Recently, I obtained the cookbook, Well Fed by by Melissa Joulwan. Every recipe in there is “LICK THE BOWL GOOD”! As I was cooking through the book, I began to notice an ingredient that I was not yet familiar with, coconut aminos. I had heard of Bragg’s Aminos, Tamari, or soy sauce, so I figured it was similar. But, I knew Bragg’s and other soy sauces, had items in it that were not Paleo. Thus, began a quest to find coconut aminos. You would have thought it was the Holy Grail!
Let me tell you, it was a chore. I don’t have a Whole Foods near us yet, so I trekked to every health food store in the vicinity. All shelves were void of the product. However, I saw that one store carried it, I heard the angels singing in heaven! But, to my dismay, it was out of stock. I went several times that week, hoping to come out with the prize, but left empty handed. I even tried several health food stores while on vacation to Ohio…DENIED! Finally, I marched back to one of my trusty health food stores with a one last ditch effort to see if the golden bottle would be there. To my delight, I caught the shelves hosting one or two straggling bottles of coconut aminos. Of course, I snatched them up in my greedy little hands.
Why all the fuss? Well, cooking aminos just add alot of flavor, especially to stir fries. Melissa uses aminos in several of her dishes. I have tried the recipes sans the aminos, and they were good. But, cooking aminos add just a little extra “UMPH” to the recipe. I have to tell you though, the coconut aminos came at a hefty price. $7.99 a bottle. I am a foodie, and I like my food to have pizzazz. So, coconut aminos it is, even if I have to hunt them down.
Imagine my zeal when I came across a “make-your-own” aminos recipe on Pinterest. The original recipe called for honey, but I wanted to try to find a Whole 30 approved way of making this lovely nectar. So, here is my version of the homemade aminos. It saves me alot of cash by not having to spend it on gas or expensive liquids.
4 TBSP Balsamic Vinegar
1 ½ c Homemade beef broth
¼ tsp Ginger
Pinch Garlic powder
Pinch White pepper
Place balsamic vinegar into a small saucepan. Bring to a boil and reduce the balsamic vinegar slightly. Place the rest into the pan, and bring all ingredients to a boil. Lower heat and simmer until reduced by ½, approximately 20 minutes. Add 2 – 4 tsp of salt to taste and stir to dissolve. Refrigerate in container with tight lid for 4 to 7 days. Makes about 3/4 cup. This recipe can be frozen for later use.
** NOTE: Original recipe from The Urban Hearth blog