Teff, a gift from EthiopiaTeff is the world's smallest grain, about the size of a poppy seed. It's one of my favorite grains because it is gluten free, cooks up quickly, is high in nutrition and tastes great! This tiny grain is thousands of years old. It is the traditional grain of the Ethiopian and the Eritrean people of Africa, who use the flour to create a flat bread called injera. This heirloom grain was almost lost to the modern world. The government of Ethiopia, wanting to compete in a global market, discouraged the growing of teff and encouraged farmers to grow wheat, rice, corn and millet instead. But farmers continued to grow their traditional grain for themselves. In the l970's a California man, Wayne Carlson, was working in Ethiopia where he met the local farmers who introduced him to their traditional grain. Returning to the US and now living in Idaho, Carlson noticed that the climate of Snake River, Idaho, was similar to Ethiopia in summer-- hot and dry. Carlson began to grow teff in Idaho with success. Now his company markets this healthy grain to natural food stores. And today, Ethiopian and Eritrean communities buy grain from him. Mr. Carlson has helped to preserve a piece of biological and cultural diversity. I am grateful! NUTRITION This heirloom grain is high in fiber and low in fat. 1 cup gives you 32% of the USRDA for calcium, and 80% for iron, and is also a good source of zinc, magnesium, niacin, thiamin, riboflavin, copper, manganese, boron, phosphorus and potassium. And while not a complete protein, a 2 ounce serving contains 7 grams of protein. According to Ayurveda healing of India, this healthy grain is a "sattva" food, meaning it calms and focuses the mind, and it is "tridosha," meaning it is good for all body types. And because of its slightly sweet taste and abundance of minerals, this grain also supports the kidneys, stomach, spleen and pancreas, according to chef and food researcher Rebecca Wood. The following companies carry heirloom grain and flour:
In The KitchenThis healthy grain has a nutty, subtle molasses taste. I like it as a sweet grain pudding, blended with fruit, stevia and almond butter. Yum!CREAMY CEREALThis simple recipe makes a good breakfast porridge. Try it with fruit and yogurt. 1 cup teff 3 cups water 1/2 tsp cinnamon 1/4 cup chopped walnuts or almonds Bring all ingredients to a boil over high heat, then close the lid and lower heat to a simmer. Cook for 20 minutes. Mix occasionally. CREAMY PILAF Here is a savory pilaf. 1/2 cup teff 1/2 cup millet 3 cups water 3 new potatoes, sliced thinly 1 tsp herbs de Provence* pinch sea salt. Put all ingredients in a pot with water.Bring to a boil, then lower heat, cover pot and let simmer 25 minutes. Stir when done cooking; it sometimes separates from the water. Ready to serve! *Herbs de Provence is a mix of oregano, thyme, lavender and rosemary. I make my own with herbs dried from my garden. If you don't have these herbs, try thyme or tarragon. ADD IN SOME HERBS Sometimes grains can be plain by themselves, they need some herbs to spice them up. Here are some ideas for sweet, savory or spicy pilafs:
For a sweet dish, add: cinnamon, ginger, vanilla extract; stevia, honey, or maple syrup, raisins, gobi berries, fresh fruit, yogurt or cream For a savory dish, add: oregano, garlic, parsley, olive oil, tarragon, thyme. For a spicy dish, add: cumin, cayenne, cardamom, turmeric, coriander seed. Serve with sour cream if you like!
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