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Juice Plus Shake & Recipe Ideas!

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Slow Cooker Recipes

Chilli: serves 6-8

500g lean beef/turkey mince

1 onion, diced
2 stalks celery, diced
1 green pepper, diced
2 garlic cloves, minced
1 jar passata
2 tins of kidney beans, reserve liquid from 1tin
tbsp chilli powder
tsp dry parsley
1tsp salt
tsp dry basil
dried oregano
tsp ground black pepper

dry fry the mince until brown in a pan. Drain the fat.

Place mince in slow cooker add remaining ingredients give it a good mix.

Cover and cook for 8hours.

Bolognese: serves 8-10 (Freeze excess batches)

1lb lean beef mince

1tbsp olive oil
2oz turkey rashers chopped (optional)
2onions, diced
4garlic cloves, minced
1tbsp dry Italian seasoning
2 bay leaves
tsp salt
tsp ground black pepper
tsp ground cinnamon
1 can chopped tomatoes

good squirt tom puree

dry fry mince in a pan until brown and drain off any excess fat. Place into slow
cooker. Mix all ingredients in.

Cook on low for 6hours or high for 3hours.

Turkey Meatballs in a Tomato & Spinach Sauce

This would also work well for beef or lamb mince too!

2lb ground turkey

1 large onion, finely diced
1lb chopped spinach
can chopped tomatoes
1tsp garlic powder or 2-3garlic cloves crushed and diced
1tsp onion powder
tsp cumin
tsp paprika
pinch chilli or red pepper flakes
cup water

Form the turkey mince into meatballs. Heat a pan with a little oil brown all over (This
step is optional, but gives the meatballs a great texture) They will still be raw in the
middle but dont worry about that, they will cook in the sauce.
Place them in the cooker with the other ingredients. Good mix round.

Cook on low for 6hours.

Turkey Pad Thai (serves 4-6)

cup hot water

2tbsp rice vinegar
2tbsp light soy sauce
1tbsp chilli flakes or 1 whole red chilli sliced
1tbsp lazy garlic or 4-5 garlic cloves crushed and diced
1 lime, juice only
4-5 turkey breast, chopped into chunks/strips
2 handfuls of broccoli
1 cup bok choy, chopped
cup coriander leaves, chopped
1cup white cabbage (optional)
1 onion, sliced
3 spring onions, chopped

8oz of thick rice noodles or use as a daddy cheat for gluten wheat a dairy free
linguine/spaghetti

Combine water, stevia if using, vinegar, cloves, flakes and lime juice into heated slow
cooker, stirring until sugar has dissolved.
Stir turkey into sauce to cover.
Add in broccoli, coriander, bok choy, cabbage if using, onion, spring onion and stir to
mix.
Cook on low for 6 hours or high for 3 hours.

Heat rice noodles or cook linguine/spaghetti per instructions.

Serve

Chicken Curry (serves 4)

4-5 chicken breast cubed

1medium onion, thinly sliced
can chickpeas, drained and rinsed
3 medium sweet potatoes, peeled and diced
cup coconut milk (the type found with the soya milk in the fridge)
cup hot kallo chicken stock
can chopped tomatoes
2-4 tbsp curry powder (dependant on heat)
3garlic cloves, crushed
tsp cayenne pepper
1 cup frozen peas
2tbsp lemon juice

In the bottom of the slow cooker, whisk together the chicken stock, tomatoes, curry
powder, salt and cayenne pepper.
Add chicke breast, onion, chickpeas, garlic, potatoes. Gently stir together.
Cook on low for 8hrs or high for 4hrs.
Stir in frozen peas and lemon juice leave for 5mins before serving.

Serve with rice or salad.

Chicken & Sweet Potato Stew (serves 6)

6 bone in, skinless trimmed fat chicken thighs.

2pounds of sweet potatoes peeled and cut into spears
pound white button mushrooms, sliced
1cup hot kallo chicken stock
6 large onions, peeled and halved
4 garlic cloves, peeled

2tsp fresh chopped rosemary or -1tsp dry rosemary

tsp ground black pepper
1 tbsp. white wine vinegar

put chicken, sweet potatoes, mushrooms, onions, garlic, rosemary, seasoning into
slow cooker. Stir to combine.
Lid on, cook on low until the potatoes are tender, about 5hours.
Before serving take out bones if desired and stir in the vinegar.

Lamb & Spinach Curry (serves 6)

For the curry paste:

medium onion, chopped
1/2 teaspoon cayenne pepper
1 teaspoon coriander seeds
2 tablespoons paprika
1 teaspoon ground pepper
3 spring onions
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
8 cloves garlic
1 teaspoon ground cardamom
2 teaspoons cumin
1 handful spinach leaves

For the curry:

2 tablespoons olive oil
900g boneless leg of lamb, diced
1 bay leaf
2 medium tomatoes, roughly chopped
400g, coconut milk (the one which comes in a carton found in the fridge with milk)
2 handfuls spinach leaves

Preheat the slow cooker to Auto or Low setting.

For the curry paste:

In a food processor combine all of the ingredients for the curry paste and blend until
smooth

For the curry:

In a wok over a high heat, warm the oil and add the lamb. Cook and stir for 5 to 6
minutes until browned on all sides. Stir in the curry paste and mix well to coat then
allow to cook for 3 minutes, stirring continuously. Transfer to the slow cooker.

To the slow cooker add the bay leaf, chopped tomato and coconut milk and cook

covered for 6 to 8 hours (3 to 4 hours on High) until the lamb is tender and the sauce
is thick and creamy.

Just prior to serving, remove the bay leaves then stir through two good handfuls of
fresh spinach and cook until wilted. Serve immediately

Tip
As all slow cookers are different, you should check the curry every hour or two to stir
and check liquid levels. At this time, you can add a little more coconut milk if the
curry is getting a little too dry but add only enough to keep everything nice and
creamy.

Greek Lamb Stew (Serves 8)

1.4kg boneless lamb leg or shoulder

3 tablespoons olive oil
4 onions, chopped
4 garlic cloves, chopped
800g passata
150g tomato puree
1 1/2 teaspoons ground cumin
1 teaspoon orange zest
2 bay leaves
5cm cinnamon stick
15g chopped fresh parsley

Trim the lamb and cut into bite sized pieces. In a flameproof casserole, heat 1
tablespoon oil. Cook 1/3 of the lamb until brown, about 5 minutes; remove from the
pan and set aside. Repeat twice more with the remaining lamb, then return all of the
lamb and juices to the pan. Add the remaining oil along with the onions and garlic;
cook, covered, until onions are soft, about 5 minutes.

Put everything into the slow cookercook on low for 6-8hrs

Venison Casserole (serves 4)

2 tablespoons dairy free butter

1 large onion, chopped
110g turkey rashers, chopped
750g venison haunch or saddle, diced
110g rice flour
2 small parsnips, chopped
2 carrots, peeled and sliced
3 tablespoons olive oil
300g mushrooms, sliced

2 large sweet potatoes, peeled and finely diced

1 apple - peeled, cored and chopped
300ml hot kallo beef stock

Preheat the slow cooker to Auto or Low setting.

In a frying pan, melt the butter and add the onion. Cook and stir for 5 minutes until
soft then add the turkey rashers. Toss the venison in the flour then add to the
casserole dish. Brown on all sides then transfer to the slow cooker and add the
remaining ingredients

Cover and cook for 7 to 8 hours or until the venison is tender. Serve in warmed
bowls.

Tip
As all slow cookers are a little different, check the dish every hour or so after the first
5 hours to ensure that the venison is cooking well and becoming tender. Do not
overcook, and remove once the venison easily breaks apart with a fork.

Venison Curry (Serves 4)

For the curry:

500g diced venison (I used Silver Fern Farms pack)
1 onion, sliced
1 clove garlic, chopped
2 tablespoons medium curry powder
1 teaspoon turmeric
2 teaspoons cumin
1/2 teaspoon cinnamon
1 tablespoon finely chopped or grated fresh ginger
1 large sweet potato, scrubbed, diced
2 carrots, peeled, sliced
1 stalk lemongrass, sliced
2 x 165ml coconut milk (the one which comes in a carton and can be found in the
fridge with milk!)
1 can water
Salt and black pepper to taste

Add at end of cooking:

1 fresh chilli, sliced (optional)
2 kaffir lime leaves, sliced (optional)
4 cups chopped spinach (frozen is fine)

Step 1: Brown onion and garlic in a non-stick pan using some oil spray. Brown meat
in batches

Step 2: Place all ingredients into the slow cooker. Mix well. Cook on low for 8-9
hours.

Step 3: Stir in chopped spinach. Garnish with fresh coriander and serve with rice,
yoghurt and chutney.

TIP: This dish can also be cooked in the pressure cooker cook on medium for 45
minutes.

Salmon With a Sweet Chilli Glaze

**this is a crock-pot recipe but it would also work in normal slow cookers to

4 salmon steaks
1 serrano chili, seeded and chopped
1 garlic clove, minced
1 tablespoon soy sauce
2 teaspoons lime zest
2 tablespoons lime juice
2 -3 teaspoons red or green chilli, finely chopped or very lazy range.
1 tablespoon raw organic honey (optional)
fresh cilantro stem, for garnish
lime wedge, for garnish
Preheat the crock pot to high.

Lightly rinse salmon, set aside

Stir together the chilli, garlic, brown sugar, soy, lime zest & juice and chili sauce.
Place salmon in the crock pot and pour the sauce over the top.
Cover, reduce heat to low and cook for 2-3 hours

If you want a stickier glaze pour the cooking liquid into a small pan. Add the honey
and cook for a further 3minutes.

sprinkle with coriander and a wee lime wedge.

Poached Salmon with Swiss Chard (serves 4)

2 bunches chopped washed swiss chard

3 tbsp Dijon Mustard
1 tbsp dried dill
2 tbsp Honey
1/4 cup kallo chicken stock
2 whole minced garlic cloves
1 1/2 pound Salmon
1 whole small onion chopped

1 tbsp White wine vinegar

Spray slow cooker with a little olive oil.

arrange salmon in bottom. Sprinkle with garlic.
Stir together mustard, honey, vinegar and dill. Place 2 tablespoons in small bowl and
stir in onion and broth. Reserve remaining mixture until later. Drizzle broth over
salmon. cover and cook on HIGH for 1 1/2 hours or LOW for 3 hours.

Add the swiss chard around and on top of salmon for final 15 min or HIGH or 30 min
on low.

Carefully remove salmon; set aside and keep warm. Stir 1 tablespoon mustard
mixture into Swiss chard. Serve with remaining sauce.
Thai Coconut Shrimp & Rice (serves 4)

15 oz (400g) fresh shrimp medium sized

32 oz (900g) kallo chicken stock
14 oz (400g) coconut milk, the one found in the fridge with the milk
2 red bell pepper sliced
10 slices of grated fresh ginger peeled
1 tablespoon chili flakes
5 garlic cloves
2 cups fresh sugar snap peas
1 cups rice uncooked
cup of sliced green onion tops
cup of fresh lime juice
Steps:
Place the red bell peppers, uncooked rice, ginger and garlic cloves in the slow
cooker.
Pour in the chicken stock, chili, garlic and coconut milk.
Stir well, cover and cook for 4 hours over low heat.
Add the green onion tops and sugar snap peas.
Stir in the shrimp and lime juice.
Cover and cook for another 50 minutes.
Transfer into serving bowls and serve.

Jambalaya (serves 4)
Ingredients
28oz (800g) diced tomatoes
1 lb (500g) shrimp peeled (uncooked)
3 garlic cloves chopped
1 cup chopped onions

2 cups sliced Quorn or gluten free sausage (fully cooked, optional)

1 cup chopped green bell pepper
1 tablespoon parsley flakes
1 cup chopped celery
teaspoon red pepper/chilli flakes
teaspoon pepper
teaspoon dried thyme
teaspoon salt
4 cups rice (cooked)

Steps:
Place all the ingredients (except the shrimp and rice) into a slow cooker.
Cover and cook for 7 to 8 hours over low heat.
Add the shrimp.
Cover and cook for another 1 hour over low heat.
Serve with rice.

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