The October Unprocessed Vault: Day 21

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

Connecting Farmers, Cooks, and Eaters with Farmers Market Sweet Pepper Soup

I met Jody and Nancy a couple of months ago, and we instantly connected — I thoroughly enjoyed talking with them about their project and our shared goals. Of course, I was thrilled when they agreed to share this soup recipe, from the collection of recipes and tips included in their upcoming book

Is It More Expensive to Eat Local and Organic?

Today Melissa Ortiz and Jenn DiPiazza Campus have teamed up to discuss the cost-effectiveness of eating local and organic by sharing some of their personal experiences and research from two different sides of the country.

Judaism, Raw and Unprocessed (Whole Grain Challah)

All that Judaism is and stands for comes together in one place: Around the dinner table.

Grind Your Own Grains for Butternut Squash Pizza

The single most important change I’ve made that has led me to live a more unprocessed lifestyle? The purchase of my grain mill.

Blackberry Barley Breakfast Bake

Have you ever had barley for breakfast? I love this grain for its flavor and the way it pops in your mouth. If it is not blackberry season where you live feel free to use any other berry. Experiment with all types of fruit. Banana, figs, strawberries, apple.

Cherry-Apricot Chutney

For the "Unprocessed" challenge this October, I’ve tweaked this Cherry-Apricot Chutney recipe, substituting honey for white sugar and using unsulfured dried apricots instead of sugared dried cherries.

Discovering the Greek Diet (and Black-Eyed Peas with Fennel)

The ancient Greek word for diet meant "˜’way of living” in general and was not referring to the dietary needs and habits of the people. Instead it has to do with the type of lifestyle we live – work, sleep, friends, social activities, community, and place of living.

Nine Gluten-Free Ancient Grains, and Greek Millet Saganaki with Shrimp and Ouzo

You might be surprised to learn that there is an amazing array of ancient grains to choose from which are gluten-free. And many have become more widely available, even in mainstream supermarkets.

Going #Unprocessed with Millet Polenta

One of the ways I love to get creative is taking recipes and recreating them in new and different ways. Polenta made from cornmeal now becomes millet polenta instead.

I’m Bull on Durum Wheat Pasta (and Chantarelle Bucatini)

Fresh pasta is delicious, but it’s not always the best choice for every recipe. Pasta is not pasta. Fresh pasta isn’t necessarily interchangeable with dried pasta. There’s a reason Italians love both versions.

Why Organic Food Matters, Beyond Our Plates

When it comes to organic foods, we often tend to hear most about the benefits they may provide to our personal health. But it is important to understand other reasons why it is important to support organic agriculture – reasons that go beyond our plates.

The New Chip on the Block: Brussels Sprout Chips

America’s most hated vegetable — the one people despise before they even try it — is actually GREAT when you chipify it.

Chickpea and Butternut Squash Casserole

Healthy food doesn’t have to be complicated or expensive. Neil’s simple approach to healthy eating is evident in this Chickpea and Butternut Squash Casserole.

The Science of Pressure Cookers

Have you ever wondered how and why pressure cookers actually work? Here’s what’s going on when you cook with one (and a recipe for Indian Moong Dal Khichdi that cooks in fives minutes!).

Homemade BBQ Sauce – without ketchup!

This quick BBQ sauce includes whole food ingredients and half the sugar of the regular stuff…and doesn’t require any ketchup. You can ramp up the sweetness or the spiciness according to your tastes.

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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