Sunday, January 15, 2012


My two-year-old daughter has decided that she does not like meat or meat substitutes. I don’t think that is too unusual (although my son’s favorite food remains sashimi – raw fish meat). For the most part, she prefers fruits, veggies and dairy (which the kids and my husband eat), which is great, but not complete. My mother pointed out that she needs more protein! So, this one is for you, Mother (and every other mother out there screaming the American motto of “Eat More Protein!”)! I am on a mission to incorporate more teff and amaranth into our diets. They are both great sources of protein and calcium – both of which are essential for vegans and non-vegans alike. They are also super interesting. How could you help but to be enamored by these teeny tiny little grains. They are so small that they are endearing. Teff has a nice flavor – mild and a tiny bit nutty. It retains its crunch, even when cooked. It is also a very versatile grain. So, take out your big bowl, your big spoon and your big breakfast appetite for this big whollup of teeny tiny grains of protein (and calcium).

2 cups coconut milk (I use SO Delicious or Silk)
1 cup teff
Pinch of salt
1 tsp. vanilla extract
1 tsp. maple extract
2 Tbs. packed brown sugar
2 Tbs. maple syrup
1 Tbs. Earth Balance (butter substitute)
½ cup raisins
½ cup walnuts, chopped

Pour coconut milk and teff into medium sauce pan. Cook over medium high heat until it starts to boil. Add salt, vanilla extract, maple extract and brown sugar. Reduce heat to low and let simmer for 30 minutes. Add maple syrup, Earth Balance, raisins and walnuts. Cook for another minute or two. Remove from heat and serve. Enjoy!

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