Eating sustainably: three new superfoods

Pullet egg
Pullet eggs: tiny but delicious

Am I alone in having good intentions that frequently outshine my actions? Surely not.

Though I’ve thought (and written) much about our intentions to live as sustainably as possible, in real life, time or cost often win out against worthy ideals.

So, yes, I grow a lot of veg and get a weekly organic veg box, but (whispers it) I also do a monthly online Tesco food shop. Even though I hate Tesco and everything they stand for, without a car we can’t do a regular big shop ourselves and Tesco is currently the only supermarket who will cheerfully deliver to us without plastic bags and carry the crates of food all the way through to the kitchen.

But with our country move delayed, and, with it, plans of a more self-sufficient lifestyle also put on hold for a few years, I am determined to try and be more conscious about the food we consume as a family.

So I’ve done a bit of research into the current trends in sustainable eating! (Because, let’s face it, this is an area of ever shifting sands and ever new heroes. Who can forget the Apprentice acai berry show?!)

And, my goodness, what a lot there was to discover…

  1. Teff

I’ve long been a fan of quinoa, so the promise of Teff, a new “supergrain” from Ethiopia creates a strong lure. The gluten-free seeds, used in place of wheat flour, have been growing in popularity in recent years, even leading the grain teff to be placed at 4 to 1 odds as the next big superfood

Though we’re not a gluten free household, I am aware that almost everything the kids like to consume is packed full of the stuff (pasta, bread, cakes and biscuits making up pretty much the entire list of foods that will be allowed past their lips) and I’m always looking for ways to vary this unending wheat onslaught.

Plus, of course, the promise of a large exporting foodstuffs market in Ethiopia, if managed effectively, would be a huge boon to a nation that is currently on the UN’s list of least-developed countries.*

Teff flour is currently available in the UK from Planet Organic and, in smaller more expensive quantities, from Sainsburys. Expect it to start appearing on the shelves of other supermarkets soon…

  1. Pullet eggs

Did you watch the Jamie Oliver expose on pullet eggs last year on Jamie and Jimmy’s Farm Feast? For anyone who missed it, the short story is that huge numbers of small eggs, known as pullet eggs, are discarded because the supermarkets don’t want to buy them. As with so many things (wonky veg and so on) there is no real rationale behind this – a pullet egg, laid by a young chicken who has only just started making eggs, tastes just as good as a normal sized one and, in fact, the yolk-white ratio is higher so it’s arguably even better! (Read more about it on Jamie Oliver’s website here: eggs and animal welfare.)

I’m quite passionate about this subject for a couple of reasons. Firstly, the farm that Jamie visited is owned by the hubby’s relations, who are just as brilliant and fun as they seemed on TV and do an amazing job of running an organic farm and spreading the message about pullet eggs.

Secondly, since owning our own chickens and watching, with astonishment, when they first started laying these adorable little tiny eggs, I can tell: you they taste bloody brilliant! How anyone could discard such an insanely tasty egg simply because it is a bit smaller than usual strikes me as pure insanity.

Anyway, it is now possible to buy pullet eggs, either direct from The Mac’s Farm in Sussex, if you happen to live close by, or via FarmDrop if you’re London based, and nationwide from Abel & Cole (where they’ve called them “petite eggs”).

  1. Baobab

Surely one of the most iconic sights of Africa, the baobab tree casts such a mythical hold that it’s unsurprising its fruit has gripped public attention. And with health benefits that are seemingly un-ending (it contains more vitamin C than an orange, just for a start) baobab powder has been popular in health food stores for some time now.

In past years, though, baobab production has really taken off, with a number of sustainable initiatives starting in a range of African countries. Many of the organisations involved with the trade of baobab to the west are conscious of the need to address issues of monoculture and deforestation that have been rife with popularity of other crops.

I’m yet to test the baobab and, I have to confess, I remain sceptical about endless health claims from any one food, but with a huge range of baobab foods available in the UK now, I’m going to search out some baobab rich snacks and see if it’s something I can incorporate into my diet. Check out Planet Organic’s range for a huge choice!

*There’s a fascinating article in the Guardian all about teff, and the growing conditions in Ethiopia, here: Move over quinoa

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2 thoughts on “Eating sustainably: three new superfoods

  1. Good intentions outshine my actions, especially where breakfast is concerned! I had no idea pullet eggs existed and how wasteful that they are just discarded. Will check out Teff and Baobab.

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