Slowcooker apple butter

 adapted from

Slow Cooker Apple Butter

Ingredients:

112 large apples, peeled, cored and sliced (I used heirloom selection of cooking and eating apples)
1/2 cup coconut blossom sugar ( unrefined )
1 tablespoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon salt
1 tablespoon vanilla extract
3 small quinces ( for flavour)

Directions:

1. Place apples in slow cooker. In a medium bowl, whisk together the sugars, cinnamon, nutmeg, cloves and salt. Sprinkle over the apples and stir gently to combine. Cook on low for 10 hours.
2. Stir in vanilla extract, breaking up any large chunks of apples that remain. Cover and cook for an additional 2 hours.
3. Remove cover and use an immersion blender to puree the apple butter until completely smooth. (Alternately, you could puree in batches in a food processor or regular blender.) If you want the apple butter thicker, you can continue to cook it on low with the lid of the slow cooker slightly ajar so that steam can escape.
4. Allow the mixture to cool, then spoon into jars and store in the refrigerator for up to 2 weeks, or freeze for up to 2 months.

  perfect with grain free waffles, pancakes and psyllium husk rolls

Beef and Sweet Potato Stew

Lemon Rosemary Lamb (Crockpot) | simpleandmerry

Lemon Rosemary Lamb (Crockpot)
to  try

*Picture is of the lamb shredded and sauteed in coconut oil. It is so yummy that way!
The recipe also works very well with beef or venison. Feel free to skip the lemon if desired, and I’ve made it with thyme instead of rosemary with fantastic results.  I’m sure this would work just fine with the bone in – I just happen to have access to good boneless lamb roasts at Costco.
1 organic lemon sliced
2 sprigs of rosemary
2 Tbs. dijon mustard
salt and pepper
2 cups water
1 boneless leg of lamb (about 4 or 5 pounds)
Place the lemon slices and rosemary sprigs on the bottom of your crockpot.  Place the lamb leg on top of it.  Sprinkle liberally with salt and pepper and put dallops of dijon mustard on it.  Pour the water in, and cook on high for 6-8 hours – or according to your crockpot’s instructions.  This is Soo good served with steamed green beans and mashed potatoes or sweet potatoes.

Kapusta czerwona po wiedeńsku

Kapusta czerwona po wiedeńsku

Gulasz segetynski ( sourcrautand port goulash )

                                          gulasz segetynski by Lea ( heathied)

adapted to grain free diet

Goulash with a difference

  Beef, okra and mushroom goulash/ stew

hearty, full of  goodness, perfect for a cold, winter afternoon


 approx 1/2 kg beef  ( stewing, casserole quality)
250g okra cut into chunks
3-4 onions roughly cut
250g mushrooms ( sliced or if small- halved )
a splash of tomato sauce or 3-4 medium tomatoes
garlic
olive oil
paprika, cayenne pepper
salt, paper, herbs, spices to taste

 optional: red peppers, carrots, leeks and/or other veg

 preparation
after browning meet and softening onions, mushrooms, place all the ingredients in a large pan ( cast iron would be best) cover with water and simmer ( under cover) on the stove ( or in the oven, crock pot ) for approx 2-3h or as required ( until the meat will become tender).
 Serve with freshly baked bread, potatoes and/or salads