The KAL brand of Stevia has recently added maltodextrin to both their liquid and powder forms of stevia. Because of that, we can no longer recommended KAL for use on zero-sugar diet plans.

We recommend the NOW foods liquid stevia to those who want to use a brand other than Sweetleaf, the most popular brand of Stevia, which can be found in most grocery stores in powder form.

KAL Pure Stevia Extract  has NO unpleasant aftertaste and NO calories. The steviosides should not adversely affect blood glucose levels in most individuals

The stevia plant originally came from the rain forests of Brazil and Paraguay. It is now grown in those areas, as well as in Japan, Korea, Thailand, and China. It is most widely used as a non-sugar sweetener in food and drink, particularly because it does not appear to have any calories or affect on blood sugar like most natural sweeteners (like sugar or honey).

Japanese Soy Dressing
2 garlic cloves, minced
2 tsp. of minced fresh ginger
? tsp. of powdered mustard
Juice of ? a lemon
2 TBSP of Apple Cider Vinegar
6 drops of Stevia Apricot Nectar flavored drops
8 drops of KAL Pure Stevia
? cup of broth or water
1/3 cup of Bragg's Liquid Aminos
Salt & Pepper to taste

In a small bowl, whisk together garlic, ginger, mustard, and lemon. In another bowl, combine remaining ingredients. Slowly add it to the garlic mixture. Season to taste. Makes 1 cup and lasts about a week in the refrigerator.

Halibut Steak with Orange and Tarragon
A quick pan sauce livens up simple halibut for a delightful and fresh-tasting entrée that’s perfect with a green salad on the side.

3.5 oz (100g) halibut steak or fillet
Salt and pepper to taste
Juice of 1 orange
1/4 teaspoon orange zest
1 teaspoon white wine or tarragon vinegar
6 drops clear Stevia
1 teaspoon chopped fresh tarragon leaves

1. Heat a nonstick skillet over medium-high heat. Season the halibut with salt and pepper and lightly brown in the skillet, about 1 minute per side, carefully turning once. Add a splash of water, reduce the heat to low, loosen the fish if sticking, cover and cook for 2 minutes.

2. In a small bowl whisk together the remaining ingredients. Remove the lid of the skillet and pour the mixture over the fish. Stir carefully to coat, continue cooking 1 minute, and transfer to a warm dish. Serve immediately.? 

Makes one serving. Each serving has 190 calories. (1 protein, 1 fruit)

Pan-Fried Filet with Irish Cream Sauce
Unbelievable but true – this delicious peppered steak gets a finish of flavorful sauce thanks to Stevia and a touch of creativity.

3.5 oz (100g) filet mignon steak
1/4 teaspoon coarse ground black pepper
Salt to taste
1 Tablespoon milk
3 Tablespoons water
5 drops Capella Irish Cream
5 drops KAL Pure Stevia

1. Heat a nonstick skillet over high heat. Press the pepper into both sides of the steak and season with salt.

2. Sear and brown the steak on both sides, then reduce the heat to medium-low, cover, and cook to desired doneness (about 4 minutes per side for medium rare). Transfer the steak to a serving dish and set aside.

3. Combine the milk, water, and Capella and Stevia drops in a small bowl and pour into the still hot skillet, scraping up any cooked bits with a wooden spoon. Pour sauce over the steak and serve immediately.

Makes one serving. Each serving has 200 calories. (1 protein, 1 milk)



 

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