Inspired by the Naxon Utilities Corporation of Chicago in the 1940’s, crockpots became the go-to slow cooker for home cooks in America and continues to occupy a warm place in kitchens all over the world. This recipe is tailor made for crockpots, perfect for winter.

With a motherlode of essential antioxidants contained in the following ingredients, it really does promote power to the patient. It’s easy to prepare. You just leave it for hours to allow those flavors to percolate and come together.

For cancer patients, it’s a winner. Colored nutritious vegetables contain numerous antioxidants from their natural pigmentation. It’s worth remembering that most of the goodness is located close to the skin.

Winter Crock Pot Special

Serving Size: 4


  • 1 Red Cabbage
  • 1 Red Bell Pepper
  • 1 Red Onion
  • 4 Cloves Garlic
  • 2 Large Yams
  • 1 Red Chili
  • 3 Varieties of Beet (subject to availability)
  • 2 Tablespoons Beet Powder (if you can get it)
  • 240g Black Beans
  • 200g Spinach
  • 250g Winter Greens
  • Chopped Parsley
  • 4.25 cups Vegetable Stock
  • Crushed Black Pepper
  • Salt
  • Olive Oil


Pre heat oven to 200°.

Place the quartered cabbage, halved pepper, one yam, the three beets and garlic on roasting tray, tossing with olive oil and season.

Roast for 60 mins. 15 mins before the end, add the chopped chili. (For patients going through radiation therapy, this can be omitted as spice ingredients are not advised).

Mix the stock with 1 Tbsp. beet powder. Place most of it in the crock pot with the black beans on a low setting.

Chop, and slice roasted vegetables to required size, and add to the pot.

Add a little parsley.

Leave in crockpot for about 6 hours on low. You can add more stock if required. Halfway through cooking add the chopped greens and spinach.

To serve, add some separately cooked sliced yam, beets, and chopped parsley.

*Can be served with a hassleback yam and wilted greens. However, it’s a bit longer to prepare and maybe one for the caregiver or loved one to do if he or she has the time.

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John Hanley, CEO, Chemo Cookery: