Skip to main content

October #Unprocessed 2015


Here we are again at the cusp of October...and the kick-off for October #Unprocessed v.2015.

Last year I signed a (modified) pledge for October #Unprocessed v. 2014. While I would love to be able to go a month without eating anything processed, that's just not a reality...without a lot of stress on my part. So, instead of setting myself up to fail, I pledged to be more purposeful in my cooking, eating whole foods, and reading labels like a fiend. It's a journey.

You can read more about the challenge put out by Andrew at Eating Ruleshere. The challenge is in its 6th year; this is my 4th year joining the fun and games. And here are some of Andrew's posts that have really helped me decide what I'm including in my family's meals in October and what is verboten!

  • About Sugars and Sweeteners... click here. Molasses is out; a couple of years I was misguided by molasses!
  • About Flours and Grains... click here. Not that we buy white rice frequently - almost never, in fact - but I was surprised that it passes as an unprocessed food.
  • About Chocolate... click here.

For the most part, we don't eat processed foods. At least I don't think that I eat processed foods; I buy ingredients and make just about everything my family eats from scratch. I mean, R has made his own ricotta cheese, I have roasted my own coffee beans. We aren't a grab-a-package kinda family. We don't even own a microwave.

But this month is usually great eye-opener for me to think about how the ingredients I buy are processed. I'm ready for the month. What do you think? How processed are the foods you eat?

Comments

  1. We try not to eat too many processed foods but we do eat cereal out of a box quite frequently for breakfast, so I guess that is processed. I guess I worry more about being able to read and pronounce everything on the package.

    ReplyDelete

Post a Comment

Popular posts from this blog

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce