Maca & lacuma popcorn

Maca & lacuma popcorn

By
From
The Yoga Kitchen
Serves
4
Photographer
Lisa Cohen

Maca and lacuma have become popular superfoods for their sweet and palatable flavour. Particularly useful for increasing energy, endurance and stamina, balancing hormones and increasing fertility, Maca is an athlete’s best friend. Perfect for snacking time.

Ingredients

Quantity Ingredient
120ml coconut oil
200g popping corn kernels
1/2 teaspoon fine himalayan salt
2 tablespoons maca powder
2 tablespoons lacuma powder

Method

  1. Pour the coconut oil into a large heavy-based saucepan. Drop 4 kernels into the bottom of the pan, cover with a lid and place over a medium–high heat. Once the few kernels pop, add the rest of the kernels to the saucepan, replace the lid and remove from the heat for 30 seconds. Return the saucepan to the heat and wait for the popping to begin. Shake the pan vigorously a few times. Once the popping slows remove from the heat and allow to cool, then uncover. Tip the popped corn into a large serving bowl and sprinkle the salt, maca and lacuma powders over the popcorn and toss to coat each kernel.
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