If you follow health food trends, you might have noticed that in the last year or so, Blue Majik is popping up in just about everything. This magical-sounding ingredient has made its way into cold-pressed juices, protein powders, smoothies, nut mylks and even lattes that I'm sure flood your Instagram feed. And, it's made its way into my account and blog as well!
When mixed into drinks, the effect is a little like a blue raspberry slushie, but the nutritional structure of Blue Majik couldn't be more different from the sugar-laden frozen treat.
SO WHAT EXACTLY IS BLUE MAJIK?
It's a blue-green algae that's derived from Spirulina, Blue Majik is a proprietary extract of the blue-green algae Arthrospira platensis.
On the superfoods ranking list, Blue Majik powder would rank pretty high. Just like green spirulina, Blue Majik is praised for being nutrient dense. It's packed with vitamins like especially B12, iron, calcium, enzymes, minerals, and antioxidants.
It gets its bright blue hue from C-phycocyanin, a type of storage protein rich in amino acids. C-phycocyanin is also what puts the blue in Blue Majik and so much of the value in the popular ingredient. Studies show C-phycocyanin to be rich in antioxidants with anti-inflammatory properties, and it may promote brain health.
Given that it's essentially an algae, you can imagine that on its own, it's not that tasty. But when mixed into smoothies or nut mylks, it's easy to mask the unsavory flavor.
One way that I'm enjoying it is in homemade almond milk! Here's a recipe you'll love!
WHAT YOU'LL NEED
1 cup raw almonds, soaked overnight
7 cups water, filtered
1 tablespoon ground cinnamon
1 tsp ground cardamom
1 tsp vanilla bean
1 scoop Blue Majik (I used this brand)
4 pitted Medjool dates or stevia, to taste
Nut Mylk bag (I used Ellie's Best brand*)
* Use promo code 'Valeriea' and get 10% off your order!
WHAT YOU'LL NEED TO KNOW
Soak the almonds overnight or up to 2 days. Drain and rinse the almonds. Combine the almonds and water in a blender. Blend at the highest speed for 2 minutes.
Strain the almonds using a nut mylk bag. Press all the almond milk from the almond meal.
Sweeten to taste with dates or stevia, if desired.
Add to blender almond milk, cardamom, vanilla, and cinnamon and blend for two minutes.
Refrigerate almond milk. It will stay fresh in an air-tight container for up to 3 days.