Homemade: Kettle Corn

Popcorn used to be my favorite snack as a kid, definitely being eaten daily after school, and sometimes willingly being subbed out for meals. Did anyone else have such an obsession with the kettle corn microwavable packs? Seriously, I love popcorn.

I was heartbroken after reading Food Babe’s article on Why Microwave Popcorn Is An Absolute Health Nightmare, so I quickly made the switch to air popping my own.  It took some time to get used (i.e. burning a lot of batches), but have finally been able to reproduce microwavable kettle corn on a healthier, tastier level.

Popcorn is a great low calorie snack, quick to make, and easy to take on the go or smuggle into movie theaters.  Make sure the kernels you purchase are Non GMO & Organic. Genetically modified corn is a horrendous ingredient and should really be avoided altogether. If you haven’t seen & rented the documentary Genetic Roulette, it’s a must watch.
What a great excuse to eat some popcorn, ay?

Homemade: Kettle Corn Popcorn

Not to mention the kettle corn sold at the fair…. So good, yet I can’t help but think of how sugary each bite of that stuff is. Really, who needs to eat a bag of popcorn 1/3 of their body height anyway?

Using coconut crystals keeps the sugar content low on this kettle corn, with only 4 grams per tablespoon.  Feel free to use more or less, depending on your own body’s response to sugar.
We purchased 3 lbs. for $12, so it’s a pretty inexpensive switch to make in your own kitchen.

Homemade Kettle Corn 

Ingredients:

+  1/3 c. non-gmo popcorn kernels

+  2 tbs. coconut oil  (use more as drizzle after popped, if desired)

+  3-4 tbs. coconut sugar crystals

+  salt, if desired

+ large saucepan & lid

 

1.  Heat coconut oil in pan w/ lid on.

2.  Pour kernels in oil when it starts bubbling.

3.  Wearing oven mitts, hold pan and gently shake the kernels,
making sure they don’t burn.

4.  Continue shaking as they pop.

5.  Turn off heat before the last kernel pops
& drizzle in melted coconut oil or grass fed butter.

6.  Sprinkle coconut crystals and a dash of salt.

7.  Shake some more.

 

Be sure to also try Food Babe’s Superfood Popcorn and let me know what other combinations to try.
Happy Snacking!

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Veggie Blend Pizza Crust

Gluten Free Pizza. Cauliflower, Almond Flour, & Kale Crust. { thekarmaconcept }

Going on a heavy veggie lifestyle change has created a need for creative carb alternative food.  In my previous posts, I explained how much I loved bread products, and with this recipe, you can hardly tell its free from wheat & gluten!  It’s also a wonderful way to hide extra veggies in your kids’ and husbands’ food. 😉  My boyfriend can’t stand the taste of kale, and its the only way I’ve found to get him to eat this superfood.

 I’d experimented with many cauliflower crust recipes, and while they all tasted great, they could never stand up to the “hold test”, no matter how long I cooked it for.  My toppings were always falling off and I never had the same satisfaction eating pizza with a fork… This recipe blends 3 ingredients in the crust, resulting in a pizza you can grab with one hand without the toppings falling off.

Ingredients:

  • 2 cups of cauliflower crumbles (about one medium cauliflower head)
  • 1/4 onion, finely chopped
  • 2 eggs
  • 1 cup almond flour
  • salt
  • pepper
  • 3-5 garlic cloves, chopped
  • handful of kale, finely chopped

Oven @ 450 degrees F

Gluten Free Pizza. Cauliflower, Almond Flour, & Kale Crust. { thekarmaconcept }

Directions:

(To make cauliflower crumbles, slowly add small pieces of cauliflower into food processor or blender on chop mode.)

1. Microwave cauliflower for 5 minutes. Let cool. Strain using cheesecloth or thin dish towel.  The more water you can release, the better.

2. Mix all ingredients together, until well blended. (If it seems a little too wet, add a bit of almond flour. This depends on how much water you were able to strain from cauliflower.)

3. Roll mixture into a ball and place on parchment paper lined baking sheet.

4. Lightly wet your hands and begin to spread dough into pizza shape, 1/4″ thick. ( I find you have to keep pressing in the sides so there are no cracks in the dough.)

5. Brush olive oil on perimeter area, if desired.

6. Bake dough for 15-20 minutes @ 450 degrees F.

7. Add desired toppings & bake for 10-15 more minutes.  This just depends on toppings used, and how well done you like your veggies and crust.

The toppings on this pizza include (more) kale, asparagus, tomatoes, onions, and mushrooms.

8. Let cool & enjoy!

* I love using pesto instead of pizza sauce because there is no sugar and I find that it somehow has the taste of cheese.  I opt to not include cheese on my pizzas at all, to keep the recipe dairy free.

* I also recommend always using organic, non-GMO ingredients whenever possible.

Let me know what you think and what toppings you like to include on your pizzas!

-Leah