As if popcorn itself were not already an addicting snack, a dash of smoked paprika and cayenne pepper (both anti-inflammatory) make it irresistible. Using coconut oil instead of refined oils to cook at high temperatures is a healthy choice; it resists heat damage very well, and unlike other saturated fats, coconut oil is rich in lauric acid, which converts in the body to monolaurin, a potent antiviral, antimicrobial, antifungal compound. And it’s delicious!
Gluten Free, Quick, Vegan
Recipe Ingredient Details:
2 teaspoons smoked paprika
1/4 teaspoon cayenne pepper (or more, to taste)
2 tablespoons extra-virgin coconut oil
1/3 cup popcorn kernels
Combine smoked paprika and cayenne in a small dish; set aside
Place coconut oil in a large pot with a tight-fitting lid over high heat. Add popcorn kernels and cover. When popcorn begins to pop, grasp pot handles and lid with hot pads and shake to keep kernels on the bottom. Keep shaking until popping slows and nearly stops. Remove from heat, uncover, and pour popcorn into a large bowl.
Sprinkle paprika mixture over popcorn and immediately toss to coat. Add salt to taste and toss again. Serve at once.
Recipe Additional Notes:
PER SERVING: 139 cal, 8g fat (0g mono, 1g poly, 7g sat), 0mg chol, 2g protein, 15g carb, 3g fiber, 1mg sodium
Sun, 2012-04-01 19:06