Breath­ing deeply, fully and com­pletely ener­gizes the body, calms the nerves, fills you with peace and helps keep you health­ier and more youth­ful. - Paul C. Bragg

Patri­cia On TV!

THE GENIE JOSEPH SHOW — Host: Genie Joseph
Ch. 55 — OLELO Net­work (Hawaii)

March 1 @ 4pm Hawaii Time

FLUFF ROLLS

1 cup soy milk,

1 pkg quick-rise yeast

⅛ cup luke­warm dis­tilled water

1 Tbsp raw honey

3 Tbsps Bragg Organic Olive Oil

3 cups whole-grain flour

Make a sponge of luke­warm soy milk, olive oil, honey and 1 and 1/2 cups of the flour. When sponge is cool, add yeast dis­solved in warm water. Add remain­ing flour. Stir until dough is stiff, but can still be stirred with a spoon. Cover with damp cloth; set to rise in a warm place. When dou­ble in size, stir down and let rise again. Put in oiled muf­fin tins. Cover and when dou­ble in size, bake at 375°F for about 25 min­utes.
Makes about 20 rolls.

MUSHROOM STUFFING FOR BAKED POTATO

2 large rus­set potatoes

½ cup mush­rooms, finely chop

½ cup green onions, finely chop

1 Tbsp Bragg Organic Olive, per potato

⅓ tsp Bragg Sprinkle

⅓ cup soy cheese

shake of Bragg Sprinkle

Before bak­ing, scrub pota­toes thor­oughly so that skins can be eaten. Many impor­tant nutri­ents, par­tic­u­larly pro­teins, are con­tained in the skins. Bake pota­toes for 1 hour at 400°F. After baked, cut in half and scoop out the inside, leav­ing 4 inch of the potato against the skin. In a mix­ing bowl, mash pota­toes thor­oughly and add mush­rooms, green onions, soy cheese and 1 Tbsp olive oil per potato. Return mix­ture into potato shells, sea­son with Sprin­kle and bake 15 min­utes or until soy cheese has melted. Serves 2–4.

Patri­cia Bragg Lec­tures – Maui Rotary Break­fast Meeting

Wed. Feb. 29 — 7:15 am 7:30 Hawaii Time
Maui Rotary break­fast meeting

(808) 757‑0981

Patri­cia Hon­ored By Mayor of Honolulu

Today, the Mayor of Hon­olulu, Peter Carlisle rec­og­nized Dr. Patri­cia Bragg
with a Mayor Procla­ma­tion of Appre­ci­a­tion!
The procla­ma­tion was for 100 years of Bragg Health Cru­sades,
car­ry­ing on her father, Paul C. Bragg’s work,
host­ing Bragg Waikiki Free Exer­cise Pro­gram for over 40 years,

Patri­cia receives recog­ni­tion from Mayor of Hon­olulu, Peter Carlisle

Patri­cia with Mayor Peter Carlisle and
Dr. Genie Joseph of The Genie Show

Vis­i­tors Travel Long Dis­tances to Attend Free Bragg Waikiki Exer­cise Class

Charm­ing Chi­ro­prac­tor and his wife vis­ited Bragg Exer­cise Waikiki Class. They are big Bragg Fol­low­ers from the Mid­west! Bragg Waikiki Exer­cise Class in Hon­olulu is free for all who attend. Vis­i­tors world­wide attend classes annu­ally. Famous vis­i­tors have included sports teams and
celebri­ties like Jon LaLanne (Exer­cise Guru, Jack LaLanne’s son).

Here’s Patri­cia with charm­ing Chi­ro­prac­tor and wife – Hawaii

Patri­cia with Jon LaLanne and Cana­dian vol­ley­ball team

TOMATO — BASIL PASTA

½ cup tofu (extra firm), drain

1 Tbsp Bragg Organic Olive Oil

1 cup semolina flour

½ cup whole-grain flour

¼ tsp Bragg Liq­uid Aminos

1½ tsps dried basil

25 oz jar tomato sauce

6 Tbsps tomato paste

½ tsp gar­lic, finely mince

½ tsp Bragg Sprinkle

In food proces­sor, mix tofu and tomato paste. Add flours, gar­lic, basil, Sprin­kle and Liq­uid Aminos. Add olive oil and blend until dough sticks together. Turn dough onto board sprin­kled with semolina flour. Knead until smooth, about 3 min­utes. Place dough in plas­tic bag and set aside for 1 hour.

Divide the dough into 4 equal por­tions. If not using for hand made ravi­o­lis, place one por­tion on lightly floured board and return remain­ing por­tions to plas­tic bag for future pas­tas. Flat­ten dough into oval shape and roll dough into an oblong sheet, about 7x16”. Dough should be thin, but not too translu­cent. Divide sheets cross­wise and set aside to dry on wax paper in a warm place for about 30 min­utes, or until it is dry and pli­able, but not brittle.

For filled pasta, roll dough on floured board to about 8 inch thick. Sprin­kle dough lightly with flour and roll up loosely. Use a sharp knife to cut type of pasta desired. Remem­ber that pasta will swell about dou­ble when cooked, so make cuts about half the diam­e­ter desired. Allow the cut pasta to dry by toss­ing into a loose pile of flour lay­ing flat on wax paper in the open air for at least an hour. This will pre­vent the pasta from stick­ing after it has been cut and keep it firm after cook­ing. To pre­pare pasta, cook in boil­ing water for 8–10 min­utes. Serves 4–6.

Patri­cia Bragg Lec­tures – Maui Rotary Break­fast Meeting

Wed. Feb. 29 — 7:15 am 7:30 Hawaii Time
Maui Rotary break­fast meeting

(808) 757‑0981

I feel delight in my new-found indi­vid­u­al­ity, because it expresses purity of pur­pose and moral strength. — Paul C. Bragg