TASTY LOAF
In a saucepan put 2 ½ cups water and bring to a boil.
Then add to the water:
While this is cooking sauté on low heat until soft:
Next, add the following to a blender and blend until creamy:
Then add 2 ½ cups of cooked millet quinoa mixture to a bowl. Add in the sauté mixture and then the blended mixture.
Then add: 1 cup of quick oats to this and mix together until all is blended and wet.
Put into a 9 x 13 casserole dish greased with lecithin slicker (pg. 50)
Put in a preheated 350° oven and bake for 1 hour – 1 hour and 15 minutes. Check at 1 hour to see if it is browned enough.
In a saucepan put 2 ½ cups water and bring to a boil.
Then add to the water:
- ¾ cup millet
- ¼ cup quinoa
- ¼ tsp. salt
While this is cooking sauté on low heat until soft:
- 1 diced medium onion
- 2 cloves of garlic put through a garlic press
- 1/8 cup of water
- 1 small head of broccoli chopped into small pieces
- 2 medium sized carrots – cut or chopped into small pieces
Next, add the following to a blender and blend until creamy:
- 1 cup water
- ½ cup walnuts
- ½ cup pecans
- 1 T. sunflower seeds
- 1 T. pumpkin seeds
- 1 ¼ cup of cooked sweet potato
- 1 cup of water
- 2 tsp. cornstarch
- 3 tsp. onion powder
- 2 tsp. salt
- 1 tsp. garlic powder
Then add 2 ½ cups of cooked millet quinoa mixture to a bowl. Add in the sauté mixture and then the blended mixture.
Then add: 1 cup of quick oats to this and mix together until all is blended and wet.
Put into a 9 x 13 casserole dish greased with lecithin slicker (pg. 50)
Put in a preheated 350° oven and bake for 1 hour – 1 hour and 15 minutes. Check at 1 hour to see if it is browned enough.