Pure organic spirulina powder 400 ml
Benefits:
A great probiotic and superfood; body alkiliser; energy-booster; fabulous source of quality protein with a unique nutrition profile. A perfect supplement for vegans and vegetarians. There is hardly a health condition that this product does not help with.
A great video by world famous Dr Josh Axe can be viewed here: https://www.youtube.com/watch?v=F3cPWs7sKig
Further information:
*Loaded with chlorophyll which helps alkalise the body and helps increase antioxidant called glutathione
*One of the highest plant-based sources of protein
*Helps eliminate heavy metals, including arsenic, of which high levels are found in chemicals used to spray food crops (cause of much liver, kidne and brain/neurological damage)
*Protects against : radiation poisoning (incuding cellphone and microwave radiation)
*Probiotic that is great for digestive system – also encourages the growth of other natural probiotics
*Helps fight cancer due to detoxification benefits
*Helps lower cholesterol, balance blood pressure levels, fight diabetes
and an amazing recipe:
Raw Vegan No-Bake Spirulina Cheesecake
This healthy plant-based Raw Vegan No-Bake Spirulina Cheesecake is an easy recipe made with only 8 clean, real food ingredients that can be prepared with only 2 easy steps in about 10 minutes.
Ingredients
For the crust:
- 1 cup organic raw walnuts
- 6 organic Medjool dates (pitted)
- 2 tablespoons organic coconut flakes
- 1 tablespoon organic refined coconut oil
- 1/8 teaspoon Himalayan pink salt
For the cheesecake filling:
- 1 cup organic raw cashews
- 1/4 cup organic maple syrup
- 6 tablespoons organic refined coconut oil
- 1 teaspoon Spiral Spring Spirulina Maxima
- 1 pinch Himalayan pink salt
Instructions
Advanced preparation:
Optional: Soak the cashews in filtered/purified water for 30-60 minutes. This will make them soft and the mixture extra creamy and smooth. Drain and rinse them before adding to the recipe.
For the crust:
Add all the ingredients for the crust to a food processor and process until it becomes a wet, crumbly texture.
Transfer the mixture to a 6-inch springform cheesecake pan and press firmly and evenly in the bottom of the pan. Set aside.
For the cheesecake filling:
Add all the ingredients for the filling to a Vitamix and blend on high speed until it is creamy and smooth.
Pour the filling into the cheesecake pan on top of the crust and gently tap it on the counter so it settles to the bottom evenly.
Put the cheesecake pan in the freezer for 1-2 hours, or until it hardens.
Remove it from the freezer and let it sit on the counter for about 5-10 minutes to soften it slightly before cutting and serving.
Store in an air-tight BPA-free container in the refrigerator or freezer until ready to serve because it will become soft and lose its shape if left out at room temperature.
Optional toppings:
Sprinkle the top with organic shredded coconut, extra spirulina, organic hemp seeds, organic chia seeds, organic cacao nibs, etc. before serving.
Nutrition
Serving: 1svg | Calories: 377kcal | Carbohydrates: 28g | Protein: 6g | Fat: 30g | Sodium: 49mg | Fiber: 3g | Sugar: 19g | Calcium: 43mg