Crockpot Very Easy Veggies Recipe

If you want to reduce your risk of cancer while meeting My Plate guidelines, you need to look no further than your kitchen.
A trio of new studies presented at the annual meeting of the American Association for Cancer Research found that vegetables and fruits help lower your chances of getting head and neck, breast, ovarian and pancreatic cancers.

One of the studies even found that just one additional serving of vegetables or fruits could help lower the risk of head and neck cancer. Still, the more fruits and vegetables you can consume, the better.

“Those who ate six servings of fruit and vegetables per 1,000 calories had a 29 percent decreased risk relative to those who had 1.5 servings,” said Neal Freedman, a Cancer Prevention Fellow in the division of Cancer Prevention at the National Cancer Institute and author of one of the studies.

This easy recipe is one I prepare often for our evening meal and helps meet The American Institute of Cancer Research recommendation that at least 2/3 of your plate be filled with vegetables, fruit, whole grains and beans. Nothing beats coming home to the aroma of a ready-to-eat dinner. It feels like your mom was there all day cooking for you!

  • 3 to 4 carrots, peeled and cut in half
  • 2 sweet potatoes, peeled and cut in quarters
  • 2 onions, peeled and quartered
  • 1 tsp beef bouillon or vegetable bouillon
  • 1 cup of water
  • A sprinkle of basil or your favorite herb

Place all the ingredients in your crock pot on low for 6 hours. You can prepare the veggies the evening before and be ready to throw in the crock pot in the morning before work.

Whole green beans, red onions, and small Yukon potatoes are also great!

Serve with grilled salmon (indoor or outdoor grill), steamed broccoli (yes more veggies), a spinach salad, and warm conversation.