A great probiotic, detoxifier 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.


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  1.   *Loaded with chlorophyll which helps alkalise the body and helps increase antioxidant called glutathione
  2.   *One of the highest plant-based sources of protein
  3.   *Helps eliminate heavy metals, including arsenic, of which high levels are found in chemicals used to spray food crops (cause of  much liver, kidney and brain/neurological        damage)
  4.   *Protects against : radiation poisoning (including cellphone and microwave radiation)
  5.   *Probiotic that is great for digestive system – also encourages the growth of other natural probiotics
  6.   *Helps fight cancer due to detoxification benefits
  7.    Helps lower cholesterol, balance blood pressure levels, fight diabetes

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