December 6, 2010

Ellen Wood has writ­ten a fan­tas­tic blog giv­ing her hon­est opin­ion about Bragg Liq­uid Aminos.

It’s Not Just Healthy – It Tastes Fantastic!

I think I’m addicted to it. I use it on every­thing (almost) and I buy it by the quart. I’m refer­ring to Bragg Liq­uid Aminos. It’s incred­i­bly yummy and GOOD for you – very good for you. Best of all, it helps you grow younger.

Just recently I started read­ing Bragg Healthy Lifestyle, 33rd Edi­tion: Vital Liv­ing to 120! by Patri­cia Bragg, N.D., Ph.D., and Paul C. Bragg, ND, Ph.D. Paul Bragg is con­sid­ered the father of the health food move­ment in Amer­ica; opened the first health food store; and orig­i­nated Radio Health Pro­grams in the 1920s. Patri­cia Bragg has fol­lowed in her father’s foot­steps and con­tin­ues the cru­sade for healthy living.

Amino acids are crit­i­cally impor­tant to life and health – cru­cial for growth, main­te­nance and repair of the human body as they’re involved in the for­ma­tion of mus­cle and tis­sue pro­teins, skin, hair, nails and enzymes. If you want to know about the tech­ni­cal aspects of Amino Acids and what they do for your body, go to www.bragg.com or Google “amino acids” and read to your heart’s con­tent. My pur­pose in writ­ing about Bragg Liq­uid Aminos is to share with you ways that I use it in prepar­ing a cou­ple of my deli­cious, nutri­tious meals.

Salad Dress­ing
When mix­ing oil and vine­gar, add fla­vor and health ben­e­fits with a splash of Bragg Liq­uid Aminos and (if you’re not plan­ning on kiss­ing some­one new) put some chopped up gar­lic in it. YUM! It was almost 25 years ago when my sec­ond hus­band, Jacques Duvoisin, became famous in our town for his salad dress­ing. Guests would prac­ti­cally beg him for his secret but he wouldn’t tell. Then one year when we went to a Christ­mas din­ner party at the home of some friends, Jacques brought each cou­ple a gift he wrapped him­self: a small bot­tle of Bragg Liq­uid Aminos – the secret ingre­di­ent in his salad dressing.

Break­fast Scrambed Egg, Quinoa and Veg­gies
I eat a vari­a­tion of this most morn­ings. Soak quinoa overnight (enough for a few days), then next morn­ing rinse and drain. Be sure to drain in a strainer with SMALL holes – I lost most of it the first time by using a spaghetti colan­der. Then put fresh water in – about 1 ½ cups water to 1 cup of quinoa – and cook until water is absorbed, about 8 to 10 min­utes. (You need less than 2 to 1 water to grain when it’s been soaked.)

Cut up some veg­gies – broc­coli and aspara­gus are my favorites – and braise them in a fry­ing pan in coconut oil. (Sure, olive oil is okay but coconut oil is bet­ter.) Add the quinoa, then mix up a raw egg or two with a fork and pour the mix­ture on top, grind in some pep­per and moosh it all around. Then add some Bragg. (Why am I the only one who doesn’t call it Braggs?) It has a salty taste so don’t add extra salt – and if you’re on a salt-restricted diet, be aware that ½ tsp of Bragg has 160 mg of sodium. But it also has all those good liq­uid amino acids.

Before I even start mak­ing my break­fast, I put the ket­tle of water on for my morn­ing drink:
Bragg Raw Apple Cider Vine­gar and Ste­via: When the ket­tle makes a shoosh­ing noise like it’s almost ready to boil, turn it off and pour it into a quart ther­mos. Then shake the bot­tle of Apple Cider Vine­gar to mix the “mother” that set­tles at the bot­tom and pour about 2 TBSs into the ther­mos. Next, add 2 drops of Ste­via, the nat­ural sweet­ener that has a neg­li­gi­ble effect on blood glu­cose. Or you can add honey if you pre­fer. I drink this through­out the morning.

There are many more tasty ways to use Bragg Liq­uid Aminos and in so doing, make your meals a bit health­ier. If you come up with some­thing yummy, I’d love to hear from you. There’s noth­ing quite as sat­is­fy­ing as dis­cov­er­ing new ways to add a bit of splash to a healthy diet.

Joy and Blessings!

Ellen – Your Grow Young Guide
http://www.howtogrowyounger.com/

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