Blue Majik Almond Milk / Homemade Almond Milk

blue majik almond milk

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!

Blue Majik Almond Milk
Blue Majik Almond Milk
Blue Majik Almond Milk
Blue Majik Almond Milk

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.

 

Looking for some more Blue Majik recipes? You can find more here!

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Follow @ValerieFidan on Instagram for the latest bits + bites!

Stay Golden, Golden Milk

GOLDEN MILK
GOLDEN MILK

During my recent stay in Santa Teresa, I was fortunate to participate in a two-hour cooking workshop led by Chef Barbara Dewhurs, the owner of Chop It Holy Cow Burger, and hosted by Joanne Gerrard Young, a Master Raw Food Chef and the brains behind The Healing Cuisine. These entrepreneurial women are honestly two of the most inspiring people I’ve met this past year since I entered the mostly raw health jungle. They are examples of individuals following and living their art and passion with an energy that was contagious.

The workshop was centered around an Indian theme to 'Heal Your Gut & Kick Candida's Butt,' an informative cooking workshop on "leaky gut," a condition in which cells in the gut react to foods, chemicals and toxins in such a way that cause the bonds in our intestinal lining to break apart. When this happens, particles of food slide into your bloodstream, triggering an immune response, causing food sensitivities and inflammation.

The menu included: Fresh Almond Golden Milk, Pureed Garbanzo Soup with Sea Bacon, Fresh Coconut milk Curried Veggies with Almond Flour Naan Bread, Sprouted Lentil Dahl with Cumin Roasted Cauliflower & Creamy Limon Creamsicle Dessert Smoothie. (Read about my experience: The Healing Cuisine: Cooking With Intention)

I walked away with a greater understanding of food as a whole. Eating healthy is one thing, but when you're eating with the right intentions and of foods made with love it makes a world of difference. Joanne and Barb show this first hand in the food they prepare. The food was outrageous - so fresh, vibrant and full of flavor. Joanne is so knowledgeable and passionate about clean, healthy living. I know that I'll have to return to Santa Teresa before I depart in April, and participate in one of Joanne’s retreats. My time here was a very special one.

I leave you with this wonderful recipe: Golden Milk.

Creamy, faintly sweet and fragrant with the potent flavors of ginger and turmeric, Golden Milk is a deeply nourishing drink, warming and perfect for winter afternoons. Give yourself a little cup of this gentle cleanse every day together with a sensational side of rocking visualization and a moment of gratitude.

The Healing Cuisine Workshop-02-05 05.44.38
The Healing Cuisine Workshop-02-06 00.45.26
The Healing Cuisine

WHAT YOU'LL NEED

1 cup raw almonds, soaked overnight

7 cups water

1 1-inch knob fresh turmeric

1 1/2-inch knob fresh ginger

1 tablespoon ground cinnamon

Raw, unfiltered honey or stevia, to taste

Optional: Ghee

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 layered cheesecloth or a coffee sock. Press all the almond milk from the almond meal. Sweeten to taste with raw, unfiltered honey or stevia, if desired.  

Add to blender almond milk, turmeric, ginger and cinnamon and blend for two minutes. 

Refrigerate almond milk. It will stay fresh in an air-tight container for up to 3 days.

 

WHAT YOU'LL LOVE ABOUT THIS RECIPE

Turmeric and ginger have been used for thousands of years by many cultures for its potent anti-oxidant and anti-inflammatory properties.


A special thank you to Joanne and Glenda at The Healing Cuisine for hosting me. As always, all opinions are my own.