The search for the fountain of youth has been a quest that started many thousands of years ago, most recently 500 years ago by the Spanish conquistador Juan Ponce de León. Though all searches have turned up empty handed (or simply abandoned), we here at Vitaclay like to say that we’re continuing this journey in a form that we like to think of as more obtainable: Food.
According to WebMD, Fitness Magazine, and Eating Well, some of Age defying foods and spices that you may already have eaten (or unaware of) are:
(These are all organic and free of preservatives of course!)
- Oatmeal (steel-cut variety)
- Fish (Wild caught and the omega rich ones)
- Yogurt (the organic, low sugar variety of course)
But what good is a list for when you don’t have recipes? We’re glad all of you asked; here’s a nice shortlist of recipes that any of you can use to get to bask in that fountain of youth of yours!
#1 - Curry Coconut Salmon
- 1 lb raw salmon, cubed
- 2 shallots, chopped
- 2 garlic cloves, minced
- 2 cups broth
- 14 oz coconut milk
- 2 sweet potatoes, cubed
- 2 T tomato paste
- 1 T ginger, minced
- 1 T curry powder
- 1 t cumin
- ¼ t cayenne
- ¼ t salt
- ¼ t pepper
- 1 ½ c peas or green beans
- juice of 1 lime
- cilantro (garnish)
- Add everything to the clay pot except garnish
- Cook on “stew” for 10 minutes
- Serve over rice, quinoa or other grain.
- Add cilantro to garnish
#2 - Cream Of Tomato Soup
This cream of tomato soup has become a favorite of mine because it is so very easy and quick, and I can make it easily in my VitaClay-which means it's even easier! And Quicker!
Ingredients for Homemade Cream of Tomato Soup in Clay:
Directions for Homemade Cream of Tomato Soup in Clay:
- Put the tomatoes, broth and cream into the clay pot
- Cook on "slow" 1-2 hours
- Using a hand-immersion blender, puree until smooth
- Season with salt & pepper to taste
- Sprinkle with chopped basil leaves, and serve
It really is just that easy! What are you waiting for?!
#3 - Cream of Asparagus and Avocado Soup
- flesh of one large, ripe avocado
- 1 bunch of fresh asparagus, chopped
- about 16 oz coconut water (for a thicker, creamier version, or if you want to eat it hot, you may prefer to use coconut milk)
- 2 cups of broth ( see our broth recipe here! )
- 1 cup raw cashews, soaked and drained (if they've been dehydrated or toasted, that's okay too)
- ¼ cup dill
- 1 teaspoon of tamari sauce (sesame seed butter)
- juice from 1 lemon
- 1/4 cup fresh dill
- 2 garlic cloves, peeled and crushed
- 1/ 2 teaspoon black pepper
- corn from 1 fresh ear of corn, or about 1 cup
- Steam asparagus in the clay pot using ¼ cup water for about 20 minutes
- Drain and add all other ingredients except corn to the clay pot (or add asparagus and other ingredients to a blender)
- Blend with a hand immersion (or regular) blender until smooth
- Serve garnished with corn
#4 - 2 Hour Chicken Curry Recipe
- 4 cups of broth ( see our broth recipe here! )
- 3 inch piece ginger root (peeled)
- ½ cup mild curry paste
- ¼ cupapple cider vinegar
- 2-4 garlic cloves
- 2 teaspoons ground cumin
- 1 ½ teaspoons ground cardamom
- ¾ teaspoons freshly ground black pepper
- 1- 2 dried red chilies
- 2 medium yellow onions (cut into half-moons and thinly sliced)
- 1 (3-4 pound) whole organic chicken (cut into 8 pieces)
- 2 teaspoons kosher salt
- 14 ½ oz of diced tomatoes or 1 medium cubed tomato
- Fresh cilantro or parsley for serving
- Using a food processor bowl or blender combine the curry paste, vinegar, garlic, ginger, tomatoes, cumin, cardamom, salt and pepper and process until it becomes a paste.
- In the slow cooker place the cut chicken and when done halve the onions and thinly slice them.
- On top of the chicken layer the onions and pour the sauce over it. But in case you are using dried chilies place into the slow cooker.
- Cover with a lid and cook for 1 hour.
- When ready serve with coarsely chopped cilantro (this dish can also be enjoyed with spiced coconut rice or toasted garlic and parsley quinoa)
Yield: 6 servings
#5 - Vegetarian Mushroom Broth
- 5 Shiitake mushrooms, sliced
- 1 large portabello mushroom, sliced
- 6 button mushrooms, sliced
- 10 cups of water
- Add all ingredients into Vitaclay pot
- Seal and cover, setting on “soup” for the maximum time.
- Cook for 1-2 hours.
- Jar and add to recipes, stir-fries or as a base for soups.
This broth is a great base for Asian soups, such as the seaweed tofu miso soup in our cookbook. The flavor and anti-oxidants shine through in many dishes and give a richness of flavor not found elsewhere.
Nutritious Vegetable Broth From Veggie Scraps
- Carrots, onions, garlic, celery, all chopped (use all bits, even scraps). Store veggie scraps from meals in the freezer.
- Once you have 1-2 cups of scraps (or chopped veggies), add them to the clay pot with 10 cups of water. Cover and seal, cooking on soup for 2-4 hours.
- Fill jars and refrigerate
- Use in any savory recipe that calls for water, as a base for soups, or heat up and sip with a bit of sea salt.
Adding eggshells to any broth is a great way to boost calcium!
#6 - Delicious VitaClay Yogurt Recipe
- Add 2-4 cups of milk into the clay pot (this is not an exact science; more or less is fine)
- 1 tablespoon of store-bought (cultured) yogurt per cup of milk and stir it in (there are also powdered cultures available, which may have the most strains of bacteria—otherwise make sure your store-bought yogurt has at least a few separate strains of “live bacteria” listed in the ingredients)
- Seal it up, hit the yogurt button, and come back in 1-2 hours (seriously, that’s it)
- Pour off the whey and save it (put a jar in the fridge or whatever: this stuff is liquid gold)
- Put the whole clay pot in the fridge until it’s nice and chilled. This will give you a thick, creamy yogurt Greek-style, without any of the tedious straining.
- Serve with berries, or anything you wish!
Note: if you have an older model VitaClay that doesn't have a built-in yogurt maker, you can still make yogurt! When you add the milk and live cultures, put the pot on "warm" until the milk starts to look frothy. Then turn it completely off, seal it up, and leave it for about 8 hours. Voila!
VitaClay also has a cooker that has a yogurt maker built right in. So there you go: making your own yogurt at home!
Do enjoy these 7 recipes and maybe the next time we see you, we’ll congratulate you on turning back the clock a few years!