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!

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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!

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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 

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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.

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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

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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!