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BlueMajik Cheesecake

BlueMajik Cheesecake

Packed full of DELICIOUS ingredients this BlueMajiik cheesecake will knock your socks off with an all-natural blue colour and anti-inflammatory properties.

Don’t worry, BlueMajik doesn’t taste as strong as regular spirulina and the lemon juice helps to counteract any unwanted flavour.

Recipe type: Dessert/ healthy snack (great for the 3.00pm slump).

Serves 9



For the base:

100g – mix of almonds, macadamia, walnuts

½ cup almond flour

1 tsp vanilla essence

1tbsp almond butter

1 tbsp coconut flour

2 tbsp Pure Canadian Maple syrup

2 tbsp coconut oil

½ tsp Himalayan salt (ground version)


For the cheesecake filling base mix:

2 cups cashews (soak over night or for a minimum of 4 hours)

1tbsp Vanilla essence

¼ tsp fine Himalayan salt

Juice 1.5 lemons

½ cup coconut oil

50g cacao butter

1/3 cup maple syrup


For the white layer:

½ the cheesecake filling base ixture

½ peeled courgette (cubed)

Handful of frozen berries


For the blue layer:

½ the cheesecake filling base mix

4 scoops of our BlueMajik powder

½ peeled courgette (cued)


To decorate:

A handful of edible flowers

3 tbsp Pistachios (chopped)



  1. Start by lining a brownie tin (20cm/8"x20cm/8"x6cm/1.5") with greaseproof non-sick paper and set to one side.
  2. For the base, combine all of the ingredients and process until a sandy texture (have a nibble, if it reminds you of biscuit crumbs it's done!). Pour in the base mixture and 'knuckle' it in until evenly distributed. Place in the freezer until needed later.
  3. For the cheesecake filling base mix place the coconut oil, cacao butter, maple syrup and coconut sugar over a bain-marie, on a low heat, until fully melted. This could take around 10-15 minutes.
  4. Meanwhile, place the remaining ingredients for the cheesecake filling base mix into the food processor and process until smooth. Remove your mix from the bain-marie and combine with the rest of the white chocolate filling. Process until smooth. Divide the mixture into two equal portions.
  5. Add one portion to your food processor and add in your peeled and cubed courgette. Blend until smooth and fluffy. Remove your base from the freezer and pour in the white cheesecake mix, spreading evenly with a spatula. Place into the freezer and freeze for 20 minutes before scattering over your frozen blueberries. Return to the freezer until set solid.
  6. Whilst you are waiting for your white layer to set blend up the remaining portion of cheesecake mixture that you set aside and blend in your BlueMajik until evenly distributed. Next blend in your courgette until light and fluffy.
  7. Remove your cheesecake from the freezer and pour over your BlueMajik mixture. Spread evenly with an offset spatula for a smooth finish and place back into the freezer until set solid.
  8. Remove from the freezer and slice using a hot, damp chef's knife. Be sure to wipe after each cut to create a clean line. Decorate the slices with edible flowers and chopped pistachios.


*Prep time includes a 1 and half hour setting time
**All cup measurements used are UK cup measurements and so 1 cup = 250ml.

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Cashew pastel milk

Cashew pastel milk

Cashew pastel mylk

Ever get that 3.00pm slump and you get the urge to reach for that block of chocolate, bag of lollies, packet of biscuits or another coffee that is only a short time fix before you crash again? I've found these cashew milks are a great alternative to keep me on the right track and curve my sugar cravings. 
Best of all these Cashew Pastel mylks are 100% natural and no artificial coloring's, just pure nature Majik!!! 
Ingredients: (makes 3)
3 cups water
3Tbsp cashew butter
3 soft dates (or medjool dates)
1 tsp vanilla bean (or powder)
Pinch of Himalayan salt
  1. Put everything together into a mixer (I use vitamix) then blend together
  2. To flavour/ colour the milk- divide into 1/3
  3. 1/3 milk- add 1tsp Bluemajik powder and blend together
  4. 1/3 milk- add 1tsp pink Pitaya powder
  5. 1/3 milk- add 1/3tsp turmeric powder, dash cinnamon, dash cardamom, dash of ginger + tiny pinch of cayenne pepper
  6. Drink immediate or store in fridge for up to 3 days (colour may fade slightly)

ENJOY!! ***

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Move over green smoothie, there’s a new color in town. Aside from just looking pretty, this bowl gets its cool color from blue spirulina—a nutrient-dense aquabotanical that is high in protein & minerals and can help with joint aches and pains. One more superfood to add to the anti-inflammatory toolbox, especially after a workout!

*Serves 1


4-6 ounces coconut milk (start with less and add more to blend ingredients if necessary)
¼ avocado OR 1 tablespoon hemp seeds*
1 banana, sliced & frozen
½ cup frozen pineapple chunks
Pinch of sea salt
½-1 teaspoon Blue Majik powder (spirulina) 
Optional: toss in a few mint leaves or a handful of blueberries

Nutrition Boosts: add a scoop of plant-based protein, a handful of frozen cauliflower or zucchini

Topping ideas: fresh berries, raspberries, banana, Granola, shredded coconut, mint leaves, hemp seeds

*Choose either hemp seeds or avocado to add a dose of healthy fats. The avocado will add extra creaminess and will turn the bowl a beautiful turquoise color.


Blend the coconut milk and avocado until fully combined. Add the hemp seeds, frozen fruit, and pinch of salt and then blend again until smooth & creamy. Mix in the spirulina at the end until the smoothie becomes an even beautiful blue color. Place the smoothie in a bowl and sprinkle with toppings of choice.



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Bluemajik Mermaid Bounty Bars

Bluemajik Mermaid Bounty Bars

Bluemajik Mermaid Bounty Bars:

1 cup coconut cream
3 Tbsp maple syrup
4 Tbsp coconut butter
1/4 tsp Blue Majik
1/2 cup nut butter
Optional: blue edible glitter
Chocolate coating:
1/2 cup melted coconut oil
3/4 cup raw cacao powder
1/4 cup maple syrup
  1. For the bars, combine coconut cream, coconut butter, and maple syrup in a large mixing bowl. Mix well until everything is combined.
  2. Once combined, add some Blue Majik and fold in the desiccated coconut.
  3. Once combined, press mixture down into a square baking tin lined with parchment paper.
  4. Spread an even layer of nut butter on top of the coconut base
  5. Place in freezer to set for 2-3 hors
  6. For the chocolate coating, whisk the ingredients together in a bowl until smooth
  7. Once set, cut the bars and individually coat each bar with melted chocolate (Tip: decorate with edible glitter before chocolate sets)
  8. Place in the fridge for 30 minutes to allow the chocolate to set



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Eat more Plants - especially greens

Eat more Plants - especially greens


We all really need to incorporate more plants into our diets -greens especially. Plants have benefits beyond vitamins, mineral and fibre. There are unique substances in them that drive other biochemical pathways in the body, and when we don’t eat enough of them, a lot of these processes are compromised.

We all know they’re good for us, but some days it can be harder than others to get our greens in!

This is an easy way for you to add more greens to your day so you can benefit from all of their cleansing, alkalizing properties even when life gets crazy! 

One of the best ways I like to get my intake of daily greens is through smoothies. Smoothies are a great way to jam in a whole lot of nutrients in one meal that would be hard to eat in the one sitting or even enjoy. They are quick, fuss-free and even easier when you create your own smoothie packs and place them in the freezer ahead of time.

I like to prepare my smoothie ingredients for the week then I don’t have any excuses not to have it. You can simply add your greens, a little fruit, liquid of your choice -I like coconut water and Almond/Coconut milk and a teaspoon or two of your favourite superfoods into a container or reusable, zip-lock bag and freeze. It keeps well and all you need to do when its smoothie time is add your bag of goodies to the blender with a little extra water or milk blend and enjoy!

 I love green smoothies because:

  • They are a great way to naturally boost your energy making them perfect in the morning or at that 3pm slump 
  • Packed with disease-fighting nutrients 
  • A fast and easy way to give your body what it needs when you’re in a rush 
  • Packed with phytonutrients from the greens, your immune system will get a nice boost to help it function optimally

Power Smoothie Recipe: Where possible use as much Organic leafy greens as possible – especially the “dirty dozen”.

  • 1 cup coconut water
  • 1 cup Unsweetened Almond and Coconut milk blend 
  • 1 tsp E3AFA
  • 1 cup spinach 
  • 1 cup Kale
  • 1 frozen banana 
  • 1/2 tbsp FM Superfood Greens 
  • 1 tsp maca powder 
  • 1/2 tsp vanilla 


Place all ingredients in a blender and mix thoroughly until cashew nuts are completely blended. This is a thick, nourishing smoothie that will stay with you for hours.

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Blue Jasmine Rice Smoothie

Blue Jasmine Rice Smoothie

by Olga @yanny_the_yanny

Blue Layer: 
50g Jasmine rice 
2 glasses water 
3 tbsp coconut chips 
2 pears 
2 small bananas 
1 tsp Blue Majik  
1 tsp lucuma

White Layer: 
A couple tbsp cooked rice with coconut chips 
Cacao Nibs

1. Boil rice and coconut together 
2. Blend it with fruits and powders 
3. Decorate with fresh fruits, cacao nibs and flaked almonds


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