Recipes - BioLumina

 

Smoothie Recipes

 

Basic Spirulina Fruit Smoothie 

 

3 cups apple juice/orange or an other fruit juice (chilled) 

3 oz. filtered or distilled water 

3 hands full of berries/whole fruit of any kind

1-2  banana

1 1/2 - 2 tsp BioLumina 

 

Preparation: Put the banana, water & juice in a blender. Start it up and drop the Spirulina powder in the center so it doesn’t stick to the sides of the blender. You can use many different variations of this recipe. Our family uses any fresh or frozen fruit or juice. Some great additions are strawberries, pineapple, cranberries, blueberries, peaches, oranges, apples etc.. If you want a smoothie that isn’t quite so sweet, try adding organic rice, almond or soy milk. You can also add wheat germ, brewer’s yeast, bran or other super helpful foods to the blends. Serves 2-3 people

 

 

Strawberry Delight BioLumina Smoothie

 

1 tsp to 1 Tbs of BioLumina

6 organic strawberries 

1 organic banana

Half organic mango or papaya

½ cup of organic pineapple or pineapple chunks

1 cup of organic Papaya or Apple Juice

1 cup of pure water

1 tsp of organic honey or agave, or 10 drops of liquid stevia (optional)

 

Preparation:
Chop strawberries in half. Chop banana in 4 pieces. Chop mango or papaya and pineapple in 4 pieces (8 total) and put in blender. Pour orange juice in blender. Add the teaspoon of honey. Put all the ingredients except the BioLumina in a blender and blend them at a high setting until smooth. Next, turn the blender to a low setting and add 1 Tablespoon (TBL) of BioLumina, and blend it in for approximately one minute.  Makes 3 servings. 

 

 

Papaya/Apple Banana BioLumina Smoothie

 

1 tsp to 1 Tbs of BioLumina 

2 organic bananas (frozen) sliced into pieces so that it will blend easily

8 oz organic Papaya &/or Apple Juice, and two organic apples

8 oz pure water

Preparation:  Put all the ingredients except the BioLumina in a blender and blend them at a high setting until smooth. Next, turn the blender to a low setting and add 1 Tbs of BioLumina, and blend it in for approximately one minute.  Makes 3 servings.

 

 

The Blue Dragon BioLumina Smoothie

 

1 tsp to 1 Tbs of BioLumina 

1 cup frozen organic blueberries

2 frozen organic bananas

1 tsp of organic honey or agave, or 10 drops of liquid stevia (optional)

8 oz organic Apple Juice

8 oz pure water

 
 

Basic Spirulina Fruit Smoothie 

 

3 cups apple juice/orange or an other fruit juice (chilled) 

3 oz. filtered or distilled water 

3 hands full of berries/whole fruit of any kind

1-2  banana

1 1/2 - 2 tsp BioLumina 

 

Preparation: Put the banana, water & juice in a blender. Start it up and drop the Spirulina powder in the center so it doesn’t stick to the sides of the blender. You can use many different variations of this recipe. Our family uses any fresh or frozen fruit or juice. Some great additions are strawberries, pineapple, cranberries, blueberries, peaches, oranges, apples etc.. If you want a smoothie that isn’t quite so sweet, try adding organic rice, almond or soy milk. You can also add wheat germ, brewer’s yeast, bran or other super helpful foods to the blends. Serves 2-3 people

 

 

Rice Smoothie Delight

 

8 oz Vanilla flavored rice milk 

1/2 banana

1 cup blueberries, peaches or mixed fruit

1 tsp vanilla 

1 tsp BioLumina  

 

Preparation: Follow the directions that are given above to blend.... be creative add whatever you have on hand!

 

 

Chocolate Almond BioLumina Smoothie

 

1 tsp to 1 Tbs of BioLumina 

16 oz very cold organic Chocolate Almond Milk

2 sliced frozen organic bananas

½ tsp organic Almond Extract

 

Preparation: Same as Papaya/Apple BioLumina Smoothie

 

 

BioLumina Sprout Smoothie

 

1 tsp to 1 Tbs of BioLumina 

8 oz organic Pineapple Juice

8 oz pure water

½ cup Sunflower, Clover, Alfalfa or Pea Shoot Sprouts

2 sliced frozen organic bananas

 

Preparation: Same as Papaya/Apple BioLumina Smoothie

 
 

Myrica’s BioLumina Special

 

Preparation: In a high powered blender:

 

1 banana

1/4 C raw cashews

2 Tbs Coconut cream

Frozen fruit of your choice (Last night I used soursop, but lilikoi, mango, pineapple, strawberries, blueberries etc)

 

Mix in 1/2 -1 tsp BioLumina and swirl.

fabulous!

 

 

Lance’s Quick BioLumina Drink

 

6oz Apple juice

2 oz carrot juice

1/2 Meyers Lemon (juiced)

2 Tbsp BioLumina

1/4 tsp Vit C powder

1/4 tsp Turmeric

1/4 tsp Cinamon

Dash Black Pepper

Pinch Real Salt or Sea Salt

 

Place liquids in a jar with a tight fitting screw on lid

Add powdered ingredients

Close lid tightly

Shake 45 times

Voila!

 

 

BioEssence

 

Find a beautiful clear, glass water bottle and fill it with your water of choice. Add a small amount of BioLumina, 1/8th-1/4 tsp. and shake it up. This will turn your water a beautiful teal green color. Then add either a drop of pure essential oil or extract. I have used both mint and vanilla extracts.

 

 

BioLuminous Ginger Lemon or Lime Aid

 

6 slices fresh ginger

Juice of one lemon or lime

Blend and strain through a fine sieve

 

Pour into a quart jar

Add 1/2 -1 tsp BioLumina

9 drops of liquid stevia (or honey or maple syrup to taste)

 

Shake and enjoy!

 
 

Spicy Tomato & Veggie Smoothie

 

2 cups pure water 

3-6 ice cubes 

1 tsp squeezed lemon juice 

1 Tbs BioLumina

1 tomato

1/2 medium cucumber 

1 carrot 

1/2 avocado 

1 green scallion 

1 clove of garlic (optional) 

1/4 tsp cayenne pepper 

1 tsp lemon pepper

 

Preparation: Combine all ingredients in a blender and puree until smooth. add a lemon twist! Sometimes if we have sprouts, spinach or other leafy vegetables, we thrown those in too.

 

 

Balls, Bars and Yummy Treats Recipes

 

Marla Bars

 

1 cup raw almonds, soaked overnight, water drained (or leave in and omit the coconut milk)

1/2 cup flax seeds, soaked 1 hour

2 apples, cored and chopped (leave the peel!)

1/2 avocado (helps with creaminess and adds good fat!)

1/3 cup coconut milk (to help blend nuts and powders)

2 Tbs orange juice concentrate

2/3 cup rice protein (I use unsweetened vanilla, but use what ever protein powder suits you)

2 Tbs cinnamon

1/2 cup BioLumina

Can add some vanilla, orange, almond, etc. extract for extra flavor - as they are fairly mild.

 

Preparation:

 

Use a food processor or good blender to blend ingredients, alternating wet and dry to make sure you don't bog down your machine. I add the flax at the end to keep the seeds intact for texture and freshness, and to help the mixture to hold together.

When it is well mixed, I put it onto a non-stick dehydrator sheet (I have an Excalibur dehydrator with square shelves, which makes it easy to spread), and spread it about 3/8 inch thick on the sheet, making clean edges. Put in the dehydrator at 105 degrees until it has formed a good skin, then carefully cut through at 1.5 inch intervals to make squares - and separate just slightly so that the edges can also form a skin. When they have a nice, non-sticky edge, you can flip them over onto a mesh sheet to finish semi-drying process - I left them in for about two hours per step. This allows you to handle them without them being sticky or leaving the beautiful green/indigo of the BioLumina. You can then remove them, stack them in a container and refrigerate! Mine came out to 26 bars of yummy goodness.

 

 

Bliss Balls

 

You can use any kind of nut butter or if you have a really good blender, (a Blend Tech or Vita Mix) whole nuts and seeds as a base. I like sunflower seeds and cashews, a couple of dates, spirulina, a little cacao powder rolled in coconut. I will often add macca powder or goji berries, raisins. If you don't have dates you could add a little honey. So good. You can use nut butter (almond, tahini, cashew, whatever) and either honey, agave or maple syrup as a base.

Then add any super foods you like!

I typically add:

BioLumina

Raw Cacao powder

Maca powder

Cinnamon

Goji berries

Sunflower seeds

Then roll in either coconut or cacao powder

 

You can make a beautifully simple one by mixing mac nut butter, coconut and dates, stir in BioLumina, roll in coconut.

 
 

BioLumina Cacao Mousse  

I have served this incredibly delicious treat "a thousand times" to family, friends and clients! Although this is a non-dairy, non-sugar, non-gluten, non-egg recipe, my mousse is far from "light & fluffy"...it's "dense and rich!"...it's "dakine" mousse...and super healthy for you! It's interesting to note that "Cacao" is a Mayan word meaning "God Food" and "Theobroma Cacao" means "Food of the Gods."  

 

Ingredients: 

1.5 cups Cacao Paste

1/2 cup Cacao Butter

2 Tbs Carob Powder

1 Tbs Maca (found in health food stores)

3.5 cups Coconut Milk

1/2 cup Coconut Butter (Raw, Artisana brand)

4 Tbs Coconut Oil 

2 Tbs raw Vanilla Powder

¼ tsp Salt (I use Himalayan "Pink")

1/2 cup Coconut Palm Sugar or Xylitol or Lucuma (I combine some of these sweeteners to total up to the portion desired)

1 tsp "Stevia Clear" (liquid Stevia) 

3 Tbs Avocado

2 Tbs Acai Berry Juice

2 Tbs Pomegranite Juice

1 Tbs Passion Fruit Puree

1 tsp BioLumina

1/2 tsp Shilagit (powder) [[Note that the tar is more potent]]

1 ton or more of Aloha (love) ~ ~ ~

 

Note: It's best to start with LESS sweetener and then if more is needed, just add at end (as you finish up your blending). Be aware that your Cacao Mousse will be slightly sweeter after its chilled and set, so be sure you tune in to the subtle sweetness of the "warm blend" to get it just right. Also, some like Maple Syrup, Mesquite and a host of other natural sweeteners, but remember, they each have their own unique taste and they'll affect the flavor of your Cacao Mousse. 

 

You can also use fresh fruit -- 1 cup ripe Mango (you have choices here...choose very sweet "rich" fruits) or Persimmon (the kind with soft, juicy flesh!)

               

And of course, antioxidant juices -- [ Goji Berry Juice, 3 Tbs, Mangostein Juice, Lilikoi Juice, Acai Berry Juice, Pomegranite Juice or a mixture.

 

If you want that "Passion" kick, add some fresh Lilikoi Puree...this is one of my favorite ingredients...Passion Fruit! A total of 8 or 9 tablespoons of juice works, and if you have passion puree, much less. 

 

If you decide to use canned Coconut Milk, be sure to drain off the small amount of water from the milk. But you'll notice a vast difference in taste between canned and fresh frozen. 

 

PREPARATION:

In a pot, warm ingredients gently at Simmer level (warm to touch so that blending comes real easy...turn off the burner when it starts to feel warm to the touch), stir well and chop and then stir in the Coconut Butter and Cacao Butter fairly well (no need to melt completely); then pour into a good blender and blend until smooth and creamy; then pour into shallow champagne glasses if you like "class" (my favorite way to serve individual portions)...or small glass "jello" bowls, or plastic serving cups (2 oz or 4 oz) with lids, and then chill in refrigerator for 1.5 hours or more before serving.  (Before covering your Cacao Mousse, allow it to chill first, then cover, otherwise you'll have condensation under the lids or plastic wrap and that is NOT good. You can also freeze it, but transfer it to the refrigerator when it's nice and chilled and you are planning to serve it within a few hours. Of course, it'll taste good even when it's close to frozen but will be an effort to eat! Most prefer it of medium firmness and refreshingly cool.

 

Note:  A "Vitamix" is the best blender, but any good blender will work for this Cacao recipe.  If you want to make large batches then get a Vitamix or any of the "high-powered" blenders.

 

Ideas for topping (optional): 

 

Top (in the center, leaving some of the Cacao Mousse surface showing) with a thick Coconut Sauce made with Coconut Milk, Coconut Butter and Stevia Clear (or your fav sweetener. (Proportionally, use a 5 to 1 ratio of Coconut Butter to Coconut Milk, and sweeten to taste; just hand mix/stir in a small bowl until sauce is smooth and consistent). Chill it gently so the sauce is very thick when you spoon it on to your already-chilled Cacao Mousse.

 

Sometimes I'll blend a small amount of fruit into the Coconut Sauce...like persimmon or mango which will change the color a bit. You can chill it for a few minutes before serving if you wish it to be "firmer" and cool like the Mousse.

 

As you prepare to serve the Mousse, top off by adding a couple of roasted (unsalted) Macadamia Nut halves (center them on the Coconut Sauce and add a sprig of fern and a small orchid on the inside edge of the glass. (If you like raw Macadamia Nuts then go get 'em at your health food store or crack the nuts yourself!) 

 

Other choices for toppings are:  Sweet strawberries, blueberries, thimble berries, mango, lychee, persimmon (any sweet fruit you like, actually).....or don't top it at all...go with the straight Mousse which is far from monotonous!

 

And you can be creative with your decorative garnishes...different flowers, such as orchids are nice, scented flowers too, can be used. Nasturtiums make a colorful garnish....then you can eat them with your mousse! Also, Yellow Ginger goes great with the Cacao! I also garnish with small sprigs (tops) of fresh mint, occasionally. Tiny Vervain (purple) flowers are also nice as they are edible too. And a dark or bright green fern leaf usually gets tucked in behind the flower. Obviously, you'll use whatever's in season in your area.

 

 

BioLumina Infused Chocolate Walnut Squares

 

May your food be your medicine and your medicine be your food (Hippocrates) and let it taste great too! BioLumina Infused Chocolate Walnut Squares are just that; medicine, food and fun to eat because it tastes so good. Everything in this recipe is raw except the mushroom powders as the medicine in mushrooms has to be heat extracted. BioLumina is known for it's high Phycocyanin (the blue pigment) content which gives BioLumina its healing qualities along with the high integrity beyond organic growing practices. Enjoy! Sharing your time in the kitchen with family and friends is a great way to keep your vibration high so you infuse your food with even more love!

 

To the Chef: Super foods such as BioLumina, Chaga or Reishi mushroom powders, ground goji berries, Maca and others can be added to chocolate to increase nutrition. Super foods can have a strong overwhelming flavor so take it easy when adding them to chocolate. You do not need a candy mold or time consuming rolling into balls but instead they are made into squares and cut into squares for easy, fast results.

 

Equipment Needed: Food processor, “S” shaped blade, small baking dish, glass storage container.

   

  • 2 cup walnuts, soaked 12 to 24 hours, drain & rinse well
  • 1 cup melted cacao paste* or cacao powder
  • ¾ cup coconut palm sugar
  • ½ cup soft coconut oil
  • ½ cup goji berries
  • 3 capsules probiotics, remove from capsules
  • 3 drops stevia
  • 2 tsp BioLumina
  • 1 tsp Chaga or Reishi powder, optional 
  • 1 tsp vanilla powder or vanilla extract
  • I tsp cinnamon powder
  • 1 pinch Celtic salt or pink crystal salt

 

*The cacao paste must first be melted then measured to get an accurate measurement.

 

How to Melt Cacao Paste: Put the estimated amount of paste into the top vessel of a double broiler. Put about 1-inch of water in the bottom pot. The top vessel should not touch the water. Bring the water to a simmer then turn off your stove. There should be enough steam to melt the paste. Be patient … sing, dance, laugh or recite poetry while stirring your chocolate. When melted, measure 1 cup and put any extra in a covered glass jar and store at room temperature until you are ready to make more chocolate. Add more cacao paste if you have less than 1 cup and let it melt.

In a food processor, fitted with the “S” Shaped blade, put all of the ingredients and process until smooth. If using cacao powder you will have to add enough water or coconut milk so it flows freely through the blade.

Line an 8 x 8-inch glass baking dish with natural wax paper..Spread the chocolate mixture and spread it evenly. Put into the refrigerator until it becomes firm. Cut into 1-inch squares.

For an Artful Presentation: Display your chocolate squares on a white platter covered with edible flower petals such as roses, chicory flowers and/or marigolds. A few sprigs of fresh mint will give an interesting, fresh look as well.

How to Serve: Serve anytime and any place. Don't wait for a special occasion. Make “now” a special occasion by serving theses chocolates. If bringing to an event, picnic or work, transport in a small cooler on ice so has the right texture.

 

How to Store: Store in a covered glass container in the refrigerator for up to a month or in the freezer for up to 4 months. Makes about 36 pieces.

 

 

Odds & Ends Recipes

 

BioLumina Seed Pate

 

Yesterday I made a sunflower seed pate with BioLumina. It was so simple and so good. We ate it on sliced apples and freshly harvested carrots. Yum. Just sunflower seeds and a few raisins (or a date or 2) a little water and a spoonful of BioLumina. Blend and dip!

 

 

Diane's Breakfast Porridge

 

here is my breakfast blend:

I mix equal parts:

about 1/3 cup each of 

maca

mesquite

chlorella

my favorite protein powder

cacao nibs mostly ground up, but with some texture

double the amount of BioLumina Spirulina

 

to that I add the following spices:

(probably a tsp. each) 

nutmeg

cardamom 

cayenne pepper

salt

Cinnamon

 

Stir well the concoction so that I have it over a month and eat a really heaping Tbsp. every day in my Chia porridge.

 

So, how I do my porridge is:

I ground whole chia Just a quick grind in a coffee grinder, enough for a week's worth I put in a jar in the fridge.

I add 2 Tbsp. in a cereal bowl with 3/4 C water. I stir well and return to stir it in another 3-5 minutes.

While that is doing it's thing, I get out my superfood blend (above)

I grate some ginger and turmeric into cereal bowl (I buy both from a farmer in Kauai who I buy from in bulk two or three times each year when in season...)

keep stirring

I add heaping tbsp. tahini to cereal bowl... stir

add my superfood

add some heated coconut milk. I used homemade almond milk. 

Oh, and I add approx. 1 piece of fruit (usually 1/2 apple and 1/2 of another fruit in season, right now I am adding persimmon and pomegranate) I also like mango when it's in season

those are always with the apple. I don't usually use banana, but berries are wonderful

I think that's it.

Recipe Page Contributors

 

Marla Samuel

Danny Hashimoto

Myrica Morningstar

Chef Jia Patton

Eliahu Goodman & Michele Newman

Lance & Lyndia Leonard

Diane