Recipes of the month

Traveler’s Perfect Loaf

This loaf version features millet, an ideal ingredient that takes on the flavor of whatever spices you cook with it. Because millet loses its binding power as it cools, be sure to put the mixture into the baking dish as soon as you finish incorporating the spices. This loaf is ideal for the main course, salad topping or perfect snack to take on the go-tasty even cold, portable, and not so perishable.

Ingredients

• 4 1/2 cups low-sodium vegetable broth or water
• 1 cup millet, quinoa, or buckwheat
• 1 cup brown, red, or black rice
• 1 cup red lentils
• 1 cup finely chopped onion or 1tsp onion powder
• 1 tablespoon snipped fresh sage or 1/2 teaspoon of dry sage
• 1 tbsp snipped fresh thyme or 1/2 teaspoon of dry thyme
• 4 tablespoon garlic, minced or 1 tsp garlic powder
• ½ teaspoon freshly ground black pepper and salt
• ⅛ teaspoon ground nutmeg
• 1 tablespoon of white wine vinegar
• ¼ cup hot water
• ¾ cup tomato sauce or ketchup
• 1 big cooked until very soft peeled sweet potato

Instructions

1. Combine millet. rice and lentils after rinsing, add water, bring to boiling.  Reduce heat to medium. Cover pan and cook 20 to 25 minutes or until lentils and millet are tender.
2. Meanwhile, preheat oven to 350°F. In a large saucepan cook onion over medium heat for 7 to 8 minutes, stirring occasionally and adding water 1 to 2 tablespoons at a time as needed to prevent sticking. Add sage, thyme, garlic, pepper, and nutmeg; cook and stir for 1 minute.
3. Add white wine vinegar into an onion mixture. Stir in ¼ cup of the tomato sauce. Mix in cooked millet, rice, and lentil mixture, add mashed cooked potatoes. Season with salt.
4. Immediately press mixture into a 9×5-inch nonstick loaf pan. Top with the remaining ½ cup tomato sauce. Bake for 30 minutes or until heated through. Let it sit for 10 minutes before slicing.

Fruit and Berry Creamsicles
Ingredients:

4 frozen bananas
2 cups of mixed frozen berries and fruit
2 Medjool pitted soaked dates
1/3 cup of soaked cashews (or quick oats if allergic to nuts)
1 teaspoon of vanilla extract
6 silicone or plastic forms for frozen dessert

Instructions:

Strain cashews, put them and dates with some water they were soaked in a blender and mix at high speed until smooth. Then add bananas and fruit and blend until everything is mixed. Adjust the sweetness by adding or reducing the number of dates. Fill in the popsicle molds and freeze for at least 2 hours. Enjoy it as a refreshing delicious dessert.