I wanted to post this earlier, but I’m a little behind, so here it is, Unprocessed October. I think I’m going to give it a go. I’ve read other unprocessed eating challenges, and felt overwhelmed by them. I mean, who wants to grind their own flour for bread? And, what about milk, yogurt, chocolate? It all becomes overwhelming if you take it down to the totally unprocessed level. There’s just no way that I could keep up.
But, I like the definition of unprocessed by Eating Rules, “Unprocessed food is any food that could be made by a person with reasonable skill in a home kitchen with readily available, whole-food ingredients.”
So, I don’t have to grind my own flour, milk my own cows, or make my own pasta. And, I like the flexibility that he proposes in the challenge. “Make it work for you. If a whole month isn’t something you can do, then try it for a week“. Or, I might even say try it for every dinner during the month. Just eliminate some of the processed food from your diet.
Maybe I should back up a little. You might be asking, “why would I want to eliminate processed foods? They are so convenient.”
So many of the processed foods contain added fat, sugar, trans fats (even if they aren’t listed on the label), high fructose corn syrup, sodium, artificial flavors, colors, or preservatives. Our country has so many diet related diseases right now, and they seem to come from our overuse of processed foods.
Let’s try this, Unprocessed October. Try it, just for a month and see how you feel at the end. Maybe we can all feel healthier and maybe we can retrain our minds and our bodies. I’m going for it.
And, to start off, one of those easy processed foods that I sometimes turn to is Rice-a-Roni. But, here’s a recipe for something that’s homemade and not processed. And, it’s just as easy and tastier (and certainly better for you). I don’t know why I would ever go back to that boxed stuff.
Btw, this recipe is included in my cookbook, and I’m ready to send the cookbook off to the editors. Wish me luck!
- 1 tablespoon olive oil
- 1 cup orzo
- 1 1/4 cups vegetable broth
- 1 1/4 cups water
- 1/4 cup Parmesan cheese, grated
- 2 tablespoons fresh basil, chopped
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup pine nuts, toasted
- Heat oil in a medium saucepan over medium heat. Add orzo, and cook 3 minutes, stirring constantly. Stir in broth and water; bring to a boil. Reduce heat, and simmer until liquid is absorbed and orzo is done (about 15 minutes). Remove from heat; stir in cheese, basil, salt, and pepper. Sprinkle with the pine nuts.
- I've made this for Thanksgiving as a potluck item (I doubled the recipe). I made it the day before and added 1/2 cup boiling broth (to loosen the orzo) right before serving, and reheated it in the oven for about 30 minutes at 350 degrees F.