1/2 of a ripe banana, discard peel
1/2 ounce fresh mustard greens
3 ounces carrot
  or 3 ounces raw pumpkin 
  or 2 ounces raw acorn squash
2 tablespoon raw tahini
  or 2 tablespoons raw walnut butter **
  or 2 tablespoons raw almond butter
  or 2 tablespoons raw sunflower seed butter **
  or 1 tablespoon chestnut flour*** plus 1 tablespoon canola oil
1 teaspoon olive or canola oil 
  or one additional tablespoon sunflower seed butter or walnut butter
1 tablespoon whole wheat flour
2 teaspoon sugar if using very ripe banana
  or 3 teaspoon if using moderately ripe banana
1/8 cup thawed frozen peas
  {*see note:
  or 1/8 cup packed peanut meal 
  or 1/8 cup peanut butter 
  or 1/8 cup soaked dried mung beans 
  or 1/4 cup lightly cooked 
    kidney beans if the mung beans are not available) 
  or 1/8 cup lentils 
  or 1/8 cup split pea powder}

 

 
Mackerel raisins collards peas seeds flour: 20080102

3 ounces fresh collards 
  or 3 ounces canned collards puree, (water drained)
2 tablespoons raw tahini
  or 1/4 cup sunflower seeds
  or 1/4 cup California walnuts
2 ounces carrot
1/8 cup mackerel
1 tablespoon raisins
1 tablespoon olive or canola oil
1/4 teaspoon lemon juice
  or 1/2 teaspoon orange juice concentrate
1 t sugar
1 tablespoon whole wheat flour
1 pinch salt
1/8 cup thawed frozen peas

If using sunflower seed: In a high speed processor, process the seeds into a fine crumb.

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

If using fresh collards: Put the collards and 1 cup water into the processor.

Process the collards to a fine slurry, run 40 seconds after the mixture begins to fully flow.

Pour the slurry into a microwaveable bowl with sides at least 3 inches higher than the level of the slurry to prevent boil over.

Heat the collards puree in a microwave oven until fully boiling, about 3 minutes and 40 seconds for a 1000 watt oven, watch for boil over for last 30 seconds. If using a 2 quart or larger container, add 20 seconds to heat time.

Pour the slurry into a strainer (14 wires per inch or finer) to remove the water.

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

Process together the carrot, mackerel, raisins until a fine slaw is obtained.

Combine all ingredients and mix.

Makes enough for a light meal for one person. For a large meal, add a side of fruit such as a third of a cup of cherries and/or 1/2 of a banana.
 
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Mackerel pumpkin nuts peas grain: 20080501

1/2 teaspoon orange juice concentrate
1/4 teaspoon (about 12 drops) lemon juice
3 ounces canned pumpkin puree 
1 ounce mackerel
1/4 cup (1 ounce) California walnuts
  or 2 tablespoons unroasted tahini (sesame seed butter)
1 tablespoon whole wheat flour
1 tablespoon olive or canola oil
2 teaspoons sugar, add another 1 teaspoon if needed
1 pinch salt
1/8 cup raw peas

Process the walnuts and flour until either the mixture stops flowing or a fine crumb is produced (about 2 minutes), (including flour keeps the oil in the walnuts from stopping the flow of the mixture).

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

If using frozen pumpkin and/or mackerel, break them into pieces your food processor will handle.

Put the pumpkin and mackerel into a food processor.

If orange juice concentrate and lemon not available:
Break/cut 1 ounce fresh or frozen tomato into pieces.

Put the tomato into the processor.

Process the pumpkin/mackerel (and tomato, if using) into a smooth texture.

If necessary, repeatedly lift the processor one quarter inch and bang it down against the countertop to jar the pumpkin into the path of the cutting blades so that a fine texture is obtained.

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

Mix until uniform.

Can be used as one portion large enough for a light meal.

For a large meal use 1/4 cup peas and serve a side of fruit, perhaps melon and/or cherries.


 
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Polk salad (on the side): 20080609

Polk salad (on the side)
3 ounces polk shoots
1/2 cup water
2 teaspoons olive or canola oil
1/2 teaspoon vinegar
1 teaspoon sugar
1 pinch salt

Cut the top 5 or 6 inches of new growth from the polk plant in the spring or whenever you find newly emerged polk stalks.
Remove and discard all leafs.
Cut the polk shoots into 1 inch lengths.
Put the polk and water into a microwaveable bowl.
Heat on full power until bowling, about 2 minutes 40 seconds.
Heat on low for 4 minutes.
Drain the water off by pouring into a sieve.
Heat again in 1/2 cup water until boiling, then 4 minutes on low.
Drain the water. Combine all ingredients and toss.

 
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Hypo-hydro coffee prebreakfast: 20081202

1/8 cup (1 eighth ounce) roasted ground coffee
  or 1 tablespoon instant coffee
  or 1 eighth cup non roasted or custom barely roasted ground coffee beans
1/8 teaspoon (.015 ounce, negligible) orange juice concentrate
  or 1 half teaspoon orange juice and decrease water added
    below by 1 half teaspoon
  or 1 tablespoon apple sauce and decrease water added
    below to zero
1 tablespoon (1 quarter ounce) whole wheat flour
1 tablespoon (1 half ounce) tahini
  or 1 tablespoon sunflower seed butter
  or 1 tablespoon almond butter
  or 1 tablespoon peanut butter
  or 2 teaspoon canola oil plus 2 teaspoons whole grain flour
1 tablespoon (1 half ounce) sugar or brown sugar
1/2 pinch salt (75 milligrams, 1/64 teaspoon, .0025 ounces)
1 tablespoon (1 half ounce) water 

Combine and mix all ingredients in a small microwaveable bowl.
Form the batter into a ring shape with a 1 or 2 inch hole at the center to encourage even heating. Heat in a microwave oven until firm, 1 minute 35 seconds in a 1000 watt oven, 2 minutes 40 seconds in a 600 watt oven. Eat about 3 hours before breakfast.
Then drink 10 ounces hot water.
Ought to be good for at least several uses until you get tired of it. Then alter the recipe, for example, use brown sugar instead of white, use peanut butter instead of tahini, use custom roasted coffee, use honey instead of sugar, etc. Can also be eaten immediately after breakfast as a dessert.

At least one study found unfiltered coffee contributes to heart disease by raising colesterol.
 
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Strawberry squash seed bean: 20090114

3 ounces raw pumpkin
  or 3 ounces raw acorn squash
  or 3 ounces raw carrot
  or 3 ounces canned pumpkin puree 
3 large strawberries (2 ounces total)
  or 1 third cup blueberries plus 1 teaspoon sugar
1/8 cup unroasted walnut butter *(see note)
  or if walnuts not available:
    1/3 cup raw sunflower seeds 
      or 2 tablespoons raw tahini
1/8 cup dried kidney beans
  or 1/8 cup dried kidney bean powder
  or 1/8 cup dried split peas
  or 1/8 cup lightly cooked kidney bean puree
  or 1/8 cup raw peanut butter
  or 1/8 cup raw peanuts  
1 teaspoon olive or canola oil
2 teaspoons sugar

Process the kidney beans and 1/8 cup water into a puree.

Put the bean puree in a deep bowl or mug.

Heat for 1 minute 30 seconds in a 1000 watt microwave oven, or 2 minutes 30 seconds in a 600 watt oven.

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

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

If the squash peel is tough or bitter, remove the peel from the squash.

Process the raw squash to a very fine slaw.

Add the strawberries and bean biscuit to the squash in the processor.

Run until no pieces larger than 1/16 inch remain or to desired smoothness.

If necessary repeatedly lift the processor 1/4 inch and bang it down on the counter top to get the mixture to flow into the path of the cutting blades.

If using canned pumpkin puree and frozen berries, process the bean biscuit first, add the berries and process.

Or mash the frozen berries perhaps with the flat side of a knife.

Combine all ingredients.

Strawberry flavor is prominent, carrot just noticeable, squash barely noticeable.

Makes a light meal.

For a large meal serve a side of 1/2 apple or a couple of ounces of another fruit and perhaps a couple of ounces of some type of meat. * The walnut butter can be made in a blender or food processor with enough nut to fill the processor bowl half way. The most convenient method is to use a small blender of the type with the blender jar being a lidded storage container so the walnut butter need not be transferred to another storage container. Put the California walnuts into the processor. Add 1 half as much canola oil measured by volume. Use just enough oil to get the mixture to flow while blending. Run until a butter like consistancy is produced. A batch large enough to be used for other recipes can be kept in a refridgerator for at least several weeks.
 
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Alan's Improbable Recipes For Adventurous Eating
 
Sourdough starter: 8-30-04

2 cups flour
1 package dry yeast
2 cups warm water

Combine all the ingredients. Keep in a covered but not air tight container at room temperature for up to 3 days. It is done when doubled in size. The container should be at least 3 quarts. Have something to catch possible overflow. Thereafter keep refrigerated.
 
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Sourdough bread: 8-31-04

1/2 cup sourdough starter
1 cup warm water
5 cups flour
1 teaspoon salt

Stir the starter mixture if it does not look uniform. Remove 1/2 cup of starter and place it in a bowl. Add the 1 cup of warm water and mix until lumps disappear. Add 1 1/2 cups of the flour to the mixture and stir well. Cover the bowl and put it in a warm place until it doubles in size. It may take up to 12 hours. Stir the mixture. This is your new starter. Remove 1/2 cup of the new starter. Stir the 1/2 cup into the starter you are keeping in the refrigerator.
 
Mix the salt with the remaining 3 1/2 cups of flour. Stir 2 cups of the flour into the new starter. Knead in all or most of the remaining flour. Keep adding flour to the surface of the dough as necessary to keep it from sticking to your hands. Knead until dough is uniform and sticks very little to the hands. If it sticks, it is too wet, knead in more flour. If it is too stiff, it will be difficult to flatten and fold while kneading, add a little more water.
 
Divide the dough into 2 equal pieces. Shape each piece into a roughly loaf shape. Place each piece into an oiled loaf pan. Cover with plastic wrap and let sit in a warm place (75 to 85 degrees F.) until it doubles in size. Usually that takes 1 or 2 hours. If you are using loaf pans that are 5 by 9 inches by 2 3/4 inches deep, the raised dough should fill the pans a little more than half. The oven can be used as a warm place for raising bread. Set the controls to bake. Turn on the heat for 30 seconds every half an hour.
 
Uncover the loaf pans and bake in a 400 degree F. preheated oven about 20 minutes. Reduce the heat to 350 and bake 10 more minutes. If the oven is not preheated add 10 minutes to the 400 degree bake time. The tops of the loaves should be lightly brown. The bottoms should be slightly darker.
 
Allow the loaves to cool completely before placing in a plastic bag. Refrigerate.
 
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Back country fruitcake: 09-29-04

4 cups whole wheat flour
1 teaspoon salt
2 tablespoons oil
2 cups water
1 cup raisins
1/2 cup chopped nuts

Mix the flour, salt, oil, and water. The dough will be stiff and somewhat difficult to mix. Add the raisins and nuts.

I use a large, easy to hold wooden paddle or spoon to repeatedly bring dough from the edge of the dough ball to the center until the nuts and raisins have been more or less uniformily distributed. Another mixing method is to flatten the dough, fold it in half, and keep repeating the process.

Divide the dough in half. Put into two oiled loaf pans. Use the end of a spoon handle to push any exposed raisins into the dough to keep the raisins from burning.

Set the oven to 325 degrees F. and place the loaves in the oven. Remove after 1 hour. If the loaves are stuck to the pan use a knife to cut the loaf in half crosswise at a sharp angle. This allows you to insert a metal spatula into the slot and loosen the loaf from the pan.

Good eaten as is. Can be spread with tahini, peanut butter, pesto, or etc.
 
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On the edge dough 11-30-05

1/4 cup whole wheat flour
up to 1/8 teaspoon salt
1-tablespoon water
1-tablespoon canola oil (or other oil)

Using a sturdy spoon, mix all the ingredients in a bowl until no dry flour remains.

This food has a lot. It is tasty because of starchines, saltiness, and oiliness. It has good vitamin and mineral content. It has some fiber. It is cheap, easy and quick to prepare. The oil makes it somewhat calorie dense (and it is not a nutritionally complete food), so it should not be used as a mainstay to fill up on.

I like it. For me, it didn't take much getting used to. The texture is just a bit odd and could be called gummy. But it's not 'out there', just on the edge. I suspect most people could like it. If you don't like the gumminess, it helps to leave out the water.

For some variety, other ingredients can be added after the flour and liquid are mixed. One I like is one or so tablespoons of pesto.
 
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Grinds and rolled oats 09-28-06
1 tablespoon used coffee grinds 1 tablespoon tahini 1/4 cup dry rolled oats 3 ounces fresh Seckel pears 1/8 cup dried lentils 1/4 cup (1 ounce) unroasted sunflower seeds 1 teaspoon sugar Soak the lentils for 12 hours in twice their volume of water. Strain out the water. Put the coffe grinds, tahini and rolled oats into a bowl. Mix. Remove the cores from the pears. Cut the pears into 3/8 inch pieces. Combine all ingredients and stir.

A number of substitutions work well. Less sweet types of pears can be used. Use perhaps 4 ounces of the less sweet pear. Or use apple instead of pear. Instead of lentils, garbanzo beans can be used in the same way. Or use any type of canned bean. California walnuts (also known as white walnuts, Carpathian walnuts, English walnuts) can be used instead of sunflower seeds. As a substitute for the tahini (ground sesame seeds) use a tablespoon of canola oil and a tablespoon of whole wheat flour. Or use a tablespoon of canola oil mixed with a teaspoon of peanut butter. To make a smoother, less chewy version of this dish, use 1/4 cup whole wheat flour instead of rolled oats.

If you go through all the possible combinations of all the substitutions, you could probably try a different variation every morning for a month and still not go through all the combinations.
 
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Out There Recipes (Well, just a little out there)
 
I use some of these recipes often, some of them just now and then. I like these foods for many reasons. They are a break from the usual. Each one has a chance to become a new, well-liked addition to my diet. Each one has its merits - that could include nutrition, convenience, economy, flavor, adventure, and etc. Some have ingredients that store well, and so could be used in an emergency. Some use ingredients that might be available if the usual food supply chain would be interrupted. And it's just fun to experiment.
 
I like each of these foods. But then, I have tried many unusual foods. I have come to favor unusual foods just because they are unusual. That seems like a good thing. I can more easily add new dishes to those I enjoy.
 
Sweet tea leafs: 12-11-05

finely chopped tea leafs from one tea bag
rind from 1/16 of an orange chopped into small pieces 
  (maybe about 1/8 inch)
1 teaspoon syrup (pancake, corn syrup, honey,
  or molasses if you like it)

Mix the ingredients in a small bowl. I usually use the tea bag from the herb tea I regularly make on cold winter evenings. I never measure the syrup because I don't want to wash another spoon and it's easier just to pour in a little. I eat this at the end of a meal as a small dessert. Dried basil can be used instead of the tea leafs. Adding a teaspoon of peanut butter gives a good flavor. Another good tasting combination is to use a teaspoon each of peanut butter and vegetable oil and leave out the syrup. The flavor reminds me of animal crackers.
 
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Soaked grain: 12-12-05

1/4 cup whole kernel corn or wheat
1/2 cup or so of water

Pour the grain into a glass jar. Pour in enough water to bring the water level to about twice the height of the top of the grain. Cover and let stand until the grain is as soft as it's going to get. That's usually 24 hours or so. Drain off the water. Store any unused softened grain in a covered container in the refrigerator.
 
Corn prepared this way may be too chewy for those used to typical modern food. I like that chewiness once in a while. The flavor takes some getting used to but is mild and pleasant after the mind accepts it as a familar and trusted food. It is in the Out There category mostly because I remember trying soft wheat right out of the field when I was maybe 10 years old. I did not like the taste at all. Also, I suppose most people would see no reason to go through learning to like it. For me it is part of an experiment in how good I can get at liking new foods. It seems to me that I can come to enjoy the foods that are best for health and well-being and at the same time more enjoy eating.
 
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Dry oatmeal: 12-11-05

1/4 cup rolled oats

Just put them in a bowl. They have a nice starchy flavor. It takes a good bit of chewing until they become moistened with saliva but after that it's easy and pleasant. I eat these often. Good with a tablespoon or so of elderberries out of the freezer. Raisins, or I suppose any fruit, also work. But it's good without anything added.
 
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Orange/banana peel and all: 05-21-06

One or both of the following flavor ingredients:
  1 teaspoon peanut butter, 
  1 teaspoon unsweetened, no milk cocoa powder
1 teaspoon sugar, 
1 extra teaspoon sugar if banana is not fully ripe, 
1 teaspoon olive or canola oil,
1/4 orange with peel on
1/2 ripe banana with peel on
One or both of the following texture ingredients:
  1 cubic inch carrot 
  1/8 cup unsweetened, shredded coconut
1 teaspoon flour
1 tablespoon California walnuts 
  (also called English walnuts, white walnuts, 
  Carpathian walnuts)
Any optional ingredient(s):
  1 teaspoon of dried milk powder
  1/8 cup raisins

In a bowl mix the peanut butter (or cocoa), oil, sugar, and flour. Put the following ingredients into a food processor: 1/4 orange, rind and all; 1/2 a ripe banana, peel and all; 1 cu. in. carrot; and walnuts. Run the processor until there are no pieces bigger thanb 1/8 inch. Put the processed mixture into the mixing bowl with the first mixture. Add any optional ingredients. Mix
 
I've tried out probably over a hundred combinations of this recipe. Many different combinations work. The ripeness of the fruit and my mood affect the taste. The banana should be very ripe. Unripe bananas don't taste as good. If the mixture tastes sour, add another teaspoon of sugar. If it taste bitter, double the amount of nuts and/or flour. If the orange peel is still too strong, use 1/4 orange but only 1/8 or 1/16 of a peel. If it tastes unsatisfying add more flour. Your idea of what tastes good are probably a little different than mine, so experiment a little.
 
To make this into a full meal chop a piece of whole wheat bread into 1/2 inch pieces and mix it in. Other possible additions are 1/8 cup of finely chopped raw sunflower seeds, 1/8 cup of lightly cooked soaked dried kidney beans, 1/8 cup raw or roasted peanuts, or 1/8 cup raw soaked garbanzo beans. I haven't tried using canned beans. I suspect the salt used in them would mess up the flavor. You might be able to rinse the canned beans to remove enough of the salt but I don't know.
 
So why include the peel with the orange and banana. There are several reasons. The orange peel gives the dish a unique flavor. Including the peels gives a lot more to eat out of the same amount of fruit. There may be nutrients in the peels that have some benefits for health. And there's the gee-whiz factor. To me it's gratifying to do something that at first seems ridiculous but turns out to be a good idea. It puts a little glory and adventure into everyday living.
 
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Grinds and rinds
  or grotesque black lumpy goop that taste good: 05-20-06

1 teaspoon peanut butter
Shredded or finely chopped orange peel
  from 1/4 of an orange.
1 t canola oil
  or any edible vegetable oil
1 tablespoon chopped walnuts
1 t unsweetened no milk cocoa powder
  or if you like milk use the regular cocoa mix
  but I suppose   about a tablespoon would be needed
2 teaspoons sugar, well, maybe 3
2 T used coffee grinds 

If you have a food processor that is easy to clean, it's probably easiest to use it to finely chop the orange rind. Put all the other ingredients in a mixing bowl and mix. Add the chopped peel and mix again.
 
A quarter of an orange rind can be put into a baggy and frozen to keep it until needed.
 
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Orange rind parsley peanuts seeds flour: 20070126

Rind from 2 oranges
1/4 cup orange rind slaw
1 ounce fresh parsley
1 tablespoon raw peanut meal
  or 1/8 cup cooked kidney beans
  or probably 1/8 cup of any other cooked bean
  or probably 1/8 cup of raw soaked (36 hours)
    dried mung beans or dried lentils
1/4 cup walnuts
  or 1/8 cup sunflower seeds
  or 1 tablespoon tahini
1 tablespoon sugar
1 tablespoon whole wheat flour
1 tablespoon olive or canola oil
1 pinch salt

Do steps 1 through 14 the day before serving.
1). Cut the rinds from two oranges into 1/2 inch wide strips.
2). Cut the strips into 1/2 inch pieces.
3). Process the pieces into a coarse slaw.
4). Place the slaw into a large bowl.
5). Add water to cover the slaw about 1/2 inch deep.
6). Heat in a microwave oven until fully boiling, about 7 minutes.
7). Let sit a few minutes to cool.
8). Drain water off using a sieve.
9). Refill with water to cover 1/4 inch.
10). Bring to a full boil.
11). Allow to partially cool, maybe 5 or 10 minutes.
12). Drain water.
13). Refill with water to cover.
14). Let soak in a covered container in the refridgerator for 24 hours.
15). Drain water using a sieve.
16). If using raw peanuts and sunflower seeds or nuts, combine them in a food processor. Run the processor until a coarse powder is produced.
17). Put the nut/seed meal into a mixing and/or portion bowl.
18). Process the parsley into a fine slaw. If necessary, repeatedly lift the processor 1/4 inch and bang it down against the counter top to jar the parsley into the path of the cutting blades so that a fine texture is produced.
19). Combine all ingredients in the mixing or portion bowl.
20). Mix until uniform.

Makes enough for one serving that will do for about 2/3 of a light meal or 1/2 of a large meal.

If you are not used to raw greens or if you are not used to high fiber food, try 1/4 of this recipe first. If your digestive system has no problem with the first trial, then try perhaps half a recipe on another day.

So why bother with all this? The recipe has unique flavors and the unusual ingredients make the experience of eating it a high-awareness experience. And the dish may have health benefits. It has lots of vitamins, minerals, fiber, and antioxidants. It is not high in calories. The peanuts, walnuts, and flour provide protein.
 
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Back to Easy Recipes Unusual Recipes Blog Back to fun things menu To LeisureIdeas Home The world is partially hidden from us by a wall of false prejudices. The more you look over that wall, the more you see the world as it really is.