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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.
This article explores the benefits, uses, and availability of blue spirulina powder in Canada, encouraging consumers to incorporate this superfood into their wellness routines and discover the answer to the question is blue spirulina is good for you.
Blue spirulina powder is a nutrient-dense superfood, distinguished by its striking blue hue, which comes from phycocyanin, a potent antioxidant, making it a unique form of spirulina. Unlike its green counterpart, which is rich in chlorophyll, blue spirulina offers a distinct array of nutrients.
Its vibrant color not only makes it visually appealing but also indicates its high antioxidant content, crucial for combating oxidative stress and promoting overall health.
One of the standout features of blue spirulina powder is its rich nutrient content. It is loaded with protein, vitamins, and minerals, making it an excellent supplement for those seeking to enhance their diet. The antioxidant properties of blue spirulina help protect cells from damage, while its ability to boost energy levels and support the immune system is well-documented.
Additionally, blue spirulina promotes overall wellness through detoxification and anti-inflammatory effects, making it a valuable addition to any health-conscious diet. As a vegan and plant-based option, it aligns perfectly with the growing trend towards sustainable nutrition.
Blue spirulina powder is commonly used in a variety of culinary applications, including smoothies, bowls, lattes, and snacks. Its versatility allows it to be easily incorporated into recipes, enhancing both flavor and nutritional value.
Many Canadians enjoy adding blue spirulina to protein shakes or baked goods, while others use it as a natural food coloring for creative dishes.
The recommended serving size typically ranges from one to two teaspoons per day, making it easy to integrate into daily meals.
The demand for blue spirulina powder in Canada has increased significantly in recent years, reflecting a growing interest in health and wellness products. This superfood is widely available across the country, with many health food stores and online retailers stocking it.
Here at E3Live, we offer a variety of blue spirulina products to cater to consumer preferences.
When considering blue spirulina powder in Canada, potential consumers often have several important questions regarding its legality, availability of organic options, and best practices for storage.
The rise of blue spirulina powder in Canada reflects a growing awareness of health and nutrition among consumers. As its popularity increases, blue spirulina provides an accessible way for Canadians to enhance their nutrition and support a balanced lifestyle. By incorporating it into their diets, individuals can enjoy its unique flavor while reaping the rewards of its rich nutritional profile, aligning with the ongoing shift toward plant-based eating and overall wellness in Canada.
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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.
