Coconut Aminos

• Use coconut aminos as a direct substitute for soy sauce in stir-fries to create a savory and gluten-free Asian-inspired dish.
• Drizzle coconut aminos over sushi rolls or use it as a dipping sauce for spring rolls for a healthier, soy-free option.
• Create a flavorful marinade for chicken, fish, or tofu using coconut aminos combined with ginger, garlic, and other spices for enhanced umami taste.
• Incorporate coconut aminos into salad dressings and sauces to add a touch of sweetness and depth of flavor, without the use of soy or excessive sodium.
• Add a splash of coconut aminos to soups and stews to enrich the broth and provide a savory, umami element to the overall dish.
• Use coconut aminos to season roasted vegetables, such as broccoli, Brussels sprouts, or carrots, for a unique and delicious alternative to salt and pepper.

• Lower in sodium than soy sauce, supporting healthy blood pressure levels.
• Gluten-free and soy-free, making it suitable for people with allergies and sensitivities.
• Contains amino acids, which are the building blocks of protein and essential for various bodily functions.
• A source of minerals like potassium, which contributes to electrolyte balance.
• Provides a savory umami flavor without artificial additives, promoting healthier eating habits.
• May have a lower glycemic index compared to soy sauce, potentially aiding in blood sugar management.

Unopened bottles of coconut aminos can be stored at room temperature in a cool, dark pantry. Once opened, it's best to refrigerate coconut aminos to maintain its quality and prevent spoilage. Properly refrigerated, it can last for several months. Always ensure the lid is tightly sealed after each use to minimize exposure to air and moisture.