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  • Coconut Aminos and Crystals?

    We just came up with a new glaze - check it out. How do you think we could improve on it? It is truly amazing tasting, already...but this forum always has awesome ideas. What would you do to add to it?

    Amino Glazed Cod
    • serves 2 hungry primals
    • prep and active time 10 minutes
    • shown with some sautéed asparagus

    Ingredients
    3 8 oz Cod Filets
    1 tablespoon Coconut oil
    2 tablespoons Unsalted butter
    1 tablespoon Coconut Crystals
    1 tablespoon Coconut Aminos
    1 teaspoon Sesame Oil
    2 cloves Garlic chopped
    1 pinch Sea salt to taste
    1 pinch Black Pepper to taste

    Instructions
    Heat all ingredients on medium, with the exception of the crystals. Once all ingredients are warm and mixed well, stir in the crystals until it’s dissolved. Reduce heat but keep warm.

    Fish:
    3 Cod filets 8oz each
    1 tablespoon coconut oil

    Coat cast iron pan with coconut oil, and add filets on medium – high heat. Use basting brush to coat filets on both sides until fish is cooked through 5-8 minutes depending on heat and pan used.
    Nutty Kitchen

    cook for life!

  • #2
    What are coconut aminos and crystals?!
    Life on Earth may be punishing, but it includes an annual free trip around the sun!

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    • #3
      Hello Tara Tootie!

      Coconut Aminos is made from coconut tree sap that oozes from the coconut blossoms. This sap is very low GI of only 35 and is packed with amino acids, minerals vitamin C, etc. Check out the link. We found this new cool coconut site.

      The crystals are also derived from the coconut blossoms. It is also super low on the GI and has 17 amino acids and a nearly neutral pH. We don't like overly sweet stuff and usually don't have much of a need for sweeteners, but in glazes, this stuff is amazing! This is the first time that we used coconut crystals and it is fantastic. I emailed Mark Sisson earlier today asking him what he thought of using them. We'll see what he says, but the research so far that I've seen looks pretty cool.

      Let me know what you think. J
      Nutty Kitchen

      cook for life!

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      • #4
        I love coconut aminos!
        I know what would improve your already yummy glaze- minced fresh ginger! Maybe some black sesame seeds, too (pretty and yummy!)
        http://www.prettyinprimal.blogspot.com

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        • #5
          Ooooohhh yes, ginger! and sesame seeds. Thank you! Yummm
          Nutty Kitchen

          cook for life!

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          • #6
            where can I get these? My whole foods doesn't have coconut aminos and that website is out of 1990. And no online ordering? (
            ad astra per aspera

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            • #7
              Originally posted by nuttykitchen View Post
              I emailed Mark Sisson earlier today asking him what he thought of using them. We'll see what he says, but the research so far that I've seen looks pretty cool.
              Did he ever reply? Would you mind sharing what he said?

              I just saw these in my grocery store today. DYING to get the coconut aminos (my ds has a soy intolerance, and I've read its a great sub for soy sauce, which would really open up a lot of options cooking wise for me...) Of course my store only has the crystals and sap atm...
              My Before/After Pics
              Are you new here? Be sure to check these links FIRST, before reading anything on the forum! Succeed & PB 101

              "I am a work in progress." -Ani DiFranco

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              • #8
                Originally posted by nuttykitchen View Post
                We found this new cool coconut site.

                The crystals are also derived from the coconut blossoms. It is also super low on the GI and has 17 amino acids and a nearly neutral pH. We don't like overly sweet stuff and usually don't have much of a need for sweeteners, but in glazes, this stuff is amazing!
                Consider the coconut crystals sugar - and at "only 16% glucose", the rest is probably fructose.



                iherb referral code CIL457- $5 off first order

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                • #9
                  Originally posted by cillakat View Post
                  and at "only 16% glucose", the rest is probably fructose.
                  I don't think so cilla. Here is what Rachel Matesz has to say: http://www.thehealthycookingcoach.co...nts-or-pr.html

                  Whereas agave nectar has a fructose content of 90%, Coconut Nectar contains only 1.5% fructose with the remaining sugars in the form of sucrose (16%), and FOS, a prebiotic inulin that feeds the friendly flora in your intestines (82%). Coconut Nectar provides a sweet taste without the high fructose content or side effects of agave nectar, corn syrup, or HFCS
                  I *believe* the crystals are a dehydrated form of the nectar. Not certain on that though. I also have no idea of the pros/cons of FOS...

                  Not saying we should go around eating this stuff, but it's intriguing to me--I'd be interested in comparing the fructose content to sweeteners like honey and maple syrup...May be a good option for those using sweeteners?? *shrug*

                  ETA: As far as sweeteners go, I personally prefer stevia to just about everything else. In baking, it seems to do better with just a tad of another sweetener (I typically use maple syrup for that...although the coconut crystals seem to have a lower carb count, and possibly less fructose?? I'm interested in looking into all this more though!!)
                  Last edited by FairyRae; 10-06-2010, 09:39 PM.
                  My Before/After Pics
                  Are you new here? Be sure to check these links FIRST, before reading anything on the forum! Succeed & PB 101

                  "I am a work in progress." -Ani DiFranco

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                  • #10
                    Originally posted by FairyRae View Post
                    I don't think so cilla. Here is what Rachel Matesz has to say: http://www.thehealthycookingcoach.co...nts-or-pr.html

                    Whereas agave nectar has a fructose content of 90%, Coconut Nectar contains only 1.5% fructose with the remaining sugars in the form of sucrose (16%), and FOS, a prebiotic inulin that feeds the friendly flora in your intestines (82%). Coconut Nectar provides a sweet taste without the high fructose content or side effects of agave nectar, corn syrup, or HFCS

                    Super cool! Thanks for investigating further. Today I purchased the aminos and will be headed back for the nectar.



                    iherb referral code CIL457- $5 off first order

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                    • #11
                      Originally posted by nuttykitchen View Post
                      This sap is very low GI of only 35
                      Or perhaps it's 56.6, depending on which part of their Web site you go by: http://www.coconutsecret.com/Coconut...%20Sugars.html
                      Which would give it about the same GI as orange juice.

                      Anyway, it's a sweetener -- hey, could be worse, and I know people like trying different sweeteners for their recipes. I'm sure the recipe above is yummy.
                      "Trust me, you will soon enter a magical land full of delicious steakflowers, with butterbacons fluttering around over the extremely rompable grass and hillsides."

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                      • #12
                        Originally posted by cillakat View Post
                        Today I purchased the aminos and will be headed back for the nectar.
                        Oooo--please share what you think of the aminos once you try them out--I've not used soy/tamari sauce in years due to ds's reactions to soy. I've got all sorts of Asian fantasies involving these coconut aminos!!! And I just found out a local HFS has them in stock now...may need to run out and get them!!

                        What are your thoughts on the FOS/inulin stuff? (Cillakat or anyone else who may have knowledge of this.) Just totally interested, esp in how it compares to fructose, glucose, sucrose, etc... Also, just so folks are aware, the coconut nectar and crystals are def. diff. from coconut sugar you can buy--which seems to not contain the FOS/inulin, and is a combination of fructose, glucose and sucrose...
                        My Before/After Pics
                        Are you new here? Be sure to check these links FIRST, before reading anything on the forum! Succeed & PB 101

                        "I am a work in progress." -Ani DiFranco

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                        • #13
                          Originally posted by Jenny View Post
                          Or perhaps it's 56.6, depending on which part of their Web site you go by: http://www.coconutsecret.com/Coconut...%20Sugars.html
                          Which would give it about the same GI as orange juice.
                          From that link:
                          ...Silliker only does “in-vitro” testing (laboratory analysis), and that it is not as precise and accurate as an in-vivo test (with live humans), but that it would for sure give us a relative frame of reference. Given that we had already performed a human study on our Coconut Crystals and knew the results, we were most curious to see how much variance there would be between the lab analysis verses the conclusive human study results....our Coconut Crystals ranked at 56.6 (considered to be the low end of the medium glycemic spectrum.) However, since we already knew that our human study test concluded that our most recent batch of Crystals scored a GI of 39, we were then able to ascertain that the in-vitro lab analysis ranged approximately 16-17 points higher than the scientifically recognized human in-vivo results.
                          This explains the variance in the numbers on the site I believe--using 2 different kinds of tests. Not sure if in-vivo or in-vitro tests are used to find out the GI for most foods...But I think the coconut crystals would probably be comparable to other 'natural' sweeteners GI wise--depending on what number you look at, its similar to maple syrup (which has a GI of 54 from what I've read). Although I don't personally go by the GI, esp for sweeteners, as agave looks good according to that. No HFagaveS for me!

                          I do think sweeteners in general should be quite limited (you know, Grok finding a beehive and all that). I'm just interested in finding the least harmful one to use when baking for my kiddo...
                          My Before/After Pics
                          Are you new here? Be sure to check these links FIRST, before reading anything on the forum! Succeed & PB 101

                          "I am a work in progress." -Ani DiFranco

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                          • #14
                            Originally posted by TheFastCat View Post
                            where can I get these? My whole foods doesn't have coconut aminos and that website is out of 1990. And no online ordering? (
                            I got mine from iherb.com -they have a variety of coconut products, including aminos, vinager, and crytals. And it's less expensive through them than my local coop.

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                            • #15
                              Originally posted by FairyRae View Post
                              Oooo--please share what you think of the aminos once you try them out--I've not used soy/tamari sauce in years due to ds's reactions to soy. I've got all sorts of Asian fantasies involving these coconut aminos!!! And I just found out a local HFS has them in stock now...may need to run out and get them!!
                              I've been using coconut aminos (purchased from my local Whole Foods) for the past month, and I LOVE them. Have used them to marinade my grass-fed london broils, to great effect. Just used them in a marinade for some tuna the other day and offered them as a dipping sauce at table. My friends also loved them. Be aware that while they're soy-sauce-like, they're considerably sweeter than soy sauce, which can be very nice if it's what you're expecting. To me, they taste like a mixture of soy sauce (or tamari) and mirin. A little ginger, a little garlic . . . yum. Just wish they didn't cost so much for a relatively small bottle.

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