Millet Breakfast Cake with Orange Sauce —Serves 6 1 Tablespoon corn oil 1 cup dry millet 3 cups apple juice 1/4 teaspoon salt 3/4 cup shredded coconut 1 Tablespoon vanilla 1/2 cup raisins Preheat oven to 350°. Oil a 2-quart casserole. Combine millet, juice, and salt in a saucepan and bring to a boil. Remove from heat and blend coconut with some of the millet and juice. Return to heat and add remaining ingredients. Simmer a few minutes, pour into casserole and bake for 45–60 minutes, or until firm. Allow to cool before cutting, or serve in Pyrex dish Serve with "Orange Sauce". Autumn Menu Plan — Dips, Toppings and Spreads Avo-Miso-Tofu Topping Avo–Miso–Tofu Topping —Makes 2 cups 1 large, ripe avocado, seeded and peeled (Excerpted from Staying Healthy with Nutrition ISBN: 1587611791) CONTINUED 1 2 3 4 5 6 7 Next Comments Add your comment About The Author Elson M. Haas, MD is founder & Director of the Preventive Medical Center of Marin (since 1984), an Integrated Health Care Facility in San Rafael, CA and author of many books on Health and Nutrition, including ...more Related Articles & Links Nutritional Medicine Center From Our Friends Popular Related Articles/Areas1Acupuncture and Oriental Medicine Alliance2American Holistic Medical Association3Holistic Pediatric Alliance4Physiological Mechanisms Operating in the Human System During the Practice of Qigong and Yoga/Pranayama5Diet and Lifestyle: The Basics of Good Health6Facing Our Fears: Navigating the Path to Wholeness7Nutrient Interaction in Heart Disease 8Lessons in Curry9White Bean Dip with Lemon and GarlicVegetarian Recipe10Articles by Abram Hoffer Popular & Related Products Certification TrainingLab Tests Women's HealthConsumer Direct Labs ServicesZENMED Skin Repair SystemComprehensive Wellness Profile Save on Lab Test Employee Wellbeing Popular & Featured Events2019 National Wellness Conference October 1-3, 2019 Kissimmee, FL USA Additional Calendar Links Dimensions of Wellness
1 cup dry millet
3 cups apple juice
1/4 teaspoon salt
3/4 cup shredded coconut
1 Tablespoon vanilla
1/2 cup raisins
Oil a 2-quart casserole.
Combine millet, juice, and salt in a saucepan and bring to a boil.
Remove from heat and blend coconut with some of the millet and juice.
Return to heat and add remaining ingredients.
Simmer a few minutes, pour into casserole and bake for 45–60 minutes, or until firm.
Allow to cool before cutting, or serve in Pyrex dish
Serve with "Orange Sauce".
Avo–Miso–Tofu Topping —Makes 2 cups