1 half ounce apple, if fruit is tart, add 1 extra teaspoon sugar
  or 1 teaspoon apple powder plus 1 tablespoon water
  or 1 tablespoon apple fiber powder plus 1 tablespoon water
2 ounces potato, peel removed
1 ounce butternut squash
  if squash has reduce water content from storage, use less squash and add water such use 1 half ounce squash and 1 half ounce water 
  or 1 ounce carrot 
  or 1 and 1 half teaspoons (.1 ounce) carrot powder plus 2 tablespoons water
  or 1 ounce yam
  or .1 ounce (1 tablespoons coarse powder) dried butternut or acorn
    squash plus 2 tablespoons water
2 tablespoons freshly ground whole corn flour, 
  or 1 eighth cup (.7 ounce) whole dried corn kernels (this trial)
     (about 2 rows of kernels from a large ear of corn
  or 2 tablespoons any non bitter grain flour
  or 2 tablespoons rolled oats 
1 quarter cup (1.6 ounces) mild flavored blanched or roasted dried chestnut halves, plus 1 teaspoon (.17 ounces) canola oil
1 tablespoon plus 1 teaspoon (.7 ounce) sugar (use 1 half teaspoon extra sugar if apple is sour, add 2 tablespoons extra sugar
  or 3 packet aspartame sweetner if chestnut is bitter)
1 quarter teaspoon salt
1 quarter cup (2 ounces) water
9.9 ounces, 6.35 ounces water 

 

 
Apple squash potato watercress grain seed bean: 20090430b2

1 ounce apple
  or 1 teaspoon apple powder plus 2 tablespoons water
  or 1 tablespoon apple fiber powder plus 2 tablespoons water
1 half ounce watercress
  or 1 half ounce any one of: pungent lettuce, cilantro, parsley
1 ounce butternut squash
  or 1 ounce carrot
2 ounces potato
  or 1 tablespoon plus 1 teaspoon grain flour
    plus 
3 eighths cup (2 ounces) non roasted sunflower seeds
  or 3 eighths cup (2 ounces) non roasted pumpkin seeds
  or 1 quarter cup (2 ounces) any nut or seed butter such as tahini
    (use the seed butter, grain flour, and bean flour if 
     your processor is low speed or will not flow
      with the seeds)
  or 1 half cup (2 ounces) California walnuts 
1 eighth cup canned beans
  or 1 tablespoon bean flour (fava, garbanzo, soybean)
    plus 1 tablespoon water
  or 1 tablespoon (.4 ounce) dried beans, boiled until soft and mild
1 tablespoon (.3 ounce) grain flour 
  or 1 tablespoon (.4 ounce) non ground grain
    (can be soaked for 36 hours or boiled 30 to 60 minutes to soften)
3 to 4 teaspoons sugar according to bitterness of greens
2 pinches salt

Remove potato peel and 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, cover, reduce heat to low, and heat for 30 minutes.

Cut 1 ounce greens into 1/2 inch pieces.

Into a high speed 2 cup blender/processor put:
  1 half ounce greens,
  2 ounces potato,
  1 ounce apple (or 1 teaspoon apple powder),
  1 ounce squash,
  1 tablespoon grain or grain flour,
  3 eighths cup sunflower seeds,
  1 to 4 teaspoons sugar acording to pungency of greens, and
  2 pinches salt.

When potato is done heating, remove from burner, set pan in water to cool for a couple of minutes so heat does not damage blender.

Pour the potato and water into the blender.

Run the blender until smooth, perhaps about 2 minutes.

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 8-inch diameter bundt pan with sides at least 3 inches higher than the batter to prevent boilover.

Heat in a 1000 watt microwave oven to thicken, 7 minutes 45 seconds in a 1000 watt oven, 13 minutes 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: 9.8 ounces X 20 equals 196 seconds.
dry weight is total weight minus total water (9.8 - 6) = 3.8 ounces
water to leave in is 33/67 times (3.8) = 1.9 ounces
water to remove is total water minus water to leave in (6 - 1.9) = 4.1 ounces
To evaporate excess water: plus 46 time 4.1 = 189 seconds
plus to replace heat lost to air: 189/60 X 12 = 38 plus 38/60 X 12 is 46 seconds
(assumes fruit and vegetables are 90 percent water and water will be removed so the final product is about 1 third water.)
--------------------------------


Makes about 2 thirds of a light meal. For a complete meal, also have 2 ounces boiled peanuts and a couple of ounces of fruit and/or vegetable. For a large supper meal, add 3 to 4 ounces fruit and vegetable and perhaps also include an ounce or 2 of meat.

About equal parts: tangy, bitter, sweet, starchy, salty; mild watercress and squash flavors; very thick pudding texture.

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Apple squash spinach grain seed peanut: 20090211c

2 ounces apple
  or 2 ripe ground cherries plus 1 ounce apple
    and 2 teaspoons sugar 
  or 1 tablespoon (1 half ounce) grape raisins plus 1 ounce apple plus 
      1 tablespoon water
1 ounce butternut squash
1 ounce carrot
1 ounce cucumber or zuccini or yellow summer squash or boiled potato
1 ounce fresh or frozen spinach
  or 2 teaspoons (.134 ounce) spinach powder (equivalent to 1.34 ounces spinach)
1 tablespoon (.25 ounces) whole grain flour
1 eighth cup (.6 ounces ) skinless blanched skinless peanuts
  or 1 eighth cup bean flour (fava, garbanzo, soybean)
  or 1 quarter cup canned beans and add 1 minute to heat time given below
1 third cup (1.3 ounces) California walnuts 
  or 1 quarter cup (1 ounce) non roasted pecan halves
  or 3 tablespoons non roasted sunflower seed plus 1 teaspoon oil 
  or 2 tablespoons tahini
  or 3 tablespoons (.5 ounces) chestnut flour plus 2 teaspoons (.3 
    ounces) canola oil
1 tablespoon (.5 ounces) sugar, if apple is tart, add 
  1 teaspoon sugar to make (.7 ounces) sugar
0 to 3 packets aspartame sweetner acording to taste
1 teaspoon (.15 ounce) canola oil
2 pinches (.08 ounces) salt
1 half cup (4 ounces) water

Cut into pieces appropriate for your blender:
  1 ounce squash,
  1 ounce carrot,
  1 ounce sweet potato,
  1 ounce spinach, and
  2 ounces apple.

Blend in a 2 cup or larger high speed blender or processor:
  squash, carrot, sweet potato, spinach, apple,
  1 rounded quarter cup walnuts,
  1 eighth cup peanuts,
  1 tablespoon sugar,
  1 teaspoon oil,
  2 pinches salt, and
  1 half 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.

Run until mixed.

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

Or:
[
Divide the mixture evenly in 4 3-inch diameter bowls.
Arrange the bowls in a circle around the center of a microwave oven. Leave an inch between bowls if possible.
[

Heat 9 minutes 10 seconds in a 1000 watt microwave oven, 15 minutes 15 seconds in a 600 watt oven.

---------------------------------
Math:
12.85 ounces and 1 half ounces X 20 equals 257 seconds
plus 5 seconds for oven to begin heating
plus 25 to heat dishes
Dry weight of heated batter is total weight minus water content (12.85 - 9.4) equal 3.4 ounces
Water to leave in is 60/40 times dry weight (60/40) X 3.4 = 5.1 ounces
Water to remove is total water minus water to leave in (9.4 - 5.1) = 4.3 ounces
To evaporate excess water: 46 X 4.3 ounces equals 198
Plus heating time to replace heat lost to air: 198/60 X 15 is 50 plus 50/60 X 15 is 62 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)
------------------------------------

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

Serve with a hand full of trail mix, cookie, biscuit, or piece of bread for an entire light meal. Could serve with an ounce or two of meat for a large meal.

About an equal mix of saltiness, sweetness, tanginess; slightly bitter; definite squash flavor; mild nut and spinach flavors; very moist, soft; mostly smooth.

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Squash collard bean biscuit with Apple nut butter topping: 20071209

Collards squash vegetable bean biscuit ingredients:
3 ounces collards puree, (cooked 4 minutes this trial)
  or 3 ounces fresh Swiss chard
1/4 cup canned beans
  or 1/4 cup thawed frozen peas
  or 1/8 blanched skinless peanuts
    plus 1 eight cup water
  or 1/8 cup bean powder (fava, garbanzo, soybean)
    plus 1 eighth cup water
1 teaspoon sugar in cake
1 ounce butternut squash
2 ounces mild vegetable such as boiled potato, sweet potato,
  mild pumpkin, cucumber, zuccini, yellow summer squash,
  green beans
  or 1 tablespoon plus 1 teaspoon whole grain flour
    plus 1 quarter cup water

Topping ingredients:
1/6 apple (1 ounce) 
1/8 cup nut or seed butter such as tahini
  or 1/3 cup sunflower seeds 
  or 1/4 cup California walnuts 
  or 1/8 cup walnut butter 
  or 1/4 cup California walnuts 
1 tablespoon canola oil
1/2 teaspoon sugar, if more needed add 1/2 tsp at a time until enough
2 tablespoon whole wheat flour

Cut the collards or chard into 1 inch pieces with a scissors as you put the greens into a food blender.

Add 3/4 cup water to the blender.

Run for 20 seconds after the mixture begins to fully flow.

Put the greens slurry into a tall microwaveable bowl.

Heat in a 1000 watt microwave oven, in a small, uncovered container until fully boiling, about 2 minutes to 3 minutes on full power. Or for a 600 watt oven 4 minutes full power.

Set the hot container in a pan of cold water to cool for a couple of minutes, if desired.

Pour the puree into a fine strainer to remove liquid.

Discard liquid.

Mix the puree with a cup or so of water.

Drain by straining once more.

Let the greens slaw drip for a few minutes.

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

Or use a coffee press to remove most of the water from the slaw.

Or put the greens puree on a coffee filter.

Gently squeeze most of the water from the greens.

Put the greens pulp into a microwaveable bowl.

Cut the squash into 1 inch pieces.

In a one cup food processor, process the squash with 1/4 cup water into a slaw, perhaps about 2 minutes.

If necessary, repeatedly lift the processor 1/4 inch and bang it down against the counter to jar the mixture into the path of the cutting blades.

Scrape down the sides of the processor bowl as needed so that all the mixture is processed.

Into a mixing bowl with the greens put: the squash, 1/8 cup pea powder, and 1 teaspoon sugar.

Mix.

Pour the mixture onto a plate.

Form the mixture into a flattened donut shape.

If the batter is too thin to shape, pour into a bundt pan or divide equally into 3 or 4 microwaveable bowls. Arrange the bowls in a circle around the center of a microwave oven.

Set the plate (or bundt pan or bowls) aside until next step is complete and when ingredients are in processor.

To begin topping: [ Cut the apple into 3/4 inch pieces.

Into a small food processor put:   1 ounce apple,   1/8 cup nut or seed butter,   1 tablespoon oil, and   1/2 teaspoon sugar   or 1 teaspoon sugar if apple is semi sweet   or 1-1/2 teaspoons sugar if apple is tart. ]

Heat the mixture on the plate at full power for 8 minutes.

----------------------------------
Math:
To raise to boiling: 10-1/6 ounces X 20 seconds per ounce = 202 seconds.
Plus to remove excess water: 46 seconds per ounce X 6-1/2 ounces = 299 seconds.
plus 20 seconds losses.
----------------------------------

Let the plate cool for a few minutes.

To continue and finish topping:
[
Run the processor until a fine pudding texture is obtained, about 2 minutes.

If mixture doesn't flow while processing, repeatedly lift the processor 1/4 inch and bang it down against the counter to jar the mixture into the path of the cutting blades. If mixture still does not flow, scrape down the sides of the processor bowl and run for 20 seconds. Repeat until desired smoothness is achieved.

If necessary add 1 teaspoon water at a time, just enough to get the mixture to flow.

Put the mixture into a mixing bowl.

Add 2 tablespoon wheat flour.

Mix.
]

Spread the apple/flour mixture on the donut shaped cake.

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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Apple squash lettuce grain nut: 20090215c

1 half ounce cos, bibb, or romaine lettuce,
  or 1 ounce iceberg or other mild lettuce
1 ounce butternut squash
1 third cup (1.25 ounces) California walnuts
  or 3 tablespoons any nut or seed butter such as tahini
  or 1 quarter cup (1.3 ounce) roasted sunflower seeds
  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)
1 tablespoon oat flour
  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 (.5 ounces) canola oil
3 to 4 teaspoons (.5 ounces) 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 half 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, add 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, casserole dish, 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 8-inch diameter bundt pan with sides at least 3 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.
To heat 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. Add 12 seconds for each minute of boiling temperature so heat lost to air is replaced.)
--------------------------------

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

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

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