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