If you are friends with me, you probably already know that I have a thing for popcorn. I’m kind of obsessed. How can I resist the crunchy, salty, oily goodness? I will admit there was a time that I ate it a few times a week. I have since cut back because, I will be honest, it’s not the most nutritional snack out there. I’d rather enjoy popcorn a few times a month, instead of making it a normal part of my life.
The trick to popcorn is using the small white kernels. The yellow big ones aren’t as tasty and get soggy. I pop the white kernels in my popcorn maker, but you can also pop them on the stove with a little grapeseed oil (or another oil that can take high heat–not olive oil). Once it’s all popped, put it in a bowl and then add toppings. My favorite combination is olive oil, sea salt, nutritional yeast and curry powder. For a special treat I mix some melted butter with olive oil.
Nutritional yeast is rich in B vitamins including B12, protein and fiber. I personally love the nutty taste. It’s great for vegetarians who might not get other sources of B12. Additionally, I use it when making vegan “cheese” (recipe coming soon!) and on top of oatmeal. I also love the added flavor the curry powder brings. The subtle taste of cumin, turmeric and other spices complements the nutritional yeast and tastes delicious.
p.s. This is a perfect snack to put in a small plastic bag and bring to the movies. You can avoid their GMO/trans fat popcorn and also save money.