Storage & Usage Guide :
Note: All products contain xylitol which are not safe for pets. Keep away from pets.
Disclaimer: We are not liable for any medical conditions. Consult with your doctor before use.
Chia Pudding:
Storage: fridge – 3 days. Freezer – 2 weeks.
If frozen defrost in fridge 8hrs (mix & have). Dilute with almond milk or water if required.
In case you’re in a hurry defrost in microwave, 10sec bursts 2-3 times. Chia might get dry. Add milk or water.
We dont recommend eating on empty stomach since some people have issues with high fibre on an empty stomach.
Syrup / Mixers:
Storage: Fridge – 14days. Freezer – 3 months.
Make sure the bottle is not over full while freezing the syrup
Usage: Mix 20-30ml to about 200-250ml of beverage.
Shake well before use. Keep away from pets.
Icecream:
Storage: Freezer – Upto 4 months* (-18c) or Upto 6 months* (-24c)
*Acidic and yogurt based ice creams with lime, hung curd, greek yogurt and cream cheese are good upto 2-4 months. These are best eaten fresh.
Make sure its stored in a clean odorless freezer without temperature variance.
T0 Defrost. Defrost in microwave, 10sec bursts (around 30 secs 3×10) without the lid for best texture.
Else defrost in fridge 40 to 75 mins.
The microwave method works best and is highly recommended.
Keep it back in the freezer once done. Optionally cover with a baking sheet touching the surface of the icecream to prevent crystals.
Spreads:
Storage: 3 months in freezer
Defrosts in 5-15 mins at room temp.
Note: its normal to get a mild amount of layer seperation especially in the case of Snix Spread where the natural oils of the peanut butter might float on top. Simply mix it well and freeze. We have opted to keep additives to a minimum and want to avoid stabilisers.
How to use:
1. As a spread on toast or bread.
2. As a topping sauce for icecream, French toast, cakes and other desserts.
3. As a flavour maker. Mix with cream cheese to make instant flavoured cheesecake or mix with Greek yoghurt for flavoured froyo.
4. Instead of butter for BPC. Make salted caramel drinks.
5. Eat it with bitter chocolate like Lindt. Warning this is very addictive.
6. Drizzle over nuts, chia, seeds etc for a sweet treat.
7. Use as a sweet dip for crackers & other snacks.
Latte:
Storage: fridge – 7 days. Freezer – 1 month
If frozen defrost in fridge overnight and shake well before drinking.
The almond milk might split when frozen, shake well or use a blender to mix.
Shake well before drinking.
Choco powder:
Storage: 3 months+ in freezer or fridge.
How to Use:
1) Eat It Raw: It’s like eating Milo, but won’t break your keto state.
2) Add As A Dusting: Powder into hung curd, nuts, seeds or desserts and add as a topping.
3) Eat / Drink It Like A Mix:
Take your desired amount of powder and add just enough boiling water and mix well to make it into a paste. Add a pinch of instant coffee powder and / or flavours (like cinnamon, vanilla, rum) and mix it into your drink or food of choice (eg. Almond milk, Cream + Water, Hung Curd, Ice cream, Coffee, Shakes etc.). We recommend 125ml of almond milk for 15g of Powder
4) Make chocolate sauce: Take your desired amount of powder and add just enough boiling water and mix well to make it into a paste. Add a heavy cream or any fat (oil, coconut cream, butter), simmer at medium heat and mix till it becomes thick hot chocolate sauce. Add water or milk of choice (nut free) if it becomes too thick.
5) Make chocolate covered stuff: Make the chocolate sauce with dairy or vegan alternatives and add to nuts, berries, fruits, seeds etc. Coat item and refrigerate or freeze.
Skinny Sweet Powder:
Storage: 4+ months at room temperature. 9+ months when kept in fridge.
Note: Powder might get clumpy since it doesn’t have any anti caking additives. Please store in cool dry place. Fridge or freezer best. Use a clean dry spoon to take the powder from the pack.
Ingredients:
Organic stevia (additive free), GMO free xylitol, pure sucralose (additive free) and salt blend. No anti caking ingredients or preservatives. Pure high quality concentrated ingredients. All ingredients are diabetic friendly and safe for children. Not meant for people with organ damage or health issues. Consult with your doctor before use.
Instructions:
1) Use like sugar for baking and hot drinks. Strength 1g of skinny sweet powder = 2.5g of sugar.
2) To use in cold liquids or as a salad dressing: Add powder to water that is on a roaring boil, turn off heat and mix powder till it has become syrup. This syrup can be stored in a clean air tight sterilized bottle upto 14 days in the fridge. We recommend this type of glass dropper bottle. Add 5 ml of water per 2 grams of sweetener.
3) Strength of the powder is 2.5x times sugar. Meaning 2g of skinny sweet powder is like 5g of sugar in strength.
4) Keep away from pets. Xylitol is toxic to some animals.
5) Do not torch or add sweetener to direct flame.
6) Adults shouldn’t consume more than 30g of skinny sweet powder a day. Children shouldn’t have more than 15g.
May cause a laxative effect if eaten in excess. Stay hydrated when having our products.
Sanjay’s Suya Spice Blend:
Storage: 4 months at room temperature. 9 months when kept in fridge.
Note: Powder might get clumpy since it doesn’t have any anti caking additives. Please store in cool dry place. Fridge or freezer best.
Suya spice is a flavour packed africans Spice blend that is excellent with any kinds of meat, paneer or tofu. It gives the food a nice crunchy texture that’s difficult to achieve on keto without the use of egg or whey.
Suya spice is a vegan blend. Its ingredients include defatted powdered peanuts, ginger, nutritional yeast, pepper, nutmeg, garlic powder, onion powder, chilly powder blend, herbs and salt blend.
Serving Size And Approx Macros: 10g for 200g of protein (meat, paneer or semi firm tofu). 1F 2NC 4P
How to use Suya Spice:
1) Oil the meat, paneer or semi firm / firm tofu of your choice. Meat is best when thinly sliced think skewer meat or seafood fillets.
2) Once the protein is oiled add about 10-15g of suya spice powder per 200g of protein. Try to coat it as evenly as possible. Let it marinate for a minimum of 15mins if its veg food and 30 mins if its non veg.
3) Next you can either deep fry, shallow fry, bake or best yet use a charcoal grill. My favourite method is to bake or use an airfryer so it gets crispy. And you can have it with some nice dip or creamy salad.
4) To bake: Preheat to 180c to 200c and bake the protein for 30-40 minutes. Make sure you flip it in the half way mark.
To Airfry: Grease the basket and a irfry the protein at 200c for 30 minutes. Flip during the half mark.
To Shallow fry / Deep fry. Grease or add oil to the pan. When the pan or oil is hot add the protein and fry till meat, paneer or tofu is cooked (approx 3-4 minutes each side since it thin cuts).
The protein will become dark brown when frying. Let it cool to crisp up.
5) Once cooled add some soy sauce or coconut aminos once the suya protein is ready or add some parmesan cheese powder or finishing salt to taste. This step is not optional since the spice is moderately salted on purpose.
Best had with some salad or creamy dip (mayo).