July 14, 2008 Recipes >> Anti-Anemia Millet and Black Bean Salad

ANTI-ANEMIA MILLET & BLACK BEAN SALAD

Serves five

To prevent the fatigue of anemia, men need 9 mg. of iron daily; menstruating women need 11 mg. Look and see how this colorful winter salad provides more than half the daily need for iron for women. Rather than take iron pills, enjoy this delicious salad regularly. Of all grains, millet is highest in iron; of all beans, black beans are highest. But turmeric, parsley and mint are richer sources of iron than grains or beans. In fact, the cup of parsley is highest in iron of all ingredients. Vitamin C and chlorophyll, as in an unpeeled cucumber (with thin a skin), help us to metabolize iron.

For better flavor be sure to roast the cumin seeds. Cumin seeds cut the gas and starchy flavor made by grains or beans. “Cumin has eleven pain relieving compounds, seven anti-inflammatory agents, and four to combat swelling – all useful to carpal tunnel syndrome, a problem we hear more of because of the heavy demands on the wrists and hands in the computer age. Cumin seeds are ideal to combat stress; they have thirteen times more magnesium than calcium. There are also eleven organic compounds in cumin to kill body odors. “James Duke, The Green Pharmacy.

Preparation time:           40 minutes

3/4 cup (180 ml)            raw millet, rinsed

1½ cups (375 ml)          purified water

3                                  cloves of organic garlic, minced

1 tbsp. (15 ml)               extra virgin olive oil

1 tsp. (5 ml)                   turmeric powder

½ tsp. (2.5 ml)               salt with trace minerals with trace minerals

1 x 19 oz. can               black beans

1 cup (250 ml)                fresh parsley - or coriander – leaves, chopped

¼ cup (60ml)                 mint leaves, chopped

4                                  green onions, chopped - or 1 cup chives

1                                  medium tomato, diced

Half                              an English cucumber, unpeeled, finely diced (approx. 1/6^th inch squares - 1 ½ cups)

2 tbsp. (30 ml)               lemon juice

1 tbsp. (15 ml)               extra virgin olive oil

2 tsp. (10 ml)                 cumin seeds, roasted

½ cup (125 ml)              skimmed Mozzarella cheese, shredded (2 oz.)

2 tbsp. (30 ml)               blended Omega 3-6-9 oils

To taste cayenne powder

1.  Boil millet. In a medium saucepan boil millet with salted purified water, garlic, and turmeric. Reduce heat and let it simmer for 20 minutes. Remove from heat and stir in oil, and let it cool.

2.  Prepare the vegetables. Chop, dice, and slice, and then toss it into a large salad bowl with millet and everything else. Cool it in the fridge, and present it with some minced parsley on top.

“The wise man must remember that while he is a descendent

of the past, he is a parent to the future. “

Herbert Spencer, American Heritage Thoughts on Wisdom