Hey, guess what? Today kicks off the annual “Unprocessed October” challenge, where we try to eschew all processed foods and unpronounceable ingredients for a month. Doesn’t sound that hard, does it? Try it. Admittedly my first thought was “How the hell is it October? Where’d September go?” Sure, summer zoomed by, but I expect that. Summer is always too short. But September? When did that happen? I look out my window at the quickly advancing yellow and orange leaves and am a little baffled by it all. I guess it all comes down to mental preparation. Last winter was so horrendous I’m not sure I’m properly prepared for a reappearance. Is anyone?
I use this annual challenge as an opportunity to metaphorically right my apple cart. A change to get back on track from what is usually a summer of indiscriminately eating on the fly. I always approach the month thinking I don’t eat much processed foods but then my typical patterns make an appearance, mostly due to my erratic work schedule, and I’m proven otherwise. My pitfalls are typical: a quick snack grabbed from a vending machine, a caffeine boost from a can of soda or a pass of the drive through on my way home from a late gig. But the biggest is perhaps my love of sugar. I’ve never really gotten over this one, though I’ve tried.
But for 31 days I try to put this all aside. For the most part I do pretty well though I make a few exceptions for employment reasons, as I can’t avoid refined white sugar entirely. I do have to check my work after all but during this time, I spend a lot more time reading labels and try to make smarter choices. Spend a little time reading ingredient statements and you’ll be stunned at what you’ll find.
The parameters of the challenge are pretty simple – avoid processed food, which is basically anything with a label. Or let me amend that – any ingredient statement should contain items that you could realistically make yourself. Whole foods, items in their natural state. Stay clear of additives, preservatives and unnatural flavors and colors and you’ll do fine. Try making your favorite prepared foods – for example, my homemade frozen pot pies are way better than the Marie Calendars version and without all that unpronounceable garbage. And did you know those purchased pot pies serve two? Two people per pot pie? Huh?
Because I tend to heap things on, I thought this might be a good time to also try out Mark Bittman’s “Vegan Before 6” plan. I’m certainly not a vegan, in any way, as I do believe in and like responsible animal protein. I try to purchase humanely, responsibly and sustainably raised pork, beef, chicken and eggs as well as wild caught fish. I shop farmers markets, supporting local farmers when I can. And I like cheese and dairy. A lot. But I can recognize that cutting back on the amount of animal fat I consume, both from a health and a carbon footprint standpoint, is a responsible option. It takes a bit of an adjustment and some planning to avoid all animal products before 6pm but I think I can swing it. Eating more whole foods during the day just makes more sense. But I’ve been known to trip up on this one before, dairy being the usual culprit. Even this morning, the first day of the challenge, I realized after the fact that I’d blown it by inhaling a heaping spoonful of rice pudding I was testing. A few hours of starting the challenge and I was waylaid by dairy. Again. Oh well. I’m not going to beat myself up about it. Moving on.
For the fourth year, I’m giving this challenge a go with my added semi-vegan spin. I think I’ll be ok and better for it in the end. Heading into the holidays, hopefully something will stick as I really tend to go off the rails during the holiday party season. Maybe you should do it too – check out all the details here.
Other Unprocessed October Challenge posts: 2013, 2012, 2011
On this blog five years ago: Apple Pear Crisp, Sour Cream Coffeecake
On this blog four years ago: Blueberry Raspberry Cobbler
On this blog three years ago: Plum Kuchen
On this blog two years ago: Fig BBQ Sauce
On this blog last year: Sweet Corn Polenta with Roasted Vegetable Ratatouille
STRESSCAKE 
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