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Recipe! Oscars Weekend Superfood Popcorn Party

It's Oscars weekend! And while watching impeccably beautiful human beings strut across a red carpet, glimmering in gowns and tuxedos, rest assured that you can nourish your insides to be just as -- and even more so -- glimmering, and downright exquisite. Can't get your fingers on some Sakara Superfood popcorn tonight? Make the below, with Himalayan salt for pH and water-weight balancing, chlorella for skin-glow-promoting sweetness, and various herbs for an anti-inflammatory and immune boosting experience! #EatPretty 


  • 1 cup of organic, non-GMO white corn kernels
  • 2 TBSP coconut oil
  • 1/4 tsp himalayan salt



    Warm up a large pot on high heat. Add the coconut oil and salt to the heat and allow to melt for 20-30 seconds. Add popcorn kernels to the pot and immediately cover with a tight lid. Shake the pot (rather aggressively) back and forth over the stove as the kernels begin to pop (you want to evenly distribute — no burning allowed). Finish when all popped.

    Now, it’s time to coat those kernels.



    • 3 tsp melted coconut oil, or ghee
    • 1 - 2  tsp himalayan salt with optional herby combinations of:
    • turmeric + paprika (for an equally sweet x savory indulgence)
    • turmeric + red pepper flakes (spicy for a metabolism rev and immunity boost)
    • turmeric + rosemary, thyme + sage (mind x body x spirit cleansing herbs for focus and creativity)
    • turmeric + nutritional yeast (super cheezey experience)


    Once popcorn has popped and been transferred to a mixing bowl, combine (in separate mixing bowl) melted coconut oil or ghee, himalayan salt, turmeric and various herbs. Coat popcorn in this mixture. Allow to cool and dry. Serve immediately and finish with extra herb sprinkles if desired.





    • 2 tsp chlorella powder
    • 1 tsp himalayan salt
    • 3 tsp melted coconut oil, or ghee

      For the cacao drizzle:

      • 3 TBSP raw cacao powder
      • 1/4 cup coconut oil
      • 1 TBSP maple syrup


      Once popcorn has popped and been transferred to a mixing bowl, combine (in separate mixing bowl) chlorella powder, himalayan salt, and melted coconut oil, or ghee. Coat popcorn with this mixture. Allow to cool and dry. All the while, make the cacao drizzle sauce by warming coconut oil or ghee in a sauce pan and slowly adding in cacao powder and maple syrup. Once all has combined, set in the fridge to cool. Immediately before serving (and ideally as fingers are reaching into the bowl), drizzle with cacao sauce and finish with cacao nibs if desired.

        1 Discussions on
        “Recipe! Oscars Weekend Superfood Popcorn Party”
      • Kirby says:

        popcorn is probably my favorite snack on earth. can’t wait to try the spicy one!

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