Coconut aminos is the new trending alternative to soy sauce. And unless you spend your hours scrolling through health influencers pages, you’re probably wondering what coconut aminos are. “Coconut aminos are the fermented byproduct of coconut nectar, harvested from a coconut tree, combined with sea salt,” explains Kimberly Snyder, CN, New York Times bestselling author and founder of Solluna. This product is a great and healthy alternative to soy sauce or tamari that’s slightly thinner and sweeter with an array of health benefits. Unlike soy sauce that is full of sodium, coconut aminos contain a significant source of nutrients (hence its name). Not only does it have 73% less sodium than soy sauce, it’s low on the glycemic index and is gluten-, soy-, and wheat-free, so it is great for those with allergies or sensitivities. The coconut sap derived is rich in 17 different types of amino acids and contains some important minerals like potassium that enforce muscular function and digestion. It is important to note that the serving size indicated on the bottle results in small amounts of these nutrients. But, without a doubt it is the healthier alternative to soy sauce. Ali Bourgerie of Shifting Nutrition says, “when choosing a brand, make sure the product isn’t derived from soy or soy isolate… also make sure it’s made from organic coconut sap.” Try adding the coconut aminos in your stir-fry dishes, drizzle it over roasted veggies or cooked rice. We know how busy life can be… and adding in a new ingredient is just another chore on your list. But, it doesn’t have to be… not with this simple meal we want to share with you today! Try out our Healthy Coconut Amino “Soy” Eggplant that is a perfect side dish to introduce to your family. This side dish pairs well with many Asian-inspired dishes. And, bonus… It takes less than 25 minutes to make! Ingredients 1 large eggplant, cubed 1 tbsp. Coconut oil (or olive oil) ¼ cup coconut aminos ¼ cup coconut sugar 1 tbsp. fresh ginger, minced 1 tsp. Rice wine vinegar 2 garlic cloves ¼ tsp salt ½ tsp red crushed pepper Green onions (optional) Peanuts (optional) Directions Slice the eggplant into quarters. In a medium pan over medium heat, add the coconut oil and eggplant quarters. Sauté the eggplant for about 15 minutes, making sure to stir occasionally. Eggplant is highly absorbent, so you may need to add a tablespoon of oil during the cooking process. While the eggplant is cooking, prepare the coconut amino glaze. Stir together fresh minced ginger, coconut sugar, rice wine vinegar, garlic, and coconut aminos in a small bowl. Once the eggplant is soft and golden on all sides, pour the coconut aminos glaze onto the eggplant. Continue to stir and cook the eggplant in the pan for about 10 minutes. The sauce should reduce and be absorbed by the eggplant. Season with salt and red crushed pepper. Top with green onions and peanuts if desired. Enjoy!
