Popcorn With An Iodine Boost

Popcorn takes all of five minutes to make yourself, and it’s so much healthier than other options.

Microwave options are out because we don’t use the microwave. It alters the DNA of food, and I’m not into eating radiated food and carcinogens.

If store bought popcorn doesn’t read “organic” or “Non-GMO”, it’s been genetically modified. Meaning it’s full of pesticides and insecticides.

You also have to worry about trans-fats, unhealthy oils, artificial colors, preservatives- you name it, if it’s store bought it’s in there.

When you make it yourself, you’re guaranteed that it’s organic if you buy organic popcorn kernels. Those are easy to find at Whole Foods in the bulk isle. If you don’t have one near you try Amazon.

You can use the oil of your choice. I like safflower oil for this. If you want butter on it, melt a little Earth Balance, non-dairy, butter and drizzle over when you are done popping. I don’t because it tastes great without it.

I do however add kelp granules and sea salt. Table salt is iodized, meaning iodine has been added to it. However, we don’t eat table salt because it is low in nutritional value, and not at all good for you. Sea salt has tons of minerals that are beneficial, so I sprinkle it on, and then I shake some kelp granules to add iodine. Kelp is a sea vegetable so in large quantities it has a sea taste, but in small doses you’re just getting the salty taste so it’s a great addition to popcorn. Only 1/4 of a teaspoon has over 2000% of the iodine needed for the day and it’s crucial for thyroid support.

Print Recipe

Popcorn With An Iodine Boost

Course: Snack

Ingredients

• 3 tbsp safflower oil

• 1/3 cup organic popcorn kernels

• 1 3 quart covered saucepan

• salt to taste

• kelp granules to taste (about 1/4 tsp)

• non-dairy butter if desired

Instructions

• Heat the oil in a 3-quart saucepan on medium high heat.

• Put 3 or 4 popcorn kernels into the oil and cover the pan.

• When the kernels pop, add the rest of the 1/3 cup of popcorn kernels in an even layer. Cover, remove from heat and count 30 seconds. This method first heats the oil to the right temperature, then waiting 30 seconds brings all of the other kernels to a near-popping temperature so that when they are put back on the heat, they all pop at about the same time.

• Return the pan to the heat. The popcorn should begin popping soon, and all at once. Once the popping really gets going, gently shake the pan by moving it back and forth over the burner. Try to keep the lid slightly ajar to let the steam from the popcorn release (the popcorn will be drier and crisper). Once the popping slows to several seconds between pops, remove the pan from the heat, remove the lid, and dump the popcorn immediately into a wide bowl.

• If you are adding butter, you can easily melt it by placing the butter in the now empty, but hot pan.

• Salt and kelp granules to taste.