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     "And I saw another angel ascending from the east, having the seal of the living God: and he cried with a loud voice to the four angels, to whom it was given to hurt the earth and the sea, Saying, Hurt not the earth, neither the sea, nor the trees, till we have sealed the servants of our God in their foreheads."  -Revelation 7:2-3

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Millet Loaf

A small, round, yellow grain, millet packs a powerful nutritional punch. With more protein, B vitamins, iron and copper than whole wheat, it is also a rich source of phosphorus. Millet has a subtle, nut-like flavor and is the only grain that is alkaline and gluten-free as well.

1/2 cup raw cashews
1 cup water
1 cup wheat germ or bread crumbs
1 1/2 cups cooked millet
1/2 cup quick oats
1 medium onion, chopped
1 Tablespoon chicken-style seasoning
1/2 teaspoon garlic powder
2 Tablespoons Bragg's Liquid Aminos (or soy sauce)
1/2 teaspoon sage

1) Blend cashews and water until smooth
2) Combine well with remaining ingredients
3) Pack into oil-sprayed loaf pan or casserole dish. Bake at 350 for 25-30 minutes.
4) Patties may also be formed and browned in a non-stick-skillet.
5) Serve with gravy for a formal meal or this loaf makes an excellent sandwich filling with lettuce, tomato and Tofu Mayonnaise.

Tip: To prepare cooked millet, bring 3 cups of water and 1 cup of millet to a boil in a medium saucepan. Reduce heat to low, cover and simmer for 30 minutes. Add a sprinkle of salt to serve as is for a breakfast cereal, or use in recipes. This will yield 3 1/2 cups of cooked millet. It freezes well for future use.

Herb Gravy
1/2 cup raw cashews, rinsed
2 cups water
4 1/2 teaspoons cornstarch
1 1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 1/2 teaspoon Bragg's Liquid Aminos (or soy sauce)
1/2 teaspoon basil
1/2 teaspoon salt
pinch of rosemary

1) Bring 1 cup of the water to a boil in a medium saucepan
2) Blend remaining ingredients until very smooth in the blender
3) Pour blended mixture into the boiling water and stir with a whisk until thickened. The gravy will thicken further as it cools.

Per 1/8 loaf:
Calories: 166
Protein: 5.4 g
Carbohydrates 20.5 g
Fiber 2.1 g
Fat 7.6 g
Sodium 496 mg

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