Hi, I'm Kim

Hi, I’m Kim Christensen, M.Om., Dipl.OM, L.Ac. I’m a licensed acupuncturist, herbalist, and owner of Constellation Acupuncture & Healing Arts in Minneapolis, Minnesota. Back before going to school and becoming a healthcare practitioner, Affairs of Living was my creative outlet while healing from chronic health issues. There's big changes coming to the site - it will soon be the home of my new health coaching practice! Stay tuned. 

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Unless otherwise noted, all recipes on this blog are free of gluten, peanuts, soy, corn, tomatoes, potatoes, shellfish, cane sugar, oranges, and yeast. Most recipes are also free of egg, dairy, and tree nuts (if used, reliable substitutions will be provided for these when possible). Check out my recipe index for a full list of recipes by category. 

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Coconut Aminos in Action!: Peanut-Free Satay Sauce and Cheat's Turkey Satay (gluten free, soy free, ACD)

Tonight I made a quick stop at the co-op after work and discovered something truly amazing: COCONUT AMINOS.  I saw it on the shelf by the umeboshi plum vinegar and sesame oil and other Asian specialty foods.  Curious, I picked it up, read the label, and promptly did a happy dance. Without batting an eye I put it in my basket.  

What are coconut aminos?  It is a soy-free, vegan, gluten-free, raw product that is basically like soy sauce or Bragg's aminos but made from coconut sap and salt.  

WHAT?!  Yeah.  Another soy-free soy sauce!  I already am totally addicted to South River Miso's azuki and chickpea soy-free tamaris (which, at the time of writing this, they currently do not have in stock, sorry to say), so this was like a dream come true.  I had never seen this stuff before, and it totally blew my mind.  THank you, Wedge Community Co-op, for having so many amazing new things on your shelves all the time for me to blow my paycheck on.

Anyway, my dinner plans for a green smoothie were totally sidelined.  I needed to use these coconut aminos, STAT.

I decided to make a detour to the meat department, found some lovely turkey breast filets, and decided to make a turkey vegetable stir-fry with my new aminos.  Then I got home, saw the new jar of Sunbutter on my shelf, and decided I would try making an on-the-fly peanut-free SunButter turkey satay. I used adore peanut satay, but haven't eaten it in at least 8 years (I gave up peanuts in 2002, darn allergies). It was time to return to the land of satay.  Tonight.  So I set to work.  

The first order of business was to try the coconut aminos. I was rather surprised to see that it was a bit effervescent - it fizzed when I opened it.  Natural fermentation, hooray!  I tried a little spoonful, straight up. The flavor was rich and salty and a little sweet, like a good full-bodied tamari.  It was awesome!  On top of the incredible flavor, coconut aminos are loaded with 17 naturally occuring amino acids and all sorts of other good stuff.  Right on.  If you are on a strict ACD, this might not be the product for you if naturally fermented products make your symptoms flare up.  If you can handle some natural fermentation, go forth.

About 20 minutes and dirty tasting spoons later, I was sitting down to a tasty meal of turkey Sunbutter satay and steamed vegetables.  It was great! I was totally happy with the result.  I could probably tweak this recipe more and make it better, but I'm going to share it with you anyway, because I'm totally freaking out about these aminos.  Find them. Buy them. Use them.  You'll love them.  

They aren't even paying me to say that!

Peanut-Free SunButter Satay Sauce (gluten free, vegan, soy free, ACD)

Use sauce in place of traditional peanut butter satay on chicken, or use as a dipping sauce for spring rolls or collard wraps.  It was also very tasty drizzled over steamed vegetables, licked off my fingers, and eaten straight from the bowl.

2 Tbsp Organic Sunbutter (unsweetened)

3-4 Tbsp warm water

1 Tbsp Coconut Aminos (or chickpea tamari, soy tamari, soy sauce, or Bragg's)

1 1/2 tsp toasted sesame oil

1 very fresh garlic clove, minced

optional: 1/2 tsp finely grated ginger root

optional: cayenne pepper, to taste

Mix together all ingredients in a small bowl until well combined.  Serve immediately, or refrigerate until ready to serve.


Cheat's Turkey SunButter Satay (gluten free, soy free, ACD)

This tasted really good and was ready in no time. It felt like a total cheat, because I think real satay involves a lot more work, but this tasted "real" to me!  For more intense flavor, let turkey marinate longer in sauce.  You could easily substitute chicken breasts for turkey breasts.  The trick with broiling meat is to check on it often - it can get overcooked quickly!  Nothing is more horrible than overcooking quality meat - if you're going to eat the animal, treat the meat with respect and don't turn it into a hockey puck.  I doubled the recipe, since I only had a small amount of turkey (cooking for one!).

1 lb turkey breast filets (or chicken breasts)

2 batches Sunbutter Satay Sauce, for marinading and serving

Place bamboo skewers in a pan of water and let soak for 10 minutes.  Meanwhile, slice turkey or chicken into long strips about 1"x1/2".  Thread strips onto skewers - you'll probably be able to fit 2-3 strips/skewer - and place on a plate or small tray.  Drizzle with Sunbutter sauce, flip, and drizzle other side with sauce.  Let sit for about 5 minutes (or cover, place in refrigerator, and you could probably let sit for up to one day).  

While it sits, heat up your broiler and line a broiler safe pan with aluminum foil. 

Once broiler is hot, transfer your skewers to your prepared pan.  Your skewers should look something like this:

Broil 3 minutes, flip, then broil another 2-3 minutes, until browned and totally cooked through, but still moist and juicy.  Because you're cooking poultry, it needs to be totally cooked - no pink!  Cut into the thickest part with a sharp knife to see if there is any pink left.  If there is still pink, put in for another 1-2 minutes, but check often. Do not over cook! 

Remove from the broiler, let rest 2-3 minutes, then serve hot with remaining satay sauce.

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Reader Comments (14)

This menu looks both fun & tasty!

I'm curious about the coconut aminos, how does that taste like?

Such esoteric product is gonna be hard to find (unless it suddenly becomes trendy) so I'll have to stick to my azuki miso for now.


March 11, 2010 | Unregistered CommenterAlchemille

Oh wow! Coconut Aminos!!!! I haven't seen this yet, will definitely pick some up! Thanks for the info, lady.

March 11, 2010 | Unregistered CommenterA-K

Whoa...coconut aminos??? If only Whole Foods had it. If only I had a lovely co-op down here. A girl can dream, I guess.

March 11, 2010 | Unregistered CommenterLeah

I just bought the coconut aminos yesterday, too! I was so excited to use it in sauteed veggies last night, and I can't wait to use it for sushi in the next couple of days. The taste is so incredible. If you see that some of the particles of settled, though, don't shake the bottle! I lost some of the precious, precious liquid that way.

March 11, 2010 | Unregistered CommenterKris

Oh My ! I can not believe this beautiful dish that you created once again . I bought the same exact bottle and brand that you used here in your dish , I was reading the lable and I noticed it was getting very fizzy like a beer would if you were to shake it the next thing I noticed is that even though the bottle was still wrapped with the sealed wrapper on it it started to fizz out through the protective lable. Now I read that you said it is a raw product and I am scared thinking was my product ever really sealed properly to begin with and I am not sure if it is still safe to use ? I was surprised to see others seemed to think it was hard to find ? I got it at my local G-free speciality store . I hope mine is still safe to use because I really really want to make this dish which seems so perfect for Spring ! Thanks for the fun treat of getting this recipe . Hope you are well, Kathy BYE :)

March 11, 2010 | Unregistered CommenterKathy

Looks so good! And I notice we buy the same sunflower seed butter. :) It's the only brand I can find that's unsweetened.

March 11, 2010 | Unregistered CommenterIris

Hey Kim!
Just wanted to tell you I tagged you with an award/meme. I know life is hectic, so please don't feel obliged to participate! But you should know that your blog is one that makes me happy. :)

March 20, 2010 | Unregistered CommenterRicki

Haven't seen these either but don't eat soy, I will have to check out. And I have been meaning to tell you I linked to your site/posted @ your Shamrock Shake on my site for a post "Green with Eating." Thank you for the great ideas.

March 20, 2010 | Unregistered CommenterLauren Slayton

Try ordering it online, you might be able to find it somewhere! :)

Lauren, thank you for reposting the Shamrock Shake! I'm so glad you enjoyed it :)

March 22, 2010 | Registered CommenterKim

Do coconut aminos have to be refrigerated once the bottle is opened?

March 25, 2010 | Unregistered Commenterdolores

I am keeping mine in the refrigerator, but according to the product website, it is stable at room temperature for up to 3 years! Because it is naturally fermented, it is a little fizzy; refrigerating reduces the fizziness. So refrigerate or don't refrigerate, the choice is up to you. :) Here's the product site url: http://www.coconutsecret.com/aminos2.html

March 25, 2010 | Registered CommenterKim

Hello. I just found your website this morning and am very excited to browse through and find some new recipes. I love the whole grains, the whole foods, and the gluten free recipes. I look forward to trying out this one with the coconut aminos. Thanks for sharing.

July 20, 2010 | Unregistered CommenterJan Haas

I just bought some of these coconut aminos and I'm not sure if I got a bad batch but it smells really strongly of alcohol, almost like rubbing alcohol. I'm alcohol-sensitive, otherwise I wouldn't care. Did yours seem alcoholic as well?

November 3, 2010 | Unregistered CommenterCB

I came across your recipe for thai red curry vegetable soup and it looks great. I'm going to put a batch of it together tonight but want to make it on the mild side. Can you recommend a variation? Should I just use less red curry paste and leave everything else alone?

September 16, 2013 | Unregistered CommenterSusie
Sorry, no comments/questions allowed right now.
Hi reader! My schedule as full-time grad student with two part-time jobs doesn't allow me the time to manage comments. I hope you enjoy what you find and can figure out answers to any questions you may have. xo