2-3 cups of thinly sliced cucumber
½-¾ tsp salt
½ cup rice wine vinegar
6 Tbsp Big Tree Farms Original Coco Aminos
1 tsp toasted or hot pepper sesame oil
1 tsp crushed hot pepper flakes
Black pepper to taste
Sprinkle salt on sliced cucumber slices, toss and let rest for 10 minutes. Add remaining ingredients and mix. Cover and refrigerate overnight for best results. Enjoy!
2 cups flour
1 tablespoon baking powder
½ teaspoon salt
½ teaspoon cinnamon
2 cups blueberries (frozen or fresh)
½ cup butter or coconut oil, soft
1 cup Big Tree Farms Brown Coconut Sugar
2 eggs
1 cup milk
Grated zest of one lemon
Preheat oven 400
Coat 24 mini muffin pan with spray or liners.
Mix flour, baking powder, salt, and cinnamon in medium bowl. Stir in blueberries.
In a separate bowl combine butter/oil and sugar. Add eggs, milk, lemon zest.
Blend both mixes together until just combined.
Spoon into muffin pan.
Bake for about 18 minutes until clean toothpick test.
Can also be made as larger muffins (25 minutes) or in bread loaf (60 minutes). Enjoy!
1 medium red onion
2 tablespoons extra virgin olive oil
8 cups Organic Baby Spinach
1⁄3 cup goat cheese
DRESSING:
¼ cup Big Tree Farms Original Coco Aminos
1 tsp Toasted Sesame Oil
½ tbsp Sesame Seeds
Salt and Pepper to taste
Wash Spinach and put in a bowl.
Heat saute pan to medium-high.
Slice red onions into thin wedges.
Add oil to the pan and toss in onions. Cook for about 7-9 minutes stirring occasionally.
Crumble Goat cheese and toss over spinach. Add onions and mix together.
For dressing: Add Coco Aminos, sesame oil, sesame seeds, and salt and pepper together in a bowl. Mix well. Add to salad and toss. Enjoy
MERINGUE:
6 large egg whites, 1 1/2 cups Big Tree Farms Golden Coconut Sugar
2 pinches of sea salt, 1 tsp balsamic vinegar
1/4 cup cocoa powder, sifted, 2 oz semi-sweet chocolate, finely chopped
TOPPING:
1 1/2 cups (355 ml) heavy cream, 2 tsp golden coconut sugar
1 tsp vanilla extract, 4 cups mixed fresh berries, -1 oz semi-sweet chocolate, to grated
Heat your oven to 350 °F. Line baking sheet with
parchment paper.
Beat the egg whites until peaks form, then beat the coconut sugar in until meringue is stiff and shiny.
Add sea salt, cocoa, vinegar, and chopped chocolate. Gently fold everything with a rubber spatula.
Mound the meringue into the 9-inch circle, smoothing the sides and top.
Bake the meringue: Turn oven down to 300 degrees.The Pavlova will bake 60-80 minutes
It should look crisp on top and feel dry, but when you prod the center it should feel a little squishy. Turn the oven off, leave the door slightly ajar, and let the meringue cool completely inside.
To serve: place the cooled pavlova onto a big plate. Whip the cream with the coconut sugar and vanilla until soft peaks form. Pile it onto the meringue. Scatter with fresh berries and shave chocolate shavings.
1 1/4 cup unsweetened shredded coconut
4 Tablespoons coconut oil, soft not melted
1/4 cup coconut flour
3 Tablespoon Big Tree Farms Amber Coconut Nectar
3 Tablespoon Big Tree Farms Coconut Sugar
Preheat 325
Mix all ingredients together
Scoop onto parchment-lined baking sheet
Bake 15-20 minutes until firm and golden on the bottom. Dig in!
Optional: once cool, dip base in melted chocolate, set on wax paper
2 tablespoons Fish sauce, 4 tablespoons Big Tree Farms Coco Aminos
1/4 teaspoon pepper, divided, 6 garlic cloves, minced & divided
1 egg, 1 lb boneless, skinless chicken thighs, cut thin or use Tofu
4 tablespoons coconut oil, divided, 2 shallots, thinly sliced and broken up into rings
1 large carrot, julienned, 6 green onions, thinly sliced, divided
1/4 cup tamarind paste, 2 tablespoons water
1-2 thai chilies, finely minced, 1 lb Lotus Food Rice Noodles
1/4 cup bean sprouts, 1 lime, quartered
1/4 cup chopped cashews, 1/4 cup chopped, fresh cilantro
In a medium bowl, whisk together fish sauce, coco aminos, 1/8 teaspoon of the pepper, and 4 of the garlic cloves. Add the chicken. Cover and refrigerate for 1 hour.
In a large skillet, heat 2 tablespoons of the coconut oil on medium. Crack the egg and cook until firm. Remove the chicken from the marinade and cook, stirring occasionally, until cooked through (5-7 minutes). Remove the chicken from the pan and set aside.
In the same pan, heat the remaining 2 tablespoons of coconut oil on medium-high. Add the shallots, carrots, thai chilies, and half of the green onions. Cook, stirring, for 1 minute.
Cook rice noodles as instructed on package, then move to pan. Add the remaining 3 garlic cloves to noodles and cook, stirring constantly, for 30 seconds. Add the tamarind paste, water, and the remaining 1/8 teaspoon of pepper. Return the chicken to the pan.
Cook, stirring, until the noodles are coated with sauce and water evaporates, about 2 minutes more.
Serve garnished with bean sprouts, the remaining green onions, the cashews, the cilantro, and the lime wedges. Enjoy!