115Jack LaLanne’s Favorite RecipeBragg Lentil & Brown Rice Casserole, Burgers or Soup
14 oz pkg lentils, uncooked 12 cups brown organic rice, uncooked
4 - 6 carrots, chop 1” rounds 4 garlic cloves, chop, (optional)
3 celery stalks, chop, (optional) 1 tsp Bragg Liquid Aminos
2 onions, chop, (optional) 4 tsp Italian herbs (oregano, basil, etc.)
2-3 quarts, distilled water 2 tsps Bragg Organic Extra Virgin Olive OilWash & drain lentils & rice. Place grains in large stainless steel pot. Add
water, bring to boil, reduce heat, then add vegetables & seasonings to
grains and simmer for 30 minutes. If desired, last 5 minutes add fresh
or canned (salt-free) tomatoes before serving. For delicious garnish add
spray of Bragg Aminos, minced parsley & nutritional yeast (large) flakes.
Mash or blend for burgers. For soup, add more water. Serves 4 to 6.
Bragg Raw Organic Vegetable Health Salad
2 stalks celery, chop 2 cup red cabbage, chop
1 bell pepper & seeds, diced 2 cup alfalfa or sunflower sprouts
2 cucumber, slice 2 spring onions & green tops, chop
2 carrots, grated 1 turnip, grated
1 raw beet, grated 1 avocado (ripe)
1 cup green cabbage, chop 3 tomatoes, medium sizeFor variety add organic raw zucchini, sugar peas, mushrooms, broccoli,
cauliflower, (try black olives & pasta). Chop, slice or grate vegetables
fine to medium for variety in size. Mix vegetables & serve on bed of
lettuce, spinach, watercress or chopped cabbage. Dice avocado &
tomato & serve on side as a dressing. Serve choice of fresh squeezed
lemon, orange or dressing separately. Chill salad plates before serving.
It’s best to always eat salad first before serving hot dishes. Serves 3 to 5.
Bragg Health Salad Dressing
2 cup Bragg Organic Apple Cider Vinegar 2 tsp Bragg Liquid Aminos
1-2 tsps organic raw honey 1-2 cloves garlic, minced
3 cup Bragg Organic Olive Oil, or blend with safflower, soy, sesame or flax oil
1 Tbsp fresh herbs, minced or pinch of Italian or French dry herbsBlend ingredients in blender or jar. Refrigerate in covered jar.
FOR DELICIOUS HERBAL VINEGAR: In quart jar add 3 cup tightly
packed, crushed fresh sweet basil, tarragon, dill, oregano, or any
fresh herbs desired, combined or singly. (If dried herbs, use 1-2 tsps.
herbs.) Now cover to top with Bragg Organic Apple Cider Vinegar
and store two weeks in warm place, and then strain and refrigerate.
Honey – Celery Seed Vinaigrette
4 tsp dry mustard 1 cup Bragg Organic Apple Cider Vinegar
4 tsp Bragg Liquid Aminos 2 cup Bragg Organic Extra Virgin Olive Oil
4 tsp paprika 2 small onion, minced
2-3 Tbsps raw honey to taste 3 tsp celery seed
Blend ingredients in blender or jar. Refrigerate in covered jar.