Artichoke recipe

Ingredients:
3 artichokes, trimmed and prepped – use scissors to trim the tops and bottoms and snip off the pointy ends
1 lemon
1 bay leaf
1/4 cup extra virgin olive oil
Pink Himalayan sea salt
Fresh ground black pepper
1 cup of bone broth or filtered water
Ghee (or butter)

Directions:
Place trimmed and cleaned artichokes in a slower cooker or saucepan with 1/4 inch of bone broth or water on the bottom.
Add bay leaf, a squeeze of lemon, and salt and pepper
Drizzle with extra virgin olive oil
In the slower cooker, cook on low for 4 hours. On the stovetop, cover the saucepan with a lid and cook on medium heat for 30 minutes.
Serve with melted ghee or butter of your choice.

Beef short ribs

INGREDIENTS
4 lbs beef short ribs
¾ cup coconut aminos
½ cup water
¼ cup white wine vinegar
2 Asian pears, peeled and finely grated
4 tbsp garlic, minced
2 green onions, thinly sliced
Freshly ground black pepper
Baby Bok Choy with Shiitake Mushrooms:
½ lb shiitake mushrooms, stems removed and caps sliced
1 lb baby bok choy, stems cut off, leaves separated, cut into 1 inch pieces
2 green onions, sliced, for garnish
2 garlic cloves, minced or pressed
2 tbsp coconut aminos
⅓ cup good quality chicken stock
1 ½ tbsp fish sauce
½ tsp sesame oil (optional)
1 ½ tbsp coconut oil or ghee

PREPARATION
Korean Short Ribs:
In a bowl, make the sauce by combining everything but the short ribs. Season with freshly ground black pepper to taste.
Place the short ribs in a slow cooker and cover with the sauce.
Cook on low 7-8 hours or on high 5-6 hours, until ribs are fall of the bone tender.
Transfer the ribs to a serving platter and serve.
Baby Bok Choy with Shiitake Mushrooms:
In a small bowl mix together the chicken stock, fish sauce, and sesame oil if using. Set aside.
Over high heat melt cooking fat in a large skillet or wok.
Once very hot cook garlic for 10 seconds, stirring so it is mixed with the cooking fat.
Add shiitake and stir-fry for about 1 minute.
Now add the bok choy and coconut aminos and stir-fry for another 3 minutes.
Next stir in the chicken stock mixture and continue to stir-fry for another 4 minutes, until sauce is slightly reduced but the bok choy are still bright green.
Remove from the heat, transfer to a serving bowl top with green onions and serve warm.

Balsamic Roast Beef

INGREDIENTS
6 lbs beef chuck roast, boneless
4 to 6 sweet potatoes, cut into big pieces
8 carrots, cut into big pieces
2 onion, sliced
4 sprigs of fresh rosemary
4 bay leaves
4 cloves garlic, minced;
⅔ cup balsamic vinegar
3 cups good quality beef stock
4 tbsp cooking fat
Sea salt and freshly ground black pepper to taste
2 bunches swiss chard
2 garlic cloves
3 tbsp cooking fat
Splash of red wine vinegar
Sea salt

PREPARATION
Season the roast on all sides with sea salt and black pepper.
Melt some cooking fat over a medium-high heat in a large skillet, and sear the roast for 2-3 minutes on each side.
Place the meat in the slow cooker and top with the onion, minced garlic, balsamic vinegar, beef stock, bay leaves, rosemary sprigs.
Cover the slow cooker, turn it on low, and cook for 6 hours.
Add the carrots and sweet potatoes, set the slow cooker to high, and cook for about another 2 hours, or until the vegetables are nice and soft and the meat is fork tender.
Remove and discard the 2 bay leaves and rosemary sprigs.
Pour the liquid from the slow cooker into a saucepan and bring to a slow boil over a medium-high heat. Keep it boiling and let it reduce until you get the desired consistency for your sauce.
Pour the sauce back in the slow cooker and serve with the meat and vegetables.
Right before you are ready to eat prepare the sautéed Swiss Chard.
Remove the ribs of the Swiss chard and chop them into bite size pieces, then chop the leaves crosswise into ½ wide strips.
Heat cooking fat in a large sauté pan over medium heat and add garlic, sauté for 1 minute.
Add in the ribs of the Swiss chard and cook for 4 minutes.
Next add in the remaining leaves of the chard, splash of red wine vinegar, and salt to taste.
Sauté until leaves are wilted.
Remove from heat, transfer to serving bowl, and serve.

Slow cooker lamb curry

INGREDIENTS

1 lb bone-in lamb shoulder

1 small onion, about 1 cup, roughly chopped

3 garlic cloves, about 1 tbsp minced

2 slices fresh ginger (about 1/4 inch thick each)

1 can coconut milk (13 oz)

1/8 cup rice vinegar

1 tsp salt

1/4 tsp pepper

1 tsp curry powder

1/2 tsp ground coriander

1/2 tsp ground cumin

1/2 tsp whole mustard seeds

1/4 tsp ground turmeric

1/4 tsp ground black pepper

1/8 tsp ground cloves

1/8 tsp ground cinnamon

1/8 tsp cayenne pepper

fresh cilantro for garnish

Break lamb into smaller pieces

Place other ingredients in slow cooker

Add lamb

Cook for 6 hours

Slow cooked Moroccan chicken

INGREDIENTS

• 1 14 oz can of Tomato Sauce
• ⅓ cup of Apricot Puree or Jam
• Juice of 1 small Lemon
• 1 teaspoon of Cumin
• 1 teaspoon of ground Ginger
• 1 teaspoon of Salt
• ½ teaspoon of Sweet Paprika
• 4 lbs of Chicken Thighs
• 2 Yellow Onions, sliced
• 3 Garlic Cloves, minced
• 1 Tablespoon of Fresh Grated Ginger
• 3 Cinnamon Sticks
• ⅓ cup of Almond Butter
• 1-2 cups of Water
• 3 Tablespoons of Cooking Fat (coconut oil, ghee, or lard)

INSTRUCTIONS

1. Combine the tomato sauce, apricot, lemon juice, cumin, ground ginger, salt, and paprika into a bowl and mix.
2. Heat a frying pan to medium high and add 2 tablespoons of cooking fat.
3. Pat dry the chicken and add to the pan. Cook about 3-4 minutes on each side.
4. Transfer the chicken into the crock pot.
5. Add the onions, garlic, and ginger to the pan and cook until barely translucent (about 2 minutes), add more cooking fat if necessary. Transfer to the crock pot.
6. Turn off the heat for the frying pan and add the sauce mixture to the frying pan, deglazing the brown bits.
7. Mix in 1 cup of water and almond butter to the sauce.
8. Pour the contents into the crock pot and add the cinnamon sticks.
9. Add more water to barely cover the meat.
10. Cover and cook on low for at least 6 hours.

Another pork slow cooker recipe

• 7 lbs. of pork shoulder
• 5-7 garlic cloves, minced
• 2 teaspoons of cumin
• 2 teaspoons of chili powder
• 2 teaspoons of black pepper
• 2 teaspoons of oregano
• ½ teaspoon of cayenne pepper
• ½ teaspoon of cinnamon
• 2 tablespoon of salt
• juice of 2 limes
• juice of 1 orange

Instructions

1. Trim the fat as much as possible from the pork shoulder. It is obviously ok to leave some on but if you can eliminate the big amounts of “white,” it will save you later from separating the pork from the fat once the pork has been cooked. Also it cuts down on the saturated fat.
2. Mix all your dry spices together and rub it into the flesh of the pork on all sides.
3. Place dry rubbed pork in crock pot and add the minced garlic and the fresh squeezed lime and orange juices.
4. Cook on low for 8-10 hours.
5. Once cooked to your desired liking, shred all the pork off the fat and bone. 
6. Optional: To make the pork seem more like carnitas preheat oven to Broil. Spread the pork on a cookie sheet and pour some of the remainder juices from the crock pot and cook for 5-10 minutes until the edges of the pork are browned.

Asian pork recipe for crock pot

Ingredients

• 2-3 lb Pork Loin or Butt Roast
• 2 inch ginger
• 2-3 cloves garlic
• 2 tsp kosher salt
• 3 TB olive oil
• 3 TB minced lemongrass
• 1 TB apple cider vinegar
• 1 tsp ground pepper
• 1 onion
• ½ can coconut milk

Instructions

1. Trim the excess fat from the roast.
2. Mince the garlic, peel and slice the ginger into ¼ inch thick rounds, peel & slice the onion into ¼ inch rounds
3. Place the onion rounds on the bottom of the slow cooker
4. In a small bowl, combine olive oil, salt, minced garlic, minced lemongrass, apple cider vinegar, ground pepper until it forms a loose paste.
5. Rub mixture all over the pork butt and place it in the slow cooker
6. Cover and marinate over night
7. In the morning, place the slow cooker in the pot, add ½ can of coconut milk and cook on low for 8 hours.
8. Pork should be falling apart when it is done. Shred with 2 forks and serve!

Sweet potato soup in the crockpot

Ingredients

• 2 sweet potatoes or yams, diced
• ½ yellow onion, sliced
• 1 (14oz) can of coconut milk
• 1 cup vegetable broth
• 2 garlic cloves, minced
• 1 tablespoon dried basil
• salt and pepper, to taste

Instructions

1. Place all ingredients in the crockpot.
2. Mix around.
3. Cook for 3 hours on high.
4. Use a hand blender, blender, or food processor and puree mixture until smooth. 

Cuban Shredded Beef Recipe

Ingredients

2 lb. boneless beef chuck.

3 garlic cloves, minced
1 onion, thinly sliced;
½ tsp. ground cumin;
2 tbsp. fresh orange juice;
½ tsp. lime zest;
1 tbsp. lime juice;
1 cup beef stock;
Sea salt and freshly ground black pepper to taste;
Cooking fat;
Lime wedges, for serving;

Preparation

1. Season the beef all over with sea salt and black pepper to taste.
2. Place the beef in a slow cooker with the stock and cook 6 to 8 hours on low.
3. When the beef is cooked, break it apart gently with a fork and set aside.
4. In a large skillet placed over a medium-high heat, melt the cooking fat. Add the garlic and onion, and cook until the onion is golden and soft (about 5 minutes).
5. Add the beef to the skillet. Reduce the heat to medium and cook for about 4 minutes.
6. Add the cumin, orange juice, lime juice, lime zest, and season again with salt and pepper to taste. Give everything a good stir.
7. Serve warm with lime wedges.

Breakfast in the slow cooker....

1 medium to large sweet potato (sliced thinly)
1/2 cup coconut milk
3 (pre-cooked) chicken sausages
1 chopped large red bell pepper
3/4 cup chopped sweet onion
6 large eggs
Pepper to taste

Slice and chop up sweet potato, chicken sausages, red bell pepper and sweet onion.
Scramble the eggs in a bowl.
Coat the edges of the slow-cooker with coconut oil or coconut oil spray.
Place sweet potato slices on the bottom and layer chicken sausage slices atop.
Pour 1/2 cup coconut milk over the sweet potato and chicken sausage mixture.
Then, layer with the chopped red bell pepper and sweet onion.
Drizzle the scrambled egg mixture on top.
Season with pepper and/or whatever other seasoning you like.
Set the slow-cooker to high, and cook for three hours.

Crockpot brisket with coffee/cumin

4 lbs (approx.) 100% grass-fed beef brisket (or other roast of your choice)
1/4 cup ground coffee
2 tablespoons ground cumin
2 tablespoons sea salt
1-2 teaspoons unsweetened cocoa powder
1 tablespoon coconut oil
1 can coconut milk

Pour coconut milk into crockpot
Mix all the rub ingredients in a bowl, that's the coffee, salt, cumin and cocoa.
Take the solid coconut oil and rub it all over the brisket, then apply the rub.
Cook for ten hours in the coconut milk that is already in the crockpot, a bit longer if it is not easily shredded at the ten-hour mark.

Mashed Sweet Potatoes
4 large sweet potatoes
6 T coconut cream
2 T cinnamon
2 tsp nutmeg
½ C chopped pecans

Cut potatoes into small cubes and boil or microwave until soft.
Drain and mash until almost smooth. Add coconut cream and spices. Stir well.
Toss in pecans and stir.
Makes about 6 cups.

Leeny's Southwestern Pulled Beef

Ingredients

3T + 1t chili powder
2 t. cumin
1 t. paprika
1/2 t. chipotle powder
1 1/2 t. garlic salt
2 T. olive oil
4 lbs London broil
2 onions, cut up
5 cloves garlic, chopped
1/4 cup cilantro, chopped
1- 4 oz can green chilies
1- 7 oz can salsa verde (I like Herdez or La Costena)
2  T. red wine vinegar

Measure out all spices and put them in a small bowl.  Mix to combine and set aside.  Put 2T olive oil in bottom of crockpot.   Add chopped onions and garlic.  Put meat on top of onions and garlic and rub one side with spice mixture.  Turn it over and rub the other side with remaining spices.  (I used two 2-lb London broils and just rubbed the spices all over both pieces of meat).  Add cilantro, green chilies, salsa verde and red wine vinegar to crock pot.  Cover and cook on low for 8 hours or until meat easily pulls apart with two forks.  When done, serve over chipotle slaw.

Apricot chicken-slow cooker recipe

• 4 Chicken breasts
• 4 sweet potatos cubed
• dried apricots
• 1 chopped onion
• paprika, salt, curry, pepper, ginger
• apple cider vinegar 2 tablespoons
• Soy sauce or coconut aminos 2 tablespoons
• 1/2 cup cold water and 2 tbl spoons arrowroot powder

Chop onions into large pieces and cube sweet potatos and put into the crock pot as bottom layer. Lay chicken and apricots on top and sprinkle with salt, pepper, paprika, curry and ginger. Mix together soy sauce (or coconut aminos!), apple cider vinegar and pour over chicken. Put the lid on the crock pot and cook for 6 to 8 hours.
Mix cold water and arrowroot powder and pour into crock pot, turn to high for 15 minutes to thicken .