Soups & Salads

Heading 1

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!

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 

Sweet Potato Boats: 

  • 2 large sweet potatoes (sliced in half each)

  • 1 tsp olive oil

  • 1 tsp salt

  • 1 tsp pepper 

  • 1 tsp garlic powder

  • 1 tsp turmeric 

Green Curry Paste: 

  • 1 shallot, peeled

  • 1 inch cube ginger, peeled

  • 3 garlic cloves, peeled

  • 4 basil leafs

  • 2 green onions

  • 1 medium jalepeno, de-seeded

  • 1 medium handful spinach

  • 1 lime (squeezed)

  • 2 tsp salt

  • 1 tsp cumin

  • 1 tsp coriander

Green Curry: 

  • 1 red onion, peeled and diced

  • 1 medium zucchini, sliced

  • 1 small bunch broccoli, sliced without bottom stems

  • 4 kale leaves, chopped without stems

  • 3 tbsp Big Tree Farms Coco Aminos

  • 1 tsp coconut oil

  • 1 can full fat coconut milk

  • 1 can garbanzo beans, drained)

  • 1 lemongrass sprig

  • 1/4 cup veggie broth

  • Salt to taste

 

  • First preheat oven to 400 degrees. Wash and rinse sweet potatoes. Cut each in half and season with olive oil, salt, pepper, garlic powder, and turmeric. Bake face down for 40-45 minutes or until fork tender.

  • While that’s cooking, throw all green curry paste ingredients into a blender and blend until smooth. Don’t worry if it doesn’t seem like a lot, it’s not supposed to be, its a concentrate. Put aside.

  • Heat coconut oil in large sauce pan, add red onion and sauté with a dash of salt and coconut aminos for 3 minutes or until browning.

  • Add raw green curry paste and cook down for 2 minutes at high/medium heat, then add in can of coconut milk and cook for 2 minutes. Stir frequently.

  • Should be a nice beautiful green by now, add garbanzo beans, veggie broth, and lemongrass sprig (Don’t forget to take the lemongrass out later). Cover and cook for 5 minutes on medium/low heat. 

  • Add in the zucchini, broccoli, and kale. Cook for 5-7 minutes. Salt to taste.

  • Serve curry over sweet potato boats and enjoy!

Thai Tom Kha Soup

  • 1 tsp coconut oil

  • 1 onion, sliced

  • 3 garlic cloves, minced

  • 1 inch cube ginger, minced

  • 2 tbsp Big Tree Farms coco aminos

  • 2 tsp sesame oil 

  • 1 stem lemon grass

  • 1 can full fat coconut milk

  • 4 cup veggie broth

  • 2 tbsp liquid aminos

  • 1 cup button mushrooms 

  • 1 tsp chili paste

  • 2 tsp salt 

  • 1 tsp Big Tree Farms coconut nectar 

  • 1 cup cherry tomatoes, cut in half

  • 1 cup green beans or zucchini, cut in half/ sliced

  • 1 cup broccoli florets 

  • 1 green onion, sliced

  • basil, green onion and lime wedges for garnish

In a 5 qt. soup pot, heat the coco oil over medium high heat until it’s melted. Add the onions and a 1/2 tsp of salt. Mix well and cook for about 2 minutes.

  1. Add garlic, ginger, coco aminos and sesame oil. Stir and cook for 1 minute.

  2. Add coconut milk and cook for 5 minutes.

  3. Add veggie broth, chili paste, and liquid aminos. Cook for at least 10 minutes to let the flavor do its thing!

  4. Add coconut nectar, cherry tomatoes, green beans or zucchini, broccoli florets and a bit more salt. Taste to test.

  5. Cook for 5-10 minutes until veggies are perfectly cooked! Broccoli should be nice and bright green.

  6. Serve in serving bowls with basil, green onion and lime wedges!