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. However, blue spirulina’s vibrant color comes from a natural pigment called phycocyanin, which may also have anti-inflammatory properties. Many people add blue spirulina to smoothies or use it as a colorful topping on dishes like acai bowls or avocado toast. No matter how you choose to incorporate it into your diet, adding blue spirulina is an easy way to boost the nutrient content of your meals.
First, let’s cover some basics about blue spirulina. This blue-green algae is commonly found in freshwater lakes and ponds, and has been a staple in the diets of civilizations for centuries. It’s high in essential vitamins and minerals, including B vitamins, iron, protein, and magnesium.
It comes from the Arthrospira platensis species of cyanobacteria, also known as blue-green algae. This algae is grown in controlled ponds and harvested using a gentle way. The resulting product is then dried and milled into a powder form, ready for consumption. By carefully controlling the growing and harvesting process, manufacturers are able to preserve the nutrient content and vibrant blue color of the spirulina. So next time you see it as an ingredient in your favorite smoothie or health supplement, you’ll know just how it got there.
It is also important to note that not all blue spirulina products are created equal. Some companies may use a blend of different types or even add artificial colors to achieve the desired shade of blue. It’s important to do your research and choose a reputable brand such as E3Live Canada that uses high quality, pure, 100% oragnic blue spirulina. Additionally, because blue spirulina is a form of algae, those with allergies to seafood should exercise caution when trying it for the first time. As with any new supplement or food, it’s always best to consult with a healthcare professional before incorporating it into your routine.
Another highlight of blue spirulina is that it is packed with antioxidants and anti-inflammatory properties. It can improve brain function and enhance memory, boost the immune system, may aid in weight loss, and promote heart health. Additionally, it has been shown to help with weight management by aiding in digestion and suppressing appetite. Incorporating blue spirulina into your daily routine can provide numerous health benefits and contribute to overall well-being.
Moreover, one of the most impressive benefits of blue spirulina is its high concentration of phycocyanin, a powerful antioxidant that can help protect cells from damage and boost the immune system. It also contains anti-inflammatory properties, making it useful for reducing inflammation in the body.
To maximize the benefits of blue spirulina, pair it with other nutrient-rich foods such as fruits and vegetables, healthy fats, and protein. And remember to stay hydrated by drinking plenty of water throughout the day.
In addition to its internal benefits, blue spirulina can also be used topically for its anti-aging and skin-clearing properties. When applied on the skin, it can improve complexion and minimize the appearance of fine lines and wrinkles.
One easy and delicious way to incorporate blue spirulina is by adding it to smoothies or juices. You can also sprinkle it onto salads or mix it into homemade energy bites. So go ahead, get creative and make the most out of blue spirulina in your diet. Your body will thank you for it.
Generally, blue spirulina is well-tolerated and should not cause any negative side effects when consumed in recommended doses. Taking excessive amounts of blue spirulina may cause digestive issues, such as nausea and diarrhea.
Additionally, blue spirulina may interact with certain medications, including blood thinners and diabetes medication. It is always best to err on the side of caution and consult with a healthcare professional.
It is also important to note that blue spirulina should not be used as a replacement for a balanced and varied diet. As with any supplement, there is a potential for side effects, so it is important to monitor your body and discuss any concerns with a healthcare provider before adding any supplement to your routine.
It’s easy to add blue spirulina to smoothies, juices, and even baked goods. It can also be used as an alternative to traditional food coloring in dishes like pasta or rice. Here are a few things you can do:
How to store blue spirulina
When stored properly, blue spirulina can last for up to 6 months. However, if there are any noticeable changes in color or smell, it is best to discard it. For optimal texture and flavor, use within 2-3 weeks of opening.
If you’re looking for an easy way to improve your health, you should consider adding blue spirulina to your diet. To get the most out of blue spirulina, make sure to buy organic, high-quality blue spirulina powder in Canada from a reputable source to help decrease the risk of allergic reaction and heavy metal contamination.
Here at E3Live Canada, our blue spirulina Blue Majik is 100% organic. In order to properly research about Blue Spirulina, it is advised that you look at the nutrition panel, request a Certificate of Analysis (CoA), and perhaps inquire about the source of the raw material or whether the final product is Certified Organic. In order to choose the ideal supplement for your needs, we also advise you to look into information about Blue Majik product features, the numerous advantages of spirulina, user reviews, buying guides, and more.
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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.