The October Unprocessed Vault: Day 16

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

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.

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

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

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

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.

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.

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.

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.

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.

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.

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