“The nutrient-rich coconut sap comes right out of the tree naturally abundant in 17 Amino Acids (the building blocks of protein), broad-spectrum B Vitamins (especially rich in Inositol, known for its effectiveness on depression, high cholesterol, inflammation, and diabetes), Vitamin C, Minerals (high in Potassium, essential for electrolyte balance, regulating high blood pressure, and sugar metabolism), as well as FOS (a prebiotic that promotes digestive health).
Coconut tree sap produces a multitude of delicious products, including our Coconut Vinegar, Coconut Aminos Seasoning Sauce, Coconut Nectar, and Coconut Crystals, all made through raw methods of either fermenting the sap (for up to 1 year), or evaporating it (for only 45-90 minutes at low temperatures) after it is collected.
The most remarkable blessing about tapping a coconut tree, is that once it is tapped, it flows its sap continuously for the next 20 years. From a sustainability viewpoint, the harvestable energy production from tapping coconut trees for their sap (which yields 5,000 liters per hectare), rather than allowing them to produce fruit, is 5-7 times higher per hectare than coconut oil production from mature coconuts.”
I was truly fascinated when I was reading about this process. 20 years? That is awesome!
I bet you are wondering what I have been doing with this stuff, huh? Well, I have been using the Coconut Aminos in place of soy sauce. It has less sodium than traditional soy sauce and I love the taste! I saute veggies with this stuff and they turn out great! I also made this dish:
It was a stir fry pasta that used the Coconut Aminos & Coconut Vinegar. It was so good!! Here is a list of the ingredients I used, though I didn’t measure, I just seasoned to taste:
Roasted zucchini & mushrooms
The Coconut Crystals & Coconut Nectar are low glycemic (both with a GI of 35) sweeteners that can be used in place of sugar, agave, honey, etc. They are perfect for diabetics.
Coconut Flour is a great source of fiber. Just 2 TBSP have 5 grams of fiber and 62 calories. Coconut flour is great to use in gravy or to blend with other gluten-free flours. Use a ratio of 1/4 cup coconut flour to 3/4 cup gluten-free flour of choice (an all purpose mix would work here). Another option for using 100% coconut flour is one that I just read about on the Coconut Secret site:
“Add 4 eggs to 1/2 cup of coconut flour. Since coconut flour is gluten-free, eggs act as a gluten substitute in any recipe. It can also be helpful to increase the liquid content in coconut flour recipes by adding an extra 1-to-1 ratio of liquid per equal amount of flour”
Coconut Aminos & Vinegar can be found at Whole Foods . I can see this becoming a staple in our house. I really enjoyed sampling these products.