Millet is a collective term for a number of small, seeded grains of the Poaceaoe Grass family. Thought to have been cultivated from as early as 8300 BC, this drought-resistant crop is the sixth most important grain in the world. The main types of millet grown are Pearl, Foxtail, Proso… Continue reading »
Teff is a cultivated grain of the ancient grass, Fragostis tef, native to Ethiopia since around 4000BC. This hardy and versatile food source produces tiny seeds (less than a millimetre in diameter). Grown in remote parts of Ethiopia and Eritrea, Teff thrives in all climates, including both water logged soils… Continue reading »
Pasta sauces with hidden vegetables, lasagne, chilli and casseroles, the list of dishes that include that cupboard staple, the tin of plum tomatoes, is endless. These are hearty, healthy family meals too and ones that kids will actually eat. So what do you do when you can’t eat tomatoes?
Quinoa (also known as Chenopodium quinoa) is an ancient grain that was first cultivated in the Andes by the Incas. Although not actually a grain (it is related to beetroot, chard and spinach), quinoa is eaten as though it were one, hence the label of pseudo-cereal.
I have a dairy and wheat intolerant child, so I don’t get to buy fancy birthday cakes for him every year. Besides, I like to experiment to see if I can come up with something palatable myself. We have three birthdays in quick succession in our house (Christmas day, and… Continue reading »