Here are all the posts from this day in October Unprocessed history.
Sustainability
Gabe Cross is a LEED AP BD+C and sustainability consultant who writes at Green Cross about practical ways to adopt more sustainable habits. Today Gabe explores how our food choices affect the environment and how eating unprocessed fits into a sustainable lifestyle.
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How To Make Sea Salt
Making sea salt is an engaging hands-on project that rewards patience with a uniquely flavored, homemade product.
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Rescuing Rambo
I’m taking October Unprocessed on with my dog, sharing experiences and tips for keeping pets healthy and minimally processed where possible.
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Roasted Garnet Yam and Bacon Frittata
Learning to make one reliable frittata is a kitchen essential. This roasted garnet yam and bacon version is hearty, simple, and versatile for breakfast or dinner.
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The Superfood Secret to Making Homemade Condiments Last for Weeks
Culturing foods allows beneficial bacteria to convert sugars into lactic acid or alcohol, naturally extending shelf life and preventing spoilage—perfect for homemade condiments.
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Making Unprocessed Accessible & Locally Grown Through Urban Farming
Our program works across community gardens, rooftops, and school grounds, taught by grassroots urban farmers and food justice advocates who understand NYC’s communities and needs.
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Gluten-Free Flours and Pumpkin Whoopie Pies
As awareness of gluten’s effects grows, gluten-free flours are more popular. Here’s how to use them to make seasonal pumpkin whoopie pies that taste great without gluten.
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October Unprocessed Hangout: Gluten-Free Edition
We hosted a lively Google Hangout with Carrie Vitt, Dr. Jean Layton, and Lillian Medville to talk about thriving while eating both unprocessed and gluten-free.
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Roasted Potato and Kale Frittata
Aside from olive oil, salt, and pepper, the ingredients for this frittata came from my CSA, making it ideal for October Unprocessed—simple, nutritious, and delicious for any meal.
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Biscuit Pizza with Sausage and Peppers
When there’s no time for yeast dough, this biscuit crust made with whole wheat pastry flour comes together quickly and bakes light and flaky—perfect for an easy pizza night.
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How to Cook Dried Beans – The Quick and Easy Method
Cooking dried beans doesn’t have to take forever. Learn simple shortcuts that yield flavorful, home-cooked beans with minimal fuss.
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How to Make No-Bake Energy Bites
An easy, adaptable recipe for no-bake energy bites—mix ingredients, roll into balls, chill, and enjoy a wholesome snack that satisfies a sweet craving.
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Minestrone Weather
Even in Southern California, the first chilly day that dips into the 60s calls for lighting a fire and making a hearty minestrone—comforting, seasonal, and perfect for fall.
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If you haven’t taken the October Unprocessed pledge yet, please do! And encourage your friends to join — it’s more fun together.