Australian Yoga Journal - April 2018

Hibiscus-raspberry

poached pears SERVES 8

Bright red, slightly sweet hibiscus tea comes from the tuba-shaped flowers of the hibiscus plant, which get

their red colour from a compound called anthocyanin—a heart protector that may have antimicrobial and

anti-inflammatory properties. Pairing hibiscus tea with juicy, fibre-rich pears can help steady blood sugar.

METHOD

Place pears skin down in the slow cooker. Add raspberries, tea bags, 2 cups water, vanilla,

cardamom, cinnamon, and stevia. Cover the slow cooker and cook on high until pears are

tender and berries form a sauce, 3 hours. Discard tea bags.

Using a large spoon, place each pear-half on a plate with a few tbsp berry sauce and

¼ cup yogurt. Serve immediately.

Branzino with olive,

goji berry, and mint salad SERVES 4

It may seem unusual to cook seafood in a slow cooker, but the gentle heat is ideal for delicate fish fillets

like whiting , which people tend to overcook on the stovetop. Dried goji berries pair well with this fish

and are rich in disease-fighting antioxidants; they function as a potential digestive aid, according to

research.

METHOD

Place 4 fillets in the bottom of the slow cooker. Drizzle with 1 tbsp oil and sprinkle with 2 tbsp olives

and oregano. Top with remaining fillets and drizzle with 1 tbsp oil and the remaining 2 tbsp

olives. Cover slow cooker and cook on low until fish flakes when pressed with a fork, 1–1½ hours.

While the fish cooks, prepare the salad. In a bowl, whisk together remaining 4 tbsp olive oil, vinegar,

salt, and black pepper. Add watercress, mint, and goji berries, and toss until greens are evenly coated.

Divide salad between four plates and top each with 2 fillets. Serve immediately.

FROM THE HEALING SLOW COOKER BY JENNIFER ISERLOH, PHOTOGRAPHS BY ALICE GAO (CHRONICLE BOOKS, 2017)

INGREDIENTS

8 skin-on whiting fillets, 110 grams

each (or other white, lean fish such

as Barramundi or rainbow trout)

6 tbsp extra-virgin olive oil

4 tbsp pitted black olives

1 tsp dried oregano

2 tbsp red wine vinegar or

balsamic vinegar

¼ tsp salt

¼ tsp freshly ground black

pepper

280 gms watercress or baby kale

1 cup packed, fresh mint leaves

¼ cup dried goji berries or

¼ cup dried cherries

INGREDIENTS

4 pears, halved and cored, stems intact

2 cups raspberries or cranberries,

frozen or fresh

2 hibiscus tea bags, tags and strings

removed

1 tsp vanilla extract

½ tsp ground cardamom

(or 6 green cardamom pods)

½ tsp ground cinnamon

½ tsp stevia

2 cups plain Greek yogurt

A slow cooker can be the perfect tool to help you detox and rebalance. Use it to

load up on antioxidant- and nutrient-rich meals with creative ideas from chef and

holistic health coachJennifer Iserlohand her new book,The Healing Slow Cooker:

Lower Stress, Improve Gut Health, Decrease Inflammation.

Recipes excerpted by permission from The Healing Slow Cooker by Jennifer Iserloh, photographs by Alice Gao.

Copyright 2017. Published by Chronicle Books.

NUTRITIONAL INFO 49 calories/

205 kJs per serving, 25 g protein,

14 g fat (2 g saturated fat), 5 g carbs,

1 g fibre, 245 mg sodium

NUTRITIONAL INFO 50 calories/

209 kJs per serving, 5 g protein,

6 g fat (5 g saturated fat),

21 g carbs, 5 g fibre, 33 mg sodium

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