Popcorn may conjure memories of indulgent movie treats, but in its natural state, the snack can actually be quite healthy.
Popcorn is an unprocessed, unrefined whole grain that’s a good source of filling fiber and high in polyphenols, which have been shown to neutralize free radicals and are thought to protect against heart disease and other diseases.
This snack may be a perma-favorite, but if you are still eating yours from microwave bags slicked with grease (not to mention lined with potentially dangerous chemicals), it’s time for an easy upgrade.
The simple solution? Make your own. Stock your pantry with a bag of organic, non-GMO kernels and use an air popper or try out our recipe below for making popcorn on the stove.
We like to reach for organic, cold-pressed and unrefined coconut oil, which is well suited to high heat cooking and doesn’t leave a heavy flavor behind. For a finishing touch, try showering it with cheesy-tasting nutritional yeast, a kick of cayenne pepper, omega 3-rich hemp seeds or energy-boosting spirulina—or use all of these for a bowl that’s seriously supercharged with flavor and nutrition.
- 1 tablespoon coconut oil
- 1/3 cup organic popcorn kernels
- 1/2 teaspoon fine sea salt, optional
- Toppings: nutritional yeast, cayenne pepper, hemp seeds and spirulina
- In a medium saucepan, heat the coconut oil over medium heat, add a couple kernels and cover.
- When the kernels pop, add the remaining kernels, cover the pot and give it a good shake to distribute. Continue cooking, shaking the pan frequently.
- When popping slows down to 2-3 second between each pop, remove pan from the heat immediately.
- Transfer popcorn to a bowl and add salt and other toppings.