Safest Cookware | Why Glazing Was Not An Option.

So what is so bad and unsafe about this paint like substance and why is it strictly labeled “toxic, do not pour in the drain”? Glaze is a composition of about 10-17 different chemicals –different ones put together to form a ceramic paint that is toxic in its raw form and generates toxic fumes during firing. How much of it could then leach into food, and the harm thereof, was another big question? Just out of curiosity, I searched some more to see if there were really any non-toxic glazes –surprisingly... Read More

How to Cook Pasta?

Cooking Quiona in the Healthiest way The directions are the same when cooking pasta in your pot. You don’t have to wait for the water to boil. Add pasta to water on the stove (don’t wait for the water to boil), close the lid and let it cook, check the pot in 20-25 minutes. Using a fork, press the pasta against the wall of the pot to check if it’s cooked. If it’s not cooked give it a few more minutes, check again in a few minutes and turn the stove off when the pasta looks like it’s almost done. Turn the stove off and give it 5 minutes and until al dente... Read More

Living Cancer Free: What Cookware to Use?

Cookware with NO Carcinogens | Giving you the Healthiest Food Is it just a coincidence or is there something more to the fact that many, many civilizations around the world that cooked and eat food from pure-clay pots were also cancer-free?? The community that I come from is living proof of this fact. I come from a community in South India and lived there 24 years of my life. I knew one person in all my years that had cancer (and that one person was a tobacco addict—so the connection there is obvious). And no, it’s not because people there couldn't diagnose it—India is one place that a pressing health problem, especially one that has such drastic results, cannot go un-diagnosed. The medical science has been around for more than 4 to 5 thousand years. I think it’s because by cooking in clay people were able to eliminate one main way for carcinogens... Read More

Choosing the Best Slow Cooker: NO Lead & 100% Non-Toxic.

Slow Cooked Lentils with Greens I was reading a comment from one blogger stating something like this “just make sure you rub a piece of lead testing paper onto the inner walls of any crock pot and if the color doesn't change you’re safe….” The topic of discussion was the presence of lead in your cookware, specifically the crock or inserts for a crock pot. I have to go back a little bit to let you know (if you don’t already) that lead in any way shape or form (or in this case), amount, is dangerous when taken with food because it can be assimilated by the body and shows up in your blood, urine, breast milk (if you’re a breast feeding mother). Over a period of time when this heavy metal has accumulated in your body it can cause severe damage... Read More

Cook Soft, Fluffy & Delicious Rice & other Grains

ccoking grains Measure and wash the amount of rice you want to cook. The measure of water is to grains in most cases is 1:2 or 1:2.5. Sometimes it could also be 1:1, so check packaging and add water accordingly. Set the pot with the rice and water on the stove top, turn heat on, increase heat and go up to medium(in 5 mins). You can go slightly beyond medium heat if need be. Let it cook for about 30-35 minutes, when you see the rice almost cooked, turn the stove off. Give it about 5-10 more minutes. Your beautiful fluffy rice cooked in your non-toxic clay pot... Read More

Healthy & Green Cookware

Baby Food Maker, Green Cookware Many people think that cooking in clay pots is the new fad, but this is far from the truth. In fact, cooking with clay cookware dates back to our earliest and oldest civilizations. Despite the numerous differences with civilizations of the past, the one binding feature seems to have been their practice of cooking food in clay. From the Japanese in the East, to the Native Americans in the West, all our ancestors seemed to have shared this common ground. While some may argue that they were probably not advanced enough to use other material, their expert use of metals like copper, bronze and iron, rule out this argument. For all we know, they might have had much more knowledge of the benefits of cooking in clay pots than we do today, and here is why: Read More