While it is generally known that seeds contain the germ of life, little thought is given to their value in the human diet.
Public opinion, it would seem, favors animal protein as the main source of nutrition, neglecting the valuable contributions that vegetable protein can provide, if you are willing to be adventurous and experiment with your eating habits.
One example of a food with a protein value equal to that of animal protein is the seed cereal millet; a principal grain of Eastern Europe, Africa, and China. Along with soybeans, millet is one of the oldest and most nutritious foods known to man. Millet is well balanced with minerals and contains vitamins A, B and E in reliable quantities.
For those of you who will be traveling in the future and will be on a tight budget consider buying sunflower seeds: A rich source of iron, calcium, vitamins A, B and D, the minerals silicon, magnesium and phosphorous. Sunflower seeds contain 55% high-grade protein and are better balanced and more digestible than soybeans; they also contain more riboflavin than wheatgerm.
Millet, sunflower seeds, and sesame seeds all contain more lecithin than soybeans. Lecithin, a compound of phosphorous, fat and nitrogen is an important ingredient of the tissues of the brain, the nerves, and the endocrine glands. A lack of this product in the body will, over a period of time leave you feeling tired and inert.
Gradually add one cup of millet meal to 4 cups of milk, or water or a combination of both, heated but not boiled. Cook 20 to 30 minutes, or until millet has absorbed all the liquid. Eat with milk and honey. Add a handful of dried fruit and nuts for variety.
Millet and Lentils
Saute onion and garlic in oil, add 6 cups water, 2 bay leaves, ½ teaspoon cinnamon, 12 ground cardamom seeds, ¼ teaspoon mace, 3 cloves, bring to the boil add 1 cup of millet and 1 cup of lentils, both soaked overnight. Simmer 1½ to 2 hours, drain off excess liquid, steam until mixture is dry.
Combine 3 cups cooked millet (same as for porridge), 1 cup mashed potato, ½ cups soy grits, 1 egg, 1 chopped onion, 3 tablespoons oil, salt. Add enough tomato juice to give a moist but firm consistency. Place in oiled dish, cover and bake 30 minutes.
Chick Pea and Millet Loaf
Same method as above using the following ingredients. 2½ cups cooked mashed chickpeas, 1 cup cooked millet, 1 egg chopped onion, garlic, salt nutmeg, thyme, tomato juice. Bake 375°F for 45 minutes.
- 1 cup hulled, chopped sunflower seeds
- 1 cup whole-grain bread crumbs or wheat germ
- 1 teaspoon soy flour
- 1 egg
- 2 tablespoons meat extract
- 1 chopped onion, parsley
- 1 tablespoon oil
- 1 tablespoon lemon juice
- pinch thyme, sweet marjoram, sweet basil
Saute onion, mix with sunflower seeds, bread crumbs, herbs, and soy flour. Add lemon juice, egg and meat extract which has been melted in enough stock to moisten the mixture. Bake 350°F for 40 to 50 minutes. Serve with homemade tomato sauce.
Sesame Vegetable Loaf
Mix together 2 cups of crushed sesame seeds, (do this by heating seeds in a saucepan until lightly brown, then brush with a rolling pin), 4 carrots finely grated, ½ cup chopped celery, onion, garlic, and salt. Bake until lightly brown.
Sesame Seeds Wafers
- ¼ cup wholemeal flour
- ½ cup of raw sugar
- ½ cup sesame seeds
- ½ teaspoon baking powder
- 2 ozs margarine
- 1 egg
- 1 teaspoon vanilla, salt
Cream butter and sugar, add 1 tablespoon flour, then egg, flavorings and sesame seeds, add the rest of the flour. Place teaspoonsful on a greased tray, leaving room for the mixture to spread. Bake 350°F for 8 minutes.