Here are all the posts from this day in October Unprocessed history.
In Praise of Traditional Food Processing
Cynthia Harriman, Director of Food and Nutrition Strategies at Oldways, reflects on the value of traditional food processing. In this guest post she explores time-honored methods that enhance flavor, nutrition, and the cultural importance of foods such as fermented vegetables, sprouted grains, and slow-roasted dishes.
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The Scoop on White Flour (100% Whole Wheat Bread)
A concise explanation of what white flour is and how whole-grain alternatives differ. This piece covers milling, nutrient retention, and why choosing 100% whole wheat can make a difference for flavor and health when baking bread at home.
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Chickpea, Pumpkin Seed & Feta Salad
A fresh, satisfying salad that layers chickpeas, crunchy pumpkin seeds, and tangy feta. Simple dressings and bold seasonings make this an easy dish to adapt for lunches or light dinners.
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Buckwheat & Hemp Fish Sticks with Mustard Maple Dipping Sauce
A nutritious twist on classic fish sticks using freshly ground buckwheat and hemp for crisp texture and added fiber. Served with a tangy mustard-maple sauce, this recipe emphasizes whole ingredients over processed breadcrumbs.
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Lillian Uncovers the Mysteries of Vanilla Extract, Maple Syrup, and Arrowroot Powder
An informative guide to common baking and cooking ingredients. Lillian explains vanilla extract varieties, maple syrup grades, and the uses of arrowroot powder, helping cooks choose the right pantry staples.
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How I Quit Caffeine And Did Not Die In The Process
A personal account of breaking a long-term soda and caffeine habit. The author shares practical strategies and realistic steps that helped them reduce dependence on caffeinated beverages without severe withdrawal or extreme measures.
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Spice Blends and a Recipe for Dukkah
A guide to making homemade spice blends, centered on dukkah. It encourages using simple, whole spices and a mortar and pestle to create vibrant, fresh flavors that elevate everyday meals.
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Apple Pear Sauce
A simple fruit sauce where apples provide natural sweetness and pears contribute a pleasant texture. A touch of citrus balances the flavors, and the result needs no additional sugar—an example of how minimal processing can yield excellent results.
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Three Plant-Based Sauces to Make at Home
Three versatile plant-based sauces that are easy to prepare and adapt. Add herbs, spices, oils, or citrus to create variations that complement a wide range of dishes, making plant-forward meals more flavorful and satisfying.
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Homemade Vegan Enchiladas (with no-can sauce!)
Jackie Dodd shares a scratch-made vegan enchilada recipe, including a homemade enchilada sauce that can be prepared in advance. The recipe emphasizes fresh ingredients and easy weeknight assembly.
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How to Make Worcestershire Sauce
A homemade version of Worcestershire sauce that avoids added sugars and high-fructose corn syrup. The recipe is straightforward and yields a flavorful pantry staple that keeps well in the refrigerator for months.
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Creamy Chicken, Tomato, and Vegetable Soup
A comforting, creamy soup featuring chicken, tomatoes, and seasonal vegetables. It stores well in the refrigerator for several days and is ideal for packing in a thermos for lunches or enjoying as an easy family meal.
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If you haven’t taken the October Unprocessed pledge yet, please do! And then encourage your friends to join in — it’s more fun together.