Okay, so the title of this post might be just a little bit of hyperbole. But really, they’re pretty darn good. Want to know why?
Author Archive | Andrew
There’s a trendy lunch café near our house that serves upscale sandwiches, prepared salads, and side dishes. My favorite dish there is the shrimp salad, which has generously plump shrimp in a creamy sauce… so I decided to recreate it at home.
The sweetness of the portobello mushrooms is balanced by the tang of the blue cheese, and once you add all the usual burger fixin’s you’ll never even notice there’s no burger in your burger!
These food industry lies are pervasive and persuasive, and pretty convincing if you aren’t willing to scratch below the surface.
Next time you’re reading about a study, keep all this in mind, and take everything with a big grain of salt (but not actual salt, of course).
These easy Vegan Raspberry Spelt Scones are perfect for bringing to your next party! They’re moist and fluffy, a little chewy, with a sweet/tart punch from the raspberries. Oh, and did I mention they’re whole-grain?
Here are all the posts from this year’s October Unprocessed challenge. If you missed any — or just saw one go by and wanted to come back to it — they’re all listed in this visual index.
Each year our movement has grown — and it gives me hope for the future. It means the pendulum is starting to swing back from ultra-processed foods to real food, and it’s gaining momentum.