The October Unprocessed Vault: Day 25

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

Ten Snacking Tips for the Busy Parent

Beth shares some of her favorite snacking tips for busy parents, but you certainly don’t have to be a parent (busy or otherwise) to find them helpful!

How To Make Soy Milk

I’m so excited to share my recipe with you today! As an added bonus I’ve put together a video that walks you through the process.

Time for an Oil Change… In Your Kitchen! (Greek Lemon Marinade)

It couldn’t be a better time than this to reconsider the brand of extra-virgin olive oil you use in your kitchen.

Too Busy to Cook Ancient Grains? Think Again! (Mediterranean Mussels with Farro)

Whenever I speak at events about my lifelong passion for ancient grains, inevitably someone will ask: But I have no time to spare – don’t they take forever to cook? To which I always reply, with a smile: Not if you know your grains.

How to Make Tofu

Making tofu is just like making a simple cheese, such as paneer. You heat soy milk, then add a coagulant to separate the milk into curds and whey.

Choosing Sustainable Seafood

Choosing sustainable seafood is a complicated affair, made all the more difficult when one considers how processed some of these farmed fish can be. So what’s a conscientious eater to do?

Hot Molasses

When I go on and on about the nutritional powerhouse that is blackstrap molasses, folks usually ask me how the heck to use it. When we think of molasses in the kitchen, the occasional ginger snap cookie or pot of baked beans come to mind, but I’ve got a quick recipe that will help you make this a daily pantry staple.

Five Ways to Reduce Your Exposure to Toxins in Food

In the spirit of sharing a “recipe” as others have done, I offer these simple steps for reducing your exposure to toxins in food, whether they were added during processing, packaging, or from environmental contamination.

Quinoa-Stuffed Acorn Squash

Although winter squash are available nearly year round, there’s something hearty and comforting about eating them that seems perfect for colder months. This Quinoa-Stuffed Acorn Squash recipe really makes the squash the star. This dish can stand alone as a vegan-friendly entrée or can be served alongside a nice piece of fish or chicken.

Fall Fiesta Sweet Potato Chorizo Soup

The bright sunshine of the sweet potato and roasted red pepper coupled with nutty creaminess of the avocado and pepitas makes this soup an absolute fiesta for the eyes and taste buds alike. This is taking comfort food to a whole new level!

Homemade Whole Grain Pita Bread

Making your own bread from scratch is fun and extremely satisfying. There’s nothing quite like the smell of freshly baked bread or the sense of achievement you get from creating your own food.

Green Bean Casserole with Smoked Cheddar and Fennel

After first publishing this Green Bean Casserole recipe a few years ago, it instantly became one of our favorite Thanksgiving dishes. It’s an easy recipe, and can be prepped in advance. I’m republishing it today in honor of the woman who invented the green bean casserole, Dorcas Reilly, who passed away last week at age 92.

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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