Friday, August 6th 2004

Good day...

If you have questions about our products we highly recommend going to our Frequently Asked Questions pages or searching our resource center. Our resource center contains hundreds of links to a variety of sites that contain information regarding stevia, low carb, health and more. Check it out!

Have you missed out on one of our newsletter? Please go to our Newsletter Archives and you can read all our past issues.

Do you need to stock up? Order 3 of any our products and get the 4th FREE. Enter the code 344 in the Coupon Box.

Thank you for your patronage and have an excellent weekend.

Thom King
Steviva Brands, Inc.

Chicken Satay with Low Carb Almond Sauce

1 lb. boneless skinless chicken breasts
2 c. chicken broth
½ c. whole milk
4 tbsp. almond butter
1 tsp. chopped fresh ginger
1 tsp. soy sauce
1 tbsp. Steviva Blend or equivalent
2 tbsp. chopped scallions - optional
Salt and pepper to taste
Wood skewers soaked in water

Combine all ingredients in a saucepan over medium heat. Continue stirring until sauce thickens, about 15 minutes. Slice the chicken breasts in half horizontally to make thin, flat slabs, then cut them into strips 3 - 4" long by 1" wide.

Build a medium-hot charcoal fire or preheat a gas grill or a broiler. Grill or broil the sticks of satay until cooked, turning once or twice, about 3 to 4 minutes total. Serve with almond sauce for dipping (almond sauce can be served hot or at room temperature).

Low Carb Coconut Shrimp

1 lb. raw shrimp, shelled and de-veined
½ c. almond flour
6 oz. unsweetened coconut, finely shredded
½ tbsp. Steviva Blend or equivalent
Salt & pepper to taste
2 eggs
4 tbsp. milk

In a medium bowl combine eggs, Steviva Blend or equivalent and milk, stirring until well mixed. In a large zip lock bag combine almond flour, coconut and salt/pepper. Seal bag and shake for about 1 minute to thoroughly mix the ingredients.

Doing one shrimp at a time, place shrimp in bowl with egg/milk mixture to coat. Then place the shrimp in the zip lock bag and shake lightly to coat. Continue until all shrimp are coated. Shrimp can either be deep-fried or place on a cookie sheet and bake at 350F for about 20 minutes or until golden brown.

Carbohydrates per Serving : 2.39 - Carbohydrates per Serving minus Fiber: 2.01

For More Low Carb and Sugar Free Recipes Go To Steviva Recipes!

Newsletter Archives | Resource Center | Recipes | Shop | | FAQ  |  About Us  |  Contact  | Jobs |  Privacy

Copyright 2004 Steviva, Inc. All Rights Reserved - Powered by