SNACKS

Servings 1-4 

Ingredients: 

1/4 cup melted butter, Olive Oil or Avocado Oil  

1/2 cups popcorn 

2 tbsp Matcha Powder 

2 tbsp 

Medium to large pot with cover ​ 

Method: 

Combine 1:1 ratio of matcha powder and fine sea salt in a bowl. Mix until well together in a bowl or a jar. Set aside.

Pour the oil into a large heavy bottom pot (with lid.) 

The oil should cover the bottom of the pot. 

Warm the oil over medium-high heat. 

Once the oil reach Place 1/2 cup kernels, making sure they’re in an even layer.  

Cover the pot , the popcorn will soon begin popping. 

Once the popping is more intense, gently shake the pot back and forth over the burner, leaving a slight opening for steam to escape (which results in crispier popcorn.) 

Once the popping settles down in between pops, remove the pan from the heat, remove the lid, and immediately pour the popcorn into a big bowl. 

Sprinkle the hot popcorn with a Matcha Salt to taste.

Makes 12-14 balls  

Ingredients: 

1/2 cup Almonds  

8 medjool dates (pitted) 

1 tsp organic chia seeds  

1 tbsp coconut oil (melted/liquid)  

1 tsp matcha powder + more for dusting    

Method:  

1. Add all ingredients to a food processor and process until well combined and crumbly texture.  

2. Take out a spoonful at a time, squeeze in the palm of your hand tightly and roll into a ball shape.  

3. Roll into small balls and dust with more matcha powder.  

4. Store in the refrigerator until ready to serve.  

5. Store in refrigerator for up to 2 weeks or longer in freezer.