Today I want to mention a handful of other ingredients, usually used in small quantities, but collectively, they’re in a whole awful lot of the foods most people eat. Many of these are used in extremely small amounts in any given product, but over time I believe those small quantities can really add up.
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This Creamy Chicken and Vegetable Soup is one of Carrie Vitt’s favorites. It keeps in the refrigerator for a few days and is perfect to pack in an insulated thermos for a hot lunch.
I have participated in October Unprocessed many times now, and I am looking forward to doing it again. But this OU is going to be special for me, because it will mark an anniversary of me turning my health around.
Having a well-organized kitchen will help you so much in carrying out your challenge. Hopefully you’ll be spending a lot of time in your kitchen during the month, so let’s start by turning it into an organized space you’ll love.
Here’s how to set up your pantry so you’ll have a successful October Unprocessed challenge.
To help you make your month of unprocessed eating easier, I’ve partnered with my friend Stephanie Stiavetti from Fearless Fresh to create this ebook with more than 50 simple, unintimidating recipes that all pass the kitchen test. That’s an entire month of knowing exactly what you’re going to eat, setting you up to make almost no in-the-moment decisions about food.
It’s so easy to unwrap the little foil packages and throw them in boiling water. Vwah-la, ta-da—veggie broth for soup. The vegetarian bouillon cubes I have in my cupboard at the moment say “natural” right on the label, and “convenience without compromise.” Than means unprocessed, right? Not!
Let’s say we fill a pint glass with water, or about 16 ounces. Now, foolishly enough, add 5 grams of butter to that glass. Delicious.