Make a Little Magic with E3 Live Spirulina Superfood
The first time I saw a smoothie bowl made with Blue Majik a few years ago was on the cover of Thrive Magazine and my first thought was:
"That color though! How did she achieve that color?"
I just had to know!
I was so intrigued that I bought that magazine and have been happily following along on Instagram and Pinterest where I've found a plethora of beautiful recipes that I'm going to share with you here today.
And the best part is that you can't taste the Spirulina extract, so it makes an excellent choice as a base for a handmade protein smoothie.
TRY THESE TASTY RECIPES MADE WITH SPIRULINA (AKA BLUE MAJIK) 💙
BLUE MAJIK GOLDEN MILK RECIPE
by Alison Grie Wu
- 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, or any other blue algae powder
- 1/2 teaspoon cinnamon
- 3 Medjool dates
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.
BLUE MAJIK ELECTRIC MARGARITA
Check out this wonderful, fresh, brilliantly blue drink called Electric Margarita.
"This popular recipe puts a simple twist on the Margarita. Essentially, all you're doing is using blue curaçao to replace the triple sec of the original recipe. Everything else remains the same, so you still get to enjoy a fresh, made-from-scratch Margarita, it just happens to have a beautiful, deep blue color."
- 1 1/2 ounces tequila
- 1 ounce blue curaçao
- 1 ounce fresh lime juice
- Salt for rimming (optional)
- Orange slice and cherry or lime wedge for garnish
Rim a chilled margarita glass with salt, then pour all of the ingredients into a cocktail shaker filled with ice. Shake well and pour everything into the prepared glass.
Garnish with a lime wedge or an orange slice and cherry.