It’s fall, it’s fall, let the soup making begin! I can’t think of a more appropriate one to start with…
“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.” – Andrew Wilder.
A lot of people are not going to be eating processed food during the month of October – sounds fun, I’m in!
I don’t think this would be a huge stretch for our family; we eat pretty well most of the time. Of course, we are coming off a weekend of takeout (as our kitchen was in pieces, now we have a new floor and counters – beautiful!) but that’s really even more reason to detox with some decent food.
My first thought was that this will be a piece of (homemade, lovingly prepared) cake. Upon further reflection, I do foresee some things being a challenge. Bread for example. I pack Zoeya a sandwich for lunch at least once a week, and we often eat naan with dinner. Not a huge problem, just means a little baking on the weekends and whipping up some homemade roti.
Other things to consider are condiments and canned foods used in cooking otherwise whole foods. I’ve decided on a two pronged approach. Some things, like my sauces and chutneys, and even mayonnaise I’m going to make from scratch. Other things, like the coconut milk I use that contains stuff like guar gum (not an ingredient I usually have hanging out in the pantry) I’m not going to stress about.
A final challenge – isn’t Halloween in October? Not much I can do about that…maybe October is #unprocessed except for a couple funsize Snickers.
I am in love with all things Spanish – gypsies, flamenco dancing, Moorish architecture, El Cid, tapas, Almodovar movies, Ojos…
Three year old Zoeya is going through an adorable phase where she’s really into acorns. Every day she scavenges for…
Kale chips were pretty trendy last year; I finally got around to making them and all I can say is what in the world took me so long?! Yum! They couldn’t be easier to make and they really are as crispy and delicious as everyone promised they would be.
To give credit where it’s due, I referenced the recipe on Smitten Kitchen, adding a chaat masala zing.
Zoeya loved them as you can see. We munched on them last Friday evening, a complete treat for her – snacks…on the couch (yay! Eating on the couch is fun!)…watching a movie (Coraline!)…staying up late!
1 bunch kale – the curly kind
olive oil to lightly coat
chaat masala (optional)
Wash the kale and dry thoroughly. Trim away the stalks and rip into “chip-sized” pieces. Arrange in one layer on a couple of cookie sheets, toss with olive oil, sprinkle with sea salt, and bake at 300° for about 20 minutes or until crispy.
I sprinkled mine with chaat masala (a little spicy, a little tangy) and left Zoeya’s plain.
I don’t know about you, but I need a little something to get me through the week. Here’s a yummy…