2014 Health Food Trends - Freekeh

Okay, last trendy blog post. Also, sorry that I have been so inconsistent with writing. I would like to say that I'll get better about it… but by the time I'm better about it I have a feeling the baby will be born and I'll be back to being bad at it. So, bear with me readers! Thanks for your support and your loyalty. 

So, we've talked about cauliflower and teff and now we are going to add freekeh to the list. Freekeh is a grain that goes through a roasting process in order to be made. It basically was discovered on accident thousands of years ago. There was a fire in a crop of green wheat and someone got creative and decided to rub the chaff off, cooked it and decided that it tasted pretty dang good. This is the point in the story where I wonder why I can never come up with great ideas like this and make a fortune. 

Unlike our little friend teff, freekeh is made from wheat… so sorry gluten free buddies, this grain isn't for you. The gluten gets a little denatured through the whole roasting and rubbing process so some people with sensitivities don't notice side effects, but if you have celiac this isn't a grain you'll want to add to your diet. I haven't had the pleasure of trying freekeh myself, but it's said to have a smokey flavor and nutty, chewy texture… when it's cooked it looks like rice or oatmeal. 

Here's the real great news with this stuff… it has up to three times the amount of protein and fiber as your regular ol' brown rice and has less calories than quinoa. It's cooking time is really similar to rice, so it would be an easy substitute in your cooking. It also has a low glycemic index, which probably doesn't mean much to you unless you have diabetes… but that basically means that it doesn't cause crazy spikes and drops in your blood sugar when you eat it, and if you're not sure… that's a good thing. 

Because it's similar to quinoa and rice you can use it in all the same dishes you would use either of those in. Soups, salads, chili, stuffed peppers, in tacos, as a simple side dish… the possibilities are pretty endless. You might not see this stuff at your regular grocery store… yet, but in the mean time I know that you can find it at Whole Foods and Sprouts. Try it out and email us and let us know what you think! 

Happy reading, and happy eating!

Leslie 

2014 Health Food Trends - Teff

I was watching television the other day and on the talk show I was watching they mentioned teff and freekah… guess these people that decided these were going to be a big thing were on to something. 

Teff. I'm guessing only a handful of you have heard of it prior to reading my little blog here. Honestly, the first time I read about it I had to google it too. So what the heck is it?! It's a little, tiny whole grain that's a staple in North Africa. Ethiopians have been cooking with it for thousands of years, I think it's safe to say that us Americans are a little late to the game. 

Teff is the smallest grain in the world. I haven't tried it myself yet, but it's said to have a mild, nutty flavor. I can't confirm or deny that. I do know that with the rising popularity it will be a little on the expensive side… keeping up with the Jones' nutrition style, if you will. 

Here's some good ol' nutrition facts for those of you wondering why you might want to try this out: 1/4 cup has around 180 calories, 1 gram of fat, 37 grams of carbohydrate, 4 grams of fiber, and 7 grams of fiber. Here's where things get interesting though, teff has more calcium than any other grain. A cup of cooked teff offers around 123mg of calcium… which is about the same as in a half cup of cooked spinach. Not only will you find calcium in this little guy, but you'll also find that it's full of vitamin C, something that's not usually found in grains. 

Paying attention? Good. Teff is high in resistant starch. I won't bore you with a scientific explanation on that, but I'll tell you that it means that it can help in blood sugar management, weight control, and colon health. That's good news for those of you with diabetes or colon issues. Diagnosed with Celiac? well here's some good news for you too… teff is gluten free. 

Now for the important part, how do you make and eat teff? This tiny grain is extremely versatile. You can add it to stews, prepare it as a hot breakfast type cereal, polenta, add it to veggie burgers, cakes, cookies, breads, and other baked goods. What I'm saying is, there's not much you can't do with it. 

Next post I'll talk about freekah. Really, I just like saying the name freekah. Until then, happy reading! 

Leslie