very basic recipe for PEG food

[ATTACH]40[/ATTACH]This is my personal 'skeleton' formula. Its great because I know how many calories are in it, and that it has enough protein, iron, and calcium on its own. I also add fresh fruit, vegetables (steamed, or raw) to various portions. My morning meal consists of part formula, a cup of kefir, and a fruit or berries, all blended together. (I dump my vitamins into it too). Lunch might have added asparagus or spinach, dinner might have carrots,sweet potatoes, etc etc. The brown color (it looks like cappuccino to me) comes from the blackstrap molasses, which is a significant source of iron and calcium. * A note about molasses labeling: Just because the molasses is brown and says its 'unsulphured' (such as 'Grandma's' brand, found in virtually every supermarket ) does not mean its blackstrap, and does not have the nutritional value. So, if you're interested in adding molasses into your blenderized food, just check that it truly is blackstrap, it will say it on the label. THE RECIPE:(enough for one day) ½ of an Avocado (125 calories based on 2.5 ounces) ½ scoop Six Star ☆☆☆☆☆☆ whey isolate (70 calories) 1 tablespoon flax seed oil (120 calories) 1 tablespoon coconut oil (120 calories) 2 eggs (scrambled or boiled) (140 calories) 3 tablespoons blackstrap molasses (170 calories) 3 tablespoons hemp seed with 1 ½ cups water (150 calories) ½ cup raw (soaked) buckwheat groats with 4 cups (300 calories) Directions: At least one hour before beginning—several hours or overnight is better—soak the buckwheat groats in water (cover bowl to keep light out) Beginning the recipe: Scramble 2 eggs. (May use boiled) set aside Place the soaked buckwheat into strainer, and rinse under cold running water until all the slime is gone. Put 4 cups water into blender and add the buckwheat. Process at high speed (use the 'whole juice' button on a Blendtec blender) until the water is white and very few particles can be seen. Pour the buckwheat milk into the nut milk bag which is placed into a pitcher (basic 2 quart/1.69 liter juice pitcher works great) At this point I put the top on the pitcher to hold the nut bag suspended, and move on to making the hemp milk. Place 1 ½ cups water into blender, and 3 tablespoons hemp seed. Repeat process used for the buckwheat milk. Pour into the nut milk bag, and gently squeeze all of the liquid through the bag, which will make a combined buckwheat/hemp milk. Set the pitcher aside. Add the first six ingredients as listed in recipe into blender jar and process until smooth. Use a few cups of the buckwheat/hemp milk as needed to keep air pockets from forming while processing. Then, add more milk to thin it, and facilitate the next step which will be pouring through the strainer. Pulse the blender to mix, and then pour this mixture through a single mesh strainer into a large mixing bowl type pitcher, or another juice pitcher. Basically anything that has a spout and is large enough to hold 8 cups of liquid with room at top to stir. Add the remainder of both milks and stir well with a wire whisk. Pour into individual bottles or a jug/juice pitcher, keeping track of total volume. Makes approximately 8 cups 1,215 calories, 110 g carbs, 66 g fat, 52.5 g protein The entire process takes me about 15 minutes, including scrambling the eggs, but not completely cleaning up kitchen afterwards. My PEG tube is 20 French diameter, and this formula goes through as a gravity feed with no need for a plunger, It does need shaken slightly before use, as the buckwheat milk in particular tends to settle to the bottom a bit. This will freeze, but it helps to whirl in the blender after defrosting, and re-strain if necessary. Raw hemp milk will keep 3 days in the refrigerator, the buckwheat milk will keep a day or so longer. This recipe makes enough for one day for me, but sometimes I will make up 4 day's worth, and freeze half.