With autumn in full bloom, per se, changes are in the air. Trees are slowing down and leaves are turning brilliant colors. Cool mornings arrive with a moist feel. Evenings grow cooler as the sun sets. Busy, too, with our lives now that a school year has started, a harvest time in full swing. This is the perfect time to stop and smell the roses; slow time down.
And, when it comes to preparing whole foods for our families, there is a way to slow things down and be efficient at the same time. It is called a slow cooker! Here is how simple and delicious it can be:
Curried Chicken and Veggies
serves 4
4 pieces of chicken on bone (legs and thighs)
2 sweet potatoes, diced
3/4 cup of lentils
1 cup baby carrots
1 small onion, chopped
1 bunch of kale, chopped
2 large cloves of garlic, pressed
2 T olive oil
1 T curry
2 t cumin
1/2 t turmeric
1/4 t ginger
S&P
2 t vegetable bouillon
3 c water
Add everything to slow cooker. Mix so that everything is coated. Cook on low for 8 hours.
Serve over brown rice or serve with crusty bread.
A simple, nutritious, and delicious whole food meal.
And, when it comes to preparing whole foods for our families, there is a way to slow things down and be efficient at the same time. It is called a slow cooker! Here is how simple and delicious it can be:
Curried Chicken and Veggies
serves 4
4 pieces of chicken on bone (legs and thighs)
2 sweet potatoes, diced
3/4 cup of lentils
1 cup baby carrots
1 small onion, chopped
1 bunch of kale, chopped
2 large cloves of garlic, pressed
2 T olive oil
1 T curry
2 t cumin
1/2 t turmeric
1/4 t ginger
S&P
2 t vegetable bouillon
3 c water
Add everything to slow cooker. Mix so that everything is coated. Cook on low for 8 hours.
Serve over brown rice or serve with crusty bread.
A simple, nutritious, and delicious whole food meal.
