Monthly Archives: March 2015

Wonderful Wednesday

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

 

Culinary Arts Program for Teens

IMG_1439IMG_1395IMG_1407Bragg 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.

Filling up Bragg Fruit Bowls to Hungry UCSB students

img_1470 img_1471       img_1478  img_1480  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.

Wonderful Wednesday

Have a Veggie Night!

Hawaiian Sauerkraut

  • 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