Blue Majik Powder/Capsule

$44.99 – $65.99

  • Very rich, beautiful blue color; natural food colorant – great with smoothies, smoothie bowls, shakes, juices, and more!
  • Made up primarily of Phycocyanin, a powerful antioxidant & potent anti-inflammatory agent.
  • Energy booster; helps with pain and inflammation. Click here to see more benefits.
  • Vegan friendly – plant based source of protein.
  • No additives, preservatives, or artificial flavors – raw ingredients sourced in the USA, not China.
  • Ships in 1-5 days – FREE SHIPPING for any combination of 3 dry products. Flat Rate Shipping Fee of $20 for any combination of 2 dry products.

INGREDIENTS
Capsule:
Organic and Kosher Phycocyanin extract from Arthrospira platensis (Spirulina), Vegetable cellulose
capsule (hypromellose (HPMC), Water)

Powder: Organic and Kosher Phycocyanin extract from Arthrospira platensis (Spirulina)

Quantity: 60ct (400mg) Capsules / 50 grams Powder

Supplemental Facts

Serving size: About 1 Teaspoon (1g)
Serving Per Container: 50

Amount per Serving %DV
Calories 5
Calcium 26.9mg 2%
Iron .37mg 2%
Vitamin B12 (Riboflavin) .05mg 4%
Vitamin B12 2.73mcg 114%

Serving size: 2 Capsules (800mg)
Serving Per Container: 30

 Amount per Serving%DV
Calories5 
Sodium5mg<1%
Calcium21.5mg2%
Iron.3mg2%
Vitamin B2 (Riboflavin).04mg4%
Vitamin B122.18mg90%

WHAT YOU GET WITH E3AFA

– Provides more than 65 vitamins, minerals, amino acids & essential fatty acids.

– Rich source of chlorophyll and is a reliable vegetarian source of human-active Vitamin B-12.

– Support of a healthy mood balance and ability to manage everyday stress.

– Gain more focus & mental clarity.

– Perfect for smoothies.

– Promotes general sense of health and well-being.

– Increased energy, vitality and endurance; long lasting energy boost.

– Support of healthy skin, nails, and hair.

– Faster recovery time after exercise.

    

    

Capsule: Organic and Kosher Phycocyanin extract from Arthrospira platensis (Spirulina), Vegetable cellulose
capsule (hypromellose (HPMC), Water)

Powder: Organic and Kosher Phycocyanin extract from Arthrospira platensis (Spirulina)

Suggested Use for E3AFA Powder:
1/2 teaspoon, as needed.

Suggested Use for E3AFA Capsule:
1-2 capsules, 1-2 times daily or more based on your individual needs.

Storage Instructions:
The product don’t need to be refrigerated; they are perfectly fine being stored at room temperature.

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: 1-5 days

UPC:
E3AFA 60ct/400mg Capsule – 646813011316
E3AFA 50gm Powder – 646813012184

  • An antioxidant powerhouse!
  • Supplies Provitamin A to boost immune function.
  • Increased energy, vitality and endurance.
  • Support of healthy inflammation responses after exercise.
  • Vegan friendly – plant based source of protein.
  • Healthier option for replacing coffee as source of energy.
  • Beautiful and vibrant – perfect as a natural blue food colorant for baking, beautiful smoothies, açai bowls, lattes, ice cream, or any other blue food creation!
         

Capsule:

  • Organic and Kosher Phycocyanin extract from Arthrospira platensis (Spirulina)
  • Vegetable cellulose capsule (hypromellose (HPMC), Water)

 

Powder:

  • Organic and Kosher Phycocyanin extract from Arthrospira platensis (Spirulina)

Suggested Use for Powder:

1/2 teaspoon per day, 1 to 2 times per day.

 

Suggested Use for Vegetarian Capsule:

1-2 capsules, 1 to 2 times per day

 

Storage Instructions:

This Blue Majik product don’t need to be refrigerated; they are perfectly fine being stored at room temperature.

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: 1-5 days

UPC:
E3Live Blue Majik 50g Fine Powder – 646813022862
E3Live Blue Majik 60ct/400mg Capsules – 646813022893

No hidden harmful substances

All E3Live products are tested thoroughly by independent USDA certified labs for food safety, shelf-life and various other purity tests. Non-GMO, 100% Certified Organic, Kosher Certified, and Vegan Certified.

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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.