Intan

Ingredients

• 1 per 2 nori wraps:
  • Toasted Nori Sheets
  • Zucchini
  • Shredded Carrots
  • Raw Cauliflower Rice
  • Avocado
  • Optional: Microgreens and/or Sprouts
• Wild Sockeye Salmon (make sure this is pre-cooked or smoked)
• Your Dip of Choice
  • (e.g., Veggie Cilantro Dip – you can make your own with vegan or regular mayo, cilantro, turmeric, or dried basil)
  • Vegan (or regular) Mayo
  • Dried Ginger
  • D’Natural Organic Coconut Aminos

Directions

1. Prep the Zucchini
   1. Chop the zucchini into matchsticks, aiming for thin, uniform pieces. Set half the zucchini aside for each nori sheet.
2. Prep the Avocado
   1. Slice the avocado into strips, using a quarter of the avocado per nori wrap.
3. Lay Out the Nori Sheets
   1. Place your nori sheets flat on a clean surface. It is recommended to work with two sheets at a time. Spread your chosen dip (like Veggie Cilantro Dip) evenly over the nori sheets.
4. Layer the Vegetables
   1. Zucchini: Lay the zucchini sticks across the nori sheet, ensuring even coverage while leaving some space at the ends for easier rolling.
   2. Carrots: Add the shredded carrots in the same manner as the zucchini.
   3. Cauliflower Rice: Add a layer of raw cauliflower rice on top. This adds a nice texture and volume to your sushi.
   4. Avocado: Place the avocado strips over the cauliflower rice, ensuring even distribution
5. Optional Sprouts or Microgreens: Add a small handful to the avocado if you’re using microgreens or sprouts.
6. Roll the Wraps
   1. Start rolling the nori wraps as tightly as possible. Once rolled, place the wrap seam-side down to help it stay closed.
7. Wrap and Chill:
   1. Wrap each sushi roll in plastic wrap, tucking in the ends. Place the wrapped rolls in the fridge to chill and firm up before slicing.

Ingredients

• 700 grams Boneless, skinless chicken thighs (can sub chicken breasts)
• 6 Tbsp D’Natural Organic Coconut Aminos
• ¼ cup Olive oil or Vegetable Oil
• 2 Tbsp Lime juice
• 2-4 Tbsp Brown sugar (adjust to taste)
• 2 Tbsp Minced fresh ginger
• 2 Tbsp Minced garlic
• 2 Tbsp Chopped cilantro
• 1-2 Tsp Red pepper flakes (adjust to taste)
• ½ Tsp Fresh ground black pepper

Directions

1. Prep the Marinade
   1. In a medium bowl mix 6 tablespoons of D’Natural coconut aminos, oil, lime juice, brown sugar, minced ginger, minced garlic, chopped cilantro, red pepper flakes, and black pepper.
   2. Whisk the ingredients until well combined and the sugar has dissolved. The coconut aminos provide a naturally sweet and savory base for the marinade, enhancing the flavor of the chicken while keeping the dish gluten-free and soy-free.
2. Marinate the Chicken:
   1. Pierce the chicken all over with a fork to allow the marinade to penetrate.
   2. Place the chicken into a leakproof plastic zipper bag and pour the marinade over it. Seal the bag, pressing out as much air as possible to ensure the chicken is fully immersed.
   3. Place the bag on a plate and refrigerate for at least 4 hours or up to overnight, turning the bag occasionally to ensure even marination.
3. Grill the Chicken:
   1. Preheat the grill to medium-high heat.
   2. Remove the chicken from the marinade and place it on the grill. Cook for about 5 minutes on each side, or until the chicken reaches an internal temperature of 165°F.
   3. If using chicken breasts or larger thighs, they may require a bit more time to cook through. Always check that the chicken is fully cooked before serving

Ingredients

• 500 grams large or XL shrimp, peeled and deveined
• 2 Lemons, zested and cut into quarters
• 1 Tbsp Olive oil or coconut oil
• 2 cloves Minced Garlic
• 2 Tbsp Unsalted Butter
• 2 Tbsp D’Natural Organic Coconut Aminos
• 1 Tbsp Parsley, finely chopped
• Garnish: Black and white sesame seeds; Kosher salt and black pepper

Directions

1. Prep the Shrimp: Peel and devein the shrimp, then rinse with cold running water and pat dry with paper towels. Season lightly with kosher salt.
2. Lemon Zest: Using a zester or fine grater, gently scrape the yellow rind of the lemon, avoiding the bitter white pith underneath. This zest will add extra flavor to the finished dish. Slice the lemon into quarters for serving.
3. Heat the Oil: Heat the olive oil or coconut oil over medium-high heat in a large skillet. Add the minced garlic before the pan gets too hot to prevent burning. Sauté the garlic for about 30 seconds until it becomes fragrant.
4. Cook the Shrimp: Add the shrimp to the skillet in a single layer. Cook for 1-2 minutes on each side, or until the shrimp turn white and opaque.
5. Add Coconut Aminos: Once the shrimp are cooked, add the unsalted butter, 2 tablespoons of D’Natural Organic Coconut Aminos, and the juice of half a lemon to the skillet. Stir constantly and cook for an additional 30 seconds. The coconut aminos will slightly caramelize, coating the shrimp with a sweet and savory glaze.
6. Serve: Serve the sautéed shrimp over a bed of rice. Sprinkle lemon zest, chopped parsley, and sesame seeds over the top. Serve with lemon wedges.