Imagine a vibrant, nutrient-rich superfood that not only boosts your dog’s health but also enhances their vitality and longevity. Packed with essential vitamins, minerals, and antioxidants, spirulina is a powerhouse of nutrition that can transform your furry friend’s well-being.
Blue Majik powder, sourced from the striking blue-green algae spirulina, is renowned for its exceptional health benefits and powerful antioxidant properties. Whether you’re a health enthusiast incorporating this superfood into your smoothies or a retailer managing inventory, understanding how to properly store blue majik powder is essential for maintaining its quality and potency. Here are the best practices for ensuring the longevity of this magical ingredient.
Aphanizomenon flos aquae (AFA), the mysterious blue-green algae of Klamath Lake, is a fascinating organism that has been attracting attention from scientists and researchers for years. Aphanizomenon flos aquae is a photosynthetic microorganism that can be found in freshwater environments. It is often called “blue-green algae” because it produces a blue-green pigment called phycocyanin. This unique microorganism has some amazing properties, including the ability to produce oxygen and absorb carbon dioxide.
Blue spirulina such as E3Live’s Blue Majik, has been used for many years as a source of nutrition. It has gained popularity as a superfood thanks to its high levels of protein, antioxidants, and beta-carotene.
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.
Nestled in Southern Oregon’s scenic landscapes, Upper Klamath Lake is home to a natural marvel: Aphanizomenon flos-aquae (AFA). This unique strain of blue-green algae thrives in the nutrient-rich, unspoiled waters of the lake, earning its reputation as one of nature’s most potent superfoods.
Blue green algae vitamins are becoming a key player in today’s health and wellness scene, revolutionizing holistic health practices. These tiny organisms, primarily spirulina and chlorella, are not only gaining popularity for their impressive health benefits but are also reshaping our approach to wellness in a more integrated and mindful manner. Let’s explore how these algae are transforming our understanding of holistic health.
Spirulina is a nutrient-dense blue-green algae that offers numerous benefits for kids, including nutritional support for development, immune system boost, and enhanced energy levels. When taken in appropriate doses, spirulina is generally safe for children and can be a valuable addition to their diet. Incorporating high-quality spirulina products into your child’s meals can contribute to their overall health and growth.
Blue spirulina powder in Canada has rapidly gained traction as a sought-after superfood. This vibrant powder is packed with essential nutrients and boasts numerous health benefits. As Canadians increasingly embrace plant-based diets, blue spirulina stands out for its rich nutritional profile.
Is blue spirulina good for you? This question has piqued the interest of health enthusiasts globally, especially as blue spirulina powder, derived from blue-green algae, gains popularity. With roots tracing back to ancient civilizations like the Aztecs and various African tribes, spirulina has long been celebrated for its impressive nutritional properties.
Meet Blue Majik Spirulina, the enchanting blue powder that’s turning smoothies into superhero potions! This vibrant superfood, with its eye-catching hue and nutrient-packed profile, is not just a feast for the eyes—it’s a powerhouse for your health.
In today’s health-conscious world, finding natural, effective skincare solutions can feel like a never-ending quest. If you’re on the lookout for something that not only nourishes your body but can also transform your skin, then this article on spirulina for skin health might be just what you need.
Blue spirulina is derived from the blue-green algae Arthrospira platensis. Its distinctive blue hue comes from phycocyanin, a powerful antioxidant that sets it apart from its green counterpart.
Aphanizomenon flos aquae (AFA), the mysterious blue-green algae of Klamath Lake, is a fascinating organism that has been attracting attention from scientists and researchers for years.
Blue spirulina such as E3Live’s Blue Majik, has been used for many years as a source of nutrition. It has gained popularity as a superfood thanks to its high levels of protein, antioxidants, and beta-carotene.
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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.
