What Are Liquid Aminos, and How Do You Use Them?

If you’re vegan, gluten-free, or paleo, you may already be familiar with liquid aminos, but even if you’ve never used them, you’ve probably spied them on a shelf at Whole Foods or in the health food section of your favorite store. (Picture those bright yellow Bragg labels, or blue ones with palm fronds in the background…) So, what are they? In short, a common gluten-free alternative to soy sauce—but the long answer is a bit more complex.

What Are Aminos, Anyway?

“Aminos” refers to amino acids, which, on a fundamental level, are what proteins are made of. There are 20 different types of amino acids, 9 of which are essential to the human body but cannot be produced by our systems. Amino acids help build and maintain muscle tissues, but also play a role in your immune system, metabolism, heart health, and brain function. In order to get the amino acids our bodies can’t manufacture, we must ingest them, most commonly in the form of animal protein (including meat, eggs, and dairy), but they can also be derived from other sources, like quinoa, or combinations of nuts and seeds.

So Are Liquid Aminos a Supplement?

No. They’re an ingredient or condiment primarily used for their flavor, often as an alternative to soy sauce, but to add savory notes in all sorts of dishes, and they also happen to be fairly healthy. In order to get a significant nutritional benefit from them alone, you would need to eat massive quantities of liquid aminos, which would also mean ingesting massive quantities of salt—but it’s not a bad idea to incorporate them in place of table salt or soy sauce where you can, especially if you can’t eat gluten (see more on that below).

How Are Liquid Aminos Made?

Liquid aminos are made from soybeans, which are one of the rare plant sources of so-called complete proteins (meaning they contain all the essential amino acids you have to get from your diet). The soybeans are generally treated with hydrochloric acid to break down the protein and release the amino acids (mimicking the same process that would happen in your stomach), and they are then treated with sodium bicarbonate (aka baking soda) to neutralize the remaining acid, which also makes the liquid aminos taste salty. In their final form, they’re a dark amber-brown liquid that looks and tastes quite similar to soy sauce, though not as strong or harsh, and a little sweeter. There are some other important differences too.

Graphic made using Canva

How Are They Different From Soy Sauce (and Tamari)?

All three of these products are made from soybeans, but soy sauce also contains wheat, so—unlike liquid aminos—it isn’t gluten-free. Since soy sauce is fermented, it also contains some alcohol, whereas liquid aminos don’t. There are several different types of soy sauce, and each individual brand is different, but in general, they will have added salt, and often added preservatives and stabilizers. While liquid aminos are definitely lower in sodium than regular soy sauce, they’re not quite as low as you might think at a glance at their nutritional labels. If you look closely, you’ll see that the serving size for liquid aminos is usually much smaller than the serving size for soy sauce—1/2 teaspoon versus 1 tablespoon. If you compare 1 tablespoon of Kikkoman soy sauce with the same amount of Bragg Liquid Aminos, the soy sauce contains 920 milligrams of sodium while the liquid aminos clock in at 480 milligrams. A tablespoon of La Choy brand soy sauce has 550 milligrams of sodium, so still more than liquid aminos, but not quite as big of a difference. Other brands of soy sauce can have as much as 1,230 milligrams of sodium per serving, or over half of your daily recommended allowance, so it’s always worth scrutinizing labels.

If you’re not familiar with tamari, another fermented soybean product, it’s similar to soy sauce (and is sometimes called Japanese soy sauce), but it’s most often made without wheat, making it gluten-free. However, some brands do contain small amounts of gluten, so always double-check the label to be sure. Specific brands vary in sodium levels too, but in general, tamari’s on par with soy sauce in that department. It’s darker in color and rounder and richer in flavor than both soy sauce and liquid aminos, but can generally be used in the same ways. If genetically modified ingredients are a concern to you, be aware that both soy sauce and tamari often contain GMO soybeans, while liquid aminos commonly tout their lack of GMO ingredients front and center.

Image by Chowhound, using photos from Amazon

What About Coconut Aminos?

Coconut aminos, as you might expect, are made from coconut (coconut sap or coconut blossom nectar, to be specific) and sea salt. They’re gluten-free just like regular liquid aminos, but they’re also soy-free and much lower in sodium, making them an increasingly popular choice, especially among paleo eaters. They don’t actually taste like coconut; instead, they’re dark and salty with a more pronounced sweetness, and are available in garlic and teriyaki variations, as well as in the form of granulated seasoning packets. A tablespoon of Coconut Secret coconut aminos contains only 270 milligrams of sodium, so if you’re watching your salt intake, they’re a clear front runner. Some sources claim coconut aminos also promote a healthy gut via the power of probiotics. Since they are naturally fermented, they do contain trace amounts of alcohol, but not as much as many brands of soy sauce (which can have more than 2% alcohol by volume, though often less, depending on the manufacturer). Bragg makes coconut aminos too, but they also contain their much-hyped apple cider vinegar and are not fermented, so if you must avoid all alcohol, that might be your best bet.

A Note on MSG

Monosodium glutamate, or MSG, can be isolated, extracted, and used as an added seasoning, but it also occurs naturally in several umami-rich foods, like tomatoes, cheese, seaweed, mushrooms—and soybeans. Since soy sauce, tamari, and liquid aminos are all made from soybeans, they all contain at least minuscule amounts of naturally-occurring MSG. The Bragg FAQ makes a point of addressing this, and says that “Many of our customers who are very sensitive to MSG have never had any adverse reactions to Bragg Liquid Aminos.” That’s probably because MSG allergies are more psychological than physical. However, if you remain staunchly opposed to any MSG at all, you’ll be glad to know that coconut aminos do not contain any.

How Can You Use Liquid Aminos (and Coconut Aminos)?

While liquid aminos, coconut aminos, soy sauce, and tamari all taste noticeably different, they’re close enough that you can generally substitute any one for another in a given recipe, to taste. But you’re definitely not limited to stir fries and Asian food when using liquid aminos or coconut aminos. You can use them in place of Worcestershire sauce (like in a vegan Bloody Mary), or add a dash or two to increase the umami savor of hummus, soups, sauces, salad dressing, marinades for meat or tofu, and all kinds of other dishes. Check out some specific ideas below.

Vegan Coconut Bacon

Eating Bird Food

If you’re an ardent bacon lover, you may scoff at any vegan version, but this is a clever way to approximate that crunchy, smoky, savory flavor. Unsweetened, large-flake coconut is coated with liquid aminos (use coconut aminos if you like), liquid smoke, maple syrup, and paprika, then baked in a low oven. Just be sure to stir often so it doesn’t burn, let it cool to crisp up, then sprinkle it on salads, baked potatoes, in sandwiches, on ice cream… Get the recipe.

Vegetarian Tacos

Hilah Cooking

Liquid aminos are a great way to add savor to all sorts of things, including meat substitutes like tofu, tempeh, and seitan, with less sodium than soy sauce or tamari (and no wheat). There are plenty other seasonings here too, including garlic, smoked paprika, and cumin, for delicious vegetarian tacos even meat eaters will enjoy. Get the recipe.

Paleo Cauliflower Fried Rice

Jay’s Baking Me Crazy

Cauliflower rice is pretty well-known by now, but it doesn’t have to be plain Jane. Try it in fried rice form, either by itself for a lighter meal, or as a base for grilled meat or other protein, especially if it’s been brushed with paleo teriyaki sauce (which, like the rice, also uses coconut aminos)! Get the recipe.

Best Ever Vegan Mushroom Soup

Bites of Wellness/Pancake Warriors

Cashew cheese is the secret to this vegan soup’s creamy texture, and liquid aminos help bump up the natural umami savor of the mushrooms, while fresh thyme tops it all off. Get the recipe.

Maple & Apple Slow Cooker Pulled Pork

Jennifer Causey/Simply Breakfast

While liquid aminos and coconut aminos are great vegan ingredients, they’re useful for omnivores as well. Here, they intensify the savory flavors of slow cooker pulled pork, with onions, apple cider vinegar, mustard, paprika, and cloves, plus maple syrup and sliced apples for a little sweetness. Get the recipe.

Savory Quinoa Risotto

Yoga Journal

Quinoa is an incredibly nutritious grain (that’s actually a seed!)—gluten-free, full of protein and fiber and all the essential amino acids you need—and has a great nutty taste and fluffy yet chewy texture to boot. Pair it with mushrooms, spinach or kale, rosemary, garlic, lemon, liquid aminos, and cheese for a delicious and hearty, yet healthier than usual, take on risotto. Get the recipe.

Coconut Aminos Marinated Salmon

Meal Garden

Try liquid aminos or coconut aminos as a salty, savory element in marinades for all kinds of meat, fish, vegetables, and plant-based proteins. Here, salmon is marinated in coconut aminos, ginger, lemon juice, and fresh thyme. Feel free to skip the additional salt. Then broil, bake, or grill along with asparagus or other vegetables for an easy dinner. Get the recipe.

Paleo, Vegan, Gluten-Free Worcestershire Sauce

Our Paleo Life

In a pinch, you can simply add a dash of liquid aminos in place of anchovy-derived Worcestershire sauce in many recipes, but it won’t fully replicate the complex sweet-sour flavors of the real thing, so you may want to make your own vegan, paleo, and gluten-free version of the classic condiment at home. Apple cider vinegar, blackstrap molasses, coconut sugar, ginger, cayenne, and other ingredients are added to coconut aminos for a fantastic flavor bomb of a condiment. It lasts in the fridge for 2 months, giving you plenty of time to use it all (in any dishes that could benefit from an umami boost). Get the recipe.

from Food News – Chowhound https://ift.tt/2kaQGdk
via IFTTT

Chocolate Skillet Cake With Milk Chocolate Frosting

Dutch cocoa powder and dark chocolate. Finish it off with a creamy milk chocolate ganache (prepared in advance with the same skillet), or whip up a simple peanut butter or cream cheese frosting instead. Get Recipe!

from Serious Eats: Recipes https://ift.tt/2IUJHTT
via IFTTT

Reese’s Wants to Give Their Biggest Fan $10,000

How Often Do You Have to Eat Fish to Reap Its Health Benefits?

Everyone knows fish is nutritious. Medical professionals have long touted its heart-healthy properties. So naturally people are incorporating more salmon and tuna into their diets than ever before. But just how much, and how often should we be eating fish in order to reap its health benefits?

Well, one grilled filet a month isn’t going to cut it! A new scientific advisory released by a panel of nutrition experts reaffirmed previous guidelines set forth by the American Heart Association in 2002. According to these findings, people should strive to eat two 3.5 ounce servings of fish a week, especially in place of red meat that’s rich in artery-clogging saturated fat.

Further emphasis was placed on choosing oily fish, like salmon, mackerel, lake trout, herring, sardines, and albacore tuna, all of which are full of omega-3 fatty acids (you know, the good kind of fat). But whatever you choose, just don’t fry it! (Yeah, we know that sounds obvious, but throwing anything, even fish, into a deep fryer, isn’t doing your heart any favors.)

The main omega-3 fatty acids found in fish are eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). EPA is particularly known for its anti-inflammatory properties that may help prevent the hardening and narrowing of arteries, thus in turn reducing risk of stroke and heart disease. (And speaking of food that helps reduce inflammation, have you heard the news about about yogurt?!)

If you’re looking for ways to enhance your pescatarian diet, we’ve got tons of ideas. From our round-up of salmon seasonings to our ahi tuna poke recipe, there are lots of ways to be inspired. We’ve even come up with over a dozen ways to use canned sardines! And if you aren’t feeling ambitious enough to cook, at the very least you’ve got another excuse to go out for sushi.

from Food News – Chowhound https://ift.tt/2rUdAd5
via IFTTT

Friday Food Finds: Truffle Almonds, Jalapeño Chocolate, Salsa Verde Chips, Meat Bars, and More!

We’ll take any excuse to ring in our weekends with snacks on top of snacks, which is why our Friday Food Finds series is oh-so-special. We sat down with Taylor Strecker and the gang to sample the latest in grocery and specialty food offerings for her live radio show, The Taylor Strecker Show. Here are our candid opinions for the week. Don’t trust us? Buy them yourselves and let us know what you think in the comment section.

Little Bird Kitchen Fire Bites (Dark Chocolate)

Sweet and spicy are words I use to describe myself, but they can also be applied to these adorably-packaged snacks. The jalapeño offers a light burn that you don’t really taste until five seconds after chewing, but it’s a welcomed departure from boring chocolate (Yes, I said it. Chocolate can be boring). Overall, these are just okay. We much prefer their hot and sweet nuts, but in limited quantities: The sugar content is through the roof!

Tostitos Salsa Verde Chips and Tostitos Sweet Mango Salsa

These chips may not be green (get with it, Tostitos marketing department), but they taste absolutely delicious! The salsa: No. Just no. In fact, we despised it so much that it doesn’t even warrant a photo on this week’s round-up. Your tastebuds do not deserve the torture of jarred candied tomatoes with an unidentifiable fruit, so you’re welcome for saving you the money you may have spent on such a culinary atrocity.

DNX Grass Fed Meat Bars (Sweet Potato Pecan)

The meat bar trend isn’t anything novel, but it sure is polarizing. While Taylor and guest host Sean were one gag away from actually vomiting, I was in my own world savoring every bite. It’s certainly the texture that freaks most people out, but I found these to be better than overhyped (and super greasy) Epic bars; the flavors and ingredients are more interesting and I actually enjoy the dog food-like texture. Just call me Clifford the Big Red Protein-Loving Dog.

Blue Diamond Crafted Gourmet Almonds (Black Truffle)

These are dangerous. Deliciously dangerous. Keep these far, far away because we could probably house an entire bag in one sitting. And while that may be a treat for the palate, it’s certainly not a treat for our summer body waistline. (P.S. You could probably put truffle on a piece of mulch and we’d still enjoy it.)

Nurturme Ancient Grain Cookies (Cocoa and Honey)

These may be marketed towards children, but adults can get in on the fun too. Cocoa is definitely better than honey and they remind us of upgraded animal crackers. Are these stomach-friendly cookies the best you’re ever going to eat? No. Will you feel better about feeding something healthier to your kids? Probably. Will you most likely finish an entire box in one sitting? Absolutely.

from Food News – Chowhound https://ift.tt/2KDqumT
via IFTTT

How to Make the Best Fresh Lemonade

When life gives you lemons (or when you buy them from the store), there are actually lots of delicious things you can do with them. See shortbread lemon bars, for instance. Still, lemonade is a summer classic for good reason, and it’s not only worth making from scratch, but worth making right. It’s not hard, and you don’t need to make it complicated, but if you want a product that’s several steps up from the usual young entrepreneur’s lemonade stand offering, there are a few tips and tricks to master.

Choose Your Lemons Wisely

To find the juiciest lemons, you’ve gotta give them a little squeeze. At the store, pick through the lemons and give each one a gentle press between your fingers. Ideally, they’ll have some give to them, and their skins won’t be super-thick. (But avoid any that are too soft and squishy, as those are probably breaking down and not very tasty.) They should be heavy for their size, fragrant, free of dark spots, and colorful, not pale and washed-out, which is a sign of age. But if all you can find are lighter, rock-hard lemons, there’s a way to get them to give up more juice when you get home.

One other thing to consider first: organic produce is generally always the best bet, but this is especially true if you’re going to include whole lemon slices in your pitcher, which does look quite fetching. If you can only find waxed lemons, you’ll want to remove that coating by placing the lemons in a colander, bringing a kettle or medium saucepan full of water to a boil, and pouring that over the fruit (make sure most of the peel is exposed on each piece so the water reaches all of it). Use a stiff-bristled vegetable brush to scrub the softened wax from the lemons, then rinse them in cold water, working off any last bits of wax with your fingernails or the brush.

Juice Them Well

You can coax even stingy lemons into giving up more juice by warming them up, whether you soak them in hot water for a few minutes or microwave them for about 30 seconds. Then, roll them under the heel of your hand on the counter or table top, pressing down firmly and giving them a few back-and-forths. If you use lots of lemon juice (and/or lime, orange, or grapefruit juice), it’s not a bad idea to invest in a manual juicer—whether a hand-held press or a simple reamer—or even an inexpensive electric juicer. But you don’t need special tools, either.

While many people cut lemons in half around their middles, it’s better to cut them lengthwise, from pole to pole, so you expose more of the flesh. If you’re using your hands as juicers, be sure to really get in there; squeeze the lemons over a bowl or large glass measuring cup (which lets you see how much you’ve accumulated without needing to transfer it from another container), and work your fingers into the fibers, to break them down and release as much juice as possible. You can also use a fork to mangle the inside of the lemon—and if you don’t want to have to fish out seeds or errant pulp, place a mesh strainer over the bowl or measuring cup before you start squeezing. Don’t be shy, and you’ll have plenty of juice in no time. For basic lemonade, you’ll generally want 1 cup of lemon juice—which is what anywhere from 5-7 medium lemons should yield—per 1 quart of water, though it all depends on personal taste, and you can scale up at that ratio to make larger batches if need be.

Sweeten Judiciously

The classic sweetener for lemonade is good old granulated sugar, which works well, but a slightly richer and more refined option that ensures there’s no undissolved sugar grit in the bottom of the pitcher is simple syrup. All you need to do to make it is mix a 1:1 ratio of sugar (granulated white is classic, but try brown or even coconut sugar for a slightly deeper flavor—and color), and shake them together in a tightly sealed jar until the sugar dissolves. You can also go the more traditional route and bring the mixture to a boil, stirring to dissolve the sugar, before letting it cool. The latter method may be better if you’re infusing your syrup with herbs or other ingredients, since the heat helps draw out their flavors.

If you prefer, you can also use other sweeteners, like agave syrup, honey, stevia, or even white grape juice. Since some of these options are sweeter than others, it’s always best to add a bit less than you think you’ll need, then keep adjusting and tasting until you reach your desired level of sweet-tart balance. Starting with 1/4 cup of liquid sweetener for a full 1-quart batch of lemonade should be safe, but tread more cautiously if you’re sensitive to sugar or using a more intense option like stevia or agave.

Jazz It Up

Here’s where you can get fancy! Basic lemonade is satisfying on an almost elemental level, especially on a sweltering day, but there’s nothing wrong with dressing it up for parties either. Try grilling your lemons before juicing them, or add one or more of these mix-ins to suit your mood:

Herbs and Aromatics

Virtually any fresh herb can add an intriguing flavor to lemonade, including rosemary, mint, basil, tarragon, hyssop, verbena, thyme, and lavender. You can gently muddle some fresh leaves into the lemonade, or you can steep the herbs in your simple syrup or other sweetener to infuse it with flavor before mixing it in. Save some fresh sprigs for garnish too. Similarly, you can try using other aromatic ingredients like fresh ginger, lemongrass, vanilla beans, pandan leaves, or even jalapeños if you like a bit of fire with your icy cold refreshments.

Fruit

Pretty much any kind of juicy summer fruit marries well with lemonade; it’s a laid-back kind of drink like that. Try adding slices of peak-season peaches or other stone fruit, fresh berries, mango, pineapple, watermelon, or even cucumber. If you’d rather not have pieces of fruit floating around in your drink, blend it in; for a finer texture, you can strain it afterward, but you won’t need as much water if you use this method—so add that in last until the drink is thinned and diluted to your liking.

Alcohol

If you’re thirsty for an adult beverage, adding vodka or gin is a great tack to take with lemonade, but even brown liquors like bourbon can work (use it in conjunction with mint for a julep-inspired drink). Try spiking it with Champagne, tequila, limoncello, or sweet tea vodka too, even peach Schnapps if you’re a fan, and don’t forget the classic shandy: bubbly beer and lemonade.

Coconut Water

For a tropical twist, you can replace the usual plain old water in lemonade with coconut water. Or add a little coconut milk for a richer sip.

Chill Out

This may seem obvious, but adding ice directly to the pitcher of lemonade will dilute it as it melts, so you’re better off just chilling it in the fridge and adding ice to your individual glasses. Alternatively, make the lemonade somewhat more intensely acidic and sweet than you want it to end up, and let the melting ice mellow it out a bit. You also have the option of making your ice add flavor, by freezing lemonade itself (or even fruit puree) into ice cube trays ahead of time.

And there you have it! You don’t need to spend quite as much time and energy on your perfect pitcher as Beyoncé did crafting her Lemonade, but some measure of care beyond simply grabbing a can of concentrate off the shelf will serve you well in the long run. Here are some delicious variations on the classic recipe that will keep your thirst quenched all summer.

Strawberry-Basil Lemonade

Chowhound

A strawberry-basil syrup infuses this lemonade with tons of invigorating flavor and bright, bold color. You can use the same template with other fruits and herbs too—and feel free to add a dash of alcohol for a perfect picnic or backyard barbecue cocktail. Get our Strawberry-Basil Lemonade recipe.

Arnold Palmer

Chowhound

You can make any number of refreshing tea-lemonade hybrids, like matcha lemonade or Earl Grey lemonade, but the Arnold Palmer is the original summertime tea-and-lemon pairing. Using from-scratch lemonade and freshly made iced tea elevates it to properly iconic status. Get our Arnold Palmer recipe.

Pink Lemonade

Chowhound

Many commercial pink lemonades are super sweet and tinted with artificial dye, but our all-natural (and much tastier) version uses a raspberry-infused simple syrup to lightly color and flavor the lemonade. Get our Pink Lemonade recipe.

Ginger Lemonade with Mint

Completely Delicious

This lemonade is extra zesty thanks to mint and ginger, but still incredibly simple to make. Get the recipe.

Fresh Peach Lemonade

Gather for Bread

Simmer some fresh sliced peaches with water and sugar, then blend them, strain them, and stir them into your fresh lemon juice, for an easy drink that’s fully infused with summer flavor. Get the recipe.

Spiked Watermelon Lemonade

Julie’s Eats and Treats

Few fruits are as refreshing as watermelon, so adding it to lemonade is obviously a perfect choice. While the recipe calls for frozen lemonade, make it fresh if you have the time (and inclination). The vodka is totally optional, but it’s an old, dear friend to watermelon and lemonade both. Get the recipe.

Blackberry Thyme Vanilla Lemonade

The Noshery

This is a pretty, sophisticated lemonade, all decked out with fresh thyme, blackberries, and vanilla. It’s on the tart side, but you can always add a little more sweetener if you like. Get the recipe.

Rosemary Lemonade

A Beautiful Mess

Rosemary is often thought of as a fall and winter herb, but it shines in the summer too, and makes a great partner to lemonade. Try a sparkling honey-sweetened version of this drink if you’re partial to bees and bubbles, but this basic, subtly flavored pitcher will get you through even the most scorching months. Get the recipe.

from Food News – Chowhound https://ift.tt/2LbDdht
via IFTTT

LaCroix Lovers Finally Have the Perfect Swimsuits