Seaweed Salt & Popcorn
Author: Dana McIntyre
Prep time:
Cook time:
Total time:
Serves: 2
- ½ c Unrefined Sea Salt (Himalayan or Celtic are good)
- 2 leaves of Kombu
- ¼ c Dulse
- 4 'branches' of Wakame
- (Any seaweed will do)
- ¼ c Popcorn kernels, air-popped
- 1 Tbsp Extra Virgin Coconut Oil
- ½ tsp Turmeric
- ¼ tsp Dried Garlic granules
- 2 tsp Nutritional Yeast
- Several grinds of Black Pepper (to enhance turmeric absorption)
- ⅛ tsp Seaweed Salt
- Grind the seaweeds and ¼ of the salt in a blender or food processor until fine.
- Mix it in with the rest of the salt.
- Use sparingly, as you would regular salt.
- Pop the popcorn, using an air-popper.
- Melt the coconut oil and stir in the rest of the ingredients EXCEPT the salt.
- Toss with the popcorn until it is uniformly(-ish) yellow, and then sprinkle on the salt and toss again.
- Be careful of your yellow fingers on the couch, your shirt, face, walls or dog/cat.
Recipe by The Crushing Cancer Kitchen at http://thecrushingcancerkitchen.com/condiment/the-salt-conundrum-seaweed-salt/
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