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September 28, 2015

Bragg Live Foods at the Santa Barbara Fermentation Festival

Filed under: Uncategorized — admin @ 11:54 AM

Bragg Live Foods at The Fermentation Festival in Santa Barbara!

Once again, we at Bragg were super excited to be a part of the 5th Annual Santa Barbara Fermentation Festival this past weekend.  Tons of fabulous local vendors with delectable fermented foods were in attendance, along with food demos on 3 different stages & an abundance of samples. We were thrilled to be the official bag sponsor this year as we caught eye of our signature green Bragg bag floating about draped on the arms of happy attendees while being filled with fermented goodies.

Our very own Dr. John Westerdahl, Bragg Health Scientist along with Bragg Ambassador and local plant-based chef, Melissa Costello of Karma Chow gave a food demonstration at the Culture Corner. Melissa made a fermented beet salad and delicious white bean and rosemary dip while Dr. John fielded questions from the crowd about our healthy Bragg products. See the video below and scroll down for some other fun photos from this fantastic festival and the delicious recipes she made at the festival.

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Allison and Dr. John in our Bragg Booth at the Santa Barbara Fermentation Festival

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Dr. John Westerdahl holds up our Best Selling Apple Cider Vinegar Book.

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Visitors come by the Bragg booth.

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The Fermentation Station was teeming with a flurry of participants and good bacteria

 

Fermented Raw Beet Salad w/Orange Vinaigrette

3 cups fermented shredded beets (we like either Farmhouse Cultured Beet Kraut, or WildBrine Red Beet Kraut sold in most Whole Foods Markets)

2 raw garlic cloves

1/2 red onion, diced

1/2 cup chopped parsley

1/2 cup freshly squeezed orange juice

1/4 cup Bragg Organic Apple Cider Vinegar

1/4 cup Bragg Organic Olive Oil

1-1/2 teaspoon orange zest

1 tablespoon raw organic honey

1/4 teaspoon cardamom

Place beets in a large mixing bowl and set aside. In a small bowl, whisk together garlic, red onion, parsley, orange juice, Apple Cider Vinegar, olive oil, orange zest, honey and cardamom. Pour over beets and toss to coat. Let sit for 30 minutes to marinate. Store in a tightly covered container in the refrigerator up to one week.

 

White Bean Rosemary Dip

3 cups white beans

1/4 cup diced red onion

1-1/3 Tablespoons Bragg Apple Cider Vinegar

1 teaspoon fresh rosemary, chopped

1/4 teaspoon crushed red pepper

1/4 teaspoon sea salt

1 tablespoon Mellow White Miso

1/3 teaspoon Bragg Organic Sprinkle

5 tablespoons Bragg Organic Olive Oil

1/4 cup water

In a food processor, fitted with the s-blade, combine all ingredients except olive oil and water. Puree until combined. Remove lid and scrape down sides. With motor running add olive oil and water into top of machine and puree until creamy smooth.

 

 

 

 

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