Popcorn has been one of our family’s favorite go to snacks for years. Not only is it delicious but it’s also healthy and easy to make. Popcorn is 100% whole grain, gluten free, full of insoluble fiber (helps keep you full and keep things moving), and it’s low in fat and calories.
My easy to follow recipe is much healthier for you than microwave popcorn. A chemical coating used in microwave popcorn bags breaks down when heated into a substance called perfluorooctanoic (PFOA). The Environmental Protection Agency has identified PFOA as a “likely carcinogen”.
Um…No thank you.
And have you ever heard of “popcorn workers lung”? It’s a debilitating respiratory disease that microwave popcorn factory employees can get. It’s caused by extended inhalation of a chemical found in the fake butter flavor. Now, I know, I know…when you pop microwave popcorn you’re probably not inhaling very much of the butter flavor. But is that really something you want to eat and put in your body?
My recipe only takes a short while to make and is a lot more fun to watch pop, especially with kids!
I definitely recommend buying and using organic kernels. This means the corn was grown without the use of chemical pesticides, chemical or non-organic growth agents or additives.
Let’s get poppin’
2 tablespoons organic coconut oil
1/2 cup organic popcorn kernels
pink Himalayan salt for sprinkling to taste
In a large sauce pan warm the coconut oil over medium heat. Once the oil is melted and warmed, add 2 or 3 kernels. Once those first kernels have popped, add the remaining kernels. Cover the pan and gently shake it. Once the kernels have started popping, you need to shake the pan every 15-30 seconds to prevent burning.
Once the popping has dramatically slowed down, remove the pan from heat, and pour your popcorn into a serving bowl. Sprinkle with a little pink Himalayan salt, and enjoy! (I recommend enjoying while warm to experience the full deliciousness)