Posts Tagged ‘snacks’

First let me clear up that unprocessed for me means not processed in a factory, doesn’t come in a bag/box, and is as close to the way it was harvested as possible. Cooking, canning, fermenting, and freezing are all ways of processing foods, but for this challenge we’re not using the term for these methods. So a fried egg for me in unprocessed, even though technically it’s a processed food. I’m guessing this is the way you are all thinking processed as well. When you’re trying to make a choice, choose the least processed. For example, if you’re looking at cheese, buy a real cheese instead of something like Velveeta or American cheese. If you can, find a local raw milk cheese or an artisan cheese made with old-fashioned methods.

Snacking is probably the hardest area to go unprocessed. Often you’re out and about and you have to do some preplanning to avoid the packaged granola bars, bags of chips, and bottles of juice. Here at Chiot’s Run we follow the Nourishing Traditions parameters for eating, and we try to fit our snacking within those parameters. When I snack I prefer salty, protein rich foods, instead of grain and sugar based snacks. What kids of snacks will you find me eating at home, and when I’m on the road? olives (I brine my own), fermented pickles, kimchi, sauerkraut, hard boiled egg, yogurt, kefir, artisan raw milk cheese, toast with lots of butter, sauteed seasonal vegetables, a fresh salad, a glass of raw milk, a raw milk latte, a small cup of custard, pumpkin pie, etc.

We actually don’t snack much around here, once we switched a Real Food diet of minimally processed foods, the less we felt like snacking. I think it’s because we’re eating more fat and our bodies are being nourished. I believe that feeling hungry and snacky between meals usually means you’re not eating enough at meals (especially healthy fats) or that your body is undernourished and needs some vitamins and minerals. Along with trying to transition to healthier snacks, try to add more nutrition to your meals by: adding more herbs and spices, consider taking a fermented cod liver oil supplement, include some kind of fermented food with each meal to help your body absorb more from your food.

What are some of your favorite unprocessed or homemade snacks?

I can also be found at Chiot’s Run where I blog daily about gardening, cooking, local eating, maple sugaring, and all kinds of stuff. You can also find me at You Day Magazine, Not Dabbling in Normal, and you can follow me on Twitter and on Facebook.

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My baby loves hummus…really LOVES it!

Ask the kids what they want for a snack and Sweet Girl will ask for a sticky bun…not the little guy, nope

He wants carrots and hummus!

Now there are so many hummus recipes out there  but I am always on the look out for something new.  When my friend, who’s husband is on an anti-inflammatory diet due to arthritis, gave me this recipe I jumped all over it…thanks Brenda!

3 cups cooked garbanzo beans (chick peas) or 2 cans

1/4 Cup of the cooking liquid from the beans

1/2 Cup Tahini (sesame seed paste)

3 cloves garlic peeled (I often use more but I’m a garlicky girl!)

1/4 Cup + 1 TBSP lemon juice

3 TBSP Water

3/4 tsp sea salt (adjust to your taste)

1/2 Cup Almond butter (I make mine out of raw almonds in the Vita-Mix)

2 tsp Curry powder
Put it all in a blender and blend till smooth!

(If you leave out the almond butter and curry you can have plain hummus, but what fun is that?)

Serve to your kids with carrots, peppers, broccoli or celery to dip…what a perfectly healthy and easy snack!

And just for fun try different flavors, like hummus with spinach, or feta cheese, or my all time favorite…roasted red and yellow peppers.  Oh my!

So go and make yourself some homemade hummus…you will be glad you did!

Kim can also be found at the inadvertent farmer where she is raising organic fruits, veggies, critters, kids, and…a camel!

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