Hi there my friends! I wanted to get this post up yesterday but I got hit with a crazy 24 hour flu/craziness & so here I am posting it today. This is one of those recipes that just doesn’t photograph the color as beautifully as it is in real life but this is a must make recipe 🙂 with tons of health benefits.
So if you follow any forms of social media – you’ve seen the onslaught of blue hued foods/drinks/bowls etc. Where do they get that lovely color? Well Blue Majik is the answer. Here is the low-down on this magical powder:
Pop Sugar shares: Derived from spirulina, Blue Majik is a proprietary extract of the blue-green algae Arthrospira platensis. Much like green spirulina, Blue Majik is prized for being nutrient dense; full of vitamins (especially B12), enzymes, and minerals, 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 trendy ingredient. Studies show C-phycocyanin to be rich in antioxidantswith anti-inflammatory properties, and it may promote brain health.
I’ve been experimenting with this blue powder for the past two months. I’ve been diagnosed with an auto-immune disease and anything anti-infammatory is my focus. Plus, it is a powerful pain reliever (natural) which I prefer versus OTC pain relievers. Lastly, this powerful powder does have a strong odor in the bottle however is undetectable in recipes. Seriously. I find this absolutely crazy how it has no flavor but I enjoy it in smoothies, bowls and these bites. Plus that color… is everything.
- 1.5 cups of gluten free old fashioned oats (I used Bob’s Red Mill)
- 2 tablespoons of melted organic coconut oil
- 2 tablespoons of creamy nut butter
- 1 tsp of Blue Majik blue algae powder
- 1/4 cup +1 teaspoon of maple syrup
- 1 teaspoon of vanilla extract or paste
- 1/2 cup almond flour or meal (if you don’t have this in your blender process the almonds until a fine flour forms)
- 1/4 teaspoon fine sea salt
- In your blender or Vitamix, process the oats until a fine flour forms.
- Using your food processor, blend the nut butter, algae, oil, syrup and vanilla until smooth.
- Then add your almond flour, oat flour and salt. Blend. If the mixture seems too dry, add a tsp of additional oil to soften.
- Scoop out using a small scooper and roll into balls. Place on a lined tray or pan and repeat. Once all of the dough is rolled out, place in the freezer to firm up for 30 minutes. Store in the fridge or freezer.
If you want a more intense pop of color, add an additional tsp of Blue Majik.
Sunday: I attempted to run on Sunday but my meniscus was pinching a lot so I aborted that I headed to the gym.
60 minutes cardio
Monday: 60m weightlifting/45 m cardio
Tuesday: Was still feeling nauseous so I opted to enjoy the cooler morning we’re having and took Olive for a 3 mile walk.
That’s a wrap! Hugs & kisses,
— Knead to Cook