The October Unprocessed Vault: Day 19

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

Baked Apples

I met Lillian Medville a couple of weeks ago at a food blogger’s conference, and when I learned about her myriad food allergies — and her desire to help others learn how to cook for themselves — I immediately invited her to share her story and one of her videos.

Chicken Cranberry Wheat Berry Salad (in a Small Kitchen)

I figure if Katie Barszcz can whip up amazing, unprocessed meals in the tiniest of kitchens, then so can the rest of us — and maybe we can learn some of her secrets, too. Today she shares her story and the recipe for her new Chicken Cranberry Wheat Berry Salad.

Build Your Children out of Stupid-Easy Homemade Fajitas

Looking at the rise of chronic disease in society, including obesity and diabetes, it’s difficult to believe that the rise of convenience foods hasn’t been a dramatic contributor.

Sukkot Unprocessed (Roasted Root Vegetables)

Sukkot is the perfect holiday complement to October Unprocessed, because it’s all about the autumn harvest.

Veggie Puff Pastry Cups, and A Game

With these Puff Pastry Veggie Cups, you can have one dish, and without too much effort, four happy customers.

Make Your Own Gourmet, Artisan Sauerkraut

Making your own kraut is easy, inexpensive, and uses ingredients and equipment you can easily source, if not already on hand. The biggest commitment is time, and almost all of that is inactive.

"I am an Orthorexic."

I didn’t have the discipline to starve myself. And vomit disgusted me, so bulimia was out. My Eating Disorder of choice? Orthorexia.

Food Day Gets Kids Cooking…Scrambled Eggs with Sweet Potato Hash

Getting kids"”and their parents"”to shift away from fast food and salty, sugary packaged foods, and back toward healthy, simply prepared meals from whole foods is a major focus of Food Day 2013.

Three New Ways to Enjoy Your Veggies

When you open your mind to new ways of using food, you also open the possibility to making simple, quick meals. Here are some ideas on how to think about your veggies in new ways…

Truly Natural Flavors — and a Salt-Free Bloody Mary

All five tastes–sweet, sour, bitter, umami, and yes, salty–can be found in whole foods. Let’s break it down–then let’s make an unprocessed bloody Mary and put all five tastes to good use.

Chana Dal

Chana dal can be used in so many ways as an addition to soups, curries, salads, over rice or other grains (I like mine with quinoa). They can also be tossed in some olive or coconut oil, along with some spices, and roasted in the oven for a healthy snack. Like their larger common varieties of chickpea, they can be made into a fabulous hummus.

10 Ways to Get Dinner Done in 10 Minutes

What’s for dinner? That’s the million dollar question, right? You forgot to thaw out something, you’re working late and you come home starving with several other mouths to feed. Sound familiar? Don’t hit up the drive-thru or order in a pizza, let’s figure this out together! Check out my simple tricks and enjoy these four recipes to get a healthy meal on the table in 10 minutes.

How to Deal With Food Sensory Issues (and crock pot garlic chicken)

Dealing with food-related sensory issues can make mealtime a nightmare — but here are some tips to help. (and, Crock Pot Garlic Chicken!)

How to Make Whole Wheat Pizza Dough (With Help From Your Kids)

Whole wheat pizza dough is a great way to introduce kids to cooking, while creating a healthier version of a family staple. It’s a tactile and sensory experience that gets their bodies moving. Plus, it strengthens skills in math, science, and literacy.

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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