Curried Popcorn
Popcorn might not have the greatest reputation in the healthy snack world - but when done right, it actually is. The key lies on how it's made - and what spices makes it. Spices and herbs aren't just a friend of the kitchen, it's your body's natural healer too.
Take curry, the spice blend that makes up a good curry makes a good medicine too: turmeric is super anti-inflammatory, cumin is your blood sugar's best friend and fenugreek does wonders to women - the teens with their monthly cramps, young mothers feeding their newborn babies and the women who have gone through it all and are now facing the dreaded hot flashes.
So when that time of month comes, pop some corns in a little coconut oil and sprinkle in your spices. Put some Herbilogy Fenugreek on the popping corn!
Mommy's Curried Popcorn
Ingredients
1/4 cup popcorn kernels
1 tsp onion powder
1/2 tsp paprika powder
1/4 tsp Herbilogy's Fenugreek Extract
1/4 tsp curry powder
1/4 tsp salt
1/8 tsp cumin powder
2 tbsp coconut oil or truffle oil (tastes even better!)
Directions
In a large pot, heat up 1 tbsp coconut oil over medium heat.
Add 1-2 pieces of popcorn kernel, wait for it to pop and then add in the remaining popcorn kernels.
Halfway through the popping, shake the pot sideways a little bit to prevent kernels from burning on the bottom.
While the kernels are popping, prepare the seasoning. Mix all the spices together in a bowl with 1 tbsp of coconut oil and stir well until well combined.
Being careful, lift the lid slightly to check if all the popcorns has popped and quickly put the lid back if it hasn't. It should be done when the popping sound has calmed down.
When all the kernels are popped, turn off the heat and pour in the oil + spices mixture. Close the lid back, then toss and shake the pot until all kernels are evenly coated.
