My slow cooker has become one the most useful tools in my kitchen for producing real food that is also tasty and cheap. I use the slow cooker most often for four different dishes: stock, casserole, pot roasts and soup.
Previously I started to review the introduction to Nourishing Traditions by Sally Fallon and Mary Enig. In this post I'll start on the first real chapter of recipes, called Mastering the Basics, which includes cultured dairy, sprouts, stocks, sauces and salad dressings.
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