Spirulina for Weight Loss: Quick, Simple, Easy Guide

spirulina can help cut down weight

Did you know that Spirulina may help you to lose weight in a healthy and sustainable way? Spirulina is a nutrient-rich blue green algae superfood that can help you to not only lose weight, but also improve your overall health. In this guide, we will discuss the benefits of spirulina for weight loss and provide tips for incorporating it into your diet. Let’s get started!

First, what exactly is Spirulina? It is a type of blue-green algae that is grown in freshwater and has been used as a food source for centuries. It’s packed with protein, vitamins, minerals, and antioxidants, making it a powerful addition to any healthy diet.

One of the main benefits of Spirulina for weight loss is its high protein content. Protein helps keep you full and can aid in muscle growth, both of which can contribute to weight loss. In addition, Spirulina has been shown to improve metabolism and balance blood sugar levels, both of which can also aid in weight loss efforts.

Spirulina contains phycocyanin, a compound that has been shown to suppress appetite and increase metabolism. It also contains essential fatty acids and B-vitamins, both of which play important roles in maintaining a healthy weight. Some studies have also shown that Spirulina may have anti-inflammatory properties, which can contribute to overall weight loss and better health. 

The Benefits of Spirulina for Weight Loss

Spirulina is packed with essential vitamins and minerals that can boost your metabolism and energy levels, helping you to stay active and burn more calories. Its detoxifying properties can also aid in the elimination of excess water weight.

Additionally, studies have found that spirulina can help curb cravings and increase satiety, leading to reduced calorie intake and ultimately promoting weight loss. Its high protein content also aids in muscle growth and maintenance, which can boost metabolism and aid in achieving a toned physique.

How to Incorporate Spirulina Into Your Diet for Weight Loss

To incorporate Spirulina into your weight loss plan, consider adding it to smoothies or shakes. It can also be added to soups or salad dressings for a nutritional boost. It can also be taken in capsule or powder form as a supplement. Start with small doses and gradually increase as your body adjusts to the powerful effects of this superfood. Remember to consult with a healthcare professional before starting any new weight loss regimen, including the addition of Spirulina.

It’s important to note that while Spirulina can certainly be a helpful addition to any weight loss plan, it should not be relied upon solely for weight loss. Instead, it should be used as part of an overall healthy lifestyle that includes a balanced diet and regular exercise. You must also remember that they should always be taken as directed.

In addition to weight loss, Spirulina may also help lower cholesterol and blood sugar levels, improve gut health, and boost the immune system.

Spirulina Recipes for Weight Loss

One recipe to try is a Spirulina avocado toast: mash half an avocado with lemon juice and a tablespoon of Spirulina powder, spread onto whole grain toast, and top with diced tomatoes and sprouts.

Another recipe is a Spirulina detox smoothie: blend together frozen banana, spinach, Spirulina powder, almond milk, chia seeds, and ice.

The Best Time to Take Spirulina for Weight Loss

According to research, the best time to take Spirulina for weight loss is in the morning on an empty stomach. This allows for maximum absorption of nutrients and helps to curb cravings throughout the day, providing sustained energy without spikes or crashes.

It can also be taken before or after a workout for an extra boost of energy.

However, it is important to listen to your body and adjust timing as needed. Some people may experience digestive discomfort if taking it on an empty stomach, in which case it is better to take it with meals or spread out throughout the day. Additionally, make sure to drink plenty of water when taking Spirulina to avoid potential constipation. Overall, finding the right time for you may require some trial and error but sticking to a consistent daily routine will yield the best results for weight loss. 

The Side Effects of Spirulina

While Spirulina has been shown to have some potential for weight loss, it is important to note that there are also some potential side effects associated with its use. These include stomach discomfort and nausea, headache, and allergic reactions. While there are currently no known negative interactions between Spirulina and medications, it may interact with certain medications, such as blood thinners and immunosuppressants.

Additionally, individuals with seafood or sulfite allergies may want to exercise caution when taking Spirulina, as it may trigger allergic reactions. Overall, while Spirulina is generally considered safe and beneficial, it is important to use caution when combining it with other medications.

It is crucial to consult with a healthcare professional before taking Spirulina for weight loss or any other purpose. They can help determine if it is an appropriate option for you and monitor for any potential side effects or interactions. Additionally, be sure to purchase high-quality Spirulina from a reputable source to minimize the risk of contamination. To get started, check out our online store where we offer 100% Organic and Kosher certified Spirulina products. Plus, we offer free shipping nationwide!

For wholesale inquiries, please email us at:

support@e3livecanada.ca

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.