Did you know that popcorn has digestive health, cholesterol lowering and blood sugar regulating properties? Popcorn is a great snack to nourish naturally with outside of the movies and cozy nights on your couch. However, I do urge you to purchase ‘organic’ popcorn, since corn is one of the most genetically modified crops in the world. This changes the molecular structure of the crop, wrecking havoc to the insides of your belly.
Naturally Nora Tips:
- Alternative Oils: As long as you use any high heat cooking oil, you are good to go! I chose avocado oil for this recipe, you can also use coconut oil and grapeseed oil as they are saturated fats that do not produce free radicals when exposed to high heat.
- Pair with a tall glass of Kombucha to quench your thirst and mimic the combination of ‘soda & popcorn.’
- 3-4 Tablespoons Avocado oil *(see tip above for alternative oils), or enough to coat the bottom of the pot
- ½ cup organic popcorn kernels
- ¼ cup nutritional yeast, or more*/less to taste
- 1-2 teaspoons salt, to taste
- Black pepper to taste
- Add oil to a large metal stockpot over medium-high heat.
- Place 3-4 individual kernels in the pan and cover. Once they pop, uncover the pan and add in the rest of the kernels so that they form a single layer on the bottom of the pan. Cover, and give the pot a shake so that they all get coated with the oil.
- Once the popcorn kernels start popping furiously, give the pot a good shake every 15 seconds or so to help the un-popped kernels fall to the bottom, which prevents burning.
- When the popping dies down, immediately pour the popcorn it into a large mixing bowl (one that has a lid, like tupperware), and sprinkle with nutritional yeast, salt and pepper.
- Cover, and give it a good shake to combine toppings. Enjoy immediately or store in paper bag for 24 hours.