Sunflower Seed Loaf

This loaf is great served fresh or reheated. It is excellent for lunches and picnics or sliced to go on a sandwich with trimmings.

3 cups precooked millet or lentils

Combine in a bowl: 1 1/2 cups sunflower seeds 3/4 cup sesame seeds 1/2 cup walnuts 2 eggs 1 tbsp. cider vinegar 1 tsp. sage

Prepare and add: 1/2 cup beet or carrot finely grated 1/4 cup onion, diced 1/2 cup celery, diced 1/2 cup parsley, chopped Tamari to taste

Add grain and mix well. Pass mixture through a meat grinder. Press into a greased casserole dish or oven pot. (It should be at least two and a half inches thick.) Cover and bake at 325°F (162°C) for 1 1/2 hours.

Source: Encyclopedia of Natural Healing by Siegfried Gursche and Zoltan Rona