Teff for Breakfast

 I thought I knew my whole grains. Even if I hadn’t tried some of them, I could surely recognize them by name. And then while at the Whole Grain Conference in Portland, Elizabeth pointed out teff. Huh? Teff is the teeniest tiniest whole grain there is. Smaller than a poppy seed.

teff

source

Turns out, I have had teff before, and so have you if you’ve tried Ethopian food and the enjera bread they serve - a sourdough type flat bread. But I had never had teff whole, so I was gracious when the awesome Bob’s Red Mill peeps sent me home with a bag of it.

DSC_0824

 Elizabeth said teff is a great substitute for oatmeal, so I followed the basic recipe on the package for hot teff with walnuts, dates, and agave. You cook the teff in the same 2:1 ratio as most grains (2 being the water, 1 being the whole grain). Once cooked, I added in a splash of vanilla soy milk, walnuts, dates, and agave maple syrup.

DSC_0834

I’ll be honest – it was not love at first bite. The taste was fine, but the texture seemed so odd to me. Teeny tiny teff just didn’t sit well on the tongue. But I loved the grain / nut / date combo, and how darn satisfied I felt for hours after eating this meal – teff is a great source of fiber, and also contains iron, calcium, and protein.

I made 2 servings so I enjoyed the other half the next morning for breakfast and because I was too rushed to heat it up, I enjoyed it cold. Yep, I enjoyed it. It was almost like a teff custard at that point and I got used to the teeny teff texture. Goes to show you that you may not love a food one way (hot), but it could win you over another way (cold).

Now that I have a big bag o’ teff at home, does anyone have any other creative recipes I can make with it?

leave a comment

Gnocchi with Zucchini Ribbons in Garlic Butter

Gnocchi with Zucchini Ribbons in Garlic Butter

Last night I made a top 10 dinner. Ok so I’m not really keeping tabs on my best ever homemade meals, but if I were, I really think this is definitely one of the best meals I’ve ever made. I have to give most of the credit to my favorite food magazine, Eating Well for inspiring thisshow me more

Vegan Pizza with Artichokes and Broccoli

Vegan Pizza with Artichokes and Broccoli

Usually Funk is the one requesting homemade pizza around here, but this time around it was me. I couldn’t get a broccoli artichoke pizza off the brain! I started out with a premade ciabatta bread (that’s basically pizza crust) from Trader Joes. It’s already fully cooked when you buy it in the store, and pizza-pieshow me more

Salsa Soup

Salsa Soup

A few weeks ago when I was flying to Portland for the whole grains conference, I got stuck in Minnesota overnight after what was supposed to be a 55 minute layover. Fortunately my aunt and uncle live 15 minutes from the airport and they came to my rescue, giving me a cozy bed that wasshow me more

Tofu Scramble with Basil

Tofu Scramble with Basil

Tofu gets such a bad rap. Sure it’s a blubbery white block of who-knows-what (soy) that is completely tasteless, but that doesn’t mean we should all be haters! Once I learned how to cook with tofu and flavor it correctly, I started to really love it. And isn’t that the case with most foods? Ishow me more

Artepicure Knife Skills Class

Artepicure Knife Skills Class

Over the weekend I joined 11 other Massachusetts dietitians at a knife skills/cooking class, held at Artepicure cooking school in Somerville, MA. I’ve wanted to learn the proper way to slice and dice forever. I know that having the proper knife skills (and knives) is the key to quick and easy chopping, dicing, slicing, andshow me more

Eggplant Chickpea Curry

Eggplant Chickpea Curry

Any time I see a recipe labeled “curry” it catches my eye. This one from Fat Free Vegan Kitchen did, especially. (Look how pretty her picture is! Must get Indian décor bowls and plates.) When I got home hungry and late at night last night, I didn’t want to follow her steps of baking theshow me more

Technique in Kendall Square

Technique in Kendall Square

I can’t recall when or how I learned about Technique restaurant, but a few months ago when my friend Carrie and I were thinking of a place to meet for dinner, I clicked through my “restaurant” folder in Gmail and came across the link. Technique, with locations across the country, is a restaurant where youshow me more

Guest post: Kauai Coconuts in Hawaii

Guest post: Kauai Coconuts in Hawaii

My name is Amory and I am a third year nutrition student at Simmons College interning with Janel for the spring semester. This past winter break, before starting my internship, I traveled to the Hawaiian island of Kauai for the first time and was absolutely blown away by its abundance of fresh and exotic food!show me more

Whole Grains: The New Norm

Whole Grains: The New Norm

We had a full day at the Whole Grains conference, and the best way to fuel a full day is with a great grain breakfast bar. We got to sample the award winning (seriously) oatmeal from Bob’s Red Mill topped with dates, whole grain granola, brown sugar, and walnuts. Dates are officially my new favoriteshow me more