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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. Meanwhile combine the blueberries (or other fruit), citrus zest and juices, nuts and 1/2 cup raw carrot with the grated ginger. Combine 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).
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Deep-pocket Belgian waffle maker — crispy exterior, fluffy inside
Double-burner cast iron griddle — pancakes, bacon, eggs, burgers
Classic thin square waffles — crispy edges, butter pockets
Individual cups for perfectly shaped poached eggs