I recently put up a poll on my Instagram stories asking if you had heard of Teff before and 100% of you said: “No, never”. To be completely honest, before I had been asked by Lovegrass to create a recipe using their 100% Teff fusilli pasta I hadn’t either.
So, what is Teff? In a short answer, it is Ethiopia’s gluten-free ancient super grain. Although Teff is the smallest grain it is a nutritional giant. High in protein, calcium, iron, magnesium and copper. The high levels of iron in Teff can improve circulation by supporting haemoglobin production which is something that caught my eye personally. My circulation, on the whole, is pretty poor, to say the least. Sometimes I struggle to use my fingers and feel like I lose all strength in my hands when I get extremely cold. Maybe introducing a weekly dose of Lovegrass Teff pasta into my diet could help in some part to alleviate this? It’s worth a try wouldn’t you say?
On top of that, Teff is high in prebiotic fibre which stimulates the growth of good gut bacteria. Many IBS sufferers have claimed that Teff has been life-changing for them as it helps to reduce inflammation, constipation as well as bloating and cramps.
Teff is Low GI and can help with weight loss, benefit heart health and improve blood sugar control and insulin sensitivity. Finally, Teff is naturally gluten-free. You have to agree it’s ticking plenty of boxes?
Lovegrass believe a nation can only prosper when it’s valued commodities are sold fairly in the global market.
Ethiopian farmers have toiled the land for millennia to ensure a consistent ongoing supply of premium nutritious Teff completely free from pesticides and chemicals. Lovegrass believe it is only right that these farmers are given the opportunity to utilise their hard work and a means to trade themselves out of property.
Lovegrass work closely with well-established cooperative farms in Ethiopia to agree long term supply plans. These agreements support farmers livelihood with a consistent income.
As Teff is a key element in the Ethiopian staple diet, Lovegrass make it a priority not to impact supply to the local market and contribute towards scarcity.
Lovegrass strive to trade and prosper in a food market that is fair. Where the age-old traditions of the farmer and their crops have high value and that their stories are shared with dignity. Lovegrass believe in fair trade, not aid.
Back To The Recipe…
I made this delicious Lovegrass Teff Spring Vegetable Pasta for lunch on one sunny Saturday for my stepdad Tim and my other half, Steve. They were my Teff guinea pigs. I hadn’t informed them that the pasta I was using wasn’t a traditional wheat pasta as I wanted to hear their “real” reaction to the product. With it being something completely new to me I was intrigued at how the texture and flavour would compare.
Presenting Tim and Steve with a big platter of Spring Vegetable Pasta I urged them to help themselves. Within moments they were tucking in and very much enjoying the recipe. I asked them what they thought of the pasta which I think they found an odd question at first. When I alerted them to the fact that the fusilli was actually made with Lovegrass Teff they said that it was hard to tell the difference from regular wheat pasta. The texture and flavour were very good.
Personally, I have found with other gluten-free products that the texture can be a little “dusty” but speaking with complete honesty I didn’t find this here. It got a big thumbs up from the 3 of us and is certainly a product that I would buy and use in the future.
- 300g Lovegrass Teff Fusilli Pasta
- 100g pine nuts
- 125g asparagus spears, trimmed
- 150g edamame beans, cooked
- 100g petit pois, cooked
- 1 or 2 handfuls of baby spinach leaves
- 70g parsley
- 70g mint
- 90g feta cheese
- 2 garlic cloves
- 150ml olive oil
- Juice of 1 lemon
- Salt and pepper to taste
- Firstly make the pesto by adding parsley, mint, pinenuts and garlic into a food processor and mix on a high speed . Gradually add in the olive oil until you get a loose paste reserving approximately one tablespoon of oil for later.
- Fill a large pan with water and bring to the boil. Meanwhile heat a frying pan with the reserved olive oil and add the asparagus. Pan fry until slightly charred. About 3 or 4 minutes. You still want the asparagus to be firm.
- Add the Lovegrass Teff fusilli pasta to the boiling water and cook to packet instructions. Drain reserving one cup of pasta water.
- Remove the asparagus from the pan and cut into 1-2 inch lengths.
- Toss the cooked Lovegrass Teff fusilli with the pesto, edamame beans, petit pois and asparagus adding the lemon juice and any pasta water to loosen the sauce. Throw in the spinach leaves and serve immediately on a platter with the feta cheese crumbled over the top.
Other Teff Products
Other products in the Lovegrass range include this Teff Waffle & Pancake Mix priced at £4.49 per bag available from Amazon, Planet Organic, Selfridges, As Nature Intended and of course Lovegrass directly. You can also purchase Lovegrass Teff fusilli pasta, Teff white and brown flour and white and brown Teff grain from the same suppliers from £3.99 per bag.
Disclaimer: This blog post contains gifted items. I was not paid for this post and all views are my own as always.