Author Topic: Teff  (Read 814 times)

Offline LisaSkinnoble

  • Senior Member
  • ****
  • Posts: 4375
  • Mr Flexy's Happy Protégé
  • Height: 5'6"
« on: January 23, 2017, 08:57:06 AM »
I've just learned about teff - a very small whole grain.  Teff has more calcium than any other grain (it rivals spinach in calcium availibility), and is also high in manganese, phosphorous, easily-absorbed iron, copper, aluminum, barium, and thiamin. It contains Vitamin C, and protein too - 6 grams of protein in a quarter cup of grains.  Plus, it's a resistant starch - approximately 30 to 40% of teff’s fiber is  resistant starch,  a dietary fiber that helps balance and maintain healthy  blood sugar levels.

They say you can use teff as you would nuts and seeds, in salads or on top of yogurt.  It has a mild nutty flavour. 

Teff Porridge:
1-1/4 cups water
¼ cup teff grains
pinch of fine sea salt

Suggested toppings:
milk (dairy or nondairy) or yogurt
fresh or dried fruit
nuts or seeds
sweetener (e.g., natural cane or coconut sugar, stevia, maple syrup, honey)

In a small saucepan, bring water to a boil. Mix in the teff and salt; reduce heat to low. Cook, stirring occasionally, for 13 to 15 minutes, until porridge is thick and creamy (not dry) and grains are tender.
Transfer to a bowl and top with any of the suggested toppings. Eat!

Serving size: entire recipe Calories: 161 Fat: 0.6 g Saturated fat: 0 g Carbohydrates: 33 g Sugar: 0 g Sodium: 157 mg Fiber: 6 g Protein: 6 g Cholesterol: 0 mg

Last meet lifts:  245/125/285
April 2017:  235/130/255

"You know, there's nothing damnable about being a strong woman. The world needs strong women." — Ginger Rogers

“Don’t go bacon my heart! I couldn’t if I fried…”