spirulina popcorn

I recently had something really cool happen to me. Someone I don't know reached out to me after reading my recipe for quinoa + spiri balls. Garrick Dee, from the blog Juicing with G, had just written an article on the health benefits of spirulina and wanted to share the information with me. I love that. I love the connection we can make these days through social media. It's not a popularity contest (well, it is to some people) but a tool for self education. Check out the article here!

I also love realizing that other people out there across the globe have access to my recipes and blog posts. And people are reading them! Not just my mom, sister-in-law, and best friend. It's very cool.

There were two reasons for starting this blog (which has been up and running for over two years now, woo hoo!). One reason was for myself; to document and record all of my recipes so I could come back to them and keep track of them and maybe someday do something with them (cookbook?). And the second reason is for everyone else; I want to encourage, motivate, and inspire health in others. I believe that a healthy lifestyle starts in the kitchen, and that anyone can do it. I don't want to push or preach the way I live and eat but only to demonstrate how easy it can be to be healthy, and of course how delicious.

So, fall semester is about to begin. This means that 4 days a week I will be riding my bike to campus for classes and 2 days a week I'll be working. Sh#@'s about to get real. I have been thoroughly enjoying my long summer days off with no homework and extra hours to work on recipes in my breezy little kitchen. My absolute favorite past time is listening to podcasts while creating recipes. I don't even mind doing the dishes. Today I made some chili and rice collard wraps, honey + nut buckwheat granola, and popped up some spirulina popcorn while listening to No Meat Athlete interview Chef AJ. Heaven.

My mom was a popcorn addict. We had it all the time as kids. Always with butter, salt, and brewer's yeast. So, needless to say, I have been stove-top popping for a very long time. If you have an air popper, even easier.

• 1/2 cup popcorn kernels
• 1 1/2 Tbsp coconut oil
• 1/4 tsp salt
• 1 Tbsp nutritional yeast
• 1 tsp spirulina

For the stove-top method, heat oil in heavy bottom pan (one with a lid). When the oil is hot, add the kernels and put the lid on the pot. Holding the lid down, give it a little shimmy/shake to coat the kernels in the oil. Once the corn starts popping lift the pot off the heat every few seconds for another shake. When the popping slows way down remove the pot from the heat. Transfer popcorn to a large bowl and sprinkle with salt, nutritional yeast, and spirulina. Toss the popcorn with a wooden spoon to coat evenly. If you do this while the popcorn is still warm it will stick to it better, so have your toppings reading for topping!

Snack liberally.