So, I have to be honest: it concerns me a bit to do a post on popcorn. I feel that there is so much corn in our diets, most of which we do not even know about, and corn allergies are on the rise. However, people love popcorn. I love savory popcorn. K loves sweet popcorn. So, my compromise is to provide a recipe for popcorn that is as healthy as possible, and includes some nutritious and delicious additions.
I top my savory popcorn with nutritional yeast, salt and organic butter. Nutritional yeast is an inactive yeast that if full of protein and B vitamins. It is a complete protein and the only non-animal source of B12, so vegetarians and vegans love it. The B vitamins make it an excellent mood soother and the chromium it contains is helpful for individuals with diabetes or are prediabetic. It is yellow in color and has a cheesy and nutty flavor. It is perfect when sprinkled on pastas, grains, salads, sauces, and of course, popcorn!
For K, I top his sweet popcorn with a mixture of maple syrup and butter. You can also add a dash of salt if you want something that is similar to caramel corn. Maple syrup is a fabulous sweetener. It is an excellent source of manganese and zinc, two antioxidants which are great for heart health and your immune system. I usually buy Grade A maple syrup, either Medium Amber or Dark Amber, because I like the deeper flavor.
1/3 cup popcorn kernels
1 tablespoon canola, olive or coconut oil
2 tablespoons butter
sea salt to taste
3 tablespoons nutritional yeast for savory popcorn (I usually eyeball this part, or you can adjust it to your own taste specifications)
or 2 tablespoons maple syrup for sweet popcorn
Heat the oil over medium high heat, along with three popcorn kernels. Once the three kernels have popped, add the remaining 1/3 cup.
Place a lid on the pan and shake the kernels a bit to coat the popcorn. Crack the lid so that the steam can escape and your popcorn should start popping within a minute. If you are not using a heavy-bottomed pan, I would occasionally put the lid on tightly and give it a good shake to ensure the bottom layer of popcorn does not burn (if you do this, don't forget to crack the lid again!). Once the popping has essentially ended, turn off the heat and pour the popcorn into a large bowl. Then put the butter in the warm pan. It should melt pretty quickly.
If you are making sweet popcorn, add the maple syrup to the butter at this time. Once it has melted, pour over the popcorn.
If this is your savory popcorn, pour melted butter over popcorn and sprinkle with nutritional yeast and optional salt.
Copyright Nutrition as Nature Intended 2009 at nutritionasnatureintended.blogspot.com