Is your sugar unprocessed? There are a lot of different types of sugars out there, so here’s some more information to help you figure out where you want to draw some lines for yourself.
If you already use agave nectar, maple syrup, or honey as a sweetener instead of refined white or brown sugar, it’s time to add date syrup to the list as well. Making it is easy and worth the minimal effort.
Have you ever wondered how and why pressure cookers actually work? Here’s what’s going on when you cook with one (and a recipe for Indian Moong Dal Khichdi that cooks in fives minutes!).
Despite rational and clear guidelines, even the world of unprocessed eating has its minor controversies and debates. Case in point: Oil.
It’s an unsettling feeling, when you realize that people have stopped asking about your dog because they’re afraid she’s dead. Then again, considering that in February we thought Molly only had one or two months to live, it’s not all that surprising.
All five tastes–sweet, sour, bitter, umami, and yes, salty–can be found in whole foods. Let’s break it down–then let’s make an unprocessed bloody Mary and put all five tastes to good use.
The most surprising of The Salty Six was bread. One slice of bread or one bun can have anywhere from 170 to 400 mg of sodium!
Over the seven years I’ve been writing about thriving gluten-free, I’ve found some pieces of celiac lore that just won’t die, even once completely disproven. For October Unprocessed, it’s time to put them out to pasture, permanently.