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Squash chestnut flax biscuit and Kale apple topping:
Prep time is about 40 minutes
Squash flax biscuit:
3 ounces butternut or acorn squash 
  or 3 ounces carrot 
  or 3 ounces raw pumpkin
1/4 cup (.75 ounce) whole flax meal
  or 2 tablespoons non ground flax grain
1 teaspoon (.17 ounce) canola oil in cake
2 teaspoons (.33 ounce) sugar in cake
1/8 cup (.8 ounce) lentil powder
3 tablespoons (1 ounce) unroasted chestnut flour
  or 2 tablespoon raw tahini
  or 1/4 cup California walnuts
  or 1/4 cup sunflower seeds 
  or 1/8 cup raw sunflower seed butter 
1 pinch of salt
1 half cup water

Apple kale topping:
3 ounces kale (or other similar green such
  as collard, mustard, dandelion)
2 teaspoons (.3 ounce) olive or canola oil
1 teaspoon (.17 oucne) sugar
2 tablespoons apple fiber powder
  or 1 ounce applesauce
1 pinch salt
If using fresh greens:
Cut the greens into 1 inch or smaller pieces.

Put the greens and 1 cup water into a blender.

Blend until smooth (about 60 seconds after mixture starts to flow).

Put the greens puree into a deep bowl with sides 3 or 4 inches above the level of the puree.

Heat in a 1000 watt microwave oven until fully boiling, about 3-1/2 to 4 minutes.

Strain away the liquid in a very fine mesh strainer.

40 wires per inch best, 14 wires per inch minimum Press most of the water out of the greens using a bowl about the same size and shape as the strainer.

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

Or put the puree onto a coffee filter paper.

Gently squeeze out most of the water.

Put the puree into a bowl.

Cut 3 ounces squash into 1/4 inch pieces.

Put into a blender: the squash, 1 half cup water, 1 teaspoon oil, and 2 teaspoons sugar.

Run until desired smoothness is reached, perhaps 2 minutes.

Put into a mixing bowl: the squash slurry, 1/8 cup lentils flour, 1/4 cup flax, 3 tablespoons chestnut flour, and 1 pinch salt .


Pour the mixture onto a plate and spread it out to cover the plate.

Spread the mixture apart at the center to make a 2 inch hole. Heat in a 1000 watt microwave oven for 9 minutes 20 seconds.
Add 5 seconds for oven to begin heating.
Plus 20 seconds to heat plate.
To raise to boiling: 20 seconds per ounce times 10 ounces = 200 seconds.
Dry weight is total weight minus water (10 - 6.7) = 3.3 ounces.
Water to leave in is 25/75 X 3.3 = 1.1 ounces.
Water to remove is total water minus water left in (6.7 - 1.1) = 5.6 ounces.
To evaporate excess water: 46 seconds per ounce times 5.6 ounces = 258 seconds.
To replace heat lost to air while evaporating water: 258/60 minutes times 14 seconds per minute = 61 seconds plus 61/60 X 14 = 14 seconds for a total of 75 seconds.
Assume squash is 90 percent water.
Allow the plate to cool and the cake to firm for several minutes.

Put into a mixing bowl:
2 tablespoons apple fiber powder, 2 teaspoons oil, the greens, 1 teaspoon sugar (use 1/2 teaspoon extra sugar if apples are semi sweet, use 1 teaspoon extra if apple is tart), and 1 pinch salt.

Mix until uniform.

Spread the seed/greens topping on the squash/flax cake.

Makes one serving large enough for a light meal or 2/3 of a large meal. For a large meal, include a cookie or trail mix or a handful of nut or peanuts or 1 or 2 ounces meat.

Reminds me of toast with red raspberry jam.

For a version of this recipe using pumpkin powder or squash powder see |a href="http// grn chestnut bn w apple kl recipe.htm">Squash flax biscuit and Apple kale topping.|

For a version of this recipe using non ground flax, non ground lentils, and fresh apple, see | squash flax chestnut biscuit with Apple kale topping extras|

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