No, juicing your greens is not nearly as healthy as eating them, provided that you use healthy cooking methods when you prepare the greens. For example, if you overcook the greens, you will lose too many of the nutrients they contain; in that case, you might be worse off than if you used a juicer. But as long as you use the healthy steaming or other cooking methods I describe in The World’s Healthiest Foods book, you’ll get a far greater variety of nutrients in the whole greens than in the juice.
August 30, 2010
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.
October 20, 2009
RAW LENTIL BURGERS
1 cup raw lentils, soak
1 cup fresh corn
1 green onion, chop
½ cup raw peanut butter
1 cup celery, chop
1 Tbsp Bragg Liquid Aminos
1 Tbsp garlic powder
shake of Bragg Sprinkle
Soak lentils in warm water for 4 hours or overnight. Put lentils, corn, onion and celery through food grinder. Add other
ingredients and mix together. Form into patties. 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.
October 18, 2009
RAW VEGETABLE PATÉ
1 cup ground almonds
1 cup ground walnuts
1 cup ground pumpkin seeds
1 cup raw sesame seeds
½ cup bell pepper, chop
1 cup fresh cut corn
½ cup raw cashew butter
6 tomatoes, chop
4 scallions, chop
2 Tbsps Bragg Liquid Aminos
juice of 1 lemon
2 Tbsp Bragg Olive Oil
¼ cup distilled water
shake of Bragg Sprinkle
Mix all ingredients together and press firmly into a jello mold. Chill until firm, serve on bed of lettuce. Makes 6–8 servings.
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.
October 6, 2009
DRIED FRUIT BALLS
3 cups of dried fruit shredded coconut or
(pitted dates, dried apricots, finely chopped raw nuts
raisins, or dried fruit of choice)
In food grinder, grind dried fruit until fine. Shape into small balls. Roll balls in shredded coconut, chopped nuts or both.
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.
March 8, 2009
Vegetables Make for a Healthy Menu
Excerpt from Bragg Vegetarian Health Recipes — Chapter 8
Click book title for more information
Vegetables and fruit, both raw or lightly cooked, are among the “curative” foods, and should represent at least three-fifths of the diet. These foods not only contribute vitamins and minerals to the diet, but add the fiber required for proper body functioning, in addition to helping maintain the alkaline reserve of the body. They add variety, color, tasty flavor and texture to your meals. For some people vegetables are an unappetizing, uninteresting food – sad loss! The customary method of over-cooking garden-picture vegetables and serving them straight from a pool of surplus cooking water is certainly an unappetizing way to serve nature’s gifts. Any cook with ingenuity can prepare a vegetable to be a beautiful delicacy. Properly prepared vegetables, raw or cooked, combined with delightful herb seasoning will enhance flavors and conserve vitamins, minerals, and food value. It is not necessary to prepare them with rich sauces or heavy spices. They can be standard items of fine food, exquisitely flavored and served in entirely new ways designed to excite the palate and nourish the body.
Cooking with herbs is a delightful and healthy experience. Herbs enhance the flavor of vegetables. The chapter on cooking with herbs and this vegetable section should be used interchangeably. Vegetables can become healthy delicacies rather than boring foods to be regarded with distaste.
Buying Organic Vegetables for Your Family
It is often very difficult to buy vegetables for a family of two or even four people without running the risk of having leftovers. Of all foods, vegetables have the least food value after they have been cooked and then stored. Vegetables are meant to be eaten as soon as possible after cooking, to obtain the utmost of their vitamin and mineral content. Avoid saving vegetables for a second meal or a second day. Instead buy wisely and cook carefully to avoid waste or leftovers.
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.