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Clay Uses - Recipes
No, we're not kidding!
You can - AND SHOULD - add Calcium Bentonite Clay to your recipes! Want to get some
clay into your kids (or your spouse) and you KNOW there's no way
they're going to drink it? Here's the perfect solution
- add it to your favorite recipe! This is a great way to
incorporate clay into their diets. Just check out these
delicious recipes. And if you have a recipe we can add,
please send it to us! Send your recipe to
Info@AboutClay.com. In the meantime,
check out these recipes and start adding Calcium Bentonite Clay to your
favorite recipes today! Bon Apetit!
Making A Clay Smoothie - Video
Breakfast
Elixir
Honey Water
Banana Nut Muffins
Berry Muffins
Brownies
Mud Cake
Oatmeal Cookies
Pecan Sticks
Wheat Pizza Dough
Banana Peanut
Butter Chocolate Shake
Lemon Meringue Pie
Refried Bean Dip
Guacamole
Beef Stew
Super Easy Cookies
BREAKFAST ELIXIR
This is like a super-souped-up
smoothie. A great way to ENERGIZE your day!
Soaked almonds – 8-10
4-5 small pieces of fresh chunk
coconut
Generous sprinkling of flax
seed
a few chopped Brazil nuts
Blend these with 4-8 ozs water
Next add: (Pick from different
ones for variety but use lots of greens. )
Orange or grapefruit - leave
pith on
Apples
Pineapple
Banana or 1 plantain
Seasonal fruits
Tamarind – 1” cube
Seeded grapes a few
Celery chopped
Bean sprouts – handful
Snow peas - a few chopped
Lettuce- kale, chard, spinach
leaf, endive red tip lettuce
Cucumber
Liquid Calcium Bentonite Clay 2 oz.
Blend together until smooth.
ENJOY!
HONEY WATER
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
NUT MUFFINS
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.
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.
BROWNIES1 ½ cups unsalted butter
3 cups white sugar
2 tsp vanilla
7 eggs
1 cup flour
¼ cup TLC Calcium Bentonite Dry Powder Clay
1 ¼ cups unsweetened cocoa powder
1 tsp salt
1 cup chopped walnuts
Preheat oven to 350º F. Line a 9x9 pan
with foil and spray with cooking spray. In a sauce pan over medium heat, melt
butter. Stir in sugar until dissolved. Remove mixture from
heat and beat in the eggs one at a time mixing well after each
addition. Stir in vanilla. Sift dry ingredients together. Add the
flour mixture to the butter mixture, mix until combined. Stir
in walnuts and spread batter into the pan. Bake at 350º F for 45-50 minutes. Do not
over bake.
MUD CAKE
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
Mix the first five ingredients. Add milk,
oil and vanilla and stir and mix well. Mix in nuts. Pour into a
greased 8” Pyrex pan. Mix sauce and pour over the batter. Bake
at 350º degree F for 35-40 minutes.
OATMEAL COOKIES
1 cup Crisco
1 cup sugar
1 cup brown
sugar
½ cup Calcium Bentonite Dry Powder Clay
2 eggs,
beaten
1 tsp.
vanilla
1 tsp. soda
1 cup flour
3 cup
3-Minute Oatmeal
Cream Crisco,
adding sugar gradually and mix well. Mix soda, flour and clay
and add to creamed mixture. Next add oats. Form into small balls
and bake at 375º F. for 10-15 minutes. Makes 5 doz.
PECAN STICKS
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.
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.
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!
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.
REFRIED BEAN DIP
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
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.
BEEF
STEW
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.
SUPER EASY COOKIES
1 roll Pillsbury's Cookie Dough, any flavor
1/4 cup Calcium Bentonite Dry Powder Clay
Unwrap cookie dough and set
it in a bowl at room temperature to soften. Once softened, mix in the
clay. Place by tablespoons on a cookie sheet, and bake as directed on
the package.
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