20 Wholefood Slow Cooker Recipes

June 15, 2015 · 19 Comments

20 Wholefood Slow Cooker Recipes

My slow cooker is one appliance I use a lot.

It’s always bubbling away with a roast, bone broth or a lovely slow braise. When my kids were babies, it was a lifesaver.

There is something satisfying about getting dinner sorted early and enjoying the wafting aromas all day long.

Check out my article with tips and safety for using the slow cooker too!

Here are 20 nourishing, yummy meals for your slow cooker!

Slow Cooker Beef Cheek Curry from Alisha at Naughty Naturopath Mum.

Winter Beef Stew from Lou at Yogi Tree

Chinese Crispy Roast Pork in the Slow Cooker from Sarah at Clever Cook

Slow Cooked Chicken and Sweet Potato Curry from Sasha at Inspiring Habits

Slow Cooker Pomegranate Lamb Shanks from Kyrstie at A Fresh Legacy

Mexican Pulled Pork from Beth at Hungry Cub

Slow Cooked Lemon Chicken by Sandra at The $100 Food Challenge

Slow Cooker Osso Bucco by Kyrstie at A Fresh Legacy

Slow Cooked Lamb with Figs and Olives from Samantha at Food Health Wealth

Slow Cooker Red Lentil Dhal by Lindsey at Cafe Johnsonia

BBQ Pulled Pork with Cauliflower Cream by SBS Food

Slow Cooked Lamb Necks with Preserved Lemon and Fennel by Maggie Beer

Pork Belly with Apple, Fennel and White Wine from Eloise at Ellies Eating

Slow Cooked Asian Style Beef Ribs by Sandra at The $100 Food Challenge

Goat Curry with Nourishing Broth from Cyndi at Changing Habits

Slow Cooked Beef Ragu from Rhiannon at Move Nourish Believe

Just simple Sweet Potatoes in the Slow cooker from the girls at Super Healthy Kids

Slow Cooker Bolognaise by Annabel Langbein

Mexican Chocolate and Zucchini Cake from Tania at The Cook’s Pyjamas

Cranberry and Coconut Quinoa from the girls at Super Healthy Kids

Want more?

♥ Check out this gorgeous cookbook, Whole Food Slow Cooked for heaps of healthy recipes.

♥ Get lead-free slow cookers on sale here.

Do you use the slow cooker for meals? Link us up with your favourite!

10 Nourishing Winter Dinners

July 9, 2014 · 7 Comments

One great thing about winter is the food! A chance to tuck into warming, hearty dishes!

Your slow cooker is your best friend in winter time. Load it up with meat, veges, flavourings and a little bone broth in the mornings and you will come home to a nutritious meal.

Make a huge batch and you will have meals for several nights or freeze the leftovers for another time.

Here are ten warming ideas from some amazing Aussie wellness bloggers.

My Slow Cooked Goat Chops in Red Wine with Polenta.

Fish and Corn Congee from Wendy at Vegie Smugglers.

Kangaroo Pies with Homemade Tomato Sauce from Nikki at The Wholefood Mama.

Slow Cooked Lamb Shanks by Jules Galloway, Naturopath

Cheap as Chicken Curry from Louise at Yogi Tree.

Hearty BBQ Meat Loaf by Jen’s Paleo Kitchen

Homemade Baked Beans by Jo at Quirky Cooking

Slow Cooked Beef Cheek Casserole from Angela at Lovely Little Coconuts.

Vegetable Paella from Cyndi at Changing Habits.

Healthy Roast Marinated Chicken from Georgia at Well Nourished.

Do you have a favourite winter warmer recipe for dinner? Share it with us!

Don’t forget to check out the 10 Nourishing Winter Soups post!

Slow cooked goat chops in red wine with polenta

May 4, 2013 · 9 Comments

Organic goat neck chops are a budget-friendly option at your organic butcher and they taste amazing. Think lamb but a more subtle flavour. Use lamb neck chops or just lamb chops instead if you want!

Slow Cooked Goat Chops in Red Wine with Polenta

Vital Stats: gluten-free, egg-free, nut-free, can be dairy-free.

Serves 8.

Okay, so this is what you need:

8 large goat neck chops or goat loin chops

3 cups bone broth (I use chicken but anything is fine)

1 cup red wine

2 onions, sliced

2 carrots, sliced

2 bay leaves

4 organic garlic cloves, crushed

2 cups organic polenta

1 litre full cream organic milk (we love Barambah)

1 litre chicken bone broth or stock

pink Himalayan salt

cracked black pepper

Okay, so this is how you do it:

Heat oven to 180°C. Brown the chops in batches in a frypan on the stove. We don’t use oil as there is enough fat on the chops. Place in a large baking tray.

Saute the onion and garlic in the fat from the chops on a medium heat. Sprinkle over the top of the chops the sliced carrots and bay leaves. Pour over the red wine and 3 cups of chicken stock and a good sprinkle of salt and pepper.

Place in the oven to slow cook for two to two and a half hours or until the chops are tender. You do need to check and turn them a few times as there is no cover. Add more liquid if needed.

You can also cook this in a slow cooker. Just reduce the bone broth to 1 cup instead of 3. Cook on high for about four hours or low for about eight hours. You want the meat falling off the bone!

To cook the polenta, heat the milk and stock in the saucepan until boiling. Add the polenta in a steady stream while stirring all the while. You might like to use a whisk to avoid lumps.

Turn the temperature down and stir occasionally until the polenta is thick. It will take about 20 minutes or so.Season with salt and pepper.

Put a big dollop of polenta on the plate and serve with the chops and vegetables and some of the pan juices drizzled on top with some green steamed vegetables on the side.

To make this recipe dairy free, simply use all stock for the polenta instead of the milk.

Notes:

I always choose an organic polenta to avoid GMO corn.

Want to know more about bone broth? Check out my Beginner’s Guide to Bone Broth.

Have you eaten goat? How do you cook it?