The October Unprocessed Vault: Day 16

Here are all the posts from this day in October Unprocessed history.

How to Make Butter

Upon taking on this unprocessed challenge I decided to try something that has been on my list for quite some time: Butter.

Real Food for Your Family (Sweet Potato Wraps)

Jennifer Leal is the mother of two and the owner of the food and family blog Savor the Thyme. Today she shares her thoughts on feeding her family real food — and her super-simple (and delicious!) sweet potato wrap recipe.

The Real Secret to Ditching Industrialized Food – Forever (Power Pancakes)

What I’ve come to realize over time is there are many paths to real food and no one path is right for everyone.

What About Rabbit Meat?

If you’re a meat-eater who’s concerned about the environment, rabbit is worth considering.

“Delibrate Exception” Whole Wheat Bread

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.

Pickled Peppers, by the Pint or Peck

Pickled peppers are not only quick and easy to make one jar at a time; they’re also a good choice for a first canning project.

Ten Reasons to Keep Backyard Chickens

I have flock of 14 hens. In a typical day, one’s broody, one’s molting, and a couple others are otherwise takin’ the day off. I’m still collecting about ten eggs per day.

Roasted Fruit with Pomegranate Molasses: Using a New Ingredient to Tantalize Your Taste Buds

Think of pomegranate molasses as the balsamic vinegar of the Middle East. A centerpiece of Persian cuisine, but present in so many dishes throughout the entire region, it is tart, tangy, just a little bit sweet, and a perfect addition to your salad dressings, stews, grain dishes, and even desserts.

Easy Homemade Sauerkraut

I grew up with sauerkraut – it showed up regularly at our house alongside pork chops on top of platters of mashed potatoes. But it was only recently that I became aware of its health properties.

Nutty Wild Rice Salad

With a mild, nutty taste and that signature chewy bite, whole grains are a great base for salads because they easily take on the flavors of whatever you mix in… and you can mix just about anything in to satisfy both your tummy and your tastebuds.

Miniscule Yet Mighty: Tiny Teff is a Culinary Revelation

Teff is a great quick-cooking grain. As a porridge or "polenta," it cooks up creamy with a light delicate crunch which makes it highly adaptable for breakfast, lunch, and dinner, even for dessert. It cooks in about 15 minutes, perfect for busy weekdays.

Zucchini Pasta Pesto Primavera

This raw, vegan, gluten-free Zucchini Pasta Pesto Primavera is a hearty meal with none of the guilt. It’s fun, healthy, easy, delicious, and of course unprocessed.

How to Make Pumpkin Purée

Turning a pumpkin into pumpkin purée is really easy, it just takes a bit of time.

If you haven’t taken the October Unprocessed pledge yet, please do!  And then encourage your friends to join in — it’s a lot more fun that way!

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