The Healthy Slow Cooker: More Than 100 Recipes for Health and Wellness

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Overview

A winning combination of healthy eating and convenience.

Here's an ideal combination: a tasty meal, nutrition for good health, and the convenience of a slow cooker. The Healthy Slow Cooker offers more than 100 delicious, nourishing recipes that are healthy and contain key nutritional, health and wellness information. Along with a complete nutrient analysis, each recipe will feature:

  • An icon denotes vegan friendly recipes
  • "Mindful morsels" that highlight particular nutritional elements
  • "Natural Wonders" that provide an a overview of a dish's healthful benefits

For example, Indian-Style Chicken with Puréed Spinach provides 400% of the daily requirement of Vitamin K, and cumin in the recipe improves digestion. Here's a small sampling of the tantalizing array of recipes:

  • Creamy Polenta with Corn and Chilies
  • Moroccan-Style Lamb with Apricots and Raisins
  • Ribs 'n' Greens with Wheatberries
  • Winter Vegetable Casserole
  • Cranberry Pear Brown Betty
  • Indian Banana Pudding

For diabetics, the book features a separate section of useful advice and nutrition guidelines.

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Editorial Reviews

Cherry Hill Courier-Post
Proves the slow cooker stashed in the back of the cabinet can do more than stews and roasts... nutritional guidelines and tips for using a slow cooker to it's best advantage.
Omaha World-Herald - Sue Story Truax
Information and recipes with high nutrition, reduced sodium and boosted fiber.
Miami Herald - Kathy Martin
[One of the top five of] the best of my nearly 20 slow-cooker books... an artful palate and healthful bias come together in recipes.
Pittsburgh Post-Gazette - Amy McConnell Schaarsmith
One of my favorite slow-cooker cookbooks.
Galveston County Daily News - Linda Fradkin
Focuses on intriguing dishes that will be ready once you get home... enticing soups and stews.
Read More Show Less

Product Details

  • ISBN-13: 9780778801337
  • Publisher: Rose, Robert Incorporated
  • Publication date: 7/12/2009
  • Edition description: New Edition
  • Pages: 288
  • Product dimensions: 7.75 (w) x 10.50 (h) x 0.62 (d)

Meet the Author

Judith Finlayson is a food writer and the author of many cookbooks, including the bestselling 150 Best Slow Cooker Recipes, Delicious and Dependable Slow Cooker Recipes, and 125 Best Vegetarian Slow Cooker Recipes.

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Table of Contents

Acknowledgments
Nutrient Analysis
Introduction
Using Your Slow Cooker
Slow Cooker Tips

Bread and Breakfast

  • Apple Cranberry Bread
  • Pumpkin Date Loaf
  • Banana Walnut Oat Bread
  • Caraway Soda Bread
  • Creamy Morning Millet with Apples
  • Breakfast Rice
  • Multigrain Cereal with Fruit
  • Apple Oatmeal with Wheat Berries
  • Irish Oatmeal

Soups

  • Turkey and Corn Chowder with Barley
  • Basic Vegetable Stock
  • Homemade Chicken Stock
  • Mushroom Lentil Soup
  • Leafy Greens Soup
  • Beet Soup with Lemongrass and
    Lime
  • Gingery Carrot Soup with Orange and Parsley
  • Turkey and Black Bean Soup
  • Two-Bean Soup with Pistou
  • Thai-Style Pumpkin Soup
  • Vichyssoise with Celery Root and Watercress
  • Caldo Verde
  • New World Leek and Potato Soup
  • Scotch Broth
  • Curried Parsnip Soup with Green Peas
  • Cabbage Borscht
  • Harira
  • Vegetable Gumbo
  • Cockaleekie
  • Chestnut Soup
  • Greek-Style Spit Pea Soup

Poultry, Seafood and Fish

  • Caribbean Fish Stew
  • Chicken Cassoulet
  • Indian-Style Chicken with Puréed Spinach
  • Chicken Cacciatore with
    Broccoli
  • French Basil Chicken
  • Chicken with Leeks in Walnut Sauce
  • Spicy Peanut Chicken
  • Chicken Chili and Barley Casserole
  • Turkey in Cranberry Leek Sauce
  • Moroccan-Style Chicken with Prunes and Quinoa
  • Turkey, Mushroom and Chickpea Sauce
  • Peppery Turkey Casserole
  • Two-Bean Turkey Chili
  • Creamy Tuna Casserole
  • Cioppino
  • Salmon Loaf
  • Onion-Braised Shrimp
  • Bistro Fish Soup
  • Thai-Style Coconut Fish Curry
  • Sweet Potato Coconut Curry with Shrimp
  • Louisiana Seafood Stew with Chicken and Sausage

Meat

  • Veal Goulash
  • Beef and Barley with Rosemary and Orange
  • Greek-Style Beef with Eggplant
  • Stuffed Onions
  • Greek-Style Veal Shanks with Caper and Feta Gremolata
  • Lamb with Lentils and Chard
  • Spanish-Style Pork and Beans
  • Moroccan-Style Lamb with Raisins and Apricots
  • Ribs with Hominy and Kale
  • Ribs 'n' Greens with Wheat Berries
  • Buckwheat Meatballs in Tomato Sauce
  • Indian Beef with Cauliflower and Peppers
  • Mediterranean Beef Ragout
  • Chili con Carne
  • Carbonnade with Collards
  • Beef and Chickpea Curry with Spinach

Pasta and Grains

  • Barley and Wild Rice Pilaf
  • Celery Root and Mushroom
    Lasagna
  • Basic Polenta
  • Creamy Polenta with Corn and Chilies
  • Caramelized Onion Sauce with Whole Wheat Pasta
  • Vegetable Cobbler with Millet Crust
  • Pumpkin and Rice Casserole with Mushrooms
  • Shrimp 'n' Grits
  • Pasta with Syracuse Sauce
  • Greek-Style Beans and Barley
  • Barley and Sweet Potato Chili
  • Tamale Pie with Chili Millet Crust
  • Squash with Quinoa and Apricots
  • Mushroom Tomato Sauce
  • Basic Tomato Sauce

Just Veggies

  • Mixed Vegetables in Spicy Peanut Sauce
  • Ratatouille
  • Sweet Potato Shepherd's Pie
  • Spinach, Sun-Dried Tomato and Cheddar
    Cheesecake
  • New Age Succotash
  • Squash and Black Bean Chili
  • Spinach Dal with Millet
  • Vegetable Chili
  • Mushroom and Chickpea Stew with Roasted Red Pepper Coulis
  • Winter Vegetable Casserole
  • Indian Peas and Beans
  • Soy-Braised Tofu
  • Vegetable Curry with Lentils and Spinach
  • Artichoke, Sun-Dried Tomato and Goat Cheese Strata
  • Basic Beans

Desserts

  • Gingery Pears Poached in Green Tea
  • Pumpkin Rice Pudding
  • Coconut Cranberry Rice Pudding
  • Basmati Rice Pudding
  • Cranberry Pear Brown Betty
  • Apple Oatmeal Pudding
  • Peach Raspberry
    Betty
  • The Ultimate Baked Apples
  • Cornmeal Pudding
  • Indian Banana Pudding

Diabetic Food Values
Bibliography
Index

Read More Show Less

Preface

Introduction

This is my fourth slow cooker cookbook. The more I use my slow cooker; the more ideas I have for using this versatile appliance. It fits so well with how I like to cook that I'm constantly seeing new ways to incorporate its services into my life. So perhaps not surprisingly, I became interested in finding a way to combine the burgeoning interest in health and nutrition with the convenience of using a slow cooker.

Like most people, I'm becoming increasingly aware of the important role diet plays in health. And while most of the recipes in my previous books could be described as nutritious, I gradually came to realize that they didn't maximize the advantages of all the exciting new developments occurring in the field of nutrition. Groundbreaking research is proving that food can provide much more than daily sustenance; it also has the power to prevent, and possibly even cure, many illnesses, from cardiovascular disease and type-2 diabetes to certain kinds of cancer. Integrating some of this information into slow cooker recipes that people can regularly use to make convenient and delicious meals seemed like an excellent idea.

The food we eat contains vitamins and minerals, plus a multitude of compounds known as phytonutrients, some of which you may be familiar with for instance, antioxidants such as lycopene and beta-carotene, and phytoestrogens such as isoflavones and lignans. All these substances work together to keep us healthy in ways that scientists are only beginning to understand. What we do know, however, is that over the long term we can dramatically influence our health status by eating smarter to get the most out of food. Along with maintaining a healthy weight, being physically active, monitoring alcohol consumption and not smoking, eating a nutritious diet plays a key role in keeping us well.

Current strategies for healthy eating emphasize consuming a wide variety of whole foods, particularly fruits, vegetables and whole grains. By habitually eating an assortment of foods from all the food groups, you're making sure you get the broad mix of essential nutrients that make up a healthy diet: vitamins, minerals and dietary fiber. But more than that, you're tapping into the healing power of food. Emerging evidence indicates that all the nutrients in foods work together to create synergy in the health benefits they produce. A kaleidoscope of colors on your plate signals a host of phytonutrients that team up to keep you healthy For instance, studies show that the lycopene in red tomatoes and the glucosinolates in green broccoli are far more formidable cancer fighters when combined than either component is on its own.

Making good food choices from every food group also means avoiding junk foods and those that are highly refined. Such foods tend to be high in calories and low in nutrients.
Instead, choose foods that are "nutrient dense," those that deliver optimum nutrition for the calories they provide. These include red and orange vegetables, dark leafy greens, unrefined whole grains and deeply colored berries, among others.

Striving to achieve a balance among the intake of good fats, protein and carbohydrates is another objective. Each of these nutrients, which interact with one another in complex ways, plays an important role in helping the body stay well and defend itself against disease. Contrary to conventional wisdom and still a bit controversial, there do not appear to be any links between a low-fat diet and good health. It is the kind of fat that matters. Commercially produced trans fats, which have a well-documented adverse effect on cardiovascular health, should be avoided, and, whenever possible, saturated fats should be replaced with unsaturated fats, which have numerous health benefits. To help you get the most out of this book, in addition to the total amount of fat per serving, the nutritional analysis that accompanies each recipe also specifies the quantities of saturated, monounsaturated and polyunsaturated fat.

In writing this book I've tried to do several things. As in my previous books, I've included a wide range of recipes, from hearty soups to elegant desserts, accompanied, wherever appropriate, by "Make Ahead" information to help you take full advantage of the convenience provided by a slow cooker. But this time I've also focused on making the results as nutritious as possible, without sacrificing one iota of lip-smacking taste. Although this is not a vegetarian cookbook, vegetarian and vegan recipes have been noted. Also, in keeping with the latest research, the recipes emphasize healthy servings of fruits, vegetables and whole grains, and I've kept the proportion of animal protein relatively low. In addition, I've treated every recipe as a focal point for sharing valuable information about nutrition. Every recipe includes:

  • a nutritional analysis. This lists the number of calories, and the amount of protein, fat (saturated, monounsaturated and polyunsaturated as well as the total amount), carbohydrates, dietary fiber; sodium and cholesterol per serving;
  • an evaluation of the standard nutrients provided by a serving of the recipe. This identifies each serving as an "excellent source, "good source" or "source" of specific vitamins and minerals as well as dietary fiber; based on criteria defined by the USDA and Canada's Guide to Food Labelling and Advertising. For more information on how the nutritional analyses and evaluations were determined, see page 4; and
  • two other sections, Mindful Morsels and Natural Wonders, which contain additional information on aspects of nutrition to help you make more informed choices about what you eat and to help you develop a pattern of healthy eating.

I hope you will find this book helpful. More importantly, I hope you will use it often to get the most out of the convenience your slow cooker provides by preparing delicious and nutritious meals that help to keep you and yours happy and well.

- Judith Finlayson

Read More Show Less

Introduction

Introduction

This is my fourth slow cooker cookbook. The more I use my slow cooker; the more ideas I have for using this versatile appliance. It fits so well with how I like to cook that I'm constantly seeing new ways to incorporate its services into my life. So perhaps not surprisingly, I became interested in finding a way to combine the burgeoning interest in health and nutrition with the convenience of using a slow cooker.

Like most people, I'm becoming increasingly aware of the important role diet plays in health. And while most of the recipes in my previous books could be described as nutritious, I gradually came to realize that they didn't maximize the advantages of all the exciting new developments occurring in the field of nutrition. Groundbreaking research is proving that food can provide much more than daily sustenance; it also has the power to prevent, and possibly even cure, many illnesses, from cardiovascular disease and type-2 diabetes to certain kinds of cancer. Integrating some of this information into slow cooker recipes that people can regularly use to make convenient and delicious meals seemed like an excellent idea.

The food we eat contains vitamins and minerals, plus a multitude of compounds known as phytonutrients, some of which you may be familiar with for instance, antioxidants such as lycopene and beta-carotene, and phytoestrogens such as isoflavones and lignans. All these substances work together to keep us healthy in ways that scientists are only beginning to understand. What we do know, however, is that over the long term we can dramatically influence our health status by eating smarter to get the most out of food. Along withmaintaining a healthy weight, being physically active, monitoring alcohol consumption and not smoking, eating a nutritious diet plays a key role in keeping us well.

Current strategies for healthy eating emphasize consuming a wide variety of whole foods, particularly fruits, vegetables and whole grains. By habitually eating an assortment of foods from all the food groups, you're making sure you get the broad mix of essential nutrients that make up a healthy diet: vitamins, minerals and dietary fiber. But more than that, you're tapping into the healing power of food. Emerging evidence indicates that all the nutrients in foods work together to create synergy in the health benefits they produce. A kaleidoscope of colors on your plate signals a host of phytonutrients that team up to keep you healthy For instance, studies show that the lycopene in red tomatoes and the glucosinolates in green broccoli are far more formidable cancer fighters when combined than either component is on its own.

Making good food choices from every food group also means avoiding junk foods and those that are highly refined. Such foods tend to be high in calories and low in nutrients. Instead, choose foods that are "nutrient dense," those that deliver optimum nutrition for the calories they provide. These include red and orange vegetables, dark leafy greens, unrefined whole grains and deeply colored berries, among others.

Striving to achieve a balance among the intake of good fats, protein and carbohydrates is another objective. Each of these nutrients, which interact with one another in complex ways, plays an important role in helping the body stay well and defend itself against disease. Contrary to conventional wisdom and still a bit controversial, there do not appear to be any links between a low-fat diet and good health. It is the kind of fat that matters. Commercially produced trans fats, which have a well-documented adverse effect on cardiovascular health, should be avoided, and, whenever possible, saturated fats should be replaced with unsaturated fats, which have numerous health benefits. To help you get the most out of this book, in addition to the total amount of fat per serving, the nutritional analysis that accompanies each recipe also specifies the quantities of saturated, monounsaturated and polyunsaturated fat.

In writing this book I've tried to do several things. As in my previous books, I've included a wide range of recipes, from hearty soups to elegant desserts, accompanied, wherever appropriate, by "Make Ahead" information to help you take full advantage of the convenience provided by a slow cooker. But this time I've also focused on making the results as nutritious as possible, without sacrificing one iota of lip-smacking taste. Although this is not a vegetarian cookbook, vegetarian and vegan recipes have been noted. Also, in keeping with the latest research, the recipes emphasize healthy servings of fruits, vegetables and whole grains, and I've kept the proportion of animal protein relatively low. In addition, I've treated every recipe as a focal point for sharing valuable information about nutrition. Every recipe includes:

  • a nutritional analysis. This lists the number of calories, and the amount of protein, fat (saturated, monounsaturated and polyunsaturated as well as the total amount), carbohydrates, dietary fiber; sodium and cholesterol per serving;
  • an evaluation of the standard nutrients provided by a serving of the recipe. This identifies each serving as an "excellent source, "good source" or "source" of specific vitamins and minerals as well as dietary fiber; based on criteria defined by the USDA and Canada's Guide to Food Labelling and Advertising. For more information on how the nutritional analyses and evaluations were determined, see page 4; and
  • two other sections, Mindful Morsels and Natural Wonders, which contain additional information on aspects of nutrition to help you make more informed choices about what you eat and to help you develop a pattern of healthy eating.


I hope you will find this book helpful. More importantly, I hope you will use it often to get the most out of the convenience your slow cooker provides by preparing delicious and nutritious meals that help to keep you and yours happy and well.

- Judith Finlayson

Read More Show Less

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