Yogurt Maker & Personal Slow Cooker Recipes Model#: VS7600-2 Cook the healthy way, VitaClay chef way ©2013 Essenergy, Inc.
Introduction We strive to make each of our recipes healthy and nutritious. Since “healthy” can mean different things to different people, we have included a variety of recipes that incorporate different types of diets and food philosophies. Under each recipe we will note in which types of diets it can be included. The categories are: low glycemic, vegetarian, gluten-free, low carb, paleo, high fiber, and low fat.
Recipes cover: Gluten Free Barbecue Sauce Spinach Cheese Dip Traditional Cranberry Sauce Hearty White Bean Dip Amazing Apple Butter Butternut Squash Bisque Japanese Mushroom and Seaweed Miso Soup with Tofu Spicy Hot Chocolate Sweet potato casserole Lemony Brussel Sprouts Spiced Indian Lentils Chicken Cacciatore Comfort Food Chili Barbecue Chicken Wings Cheesy Lemon Cod Cajun Style Sausage and Rice Creamy Mushroom Chicken Sloppy Joe Filling Paleo Slow Cooker Brownies Raspberry Peach Crumble Carrot Puree Swee
Raspberry Peach Crumble Molasses Custard Carrot Puree Sweet Potatoes, Baby! Banana blueberry puree Steamed Egg Low Fat Barbecue Sauce Traditional Cranberry Sauce Amazing Apple Butter Butternut Squash Bisque Japanese Mushroom and Seaweed Miso Soup with Tofu Sweet potato casserole Lemony Brussel Sprouts Spiced Indian Lentils Chicken Cacciatore Comfort Food Chili Cajun Style Sausage and Rice Easy Peasy Lasagna for 2 Creamy Mushroom Chicken Yummy Beef Stew Apple Cinnamon Steel Cut Oats Raspberry Peach Crumble C
Yummy Beef Stew Sloppy Joe Filling Paleo Slow Cooker Brownies Raspberry Peach Crumble Molasses Custard Carrot Puree Sweet Potatoes, Baby! Banana blueberry puree Steamed Egg Paleo Barbecue Sauce Butternut Squash Bisque Sweet potato casserole Lemony Brussel Sprouts Paleo Slow Cooker Brownies Raspberry Peach Crumble Carrot Puree Sweet Potatoes, Baby! Banana blueberry puree Steamed Egg High Fiber Hearty White Bean Dip Butternut Squash Bisque Sweet potato casserole Lemony Brussel Sprouts Spiced Indian Lentils Co
Spiced Indian Lentils Comfort Food Chili Barbecue Chicken Wings Cheesy Lemon Cod Sloppy Joe Filling Paleo Slow Cooker Brownies Raspberry Peach Crumble Molasses Custard Carrot Puree Sweet Potatoes, Baby! Steamed Egg Disclaimer: We share our passion with healthy nutritious whole food cooking we love. These statements have not been evaluated by the FDA. The recipes in this booklet are not intended to diagnose, treat, cure or prevent any disease.
Butternut Squash Bisque (gluten free, low fat, low carb, high fiber, low glycemic, paleo) Japanese Mushroom and Seaweed Miso Soup with Tofu (low fat, vegetarian, gluten free, low glycemic, low carb) Spicy Hot Chocolate (gluten free, low carb, low glycemic) Appetizers and Side Dishes Sweet potato casserole (gluten free, low fat, vegetarian, high fiber, low glycemic, paleo) Lemony Brussel Sprouts (gluten free, low fat, high fiber, low carb, low glycemic, vegetarian (without bacon), paleo) Spice
Desserts Paleo Slow Cooker Brownies (paleo, gluten free, low carb, vegetarian, low glycemic, high fiber) Raspberry Peach Crumble (paleo, gluten free, low carb, vegetarian, low fat, high fiber, low glycemic) Molasses Custard (low glycemic, vegetarian, low carb, gluten free) Baby Food recipes Carrot Puree (low fat, low carb, paleo, gluten free, low glycemic, high fiber) Sweet Potatoes, Baby! (low fat, low glycemic, paleo, gluten free, vegetarian, high fiber) Banana blueberry puree (low fat, l
Sauces and Dips Barbecue Sauce (gluten free, low carb, low glycemic, low fat, paleo, vegetarian) Ingredients 1 tablespoon bacon grease, walnut or coconut oil 1 large onion, finely chopped 3 tablespoons minced garlic 3 tablespoons honey 1 5-6 oz tomato paste 1 cup chicken or beef broth 2 t mustard or ½ t mustard powder 2 tablespoons cider vinegar salt and pepper, to taste 1/4 tsp worcestershire sauce; pinch cayenne pepper Directions: 1.
½ t ground black pepper 2 packages of cream cheese or 16 oz. goat cheese 1 lb shredded cheese Directions: 1. 2. 3. Add all ingredients into personal slow cooker dish. Cook on high for 30 minutes. Serve! Dip chips, pita slices, bread or crackers.
Directions: 1. 2. 3. Add beans, broth, coconut/walnut oil, garlic, herbs and spices to personal slow cooker. Cook on low, covered for 3-4 hours. Mash or blend bean mixture and serve, drizzling with olive oil and sprinkling with leftover herbs. Goes great with bread, crackers or pita chips.
1 small butternut squash 2 cups broth 1 small onion, chopped and sauteed in 4 T of butter (saute optional) 1 clove garlic ¼ teaspoon dried thyme ⅛ tsp cinnamon ⅛ tsp cayenne pepper Sea salt to taste Directions: 1. 2. 3. Load all ingredients into personal slow cooker, stir. Cook on low for 2-3 hours. If you have a hand-held immersion blender you can then puree all of it to make it smooth and creamy. Add milk or cream if desired and top with sour cream to serve.
miso. Serve immediately or let stand on warm for as long as 1 hour before serving. Ladle into bowls and garnish each serving with 1 Tb green onions and drizzle with 1 teaspoon sesame oil. Spicy Hot Chocolate (gluten free, low carb, low glycemic) Ingredients: 2 cups milk 1 cup half & half ¾ cup dark chocolate chips ½ t ground cinnamon ¼ t ground chile powder (optional) Directions 1. 2. 3. Combine all ingredients in the personal slow cooker Cook on low for 4 hours or high for 2 hours.
4. Cover and cook on low for 3-4 hours, or until the sweet potatoes are tender 5.
¼ cup pumpkin 1 T tamarind 1.5 T clarified butter ½ t mustard seeds 4-5 curry leaves 1-2 dry red chillies Salt to taste Chopped fresh coriander leaves Directions: 1. 2. 3. 4. Add the lentils and Sambar masala to the personal slow cooker with tamarind puree and water/broth, potatoes and other vegetables. Add salt to taste. Set cooker to high and cook for 1-2 hours.
3. Serve over pasta, sprinkle with cheese Comfort Food Chili (gluten free, high fiber, low fat, low glycemic, low carb) Ingredients: ½ lb chicken or turkey breast cut in cubes or any ground meat 15 oz diced tomatoes 15 oz kidney, white or black beans, rinsed and drained 8 oz tomato sauce 1 small onion, chopped 1 clove of garlic, minced ¼ C frozen corn ¼ C chicken broth ½ T chili powder 2 oz. Monterey Jack cheese, shredded Directions: 1.
2. 3. Cook on high for 1-2 hours. Enjoy! Cheesy Lemon Cod (gluten free, low carb, low glycemic) Ingredients 2-3 cod filets 1 lemon (zest and juice) ½ cup cream cheese 1 small onion, chopped 2 pieces garlic, minced 1 t sea salt pepper to taste Mozzarella, muenster or other cheese to top Directions: 1. In a bowl, mix cream cheese with lemon zest, juice, onions, garlic, salt and pepper. 2. Place cod filets in cooker and top with cheese sauce 3. Cook on high for 45 minutes 4.
Directions: 1. 2. 3. 4. 5. Combine sausage, tomatoes, onion, green pepper, celery, salt, ½ cup of broth, steak sauce, bay leaves, sugar and hot pepper sauce in personal slow cooker. Cover and cook on high setting for 2 hours. Remove bay leaf; stir in rice and the rest of the broth. Cook on low for 45 minutes to 1 hour Stir in parsley if desired.
Creamy Mushroom Chicken (gluten free, low fat, low glycemic) Ingredients 2 chicken breasts 2 small potatoes, quartered 4 large mushrooms, sliced 1 stalks celery, chopped 1 small red or yellow onion, finely chopped 1 large carrot, sliced ½ cup chicken broth ½ cup whole milk or heavy cream ½ T your favorite spice blend ½ T sea salt (or celery salt) 1 green onion, chives or cilantro, chopped (optional) ground black pepper (optional) Directions: 1.
¼ t ground black pepper 2 cloves garlic, minced 1 bay leaf ½ t paprika 1 small onion, chopped ¾ cups broth 2 small potatoes, diced 2 sliced carrots 1 chopped celery stalk ½ cup pearl barley, rinsed Directions: 1. 2. 3. In a small bowl, mix together flour, salt and pepper. Mix beef into this and put it all in the personal slow cooker. Stir in all other ingredients. Cover and cook on low for 7-9 hours.
Healthy Breakfast Apple Cinnamon Steel Cut Oats (low fat, high fiber, vegetarian) Prep time: 5 minutes Cook time: 30 minutes Ingredients: 1 cup steel cut oats 2-4 tablespoons light or dark brown sugar (optional) 1/2 to 3/4 teaspoon ground cinnamon, to your taste 1/2 teaspoon ground nutmeg 1/2 teaspoon ground ginger Pinch of salt 2-1/2 cups water, or a combination of water and apple juice 1-1/2 tablespoons unsalted butter 1 medium-sized apple or pear: peeled, cored and chopped Directions
½ T vanilla extract ⅓ t baking soda ¼ t salt ½ walnuts, chopped Directions: 1. coat bottom of pot with coconut oil and line with parchment paper 2. combine almond flour, cocoa powder, baking soda and salt in a bowl 3. Heat the chocolate and mix in honey and coconut butter in a double boiler over medium heat 4. Remove chocolate mixture from heat and stir in the egg, then the flour mixture, and finally the walnuts. 5. Pour the batter into the cooker. 6. Cover and cook on low for 2 hours.
Molasses Custard (low glycemic, vegetarian, low carb, gluten free) Ingredients ramekin or custard dish that fits inside of personal slow cooker pot ½ cup water butter (for greasing the custard dish) 4 egg yolks (slightly beaten) 2 cups heavy cream OR 1 cup heavy cream and ½ cup whole milk 2 T molasses dash sea salt Directions: 1. 2. 3. 4. 5. Pour water into personal slow cooker pot Grease ramekin or custard dish with butter.
Directions: 1. Place carrots in cooker, cover with water and cook on low for 3-4 hours, until carrots are tender 2. Drain the water and blend carrots in a blender or food processor, adding coconut butter, salt and cinnamon. 3. Fill baby jars or containers and refrigerate until ready for baby.
Easy to digest and delicious, this dish is easy, quick, and great for anyone, especially for upset tummies! Ingredients: 1-2 eggs 2-4 T water or milk pinch of sea salt Directions: 1. 2. 3. 4. 5. 6. Add about an inch of water to the personal slow cooker. Beat egg(s) with milk/water and salt Add egg mixture into a pyrex or other glass bowl and place the whole bowl inside the personal cooker pot. Ensure the outer water is at least 1 inch below the top of the inner bowl.
Ingredients: ½ cup chopped fresh fruit 4 tablespoons of sugars or to taste 1-3 cup water 5 tablespoons of unflavored yogurt or 1 tablespoon of culture 32 oz of milk Heat the milk until it boils (82°C-180°F), for 1-2 minutes and starts to climb the sides of the saucepan. Remove the saucepan from heat and allow the milk to cool lukewarm (43°C-110°F). To accelerate the cooling down, place the saucepan in cold water.
1 pound of cucumbers, ends removed and sliced lengthwise (6 "baby" cucumbers) 2 cups of strained yogurt (Greek or otherwise) 4 cloves of garlic, minced fine 1 large handful of dill, minced Juice of one lemon Directions: 1. 2. With a teaspoon, scoop out the seeds of the cucumbers. You should be left with a neat half-moon shape. Slice them thin, but not paper-thin—they should still have some crunch. Add the cucumbers to a mixing bowl along with the rest of the ingredients.
6 cloves of garlic, peeled and crushed 1 6 1/2 ounce jar of marinated artichokes, drained 1/2 cup of Greek yogurt 1 teaspoon of lemon juice Directions: 1. 2. 3. Heat olive oil on medium-low heat, then add spinach. Add a good pinch of salt and stir often until the spinach wilts down. Let it cook till it becomes glossy, limp, and feathery in texture. Add the garlic and cook another minute or two, just until the raw taste is cooked out.
