Containing two common allergens—soy and gluten—soy sauce is off-limits during the Be Well Cleanse. One of the top eight allergens in the U.S., soy is a common additive in processed, industrial foods, and 90 percent of soy produced in the U.S. is genetically engineered. For those looking for a gluten-free alternative to soy sauce, tamari tastes similar; but if you have an allergy or sensitivity to soy, tamari is not the answer either. Fortunately, coconut aminos has a similar flavor and is both soy-free and gluten-free.
A tasty condiment made from coconut sap, coconut aminos contains all the benefits of coconuts, with a flavor you will fall in love with. Since the Be Well Cleanse eliminates gluten and soy, we recommend coconut aminos as a go-to choice for any recipe calling for soy sauce or tamari.
With a sweet yet salty flavor, coconut aminos can easily be used in a stir-fry, marinade, or dressing, or eaten with sushi. It can be substituted for soy sauce and tamari in all Asian dishes. Since soy sauce and some Asian condiments can be high in sodium and may contain MSG, a health-promoting alternative is a wise choice.
Coconut aminos has a plethora of health benefits. Although naturally sweet, it has a low glycemic index. It supports the healthy metabolism of glucose and is high in minerals, vitamins, and amino acids. Coconut aminos contains 17 naturally occurring amino acids and is a good source of B vitamins. Coconut sap has high levels of antioxidants and is proven to increase HDL (“good”) cholesterol, which contributes to a healthy heart. This condiment also helps support healthy insulin levels, which is beneficial for diabetics.
So, next time a recipe calls for soy sauce? Substitute coconut aminos instead for a gluten-free, non-GMO, kosher, vegan, and fully organic alternative that’s packed with health benefits.
During the cleanse, a stir-fry is a quick and easy dinner that you can change up in infinite ways depending on what ingredients you have on hand. Here’s one of our favorite stir-fry recipes, courtesy of Best Green Eats Ever author Katrine van Wyk.
- 1 T. virgin coconut oil
- 2 chicken breast fillets, cut in even-size chunks (always use the best-quality meat you can get your hands on!)
- salt and pepper
- ½ red onion, cut into wedges
- 1 carrot, halved and sliced
- 1 daikon radish, halved and sliced
- 1 cup broccoli, chopped
- ½ cup snap peas, cut in half
- 1 cup cilantro, chopped
- 2 T. nut butter (cashew or almond butter)
- 2 tsp. coconut aminos
- Juice of ½ lime
- 1 inch ginger, finely grated
- salt to taste
- splash of water to help thin the sauce to your desired consistency
- Combine all the sauce ingredients together in a bowl and mix well until smooth. Set aside.
- Sprinkle the chicken with salt and pepper. In a wok or deep pan, add the coconut oil and cook the chicken. Take the chicken out of the pan and set aside.
- Stir-fry the vegetables, starting with the onions and carrots, slowly adding in all the other vegetables. Keep stirring and moving the vegetables around as they cook.
- Add the chicken to the wok with the vegetables and toss together.
- Pour over the sauce, stirring to coat all the chicken and vegetables. Drizzle in some fresh cilantro.
- Plate, garnish with cilantro, and serve.