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 handy 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.
First of all, congratulations. You made it through the month! As we say goodbye to October and the useful framework that Andrew created, here are my two best tips to keep you on track for wholesome eating moving forward.
As I was staring at the pile of persimmons on our kitchen counter this morning, I thought it would be nice to seek out some new & creative persimmon recipes from my friends’ sites, and share them with you. So here ya go: 21 mouth-watering persimmon recipes. Enjoy!
When I ask people what their least favorite part of cooking is, I often get a somewhat sarcastic answer: DOING THE DISHES! There’s really no way around the fact cooking creates dirty dishes — but there’s a really simple way to drastically reduce the number of dishes you dirty while making food, which of course means less time spent washing dishes.
One of the easiest ways to start your day with a bang is downing a tall smoothie packed with nutrition. When you’re in a hurry in the morning, though, it can be daunting trying to get everything ready for your smoothie, so I started making Smoothie Jars to streamline the process.
When it comes to smart sugar swaps, it pays to be creative. In the case of this recipe, I wanted something similar to my childhood favorite – chocolate coconut fudge. My secret weapon for this swap? Coconut butter!
It’s certainly easy to make a great-tasting juice with gobs of sweet fruit, but let’s face it, sugar is sugar is sugar. Thankfully, there are delicious options that can both satisfy your taste buds and remain low-to-no sugar. You just need to know a few tricks.