Yummy Side Dish Day or Night
Carrot, Apple & Raisin Salad
- 1/2 cup fresh or dried coconut(no sugar added), grated
- 1/2 cup raw walnuts
- 1/4 cup fresh lemon or orange juice
- 1/2 cup yellow raisins
- 3-4 organic Fuji apples, cored and diced
- 4 cups organic carrots, grated
- 1 Tbsp raw honey
- 1 Tbsp Bragg Apple Cider Vinegar
Bragg supported Teen Culinary Arts Program at the Franklin Center in Santa Barbara. High School students learning how to make homemade pasta with pesto sauce along with an Arugula Quinoa Salad. Super Yummy! The program is in its 6th year and runs for 18 weeks. Most importantly the program is free to participants and gives them a hands on look at preparing food and its source.
Bragg sponsored UCSB Health & Wellness Interns on their weekly rounds filling up fruit bowls located at over 20 Student Affairs departments and Divisional Wellness Centers throughout UCSB. Last year 17,280 pieces of fruit were delivered and consumed. Wow, that’s amazing and much needed considering some students struggle each day with hunger, especially a healthy meal.
Have a Veggie Night!
- 1/2 pound sauerkraut, with juice
- 1/2 pound red cabbage, shred
- 2 Tbsps Bragg Organic Olive Oil
- 1 cup fresh pineapple, dice
- 1 tsp fresh ginger, grate
- 1/2 tsp Bragg Liquid Aminos
Sauerkraut comes in its own juice. Shred red cabbage and simmer all ingredients except Bragg Aminos and olive oil for 15 minutes. Cool, add olive oil and Bragg Aminos. Serve hot or cold. Delicious side dish or salad topping. Serves 4-6
Gardening connects us to nature, creating a space that brings together food and its source, our health and community. Local non-profits Explore Ecology and the Bragg Health Institute believe that when kids and adults experience the interconnections and significance of their environment through the garden, eco-awareness becomes a part of their lifestyle and they become empowered to make better choices, The Bragg health Institute is partnering with Explore Ecology to hold its first ever Farm to Table Event to raise funds to support Explore Ecology’s School Gardens Program. Currently the garden program serves over 8,000 students per year in 35 local public elementary schools in eight school districts throughout Santa Barbara County.
Great article on Explore Ecology!
Rebranding Your Trash
Take a break in the middle of your hectic week and make a healthy vegetarian meal.
LENTIL AND NUT ROAST
- 1 cup lentils
- 1 large carrot, grate
- 1 large red onion, chop
- 1 Tbsp. Bragg Olive Oil
- 2 celery stalks, mince
- 2/3 cup distilled water
- ½ cup each walnuts and hazelnuts
- 1 Tbsp. Bragg Liquid Aminos
- 4 oz. mushrooms, chop
- ½ tsp. Bragg Sprinkle
- Egg Replacer equal to 1 egg
- 2 Tbsps parlsy and cilantro
- 1 large red onion, slice
- 3 turnips, slice
- 3 whole garlic cloves, crush
- 6 cups veggie stock or water
- 3 Tbsps Bragg Olive Oil
- 3 celery stalks, slice
- ½ tsp poultry seasoning
- 4 oz mushrooms, halve
- 1/3 tsp Bragg Sprinkle
- 1 tsp Brag Liquid Aminos
Soak lentils for 1 hour in cold water. Drain. Coarsely grind nuts in food processor and set aside. Combine chopped carrots, celery, onion and mushrooms, pass through a food processor or blender until fine. Sauté vegetables lightly in olive oil for 5 minutes. Stir in Sprinkle and cook 1 minute. Mix soaked lentils with nuts, vegetables, Bragg Aminos, Egg Replacer, parsley, cilantro and water. Bake at 350 for 30 minutes or until firm, covering top with lid or foil if it starts to burn. Allow mixture to stand for 15 minutes before removing from pan. This moist loaf will be soft when cut. Serve with Vegetarian Gravy. Serves 6
Cook vegetables and garlic on moderately high heat with olive oil in a saucepan, stir occasionally until browned. Add stock or water, Bragg Aminos, Sprinkle; bring to boil. Cover, Simmer 20 minutes. Puree vegetables, adding a little of the stock and return to pan. Taste and season as needed.
Bragg Bags were proudly displayed at the annual Goleta Unified School District’s fifth grade health fair. GUSD Food Services strive to serve the healthiest and freshest foods possible and the health fair exemplifies all of Food Service Director, Sharon Baird’s hard work. She does her best to include menu items made from scratch with wholesome ingredients, with many fresh fruits and vegetables purchased from local farmers and uses organic when possible. Community representatives from the Heart Association, Diabetes Association, local fireman along with their truck, and volunteer Santa Barbara City College Nursing students manned the district courtyard distributing a wealth of knowledge for all 550 fifth graders. It was a sea of green Bragg bags and kids eager to learn the importance of living a healthy lifestyle. The Bragg Health Institute was overjoyed to help out by donating bags to this very worthwhile project.