About E3Live

Our History

We at E3Live® have been offering natural organic health products since 1991. We pride ourselves on our reputation and do what it takes to make sure we offer only the best quality products on the market. We are very critical and selective when it comes to harvesting, filtering, testing and formulating all our products. As with any wild-grown food, you want to be sure that you are getting 100% safe and edible AFA, harvested by the most reputable of harvesters. Our harvesting and purity testing is of utmost importance to us. We not only meet, but exceed quality and safety standards for harvesting processes. We adhere to strict Good Manufacturing Practices (GMPs) in order to maintain our Certified Organic status and Kosher certification. As always, we invite you to call and speak to any of our staff. We are here to serve and educate you about this powerful and amazing blue-green algae called E3Live®/ E3AFA™.

You can rest assured that you are getting only the best available products at the best price. If it is not good enough for our personal use, then it will not be sold to you. We believe in complete confidentiality when it comes to our clients. We have a very friendly and knowledgeable staff providing you with the best customer service anywhere. We are always happy to take the time to answer your questions and treat you with courtesy and respect. Sharing the many benefits of all our products brings us personal joy. These gifts of nature have enriched thousands of lives. For more information, please contact us, we will be happy to answer any questions you may have.

Thanks to you, over $250,000 worth of products have been donated to clients and patients of our clients. The recipients of these donations have serious illnesses rendering their financial condition unable to purchase anything not covered by medical insurance. By supporting our products, you can help us continue this effort.

Our Founders

The discoverer and founder of E3Live, Michael was introduced to the raw living foods lifestyle more than 30 years ago after staying with Dr. Ann Wigmore.
 
He is a true Renaissance man, having been a competitive swimmer, gymnast and body builder, an art and athletics teacher, and a highly successful businessman. His amazing background also includes helping and employing people who live with challenges from congenital birth defects and disfigurements. His most important work has been as a lecturer on health and the impact of living foods in our diets — being credited with saving many lives due to his caring nature and expertise on the benefits of eating raw foods.
 
Michael is the proud father of 5 children and a true example of a leader “walking his talk”. At over 70 years of age, he attributes his youthful appearance and boundless energy to this commitment to eating healthy foods.

Michael Saiber
President

Tamera Campbell
CEO and Owner

Tamera’s areas of expertise are as varied as her numerous interests. Her dedication to the betterment of life for all inspired her 15 years as a dance instructor working with students ranging from the highly gifted to those with mental challenges, often volunteering her time and talents for the benefit of the community.
 
Tamera is the mother of bright and beautiful E3Live children as well as a frequent lecturer on detoxification and the body’s elimination systems. In addition, she is the formulator of some of the top-selling green formulas on the market today, and her formulations are used by many world-famous doctors and healing clinics.
 
She brings over 20 years of experience in business management and operations to her current role of CEO and owner of E3Live. These companies harvest and produce the revolutionary E3Live, the world’s first and only fresh-frozen Aphanizomenon flos-aquae (AFA). E3Live is the world-wide leader of nutritional algae and an icon for ‘greens’ in the living foods community. Tamera has had the great fortune of working closely with Dr. Gabriel Cousens, Dr. Brian Clement of Hippocrates Health Institute, Dr. Fred Bisci, and many other highly respected and well-known healers who are living examples of the long term benefits of the living foods lifestyle.

What other people are saying about us...

“I use E3Live right before my early morning 15k runs to get my energy up. Its helped tremendously with my energy levels and warding off fatigue with my training sessions. It also keeps me in check for the day, reminding me to eat clean and stay focused.”

Andrea Cormie
– Personal Fitness Trainer/Model

“I wanted to thank you for making such an amazing product. I’ve been eating AFA of some sort for over 13 years and I’ve been eating 100% live foods now for the last 5 years. I thought I felt about as healthy as I was gonna get, until I started eating E3Live. I feel so light! Thanks!”

Doug Walsh

“E3Live has worked wonders for our shows. Constantly touring can really take its toll physically and mentally, and E3Live has helped us keep our focus and drive for our performances. It helps us deliver an energetic and powerful show each and every night. E3Live is the real deal!!!”

Tim Proznick
– Drummer for the Daniel Wesley Band

“E3Live has absolutely done wonders in my life. When I compete in international events, I now have the strength to paddle as hard as I can, which raises my level of performance. I’ve experienced a tremendous increase in my mental quickness since I added E3 to my training regimen. I feel 15 years-old again.”

Poncho Sullivan

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Ingredients:

 

1 1/2 cups raw cashews, soaked for 4 hours, or in the refrigerator overnight
3 1/2 cups filtered water
1 vanilla bean, insides scraped out
1 teaspoon Blue Majik powder
1/2 teaspoon cinnamon
3 Medjool dates

 

Directions:


1. Once cashews have soaked for at least 4 hours, or overnight in the refrigerator, drain and rinse well.
2. Blend all ingredients in high-speed blender for 1-2 minutes until well blended. Store in refrigerator in airtight bottle or mason jar. Mylk will keep for 3-4 days.

Makes about 3 1/2 cups

 

Check out other beautiful creations by Alison Griśe Wu (food, prop, wardrobe stylist and blogger) at WuHaus.com


*website not associated with E3Live

Ingredients:


2 cups ground almonds*
2 tablespoons date paste**
3 medium ripe peaches (or apple or nectarines)
(set aside a few thin slices of these for garnish)
1/2 tsp Blue Majik

 

How to prepare:


1. Put 2 of the peaches in either a food processor or blender to puree.
2. Dice 1 peach into 1⁄4" cubes.
3. Combine all ingredients in big bowl. You can put into a cylinder mold of desired shape and sprinkle almond and cinnamon on top.
4. Garnish top with peach slices. Makes 4 servings.

 

​*how to: ground almonds


2 quarts or more unpasteurized organic raw almonds
1. Soak almonds overnight in filtered water.
2. Drain and put on dehydrator trays for 24-36 hours until dry.
3. Store in airtight container and use as needed for recipes.
4. Skip the soaking and dehydrating if you don't have a dehydrator.

​

**how to: date paste


25 Medjool dates
1. Pit dates and soak for 1⁄2 hour.
2. Drain and put in food processor.
3. Blend until smooth with no chunks (may need to add water if too thick).
4. Store in fridge.

Ingredients:


1 heaped teaspoon E3Live Blue Majik powder
1 cup almond & brazil nut milk
*2 frozen bananas, sliced ** 1 vanilla bean (or 1 tablespoon vanilla extract)4 dates, pitted
1 tablespoon coconut oil
Pinch sea salt

 

How to prepare:


Blend all ingredients together and in a high speed blender and serve.

*To make almond & brazil nut milk place a 1/3 cup mix of almonds and brazil nuts into a high speed blender with 1 cup of water and blend. Strain through a nut milk bag or strainer.

**For frozen bananas - peel them and place in a ziplock bag overnight.

Recipe by Rowena Jayne, Leading International Yoga InstructorRaw Food Chef, Naturopath, NutritionistSpeaker, Writer, Model, www.rowenajayne.com*
*website not associated with E3Live Canada

Ingredients:


1 frozen banana
1 1/2 cup pineapple
1/2 mango (optional)
2 limes (peeled)
1 serving Blue Majik (1/2 tsp)
dash of cayenne
pinch of Celtic sea salt
1 cup ice1/2 cup water

 

Blend and Enjoy!​

Ingredients:

 

1 1/4 cups almond milk pulp, strained (OR 1 cup ground almonds mixed with enough almond milk to create a wet 'paste' in the food processor–less smooth in texture, but it is an adequate substitute)
3/4 cup dried, unsweetened shredded coconut
1/3 cup agave, honey or maple syrup
1 generous pinch salt
Scrapings of 1 vanilla bean, OR 1 tsp real vanilla extract
1-2 teaspoons Blue Majik (depending on desired color)

 

Instructions:

 

1. Blend all ingredients together in a food processor until they form a dough. Add a little more agave or some almond milk if the mixture is too thick.
2. Line a dehydrator sheet with Teflex and scoop the macaroons out by round tablespoons onto the sheet. Dehydrate at 115 degrees for 6 hours, or until macaroons hold together well but are still a little soft. Enjoy!​

 

​Additional topping:


To add a chocolate drizzle or to dip the bottoms of your cookies use the following recipe:
1/4 Cup Cacao Powder
3 Tbsp. Maple Syrup
2 Tbsp. Warmed Coconut Oil

Combine all ingredients and use to decorate the cookies.

 

Makes: 18-20 Macaroons

Ingredients:


2 frozen bananas
1/2 avocado
1 tsp Blue Majiko

Optional sweetener: 2 pitted dates
Water - as needed for smooth blending, start with 1 Tbs.

 

How to prepare:


Blend all ingredients until desired consistency, add more water (or ice) as needed to get an ice cream thickness.

Ingredients:


1.5 cups almonds
1 cup dates
4 bananas
1 cup fresh blueberries
1 cup shredded coconut
1 capsule Blue Majik
1 pinch vanilla powder

 

How to prepare:


1. In a food processor combine the almonds and dates. Process until sticky.
2. Pack this mixture into a 9 inch pie plate.
3. In a bowl combine the rest of the ingredients except the coconut. With your hand lightly mash the ingredients.
4. Add 1/2 of the shredded coco and mix with banana mash. Be careful not to over mix. It should be chunky.
5. Put the banana mixture into the pie crust and evenly spread out.
6. Top with the remaining coconut and garnish with fresh blueberries. Eat immediately.​

For crust:
2 cups ground almonds​
*​1⁄2 cup date paste​**​


For filling:
6 oz fresh blueberries (or berries of your choice)
11 Fuji apples peeled
2 tablespoons date paste, (or more to taste)
2 tsps Blue Majik​


Make Crust
1. Put almonds in bowl and mix with date paste using a fork.
2. After thoroughly mixed, put in a 9” pie pan (preferably one with removable bottom). Line the pan with a thin layer of crust using your hands.

Make Filling
1. Peel 11 apples. Shred 7 of the apples, using the coarse side of cheese grater. Squeeze out as much juice as possible, leaving apples as dry as possible. Set aside 1 cup of shredded apples and put remainder into mixing bowl.
2. Thinly slice 3⁄4 of an apple and cut slices into 1⁄2” squares. Put remaining 1⁄4 apple into food processor with 3 chopped apples, date paste and blueberries (except for 15-20 of smallest blueberries which you set aside). Process thoroughly then add 1 cup shredded apples you set aside and process again.
3. Put all ingredients including 15-20 smallest blueberries in mixing bowl with remaining shredded apples. Stir and fill piecrust.
4. Refrigerate for 1⁄2 hour, remove pie from pan. Sprinkle almond crumbs, then cinnamon on top of pie. Cut into 8 pieces.

*How to ground almonds:
- 2 quarts or more unpasteurized organic raw almonds
Soak almonds overnight in filtered water. Drain and put on dehydrator trays for 24-36 hours until dry. Store in airtight container and use as needed for recipes. Skip the soaking and dehydrating if you don't have a dehydrator.

**How to date paste:
- 25 Medjool dates
Pit dates and soak for 1⁄2 hour. Drain and put in food processor. Blend until smooth with no chunks (may need to add water if too thick). Store in fridge.