Bread is perhaps the most “processed” item we can consume, but also one of the easiest things to do unprocessed. With a little imagination, or the included variations, you can get your bread fix and still eat unprocessed.
If you’ve been intimidated by homemade bread then this is the recipe for you. It’s very simple to put together and you can have fresh, whole wheat bread on the table in just two hours.
I think it’s imperative for people to know that eating right doesn’t have to be complicated, and more importantly (except for during this challenge, of course) it doesn’t have to be all-or-nothing. So as you near the end of your own challenge, I encourage you to think about what unprocessed rules will soon become your own “new normal.”
These easy Vegan Raspberry Spelt Scones are perfect for bringing to your next holiday party… or any party, for that matter! 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?
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!
These little crackers are wonderful on their own and excellent served with jam. They also make a perfect, whole grain base for hors d’oeuvres.
If you can eat gluten, you may choose to make vital wheat gluten an exception for October Unprocessed. If you do, I hope you enjoy this recipe for “Deliberate Exception Whole Wheat Bread.”
Like the difference between baloney and Filet Mignon, homemade corn tortillas are an entirely different beast. Once I made my own from scratch, I was shocked at how much I’d been missing out on.