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Program #849

Hallelujah Diet

Lentil Millet Holiday Loaf  

3 cups cooked millet
3 1/2 cups cooked lentils
1 cup celery, finely chopped
1 cup carrot, finely chopped
1 cup onion, finely chopped
3-5 cloves of garlic, minced
1-2 fresh sage leaves, finely chopped
1 T. fresh thyme, finely chopped
3 T. Tamari
1/3 cup nutritional yeast
1/3 cup ground flax seeds
1/3 cup brown rice flour, optional (will help with binding, but not absolutely necessary)
Sea salt and freshly cracked black pepper to taste

Sauté celery, carrot, and onion for 5-6 min on medium heat.
Add garlic and fresh herbs, and saute another 2-3 min.
Season with a pinch of salt and pepper, and remove from heat.

In a food processor with S-blade, pulse half of the sautéed veggies with 2 cups each of the millet and lentils, until well blended.
Place mixture into a bowl with a soft spatula, and stir in the rest of the ingredients.
Add the mixture to a large loaf pan, and spread the glaze evenly over top of the loaf.
Bake at 400 degrees for 45 minutes. Allow to cool for at least 30 minutes before slicing.

Glaze:
1/2 cup organic ketchup
2 T. Dijon or whole grain mustard
2 T. hoisin sauce (optional)

Whisk ingredients together.

Salt in Antiquity

While salt is cheap today, it used to be worth its weight in gold. Historians believe that Roman soldiers were once paid with salt. In fact, the word 'salary' comes from the Latin word 'salarium,' or payment in salt. During the late Roman Empire, salt was carried across 400 miles of the Sahara desert by caravans of as many as 40,000 camels. It was that important to humanity!
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