This post isn’t about microwaves and the dangers of using them, though I do believe they have no place in kitchens. They have given rise to unhealthy prepackaged TV dinners, expectations of meals being ready in 5 minutes or less, and a whole nation of people who don’t know how to cook and don’t fully appreciate their food. My advice? Get rid of your microwave and take control of your health! If you don’t have the option to microwave, you won’t be tempted, making transitioning to a healthy diet much easier. Even if you’re not yet ready to give up your microwave just yet, I encourage you to try making popcorn on the stove. Anyone can do it, and it doesn’t involve the carcinogenic chemicals and artificial flavours found in microwavable popcorn bags.
Even though it was very easy for my partner and I to decide to give up our microwave, the one thing we missed was popcorn. We actually never ate popcorn, but suddenly as soon as we got rid of our microwave, we often craved it. Go figure. We actually went a few years popcorn-less, before finally deciding to try making our own on the stove. Here’s a secret: You do NOT need wasteful, individual, chemical-laden Jiffy Pop type products! All you need is popcorn kernels, a healthy cooking oil, a large pot, and 10 minutes of your time.
Here’s an interesting fact I found out a while ago. While most conventionally grown popcorn is genetically modified, there is no such thing as genetically modified popcorn. Popping corn is actually a different type of corn than the corn you eat off the cob. So, no worries about consuming GMOs here, organic or not. But that being said, like other corns, popcorn is often heavily sprayed with pesticides, so I suggest you purchase organic anyways to avoid ingesting these harmful pollutants. I’ve been using Nature’s Cargo Three Sisters Popping Corn, because HEY it’s fun and tricolour!We like to use coconut oil for popping our corn. It gives the popcorn a really nice flavour, and doesn’t burn if you make it properly. We tried using butter once, but it burnt. We haven’t tried avocado oil, but I think that would be really nice too. We typically just season our popcorn with sea salt and nutritional yeast, but you can be as creative with your toppings as you’d like! We once seasoned with garlic powder, onion powder, chili powder, and sea salt. A word of caution: if you don’t add anything that will help the spices adhere to your popcorn (like spraying on coconut oil), it may make you sneeze!. Have fun and experiment with different flavours and seasonings. Let me know what fun flavour combinations you try and love!
- ½ cup organic popcorn kernels
- 2-3 tablespoons organic cold-pressed coconut oil
- sea salt, for topping
- nutritional yeast, or other seasonings of choice (optional)
- Choose a large pot, as your popcorn will expand quite a bit! Better to go too big than too small. Place the pot over medium heat and add the oil. Add 2-4 popcorn kernels to the oil, cover with the lid, and wait. These are your test kernels.
- When your test kernels pop, the oil is hot enough. Pour in the rest of the kernels, and place the lid back on. Once the kernels begin popping, shake the pot every 10 seconds to prevent the bottom kernels from burning. Shake every 10 seconds until the pops begin to slow down to a couple seconds apart. Once the popping has slowed down significantly, remove the pot from the heat altogether and shake the pot continuously for 30 seconds.
- Remove the lid, and season your popcorn to taste. If you will be adding oil, I recommend pouring it into a spray bottle and spraying it on. If you pour it on, you will end up with half soggy popcorn and half dry popcorn. Enjoy right away!