Healthy meals the slow cooker way

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Far from being old-fashioned, slow cookers are the cool kids on the block when it comes to making healthy, wholesome food, The brilliant thing about these culinary beauties is that you don’t have to slave in the kitchen for hours to make a wonderful meal for all to enjoy.

From soups and stews, to casseroles and curries, we have a feeling that if you make the move to the slow side, there will be no looking back.

Bolognaise
The days of splashing tomato sauce everywhere when you make a bolognaise are over, because the slow cooker will keep it all contained. You might want to brown off your mince and onions first, then you can add this mix to your pot, together with two tins of tomatoes, onions, carrots, celery, garlic, mushrooms, tomato purée and herbs. Put the lid on and let it cook for around six hours and the magic will get to work. When meal time comes around, cook up some pasta, pile onto plates, add some parmesan and enjoy.

Tofu curry
With more and more people choosing a plant-based diet, the slow cooker is a ‘must have’ for vegans. Put some diced tofu, a blend of spices, curry paste, some peppers, green beans, and diced onions together with coconut milk and a little water, into the pot and leave to slowly simmer. In just a few hours you will have a healthy, totally tasty meal that you can eat for dinner, and pack for lunch the next day. Just add rice, and you are good to go.

Spicy sweet potato and lentil stew
Lentils are a really great source of healthy protein and are also cost-effective when it comes to cooking. Mix a few tablespoons of red lentils, with diced sweet potatoes, sliced carrots, and celery as well as peeled leeks, a thumb of crushed ginger, and a small teaspoon of curry powder. Place it all in your slow cooker with a cup or so of water, put on a low heat for around six hours and you will have a delicious, nutritious meal waiting for you when hunger strikes.

Mean meatballs
You might not have thought about the slow cooker for meatballs, but this dish is perfect for exactly that. Either buy pre-made beef or turkey meatballs, or you can make them yourself, and as with bolognaise, brown the meat and onions before adding them to the pot with tinned tomatoes, tomato purée as well as frozen peas and mushrooms. Put the lid on, press go and let the flavour of the ingredients get to work as you get on with your day. This dish is perfect with rice or pasta and a side of broccoli, and the leftovers are great cold in sandwiches the next day!

Mushroom soup
Mushrooms are jam-packed with B vitamins, potassium, iron and copper, and make a brilliant slow cooker soup. Slice a good-sized pack of mushrooms and put them in your slow cooker together with vegetable stock, browned onions, garlic plus salt and pepper, and cook on high for about three hours. If you want the soup to be thick and full, add some cream, then serve with crusty bread and a cheese board.

Lasagne
You heard it right here, you can totally make a delicious lasagne in a slow cooker. Once the meat and onions have been browned, mix with a couple of cans of tomatoes, tomato purée and a dash of Worcestershire sauce, then layer this with your pasta sheets and cheese sauce. Put the lid on and cook for around six hours on low. Once piping hot, serve with a green salad and garlic bread and we think you will be pleasantly surprised at how good it tastes.

Lentil soup
There is nothing boring about lentil soup if you add in chickpeas, cinnamon, cumin, turmeric, and cayenne pepper as well as any veg you have kicking around in the fridge. Cook on slow for a few hours and you will have a filling lunch or late supper waiting for you when you are feeling peckish.

If you have got a recipe you think we would like, drop us a line as we would love to know what it is.

Team Pure Beauty

National Vegetarian Week

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beans, beef, chicken, cookbooks, eggs, fats, healthy, kale, kidney beans, mince, National Vegetarian Week., nuts, oil, organic, pasta, pulses, rice, sauce, supermarket, supplements, Swiss chard, switch, tofu, tomato, Wholegrain bread

Did you know 16th – 22nd May is National Vegetarian Week 2016?

Whilst we often hear the word ‘vegetarian’ being used, what does it really mean?

Well, a true vegetarian is someone who doesn’t eat meat, poultry, game, fish or shellfish and instead eat a diet based on grains, pulses, nuts, seeds, vegetables and fruits.

Some people follow a ‘semi-vegetarian’ diet, which is primarily plant-based diet but includes dairy, eggs and fish on occasion, or in small quantities.

There are various reasons why people choose to be a vegetarian from animal rights and environmental concerns to religious beliefs and health issues.

Vegetarian diets tend to be naturally lower in saturated fat and cholesterol, and higher in plant nutrients than most meat-based diets and include:

• At least five portions of fruit and vegetables every day, more if possible.
• Wholegrain bread, rice and pasta, organic options are always preferable.
• Beans, pulses and other proteins.
• Dairy alternative products such as almond soya and rice milks.
• Unsaturated oils and spreads.
• At least eight glasses of water a day.

By understanding what makes up a healthy, balanced vegetarian diet, it is possible for your to get all the nutrients the body needs without adding in supplements.

Vegetarians can be low in iron, which isn’t great as this can cause anaemia and a weak nervous system. To get enough iron you need to eat a variety of:

• beans, lentils and peas
• nuts
• dried fruits such as apricots and raisins
• dark-green vegetables, such as broccoli, kale and spring greens
• whole grains, such as brown rice and brown bread
• cereals fortified with iron

Vitamin B-12 is also needed to produce red blood cells and prevent anaemia but is almost exclusively found in fish, meat, poultry, eggs, milk, and milk products. Fortified breakfast cereals are a readily available source of vitamin B12 and this is where taking supplements might be considered a good idea.

Omega-3 fatty acids are vital for heart health, but are mainly found in eggs and fish so add vegetable oils, chia seeds, ground flax seeds, and walnuts into your diet mix mix.

Getting started can be daunting but we have some tips to help you:

• Each week cut the number of meat meals you eat so you slowly move over to being a vegetarian. You might find before long you don’t miss meat and it is an easy switch.
• Add greens, such as spinach, kale and Swiss chard into your diet by adding into soups, salads, stir-fries and smoothies.
• Try your favourite recipes without meat. Make a vegetarian chilli by swapping the mince for extra kidney beans. Make fajitas using tofu rather than chicken and go for pasta with a thick organic tomato sauce packed with peppers rather than beef.
• Scan the Internet and library for vegetarian cookbooks and recipes.
• Check out ethnic restaurants and look in your supermarket for new ideas on what to cook and eat.

Regardless of whether you choose to be vegetarian, it’s always good to eat a variety of foods so why not cut out meat this National Vegetarian Week and see how you get on?