by Sagegreen
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Sagegreen's Notes:
Expand1/3 cup brown teff grains Ask a question about this ingredient
1 cup fresh organic carrot juice (or bottled) Ask a question about this ingredient
2/3 cups finely shredded fresh organic carrots Ask a question about this ingredient
1 teaspoon fresh orange peel and 1 tsp. juice Ask a question about this ingredient
1 teaspoon lemon zest and 1 tsp. juice, Meyer if available Ask a question about this ingredient
1/3 cup fresh blueberries or pomegranate seeds (or dried cranberries or cherries) Ask a question about this ingredient
1/3 cup cashews, crushed (or sub pine nuts or pepitas) Ask a question about this ingredient
1/2 cup finely grated raw carrot Ask a question about this ingredient
1-2 teaspoon peeled grated ginger Ask a question about this ingredient
mint leaf for garnish, optional Ask a question about this ingredient
Heat the grains of teff in a pan to bring out more flavor. Then add the carrot juice and 3/4 cups of finely grated carrots. Bring to a boil. Cover and let simmer for 15-20 minutes until the liquid is absorbed. Let sit for 5 minutes.
Ask a question about this stepMeanwhile combine the blueberries (or other fruit), citrus zest and juices, nuts and 1/2 cup raw carrot with the grated ginger.
Ask a question about this stepCombine the fruit mix with the warm porridge. Serve while warm. Garnish with mint leaves. This can also be eaten cool as a side salad if you like. For the cold version, line small dishes (like custard cups) with parchment paper. Fill with the warm porridge; using a wooden spoon push the mix down. Let cool, then invert on a plate as a molded dome (see photos).
Ask a question about this stepYour creativity knows no bounds!
Aww, thanks, hla. This was inspired both by JessicaTom with her chocolate teff recipe and pauljoseph with his semolina upma.
Thanks, tk. It is really lively and so healthy. I ate almost both servings, one warm and one cool.
So pretty and fab combination of ingredients...lovely
In my most recent version I have cooked the blueberries and ginger with the carrots and teff, then tossed in the other ingredients, spooned into a parchment-lined ramekin, molded and served still warm. I also added some dried cherries, which were a delicious addition for sweet and sour.