I’ve had a love/hate relationship with popcorn since being diagnosed with Meniere’s Disease. Basically, I love it, but hate the fact that I can’t sprinkle it with salt. So you can understand why today’s recipe stopped me in my tracks. A healthy alternative to plain popcorn? I was skeptical. How good could it be? Let me say this popcorn even impressed my kids. My older daughter, especially, kept returning to the kitchen to refill her bowl. Normally one to shun spicy food, I heard her mumbling, “This is really spicy,” as she continued feeding herself handfuls. The recipe as written is taken verbatim from the American Medical Association Family Health Cookbook, save for the omission of salt. I’ve made (and varied) it several times with success. Think of this recipe as a suggestion; something to try and adapt as desired.
Yields 32 cups.
SODIUM CONTENT: less than 1 mg per cup
INGREDIENTS:
1 c. raw popcorn
2 T. vegetable oil
1/2 t. garlic powder
1/2 t. ground cumin
1/2 t. dried thyme
1/2 t. dried oregano
1/2 t. paprika
1/4 t. freshly ground black pepper
1/4 t. cayenne pepper
1 T. water
DIRECTIONS:
Pop the popcorn using an air popper, then place in a large bowl or stock pot.
Heat the oil in a small saucepan over medium heat. Add all of the spices and herbs along with the tablespoon of water. Cook, stirring, 1 minute. Drizzle the mixture evenly over the warm popcorn and toss to coat thoroughly. Serve immediately.
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