2 cups water (reverse osmosis)
About 2 cups spinach
1 tomato 
1 - 1 1/2 stalks celery
1/4 cup cucumber (optional)
2-3 cloves fresh garlic 
A couple shakes of oregano no-salt seasoning (Kirkland brand from Costco - or any brand will do)
4 oz. hydrated clay
About 6 ice cubes

1 glass of chilled tomato juice or V8
A squeeze of lime or lemon juice
A dash of Worcestershire sauce 
1 ounce of liquid clay mix 

Stir with a stick of celery for instant relief.  Have as many as you like!

2 cups of water
1 teaspoon of Calcium Bentonite Dry Powder Clay
4 tsp raw honey 

Put in a plastic or glass container with a plastic lid. Shake well and drink.

BANANA PEANUT BUTTER CHOCOLATE SHAKE

1 frozen banana, peeled
3 Tablespoons chocolate syrup (I use sugar-free)
1 cup milk
1 Tablespoon Peanut Butter
1 Tablespoon Calcium Bentonite Dry Powder Clay
2 ice cubes

Blend all ingredients until very smooth.  Pour into a chilled glass and enjoy!

VEGGIE STIR-FRY WITH CLAY (submitted by Phil from www.ApexClay.com)

1 onion, chopped
2 cloves garlic, chopped
2 Tblspoon olive oil
2 pkg frozen veggies (your choice)
Soy sauce (sorry I never measure this)
1 tsp ground ginger
1 tsp ground black pepper
Hot sauce (I never measure this either!)
1/4 cup liquid Living Clay

Directions:

Prepare frozen veggies per package directions until they are almost cooked, but not quite. Drain veggies.

Add olive oil to your wok or skillet. Saute onion and garlic until just starting to get soft. Add in your prepared veggies, ginger, and black pepper. I never add salt, because the soy sauce is salty. Add a couple of splashes of hot sauce - make it as hot or as mild as you prefer. We like it spicy! Add in a good amount of soy sauce. I probably use between 1/4 - 1/2 cup for this recipe, but I don't really measure, I just splash it around. Again, add the amount that tastes right to you. Add in the liquid clay. It doesn't add any taste, but acts like a thickener, and you get all the benefits!

Cook until the veggies are as tender as you like. This is great served over brown rice or whole wheat pasta.  Enjoy!
 

PATTY'S GREEN BEEF ENCHILADAS  (submitted by Paul and Patty from www.NaturesCleansingClay.com)

Saute 1 lb. lean ground beef and 1/2 cup chopped onions. Before the beef is completely cooked, add 1 Tablespoon ground cumin, salt and pepper to taste, 1 Tablespoon Clay Powder and 1 4oz. can of chopped green chilies. Heat corn tortillas. Place approximately 1/4 to 1/2 cup of beef mixture in each tortilla and roll. Place in a casserole pan.
Top with a green chili salsa and grated Monterey jack cheese. Cover lightly with a piece of foil and bake for 30 minutes at 350 degrees. I also add 1 T. of the clay powder to the salsa before spreading it on the rolled tortillas.

HOT AND SWEET SHRIMP (submitted by Paul and Patty from www.NaturesCleansingClay.com)

3 T. Tequila (Optional)
3 T. Orange Liqueur
1/3 C. Orange Juice
1 T. Lemon Juice
1 T. Honey
1 Oz. Liquid Clay- Living Clay-tm
2 T. Olive Oil
1/2 C. Sliced Shallots
2 T. Pine Nuts
3 Cloves Minced Garlic
1 T. Red Pepper Flakes
1 LB. Large Shrimp, Peeled, Deveined
1 C. Halved Cherry Tomatoes
1 Bag Fresh Baby Spinach

Whisk together tequila, orange liqueur, orange juice, lemon juice, honey and liquid clay until blended; set aside.

Heat oil in large skillet over medium-high. Add shallots and sauté until softened; 1-2 minutes. Add pine nuts. Begin to brown, about 2 minutes, stirring frequently.

Add shrimp and sauté until almost cooked, about 2 minutes. Remove pan from heat. Add tequila, oj mixture. Return skillet to heat and boil mixture 1-2 minutes to reduce. If the mixture flames up, let it burn off, or cover the skillet with a lid to extinguish.

Remove shrimp from skillet with a slotted spoon, keep warm. Add tomatoes to the skillet and cook 1 minute. Add spinach by the handful, turning with tongs until just wilted.

Serve over cooked  pasta or rice; (especially good over linguini)…and ENJOY!

Makes 2 servings.

SPICY CHICKEN AND SPAGHETTI   (submitted by Paul and Patty from www.NaturesCleansingClay.com)

Combine the following:

8 oz. cooked spaghetti (drained)
1 Can Cream of Mushroom Soup
1 Can Cream of Chicken Soup
1 Cooked, Boned Chicken
1 Cup Chicken Broth
1 Tablespoon Chili Powder
1/2 Cup Milk
1 oz. Liquid Clay
Salt & Pepper to taste

Saute the following in 2 Tablespoons of butter

3/4 Cup Chopped Onion
1 4oz. Can Chopped Green Chilies
1/2 Cup Chopped Celery
1/2 Cup Green Pepper
1 4oz. Can Mushrooms
1 Small Jar of Pimento

Add to the above ingredients, and top with 8 oz. grated cheddar cheese.  Bake at 350 degrees until heated through and cheese is melted. (Approx. 30 minutes depending on the size of the pan and the oven temperature.)

What the Clay does:

One problem with this recipe used to be that it could turn out 'runny' due to all the soup, broth etc. in the recipe OR if cooked longer to prevent it being 'runny' then ingredients might be overcooked.  Adding the CLAY solved this problem as the consistency was perfect and ingredients were cooked correctly PLUS it took some of the 'sting' out of the spices added.
 

CHICKEN BREASTS WITH ARTICHOKES (submitted by Paul and Patty from www.NaturesCleansingClay.com)

Lightly brown 1 lb. Chicken Breasts in 2T of olive oil, season lightly with salt and pepper.  Top breasts with 1 can drained artichoke hearts, 1/2 Cup chopped green onions, 1 clove of chopped garlic and 1 tsp Italian seasoning, toss around skillet. After about 3 minutes, add 1 cup chicken broth, to which has been added 1 oz. hydrated (liquid) clay. Add 1/4 cup dry sherry and 2T of lemon juice, cover and heat for about 30 min. on low. Finish off with 1/4 cup feta cheese and 1 T capers.  Serve over angel hair pasta. (If you do not want to add the sherry you can add a little more lemon juice.)

PATTY'S BAKED POTATOES   (submitted by Paul and Patty from www.NaturesCleansingClay.com)

Bake a large potato in foil. Remove from foil. Slice into 3/4" slices (do not cut all the way through). Place back in foil.

MIX:
1/2 Cup Chopped Green Onion
1/2 Cup Grated Cheese (cheddar or your choice)
1 Tablespoon Liquid Clay (Living Clay)
2 Slices of Cooked, Crumbled Bacon
Salt and Pepper to taste
Insert the MIX into the sliced potato. Pour 2 Tablespoons of olive oil over the top of the potato. Bake at 350 degrees for 15-20 minutes to melt cheese and heat.

ENJOY!

PATTY'S MEXICAN ROLL-UPS   (submitted by Paul and Patty from www.NaturesCleansingClay.com)

2 – 8 oz Cream Cheese
¾ C Sour Cream
½ Tsp Garlic Powser
1 – 4 oz Can Chopped Green Chilies
1- 4 oz Can Chopped Black Olives
½ C Chopped Chives or Green Onions
1 oz Liquid Clay
Juice of One Lime
¼ -1/2 C Picante Sauce

Combine all of the above ingredients and spread on flour tortillas (10 in all). Roll each one separately into a log. Put them in a plastic zip-lock bag and cool in the refrigerator overnight, or at least for a few hours.  When ready to serve, slice each roll into about eight rounds and serve with picante sauce.

PATTY'S MEATLOAF   (submitted by Paul and Patty from www.NaturesCleansingClay.com)

1 1/2 lbs lean ground beef
1/2 c. chopped onion
1 egg
1 T. Worcestershire sauce
1 8oz can tomato sauce
1 1/2 T. clay powder
2 slices of bread that have been wet in water and most squeezed out.
Salt & Pepper

Mix well and put in a 9x9 baking casserole. Bake at 350 degrees for 30 minutes, then remove and top with another 8 oz can tomato sauce- continue to bake for 30 minutes. Enjoy.

PATTY'S POT ROAST (submitted by Paul and Patty from www.NaturesCleansingClay.com)

3lb. 7-Bone Roast (or whatever kind you prefer)
Salt & Pepper, dust with flour, then brown in 2T oil in a skillet on both sides
Place roast in a 13x9" casserole pan and top with:
1 chopped green pepper
1 chopped med. onion
Add 1 Cup water and one beef bouillon cube
Cover with foil and bake at 250 degrees for 1 1/2 - 2 hours.

Then add 2 baking potatoes, peeled and cut into 1 1/2" cubes
Add 3 carrots cut into 1 1/2" pieces
Cover and return to oven and cook until vegetables are tender
Remove meat and vegetables to platter.

In a skilled add 3T butter, 1Tflour and 1T Living Clay powder
Stir to blend. Add 1 cube beef bouillon to the juice and drippings from casserole pan plus 1 1/2 cups water.
Stir and heat to make gravy. (May need to add more water.) Salt and pepper to taste.

BEEF STEW (submitted by Phil from www.ApexClay.com)

2  tablespoons all-purpose flour
1  pound beef or pork stew meat, cut into 3/4-inch cubes
2  tablespoons cooking oil
1/2 cup Calcium Bentonite Liquid Clay
2-1/2  cups cubed potatoes
1  cup frozen cut green beans
1  cup frozen whole kernel corn
1  cup sliced carrot
1  medium onion, cut into thin wedges
2  teaspoons instant beef bouillon granules
2  teaspoons Worcestershire sauce
1  teaspoon dried oregano, crushed
1/2  teaspoon dried marjoram or basil, crushed
1/4  teaspoon pepper
1   bay leaf
2-1/2  cups vegetable juice or hot-style vegetable juice

Place flour in a plastic bag. Add meat cubes and shake until meat is coated with flour. In a large skillet brown half of the meat in 1 tablespoon of the hot oil, turning to brown evenly. Brown remaining meat in remaining oil. Drain off fat.

In a 3-1/2- or 4-quart crockery cooker layer potatoes, green beans, corn, carrot, and onion. Add meat. Add bouillon granules, Worcestershire sauce, oregano, marjoram, pepper, and bay leaf. Pour vegetable juice and liquid clay over all.

Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours or until meat and vegetables are tender. Discard bay leaf. Ladle into bowls. Makes 4 to 6 servings.

REFRIED BEAN DIP (submitted by Phil from www.ApexClay.com)

1 lg. can refried beans
1 jar picante or taco sauce
1/4 Cup Calcium Bentonite Hydrated Clay
Sour cream
Chopped red peppers
Olives (black)
Shredded cheese
Fritos or Tortilla Chips

Mix refried beans with picante sauce and Hydrated Clay. Spread on serving tray. Cover with sour cream and shredded cheese. Add chopped red peppers and sliced black olives. Serve with taco chips. Serves 8 to 12.

GUACAMOLE (submitted by Phil from www.ApexClay.com)

2 Ripe Avocados
1 tablespoon Calcium Bentonite Hydrated Clay
1 Clove garlic -- Mashed
3 tablespoons lime juice
1 jalapeno -- Seeded, Diced
2 Tomatoes -- seeded and chopped
1 Small Red Onion -- chopped fine
1/4 cup cilantro leaves -- finely chopped
Salt and freshly ground pepper

Halve and pit avocados and scoop flesh into a large bowl. Mash avocado with a fork and mix in Hydrated Clay.  Stir in remaining ingredients, combining well. Chill covered with plastic wrap for at least 1 hour and up to 1 day. Stir guacamole well and serve with tortilla chips.

WHEAT PIZZA DOUGH

1 tsp sugar
1½ cups warm water
1 Tbs active dry yeast
1 Tbs olive oil
1 tsp salt
2 cups whole wheat flour
½ cup Calcium Bentonite Dry Powder Clay
1 cup flour

Dissolve sugar in water, sprinkle yeast over the top and let stand for about 10 minutes until foamy.  Stir in olive oil and salt. Mix whole wheat flour, clay and all purpose flour until dough starts to come together. Knead dough on a well floured surface. This takes about 10 minutes.  Place dough in oiled bowl, cover with a towel and let rise for about an hour.  When dough is doubled, put dough back on floured surface and divide into pieces for 2 this crust or leave whole for thick crust. Forma into a tight ball. Let it rise again for 45 minutes. Preheat oven to 425º F. Roll dough into desired pizza shape. Place on a well oiled surface, top pizza with favorite toppings and sauce.  Bake for 16-20 minutes until crust is golden. 

1¼ Cup flour
¼ Cup Calcium Bentonite Dry Powder Clay
1½ tsp baking powder
¼ tsp baking soda
1/3 tsp salt
2 egg whites
1 Cup mashed bananas
3/4 Cup sugar
1 Tbs vegetable Oil
1 tsp lemon zest
¼ Cup chopped walnuts

Preheat oven to 350º F. Spray muffin tins with non-stick cooking spray.  Stir together flour, clay, baking powder, soda and salt.  In a medium bowl, beat egg whites slightly. Stir in bananas, sugar, oil, and lemon peel.  Add to flour mixture and stir until just combines. Stir in walnuts. Fill muffin tins ¾ full.  Bake for 20-25 minutes.

CLAY-CRANBERRY-ORANGE SCONES   (submitted by Paul and Patty from www.NaturesCleansingClay.com)

1 1/2 ups + 2 Tbs flour
1 Tbs Calcium Bentonite Dry Powder Clay
1/2 Cup dried cranberries
2 tsp baking powder
2 Tbs packed brown sugar, divided
2 tsp grated orange peel
1 tsp ground cinnamon
1/2 tsp salt
1/2 Cup unsalted butter, chilled, cut up
2/3 Cup + 2 Tbs buttermilk, divided

Preheat oven to 400º F. Combine flour, clay, cranberries, baking powder, 1 T of the brown sugar, orange peel, cinnamon and salt in a large bowl. With pastry blender or 2 knives, cut in butter until mixture resembles pea-size pieces. Slowly stir in 2/3 cup of the butter-milk just until soft dough forms and pulls away from sides of bowl.  On lightly floured surface, pat dough into 6 ½ inch round 1 inch thick. Cut into 8 wedges; place on parchment paper- lined baking sheet. Lightly brush tops with remaining 2 T buttermilk; sprinkle with remaining 1 T brown sugar. Bake 12 to 15 minutes or until golden brown. Cool on wire rack. Serve warm or at room temperature.  (makes 8 scones)

BERRY MUFFINS

¾ cup whole wheat flour
1 cup all purpose flour
¼ cup Calcium Bentonite Dry Powder Clay
1/3 cup wheat germ
2/3 cup white sugar
1 Tbs baking powder
1 tsp salt
1 tsp cinnamon
2 eggs, beaten
2 cups half & half cream
1 cup fresh blackberries
1 cup fresh blueberries

Preheat oven to 400º F. Butter muffin pan.  Whisk together flour, clay, wheat germ, sugar, baking powder, salt and cinnamon. In another bowl whisk together half & half cream and eggs. Stir wet ingredients into dry ingredients, mixing just to combine. Fold in berries. Scoop batter into muffin pan cups 2/3 full. Bake in preheated oven for 20 minutes or until done.

3/4 cup flour
1/4 cup Calcium Bentonite Dry Powder Clay
2 Tbs. cocoa
2 tsp. baking powder
½ tsp salt
½ cup milk
2 Tbs. salad oil
1 tsp. vanilla
¾ cup chopped pecans

Sauce:
¾ cup brown sugar
¼ cup cocoa
1 ¾ cup hot water

1/8 cup butter
4 Tbs sugar
1 Tbs water
2 tsp. vanilla
½ cup Calcium Bentonite Dry Powder Clay
1 ½ cups. flour
1 cup pecans – chopped

Cream butter and sugar. Add flour and clay mix and blend together.  Add water and vanilla. Add pecans. Press into a buttered 9x9 pan and bake at 325º F10-12 minutes or until done. Cool and slice into sticks.

LEMON MERINGUE PIE

1 (9 inch) pie crust, baked
1 1/2 cups white sugar
1/2 teaspoon salt
1 1/2 cups water
1/2 cup cornstarch
1/4 cup Calcium Bentonite Dry Powder Clay
1/3 cup water
4 eggs, separated
1/2 cup lemon juice
2 teaspoons lemon zest
3 tablespoons butter
1/4 teaspoon salt
1/2 cup white sugar

Preheat oven to 325 degrees F (165 degrees C).

Combine 1 1/2 cups sugar, salt, and 1 1/2 cups water in a heavy saucepan. Place over high heat and bring to a boil. In a small bowl, mix cornstarch, Clay and 1/3 cup water to make a smooth paste. Gradually whisk into boiling sugar mixture. Boil mixture until thick and clear, stirring constantly. Remove from heat.

In a small bowl, whisk together egg yolks and lemon juice. Gradually whisk egg yolk mixture into hot sugar mixture. Return pan to heat and bring to a boil, stirring constantly. Remove from heat and stir in grated lemon rind and butter or margarine. Place mixture in refrigerator and cool until just lukewarm.

In a large glass or metal bowl, combine egg whites and salt. Whip until foamy. Gradually add 1/2 cup sugar while continuing to whip. Beat until whites form stiff peaks. Stir about 3/4 cup of meringue into lukewarm filling. Spoon filling into baked pastry shell. Cover pie with remaining meringue.

Bake in preheated oven for 15 minutes, until meringue is slightly brown. Cool on a rack at for at least 1 hour before cutting.

1 roll Pillsbury's Cookie Dough, any flavor
1/4 cup Calcium Bentonite Dry Powder Clay