The Soy Spring recipe below works with virtually all food. Those strictly adhering to a Paleo diet can easily substitute Coconut Aminos for the soy sauce. However, for me, the amount is so small and it’s used as a marinade so I’m okay with cheating a little bit.
Soy Spring (best with vegetables, chicken, seafood, pork or thick-cut steak)
1 tablespoon of rice wine vinegar (apple cider vinegar can be substituted)
1/4 cup reduced-sodium soy sauce (Coconut Aminos can be substituted)
2 tablespoons sweetener (local honey, agave or raw sugar)
1 tablespoon fresh ginger, peeled and grated or finely chopped (1/2 teaspoon of dried ginger can be substituted)
2 cloves of garlic, minced
1/4 teaspoon crushed red pepper
Mix ingredients together in a bowl and place your protein into the mixture, and cover with lid or plastic wrap. Refrigerate for at least an hour and up to 24 hours. Steak is the only exception, and it should only marinate for 30 minutes. Grill at 425 degrees until cooked through.
Mustard-based marinades can be unexpected and very tasty. Even if you don’t gravitate toward mustard BBQ sauce, you should still give this recipe a shot. The coconut milk cuts the Dijon mustard nicely, and the fresh garlic and herbs give it an earthy taste.
This marinade almost seems luxurious because of its silky texture. Basting extra sauce over the meat while grilling creates a nice layer of flavor. This combination works particularly well with lamb, pork and chicken.
1/4 cup Dijon mustard
1/2 cup light coconut milk
4 garlic cloves, roughly chopped
2 tablespoons fresh rosemary, roughly chopped (or 1 tablespoon dried rosemary)
2 tablespoons fresh thyme (or 1 tablespoon dried thyme)
1 teaspoon ground pepper
1-2 pounds protein of your choice
In a small bowl, mix the Dijon mustard and the coconut milk until fully combined. Then add the garlic, rosemary, thyme and pepper. Mix well.
Reserve 1/4 cup of marinade to use for basting. Mix the remaining marinade with your protein. For chicken and lamb, marinate for 30 minutes to 2 hours. For pork, marinate for 1 hour or up to 24 hours.
Grill protein at 425-450 degrees until the meat is cooked to your desired internal temperature. The heat level will help ensure that your meat doesn’t burn due to the thick marinade. Flip your meat once while grilling, baste with extra sauce, and flip and baste a second time before removing from the grill. Let the meat sit for five minutes before slicing or serving. Enjoy!