Recipe – Toasted Millet Breakfast Slices

1 cup hulled millet 1/2 cup ground flax seed 1/2 teaspoon salt 4 cups water 1/2 cup macaroon coconut 1/2 cup chopped dates In a slow cooker, place millet, flax seed, salt, and water. Cook until water is gone. Add coconut and dates to taste. Place in a square container and cool. Cut in 1/2 inch slices and toast on both ...

Food for Life – Grains

Many western countries, America included, have adopted the practice of refining many of the grains. It is a well-known nutritional fact that we need to eat whole-grain foods to receive the maximum benefits from our food.

Food for Life – Grains

This month we continue our look at grains, a primary source of carbohydrates in the diet. Unrefined and complex carbohydrates are the best and should make up 55 to 70 percent of our dietary consumption.

Recipe – Crockpot Grains

¼ cup millet, uncooked ¼ cup barley, uncooked 1/3 cup brown rice, uncooked 1 cup chopped onions 1 cup chopped green pepper ½ cup finely chopped carrots 1 16-ounce can kidney beans 1 8-ounce can tomato sauce 1 16-ounce can tomatoes, chopped, drained (reserve liquid) 1 ½ cup canned or frozen corn, drained 1 teaspoon dried oregano 1 teaspoon dried basil ½ teaspoon garlic powder Salt to taste Combine ...

Bible Study Guides – Diet and Health

January 27, 2013 – February 2, 2013 – The grains, with fruits, nuts, and vegetables, contain all the nutritive properties necessary to make good blood. These elements are not so well or so fully supplied by a flesh diet. Had the use of flesh been essential to health and strength, animal food would have been included in the diet appointed man in the beginning.

Food – Cooking with Grains

Cooking with grains is one way we can connect to the traditions of our ancestors. Pioneers relied on grains to get them through cold, lean winters. Wheat, rice and oats are three of the more common grains,…