VitaClay Nutrient Dense Recipes Collection 12.12.17

TABLE OF CONTENTS
Broths and Stock

Chicken Bone Broth ………..…………………………………………………………. 2
Mushroom Broth………….…………………………………………………………..…. 3
Vegetable Broth…………………..……………………………………………………… 4
Mixed Bone Broth………………………………………………………………………...5
Tips on Getting More Gelatin in Broth………………………………………………… 6
Healing Soups
Creamy Avocado Soup……………..…………………………………………………… 8
Potato Cheese Soup……..………………………………………………………………. 9
Butternut Squash Bisque……….……………………………………………………….. 10
Salmon Chowder…………………………………………………………………………... 11
Lentil Soup w/ Goat Cheese Toast………………………………………………………... 12
Crab Tomato Basil Bisque…………………………………………………………….. 13
Traditional Borscht………………………………………………………………..…... 14
Homemade Pho……………………………………………………………………………. 15
Creamy Cauliflower Soup……..……………………………………………………… 16
Vegetable Minestrone…………………………………………………………………… 17
Wild Rice and Chicken Soup……………………...……..……………………………. 18
Quinoa Chicken Soup………...………………………………………………………….. 19
Hearty, Healthy, Stews and Chilis

Brazilian Coconut Shrimp Stew…………………………....…………………………
21
Kitchen Sink Chili……………………………………………………………………… 22
Poblano White Chicken Chili…………………………………………………………. 23
Lebanese Lamb and Okra Stew……………………………....………………………...
24
Butternut Squash and Chicken Stew…...…………………....………………………...
25
Lentil Quinoa Stew………...……………………………....……………………………. 26
Hearty Irish Stew…….....………………………………………………………………. 27
Kentucky Derby Burgoo…………………………………………………………………… 28
Red Wine Beef Shallot Stew.……………………………………………………………… 29
Sirloin Chili…………..…...…....…………………………………………………………. 30
Beet Chili………………………………………………………………………………….. 31
Easy, Delicious One Pot Meals!

Broccoli Beef……….…...……………………………………………………………….. 33
Eggplant Parmesan………………………………………………………………………… 34
Jambalaya Rice……………………………………………………………………………. 35
Chicken Tagine………………..…………………………………………………………... 36
Cajun Sausage and Rice………….………………………………………………………... 37
Shepherd’s Pie………………………..……………………………………………….…… 38
Quinoa Black Bean Veggie Surprise……..……………………………………………..… 39
Brown Rice Pork Pot.……………………………………………………………………… 40
Sweet Potato Burrito Bowl…..……………………….…………………………………… 41
Beef Stroganoff………………………………………………….………………………… 42
Miso Salmon Filet……………………………………………….………………………… 43
Ending Notes
BROTHS & STOCKS
1
CHICKEN BONE BROTH
SUITABLE FOR ALL MODELS
INGREDIENTS
 3 lbs chicken pieces or
carcass
 4 chicken feet
 2 chicken heads (feet and
heads add a lot of nutritious
gelatin to the broth)
 2 bay leaves
 2 large carrots, peeled and cut
in half
 2 ribs celery, cut them in half
 1 tablespoon apple cider
vinegar
 1 large onion, make it
quartered
 10 sprigs parsley
 water to fill the pot
DIRECTIONS
1. Place all chicken pieces in the clay pot.
2. Add the veggies and bay leaves; add enough water to cover all the bones.
3. Add the apple cider vinegar and cook on "Soup" for at least 4 hours.
4. Remove vegetables and bones; strain broth.
5. Refrigerate overnight. Fat can be removed and used for cooking.
6. Broth will last about a week in the fridge. Use it for everything savory!
2
MUSHROOM BROTH
INGREDIENTS DIRECTIONS
 5 Shiitake mushrooms, 1. Add all ingredients into Vitaclay pot.
sliced 2. Cover, setting on "Slow" for 1-2
 1 large portabella hours.
mushroom, sliced
3. Jar and add to recipes, stir-fries or
 6 button mushrooms, as a base.
sliced
 10 cups of filtered water
3
VEGETABLE BROTH
DIRECTIONS
1. You can use any vegetables you want for this broth. Anything will work, from carrot
tops to onion skins to mushroom and celery trimmings.
2. Add all of the vegetables to the pot and enough water to cover them (at least 4 cups
of water).
3. Cover, push the "Slow" button and cook for about an hour
4. Strain and refrigerate to use in all of your favorite recipes.
4
MIXED BONE BROTH
DIRECTIONS
1. Round up bones from bone-in meat you've eaten at meals, or buy soup bones from
the grocery store or local farm (soup bones usually have lots of gelatin-making
cartilage and even some meat that can be eaten with the soup. If you don't see
gelatin in your pot, buy soup bones).
2. (You can also add veggie scraps from onions, carrots, celery, or anything else to add
flavor and depth to your broth onion skins and eggshells can even be used to
increase nutrition!)
3. Place the bones in the clay pot, and fill the pot almost to the top with water (leave
SOME room as the liquid will boil up and froth will gather up to the top, so keep that in
mind.
4. Set the VitaClay on “Soup” for as long as you can for about 2 hours.
5. After 2 hours of cooking, let the VitaClay do its thing (all of our Vitaclay models,
except the Yogurt maker, will automatically click-on to "Warm” for 10-12 hours after
setting time is finished).
6. Filter the gelatin/liquid from the bones and enjoy!
5
TIPS ON GETTING MORE GELATIN IN BROTH
Sometimes we get questions about making broth, with people concerned
that the broth does not "gel" in some batches.
Here are some of the ways to get more gelatin in your broth
Broth is nourishing and healing whether or not it contains an abundance of gelatin. The
more gelatin the better, but any broth is a nourishing, tasty addition to all of your meals.
So use a variety of bones for making your broth and you get the full array of nutrients
that it has to offer.
How do you know if your broth contains gelatin?

All broth will contain some gelatin, but when it contains a lot of gelatin compared with
the water content, it will "gel" when chilled (put it in the fridge and it will come out like
Jell-O).
Add More Bones

One way to get more gelatin is to add more bones to the cooking water. It makes sense:
the more concentrated your broth, the more it will gel.
Check the Cartilage Content

The types of bones used has a direct effect on how much gelatin is produced. The gelatin
is actually pulled out of the cartilage and joint tissue between the bones. The bones
themselves produce vitamins, minerals and other flavors but clean bones will not
produce much gelatin on their own.
If you buy soup bones there will be noticeable white cartilage and meat on the bones. Of
course if you are cooking meat with bones in it, that is a great source of bones for broth.
But when you eat all of the meat from it, often there may not be much cartilage left to
produce gelatin in your broth.
Cook on a Low Simmer

Some studies indicate that cooking at higher temperatures can break down gelatin so
your broth may gel a bit less if the broth is boiling the whole time. A general rule of
thumb is "low and slow;" cook the broth for up to 24 hours on a low simmer, with just
small bubbles coming to the surface, or one bubble coming up every once in awhile.
VitaClay's "soup" and "slow" functions are perfect for making broth!
Making broth is a simple and economical way to add great nutrition and flavor to all of
your savory dishes. I love to add it to pretty much everything: as a base for soups and
stews, as a liquid splashed into stir-fries, as the cooking liquid in rice and other grains,
and so many other ways! Substitute broth for water in almost any savory dish.
6
HEALING SOUPS
7
CREAMY AVOCADO SOUP
SUITABLE FOR SEALABLE MODELS ONLY: VM7900 AND VF7700 SERIES
INGREDIENTS
 3 cups chicken or vegetable
stock
 3 ripe avocados, peeled and
mashed
 1 large onion, peeled and
chopped
 1 Tbs lime juice
 2 Tbs fresh cilantro
 2 garlic cloves, minced
 1 tsp oregano
 1 bay leaf
 Salt and pepper
DIRECTIONS
1. Add the stock, mashed avocado, onion, garlic, cilantro, oregano, salt and the bay leaf to VitaClay.
Cover, seal and set to “Soup” for about 1 hour. Taste to ensure the desired consistency has been
reached.
2. Once the soup is cooked, remove the bay leaf and blend the hot soup with a hand immersion blender
to puree it.
3. Add in lime juice, salt and pepper for taste. Once it's cooled, you'll have a terrific avocado soup that's
served best with a dollop of sour cream and tortilla chips!
8
POTATO CHEESE SOUP
SUITABLE FOR SEALING MODELS ONLY: VF7700 OR VM7900 SERIES
INGREDIENTS
 4 cups broth
 1 cup half and half
 1 sweet onion, finely chopped
 1 cup broccoli, chopped
 ¾ tsp salt
 ½ tsp black pepper
 ½ tsp smoked paprika
 ½ tsp dry mustard
 1 lb potatoes cut into small
cubes
 ½ cup cheddar cheese or Colby
jack cheese, shredded
 Chopped green onions, for
garnish
 Chopped crispy bacon, for
garnish
 More cheese shreds, for garnish
DIRECTIONS
1. Combine all ingredients except cheese and garnishes in VitaClay cooker. Mix well.
2. Cover and cook on the "Soup" setting for 1 hour or until the potatoes are tender.
Check mid-way, stirring to ensure potatoes don't stick to the bottom.
3. For a thick, smooth texture, puree using an immersion blender.
4. Add cheese and stir until melted.
5. Garnish with green onions, bacon and more cheese
9
BUTTERNUT SQUASH BISQUE
SUITABLE FOR ALL MODELS.
INGREDIENTS
 1 small butternut squash
 4 cups broth
 1 small onion, chopped and
sauteed in 4 Tbs of butter
(saute optional)
 1 clove garlic
 ¼ teaspoon dried thyme
 ⅛ tsp cinnamon
 ⅛ tsp cayenne pepper
 1/4 cup butter or coconut
oil
 Sea salt to taste
DIRECTIONS
1. Load all ingredients into clay
pot, stir.
2. Cook on "Soup" setting for 1 to
1.5 hours. If you have a hand-
held immersion blender you can
even puree all of it to make it
smooth and creamy.
3. Add milk or cream if desired and
top with sour cream to serve.
10
SALMON CHOWDER WITH WILD RICE
SUITABLE FOR SEALABLE MODELS ONLY: VM7900 OR VF7700 SERIES
 8 green onions, chopped 1. Whisk thickener into cold milk and add to
 1 Tbs thickener (corn starch, the VitaClay pot.
arrowroot powder, etc.) 2. Add the green onions and potatoes and
 6 cups milk set on stew setting for 20 minutes, until
 2 medium potatoes, sauce thickens.
chopped 3. Stir in the cooked rice.
 ½ tsp sea salt 4. Add salmon pieces, close and cover,
 Black pepper allowing it to continue on the stew setting
 2 cups cooked wild rice for another 10 minutes, until fish is
 1 lb salmon, cut into bite- cooked.
sized pieces
11
LENTIL SOUP W/ GOAT CHEESE TOAST
SUITABLE FOR SEALABLE MODELS ONLY: VM7900 AND VF7700
 1 small log chevre (goat cheese) (3-5 oz) 1. Add all vegetables, garlic, lentils,
 1 red onion, finely chopped cumin and broth.
 ¼ cup fresh chives, chopped 2. Close, seal and cook on "Soup" for 1
 3 tsp ground cumin hour.
 1 garlic clove, crushed 3. Toast bread lightly until slightly brown
 1 carrot, peeled and coarsely chopped and crispy.
 1 rutabega, peeled and coarsely 4. Combine goat cheese and chives in a
chopped bowl and spread cheese over the
 2 celery sticks, trimmed and coarsely toast.
chopped
 1 cup red lentils
 1 ½ - 2 lbs of diced tomatoes
 4 cups broth
 1 baguette, thinly sliced diagonally
12
CRAB TOMATO-BASIL BISQUE
SUITABLE FOR ALL MODELS.
INGREDIENTS
 3 cups broth
 2 Tbs butter
 10 oz crabmeat
 1 tomato (seeded chopped
about 12 cup)
 3 Tbs chopped fresh basil
 2 garlic cloves (minced)
 ½ cup all-purpose flour (use
tapioca or another starch if
gluten free)
 ½ cup tomato sauce
 1 cup whipping cream
 ¼ cup ketchup
 ¼ cup bottled clam juice
 2 tsp old bay seasoning (your
favorite mixed spice blend will
do)
 ¼ tsp hot pepper sauce
 ¾ cup water
 2 Tbs fresh lemon juice
DIRECTIONS
1. Add broth, butter, 3/4 of crabmeat, tomato, 1/3 cup chopped fresh basil, and garlic to the VitaClay pot.
2. Set to "Stew" and allow to heat up and cook for about 10 minutes.
3. Whisk in flour; stir 2 minutes.
4. Whisk in tomato sauce and next 5 ingredients.
5. Cover, seal and allow to simmer until slightly thickened, about 10 minutes.
6. Cancel the heat and open the pot for a few minutes until slightly cooled.
7. Using a hand immersion blender, puree soup in batches in blender until smooth.
8. Stir in another 1/2 cup broth and lemon juice; bring to simmer.
9. Season with salt and pepper.
10. (Can be made 1 day ahead. Chill uncovered until cold, then cover and keep refrigerated. Bring to
simmer before continuing.)
11. Divide soup among 6 bowls.
12. Sprinkle with remaining crab and 3 tablespoons basil and serve.
13
TRADITIONAL BORSCHT SOUP
 3 red beets 1. Peel the beets, carrots, potatoes and onions.
 3 carrots Shred the beets and carrots, dice the potatoes
 5 red potatoes and onions.
 1 red onion 2. Add broth to the VitaClay pot. Add the beets and
 4 cups broth cook on “Soup” setting for 45 minutes.
 ¾ cup tomato sauce 3. Add the carrots and potatoes, and set cooker on
 ½ medium head cabbage, “Soup” for another 30 minutes.
cored and shredded 4. Halfway through, add the onions, cabbage,
 1 fresh tomato, diced tomato sauce and tomatoes and allow to finish
 3 cloves garlic, minced cooking.
 Salt and pepper to taste 5. Add the raw garlic, cover and turn off the heat.
 1 tsp coconut sugar Let stand for 5 minutes.
(optional) 6. Taste and season with salt, pepper and sugar.
 ½ cup sour cream
7. Ladle into serving bowls, and garnish with sour
 1 Tbs chopped fresh cream, if desired, and fresh parsley/dill.
parsley or dill
14
HOMEMADE PHO
SUITABLE FOR: VM7900, VM7800 AND VF7700 MODELS
INGREDIENTS
 2″ fresh ginger, halved
(length wise)
 1 tsp coconut oil
 6 cups broth
 4 cups water
 2 tsp fish sauce (I like this
one)
 1 tsp real salt
Spices to flavor the broth:
 1 cinnamon stick
 2 cardamom pods
 5 cloves (whole) DIRECTIONS
 6 whole star anise 1. Broil the onions and ginger in an oven for about 10
 1 Tbs fennel seeds minutes each side
 cheesecloth 2. Tie up spices and broiled ginger & onions into the
 1.5 lbs of cooked sirloin cheesecloth
 3-4 large parsnips, peeled 3. Add broth, water, fish sauce, salt and cheesecloth
Cold Add-Ins: to the Vitaclay slow cooker
 Jalapeno peppers, sliced 4. Seal and cover, cooking on “Soup” for 1 to 1.5
 Basil leaves hours.
 Mint leaves 5. Thinly slice the meat and parsnips and set aside.
 Whole, fresh cilantro
6. Remove the cheesecloth and strain out any stray
 Bean sprouts
pieces.
 Lime wedges
 Hot sauce 7. Taste the broth and make adjustments with salt or
fish sauce.
 Organic soy sauce
8. Add sliced meat and parsnips to each bowl and add
the hot broth over it.
9. Have the cold add-ins on a separate plate for each
person to add individually.
15
CREAMY CAULIFLOWER SOUP
INGREDIENTS
 1 large head of cauliflower,
chopped (~2lb)
 2 carrots, peeled and diced
 2 medium onions, sliced thinly
 3 cloves garlic, minced
 4 cups broth
 1 tsp real salt
 ½ cup dry white wine or sherry
(optional)
 Black or white pepper
 2 Tbs chives, finely chopped
 1 Tbs chopped parsley
DIRECTIONS
1. Add all ingredients into the clay pot.
2. Set to “Soup” and cook for 1 hour.
3. Using a hand-immersion blender,
blend the soup until smooth, white
and creamy.
4. Sprinkle chives and parsley over
each serving.
16
VEGETABLE MINESTRONE
INGREDIENTS
 ¾ cup dry canelli beans, soaked
and drained
 ¼ cup dry garbanzo beans,
soaked and drained
 1 red onion, peeled & chopped
 2-4 cloves garlic, crushed and
chopped or minced
 6 cups broth
 2 tsp fresh thyme (or 1 tsp dried)
 2 tsp fresh rosemary (1 tsp dried)
 2 tsp fresh oregano (1 tsp dried) DIRECTIONS
 1 cup green beans (fresh or 1. Add all ingredients except cheese into
the VitaClay pot, stirring to combine until
frozen)
smooth.
 2 cups tomatoes, chopped
 1 cup zucchini, sliced and 2. Cover and set to "Slow" for 30-45
minutes.
quartered
 1 small napa cabbage 3. Using a hand immersion blender, blend
the soup to desired consistency.
 1/3 cup soup pasta (such as
orzo) 4. Stir in the cheese.
 1½ tsp salt 5. When serving, garnish with more cheese
 1 tsp pepper and scallions, cilantro or chives.
 1 bay leaf 6. If desired, serve with crusty sourdough
 ½ cup red wine bread for a delicious, filling meal!
 2” piece of Parmesan cheese
rind (highly recommended to
give it an authentic flavor)
 Shredded Parmesan cheese for
garnish (optional)
17
WILD RICE AND CHICKEN SOUP
 2-3 stalks of celery, chopped 1. Add all of the ingredients except cream
 1 red onion, diced salt, pepper & parsley into the clay pot
 8 oz crimini mushrooms, sliced 2. Close, seal and cook on “Soup” setting
 2 cloves of garlic, minced for 1.5 hours (if chicken is already
 1 cup uncooked wild rice, cooked or in small pieces, 1 hour is
plenty)
rinsed and drained
 2 bay leaves 3. When finished cooking, stir in cream,
then add real salt and pepper, and
 1 tsp fresh thyme, chopped
garnish with parsley
 8 cups broth
 1 cup cream (if you want it
creamy)
 Real salt & ground black
pepper, to taste
 ¼ cup fresh parsley, chopped
18
QUINOA CHICKEN SOUP
INGREDIENTS
 1 lb organic or pastured
chicken meat (I prefer dark,
but you can make that
choice)
 1 cup mushrooms, sliced
 2 celery stalks, sliced
 1 red onion, diced
 2 carrots, peeled and sliced
 5 cups broth
 1 cup quinoa
 1 Tbs fresh or dried thyme
 Salt and pepper, to taste
 Fresh parsley (garnish)
 Hot sauce (garnish)
DIRECTIONS
1. Add all ingredients except
for garnishes into the clay
pot.
2. Cover, seal and cook on
“Soup” setting for 1 hour.
3. Garnish with fresh parsley
and hot sauce.
19
STEWS AND CHILIS
20
BRAZILIAN COCONUT SHRIMP STEW
INGREDIENTS
 2 cups rice of your choice,
rinsed and cooked
 1 red onion, chopped finely
 2 cloves garlic, chopped
finely
 1-2 tomatoes, diced
 8 oz green beans, sliced
long-ways
 1 cup coconut milk
 5 cups broth
 1 lb large shrimp, peeled
 1-2 red chilies, chopped
 Juice of 1 lime
 Salt to taste
Garnishes:
 Small bunch of cilantro,
chopped
 Handful of roasted, unsalted
peanuts, chopped
DIRECTIONS
1. Fry the onion, garlic and chilies in a hot skillet with a bit of oil for about
10 minutes.
2. Add the garlic mixture to VitaClay pot, and then add the broth, coconut
milk, and veggies.
3. Close, seal and cook on “Stew” setting for 20 minutes.
4. When it beeps, open it and stir in the shrimp.
5. Close it back up and allow to cook on warm for another 15 minutes.
6. Stir in the lime juice and serve, salting to taste.
7. Serve over the rice, and sprinkle each serving with cilantro and
peanuts.
21
KITCHEN SINK CHILI
INGREDIENTS
 15 oz kidney beans
 15 oz black beans
 15 oz pinto or great northern
beans
 12 oz strained tomatoes
 5 cups broth
 1.5 lb ground beef or other meat
 ½ cup chopped celery
 1 cup chopped onions
 1 chopped bell pepper
 ½ cup chopped jalapenos or other
spicy peppers (optional)
 1 cup chopped carrots or other
veggies (corn, peas and other
mixed veggies can add good
flavor!)
 3 Tbs chili spices
 Real salt & pepper to taste
 Garlic powder or other no-salt
spices
DIRECTIONS
1. Add all ingredients into VitaClay cooker.
2. Stir, breaking up the ground meat as much as possible.
3. Set to “Soup” for 1 hour.
4. Open and stir, checking the chili. It’s ready to serve now, but cooking longer will further blend the
flavors.
5. Serve with a garnish of grated cheese and sour cream.
22
POBLANO WHITE CHICKEN CHILI
INGREDIENTS
 15 oz navy beans, undrained
 1 lb chicken (white or dark)
 2 cups chopped poblano chile
 1 large white onion, chopped
 1 Tbs finely chopped fresh garlic
 2 tsp chili powder
 1 tsp ground cumin
 ¼ tsp real salt
 4 cups broth
 2 Tbs all-purpose flour
 ¾ cup sour cream (optional)
 Cilantro sprigs (optional)
 Freshly ground black pepper
(optional)
DIRECTIONS
1. Mash ¼ cup of navy beans with a fork or blend in a blender
2. Add all ingredients except ¾ cups of broth, flour and the garnish ingredients to VitaClay
3. Whisk the remaining ¾ cups of broth with the flour, then stir into the other ingredients in
the pot.
4. Cover and cook on “Soup” until the chicken is done and the mixture is slightly
thickened, about 1 hour.
5. Using forks, shred the chicken (remove it, shred and return it to the cooker if necessary)
6. Divide the chili among 6 bowls; top with the sour cream, cilantro, and black pepper, if
desired.
23
LEBANESE LAMB AND OKRA STEW
INGREDIENTS
 2 lbs lamb, cubed
 8 cups broth
 1 lb whole fresh okra
 1 onion, chopped
 28 oz crushed tomatoes or
fresh tomatoes, cubed
 4 small potatoes, peeled and
cubed
 1 tsp allspice
 1 tsp cinnamon
 1 tsp ginger
 1 tsp nutmeg
 3 Tbs tomato paste
 1 tsp ground coriander
 Salt and freshly ground pepper
to taste
 2 cloves of garlic
 1 Tbs of butter or coconut oil
 2 Tbs lemon juice
 Chopped parsley for garnish
DIRECTIONS
1. In large skillet, lightly brown the meat and onion in the butter. Cut off the stems of okra and add them
to the pot, fry gently for a few minutes.
2. Transfer meat, onions and okra to VitaClay pot, mix in the tomatoes and potatoes and simmer for 5
minutes. Season with salt, pepper, allspice, cinnamon, ginger and nutmeg. Add tomato paste, then
stir in water or broth.
3. Cover and Set on “Stew” to cook for about 1-1.5hours or until meat is tender.
4. In a separate pan, crush the minced garlic with a little salt and fry it in a tablespoon of butter or oil with
the coriander until the garlic begins to smell sweet. Be careful not to burn the garlic as it may become
bitter.
5. When ready to serve, stir the garlic mixture and the lemon juice into the stew and ladle into bowls.
Garnish with chopped parsley and serve with pita breads.
24
BUTTERNUT SQUASH AND CHICKEN STEW
INGREDIENTS
 ¼ tsp pepper
 ¼ tsp salt
 ¼ tsp thyme
 ½ cup dry white wine
 1 tsp of Herbs de Provence
 2 bay leaves
 3 cups broth
 1 cup diced tomatoes
 3 garlic cloves, roughly chopped
 ½ onion, chopped
 2 celery stalks, chopped
 1 large carrot, , chopped
 4 chicken breasts or thighs
 2 cups butternut squash,
chopped
 Small handful Italian parsley
DIRECTIONS
1. If you are using a whole butternut squash, the easiest way to cube it is to throw the whole thing in the
oven and bake it for about an hour (until fork tender) at 400 degrees. Let it cool, then the skin will peel
off easily. Cut it in half and take the seeds out and then cut the flesh into cubes.
2. Add everything to the clay pot and stir.
3. Cover, seal and cook on "Stew” for about 30-40 minutes, or until chicken is cooked through (chopped
chicken will cook in about 30 minutes; bone-in legs may take up to an hour).
4. When ready remove the bay leaves and stir.
5. Seasoning to taste and serve over rice or mashed potatoes, topping with parsley if desired.
25
LENTIL AND QUINOA STEW
SUITABLE FOR SEALING MODELS ONLY: VM7900 AND VF7700 SERIES
INGREDIENTS
 7 cups broth or water
 2 cups lentils
 ½ cup quinoa
 2 Tbs miso
 1-2 medium potatoes, diced
 1-2 small sweet potatoes, diced
 2 garlic cloves (finely chopped)
 1 tsp tamari or soy sauce
 Mixed dried herbs (oregano,
thyme, tarragon, sage,
marjoram or cumin)
 Toasted sesame seeds
(garnish)
DIRECTIONS
1. Drain and rinse lentils and quinoa.
2. Add lentils and quinoa, potatoes, sweet potatoes and garlic to
VitaClay along with herbs and tomato paste with the water.
3. Close, seal and cook on "Stew" for 1 hour, stirring in the middle.
4. If stew looks very thick, add more water.
5. After cooking, add in miso, soy sauce and a little more water,
stirring.
6. Top with toasted sesame seeds.
26
HEARTY IRISH STEW
 2 lbs stew lamb 1. Add all ingredients to the clay pot
 ½ lb bacon 2. Close, seal and set on “Stew” setting for 2
 3 red onions, chopped hours.
 5 carrots, cut into chunks
3. Fish out bay leaves and thyme sprigs, then
 6 potatoes, cut serve with crusty bread or over rice (or just by
 8 cups bone broth (lamb itself!)
or other broth)
 2 cups pearl barley
 3 bay leaves
 1 leek, washed and sliced
 3-4 sprigs fresh thyme
 salt and pepper, to taste
27
KENTUCKY DERBY BURGOO
 2 lb grass-fed beef top 1. Add everything except vegetables and tomato
round, cubed paste into the clay pot.
 1 lb chicken breast, cubed 2. Close and cook on "Stew” setting for 30
 8 cups broth minutes.
 3 stalks celery, chopped 3. Add vegetables and tomato paste, stir, and cook
 25 okra, chopped for another 20-30 minutes.
 1 red bell pepper, chopped
 2 cups organic corn
kernels
 12 oz tomato paste
28
RED WINE BEEF SHALLOT STEW
 4 lbs grass-fed beef stew 1. Add all ingredients into the VitaClay pot
meat, cut into 3" chunks 2. (If you prefer to sear/brown the stew meat prior
 4 cups broth to slow cooking, feel free: just cook stew meat in
 1 cup dry red wine a hot cast iron skillet with tallow for 5-10
 1½ lb whole shallots, minutes, browning all sides evenly)
peeled 3. Close and cook on "Stew" setting for 1-1.5
 Sprinkle of turmeric powder hours, our until meat is cooked through.
 8 sprigs fresh thyme 4. Serve over rice, potatoes or other grain, or just
 1 tsp sea salt with a side of crusty sourdough bread
 1 tsp ground black pepper
29
SIRLOIN CHILI
INGREDIENTS
 2 Tbs coconut oil or bacon
grease
 2 lbs sirloin steak, cut into
small cubes
 1 finely chopped white onion
 1 large, finely chopped
jalapeno chile, plus sliced
jalapeno chile for garnish
 2 Tbs finely chopped fresh
garlic
 ¼ cup chili powder
 2 tsp dried oregano
 12 oz lager beer
 4 cups broth
 4 cups unsalted pinto beans,
drained and rinsed
 14 oz unsalted fire-roasted
diced tomatoes, undrained
 ¼ cup fine-ground cornmeal
 1 ½ tsp real salt
DIRECTIONS
1. Heat the oil in a large skillet over medium-high.
2. Sear steak to the skillet, until well browned on all sides, 6 to 8 minutes.
3. Remove the steak and add it to the Vitaclay pot.
4. Add the onion, chopped jalapeno chile, and garlic to the drippings in the skillet and cook, stirring often,
just until soft, 2 to 3 minutes.
5. Add the chili powder and oregano; cook, stirring constantly, until very fragrant, about 30 seconds.
6. Add the beer to the skillet; bring to a boil, and cook about 1 minute, stirring and scraping to loosen the
browned bits from the bottom of the skillet.
7. Add cooked onion mixture, broth, and all other (non-garnish) ingredients to the VitaClaycooker. Cover
and cook on “Soup” until the beef is tender, about 2 hours.
8. Divide the chili among 8 bowls. Top with the sour cream, Cheddar, cilantro, scallions, and sliced
jalapeno chile if desired.
30
BEET CHILI
INGREDIENTS
 3 beets, peeled and chopped
 3 medium carrots, chopped
 1.5 Tbs Chili Powder
 ½ Tbs Paprika
 ½ tsp sea salt
 2 diced tomatoes
 1 lb cooked kidney beans*, drained
 1 tsp garlic powder
DIRECTIONS
1. Add all main ingredients to the VitaClay pot
2. Cook on “Stew” for about 1 hour, or until beets are tender
3. Top with optional garnishes before serving, if desired.
31
ONE POT MEALS
32
BROCCOLI BEEF
INGREDIENTS
 1 lb boneless chuck roast,
sliced into thin strips
 2-3 cups fresh broccoli florets
 3 cups broth
 ⅓ cup coconut aminos
or tamari
 ⅓ cup raw honey
 1 Tbs tapioca starch; (optional,
for thickness)
DIRECTIONS
1. Reserve 3-4 tablespoons of the broth
in a small bowl and set aside.
2. Combine beef slices, remaining broth,
coconut aminos, and garlic in VitaClay.
3. Close, seal and set on “Stew” 15 min
(beef should be partially cooked).
4. Add tapioca starch and honey to the
small bowl and mix until a thick sauce
forms.
5. When cooking is complete pour the
sauce into the clay pot and stir well.
6. Add the broccoli and cook for another
10 min.
7. Beef should be just cooked through
and the broccoli should be a bright
green color.
33
EGGPLANT PARMESAN
SUITABLE FOR VS7600, VF7700 OR VM7900 MODELS
INGREDIENTS
 2 eggs
 4 large eggplants peeled, cut
into ½ inch slices
 1 Tbs salt
 1/3 cup seasoned bread
crumbs
 3 Tbs all-purpose flour
 ½ cup grated Parmesan
cheese
 32 oz marinara sauce
 16 oz mozzarella cheese,
sliced
DIRECTIONS
1. Put sliced eggplants in a large bowl
in layers and sprinkle each layer
with salt.
2. Let the eggplants stand for 30
minutes, then drain, rinse and pat
dry.
3. Heat coconut oil over medium heat in a large skillet.
4. Whisk eggs with water and flour until smooth.
5. Transfer the eggplant slices in batches of 2-3 from the bowl and dip in batter and put in the heated
skillet, fry in the oil until browned.
6. Mix seasoned bread crumbs with Parmesan cheese in a separate bowl.
7. Add the broth/water to the bottom of the clay pot, then place ¼ of the eggplant slices in, and top with
¼ of bread crumbs, ¼ of marinara sauce and ¼ of mozzarella cheese. Repeat the process three
times to form 4 layers and cover.
8. Close, seal and cook on "Soup" for 30 minutes, or until tender.
34
SHRIMP JAMBALAYA
INGREDIENTS
 1 ½ cups rice
 1 lb Andouille sausage,
chopped
 1 lb shrimp, peeled and
deveined
 2 cups cooked chicken,
shredded
 4 cups chicken broth
 ½ sweet onion, chopped
 4 oz green chilies, diced
 2 Tbs creole seasoning
 chopped parsley for garnish
DIRECTIONS
1. Rinse and drain the rice until the water runs clear.
2. Throw all ingredients except parsley into VitaClay.
3. Cover, seal and cook on the white or brown "Rice" setting, depending on the type of rice you are
using.
4. The rice setting is optimized to cook perfectly, and it will be done in 30-45 minutes.
5. The cooker will automatically switch itself to warm once the cooking is complete.
6. When it beeps, allow it to rest for 15-20 minutes before opening. This steams the rice to perfection--
trust us, it makes a difference!
7. Serve with a garnish of chopped parsley and enjoy.
35
CHICKEN TAGINE
INGREDIENTS
 1 onion, coarsely
chopped
 2 garlic cloves, finely
chopped
1 red bell pepper,
chopped or sliced in
strips
 2 tomatoes, chopped
 1 teaspoon whole or
ground cumin seeds
 1 teaspoon ground
ginger
 1 teaspoon turmeric
 1 cinnamon stick For homemade Harrissa:
 1 tablespoon homemade  3 fresh red chilies, roughly chopped
Harrissa (see right side)  3 garlic cloves, finely chopped
 ½ cup white wine  1-2 lemons, juice and zest
 3 cups chicken broth  4 tablespoons olive oil
 1 pinch of saffron  Salt and freshly ground black pepper
(steeped in hot broth) Put the chilies, garlic, lemon juice and olive oil into a food
 1 ½ pound thin chicken processor or mortar and pester, and blend into a paste.
breasts, seasoned with
salt and pepper DIRECTIONS
 2 preserved lemons, 1. Add all of the above ingredients to VitaClay® Pot.
chopped 2. Cover and cook on the “Stew” setting to cook for about 30 - 60
 12 green olives, roughly minutes or until chicken is cooked through. When ready to serve
blend in chopped cilantro and a few sprigs on top for garnish.
chopped
Make sure that olives and preserved lemons are visible when
 12 stems of parsley, serving for presentation.
finely chopped
3. Serve on a bed of steamed couscous.
36
CAJUN SAUSAGE AND RICE
INGREDIENTS
 16 oz Kielbasa (or other)
sausage, cut in ¼″ slices
 2 large tomatoes, diced
 1 onion, diced
 ½ green or red pepper, diced
 2 celery stalks, thinly sliced
 carrots or other veggies,
chopped
 4 cups broth
 1 Tbs steak sauce
 1 bay leaf
 1 tsp sugar (coconut sugar
is awesome)
 2 tsp sea salt
 ½ tsp hot pepper sauce
 1 cup uncooked rice, soaked
 12 stems parsley, chopped
(optional)
DIRECTIONS
1. Combine sausage, veggies, salt, broth, steak sauce, bay leaf, sugar
and hot pepper sauce in clay pot.
2. Stir in the uncooked rice (pre-soaked is best).
3. Cover and cook on "Rice" setting - white or brown depending on type.
4. Set delay timer to have it ready when you get home.
5. Find and remove the bay leaf.
6. Stir in parsley if desired.
37
VEGETARIAN SHEPHERD’S PIE
SUITABLE FOR SEALING MODELS ONLY: VM7900 AND VF7700
INGREDIENTS
Mashed Potatoes
 2 lb small potatoes (gold or red Yukon
work well, cut into 1 inch cubes
 1 ½ cups milk
 1 ½ cups broth
 2 Tbs real butter (preferably grass-fed)
 Sea salt and pepper to taste
Shepherd's Pie Filing:

 1 large onion, chopped
 2 stalks celery, sliced
 8 oz mushrooms, sliced DIRECTIONS
 2 large carrots, sliced 1. Add potatoes to the clay pot with about 1½ cup broth
 ½ cup green beans, in 1-inch pieces 2. Cook on "Stew" setting for 30 minutes, until potatoes are
 2 cups baby spinach soft
 1 cup asparagus, sliced in 1"pieces
3. Wait for pot to cool, then mash in butter and milk, adding
 1 corn off the cob (fresh or frozen)
salt and pepper to taste
 1 lb kidney beans, soaked, cook and
drained 4. (Mashed potatoes can be made ahead and set aside or
made in another pot while the filling cooks in the VitaClay
 3 cups broth
pot)
 1 Tbs soy sauce
 1 ½ tsp thyme 5. Rinse the clay pot and add all of the filling ingredients,
 2 tsp fresh rosemary, minced (or 1 tsp
except spinach and corn starch
dried) 6. Cook on "Stew" setting for 30-45 minutes
 1/4 tsp sage 7. In a small bowl, mix the cornstarch with water until
 1 Tbs cornstarch...add more as smooth, and stir into the clay pot
needed (arrowroot powder can be
8. Allow to cook through and rest on “Warm" setting for
substituted)
about 15 minutes, until thickened
 2 Tbs water (or veg. broth)
 Extra rosemary or thyme for garnish 9. Spoon the potatoes evenly over the top of the filling,
sprinkling with chopped rosemary
 Sea salt & pepper to taste
38
QUINOA BLACK BEAN VEGGIE SURPRISE
SUITABLE FOR SEALING MODELS ONLY: VM7900 OR VF7700 SERIES
 2 cups uncooked quinoa 1. Add all of the ingredients except
 4 cups broth scallions and cilantro into the clay
pot.
 1 cup corn kernels
2. Cook on white “Rice” setting
3. When it’s finished cooking, mix in
 3-4 cloves garlic, minced scallions and fresh cilantro.
 1 red or yellow bell pepper, chopped 4. Serve immediately, garnishing
 1-2 Tbs butter or coconut oil with your toppings of choice.
 3 cups black beans soaked and 5. Garnish suggestions: shredded

cooked cheese, hot sauce, avocado, sour
cream, Greek yogurt, lime
 ½ cup chopped fresh cilantro wedges.
 3-4 scallions, chopped
 Spoonful of tumeric
 Spoonful of cumin (optional for spice)
 ¼ tsp cayenne
 Real salt, add to taste
39
BROWN RICE PORK POT
INGREDIENTS
 1 lb port tenderloin, sliced
thinly
 1 cup red wine
 2 stalks celery, chopped
 2 tsp dijon mustard
 2 tomatoes, diced
 3 cups broth
 1 cup brown rice, soaked and
drained
 1 tsp dried oregano
 ¼ tsp cayenne
 salt & pepper to taste
DIRECTIONS
1. Put all ingredients into the clay
pot.
2. Close, seal and set to brown
“Rice” setting.
3. After the cooking cycle ends, the
machine will beep. Wait 15-20
minutes for the rice to finish
steaming before serving.
40
SWEET POTATO BURRITO BOWLS
INGREDIENTS
 1 cup of rice or quinoa,
soaked and rinsed (always
rinse the quinoa to eliminate
the bitter flavor)
 4 cups veggie or bone broth
 1 lb sweet potatoes, diced
 1 cup sweet bell peppers
 1-2 tomatoes, diced (with
juice)
 1 lb black beans, cooked
 1 cup corn kernels
DIRECTIONS
 ½ tsp garlic, minced
 1 tsp cumin 1. Add everything except lime juice, cheese and
garnishes to the clay pot (to have a little crunch left in
 ½ tsp chili powder the bell peppers, wait til the end to add those).
 2 Tbs lime juice
2. Close, seal and cook on “Rice” setting.
 1 ½ cup shredded cheese
(might want to shred it 3. After it beeps, allow to rest about 15 minutes before
yourself) opening (stir in bell peppers now if you haven't
already).
 Sour cream, to top
 Avocado, chopped (optional) 4. After resting, stir in lime juice and serve into bowls.
 Cilantro (optional) 5. Add cheese and other garnishes.
41
BEEF STROGANOFF
SUITABLE FOR SEALING MODELS ONLY: VF7700 OR VM7900 SERIES.
INGREDIENTS
 1 lb grass-fed stew meat or
ground beef/bison
 ½ red onion, chopped
 3 cups broth
 1 Tbs Worcestershire sauce
 8 oz mushrooms, sliced
 1 cup milk or cream (get organic
to avoid hormones, antibiotics
and chemicals!)
 Salt & pepper to taste
 4 oz cream cheese or sour cream
DIRECTIONS
1. Add all ingredients except for milk to
clay pot (If you want to brown and
sauté the meat and mushrooms
beforehand, feel free--it does add
flavor, but it's not crucial).
2. Close and cook on "Stew" setting
for 20 minutes.
3. Open and thoroughly stir in the milk
and cream cheese before serving.
4. Serve over pasta, rice, quinoa,
(Pasta can also be cooked in the
pot, adding it in during the last 10
minutes of cooking).
42
MISO-GLAZED SALMON FILETS
INGREDIENTS
 2 cups rice of your choice,
rinsed and drained (soak it
in a previous batch of rice
water if you can)
 4 cups water or broth
 Assorted chopped veggies
(optional)
 A few dashes of turmeric
 4 Salmon filets
 4 Tbs yellow miso
 3 Tbs soy sauce or tamari
 3 Tbs rice vinegar
 1 Tbs Sesame oil
 1-2 Tbs chopped Scallions
 1 Tbs grated Ginger
 1 Tbs Mirin
 Sprinkle real salt and
pepper to taste
DIRECTIONS
1. Add rice and water/broth along with optional veggies & spices into the clay pot.
2. Close, seal and select appropriate “Rice” option: brown or white
3. As rice is cooking, stir all salmon marinade ingredients together, mixing well into
a sauce
4. Pour marinade to cover salmon filets and allow to marinade for at least 15
minutes.
5. About 10 minutes before rice is finished (shown on the digital display) open
VitaClay and add fish filets to the top of the rice.
6. Close, seal and allow to finish cooking.
7. After it beeps, don’t open it! Allow rice and fish to rest for about 15 minutes
8. Rice and fish will both be steamed to perfection: serve with a garnish of
chopped scallions.
9.
43
ENDING NOTES
The VitaClay team wishes you all the best, and we thank you for supporting VitaClay®!
Do you have any questions about VitaClay®? Do you have any comments or ideas you
would like to share with us? Please feel free to send us a message. We love to hear from
our visitors and get their opinions! We are always looking for great new product ideas as
well!
To contact VitaClay® by phone, call at customer service & Product Support:
(408)-329-7392
Email inquiry: service@vitaclaychef.com
Wholesale inquiry:
(408)-329-7392
(408)-621-6187
To contact VitaClay by mail, write to:
Essenergy, Inc
1765 Landess Ave, #34
Milpitas, CA 95035
USA
Here’s to your health,

VitaClay
44

VitaClay Nutrient Dense Recipes Collection 12.12.17

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TABLE OF CONTENTS

Broths and Stock

Hearty, Healthy, Stews and Chilis

Easy, Delicious One Pot Meals!

How do you know if your broth contains gelatin?

Add More Bones

Check the Cartilage Content

Cook on a Low Simmer

Shepherd's Pie Filing:

 3 cups black beans soaked and 5. Garnish suggestions: shredded

To contact VitaClay® by phone, call at customer service & Product Support:

Email inquiry: service@vitaclaychef.com

To contact VitaClay by mail, write to:

Here’s to your health,

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