All my life I’ve loved popcorn. Just the smell of it alone can make me smile. I know alot of you feel this way too. Walking into the theatre and you get hit with a wave of buttery yummyness. Ok, nevermind the theather, it hits you when get to the parking lot.
However, a night at the movies has been a thing of the past around here. We simply can’t go see the newest flick and NOT have that buttery-fresh-hot-mouthwatering-tongue dribbling, popcorn. So we choose not to go. I’ve ordered it without butter and that just doesn’t go over very well. Plus then you get so thirsty that water doesn’t cut it…. blah blah blah… then I came across a blogger who was writing about butter-free popcorn and her and her friends were addicted and since it uses….. NUTRITIONAL YEAST, they call it NOOCH POPCORN. I like it. I like it alot. The name and the snack.
Some of you may think we are a bit crazy but these are the sort of sacrifices WE need to make it life. Healthy eating, healthy body, healthy happy people. We feel better for doing it, and when those “I don’t care I want it” nights come about… and they do….. then we don’t feel so guilty.
This last christmas, one of my sisters gave me some natural items to try. Bee Pollen and Nutritional Yeast. Both are outstanding healthy products, in fact they are said to be superfoods. This recipe today features the nutritional yeast. So if you like your popcorn and you want to try something that isn’t terrible for you, or perhaps you’re a vegan…. no butter here 🙂 then check this out. I had never heard of nutritional yeast on popcorn before and yes I know that some of you have known forever, so please bear with me while I explore these new avenues in our quest for healthier eats.
WHAT YOU’LL NEED:
1/2 TBSP. OIL {high heat oil – coconut oil, grapeseed oil, canola oil, etc.} see below for more info!
1/4 CUP POPCORN KERNELS
2 TBSP. NUTRITIONAL YEAST {adjust to your tastebuds}
1-2 TSP. SALT
OLIVE OIL SPRAY
CAYENNE PEPPER {totally optional of course and only a little… burn your lips off}
WHAT TO DO:
Heat the oil in a large pot over high heat.
When the oil is warm, add the kernels.
Shake the pan so that they form a single layer on the bottom of the pot.
Put a lid on it.
Shake it every 15-30 seconds until there is no more popping.
Remove from heat.
Spritz with olive oil spray.
Sprinkle with yeast and salt and if you feel brave, a tiny dash of cayenne.
Put the lid back on and shake it up.
Put it in a clean bowl.
Put the butter-free goodness in your belly!
I did some digging on what the best oil to use on popcorn and here’s what I found on realsimple.com
*Coconut or palm oil gives you the taste of movie popcorn, since those cholesterol-raising oils are what theaters used exclusively until 1994. That’s when the Center for Science in the Public Interest blew the lid on the movie corn’s fat content―about 80 grams of fat for a large tub. For something less artery-clogging, try canola oil. Its mild, clean taste doesn’t overwhelm popcorn’s natural flavor, and it has a medium to high smoking point, so there’s little chance of scorching. It’s also inexpensive. Most important, canola oil is low in saturated fat and high in monosaturated fat, which helps reduce levels of (bad) LDL cholesterol. You might want to try olive oil, a nutritional equivalent of canola oil, because it is high in good monosaturated fat and gives popcorn a richer flavor, but olive oil has a low smoking point and tends to burn quickly. Corn and other vegetable oils don’t offer the same nutritional advantages as olive or canola.*
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