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SUSTAINABILITY

 

Our Product

AFA (Aphanizomenon flos-aquae), or the Aqua Botanical that we harvest, produces its own energy and food from sunlight and moist conditions through photosynthesis. As the first protein and most ancient food on Earth, it is so sustainable on its own that it is the first sign of life scientists look for on other planets. Our E3 AFA is a non-GMO heirloom variety.

Economic Impact of Harvesting The wealth of naturally occurring minerals and nutrients is responsible for the unique abundant growth. With nearly 30 feet of mineral-rich sediment at its bottoms, much donated from the explosion of Mt. Mazama, a recent study estimated that the top single inch of the lake alone contains enough nutrients to sustain a full algal bloom. During its peak, Klamath Lake can support up to 14 million pounds of AFA. Although Klamath Lake supports such massive blooms, our company only harvests a small fraction of this amount, creating little to no effect on the carbon footprint.

Self-Sustaining While harvesting, only these algal blooms in the top inches of the lake are targeted; therefore, the ecosystem of the lake can continue its cycle without interference. With the right temperatures and conditions, AFA is a self-sustaining food source. All algae combined provide up to 80 percent of Earth’s food, and grows rapidly to keep up with its consumption. Our responsibility to ensure the reproduction of AFA in the future to come is to protect the deep waters of Klamath Lake, leaving them undisturbed by our harvesting.

Eco-Friendly Packaging Choice We are pleased to offer an eco-friendly packaging choice upon request for our frozen products called Green Cell. Green Cell packaging is biodegradable and earth friendly. This will be an option for frozen goods that are shipping overnight (just choose overnight shipping and indicate in the checkout that you want the eco-friendly packaging).

Kosher Certification
E3Live is certified to kosher standards by Rabbi Zushe Blech, as he is considered one of the world’s leading experts in modern kosher food production and technology. Rabbi Zushe Blech of Monsey, NY, has been serving for over 20 years in positions relating to all aspects of kosher certification. There is an annual inspection if E3Live’s facilities and products, as well as a review of our documentation. We are continuously striving to add more and more of our products to the kosher-certified list.

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For wholesale inquiries, please email us at:

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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!​