Whole wheat pizza dough is a great way to introduce kids to cooking, while creating a healthier version of a family staple. It’s a tactile and sensory experience that gets their bodies moving. Plus, it strengthens skills in math, science, and literacy.
Cooking whole grains is super easy, but if you want your whole grains to turn out tasting delicious and satisfying, then there’s one thing you don’t want to forget…
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.
These easy Vegan Raspberry Spelt Scones are perfect for bringing to your next party! They’re moist and fluffy, a little chewy, with a sweet/tart punch from the raspberries. Oh, and did I mention they’re whole-grain?
Bread is perhaps the most “processed” item we can consume, but also one of the easiest things to do unprocessed. With a little imagination, or the included variations, you can get your bread fix and still eat unprocessed.
Teff is a great quick-cooking grain. As a porridge or “polenta,” it cooks up creamy with a light delicate crunch which makes it highly adaptable for breakfast, lunch, and dinner, even for dessert. It cooks in about 15 minutes, perfect for busy weekdays.
If you’ve been intimidated by homemade bread then this is the recipe for you. It’s very simple to put together and you can have fresh, whole wheat bread on the table in just two hours.
This wheat berry salad has an earthy warmness to it, a tad nutty but only slightly, and depending on what other ingredients are mixed in, the wonderful ability to suit any season.
