Regular Price:
$353.47

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Get 1 Free
ON SALE: $294.56
($49.09/bottle)

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E3 LIVE

Nutrient Dense
AquaBotanical™

Aphanizomenon flos-aquae

Quantity:
6x16oz/473ml bottle
12x16oz/473ml bottle

Ingredients:

Organic Liquid AFA Algae (Fresh-frozen Aphanizomenon flos-aquae)

From the Bottle Supplement Facts: Calories 5; Calories from Fat 0; Trans Fat 0; total Carbohydrate (GM) 1 0% daily value; Sugars (gm) 1 0%; Proteins

DISCOVER THE POWER OF NATURE

  • Contains more than 65 Vitamins, Minerals, Amino Acids & Essential Fatty Acids.
  • Helps raise energy levels and increase mental clarity.
  • Each bottle contains 100% Aphanizomenon flos-aquae (AFA).

USAGE:

Serving Size:
1 tablespoon. Most people begin at 1 teaspoon a day and work up. No two people are alike. Some people will eat E3Live® in more liberal quantities, even several ounces a day, whenever they need an added boost. Work your way up at your own pace. Trust your intuition. We suggest drinking a few ounces of pure water after each use.

For Maximum Results & Benefits:
Once you’ve used the suggested starting amount for a couple of weeks, E3Live® recommends using roughly 1 bottle per week to receive maximum results.

Suggested Use:
Keep frozen until use, then put bottle in refrigerator to begin defrosting. For immediate use, place 15 minutes in cool water then pour 1/4 off and place balance back in freezer. For maximum results and benefits use 1 bottle per week.

IMPORTANT: Drink plenty of pure water and fluids. If you are pregnant or nursing, consult your healthcare practitioner prior to use. Do not use if safety seal is broken.

SHIPPING TIME: 1-3 days

Buy 5 Bottles, Get 1 Free - $294.56 ADD TO CART

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What other people are saying about us...

“I use E3Live right before my early morning 15k runs to get my energy up. Its helped tremendously with my energy levels and warding off fatigue with my training sessions. It also keeps me in check for the day, reminding me to eat clean and stay focused.”

Andrea Cormie
– Personal Fitness Trainer/Model

“I wanted to thank you for making such an amazing product. I’ve been eating AFA of some sort for over 13 years and I’ve been eating 100% live foods now for the last 5 years. I thought I felt about as healthy as I was gonna get, until I started eating E3Live. I feel so light! Thanks!”

Doug Walsh

“E3Live has worked wonders for our shows. Constantly touring can really take its toll physically and mentally, and E3Live has helped us keep our focus and drive for our performances. It helps us deliver an energetic and powerful show each and every night. E3Live is the real deal!!!”

Tim Proznick
– Drummer for the Daniel Wesley Band

“Renew Me! is an amazing product! Since using it, my skin is radiant, my hair is shiny, and I have more energy than I’ve had in years. I never thought I could give up coffee, but I no longer need it as a stimulant. Renew Me! gives me the nutrition that keeps me going all day long.”

Gina Satori

What other people are saying about us...

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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.