Who doesn’t love popcorn? In my house we are divided between sweet and salty, so I make a special version that can go both ways to make everyone happy!

Made with spirulina as the main ingredient, it comes out green — which elicits an even greater hit with the kids! Not only does it taste delicious in this recipe, spirulina is considered to be one of the world’s most nutrient-dense superfoods. Packed with proteins, minerals, fatty acids, and vitamins A, B12, and E, it’s prized for its ability to treat aging skin and dark circles under the eyes. Double win!


1 tablespoon Coconut Oil

½ cup Popcorn Kernels

2 tablespoons Nutritional Yeast

2 teaspoons Spirulina

1 teaspoon Fresh Thyme, minced

1 teaspoon Fresh Rosemary, minced

1 teaspoon Pink Salt

½ Garlic Clove, finely minced (optional)


1 | Melt the coconut oil in a medium pot over high heat.

2 | Add the popcorn kernels and cover with a lid, giving the pot a good shake every 10 seconds as it’s popping so the popcorn doesn’t burn. When you hear the popping stop, remove the pot from the heat and dump the popped corn into a large bowl.

3 | Sprinkle the popcorn with nutritional yeast, spirulina, thyme, rosemary, salt, and garlic, tossing well to coat.

4 | Allow the popcorn to cool slightly, and enjoy! (If you have any left over, it can be stored in an airtight container for up to 3 days.)

*Serves 4 to 6.

From Radiant: The Cookbook by Mafalda Pinto Leite © 2018 by Mafalda Pinto Leite. Reprinted in arrangement with Roost Books, an imprint of Shambhala Publications, Inc.

Photographs by Antonio Nascimento.

In Your Inbox