This is a free excerpt from God's Banquet Table!
Take wheat and barley, beans and lentils, millet and spelt; put them in a storage jar and use them to make bread for yourself. You are to eat it during the 390 days you lie on your side.
MILLET Considered to be the most ancient of all grains. The tablets of Fan Shen-Chiu Shu, written 2,800 BC, declared millet to be one of China’s five sacred crops. It was also cultivated in India during the same period. Discovered by archeologists, these tiny seeds were found in ancient pottery. Throughout the continent of Africa, millet grows wild like crab grass. In Africa, India and China, millet is a daily staple. Millet is high in vitamins, minerals, and rich in phosphorus, calcium, iron, niacin and riboflavin. c Look for a bright, golden color with no aroma. Can be stored for one year on the shelf. When cooking millet, it is recommended to presoak and cook like rice for 20 minutes.
Grain in moderation is jam-packed with nutrition and for many countries who do not have a continuous source of fresh fruits and vegetables, grain becomes their main staple. Grain is sustaining and is excellent in supplying the calories needed for hard physical work.
For most North Americans, walking to the car or pushing the buttons on the TV converter is considered hard work. If you do not exercise and eat large portions of highly-concentrated food it forms mucus that clogs up the system, reducing vitality, clear-thinking and health. As you probably realized by now, we are not a big fan of highly-concentrated foods, especially of making them a largest part of your diet. Try to eat less grain products, many people have experience an increase in health by cutting down the amount of grain in their diet.
Out of the tens of thousands of grain recipes from all over the world from every culture, tribe, nation theses are six of the very best.
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