I think it’s imperative for people to know that eating right doesn’t have to be complicated, and more importantly (except for during this challenge, of course) it doesn’t have to be all-or-nothing. So as you near the end of your own challenge, I encourage you to think about what unprocessed rules will soon become your own “new normal.”
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 holiday party… or any party, for that matter! 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?
Gluten-free flours are becoming more popular as people are becoming aware of how gluten can play a role in bettering their health. Here’s how you can use them to make Pumpkin Whoopie Pies!
These whole wheat stuffed mushrooms are super-easy, with a high “bang for your buck” quotient, which as you probably already know is my favorite kind of recipe.
Whenever I speak at events about my lifelong passion for ancient grains, inevitably someone will ask: But I have no time to spare – don’t they take forever to cook? To which I always reply, with a smile: Not if you know your grains.
If you didn’t know these unprocessed, homemade Cheez-Its were made with whole wheat flour, you’d never be able to tell the difference.
Have you ever had barley for breakfast? I love this grain for its flavor and the way it pops in your mouth. If it is not blackberry season where you live feel free to use any other berry. Experiment with all types of fruit. Banana, figs, strawberries, apple.
