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BTD Forums  /  The GenoType Diet  /  Teff is awesome
Posted by: Jared, Sunday, May 29, 2011, 11:27pm
I have discovered that every time I eat teff, I feel completely invigorated.

I feel it in the inside of my eyes, like it is a detergent cleaning the lenses of my eyes. I feel it in my blood too. It is so powerful, it is like I have taken a medicine.

I eat the teff as a porridge with chocolate in it, or as a side to chicken mole' (a chocolate sauce made with peppers served over chicken.) The effect of teff is awesome.

Anybody else become a teff fan like me? If not - try it, (if it is a beneficial food for you.)
Posted by: C_Sharp, Sunday, May 29, 2011, 11:45pm; Reply: 1
I am enthused with teff--but I rarely use it for anything other than injura
Posted by: Possum, Sunday, May 29, 2011, 11:55pm; Reply: 2
Wow - haven't seen it here!! Sound great?! ;) I wouldn't have thought as an Explorer you could have all that much chocolate? Maybe together they are a geoharmic (sp?) combo for you?
Posted by: O in Virginia, Monday, May 30, 2011, 12:00am; Reply: 3
I have never tried teff, but it is a superfood on my swami.  Sounds like I should search some out to try.  Thanks for the recommendation.  :)
Posted by: brinyskysail, Monday, May 30, 2011, 12:00am; Reply: 4
Grains and I do not get along - even teff :-/
Posted by: Drea, Monday, May 30, 2011, 12:17am; Reply: 5
I love teff! But, sadly, it's an avoid on my swami. :-/
Posted by: purlgirl, Monday, May 30, 2011, 2:40am; Reply: 6
Jared - Thank you for this thread.  Wonderful hearing of your good results with Teff.(clap)

I bought some but havn't tried it yet. It is a Beneficial for me and also a GenoHarmonic food combined with Sesame and  Watermelon seeds.  :)

C_Sharp - do you make injura?  Wonder if its hard to make it.
Posted by: brinyskysail, Monday, May 30, 2011, 2:54am; Reply: 7
Quoted from purlgirl
Jared - Thank you for this thread.  Wonderful hearing of your good results with Teff.(clap)

I bought some but havn't tried it yet. It is a Beneficial for me and also a GenoHarmonic food combined with Sesame and  Watermelon seeds.  :)

C_Sharp - do you make injura?  Wonder if its hard to make it.


you basically just mix flour with water, let it ferment for awhile, then cook it like pancakes.  I'm sure you could find recipes online
Posted by: noa jordan, Monday, May 30, 2011, 2:57am; Reply: 8
Interesting.  I have never heard of this. I'll have to find more out online. Thanks for sharing this.
Posted by: Lola, Monday, May 30, 2011, 3:55am; Reply: 9
http://chefinyou.com/2010/02/ethiopian-injera-recipe/
Posted by: honeybee, Monday, May 30, 2011, 4:01am; Reply: 10
Quoted from C_Sharp
I am enthused with teff--but I rarely use it for anything other than injura


(drool)
Have only ever had these once, but they were memorable.
Teff is an avoid for me.
Posted by: Amazone I., Monday, May 30, 2011, 5:10am; Reply: 11
wow sounds awesome but malheureusamente nothing for me... :-/
Posted by: C_Sharp, Monday, May 30, 2011, 2:01pm; Reply: 12
The trick with injera is that you really need a starter (like sourdough bread).

Those that do not want to wait a week to work up a starter, may want to visit an Ethiopian restaurant.  If you are sensitive to wheat, be sure to ask the restaurant whether they have mixed any wheat flour in. Wheat makes it easier to reach the right consistency.
Posted by: O in Virginia, Monday, May 30, 2011, 4:20pm; Reply: 13
Quoted from Lola


That's very interesting!  I remember having that in an Ethiopian restaurant years ago.  We sat on low stools and were brought a tray with this ginormous thin, flat, spongy crepe on it, and the foods we ordered were on top of that in mounds.  We were meant to tear off pieces of the crepe to scoop up the other food, kind of stew-like meat & veggies (I forget what it was).  No silverware.  So that's injera.  I may try that sometime.  Thanks for that link!  :)
Posted by: Jared, Monday, May 30, 2011, 8:18pm; Reply: 14
here is some stuff on it.

1. Teff - an energy fountain

Teff is a main component in the nutrition plan of top athletes like marathon runners:

◦direct energy:
10 to 25% of the carbs of teff are converted to rapidly available energy.

◦energy depot for performance and endurance:
Approximately 80% of the carbs have a complex structure (similar to pectin), and about 50% of them are progressively converted into sugars in the small bowel - an energy depot for endurance sports.

◦nourishment for the organs:
roughly 30% of the carbs can be processed to fatty acids in the colon, supportive for the maintenance of the immune system (this is a characteristic of teff, untypical to modern grains).


Targeting highest sportive performance, branched chain amino acids like glutamine and arginine are crucial (muscle power). Leucine stimulates the development of skeletal muscles and is most important for bodybuilders and power athletes [t.08].

2. Teff protects from injury sequels

Teff has a high quality protein composition and is considered to be amongst the best vege-table protein sources for human consumption, similar to egg protein. These proteins, together with the well-rated combination of calcium, lysine and iron, care for optimum tissue recovery and help to a fast healing of inner and extrinsic violations.

The interaction of fatty acids and trace elements works out as an excellent source for bio-active ingredients and antioxidants, supporting the convalescence of inter­nal injuries (frequent degenerative syndromes) [nutrigenomics t.12].

3. Oxygen well

Athletes, who diet teff over a time, report significantly better (higher) hematocrite values - as an effect of the high oxygen output caused by the iron-rich teff [t.03].

Phytic acid strongly reduces the absorption of minerals. It means that we can not take value of the minerals even if these are excessively available in our foods, as the absorption is blocked by phytic acid. Compared to wheat, the phytate content of teff is as low as 20% (1:5). Teff provides a much better arterial oxygen satu­ration and an enhanced CO2 output of the muscle tissues - effective to improved athletic performance.

4. Teff is free from stress proteins (gluten)

To allergy suffering persons, gluten is harmful. Yet, also the allergene tolerant organism is required to waste energy to break and remove the gluten proteins from the body. Around 30% of the population suffer of unspecific celiac disease when the immune system reacts to the blood gluten content, when the gluten molecules are inactivated by protein agglomeration. A procedure that leads to form lumps and thickens the blood, quite negatively affecting the athletic perform­ance. Coevally, it pollutes the kidneys when these are requested to filtrate and discharge the inactivated proteins in addition to the refusals of sportive acting.
Posted by: Jared, Monday, May 30, 2011, 8:19pm; Reply: 15
MORE stuff

Minerals & Trace Elements
The minerals, trace elemente, antioxidants and vitamins in teff boost the correcting system which is established in the body to eliminate mutagenic or carcinogenic cells and thus helps to protct agains malign cell tissue.

Important enough to athletes and elderly: Genes degenerate as a consequence of competitive sports, or aging. The chance of cell mutations grows significantly then. Athletes who frequently stress their cell system appreciate teff for its capability to prevent tissue disorders caused by injuries.

Each day, our body needs to be fed with vitamins, minerals and trace elements. But today's modern cereals food normally supplies only very limited quantities of essential minerals.

Teff contains considerably high quantities of magnesium (cell tension), calcium (bones, supporting tissue), iron (blood regeneration and energy supply, catalyses the cell respiration, and is essential for the neurotransmission of our nerve system) [t.03], phosphorous, copper and manganese.

◦minerals stimulate all kind of processes, like
energy transformation in cells, building of tissue, etc.
◦minerals are part of the information transport system
(nerves & brains)
◦minerals are important for the bodies cooling system (sweating);
they have to be continuously replenished.
The trace elements and antioxidants in teff (»table) support the healing and restoring mechanisms of the cells, e.g. fighting infektions or correction of mal­func­tions (which might cause cancer if not adjusted).
Posted by: O in Virginia, Tuesday, May 31, 2011, 1:15am; Reply: 16
I need to get some teff in DH for sure.   Thanks for all the info, Jared!  :)
Posted by: Munchkin76, Tuesday, May 31, 2011, 9:25pm; Reply: 17
Hey everyone

I've got a load of dark teff flour that I don't know what to do with.  I tried making injera bread - spent a week creating the starter but when I tried to make the bread it fell apart every time??  I used the link you posted Lola.  CS have you got any words of wisdom?  Teff's a diamond on my Swami, so I'd like to make the most of it (drool).

Thanks

Andy  ;D
Posted by: O in Virginia, Tuesday, May 31, 2011, 11:49pm; Reply: 18
I wonder if it's one of those recipes that needs all the stars to be aligned perfectly to turn out well (not the recipe for me!).   :-/
Posted by: Munchkin76, Wednesday, June 1, 2011, 6:16am; Reply: 19
O you could just be right - I've tried twice now and it takes far too long and uses too much flour to keep trying and failing  :'(
Posted by: Azure Agony, Wednesday, June 1, 2011, 12:10pm; Reply: 20
It's been on my SWAMI beneficial for as long as I can remember regardless of whatever tweak has been applied, though I doubt it will be something that I can source as easily as quinoa.
Posted by: Jared, Thursday, June 2, 2011, 1:43am; Reply: 21
I have not tried this recipe, but it looks pretty good.


http://www.nourishingmeals.com/2009/03/dark-teff-sandwich-bread.html
Posted by: Poppy, Thursday, June 2, 2011, 2:03am; Reply: 22
For those who don't want to make injira, I have been eating teff as a breakfast cereal. It takes about 10 minutes to cook, simmering in water. It is very satisfying, and does give me a lot of energy. I sweeten it with molasses. Thanks for the recipes!
Posted by: Vicki, Thursday, June 2, 2011, 2:21am; Reply: 23
Teff flour waffles are delicious!  Way better tasting than wheat.  
Posted by: O in Virginia, Thursday, June 2, 2011, 2:28am; Reply: 24
Quoted from Vicki
Teff flour waffles are delicious!  Way better tasting than wheat.  


That's good to know!  I haven't used my waffle iron in months, but maybe I'll make some compliant waffles for Sunday breakfast some day soon.
Posted by: Vicki, Thursday, June 2, 2011, 2:55am; Reply: 25
Eventually, I'll brave the boldness required to try a cast iron waffle maker!

I don't have the recipe handy but may be able to find/post it tomorrow.  
Posted by: Ribbit, Thursday, June 2, 2011, 3:07am; Reply: 26
I use teff in pancakes and gravy.  It's delicious!
Posted by: O in Virginia, Thursday, June 2, 2011, 1:32pm; Reply: 27
Quoted from Vicki
Eventually, I'll brave the boldness required to try a cast iron waffle maker!

I don't have the recipe handy but may be able to find/post it tomorrow.  


My waffle iron is non-stick and electric.  I think if I attempted any other kind, as I don't make them often, there would be plenty of cussin'!   ;)

I'd love to have your recipe when you find a chance.  Tks!  :)
Posted by: Debra+, Thursday, June 2, 2011, 1:48pm; Reply: 28
Does Teff have to be rinsed like Quinoa?  And if so...how?  It took me long enough to find a strainer for the Quinoa...and some still get through. ;)

Debra :)
Posted by: Ligia, Thursday, June 2, 2011, 5:09pm; Reply: 29
I saw a recipe in a book for Teff polenta.  I don't remember the details but I can look it up and post it later.
Posted by: Debra+, Thursday, June 2, 2011, 9:09pm; Reply: 30
Wow...teff polenta.  I used to love eating the cornmeal polenta.  The recipe for teff polenta would be awesome Ligia.   :D

Debra :)
Posted by: Munchkin76, Thursday, June 2, 2011, 9:12pm; Reply: 31
Quoted from Jared
I have not tried this recipe, but it looks pretty good.


http://www.nourishingmeals.com/2009/03/dark-teff-sandwich-bread.html


Jared, thanks for this - it looks great!  Will give it a go over the weekend and let you know how it turns out.

Andy  ;D
Posted by: CB, Friday, June 3, 2011, 12:26am; Reply: 32
I'm in!!   The Teff and chocolate sounds wonderful.  Let us know how those waffles turn out.   Take care.   CB
Posted by: Ribbit, Friday, June 3, 2011, 2:14am; Reply: 33
Quoted from Debra+
Wow...teff polenta.  I used to love eating the cornmeal polenta.  The recipe for teff polenta would be awesome Ligia.   :D

Debra :)


I make millet grits.  I don't see why you couldn't make millet polenta.
Posted by: C_Sharp, Friday, June 3, 2011, 2:28am; Reply: 34
Quoted from Munchkin76
I tried making injera bread - spent a week creating the starter but when I tried to make the bread it fell apart every time??  ...  CS have you got any words of wisdom?



I think my standards are lower than yours.

I do not worry about it if it falls apart as long as I can get a piece about 2 inches by 2 inches to grab food with.

It is never as firm as as a regular pancake and it is more moist.

I think some restaurants throw in a bunch of wheat flour to make it easier to work with. That defeats the purpose of my having it.

Kent
Posted by: Ribbit, Friday, June 3, 2011, 2:41am; Reply: 35
Quoted from C_Sharp




I do not worry about it if it falls apart as long as I can get a piece about 2 inches by 2 inches to grab food with.



That becomes the purpose of bread, doesn't it? ;)
Posted by: Ligia, Friday, June 3, 2011, 4:21pm; Reply: 36
Teff Polenta.
It's from Complete Gluten-Free Diet & Nutrition Guide, which in turn this recipe is from Going WIld in the Kitchen by Leslie Cerier.

I'll paraphase the recipe

For 2/3 cup teff grain, use 2 cups boiling water.

As flavoring, 2 Tb olive oil, 8 cloves of garlic, sliced, 1 cup chopped onion, 1 cup bell pepper, 1/2 tsp salt, 2 cups chopped tomatoes 1 cup fresh basil

1. Saute the onion and garlic, then add the bell pepper.
2. Stir in the teff flour and add the boiling water and salt.  Stir for 2 minutes. Stir in the tomatoes and basil.  Reduce heat to low, cover and simmer stirring occasionally for 10 to 15 minutes until the water is absorbed.
Enjoy!
Posted by: Munchkin76, Friday, June 3, 2011, 10:00pm; Reply: 37
CB, I'm going to try the bread recipe posted by Jared rather than the waffles.  I will post how the bread goes though.  Anyone trying the waffles though, please let everyone know how they turn out.  :P  I bet they're tasty.

CS, thanks for the advice - I think the teff flour I have could be rather course which is what's causing the breakdown.  I don't mind if the injera flop a little, but these literally completely fell apart!  Inedibly, so.  It's the second time I've tried to make them so I'm really disappointed  :(

Hiya Ribbit, thanks for chiming in - your millet grits would be a great recipe addition (hint, hint, nudge, nudge) - have you put it on the recipe base?

Ligia, thanks for the teff polenta recipe!  Does it call for whole teff or flour?  Thanks!

I'm so glad to finally have something to 'do' with the flour!

Andy  8)
Posted by: Ligia, Friday, June 3, 2011, 10:59pm; Reply: 38
Munchkin,  I think it's the flour.

I've not tried it yet.  I just happened to come across it in this book from the library.
Posted by: Vicki, Saturday, June 4, 2011, 1:08am; Reply: 39
C_sharp,

I think in Ethiopia the local environment lends itself to the proper culture needed to make a proper injera.  I think they let it culture for 3 days.  

Here's a recipe for teff bread (no wheat)

http://yhst-96140394132380.stores.yahoo.net/nutrition.html

Will have to email to check but I think they sell an injera kit and can include instructions on how to make injera without wheat, also.
Posted by: Vicki, Saturday, June 4, 2011, 1:18am; Reply: 40
Waffles - if it doesn't turn out well for you - either add a bit more flour or a bit more water/juice

Ingredients:
2 cups teff flour (or desired flour or flour mix - such as rice, amaranth, etc).
1  tablespoon corn-free baking powder, see recipe below
1/2 teaspoon salt
1-1/4  cups water* or white grape juice
2  eggs, separated
3-5 tablespoons ghee or mild tasting oil

*can sweeten with your desired sweetener

Directions:
If ghee or juice have been stored in the refrigerator, heat the two together gently untl the ghee melts.   Set aside to cool.

Separate eggs allowing the whites to go into a large bowl.  Set aside the egg whites.  

Combine egg yolks, ghee or oil and water or juice.
Mix dry ingredients together and slowly add to the liquid mixture. Stir well.  

By hand or with a handheld mixer on low, beat the egg whites until they form stiff peaks.  Gently fold stiffly beaten egg whites into your batter.

Follow directions for your waffle iron.  Makes approximately four 7 inch round belgian waffles.  


Corn Free Baking Powder  (thanks to Melissa for this recipe!)

Ingredients:
1/3 cup baking soda
2/3 cup creme of tartar
2/3 cup arrowroot starch

Directions:
Thoroughly blend all ingredients together, and store in airtight container.
Recipe makes 1 and 2/3-cup of corn free baking powder.
Use in recipes to replace standard baking powder.
Posted by: Ribbit, Sunday, June 12, 2011, 2:04pm; Reply: 41
Quoted from Munchkin76


Hiya Ribbit, thanks for chiming in - your millet grits would be a great recipe addition (hint, hint, nudge, nudge) - have you put it on the recipe base?


Uh, um, hmm.  I have a hard time writing down recipes.  I just kind of do it.

1 cup half-ground millet (easily done in a coffee/spice grinder), or millet flour
2 cups water
salt to taste (be liberal)

Simmer and stir occasionally till thick.  Add ghee to the top and scrambled eggs on the side.  If you refrigerated it, it becomes like polenta, and you can slice it or do whatever you want with it.  It's really good with melted cheese on top.
Posted by: balletomane, Sunday, June 12, 2011, 2:34pm; Reply: 42
Interesting to hear all these enthusiastic discussions of teff. Coincidentally I just tried baking with teff this past week. I made a non-gluten sourdough bread using teff, quinoa, amaranth, millet and arrowroot starch; and another batch of non-gluten sourdough scones with teff and other non-gluten flour. The taste of teff is very very strong... to me it actually tastes pretty awful  :-/ I wonder if that's because of the brown rice sourdough starter that didn't turn out to taste so good, or if it was the teff itself. But thanks for all the recipes here. I will give teff another try as it is a beneficial food for me.
Posted by: Munchkin76, Sunday, June 12, 2011, 3:02pm; Reply: 43
Ribbit, thanks for the recipe - I'm a bit like you and go by 'feel' when cooking, which is why I too find it hard to write recipes accurately unless someone makes me do either while I'm cooking or straight after.  Anyway, I'll give your grits a try - I love millet and it's a diamond on my Swami!!

Oh, I also tried baking the teff bread in the link and I really like it.  It didn't rise as much as I was hoping - mostly I think I'll need to double the recipe in the future.  Anyway, the end product was still good and delicious.  I had to slice the loaf horizontally, but it was definitely good enough to use for sandwiches to take to work for lunch  :P.

Ballet, is it dark teff your using or light?  I only ask because I've been using the dark variety and, whilst I personally like it, it has a very strong grassy/earthy taste to it.  I've never tried the light/white version, but I believe it has a much more mild flavour.

Andy  ;)
Posted by: balletomane, Thursday, June 16, 2011, 3:48pm; Reply: 44
Andy,
The type I used was the dark type. Much too strong for my taste, I must say.
Posted by: Melissa_J, Thursday, June 16, 2011, 7:25pm; Reply: 45
Awesome and timely thread for me!

I tested badly for all grains excepf millet, teff, and quinoa, with NMT.  It's been a challenge to give up rice, but discoveries like this make it fun.  Quinoa was negative at first, but after the treatment pathway it was fine again, so I rotate that one now.  I seem to recall amaranth was the same.

I put millet in the rice maker on delay the night before, then it gets soaked and cooked by morning....yummy.  I'll try that with teff.

Now to try making crackers, I miss my Edward & Son's Brown Rice Snaps.
Posted by: Melissa_J, Thursday, June 16, 2011, 7:31pm; Reply: 46
Teff is a great addition to the flax focaccia recipe as well, sub in about 1/4 cup to improve the texture.  The flavors meld well.

http://lowcarbdiets.about.com/od/breads/r/flaxbasicfoc.htm
Posted by: C_Sharp, Sunday, July 3, 2011, 7:31pm; Reply: 47
While traveling-I found the easy way to get injera.

Buy it already made.  Dekalb farmer market were selling it in large circles that I can never make.

12 Ounces for $3.99 and it was teff without out other grains.  It nromally costs me close to 5 dollars a pound to buy teff and it takes me several days to make assuming I have a starter.
Posted by: Ribbit, Saturday, July 30, 2011, 2:07am; Reply: 48
I have made the offer before, and I will make it again now:

If anybody wants any of these "strange" grains for a really good price, I'd be happy to pick some up for you at the above-mentioned DeKalb Farmers Market (in Atlanta) and mail them to you.
Posted by: 14922 (Guest), Saturday, July 30, 2011, 5:59pm; Reply: 49
Oh teff, sweet sweet teff :)
Posted by: Vegan Joe, Saturday, July 30, 2011, 8:34pm; Reply: 50
Teff cooked cereal, is a staple of mine several times a week. 1 part teff to 4 parts water. Cook for 20min. on low after bring to boil, stir three times while getting ready for work. I seem to to get the similar good vibes the PO posted about, when I start my day on teff.
Posted by: 14922 (Guest), Thursday, March 15, 2012, 3:46am; Reply: 51
Teff flour is the best!  It has no aftertaste or anything like rice or quinoa flour.

I've made teff almond butter cookies. WOW

It's just like using wheat flour. I love it.
Posted by: 14922 (Guest), Friday, March 16, 2012, 11:22pm; Reply: 52
Yeah and teff blueberry pancakes.

So good!
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