Description
Spirulina Powder (400 ml)
Description: Pure organic spirulina powder 200 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
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