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: 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. Please Comment below and share with us your ideas for making healthy food tasty. Joy and Blessings! Ellen – Your Grow Young Guide
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