Healthy Cooking
Terry Walters
New Year, New You, New Recipes!
Teff Patties With Cumin
Glazed Tempeh and Vegetables
F
inally, I’m on the path to recovery from the gluttony that Dry roast teff by placing into medium skillet over medium
I lovingly refer to as “the holidays.” I’m back to filling heat and stirring continuously until fragrant (about 4 minutes).
my pantry with whole grains, legumes, nuts and seeds, Add vegetable stock and sea salt, cover and reduce heat to me-
and my body with more fresh, local, organic produce than dium low. Cook for 20 minutes or until all liquid is absorbed.
anything else. With each trip to the farm I’m renewing my Remove from heat, transfer into 8” x 8” glass casserole and set
intention and mantra: buy something new! And as a result, aside for 1 hour on countertop or in refrigerator to set.
my kitchen hums with experimentation and progress. New Steam tempeh for 5 minutes and set aside.
tastes, new textures, new combinations - and a new book in
the works as well! In small mixing bowl, combine orange juice, agave nec-
My recipes will continue to feature super-nutritional tar, red wine vinegar and cumin. Place Dutch oven or large
foods, the foods we all need more of no matter what else is on skillet with cover over medium-high heat and sauté Brussels
our plate, with a new focus on gluten-free for those looking to sprouts, carrots and fennel in 1 tablespoon grapeseed oil for
either eliminate or reduce gluten in their diets. 2 minutes. Add tempeh and orange juice mixture, stir to com-
While Natural Nutmeg has been a great opportunity for bine, cover and reduce heat to medium. Simmer for 10-12
me to join you in YOUR kitchen, the communication is only minutes or until liquid is reduced to glaze and vegetables are
one way. I invite you to join the Eat Clean Live Well conversa- soft. Season to taste with salt and pepper. Remove from heat
tion on my blog or become a fan of Clean Food on Facebook. and set aside.
I look forward to connecting! Cut teff into patties of desired size. Heat skillet to high,
add remaining 2 tablespoons grapeseed oil and sear teff pat-
Teff Patties With Cumin Glazed Tempeh and Vegetables ties until crispy, about 2 minutes per side. Remove from heat
and serve topped with vegetable mixture and chopped parsley.
Teff is a super-small grain that’s super-high in protein! It
cooks quickly and has a light, nutty taste and creamy texture. Serves 4
Teff lends itself well to being added to soups for extra creami-
ness or enjoyed as a hot cereal topped with berries and toasted
Terry Walters is all about good
nuts. In this recipe, I treat the teff like polenta and set it aside
health – Body, Mind, and Soul.
to allow it to set, then cut it into patties that can be baked,
For the past 10 years, she has
grilled, deep fried or sautéed.
been teaching people to make
delicious, healthy foods to
nourish themselves and their
Teff Patties:
families. Terry is the author
1 cup ivory teff (whole grain, not flour)
of CLEAN FOOD, a seasonal
2 cups vegetable stock
cookbook and guide to eat-
Pinch sea salt
ing close to the source and
has a second cookbook com-
Cumin Glazed Tempeh and Vegetables: ing out in 2010. Terry is a ho-
8 ounces tempeh, cut into bite-size cubes
listic health counselor, food
3 tablespoon grapeseed oil
educator, and motivational
10 Brussels sprouts, quartered
speaker. She draws from exten-
3 carrots, cut on an angle
sive educational and life experiences including training from
1/2 fennel bulb, thinly sliced
The Institute of Integrative Nutrition, The Natural Gour-
met Cookery School and The Chopra Center. Terry re-
1 cup freshly squeezed orange juice
sides in Connecticut with her husband and two children.
2 tablespoons agave nectar
2 tablespoons red wine vinegar
2 teaspoons ground cumin
1 tablespoon freshly grated ginger
Sea salt
Freshly ground pepper
Fresh chopped parsley
www.naturalnutmeg.com February 2010
39
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