By now we all know the immune system is our strong and sustainable weapon against the virus! And for a strong immune system, a healthy and nutrient-rich diet is the key. Being a health enthusiast, you must be great at choosing the healthiest ingredients for your meals – all organic, unprocessed, non-GMO and rich in all the essential nutrients. Here comes the next step:
Cooking healthy ingredients in a healthy way – Is the cooking pot right?
Cooking your healthy ingredients in the healthiest way possible is the crucial next step. What is the point of cooking healthy ingredients in unhealthy pots? Does that serve the purpose – No, because, unhealthy pots leach toxins into the bio-chemical entity, food and contaminate it. These toxins weaken the immune system besides deteriorating body functions and organs. And the heat from conventional pots destroy nutritional cells essential to feed and sustain the immune system.
MEC comes to the rescue – with the right cooking pot!
MEC pots and pans are 100% non-toxic and they preserve nutrients by cooking with gentle far infrared heat. Food cooked in MEC is rich in essential nutrients.
Here are all the great ways you can use MEC’s 100% healthy and non-toxic cooking pots and pans to cook nutritional meals for you and your family, during this time and the times to come:
Steaming: Chop all the veggies to a similar size and add to the pot with little water — about ¼ inch of water for half pot of vegetables. Close the lid and let it steam on medium until done (25-30 minutes).
- Scrambled: Cook veggies first (10 mins), clear some space on the bottom of the pot and crack eggs in the space cleared in the center. Cook for another 5 minutes on medium-low with lid on. Turn stove off and enjoy delicious scrambled eggs with veggies of your choice!
- Boiled: Place eggs in the pot, add 1” of water, cover and cook for 7-10 minutes on medium heat.
- Poached: Boil water in the pot. Break eggs in a small bowl and pour into boiling water. Cover and cook for 4-5 minutes at low heat.
Baking breads: Grease the inside of the pot with a healthy vegetable oil such as coconut, sesame, or olive. Dust a light coating of flour on top of the oil and add the batter. Cover the pot initially, crack the lid towards the end of cooking for some browning.
Cooking rice & grains: Add washed grains and water in the right ratio (usually 1:2 or check the bag for instructions). Cover and cook for about 30 minutes.
Yogurt: Heat the milk to just before boiling point. Turn stove off, and open lid and let it cool down for 30 mins or so. Add yogurt culture, set in the oven with the lid on and oven light on – let it incubate for 6-8 hours.
Roasting: Use a seasoned pot. Set your seasoned turkey in the pot and pour any remaining seasoning over the top and put the pot in the cold oven. Start at 250 and increase to 400 after 10 minutes. Let the turkey cook at that temperature till it is fully done – 2.5 to 3 hours.
Soups & chili: Avoid canned ingredients, use water instead of canned broth. Add all ingredients to the pot and water (less than usual) and cook on medium low until done – 45 mins to 1 hour.
Stews and broths: Add water and all ingredients at the same time. Start cooking on low, increase to medium in 5-7 minutes and let it cook till done.
Teas & decoctions: Bring water to a full boil and turn heat off. Add all ingredients, cover and steep for the usual amount of infusion time.
Hope these recipes help you boost your immunity by eating the healthiest food cooked in pure clay. May you stay well-nourished and strong till we meet again.
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