The Real Purpose – Eat Healthy And Yummy At The Same Time
The best kind of healthy food actually tastes good. I have tried my share of healthy foods that were not so easy to down. If I have a hard time with them then it is pretty much guaranteed that my kids will turn up their noses to them. Trust me, I have tried to force some things in the name of healthier bodies but it makes for a pretty unpleasant scene in my home. So whenever I find things that are healthy and that my family really likes I get very excited! Here is a recipe that gets rave reviews from the youngest to the oldest in my home. Whenever I make it I always make a second batch and put the ingredients in a freezer safe container to freeze (without cooking them). That way I have an easy meal to throw in the crockpot one day when I am short on time in the morning and evening. I just put the frozen container in the fridge overnight to defrost the night before I want to have it.
Crockpot Vegetable Beef Borscht Recipe
adapted from Jeanne’s Vegetable Beef Borscht found in “Fix-It and Forget-It” book
Note: This recipe fills up my 6qt. crockpot almost to the top. If you have a smaller crockpot then I suggest halving this recipe.
1 Tablespoon Extra Virgin Olive Oil (EVOO)
2 pound organic beef roast (grass-fed is best), cubed.
half a head of organic cabbage sliced thinly
3 medium organic potatoes, diced into cubes (Yukon or white potatoes work well)
4 organic carrots, peeled and sliced
1 large organic yellow onion, diced
1 cup organic tomatoes, diced
1 cup organic corn (fresh or frozen)
1 cup organic green beans (fresh or frozen)
2 cups organic beef broth
2 cups organic tomato juice or 1 cup water mixed with 1 cup tomato sauce
1/2 teaspoon garlic powder
2 teaspoons fine ground sea salt
1/2 teaspoon pepper
organic sour cream
1. Heat a large saute pan over medium-high heat. Add 1 Tablespoon EVOO and then add the cubed beef. Cook until all sides are browned and remove from heat. Put the cooked beef in the crockpot.
2. Mix together all the rest of the ingredients in crockpot except water and sour cream. Add water until the crockpot is about three-fourths full.
3. Cover and cook on low eight to ten hours.
4. Serve in bowls and put a dollop of sour cream on top of each bowl.
Even in our large family we always have leftovers of this. Enjoy!