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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.
Before diving into storage tips, it’s important to recognize what blue majik spirulina is. This supplement is primarily composed of phycocyanin, a pigment-protein complex with powerful antioxidant effects. Unlike regular spirulina, blue majik boasts a striking blue hue, making it a popular choice for health-conscious consumers looking to enhance their diets with natural food coloring and nutritional benefits.
One of the most critical factors in preserving the quality of blue majik powder is temperature. It should be stored in a cool, dry place, ideally at a temperature between 60°F and 75°F (15°C to 24°C). Avoid exposure to heat sources such as stoves, ovens, or direct sunlight, which can degrade the nutrients and alter the powder’s vivid color.
Humidity can significantly impact the integrity of blue majik powder. High humidity can lead to clumping and may foster mold growth. For optimal storage, keep the powder in a low-humidity environment. A dehumidifier can be beneficial if you live in a particularly humid climate.
Light, especially UV light, can degrade the quality of blue majik powder over time. To shield the powder from light exposure, store it in an opaque, airtight container. This protects the powder’s vibrant color and preserves its nutritional compounds.
Using airtight containers is essential for protecting blue majik powder from air exposure. Oxygen can lead to oxidation, which diminishes the powder’s nutritional value. Glass jars or high-quality plastic containers with secure lids are excellent choices. Make sure the container is clean and dry before transferring the powder to avoid contamination.
For those who purchase blue majik in bulk, consider using vacuum-sealed bags for storage. This method removes excess air, significantly extending the shelf life of the powder. Just ensure that the bags are made from food-safe materials.
Blue majik powder typically has a shelf life of 1 to 2 years when stored properly. However, always check the packaging for a “best by” date and conduct periodic checks for signs of spoilage. If you notice any unusual odors, colors, or clumping, it’s best to discard the powder to avoid any potential health risks.
When you’re ready to use blue majik powder, it’s advisable to measure out only what you need for your recipes or smoothies. This practice minimizes exposure to air and humidity for the remaining powder, helping to maintain its quality longer.
Storing blue majik powder properly is key to preserving its nutritional integrity and vibrant color. By controlling temperature and humidity, using airtight containers, and monitoring shelf life, you can ensure that this superfood remains a valuable part of your health regimen. With these best practices, you can enjoy all the benefits of blue majik powder while keeping it fresh and potent for as long as possible. Embrace the ‘magic’ of blue majik, and make sure it stays at its best!
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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.
