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Add olive oil to slow-cooker on low. Add all the vegetables, stir to coat. add seasonings, stir again, then add wet ingredients.
Cover and cook for 8 to 10 hours. Allow to cool for 45 minutes to an hour.
Line a sieve with cheese cloth and pour contents of the slow-cooker through it into a bowl.
When it’s all run through, gather up the cheese cloth and twist to squeeze out as much liquid as possible.
Cal - 37, Carbs - 5.7g, Protein - 0.7g, Fat - 1.5g, Fiber - 1.4g
Placebones in slow-cooker on high. Allow to heat for 30 minutes.
Addginger, garlic, and water and cook for 8 to 10 hours.
Strainthrough a sieve.
Cal- 115, Carbs - 2.0g, Protein - 8.7g, Fat - 8.2g, Fiber - 0.0g
Put the Coconut Oil on the bottom of a slow-cooker set on low, then add all the vegetables. Stir and cook for 45 minutes.
Add beef bones, sprinkle with salt, add vinegar, and bay leaves.
Add enough water to cover, and cook for 8 to 12 hours.
Pour the liquid through a strainer lined with cheesecloth. Discard solids.
Place in a stone-wear dish and store over night in the fridge. In the morning, remove and take off the solidified fat that floats on the surface.
Cal - 318, Carbs - 7.0g, Protein - 33.1g, Fat - 16.2g, Fiber - 1.6g
Place chicken bones in the slow-cooker on high for one hour.
Lower heat to low, add vegetables and stir to coat. Heat for another hour.
Add seasonings, then enough water to cover. Cook for 8 or more hours.
Turn off cooker and cool for 45 minutes to an hour.
Remove chicken and pick off any meat on the bones. Discard the banes and place meat in a sieve with cheesecloth.
Strain the cooker contents through the sieve with the meat into a bowl.
Gather the cheesecloth and twist to squeeze out all liquid.
Cal - 45, Carbs - 8.9g, Protein - 2.8g, Fat - 0.1g, Fiber - 2.5g
Ina large bowl, stir to combine all ingredients save for the Tahini.
Addto slow-cooker. Cook on low for 8 hours, 5 hours on High.
Turnoff the slow-cooker, allow to cool for five minutes, and add Tahini.
Cal- 188, Carb - 16.6g, Protein - 5.1g, Fat - 13.1g, Fiber - 4.4g
Puncture skin of the squash with a fork several times on all sides.
Add water to slow-cooker, then the squash. Cover and cook on Low for 8 to 10 hours.