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.
Tag Archives | October Unprocessed 2012
In theory, at least, chocolate is one of those unprocessed foods that easily passes the test. If you knew what you were doing, you could grow cacao, harvest and ferment the beans, dry them, roast them, crack them into nibs, grind them into liquor, conch the liquor (mixing it for several hours), temper it, and then add some sugar and form it into a fabulous home-made chocolate bar. You know, in all your spare time.
Is your sugar unprocessed? There are a lot of different types of sugars out there, so here’s some more information to help you figure out where you want to draw some lines for yourself.
In today’s October Unprocessed FAQ, I’m going to try to clear up some confusion surrounding one of our most common ingredients: Flours and grains.
When people first hear of the October Unprocessed challenge, their first response is likely to be “But what about beer?! Wine?! Coffee?!” So I first tell them not to panic. Then I explain how I apply the Kitchen Test to these and a few other beverages. Some are fairly straightforward, but others have a bit of a gray area, and once again I’ll encourage you to make your own decision about where, exactly, you want to draw the line.
With October Unprocessed just around the corner, we need to spend a little time thinking about how to define “unprocessed.” I use The Kitchen Test, and it works well for me. Many people find it works well for them, too. But it may not fit with your definition, and that’s totally okay. In fact, I encourage disagreement and discussion, since that’s the best way for us to learn together.
These little mummies are a modified apple dumpling that uses scraps of pastry dough to simulate bandages, apple slices for the bodies, and little bits of dry cranberry for the spooky, otherworldly eyes!
Somehow they’re even better a few days after you first make them, so don’t gobble your way through the whole batch right off the bat.