Get A Free $10 Gift Card By Sending Us
A Short Video Review Of E3Live Canada Products!

A FREE $10 E3LIVE CANADA GIFT CARD

E3Live Canada will send you a $10 Gift Card to our store in return for just a 20 to 50 second video review of our product!

Get Started Now

Follow these simple steps below:

Grab a Smartphone or a Tablet that can record video. (iPhone, Samsung, ipad, etc.)

Record your video review (Must be 20-50 seconds long). We suggest you ask a friend or family member to record you…

VIDEO REQUIREMENTS

TO QUALIFY FOR THE GIFT CARD, YOU MUST INCLUDE THE FOLLOWING 3 ELEMENTS IN YOUR VIDEO:

1. Mention our company name: E3Live Canada
2. Clearly show Your Face and Our Product
3. Review both Our Product and Your Shopping Experience

Email us your video (From the same device your recorded it on)

Use Subject Line: E3Live Canada Video Review

Send it to: Help@E3LiveCanada.ca

Get your free gift card! As soon as we receive your video, we’ll send out your $10 E3Live Canada Gift Card – within 48 hours!

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!​