Sides & Appetizers 

SPICY COCO AMINOS ALMONDS

3 Tbs coco amino
2 cup almonds
1 egg white
1 Tbs water
2 Tbs hot sauce
2 Tbs coconut oil, melted
1 tsp ground mustard
2 Tbs sesame seeds
Preheat oven 250

Whisk egg white and water together in a small bowl until foamy

Whisk in coco aminos, hot sauce, melted coconut oil, ground mustard

In large bowl, toss almonds and sauce mixture together.

Mix in sesame seeds

Spread evenly on a parchment-lined baking sheet.

Bake for one hour, stirring ever 15 minutes. Fill a canning jar, add a ribbon and your all set!

TERIYAKI CHICKEN & COCO AMIONS PEANUT SAUCE

 

 

For Chicken:

            Marinade in half cup of Big Tree Farms Teriyaki marinade for up to 2 hours. Grill on BBQ until thoroughly cooked.

 Dipping Sauce recipe:

2/3 cup salted creamy peanut butter or almond butter or sunflower butter)
4 Tbsp Big Tree Farms Coco Aminos
1/4 tsp red pepper flake (feel free to adjust to preferred spice level)
2 Tbsp lime juice
~1/4 cup Water (to thin)
In mixing bowl add peanut butter, coco aminos, lime juice, red pepper flakes, and whisk to combine. Add water a little at a time until a thick but pourable sauce is achieved. Pour in bowl and enjoy with chicken skewers or spring rolls
 

SAUTEED MUSHROOMS  WITH COCO AMINOS.

3 Tbsps Big Tree Farms Coco Aminos
2 Tbsps balsamic vinegar
3 cloves garlic
2 lb mushrooms
1 Tbsp oil
salt and pepper
Thyme
Heat skillet on medium-high. Add oil. Add garlic. Toss the mushrooms in the balsamic vinegar, coco aminos, salt and pepper to coat. Add mushroom mixture to skillet and stir occasionally for between 8-12 minutes. Add thyme, mix in and cook another 2 minutes. Transfer to plate and Enjoy!

BEET DEVILED EGGS

10 large, pasture-raised eggs
1 medium beet, boiled and grated
1/4 cup real mayonnaise

1 tablespoon Dijon mustard
1 tablespoon Big Tree Farms Coco Aminos
3 tablespoons fresh lemon juice
1/4 teaspoon salt
1/2 teaspoon pepper


Bring the eggs to a boil in a pot, and let boil for 2 minutes. Then remove from heat, cover, and let sit for 10 minutes. Drain eggs and cool under cold water.
Once cooled, peel under running water, rolling the eggs on the counter first to break their shells. Scrape out the yolks into a blender or food processor (a blender will get them the creamiest) and add mayo, mustard, beets, coco aminos, lemon, salt and pepper. Blend until creamy and smooth, adding a tablespoon of water if needed. Taste and adjust salt as needed. Fill the empty egg halves. Drizzle a little coco aminos atop.