Step 1

Melt oil in a dutch oven over medium-high heat; swirl to coat. Add popcorn; cover and cook, shaking pot frequently, until kernels pop, about 3 minutes. When popping slows down, remove pot from heat. Let stand until popping stops, about 1 minute. Pour popcorn into a large bowl coated with cooking spray. Stir in pecans and hempseed.

Step 2

Stir together sugar and ¼ cup water in a medium, heavy pan; bring to a boil over medium-high heat. Cook, stirring occasionally, until sugar dissolves, 1 to 2 minutes. Stir in syrup, butter, and salt; cook over medium-high heat until a candy thermometer registers 300°F, about 12 minutes. Remove pan from heat; stir in vanilla.

Step 3

Immediately pour hot syrup mixture over popcorn mixture; toss to coat. Let cool for 1 minute. Carefully form mixture into 10 3-inch balls, being sure not to compact them too tightly. Place on parchment and let cool completely.

Step 1

Preheat oven to 350°F. Line an 8-inch square pan with parchment, allowing paper to extend over sides of pan to create handles.

Step 2

Combine oats, sunflower seeds, and pepitas on a rimmed baking sheet. Bake until fragrant and just beginning to brown, about 10 minutes, stirring after 5 minutes. Transfer mixture to a large bowl; stir in coconut, flaxseed, and spirulina powder.

Step 3

Stir together oil, sunflower butter, and salt in a small saucepan; bring to a boil over medium-high heat, stirring often. Stir in honey and remove from heat. Pour honey mixture over oat mixture; stir well to combine. Firmly press mixture into prepared pan. Chill for 1 hour.

Step 4

Using parchment handles, remove mixture from pan. Cut into 16 2-inch bars. Serve bars immediately or wrap in plastic and store in refrigerator.

Step 1

Preheat oven to 450ºF; line 2 large baking sheets with parchment. Place broccoli in a large bowl and drizzle with 1 tablespoon oil; sprinkle with 1/2 teaspoon each salt and pepper. Sprinkle with cayenne, if desired. Using your hands, toss to coat broccoli with oil and seasonings; spread broccoli evenly on baking sheets. Roast until broccoli is tender and lightly charred in spots, 10 to 15 minutes, stirring once and switching baking sheets from top to bottom halfway through. Let cool completely, about 20 minutes.

Step 2

Meanwhile, whisk together lemon juice, mustard, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Slowly drizzle in remaining 3 tablespoons oil, whisking constantly until blended.

Step 3

Add celery, apple, and roasted broccoli to dressing; toss to coat. Top with almonds and serve.

Step 1

Preheat oven to 325°F. Coat bottom and sides of a 9-inch spring-form pan with cooking spray. Sprinkle with cocoa; tap out excess.

Step 2

Place chocolate in a heatproof bowl set over a pan of simmering water. Cook, stirring occasionally, until melted and smooth. Remove bowl from top of pan; let chocolate cool to room temperature.

Step 3

Place sugar in bowl of a food processor; process until finely ground. Reserve 1 tablespoon ground sugar.

Step 4

Beat butter and remaining ground sugar with an electric mixer on medium speed until light and fluffy, about 4 minutes. Add yolks, 1 at a time, beating well after each addition. Beat in vanilla. Using a rubber spatula, fold melted chocolate into yolk mixture. Fold in flour, maca powder, and salt.

Step 5

Using clean, dry beaters, beat egg whites and cream of tartar on medium speed until foamy, about 1 minute. Increase speed to high and beat until medium peaks form. Stir 1/4 egg white mixture into chocolate mixture. Gently fold in remaining egg white mixture. Scrape batter into prepared pan; smooth top. Bake until a wooden pick inserted in the center comes out with moist crumbs, 35 to 40 minutes. Let cake cool in pan on a wire rack for 15 minutes. Run a knife around edge of pan to loosen cake; remove sides of pan. Let cake cool completely on wire rack, about 30 minutes. Sprinkle reserved 1 tablespoon ground sugar over top of cake; serve at room temperature.