How many of you have tried Coconut Aminos? This delectably delicious soy-free sauce, containing 17 amino acids, is dark, rich, and salty. I am amazed at its resemblance to soy sauce. It is made simply from raw coconut tree sap and sun-dried sea salt, naturally aged of course.
We've used it in salad dressings, marinades, and as a seasoning for toasted nuts and seeds. Coconut Aminos have a salty flavor with a slightly, just barely, sweet aftertaste. They are great used as a dipping sauce for Nori Rolls!
The company that produces Coconut Aminos is called Coconut Secret. They also have a number of other coconut-based products including coconut vinegar, coconut nectar, coconut crystals, and coconut flour.
I buy Coconut Aminos here in Bellingham at our local Health Food Store, Terra Organica. I thought I would share two recipes using Coconut Aminos...
Garlic-Ginger Marinade for fish
This recipe works for about 1 1/2 pounds of wild salmon or your favorite fish. You could also add a little arrowroot or kudzu and simmer these ingredients over low heat to create a thicker sauce for sauteed veggies or rice. Pictured above is this salmon recipe over mashed sweet potatoes, topped with sauteed mustard greens and oyster mushrooms (seasoned with coconut aminos and brown rice vinegar). My 8-year old thinks this is the best salmon recipe ever!
1/4 cup Coconut Aminos
1 to 2 tablespoons brown rice vinegar or coconut vinegar
1 tablespoon maple syrup
1 tablespoon toasted sesame oil
2 cloves garlic, peeled
1-inch piece fresh ginger, peeled
Place all ingredients into a blender and blend until smooth. Place your fish fillet skin-side up in a shallow baking dish. Pour marinade over fish, cover, and refrigerate for 3 hours or until ready to use. Preheat oven to 400 degrees, pour off marinade, flip fillet so the skin is down, and bake for approximately 10 minutes per inch of thickness. Source: www.NourishingMeals.com
Toasted Sunflower Seeds with Coconut Aminos
This recipe is so easy and one of our children's favorite snacks. It only takes about five minutes to prepare!
1 cup raw sunflower seeds
1 tablespoon coconut aminos
Heat a large skillet (I use an 11-inch skillet) over medium heat for a few minutes, or until the pan is hot. Add the sunflower seeds and keep them moving in the pan, using a spatula. Toast them for about 1 1/2 to 2 minutes. Turn off heat and add coconut aminos. Immediately stir the aminos with the seeds. Let cool in the pan (off of your heat source) then transfer to a glass jar for storage. Source: www.NourishingMeals.com
You might also like a post I did on Adzuki Bean Tamari, another natural, soy-free sauce.