fun leisure ideas for fun at home
Eating enjoyment is a moving target,
pursue your taste - pursue the yum.

If a recipe calls for an ingredient not available where you normally shop, you can try this list of sources for uncommon foods and kitchen tools.

Apple raisin greens mash:
2 ounces mustard greens
1 tablespoon raisins
1 tablespoon oats flour
2 teaspoons non roasted 30 percent oil California walnut   butter 
2 teaspoons canola oil
2 teaspoons sugar
2 tablespoons apple fiber powder
  or 2 teaspoons full flavored apple powder 
Cut 2 ounces mustard greens into 1 inch pieces.

Put the greens pieces and 3/4 cup water into a blender and run for 60 seconds.

Heat, uncovered in a 1000 watt microwave oven for 2 minutes 40 seconds or until fully boiling, watch for boil over last 60 seconds.

Remove as much water as possible from the mixture using a fine (40 wires per inch) strainer or a coffee press. If the mixture clogs the mesh in the coffee press, pour away what water has been strained, stir the mixture, and press again, repeat several times to get a slaw that is more dry than soggy. Yield is about 1-1/2 ounces slaw.

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

Put 1 tablespoon raisins and 1 tablespoon oats flour into a dry 1 or 2 cup high speed processor and run until raisins are in 1/8 inch or smaller pieces or mixture is on sides of processor bowl.

Put into the bowl with the greens: The raisin/flour mixture 2 teaspoons non roasted 30 percent added oil California walnut butter, 2 teaspoons canola oil, 2 teaspoons sugar, and 2 tablespoons apple fiber powder.


Has enough fiber for a light meal, for an entire light meal add a muffin and peanuts or a couple of handfuls of trail mix. For a large supper meal also add a side of a couple of ounces of fruit and/or vegetable and perhaps an ounce or two of meat or instead, add a serving of Kafia.

Fine textured moist slaw. Pleasantly sweet and oily, mustard flavored, mildly tangy.

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seek out the unusual We enjoy eating particular foods mostly because we have gradually learned to like their flavors. Often the learning process is helped along because a food has one or more of the very few flavors that are hard wired into our brains as being good tasting, sweetness and saltiness for example. A person likes spinach or broccoli because they somehow, probably by a gradual process, learned to recognize the food as safe to eat and reliably gratifying. Likely the food was either eaten first in very small quantities and/or mixed with another food already recognized as good tasting.

Why not exaggerate that process of learning to enjoy new foods? It seems it would be a way to increase variety and thereby increase pleasure in eating.