Slow cooking is really the healthiest version of ‘fast food’. While cooking slowly it has this convenient ‘fix-it and forget-it feature. You only need to add the ingredients into the slow cooker, switch it on and there is no stirring, fussing or additional attention necessary until your dish it ready to be served. It is perfect for busy mums, highflying corporates, busy students or anyone who wants to eat nutritious with ease. Your slow cooker can become your best friend. I am a big fan of cooking my dishes overnight, refrigerate them during the day and then I have them ready to heat for dinner when I come home from work.
There are so many benefits of using a slow cooker and slow cooked food.
The number one advantage is that a diversity of foods can be cooked all in one pot with convenience.
Larger portions can be cooked as well which is a big advantage for larger families, parties or functions. You can even take your slow cooker to your function. My yoga teacher for example was hosting a day yoga retreat and brought her chai tea in the slow cooker to keep it warm.
The slow cooker uses less electricity, which saves money, and produces less heat. This is important to some of us living in the Australian heat during summer where using the oven can become unbearable.
The slow, moist cooking environment, created in a slow cooker is perfect for breaking down the tough connective tissues of less tender, grass-fed, but more affordable cuts of meat. (e.g. brisket, shuck or shank).
The long but slow cooking period of meat and bones dissolves gelatines and collagens, enriching the dish’s liquid with flavour and key nutrients. (link future article: ‘Health benefits of bone broth’ to it).
It is good to take into consideration that long cooked meat dishes are higher in histamine levels and people with a history of digestive issues, particularly leaky gut should choose meat dishes only cooked for short periods of times.
PULLED PORK RECIPE
Preparation 15minutes
Slow cook 9 hours
Serves 6 people
INGREDIENTS
1 ½ kg pork shoulder roast or scotch fillet or neck, skin removed, bone in.
Salt and pepper
1 red onion, roughly chopped
1 red capsicum, roughly chopp
METHOD
Season the pork with salt. Heat large pan or your slow cooker container and brown pork on each side which will add more depth of flavor to the dish. Place onion and capsicum pieces in slow cooker, add the browned pork, if you had to brown it in a separate skillet. Put 1/2 cup of water into the slow cooker container, add the lid and cook on the LOW setting for 9 hours
Shred with two forks in the slow cooker and serve with or without sauce depending on how you want to use it. Serve it with your favorite salad such as a simple Raw Slaw and Probiotic Salad Dressing, some pickled vegetables, home-made sweet potato chips and some home-made mayo or aioli.
REFERENCES
Peters, C.R., Sinwell, D.D., & Van Duyne, F.O. (1983). Slow cooker vs. oven preparation of meat loaves and chicken. Journal of the American Diet Association. 83(4). 430-435.
Allbritton, J. (2007). Growing Wise Kids: The slow cooker rules. Wise Traditions. 8(4). 52-59.