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BRAGG LIVE FOOD PRODUCTS

April 10, 2012

GOLDEN BLOSSOM BARS

Filed under: Bragg Health Recipes,Patricia Bragg — admin @ 8:00 AM

GOLDEN BLOSSOM BARS

½ cup Bragg Organic Olive Oil

Egg Replacer equal to 2 eggs

1 cup nut or seed meats, chop

2½ cups sifted whole-grain pas­try flour

½ cup raw honey

1 tsp bak­ing powder

1 tsp vanilla extract

2 Tbsps lemon juice

Cream olive oil with honey and Egg Replacer, grad­u­ally. Beat until fluffy. Sift flour. Mea­sure. Add bak­ing pow­der and sift again. Add grad­u­ally to the oil mix­ture, beat­ing thor­oughly. Add nut or seed meats (wal­nuts, almonds, hazel­nuts or sun­flower, sesame, pump­kin seeds, etc.), and vanilla extract and lemon juice. Spread bat­ter in oiled 8x8-inch bak­ing pan and bake at 400°F for about 12 min­utes or until golden brown. Cool and cut in strips. Makes 16–20 bars.

This Blog is moderated. It is created to be informative, inspiring and uplifting. Our positive philosophy at Bragg is to communicate with love and respect. As Paul and Patricia Bragg teach, in expressing your thoughts and opinions to others, ask yourself: "Is it good, is it kind, is it necessary?" All comments that do not fit this philosophy will not be posted.

February 19, 2012

SCALLOPED GLOBE ARTICHOKES

Filed under: Bragg Health Recipes,Patricia Bragg,Uncategorized — admin @ 8:00 AM

SCALLOPED GLOBE ARTICHOKES

6 cooked artichokes

1½ Tbsps fresh squeezed lemon juice

1 cup soy milk

1 cup dry whole-grain bread crumbs

1 tsp Bragg Liq­uid Aminos Egg Replacer equal to 2 eggs

shake of Bragg Sprin­kle (24 herbs & spices)

Scrape edi­ble por­tion from cooked arti­choke leaves, remove fibers and dice heart. Mix arti­choke scrap­ings, whole-grain bread crumbs, Egg Replacer, soy milk, lemon juice, Liq­uid Aminos and Sprin­kle. Place in oiled bak­ing dish. Bake in mod­er­ate oven (375°F) about 15 min­utes. Serves 6.

This Blog is moderated. It is created to be informative, inspiring and uplifting. Our positive philosophy at Bragg is to communicate with love and respect. As Paul and Patricia Bragg teach, in expressing your thoughts and opinions to others, ask yourself: "Is it good, is it kind, is it necessary?" All comments that do not fit this philosophy will not be posted.

February 15, 2012

NASTURTIUM SALAD

Filed under: Bragg Health Recipes,Patricia Bragg,Uncategorized — admin @ 8:00 AM

NASTURTIUM SALAD

½ head of leaf let­tuce, tear

6 or 7 nas­tur­tium flowers

1 full head romaine lettuce

1 cup nas­tur­tium leaves, tear

Bragg Vinai­grette Dressing

½ cup apple, grated (optional)

Tear (do not cut) let­tuce and nas­tur­tium leaves into small pieces. Cut­ting with knife or kitchen shears often gives bit­ter fla­vor to salad leaf. Toss salad with grated apples and nas­tur­tium flow­ers, sav­ing sev­eral flow­ers to gar­nish top of salad. Add Bragg Vinai­grette and toss together. Serves 3–4.

This Blog is moderated. It is created to be informative, inspiring and uplifting. Our positive philosophy at Bragg is to communicate with love and respect. As Paul and Patricia Bragg teach, in expressing your thoughts and opinions to others, ask yourself: "Is it good, is it kind, is it necessary?" All comments that do not fit this philosophy will not be posted.

February 13, 2012

TOMATO — SOY CHEESE — TOFU SAUCE

Filed under: Bragg Health Recipes,Patricia Bragg,Uncategorized — admin @ 8:00 AM

TOMATO — SOY CHEESE — TOFU SAUCE

½ lb soy cheese, grate

2 Tbsps Bragg Organic Olive Oil

Egg Replacer equal to 2 eggs

¾ cup warm tomato juice

½ cup whole-grain bread crumbs nutri­tional yeast flakes

½ cup soy cream

½ cup soft tofu, dice

shake of Bragg Sprinkle

soy parme­san cheese

Serve on: whole-grain toast, pasta, or warmed corn tor­tillas Melt soy cheese with olive oil in dou­ble boiler; add toasted bread crumbs, soy cream and tomato juice, stir­ring con­stantly. Add Egg Replacer, tofu, and Sprin­kle (24 herbs & spices). When mix­ture is thor­oughly blended and melted, serve on whole­grain toast or pasta, warmed corn tor­tillas or pita bread, or over steamed fresh veg­gies. Gar­nish with soy Parme­san cheese and nutri­tional yeast large flakes. Serves 6.

This Blog is moderated. It is created to be informative, inspiring and uplifting. Our positive philosophy at Bragg is to communicate with love and respect. As Paul and Patricia Bragg teach, in expressing your thoughts and opinions to others, ask yourself: "Is it good, is it kind, is it necessary?" All comments that do not fit this philosophy will not be posted.

February 8, 2012

BROILED STUFFED SQUASH

Filed under: Bragg Health Recipes,Patricia Bragg,Uncategorized — admin @ 8:00 AM

BROILED STUFFED SQUASH

4 large sum­mer squash

½ cup soy cheese, crumble

⅓ cup raw wheat germ or fine

dry whole-grain bread crumbs

1 Tbsp Bragg Liq­uid Aminos

1 clove gar­lic, press

1 tsp Bragg Olive Oil

shake of Bragg Sprinkle

Cut off stem end of squash. Blanch in boil­ing water for 4 min­utes. Drain and scoop out inside, leav­ing shells whole. Com­bine squash pulp, olive oil, gar­lic, Liq­uid Aminos, Sprin­kle and wheat germ or fine dry whole­grain bread crumbs with soy cheese. Fill shells with mix­ture and place in shal­low bak­ing pan. Broil 5 min­utes to melt soy cheese. Serves 4.

This Blog is moderated. It is created to be informative, inspiring and uplifting. Our positive philosophy at Bragg is to communicate with love and respect. As Paul and Patricia Bragg teach, in expressing your thoughts and opinions to others, ask yourself: "Is it good, is it kind, is it necessary?" All comments that do not fit this philosophy will not be posted.

February 7, 2012

LENTIL SALAD, PITA or TOSTADA

Filed under: Bragg Health Recipes,Patricia Bragg,Uncategorized — admin @ 8:00 AM

LENTIL SALAD, PITA OR TOSTADA

2 cups leaf let­tuce, tear

⅓ cup cel­ery, chop

⅓ cup green onions, chop

⅓ cup cucum­bers, slice

¼ cup fresh pars­ley, chop,

½ cup salsa

diced toma­toes, if desired

1 Tbsp lemon juice

⅛ tsp gar­lic powder

¼ tsp Bragg Sea Kelp Seasoning

shake of Bragg Sprinkle

6 whole-grain toast slices,

pita bread or corn tortillas

3 cups cooked lentils

Mix salsa, let­tuce, cel­ery, green onions, cucum­bers and­pars­ley together in a bowl. Add lemon juice, gar­lic pow­der, Bragg Sprin­kle and Kelp and mix well. Set aside. Toast whole-grain bread, pita bread or heat corn tor­tillas. Spread with salsa mix­ture. Spoon hot lentils on top and cover with chopped veg­gies and salad greens. Top with salsa, diced tomato and sliced avo­ca­dos if desired. Serves 6.

This Blog is moderated. It is created to be informative, inspiring and uplifting. Our positive philosophy at Bragg is to communicate with love and respect. As Paul and Patricia Bragg teach, in expressing your thoughts and opinions to others, ask yourself: "Is it good, is it kind, is it necessary?" All comments that do not fit this philosophy will not be posted.

February 6, 2012

BEAN STEW WITH HERB DUMPLINGS

Filed under: Bragg Health Recipes,Patricia Bragg,Uncategorized — admin @ 8:00 AM

BEAN STEW WITH HERB DUMPLINGS

FOR STEW:

3 Tbsps Bragg Organic Olive Oil

2–4 cloves gar­lic, mince

⅛ cup sweet basil, chop (garnish)

1 lb toma­toes, peel & chop

1 Tbsp Bragg Liq­uid Aminos

1 cup dried white kid­ney beans or black-eyed peas,

soaked overnight in puri­fied water

2 red onions, chop

3½ cups veg­etable stock

2 cel­ery stalks, chop

2 car­rots, slice

Bragg Sprin­kle

FOR HERB DUMPLINGS:

2 oz Bragg Olive Oil

1 tsp Bragg Sprinkle

1⅓ cups fresh whole-grain bread crumbs

6½ Tbsps self-rising whole-grain flour

Cook beans for 20 min­utes. For stew now heat olive oil in large pan over medium heat. Add onion and gar­lic, sauté 4 min­utes. Stir in cel­ery and car­rots and cook 2 min­utes longer. Add beans and remain­ing ingre­di­ents and bring to boil. Sea­son with Sprin­kle. Lower heat, cover and sim­mer 20 min­utes. Mean­while to pre­pare dumplings: mix dumpling ingre­di­ents with 5 Tbsp cold dis­tilled water to make firm dough. Shape into 12 balls. Arrange on top of stew. Cover, con­tinue sim­mer­ing until dumplings are light and fluffy, about 20 min­utes. Serve at once. Top with sweet basil. Serves 6.

This Blog is moderated. It is created to be informative, inspiring and uplifting. Our positive philosophy at Bragg is to communicate with love and respect. As Paul and Patricia Bragg teach, in expressing your thoughts and opinions to others, ask yourself: "Is it good, is it kind, is it necessary?" All comments that do not fit this philosophy will not be posted.

February 1, 2012

NUT and SOY CHEESE ROAST

Filed under: Bragg Health Recipes,Patricia Bragg — admin @ 8:00 AM

NUT AND SOY CHEESE ROAST

1⅓ Tbsps Bragg Organic Olive Oil

1 cup whole-grain cracker crumbs

Egg Replacer equal to 2 eggs

1⅓ cups soy cheese, grate

juice from 1 lemon

2 red onions, finely chop

1 cup wal­nuts, chop

⅓ cup dis­tilled water

1 tsp Bragg Liq­uid Aminos

Sprin­kle (to taste)

 

2 tsps creamy organic, peanut but­ter or nut but­ter of choice Brown onions lightly in olive oil. Add water and mix with cracker crumbs, reserv­ing some for the top­ping. Add soy cheese, nuts, nut but­ter of choice, lemon juice, Sprin­kle, Liq­uid Aminos and Egg Replacer. Mix well. Turn into an oiled casse­role dish, top with crumbs and bake at 400°F for 30 min­utes until brown. Serves 4.

This Blog is moderated. It is created to be informative, inspiring and uplifting. Our positive philosophy at Bragg is to communicate with love and respect. As Paul and Patricia Bragg teach, in expressing your thoughts and opinions to others, ask yourself: "Is it good, is it kind, is it necessary?" All comments that do not fit this philosophy will not be posted.

Filed under: Bragg Health Recipes,Uncategorized — admin @ 8:00 AM

SPROUTED “CHICKEN-LIKE” PATTIES

3 cups lentil sprouts

1 cup raw peanut butter

2 cups fresh cut corn

3 green onions, mince

2 car­rots, slice

1 cup raw almond butter

2 cups cel­ery, mince

1 cup yel­low pea sprouts

1 Tbsp Bragg Liq­uid Aminos

shake of Bragg Sprinkle

Put sprouts, corn, cel­ery and onions in food proces­sor. Add almond and peanut but­ter, Aminos and Sprin­kle. Mix and form into pat­ties. Gar­nish with car­rot or cel­ery slices. Serves 6.

 

This Blog is moderated. It is created to be informative, inspiring and uplifting. Our positive philosophy at Bragg is to communicate with love and respect. As Paul and Patricia Bragg teach, in expressing your thoughts and opinions to others, ask yourself: "Is it good, is it kind, is it necessary?" All comments that do not fit this philosophy will not be posted.

January 31, 2012

PARSNIP PATTIES

Filed under: Bragg Health Recipes,Patricia Bragg,Uncategorized — admin @ 8:00 AM

PARSNIP PATTIES

6–8 parsnips, thin slice

1 red onion, mince

2 Tbsps Bragg Organic Olive Oil

whole-grain dry bread crumbs

¼ tsp Bragg Sprin­kle (24 herbs & spices)

 

Wash and cut young parsnips into thin slices. Steam in small amount of puri­fied water until ten­der. Mash and add Sprin­kle, olive oil and small amount of very finely minced onion. Mix well; shape into small pat­ties. Dip and roll in whole-grain bread crumbs; place on bak­ing sheet and bake at
350°F oven for 20 min­utes. Serves 6.

This Blog is moderated. It is created to be informative, inspiring and uplifting. Our positive philosophy at Bragg is to communicate with love and respect. As Paul and Patricia Bragg teach, in expressing your thoughts and opinions to others, ask yourself: "Is it good, is it kind, is it necessary?" All comments that do not fit this philosophy will not be posted.

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