• Beth

Double Dog Dare you to give this recipe a try!


This recipe is based on one from one of the world’s experts on the dietary treatment of the ApoE4 gene, which 30 percent of all people carry. It is unfortunately named the Alzheimer’s gene, because of its strong association with that disease. Nigerians have the highest proportion of this gene in their population, but they have a very low incidence of dementia, a fact often attributed to their mostly plant-based diet. Their grain of choice is millet, sometimes called birdseed, which is free of lectins. He has spent the last fifteen years formulating user-friendly vegaquarian recipes for the large population with the ApoE4 gene, and this is one recipe to share with you—so here is a great way to consume millet

Serves 4

Prep time: 45 minutes

Cook time: 10 minutes

½ cup millet

2 cups vegetable stock or water

¾ teaspoon sea salt, preferably iodized

¼ cup chopped red onion

¼ cup chopped carrots

¼ cup chopped basil

(if I don’t have basil, I use spinach)

1 cup chopped mushrooms

1 clove garlic, chopped

2 tablespoons extra-virgin olive oil or perilla oil

*I use Avocado oil due to the ‘high heat’ changes in cooking oils

1 pastured or omega-3 egg, beaten

1 tbsp coconut or almond flour


Choose which MARVELOUS FLAVOR you want your millet to be with each recipe

* Italian seasoning

*Taco seasoning

*Use your imagination!

In a large dry saucepan, toast the millet over medium heat for about

5 minutes, stirring or shaking frequently, until golden brown and

fragrant. Do not burn. Slowly add the vegetable stock and salt, being careful not to get burned from the rising steam. Stir and bring

to boil. Lower the heat to simmer, cover the pan, and cook for about

15 minutes, until all the water is absorbed. Remove from the heat

and let stand covered for 10 minutes, then fluff with a fork.

Meanwhile, place the onion, carrots, basil, mushrooms, garlic,

and your choice of seasoning in a food processor fitted with the S-blade

and pulse into fine pieces.

Place 1 tablespoon of the oil in a large skillet over medium heat,

add the vegetable mixture, and sauté for 3 to 4 minutes, until tender. Transfer to a large bowl. Wipe the skillet clean with a paper

towel. Add the millet, beaten egg, and flour to the mixing

bowl. Stir to combine and thicken.

With greased hands, form the mixture into 2-inch balls, andbowl. Stir to combine and thicken.

With greased hands, press into a lightly oiled (using the remaining oil) 8 x 8 baking pan and

then press down lightly to ‘pack’.

Bake in a preheated 325 degree oven for approx. 20-25 minutes.

The original recipe calls for you to form the mixture into patties and brown in a pan. I can NEVER get them to hold together so I find it easier and quicker to use the baking pan method.

When cooled, cut into ‘bars’. I sometimes eat this like MEATloaf, Romaine leaves as tacos, sometimes crumble it onto a salad mix or put it into other mixtures as my meat replacement. It is very versatile.

VEGAN VERSION: Replace the egg with 1 VeganEgg

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