Popcorn is a real food snack we like to make in my home often. The key to good popcorn is to not be too shy with the quantity of fats that you add to it, as this is the most sustaining part of this recipe. So, if you don't want your kids bugging you for another snack in 10 minutes please take my advice and don't reduce the butter! Ok, they still might bug you but at least you tried, right?
I can almost hear some of you saying... but puffed grains are no good. I was once told this by a woman who saw me feeding my toddler a rice cake. From memory I think the word toxic was thrown around (like first-time mothers don't experience enough guilt already)! From that day I swore I would never be that person who springs my dietary gospel on unsuspecting cafe patrons, but if you are interested in my take on the matter please read on. Nothing in nutrition or health is black or white, and most of us live in that comfortable grey area somewhere in between. I choose popcorn as I can control the types of fat and temperatures involved in the cooking, as the process takes place in my very own kitchen. And maybe even, as Michale Pollan suggests in his book Cooked, the importance of preparing food at home could have further reaching implications on our lives than we think.
“The decline of everyday home cooking doesn’t only damage the health of our bodies and our land but also our families, our communities, and our sense of how our eating connects us to the world.” — Michael Pollan “Cooked”
I choose organic popping corn so that I know that we are doing our best to avoid GMO's. I use refined coconut oil for the popping and grass-fed butter for the flavour. Savoury yeast flakes and seaweed flakes combine to give this popcorn a delicious flavour and a vitamin and mineral boost. You can most certainly double this recipe if you have a very large stainless steel pot to accommodate it. It can be a lot of fun getting the kids involved in this process, especially when it overflows.
1/2 cup popping corn
1 Tbsp coconut oil or ghee
3 Tbsp butter
2 Tbsp savoury yeast flakes
1 Tbsp seaweed flakes
Salt to taste
Heat coconut oil or ghee in a medium-sized pan on a moderate temperature stovetop
Add popcorn and place lid on
When popping has slowed or stopped, remove from heat
Pour popcorn into a large bowl or container
Place butter in same pan to melt
When melted, pour over popcorn and stir immediately
Add the yeast flakes, seaweed and salt and stir through
Store leftovers in an airtight container when cool
Proceed to snack on your lovely home cooking & enjoy!
RSS Feed
