Popcorn Yumminess - and healthy to boot.

Attention all Popcorn lovers....check out this tasty, tasty recipe for good old fashion popcorn made with a healthy twist. I love popcorn, but it doesn't always love me (let the reader fill in), so I have an unspoken agreement with my gut to drink A LOT of water while ingesting so the digesting goes well.

Let me clarify...I love REAL popcorn. Not theater popcorn, not microwaved popcorn...just the real deal. About a month ago my salty taste buds must have awakened with gusto and so I went in search of a recipe that would satisfy the palate, but soothe the stomach. What I discovered was the BEST tasting popcorn recipe. The star bit that makes this magnificent recipe shine is that the butter is included in the popping process so the step of melting and coating the popcorn after the corn has been popped has been eliminated. Gives it such a lighter taste.

I am giving ya' two recipes with: one using safflower oil and one using coconut oil

A few tips first:

1. If possible use organic popcorn. It makes a difference I buy mine in bulk, but you can get this by the pound at whole foods or wild oats. The fresher the corn is the better the pop.

2. Use BUTTER - no margarine or any other fake stuff. People!! - get rid of that margarine and other saturated stuff. Spend a little extra and treat your body well. The taste is far superior, you anytime you can understand all the ingredients on a label it's a bonus.

3. Use an oil that can get hot without turning into a trans fat, such as safflower oil or coconut oil. Don't snub the nose - coconut oil has been a main ingredient in popcorn for nigh on centuries lads and lasses.

4. Use pan that has a thick bottom and you will eliminate the need to shake and shake AND shake. Unless you want to.

POPCORN LOVE Recipe #1

1/4 c. veg. oil; safflower
3 Tablespoons salted butter - If you don't have salted you can just put your salt right into the pot before the corn pops.
1/2 c. corn
1/2 teaspoon salt

2 quart pot
Combine oil, butter and corn.
Turn heat on med to med-high heat.
Once oil and butter have melted, shake pot SIDE to SIDE to coat the corn.
Once kernels start to pop, put on lid.
Corn is done when the kernels start to lift the lid off of the pot or you hear no more kernels popping:

Pour into large bowl and shake salt over the corn and toss until you get the salty taste you like.

I put a bit of seasoned salt called Kelly's because has no MSG in it. It is a bit like Lawry's Seasoning.

POPCORN with Coconut Oil

2 rounded teaspoon coconut oil
2 rounded teaspoons salted butter
1/2 c. popcorn.

same process as above.


Small newsflash on coconut oil:

• One of the most stable oils you can buy; does not turn rancid
• Considered a medicine food by many civilizations.
• Considered a low fat; quickly broken down by liver and used as energy vs. stored as fat.
• Increases your metabolism
• Antiviral, anti fungal and antibacterial

Happy Snacking my friends.