The October Unprocessed Vault: Day 10

Nazila Merati shares recipes and stories at www.banamak.org. There’s something comforting about the way she introduces her recipes; you feel like an old friend cooking alongside her in the kitchen. You’ll see what I mean when you read about one of her favorite soups here.

It bothered me so much that I couldn’t identify whether it was dark or white meat that I started to make them myself.

One day I was gazing out the front window, though, and looked at my front parkway. You know, the little spot between the curb and the sidewalk, where most of us grow grass… Why couldn’t I grow kale there?

Did you know that kale is one of the most nutrient-dense vegetables around?

This kale salad can be an entree or a nice side to go along with the rest of your meal, and can be prepared pretty much year-round. With kale & garbanzos being some of the most inexpensive healthy foods out there, you can’t go wrong with this one!

Whole-wheat pastry flour is milled from soft white wheat, so it has less protein than regular whole-wheat flour. Less protein means less gluten and more tender baked goods. And no more hockey pucks. Give it a spin in these delicate traditional French crêpes, which are delicious with sweet or savory fillings.

During October Unprocessed and even beyond, bottled red peppers won’t do. They’re watery and practically tasteless. So fire up the grill or preheat the oven and make a batch or two to have on hand.

Whereever I go, whenever I speak about ancient grains, inevitably someone will raise a hand and confess, with a sigh, "I’d love to eat better but I’m afraid whole grains take too much time to cook. I am too busy." You know the feeling, don’t you?

This garbanzo flour quiche is plant-based, cruelty-free, climate-friendly and has never done any time in the slammer.

Microgreens are exactly what they sound like. Teeny, tiny versions of various greens. They’re mainly used as a garnish, but don’t be fooled by that. There’s a huge amount of flavor and nutrients packed into those teensy leaves.

When most of us think of risotto, we think of standing over the stove, stirring without stopping for half an hour. But by using your slow-cooker, you can enjoy a healthy home-cooked meal that tastes like you slaved away in the kitchen for hours.