4 large summer squash

½ cup soy cheese, crumble

⅓ cup raw wheat germ or fine

dry whole-grain bread crumbs

1 Tbsp Bragg Liquid Aminos

1 clove garlic, press

1 tsp Bragg Olive Oil

shake of Bragg Sprinkle

Cut off stem end of squash. Blanch in boiling water for 4 minutes. Drain and scoop out inside, leaving shells whole. Combine squash pulp, olive oil, garlic, Liquid Aminos, Sprinkle and wheat germ or fine dry wholegrain bread crumbs with soy cheese. Fill shells with mixture and place in shallow baking pan. Broil 5 minutes to melt soy cheese. Serves 4.

I want you all to shop at local Farmer’s Markets! If you don’t have one in your area get one started… even if it has to be in your front yard… Your health will benefit with fresh organic vegetables and fruits!

With Blessings of Health, Peace and Love

Patricia Bragg, N.D. Ph.D.

Tropical Fruits at Farmer’s Market Stand — Hale’iwa, Hawaii

Patricia holding delicious, healthy tropical fruit — Hawaii

Patricia with Dr. David Snow of “Dr. Health Show” – Hale’iwa, Hawaii

Patricia reunites with Frank and Amy Ragen at  Hale’iwa Farmer’s Market

Double blessing from heaven, little boy and his sister out for ride at Hale’iwa’s Farmer’s Market

This revitalized old bus now serves healthy Falafels. Visitors and locals can enjoy Da Falafel King
at 2535 S King St Honolulu, HI.

Patricia Bragg, N.D.. Ph.D. with Bragg Fort DeRussy Waikiki Exercise Class sings Happy Birthday to her father founder of Health Movement in America — Paul C. Bragg.

Patricia invites you to visit BraggHawaiiExercise.com

2 cups leaf lettuce, tear

⅓ cup celery, chop

⅓ cup green onions, chop

⅓ cup cucumbers, slice

¼ cup fresh parsley, chop,

½ cup salsa

diced tomatoes, if desired

1 Tbsp lemon juice

⅛ tsp garlic powder

¼ tsp Bragg Sea Kelp Seasoning

shake of Bragg Sprinkle

6 whole-grain toast slices,

pita bread or corn tortillas

3 cups cooked lentils

Mix salsa, lettuce, celery, green onions, cucumbers andparsley together in a bowl. Add lemon juice, garlic powder, Bragg Sprinkle and Kelp and mix well. Set aside. Toast whole-grain bread, pita bread or heat corn tortillas. Spread with salsa mixture. Spoon hot lentils on top and cover with chopped veggies and salad greens. Top with salsa, diced tomato and sliced avocados if desired. Serves 6.

FOR STEW:

3 Tbsps Bragg Organic Olive Oil

2–4 cloves garlic, mince

⅛ cup sweet basil, chop (garnish)

1 lb tomatoes, peel & chop

1 Tbsp Bragg Liquid Aminos

1 cup dried white kidney beans or black-eyed peas,

soaked overnight in purified water

2 red onions, chop

3½ cups vegetable stock

2 celery stalks, chop

2 carrots, slice

Bragg Sprinkle

FOR HERB DUMPLINGS:

2 oz Bragg Olive Oil

1 tsp Bragg Sprinkle

1⅓ cups fresh whole-grain bread crumbs

6½ Tbsps self-rising whole-grain flour

Cook beans for 20 minutes. For stew now heat olive oil in large pan over medium heat. Add onion and garlic, sauté 4 minutes. Stir in celery and carrots and cook 2 minutes longer. Add beans and remaining ingredients and bring to boil. Season with Sprinkle. Lower heat, cover and simmer 20 minutes. Meanwhile to prepare dumplings: mix dumpling ingredients with 5 Tbsp cold distilled water to make firm dough. Shape into 12 balls. Arrange on top of stew. Cover, continue simmering until dumplings are light and fluffy, about 20 minutes. Serve at once. Top with sweet basil. Serves 6.