bragg amino too salty what can I use instead

[ladybug]

I am new to raw food eating. I made a great soup out of the eating in the raw that called for Bragg amino it was good but way to salty. Is there anything to make a soup base that is not salty? :) I really do not care for soy sauce either.

[Sharon in Colorado]

You can try to use celery, which has a high sodium content.

I made an awesome seasoning using dried celery, tomatoes and lemons and grinding in a coffee grinder. It smells awesome and has a very tangy/slaty flavor.

You'll taste your soup instead of the salt.

[surfergrrl]

can you give us the exact recipe for your awesome spice blend? i, too, find the bragg's too salty and my husband doesn't like the heavy soy flavor.
thanx
surfergrrl

[ladybug]

I just got home from work and would like to know what the measurements are for the replacement of bragg liquid? :)

[Sharon in Colorado]

Hi you two. I honestly didn't measure anything, but I'll tell you what I did:

1 head of celery
2 lemons
3 tomatoes

Slice everything thinly and dehydrate until dry. This is going to take a while, especially with the celery since there there so much water in there.

Once dry, grind these up separately in a coffee grinder. You can mix them up in the same jar as I did, or you may put them in separate jars. They look pretty and they smell wonderful. Actually makes your mouth water to smell them!

If you just want an instant substitute for the Bragg's, I would suggest putting at least 1 celery stalk in your blender with the other ingredients. That will definatly take on a bit of a salty flavor.

[rawpriestess]

There are two kinds of raw soups

chowders-which use water and nuts

stock-which is water and oil

ALL soups need some kind of seasonings, so if you are adding Braggs (which I do not use anymore because of the soy--so I "hear" you on this one), then you might try Celtic Sea salt as a salt, or like Sharon of C says, celery powder is an excellent salty seasoning, or even some chili peppers or chili powder.

I also use olives, or olive brine, which adds a marvelous flavor to spaghetti type sauces.

You can use the water you soak your olives in if you soak olives.

or you can use, dulse or kelp which is salty, and has a fishy type of taste, if you are making a mock clam chowder or something like that.

You can use onion powder too instead of salt, and it adds a nice flavor and a zing to your soup.

So, I don't add any salt to my soups, but I allow each person eating to add their seasonings, separately to their own bowl, as each person may like to experiment with their own.

Just try a few until you find one you like,

put several small bowls out with your un-seasoned soup in each bowl, and put in a small spoonfull of soup, now try a dash of different seasonings in each bowl, then taste them, you're bound to find many flavors you enjoy.

have fun with this process, you'll be amazed at how differenet spices and herbs make your soup seem so totally different than the next bowl.

[ajay5150]

Bragg's will not share their method of extraction. It just bothers me that they won't tell me how they get the liquid from the bean. I think they use some sort of chemical process to break down the soybeans. Anyways my point is that I wouldn't call bragg's raw. At least not in the sense of being all natural. While I rarely use Nama Shoyu either I would recommend you use it instead of bragg's. At least you can learn how they make Nama Shoyu.

[ladybug]

Thanks to all who responded. I really need to make this change in my eating for my health and it looks like I found the place on the web to do just that. I just finished cooking apple/sausage dressing for tomorrow for the other 16 people coming over and for once, this is like my 3rd day raw, I did not crave it while cooking it. Now I just need a solution for chocolate cravings!!! Hope all have a great holiday. :)

[ajay5150]

get some raw cacao. grind it in a coffee grinder or mortar and pestle. add some agave syrup or any other sweetener, and you'll have chocolate.