top of page

Pure organic spirulina powder 400 ml



A great probiotic and superfoodbody 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:


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.



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



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.



Serving: 1svg | Calories: 377kcal | Carbohydrates: 28g | Protein: 6g | Fat: 30g | Sodium: 49mg | Fiber: 3g | Sugar: 19g | Calcium: 43mg



Spirulina Powder (400ml)

    bottom of page