The October Unprocessed Vault: Day 4

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

Expanding Choice

Today’s post comes from Lisa Lucas Talbot. Lisa is the coleader of Slow Food Los Angeles and Slow Food USA’s governor for its southern California region. Slow Food promotes the production and consumption of good, clean, and fair food and works toward a world in which good food will be a right, not a privilege.

An interview with Slow Food USA President Josh Viertel

Slow Food USA is a national non-profit that believes in a world where food and farming are sources of health and pleasure for everyone. Last week I had the pleasure of talking with their president, Josh Viertel.

Change Your Diet, Change Your Life (and an Overnight Muesli Recipe)

Within six months of eating a Whole-Food, Plant-Exclusive diet free of all processed food, and all sugar, oil, and salt specifically (all sugar and oil are highly processed), all of the polyps disappeared and I regained my health without drugs or surgery.

How (not) To Make Butter

When the butter finally separated I felt AMAZING! I felt accomplished and totally inspired by the magic of food! I actually ran through the whole house screaming “I did it! I MADE butter!”

The Power of One Small Change

We actually have the power to create a shift in our thinking toward better general health just by making small changes in our daily decisions – simple things like choosing to cook at home more, adding more fruits and veggies to the grocery list, swapping out one processed food for an unprocessed alternative.

Farro with Spinach, Lemon, Basil, and Pine Nuts

This dish can be made as a vegan or vegetarian main dish or as a side dish. This recipe comprises all the best Italian flavors in a bowl. It’s even “kid-approved.”

Five Tips for Curbing Sugar Cravings, and Simple Sweet Potato Fries

I don’t know about you guys, but for me, cutting back on my sugar consumption was a process. Here are my five favorite tips for curbing a wicked sweet tooth.

Our Journey to Real Food (and Vegan Macaroni and Cheese)

My kids love fruits and veggies. They are not picky eaters. Lately my son, age 7, has shown a particular liking for my mushroom soup made with a musky dried fungi that give a deep smoky umami flavor, and he is also partial to vegetable stir-fries rich with fresh ginger and nama shoyu, while his 4-year-old sister’s favorite dessert is dates and dark chocolate. Let me reassure you, our relationship with food was not always this way!

Three-Ingredient Carob Pudding

Today, Jenny shares a bit about how eating more raw foods led her to her own unprocessed challenge. Now she incorporates whole foods into simple recipes that let you “indulge without damage,” like this decadent carob pudding.

How to Make Collard Wraps

Collard wraps are an easy, healthy, grain-free alternative to traditional wraps. You can fill them with any ingredients that you like, so they are easy to adapt to many different dietary needs, including Paleo or gluten-free.

Roasted Tomato Sauce: Slow Simmered Flavor in a Flash

Some recipes are made to simmer all day, it’s a great way to combine and intensify flavor. But for some recipes, like this Roasted Tomato Sauce, you can get the same “simmered-all-day” flavor by roasting the ingredients.

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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