recipes_for_vegetables/romaine lettuce recipes.txt
For these recipes one pinch salt is equal to 1/32 teaspoon or
150 milligrams or about a cube 1/8 inch by 1/8 inch by 1/8 inch.


title: lettuce

1 ounce lettuce
1 tablespoon sugar
1 teaspoon whole wheat flour
1 teaspoon 50 percent oil non roasted sunflower seed butter
  or 1 teaspoon or seed butter such as tahini
1 teaspoon roasted peanut butter
1 teaspoon canola oil
3 pinches salt

In a serving bowl mix all ingredients except lettuce.

Blot lettuce dry if wet, then cut into 1 quarter inch pieces.

Combine and mix.

Dessert like sweetness/oiliness/saltiness, but more nutritious
and somewhat less calorie-dense than a typical dessert






20081204c
title: Lettuce grain seed bean

1 ounce bibb lettuce
1 eighth cup (.8 ounce dry, 2 ounces boiled) dried beans
  or 1 quarter cup canned beans
    plus 1 eighth cup water
3 tablespoons (.9 ounce) whole wheat grain
1 eighth cup (.7 ounce) non roasted sunflower seed 
1 teaspoon (.15 ounce) canola oil
1 teaspoon sugar (.15 ounce) in grain/seed/bean meal
2 teaspoons (.3 ounce) sugar mixed in at the end
1 pinch salt, add no salt is using salt added canned beans
3 eighths (3 ounces) cup water

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

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

Put into a one cup or larger blender:
 3 tablespoons wheat grain or flour,
 if using 1 quarter cup canned beans
   plus 1 eighth cup water,
 1 eighth cup sunflower seeds,
 1 teaspoon sugar,
 1 pinch salt,
 1 teaspoon oil, and
 1 quarter cup water.

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

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

Process until smooth.

Divide the batter equally into 2 microwaveable 3-inch 
diameter bowls.

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

Heat uncovered, in a microwave oven until dry, 6 minutes
35 seconds in a 1000 watt oven.

--------------------------------------
Math:
Add 5 seconds for oven to begin heating.
Plus 20 seconds to heat dishes.
To raise to boiling: 6.9 ounces X 20 seconds per ounce = 138 seconds.
Dry weight is total weight minus water (6.9 - 4.2) = 2.7 ounces.
Water to leave in is (10 parts water)/(90 parts dry weight) times (dry weight) = (1/9 X 2.7) = .3 ounce.
Water to remove is total water minus water left in (4.2 - .3) = 3.9 ounces.
To evaporate excess water: 3.9 ounces times 46 seconds per ounce = 179 seconds.
To replace heat conducted to air during boiling: 179/60 minutes X 14 seconds per minute = 42 plus 42/60 minutes X 14 = 10 for a total of 52 seconds.
Assume beans absorb 125 percent their dry weight when boiled and 1 ounce of water is lost for each 20 minutes that the beans are boiled on a cooktop.
--------------------------------------

Break the grain/seed/bean biscuit into 1 half into pieces.

Process into a fine meal, and put into a mixing and/or
portion bowl.

Cut the lettuce into 1 quarter inch or smaller pieces.

Add the lettuce and 2 teaspoon sugar into the bowl
with the bean/seed/grain meal.

Mix.

For a complete light meal, also serve 2 ounces of fruit and an
ounce or two of raw vegetable such as carrot, yam, 
or cole slaw, or serve celery with peanut butter for a dip.

A little sweet, a little tangy, a little starchy and oily, 
slightly bitter; mostly a dry crumb consistency, with just 
a little juiciness and crunch from the lettuce.




20081005d
Lettuce seed grain bean biscuit:

2 ounces cos or romaine lettuce
3 tablespoons (1 ounce) non roasted sunflower seeds
  or 1 eighth cup nut or seed butter such as tahini
1 tablespoon (.4 ounce dry, 1 ounce boiled) dried beans
  or 1 eighth cup canned beans
    plus 1 eighth cup water
2 tablespoons (.6 ounce) whole oats flour
1 tablespoon (.2 ounce) wheat or oat bran 
  or 1 tablespoon rolled oats
1 tablespoon (.5 ounce) sugar
1 teaspoon (.15 ounce) canola oil
1 pinch salt
3 eighths cup water, includes water with boiled beans
total: 8.45 ounces, 5.2 ounces water

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

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


Put into a smoothie maker or 2 cup high speed processor
or blender (2 cup blender is faster): 
 2 ounces lettuce,
 3 tablespoon sunflower seeds,
 if using, 1 eighth cup canned beans
   plus 1 eighth cup water,  
 1 tablespoon sugar,
 1 teaspoon oil, and 
 1 quarter cup water.

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

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

Process into a  smooth puree, about 1 to 3 minutes.

Into a mixing and/or portion bowl put: 
 the processor contents,
 2 tablespoons oats flour, and
 1 tablespoon bran.

Mix until uniform.

Divide the batter equally into 2 3-inch diameter 
microwaveable bowls.

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

Heat until very firm, 6 minutes 35 seconds in 
a 1000 watt oven.

-------------------------------------
Math:
Add 5 seconds for oven to begin heating.
Plus 20 seconds to heat dishes.
Plus to raise to boiling: 8.45 ounces X 20 seconds per ounce = 169 seconds.
Dry weight is total weight minus water (8.45 - 5.2) = 3.25 ounces.
Water to leave in is (25 parts water)/(75 parts dry weigth) X (dry weight) = 1/3 X 3.25 = 1.8 ounces.
Water to remove is total water minus water left in (5.2 - 1.8) = 3.4 ounces.
To remove excess water: 3.4 ounces X 46 ounces per second = 156 seconds.
To replace heat lost to air during boiling: 156/60 minutes times 14 seconds per minute = 35 seconds plus 35/60 minutes X 14 seconds per minute = 8 for a total of 43 seconds.
(assumes vegetable is 90 percent water, beans absorb 125 percent of their dry weight when boiled, 1 ounce water is boiled away every 20 minutes when heating beans on cooktop, 14 seconds of heating is required to replace heat lost in each minute at boiling in microwave oven. 
-------------------------------------

Bitter/sweet, a little tangy, pleasant wheat bran
flavor.







20081218e
  similar to 20100309b which uses more salt, sugar, sweetner and
uses boiled or canned beans
Lettuce seed bean and Potato squash grain bean

Ingredients in Lettuce seed bean cake:
1 ounce cos or bibb lettuce pressed between towel to dry,
   chopped into 1 inch pieces
1 tablespoon (.4 ounce) fava bean flour
 or soy bean flour
 or garbanzo bean flour
1 tablespoon (.5 ounce) sugar
3 tablespoons (1 ounce) non roasted sunflower seeds
  or 2 tablespoons non roasted 30 percent added oil sunflower
   seed butter 
  or 3 tablespoons non roasted chestnut flour 
     plus 2 teaspoons canola oil
  or 2 tablespoons roasted 30 percent added oil sunflower 
    seed butter (if too thick to mix add 1 teaspoon water)
  or 2 tablespoons non roasted tahini
  or 2 teaspoons canola oil
1 teaspoons (.15 ounce) canola oil
3 pinches salt

Ingredients in Squash potato grain bean:
1 ounce butternut squash, peel removed, 
   cut into 1 inch pieces
3 ounces potato
3 tablespoons (1.25 ounce) non bitter grain flour
1 tablespoon (.4 ounce) fava bean flour
 or soy bean flour
 or garbanzo bean flour
1 teaspoon (.15 ounce) canola oil
2 teaspoons sugar
2 pinches salt
1 half cup water (5 eighths cup added to potatoes, 
1 eighth cup lost while heating)
total: 12.8 ounces, 8.1 ounces water

Remove skin from potato to yield 3 ounces.

Cut the potato into 1 quarter inch thick slices.

Into a metal pan put the potato and 5 eighths cup water.

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

Cut 1 ounce lettuce into 1 inch pieces.

Into a 2-cup or larger blender put:
 1 ounce lettuce,
 3 tablespoons sunflower seeds,
 1 teaspoon oil,
 1 tablespoon sugar, 
 3 pinches salt, and
 1 quarter cup water.

Run until smooth.

Put the greens slurry into a 3-inch diameter round 
casserole dish. 

Add 1 tablespoon bean flour and mix.

Set the casserole dish at the center of a 8 inch
diameter glass piepan.

When the potato is done heating, remove from burner to cool 
for a couple of minutes.

Into the blender put:
 1 ounce squash pieces,
 2 teaspoons sugar,
 2 pinches salt, and 
 the potato with cooking water.

Run until smooth, about 5 minutes.

Put the squash slurry into a mixing bowl and add:
 3 tablespoons grain flour,
 1 tablespoon bean flour, and 
 1 teaspoon oil. 

Mix.

Pour the squash mixture around the casserole dish. 

Heat in a microwave oven until the squash biscuit ring 
is firm, 11 minutes 30 seconds in a 1000 watt microwave oven.

--------------------------------
Math:
Add 5 seconds for oven to begin heating.
Plus 40 seconds to heat dishes.
To bring to boil: 12.8 and 1 half ounces X 20 equals 256 seconds.
Water to remove is total water minus water left in (8.1 - 1.5) = 6.5 ounces.
Plus to evaporate excessive water: 46 X 6.5 ounces water equals 293 seconds.

To replace heat lost to air: 293/60 X 15 = 73 plus 73/60 X 15 
  is 92 seconds.
(assume squash and potato is 80 percent water, lettuce is 90 percent water,
leave 1.5 ounce water will be left in, mostly in pudding,
--------------------------------

If desired, warm by heating 30 seconds in microwave oven.

Has enough calories and protein to make a light to medium meal.

For a large meal, add an ounce or two of
fruit and/or vegetable, perhaps, also add 1 or 2
ounces meat.

Lettuce biscuit: flavorful, has almost a roasted flavor; 
pleasantly: bittersweet, salty and tasty: mildly starchy; 
firm biscuit consistency.

Squash biscuit: flavorful, moderate: fava flavor, squash flavor; 
slightly salty; mildly starchy; slightly bittersweet, tangy; 
moist and soft biscuit consistency.




20100309b
lettuce seed bean and Potato squash grain bean

Ingredients in Lettuce seed bean mash:
1 ounce cos or bibb lettuce pressed between towel to dry,
   chopped into 1 inch pieces
1 tablespoon dried beans or peas
  or 1 tablespoon (.4 ounce) bean flour (fava, soy, garbanzo)
  or 1 eighth cup canned beans
1 tablespoon (.5 ounce) sugar
aspartame sweetner
3 tablespoons (1 ounce) non roasted sunflower seeds
  or 2 tablespoons non roasted 30 percent added oil sunflower
   seed butter 
  or 
  or 3 tablespoons non roasted chestnut flour 
     plus 2 teaspoons canola oil
  or 2 tablespoons roasted 30 percent added oil sunflower
    seed butter (if too thick to mix add 1 teaspoon water)
  or 2 tablespoons non roasted tahini
  or 2 teaspoons canola oil
1 eighth teaspoon plus 2 pinches salt in lettuce pudding

Ingredients in Squash potato grain bean mash:
1 ounce butternut squash, peel removed, 
   cut into 1 inch pieces
3 ounces potato
2 tablespoon (.8 ounce) non bitter grain flour
1 tablespoon cup dried beans or peas
  or 1 tablespoon (.4 ounce) bean flour (fava, soy, garbanzo)
  or 1 eighth cup canned beans
1 tablespoon sunflower seeds
  or 1 teaspoon (.15 ounce) canola oil
1 tablespoon (.5 ounce) sugar
aspartame sweetner to taste (2 packets this trial)
1 eighth teaspoon salt in squash ring
1 half cup water (5 eighths cup added to potatoes, 
  1 eighth cup lost while heating)

total: 17 ounces, 10.2 ounces water (includes 1.2 ounces 
water absorbed in beans and 1 ounce cooking water from 
boiling beans)


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

Heat on a cooktop until boiling, cover, reduce heat to low, 
heat until the beans are soft and mild, 1 hour 20 minutes, 
more or less, depending on type of bean.
]

Remove skin from potato to yield 3 ounces.

Cut the potato into 1 quarter inch thick slices.

Into a metal pan put the potato and 5 eighths cup water.

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

Cut 1 ounce lettuce into 1 inch pieces.

Into a 2-cup or larger blender put:
the greens pieces, 3 tablespoons
sunflower seeds, 1 tablespoon sugar, 
1 packet aspartame,
1 eighth teaspoon plus 2 pinches salt, and 1 quarter cup water.

If boiling dried beans:
[
When the beans are done heating, put one half of the beans 
into the blender.
]

Run until smooth, about 4 to 6 minutes.

Put the greens slurry into a 3-inch diameter round 
casserole dish.

If using bean flour, add 1 tablespoon bean flour to the bowl 
and mix.

Set the casserole dish at the center of a 8 inch
diameter glass piepan.

When the potato is done heating, remove from burner to cool 
for a couple of minutes.

Into the blender put:
 1 ounce squash pieces,
 1 tablespoon sugar,
 1 eighth teaspoon salt,
 1 tablespoon sunflower seed, and
 the potato with cooking water.

If using boiled or canned beans, add 1 eighth cup beans 
to the blender.

Run until smooth, about 5 minutes.

Add 2 tablespoons grain flour to the blender.

If using bean flour, add the bean flour to the blender.

Run until smooth.

If desired, add 1 to 2 packets aspartame sweetner to taste.

Either:
[
Eat the food as is, if desired, warm by heating 30 to 60 
seconds in a microwave oven.
]

Or:
[
Continue on for a version which is heated until firm.
]

Pour the squash mixture around the casserole dish. 

Heat in a microwave oven until the squash biscuit ring is firm.

If using bean powder, heat time is 10 minutes in a 1000 
watt microwave oven.

If using canned beans, heat time is 11 minutes 30 seconds 
in a 1000 watt microwave oven.


If using boiled bean, heat time is 12 minutes in a 1000 watt 
microwave oven.

--------------------------------
Math: (using boiled beans)
Add 5 seconds for oven to begin heating.
Plus 40 seconds to heat dishes.
To bring to boil: 17 and 1 half ounces X 20 equals 340 seconds.
Dry weight is total weight minus total water (17 - 10.2 = 6.8 ounces.
Water to leave in is (40 parts water)/(60 parts dry weight) times (dry weight) = 2/3 X 6.8 = 4.5 ounces.
Water to remove is total water minus water left in (10.2 - 4.5) = 5.7 ounces.
Plus to evaporate excessive water: 46 X 5.7 ounces water equals 262 seconds.

To replace heat lost to air: 262/60 X 15 = 66 plus 65/60 X 15 
  is 72 seconds.
(assume squash, lettuce, and potato is 80 percent water, 
leave 1.5 ounce water will be left in, mostly in pudding,
--------------------------------

If desired, warm by heating 30 seconds in microwave oven.

Has enough calories and protein to make a light to medium meal.

For a large meal, add an ounce or two of
fruit and/or vegetable, perhaps, also add 1 or 2
ounces meat.

Potato squash: 
mildly: starchy, potato flavored, squash flavored, salty; 
stiff mashed potato consistency.

Lettuce seed: 
flavorful, has almost a roasted flavor; 
pleasantly: bittersweet, salty and tasty: 
mildly starchy; firm pudding consistency.






20100120e
20081218e heated to firm and uses fava bean flour which 
may be slightly too strong for some people, if this version 
is good put a note with 20081218e to see 20100120e for a 
slightly milder version and add this copy under 20081218e
Lettuce seed bean and Potato squash grain bean

Ingredients in Lettuce seed bean cake:
1 ounce cos or bibb lettuce pressed between towel to dry,
   chopped into 1 inch pieces
1 tablespoon dried beans
  or 1 eighth cup canned beans
1 tablespoon (.5 ounce) sugar
3 tablespoons (1 ounce) non roasted sunflower seeds
  or 2 tablespoons non roasted 30 percent added oil sunflower
   seed butter 
  or 3 tablespoons non roasted chestnut flour 
     plus 2 teaspoons canola oil
  or 2 tablespoons roasted 30 percent added oil sunflower
    seed butter 
  or 2 tablespoons non roasted tahini
  or 2 teaspoons canola oil
1 teaspoons (.15 ounce) canola oil
3 pinches salt

Ingredients in Squash potato grain bean:
1 ounce butternut squash, peel removed, 
   cut into 1 inch pieces
3 ounces potato
3 tablespoons (1.25 ounce) non bitter grain flour
1 tablespoon cup dried beans
  or 1 eighth cup canned beans
1 teaspoon (.15 ounce) canola oil
2 teaspoons sugar
2 pinches salt in squash ring
1 half cup water (5 eighths cup added to potatoes, 1 eighth 
lost while heating)
total: 13.3 ounces, 8.2 ounces water


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

Heat on a cooktop until boiling, cover, reduce heat to low, 
heat until the beans are soft and mild, 20 to 90 minutes 
depending on type of bean.
]

Remove skin from potato to yield 3 ounces.

Cut the potato into 1 quarter inch thick slices.

Into a metal pan put the potato and 5 eighths cup water.

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

Cut 1 ounce lettuce into 1 inch pieces.

Into a 2-cup or larger blender put:
 1 ounce lettuce,
 1 teaspoon oil,
 1 tablespoon sugar, 
 3 pinches salt, and 
1 quarter cup water.

If boiling dried beans:
[
When the beans are done heating, pour into a strainer to 
get rid of water. 

Put one half of the beans into the blender.
]

Run until smooth.

Put the greens slurry into a 3-inch diameter round 
casserole dish.

Set the casserole dish at the center of a 8 inch
diameter glass piepan.

When the potato is done heating, remove from burner to 
cool for a couple of minutes.

Into the blender put:
 1 ounce squash pieces,
 1 eighth cup beans,
 2 teaspoons sugar,
 2 pinches salt, and
 the potato with cooking water.

Run until smooth, about 5 minutes.

Put the squash slurry into a mixing bowl and add:
3 tablespoons grain flour, and 1 teaspoon oil. 

Mix.

Either:
[
Eat the food as is, if desired, warm by heating 30 to 60 
seconds in a microwave oven.
]

Or:
[
Continue on for a version which is heated until firm.
]

Pour the squash mixture around the casserole dish. 

Heat in a microwave oven until the squash biscuit ring is firm.

Heat time is 12 minutes 30 seconds in a 1000 watt microwave 
oven for a firm biscuit.

Or for a slightly soft biscuit, heat 12 minutes.

--------------------------------
Math: (soft biscuit)
Add 5 seconds for oven to begin heating.
Plus 40 seconds to heat dishes.
To bring to boil: 13.3 ounces X 20 equals 266 seconds.
Water to remove is total water minus water left in (8.2 - 1.5) = 6.7 ounces.
Plus to evaporate excessive water: 46 X 6.7 ounces water equals 308 seconds.

To replace heat lost to air: 308/60 X 15 = 77 plus 77/60 X 15 
  is 96 seconds.
(assume squash and potato is 80 percent water, lettuce is 90 percent water,
leave 1.5 ounce water will be left in, mostly in pudding,
--------------------------------

If desired, warm by heating 30 seconds in microwave oven.

Has enough calories and protein to make a light to medium meal.

For a large meal, add an ounce or two of
fruit and/or vegetable, perhaps, also add 1 or 2
ounces meat.

Lettuce biscuit, flavorful, has almost a roasted flavor; 
pleasantly: bittersweet, salty and tasty: mildly starchy; 
firm biscuit consistency.

Squash biscuit, flavorful, moderate: fava flavor, squash flavor; 
slightly salty; mildly starchy; slightly bittersweet, tangy; 
moist and soft biscuit consistency.






20090207a
Squash grain seed bean biscuit with Lettuce seed pudding

Lettuce seed pudding ingredients:
1 ounce cos or bibb lettuce (can be frozen)
  or 1 half ounce strong flavored lettuce and 1 half ounce butternut 
    squash
1 tablespoon (.5 ounces) sugar, 
  plus 1 teaspoon sugar is using 1 ounce especially strong 
    flavored lettuce
3 tablespoons (1 ounce) non roasted sunflower seeds
  or 1 tablespoon non roasted chestnut flour 
     plus 2 teaspoons canola oil
  or 2 tablespoons nut or seed butter such as tahini
  or 1 tablespoon grain flour plus 2 teaspoons canola oil
1 teaspoon (.17 ounce) canola oil (use 2 teaspoons (.33 ounce) if 
   one ounce lettuce is especially bitter)
3 pinches salt (use 1 eighth teaspoon if 1 ounce lettuce is 
  especially bitter)
1 quarter cup water
total: 4.7 ounces, 2.8 ounces water

Squash ring biscuit ingredients:
3 ounces acorn squash, peel removed, 
   cut into 1 inch pieces
  or 1 ounce butternut squash 
    plus 2 ounces potato
2 tablespoons plus 1 teaspoon (.7 ounce) non bitter grain flour
  flour more than a couple of weeks old can be bitter)
  or 1 eighth cup (.7 ounce) non ground dried corn kernels, 
    boiled until soft, drained
  or 1 eighth cup cornmeal
2 tablespoons (.7 ounce) sunflower seeds
1 eighth cup (.8 ounce dry, 2 ounces after boiling) non ground 
    dried beans
  or 1 quarter cup canned beans
2 teaspoons (.3 ounce) honey
2 teaspoons (.3 ounce) sugar
3 pinches salt
1 half cup water
total: 11 ounces, 7.6 ounces water

If using dried beans:
[
Put 1 eighth cup dried beans and 3 quarters cup water
into a metal pan.

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

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

Cut the potato into 1 quarter inch thick slices.

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

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

If using dried beans:


Lettuce seed pudding:
Cut 1 ounce lettuce into 1 inch pieces.

Into a 1-cup or larger blender put:
 1 ounce lettuce,
 3 tablespoons sunflower seeds,
 1 teaspoon oil,
 1 tablespoon sugar, 
 3 pinches salt, and
 1 quarter cup water.

Run until smooth.

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

Place the batter in the space around the center utensil.

Heat the lettuce pudding in a microwave oven until
very thick, 3 minutes 30 seconds in a 1000 watt microwave
oven; 5 minutes 55 seconds in a 600 watt oven .

-----------------------------
Math:
Add 5 seconds for oven to begin heating.
Add 20 seconds to heat dishes.
To heat to boiling: 20 seconds per ounce X 4.7 ounces = 72 seconds.
Dry weight is total weight - total water (4.7 - 2.8) = 1.9 ounce.

Water to leave in: 50/50 X dry weight (50/50 X 1.9) = .95 ounce.
Water to remove is total water minus water left in (2.8 - .95) = 1.9 ounces.
To evaporate excess water 46 seconds per ounce X 1.9 = 87 seconds.
To replace heat lost to air: 87/60 X 12 seconds per minute = 17 seconds
  plus 17/60 X 12 = 3 for a total of 20 seconds.
(assume vegetable is 90 percent water)
--------------------------------

Squash ring biscuit:
Into a 2 cup or larger blender put:
 if using, 1 ounce butternut squash,
 if using, 3 ounces acorn squash,
 1 eighth cup corn flour or cornmeal or boiled corn kernels,
 2 tablespoons sunflower seeds,
 1 eighth cup canned or boiled beans,
 2 teaspoons honey,
 2 teaspoons sugar,
 1 eighth teaspoon salt, and
 1 half cup water, if heating potato, this is water 
   used to boil potatoes. If not boiling potato, 
   1 half cup water should be added to blender.

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

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

Add beans and potato to the blender including the water 
use to heat the beans and potato.

Run until smooth.

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

Pour the squash mixture around the casserole dish. 

Heat in a microwave oven until the squash biscuit ring is firm,
11 minutes 20 seconds in a 1000 
watt microwave oven, 18 minutes in a 600 watt oven.

Cut the biscuit into 6 pieces and flip over.

Allow to cool for a couple of minutes before eating.

-----------------------------------------
math:
Add 5 seconds for oven to begin heating.
Add 40 seconds to heat dishes.
To bring to boil: 11 ounces X 20 equals 220 seconds.
Dry weight is total weight minus total water (11 - 7.6) = 3.4 ounces.
Water to leave in is 20/80 X dry weight (20/80 X 3.4) = .85 ounce.
Water to remove is total water minus water left in (7.6 - .85) = 6.8 ounces.
Plus to evaporate excessive water: 46 X 6.8 ounces water equals 313 seconds.
To replace heat lost to air: 313/60 X 16 = 84 plus 84/60 X 16 
  is 20 seconds for a total of 104 seconds.
(assume squash is 80 percent water,
12 seconds losses per minute of boiling temperature
plus 5 seconds startup and 15 seconds for heating bowl and)
---------------------------------------

The squash (potato) seed bean combination can be a firm or 
moist biscuit or more a very stiff pudding.
Each outcome has its appeal. If you prefer a firmer 
consistency than the result you get, return the food to 
the microwave oven and heat a minute or so more. Stirring 
or flipping the food over tends to produce more even 
firming with less chance of scorching.

Has enough calories and protein to make a light to medium meal.

For a large meal, add an ounce or two of
fruit and/or vegetable, perhaps, also add 1 or 2
ounces meat.

Pudding, pleasantly bitter/sweet/salty, smooth if the 
bean flour is finely ground

Squash biscuit, mild squash flavor, just noticeable honey 
flavor, slightly: bitter/sweet, tangy, starchy; 
biscuit texture/consistency.






20090306d
Squash nut and Apple lettuce grain bean

Squash seed:
3 ounces acorn squash 
  or 1 ounce butternut squash plus 2 ounces potato
  or 2 ounces asparagus, green bean plus 1 ounce potato
  or 1 ounce strong flavored carrot plus 2 ounces potato
1 third cup (1.2 ounces) California walnuts
    plus 1 teaspoon sugar
  or quarter cup (1.2 ounces) hazelnuts 
    plus 2 teaspoons sugar
  or 1 third cup (1.2 ounces) pecan halves
    plus 2 teaspoons sugar
  or 3 tablespoons (1 ounce) non roasted sunflower seeds 
  or 1 tablespoon (.3 ounce) chestnut flour
    plus 2 tablespoons sunflower seeds
    plus 2 teaspoons sugar 
1 tablespoon (.5 ounce) sugar
1 teaspoon (.15 ounce) canola oil
2 pinches salt
1 half cup (4 ounces) water 
total: 8.85 ounces, 6.4 ounces water

Apple lettuce grain peanut ingredients:
1 ounce apple, if fruit is tart add 1 to 2 extra 
  teaspoon(s) sugar
1 ounce cos or bibb lettuce (can be frozen)
  (if very mild, change sugar amount to 2 teaspoons)
(if very bitter, use 1 half ounce lettuce plus 1 half
  ounce other vegetable: squash, yam, carrot, asparagus,
  green bean)
2 tablespoons(.5 ounce) freshly ground whole corn flour, 
    could be bitter if not freshly ground
  or 3 tablespoons any other non bitter grain flour
  or 3 tablespoons rolled oats
1 eighth cup (.8 ounce) dried beans
  or 1 quarter cup canned beans, if beans have added salt, 
    do not add salt listed below 
2 teaspoons (.3 ounce) sugar
1 teaspoon (.15 ounce) canola oil
2 pinches salt
1 half cup (4 ounces) cup water (3 eighths cup water added, 
  1 eighth cup water with beans)
8.95 ounces 7 ounces water

If using dried beans:
[
Put 1 eighth cup dried beans and 3 quarters cup water 
into a metal pan.

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


Squash nut instructions:

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

Cut the potato into 1 quarter inch thick slices.

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

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

Cut squash into 1 
inch pieces.

Put into a high speed 1 cup or larger blender:
 1 ounce butternut or 3 ounces acorn squash, 
 1 third cup walnuts,
 1 tablespoon plus 1 teaspoon sugar,
 1 pinch salt,
 1 teaspoon oil, and
 1 half cup water left from boiling potato, or if not 
   boiling potato, 1 half cup added water.

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

Add the potato and water to the blender.

Run until smooth.

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

Place the batter in the space around the center utensil.

Put the piepan in a microwave oven.

Apple lettuce grain bean:
Cut 1 ounce lettuce and 1 ounce fruit into 1 
inch pieces.

Process together in a high speed blender, 2 cup or larger:
 1 ounce lettuce,
 1 ounce fruit,
 if using, 1 quarter cup boiled, include water if boiling beans,
 if using, 1 quarter cup canned beans plus 2 tablespoons water,
 2 teaspoons sugar,
 2 pinches salt,
 1 teaspoon oil, and
 3 eighths cup water.

Run until smooth.

Put the mixture into a mixing bowl.

To the lettuce/fruit/bean mixture add 2 tablespoons 
grain flour, or to mix in the flour, add the grain flour 
to the blender if your blender will flow the mixture.

Mix.

Place the batter in an 8-inch diameter glass piepan.

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

Heat in a microwave oven until mostly firm, 18 minutes and 
30 seconds in a 1000 watt microwave oven.)

----------------------------
Math: for 1 half cup water in squash seed
17.8 ounces X 20 equals 356
plus 5 seconds for oven to begin heating
plus 35 seconds to heat dish
Dry weight is total weight minus total water (17.8 - 13.4) = 4.4
Water to leave in is 25/75 times dry weight (25/75 X 4.4) = 1.5 ounce
Water to remove is total water minus water left in (13.4 - 1.5) = 11.9 ounces
plus to evaporate excess water: 46 X 11.9 ounces water = 547
To replace heat lost to air: 547/60 X 15 = 137 plus 137/60 X 15 =
169
(assumes fruit and vegetable is 90 percent water, losses are 5 to start
heating, 40 to heat pan, and 15 seconds per minute for each minute at
boiling temperature)
-----------------------------

Use a spatula to scrape/scoop the Apple lettuce onto one 
half of a serving plate.

Cut firm areas into bite-sized pieces.

Use a spatula to scrape/scoop the Squash nut onto the plate.

Cut firm areas into bite-sized pieces.

Allow the biscuit to cool and dry for several minutes 
before eating.

For a large meal perhaps add 1 ounce
meat and 3 or 4 ounces fruit or vegetable.

Squash seed, soft and moist, unusual flavor.

Apple lettuce, slightly: sweet/tangy, unusual  enjoyable flavor, 
moist muffin texture/consistency, somewhat chewy.





20090204c
Lettuce squash grain seed bean
1 ounce bibb lettuce
1 ounce butternut squash or 2 ounces acorn squash
1 eighth cup (.9 ounce) dried beans
  or 2 tablespoon bean flour; fava, garbanzo, soybean
  or 1 quarter cup canned beans, if salted, add no more salt
1 eighth cup (.8 ounce) whole wheat flour
  or 1 eighth cup (.8 ounce) whole wheat grain
2 tablespoons (1 ounce) non roasted pecan butter
    plus 1 teaspoon sugar
  or 3 tablespoons (1 ounce) non roasted sunflower seed 
  or 1 quarter cup (1.2 ounces) non roasted pecan halves
    plus 2 teaspoons sugar
1 tablespoon (.4 ounce) flax seed
  or 2 tablespoons (.4 ounce) flax meal
1 tablespoon plus 1 teaspoon (.7 ounce) sugar mixed in at the end
2 pinches salt
5 eighths cup water

If using dried beans:
[
Put 1 eighth cup beans and 3 quarters cup water into a metal pan.

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

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

If a grain grinder or coffee grinder are available, grind 
together 1 tablespoon flax seed and 1 tablespoon wheat grain or 
grain flour.

Put into a 2-cup or larger blender:
 1 eight cup wheat,
 if using, 1/8 cup boiled beans with any water left from boiling,
 if using, 1/4 cup canned beans plus 1 eighth cup water,
 1 tablespoon flax seed, and 
 5 eighths cup water.

Process until smooth.

Put a 3-inch diameter glass jar or similar utensil at the 
center of a 8-inch diameter glass piepan bowl.

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

Heat uncovered, in a microwave oven until dry, 9 minutes 
in a 1000 watt oven. 

-------------------------
math:
Plus 5 for oven to start heating.
Plus 40 for dish to heat.
To raise to boiling: 8.7 ounces times 20 seconds per ounce = 174 seconds.
Dry weight is total weight minus total water (8.7 - 6) = 2.7 seconds.
Water to leave in is 10/90 times dry weight (10/90 X 2.7) = .3 ounce.
Water to remove is total water minus water left in (6 - .3) = 5.7 ounces.
Plus to evaporate excess water: 46 times 5.7 ounce water = 262 seconds.
Plus to replace heat lost to air: 262/60 times 12 is 52 plus
  52/60 X 12 is 10 seconds for a total of 62 seconds.
--------------------------

Cut the biscuit loose from the dish, take it out of the dish and 
invert the biscuit, if much gooey heat 1 minute and 20 seconds more,
if slightly gooey heat 1 minute more,  if soft and moist heat
45 seconds, repeat heating if needed, allow to cool and
dry for a couple of minutes. 

Break the grain/seed/bean biscuit into 1 half into pieces, allow
to cool and firm for a couple of minutes.

Cut the lettuce and squash into 1 inch pieces.

Into a 1 or 2 cup blender put:
 if using, 2 ounces acorn squash,
 if using, 1 ounce butternut squash,
 1 ounce lettuce,
 1 tablespoon plus 1 teaspoon sugar,
 2 tablespoons pecan butter, and 
 2 pinches salt.

Tilt, shake, jar or otherwise manipulate the blender to 
get the mixture to flow.

Process until smooth. 
If necessary add 1 tablespoon water so that 
mixture flows, add a 2nd tablespoon if necessary.

Break the biscuit up into 1 inch pieces.

Process the biscuit pieces in a blender until no pieces 
larger than 1 sixteenth inch remain.

Combine the biscuit crumb and the lettuce/carrot mixture 
in a mixing and/or portion bowl.

Mix.

Has enough calories and protein for a light meal, for a complete
light meal add 5 or 6 ounces of fruit or vegetable such as apple, 
grapes, berries, or perhaps sweet potato or yam. For a large meal 
could also serve 1 ounce meat and more fruit such as half a banana 
or Blueberry pudding. 

Squash/pecan flavor is prominent, moderately sweet and slightly
tangy.







20081107d
 similar to 20081213d which uses 2 ounces apple, 
 1 tablespoon flax seed, 1 tablespoon grain bran

Apple squash lettuce grain seed bean

3 ounces acorn squash, peel removed
  or 1 ounce butternut, peel removed
    plus 1 tablespoon whole grain flour plus 1 quarter cup water
2 tablespoons boiled beans (1 tablespoon dried)
  or 2 tablespoons canned beans, if salt added, do not add 
    1 pinch salt listed below
  or 1 tablespoon bean flour, (soybean, fava, garbanzo) 
    plus 2 tablespoons water
2 tablespoons (.6 ounces) whole grain flour
1 ounce apple
1 ounce cos, romaine or bibb lettuce
1 tablespoon chestnut flour
    plus 1 tablespoon whole grain flour
    plus 2 teaspoons oil or 1 tablespoon nut or seed butter
  or 2 tablespoons nut or seed butter such as tahini
  or 1 eight cup plus 1 tablespoon non roasted sunflower seeds
1 tablespoon sugar plus 1 teaspoon sugar
1 teaspoon canola oil (3 teaspoons total if using chestnut flour)
1 pinch salt

If using dried beans:
[
Put 1 tablespoon dried beans and 3 quarters cup water 
into a metal pan.

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

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

Chop 3 ounces acorn squash into 3/8 inch pieces and put it
into a one or two cup high speed processor.

Run until a fine slaw is produced.

Put the slaw into a mixing bowl.

Do not clean the processor, it  will be used again in this recipe.

To the bowl with the squash slaw add:
 2 tablespoons wheat flour,
 if using, boiled beans, include water left from boiling,
 if using, 2 tablespoons canned beans plus 2 tablespoons water
 if using, 1 tablespoon bean flour plus 3 tablespoons water,
 1 teaspoon canola oil
 1 teaspoon sugar,
 1 pinch salt. 
 1 tablespoon chestnut flour
   plus 1 tablespoon whole grain flour
   plus 2 teaspoons oil.

Mix.

Divide the mixture evenly in 3 three-inch diameter 
microwaveable bowls.

Push the mixture down to eliminate air pockets.

Make each cake half thickness at the center to encourage even
heating.

Place the 3 bowls at least 2 inches apart in a microwave oven.

Heat until very firm, 7 minutes on full power
in a 1000 watt microwave.

-------------------------------
Math:
Add 5 seconds to begin heating.
plus 30 seconds to heat dishes.
Plus 6.2 ounces X 20 equals 124 seconds to boiling temperature.
Dry weight equals total weight minus water (6.2 ounces minus 4.6 ounces) equals 1.6 ounces.
Water to be leave in is (20 parts water)/(80 parts dry weight) times (dry weight) = 1/4 X 1.6 ounces = .4 ounces.
Water to remove is total water minus water left in (4.6 ounces - .4 ounces) = 4.2 ounces.
Time to evaporate excess water: 46 seconds per ounce X 4.2 ounces = 193 seconds.
Heating time to replace heat lost to air during boiling: 193/60 minutes times 15 seconds per minute = 49 seconds plus 49/60 minutes X 15 seconds per minute = 12 seconds for a total of 61 seconds.
Total time equals 9 minutes.
(assumes vegetable and apple is 90 percent water and losses are
5 seconds for oven to begin heating plus 30 seconds to heat 
dishes plus 15 seconds for each minute at boiling temperature,

Final product will be 20 percent water)
------------------------------

Let the cakes cool and firm for several minutes.

If the cakes are gooey, flip cakes over, 
heat 40 to 50 seconds more in microwave oven. 
(heated 50 seconds previous trial)

If lettuce is wet, dry by pressing between towels.

If using 2 cup or larger processor:
[
Cut 1 ounce lettuce and the squash biscuit into 1 inch pieces
then process together into a slaw.
Put the slaw into a mixing and/or portion bowl.
]

If using 1 cup processor:
[
Process biscuit pieces first, tilt or shake processor as needed 
to mitigate flow, put the biscuit crumb into a mixing and/or
portion bowl, process the lettuce (or finely chop), add lettuce 
to bowl.
]

Cut 1 ounce apple(1 sixth of an apple) into 1 quarter inch
pieces and add to squash/lettuce mixture.

Add 2 teaspoons sugar and 1 teaspoon oil and mix.

Has enough fiber for a light meal.

Could serve with ?Grain seed biscuit or ?Bread seed,

kafia, or a side of 1 or 2 ounces meat for a large meal.

The vitamin C from the vegetable will aid
in the absorption of calcium and iron from the grain.

Serve with a glass of water or a drink such as Tomato juice 
and salt to fill the
stomach and fill pleasantly fully and satiated.

Mildly sweet, tangy, and bitter; 
easily noticeable squash/chestnut aroma; 
slight starchiness and oiliness; 
a little chewy, slightly chrunchy.

Holding the bowl up close to the face may increase the pleasant
aromas.






20081213d
 similar to 20081107d which uses 1 ounce apple, 3 tablespoons 
  grain flour, 1 tablespoon chestnut flour, 1 tablespoon dried beans
Apple squash lettuce grain seed bean

3 ounces acorn squash, peel removed
  or 1 ounce butternut squash, peel removed
    plus 1 tablespoon 1 teaspoon whole grain flour
    plus 3 tablespoons water
1 eighth cup (.8 ounce) dried beans, any of soybean, red bean, 
  black bean, kidney bean, pinto bean, pigeon pea, pea,
  blackeyed pea
  or 1 quarter cup canned beans, if salt added, do not add 
    salt listed below
1 tablespoon (1 quarter ounce) flax seed
  or 1 tablespoon non ground wheat grain
  or 1 tablespoon whole grain flour
1 tablespoon (.1 ounce) wheat or oat bran
  (needed to make cake crumbly and less likely to damage
   processor)
1 eight cup plus 1 tablespoon non roasted sunflower seeds
     or 1 eighth cup plus 1 tablespoon sesame seeds
  or 1 third cup (1.3 ounce) dried chestnut halves
  plus 2 teaspoons (.3 ounce) oil
1 pinch salt in biscuit

2 ounces apple
1 ounce cos, romaine or bibb lettuce
1 tablespoon plus 1 teaspoon (.7 ounces) sugar 
1 teaspoon (.17 ounce) canola oil 
2 pinches salt in salad

If using dried beans:
[
Put 1 eighth cup dried beans and 3 quarters cup water 
into a metal pan.

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

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

Chop 3 ounces squash into 3/8 inch pieces.

Put into a 2 cup or larger high speed blender:
 the squash,
 1 tablespoon flax seed or wheat grain, (flax this trial)
 1 tablespoon wheat bran,
 if using, 1 quarter cup (volume after boiling) boiled beans
    include water left from boiling,
 if using, 1 quarter cup canned beans
   plus 1 eighth cup water
 1 third cup chestnut halves, 
 2 teaspoons oil, 1 pinch salt, and
 5 eighths cup water.

Run until smooth, perhaps 3 minutes. 

Divide the mixture evenly in 4 three-inch diameter 
microwaveable bowls. (2 bowls in previous trial slightly scorched,
reduced heat time in a previous trial left gooey bottom)
Make each cake half thickness or less at the center to encourage 
even heating.

Place the 4 bowls at least 1 inches apart in a microwave oven.

Heat until very firm, 13 minutes 50 seconds on full power
 in a 1000 watt microwave.

-------------------------------------------------------------
Math:
Add 5 seconds to begin heating.
Plus 40 seconds to heat dishes.
Plus 11.9 ounces X 20 equals 235 seconds to boiling temperature.
Dry weight equals total weight minus water (11.9 - 9.7) equals 2.2 ounces.
Water to be left in is 1 nineth of the dry weight 2.2/9 = .24 ounces.
Water to be removed is 9.7 minus .24 = 9.46 ounces.
Plus to dry: 46 seconds time 9.4 equals 432 seconds.
Plus 7 and 1 fifth minutes times 16 equals 117 seconds for losses.
  (use a little pocus here because time added has heat losses that
   also have to have time added)
(assumes vegetable and apple is 90 percent water and losses are
5 seconds for oven to begin heating plus 30 seconds to heat 
dishes plus 16 seconds for each minute at boiling temperature,
final product will be 1 sixth water)
-----------------------------------------------

Let the cakes cool and firm for several minutes.

If the cakes are gooey, flip cakes over, 
heat 40 to 50 seconds more in microwave oven. 

If lettuce is wet, dry by pressing between towels.

Cut the squash biscuit into 1 inch or smaller pieces,
the biscuit might be too tough on the processor if in 
bigger pieces.

If using 1 cup processor:
[
Process biscuit pieces first, tilt or shake the processor 
as needed to mitigate flow.

Put the biscuit crumb and 2 teaspoons sugar into a mixing 
and/or portion bowl.

Process the lettuce (or finely chop to 1 quarter inch or 
smaller pieces), add lettuce to bowl.
]

If using 2 cup or larger processor:
[
Cut the lettuce into 1 inch pieces.

Process the biscuit and lettuce together into a slaw.

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

Cut 1 ounce apple (1 sixth of an apple) into 1 quarter inch
pieces and add to squash/lettuce mixture.

Add 1 tablespoon plus 1 teaspoon sugar, 2 pinches salt, and 
1 teaspoon oil and mix.

Has enough fiber for a full meal.

Could serve with kafia, or a side of 1 or 2 ounces meat for 
a large meal. The vitamin C from the vegetable will aid
in the absorption of calcium and iron from the grain.

Pleasantly salty, pleasantly bitter/sweet, a little tangy, 
definite chestnut flavor, somewhat strong flavored







20090125a
Squash grain seed bean and Apple lettuce salad

In biscuits:
3 ounces acorn squash, peel removed 
  or 1 ounce butternut squash, peel removed
    plus 1 tablespoon 1 teaspoon whole grain flour
    plus 3 tablespoons water
1 eighth cup (.9 ounce) dried beans, any of soybean, red bean, 
    black bean, kidney bean, pinto bean, pigeon pea, pea,
    blackeyed pea
  or 1 quarter cup canned beans, if salt added, do not add 
    salt listed below
1 tablespoon whole grain flour
  or 1 tablespoon (.4 ounce) flax seed
  or 1 tablespoon non ground wheat grain
1 tablespoon (.1 ounce) wheat or oat bran
  or 1 tablespoon rolled oats
  or 1 tablespoon whole grain flour
1 third cup (1.7 ounces) chestnut flour (500 calories per cup)
  or 1 quarter cup (1.2 ounces) dried chestnut halves
    plus 2 teaspoons (.3 ounce) oil 
  or 1 eighth cup plus 1 tablespoon non roasted sunflower seeds
1 tablespoon (.5 ounce) sugar
2 pinches salt in biscuit                 

In salad:
2 ounces apple
1 ounce cos, romaine or bibb lettuce
2 teaspoons sugar (.5 ounces) (use 1 tablespoon plus 1 teaspoon 
  if lettuce is especially bitter)
1 teaspoon (.17 ounce) canola oil 
2 pinches salt in salad

If using dried beans:
[
Put 1 eighth cup dried beans and 3 quarters cup water 
into a metal pan.

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

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


Chop 3 ounces squash into 3/8 inch pieces.

Put into a 2 cup or larger high speed blender:
 3 ounce acorn squash,
 1 tablespoon grain or grain flour,
 1 tablespoon wheat bran or rolled oats,
 if using, 1 quarter cup canned beans
   plus 1 eighth cup water,
 2 teaspoons oil,
 1 tablespoon sugar,
 2 pinches salt, and 
 5 eighths cup water.

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

Put the beans and cooking water into the blender.
]

Run until smooth, perhaps 3 minutes.

Put the blender's contents into a mixing bowl and add 
1.75 ounces (1 third cup) chestnut flour and mix. 

Divide the mixture evenly in 4 three-inch diameter 
microwaveable bowls.

Make each cake half thickness or less at the center to 
encourage even heating. 

Place the 4 bowls at least 1 inches apart in a microwave oven.

Heat until very firm, 13 minutes on full power
 in a 1000 watt microwave, 21 minutes 45 seconds in a 600 watt oven.

If the oven has no rotissories, exchange dishes' positions after
half way through heating.

-------------------------------------------------------------
Math:
Add 5 seconds to begin heating
plus 40 seconds to heat dishes
plus to dry: 46 seconds time 8.3 equals 382 seconds
Plus 12.5 ounces X 20 seconds per ounce equals 250 seconds to boiling temperature.
Dry weight equals total weight minus water (12.5 - 8.7) equals 3.8 ounces
Water to be left in is 1 nineth of the dry weight 3.8/9 = .4 ounces
Water to be removed is 8.7 minus .4 = 8.3 ounces
Plus 6 and 1 third minutes times 14 equals 110 seconds for losses
  (use a little pocus here because time added has heat losses that
   also have to have time added)
(assumes vegetable and apple is 90 percent water and losses are
5 seconds for oven to begin heating plus 30 seconds to heat 
dishes plus 16 seconds for each minute at boiling temperature,
final product will be 1 sixth water)
-----------------------------------------------

Cut the cakes loose from the dishes, flip over.

If the cakes are very gooey, 
heat 1 minute 20 seconds more in microwave oven (1000 watts),
1 minute 55 seconds in a 600 watt oven. 

If the cakes are slightly gooey, heat 1 minute in a 
1000 watt oven or 1 minute 40 seconds in a 600 watt oven.

Let the cakes cool and firm for several minutes.

If lettuce is wet, dry by pressing between towels.

Cut the lettuce into 1 quarter inch or smaller pieces.

Cut 2 ounces apple (1 sixth of an apple) into 1 quarter inch
pieces.

In a portion bowl, combine:
 1 ounce lettuce,
 2 ounces apple,
 2 teaspoons sugar (1 tablespoon if lettuce is especially bitter), 
 2 pinches salt, and 
 1 teaspoon oil.

Mix.

The vitamin C from the vegetable and fruit will aid
in the absorption of calcium and iron from the grain.

Biscuit, definite chestnut flavor, flightly sweet, very
slightly bitter, a little pleasantly starchy, slightly chewy, 
biscuit consistency.

Apple lettuce, tangy and bittersweet, moderate apple flavor; 
mild lettuce flavor; slightly salty; chewy.





20090201d
Squash grain seed bean and Apple lettuce sauce

In biscuits:
3 ounces acorn squash, peel removed 
  or 1 ounce butternut squash, peel removed
    plus 1 tablespoon 1 teaspoon whole grain flour
    plus 3 tablespoons water
1 eighth cup (.9 ounce) dried beans, any of soybean, red bean, 
    black bean, kidney bean, pinto bean, pigeon pea, pea,
    blackeyed pea
  or 1 quarter cup canned beans, if salt added, do not add salt 
    listed below
1 tablespoon whole grain flour
  or 1 tablespoon (.4 ounce) flax seed
  or 1 tablespoon non ground wheat grain
1 tablespoon (.1 ounce) wheat or oat bran
  or 1 tablespoon rolled oats
  or 1 tablespoon whole grain flour
1 third cup (1.7 ounces) chestnut flour (500 calories per cup)
  or 1 quarter cup (1.2 ounces) dried chestnut halves
    plus 2 teaspoons (.3 ounce) oil 
  or 1 eighth cup plus 1 tablespoon non roasted sunflower seeds
1 tablespoon (.5 ounce) sugar
2 pinches salt in biscuit 
                
Apple lettuce sauce ingredients:
2 ounces apple
1 ounce cos, romaine or bibb lettuce
2 teaspoons sugar (.5 ounces) (use 1 tablespoon plus 1 teaspoon 
  if lettuce is especially bitter)
2 tablespoons non roasted California walnut butter
  or 1 quarter cup California walnuts (may be difficult to get to 
    flow while blending)
  or 2 tablespoons nut or seed butter,
  or 2 tablespoons non roasted peanut butter,
  or 1 tablespoon roasted peanut butter
1 tablespoon oat flour or other whole grain flour
1 teaspoon (.17 ounce) canola oil 
2 pinches salt (use 3 pinches if lettuce is especially bitter

Chop 3 ounces squash into 3/8 inch pieces.

Put into a 2 cup or larger high speed blender:
 3 ounce acorn squash,
 1 tablespoon grain or grain flour,
 1 tablespoon wheat bran or rolled oats,
 if using, 1 quarter cup canned beans
   plus 1 eighth cup water,
 2 teaspoons oil,
 1 tablespoon sugar,
 2 pinches salt, and 
 5 eighths cup water.

Run until smooth, perhaps 3 minutes.

Put the blender's contents into a mixing bowl and add 
1.75 ounces (1 third cup) chestnut flour and mix. 

Divide the mixture evenly in 4 three-inch diameter 
microwaveable bowls.

Make each cake half thickness or less at the center to 
encourage even heating.

Place the 4 bowls at least 1 inches apart in a microwave oven.

Heat until very firm, 12 minutes 30 seconds on full power
in a 1000 watt microwave, 21 minutes 45 seconds in a 
600 watt oven.

If the oven has no rotissories, exchange dishes' positions after
half way through heating.

-------------------------------------------------------------
Math:
Add 5 seconds to begin heating
plus 40 seconds to heat dishes
Plus 13 ounces X 20 equals 260 seconds to boiling temperature
Dry weight equals total weight minus water (13 - 8.7) equals 4.3 ounces
Water to be left in is 1 fourth of the dry weight 4.3/4 = 1.1 ounces
Water to be removed is 8.7 minus 1.1 = 7.6 ounces
Plus to dry: 46 seconds time 7.6 equals 350 seconds
Plus 5 and 5 sixths minutes times 14 equals 97 seconds for losses
  (use a little pocus here because time added has heat losses that
   also have to have time added)
(assumes vegetable and apple is 90 percent water and losses are
5 seconds for oven to begin heating plus 30 seconds to heat 
dishes plus 14 seconds for each minute at boiling temperature,
final product will be 20 percent water)
-----------------------------------------------

Cut the cakes loose from the dishes, flip over.

If the cakes are very gooey, 
heat 1 minute 20 seconds more in microwave oven (1000 watts),
1 minute 55 seconds in a 600 watt oven. 

If the cakes are slightly gooey, heat 1 minute in a 1000 watt 
oven or 1 minute 40 seconds in a 600 watt oven.

Let the cakes cool and firm for several minutes

Cut 1 ounce lettuce into 1 inch or smaller pieces.

Cut 2 ounces apple (1 sixth of an apple) into 1 inch
pieces.

Put into a 1 or 2 cup blender or high speed food processor: 
 1 ounce lettuce,
 2 ounces apple,
 2 teaspoons sugar (use 1 tablespoon if lettuce is 
   especially bitter), 
 2 pinches salt
    (use 3 pinches salt if lettuce is especially strong flavored),
 1 teaspoon oil (2 teaspoons if lettuce is especially bitter), and
 2 tablespoons walnut butter.

Run the blender until smooth, about 2 minutes, if necessary 
tilt or otherwise manipulate the blender to get flow started.

If the mixture will not flow, add 1 tablespoon water.

Put the mixture into a portion bowl.

Add 1 tablespoon oat flour and mix.

The vitamin C from the vegetable and fruit will aid
in the absorption of calcium and iron from the grain.

Biscuit, prominent chestnut flavor; mildly sweet; 
sliglty tangy; a little pleasant starchiness; 
firm muffin consistency and texture.

Apple lettuce - mildly: tangy and bittersweet, 
moderate apple flavor; mild: lettuce flavor, starchiness; 
slightly salty; thick liquid consistency.






20081008a
Banana lettuce grain seed

1 ounce lettuce
one very ripe banana (6 ounces with peel, 4 ounces without peel)
1 pinch (one-thirty-second teaspoon) celery seed meal
3 tablespoons non roasted sunflower seeds (this trial)
  or 2 tablespoons other non roasted 30 percent oil nut or
     seed butter
  or 1 tablespoon 30 percent oil roasted nut or see butter
    plus 1 tablespoon whole grain flour
    plus 1 teaspoon canola oil
  or 1 tablespoon chestnut flour
    plus 2 tablespoons grain flour
    plus 2 teaspoons canola oil
2 tablespoons grain flour
1 tablespoon plus 2 teaspoons sugar
1 teaspoon canola oil
3 pinches salt
3 tablespoons water

Put all the ingredients, except grain flour, into a 2 cup 
high speed processor or blender and run until desired
Smoothness is obtained, perhaps 2 minutes.

Put the batter into a mixing bowl, add 2 tablespoons grain flour, 
and mix.

Divide the mixture evenly in 3 3-inch diameter microwaveable
bowls.

Heat in a microwave oven 8 minutes 30 seconds in a 1000 watt
oven.

-----------------------------------------------------
Math:
5 seconds for oven to begin heating.
plus 30 seconds to heat dishes.
To bring to boil: 9 ounces X 20 seconds per ounce equals 180 seconds.
Plus to evaporate water: 46 X .9(6 ounces water) equals 248 seconds.
Plus to replace heat conducted to air during boiling: 248/60 minutes times 10 seconds per minute = 41 plus 41/60 minutes X 10 = 7 seconds for a total of 48 seconds.
(assumes fruit and vegetable is 90 percent water and 90 percent of the water should be removed, and 10 seconds losses to air for each minute at boiling temperature)
------------------------------------------------------

Bitter/sweet/tangy, moist-almost gooey, prominent banana flavor.





20081212g
Apple squash lettuce grain seed bean

1 ounce cos or bibb lettuce
  (if very mild, change sugar amount to 2 teaspoons)
  (if very bitter, add 1 teaspoon sugar)
1 ounce butternut or acorn squash 
3 ounces apple, if fruit is tart add 1 to 2 extra 
  teaspoon(s) sugar
3 tablespoons (.75 ounces) whole corn flour
  or 3 tablespoons any other grain flour
  or 3 tablespoons rolled oats 
1 quarter cup (1 ounce) non roasted sunflower seeds
  or 2 tablespoons nut or seed butter such as tahini
  or 1 tablespoon chestnut flour
    plus 1 tablespoon whole grain flour
    plus 1 tablespoon canola oil
1 eighth (.6 ounces) cup dried beans
  or 1 eighth cup raw peanuts (boil 10 minutes, drain)
    plus 2 tablespoons water
  or 1 quarter cup canned beans plus 2 tablespoons water
1 tablespoon (.5 ounce) sugar 
1 tablespoon (.5 ounces) canola oil
1 eighth teaspoon (.02 ounces) salt

If using dried beans:
[
Put 1 eighth cup dried beans and 3 quarters cup water into 
a metal pan.

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

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

Remove the seeds and peel from the squash.

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

Process together in a high speed blender, 3 cup or larger:
 1 ounces lettuce,
 3 ounces fruit,
 1 ounce squash, 
 if using, 1 quarter cup canned beans
   plus 2 tablespoons water,
 1 quarter cup sunflower seed,
 1 tablespoon plus 1 teaspoon sugar,
 1 eighth teaspoon salt,
 3 eighths cup water, and
 1 tablespoon oil.


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

Put the beans and cooking water into the blender.
]

Run until smooth.

Put the mixture into a mixing bowl.

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

Mix.

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

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

Put the pan into a microwave oven.)

Heat in a microwave oven until firm 11 minutes and 25 seconds
in a 1000 watt microwave oven.

-------------------------------------------------
Math:
To heat to boiling:(12.5 ounces X 20) equal 195 seconds
plus 5 seconds for oven to begin heating
plus 30 seconds to heat dishes
plus 109 seconds to make up for heat losses to air
plus time to remove water is 46 seconds x 7.5 equals 345 seconds.
Dry weight is total weight minus total water (12.5 - 8.5) = 4 ounces
Water to leave in is 20/80 times dry weight is (20/80) X 4 = 1 ounce
Water to be removed: (total water 8.5 ounces minus water to leave in
   (8.5 - 1) equals 7.5
(assumes vegetable is 90 percent water, losses are 5 seconds
for microwave to start, and 15
seconds losses to air for each 1 minute of boiling temperature,
final product will be 20 percent water)
--------------------------------------------------

Has enough fiber, protein, and calories for an entire light 
meal that will last you 6 hours until your next meal. 

For a large meal perhaps add 1 or 2 ounces
meat and 2 to 4 ounces fruit or vegetable.

Sweet, tangy, unusual flavor, soft biscuit/muffin 
consistency and texture.






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

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

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

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

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

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

Mix.

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

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

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

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

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

Mix the peanuts into the fruit/vegetable mixture.

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

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







20081208b
Banana carrot lettuce grain seed peanut

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

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

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

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

Mix.

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






20090114b
Banana carrot lettuce grain seed peanut

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

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

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

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

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

Process until smooth.

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

Mix.

Prominent banana flavor, sweet, tangy, pudding consistency.







20081211d
title: apple lettuce

2 ounces apple
  or 2 ounce acorn squash
1 ounce lettuce
1 tablespoon sugar
1 teaspoon whole wheat flour
1 teaspoon 50 percent oil non roasted sunflower seed butter
  or 1 teaspoon nut or seed butter such as tahini
1 teaspoon roasted peanut butter
1 teaspoon canola oil
3 pinches salt

In serving bowl mix all ingredients except apple and lettuce,
and mix.

Blot lettuce dry if wet, then cut into 1 quarter inch pieces.

Decore and peel the apple and cut into 1 quarter inch pieces.

Combine all and mix.

Sweet, tangy, slightly bitter, definite peanut flavor, 
mostly soft gooey texture but a little chewy and crunchy 
from the lettuce and apple.






20090203g
Apple lettuce pudding:
1 ounce cos or bibb lettuce, chopped into 1 inch pieces, 
  if lettuce is very bitter, use 1 half ounce other 
  vegetable such as mild carrot, acorn squash, cucumber,
  zuccini, sweet potato
3 ounces apple, decored, peel removed
  or 2 ounces crab apple plus 1 additional ounce mild vegetable
    plus 2 teaspoons sugar
  or 3 ounces ripe banana, plus 1 teaspoon sugar, use 2 teaspoons
   if banana is not fully ripe
  or 3 ounces sweet pear, barlett, anjou, bosch, plus add 0, 1, or
    2 teaspoons sugar if pear is full ripeness, medium ripeness, or
    unripe, respectively
  or 3 ounces peach, plus add 1, 2, or
    3 teaspoons sugar if peach is full ripeness, medium ripeness, or
    unripe, respectively
2 teaspoons oat flour
2 teaspoons sunflower seed butter
  or 2 teaspoons other nut or seed butter such as tahini
1 tablespoon (1 half ounce) sugar (1 extra teaspoon if apple is 
  tart or lettuce is bitter)
2 teaspoons canola oil
2 pinches salt

Remove core and skin from enough apple to make 3 ounces.

Cut 3 ounces apple into 1 quarter inch pieces.

Cut the lettuce into 1 pieces.

Put into a 1 or 2 cup blender or high speed processor:
 3 ounces apple,
 1 ounce lettuce,
 2 teaspoons oil,
 2 teaspoons sunflower seed butter,
 1 tablespoon sugar (use 1 extra teaspoon sugar if 
   apple is tart), and
 2 pinches salt.

Process until smooth.

Add  2 teaspoons oat flour to the processor and run to mix.

Intense flavor, sweet, tangy, slightly bitter, slighty
starchy, very smooth, slightly thicker than melted ice cream,
dessert-like.





20081211db
title: apple squash lettuce

2 ounces apple
2 ounce acorn squash
  or 1 ounce butternut squash
1 ounce lettuce
1 tablespoon sugar
1 teaspoon whole wheat flour
1 teaspoon 50 percent oil non roasted sunflower seed butter
  or 1 teaspoon other nut or seed butter such as tahini
1 teaspoon roasted peanut butter
1 teaspoon canola oil
3 pinches salt


Remove the seeds and peel from the squash.

Cut the squash into pieces appropriate for your food
processor.

Process the squash into a very fine slaw.

In serving bowl mix all ingredients except apple and lettuce,
and mix.

Blot lettuce dry if wet, then cut into 1 quarter inch pieces.

Decore and peel the apple and cut into 1 quarter inch pieces.

Combine all and mix.

Has all the fiber needed for a small meal and about 1 third 
of the calories and protein.

Sweet, tangy, mild peanut butter flavor, mild squash flavor,
just enough chewiness to get satisfaction from chewing.







20080909f
apple lettuce grain
1 ounce cos, bibb, or romaine lettuce cut into 1 half inch pieces
  or 2 ounces mild lettuce such as iceberg
1 third apple (2 ounces) chopped into 1 quarter 
   inch pieces
  or 3 ounces pear
  or 2 ounces peach (plus 2 teaspoons sugar)
2 tablespoons non bitter whole grain flour
2 teaspoons to 1 tablespoon sugar, according to taste
2 teaspoons canola oil
optional:
  1 pinch salt

Chop the lettuce into 1 half inch pieces.

Mix all the ingredients in a mixing and/or portion bowl.

Sweet or bittersweet depending on amount of sugar added, 
chewy, crunchy, pleasant slight starchiness, 
slightly bitter from the lettuce, some tanginess
from the apple, and tiny bit of starchiness from the grain.








20090315b
Apple lettuce squash grain and Potato chestnut bean

Pudding:
1 ounce cos or bibb lettuce (can be frozen)
  or if lettuce is very bitter, use 1 half ounce lettuce and 
    1 half ounce other vegetable such as squash, carrot, 
    sweet potato
1 ounce apple, can be fresh or frozen, if fruit is tart, add 
  1 extra teaspoon sugar
1 ounce acorn squash, peel and seeds removed
2 ounces potato
  or 2 tablespoons rolled oats plus 1 quarter cup water 
2 tablespoons freshly ground whole corn flour, 
  or 1 eighth cup (.7 ounce) whole dried corn kernels
     (about 2 rows of kernels from a large ear of corn
  or 2 tablespoons whole wheat flour  
  or 2 tablespoons any other non bitter grain flour
  or 3 tablespoons rolled oats 
1 quarter cup (1.3 ounces) dried chestnut halves,
   plus 1 additional teaspoons canola oil
   plus 2 teaspoons sugar
  or 2 tablespoons 30 percent added oil lightly roasted
   sunflower seed butter
  or 1 quarter cup non roasted sunflower seeds
  or 1 quarter cup California walnuts
    plus 1 teaspoon sugar 
  or 1 quarter cup non roasted hazelnuts
    plus 2 additional teaspoons canola oil
    plus 2 teaspoons sugar
  or 2 tablespoons roasted tahini
1 eighth cup (.9 ounce) dried beans
  or 1 eighth cup dried split peas
  or 1 eighth cup raw peanuts
  or 1 quarter cup canned beans
    plus 1 eighth cup water
  or 1 tablespoon peanut butter (reduce heat time by 1 minute)
1 tablespoon plus 1 teaspoon (.7 ounces) sugar
1 tablespoon (.5 ounces) canola oil
4 pinches (1 eighth teaspoon) salt
3 quarters cup water
16.2 ounces, 11.2 ounces water

If using dried beans:
[
Put 1 eighth cup dried beans and 3 quarters cup water into 
a metal pan.

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

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

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

Cut the potato into 1 quarter inch thick slices.

Add the potato to the pan with the beans.
]


Cut the 1 ounce lettuce, 1 ounce fruit, 1 ounce squash, and 
2 ounces potato into 1 inch pieces.

Into a 3 cup or larger high speed food processor or blender put:
 if using 1 quarter cup canned beans
   plus 1/8 cup water,
 1 eighth cup grain flour,
 1 quarter cup dried chestnut halves,
 1 ounce lettuce,
 1 ounce apple,
 1 ounce squash,
 1 tablespoon plus 1 teaspoon sugar
   plus any additional sugar to taste,
 1 tablespoon canola oil
   (1 tablespoon oil if using chestnuts or hazelnuts),
 4 pinches (1 eighth teaspoon) salt, and
 5 eighths cup water.

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

Add the beans/potato and cooking water to the blender.

Process until smooth.

Either:
(1. Place an upsidedown 4-inch diameter, round casserole dish
or similar utensil at the center of a 9
inch glass pie pan, pour the batter into the space around
the tumbler. (this trial)

(2. Pour the batter into a 8- or 9-inch bundt pan.)

(3. Divide the mixture equally into 4 4-inch diameter 
microwaveable bowls.)

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

-------------------------------
Math:
Plus 5 seconds for oven to begin heating.
Plus 40 seconds to heat dish.
To bring to boil: 16.2 ounces X 20 seconds equals 324 seconds.
Dry weight is 16.2 minus 11.2 water equals 5 ounces.
Water to be left in equals (20 parts water)/(80 parts water) times 5 ounces water equals 1.2 ounces.
Water to remove is total water - water left in (11.2 - 1.2) = 10 ounces.
Plus to evaporate water 46 X (10 ounces to be removed) equals 460 seconds.
Heating time to replace heat lost to air during boiling: 460/60 minutes times 15 seconds per minute equals 115 seconds plus 115/60 X 15 = 29 for 144 seconds total.
(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).
--------------------

Cut the biscuit loose from the piepan and invert, allow to cool
and firm for 5 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.

Mildly: sweet, tang; slightly salty; very slightly bitter/biting; 
moist biscuit texture and consistency; chewy at edges.





20090320e
Apple lettuce squash grain and Potato chestnut bean

Apple lettuce squash grain pudding:
1 ounce cos or bibb lettuce (can be frozen)
  or if lettuce is very bitter, use 1 half ounce lettuce and 
    1 half ounce other vegetable such as acorn squash, carrot, 
    sweet potato
1 ounce apple, can be fresh or frozen, if fruit is tart, add 
  1 extra teaspoon sugar
1 ounce acorn squash, peel and seeds removed
2 tablespoons freshly ground whole corn flour,
  or 1 eighth cup (.7 ounce) whole dried corn kernels
     (about 2 rows of kernels from a large ear of corn
  or 2 tablespoons any non bitter grain flour
  or 3 tablespoons rolled oats 
2 teaspoons (.3 ounce) sugar (use 1 teaspoon extra sugar if 
  lettuce is especially bitter)
2 teaspoons (.3 ounces) canola oil
    or 2 tablespoons non roasted sunflower seeds
2 pinches salt
3 eights cup (3 ounces) water
7.3 ounces, 5.6 ounces water

Potato chestnut bean biscuit:
2 ounces potato
  or 1 tablespoon plus 1 teaspoon rolled oats
    plus 3 tablespoons water
1 eighth cup (.6 ounce) dried chestnut halves,
    plus 1 teaspoon sugar
    plus either 2 tablespoons sunflower seeds
      or 2 teaspoons canola oil
  or 1 quarter cup (1.2 ounce) fresh chestnut
  or 2 tablespoons 30 percent added oil lightly roasted
    sunflower seed butter
  or 1 quarter cup non roasted sunflower seeds
  or 1 quarter cup California walnuts
    plus 1 teaspoon sugar 
  or 1 quarter cup non roasted hazelnuts
    plus 2 additional teaspoons canola oil
    plus 1 teaspoon sugar
  or 2 tablespoons roasted tahini
1 eighth cup raw peanuts
  or 1 eighth cup (.9 ounce) dried soy beans
  or 1 eighth cup dried split peas
  or 1 quarter cup canned beans
    plus 1 eighth cup water
  or 1 tablespoon roasted peanut butter
1 tablespoon (.1 ounce) wheat bran
2 teaspoons (.17 ounces) sugar
2 pinches (1 sixteenth teaspoon) salt
3 eighths cup water
8.6 ounces, 5.6 ounces water

If using dried beans:
[
Put 1 eighth cup dried beans and 3 quarters cup water into 
a metal pan.

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

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

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

Cut the potato into 1 quarter inch thick slices.

Add the potato to the pan with the beans.
]

If using dried non ground corn:
[
Into a metal pan put 1/8 cup corn kernels and 1 cup water.

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

Apple lettuce squash grain:
Cut the 1 ounce lettuce, 1 ounce fruit, and 1 ounce squash 
 into 1 inch pieces.

Into a 3 cup or larger high speed food processor or blender put:
 1 ounce lettuce (can be frozen)
 1 ounce apple
 1 ounce squash
 if using, 1 eighth cup grain flour
   plus 1 tablespoon water
 2 teaspoons  sugar
 2 teaspoons canola oil
   or 2 tablespoons non roasted sunflower seeds
 2 pinches salt
 3 eights cup (3 ounces) water

If using boiled corn:
[
When the corn is done heating, pour the corn/water into 
a strainer to get rid of water.

Add the corn to the blender.
]

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


Instructions for Potato chestnut bean:
Into a 2 cup or larger high speed food processor or blender put:
 if not using potato, 1 tablespoon plus 1 teaspoon rolled oats
    plus 3 tablespoons water
 1 eighth cup dried chestnut halves 
   plus 2 tablespoons sunflower seed,
 if using, 1 quarter cup canned beans
   plus 1 eighth cup water,
 1 tablespoon wheat bran,
 1 tablespoon sugar,
 2 pinches salt,
 3 eighths cup water.

If boiling beans:
[
When the beans (and potato, if using) are done heating, place 
the pan in cold water to cool for a few minutes so heat does not 
damage blender.

Add beans (and potato) and cooking water to blender.
]

Process until smooth.

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
45 seconds seconds in a 1000 watt oven.

-------------------------------
Math:
To bring to boil: 15.9 ounces X 20 seconds equals 298 seconds
plus 5 seconds for oven to begin heating
plus 40 seconds to heat dish
dry weight is 14.9 minus 11.2 water equals 3.7 ounces
water to be left in equals .2 times 3.7 equals .74 ounce
Water to remove is total water - water left in (11.2 - .74) = 10.46
plus to evaporate water 46 X (10.46 ounces to be removed) equals 481
(assume lettuce is 90 percent water, squash and potato is 80 percent
To replace heat lost to air: 15 seconds per minute X 481/60 minutes =
120 seconds.
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).
--------------------

Cut the biscuit loose from the piepan and invert, allow to cool
and firm for 5 minutes before eating.

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.

Potato chestnut bean, definite chestnut flavor; 
slightly: sweet, salty, starchy; chewy especially edges.

Apple lettuce squash grain, definite apple flavor, moderately:
sweet, tangy, nut flavored; slightly: salty, chewy at edges; 
mostly a thick pudding consistency.  






Cherry lettuce seed grain
20080630b

2 ounces romaine lettuce
3 ounces pitted cherries such as wild black cherries
  or 1 cup (4 ounces) black raspberries
2 tablespoons 30 percent added oil non roasted 
    sunflower seed butter
  or 3 tablespoon non roasted sunflower seeds
  or 1 tablespoon tahini
    plus 1 tablespoon whole grain flour
    plus 1 teaspoon canola oil 
  or 1 tablespoon roasted almond butter
    plus 1 tablespoon whole grain flour
    plus 1 teaspoon canola oil 
2 teaspoons canola oil
2 tablespoons sugar (add 1 or 2 more teaspoons sugar if
  fruit is tart)

Blend or process 3 ounces cherries into a smooth puree.

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

If using a 1 cup processor:
[
In a 1 cup processor, process together: 
 2 ounces lettuce,
 1/8 cup sunflower seed butter,
 2 teaspoons oil, and 
 1 tablespoon sugar.
]

If using a 1 or 2 cup blender:
[
process together: 
 2 ounces lettuce,
 1/8 cup sunflower seed butter,
 2 teaspoons oil, 
 2 tablespoons sugar, and
 the fruit puree.
]

Process into a smooth puree, about 4 minutes.

Combine the processor's contents, 1 tablespoon oats 
flour, and fruit puree.

Mix until uniform.






20080913e
apple lettuce grain seed

3 ounces cos or bibb lettuce chopped into 1 half inch pieces
1 third apple (2 ounces) chopped into 1 quarter inch pieces
  or 2 ounces pear
  or 2 ounces peach (plus 2 teaspoons sugar)
2 tablespoons non bitter grain flour
1 tablespoon sugar
1 tablespoon roasted 30 percent added oil sunflower seed butter 
  or 1 tablespoon roasted nut or seed butter such as tahini
  or 1 tablespoon chestnut flour
    plus 2 teaspoons canola oil

Mix all the ingredients in a mixing and/or portion bowl.

Bitter/sweet from the lettuce and sugar, tangy from the apple; 
definite roasted flavor from the sunflower seeds, and good 
starchiness from the grain flour.





20081108b
Apple lettuce grain seed pudding

1 ounce cos, bibb, or romaine lettuce
 or 1 half ounce cilantro
 or 1 quarter ounce parsley
3 tablespoons raw (non roasted) sunflower seeds
  or 2 tablespoons nut or seed butter such as tahini
1 tablespoon whole oat flour
  or 1 tablespoon other grain flour
1 ounce apple
  or 1 teaspoon apple powder plus 2 tablespoons water
  or 2 ounces pear
2 teaspoons canola oil
1 to 3 teaspoons sugar according to bitterness of greens
2 pinches salt
3 tablespoons water

Cut 1 ounce greens into 1/2 inch pieces.

Into a high speed 1 or 2 cup blender/processor put:
 1 ounce greens,
 1 ounce apple,
 3 tablespoons sunflower seeds,
 2 teaspoons oil,
 1 to 3 teaspoons sugar acording to pungency of greens,
 2 pinches salt, and
 3 tablespoons water.

Run until smooth, perhaps about 2 minutes.

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

Add 1 tablespoon oat flour ( if using apple powder: 
and 1 teaspoon apple powder,) and mix.

Heat to boil, 1 minute 15 seconds in a 1000 watt microwave,
then heat to thicken, total 4 minutes 50 seconds in 
a 1000 watt oven.

--------------------------------
Math:
Add 5 seconds for oven to begin heating.
Add 20 seconds to heat container.
Plus to raise to boiling: 5 and 5 sixths ounces X 20 seconds per ounce = 117 seconds.
Plus to remove excess water: 46 seconds per ounce times 2.8 water to remove = 129 seconds.
Plus 10 seconds heating for each minute of boiling to replace losses to air (129/60 minutes times 10 seconds per minute = 22 seconds.
(assumes greens are 90 percent water and all but 1 ounce
water will be removed so the final product is about 30 percent water,
 losses are 5 seconds for oven warmup, 15 seconds 
---------------------------------

If your microwave oven produces scorched areas in the food,
try dividing batter equally into 2 3-inch diameter bowls or 
into a 5 inch bowl with a 2-inch tumbler or similar utensil 
placed at the center.

Moist/soft/smooth biscuit - almost pudding consistency, a 
little sweet, a little bitter, a little tangy,
somewhat starchy like a typical muffin, tasty.






20090104c
Apple carrot lettuce grain seed

1 ounce cos, bibb, or romaine lettuce
 or 1 half ounce cilantro
 or 1 quarter ounce parsley
1 ounce carrot
  or 1 ounce acorn or butternut squash (butternut this trial)
3 tablespoons raw (non roasted) sunflower seeds
  or 2 tablespoons nut or seed butter such as tahini
1 tablespoon oat flour if lettuce normal pungency
  or 2 tablespoons (.5 ounces) whole oat flour 
    if lettuce especially bitter
1 ounce apple
  or 1 teaspoon apple powder plus 2 tablespoons water
  or 2 ounces pear
2 teaspoons (.3 ounces) canola oil
1 tablespoon (.5 ounces) sugar or to taste
2 pinches salt
1 quarter (2 ounces) cup water

Cut 1 ounce greens into 1/2 inch pieces.

Into a high speed 1 or 2 cup blender/processor put:
 1 ounce greens,
 1 ounce apple,
 1 ounce carrot,
 3 tablespoons sunflower seeds,
 2 teaspoons oil,
 1 to 4 teaspoons sugar acording to pungency of greens,
 2 pinches salt, and
 1 quarter cup water.

Run until smooth, perhaps about 2 minutes.

Add 1 tablespoon oat flour ( if using apple powder: 
and 1 teaspoon apple powder,) and mix.

Either:
(1. Divide the batter equally in 3 3-inch bowls, place the bowls
opposite each other across the center of a microwave oven with
about 2 inches between the bowls.)

(2. Place a 2 inch glass tumbler or similar container at the 
center of a 6-inch bowl with sides at least 4 inches higher 
than the batter and pour the batter around the tumbler.)

(3. Place the batter in a 3-inch diameter mug with sides at 
least 4 inches higher than the batter to prevent boilover.

Heat to boil, 2 minutes in a 1000 watt microwave,
then heat to thicken, total 6 minutes 10 seconds in 
a 1000 watt oven.

---------------------------------
Math:
plus 5 seconds for oven to begin heating.
plus 20 seconds to heat dish.
Plus to raise to boiling: 7.7 ounces X 20 equals 154 seconds.
Dry weight is total weight minus total water (7.7 - 4.7) = 3 ounces.
water to leave in is 30/70 times (3) = 1.3 ounces.
water to remove is total water minus water to leave in (4.7 - 1.3) = 3.4 ounces.
Plus to remove excess water: 46 seconds per ounce times 3.4 ounnces = 156 seconds.
Plus to replace heat lost to air: 156/60 X 12 = 29 plus 29/60 X 12
  is 35 seconds.
(assumes greens are 90 percent water and all but 1 ounce
water will be removed so the final product is about 30 percent water,
 losses are 5 seconds for oven warmup, 20 seconds 
to heat dish, and 12 seconds for each minute of boiling temperature)
--------------------------------

Makes about 2 thirds of a light meal.

For a complete light meal, also have 2 ounces roasted peanuts 
and a couple of ounces of fruit and/or vegetable.

Very moist and very soft biscuit - almost a pudding consistency, 
a little sweet, a little bitter, a little tangy,
somewhat starchy like a typical muffin.




20080918a
apple lettuce grain seed bean

1 ounce cos or bibb lettuce chopped into 1 half inch pieces
  or 2 ounces mild lettuce such as iceberg
1 third apple (2 ounces) chopped into 1 quarter 
   inch pieces  
  or 3 ounces pear
  or 2 ounces peach (plus 2 teaspoons sugar)
2 tablespoons non bitter grain flour (fresh ground wheat flour,
  flour more than a couple of weeks old can be bitter)
2 tablespoons soy bean flour
  or 1 quarter cup canned beans (increase heat time by 1 minute)
1 tablespoon sugar, or to taste
1 tablespoon non roasted chestnut flour
  or 1 tablespoon pecan butter 
1 tablespoon canola oil
  or 1 tablespoon nut or seed butter  
2 teaspoons canola oil

In a microwaveable bowl, mix:
 2 tablespoons grain flour,
 2 tablespoons soy bean flour,
 1 tablespoon chestnut flour,
 1 tablespoon tahini, and
 1 tablespoon water.

Heat until solid, 2 minutes 25 seconds in a 1000 
watt microwave oven.

------------------------------------
Math:
Add 5 seconds for oven to begin heating.
Add 10 seconds to heat dish.
Plus to raise to boiling: 2 and 1 half ounces X 20 seconds per ounce = 50 seconds.
plus to remove water: 46 seconds per ounce X .5 ounces water = 23 seconds.
plus 45 seconds to toast biscuit.
Plus 10 seconds heating for each minute at boiling temperatur to replace heat lost to air 83/60 minutes times 10 = 12 seconds.
------------------------------------

Process the biscuit to a coarse crumb.

Mix all the ingredients in a mixing and/or portion bowl:
 1 ounce lettuce,
 2 ounces apple,
 crumb,
 2 teaspoons canola oil,
 1 tablespoon sugar.

Bitter/sweet/tangy, has a definite roasted 
flavor, pleasing oil and starch flavors.






20080918a2
apple lettuce grain seed bean

1 ounces cos or bibb lettuce chopped into 1 half inch pieces
  or 2 ounces mild lettuce such as iceberg
1 third apple (2 ounces) chopped into 1 quarter inch pieces
  or 2 ounces pear
  or 2 ounces peach (plus 2 teaspoons sugar)
3 tablespoon rolled oats
  or 2 tablespoons non bitter grain flour
1 eighth cup dried soybeans
  or 2 tablespoons soy bean flour
1 tablespoon sugar
3 tablespoons non roasted sunflower seeds
  or 1 tablespoon nut or seed butter such as tahini
  or 1 tablespoon non roasted chestnut flour
1 teaspoon canola oil
1 pinch salt

Into a mug put 1/8 cup soybean and 1 quarter cup
water.

Heat until boiling, 1 minute 5 seconds in a 1000
watt microwave oven, then heat, covered, 6 minutes on low.

Drain the water by dumping into a strainer.

Heat the soybean, covered, in the microwave oven until their 
surface is dry, 25 seconds in a 1000 watt oven.

------------------------------
Math:
To heat to boiling: .75 ounces X 20 seconds per ounce = 15 seconds.
Plus 10 seconds to replace heat losses to air.
------------------------------

Into a high speed 1 or 2 cup blender or processor put:
 the soybeans,
 1 eighth cup rolled oats, and
 1 tablespoon non roasted  sunflower seeds.

Run until a fine powder is produced, about 2 minutes.

Put the powder into a large mixing and/or portion bowl and 
add 1 tablespoon sugar, 1 teaspoon oil, and 1 pinch salt.

Mix.

To the powder mixture add the fruit and lettuce.

Mix.

Mildly and pleasantly bitter/sweet, mildly and nicely starchy,
pleasant noticeable oat flavor, moderately tangy, chewy.







20081012d
apple lettuce grain seed bean

1 ounce cos or bibb lettuce pressed between towel to dry,
   chopped into 1 inch pieces
  or 2 ounces mild lettuce such as iceberg
1 third apple (2 ounces) chopped into 1 quarter inch pieces
  or 2 ounces pear
  or 2 ounces peach (plus 2 teaspoons sugar)
3 tablespoons non bitter grain flour
  (flour more than a couple of weeks old can be bitter)
2 tablespoons soy bean flour
  or 1 quarter cup canned or boiled beans
2 teaspoons honey plus 1 teaspoon sugar
  or 1 tablespoon sugar
1 tablespoon non roasted chestnut flour 
2 tablespoons nut or seed butter such as tahini
  or 1 tablespoon whole grain flour plus 2 teaspoons canola oil
1 teaspoon canola oil

In a microwaveable 6-inch bowl, mix:
 3 tablespoons oat flour,
 2 tablespoons bean flour,
 1 tablespoon chestnut flour,
 2 tablespoons tahini, and 
 3 tablespoons water.

Form the batter into a ring shape with a 1 or 2 inch hole 
at the center.

Heat until solid, 2 minutes 40 seconds in a 1000 
watt microwave oven.

-----------------------------
Math:
3 and 3 quarters ounces X 20 plus 24 losses plus 46 X 1.3
(assume 10 seconds losses per minute of boiling temperature
plus 5 seconds startup and 5 seconds for heating bowl and
leave .2 ounce water in cake)
-----------------------------

Cut the biscuit into 3 quarter inch pieces and allow to cool 
and dry for a couple of minutes.

Put the biscuit pieces into a 2 or 3 cup food processor
and process to a coarse crumb.

Add 2 ounces lettuce and run
until desired finest is achieved or mixture is stuck on sides of 
processor bowl.

Put into a portion bowl, add 2 ounces apple and
2 teaspoons honey and 1 teaspoon sugar and mix.

Moderately bitter/sweet, a little tangy, flavorful, the honey 
makes it unusual.







20080930h
Apple lettuce grain seed bean

1 ounce cos or bibb lettuce pressed between towel to dry,
   chopped into 1 inch pieces
  or 2 ounces mild lettuce such as iceberg
2 ounces apple, can be fresh or frozen, if fruit is tart, 
  add 1 extra teaspoon sugar
2 tablespoons freshly ground whole corn flour, could be 
    bitter if not freshly ground
  or 1 eighth cup corn kernels
  or 2 tablespoons whole wheat flour  
  or 2 tablespoons any other non bitter grain flour
  or 3 tablespoons rolled oats 
3 tablespoons non roasted sunflower seeds
  or 2 tablespoons nut or seed butter such as tahini
  or 1 quarter cup California walnuts 
    plus 1 teaspoon sugar
  or 1 quarter cup non roasted hazelnuts
    plus 1 teaspoon sugar
    plus 2 teaspoons oil
1 eighth cup dried soy beans
  or 1 eighth cup dried split peas
  or 1 eighth cup peanuts (boil 10 minutes, drain)
  or 1 tablespoon roasted peanut butter (do not boil, 
    reduce heat time by 70 seconds)
1 tablespoon sugar
1 teaspoon canola oil
1 to 2 pinches salt

If using dried peas or soybeans and non ground grain:
[
Into a metal pan put 1/8 cup peas or soybeans, 
1 eighth cup corn kernels, and 1 cup water.

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

Drain the water by dumping into a strainer.
]

Into a high speed food processor or 1 or 2 cup blender put:
 the soybeans, 
 corn,
 3 tablespoons sunflower seeds, and
 3 eighths cup water.

Process until smooth.

Divide the mixture equally into 2 two inch diameter 
microwaveable bowls.

Heat until boiling plus enough time to firm, 7 minutes
in a 1000 watt oven.

------------------------------------
Math:
Add 5 seconds for oven to begin heating.
Add 20 seconds to heat containers.
Plus to raise to boiling: 7.6 ounces X 20 seconds per ounce = 152 seconds.
Water to remove is total water minus water left in (5 ounces - .8 ounces) = 4.2 ounces.
Plus to evaporate excess water: 46 seconds per ounce X 4.2 ounce = 193 seconds.
Plus to replace heat losses to air: 193/60 times 14 seconds per minute = 45 seconds.
(assume soybeans asorb 1.2 ounces water, corn .8
ounces, and .8 ounce moisture will be left in 
biscuit after heating so biscuit is about 10 percent water).
-----------------------------------

Break the biscuit into pieces suitable for your
food process, process until a fine crumb is produced.

If lettuce is wet, press between two layers of towel to dry.
Put the lettuce and fruit into 1 quarter inch pieces, or
process into a coarse slaw.

Mix all.

Sweet, slightly oily, pleasantly slightly: starchy, bitter, 
tangy, chewy; grain/seed/bean biscuit has bread texture, 
overall the texture is slightly juicy, slightly chewy, 
very slightly crunchy from the lettuce and apple.







20081011a
Apple lettuce grain seed bean

1 ounce cos or bibb lettuce chopped into 1 inch pieces
  or 2 ounces mild lettuce such as iceberg
2 ounces apple, can be fresh or frozen, if fruit is tart, 
  add 1 extra teaspoon sugar
2 tablespoons (.6 ounce) freshly ground whole corn flour, 
    could be bitter if not   freshly ground 
  or 1 eighth cup whole dried corn kernels
     (about 2 rows of kernels from a large ear of corn
  or 2 tablespoons whole wheat flour  
  or 2 tablespoons any other non bitter grain flour
  or 2 tablespoons rolled oats 
3 tablespoons (1 ounce) non roasted sunflower seeds
  or 1 quarter cup California walnuts 
  or 1 quarter cup non roasted hazelnuts
  or 2 tablespoons nut or seed butter such as tahini
1 eighth cup (.8 ounces dry, 2 ounces boiled) dried beans
  or 1 eighth cup dried split peas
  or 1 eighth cup raw peanuts (boiled 10 minutes, drain)
    plus 1 eighth cup water
  or 1 quarter cup canned beans
    plus 1 eighth cup water
  or 1 tablespoon roasted peanut butter
    plus 1 quarter cup water
1 tablespoon (.5 ounce) sugar
1 teaspoon (.15 ounce) canola oil
2 pinches salt
3 eighths cup water
total 11.8 ounces, 8.5 ounces water

If using dried whole beans:
[
Into a metal pan put 1/8 cup peas or soybeans, 
1 eighth cup corn kernels, and 3 quarters cup
water.

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

Drain the water by dumping into a strainer.
]

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

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

Drain the water by dumping into a strainer.
]

Cut the lettuce and fruit into 1 inch pieces.

Into a high speed food processor or  blender put:
 3 ounces lettuce, 
 2 ounces apple,
 if using, 1 quarter cup canned beans
   plus 1 eighth cup water,
 if using 1 eight cup grain flour
   plus 1 tablespoon water,
 3 tablespoons sunflower seeds,
 1 tablespoon sugar,
 1 teaspoon canola oil, and
 2 pinches salt, and
 3 eighths cup water.

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

Pour the beans and cooking water into the blender.

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

Put the corn into the blender.

Process until smooth.

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

Heat until boiling plus enough time to firm, 11 minutes 30 seconds.
in a 1000 watt oven.

---------------------------------------
Math:
Add 5 seconds for oven to begin heating.
Add 40 seconds to heat dishes.
To raise to boiling: 11.8 ounces X 20 seconds per ounce = 236 seconds.
Dry weight is total weight minus water (11.8 - 8.5) = 3.3 ounces.
Water to leave in is (30 parts water)/(70 parts dry weight) X (dry weight) = 3/7 X  3.3 = 1.9 ounces.
Water to remove is total water minus water left in (8.5 ounces - 1.9 ounces) = 6.6 ounces.
Plus to evaporate excess water: 46 seconds per ounce X 6.6 ounces water = 304 seconds.
To replace heat lost to air while boiling: 304/60 minutes times 16 seconds per minutes = 81 seconds plus 81/60 minutes X 16 = 21 for a total of 102 seconds.
(assume soybeans asorb 125 percent their own weight in water when boiled, corn absorbs its own weight in water, 4 ounces water is lost when boiling beans,
ounces, lettuce is 90 percent water and .30 percent moisture will be left in 
biscuit after heating, losses are 5 seconds for oven to start
heating, 10 seconds to heat dishes, and 16 seconds per minute
for each minute at boiling temperature for heat loss to air).
---------------------------------------

Has enough fiber and calories for an entire light meal for a
1400 calorie diet. For a higher calorie diet, see 20081020a.

Slightly sweet, slightly tangy, very slightly bitter/sharp, 
texture is smooth, consistency is more solid than pudding,
moister than typical cake.








20081205cx
apple lettuce grain seed bean

In fruit bottom:
3 ounces apple
1 eighth cup non roasted sunflower seeds
1 eighth cup non ground dried beans
  or 1 quarter cup canned beans 
    plus 1 eighth cup water
1 tablespoon non ground wheat grains
  or 2 tablespoons rolled oats
1 ounce cos, bibb, or romaine lettuce plus 1 
     teaspoons sugar 
  or 1 teaspoon spinach powder
  or 2 ounces fresh or frozen spinach
2 teaspoons canola oil
1 tablespoon sugar
1 pinch salt

In crumb crust:
1 tablespoon chestnut flour
  or 1 half ounce dried chestnut halves
1 eighth cup whole wheat flour
  or 1 tablespoon non ground wheat grains
2 teaspoons sugar

If using dried whole beans:
[
Into a metal pan put 1/8 cup peas or soybeans 
 and 3 quarters cup water.

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

Put into a mixing bowl and mix:
 1 tablespoon chestnut flour
 1 eighth cup wheat flour, and
 2 teaspoons sugar. 

Mix.

Remove cores and skin from apple to yield 3 ounces.

Into a 1-cup or larger blender put:
 3 ounces apple,
 1 ounce lettuce,  
 if using, 1 quarter cup canned beans
   plus 1 eighth cup water,
 1 eighth cup sunflower seeds,
 1 tablespoon non ground wheat grains, and
 1 quarter cup water.

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

Put the beans, and remaining cooking water left in the beans, 
into the blender.

Process into a sauce.

Put the sauce into a microwaveable portion bowl that
can be covered, a 4-inch wide, tall mug works well.

Add:
 2 teaspoons oil,
 1 tablespoon sugar, and 
 1 pinch salt.

Mix.

Sprinkle the flour/sugar mixture on top of
the fruit/grain/bean/lettuce, do not stir, spread somewhat evenly.

Heat, covered, in a 1000 watt microwave oven that has a 
rotissoire for 7 minutes 40 seconds or if using a 600 watt oven, 
heat for 12 minutes.

If using an oven with a rotissoire, turn the container 1 half 
turn when about 2 minutes are left to be done heating.

----------------------------------
Math:
To bring to boiling temperature: 9 ounces X 20 equals 180 seconds
plus plus 5 seconds to begin heating
plus 20 seconds to heat dishes, 
plus 40 heat losses to air, 
plus to evaporate excess water 46 x (6.6 ounces total water minus 
  2 ounces left in) is (46 times 4.6) equals 212 seconds
formula assume fruit is 90 percent water, and all but 2 ounces
of total water will be removed. That is to make the final product 
to be 40 percent water overall. Losses are 5 seconds for microwave to
come up to power, 5 seconds for container to heat, and
10 seconds per minute of time at boiling temperature)
----------------------------------

Allow to cool, covered, for 15 minutes before eating.

Tangy/sweet, roasted grain flavor in crust, bottom layer is
very moist and soft like turkey stuffing, top is mostly 
dry/crumbly with chewy areas.









20080930fx
Apple lettuce grain seed peanut
1 ounce cos or bibb lettuce chopped into 1 inch pieces
  or 2 ounces mild lettuce such as iceberg
2 ounces apple, can be fresh or frozen, if fruit is tart 
  add 1 extra teaspoon sugar
2 tablespoons freshly ground whole corn flour, could be 
    bitter if not freshly ground 
  or 2 tablespoons whole wheat flour 
  or 2 tablespoons any other non bitter grain flour
  or 2 tablespoons rolled oats (this trial)
3 tablespoons roasted sunflower seeds
  or 3 tablespoons non roasted sunflower seeds
  or 1 quarter cup California walnuts 
  or 1 quarter cup non roasted hazelnuts
  2 tablespoons nut or seed butter such as tahini
1 eighth cup roasted peanuts
  or 1 eighth cup raw peanuts (boiled 10 minutes, drained)
  or 1 tablespoon roasted peanut butter
1 tablespoon sugar
1 teaspoon canola oil
1 to 2 pinches salt

If using peanuts:
[
Remove the peanut skins by squeezing between two fingers.
]

Put 3 tablespoons sunflower seeds, 1 eighth cup peanuts and 
2 tablespoons rolled oats into a high speed food processor 
and run until a fine powder is achieved and no lumps can be 
felt when pinching the powder between two fingers or until 
flow stops.

Put the grain/seed/peanut mixture into a large mixing bowl 
and/or portion bowl.

Cut 3 ounces lettuce and 2 ounces apple into 1 inch pieces, 
then process into as fine a texture as desired.

Mix all.

Prominent roasted sunflower flavor, sweet, tangy from the apple,
slightly bitter, pleasantly salty, 
requires little chewing if the lettuce was finely
processed, you may yearn for the chewiness of unprocessed lettuce 
but this is much quicker to eat and I suppose might be digested
more thoroughly and comfortably, since using a processor can make 
finer particle size than chewing normally does.






20080922c
Tomato lettuce grain seed bean

2 ounces cos or bibb lettuce
2 ounces tomato
2 tablespoons freshly ground whole corn flour,
    (could be bitter if not freshly ground)
  or 2 tablespoons any other non bitter grain flour
  or 2 tablespoons rolled oats
  or 2 tablespoons whole wheat
2 ounces non roasted hazelnuts, processed into chunks
3 tablespoons non roasted sunflower seeds
  or 2 tablespoons non roasted nut or seed butter
  or 2 tablespoons lightly roasted nut or seed butter 
    such as tahini
1 eighth cup dried soy beans
  or 1 eighth cup raw peanuts
  or 1 eighth cup blanched skinless peanuts
1 tablespoon sugar

If using soybeans or raw peanut:
[
Into a metal pan put 1/8 cup soybeans or peanuts and 1 third cup
water.

Heat on a cooktop until boiling, reduce heat to low, cover, and 
then heat 10 minutes more on low power.

Drain the water by dumping into a strainer.
]

If the lettuce is wet, press between towels to dry.

Cut 2 ounces lettuce and 2 ounces tomato into 1 third inch pieces 
or process into a coarse slaw.

Put 3 tablespoons sunflower seeds and 2 tablespoons whole 
wheat flour into a 2 cup or smaller, dry, high speed food processor.

Run until a fine powder is achieved and no lumps can be felt when 
pinching the powder between two fingers. 

Mix all.

Bitter/sweet, similar to mild dark chocolate, very chewy, 
mild hazelnut flavor, slightly tangy from tomato, provides about
10 minutes of chewing time.





20081014c
 similar to 20081020c below which processes lettuce into a slaw
Apple lettuce grain seed peanut

1 ounce cos or bibb lettuce
  or 2 ounces mild lettuce such as iceberg
2 ounces apple, can be fresh or frozen, if fruit is tart 
  add 1 extra teaspoon sugar
2 tablespoons rolled oats
  or 2 tablespoons freshly ground whole corn flour,
    could be bitter if not freshly ground 
  or 2 tablespoons whole wheat flour 
  or 2 tablespoons any other non bitter grain flour
3 tablespoons non roasted sunflower seeds
  or 3 tablespoons roasted sunflower seeds
  or 1 quarter cup California walnuts 
  or 1 quarter cup non roasted hazelnuts
  or 2 tablespoons nut or seed butter such as tahini
1 eighth cup roasted peanuts 
  or 1 eighth cup skinless blanced peanuts, sometimes
    called raw or buff peanuts
  or 1 tablespoon roasted peanut butter
1 tablespoon sugar
1 teaspoon canola oil
1 to 2 pinches salt

Put 3 tablespoons non roasted sunflower seeds into a
hot air popcorn popper, set a time for 40 seconds,
run the popper for 40 seconds and immediately dump
the sunflower seeds into a container to cool.

If using peanuts:
Put the sunflower seeds, 1 eighth cup peanuts and 2 tablespoons 
rolled oats into a high speed food processor and run until a 
fine powder is achieved and no lumps can be felt when pinching the
powder between two fingers or until flow stops.

Put the grain/seed/peanut mixture into a large mixing bowl 
and/or portion bowl.

Cut 2 ounces lettuce and 2 ounces apple into 1 quarter
inch pieces.

Mix all.

Has enough fiber for an entire meal, for a large meal serve 
with a side of 2 ounces meat, and a small serving of raw
fruit.

Sweet, definite roasted flavor, some tanginess from the apple,
slightly bitter from the lettuce, pleasant slight starchiness from
the rolled oats, somewhat chewy from the lettuce and apple.





20081020c
  similar to 20081014c above which has lettuce cut into 
  1 quarter inch pieces
Apple lettuce grain seed peanut

1 ounces cos or bibb lettuce
2 ounces apple, can be fresh or frozen, if fruit is 
  tart add 1 extra teaspoon sugar
2 tablespoons rolled oats (this trial)
  or 2 tablespoons freshly ground whole corn flour,
    could be bitter if not  freshly ground 
  or 2 tablespoons whole wheat flour 
  or 2 tablespoons any other non bitter grain flour
3 tablespoons non roasted sunflower seeds
  or 3 tablespoons roasted sunflower seeds
  or 1 quarter cup California walnuts 
  or 1 quarter cup non roasted hazelnuts
  2 tablespoons nut or seed butter such as tahini
1 eighth cup skinless blanced peanuts, sometimes
    called skinless raw or buff peanuts
  or 1 eighth cup roasted peanuts 
  or 1 eighth cup raw peanuts
  or 1 tablespoon roasted peanut butter
1 tablespoon sugar
1 teaspoon canola oil
1 to 2 pinches salt

Put 3 tablespoons non roasted sunflower seeds into a
hot air popcorn popper, set a time for 40 seconds,
run the popper for 40 seconds and immediately dump
the sunflower seeds into a container to cool.

If using raw peanuts:
Put 1 eighth cup peanuts into a
hot air popcorn popper, set a time for 60 seconds,
run the popper for 60 seconds and immediately dump
the peanuts into a container to cool.

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

If using peanuts:
Put the sunflower seeds, 1 eighth cup peanuts and 2 tablespoons 
rolled oats into a high
speed food processor or blender and run until a fine powder is
achieved and no lumps can be felt when pinching the
powder between two fingers or until flow stops.
(blender works reasonalby well, but bottom of bowl has 3 quarters
inch of meal that does not flow, have to stop blender and invert
and jar to mix.)

Put the grain/seed/peanut mixture into a large mixing bowl 
and/or portion bowl.

Cut 1 ounce lettuce into 1 inch pieces, then process into a 
coarse slaw, a 1 cup processor works well. 

Put the slaw into the bowl with the grain/seed/peanut.

Cut 2 ounces apple into 1 quarter
inch pieces and put into the bowl with the other ingredients.

Add 1 tablespoon sugar,
1 teaspoon canola oil, and
1 pinch salt.

Mix.

Very sweet, moderatley tangy, slightly bitter, prominent
roasted flavor, pleasantly moderately starchy and slightly oily.





20081029d
Apple lettuce grain seed peanut

1 ounces cos or bibb lettuce
2 ounces apple, can be fresh or frozen, if fruit is tart 
  add 1 extra teaspoon sugar
2 tablespoons freshly ground whole corn flour,
    could be bitter if not freshly ground 
  or 2 tablespoons whole wheat flour
  or 2 tablespoons any other non bitter grain flour
  or 2 tablespoons rolled oats 
2 tablespoons roasted tahini
  or 2 tablespoons other nut or seed butter
1 tablespoon roasted peanut butter
1 tablespoon sugar
1 teaspoon canola oil
1 to 2 pinches salt

In a large mixing and/or portion bowl mix 1 tablespoon
peanut butter, 1 tablepoon tahini, 1 teaspoon canola oil
and 1 pinch salt (use no salt if peanut
butter has enough salt that it can be tasted,
use 1 pinch if tahini and peanut butter have no added salt).

Cut 1 ounce lettuce into 1 quarter inch or smaller pieces or cut
into 1 inch pieces and process into a 
coarse slaw, a 1 cup processor works well.

Put the slaw into the bowl with the grain/seed/peanut.

Cut 2 ounces apple into 1 quarter
inch pieces and put into the bowl with the other ingredients.

Mix.

Add 2 tablespoons grain flour and 1 tablespoon sugar.

Mix.

Sweet, slightly bitter, definite peanut flavor, just a little
chewy and a little crunchy.





20090827h
title: apple lettuce seed drink

1 half ounce lettuce
1 ounce apple, decored, skin removed
  or 1 ounce pear, decored, skin removed
2 tablespoons non roasted no hull sunflower seeds
1 tablespoon brown sugar 
  or 1 tablespoon white sugar plus 1 eighth teaspoon molasses
  or 2 teaspoons honey
2 packets aspartame sweetner
1 pinch salt
1 eighth cup water

Put all ingredients into a 1 half cup or larger blender.

Run until smooth, about 2 to 3 minutes.

Put the blender contents into a mug and add enough water, 
about 1 half cup, to make desired amount.

Heat to desired temperature, perhaps 30 to 50 seconds in 
1000 watt microwave oven.

If using apple:
[
Definitely sweet; moderate: apple flavor, molasses flavor; 
mild sunflower seed flavor, a little soft grittiness.
]

If using pear:
[ 
mildly sweet; slightly tangy, pear flavored, molasses flavored; 
very slightly bitter, gritty from the pear; thick liquid consistency.
]








20090830ex
title: apple lettuce seed

1 half ounce lettuce
1 ounce apple
1 quarter cup in the hull squash seed
  or 1 half cup in the hull sunflower seed (see 20090826g)
    plus 1 tablespoon sugar
1 tablespoon brown sugar 
  or 1 tablespoon white sugar plus 1 eighth teaspoon molasses.
  or 2 teaspoons honey
3 packets aspartame sweetner

Blend the squash seed and 1 quarter cup water in a 1-half cup 
blender for 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 to press the liquid out 
of the slaw. 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.

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

Tilt the strainer to distribute the slurry.

Tap the slurry to jog out the liquid.

Discard any solids in the strainer.

Put into a 1 cup blender:
 the bowl's contents,
 1 quarter cup water,
 1 ounce apple,
 1 half ounce lettuce,
 1 tablespoon brown sugar, and
 3 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 8 ounces or to desired amount.

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

Unusual flavor, almost a roasted flavor; mildly: bitter/sweet;
not very smooth, has some body and a slight soft grittines.






20090901b
title: apple lettuce seed

1 half ounce lettuce
1 ounce apple
1 quarter cup in the hull squash seed (see 20090830ex)
  or 1 half cup in the hull oil sunflower seed (see 20090901b)
3 tablespoons brown sugar 
  or 1 tablespoon white sugar plus 3 packets aspartame
  or 2 teaspoons honey plus 3 packets aspartame sweetner

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

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

Add 1 quarter cup water and stir.

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

Use 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.

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

Put into a 1 cup or larger blender: 
 the seed liquid,
 1 half ounce lettuce,
 1 ounce apple,
 1 tablespoon sugar, and
 3 packets aspartame sweetner.

Run until smooth, about 2 minutes.

Pour the liquid into a 16 ounce mug.

Pour the liquid into a 12 to 16 ounce mug.

Add 1 quarter cup water or desired amount.

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

Flavorful, prominently: bitter/sweet, sunflower seed flavored; 
moderately tangy; thick liquid.






20081205c
apple lettuce spinach grain seed bean

In fruit bottom:
3 ounces apple
1 eighth cup non roasted sunflower seeds
1 eighth cup non ground dried beans
  or 1 quarter cup canned beans plus 1 eighth cup water
1 tablespoon non ground wheat grains
  or 2 tablespoons rolled oats
1 teaspoon spinach powder
  or 2 ounces fresh or frozen spinach 
1 ounce cos, bibb, or romaine lettuce plus 1 teaspoon sugar
2 teaspoons canola oil
1 tablespoon sugar
1 pinch salt

If using dried whole beans:
[
Into a metal pan put 2 tablespoon peas or beans 
 and 3 quarters cup water.

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


In crumb crust:
1 tablespoon chestnut flour
  or 1 half ounce dried chestnut halves
1 eighth cup whole wheat flour
  or 1 tablespoon non ground wheat grains
2 teaspoons sugar

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

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


Put into a mixing bowl and mix:
 1 tbsp chestnut flour
 1 eighth cup wheat flour, and
 2 teaspoons sugar. 

Mix.

Remove cores and skin from apple to yield 3 ounces.

Into a 1-cup or larger blender put:
 3 ounces apple,
 1 ounce lettuce,  
 if using 1 quarter cup canned beans
   plus 1 eighth cup water,
 1 eighth cup sunflower seeds,
 1 tablespoon non ground wheat grains, and
 1 quarter cup water.

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

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

Process into a sauce.

Put the sauce into a microwaveable portion bowl that
can be covered, a 4-inch wide mug works well.

Add:
 1 teaspoon spinach powder,
 2 teaspoons oil,
 1 tablespoon sugar, and
 1 pinch salt.

Mix.

Sprinkle the flour/sugar mixture on top of
the fruit/grain/bean/spinach, do not stir, spread somewhat evenly.

Heat, covered, in a 1000 watt microwave oven that has a rotissoire 
for 7 minutes 40 seconds or 12 minutes in a 600 watt oven.

If using an oven without a rotissoire, turn container 1 half 
turn when 2 minutes heating time remains.

-------------------------------------
Math:
Plus plus 5 seconds for oven to begin heating.
Plus 20 seconds to heat dishes>
To bring to boiling temperature: 9 ounces X 20 equals 180 seconds.
Plus to evaporate excess water 46 x (6.6 ounces total water minus 
  2 ounces left in) is (46 times 4.6) equals 212 seconds.
Plus replace losses to air: 212/60 minutes times 10 seconds per minute = 35 seconds. 
Formula assumes fruit is 90 percent water, and all but 2 ounces
of total water will be removed. That is to make the final product 
to be 40 percent water overall. Losses are 
10 seconds per minute of time at boiling temperature)
-------------------------------------

Allow to cool, covered, for 15 minutes before eating.

Tangy/sweet, roasted grain flavor in crust, bottom layer is
very moist and soft like turkey stuffing, top is mostly dry/crumbly
with chewy areas.







20081207b
apple lettuce spinach grain seed bean

3 ounces apple
1 eighth cup plus 1 tablespoon (1 ounce)  non roasted 
  sunflower seeds
1 tablespoon (.3 ounce) non ground dried beans
1 tablespoon (.25 ounce) non ground wheat grains
  or 2 tablespoons rolled oats
1 ounce fresh or frozen spinach
  or 1 teaspoon (.1 ounce) spinach powder
1 ounce cos, bibb, or romaine lettuce plus 1 
     teaspoon sugar (this trial)
2 teaspoons (.33 ounce) canola oil
1 tablespoon plus 1 teaspoon (.67 ounce) sugar
0 to 2 packets aspartame sweetner to taste
1 pinch salt

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

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


Remove cores and skin from apple to yield 3 ounces.

Into a 2-cup or larger blender put:
 3 ounces apple,
 1 ounce lettuce,  
 1 ounce spinach,
 if using, 1 eighth cup canned beans
    plus eighth cup water
 1 eighth cup plus 1 tablespoon sunflower seeds,
 1 tablespoon non ground wheat grains, and 
 3 eighths cup water.

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

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

Process into a sauce.

Put the sauce into a microwaveable portion bowl that
can be covered, a 4-inch wide mug works well.

Add:
 2 teaspoons oil,
 1 tablespoon (plus 1 teaspoon sugar if using lettuce) sugar, and
 1 pinch salt.

Mix.

Heat, covered, in a microwave oven that has a rotissoire for 11 
   minutes and 55 seconds.

----------------------------------
Math:
To bring to boiling temperature: 12.7 ounces X 20 equals 254 seconds
plus plus 5 seconds to begin heating
plus 25 seconds to heat dishes, 
plus 345/60 times 12 is 69 plus 69/60 X 12 is 18 equal total of 87 seconds
  heat losses to air, 
plus to evaporate excess water is (46 times 7.5) equals 345 seconds
dry weight is total weight minus total water (12.7 minus 9.6) equals 3.1 ounces
Water to leave in is (40/60) times dry weight is (40/60)(3.1) equals 2.1 ounces
Water to remove is total water minus water to leave in: (9.6 - 2.1) = 7.5 ounces 
formula assume fruit is 90 percent water, and all but 1 ounce
of total water will be removed. That is to make the final product 
to be 40 percent water overall. Losses are 5 seconds for microwave to
come up to power, 5 seconds for container to heat, and
10 seconds per minute of time at boiling temperature)
-----------------------------------

Uncover and allow to cool for 5 minutes before
eating, removing the biscuit from the cooking dish and placing
it in a metal bowl greatly speeds cooling.

Bitter/sweet/sour/tangy, mild spinach flavor, firm biscuit
consistency.






20081204b
Apple lettuce carrot grain seed bean

1 ounce romaine lettuce
2 ounces strong flavored carrot
  or 3 ounces mild flavored carrot
2 ounces apple
2 tablespoons whole corn flour
  or 1 eighth cup non ground dried corn kernels
  or 2 tablespoons oats flour
  or 2 tablespoons whole wheat flour
  or 2 tablespoons millet flour
1 tablespoon tahini
  or 1 tablespoon 30 percent added oil non roasted sunflower 
    seed butter
  or 2 tablespoons non roasted sunflower seeds (this trial)
  or 1 tablespoon walnut butter
  or 1 tablespoon almond butter
  or 1 tablespoon oats flour plus 2 teaspoons canola oil
1 tablespoon sugar
1 eighth cup raw peanuts (boil 10 minutes, drain)
    plus 1 eighth cup water
  or 1 tablespoon retail roasted peanut butter (no trans fat)
    plus 1 eighth cup water
  or 1 eighth cup dried non ground beans
  or 1 quarter cup canned beans plus 1 eighth cup water
1 teaspoon canola oil
1 tablespoon flax seed
2 pinches salt

If using dried whole beans:
[
Into a metal pan put 1/8 cup peas or beans 
 and 3 quarters cup water.

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

In a blender or high speed processor 1 eighth cup grain
and 2 tablespoons sunflower seeds until mixture is stuck on sides
of processor bowl or until no
significant lumps can be felt when pinched between
2 fingers.

When the beans are done heating, put them into a microwaveable 
mixing bowl.

Add the grain/seed.

Mix.

Divide the batter equally into two 1-half cup bowls and place 
the bowls opposite each other across the center of a microwave 
oven.

Heat, uncovered, until firm and dry in a microwave oven,
3 minutes 45 seconds in a 1000 watt oven.

-----------------------------------------------------
Math:
Plus 5 seconds for oven to begin heating
Plus 20 seconds to heat dishes
To raise to boiling: 4.5 ounces X 20 equals 90 seconds.
Dry weight is total weight minus water (4.5 - 2.2) = 2.3 ounces.
Water to leave in is 10/90 X dry weight (10/90 X 2.3) = .25 ounces.
Water to remove is total water minus water left in (2.2 - .25) = 2 ounces.
To evaporate excess water:  plus 46 seconds per ounce X 2 ounces water = 92 seconds.
Plus to replace heat lost to air 92/60 minutes X 12 seconds per minute
   (3/2 X 12) = 18 seconds.
(losses assume 5 seconds for oven to start, 5 seconds
to heat dish, and 18 seconds of losses to air while
boiling hot)
------------------------------------------

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

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

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

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

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

Toss and mix.

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









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

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

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

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

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

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

Drain the water by dumping into a strainer.
]


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

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

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

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

Put the corn into the blender.

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

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

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

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

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

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


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

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

Has enough fiber and protein for a full supper meal, for a 
very large meal, could serve 1 ounce meat and a drink.

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




20081212fx
similar to 20090215c which uses 1 ounce apple, California walnuts
Apple carrot lettuce grain seed bean

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

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

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

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

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

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

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

Run until smooth.

Put the mixture into a mixing bowl.

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

Mix.

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

Leave at least 1 inch space between the bowls.)

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

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

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

Has enough fiber, protein, and calories for an entire light 
meal that will last you 5 hours until your next meal. Try 
finishing the meal with a hot drink or just hot water to
feel full and satiated. For a large meal perhaps add 1 or 2 ounces
meat and 2 ounces fruit or vegetable.

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









20081118f 
pear lettuce carrot grain seed bean

1 ounce cos or bibb lettuce, chopped into 1 inch pieces
3 ounces ripe pear, bartlett, bosch, or similar variety,
    decored, peel removed
  or 1 and 1 half ounces Keiffer plus 1 and 1 half ounces 
    Seckel 
  or 3 ounces keifer plus 1 to 2 teaspoons sugar 
  or 3 ounces ripe banana
  or 1 third apple (2 ounces) chopped into 1 quarter 
    inch pieces
  or 2 ounces peach (plus 2 teaspoons sugar)
2 ounces carrot
3 tablespoons non bitter grain flour 
  (flour more than a couple of weeks old can be bitter)
1 eighth cup dried beans
  or 1 quarter cup canned beans
     plus 1 eighth cup water
2 tablespoons soy bean flour
1 tablespoon sugar
3 tablespoons non roasted sunflower seeds (this trial) 
  or 2 tablespoons non roasted sunflower seed butter
   or 1 tablespoon non roasted chestnut flour
     plus 2 tablespoons whole grain flour 
     plus 2 teaspoons canola oil
   or 1 tablespoon roasted nut or seed butter such as tahini
     plus 2 tablespoons whole grain flour 
     plus 2 teaspoons canola oil
1 teaspoon canola oil
2 pinches salt

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

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

If using a 2 cup blender:
[
Into a 2-cup blender put:
 1 ounce lettuce pieces and 1 eighth cup plus 1 tablespoon water.

Process until reduced in volume enough so other ingredients
 can be added.

Add:
 3 ounces pear,
 2 ounces carrot,
 3 tablespoons non roasted sunflower seeds,
 if using, 1 quarter cup canned beans
    plus 1 eighth cup water
 1 tablespoon oil,
 1 tablespoon sugar (plus extra sugar if using peach, pear, or 
   ground cherries),
 2 pinches salt, and 
 1 quarter cup water.
]

If using a 3-cup or larger blender:
[
Into a 3-cup or larger blender put:
 the lettuce pieces,
 3 ounces fruit,
 2 ounces carrot,
 3 tablespoons non roasted sunflower seeds,
 if using, 1 quarter cup canned beans
    plus 1 eighth cup water
 1 tablespoon oil,
 1 tablespoon sugar (plus extra sugar if using peach, pear, or 
   ground cherries),
 2 pinches salt, and 
 3 eights cup plus 1 tablespoon water
]

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

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

Run until smooth.

Put the lettuce/carrot/fruit/seed slurry into a mixing bowl
and add 3 tablespoons grain flour.

Mix.

Either:
[
1.Put equal amounts of batter into each of 4 4-inch bowls.

Shape the batter so it is thinner at the center of each bowl 
so the batter will heat more evenly.

Arrange the bowls in a circle in a microwave oven, separating 
the bowls by at least an inch.
]

Or:
[2. Place a 3 inch jar, glass tumbler, or mug at the center 
of a 8 inch glass pie pan (or use a bundt pan).
 (4 inch jar in 9 inch pie pan scorches at inside edge, chewy
   at outside edge, soft elsewhere)

Pour the batter into the space around the jar.
]

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


For a firm but easily chewed version:
[ 
Heat in a microwave oven until firm,
14 minutes 50 seconds in a 1000 watt microwave oven.

-----------------------------------------------
Math:
13 and 1 quarter ounces X 20 plus plus 30 to begin heating and to heat dishes plus 158 losses plus 46 X 9 ounces waterout of 8.4 ounces
-----------------------------------------------
]

Or for a chewier, more flavored version:
[
Heat in a microwave oven until very firm,
15 minutes 20 seconds in a 1000 
watt microwave oven.

-----------------------------------------------
Math:
13 and 1 quarter ounces X 20 plus plus 30 to begin heating and to heat dishes plus 163 losses plus 46 X 9.5 ounces water.
(assume fruit and vegetable is 90 percent water,
leave .2 ounce water in cake,
16 seconds losses per minute of boiling temperature
plus 5 seconds startup and 25 seconds for heating bowl)
-----------------------------------------------
]

Sweetness from the sugar and pear, tanginess from the pear,
slight bitterness from the lettuce, a little starchiness 
from the bean and grain, and a sort of spiciness, I suppose 
mainly from the lettuce/carrot/pear combination.








20081211d
title: apple squash lettuce

2 ounces apple
2 ounce acorn squash
  or 1 ounce butternut squash
1 ounce lettuce
1 tablespoon sugar
1 teaspoon whole wheat flour
1 teaspoon 50 percent oil non roasted sunflower seed butter
  or 1 teaspoon other nut or seed butter such as tahini
1 teaspoon roasted peanut butter
1 teaspoon canola oil
3 pinches salt

Remove the seeds and peel from the squash.

Cut the squash into pieces appropriate for your food
processor.

Process the squash into a very fine slaw.

In serving bowl mix all ingredients except apple and lettuce,
and mix.

Blot lettuce dry if wet, then cut into 1 quarter inch pieces.

Decore and peel the apple and cut into 1 quarter inch pieces.

Combine all and mix.

Has all the fiber needed for a small meal and about 1 third 
of the calories and protein.

Sweet, tangy, slightly bitter, definite peanut flavor; 
mostly soft gooey texture but a little chewy and crunchy 
from the lettuce and apple.






20081214c
Apple squash lettuce grain

1 ounce romaine, cos, or bibb lettuce
3 ounces mild carrot
  or 3 ounces acorn squash
  or 1 ounce strong flavored carrot
    plus 2 ounces mild vegetable such as sweet potato, 
      blanched green bean
  or 1 ounce butternut squash 
    plus 2 ounces mild vegetable such as sweet potato, 
      blanched green bean
1 ounce apple
1 tablespoon whole wheat flour
2 teaspoons canola oil
1 tablespoon plus 1 teaspoon sugar
3 pinches salt

Process or blend to a fine slaw:
 1 ounce lettuce,
 3 ounces squash or carrot,
 1 ounce apple.
 
Put the slaw in a portion and/or mixing bowl and add:
 2 teaspoons oil,
 1 tablespoon wheat flour,
 3 pinches salt, and
 1 tablespoon plus 1 teaspoon sugar.

Could serve with Roasted chestnuts and Roasted peas and 
any type of small, grain cookie.

For a large meal also add perhaps serve with 1 half cup trail 
mix and an ounce of fruit or an ounce of raw vegetable such as 
yam, squash, or chopped cabbage with dressing.

To be activated, an anti cancer compound in cabbage requires an 
enzyme in cabbage that is destroyed by heating.

Sweet, crunchy, tangy, a little pleasant starchiness from the 
grain, plenty chewy from the raw vegetable





20090215c
Similar to 20081212fx which uses 3 ounces apple, non roasted 
  sunflower seed.
Similar to 20090414a which uses no oil, 3 eighths cup non 
  roasted sunflower seed and has a softer/moister consistency/
Apple squash lettuce grain nut

1 ounce cos, bibb, or romaine lettuce, 
  or 1 half ounce bitter lettuce plus 1 half ounce squash, 
    pumpkin, carrot, cucumber, or other vegetable (can be frozen)
 or 1 half ounce cilantro
 or 1 quarter ounce parsley
1 ounce carrot
  or 1 ounce acorn or butternut squash
1 third cup (1.25 ounces) California walnuts
  or 3 tablespoons 30 percent added oil roasted sunflower 
    seed butter
  or 1 quarter cup (1.3 ounce) roasted sunflower seed
  or 1 quarter cup (1.3 ounce) non roasted pumpkin seeds 
    (use the seed butter if your processor is low speed or 
    will not flow with the seeds)
  or 3 tablespoons roasted tahini
1 tablespoon oat flour if lettuce normal pungency
  or 2 tablespoons (.5 ounces) whole oat flour if lettuce 
    especially bitter
1 ounce apple
  or 1 teaspoon apple powder plus 2 tablespoons water
2 teaspoons to 1 tablespoon (.5 ounces) canola oil
3 to 4 teaspoons (.5 ounce) sugar according to bitterness of greens
2 pinches salt
1 quarter (2 ounces) cup water

Cut 1 ounce greens into 1/2 inch pieces.

Into a high speed 1 or 2 cup blender/processor put:
 1 ounce greens,
 1 ounce apple,
 1 ounce squash,
 1 third cup walnuts,
 2 teaspoons oil,
 1 to 4 teaspoons sugar acording to pungency of greens
 2 pinches salt, and
 1 quarter cup water.  

Run until smooth, perhaps about 2 minutes.

Add 1 tablespoon grain flour ( if using apple powder: 
and 1 teaspoon apple powder,) and run to mix.

Either:
(1. Divide the batter equally in 3 3-inch bowls, place the bowls
opposite each other across the center of a microwave oven with
about 2 inches between the bowls.)

(2. Place a 2 inch glass tumbler or similar container at the 
center of a 6-inch bowl with sides at least 4 inches higher than the 
batter and pour the batter around the tumbler.)

(3. Place the batter in a 3-inch diameter mug with sides at least 
4 inches higher than the batter to prevent boilover.)

Heat to boil, 2 minutes in a 1000 watt microwave,
then heat to thicken, total 6 minutes 30 seconds in a 
1000 watt oven.

-----------------------------------
Math:
Add 5 seconds for oven to begin heating
plus 20 seconds to heat dish.
Plus to raise to boiling: 8 ounces X 20 seconds per ounce equals 160 seconds.
dry weight is total weight minus total water (8 - 4.7) = 3.3 ounces.
water to leave in is 25/75 times (3.3) = 1.1 ounces.
water to remove is total water minus water to leave in (4.7 - 1.1) = 3.6 ounces.
To evaporate excess water: plus 46 time 3.6 = 166 seconds.
plus to replace heat lost to air: 166/60 X 12 = 33 plus 33/60 X 12
  is 39 seconds.
(assumes greens are 90 percent water and all but 1 ounce
water will be removed so the final product is about 30 percent water,
 losses are 5 seconds for oven warmup, 20 seconds 
to heat dish, and 12 seconds for each minute of boiling temperature)
--------------------------------

Flip the biscuits over.

If very gooey, enough that large bits of food stick onto 
a finger, heat another 1 minute.

If slightly gooey, just enough that food sticks onto a 
finger, heat 40 seconds.

If very moist and soft, just let the biscuits dry and 
firm for several minutes before eating.

Definite walnut and apple flavors, tangy, sweet, pudding
consistency texture.






20090414a
  Similar to 20090215c which uses 2 teaspoons oil, 1 third cup 
    California walnuts 
Apple lettuce squash grain seed pudding

1 ounce cos, bibb, or romaine lettuce, 
  or 1 half ounce pungent lettuce plus 1 half ounce squash, 
    pumpkin, carrot, cucumber, or other mild vegetable
  or 1 half ounce mild vegetable 
    plus 1 half ounce cilantro, or 1 quarter ounce parsley
1 ounce acorn or butternut squash
  or 1 ounce carrot
3 eighths cup (1.95 ounces) non roasted sunflower seeds
  or 3 eighths cup (1.95 ounces) non roasted pumpkin seeds 
    (use the seed butter if your processor is low speed or 
    will not flow with the seeds)
  or 1 quarter cup 30 percent added oil roasted sunflower 
    seed butter
  or 3 eighths cup (1.95 ounces) roasted sunflower
  or 1 quarter cup roasted tahini
  or 1 half cup (2 ounces) California walnuts 
1 tablespoon oat flour if lettuce normal pungency
  or 2 tablespoons (.5 ounces) whole oat flour if lettuce 
    especially bitter
1 ounce apple
  or 1 teaspoon apple powder plus 2 tablespoons water
3 to 4 teaspoons sugar according to bitterness of greens
2 pinches salt
1 half cup (4 ounces) water

Cut 1 ounce greens into 1/2 inch pieces.

Into a high speed 1 or 2 cup blender/processor put:
 1 ounce greens,
 1 ounce apple,
 1 ounce squash,
 3 eighths cup sunflower seeds,
 1 to 4 teaspoons sugar acording to pungency of greens
 2 pinches salt, and
 1 half cup water.
  
Run until smooth, perhaps about 2 minutes.

Add 1 tablespoon grain flour ( if using apple powder: 
and 1 teaspoon apple powder,) and run to mix.

Either:
(1. Divide the batter equally in 4 3-inch bowls or 3 4-inch 
diameter bowls, place the bowls in a circle around the center
of a microwave oven.)

(2. Place a 4-inch diameter round casserole dish or similar 
utensil at the center of a 9-inch glass piepan and place the 
batter around the casserole dish.)

(3. Place the batter in a 3-inch diameter very tall mug with 
sides at least 4 inches higher than the batter to prevent 
boilover.

Heat in a 1000 watt microwave oven to thicken, 
9 minutes 25 seconds in a 1000 watt oven, 
15 minutes 40 seconds in a 600 watt oven.

---------------------------
Math:
plus 5 seconds for oven to begin heating
plus 30 seconds to heat dish
Plus to heat to boiling: 10.65 ounces X 20 equals 213 seconds.
dry weight is total weight minus total water (10.65 - 6.7) = 4 ounces
water to leave in is 25/75 times (4) = 1.3 ounces
water to remove is total water minus water to leave in (6.7 - 1.3) = 5.4 ounces
To evaporate excess water: plus 46 time 3.4 = 249 seconds
plus to replace heat lost to air: 249/60 X 12 = 57 plus 57/60 X 12
  is 69 seconds
(assumes greens are 90 percent water and 
water will be removed so the final product is about 25 percent water,
 losses are 5 seconds for oven warmup, 20 seconds 
to heat dish, and 12 seconds for each minute of boiling temperature)
--------------------------------

Makes about 2 thirds of a light meal. For a complete light meal, 
also have 2 ounces roasted peanuts and a couple of ounces of fruit
and/or vegetable.

Flavorful, prominent squash flavor, definite sunflower seed flavor,
noticeably: sweet, bitter, tangy, oily, starchy; mostly thick pudding 
consistency, chewy at edges.





20090108a
  Similar to 20090214b which uses 1 eighth cup walnut butter, 
    no sunflower seed.
Apple squash lettuce grain seed bean

1 ounce romaine, cos, or bibb lettuce
3 ounces mild carrot
  or 3 ounces fully ripe acorn squash, if acorn
   squash the skin should be orange 
1 ounce apple
1 eighth cup whole wheat flour
1 eighth cup non roasted dry soybeans
1 eighth cup non roasted sunflower seeds
1 teaspoon canola oil
1 tablespoon plus 1 teaspoon sugar
3 pinches salt

Put 1 eighth cup soybeans into a hot air popcorn popper, set a timer
for 50 seconds, and run the popper for 50 seconds or until the
beans just begin to brown, immediately dump the beans into a bowl to
cool.

Into a high speed 1 or 2-cup blender put:
 the roasted beans,
 2 tablespoons wheat flour, and
 2 tablespoons sunflower seeds.

Run the blender until the mixture is as smooth as it will get.

Dump the mixture into a coffee grinder and grind into a fine meal.

Process or blend to a fine slaw:
 1 ounce lettuce,
 3 ounces squash or carrot, and
 1 ounce apple.

Put the slaw in a portion and/or mixing bowl and add:
 1 teaspoon oil,
 the grain/seed/bean meal,
 3 pinches salt, and 
 1 tablespoon plus 1 teaspoon sugar.

Mix.

Makes enough for a light meal.

For a large meal also add, perhaps, 1 half cup trail mix and
 an ounce of fruit or an ounce of raw vegetable such as 
yam, squash, or chopped cabbage with dressing.

To be activated, an anti cancer compound in cabbage requires 
an enzyme in cabbage that is destroyed by heating.

Modereately sweet, a little salty, a little tangy, 
a little chewy if the squash is not processed very finely, 
mostly soft, moist almost wet.





20090214b

Apple squash lettuce grain seed bean

1 ounce romaine, cos, or bibb lettuce (can be frozen)
  or 1 half ounce very bitter lettuce plus 1 half ounce acorn or
    butternut squash
3 ounces carrot
  or 3 ounces fully ripe acorn or butternut squash, if acorn
   squash the skin should be orange
  or 1 ounce butternut squash 
    plus 2 ounces sweet potato, blanched green bean, cucumber, 
      zuccini, boiled potato, yellow summer squash
1 ounce apple
1 eighth (.8 ounce) cup whole wheat flour
  or 1 eighth cup (.9 ounce) non ground wheat grains
1 eighth cup (.9 ounce) non roasted dry soybeans
1 eighth cup (1.1 ounce) walnut butter
  or 1 eighth cup non roasted sunflower seeds
1 teaspoon (.14 ounce) canola oil
1 tablespoon (.5 ounce) sugar (plus 1 teaspoon sugar if lettuce 
  is strong flavored or apple is tart)
3 pinches salt

Put 1 eighth cup soybeans into a hot air popcorn popper, 
set a timer for 50 seconds, and run the popper for 50 seconds 
or until the beans just begin to brown, immediately dump the 
beans into a bowl to cool.

Into a high speed 1 or 2-cup blender put:
the roasted beans and 2 tablespoons wheat grains and run the 
blender until the mixture is as smooth as it will get.

Dump the mixture into a coffee grinder and grind 1 to 3 times 
until fine (or tilt, invert, bump, and otherwise manipulate 
the blender until the grain/bean is finely ground).

Put the grain/bean combination into a mixing and/or portion bowl.

Add 1 tablespoon sugar (plus 1 teaspoon sugar if lettuce is 
strong flavored or apple is tart).

In a 1 or 2 cup blender, process to a smooth slurry:
 1 ounce lettuce,
 3 ounces squash or carrot,
 1 ounce apple, 
 1 teaspoon oil, 
 3 pinches salt, and
 1 half cup water.

If necessary add 1 tablespoon water to get the mixture to 
flow while blending.

Put the puree into a microwaveable bowl.

Heat in a 1000 watt microwave for 7 minutes 5 seconds or
heat in a 600 watt microwave for 10 minutes 12 seconds.

---------------------------------------
math:
Add 5 seconds for oven to begin heating.
Add 15 seconds for dish to heat.
To raise to boiling: 20 seconds per ounce times 9.2 oz = 184 seconds.
Dry weight is total weight of all ingredients minus total water 
   (10.5 - 8.2) = 2.3 ounces.
Water to leave in is 55/45 X dry weight (55/45 X 2.3) = (55/45 X 2.3) = 2.9 ounce.
Water to remove is total water - water left in (8.2 - 2.9) = 5.3 ounces.
To evaporate excess water: 46 seconds per ounce X 5.3 ounces = 244 seconds.
Plus to replace heat lost to air: 244/60 X 12 seconds per minute = 48 plus
  48/60 X 12 = 10 for a total of 58 seconds.
(assume squash is 80 percent water, lettuce and apple are 90 percent water, after heating moisture content will 
be 60 percent)
---------------------------------------

Put the lettuce/squash pudding into the bowl with the 
grain/bean meal.

Add 2 tablespoons nut butter and mix.

Makes enough for an entire light meal.

For a large meal, serve with, perhaps, an ounce of
fruit or an ounce of raw vegetable such as yam 
and/or chopped cabbage with dressing. For a large 
supper meal a 1 or 2 ounce serving of meat could 
be included.

To be activated, an anti cancer compound in cabbage 
requires a enzyme in cabbage that is destroyed by heating.

The roasted soybean is noticed first, then tastes is 
prominent combination squash/roasted soybean flavor, 
pleasantly salty and very slightly bitter/sweet, 
somewhat similar to a low viscosity, lightly roasted 
peanut butter

Lightly scorched at edges, try heating in 4 3-inch bowls, 
bundt pan, or piepan with casserole dish at center.






20081230c
20081209c
20081017dx
20081008b
20081008b
20081002d
Three dish meal:
Apple lettuce salad,
Squash pudding,
Grain seed bean biscuit

Apple lettuce salad:
1 ounce cos or bibb lettuce pressed between towel to dry,
   chopped into 1 inch pieces 
  or 2 ounces spinach
3 ounces apple, decored, peel removed
  or 2 ounces crab apple plus 1 additional ounce acorn squash plus 2 teaspoons
    sugar
  or 3 ounces ripe banana, plus 1 teaspoon sugar, use 2 teaspoons
   if banana is not fully ripe
  or 3 ounces ground cherries plus 1 teaspoon sugar, use
    2 teaspoons sugar if ground cherries not fully ripe
  or 3 ounces sweet pear, barlett, anjou, bosch, plus add 0, 1, or
    2 teaspoons sugar if pear is full ripeness, medium ripeness, or
    unripe, respectively
  or 3 ounces peach, plus add 1, 2, or
    3 teaspoons sugar if peach is full ripeness, medium ripeness, or
    unripe, respectively
2 teaspoons oat flour
2 teaspoons sunflower seed butter
1 tablespoon (1 half ounce) sugar (1 extra teaspoon if apple is tart or
  lettuce is bitter)
2 teaspoons canola oil
2 pinches salt (1 pinch if using spinach)

Squash:
2 ounces acorn squash, or 1 ounce butternut
2 teaspoons oil
1 teaspoon sugar
1 pinch salt
1 quarter cup water

Grain seed bean biscuit:
3 tablespoons (3 quarter ounce) non bitter grain flour (corn flour  more than a couple of weeks old can be bitter)
1 eighth cup dried beans
  or 1 quarter cup canned beans
    plus 1 eighth cup water
  or 2 tablespoons (1 half ounce) soy bean flour
    plus 1 eighth cup water
2 tablespoons non roasted 30 percent added oil sunflower
   seed butter 
   or 3 tablespoons (1 half ounce) non roasted chestnut flour 
     plus 1 teaspoon (.17 ounce) canola oil (this trial)
   or 2 tablespoons roasted 30 percent added oil sunflower seed butter 
     (if too thick to mix add 1 
    tsp wtr)
   or 2 tablespoons tahini
   or 2 teaspoons canola oil
1 teaspoon (1 sixth ounce) canola oil
2 pinches salt

Apple lettuce salad instructions:
Remove core and skin from enough apple to make 3 ounces.

Cut 3 ounces apple into 1 quarter inch pieces.

If the lettuce is wet, press between paper towel to dry.

Cut the lettuce into 1 quarter inch pieces.

In a portion and/or mixing bowl, mix:
 3 ounces apple,
 1 ounce lettuce,
 2 teaspoons oil,
 2 teaspoons sunflower seed butter,
 2 teaspoons oat flour,
 1 tablespoon sugar (use 1 extra teaspoon sugar if apple is tart), and
 2 pinches salt.

Squash instructions:
Remove seeds and peel from squash to yield 2 ounces.

Cut the squash into pieces appropriate for your blender.

Put into the blender:
 2 ounces squash,
 2 teaspoons oil,
 1 teaspoon sugar,
 1 pinch salt, and
 1 quarter cup water.

Run until smooth.

Put the slaw into a microwaveable container that can be covered.

Heat,covered, until volume reduced to 1 half, 4 minutes in a
1000 watt oven.

---------------------------------------
Math:
Add 5 seconds for oven to start heating.
Add 20 seconds to heat dishes.
To heat to boiling: 4.5 ounces X 20 seconds per ounce = 90 seconds
Dry weight is total weight minus total water (4.5 - 3.6) = .9 ounce.
Water to leave in is 60/40 times dry weight(60/40 X .9) =1.35 ounce.
Water to remove is total water minus water left in ( 3.6 - 1.35) = 2.25 ounces.
To remove excess water: 46 seconds per ounce times 2.25 equals 103 seconds
plus to replace heat lost to air while at boiling temperature: 12 seconds
per minute time 103/60 minutes = 21 seconds plus 21/60 X 12 = 4 for a total
 of 25 seconds. 
(Squash is about 80 percent and after heating will be 60 percent water)
-------------------------------------------

Uncover and allow to cool to serving temperature.


Grain seed bean biscuit instrucions:
Into a microwaveable bowl put:
 3 tablespoons corn flour,
 2 tablespoons bean flour,
 3 tablespoons chestnut flour, 
 1 teaspoon canola oil
 1 teaspoon sugar
 2 pinches salt
 1 quarter cup water
 
Mix.

Put equal amounts of batter into each of 2 3-inch bowls.

Shape the batter so it is thinner at the center of each bowl 
so the batter will heat more evenly.

Arrange the bowls opposite each other across the center of 
a microwave oven, separating the bowls by at least an inch.

Heat until dry, 1 minute 40 seconds in

a 1000 watt oven.

-------------------------------
Math:
Dry weight is 2.42 ounces.
Water to leave in is 20/80 times 2.42 = .58 ounces
Water to remove is total water minus water left in (2 - .58) = 1.4 ounces
Heat time to remove water: 46 times 1.4 = 64 seconds
Heat time to replace heat lost to air: 64/60 times 10 seconds per minute
that food is at boiling temperature is 64/60 X 10 = 11 seconds
Plus 5 seconds for oven to begin heating.
Plus 20 seconds to heat container.
--------------------------------------

Turn the biscuits over and allow to cool and dry.

Biscuit, prominent chestnut flavor, mildly sweet, muffin texture.

Squash, has an almost buttery flavor, about 1 fifth of a meal.

Apple lettuce, prominent sunflower seed/oat combination flavor, 
pleasantly, moderately: sweet and tangy.






20090227b
  Similar to 20090414a which uses 1 ounce lettuce, 1 ounce squash, 
    1 ounce apple, 3 eighths cup sunflower seed, heats to 
    20 percent water
  Similar to 20090215c which uses 1 ounce lettuce, 1 ounce carrot, 
    1 ounce apple, 2 teaspoons oil, 1 third cup California walnuts, 
    heats to 25 percent water
Apple squash lettuce grain seed bean

1 ounce cos or bibb lettuce (can be frozen)
   (if very mild, change sugar amount to 2 teaspoons)
   (if very bitter, use 1 half ounce lettuce plus 1 half
  ounce other vegetable: acorn squash, yam, mild carrot,
  green bean)
2 ounces acorn squash
  or 1 ounce butternut squash 
  or 2 ounces mild carrot, yam, green bean
2 ounces apple, if fruit is tart add 1 to 2 extra 
  teaspoon(s) sugar
3 tablespoons(.75 ounce) freshly ground whole corn flour, 
    could be bitter if not freshly ground 
  or 3 tablespoons any other non bitter grain flour
  or 3 tablespoons rolled oats
1 third cup (1.3 ounces) California walnuts
  or 1 third cup (1.3 ounces) pecan halves  
  or 1 third cup (1.3 ounces) hazelnuts 
  or 3 tablespoons 30 percent added oil lightly roasted
   sunflower seed butter
  or 1 quarter cup (1.25 ounce) non roasted sunflower seeds
  or 1 tablespoon chestnut flour
    plus 3 tablespoons non roasted sunflower seed
1 eighth cup (.6 ounce) dried soy beans, or other dried bean
  or 2 tablespoons bean flour, can be soybean, red bean,
  black bean, garbanzo, pea, blackeyed pea, pinto, etc,
  or 1 eighth cup raw peanuts, boil 10 minutes, drain
    plus 1 eighth cup water
1 tablespoon (.5 ounce) sugar
2 teaspoons (.3 ounce) canola oil
3 pinches salt
1 half cup water

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

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

Cut 1 ounce lettuce, 2 ounces squash, and 2 ounces fruit into 1 
inch pieces.

Process together in a high speed 3 cup or larger blender:
 1 ounce lettuce,
 2 ounces fruit,
 2 ounce squash, 
 if using 1 quarter cup canned beans
   plus 1 eighth cup water,
 if using, 2 tablespoons bean flour
   plus 1 quarter cup water
 1 third cup walnuts,
 1 tablespoon sugar,
 3 pinches salt,
 1 half cup water, and
 2 teaspoons oil.

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

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

Run until smooth.

Put the mixture into a mixing bowl.

To the lettuce/fruit/seed mixture add 3 tablespoons grain flour, 
or add the grain flour to the blender if your blender will flow 
the mixture with the flour added.

Mix.

Either:
(1. Place a 3 inch jar or similar utensil at the center
of a 9 inch glass piepan. Place the batter in the space
around the jar.)

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

Heat in a microwave oven until firm 13 minutes and 15 seconds
in a 1000 watt microwave oven.

----------------------------
Math:
Plus 5 seconds for oven to begin heating
Plus 35 seconds to heat dish
To heat to boiling: 13.35 ounces X 20 seconds per ounce equals 267 seconds.
Dry weight is total weight minus total water (13.35 - 9.5) = 3.8 ounces.
Water to leave in is 20/80 times dry weight (20/80 X 3.8) = 1 ounce.
Water to remove is total water minus water left in (9.5 - 1) = 8.5 ounces.
Plus to evaporate excess water: 46 X 8.5 ounces water = 371 seconds.
To replace heat lost to air: 371/60 X 15 = 92 plus 92/60 X 15 =
114 seconds.
(assumes fruit and vegetable is 90 percent water, losses are 5 to start
heating, 40 to heat pan, and 15 seconds per minute for each minute at
boiling temperature)
--------------------------

Cut the biscuit loose from the dish, cut into 4 to 8 pieces and 
flip over.

If gooey on bottom, enough that large bits of food will stick 
onto a finger, heat another 1 minute 30 seconds.

If slightly gooey, enough that tiny bits of food stick onto 
a finger, heat 1 minute,

If biscuit is sticky and soft but bits on food do not stick to a
finger, heat another 30 seconds.

Allow the biscuit to cool and dry for several minutes 
before eating.

Has enough fiber, protein, and calories for an entire  
meal that will last you 6 hours until your next meal. Try 
finishing the meal with a hot drink or just hot water to
feel full and satiated. 

For a large meal perhaps add 1 or 2 ounces
meat and 2 ounces fruit or vegetable.

Pleasantly: sweet, tangy, starchy; 
moderately moist, soft, smooth; just a little chewy; 
walnut flavor not discernible.





20090129b
Apple lettuce squash grain nut bean

1 ounce romaine lettuce
2 ounces acorn squash
  or 2 ounces mild carrot
  or 1 ounce strong flavored carrot
    plus 1 ounce mild vegetable such as sweet potato, cucumber, 
      green bean
1 tablespoon (.25 ounces) whole grain flour
1 third cup (1.3 ounces) pecans
  or 3 tablespoons (1.5 ounces)30 percent added oil roasted 
    sunflower seed butter
  or 1 quarter cup (1.3 ounces) roasted sunflower seeds 
  or 3 tablespoons (1.5 ounces) roasted tahini 
  or 1 half cup (2 ounces) California walnuts
  or 3 tablespoons walnut butter
  or 3 tablespoons almond butter
  or 3 tablespoons oats flour plus 1 tablespoon canola oil
2 tablespoons (1 ounce) applesauce
  or 1 tablespoon (.5 ounces) grape juice concentrate 
    (no sugar added)
  or 1 ounce apple
  or 1 tablespoon apple fiber powder plus 1 teaspoon sugar
  or 2 teaspoons apple powder
1 tablespoon (.5 ounces) sugar (use 1 less teaspoon if 
   juice concentrate has sugar added, add 1 teaspoon sugar 
   if lettuce is particulary bitter
1 eighth cup (.8 ounces) dried beans 
  or 1 eighth cup raw peanuts, boil 10 minutes, drain
  or 1 quarter cup canned beans 
    plus 1 eighth cup water
1 teaspoon (.17 ounce) canola oil
3 pinches salt

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

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

Into a 1 or 2 cup blender or high speed processor put:
 if using, 1 quarter cup canned beans
   plus 1 eighth cup water,
 2 ounces squash,
 1 third cup pecans,
 2 tablespoons applesauce,
 1 tablespoon sugar,
 3 pinches salt, and
 5 eighths cup water.

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

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

Run until smooth.
Put a 4-inch diameter round casserole dish or similar utensil 
at the center of a 9 inch glass piepan.

Spoon the batter into the space around the casserole dish.
Heat in a microwave oven until about as thick as mashed potatoes,
10 minutes in a 1000 watt oven, 16 minutes 40 seconds in a 600
watt microwave oven.

---------------------------------
Math:
Plus 5 seconds for microwave to begin heating
Plus 30 seconds to heat dish
To heat to boiling: 20 seconds per ounce times 12.8 ounces = 256 seconds.
Dry weight equals total weight minus total water (12.86 - 8.7) = 4.1 ounces.
Water to leave in is equal to 40/60 times dry weight = 2.7 ounces.
Water to remove is total water minus water left in (8.7 - 2.7) = 6 ounces.
Plus to evaporate excess water: 46 seconds per ounce X 6 ounces = 276 seconds.
Plus to replace heat lost to air: (276/60) times 12 seconds
   per minute of added time = 53 seconds plus 53/60 X 12 for
 a total of 63 seconds.
Notes:
Asume vegetable is 90 percent water,
heating require to replace heat losses to air is 12 seconds for
every minute at boiling temperature, 46 seconds is required to
evaporate each ounce of water, vegetable/bean/seed mixture should be
about 40 percent water after heating.
---------------------------

Cut the 1 ounce lettuce into 1 quarter inch or smaller pieces.

Mix 1 tablespoon grain flour and 1 teaspoon oil.

Mix the grain, flour/canola oil, and the lettuce.

Spread the lettuce mixture over the biscuit.

Has enough calories for a light meal, for a more filling meal, 
include a side of  1 or 2 ounces vegetable such as yam, or 
butternut squash or a piece of fruit such a small pear. For a 
large meal could also serve with, perhaps, an ounce of meat.

Definite pecan flavor, flightly sweet, mild squash flavor,
slightly tangy, slightly starchy, just a little crunchy/chewy 
from lettuce, mostly soft and moist.







20090414b
Apple squash lettuce grain nut peanut

1 ounce romaine, cos, or bibb lettuce (can be frozen)
  or 1 half ounce very bitter lettuce plus 1 half ounce acorn or
    butternut squash
1 ounce butternut squash  
    plus 2 ounces mild vegetable such as sweet potato, cucumber, 
      green bean
  or 3 ounces fully ripe acorn squash, the skin should be orange
  or 3 ounces mild carrot
1 ounce apple
1 eighth (.8 ounce) cup whole grain flour
  or 1 eighth cup (.9 ounce) non ground wheat grains
1 eighth cup (.9 ounce) blanched skinless peanuts
  or 1 quarter cup canned beans 
    and increase time pudding is in microwave by 1 minute
1 quarter cup (1 ounce) California walnut halves or pieces 
  or 1 eighth cup (1.1 ounce) walnut butter
  or 1 eighth cup non roasted sunflower seeds
1 teaspoon (.14 ounce) canola oil
1 tablespoon (.5 ounce) sugar (plus 1 teaspoon sugar if lettuce 
  is strong flavored or apple is tart)
3 pinches salt


Into a metal pan put 1 eighth cup peanuts and 3 quarters cup water.

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

In a 2 cup blender, process to a smooth slurry:
 1 ounce lettuce,
 3 ounces squash or carrot,
 1 ounce apple, 
 2 tablespoons wheat kernels or grain flour,
 1 quarter cup walnuts,
 1 tablespoon sugar,
 1 teaspoon oil,
 3 pinches salt, and
 5 eighths cup water.

When the peanuts are done heating, pour the peanuts into 
a stainer to get rid of water.

Put the peanuts into the blender.

Process until smooth, processing time will likely be about 
4 minutes.

If necessary add 1 tablespoon water to get the mixture to 
flow while blending, and add 30 seconds to the heat time 
for each tablespoon added.

Put the puree equally into 4 microwaveable 3-inch bowls.

Arrange the bowls in a circle in a microwave oven.

Heat in a 1000 watt microwave for 12 minutes 30 seconds or
heat in a 600 watt microwave for 20 minutes.

---------------------------------------
math:
Add 5 seconds for oven to begin heating.
Add 30 seconds for dish to heat.
To raise to boiling: 20 seconds per ounce times 13.8 oz = 276 seconds.
Dry weight is total weight of all ingredients minus total water 
   (13.8 - 9.5) = 4.3 ounces.
Water to leave in is 50/50 X dry weight (50/50 X 4.3) = 2.1 ounce.
Water to remove is total water - water left in (9.5 - 2.1) = 7.4 ounces.
To evaporate excess water: 46 seconds per ounce X 7.4 ounces = 341 seconds.
Plus to replace heat lost to air: 341/60 X 14 seconds per minute = 80 plus
  80/60 X 12 = 16 for a total of 96 seconds.
(assume squash is 80 percent water, lettuce and apple are 90 percent water, after heating moisture content will 
be 50 percent)
---------------------------------------

Makes enough for an entire light meal.

To be activated, an anti cancer compound in cabbage requires 
a enzyme in cabbage that is destroyed by heating.

Pominent squash flavor, modereate tanginess, slightly:
bitter, sweet, starchy, oily. Thick pudding consistency with
a delicate crust.





20081213a
Apple squash lettuce grain seed peanut

2 ounces apple
  or 1 quarter ounce ground cherry (about 4 ground cherries)
    plus 1 and 1 half ounce apple and 2 teaspoons sugar 
  or 1 tablespoon (1 half ounce) grape raisins 
    plus 1 ounce apple plus 1 eighth cup water
1 ounce butternut squash
    plus 2 ounces mild vegetable such as sweet potato, cucumber, 
      green bean
  or 3 ounces mild carrot
  or 3 ounces cucumber
  or 3 ounces zuccini
1 ounce Romaine, bibb, or cos lettuce
1 tablespoon (.25 ounces) grain flour
1 eighth cup (.6 ounces ) skinless blanched peanuts
  or 1 tablespoon roasted peanut butter
1 tablespoon (.3 ounces) chestnut flour
    plus 2 tablespoons grain flour
    plus 2 teaspoons (.3 ounces) canola oil
  or 2 tablespoons tahini or other roasted nut or seed butter
1 tablespoon plus 1 teaspoon (.7 ounces) sugar
2 pinches (.08 ounces) salt
3 eighths cup (3 ounces) water

Into hot air popcorn popper put 1/8 cup peanuts.

Set a timer for 50 seconds and run the popper.

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

Cut 3 ounces squash, 1 ounce lettuce, and 2 ounces apple
 into pieces appropriate for the blender.

Put intp a 2 cup or larger high speed blender or processor:
 3 ounces squash,
 1 ounce lettuce,
 2 ounces apple,
 1 tablespoon plus 1 teaspoon sugar, and
 3 eighths cup water 
   plus any additional water listed above with fruit.

Put the fruit/seed/vegetable slurry into a mixing bowl.

Add: 
 1 tablespoon grain flour,
 1 tablespoon chestnut flour
   plus 2 tablespoons grain flour,
 2 teaspoons oil, and
 2 pinches salt.

Mix.

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

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

---------------------------------
Math:
Add 5 seconds for oven to begin heating.
Plus 25 to heat dishes.
To raise to boiling: 11.3 ounces X 20 seconds per ounce equals 207 seconds.
Dry weight of heated batter is total weight minus water content
   (11.3 - 8.4) equal 2.9 ounces
Water to leave in is 60/40 times dry weight (60/40) X 2.9 = 4.35 ounces
Water to remove is total water minus water to leave in (8.4 - 4.35) =
  4 ounces.
To evaporate excess water: 46 seconds per ounce X 4 ounces equals 184 seconds.
Plus heating time to replace heat lost to air:
   184/60 X 15 is 46 plus 46/60 X 15 is 58 seconds.
(assume vegetables and apple are 90 percent water,
final product, excluding peanuts should be 60 percent water,
losses are 5 seconds for oven to start heating, 15 seconds to heat
dish, 15 seconds heating required to replace heat lost to air
  in each minute at boiling temperature)
---------------------------------

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

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

Mix the peanuts into the fruit/vegetable mixture.

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

Serve with a hand full of trail mix or an ounce or so fruit 
for an entire light meal.

Could add, perhaps, an ounce or two
of meat for a large meal.

Sweet/sour/tangy/bitter, definite peanut flavor.





20090103ex
 similar to 20081213a which mixes whole peanuts into pudding
Apple squash lettuce grain seed peanut

2 ounces apple
  or 1 quarter ounce ground cherry (about 4 ground cherries)
    plus 1 and 1 half ounce apple and 2 teaspoons sugar 
  or 1 tablespoon (1 half ounce) grape raisins plus 1 ounce apple plus 
      1 eighth cup water
1 ounce butternut squash
    plus 2 ounces mild vegetable such as sweet potato, cucumber, 
      green bean
  or 3 ounces fully ripe acorn squash
  or 3 ounces mild carrot
  or 3 ounces cucumber
  or 3 ounces zuccini
1 ounce Romaine, bibb, or cos lettuce
1 tablespoon (.25 ounces) grain flour
1 eighth cup (.6 ounces ) skinless blanched peanuts
  or 1 tablespoon roasted peanut butter
1 quarter cup (1 ounce) non roasted pecan halves
  or 2 tablespoons tahini
  or 1 tablespoon (.3 ounces) chestnut flour
    plus 2 tablespoons grain flour
    plus 2 teaspoons (.3 ounces) canola oil
1 tablespoon plus 1 teaspoon (.7 ounces) sugar
2 pinches (.08 ounces) salt
3 quarters cup (3 ounces) water

If using peanuts with skins:
[
Put 1 eighth cup peanuts into a metal pan with 1 cup water 
and heat on a cooktop until boiling, reduce heat to low, 
cover, heat 10 minutes. Pour the peanuts into a strainer 
to remove the water.
]

Cut 3 ounces squash, 1 ounce lettuce, and 2 ounces apple
 into pieces appropriate for the blender.

Blend in a 2 cup or larger high speed blender or processor:
 3 ounces squash,
 1 ounce lettuce,
 2 ounces apple,
 1 quarter cup pecans,
 1 eighth cup peanuts,
 1 tablespoon plus 1 teaspoon sugar,
 2 teaspoons oil,
 2 pinches salt, and
 3 eighths cup water
   plus any additional water listed above with fruit .

Run the blender until the mixture is smooth.

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

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

Heat 12 minutes 20 total in a 1000 watt microwave oven,
20 minutes 30 seconds in a 600 watt oven.

---------------------------------
Math:
Add 5 seconds for oven to begin heating.
plus 25 to heat dishes.
To raise to boiling: 14.3 ounces X 20 seconds per ounce equals 287 seconds.
Dry weight of heated batter is total weight minus water content
   (14.3 - 11.4) equal 2.9 ounces.
Water to leave in is 60/40 times dry weight (60/40) X 2.9 = 4.35 ounces
Water to remove is total water minus water to leave in (11.4 - 4.35) =
  7 ounces
To evaporate excess water: 46 seconds per ounce X 7 ounces equals 322 seconds.
Plus heating time to replace heat lost to air:
   322/60 X 15 is 80 plus 80/60 X 15 is 100 seconds.
(assume vegetables and apple are 90 percent water,
final product, excluding peanuts should be 60 percent water,
losses are 5 seconds for oven to start heating, 15 seconds to heat
dish, 15 seconds heating required to replace heat lost to air
  in each minute at boiling temperature)
--------------------------------

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

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

Serve with a hand full of trail mix or an ounce or so fruit 
for an entire light meal.

Could add, perhaps, an ounce or two
of meat for a large meal.

Definite squash and pecan flavors, moderate: salty, bitter, 
sweet, tangy; mix of smooth and slightly chewy textures.






20081123c
Apple raisin squash lettuce grain seed peanut

1 tablespoon (1 half ounce) grape raisins
     plus 1 ounce apple
     plus 1 eighth cup water
  or 1 quarter ounce ground cherry (about 4 ground cherries)
     plus 1 and 1 half ounce apple and 2 teaspoons sugar 
  or 2 ounces apple
1 ounce butternut squash
    plus 2 ounces mild vegetable such as sweet potato, cucumber, 
      green bean
  or 3 ounces fully ripe acorn squash
  or 3 ounces mild carrot
  or 3 ounces cucumber
  or 3 ounces zuccini
1 ounce Romaine, bibb, or cos lettuce
1 tablespoon (.25 ounces) grain flour
1 eighth cup (.6 ounces ) skinless blanched peanuts
  or 1 tablespoon roasted peanut butter
1 tablespoons chestnut flour
    plus 2 tablespoons whole grain flour
    plus 2 teaspoons canola oil
  or 2 tablespoons tahini
1 tablespoon sugar
2 pinches salt
1 quarter cup water

Into hot air popcorn popper put 1/8 cup peanuts.

Set a timer for 50 seconds and run the popper.

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

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

Put into a 2 cup or larger high speed blender or processor:
 3 ounces carrot or squash,
 1 ounce lettuce,
 1 ounce apple,
 1 tablespoon raisins
   plus 1 eighth cup water, 
 1 tablespoon sugar, and
 1 quarter cup water.

Put the fruit/seed/vegetable slurry into a mixing bowl.

Add: 
 1 tablespoon grain flour,
 1 tablespoon chestnut flour
   plus 2 tablespoon grain flour,
 2 teaspoons oil, and
 2 pinches salt.
 
Mix.

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

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

-------------------------------------
Math:
Add 5 seconds for oven to begin heating.
Add 15 to heat dishes.
To raise to boiling: 9.75 ounces X 20 seconds per oucne = 195 seconds.
Water to remove is added water plus 40 percent of the water in fruit and vegetable (3 ounces added water plus .40 X 4.5 ounces) = 3 plus 1.8 = 4.8 ounces. 
To evaporate excess water: 46 seconds per ounce X 4.8 ounces = 221 seconds.
To replace heat lost to air during evaporation: 221/60 minutes X 14 seconds for each minute at boiling temperature = 52 seconds plus 52/60 minutes X 14 seconds per minute = 12 seconds for a total of 64 seconds.
(assume vegetables and apple are 90 percent water,
added water plus 40 percent of fruit and vegetable
 water should be removed)
------------------------------------

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

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

Mix the peanuts into the fruit/vegetable mixture.

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

For a large meal could serve a handful of trail mix or a 
piece of fruit and a handful of cashew or almond or, perhaps, 
an ounce of meat.

Definite roasted peanut, chestnut, and raisin flavors, sweet,
tangy, and slightly bitter, thick pudding
consistency.




20081106b
mackerel carrot lettuce grain seed bean

3 ounces mild carrot
  or 1 ounce strong flavored carrot
    plus 2 ounces mild vegetable such as acorn squash,
      cucumber, sweet potato, canned pumpkin puree,
      zuccini, yellow summer squash, boiled potato, green beans
1 ounce romaine, bibb, or cos lettuce
  or 1 ounce dill pickle
  or 1 ounce apple
  or 1 tablespoon raisins plus 2 tablespoons water
2 ounces canned mackerel
  or 2 ounces canned tuna
  or 2 ounces canned salmon
1 eighth cup (.6 ounce) raw sunflower seeds
  or 1 tablespoon nut or seed butter such as tahini
3 tablespoons (1.2 ounces dry, 3 ounces after boiling) dried beans
  or 3 eights cup canned beans 
    plus 1 eighth cup water
2 tablespoons (.6 ounce) whole wheat flour
1 tablespoon (.5 ounce) sugar
1 teaspoon (.15 ounce) canola oil
1 pinch salt
3 quarter cup water (includes 1 ounce with beans)
total: 16.85 ounces, 11.8 ounces water

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

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

Cut 3 ounces carrot and 1 ounce lettuce into 3/8 inch pieces.

Put into a high speed 2 cup blender:
 3 ounces carrot pieces,
 1 ounce lettuce,
 2 ounces mackerel,
 1 eighth cup sunflower seeds,
 1 pinch of salt, 
 1 tablespoon sugar, and
 5 eighths cup water.

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

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

Run until desired fineness is achieved.

If mixture will not flow while processing, add 1 eighth cup water 
and increase heat time by 1 minute.

Put the blender's contents into a mixing bowl.

Add to the lettuce/carrot/mackerel mixture:
3 tablespoons bean flour, 1 tablespoon whole
wheat flour, 1 teaspoon canola oil, and 1 tablespoon flax meal.
Either:

(1. Place a 3 inch jar, bowl, or glass tumbler at the center 
of an 8-inch glass pie pan. Pour the batter into the space 
around the jar.)
Or:

(2. Put equal amounts of the mixture into each of 4 
three-inch bowls. 

Place the bowls in a microwave oven, arranging the bowls 
in a circle, evenly spaced with about 2 inches between bowls.)

Or:
(3. Put the batter into an eight inch bundt pan.)

Heat in a microwave oven until firm, 17 minute in a 1000 watt
oven.

------------------------------------
Math:
Add 5 seconds for oven to begin heating.
Add 40 seconds to heat dishes.
To raise to boiling: 16.8 ounces X 20 seconds per ounce = 336 seconds.
Dry weight is total weight minus water (16.8 ounces - 11.8 ounces) = 5 ounces.
Water to leave in: (20 parts water)/(80 parts dry weight) times (dry weight) = 1/4 X 5 ounces = 1.25 ounce.
Water to remove is total water minus water left in (11.8 - 1.25) = 10.5 ounces.
To evaporate excess water: 46 seconds per ounce times 10.5 ounces = 483 seconds.
To replace heat conducted to air during boiling: 483/60 minutes times 15 seconds per minute = 121 seconds plus 129/60 X 15 = 32 seconds for a total of 153 seconds.
(assumes vegetable is 80 percent water,and meat is 40 percent water, beans absorb 125 percent of their dry weight when boiled, when boiling beans 1 ounce is lost every 20 minutes, losses are 16 seconds for each minute at boiling temperature)
------------------------------------

If cakes are not as firm as biscuits, heat again for 50 to 60 seconds.

Has all the protein needed in a full meal, and about
half the calories and fiber. For a light meal, perhaps, 
also serve dried fruit.

A little sweet, a little tangy, slightly bitter, 
pleasantly mildly starchy, pleasant but subdued mackerel flavor, 
muffin texture.





20081128b
Lettuce seed bean with Potato grain bean

Lettuce seed bean ingredients:
1 ounce cos or bibb lettuce pressed between towel to dry,
   chopped into 1 inch pieces
1 tablespoon (.4 ounce) dry beans
  or 1 eighth cup canned beans
  plus 1 tablespoon water
1 tablespoon (.5 ounce) sugar
3 tablespoons (1 ounce) non roasted sunflower seeds
  or 2 tablespoons non roasted sunflower seed butter 
  or 1 tablespoon non roasted chestnut flour
    plus 2 tablespoon whole grain flour 
    plus 2 teaspoons canola oil
  or 1 tablespoon roasted nut or seed butter such as tahini
    plus 1 tablespoon whole grain flour
    plus 1 teaspoon canola oil
1 teaspoon (.15 ounce) canola oil
3 pinches salt in lettuce pudding

Potato grain bean ingredients:
4 ounces potato, peel removed, cut into 1 inch pieces
  or 3 tablespoons rolled oats boiled in 1 half cup water
3 tablespoons (.9 ounce) grain flour
1 tablespoon (.4 ounce) dry beans
  or 1 eighth cup canned beans
  plus 1 tablespoon water
1 teaspoon (.15 ounce) oil
1 pinch salt

If using dried whole beans:
[
Into a metal pan put 2 tablespoons peas or beans 
 and 3 quarters cup water.

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

Remove peel from potato to yield 2 ounces.

Cut the potato into 1 quarter inch thick slices.

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

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

Cut 1 ounce lettuce into 1 inch pieces.

Into a 2-cup or larger blender put:
 1 ounce lettuce pieces,
 3 tablespoons sunflower seeds,
 if using 1 eighth cup canned beans
   plus 1 tablespoon water,
 1 teaspoon oil,
 1 tablespoon sugar, 
 2 pinches salt, and
 1 quarter cup water.

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

Put 1 half the beans and about half remaining cooking water 
into the blender.
]

Run until smooth.

Put the lettuce slurry into a 3-inch diameter round 
casserole dish.

Set the casserole dish at the center of a 8 inch
diameter glass piepan.

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

Into the blender put:
 the potato pieces,
 if using, 1 eighth cup canned beans
   plus 1 tablespoon water,
 1 teaspoon oil, and
 2 pinches salt.

If boiling beans:
[
Put the remaing beans and remaining cooking water into 
the blender.
]

Run until smooth.

Put the potato slurry into a mixing bowl and add
 3 tablespoons grain flour. 

Mix.

Pour the potato/grain/bean mixture around the casserole dish. 

Heat in a microwave oven until the potato biscuit ring is firm,
13 minutes 10 seconds in a 1000 watt microwave oven.

-----------------------------------------
Math:
Add 5 seconds for oven to begin heating
Plus 30 seconds to heat dishes

To bring to boil: 12.7 ounces X 20 equals 254 seconds.
1.5 ounce water will be left in, mostly in pudding.
Water to remove is total water minus water left in (9.7 - 1.5) = 8.2 ounces.
Plus to evaporate excessive water: 46 X 8.2 ounces water equals 377
Plus to replace heat lost to air during evaporation: 377/60 minutes times 16 seconds per minute = 100 seconds plus 100/60 X 16 = 26 seconds for a total of 126 seconds.
(assume lettuce is 90 percent water, beans absorb 125 percent of their dry weight when boiled, heating on a cooktop looses 1 ounce water every 20 minutes)
-----------------------------------------

Has enough calories and protein to make a light to medium meal.

To get the recommended fiber, add an ounce or two of
fruit and/or vegetable. For a large meal, perhaps, also add 1 or 2
ounces meat.

Potato ring: prominent potato flavor, tastes like hash
brown potatoes with less oil and salt than is typical of hash
brown potato, moderately chewy, pick up to eat

Lettuce seed: chewy, slightly crunchy at edges, 
moderately tangy/sweet, pleasantly slightly salty and 
slightly bitter, pick up to eat. The lettuce slurry also
tastes good raw.




20081113e
Lettuce grain seed peanut

1 ounce bibb lettuce
1 tablespoon retail roasted peanut butter, no trans fat
1 tablespoon whole wheat flour
1 tablespoon non roasted 30 percent added oil sunflower 
    seed butter
  or 1 tablespoon nut or seed butter such as tahini
2 teaspoons honey
  or 2 teaspoons sugar
1 teaspoon sugar

Mix the honey, peanut butter, seed butter, and sugar in a 
portion and/or mixing bowl.

Cut the lettuce into 1 half inch or smaller pieces and put
into the bowl with the /peanut butter combination.

Mix.

Add the grain flour and mix.

Very sweet, definite honey flavor, mild peanut butter and lettuce
flavors, thick mash consisteny.


20100311a
20070325x
Raw beets lettuce tangerine peanuts seeds flour
Raw beets pumpkin tangerine peanuts seeds flour
Raw beets lettuce peanuts

1/8 cup (.7 ounce) raw sunflower seeds
1/2 of a tangerine
  or 1/4 of an orange
  or 1 teaspoon orange juice concentrate
  or 1 half teaspoon (.1 ounce) lemon (this trial)
1/8 cup packed (1 ounce) raw peanut meal
  or 1 quarter cup (2 ounces) canned or boiled beans (this trial)
1 ounce bib lettuce
3 ounces mild carrot
  or 1 ounce strong flavored carrot (carrot this trial)
  or 3 ounces raw pumpkin 
1 ounce raw beet
2 tablespoons (.5 ounce) raw tahini
 or raw sunflower seed butter
 or 3 tablespoon non roasted sunflower seeds (this trial)
 or 1 quarter cup 60 percent water sunflower seed pate and
   reduce water amount listed below to 1 quarter cup
1 tablespoon (.3 ounce) whole grain flour
1 tablespoon (.5 ounce) sugar
5 packets aspartame, or to taste
1 eighth teaspoon salt
1 half cup water
total: 11.2 ounces, 7.7 ounces water

Cut 1 ounce beet into 1 quarter inch thick slices.

Put the beet and 3 quarters cup water into a metal pan.

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

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

Put all ingredients, including beet cooking water, into a
2-cup or larger blender and run until smooth, about 
5 to 6 minutes.

Taste, add aspartame sweetner, to taste.

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

Or:
[
2. Divide the mixture 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 until thickened to 50 percent water, 8 minutes 20 seconds 
in a 1000 watt oven.

------------------------------------------
Add 5 seconds for oven to begin heating.
Plus 25 seconds to heat dishes.
To raise to boiling: 11.2 ounces X 20 seconds per ounce = 224 seconds.
Dry weight is total weight minus water: 11.2 ounces - 7.7 ounces = 3.5 ounces.
Water to leave in: (50 parts water)/(50 parts dry weight) X (dry weight) = 1/1 X 3.5 = 3.5 ounces.
Water to remove is total water minus water left in (7.7 - 3.5) = 4.2 ounces.
Plus to remove excess water: 46 seconds per ounce X 4.2 ounces = 193 seconds.
Plus to replace heat lost to air while at boiling temperature: 193/60 minutes times 14 seconds per minute = 45 seconds plus 45/60 minutes X 14 = 10 seconds for a total of 55 seconds.

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

If not heated to reduce water, makes a huge serving, enough 
for a large meal.

If not heated to thicken:
Moderately: bittersweet, beet flavored; 
mildly: carrot flavored, tangy, salty; 
slightly starchy; 
medium thick liquid with small amount of tiny carrot particles, 
just enough to give a tiny amount of chewiness.






20101007c
pumpkin lettuce potato grain seed bean

1 ounce fresh mild pumpkin
  or 1 half ounce strong flavored pumpkin
1 ounce mild lettuce 
  or 1 half ounce bibb or romaine lettuce for a stronger flavor
  or 1 ounce asparagus
1 ounce potato

2 tablespoons whole grain flour
  or 2 tablespoons non ground grain (wheat this trial)
1 eighth cup (.3 ounce) dried chestnut halves
  or 1 quarter cup (1 ounce) fresh chestnut halves, 
    add with blackeyed peas after potato has heated 20 minutes
  or 1 tablespoon non roasted chestnut flour
  or 1 quarter teaspoon roasted peanut butter
    plus 1 tablespoon grain flour
  or 1 half ounce mild butternut squash (untested)
  or 1 quarter ounce strong flavored butternut squash (untested)
  or 1 quarter teaspoon molasses
  or 1 teaspoon raisins, about 5 to 6 raisins
  or a version that uses pecans instead of chestnuts
    see 20100825a
  or 1 quarter cup rolled oats
1 quarter cup boiled or canned beans
1 quarter teaspoon salt
2 tablespoons sugar
2 packets aspartame sweetener

Remove peel from pumpkin and potato to yield 1 ounce each.

If using dried chestnut halves:
[
Place 1 eighth cup chestnut halfs and 3 quarters cup water into
a pressure cooker.

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

Heat, with lid off, on a cooktop until boiling, reduce heat 
to low, place lid on cooker, heat 20 minutes with pressure 
control weight off.
]

If using fresh chestnut halves and non ground grain:
[
Place 1 eighth cup grain and 3 quarters cup water into
a pressure cooker.

Heat, with lid off, on a cooktop until boiling, reduce 
heat to low, place lid on cooker, heat 20 minutes with 
pressure control weight off.

Add 1 quarter cup chestnut halfs.
]

If using ground grain and chestnut flour:
Put 3 eighths cup plus 1 tablespoon water into a pressure cooker.



Cut pumpkin and potato into 1 quarter inch thick slices.

Cut 1 half ounce lettuce into 1 inch pieces.

Add the pumpkin, potato, and lettuce to the pressure cooker.

Place lid on pressure cooker and heat until full pressure,
reduce heat to low and heat 20 minutes.

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

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

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

Add all other ingredients to processor or blender.

Run until smooth, about 4 to 6 minutes.

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

Eat the batter as is.

Might be enough for a light meal, could also serve an ounce
or so meat.

Prominently: sweet, chestnut flavored, starchy; 
mild to moderately salty, tangy;
slightly bean flavored; pudding consistency with 
some small particles of wheat.




20101009a place after 20100906a
20100906a
20100905a
20100827b
20100825a
20100820b
20100818e
20100805d
mackerel pumpkin lettuce grain seed
1 ounce canned mackerel
1 ounce fresh mild pumpkin
  or 1 half ounce strong flavored pumpkin
1 ounce mild lettuce 
  or 1 half ounce romaine or bibb lettuce for a stronger flavor
  or 1 ounce asparagus

2 tablespoons whole grain flour
  or 2 tablespoons non ground grain (wheat this trial)
1 eighth cup dried chestnut halfs
  or 1 quarter cup fresh chestnut halfs 
  or a version that uses pecans instead of chestnuts
    see 20100825a
1 eighth teaspoon (?plus 2 pinches salt

1 tablespoon sugar
1 packet aspartame

Remove peel from pumpkin to yield 2 oucnes.

Place 3 quarters cup water into
a metal pan.


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

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

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


Remove peel from pumpkin to yield 1 ounce.

Cut pumpkin into 1 quarter inch thick slices.

Cut 1 half ounce lettuce into 1 inch pieces.

Add 
the pumpkin and lettuce to the pan with the 3 quarters
cup water.

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

Heat 20 minutes.

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

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

Add all other ingredients to processor or blender.

Run until smooth, about 4 to 6 minutes.

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

Eat the batter as is.

If using 1 ounce mild lettuce:
Moderately: sweet, salty; mild: mackerel flavor,
chestnut flavor, starchiness; slightly pumpkin flavored,
tangy;
pudding consistency.

If using 1 half ounce bibb lettuce:
good, could be considered too mild to be delicious; 
mildly: mackerel flavored, sweet, starchy, salty;
slightly: pumpkin flavored, lettuce flavored; pudding
stiffness with tiny particles of grain.
Could heat to mash consistency to concentrate flavors.