Slow cookers are different now. No longer do you put all ingredients in to return home and find an non-distinctive,  mushy, rather flavor-lacking concoction.  

After four books, Finlayson has reached important conclusions for better slow cooker creations. Some of these make her feel zucchini, peas, snow peas, fish, seafood, and milk/cream do not respond well to long cooking. She also feels peppers, hot sauces and curry powder do not do well with long cooking. Her solution? Add these during the last 30 minutes of cooking.   

Each recipe has a two-page spread with headnotes, preparation tips, make ahead hints, “Mindful Morsels,” and “Nuture Wonders” which expand on the nourishment of the main ingredient, The book also gives Nutrients Per Serving and significant vitamin content.  

Besides breakfast, even bread items and tempting desserts, The Healthy Slow Cooker helps you make some tempting, exciting dishes. Here's a description of some of the recipes: 

Beet Soup with Lemongrass and Lime –Combines garlic, gingerroot, red bell pepper, red chile, lime zest, coconut cream and cilantro. 

(The Spanish favorite) Caldo Verde –
Has cumin, onions, carrots, garlic, chickpeas, potatoes, paprika, collard greens and smoked sausage 

(A Moroccan favorite) Harira –
Calls for celery, onion, garlic, tumeric, lemon zest, tomatoes, red lentils, chickpeas and parsley. This is best topped with Harissa made from red chile peppers, caraway and coriander seeds, cumin, sun-dried tomatoes, garlic, lemon and sweet paprika 

Spicy Peanut Chicken –
Incorporates, onions, carrots, celery, garlic, gingerroot, peanut butter, lemon juice, soy sauce, red curry paste, coconut milk, green peas, roasted peanuts and cilantro. 

Cioppino –
Made with onions, fennel, garlic, anchovy filets, tomatoes, dry white wine, fish stock, white fish, shrimp, crabmeat, red bell pepper, chile pepper and optionally topped with Easy Rouille made from mayonnaise, garlic, olive oil, lemon juice and hot paprika.  

Beef and Barley with Rosemary and Orange –
Includes mushrooms, onions, celery, carrots garlic, orange zest and dry red wine. Can be topped with Persillade of parsley, garlic and balsamic vinegar. 

Chili con Carne –
Make with flour, olive oil, onions, garlic, oregano, cinnamon stick, cumin, beer, kidney beans, ancho chili powder, chipotle pepper in adobo sauce, poblano chiles, cilantro, sour cream, red onion and roasted red pepper strips.  

Barley and Wild Rice Pilaf –
Calls for onion, garlic, rosemary leaves, tomatoes, vegetable stock and toasted pine nuts.

Tamale Pie with Chili Millet Crust –
Make with onions, olive oil, celery, garlic, oregano, cumin, black or pinto beans, tomatoes, corn kernels, green bell pepper and jalapeno or chipotle pepper.
May be topped with millet, water, black pepper, Monterrey Jack cheese and chopped green chiles. 

Review by Marty Martindale, 2006, Largo FL