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As the Canadian winter sets in, many of us seek ways to boost our immune health and maintain our vitality. One of nature’s most powerful allies in this effort is Klamath Lake algae, a unique strain of cyanobacteria found in the pristine waters of Upper Klamath Lake, Oregon. Packed with essential nutrients, Klamath Lake algae offers a range of impressive health benefits that can help support your immune system throughout the chilly months.
It is also known as Aphanizomenon flos-aquae (AFA), is a remarkable blue-green algae celebrated for its superior nutritional qualities. This microalgae is packed with an impressive array of protein, vitamins, minerals, and antioxidants, making it a valuable component of any wellness routine. Containing as much as 70% protein, Klamath algae offers a complete profile of essential amino acids, which are vital for supporting muscle health, boosting energy levels, and enhancing overall well-being.
One of the standout benefits of Klamath Lake AFA is its ability to enhance immune function. The antioxidants in this unique cyanobacterium, particularly phycocyanin, help combat oxidative stress. Oxidative stress can weaken the immune system, making the body more susceptible to infections and illnesses. By incorporating it into your daily routine, you can help strengthen your body’s defenses during the colder months.
Moreover, this type of blue green algae is rich in vitamin B12, which plays a key role in energy production and immune system function. During the busier winter months, when stress levels tend to rise, ensuring sufficient vitamin B12 intake can help maintain your energy levels and bolster immune health.
In addition to its immune-boosting properties, Klamath Lake algae offers a wide array of nutrients that support overall wellness. It contains vitamins A and K, as well as essential fatty acids, which contribute to maintaining healthy skin, improving vision, and supporting heart health.
The winter season often brings an abundance of rich foods and festive treats, which can lead to dietary imbalances. Klamath algae can help counteract this by providing a concentrated source of nutrition. Whether blended into smoothies, added to soups, or sprinkled on salads, Klamath Lake blue green algae is a versatile addition to your seasonal meals, ensuring you stay nourished all season long.
To maximize the benefits of Klamath Lake algae, consider adding it to your daily regimen as a supplement. Look for high-quality products, such as E3Live, which come in both powdered and capsule forms.
Klamath algae can also serve as a natural energy booster for your winter activities. Its nutrient-dense profile helps sustain your energy levels, allowing you to fully enjoy everything from outdoor adventures to cozy indoor gatherings.
This winter, tap into the power of Klamath Lake algae to support your immune system and overall well-being. As a natural, nutrient-dense superfood, Klamath Lake algae helps fortify your body against seasonal challenges, while also contributing to sustainable health practices. By adding this powerful algae to your diet, you can enjoy a healthier, more vibrant season ahead.
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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!
