It’s that time of year we all know and love: The Holiday Eating Season.
For the most part, we’ve been able to keep a pretty clean diet. However, the upcoming holiday season will be a challenge. For the next 6 weeks, there are going to be lots of family and friends visiting us and bringing over homemade goodies that are not part of our whole food, clean eating diet. In an effort not to become too overwhelmed and overeat, we are making an effort to keep some healthy snacks around too.
Our Recipe Friday post features Spirulina, one of the most potent superfoods out there. It is also one of our go-to snacks because you can make it either simple, sweet or savory. We also added spirulina to our lemonade for an added healthy boost.
Health Benefits of Spirulina:
Spirulina is a natural “algae” (cyanbacteria) powder that is incredibly high in protein and a good source of antioxidants, B-vitamins and vitamins A, K, and B-12, iron, magnesium, and as a probiotic, it is known to help clear up skin and give it a healthy glow.
A single tablespoon (7 grams) of dried spirulina powder contains:
- Protein:4 grams.
- Vitamin B1 (Thiamin):11% of the RDA.
- Vitamin B2 (Riboflavin):15% of the RDA.
- Vitamin B3 (Niacin):4% of the RDA.
- Copper:21% of the RDA.
- Iron:11% of the RDA.
- It also contains decent amounts of magnesium, potassium and manganese, and small amounts of almost every other nutrient that we need.
Spirulina has the highest concentration of protein of any known food. It’s 65 – 71 percent protein by weight. The key is that it’s a complete protein (meaning that it contains all 8 essential amino acids necessary for human health) and it has 18 amino acids overall.
- 1 cup organic popcorn kernels
- 2 tbsp coconut oil
- 1 tbsp Spirulina powder
- 1 tsp sea salt
- Optional seasonings (you can add any or all of these spices below)
- 1 tsp garlic powder
- 1/8 tsp cayenne pepper
- 1/2 tsp turmeric
- 1/2 tsp onion powder
- 1/2 tsp curry powder
- 1/2 tsp basil
- dash cayenne pepper
- In a large pot with a lid, heat the coconut oil over medium heat until fully melted.
- Drop the kernels into the pot, cover, and shake to ensure all of the kernels are well coated.
- Allow the kernels to pop, shaking the pot every 10 seconds. Once the popping begins to slow, remove from the heat and allow the rest to finish.
- Pour the popcorn into a bowl and top with the spirulina, sea salt and any spices you’d like to add. Shake and enjoy!
- Store in an airtight container. Lasts for approximately 1 week.
Credits: Author: Jill Uechi // Recipe and Photography: Katelyn Guerrero