Week Five: Stress Free Cooking Matters

First, Laura's description of having a “mini-meltdown” last week got me laughing. All's well that ends well, right? Next, I started thinking that her confidence level needed more nurturing. So back to the crock pot.

Then I ran across an even better reason; an illuminating and sensible online article about how slow cooking can help reduce arthritis pain, and chronic inflammation. The kind of low, raw discomfort exacerbated by stress; the kind of chronic pain Laura deals with daily from her lupus arthritis. Here is a summary of what I read.

An important advantage to slow cooking is healthy eating. Veggies and/or meat are the stars of most slow cooked meals. Low on carbs and high in nutrient value. Not to mention 99% of slow cooker recipes involve water, and lack of water can contribute to fatigue and stiffness. But more important is the substitute for fast food–if you eat one delicious meal a day from a slow cooker, that is a meal a day that you are not as tempted to grab take-out or junk food that is really terrible for chronic pain.

Slow cooking means that there are less advanced glycation endproducts (AGEs) and less advanced lipoxidation endproducts (ALEs) on your meat, compared to higher-heat cooking methods. AGEs and ALEs may contribute to pain from arthritis and other conditions through inflammation.

Less chopping means less joint strain. With a slow cooker, all it takes is a couple of chops to favorite veggies - just throw them in with some meat and herbs and spices and Voila! Dinner.

Another big plus is that slow cooking combines flavors in an interesting way, and it makes meat super tender. Time will come when Laura will be able to take up bigger challenges but for now: lowering stress = less pain...and this peachy pork recipe is a lot less stress than any 30 minute meal!


Peachy Pork Chops
Active time: 10 minutes  Cooking time: 6 hours on Low

Ingredients
2-1 inch thick boneless pork chops
1 tablespoon brown sugar
1/8 teaspoon ground cinnamon
1/4 cup tomato sauce
1 small can peach halves, drained (reserve 1/4 cup of the syrup)
1 tablespoon apple cider vinegar
salt and pepper to taste

Directions
Brown pork chops in a heavy skillet on medium high heat. Place browned chops in crock pot; season with salt and pepper.  Place peaches on top of pork chops.  Mix brown sugar, cinnamon, tomato sauce, reserved syrup and vinegar. Pour over pork chops and peaches. Cook on low for 6 hours. Thicken sauce with a teaspoon of arrowroot or cornstarch dissolved in a small amount of white wine (or water). Enjoy!

Serve with cooked instant brown rice and any green vegetable. Two portions.