By Valerie Wilson
Millet is most recognizable as the small, round, yellow seed in bird feed. It should be recognized as an incredibly healthy whole grain to promote a long life. It is very high in fiber, making it a heart-healthy food, and can help lower cholesterol. It also has a good amount of iron, calcium, potassium, zinc, phosphorus, manganese, and magnesium. Interestingly, millet has the highest protein content of whole grains, 11%. Energetically, millet feeds and nurtures your spleen, pancreas, and stomach. The main organ that helps you deal with stress, so millet is your anti-stress grain.
Tempeh is fermented soybeans. The soybeans are boiled and then mixed with a starter culture to start the fermentation process. The texture of tempeh is chunky; it gives the illusion of meat in some recipes. It is 19.5% protein, and it is a complete protein. It contains all the essential amino acids and B12.
The soybean has been cultivated for about 2,500 years, and for good reason. These wonderful beans contain iron, carotene, niacin, and vitamins B and B2. They promote clear vision and vitality, as well as improve circulation and support detoxification. Along with all these wonderful traits, soybeans also have isoflavones, which are similar to a natural estrogen that may help prevent hot flashes. They also contain genistein, which helps prevent heart disease and may stop the spread of some cancers in their early stages. These power-packed beans also contain protease inhibitors that are a universal anti-carcinogen and may block the action of cancer-causing enzymes. And if that is not enough reason to start enjoying these wondrous beans, they also contain phytic acids that inhibit the growth of tumors.
Tempeh and Millet Loaf
1 cup millet
2 cups water
½ tsp. sea salt
1 (8 oz.) package tempeh
½ onion (diced)
3 garlic cloves
¼ cup walnuts
3 T. tamari
5 T. tahini
1 tsp. basil
1 tsp. marjoram
½ tsp. paprika
1 carrot (grated)
½ cup rolled oats
2/3 cup water
Put in a pot the millet and 2 cups of water, and bring to a boil. Boil for 2 minutes, reduce heat to low, cover, and simmer for 20 minutes until all water has been absorbed. Let sit for 5 minutes, stir in ½ tsp—sea salt. Put in a food processor the tempeh, onion, garlic, walnuts, tamari, tahini, basil, marjoram, and paprika. Puree until smooth. In a large bowl, mix together the millet, pureed tempeh, grated carrot, rolled oats, and water. Press into a loaf pan. Bake at 350 degrees for 45 minutes. Let sit for 5 minutes before cutting.
