Try a MEC Pot at 25% Off
What makes MEC worth a try?
Miriams Earthen Cookware (MEC) is not yet another cookware brand. The purpose behind MEC is of far greater worth than simply standing out in the market. It is an effort to give people their health back. It's high time we stop making unhealthy choices without realizing what is at stake?
Our gradual transition from natural products to manmade alternatives has invited an unwanted guest into our lives -- the toxins. And they come from the very materials we chose over the all-natural ones like clay. Metals are innately reactive and the chemicals we are using in making cookware are not helping either. We have forgotten that the primary purpose of these vessels is to cook healthy, and not to look beautiful.
The toxic raw materials and glazes used in making cooking pots make them unfit for cooking food -- a biochemical entity. The toxins leaching from such cookware modify the food's nutritional composition and contaminate it. Eating toxic food is literally killing us. This is why, we need to go back to our roots and start cooking in primary clay. This is where MEC comes to the rescue.
And for that, we need a hands-on experience of how switching to a healthy cookware can change things for better. To make this transition easier for you, we are offering a MEC sample pot at 25% off:
Here are 20 things you miss when you are not cooking in MEC:
There are many options for recipes, from savory to sweet; main courses; side dishes; and desserts. Everything you cook in an MEC pot is cooked in a healthier way. Unlike the toxins that leach into food from metal and ceramic cookware, the MEC clay pot is 100% non-toxic. As a result, food cooked in the pot remains toxin-free.
Cooking in an MEC clay pot in a healthier way is also due to highest nutrient retention. In primary clay, as used in MEC pots, the food cooks using gentle far infrared heat. This allows food to cook thoroughly at low heat and maintains all nutritive value. If you’re looking for ideas on things you can cook in your MEC clay pot, here’s a list of 20 to get you started:
What can you do with your pot? Here are 20 different healthy and nutritious foods/recipes or dishes you can cook in your 100% Non-toxic pot!
- Rice and other grains
- Beans & Lentils
- Steaming Vegetables
- Soups & Stews –
- Making desserts – Did you know that you can make desserts in a clay pot?! Puddings and cakes
- Making baby food
- Making yogurt
- Baking bread
- Sautéing and Stir-Frying
- One-pot meals
- Teas and other decoctions
- Poaching & Scrambled Eggs
- Jams and Compotes
- Hot cereal
- Pasta and spaghetti
- Potatoes and Yams
1. Rice and other grains
Rice of all kinds can be cooked in MEC pots – Here are some useful tips on selecting healthy rice. Other grains such as bulgur, barley and spelt can also be cooked in MEC pots. Unique benefits to cooking grains in MEC:
- Grains cook in the presence of oxygen, each grain is separate from the other.... not sticky, not dry –- no need for oil, butter or other fats.
- Complex carbs retained– A big plus for people with blood sugar issues.
Here’s how to cook rice in MEC: Add washed rice to the pot, add the water according to ratio – rice to water ratio can be found on most rice packaging (usually 1:2). Cover and cook on medium-low heat till done. 2 cups of healthy & non-toxic rice cooks in 20-30 mins.
2. Beans & Lentils
Beans and lentils are a delicious dish to cook in MEC pots.
One huge added benefit is that beans cook with unique far-infrared heat and so do not require pre-soaking, except for kidney beans and chickpeas that can be cooked after as little as 2 hours of soaking. These nutritious legumes provides protein to add with your favorite grains, vegetables or salads for an easy meal. Or you can add them to your favorite soup.
Here’s how to cook beans in MEC: There is no need for pre-soaking beans. Add washed beans to the pot, add enough water to cover beans by 2 inches or lentils by 1 inch. Add chopped onion and garlic, if desired. Add bay leaf, chili, and other seasonings of choice. Cover and cook on medium-low until done. Check the beans about 20 minutes into cooking and add up to 2 cups more water if necessary. Lentils should not need extra water. Most varieties of beans can cook in an hour to an hour and 15 minutes. Lentils cook in 35 to 45 minutes. Finish with fresh herbs such as cilantro or parsley.
Make your favorite biriyani – the rice, vegetables and proteins will all meld deliciously with the spices while cooking in your pot. Biriyani has traditionally been cooked in a clay pot because of the unique flavors and taste that the pot can bring out. Once you cook in these pots, you may never want to go back to cooking biriyani in a metal pot.
Here’s how to cook biriyani: Sauté the onions, green chilies, ginger, garlic and the base spices in 1 tsp. of oil. In 5 minutes, add the meat if cooking a meat biriyani, or vegetables. Stir, cover and cook until half done. Then add the rice, add water, stir, add salt, cover and cook till done. Detailed instructions can be found here with recipe variations.
Make any chili in the pot, the taste of each ingredient is more distinct, and the overall taste of the chili is more delicious, and of course, your chili will be more nutritious and non-toxic!
Cooking a pot of Chili: Sauté chopped garlic and onions, then add green and red sweet peppers, and stir. Add other seasonings such as coriander seed, celery seed (optional) and dried or fresh chiles such as chipotle, jalapeno, or chile de arbol. If using meat, add pre-cooked meat at this point. Add pre-cooked dried beans and fresh chopped tomatoes. Then, towards the end of cooking, add corn and oregano, if desired. Once that is cooked, add chopped cilantro and sea salt. Optional toppings: chopped avocado, chopped raw onion, and grated cheddar, colby, jack or muenster cheese; See note on choosing health cheese.
“The taste of braised meat is exceptional! The meat turns flavorful and the food cooks faster.” - Miriam Kattumuri.
Here’s how to do the braising: Add ¼ cup water to the pot, 1 tsp. Healthy cooking oil, add the seasoned meat, add vegetables and spices if desired, layer with onions on the top, cover and cook until done on medium-low heat. Open the lid, add salt, and finishing spices such as thyme and cilantro.
Roasted vegetable and meats are full of their nutritive juices – more moist and crisp. “They are a delight to the taste buds!” says one customer referring to the richness of the taste of her vegetable and meat dishes.
Here’s how to roast in an MEC pot: Layer the pot with sliced onions and garlic, add your seasoned meat/vegetables. Cover and cook in the oven for 20 minutes at 350. Open lid partially and lower heat to 200 degrees, and let food cook till done to your liking. Turn oven off, and serve.
7. Steaming Vegetables
Vegetables thrive in these pots as they steam in far infrared heat. This cooks the vegetables from the inside out thoroughly and gently. Because of this, they retain full nutritive value, and keep their beautiful colors, flavors and textures. No more mushy, pale vegetables!
To Steam: Add 1-2 inches of water to pot, add chopped vegetables (chopped to similar size), you can fill the pot with the veggies. Cover and let it steam on medium-low heat till done. A full pot of vegetables can steam in 20 mins.
8. Soups & Stews
Soups and stews can be cooked easily by adding the ingredients with the longest cooking time first, and then adding other ingredients that take less time later. Garlic, onions, ginger and the like can be added early on, whereas other spices can be added even towards the end. Due to a unique design causing ample circulation within the pot, less salt and spices are needed even when adding these in the final cooking stage. Both vegetarian and non-vegetarian soups and stews are delicious when cooked in an MEC clay pot. The entire dish can be cooked on medium-low heat. Almost all the steam is retained inside so less water is required, so food if more rich with its own flavors, rather than diluted.
9. Making Desserts
Did you know that you can make desserts in a clay pot?! Puddings and cakes are some favorites of MEC customers. Puddings can be cooked on the stovetop with less than medium heat, taking about the same time or less, when compared with metal pots. Because of the non-stick properties of the pot, there is little to no burning and clean-up is easy. Using a separate pot for puddings, cakes, and any dessert is recommended. Customers have said time and time again that cakes made in MEC is more moist, rich and delicious. Less butter and oils are needed, and so your cake is healthier. Bake time is just about the same as with other ware, and at 10-15 degrees lesser temperature. Recipes can be found here.
10. Making baby food
Food that we give our children as babies is the foundation to their eating habits throughout their lives. Store-bought bottles or canned food is not only lacking in nutrients, it is rich in toxins because of the preservatives needed to keep the food edible. With MEC, it’s easy and healthy to prepare your baby food.
Here’s how to cook baby food in MEC pots: Add ½ inch water to the pot. Add 2-3 cups of washed, peeled, and chopped vegetables. Add a sprinkle of salt. Cover and cook till done. You can check for doneness by inserting a fork into the food. If it goes through easily, then it’s done.
11. Making yogurt
Homemade yogurt provides a multitude of healthy probiotics, more than in any store-bought yogurt. Because of the longer shelf life needed for the store shelves, preservatives are added to the yogurt in many cases, and much of the good bacteria dies before it is even purchased. Additionally, there are many additives to store-bought yogurts, including both natural and artificial sweeteners, and food dyes. You can easily make homemade yogurt to retain ALL the probiotics.
The MEC clay pot plays a key role in setting yogurt. Metal and ceramic pots are reactive and may leach toxins when you boil milk, so it is better to avoid them. An unglazed pure clay pot is your best bet because it is free from toxins. It also has breathable (semi-porous) walls to let excess water evaporate, leaving yogurt thick and creamy. The longer you keep your yogurt in the pot, the thicker it gets.
To make your yogurt: Heat the milk to right temperature: Swish the water around your clay pot, let sit for 5 minutes, drain, and then add milk. This prevents sticking and scorching of milk. Now heat the milk just before the boiling point (till small bubbles form on the surface). This takes about 25-35 minutes.
Add the right culture at the right time: Let the milk cool down till you can hold your pinkie finger in milk for 5 secs (in 30 mins or so). Now, add the yogurt culture, and stir back and forth. Then, place the yogurt in the oven with the lid on and oven light on for 6-8 hours. Then, you can set it on a cotton towel on the counter to adjust to room temperature for 30-40 minutes. After that, you can move it into the refrigerator. DO NOT STIR the yogurt as it breaks up the good bacteria colonies and becomes weaker. When you are ready to eat it, scoop out what you need, and leave the rest as is.
Your homemade yogurt turns out creamy, thick and tastes naturally delicious. If you would like some sweetness, you may serve the yogurt with berries, a homemade jam or fruit syrup, or honey. Homemade granola and nuts make delicious toppings too.
12. Baking bread
All types of bread turn out well in MEC cookware. Typically, the pans are used for this purpose but the pots also make great bread bakers. Customers have noted that bread turns out more soft on the inside and a harder crust on the outside. The grains do not dry out and the flavors and taste are more intense. Sourdough bread, no knead 5-minute artisanal bread and the conventional yeast bread are all popular choices to cook in MEC.
To make bread: Use a fully seasoned (?) pan or pot. Oil the bottom of the pot on the inside, and then flour it. Then add your well-kneaded dough (made with 1 to ½ cups of flour for this MEC small pot and MEC small pan, and 2 to 2 1/2 cups for medium, and 3 cups for a larger MEC pot or pan) that is ready to bake, to the pan or pot. Cover and bake for 35 minutes at 350 degrees F. Check for doneness by inserting a toothpick or fork. If it comes out clean, it is done. When done or almost done, turn oven off and partially keep the lid open for bread to brown, which takes about 5 minutes. More information for making bread on MEC: (?) DOES THIS NEED TO BE STARTED IN A COLD OVEN OR CAN IT BE ADDED TO OVEN ONCE HOT AFTER OTHER FOOD HAS ALREADY BEEN COOKING IN OVEN?
13. Sautéing and Stir-Frying
Use as dutch oven - A Dutch oven is perfect for recipes that call for cooking at a low heat. An MEC pot can be used as a dutch oven because of its ability to retain and distribute heat evenly. This clay pot, is made from All-Natural pure primary clay, therefore, 100% non-toxic. This means that your best dutch oven recipes can be cooked thoroughly at low heat. They work great on stove top and can also be used in the oven. The maximum recommended temperature is 450 degrees F. Start in a cold oven or 250 degrees F and increase to the desired temperature after 5-10 minutes.
14. One-pot meals
There is a great benefit with cooking a one-pot meal that provides all the nutrition from multiple foods, and melds the flavors nicely in one dish. An added benefit? Fewer dishes to clean.
15. Teas and other decoctions
The unique far infrared heat emitted by the walls of the MEC pot generate a superior form of heat to extract the micronutrients and phytonutrients from the herbs and spices for decoction. Nutritious and potent healing decoctions can be made within 15-20 minutes in your MEC small pot. To use for making teas or decoctions, add water to your pot, depending on how many servings you want. The pot can hold 5-6 cups. Add spices and herbs that you want to make into decoction. For example, thyme, cardamom, cloves, and ginger make an excellent decoction for mood elevation on gloomy days. Add it to the pot. Cover and cook on low heat 10-15 minutes. It is not necessary to come to a boil. Turn stove off. Let it rest for 5 minutes with the lid on. Usually, the herbs settle to the bottom. Serve with a ladle. Use a metal or cloth tea sifter if necessary.
16. Poaching & Scrambled Eggs
To cook poached eggs, add 3 inches of water to the pot and turn the heat to medium-low. Once the water boils, gently drop the cracked egg into the MEC pot. Reduce the heat to low and cook 4-5 minutes more with lid on. Cook the egg to your preferred consistency, Poached eggs typically have a runny yolk. Some people may prefer the yolk cooked a little more, which works well for egg sandwiches. Remove eggs with slotted spoon or wooden spatula with curved edge.
To cook boiled eggs, place water in pot, . (How much water????) Gently place the eggs in shells, into the pot. Turn heat to medium-low for minutes. (DOES IT NEED TO COME TO A BOIL? DO YOU KEEP HEAT ON LOW?)
To cook scrambled eggs, use fully-seasoned pan or pot (?) and place it on the stove and turn it to low. Add 1 tsp. Of oil, crack eggs and drop them in the pot. Cover and let them cook on low heat for 5-7 minutes. If adding vegetables, add them when adding the eggs to the pot. Some great vegetables to add to the eggs include finely chopped onion, finely chopped broccoli, chopped tomatoes, and peas. Now, open the lid. Stir the eggs with wooden spoon. Add salt, pepper, turmeric (optional). Turn stove off. Let the scramble rest for 5 minutes. Then it’s ready to serve.
17. Jams and Fruit Compote
Wash fruit and chop larger fruits such as peaches, pears, and such. Add to pot with sugar and some water. Less water is required for jam than for compote. If making compote, you can also add spices such as cinnamon, cloves or pepper. Cook on medium low for 5 minutes, then turn up the heat to medium until the mixture boils. Reduce heat to simmer. The fruit concoction is done when it all sugar is dissolved and the blend is thickened to desired consistency. Fruit jam is cooked longer to break down the fruit into spreadable consistency, whereas compote is often cooked less, and whole fruit pieces remain intact. Fruit jam and compote should last 7-10 days in covered glass jar in your refrigerator.
18. Hot cereal
There are many benefits of cooking hot cereal in an MEC pot. Oatmeal made with rolled oats or steel cut oats is a most popular choice. Add the oats and water (typically 1 cup rolled oats to 2 cups water, or 1 cup steel cut oats to 2 ½ or 3 cups water, is needed). Add a cinnamon stick if desired, and cook for 20-30 minutes at medium-low heat. Top with homemade yogurt made in MEC pot, or with fruit and nuts.
19. Pasta and spaghetti
Add pasta, cover with sauce or water, enough to cover the pasta by _____ inches. Cook on low heat the entire time, about 25-30 minutes.
20. Potatoes and Yams
Put washed, peeled and chopped or sliced potatoes or yams into the pot. Cover with water (how much? How high?)
Experience clay pot cooking in the healthiest way possible — thanks to tested and certified all-natural pure clay. Free from toxins and keeps nutrients intact with unique far infrared heat. Can also be used as a pressure pot, yogurt maker, rice and grains cooker and so much more. Ideal when cooking daily meals for your family or for re-heating smaller portions.
NO Additives, Extenders, Dyes, Plasticizers or chemicals used. No glaze used so no toxins there as well. Each piece is individually handcrafted & hand finished.
Naturally Steam Condensing/Preserving:
Unlike traditional metal pressure cookers, the steam condenses naturally because of a cooler underside of the lid. Thus the nutritional value of food improves greatly. No more nutrient-destructive heat, the pot cares for your food as much as you do. The gentler far-infrared heat from the pot cooks without destroying nutrients.
Increase temperature from low to medium in 5 minutes and cook on medium heat. Maximum heat setting on stove-top is medium heat (5 or 6 on a scale of 1-10).
Truly Healthy Clay Pot Cooking – Just Like Old Times
Experience the ancient way of clay pot cooking using unglazed primary clay with MEC pot, as healthy as it used to be. Feel the difference in taste, healthfulness and cleanse your body of toxins, heavy metals and chemicals from conventional pots, with continued use.
Tested & Certified 100% Pure-Clay. No Lead, Cadmium other Metals or Toxins.