Although there is a lot at stake, we need to be patient and loving with our kiddos as we haul them into a world of unprocessed foods. Here are a few things that I wish someone told me when I began the messy business of healthy parenthood… along with a recipe for Pumpkin Dip that I’ve served to toddlers, preschoolers, kindergarteners, tweens, teenagers, and adults. In other words, this unprocessed recipe is loved by everyone!
Tag Archives | October Unprocessed 2013
Although they’re perfect for the Fall or Halloween, you can enjoy this healthy treat any time of year! They look just like the “real” thing and kids of all ages love them!
Turning a pumpkin into pumpkin purée is really easy, it just takes a bit of time.
Here’s how to set up your pantry so you’ll have a successful October Unprocessed challenge.
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.
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.