Crockpots Are The New Juicers

 

This is a joke that I find hilarious, but that I know I’m the only person in the world who will even find remotely funny. I don’t care, its my blog and I’ll do what I want.

 

A few weeks ago I was lucky enough to be invited back to Faction Strength and Conditioning, the Home of Crossfit Memphis, to put on a kettlebell workshop. While I was there I got to stay with undefeated amateur MMA fighter and Technique WOD’s very own Doug Larson.

 

Doug has been using a juicer to help get more of the good stuff out of vegetables in for a while now with some positive stuff to say about it. I’ve never been much of a fan of liquid calories and I generally find juices to taste kind of grody.

I love to hate on concepts and practices that are not my own, but that I don’t do. It’s sort of hard with something like consuming a lot of vegetables in healthy and athletic people.

 

So I sat in the Memphis airport forcing myself to write blog posts and I started with this crock pot recipe.

 

While this dish is mostly centered around the short ribs and an interesting Caribbean spice, its also a really easy and efficient way to get myself to eat a lot of vegetables.

In this crock pot are tons of carrots, potatoes, collard greens, zucchini, and squash. It all cooks down really nicely. Slow cooking vegetables and fatty meat and using starchy carbs like potato and carrots to absorb all of the cooked out nutrition and deliciousness is sort of the new, Paleo chic juicing right.

 

Simple, put it all in the pot and cook it on low for three hours and thirty minutes.

 

The recipe:

 

Put three pealed and diced potatoes and four pealed and diced carrots on the bottom.

 

Put a head of collared greens on top of that (hand shredded).

 

Add a whole squash and a whole zucchini (sliced quarter inch thick) next.

 

Spice with colombo (which is a sort of curry-like spice) and salt.

 

Put the meat on top.

 

Season again.

 

Cook and eat.