Natural Family Recipes Blog

1 lb. split peas
1 onion, chopped
4 carrots, chopped
1 potato, diced
2 stalks celery, chopped
1 bay leaf
2 cloves garlic, minced
1/4 tsp. dried thyme
1 ts sea salt
pepper to taste
8 cups water, chicken or vegetable broth

Combine all ingredients in the crock of your slow cooker. Cook for 8 hours or more on low, or 4 hours on high.
You can also add a slice or two of natural, nitrite free bacon for flavor, or chopped leftover meat.
 

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This recipe can be used as a topping for nachos or as a stew depending on how much liquid ingredients you add.

Step One - Combine the following ingredients in a slow cooker crock:

2 Cups Chopped Sweet Peppers (Red or Green or combination)
1 Cup Lentils (Dry - rinse and drain first)
1 Cup Chopped Onion
1/2 Cup Brown Rice (Dry)
4 Cloves Garlic
2 Tsp. Chili Powder
1 Tsp. Sea Salt
4 Cups Chicken or Vegetable Broth

Cook for 8 hours on low or 5 hours on high.

In last 30 minutes of cooking time, add:

1 Summer Squash, sliced thin

Serve on top of organic corn tortilla chips along with traditional Mexican side dishes such as cheese, salsa,
sour cream and lettuce.

Or, add more broth to make stew.

Serves 8.

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In the crock of your slow cooker, mix the following ingredients:

1 1/2 pounds organic stew meat
1 1/2 pounds butternut squash (peeled, seeded and chopped - you can also buy frozen chopped squash)
2 small onions, chopped
3 cloves garlic, minced
2 cups organic beef broth
1 small can tomato sauce
2 T. Worcestershire sauce
1 tsp. dry mustard
1/4 tsp. black pepper
Cook for 8 to 10 hours on low or 4 to 5 hours on high.

In last 15 minutes of cooking, turn to high heat setting. In a small bowl mix:

1/2 cup cold water
4 tsp. cornstarch

Stir into slow cooker. Add one package of frozen green beans at this time too.

Serves 6.

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Soak overnight in water:

2/3 cup each kidney and red beans
1/3 cup each pinto, black, lima, and garbanzo beans
1/3 cup each lentils
1/3 cup split and black eye peas

The next day, place beans in the crock of a slow cooker along with:

2 diced carrots
2 stalks diced celery
1 large chopped onion
1 bay leaf
2 tsp. thyme
1 tsp. minced garlic
5-6 cups water

Cook for 8 hours on low or 5 hours on high.

When beans are soft, add:

Sea salt and pepper to taste
1 can diced tomatoes
(do not add these ingredients before beans are soft or they will take much longer to cook)

Can also be flavored with a beef bone or a slice of all natural bacon (add to start of cooking).

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In the crock of a slow cooker, mix the following:

1/2 cup tamari
1/3 cup Sucanat or Rapadura (can substitute pure maple syrup)
1 tsp. minced garlic (or more to taste)
1 can tomato sauce

Stir to combine. Add:

8 chicken legs (drumsticks with thigh)

Cook on low for 5 hours. Serves 6.

Goes great with brown rice and steamed vegetables.

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