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My friend shared her fried rice with quinoa brown rice, asparagus and duck egg. So yummy! She used the left overs rice quinoa, mixed with cooked duck egg, asparagus. It’s delicious and nutritious. She falls in love with this combo immediately. She said she was never a good cook until she found vitaclay! It was simple easy enough to make delicious quick meals.
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Inspired by Sally Fallon Morell and Nourishing Traditions, this article explores how slow, intentional clay pot cooking supports traditional food preparation methods. Learn why gentle simmering, bone broth, and nutrient-dense meals are helping families rediscover the value of cooking with patience and purpose.
I never paid much attention to beans until recently. Now they're a weekly staple—and cooking them in a clay pot completely changed the flavor, texture, and experience.
Every time VitaClay founder Michelle Liu’s daughter comes home, she asks for Mom’s Chinese chicken soup with shiitake mushrooms. After more than 25 years of VitaClay, we’ve realized that many families have their own version of this story—real food, familiar recipes and cooking traditions passed from one generation to another.
