup water
3 eighths cup (3 ounces) water
7.2 ounces,  5.6 ounces water

Ingredients for Apple grain seed pea
1 half ounce apple plus 1 tablespoon (.1 ounce) wheat or oat bran plus 1 tablespoon water
  or 1 half ounce apple plus 1 tablespoon rolled oats plus 1 tablespoon water (this trial)
  or 1 ounce pear and use no [wheat bran plus 1 tablespoon water]
1 tablespoon (.4 ounce) whole wheat grain
  or 1 tablespoon plus 1 teaspoon (.4 ounces) whole whole wheat flour
1 eighth cup (.8 ounce) lentils (split peas this trial)
  or 1 eighth cup whole dried peas (boil 40 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 (.3 ounce) non roasted non bitter chestnut flour (this trial)
  or 1 teaspoon roasted non bitter chestnut flour plus 2 teaspoons grain flour
  or 1 eighth cup pecans
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
  or 2 tablespoons (.7 ounce) sunflower seed plus 2 tablespoons (.4 ounce) rolled oats (this trial)
3 tablespoons (1.5 ounces) sugar 
  or 2 tablespoons sugar and 2 to 5 packets aspartame sweeter (2 if using non roasted chestnut flour, 5 packets if using roasted chestnut flour) 
1 eighth teaspoon salt
3 eighths cup water
8.4 ounces, 4.6 ounces water (1 half ounce apple)
Greens pudding: (see below)

################## not this trial:
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 2 minutes
to remove bitterness from skins.
Or in a 600 watt microwave for 1 minute 25 seconds, then
on low for 2 minutes.
Pour the peanuts and water into a coarse sieve to
remove the bitter water.
Put the peanuts back into the mug, add the sunflower seeds and
1 quarter cup water,
heat to boil (about 40 seconds in a 1000 watt microwave oven,
1 minute in a 600 watt oven),
then heat on low for 2 minutes.
Drain the water from the peanuts and seeds by pouring into a sieve.
Put the peanuts between paper towel an briefly press and roll the
peanuts to remove excess water.
################################
Remove peel from rutabaga to yield 3 ounces and cut the rutabaga into 3 eighths inch pieces.

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


Heat on low for 20 minutes.


To load blender for Fruit grain seed pea:
Put 1 eighth cup peas into a metal pan with 1 cup water. Heat on a cooktop until boiling, then cover and reduce heat to low and heat until beans are softened, 10 to 60 minutes depending on type of pea/bean (10 minutes for split peas and 60 minutes for large whole peas). Heating softens the bean to lessen blending time and draining water away removes bitterness.



Into a 2 cup or larger blender put: 
1 half ounce apple,
2 tablespoons sugar and 2 to 5 packets aspartame sweeter, (2 this trial)
2 tablespoons sunflower seeds, 
1 tablespoon boiled or ground wheat,
3 tablespoons rolled oats
1 tablespoon non roasted chestnut flour
1 eighth teaspoon salt,
 and 3 eighths cup water

Pour the peas/water into a strainer to discard water. 
Put the peas into the blender.
If using: pour spoon the flax/wheat mixture into the blender.

Process until smooth, about 4 minutes.

Either:
[
1. Eat the food as is. (2 this trial)
]
Or:
[
2.
Put a 4-inch diameter glass jar or similar utensil at the center of an 
11-inch diameter glass piepan bowl.
Pour/spoon the batter around the 4-inch utensil.
Heat in a microwave oven until thickened, 4 minutes 40 seconds
in a 1000 watt oven. 

-------------------------
math: for Fruit grain pea (or bean) using 1 half cup water
To heat to boiling: 8.4 ounces times 20 seconds per ounce = 168 seconds.
Plus 5 for oven to start heating.
Plus 60 for dish to heat.
Dry weight is total weight minus total water (8.4 - 4.6 = 3.8 ounces.
Water to leave in is 50/50 times dry weight (50/50 X 3.8) = 3.8 ounces.
Water to remove is total water minus water left in (4.6 - 3.8) = .8 ounces.
Plus to evaporate excess water: 46 times .8 ounce water = 37 seconds.
Plus to replace heat lost to air: 37/60 times 15 is 8 plus
  8/60 X 15 is 2 for a total of 10 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.
--------------------------
]
Rutabaga greens seed pudding:
While the Fruit grain seed pea (or bean) biscuit is heating prepare the Rutabaga turnip green seed slurry:

Remove water from the rutabaga by pouring into a strainer.

Into a 2-cup or larger processor or blender put:
the leached rutabaga root,
  or 1 tablespoon 1 teaspoon spinach powder and
    reduce heat time by 1 minute 50 seconds),
 1 eighth ounce parsley (this trial)
    or 1 eighth teaspoon molasses
 2 tablespoons sunflower seeds,
 1 tablespoon sugar,
 1 eighth teaspoon salt,
if using processor, add 1 quarter cup water,
if using blender, add 3 eighths cup water.

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

Add aspartame sweetner to taste. (3 pckts this trial)
Either: (do 2 this trial)
(1.
Serve warm in cold weather, serve at about body temperature in hot weather.)
Or:
(2. Put the batter into a 4-cup or larger microwaveable bowl and place in  a microwave oven.
(boils over in 2 1-cup bowls)
Heat to thicken and intensify flavor:

If using processor:
3 minutes 40 seconds in a 1000 watt microwave oven.

If using blender:
4 minutes 40 seconds in a 1000 watt microwave oven.
-------------------------
math: for Rudibaga green seed 
To heat to boiling: 7.2 ounces times 20 seconds per ounce = 144 seconds.
Plus 5 for oven to start heating.
Plus 20 for dish to heat.
Dry weight is total weight minus total water (7.2 - 5.6 = 1.6 ounces.
Water to leave in is 70/30 times dry weight (70/30 X 1.6) = 3.7 ounces.
Water to remove is total water minus water left in (5.6 - 3.7) = 1.9 ounces.
Plus to evaporate excess water: 46 times 1.9 ounce water = 87 seconds.
Plus to replace heat lost to air: 87/60 times 15 is 19 plus
  19/60 X 15 is 5 for a total of 24 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. (heat 1 min 40 seconds this trial)
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.




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.
Could serve 20090516d Squash grain seed bean and 20090530c Cherry celery seed together. 



try w pecan 
try 
soak snflwr sd, flax, and wheat 24 to 36 hours for faster blending and more nutrients, soak lentils in separate container so they can be leached to remove bitterness
  (48 hours is okay but sometimes mold grows)
try with chestnut halves boiled ?20 minutes? to soften ?remove bitterness?.
try w 4 ounce rutabaga instead of 3, use no wheat bran instead of 1 tbsp
?try with carrot top, no mustard green
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try grinding flax, bran, and bean without water in 1 cup blender, 
keep commented out instructions for grinderless version, then grind in
coffee grinder if not smooth, mix with just enough water to make batter,
heat until dry, process into crumb; process together carrot,
lettuce, nut butter, sugar, oil, salt; mix all (probably too
much time).
try version blending bean, bran, and less water add millet flour at
end of recipe
try 20090205c and/or 20090204c w spinach no lettuce
try w pecan, no sunflower sd
try 1 ounce carrot, 3 ounces blueberry, 1 extra tsp sgr
try grinding flax and wheat separately in coffee grinder, do not heat
try 20081204c with spinach powder 
try with 1 tsp cocoa plus 1 tsp sgr
try 20081204c with spinach
try 20090415c and d with no bran, no lettuce include a side of Watercress potato pudding

If roasted 1 half cup chestnuts, shake popcorn maker so chestnuts circulate and all are heat, heat until color just starts to change.




20090921f
20090921b
title: apple rutabaga seed
Lettuce squash seed aspartame drink (not in good eats)(see 
1 half ounce rutabaga
  or 1 ounce kolrabi bulb or 1 half ounce kolrabi leaf (see 20090921b)
  or 1 half ounce broccoli (see 20090906d) 
1 ounce mild apple
  or 1 half ounce tangy apple
1 quarter cup in the hull sunflower seed
  or 1 quarter cup in the hull squash seed
  or 1 half cup in the hull sunflower seed
1 tablespoon brown sugar 
  or 1 tablespoon white sugar plus 1 eighth teaspoon molasses.(this trial)
  or 2 teaspoons honey
3 packets aspartame sweetner
3 pinches salt

Remove rind from rutabaga to yield 1 half ounce.

Put into a 1-cup blender:
 the sunflower seed,
 1 half ounce rutabaga, and
 1 half cup water.

Blend until smooth, about 2 minutes.

Pour the blenders contents into a 14 wire per inch strainer, place over a mixing bowl.

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

Or tap the strainer against the bowl or the palm of a hand to jog
liquid from the slurry. 

Squeeze the slaw in one hand held over the strainer.

Discard slaw.


Rinse the strainer.
Pour the liquid back into the strainer which is placed over a bowl.
Tap the slurry to jog out the liquid.
Discard any solids in the strainer.

Pour the rutabaga/seed mixture into a 3-cup or so microwaveable bowl.

Heat in a microwave oaven until boiling hot, about 1 minute 30 seconds in
a 1000 watt oven.

Put into a 1 cup blender:
 1 ounce apple,
 1 tablespoon sugar, 
 1 eighth teaspoon molasses, 
 3 packets aspartame sweetner, and
 3 pinches salt.

Add the rutabaga/seed mixture to the blender.

Run until smooth, about 2 minutes.

Taste, if desired, add aspartame or sucralose.
(0 packet added this trial)


Pour the liquid into a 12 to 16 ounce mug.






If not heating to make mild:
good for once in a while, strong flavored; definitely bittersweet; 
moderately rutabaga flavored; mildly tangy; somewhat bitter/biting;
slightly starchy, pumpkin seed flavored; somewhat thicker than milk
try heating to boiling, would be better if less strong

If heating to make mild:

Could try with 1 basil leaf or 2 oregano leafs.
try with in the hull sunflower seeds
 Also try hulless pumpkin seeds
try with 1 ounce butternut squash in place of lettuce (see 20090827b)
try with 1 half ounce carrot,  1 half ounce lettuce or spinach, 1 half ounce apple 
-->

if not done try with carrot, try w cabbage