Seaweed Salt & Popcorn
Prep time: 
Cook time: 
Total time: 
Serves: 2
For the Seaweed Salt:
  • 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)
For the Popcorn:
  • 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
For the Seaweed Salt
  1. Grind the seaweeds and ¼ of the salt in a blender or food processor until fine.
  2. Mix it in with the rest of the salt.
  3. Use sparingly, as you would regular salt.
For the Popcorn
  1. Pop the popcorn, using an air-popper.
  2. Melt the coconut oil and stir in the rest of the ingredients EXCEPT the salt.
  3. Toss with the popcorn until it is uniformly(-ish) yellow, and then sprinkle on the salt and toss again.
  4. Be careful of your yellow fingers on the couch, your shirt, face, walls or dog/cat.
Recipe by The Crushing Cancer Kitchen at